Tag Archives: bacon

Pumpkin, Bacon & Sage Alfredo Gnocchi

This creamy, smoky recipe is the ultimate Fall-inspired adult dish.  We all have seen pumpkin used in just about every which way (after all, it’s Fall y ‘all!), but I’d like to incorporate its savory side to the mix.  So what a better way to introduce it than to fluffy pillows of gnocchi and crispy bacon and sage!

So before you’re on the couch this Thanksgiving, enjoying that pumpkin pie and the 5th replay of National Lampoon’s Christmas Vacation that day (I know I’m not the only one), try this dinner out.  You will impress!

The Starting Lineup

  • 2 (17.6oz) packages gnocchi, cooked to package directions (or a 16oz pckg pasta of choice)
  • 8 strips bacon
  • 1 Tablespoon butter
  • 12 sage leaves, fresh/chopped
  • 1/2 yellow onion, diced
  • 3 cloves garlic, minced
  • 1-1/4 cup canned pumpkin (NOT pumpkin pie filling)
  • 2 cups Half & Half
  • 3/4 cup parmesan cheese, grated
  • 1/2 teaspoon nutmeg
  • Salt and pepper, to taste
  • 1/4 cup pasta water (optional, to thin)

 

Cook your gnocchi (or pasta preference) to package directions, drain in colander and set aside.  *Keep a 1/2 cup of pasta water before you drain, in case the sauce gets too thick.

Meanwhile, in a large skillet, crisp up the chopped bacon.  Transfer to a paper towel lined plate.

In that same skillet, add the butter and onions, sauté for 6-7 minutes.  Turn to medium-low and add the garlic and sage leaves for 1-2 minutes, careful not to burn.

To the onions and herbs, spoon in the pumpkin puree, plus the half & half and parmesan cheese; whisk until smooth and creamy.  *Add pasta water, if needed.

Lastly, add in the cooked gnocchi/pasta and most of the bacon (reserve a bit for garnish); gently combine.  Serve with the extra bacon crumbles, sage and parmesan cheese.

*The same amount of gnocchi produces about half of the volume of pasta.  Hence the 2 packages of gnocchi vs 1 package of noodles.  ….science…

PumpkinBaconSageGnocchi

Shiner, Kielbasa and Potato Cheese Soup

This recipe just screams Texas hill country…Shiner, sausage and a hearty dish?  Our German ancestors would be proud!  This hearty, creamy soup sings Fall in our home and I’ll gladly take the lead!  This dish is fantastic around the table with warm bread and is even better come winter around the fire.

I will say this though, please do not use a light “sissy” beer her.  Please, please go out of your way, if needed, and by the famous Spoetzl Brewery concoction!  So worth that deep, yet tangy, flavor!

 

The Starting Lineup

  • 4 large russet potatoes (about 3 lbs), baked
  • 8 strips bacon, chopped
  • 1 package Kielbasa sausage, halved and sliced
  • 1 yellow onion, diced
  • 1/4 cup flour
  • 12 oz bottle Shiner Bock beer
  • 2 cups chicken broth, low-sodium
  • 2 cups whole milk
  • 2 1/2 cups Sharp cheddar cheese, shredded

Garnish

  • Crumbled bacon
  • Sharp cheddar cheese, shredded
  • Sour cream
  • Jalapeno slices, fresh

 

Begin by baking your potatoes (oven or steamed in the microwave), once cool to the touch, chop up.  The skin is optional.

In a large pot or Dutch oven, cook the chopped bacon until crisp.  With a slotted spoon, transfer the bacon to a bowl, reserving the bacon grease in pot.  Add the onions and kielbasa to the hot grease and allow to sauté for 5-7 minutes.  Transfer to the bowl of cooked bacon.

Back to the same pot, add in the flour to form a paste/rue, followed by the Shiner Bock and chicken broth.  Whisk until smooth.  Next, add in the chopped, baked potatoes and slightly mash up with a hand-held potato masher.  Stir in the cheese, milk and reserved cooked bacon, onions, and kielbasa.  Bring to a low boil and then simmer for 10-15 minutes until thickened.  Serve with your garnish of choice and warm, crusty bread for dipping.  Enjoy!

ShinerSoupShinerSoup2

Creamy Bacon and Pea Pasta (one-pot)

When you combine the flavors of smoky and salty bacon with sweet green peas and creamy pasta, something magical happens.  Well, magic may be a strong word, but at the very least something your taste buds would deem incredible!

This is a neat recipe, because you can take such simple everyday ingredients and elevate them into a dinner worthy of a party…aka “dinner party” ;).  Plus, all it takes is one large pot, yes just one, and about 30 minutes of your time.  It just can’t be beat!

The Starting Lineup

  • 8oz penne pasta
  • 6 slices thick cut bacon
  • 2 cups chicken stock
  • 1 cup peas, frozen
  • 1 cup mushrooms
  • 1/2 cup yellow onion, chopped
  • 2 cloves garlic, minced
  • 3 Tablespoons cream cheese
  • 1 cup milk
  • 1/2 cup (8oz) sour cream
  • 1/4 parmesan cheese

In a large pan, fry the bacon over medium-high heat until it is crisp.  Set the bacon aside and remove all but 2 tablespoons of the bacon grease.

Next, add in the mushrooms and onions to the pan and sauté until they begin to soften.  Add the garlic and continue to cook for 1-2 minutes, followed by the chicken stock, milk and pasta to the same pan.  Bring to a low boil, cooking for 7-10 minutes (covered) or until pasta is al dente.

Add in the cup of frozen peas to the pasta and gently stir until they have defrosted.  Remove the pan from the heat and stir in the cream cheese and sour cream.  Crumble the crisped bacon overtop and gently fold into the pasta.  Salt and pepper taste.  To serve: sprinkle shredded parmesan cheese overtop.  Enjoy!

CreamyBacon&PeaPasta

BLT Goat Cheese Pasta

I probably crave a traditional BLT sandwich a few times per week…arguably one of the best, simple sandwiches ever invented.  Now, one night at dinner, I wanted to elevate somewhat from my 12-year-old-self appetite and I figured out how to do just that!  Pasta!!

Yes, to feel the age I really am, all it takes is some yummy Italian food and a glass of wine to transport me back into my 30’s.  Plus, my husband prefers this sort of meal as well, not a random sandwich I put before him. 😉  So I already had the bacon on hand, a must, and I substituted the spinach leaves for iceberg and halved cherry tomatoes for the traditional beefsteak or Roma variety.  The kicker though, is that added touch of crumbled goat cheese at the end.  It melds beautifully into the warm pasta with the savory and sweet bacon and maple sauce.

Let me also note and close with…this meal takes less than 30 minutes to prepare and have on the table!  Gourmet, simple and oh so flavorful!

 

*As always, you can pair this with any sort of pasta, whether gluten free, spaghetti squash, zucchini noodles, etc.

The Starting Lineup

  • 10 oz linguine (or other long noodle)
  • 8 strips bacon, cut into 1″ pieces
  • 1/4 cup chicken broth (plus more for thinning sauce, if desired)
  • 1 hefty Tbsp real Maple syrup (no Aunt Jemima here please)
  • 3 cups spinach leaves
  • 1 cup cherry tomatoes, halved
  • 1 cup sliced mushrooms (optional)
  • 2oz goat cheese, crumbled

Prepare your pasta according to package directions/ al dente.  Drain and set aside.

In a large skillet (as you’ll be adding all of your cooked pasta to this), cook your bacon pieces over medium heat till slightly crisp.  Remove all but 2 Tbsp of the bacon grease (depending, you may have that exact amount of bacon grease in your pan and won’t have to drain any).

Pour in the chicken broth and scrape the bottom of the pan with a wooden spoon to pick up any brown bits of bacon flavor.  The “fancy” word for this is deglazing..look at you!

Now over low heat, add in the maple syrup, spinach (1 cup at a time as it wilts), halved cherry tomatoes and mushrooms (<-optional), toss together.

Finally, add the cooked pasta and the goat cheese to the sauced skillet.  The goat cheese will melt in to the dish creating a creamy texture (If you like a thinner coating, just add a tablespoon of chicken broth at a time).  Serve with warm bread and a salad for a truly great and easy meal, enjoy!

BLTGoatCheesePasta

Texas Breakfast Patty Melt

Lord help me, I just cannot keep up with the overnight-oats, acai breakfast bowl brunch eaters of late.  When it’s the weekend, all I crave is some stick-to-your-ribs, hungover (remember, I said “Lord help me”), diner style goodies!  Whelp…here it is!

Speaking of diner style, I often enjoy the famed patty melt when frequented, so here I did a morning spin on it.  Also, in true Tejas fashion, I had to kick it up a bit with some yee-haw hot peppers!  All in all, I may never go back to the regular guy…seems a bit boring now.  Everyone knows I’m into the rebels of the world!…Lord help me.

The Starting Lineup

  • 8 slices Texas toast (or rye, sourdough, etc)
  • 1-1/2 lb breakfast sausage
  • 8 slices thick cut bacon, cooked crisp
  • 4 eggs, fried
  • 4 American cheese slices
  • 1 large yellow onion, chopped
  • 1 poblano pepper, seeded chopped
  • 1-2 jalapeno peppers, sliced (seeded optional…how spicy do you like it??)
  • 4 Tbsp butter, divided
  • 2 Tbsp mayonnaise
  • Pickled jalapenos (optional)

In a large heavy bottomed skillet, melt 2 tablespoons butter over medium-low heat.  Add in the chopped onion along with the poblano and jalapeno peppers.  Allow to cook down for at least 20 minutes, stirring occasionally.  This creates the very soft, translucent patty melt style onion you’re familiar with.

Meanwhile, make 4 large, but thin patties out of the breakfast sausage.  Cook the sausage patties along with the bacon till cooked through.  Remove to paper towel lined plate.  To that same pan, cook up your eggs to you desired doneness (over-easy, over-hard, scrambled..)

Assemble Sandwiches:

Coat each slice of bread with the mayonnaise, the side that you’ll be grilling.  The mayo creates a nice “crust” when cooking.

To your 1st slice of bread, layer the cheese, sausage, onion-hot pepper mix, bacon, egg (and another slice of cheese and pickled jalapenos if desired).  Top with remaining slice of bread, again, mayo side out.

Add remaining 2 Tbsp butter to a hot, wiped-clean skillet and carefully grill each side to a golden brown perfection!  Enjoy my friends!!

TexasMelt

Crustless Loaded Quiche

This brunch time classic was inspired by one of my husbands favorite memories…His childhood babysitter, from infancy until he was about 9 years old, was a sweet lady named Sharon who often made him what she referred to as “Bacon Pie”.  When it was described to me, I envisioned a sort of quiche/frittata combo, but every time I made the classic versions of both (with bacon of course), he said it just “wasn’t Sharon’s”.  Stumped.

More years passed with more stories about the lady I never met and her famous bacon pie, till one day it was brought up around another family member who also recalled this family favorite.  BISQUICK!  Yep, she said nonchalantly “ohhhh, yeah, Sharon used the back-of-the-box Bisquick quiche recipe”…I was shocked.  All these years of quiches and frittatas and no’s and maybe’s and it was a simple as that?!

That being said, as I read the famed recipe to my dear husband, we both agreed that the original sounded quite bland and we also both agreed that this was likely why his toddler age palate loved it.  So he gave me the go-ahead to add a bit more flavor and texture to the recipe and see how it goes.

Well, I have to say, I FINALLY heard “mmmm…it’s just like Sharon’s.”

Mission Accomplished.

*What’s great about this recipe is you can basically add any, or none at all, breakfast meats, leftover vegetables, etc. to the mix and create your own favorite “quiche”!

*Serve for brunch with mimosas or even as a light lunch or dinner alongside a salad.  Also, holds up well for great leftovers.

The Starting Lineup

  • 1 package bacon, cooked crisp and chopped
  • 4oz cooked ham or Canadian bacon (about 4 slices), chopped
  • 1/3 cup red onion, diced
  • 1/3 cup red bell pepper, diced
  • 1/3 cup green bell pepper, diced
  • 1 cup of cherry tomatoes, halved
  • 1 cup fresh spinach
  • 1 cup swiss cheese, shredded
  • 1 (4oz) container feta cheese
  • 5 eggs
  • 2 cups milk
  • 1 cup Bisquick
  • Salt and pepper, to taste
  • Chives or scallions for garnish (optional)

Preheat the oven to 400 degrees and lightly coat a 10″ pie dish with nonstick spray.

In a large bowl, add and toss to combine the cooked bacon, ham, fresh vegetables and cup of Swiss cheese.  Season with a hefty pinch of salt and pepper.   Add to the prepared pie dish.

In that same large bowl you had the veggies in, now beat the eggs with a pinch of salt and pepper.

Next, whisk in the milk and Bisquick until smooth.  Pour over the bacon and veggie mix in your pie dish.  Sprinkle the feta cheese evenly over the top and place your quiche into the preheated oven, uncovered, for 40-50 minutes or a toothpick comes out clean from the center of your quiche.  *For easy transfer, I place my pie dish on a baking sheet before I even pour in the egg mix to get in/out of the oven, as it will be full.

Allow to cool on a wire rack for 15 minutes to set up, slice and serve.  Enjoy!

Quiche

Ranch Hand Potatoes

Ok, this is quite possibly my favorite side dish to bring to any potluck, tailgate party, picnic or just a side for a dinner at home when my husband smokes a brisket…yummmm.  This WILL feed a crowd and your crowd will leave nothing behind!

There are a few variations of similar recipes, but personally, they tend to be quite bland and have zero texture.  This doctored up version has many depths of flavors, yet is still mild enough for any palate with the bacon, chiles and that good, ol’ fashioned ranch flavor!  Plus it’s sooooo easy!  Basically, it’s a “dump & stir” side, bake and walk away!

The Starting Lineup

  • 6-7 russet potatoes
  • 1 package bacon, cooked crisp and chopped
  • 1 poblano pepper, chopped
  • 1-2 (4-oz) can of green chiles
  • 1 (10.5-oz) cream of chicken
  • 1 (10.5-oz) cream of poblano soup (*You can use another can of cream of chicken to substitute – 2 cans total)
  • 1 (16-oz) container of sour cream
  • 1 (1-oz) packet of Hidden Valley Original Ranch Seasoning
  • 2 cups shredded cheddar cheese (*I use Kraft Sharp Cheddar)
  • Green onions (scallions), sliced for garnish after baking

Let’s start with the simple “prep work”:

  1. Preheat your oven to 400 degrees.
  2. Cook up your bacon, drain/pat dry the grease, chop up.
  3. Clean the russet potatoes, cut in half and boil in salted water till just fork tender.  You do not want to over boil, as you’re not making mashed potatoes and want a bit of texture.  *I prefer to leave the skins on for visual appearance and, again, texture.  Drain into a colander and once cool enough to touch, cut into rough bite size pieces, similar to a potato salad.

For potlucks, I prefer to use a deep dish (disposable if possible) 11×9 foil pan.  By all means, you can use your handy 9×13 too.  Layer your par-cooked potatoes into your serving dish in an even layer.

In a large bowl, thoroughly stir together the cooked bacon, poblano peppers, green chiles, cream of chicken/poblano soups, sour cream, ranch seasoning and shredded cheese.

Pour over the potatoes and toss to coat.

Transfer, uncovered, to your preheated oven and bake for 50-60 minutes.  Top with the scallions and enjoy!!

RanchhandPotatoes

 

 

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