Tag Archives: bacon

Fried Green Tomato Salad

Hands down, one of my favorite appetizers has to be the simple, satisfying and crunchy, Fried Green Tomatoes.  If ever on a menu, this will be what I order and admittedly, judge them off of.

This recipe is southern in origin, and please tell me you love the namesake movie ‘Fried Green Tomatoes (if never seen, run to your tv now), as you WILL enjoy both.  Given it’s long-lasting delicious popularity, is almost unthinkable to skip over such a regional treat.  As I mentioned, this can be eaten as a side, drizzled in ranch, or added to a BLT, burger or into a hearty salad, as you’ll find below.  Simply scrumptious.

The Starting Lineup

Fried Green Tomatoes

  • 4 green tomatoes, sliced 1/4″ thick
  • 2 1/4 cup buttermilk
  • 5 dashes hot sauce
  • 1 1/2 tsp kosher salt
  • 1/2 tsp smoked paprika
  • 1/2 tsp cracked black pepper
  • 1 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1 1/2 cup canola oil

Salad

  • 6 cups spring mix
  • 4 strips bacon, cooked and chopped
  • 1 cup corn
  • 1/2 cup red bell pepper, chopped
  • 1/4 cup green onion, sliced
  • 2 oz goat cheese, crumbled
  • Buttermilk ranch dressing, homemade best
  • Hot sauce, if desired

In a small mixing bowl, combine the buttermilk and hot sauce.  Add tomato slices and allow to soak for 20 minutes.

Add oil to a skillet over medium-high heat.  In a shallow dish, mix together flour, cornmeal, smoked paprika, salt & pepper.  Once the oil is hot, remove the tomatoes from the buttermilk, shaking off the excess liquid, and dredge each slice liberally in the flour mixture.  Fry for about 2 minutes per side, not to overcrowd the pan.

While frying, toss together the salad.  Top the salad with the freshly fried tomatoes and a drizzle of ranch and hot sauce.  Enjoy!

FriedGreenTomatoSalad

Puff Pastry Pecan Rolls with Bacon Caramel

These sticky buns are quite the guilty pleasure and one that needs to be taken advantage of!  They’re sweet, salty, and unlike your typical breakfast bun, these are made with puff pastry which gives a light and airy crunch to them, a la Baklava!  Plus, they have baaccooonnn!!  To answer the old age question, nothing, I repeat nothing, is better than bacon!

*Make sure to serve fresh and warm as the caramel will harden.  You can reheat them.

**These can also be made using your standard dough recipe for an equally delicious and softer bun!

***They’re also great as dessert with a scoop of vanilla ice cream.

The Starting Lineup

  • 1 lb bacon + grease
  • 1-1/2 cups light brown sugar
  • 1/4 cup pure maple syrup
  • 1/4 cup heavy cream
  • 1/4 teaspoon salt
  • 4 Tablespoons unsalted butter
  • 1 (17.5oz) package puff pastry (freezer aisle)
  • 1 Tablespoon cinnamon
  • 1 1/2 cup pecans

Preheat the oven to 400 degrees.  Place a 12-cup muffin tin on a baking sheet lined with parchment paper.

Cook the bacon slices until almost crispy, but not quite done.  Remove the bacon to a paper towel-lined plate.  Pour the bacon fat into a small pot.  Once the bacon is cool, crumble into small pieces.

Place the pot of bacon grease over medium-low heat.  Add 1 cup brown sugar and cook, whisking frequently, until the sugar is dissolved, about 3 minutes (the mixture will look granular).  Slowly stream in the maple syrup and whisk vigorously as the mixture begins to bubble.  Once the syrup comes together, add the cream and kosher salt.  Remove from the heat and whisk until all of the cream is incorporated.  Reserve until ready to use.

Melt the butter in a small saucepan over medium-low heat.  Unfold both sheets of puff pastry and arrange the sheets so that the fold lines run parallel to the counter edge.  Generously brush the sheets with the melted butter.  Combine the remaining 1/2 cup brown sugar with the cinnamon in a small bowl.  Sprinkle the sugar mixture evenly over the buttered sheets.  Sprinkle 1/2 cup crumbled bacon and some of the chopped pecans over the pastry.  Gently press the bacon and nuts into the sugar mixture with your palms.  Roll the pastry away from you, forming 2 tight logs.  Use a serrated knife to cut each log into 6 equal pieces.

Pour 1 Tablespoon of the caramel into each muffin cup.  Sprinkle with 1 Tablespoon each crumbled bacon and chopped pecans.  Place sticky buns cut-side into caramel in each muffin cup and gently press down, maintaining the round shape.

Bake until the caramel bubbles and the buns are deeply golden brown, about 35 minutes.  Work quickly to release the sides of the buns from the muffin cups, using a small knife, as if you wait they will stick.  Carefully invert the muffin tin onto another baking sheet/serving tray.  Spoon any caramel that remains in the muffin tin over the buns.  Serve immediately.

PecanPuffPastry

 

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

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