Tag Archives: bacon

5 Recipes for $50

19 Apr

Here were are at the beginning of a new week. This week’s recipe is full of comfort food, sweet and spicy flavor and some really quick meals. I guess I haven’t felt like spending a great deal of time in the kitchen lately (: I did discover this week that chicken wings taste great with Indian influenced spicing on them!

This Week’s Recipe List:

Tandoori Style Chicken Wings with a Yogurt Sauce
Slow Cooked Bacon and Beans with Cornbread
Vegan Bean Sprout and Spinach Stir Fry
Vegetarian English Muffin Pizza with Garlic Green Beans
Vegetarian Sweet and Savory Vegetable Casserole with Sage Rosemary Dumplings

[TABLE=18]

CLICK HERE for a PDF version of this shopping list

Slow Cooked Bacon and Beans with Corn Bread

19 Apr

Bacon goes well with just about anything.

Slow Cooked Bacon and Beans with Corn Bread
Slow Cooker Time: LOW 5 to 6 hours
Serves 4

Ingredients:
10 slices bacon, chopped
1 onion, chopped
2 TB brown sugar
1/4 cup ketchup
1/4 cup BBQ sauce
1 TB mustard
1 TB molasses
1/4 ts salt
1/2 ts chili powder
1/2 ts black pepper
1 (15 oz.) can red kidney beans, drained
1 (15 oz.) can white beans, drained
1 (15 oz.) can black beans, drained
1 (15 oz.) can pork and beans

1 box of corn bread ready mix


Directions:

1. Cook bacon in skillet; when cooked moved with slotted spoon to slow cooker. Add onion to the rest of the bacon grease and cook for 3 minutes.
2. Add onions and bacon grease to slow cooker.
3. Add remaining ingredients to slow cooker. Mix well.
4. Cook on LOW for 5 to 6 hours.
5. Just before your bacon and beans are ready, make your corn bread according to the boxes directions.

Quinoa with Collard Greens and Bacon

14 Mar
This is a super quick and really easy recipe.  It combines two of my favorite ingredients, quinoa and collard greens. It is a healthy, quick, and simple dish.
Quinoa with Collard Greens and Bacon
Serves 4
Total Time: 20 minutes
Ingredients:
1 cup uncooked quinoa
1 tsp. olive oil
4 slices bacon, sliced and diced in 1/4-inch pieces
1/2 onion, chopped
2 cups chicken stock
1 TB sage
2 TB chives and parsley, chopped
salt and pepper
2 cups frozen collard greens
2-3 Tbs Water
1 Pinch Salt
1 tsp Lime Juice

Directions:
1.  Rinse quinoa in a strainer.
2.  Heat oil in medium pot and add bacon. Cook bacon 2 minutes, stirring constantly. Add onions and stir over medium heat for 1 minute. Add rinsed quinoa, chicken stock, salt and sage. Bring to a boil.
3. Add collard greens and lime juice to pot.  Turn down to a low simmer; cover and cook for 17 minutes.
4.  When quinoa is cooked let it rest for 5 minutes before serving.

Split Pea and Lentil Soup

15 Feb

Lentil and Split Pea Puree
Can be made vegetarian (remove bacon and replace chicken stock with veggie stock.)

Serves: 4
Prep. Time: 10 minutes
Cooking Time: 50 minutes

Ingredients:

4 slices bacon, chopped
1 onion, chopped
2 garlic cloves, minced
3 carrots, chopped
2 celery stalks, copped
2 TB tomato paste
1/2 cup each dried brown lentils
1/2 cup split peas
3 1/2 cups chicken stock
Salt and black pepper to taste
1 TB cumin
1 ts chili powder

Directions:

1. Cook bacon in a saute pan until crisp; remove and place on paper towel to drain.
2. While saute pan is still hot, add onions and saute 3 minutes; add garlic for 30 secods, stir and add carrots and celery. Cook 5 more minutes.
3. Stir in lentils and peas; add stock, salt, pepper, chili powder and cumin.
4. Bring gentle boil, cover and lower heat. Simmer fir 40 minutes.
5. Puree mixture with food processor or hand held mixer. Reheat if necessary.
6. Top with bacon and serve.

Garnish with onion tops.

Bacon Mac and Cheese Bake

6 Feb

I have a feeling that this one is going to become one of my recipes to count on. Not only is it cheesy and warm, which makes it a comfort food in my book, it has a kick of onion and bacon to round it out to be a meal full of flavor.

Bacon Mac and Cheese Bake
Prep. Time: 15 minutes
Cooking Time: 40 minutes
Serves: 4

Ingredients:

3 cups macaroni
2 TB butter
1 onion, chopped
1 clove garlic, chopped
4 strips of bacon, chopped
1/4 cup flour
2 1/2 cups evaporated milk
1 ts ground cumin
2 cups shredded cheese

Directions:

1. Preheat oven to 350 degrees F. Grease a large casserole baking dish.
2. Cook macaroni according to package instructions. Drain and place in large bowl.
3. Melt butter in a large skillet over medium heat. Add onions and brown for 2 minutes. Add bacon and garlic; cook and stir for 5 minutes.
4. Add flour, lower heat and cook 1 minute.
5. Remove your skillet from the heat and gradually add the milk. Stir until mixture is smooth.
6. Return skillet to heat and cook until the mixture thickens and just starts to boil.
7. Remove from heat and add cumin.
8. Add mixture to pasta bowl along with 2/3 of the shredded cheese. Stir and mix; pour into greased casserole baking dish.
9. Sprinkle remaining cheese on top.
10. Bake for 20 minutes.

Slow Cooker Chili

1 Feb

Super Bowl Sunday is coming up this week, so I thought I should concentrate on party foods, drinks and appetizers. If you are not attending or throwing a party this weekend, save these posts for when you do.

For starters, letÅ› start with Slow Cooker Chili.

Ingredients:

8 strips of bacon, chopped
1 lb. ground beef
1 lb. ground pork
28 oz. can stewed tomatoes
1 – 16oz. can tomato sauce
1 – 6oz. can tomato paste
2 – 16 oz. cans kidney beans
2 cups carrots, chopped
1 onion, chopped
3 cloves garlic, minced
1 cup celery, chopped
1 cup green pepper, chopped
1 TB chili powder
1 ts salt
1 TB cumin
1 ts black pepper
1 TB Worchestershire
2 ts Franks hot sauce
1 ts cayenne pepper
1 ts paprika
1 ts brown sugar

Directions:

1. Cook bacon in skillet until crisp. Remove to paper towel to drain.
2. Brown beef and pork in bacon drippings in skillet.
3. Combine all ingredients in slow cooker.
4. Cover. Cook on LOW 9-10 hours. Stir occasionally.

Cabbage-Bacon Roll Casserole

3 Dec

Cabbage-Bacon Roll Casserole

Prep. Time: 15 minutes
Total Time: 1 hour and 45 minutes
Servings: 12

Ingredients:

2 pounds ground beef
1 cup onion, chopped
1 (29 ounce) can tomato sauce
3 1/2 pounds cabbage, chopped
1 cup uncooked white rice
1 teaspoon salt
2 (14 ounce) cans beef broth
4 strips bacon, diced, cooked and drained

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet, brown beef over medium high heat until redness is gone. Drain off fat.
3. In a large mixing bowl combine onion, tomato sauce, cabbage, rice and salt. Add meat and mix all together. Pour mixture into a 9×13 inch baking dish.
4. Pour broth over meat mixture and bake in the preheated oven, covered, for 1 hour.
5. Stir, replace cover and bake for another 15 minutes.
6. Uncover, stir in bacon and cook 15 minutes more.

Potato-Bacon Torte

15 Sep

Potato Bacon Torte

Found this recipe on Liesl’s Confection Dissection

Ingredients:

6 strips of thick cut bacon
2 cloves garlic, minced
6 sprigs fresh thyme
2/3 cup heavy cream
2 Pie Crusts (Use recipe below or by pre-made ones)
3-4 medium potatoes, peeled
Salt and freshly cracked black pepper
1/4 cup grated Swiss cheese
1 egg yolk, whisked with a splash of water

Pie Crust:
1 cup butter (2 sticks), cubed and chilled
2 1/4 cups all-purpose flour
1 teaspoon salt
8 to 10 tablespoons ice water

1. Put the butter, flour, and salt in the food processor, and pulse lightly just until the mixture resembles wet sand.
2. Add the water, 1 tablespoon at a time, pulsing briefly after each spoonful of water. Keep adding water until the dough just begins to gather into larger clumps.
3. Transfer equal amounts of the dough into 2 resealable plastic bags and pat each into a disk. Let rest in the refrigerator for at least 30 minutes.
4. Remove 1 of the disks from the bag to a flour coated surface. Using a rolling pin, roll the dough out to a 10-inch round. Gently fit the rolled dough into a 9-inch pie pan, and refrigerate while you prepare the torte ingredients.
(Yields 2 (9-inch) pie crusts)

Directions for Torte:

1. Preheat the oven to 375 degrees F.
2. In a skillet over medium heat, cook the bacon until just crispy. Drain on paper towel lined plate and set aside. Add garlic to bacon pan and cook for 1 minute.
3. Meanwhile, in a small saucepan, heat the thyme and cream over low heat to a bare simmer. Turn off the heat and let steep for about 5 minutes. Remove the thyme sprigs.
4. Remove the pie pan from the refrigerator. Slice the potatoes in half lengthwise and then finely slice the potatoes. Working in circles, arrange the potato slices in the pie crust, stopping to season each layer with salt, pepper, garlic and about 1/4 of the crumbled bacon.
5. Continue layering until the pie pan is nearly full. Top with an even layer of the cheese and gently pour cream around and over the entire pie, allowing it to seep down between the potato slices.
6. Roll out the remaining disk of refrigerated dough. Cover the pie with the dough and crimp the edges closed. Brush the top and edges of the crust with egg wash. Make a few slits in the center of the top crust, for the steam to escape, and put the pie pan on a baking sheet.
7. Bake the torte until the crust is browned and crispy and the potatoes are cooked through, about 50 to 60 minutes. If the crust edges get too brown, cover them with some strips of aluminum foil.
8. Remove the pie from the oven and let rest at least 15 minutes before cutting into wedges and serving.

Bacon and Onion Rosti

25 Aug

Bacon and Onion Rosti

Prep. Time: 30 minutes + 1 hour refrigeration
Cooking Time: 40 minutes
Serves 4

Ingredients:
1.75 pounds potatoes, halved
2 oz butter
6 slices bacon, chopped
1 red onion, chopped
2 cloves garlic, crushed
2 TB parsley, chopped
1 ts oregano
1 ts thyme

Directions:
1. Boil potatoes until tender. Drain, cover and refrigerate for 1 hour. Peel the potato and grate into a bowl.
2. Heat half the butter in a 9 inch heavy based non-stick frying pan. Add bacon, onion, and garlic. Stir for 2 minutes. Add to the potato. Add the herbs and mix well.
3. Add a little butter to the pan, spread the potato mixture over the base and press with spatula. Cook over medium heat for 8 minutes, or until a crust forms at the base. Shake the pan occasionally to stop the potato from sticking.
4. Slide the rosti onto a greased plate, add remaining butter to pan and when melted flip to rosti back into the pan on its uncooked side. Cook for 6 minutes.