RSS Feed

Tag Archives: Bacon

Breakfast Crescent Pizza

So I was searching in the fridge for something different for breakfast.  I came up with plenty of eggs and half a kielbasa sausage.  Then I noticed a rolls of crescent rolls, which are usually bought for a purpose and I was surprised to see it in the fridge.  This is how I came up with breakfast crescent pizza.

Keep in mind anything would really work for your toppings.  Scrambled eggs are the base and I would choose some great meat or sautéed vegetables on top.

Breakfast Crescent PizzaBreakfast Crescent Pizza:

  • crescent rolls
  • scrambled eggs
  • grated cheese
  • bacon, sausage, or ham, cooked and chopped
  • mushrooms, spinach,onions,zucchini,bell pepper, etc., chopped and sautéed until tender

Start by rolling out the crescent roll into rectangles.  Each can would make 4 large rectangles.  If you tried this with triangles you wouldn’t be able to fit very many toppings on.]

Bake the rectangles according to directions minus 1-2 minutes.

Meanwhile scramble eggs, cook or brown meat, and sauté your vegetables.

Remove the crescent rolls from the oven.  Top with eggs, vegetables, meat, and a bit of grated cheese to lock it all in.

Place back in oven for 1-2 more minutes until cheese is melted.

Breakfast Crescent Pizza

I ate mine with salsa on top or some might like ketchup!


(adsbygoogle = window.adsbygoogle || []).push({});

Advertisements

Quinto Baked Beans

Quinto Baked BeansYears ago Mr.Picky was searching for a baked bean recipe.  We found one in a Better Home and Gardens Grilling Cookbook, although he strayed from the recipe a bit.  This is Mr.Picky’s recipe to make when he is grilling and preparing dinner.  Over the years I think we have perfected this variation of baked beans.

Quinto baked beans give you a variety of five beans and textures alongside the sweet yet smoky flavored sauce.  These beans are not swimming in sauce but are nicely covered and can easily be served on a plate without mixing with everything.  Of course it has a bit of bacon in it which adds flavor and a nice bite when crisped up.

For the next event, or bring a dish meal try throwing these together.  Everyone will love them and they are a good hearty hot dish.  I think I forgot to mention you make them in the slow cooker which just makes everything easier.

Quinto Baked Beans:

  • 6 slices bacon, chopped
  • 1 cup onion, chopped
  • 2 cloves garlic, crushed
  • 1 (15 oz.) can pork and beans in tomato sauce
  • 1 (15-16 oz.) can garbanzo beans
  • 1 (15 oz.) can butter beans
  • 1 (15 oz.) can white kidney or cannellini beans
  • 3/4 cup ketchup
  • 1/2 cup molasses
  • 1/4 cup brown sugar
  • 1 Tbs prepared or yellow mustard
  • 1 Tbs Worcestershire sauce

Saute bacon until partially cooked, drain off as much fat as you can.  Add in onion and garlic and continue to cook until bacon is fully crisp.

Beside the pork and beans, drain and rinse all the cans of bean.

Place all beans, the bacon and onion mixture, and all remaining ingredients in the slow cooker.  Cook on low 8-10 hours or high 4 hours.  Stirring every so often to prevent burning of the sugars.

Enjoy, enjoy it even more along some good BBQ.


(adsbygoogle = window.adsbygoogle || []).push({});

 

Bacon Cheddar Scones

Bacon Cheddar SconesThanks to Pinterest for allowing me to find Ziplist Sous Chef Recipe Clipper – Bacon Cheddar Scallion Scones.  This was a recipe right up Mr.Picky’s ally.  Bacon and cheese make everything good.  Although when I served them I called them biscuits as not to scare him off.  The reply was well where is the gravy then?

So half of us ate these plain and warm, which were amazing.  The other half had a bit of gravy on top.  Mr.Picky really liked them and asked to keep these in the rotation.  He even took the remaining scones to work for breakfast for the next week.

I didn’t change much besides the fact that I forgot to get half and half or cream, so I substituted milk.  It still worked and I just added a 1 Tbs more of butter to add a bit more fat.  Posted below is the original recipe which is just as good. Just remember that if you are out of something there is always a substitute.

Bacon Cheddar Scones:

  • 6 slices bacon, cooked and diced
  • 2 cups flour
  • 2 tsp baking powder
  • 1 tsp sugar
  • 1/2 tsp salt
  • 3/4 cup cheddar cheese, grated
  • 3 green onions, chopped
  • 5 Tbs butter, cubed or grated
  • 2/3 cup half and half or heavy cream

Combine flour, baking powder, salt, and sugar.  Stir in cheese, green onions, and bacon.

Work in the butter until you get a pea size crumb.  (I prefer to use frozen butter and grate my butter in, this distributes the butter evenly and allow you to not overwork the dough)

Make a well in the center and add in the cream.  Stir until  a dough forms (it will be messy but will all bake up together).

Bacon Cheddar Scones

Form dough into circle and then slice into triangles.

Bake on parchment paper or a baking stone.

Bacon Cheddar Scones

Bake 400 degrees for 20-24 minutes until just turning golden.

Bacon Cheddar Scones

Serve warm or with a bit of gravy.

(adsbygoogle = window.adsbygoogle || []).push({});

Roasted Loaded Potatoes

After craving baked potatoes and Mr.Picky refusing to eat them I created a happy medium.  I made roasted loaded potatoes as I am calling them.  Roasted potatoes are one of Mr.Picky’s favorite ways to eat potatoes so I thought why not loaded it up like a baked potato.

Bacon, cheese, and potatoes can this combination even go wrong?  Of course the potatoes were well seasoned and roasted with some fresh garlic.  I will admit I ate two servings with sour cream atop.  The kids loved them “minus the green things”, as my daughter put it.  Although loaded with fat it was a wonderful change to the general roasted potato.

Roasted Loaded Potatoes

Roasted Loaded Potato Bites:

  • 8-10 red potatoes, scrubbed and diced
  • 2 Tbs olive oil
  • 2-4 cloves garlic, crushed
  • salt and pepper
  • 1/2 dry ranch seasoning package
  • 1 cup cheddar or cheese blend, grated
  • 4-6 slices bacon, cooked and chopped
  • 2 green onions, chopped
  • sour cream or ranch dressing to top your potatoes

In a large bowl toss together potatoes, oil, garlic, salt, pepper, and ranch seasoning until well coated.

Roasted Loaded Potatoes

Spread potatoes on a sheet pan and bake at 400 degrees for 40 minutes, flipping at least once.

Once your potatoes are cooked to your liking, just tender or crispy.  Top with 1/2 the cheese, bacon, onions, and the other half of the cheese to hold it in.

Place back in the oven for about 5 minutes until cheese is nicely melted.

Serve with a dollop of sour cream or ranch dressing drizzled atop.

Wild Rice and Mushroom Soup

Mr.Picky came home excited years ago about Wild Rice and Mushroom Soup he had tried at a close family friends.  I was absolutely shocked because Mr.Picky dislikes soup so much.  He carried in the recipe copied for us and asked me to make it.  We had no mushrooms at the time and I kind of forgot about it the recipe in the box.

With the seasons turning it is now time to go pick wild mushrooms.  Most people find this to be scary because they are worried they will be poisoned.  I trust Mr.Picky and his mushroom skills.  He came home with 3 gallons of chanterelle mushrooms and a few huge lobster mushrooms.

Funny thing is I am in no way picky mushrooms is one of two foods I do not care for.  Most of the time I do not want to inflict my tastes on the kids so I suck it up and eat them.  We dried what we didn’t eat fresh the first day or in the soup, so now we can enjoy them throughout the rest of the year.

Back to the soup.  Once I sat down and read the recipe I realized why Mr.Picky liked it. Bacon, burger, and mushrooms are some of his favorite foods.  I made the recipe according to the directions as it was my first time.  I will probably take out the mushroom soup and make it by scratch next time.  Although this was really good and with a thick and creamy texture.  I also didn’t have just wild rice but I used a wild rice and quinoa mixture that worked well.

Wild Rice and Mushroom Soup:

Wild Rice and Mushroom Soup

 

  • 1/2 lbs. bacon (browned drained and chopped)
  • 1/2 lb lean ground beef, browned drained and crumbled
  • 1/2 cup wild rice (can use brown)
  • 2 cups water
  • 1 cup chopped onion
  • 2 stalks celery,chopped
  • 2/3 cup green pepper, chopped
  • 2 cans beef broth
  • 1 cup dried mushrooms or fresh, chopped
  • 3 (10 3/4 oz.) cans cream of mushroom soup
  • Dash of Worcestershire sauce
  • salt and pepper

Rinse rice in cold water until clear. Boil rice in 2 cups of water and simmer 15 min.

Saute veggies until onions are clear.

In 4 quart pan put cans of broth and cream of mushroom soup mix and heat until combined. Add remaining ingredients and season to taste with Worcestershire sauce and salt and pepper.

Simmer 1 hour, serve hot with some great crusty bread to dip.

I ate half the bowl before I remembered to take a picture.

I ate half the bowl before I remembered to take a picture.

 

Twice Baked Potatoes

Twice baked potatoes are a real treat, and they are easy to make ahead for a crowd.  I play bunco with a group of ladies once a month.  We take turn preparing dinner and at one point I made these try of twice baked potatoes.  Left the toppings up to the guests.  Twice Baked Potatoes

I provided shredded cheese, green onions, bacon, and sour cream.  The toppings you could do are really endless.

Twice Baked Potatoes:

These are very general directions and the quantities you would like to use are at your discretion.  This is simple how I do it, and the way I prefer to make my mashed potatoes.

  • baker potatoes
  • buttermilk
  • roasted garlic or finely grated fresh garlic
  • salt and pepper
  • paprika, to sprinkle and make it look pretty

Bake clean potatoes at 400 degrees for about 40-45 minutes, depending on side.

Remove from oven, and allow to side for 10-15 minutes until you can handle them.  You still want them warm.

Slice lengthwise and scoop out the inside leaving a good edge so the potato stand up fine.

Place all your hot potato innards into a stand mixer bowl, and attach the whisk attachment.

Add your garlic and a bit of salt and pepper.  Turn your mixer on low-medium to start.

Slowly pour in buttermilk until the potatoes have some moisture to mix.  The potatoes will turn into wonderfully flavored plain mashed potatoes in no time.  Add buttermilk until they have reached the desired consistency you prefer.  Taste your potatoes, do they need more salt or pepper?

Transfer mashed potatoes to a gallon size bag, and snip off a tip.  Pipe or just scoop the potatoes to fill the potato skins.

Sprinkle with paprika.  At this point you can cover and refrigerate the potatoes even over night , or pop them right in the oven.

Heat 350 degrees on a baking sheet, for about 30 minutes or until hot.  If the potatoes have just been filled the probably won’t take this long.  Present with topping of your choice, or add them on before baking a second time.

Stuffed Zucchini Boats

Stuffed Zucchini Boats

My mom came across this recipe from Menu Musings of a Modern American Mom, she told me I had to try it and she was right.  This was a great way to make zucchini and could be eaten as a meal alone or as a side dish.  For the original recipe please visit the link, I had to adapt the recipe a bit.

Unfortunately I did not read my recipe close enough when grocery shopping and had no tomatoes in the house.  I simply left out the tomatoes.  I also added a bit of my own spice combination.  Can’t go wrong with bacon in anything and I am sure that is the only reason Mr.Picky ate this.  Zucchini is a texture thing for him, which I can understand.  The kids didn’t mind eating them either, probably because I called them boats.

Stuffed Zucchini Boats:

  • 5 small zucchini
  • 5-6 pieces of bacon, chopped
  • 1/2 of a medium sweet onion, chopped
  • 1 clove garlic, crushed
  • 1/4 tsp salt
  • 1/4 tsp curry
  • 1/2 tsp italian seasoning
  • 1 Tbs sour cream
  • Fresh parmesan cheese, grated
  • pepper, to taste

Start by frying chopped bacon in a non-stick pan, once almost all the way crisp add onion and garlic. Add salt, curry, and italian seasoning and continue to cook until onions become tender.  The bacon fat acts as your oil or butter, so there is no need to drain it.

While the mixture is frying, cut zucchini lengthwise and scoop out the inside with a spoon leaving an edge to hold the filling.  Reserve the inside of the filling and chop finely.  Place empty zucchini “boats” on a baking sheet.

Once onions have become tender remove from heat, stir in chopped zucchini and sour cream.  Stuff filling into zucchini “boats” evenly.  Sprinkle each zucchini with parmesan cheese and freshly ground pepper.

Bake at 375 degrees for about 30 minutes, enjoy!Stuffed Zucchini Boats

%d bloggers like this: