Showing posts with label Bacon. Show all posts
Summer Spaghetti Salad
Is a family reunion on your horizon? How about a cook-out with friends or a company picnic? If so, spaghetti salad is just the right dish for a hot summer day to fill up those bellies!
There are so many variations of spaghetti salad that is usually served cold but can be served hot as well. You can add your favorite variety of vegetables to satisfy your tastes. I use thin spaghetti but, you can replace it with linguine, vermicelli or the pasta of your choosing; just cook it until al dente.
It is a refreshing salad due to the fresh crunchy brilliantly colored vegetables. This dish will be eye candy and disappear fast. It’s great for any get together because, not only can it be made ahead; it is mayonnaise free to avoid spoiling in this hot weather.
This is a scrumptious go-to dish to satiate your hunger quickly ~ actually; I can make a meal of just this mouthwatering piquant salad!
Summer Spaghetti Salad
Ingredients:
1 pound thin spaghetti
10 slices bacon
1/2 cup chopped celery
1 large red onion, chopped
1 green bell pepper, diced
1 (2 ounce) can sliced black olives, drained
2 tomatoes, diced
10 slices bacon
1/2 cup chopped celery
1 large red onion, chopped
1 green bell pepper, diced
1 (2 ounce) can sliced black olives, drained
2 tomatoes, diced
1 cucumber, diced
1/4 cup salad seasoning mix*
½ teaspoon lemon zest
1/4 cup salad seasoning mix*
½ teaspoon lemon zest
3 tablespoons fresh lemon juice
¼ cup extra virgin olive oil
3 garlic cloves, minced
1/2 cup grated Parmesan cheese, optional
1/2 cup grated Parmesan cheese, optional
Method:
Bring a large pot of lightly salted water to a boil.
Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large skillet over medium heat, cook bacon until crisp.
In a large skillet over medium heat, cook bacon until crisp.
Drain and crumble.
In a large bowl combine cooked spaghetti, celery, onion, bell pepper, olives, tomatoes, cucumbers and salad seasoning.
In a large bowl combine cooked spaghetti, celery, onion, bell pepper, olives, tomatoes, cucumbers and salad seasoning.
In a small bowl, whisk lemon zest, lemon juice and minced garlic with olive oil.
Pour over spaghetti mixture and toss.
Add crumbled bacon and lightly toss.
Sprinkle with Parmesan cheese, if desired.
Chill until serving.
8-10 servings
*Pam’s note: For my homemade salad seasoning mix, see my post on Wednesday, July
27, 2011: http://pamsmidwestkitchenkorner.blogspot.com/2011/07/home-made-salad-supreme-seasoning.html
Give it a go ~ it’s a delicious people pleaser!!!
Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips, recipes.
Kapusta with Egg Noodles
in Bacon, Cabbage, Chef Mike, Garlic, Noodles, Parmigiano-Reggiano, Pasta, Polish, Side Dish, Vegetables on Tuesday, April 17, 2012
Remember on August 9th when I gave you the potato salad recipe from Chef Michael Baruch’s cookbook, The New Polish Cuisine? Well, here is another great Polish recipe!
This is Kapusta with Egg Noodles and it is great, I mean REALLY delicious! To be honest, I actually didn’t know what “kapusta” was when I first saw the recipe listed. But, when I turned the cookbook to page 96 and saw the gorgeous photo, I knew immediately that “kapusta” is cabbage.
I like both cabbage and noodles, so I knew this would be good, especially after reading the list of ingredients. BACON ~ the first ingredient; we all know that bacon is the perfect food! For Bill and I, this was comfort food all the way. In fact, that’s what Chef Mike says about it, “Polish comfort food at its best!”
Here’s what else Chef Mike says about it: “Slow braised cabbage, bacon, onion, and garlic are lightly seasoned, then combined with fresh Kluski noodles. The secret to this dish is to prepare everything at the last minute.” Give this recipe a try ~ you won’t be disappointed, it’s savory delicious!
Kapusta with Egg Noodles
Ingredients:
1 pound extra wide egg noodles
1 slice hickory smoked bacon, diced
2 tablespoons olive oil
2 teaspoons garlic puree
1 small onion, finely diced
1 medium head green cabbage, cored and diced
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
2 tablespoons chicken stock
2 dashes of Tabasco
Freshly ground black pepper
Freshly grated Parmigiano-Reggiano cheese, optional
Preparation:
In a large pot over medium high heat, cook bacon until it renders its fat and turns lightly brown, not crisp.
Pour the bacon into a small strainer set over a bowl to collect the excess fat.
Return the pot to the fire, add olive oil.
When hot, add garlic and onion, cook stir for about 1 minute.
Add cabbage and cook stir for about 3 to 4 minutes until the cabbage starts to wile.
Reduce heat to low, add rest of the seasonings and the bacon.
Cook slowly, covered, for about 20 minutes.
While the cabbage is cooking, bring 2 quarts of lightly salted water to a boil.
Add noodles, cook until firm to the bite.
Drain in a colander.
Add to the noodles to the cabbage.
Gently, using a heavy wooden spoon, stir the noodles into the cabbage mixture to combine.
Using a kitchen tong, divide the kapusta among 4 dinner plates.
Sprinkle with freshly ground black pepper and Parmesan cheese.
Serve and enjoy!
Jedzcie, pijcie i popuszczajcie pasa!
By the way, there’s still time to enter my $60 Le Creuset, CSN giveaway posted on August 11, 2010!
Be sure to visit my friend Linda's, my kind of cooking, great blog for a chance to win her wonderful cookbook with lots of easy, delicious recipes!
Check out another great giveaway at Bo's Bowl. He has fantastic recipes and tells great stories connected with his good Southern cooking!
Check out another great giveaway at Bo's Bowl. He has fantastic recipes and tells great stories connected with his good Southern cooking!
A CSN GIVEAWAY and a Zucchini Gratin
in Bacon, Bell peppers, Entree, Garlic, Giveaways, Jalapeño peppers, Monterey Jack, Mushrooms, Parmigiano-Reggiano, Side Dish, Tomatoes, Vegetables, Zucchini on Wednesday, April 11, 2012
Gratins are a delicious way to prepare fresh summer vegetables to serve your family or guests as a side dish. I can eat this as the entrée though, with a crisp salad and crusty bread. There is no need to peel the vegetables. Start by sautéing the mushrooms, onions and garlic. Slice the vegetables, layer them in a dish, add the bread crumb and cheese topping; bake for a great dish. Omit the bacon for savory vegetarian meal.
Speaking of layering vegetables in a dish, the oval Le Creuset Stoneware Au Gratin dish Mom gave me years ago is perfect for this recipe. It’s shallow, bakes the dish evenly and looks great going from the oven to the dinner table. This is a wonderful thing which leads me to something wonderful for all of you good people out there ~~~~
We all love getting a package in the mail and I’m sure you’d love receiving a Le Creuset product of your own! Sean at CSN Stores kindly offered me a $60 voucher for a Le Creuset giveaway. How about that? $60! It excited me and I can’t even win it but, I am very excited about it for you!
I’m sure most of you are like me and could really use this $60 voucher to get that special Le Creuset product you’ve always dreamed about. Their products are of the best quality and style in gorgeous colors, making them a great durable product. I know as I’ve had my Le Crueset Au Gratin dish for many years!
Here are the rules:
1. This giveaway is open only to U.S.
2. You must be a follower of this blog by using Google Friend Connect.
3. Leave a comment on this post telling me you are a follower.
4. Look at the Le Creuset site on the link above and tell me what you’d like to win and in what color.
Entries will be received through midnight, Wednesday, August 18, 2010.
The winner will be picked by a random number generator on Thursday, August 19, 2010.
Good luck and I hope you win!
Now, for the recipe:
Into the oven
Voila! Dinner time!
Zucchini, Yellow Squash and Red Bell Pepper Gratin
Ingredients:
3 slices bacon, fried crisp
8 ounces mushrooms, sliced
1 small red onion, chopped
2 cloves garlic, chopped
2 tablespoons olive oil, divided
2 zucchini, sliced
2 yellow summer squash, sliced
1 red bell pepper, sliced
½ jalapeño pepper, chopped
1 tomato, sliced
½ teaspoon sea salt
½ teaspoon McCormick’s seasoned pepper
1 teaspoon dried thyme
1 cup bread crumbs
1/3 cup Parmigiano-reggiano cheese, grated
1/3 cup Monterey Jack cheese, grated
Method:
Fry bacon. Set aside. Drain drippings from skillet.
Spray a shallow baking dish with cooking spray. Set aside.
In a skillet in olive oil, sauté the mushrooms, onion and garlic until liquid is rendered. Set aside.
In a large bowl, place zucchini, squash and bell pepper.
Add salt, pepper and thyme.
Mix well.
Add mushroom, onion mixture and combine.
In the baking dish, assemble the vegetables in a single layer, almost standing up.
Add tomatoes throughout the dish.
Bake at 400 degrees for 30 minutes.
Meanwhile, combine bread crumbs and cheeses.
Toss with remaining olive oil.
Remove baking dish from oven.
Scatter crumbled bacon over top.
Sprinkle bread crumbs over top.
Return to oven for 15 minutes or until golden on top.
Pam’s note: After the dish baked and before adding the bread crumbs, I tilted the dish and drained the juice in the bottom with a baster. Bill told me this is one of the best “ad-lib” dishes I’ve made after visiting the farmer’s market and selecting the great veggies. It was delicious!
ENJOY!!!
Corn and Bacon Succotash with Rice
in Bacon, Beans, Bell peppers, Corn, Entree, Rice, Side Dish, Vegetables on Friday, April 6, 2012
The Chicago Tribune published this recipe several weeks ago and I knew I had to try it. I love succotash but usually only serve it at Thanksgiving time for some reason. And then it is just corn, lima beans, a dab of butter, a little milk and salt and pepper.
Start by using a sharp knife, cut the corn off of 4 ears of corn on the cob. Then combine and cook it with lima beans, bell pepper, bacon, garlic and spices and serve it over rice. The recipe calls for red bell pepper; I only had a green one. Omit the bacon and add water instead of chicken broth for a great vegetarian dish. Don’t like lima beans? Substitute great Northern beans.
This would work as a great side dish with grilled ribs or chicken; however, it is hearty enough to stand on its own. Just compliment it with just a nice green salad. Try this one for those great summer veggies!
Corn and Bacon Succotash with Rice
Ingredients:
6 strips bacon
1 onion, chopped
½ red bell pepper, chopped
3 cloves garlic, minced
½ teaspoon dried thyme
¼ teaspoon salt
¼ teaspoon red pepper flakes
1 can (15 ounces) low-sodium chicken broth
4 ears corn, cut off the cob
2 cups fresh lima beans or 1 bag (14 ounces) frozen
2 cups rice, cooked to package directions
Method:
Fry bacon in skillet until crisp. Drain on paper towel, set aside.
Remove all but a teaspoon or two of bacon grease.
Add bell pepper, garlic, thyme, salt and red pepper flakes.
Cook, stirring for 3 minutes.
Add chicken broth, cook, stirring up any browned bits, 2 minutes.
Add corn and lima beans.
Cook, turning often to cook evenly, until corn and beans are tender and liquid reduces slightly, about 5 minutes.
Stir in bacon.
Serve over rice.
4 servings.
It’s good!
Pam’s note: I mixed the rice with a can of Rotel tomatoes and green chilies. It makes the succotash even better with a little zip! I used fresh lima beans from the farmer’s market. This recipe makes a lot!
Grilled Red Onions with Meat Candy
I say, “Peel the red beauties and grill ‘em!” They’re so good they make me cry!
It’s hot here and we’re not used to this day after day. Normally it’s hot for 2 or 3 days, then we have a nice little rainstorm and it cools things off for several days. Not this summer! It’s hot, hot, hot and very humid with more than our share of severe thunderstorms. That means ~ DA grill! (Sorry, I’ve been thinking about DA Bears lately!)
Eating grilled red onions is foodie heaven to me and is one of life’s little pleasures! I mix them up with a little olive oil, red wine vinegar, lots of garlic cloves and the best meat candy there is: BACON! So you know this has to be delicious! Just be sure to cook the bacon in a skillet until fairly crisp first unless you like the fat.
The smoky spicy aroma floating around while these onions were grilling was intoxicating. The grilling makes for caramelized onions, turning them into tender natural sweetness. It’s a perfect little side-dish that goes with about anything!
I wonder how this would be as an appetizer?
 |
| Grill 'em! |
Grilled Red Onions
Ingredients:
8 bacon strips, cut into large slices and cooked almost crisp
4 red onions, peeled and quartered
10 garlic cloves, peeled
1 tablespoon olive oil
1 tablespoon red wine vinegar
Freshly ground pepper
Method:
Divide mixture between 2 large pieces of foil.
Fold and seal into a package.
Place on hot grill for 15 to 20 minutes.
Open carefully and serve.
ENJOY!!!
Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips, recipes.
Kohlrabi and Yellow Wax Beans with Carrots
in Alice's recipes, Bacon, Beans, Carrots, Kohlrabi, Onions, Side Dish, Vegetables on Friday, March 30, 2012
Kohlrabi was all new to me until I met Bill’s mother and tasted her great kohlrabi dish years ago.
Kohlrabi, for those of you who are not familiar with it, is a German turnip. The word comes from the German “kohl” (cabbage) and “rabi” meaning turnip. You would think it is a root vegetable like a turnip but, is in fact a tightly packed version of its cousin, cabbage. As you can see in the photo, it has a bulbous shape which is caused by the swelling of plant’s stem near the ground. Some people think it tastes like broccoli, I think it tastes more like a mild turnip.
Many people in the Midwest were raised in largely German communities who grew up growing and eating kohlrabi much like an apple. Hamburg Township , Michigan
This is an excellent recipe for using kohlrabi whose taste complements yellow wax beans, carrots and onions. After the vegetables have cooked in the water, make a gravy to thicken the mixture and there you have an excellent summer time side dish!
Barely boiling
Kohlrabi and Yellow Wax Beans with Carrots
6 strips bacon, cooked crisp and crumbled, reserve bacon grease
2 kohlrabi bulbs, peeled, cut into large dice
2 pounds yellow wax beans, trimmed and snapped
3 carrots, peeled and cut into bite-sized pieces
1 large white onion, chopped
Salt and pepper, to taste
Water
Flour
Method:
Fry bacon until crisp, reserve bacon fat. Set aside.
Place all vegetables into a dutch oven or large pan.
Fill with water to top of vegetables.
Add about 1 tablespoon of bacon grease to mixture.
Keep at a low boil until vegetables are fork tender, about 30 minutes.
Make a flour and water paste, approximately ½ cup water and 3-4 tablespoons flour. Stir or shake until flour is a creamy paste.
Push some vegetables in the pan to one side.
Add flour paste while stirring.
It’s just like making gravy but, this should be fairly thick and hold its own on a plate, not soupy. If it’s not thick enough, add more flour mixture.
Add crumbled bacon and stir gently.
Serve
I love this ~ it’s one of my favorite summer time dishes!
Amazing Bacon Tomato Cups!
in Appetizers, Bacon, Biscuit dough, Onions, Swiss cheese, Tomatoes on Thursday, March 29, 2012
“I can resist anything but temptation.” I know Oscar Wilde said it years before my time but, it’s my motto!
And as an example, it’s that bacon and tomato thing that is hard for me to resist! If you need a savory appetizer in the near future, here’s the one to try! A friend gave me this recipe a while back. She told me she took the train into Chicago one day to visit an old family friend who served these delicious little bites. Joyce told me it was the best appetizer she could remember eating. Thankfully, her friend shared the recipe!
It combines the great flavors of tomato, bacon and mayo. But that’s not enough! Add a little chopped onion, some shredded Swiss cheese and a little dried basil if you want to; pile it all in biscuit dough lining a mini-muffin tin, bake and VOILA! You have a very divine little temptation that’s hard to resist!
You have to try it to believe it!
By the way, have you ever heard of a tomato called Radiator Charlie’s Mortgage Lifter? A West Virginia auto mechanic named M.C. Byles, aka Radiator Charlie, crossbred large tomatoes in the 1930’s and came up with a whopper that he sold for $1 a plant, making enough money that it was appropriately called the Mortgage Lifter. Now that’s a whopper tomato!
Now, here’s the recipe:
Bacon Tomato Cups
Ingredients:
8 slices of bacon, chopped and cooked crisp
1 medium tomato, chopped and seeds removed
½ small onion, chopped
3 ounces Swiss cheese
½ cup mayonnaise
1 teaspoon dried basil, optional
1 can flaky biscuit dough*
Method:
Mix first 6 ingredients together.
Separate the biscuit dough into halves or thirds and shape them into greased mini-muffin tins.
Bake at 350 degrees for 10-15 minutes, until dough is golden brown.
*Pam’s note: I have also used crescent roll dough for this, dividing it into about 16 mini-muffin cups.
I think the next time; I’ll add some chopped shrimp to it! YUM!!!
Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips, recipes. She’s having a Double Giveaway now!
Kelly’s Calico Beans
in Bacon, Baked beans, Beans, Beef, Great Northern beans, Ground beef, Mayocoba beans, Onions, Pinto beans, Side Dish, Slow cooker on Wednesday, March 21, 2012
I remember the time she was born, just like it was yesterday, when we received a letter a good week after her arrival in the world. She was born a month and 4 days after Bill and I married, while we were living in Oberheid, Germany when Bill was serving in the Army. We were used to letters with more than week old news and were thrilled to get them no matter.
I’m talking about our dishy sweet niece, Kelly; the daughter of Bill’s brother. Kelly’s charming and funny ~ spunky and feisty as a fox. She’s a fast thinker with the right words to say and most important of all, she has a warm, caring heart.
 |
| Kelly, almost 4 |
Kelly and her husband, Jim, are the proud parents of two boys ~ one in his second year at the University of Pittsburgh and their little guy is 7 years old; a second-grader this fall. So Kelly knows her way around sports and the kitchen too. And to prove it, among other things she cooks a mean bean dish.
I’m a great fan of baked beans, really any kind of beans and this recipe turns baked beans into an impressive full-flavored side dish. Kelly adds more bacon, usually a pound and said that the easy way to cook them is in a slow cooker, so that’s what I did. The recipe calls for 4 types of beans: 1 can each of Great Northern, butter and kidney beans, plus 2 cans of pork ‘n beans.
Like she told me, about any type of bean can be used so I swapped Pinto beans and mayocoba beans for the butter beans and kidney beans because I know some people who swear they don’t like butter beans or kidney beans. What they don’t know is that the medium-sized, ivory-yellow mayacoba beans are a meaty bean with a mild-flavored buttery taste.
What makes this dish unique is the addition of not only salty smoky bacon, but browned ground beef. Then, when they’re combined with the beans and the tangy sweet sauce you have a delicious side dish for your family or a crowd. They go quickly and that can be good but, bad too because they are just as delicious left-over! Just ask Bill ~ he said they’re the best!
Calico Beans
Ingredients:
½-1 pound bacon
1 pound lean ground beef (90% lean)
1/2 cup chopped onion
2 cans (16 ounces) pork ‘n beans
1 can (16 ounces) pinto beans, rinsed and drained
1 can (16 ounces) mayocoba beans, rinsed and drained
1 can (16 ounces) Great Northern beans, rinsed and drained
½ to ¾ cup packed brown sugar
½ cup ketchup
2 tablespoons cider vinegar
1 tablespoon dry mustard
Method:
In a large skillet, cook bacon over medium heat until crisp. Drain well and crumble into large pieces.
In the same skillet, cook beef and onion over medium heat until the meat is no longer pink; drain.
Combine the beef mixture, bacon, beans, brown sugar, ketchup, vinegar and mustard.
Spoon into a greased 2-qt. baking dish or slow cooker.
Bake, uncovered, at 325° for 45-60 minutes or until the beans are as thick as desired.
Or, cook for 4-5 hours on low in slow cooker.
About 12 servings
There’s nothing like a big pot of doctored up beans!
Thanks again for the recipe, Kelly!
Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips, recipes. She’s having a Double Giveaway now!
My BLTE, not your BLT!
in Bacon, Eggs, Entree, Mom's recipes, Sandwiches, Tomatoes on Thursday, March 1, 2012
What, no egg on the BLT?
I grew up eating bacon, lettuce, tomato sandwiches with an over-hard fried egg in the sandwich. This was the way Mom always made them and I thought that was the way everyone ate them!
This is probably our favorite sandwich in the summer time next to a burger! The egg added to a BLT makes a huge difference and is definitely a great meal. I usually serve this for supper and not much else is needed, maybe some potato chips and a good garlic dill pickle. It’s a very filling, delicious sandwich!
BLTE’s were new to Bill until I prepared it one evening for supper after we were just married. He LOVED it! Then, when his parents visited us in Louisville
And, speaking of potato chips, there is one brand you must absolutely try! I was hooked on Conn’s Potato Chips after having them for the first time years ago at my brother’s house in Lancaster , Ohio Conn Conn
There’s nothing like a great fresh tomato from the garden and a BLTE ~ plus Conn
My BLTE’s
Ingredients:
6 slices bacon, fried crisp
2 eggs, fried over-hard
2 large slices tomato
Lettuce
Miracle Whip or mayonnaise
4 slices bread, toasted
Method:
Fry bacon crisp.
Break eggs in skillet; puncture yolk, fry till done on one side, flip, fry on other side.
Assemble the 2 sandwiches.
Enjoy!!!
How do you make your BLT?
Macaroni Gruyère and Parmesan with Bacon
Macaroni and cheese is delicious but macaroni and cheese with bacon is decadently delicious!
We all know the way to a man’s heart: through his stomach! And what man doesn’t like macaroni and cheese? So here is a good treat for that special man in your life, be it your husband, father, brother, uncle, grandpa or boyfriend! You can show him how much you care and satisfy his appetite by cooking the food that he loves on Father's Day this Sunday.
Be ready for a forkful of cheesy goodness when this comes out of the oven! It had us saying, “Ah!!!” and I hope it will have the same affect on you and your loved ones!
Macaroni Gruyère and Parmesan with Bacon
Ingredients:
4 strips bacon, cut crosswise into thin strips
8 ounces macaroni
2 cloves garlic, minced
3 tablespoons butter
3 tablespoons flour
1 tablespoon dried mustard
4 cups milk
4 cups (12 ounces) shredded Gruyère cheese
1½ cups freshly grated Parmesan cheese, divided
Salt and freshly ground pepper, to taste
Chives for garnish, optional
Method:
Preheat oven to 400 degrees.
Fry bacon until crisp. Drain and set aside.
Cook macaroni according to package directions. Drain well. Set aside.
In a large saucepan, melt butter.
Add flour and dry mustard to make a simple roux.
Stir in garlic.
Slowly pour milk into mixture, stirring constantly.
Add cheeses, except for ½ cup of Parmesan and blend well until mixture is smooth.
Scoop in cooked macaroni and coat well with the cheese and milk mixture.
Fold in crisp bacon strips.
Season with salt and pepper.
Pour mixture into 3-quart casserole that is coated with cooking spray.
Sprinkle with reserved Parmesan.
Bake at 400 degrees for 30 minutes or until hot and bubbly.
Serves 4-6
Yum! It’s great with Gruyère, Parmesan and smoky bacon!
Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips, recipes and cookbook giveaway!
Popular entries
-
The Tupperware Jel-Ring is an old classic and still today, it is very popular with my Tupperware customers. I must admit, its also one of my... -
I had soya chunks/nuggets in my hostel canteen,when I was studying in Trichy. We get mixed vegetable kurma with soya chunks in it. My f... -
Only two days for the New Year to come,and at this point I am very happy to announce you that I am hosting an event for the ...
-
How is it going? For me, it has been quite a busy day chatting up with my family and friends. Nevertheless I spun a very tasty, to...
-
Ahem. Please take note: I am throwing a healthy dinner into the mix of Super Bowl snacks and Valentine Day sweets. Have I mentioned I am st... -
This is a great recipe by Tupperware that utilizes the Tupperware Oval Microwave Cooker. This recipe will make 6 servings. Rotisserie Chicke... -
I wanted to try instant oats idly for a long time. I used to make a version of this before,by adding a oats as major part in the rav... -
Evidently, according to Ceci Snyder of the National Pork Board , their slogan “the other white meat” is getting a little boring and “just... -
The spicy curry cooking on the stove and a cloudy weather outside is just what I need on a lazy day like today. With this kind of weathe...
Posts
