July 21, 2014
Potato Skins With Cheese And Bacon
Florence
Prep Time 20 minutes mins
Cook Time 1 hour hr 13 minutes mins
Total Time 1 hour hr 33 minutes mins
Course Appetizer
Cuisine American
- 4 medium unpeeled baking potatoes 2#
- vegetable cooking spray
- 4 slices bacon
- 3/4 cup cheddar cheese
- 1 tablespoon minced fresh chives
- 1/4 cup non-fat sour cream
Bake potatoes at 425°F for 1 hour (60 minutes) or until done
Cool slightly
Cut each potato in half lengthwise; scoop out pulp, leaving 1/4 inch thick skin.
Place potato shells on a baking sheet
Bake at 425°F for 8 minutes or until skins are crisp.
Cut bacon in to small pieces and cook in skillet.
Drain excess fat on paper towels and cool.
Divide cheese evenly among the shells
Bake at 425°F for 5 minutes or until cheese melts.
Sprinkle evenly with bacon and chives.
Serve with sour cream
Comments Off on Potato Skins With Cheese And Bacon
July 8, 2014
Chinese Fried Rice
Florence
Course Side
Cuisine Chinese
- 6 slices bacon slices -- chopped
- 2 1/2 cups cooked rice -- cold
- 2 tablespoons soy sauce
- 2 eggs -- slightly beaten
- 3/4 cup chopped onions
- 1/2 cup green peppers -- chopped
- 1/2 cup celery -- chopped
In large skillet, cook bacon until brown, but not overly crisp.
Remove bacon, retain 4 tablespoons of bacon fat.
Add soy sauce, onions, peppers and celery and cook until tender.
Add egg cook until egg is done.
Add bacon and rice and stir until complete warmed.
Serve & Enjoy !
Comments Off on Chinese Fried Rice
July 7, 2014
Hot Brown Casserole
Florence
Course Main
Cuisine American
- 1 pound ham -- thin sliced
- 1 pound turkey breast -- thinly sliced
- 3 cans cream of mushroom soup
- 1 large can asparagus pieces
- 3/4 pound Velveeta
- 6 slices bacon -- cooked crumbled
- 1 tomato -- sliced
In large casserole dish, layer ingredients as follows: 1/3 lb ham, 1/3 lb turkey, 1 can mushroom soup, 1/3 can asparagus pieces and 1/4 lb cheese.
Repeat until all three layers are complete.
Top tomatoes slices and crumbled bacon
Bake at 350°F about 45 minutes or until bubbly.
Server over toasted bread.
Comments Off on Hot Brown Casserole
June 28, 2014
Beef
Florence
Course Main
Cuisine Mexican
- 1 lb. lean ground beef
- 1 - 1.27 oz. package Fajita Seasoning
- 1 tablespoon vegetable oil
- 2 green bell peppers chopped
- 2 Red Bell Peppers - chopped
- 1 onion - chopped
- 10 - 10 inch Flour Tortillas
- 1 - 8 oz. package shredded Cheddar cheese
- 1 tablespoon bacon bits
- 1 - 8 oz. package shredded Monterey Jack cheese
Preheat oven to 350 degrees F (175 degrees C).
Cook ground beef until completely done, and drain off excess grease
Heat the oil in a large saucepan over medium heat. Stir in the green bell peppers, red bell peppers, and onion. Cook and stir until the vegetables have softened, about 10 minutes.
Layer half of each tortilla with the beef and vegetable mixture, then sprinkle with the Cheddar cheese, bacon bits, and Monterey Jack. Fold the tortillas in half and Place onto a baking sheet.
Bake quesadillas in the preheated oven until the cheeses have melted, about 10 minutes.
Comments Off on Beef Quesadilla
June 19, 2014
Bacon Bean And Rice Pot
Florence
Course Main
Cuisine American
- 6 slices bacon diced
- 1 large onion diced
- 1 garlic clove minced
- 1 cup beef broth
- 1 1/2 cups water
- 1 cup uncooked rice
- 1 tsp dried thyme
- 2 cups cooked or canned pinto or kidney beans
In skillet over medium heat, add bacon pieces and cook until browned and crispy.
Drain excess fat off on paper towels and set aside
Add in bacon grease the onion, stir and cook until softened slightly, then add garlic and cook 30 seconds longer, stirring constantly.
Add beef broth and water to skillet, stir, then add the rice and thyme.
Cover skillet, turn heat to low, and simmer until rice is tender, about 20 to 25 minutes depending on rice.
Add the beans, stirring to combine, and heat until mixture is hot; remove from heat, cover skillet again and let stand for 5 more minutes.
Remove from heat and add bacon pieces.
Server and Enjoy !
Comments Off on Bacon Bean and Rice Pot
June 16, 2014
Bacon And Egg Fried Rice
Florence
- 4 slices bacon diced
- 4 eggs beaten slightly
- 4 cups COOKED rice
- 3 tsp soy sauce
- 3 green onions chopped
- 1/2 cup frozen peas
Fry bacon in skillet until crisp.
Cut bacon in to pieces and set aside.
In bacon grease medium-low heat, add beaten eggs and cook (lightly scramble); remove and set aside.
Change heat to medium-high, add rice and stir-fry until rice browns slightly, add soy sauce, stir and cook for 1 minute, then add in the onions and frozen peas, cook for 1 minute, then add in the bacon and cooked eggs, stirring and cooking just until everything is hot.
Comments Off on Bacon And Egg Fried Rice
June 6, 2014
Bacon, Egg, And Cheese Bagel
Florence
Course Breakfast
Cuisine Amerian
- 1 bagel
- 2 eggs
- 2 slices of bacon
- 2 slices of cheese
Cook bacon until crisp.
Toast bagel.
Fry eggs in bacon grease. When 1/2 way cooked pop yolk and turn over.
When is eggs are almost cooked place a piece of cheese on each egg to melt.
Take toasted bagel and add 1 egg/cheese on bottom.
Place 4 slices of bacon in the middle (2 slices of bacon in 1/2).
Then add other egg on the top.
Enjoy !
Comments Off on Bacon, Egg, And Cheese Bagel
June 1, 2014
Kale Egg Scramble
Florence
Course Breakfast
Cuisine American
- 2 large egg
- 1 Tbsp milk water, or broth
- 1 cup finely chopped kale
- 1 tsp oil
- pinch red pepper flakes
- salt and pepper to taste
Whisk eggs and milk in a bowl.
Cook kale over medium heat in oil until kale softens - approximately 5 minutes.
Add eggs into skillet and sprinkle with red pepper flakes, pepper and salt.
Reduce heat to medium-low.
Using a rubber spatula, carefully pick up the egg mixture as it cooks and turn it over gently to heat all the way through.
Comments Off on Kale Egg Scramble
May 27, 2014
Turkey Quesadillas
Florence
Course Main
Cuisine Mexican
- 1 pound ground turkey
- 1 - 1.27 oz. package Fajita Seasoning
- 1 tablespoon vegetable oil
- 2 green bell peppers chopped
- 2 Red Bell Peppers - chopped
- 1 onion - chopped
- 10 - 10 inch Flour Tortillas
- 1 - 8 oz. package shredded Cheddar cheese
- 1 tablespoon bacon bits
- 1 - 8 oz. package shredded Monterey Jack cheese
Preheat oven to 350 degrees F (175 degrees C).
Cook ground turkey until completely done.
Heat the oil in a large saucepan over medium heat. Stir in the green bell peppers, red bell peppers, and onion. Cook and stir until the vegetables have softened, about 10 minutes.
Layer half of each tortilla with the turkey and vegetable mixture, then sprinkle with the Cheddar cheese, bacon bits, and Monterey Jack. Fold the tortillas in half and Place onto a baking sheet.
Bake quesadillas in the preheated oven until the cheeses have melted, about 10 minutes.
Comments Off on Turkey Quesadillas
May 15, 2014
Omelette with Cheese Sauce
Florence
Course Breakfast
Cuisine American
- 6 Strips of Bacon
- 1 Medium Onion
- 1/2 Sweet Bell Pepper - red for color
- 3 Pieces of Deli Ham - Diced
- 6 Eggs
- 1/4 Milk
- Salt & Pepper to Taste
- Cheese Sauce
Cook bacon and pat grease of it. Wrap in aluminum foil to keep warm.
Saute on medium heat the Onions, Peppers, and a pinch of salt in the bacon grease. When vegetables are almost cooked, put in the ham to warm it. After they have cooked and are tender, remove from pan and pat dry to remove the excess grease.
Whisk 6 eggs together with milk, salt and pepper.
Coat the pan with bacon grease and put eggs in the pan and cook omelette over medium heat. Turn over once when 1/2 way done.
Remove from pan and place onions, ham and pepper mixture in the middle.
Cover with cheese sauce and server with 3 strips of bacon.
Enjoy !
link
Comments Off on Omelette with Cheese Sauce
April 5, 2014
This is a quick and easy BBQ idea that you can throw together when company stops by unexpectedly. It is easy to put together and always a favorite with my family for dinner.
Gourmet Bacon Cheese Burgers
Florence
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Course Main
Cuisine American
- 2 lbs Ground Beef - 80/20
- 1 Cup Cheese your favorite variety
- 1/2 Cup Cooked Bacon
- Salt and Pepper to taste.
Uncooked ready to cook Burgers.
Cooking Gourmet Bacon Cheese Burgers.
Comments Off on Gourmet Bacon Cheese Burgers
March 15, 2014
Spaghetti Carbonara
Florence
Course Main
Cuisine Italian
- 1 pound spaghetti
- 1 tablespoon olive oil
- 8 slices bacon diced
- 1 tablespoon olive oil
- 1 onion chopped
- 1 clove garlic minced
- 1/4 cup dry white wine optional
- 4 eggs
- 1/2 cup grated Parmesan cheese
- 1 pinch salt and black pepper to taste
- 2 tablespoons chopped fresh parsley
- 2 tablespoons grated Parmesan cheese
In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside.
Meanwhile in a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add wine if desired; cook one more minute.
Return cooked bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set. Quickly add 1/2 cup Parmesan cheese, and toss again. Add salt and pepper to taste (remember that bacon and Parmesan are very salty).
Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at table.
Comments Off on Spaghetti Carbonara
