Showing posts with label Bacon. Show all posts
Showing posts with label Bacon. Show all posts
We had the Missionary Elders over for dinner the other night. They are always such nice young lads. I love to have them in our home and I do so love to spoil them. I usually try to cook them something which reminds them of home. They both really enjoyed this and have requested the recipe from me so that they can either make it for themselves or pass it on to their mums/girlfriends when they get home.
You might not think that you have time to do a bacon and egg breakfast on a weekday, but this recipe here today proves that just isn't true.
With a little bit of inventive use of a convenience item (refrigerated croissant roll dough) you can have a delicious bacon and egg breakfast on the table lickety split, that's about 15 -20 minutes tops! I kid you not.
I always keep partially cooked bacon in the freezer so that I can whip it out to use in things like these quick and delicious tarts. If you are going to be cooking half a dozen slices of bacon, why not cook the whole pack.
That's my motto anyways. In for a penny in for a pound. If you have cooked bacon on tap in the freezer then you are always ready. These tarts could really not be easier.
You just crack open the container and unroll the dough. Divide it into three rectangular sections. (Here in the UK. I am not sure how many in North America.)
Place them onto a lightly buttered or lined baking tray and then press the diagonal cuts together in the centre of each to seal after which you then roll up a 1/2 inch rim all around the edge of each rectangle.
All you do then is crack a large free range egg into the centre of each, season with some salt and pepper, lay some bacon on top and a dusting of Parmesan Cheese.
Once that is done, you just pop those babies into the oven. Twelve minutes later you will have some perfectly cooked, deliciously easy egg and bacon tarts.
I always like to dust mine with a tad bit more Parmesan and some chopped Parsley to serve, but that's just me. I like things to look pretty.
The Toddster love LOVES these and I guarantee the Toddster in your life will love them as well! (At least I hope he will! There's bacon. Who doesn't love bacon!)
*Quick and Easy Bacon and Egg Tarts*
Serves 6
It doesn't get any easier, quicker or tastier than this. These make a great weekend breakfast! Our crescent rolls over here have six in each tin and so they will separate into 3 individual tarts, each using two triangles. I am not sure how that translates in America.
2 cans of refrigerator crescent rolls
6 large free range eggs
12 slices of smoked streaky bacon, partially cooked
3 TBS freshly grated Parmesan cheese
salt and black pepper to taste
chopped fresh parsley and more Parmesan to serve.
Preheat the oven to 200*C/400*F/ gas mark 6. Butter a large baking sheet. Unroll the crescent rolls, dividing each can into three equal sections. Place them onto the baking sheet, pressing the diagonal perforations in each section together to close. Roll up a 1/2 inch border all the way around each tart base. Break an egg into the centre of each. They will spread out to fill the tart. Sprinkle with some salt and black pepper to taste. Cut each slice of bacon in half crosswise and place 4 half slices on each tart. Sprinkle with some parmesan cheese. Bake in the preheated oven for 10 to 12 minutes, until the edges are golden brown and the eggs are set according to your preference. Serve hot.
I took advantage of some of the really nice weather we had this weekend and my TeFal ActiGrill to make us some really tasty grilled chicken sandwiches. Summer food. Bring it on!
You can pay a fortune for a chicken sandwich in those fast food places these days, and they all taste the same when it comes right down to it. These are a bit healthier I like to think and a hundred times more delicious!
They are also quite economical because with only two chicken breasts, you can make four sandwiches. The chicken marinates for an hour or so in a delicious honey mustard marinade, composed of two different mustards, honey and lemon juice. There is also bacon on them . . .
Not just any bacon however . . . candied pepper bacon that you make yourself. So easy to do and seriously scrummy as well. The chicken is grilled, brushed with barbecue sauce or not as you wish, and then they are put together, chicken, bacon . . . and a nice slice of cheese on top, which melts down over the hot bacon and chicken . . .
Serves on a toasted bun with some shredded lettuce and a mayo ranch sauce, these went down a real treat with the Toddster . . . and I confess I was also licking my chops. Who needs to go out to get a good Chicken sandwich . . . when you can get a tastier one at home??? Not us, that's for sure! This is great summer time food. I cooked mine indoors on the electric grill, but you could just as easily do them outdoors on the barbecue. This is sure to be a real winner!
*Grilled Chicken, Bacon and Ranch Sandwiches*
Serves 4
These are easy and quite, quite delicious. Perfect for an al fresco supper on the patio. Plan ahead as the chicken needs to marinate for several hours.
2 large single chicken breasts, skinless and boneless
4 dessert spoons of runny honey (1/2 cup)
2 dessert spoons of Dijon mustard (1/4 cup)
2 dessert spoons of grainy mustard (1/4 cup)
salt and black pepper to taste
1/2 tsp hot pepper sauce, or as desired
the juice and zest of 1/2 large lemon
8 slices of streaky bacon, cut in half crosswise
2 TBS brown sugar
coarse black pepper
4 slices of sharp cheddar cheese
(I used the dyed one this time for colour)
(I used the dyed one this time for colour)
barbecue sauce as desired
4 split and toasted buns
2 TBS ranch dressing
2 TBS mayonnaise
shredded lettuce
Using a very sharp knife, cut the chicken breasts horizontally through the middle. You will end up with 4 chicken escallops. Pound them lightly into a uniform size. Whisk the honey, both mustards, salt, pepper, hot pepper sauce and lemon juice and zest together in a bowl. Add the chicken and swirl it around so that they are all coated. Cover and refrigerate for at least an hour, but no longer than 2 hours.
About 15 minutes before cooking, preheat the oven to 200*C/400*F/ gas mark 6. Line a baking sheet with foil. Place the bacon on top of the foil. Sprinkle evenly with brown sugar and sprinkle with the coarse black pepper. Roast in the heated oven for about 10 minutes, keeping an eye on it, until golden brown
and slightly crisped. Don't take your eye off it or it will burn. (You may not need the whole 10 minutes) Remove to a paper kitchen towel lined plate and keep warm.
Heat the grill. Remove the chicken from the marinade, discarding any marinade in the bowl. Grill over medium high heat for 3 to 4 minutes per side, brushing with barbecue sauce as desired. During the last few minutes of grilling, place some bacon on top of each piece of chicken and top with a slice of cheese.
Allow the cheese to melt.
Mix the ranch dressing and mayonnaise together. Take your toasted buns and spread the bottoms of each with some of this mixture. Top with some shredded lettuce and one piece of chicken. Replace the tops and serve immediately.
One potato, two potato, three potato, four . . . five potato, six potato, seven potato more.
Bubbling and creamy on the insides and crisp and golden on the outside with cheese and a hidden layer of bacon and onion in the middle.
What's not to like?
2 TBS olive oil
a pound of smoked back bacon, cut into 1/2 inch dice
1 large onion, peeled and finely chopped
2 cloves of garlic, peeled and finely chopped
1 TBS chopped fresh thyme leaves
fine sea salt and freshly ground black pepper to taste
1 pound of white potatoes, peeled and cut into 1/4 inch thick slices
1 pound of sweet potatoes, peeled and cut into 1/4 inch thick slices
300ml of single or regular cream (about 1 1/2 cups)
50g grated Gruyere and cheddar cheese, mixed (about 1/2 cup)
Preheat the oven to 200*C/400*F/ gas mark 6 Butter a shallow baking dish, or gratin dish. Set aside.
Heat the olive oil in a large skillet. Add the bacon and fry for about 5 minutes until crispy. Stir in the onion, and cook for several minutes longer to soften the onion. Stir in the garlic and thyme. Cook until very fragrant.
Begin to layer the potatoes in the casserole dish, layering in half of them. Season lightly with salt and pepper as you go, bearing in mind that bacon is salty. Once you have half the potatoes in. Spread over the cooked bacon and onion mixture.
Did you play that game when you were a child? I did.
I found myself with an abundance of potatoes and sweet potatoes in the potato bin at the weekend and wanted to use some of them up, so I decided to make a tasty gratin with them.
A one potato, two potato gratin. A one potato, two potato gratin with bacon and thyme! Lush!
With any luck the weather will soon be changing and getting a lot warmer ('tis been cool this weekend!) and we won't be eating many things that come from the oven.
I thought I would take the opportunity to get one more oven bake in before that happens, and we start eating salads.
In the warmer months, we eat a lot of salads. We like salads, so its all good.
I love gratins . . . you can turn almost any vegetable into a gratin.
A gratin is simply thinly sliced vegetables, layered in a shallow casserole, covered with seasoned cream, and cheese (yes please!) and then baked until the vegetables are deliciously tender.
The cream has thickened into a rich unctuous sauce . . . and the cheese bakes all scrummily golden brown on top.
This time I added the glorious treat of a middle layer of fried bacon and onions . . . for two reasons.
One, because I could, and two, because I had some back bacon that needed using up as well . . . and because . . . well, it's BACON!
Why not! I can't think of a single thing on earth that doesn't improve when you add bacon!!
Bacon has that thing about it you know. That thing where it automatically makes everything taste somehow better. Even sweet things.
Candy coated bacon. Yum. Chocolate dipped bacon. Yum. Bacon Jam. Yum. Bacon Cookies. Yum.
Don't laugh, I've found recipes for all these things which sound crazily delish . . . but I digress . . .
Two Potato, Bacon and Thyme Gratin. Delicious.
Layers of tender sweet and white potatoes, with a middle layer of bacon, onions and thyme . . . doused in cream, slathered with cheese, and baked until it is meltingly, richly, unctuously delicious.
What more could a person ask for . . . I reckon not much!
Well, maybe a hunk of crusty bread to mop all those tasty juices . . . sigh . . . yes, I am THAT glutton!
*Two Potato, Bacon and Thyme Gratin*
Serves 6 to 8What's not to like?
Top with the remaining potatoes, seasoning lightly. Pour the cream over top.
Cover tightly with foil and place into the heated oven. Bake for 45 minutes. Uncover and sprinkle on the cheeses.
Bake for a further 30 to 35 minutes, until the potatoes are tender and the casserole is lightly browned and a bit crispy on top. Serve warm.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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Crumpet BLT's. This is not smashed avocado on toast. This is not smashed avocado on toast with egg. This is one of the most delicious things I have made for us to eat however.
This is such a simple idea, however delicious, but I am betting you haven't thought of doing it yet yourself, or maybe you have. Forgive me for being presumptuous if you have
We love crumpets in this house . . . grilled until toasty golden brown and then spread with lashings of butter.
We love crumpets in this house . . . grilled until toasty golden brown and then spread with lashings of butter.
The butter melting and nestling into all of those crisp golden nooks and crannies.
It is impossible to eat them without getting your fingers and chin all buttery. They are sooooo good! If you don't love them you just ain't human!
Yesterday I had a craving for a BLT . . . you know . . . that internationally known favorite sandwich!!
That sandwich which consists of toasted bread, mayonnaise, crisp bacon, lettuce and ripe tomatoes, all sandwiched deliciously together!
There was not a slice of bread to be found in the house . . . how did that happen?
I did have a packet of crumpets however. If you know me at all, you know I am the type of person that would never let a thing such as having no bread stop them from going for it.
I did have a packet of crumpets however. If you know me at all, you know I am the type of person that would never let a thing such as having no bread stop them from going for it.
I decided to stretch the boundaries of the traditional BLT and do us Crumpet BLT's!!
Of course these are BLT's that you need to eat with a knife and fork. Not traditional, but they were so good.
Of course these are BLT's that you need to eat with a knife and fork. Not traditional, but they were so good.
The crumpets all toasted yeasty as the base . . . slathered with a pesto mayonnaise I created from scratch.
I am not a real fan of pesto eaten straight up, but mixed with mayonnaise it mellows out and bit and becomes much more palatable to me.
And topped with fresh baby lettuce leaves, sliced ripe tomatoes and crispy fried bacon . . . sooo delicious. So tasty. So easy and quick to make.
And topped with fresh baby lettuce leaves, sliced ripe tomatoes and crispy fried bacon . . . sooo delicious. So tasty. So easy and quick to make.
We both tucked in quite happily to these. I think I discovered a new favourite. What do you think?
Are you up for them? I sure hope so, coz they are . . .
FAB-UUUU-LOUS!
FAB-UUUU-LOUS!
*Crumpet BLT's*
Serves 2
The quantities given are for two people, but can easily be multiplied up or down. Deliciously different fork and knife BLT. Simple and easy.
2 crumpets
4 rashers of streaky bacon grilled to desired doneness
and kept warm
several ripe tomatoes, thickly sliced
a handful of baby salad leaves
Black pepper and sea salt if desired
For the Pesto Mayonnaise:
2 dessertspoons of low fat good quality mayonnaise
(or regular if you are not bothered)
1 tsp of prepared Basil Pesto
Have all of your ingredients assembled and ready to go. Whisk the mayonnaise and pesto together. Cut your bacon rashers in half crosswise. Slice your tomatoes.
Toast your crumpets under the grill/broiler until crisp and lightly golden brown. Place onto heated plates and spread each with half of the mayonnaise. Top with the lettuce leaves and sliced tomatoes.
Grate a bit of sea salt and black pepper over top if desired. Finally lay the bacon over top. Tuck in.
But that's not all I like to do with my crumpets you know . . .
Sometimes I go all "Elvis" on them and enjoy them with peanut butter, honey and bacon . . . you haven't lived until you have tried that! Seriously!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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I do so love my computer. Having a computer has added such a special dimension to my life. I have met some really special people via this medium and been able to experience a lot of really wonderful things that I might not have had I not been the owner of a computer and the author of several blogs!
I have always stored my photos on photobucket and pay a hefty price for the priviledge. That is where I keep all of my food photos and normally it's worked very well for me . . . until a couple of days ago. I literally have not been able to get the site to load for me, which is very frustrating for me as almost all of my food photos are on there, and I can't get at them! Grrrrrr!!!! I am really hoping and praying it is a temporary blip!
Anyways, all of the recipes and reviews I have in my queue to post will have to wait until I can get access to my photos and I am really hoping that will be soon, or else I will be spitting feathers . . . and trust me, you do not want to see that! It ain't pretty!
Thankfully I had the wherewithall to upload a few photos to my google account the other day and so I can show you this fab recipe here today. It's like a type of strata . . . a bread and egg pudding, sort of like a savory bread pudding.
They make excellent use of stale bread and other bits. The other day I decided to make it like a BLT sandwich and it worked out fabulous! This was soooooo tasty.
I simply made some sandwiches with some stale bread, filling them with crumbled bacon, grated cheddar, finely sliced leeks and some slices tomatoes . . . place them into a baking dish and then poured a savoury egg custard mix over top.
It was so delicious and went down a real treat with a nice mixed salad with a French Vinaigrette. Super duper tasty! I love that it was also quite thrifty and I made good use of a stale loaf of French bread, and a few other bits that needed using. I love it when that happens!
*Bacon, Cheese, Tomato & Leek Pudding*
Serves 4 to 6
Printable Recipe
Kind of like a savoury bread and butter pudding made with Bacon, Cheese, Tomato and Leek sandwiches. You can use sliced onions if you don't have any leeks. It's quite delicious!
a stale french loaf
(You will need at least 14 slices)Kind of like a savoury bread and butter pudding made with Bacon, Cheese, Tomato and Leek sandwiches. You can use sliced onions if you don't have any leeks. It's quite delicious!
a stale french loaf
2 ounces (1/4 cup) butter, softened
1 large tomato, thinly sliced, and cut into half moons
6 slices steaky bacon, cooked crisp and crumbled
1 medium leek, washed, trimmed and very thinly sliced
1/2 pound of strong cheddar cheese, grated (about 2 cups)
3 large free range eggs
1 TBS Dijon mustard (can use grainy if you have it)
1 pint of whole milk (2 cups)salt and pepper to taste
Butter a 10 inch glass pie dish.
Spread each slice of the bread thickly with butter on one side only. Mix together the sliced leeks, grated cheese and crumbled bacon. Divide 3/4 of this mixture between half of the slices on the unbuttered sides. Top each with two half moons of tomato. Place another slice of bread, buttered side up on top. Cut in half and place into the pie dish cut side down, to fill the dish. Sprinkle with the remainder of the cheese mixture.
Beat the eggs together with the mustard and milk. Season to taste with salt and pepper. Pour over top of the sandwiches. Allow to stand for half an hour before cooking so that it can absorb as much as possible.
Preheat the oven to 160*C/325*F/ gas mark 3. Bake the pudding in the heated oven for about 45 minutes, until a knife inserted near the centre comes out clean. Allow to stand for about 10 minutes before cutting into wedges to serve. A salad goes nice with this.
Here's hoping that photo bucket is working tomorrow!
I am so excited to be able to tell you this morning that I have finally finished my fourth Cookbooklet. Entitled Recipes to Keep it is a little goldmine of my all time favourite recipes, the ones that I turn to again and again, indeed my family favourites, gleaned from a lifetime of cooking for my family and loved ones.
40 pages containing over 40 new, never before posted recipes from my big blue binder that contain some of my all time favourites. Recipes such as Cindy's Portuguese Gumdrop Cake ( a must for our Christmas larder each year for over 20 years!) , Runny Butter Tarts (a fail proof recipe I have been using for over 30 years for the best butter tarts you could want to eat), Onion Patties (who needs to go to all the faff of making onion rings when you can just drop them as simple patties!), The Best Ever Tomato and Meat Sauce, and a whole lot more. Destined to become your family favourites too . . . in short, recipes to keep.
It's available now as a PDF Download, mailed right to your home, and at the same low price as all of my other cookbooklets. You will find the link up there on underneath my header on the page called Cookbooklets!
Thanks for visiting and have a great day!
We have a couple of Missionary Elders coming for tea tonight and one of them doesn't like Vegetables. I know! I cannot imagine not like vegetables! Anyways, I made a nice Macaroni and Cheese for supper, which I will serve with some Gammon and carrots (the only vegetable he will eat) and a salad.(which he won't eat, but I have to have salad!)
I had too much macaroni and cheese for the baking dish and so I decided to lend my hand to doing something tasty with the bit that didn't fit. I know . . . I can't help it, the wheels in my culinary head are always turning.
I can't claim to have invented this . . . but it's new to me. If you've already done this, I haven't stolen your recipe. We are just great minds that think alike! (What a fab idea to think that the world is filled with great minds thinking alike!) They say there is nothing new under the sun, only new ways of doing things. I expect that is true.
I decided to create a Grilled Macaroni and Cheese Sandwich, and then I decided as I was gathering my goodies that it would taste even better with crisp pancetta between the layers.
Each bite brings the taste of buttery toasted bread |(Garlicky if you have used garlic mayo instead of butter), salty crisp pancetta and creamy peppery macaroni and cheese! WOWSA! This was FABULOUS!
I was too afraid to eat the whole thing. My arteries were constricting just thinking about it so I tortured the Toddster with half of it. He seemed to enjoy it as well. Now I am pondering what else I can do to this to take it even further over the top. Any ideas??? (I think some rocket/arugula would be a nice addition. Next time!!)
*Grilled Pancetta, Mac & Cheese Sarnies*
Makes onea small handful of grated cheddar cheese
Butter
the outsides of the bread with some softened butter or garlic
mayonnaise. Place the grated cheese on the un-buttered side of one
slice of bread and spread the macaroni and cheese on the un-buttered
side of the other slice. Grind a goodly amount of black pepper on the
macaroni and cheese. Lay the slices of cooked pancetta on top of the
cheese on the other slice. Carefully press the two sides together,
taking care that the plain buttered sides are on the outside. Heat a
small nonstick skillet. Carefully add the sandwich and brown first on
one side, then flip over and brown on the other side. Wait a few
minutes and then slice into halves or quarters and enjoy!
You can find a really good Mac & Cheese recipe here.
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