Showing posts with label Bacon. Show all posts
Showing posts with label Bacon. Show all posts
We had a lovely weekend weatherwise last weekend. Salad weather. Well, I thought it was salad weather anyways. Todd was not so sure! It was nice to have drier, sunnier days however, and to me that spells Salad weather! I do love my comfort food in the Winter, but long about this time of year I start to craving salads!
This simple and easy to make salad encompasses all of the things you love about the classic BLT Sandwich.
With lovely chunks of ripe tomato, bits of crisp bacon, and crunchy romaine lettuce, chopped red onion, all mixed with some cooked pasta and a fabulous punchy lemon mayo dressing. Some crunchy croutons (I used bacon flavoured ones this time) are it's crowning touch!
*BLT Salad*
Serves 8
black pepper to taste
100g of dry pasta shapes (3/4 cup)
1 (20g) pack of crisp bread croutons ( about 1/2 cup)
Note - If you wish to make this ahead, leave out the lettuce and the croutons until just prior to serving. Bon Appetit!
I hesitate to post this as a recipe, but it is just so darned simple and just so delicious that I cannot resist sharing it with you.
I love Eggs Benedict. Its such a simple dish and yet at the same time it feels so special . . toasted english muffin topped with some bacon, an egg and hollandaise sauce.
Yum! Normally it calls for a perfectly poached egg, but this version I am showing you today is simpler than that. It uses softly scrambled eggs, and it is delicious!
This is the perfect holiday morning breakfast!
Toasting English muffins beneath a grill . . . simple. Check.
Grilling some back bacon . . . simple. Check.
Topping the bacon on the muffin . . . delicious softly scrambled eggs.
So simple to do, and so very tasty. It's easy to do the whole lot all at once. Check.
A final gilding of Hollandaise sauce . . . not so simple to do, unless of course you buy it ready made. I had some lovely ready made pouches from Christian Potier and they worked very well.
But if you want to make an easy hollandaise from scratch, blender hollandaise is the way to go. There is a great recipe on Simply Recipes. This is the one I use. Its easy to follow and always turns out. Check.
If you like Eggs Benedict as much as I like Eggs Benedict you will be in Eggs Benedict heaven with this. Your family will love this and you will love the ease of creating it.
It makes the perfect Christmas morning holiday breakfast. Or any special occasion breakfast for that matter!
Elegant, delicious, and yet . . . so very simple.
*Scrambled Eggs Benedict*
Serves 4
Now where is my fork . . . . mmmm . . . . Bon Appetit!
Note: If you can't find a jar of good Hollandaise sauce there is a really fabulous recipe to make your own quick and easy Hollandaise sauce here that I highly recommend!
Every now and again Todd and I like to treat ourselves to a good burger. I am not fond of store made burgers. I find them too fatty and since the horsemeat scare a few years ago, I have become very suspicious of anything that is pre-pared like that. I know it is silly and they are probably as safe now as they are ever going to be, but they are also ultra fatty. UGH. I hate overly fatty meat.
I am a real salad lover. I could eat a salad for every meal of the day. Todd, he's not so fond of salads, but he does admit that salads are a lot tastier and more interesting since he met me. No lettuce leaf with a few limp slices of tomato, cucumber and no dressing . . . my salads are filled with colour and crunch and, yes . . . interest!
There is no doubt about it . . . there is a real connection between what we eat, what we long to eat and how we feel when we eat. Food and emotion are very closely connected. Just try messing with a woman's chocolate stash and you will find out just how closely connected the two are!
A big Sunday tradition over here in the UK is the roast dinner. People either cook one at home, or they go out to have one at a restaurant . . . roast meat (beef, gammon, turkey, lamb, pork), with roast potatoes, veg, gravy etc. Oh and Yorkshire puddings. They're a must. We never have a roast dinner on a Sunday. By the time we get home from church and I call my mom, etc., there just isn't the time and to be honest I am pretty tired by then. So, I save our roast dinners for other days. On Sundays, we usually have something which I have either remembered to put in the slow cooker before we left for church, or I whip up something quick like these Bacon & Cheese Omelettes.
When I moved over here in the year 2000, I carried a 4 litre tin of Maple Syrup right onto the plane with me. I have always loved the flavours of maple and it wasn't something I thought I could live without. Of course you would never get a tin like that on an aircraft now, but this was pre 9/11. Flying was pretty much fear free . . .
I have always said that the potato is one of my favourite vegetables. I am also really fond of cheese, especially good cheese, which is surprising really when you consider the fact that I grew up on plastic cheese and had never ever really tasted good cheese (I was a cheese taster chicken) before I moved over here to the UK. Oh sure . . . my mom used to get in some Cracker Barrel every Christmas, but . . . I was too chicken to try it.
Summertime . . . not only are we enjoying (or at least hoping to enjoy) warmer temperatures, but we are also enjoying being out of doors and not wanting to be tied to the kitchen when it comes to meal preparation!
Simple, quick, easy, light . . . they fit the bill when it comes to summer time cooking. It does in my house at least.
Oh that it would be sunny every day so that we could just pile something onto the barbeque . . . not always possible and can get quite expensive, so there are some nights that I rely on easy and simple meals like this Bacon and Rarebit Quickie . . . .
It's as simple as warming some milk and cream, whisking cheese into it to melt . . . adding a few odds and sods such as some egg (s) and bread crumbs, Worcestershire and Tabasco Sauces, dried mustard powder, seasoning . . .
Oh that it would be sunny every day so that we could just pile something onto the barbeque . . . not always possible and can get quite expensive, so there are some nights that I rely on easy and simple meals like this Bacon and Rarebit Quickie . . . .
It's as simple as warming some milk and cream, whisking cheese into it to melt . . . adding a few odds and sods such as some egg (s) and bread crumbs, Worcestershire and Tabasco Sauces, dried mustard powder, seasoning . . .
then piling it onto lightly toasted bread and grilling it until golden brown . . . OH . . . and did I mention there's BACON???
There is! There's a layer of bacon right there between the rarebit cheese mix and the bread . . .
I tend to cook the whole package of bacon when I have streaky bacon in the house, freezing some for later use in dishes such as this or for in salads or on pizzas, making meal prep even quicker. It works really well.
I tend to cook the whole package of bacon when I have streaky bacon in the house, freezing some for later use in dishes such as this or for in salads or on pizzas, making meal prep even quicker. It works really well.
It probably takes about 15 minutes maximum to throw these together and, with a bit of salad on the side, they make for a really delicious supper that everyone loves!
Well, they do in this house at least!
*Bacon and Rarebit Quickie*
serves 4 to 6
Tasty tasty! A quick weeknight supper that is delicious and on the table in about 30 minutes or less. serves 4 to 6
Preheat
the grill to moderate heat. Place the bread, un-grilled side up in a
large baking dish and top with the bacon.
Whisk the egg and egg yolk,
mustard powder, plain flour, bread crumbs and both sauces into the milk
and cheese mixture. Season to taste with salt and pepper. Pour this
over the bacon and the toast.
Place under the grill and allow to
brown. Serve immediately.
I wanted to present to you today a simple and quick toastie sandwich that is perhaps a bit lower in fat than your usually toastie sandwich. Not only is is quick and easy but it's quite delicious as well, but then you probably already know that because if you have been reading me for a while, you will know I never show you anything that I don't think is delicious!
I think Bacon has to be high on the list of just about everyone's favourite foods, don't you? I know we love the stuff. I have often thought I would like to stop eating meat altogether . . . but I could never give up bacon or a good steak. Those two things are heaven to me.
"Nothing is quite as intoxicating as the smell of bacon frying . . . "
~James Beard
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.
Thank you for visiting. Do come again!!
Follow my blog with Bloglovin
Subscribe to:
Posts (Atom)
Social Icons