New Twist On a Classic Favorite

 The significant other and I had BLTs a few nights back. Nothing special you may say, but they were not your run of the mill BLTs.  Fried Green Tomato BLT.  I had never had one before.  It was divine.  Not something you should have all the time, but a wonderful treat.

Fried Green Tomato BLT and fresh corn off the cob.

The Bacon

Bake it on a tray lined with parchment paper at 350. Now don’t ask me for how long…this depends on you. Do you like your bacon limp? Crisp? That is up to you! It really is perfect bacon every time. Also, a plus side, is not getting popped by angry bacon grease!

J.J./Grandma’s Fried Green Tomatoes

• Green tomatoes – these are sometimes hard to acquire unless you have your own garden or a friend with a garden. I know a few times I have asked at the grocery store if they have green tomatoes and have been looked at like I am crazy.
• Buttermilk – I like to soak the tomatoes in buttermilk like my Grandma did so the coating will stick
• Flour – About 1 to 1 1/2 cups. I season that with more pepper and season salt. I use LAWRY'S® Seasoned Salt with 25% less sodium or the Complete Seasoning.
• Oil – I use olive, canola, or a blend of the two. Grandma used Crisco…That had to go out the window with the full sodium season salt.

Get your oil in the pan getting hot as you prep your ingredients…I heat it on medium as I get everything together. If I know for sure I am making them I slice the green tomatoes and start soaking them earlier in the day. I season my flour and start coating. Make sure you shake the extra flour from the tomatoes and place them in the skillet. I would say it is about a minute to a minute and a half per side…till they are brown, crispy, and the tomatoes are just tender. I always taste the first one for salt level and salt them to taste while they are still warm and draining on paper towels.
to them. If you don’t have buttermilk readily available use an egg and about a cup of milk whisked together. Also season the milk with some pepper and salt. I don’t measure things very well when I cook so my guess would be about a ¼ teaspoon of each.

The Sandwich

 

Toast your choice of bread to your liking.  (We used oat bread)
Assemble tomatoes, bacon, lettuce, and mayo on your toast.
Enjoy! 

Chipotle Chicken Panini

Ingredients

Sauce:

• 3 tablespoon mayonnaise
• 1 teaspoon chipotle hot sauce (like the kind by Tabasco) or more to suit your taste
• ¼ teaspoon onion powder
• ¼ teaspoon garlic powder

Sandwich:

• 4 slices of a good bread
• 4 oz. cooked skinless lean chicken breast, shredded or pulled into pieces
• 4 slices tomato
• 2 slices provolone cheese

Directions

1. In a medium bowl, combine ingredients for the sauce and mix well. Set aside.
   
2. Lay the slices of bread together. Evenly spread half of the sauce onto two of the bread slices, leaving half of the sauce in the bowl. Set aside.
3. To the bowl with the remaining sauce, add chicken and toss to coat. Set aside.
4. Evenly top other bread slices with tomato, saucy chicken, and cheese. Place the other half on top, sauce side down.
5. Bring a grill pan sprayed with nonstick spray to medium-high heat on the stove. Place sandwich in the pan. Using a spatula or grill press, press down gently but firmly to seal the sandwich. Grill until hot and lightly browned, about 2 minutes per side, flipping carefully and pressing down to seal.
6. Cut in half (or not) and enjoy! Serves 2

Let's do brunch!

I've got to spend a glorious weekend at home this past weekend...mostly because the significant other and I have been very ill with some creepy crud the takes over your sense of smell/taste to play a horrible game of keep away.  Very awful! Saturday we were feeling well enough to have some real food so I started concocting us a very delicious brunch of bacon, eggs, mashed potato pancakes (A great recipe to use leftover mashed potatoes!), and English muffins.  Nothing special, but very good because we could smell and taste it. Brunch is so under rated!

Sunday morning, I woke up at a very ungodly hour and couldn't go back to sleep, so I started

planning our brunch in my head...because this is how my mind works at 4:00am on a Sunday morning.   We both like quiche, but a big one kind of goes to waste before we can finish it because it's just the two of us.  I devised the recipe that follows for a quiche for two.  I must say with delicious results. I served it with a mashed potato pancake, a chocolate chip pecan scones, and orange wedges for color.

 Also...I am sure you can fill this with any quiche filling you find yummy.  This is just what we had on hand. 

J.J.'s Quiche for Two

Ingredients

• 2 large eggs
• ¼ Swiss cheese, shredded
• 10 baby spinach leaves
• 2 slices Canadian bacon, chopped
• ½ pie crust
• Tablespoon milk
• 2 pats of butter
• Salt/pepper/seasoning of your choice

Directions

1. Cut pie crust in rounds to fit your cooking vessel. We have these cool mini pie pans I like to use.
2. Butter your cooking vessel.
3. Place pie crust in vessel...making sure it is in full contact with the pan.
4. Divide the Swiss equally between both pie shells...reserving a couple pinches to place on top.
5. In a bowl, scramble eggs with milk and seasoning.
6. Divide egg mixture between both pie shells.
7. Add 3 of the spinach leaves to EACH pan.
8. Add Canadian bacon to both pans.
9. Top with remaining spinach and cheese.
10. Bake in 350 oven for about 20 minutes...different ovens may vary. 

Grandma's Mashed Potato Cakes

Ingredients

• 2 cups mashed potatoes
• 1 large egg
• 3 tablespoons finely diced onion
• Black Pepper
• 2 tablespoons of flour
• splash of milk – this varies depending on how stiff the mixture is
• Cooking spray

Directions

1. Combine all ingredients till makes a batter the consistency of pudding...you may have to add more flour or milk depending on your mashed potatoes.
2. Cook on medium heat in a non stick pan, coated in cooking spray a heaping tablespoon at a time.
3. Once flipped, flatten into a cake.
4. Cook time varies depending on how crisp you want them.
5. Serve warm as a delicious side to a breakfast, brunch, or even dinner.

Rosy's Chocolate Chip Pecan Scones

Ingredients

• 1 ¼ cups all-purpose flour
• 1/8 -1/4 cup sugar depending on how sweet you want them
  
• 1 ½ teaspoons double-acting baking powder
• ¼ cup mini chocolate chips
• ¼ cup chopped pecans
• 4-ounces sour cream
• 2 ½ tablespoons stick margarine or butter
• Baking Sugar to garnish

Directions

1. Preheat the oven to 450 degrees F.
2. In a large mixing bowl, add in the flour, sugar and baking powder. Mix in the chocolate chips and walnuts.
3. Create a hole in the middle of the bowl, pushing the dry ingredients to the sides. Pour the sour cream into the hole and crumble the margarine in with your fingers as well. Mix everything together with a big spoon until the dry ingredients absorb all of the sour cream and margarine. Continue to knead the dough with your fingers until the consistency is uniform.
4. Sprinkle a small amount of flour on top of a baking sheet. 
5. Take the dough mixture out of the bowl and place it in a circular mound on top of the baking sheet. 
6. Cut the dough with a knife into 8 pieces by making a plus sign, and then a multiply sign. Make sure to separate all 8 wedges of dough to allow room for each piece to expand in the oven without touching. 
7. Sprinkle with Baking Sugar. Bake until very lightly browned, 10 to 15 minutes

I make no excuses...only delicious food

I think about giving up on this blog but then I always come back. I like to cook, I like to write, and I love to eat...this just makes sense.  I guess the egotistical side of me needs gratification of knowing someone is reading thing besides my Mom.  (Hi Mom!)

The significant other and I are dieting or having a lifestyle change or what ever you want to call it. It all boils down to we are trying to loose weight and eat cleaner food.  The thing is...my body seems to crave all that bad, processed food, and sugary drinks.  So far I am down 22 pounds since December 13, 2013.  We are using this great app/website called: MyFitnessPal. It really helps a lot and makes me think about what I eat and drink.   I was drinking so many calories and didn't realize it.

As for eating...we have come across this killer warm salad dressing to have on a spinach salad.  A serving of the salad with two servings of the dressing is about 300 calories. It tastes delightfully bad while being good for you.  We like to add some protein to it  in the form of some lean steak.  I'm sure it would be rocking with chicken or shrimp as well. It also goes great as a side with pasta dishes.  It's so good I could seriously eat this every night.  Original recipe called for blue cheese...feel free to use that if you like...I dislike blue cheese so asiago for me.  It also called for lettuce.  I'm not a fan of wilted lettuce so enter spinach.

Warm Maple Bacon Spinach Salad

Ingredients:

• 4 strips of Bacon, cooked, crumbled and bacon fat reserved
• 1/3 cup Real Maple Syrup
• 3 tablespoons Country Dijon Mustard
• 2 tablespoons Red Wine Vinegar
• 1/4 teaspoon Kosher Salt
• 1/8 teaspoon Black Pepper
• 1 Shallot, finely diced
• 1 package of fresh spinach
• 1 small Honeycrisp Apple, sliced
• 1/4 cup Pecan Halves
• 1/4 cup Asiago Cheese, or more to taste

Directions:

1. Combine the maple syrup, mustard, vinegar, salt and pepper into a small bowl or jar and set aside.
2. Toss together the spinach, sliced apples, pecans, cheese, and crumbled bacon.
3. Reheat the bacon fat over medium/ medium-high heat.
4. Sauté diced shallot until softened. 
5. While whisking, gradually add in the jar of maple/mustard mixture. 
6. Simmer for 3-5 minutes or until slightly thickened.
7. Plate up the salads and serve the warm maple bacon dressing drizzled over the top.

I also take no credit for making this recipe other than eating its delicious goodness...the significant other is the one that totally makes it. 

Super Bowl XLVII or Festivus Maximus 2013

Super Bowl weekend is upon us soon and it is an a great weekend for me.  My awesome/beloved Baltimore Ravens have made it and only you Maryland people will understand...Festivus Maximus!  (In 2000, the Baltimore Ravens coach Brian Billick would not allow his players to discuss the possibility of competing in the Super Bowl. Instead, he and the rest of the Ravens players and staff referred to the playoffs as Festivus, and the Super Bowl as Festivus Maximus.)

In my opinion and because I am too lazy to do the research, Super Bowl Sunday is most likely the biggest snacking “holiday” in the USA. Everybody wants to snack during the game and wait for the commercials. And be serious here, unless your team is in the big dance, you only watch for the food and commercials.

As for myself, I will be enjoying the game in Maryland with my Rosy and friends at Hooters.  This however does not effect my collection of recipes I have been gathering and testing for the big weekend.

  'Wannabe' Jalapeno Popper Party Dip

Ingredients

1 (8 ounce) package cream cheese, softened
1/4 cup sour cream
1/4 cup grated Parmesan cheese
1/4 cup Italian-style bread crumbs
4 jalapeno peppers, seeded and diced
1/2 teaspoon red pepper flakes

Directions

Mix cream cheese, sour cream, and Parmesan cheese together in a saucepan over low heat until evenly blended. Fold in bread crumbs, jalapeno peppers, and red pepper flakes. Cook and stir dip until Parmesan cheese is melted, 2 to 5 more minutes

Brown Sugar Smokies

Ingredients

• 1 pound bacon
• 1 (16 ounce) package little smokie sausages
• 1 cup brown sugar, or to taste 

Directions

Preheat oven to 350 degrees F

Cut bacon into thirds and wrap each strip around a little sausage. Place the wrapped sausages on wooden skewers, several to a skewer. Arrange the skewers on a baking sheet and sprinkle them liberally with brown sugar.

Bake until bacon is crisp and the brown sugar melted.


Grilled Bacon Jalapeno Wraps

Ingredients

• 6 fresh jalapeno peppers, halved lengthwise and seeded 
• 1 (8 ounce) package cream cheese
• 12 slices bacon 

Directions

Preheat an outdoor grill for high heat.

Spread cream cheese to fill jalapeno halves. Wrap with bacon. Secure with a toothpick.

Place on the grill, and cook until bacon is crispy.

Candied Bacon Pigs

Ingredients

• 1 (14 ounce) package little smokies sausages
• 1 pound bacon slices, cut into thirds crosswise
• 1 1/2 cups brown sugar, divided 
• 1/2 (12 fluid ounce) can cola-flavored carbonated beverage
• 1/2 teaspoon Chinese five-spice powder
• 1 dash hot pepper sauce, or to taste (optional) 

Directions

Preheat oven to 325 degrees F (165 degrees C).

Wrap each little sausage with 1/3 slice of bacon, and secure them with toothpicks.

Place the appetizers on a large baking sheet and sprinkle with 3/4 cup of brown sugar.

Bake in the preheated oven until the sugar is melted and bubbling, about 40 minutes; turn the appetizers after 20 minutes.

Remove the appetizers from the baking sheet with a slotted spoon, and place into a slow cooker. Sprinkle the remaining 3/4 cup of brown sugar and the five-spice powder over the smokies, and drizzle with the cola. If desired, add hot sauce to taste.

Set the cooker to High, and cook 4 hours. Serve warm.

Triple-Layer Peanut Butter Brownies

Ingredients

• 1pkg.  (19 to 21 oz.) brownie mix (13x9-inch pan size)
• 1pkg.  (3.4 oz.)  Vanilla Flavor Instant Pudding
• 1cup  cold milk
• 1cup  Creamy Peanut Butter
• 1/2cup  powdered sugar
• 1-1/2cups  COOL WHIP Whipped Topping (Do not thaw.)
• 3oz.  BAKER'S Semi-Sweet Chocolate
• 1/2cup Dry Roasted Peanuts, coarsely chopped

Directions

PREPARE and bake brownies in 13x9-inch pan as directed on package; cool. Meanwhile, beat pudding mix and milk with whisk 2 min. Add peanut butter and sugar; mix well. Refrigerate until brownies are completely cooled.

SPREAD over brownies.

MICROWAVE COOL WHIP and chocolate in microwaveable bowl on HIGH 1 min., stirring every 30 sec. Spread over pudding; top with nuts. Refrigerate 1 hour, serve.

And now for a drink...I have posted this before, but it can stand to be posted again since it fits! Happy Festivus Maximus!


The Baltimore Raven-tini

• 3 oz Vodka 
• 1 1/2 oz of cranberry juice 
• 1/2 oz blue curacao
•  1/2 oz sweet and sour mix
•  1/2 of lemon-lime soda 

Pour ingredients into a cocktail shaker and shake gently.  Add more Blue Curacao if color isn't purple enough.  Serve in a chilled Martini glass. Rim with sugar if desired.

Amish Paradise

Yesterday I was out and about with the Fabulous Melissa and we stopped by the Dutch Country Farmers Market. We ended up having an awesome lunch while we was there.

The little restaurant section was called Lantz Restaurant. The food was very tastey and very cheap. That is a HUGE win in my book. We both got food and a drink and our bill with tip was like $15. I ordered a mushroom and swiss burger that was to die for. My only complaint with it was they used canned mushrooms instead of fresh. It was well seasoned and cooked perfectly. It came with a pickle and chips with choice of extra toppings. I chose plain myself. Melissa had a cheese steak. She seemed to enjoy it. It came topped with their version of BBQ sauce and the little taste I had of the sauce it was good. Melissa said the sauce reminded her of a meatloaf topping. Her plate also came with chips and a pickle. Good food and a very good value.

Sourcream Doughnut

As we wondered the market...Chocolate covered bacon was purchased for me to try...yeah, I made that face too. Melissa seems to like it...I was not impressed. This place did have one of my absolute favorite doughnuts. I love sour cream doughnuts. This one was awesome. I enjoyed every bite of it. We also got this black raspberry square thing that I tried today. It was kind of like a crumb cake. It wasn't too sweet and had lots of the raspberry goo. I will definitely be getting one again. The soft pretzels were very good quality. I just wanted a plain one yesterday but next time I think I will try the Philly steak one.

If you are ever in the Laurel MD area I strongly suguest chekcing out the Dutch Country Farmers Market. They are open Thursday, Friday, and Saturday. There are all kinds of cool food stuffs to look at and purchase. It is seriously crazy.

And before I go...One recipe for your cooking pleasure. I love this stuff!!!

Amish Amish Macaroni Salad

• 2 cups uncooked elbow macaroni
• 3 hard-cooked eggs, chopped
• 1 small onion, chopped
• 3 stalks celery, chopped
• 1 small red bell pepper, seeded and chopped
• 2 tablespoons dill pickle relish
• 2 cups creamy salad dressing (e.g. Miracle Whip)
• 3 tablespoons prepared yellow mustard
• 3/4 cup white sugar
• 2 1/4 teaspoons white vinegar
• 1/4 teaspoon salt
• 3/4 teaspoon celery seed

 

Bring a pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes, until tender. Drain, and set aside to cool.

 

In a large bowl, stir together the eggs, onion, celery, red pepper, and relish. In a small bowl, stir together the salad dressing, mustard, white sugar, vinegar, salt and celery seed. Pour over the vegetables, and stir in macaroni until well blended. Cover and chill for at least 1 hour before serving.

Super Bowl Snacks Part 1

Super Bowl XLV is this Sunday. Of course a game this big needs fabulous snacks....Here is part one of some of my favorite game day snacks! Go Packers!

 

 

BUFFALO POTATO SKINS

INGREDIENTS

 

• 4 medium (about 8 oz each) baking potatoes, scrubbed
• 2 Tbsp butter, melted
• 1 Tbsp hot-pepper sauce
• 1⁄2 tsp salt
• 1⁄4 tsp onion powder
• 1⁄2 cup bottled lite blue cheese dressing – RANCH for me as I find Blue Cheese deplorable.

 

PREPARATION

 

1. Heat oven to 350°F. Pierce potatoes in 2 or 3 places with a fork. Bake directly on middle oven rack 45 to 55 minutes until tender when pierced. Increase oven temperature to 450°F. Have a rimmed baking sheet ready.

 

2. When cool enough to handle, cut potatoes lengthwise in quarters. With a spoon, scoop pulp from skins, leaving a 1⁄4-in.-thick shell (reserve pulp for another use). Place skin side down on ungreased baking sheet.

 

3. Mix butter, hot sauce, salt and onion powder in a small bowl. Brush evenly on potatoes. Bake 15 minutes or until browned at edges and crisp. Serve with blue cheese dressing for dipping.

 

BUFFALO CHICKEN PIZZA

INGREDIENTS

• 4 pocketless pita breads
• Garlic-flavored cooking spray
• 2 each reserved cooked chicken thighs and drumsticks, skin removed, meat shredded
• 2 Tbsp plus 8 tsp Frank’s Red Hot sauce
• 4 reserved quarters cooked yellow bell pepper, thinly sliced
• 1 cup shredded part-skim mozzarella cheese
• 1/4 cup each crumbled blue cheese and chopped celery – Again I skip the blue cheese...Fontina is nice.

 

PREPARATION

 

1. Heat oven to 450°F. Line a baking sheet with nonstick foil. Coat pitas with cooking spray and place on baking sheet. Put chicken in a bowl; toss with 2-Tbsp hot sauce.
2. Spread each pita with 2 tsp hot sauce. Top with chicken, sliced pepper and mozzarella cheese.
3. Bake 10 to 12 minutes until bottoms are crisp and cheese has melted. Remove from oven; sprinkle with blue cheese and celery. Cut in wedges.

 

 

BLT Dip

Ingredients:

• 8 oz. pkg. cream cheese, softened
• 1/2 cup mayonnaise
• 1/4 cup grated Parmesan cheese
• 1 cup torn lettuce
• 8 slices bacon, cokoed crisp and crumbled
• 4 plum tomatoes, chopped
• 4 green onions, chopped
• 1-1/2 cups shredded cheddar cheese

Preparation:

Combine cream cheese, mayonnaise, and Parmesan cheese in small bowl. Spread onto serving plate. Top with lettuce, cooked bacon, plum tomatoes, green onions, and cheddar cheese. Chill until serving. This is great served with crisp breadsticks for dipping, along with some chewy Italian bread slices.

Pizza Dip

Ingredients:

 

• 8 oz. container soft cream cheese with garlic
• 1/2 cup pizza sauce
• 1 green bell pepper, chopped
• 1/2 cup chopped pepperoni - mini peperonis work great too!
• 1 cup shredded mozzarella cheese
• 1 cup shredded cheddar cheese
• 1/4 cup grated Parmesan cheese

Preparation:

 

Preheat oven to 350 degrees. Layer ingredients in order given in an ovenproof pie plate. Bake at 350 degrees for 10-15 minutes until dip is hot and bubbling and cheese is melted. Serve with crackers, breadsticks, or crusty fresh bread slices.

Hot Spinach Dip

Ingredients

 

• 2 teaspoon(s) olive oil, plus more for baking dish
• 1 medium onion, diced
• 2 clove(s) garlic , minced
• 2 pound(s) spinach, cleaned, trimmed, and coarsely chopped
• 1/2 cup(s) milk
• 8 ounce(s) bar cream cheese
• 3 dash(es) Worcestershire sauce
• 3 dash(es) hot sauce, such as Tabasco
• 3/4 cup(s) shredded mozzarella
• Coarse salt and ground pepper
• Baguette slices, breadsticks, chips, or crackers, for serving

Directions

 

1.Preheat oven to 425 degrees. In a Dutch oven or large pot, heat oil over medium. Add onion and garlic; cook until lightly browned, 5 to 8 minutes.
2.Add spinach in two additions, letting the first batch wilt before adding the next; cook until completely wilted, 5 to 8 minutes. Transfer to a colander; drain, pressing to release all excess liquid.
3.In the same pot, warm milk over high heat. Whisk in cream cheese until melted, about 3 minutes. Add spinach, Worcestershire sauce, hot sauce, and 1/4 cup mozzarella; stir to combine. Season with salt and pepper. Pour into a lightly oiled 1 1/2-quart shallow baking dish; sprinkle with remaining 1/2 cup mozzarella.
4.Bake until bubbly and golden brown, 20 to 25 minutes. Serve hot with accompaniments, as desired.

 

Country Potato Salad

Ingredients

• 4 strips bacon
• 1 pound small red potatoes, unpeeled
• 1 green onion, sliced
• 1 boiled egg, chopped
• 1 tablespoon sweet pickle relish
• 1/4 cup mayonnaise
• 1 teaspoon Dijon mustard
• Salt and pepper

Directions

Cook bacon until crispy. Drain, reserving a few tablespoons of the grease, and crumble. Set aside.

 

Place the potatoes in a large saucepan. Cover with cold water. Add a tablespoon of the bacon grease and some salt and place over medium-high heat. Bring to a boil and cook until the potatoes are tender, about 15 to 20 minutes. Drain and let the potatoes cool and then cut into bite-size pieces.

 

In a separate bowl, mix mayonnaise, relish, Dijon mustard, salt, and pepper for dressing.

 

Toss potatoes, onion, and egg in dressing. Add bacon. Serve chilled.

Philly Cheesesteak Bites

 

Like mini crustless quiches! YUM!

Ingredients

• 1/4 lb Deli Roast Beef
• 1 medium Red Onion
• 1/2 medium raw Green-bell Pepper
• 1 tbsp Worcestershire Sauce
• 1/2 cup Cheese, Provolone
• 5 egg
• 1/2 tsp Salt

Directions

 

Dice onion and pepper. Saute onions and peppers till golden. Add beef and Worcestershire sauce and saute for 1 minute. Set aside to cool. When cool mix all ingredients together. Spoon into lightly greased (Pam works great) mini muffin tins. Bake for 30 minutes at 350. Makes 24.

BACON!

What kind of crazy fool doesn’t love bacon? Maybe some vegans and such, but I have known the smell of cooking bacon to make the strictest of vegans drool. Now for years I denied myself this pleasure, saying I didn’t care that much for bacon…it wasn’t that I didn’t like bacon, I had just never had it fixed the right way.

What is the right way, you may ask? Read my words dear readers…in the oven! Bake it on a tray lined with parchment paper at 350. Now don’t ask me for how long…this depends on you. Do you like your bacon limp? Crisp? That is up to you! It really is perfect bacon every time. Also, a plus side, is not getting popped by angry bacon grease!

Now as to the reason I was baking bacon yesterday…my roommate returned home at the odd hours as she always does and was starving. With our surplus of tomatoes from our small garden…BLT’s FTW!

Here is a recent discovery with the classic BLT…I use a semi secret green that isn’t lettuce or really a secret. Spinach leafs! Seriously! So much better than lettuce…I’m usually one to not get the lettuce at all on my BLT. Now, using the spinach I eat the green on it every time.

Now, the roommate and I argue about what goes on a BLT, but we do agree upon the spinach and tomato…Roommate thinks you need to butter the toast for a BLT…that makes even this fat kid’s chest scream for mercy. She also uses Miracle Whip and not mayo. I like a thin layer of mayo…and it has to be Hellman’s. I also like cheese on mine. I personally prefer Swiss but will use almost any kind. Pepper Jack is a good choice as well. White bread is also a key ingredient for this sandwich but a good wheat bread also suffices. If you really want to go for the win… Asiago Cheese bread from Panera is the way to go.

The Roommate's BLT's.

My BLT

As for all that baked bacon...you can store it wrapped in paper towels, in a zipper bag, in the refrigerator. Heat as needed for use. I usually heat mine in the microwave for about 30 seconds for three to four slices.

Other used for my bacon…this morning I made eggs and country potatoes to go with my bacon. Yes, that is fresh homemade salsa or pico de gallo on my eggs. Very tasty!

I also make this chicken stuffed with spinach, Swiss, Onion, mushroom, and bacon that is to die for…although lately I have lightened it up a bit and make it without the bacon. There is the classic bacon cheese burger. Nom nom nom! Now there is this chocolate dipped bacon I keep hearing about but I don’t know about all that…I like my sweet and salty together just like the next person, but chocolate and bacon? I don’t know. That might be a little too weird, even for me.

I had a friend tell me last night about these green beans wrapped in bacon...I have never had them like that. Now, I have had asparagus wrapped in bacon and grilled…that is pretty good. Wrap that filet mignon in bacon before you grill them and look out! Garlic mashed potatoes with crumbled bacon and some sharp cheddar cheese? Hell yeah! It goes well with that filet mignon.

Tell me something bacon doesn’t make better, besides maybe chocolate?

Oh and incase there is anyone out there “listening” besides my friends I have forced this link upon…if you have a recipe you want me to try…email it to me!

cookingwithjj.baker@gmail.com

Oh and lastly...save that bacon grease! It comes in handy...mine is stored in a mason jar in the ice box!