Bacon Deviled Egss

I have always believed that bacon makes everything taste better and this is no exception. How have I lived 40+ years and never experienced / thought of this?!? Let me tell you, this is amazing. You will be a bacon god if you serve this at your next picnic, potluck, or get-together. You will be loved. And you will be the most popular person there!

Ingredients:

12 eggs

1/2 cup mayonnaise

5-6 cooked bacon slices, 3 finely chopped and the rest roughly chopped for garnish

1 Tbs chopped parsley

1/8 tsp salt

1/8 tsp dried mustard

Pinch ground black pepper

Preparation:

Place eggs in a single layer of saucepan. Add approximately 3" water. Bring to a rolling boil, cover, remove for heat, and let stand 10 minutes. Drain. Submerge eggs in cold water. When eggs have cooled, peel under cold running water.

Slice eggs in half lengthwise, carefully remove the yolks, keep egg white halves intact.

Place yolks in a bowl and mash with mayonnaise until creamy. Stir in finely chopped bacon, parsley, salt, mustard, and black pepper.

Spoon yolk mixture into egg white halves (use a teaspoon or a small scoop). Garnish with bacon. Refrigerate until ready to serve.

Serves 12

Derived from HGTV Gardens

Creamed Corn with Chipotle Chilies

Wow, if you like heat, this is your side dish! The flavor was so rich. And just opening the can of chipotles in adobo sauce made my mouth water. I'll make this again and again.

Ingredients:

3 cups fresh or frozen corn

2 Tbs unsalted butter
1/2 white onion, finely diced
2 chipotle chiles in adobo sauce, seeded and minced, plus 1 tsp adobo sauce
1 tsp dried Mexican oregano
1/2 tsp sugar
1/2 cup water
Kosher salt to taste
Freshly ground black pepper to taste
3/4 cup heavy cream

Preparation:

In large sauté pan over medium heat, melt butter. Add onion and sauté until soft and translucent, 5 to 6 minutes. Add the chipotle chiles , adobo sauce, corn kernels, oregano, and sugar. Pour in the water and add a generous pinch each of salt and pepper. Bring the mixture to a boil, reduce the heat to low, cover and cook, stirring occasionally, until corn is tender but still has a bit of crunch, about 10 minutes. Uncover and cook until the water has evaporated, 2 to 3 minutes.

Add the cream to the pan, raise the heat to medium-low and cook until the liquid is thick enough to coat the back of a spoon, 2-3 minutes. Taste and adjust the seasonings. Transfer corn to a warm bowl and serve immediately.

Serves 6

Derived from Williams-Sonoma

Creamy Orzo with Asparagus & Parmesan

There are two dishes that I make often and always enjoy, and they couldn't be more different.  Risotto and Orzo.  Say either one of these words and I feel like I'm being enveloped by a big down comforter.  Just a giant feeling of comfort.  This current dish exudes the same feeling.  Almost as if someone very special was reaching out for a huge hug.

Ingredients:

1 cup orzo
1 cup asparagus, cut into 1" pieces
1 Tbs butter
¼ to ½ cup heavy cream
¼ cup grated Parmesan cheese (I'll admit it, I used about ½ cup)
Salt and pepper to taste

Preparation:

Bring a large sauce pan of water to a boil.  Cook the orzo until tender, about 10 minutes.  After 5 minutes, add asparagus to pot (allows flavors to meld and keeps clean up to a minimum, who doesn't like that?!)

Once orzo and asparagus are cooked and tender, drain and return to pot.  Immediately add Parmesan cheese and butter, allowing both to melt. Slowly add cream to the mixture while stirring.  Continue to stir and add cream until desired consistency reached.

Season with salt and pepper.  Serve with some crusty bread and you've got a meal.  Or is a perfect side to a nice grilled steak or juicy roast chicken.

Serves 4



*Derived from sugarandaspice-celeste.blogspot

Parmesan Smashed Potatoes

A couple of weeks ago I made another version of this recipe.  Both are good.  They are slightly different in flavor, but both still very good.  Besides, is there a wrong way to cook with a potato??  I'm thinking No.

Ingredients:

3 lbs red potatoes, unpeeled
1 Tbs plus 2 tsp kosher salt
1½ cups half-and-half
¼ lb unsalted butter (Again, I use salted butter and cut out the adding salt step.  Yes, again, I know I would have more control over the amount of salt if I used unsalted butter, but in a busy schedule, this is what I do)
½ cup sour cream
½ cup freshly grated Parmesan cheese
½ tsp freshly ground black pepper

Preparation:

Quarter potatoes and place in 4 quart saucepan and 1 Tbs of salt and cold water to cover.  Bring to boil, lower heat to and simmer, covered, for 25 - 35 minutes, until the potatoes are completely tender.  Drain.

Heat half-and-half and butter in saucepan.

Transfer potatoes to large bowl and mash with hand masher.  Slowly add hot cream and butter.  Continue to mash.  Fold in sour cream and Parmesan, and remaining salt and pepper.  Taste for seasoning and serve immediately.  Note: if potatoes are too thick, add more hot cream and butter.

Serves 6 to 8

*Derived from Food Network Magazine

Smoky Bacon-Biscuit Dressing

I'd really like to say that I made these biscuits from scratch, after all, I do have the recipe.  But after looking at the number of hours of sleep I'd have to give up, on top of what I was already giving up, I opted for store bought rolls.  Still an absolutely wonderful dressing!

Ingredients:

12 4" cream biscuits, cut into 1 ½ inch cubes, toasted
1 lb sliced smokey bacon, cut into 1" pieces
2 yellow onions diced (this is where it gets . . . a little dicey (sorry, I couldn't resist), I bought a prepared stuffing vegetable mix from Trader Joe's that included the onions, celery, and carrots all chopped for me)
5 celery stalks diced
8 oz sliced button mushrooms
¼ cup chopped flat-leaf parsley
2 Tbs chopped fresh sage
2 Tbs chopped fresh thyme
Kosher Salt and freshly ground pepper to taste
5 cups chicken stock

Preparation:

In deep saute pan over medium-high heat, cook the bacon until crisp, 7 to 9 minutes.  Transfer to paper towels and drain.

Pour off all but 3 Tbs of fat from pan.  Set pan over medium high heat and add onions.  Cook, stirring occasionally, until onions are soft and lightly browned, about 10 minutes.  Add celery, mushrooms, parsley, sage, and thyme.  Cook until celery is soft, about 5 minutes.  Transfer to large bowl.  Add bacon to bowl and season with salt and pepper.  And biscuits and stock and stir to combine.

Transfer dressing to baking dish and cover with aluminum foil.  Bake for 30 minutes, remove foil and bake until dressing is lightly browned, about 20 minutes more.

Serves 10

*Derived from Williams-Sonoma

Cranberry Clementine Sauce

I love cranberry juice, but cranberry sauce always kind of alluded me.  I don't think I really got it and all you could do with it.  The flavors can be so varied and so rich.  Making my own cranberry sauce and relish over the last couple of years has showed me what I've been missing.  The possibilities are proving to be endless!

Ingredients:

1 (12 oz) bag fresh cranberries
6 clementines, peeled and sectioned
½ cup orange juice
½ cup cranberry juice
¾ cup sugar
1 cinnamon stick
1 star anise
1 cup dried cranberries

Preparation:

In small sauce pan, combine fresh cranberries, clementines, orange and cranberry juices, sugar, cinnamon stick, and star anise.  Bring to boil and reduce heat to simmer.  Simmer for 20 minutes.  Add the dried cranberries and simmer for 10 to 15 minutes more, or until sauce has thickened. Serve at room temperature, or cold.

Serves 4

*Derived from Food Network

All-New Green Bean Casserole

Ok, I'm just going to say this.  And anyone can bash me all they want.  Not a fan of the traditional green bean casserole.  Have never even understood the green bean casserole.  This one, however, changed my mind completely.  So yummy.  So tasty.  Even the hubs was asking for more (but not the kids, what can I say?)  Also, as my per usual Thanksgiving prep, I trimmed the green beans, minced the shallots, and pre-measured the butter, then saved the items in a large Ziploc bag several days before Thanksgiving.  The flour, half-and-half, and stock I measured Thanksgiving day.

Ingredients:

1 ¼ lbs green beans
Kosher salt and freshly ground pepper
2 Tbs unsalted butter (I always cheat and use salted butter, just saves a step)
10 oz button mushrooms sliced (I always purchase the pre-sliced, a little more $, but what a time saver!)
3 Tbs minced shallots
3 Tbs all-purpose flour
1 cup half-and-half
1 cup chicken stock or broth
1 tsp soy sauce
8 oz fried onion pieces (original recipe called for frying shallots, but I found these Gourmet Fried Onion Pieces with zero preservatives, hydrogenated oils or artificial color at Trader Joe's, and I could not pass them up)

Preparation:

Preheat oven to 350°.  Bring saucepan of salted water to boil over high heat.  Add green beans and cook until crisp-tender, about 4 minutes.

Drain and rinse beans under cold water.  Set aside.  In saucepan, melt butter over medium heat.  Add mushrooms and cook, stirring, until browned, about 6-7 minutes.  Stir in shallots and cook until softened, 2-3 minutes.  Sprinkle with 3 Tbs flour and stir well.  Slowly stir in half-and-half, stock, and soy sauce and then bring to boil, stirring often.  Reduce heat to low and simmer, stirring often, until thickened, 4 to 5 minutes.  Stir in green beans, season with salt and pepper and transfer to prepared baking dish.  (The casserole can be prepared to this point 1 day ahead, cover and refrigerate)  Bake until liquid is bubbling, about 20 minutes (30 if it has been refrigerated).

Remove casserole from oven, scatter with fried onions and serve.

Serves 6 to 8

*Derived from Willaims-Sonoma
 

Parmesan Smashed Potatoes

Ingredients:

2 lbs red potatoes, cut in half or quartered, depending on size, just make sure they are about the same size
6 tbs butter, cut into tablespoons
1/2 cup grated parmigiano reggiano
3/4 tsp salt
1/2 tsp black pepper
1 tsp fresh chives (optional)

Preparation:

Bring a large pt of salted water to boil.  Cook potatoes until fork-tender, about 15 minutes.  Use a slotted spoon or hand-held strainer to transfer potatoes to a shallow bowl or serving dish.

Top potatoes with butter, parmigiano reggiano, salt and pepper (to taste).  Use a fork or a handheld masher to smash the potatoes; adding cooking liquids as necessary to make potatoes as creamy as you like.  Taste and adjust seasoning if necessary.

Serves 4-6

*Derived from Once Upon a Chef

Corn, Avocado, and Tomato Salad

This dish was such a hit with one of my good friends that she requested the recipe, and then made it three times to take to summer gatherings in a week!  Incredibly easy!

Ingredients:

2 cups fresh or frozen corn, cooked
1 avocado, cut into 1/2 inch cubes
1 pint of cherry tomatoes, halved
1/2 cup finely diced red onion

Dressing:

2 tbs olive oil
1/2 tsp grated lime zest
1 tbs resh lime juice
1/4 cup chopped cilantro (I personally don't like cilantro, so I used parsley)
1/4 tsp salt
1/4 tsp pepper

Preparation:

Combine corn, avocado, tomatoes, and onion in a large bowl.  Mix together dressing in another bowl, pour over salad.  Gently toss to mix.

*Derived from Paula Deen

Honey Glazed Carrots

Ingredients:

Salt

1 lb baby carrots

2 tbs butter

2 tbs honey
1 tbs lemon juice
Freshly ground black pepper
1/4 cup chopped flat-leaf parsley

Preparation:

In medium saucepan, bring water to boil.  Add salt and then carrots and cook until tender, 5 - 6 minutes. Drain carrots and add back to pan with butter, honey, and lemon juice.  Cook until a glaze coats carrots, 5 minutes.  Season with salt and pepper and garnish with parsley.

*From Sunny Anderson at Food Network

Roasted Potatoes with Herb Butter

Ingredients:

2 lbs russet potatoes

2 lbs red skinned potatoes

Kosher salt

1 tbs canola oil
4 tbs unsalted butter, at room temperature
1 tbs chopped fresh parsley
1 tbs chopped fresh thyme
1/2 tbs chopped fresh rosemary
Freshly ground black pepper

Preparation:

Cut potatoes into 2-inch cubes.  Add to large pot, cover potatoes with water and add salt to taste.  Bring to boil, cook for 10 minutes, drain and cool.  The potatoes will only be partially cooked and should be completely dry before they are roasted.

Preheat oven to 400°.  Toss potatoes with canola oil and spread them in one layer on a baking sheet.  Toast until crip and cooked through, about 45 minutes.

While potatoes roast, make her butter: mix softened butter with parsley, thyme, and rosemary and add salt and pepper to taste.

When potatoes are done, put them in large bowl, toss with herb butter and serve immediately.

*Derived from Sarah Lee for Food Network Magazine

Spanish Rice

A light and flavorful rice dish, and simple to make in a rice cooker!

Ingredients:

1 tbs olive oil
1/2 cup chopped onion
2 minced garlic cloves
1 cup rice
2 cups fat-free, less-sodium chicken broth
1 (14.5 oz) diced tomatoes, drained
1/3 cup sliced green onions

Preparation:

In large nonstick skillet, heat oil over medium heat.  Add onions and garlic, cook 4 mins stirring occasionally.  Add rice; chicken broth, and diced tomatoes.  Stir to combine.  Bring to a boil.  Cover and reduce heart, and simmer 20 minutes or until rice is tender.

Stir in green onions just before serving.

*Derived from Cooking Light