Si vis pacem parabellum If I agreed with you, we would both be wrong We can thank public education for American gullibility... When did individualism and self reliance come to depend on the government? "A Liberal is a person who will give away everything he doesn't own." Capital punishment means never having to say, "You again?" Liberals Use Guilt As Moral Weapon Nothing sucks more than that moment during an argument when you realize you're wrong.
Showing posts with label Food. Show all posts
Showing posts with label Food. Show all posts
Monday, October 29, 2012
Friday, October 19, 2012
Spicy Potato and Bacon Breakfast Casserole
(1) It's All About Da Bacon
4 cups of hash browns (cubes), completely thawed
A Million strips of bacon
4 oz. jalapeno cheese
3 stalks green onions, finely diced
3 eggs
1 cup of milk
1/2 tsp salt
1/2 tsp black pepper
1 tsp siracha sauce
Preheat oven to 350. Begin cooking bacon on stovetop (not microwave). While Bacon cooks, place potatoes in a deep-dish 9″ pie plate. Sprinkle cheese over potatoes. When bacon is done cooking, remove from pan but leave the Bacon grease. Add onions to pan in the Bacon grease for 2-3 minutes. Spread onions over cheese, dice Bacon and then sprinkle top with Bacon. Whisk together eggs, milk, salt, pepper and siracha sauce, whisking constantly, pour egg mixture evenly over the potato mixture. Bake, uncovered, for 45 minutes or until cheese is bubbly but not brown.
4 cups of hash browns (cubes), completely thawed
A Million strips of bacon
4 oz. jalapeno cheese
3 stalks green onions, finely diced
3 eggs
1 cup of milk
1/2 tsp salt
1/2 tsp black pepper
1 tsp siracha sauce
Preheat oven to 350. Begin cooking bacon on stovetop (not microwave). While Bacon cooks, place potatoes in a deep-dish 9″ pie plate. Sprinkle cheese over potatoes. When bacon is done cooking, remove from pan but leave the Bacon grease. Add onions to pan in the Bacon grease for 2-3 minutes. Spread onions over cheese, dice Bacon and then sprinkle top with Bacon. Whisk together eggs, milk, salt, pepper and siracha sauce, whisking constantly, pour egg mixture evenly over the potato mixture. Bake, uncovered, for 45 minutes or until cheese is bubbly but not brown.
bacon-wrapped pork tenderloin medallions
bacon-wrapped pork tenderloin medallions
I almost never serve meals that consist of a meat, a starch, and a vegetable. This was never a conscious decision on my part; it was more of a slow realization. I’ve not sure why I don’t, but I think it’s because they’re usually more work. I tend to save meat-starch-vegetable meals for the weekend when I have more time. And when I do, I find it’s best to wrap the meat in bacon.
bacon-wrapped pork tenderloin medallions
11/10/2008 BY 12 COMMENTS
I almost never serve meals that consist of a meat, a starch, and a vegetable. This was never a conscious decision on my part; it was more of a slow realization. I’ve not sure why I don’t, but I think it’s because they’re usually more work. I tend to save meat-starch-vegetable meals for the weekend when I have more time. And when I do, I find it’s best to wrap the meat in bacon.
Okay, so this is the only meat I’ve ever wrapped in bacon. But I can’t deny that it made for some tasty pork tenderloin. Bacon makes everything better.
The recipe is not difficult at all. It only has a few ingredients, so it’s kept very simple. The only time consuming step was wrapping the bacon around the pork tenderloin medallions, but it takes less than a minute per medallion, and if you were serving this for guests, I don’t see any reason why that couldn’t be done ahead of time.
The tenderloin was, unsurprisingly as it’s wrapped in bacon, very good. However, next time I think I’ll brine it before cooking it, as maybe it was a little dry. (I might have overcooked it though – cooking big chunks of meat is probably my weakest skill in the kitchen.) The recipe is supposed to be served with a pan sauce, but somehow I missed that until too late. I didn’t miss it.
Bacon-Wrapped Pork Tenderloin Medallions (from Cooks Illustrated)
CI note: We prefer natural to enhanced pork (pork that has been injected with a salt solution to increase moistness and flavor), though both will work in this recipe. Begin checking the doneness of smaller medallions 1 or 2 minutes early; they may need to be taken out of the pan a little sooner.
12-14 slices bacon (1 slice for each pork medallion)
2 pork tenderloins (1 to 1¼ pounds each), trimmed of fat and silver skin, cut crosswise into 1½-inch pieces; thinner end pieces scored and folded
Kosher salt and ground black pepper
2 tablespoons vegetable oil
2 pork tenderloins (1 to 1¼ pounds each), trimmed of fat and silver skin, cut crosswise into 1½-inch pieces; thinner end pieces scored and folded
Kosher salt and ground black pepper
2 tablespoons vegetable oil
1. Place bacon slices, slightly overlapping, in microwave-safe pie plate and cover with plastic wrap. Cook in microwave on high power until slices shrink and release about 1/2 cup fat but are neither browned nor crisp, 1 to 3 minutes. Transfer bacon to paper towels until cool, 2 to 3 minutes.
2. Wrap each piece of pork with 1 slice bacon and secure with 2 toothpicks where ends of bacon strip overlap, inserting toothpicks on angle and gently pushing them through to other side.
3. Season pork with pepper. Heat oil in 12-inch skillet over medium-high heat until shimmering. Add pork cut side down and cook, without moving pieces, until well-browned, 3 to 5 minutes. Turn pork and brown on second side, 3 to 5 minutes more. Reduce heat to medium. Using tongs, stand each piece on its side and cook, turning pieces as necessary, until sides are well browned and internal temperature registers 145 to 150 degrees on instant-read thermometer, 8 to 14 minutes. Transfer pork to platter and tent lightly with foil; let rest 5 minutes, then serve.
Cheesy Bacon Hash Brown Bake - Recipes - Ore–Ida
Cheesy Bacon Hash Brown Bake - Recipes - Ore–Ida
CHEESY BACON HASH BROWN BAKE
- Prep Time:30 min
- Cook Time:40 min
- Total Time:1 hr 10 min
- Makes12 Servings
Description
Serve up a special spring brunch with our new cheesy hash brown recipe. Light and crispy Ore-Ida® Hash Browns in delicious harmony with cheesy, creamy VELVEETA® Cheese. A brunch casserole that’s sure to be invited back.
Ingredients
- 2 cup Ore-Ida® Southern Style Hash Browns
- 8 slices Oscar Mayer bacon chopped
- 1/2 pound fresh mushrooms sliced
- 1 red pepper chopped
- 1 green pepper chopped
- 1 onion small, chopped
- 12 eggs
- 1/3 cup Breakstone's or Knudsen Sour Cream
- 12 ounce Velveeta Pasteurized Prepared Cheese product thinly sliced
Instructions
1. Heat oven to 350ºF
2. Cook and stir bacon in large skillet on medium heat until crisp. Remove from skillet, reserving 2 Tbsp. drippings in skillet. Drain bacon on paper towels. Meanwhile, cook and stir hash browns and vegetables in drippings 10 min.
3. Spread vegetable mixture onto bottom of 13x9-inch baking dish sprayed with cooking spray. Whisk eggs and sour cream until blended; pour over vegetable mixture. Top with bacon and VELVEETA®.
4. Bake 40 min. or until center is set and casserole is heated through.
2. Cook and stir bacon in large skillet on medium heat until crisp. Remove from skillet, reserving 2 Tbsp. drippings in skillet. Drain bacon on paper towels. Meanwhile, cook and stir hash browns and vegetables in drippings 10 min.
3. Spread vegetable mixture onto bottom of 13x9-inch baking dish sprayed with cooking spray. Whisk eggs and sour cream until blended; pour over vegetable mixture. Top with bacon and VELVEETA®.
4. Bake 40 min. or until center is set and casserole is heated through.
TIP: Keeping it Safe: Always serve egg-based dishes immediately after cooking to prevent bacterial growth. Be sure to cook until the eggs are completely set. Avoid recipes which call for partially cooked or raw eggs.
Make Ahead: Casserole can be assembled ahead of time. Refrigerate up to 24 hours before baking as directed, increasing baking time if needed until casserole is done.
Make Ahead: Casserole can be assembled ahead of time. Refrigerate up to 24 hours before baking as directed, increasing baking time if needed until casserole is done.
What a Knockout…Bacon Wrapped Pineapple!
What a Knockout…Bacon Wrapped Pineapple!
What a Knockout…Bacon Wrapped Pineapple!
Happy Monday and thanks you so much for your support on both the shirt slogan and the idea. I greatly appreciate it! I hope you had an awesome weekend as I know I did. The weather was great and we were able to get some things done outside (Christmas lights taken down, some of the flower beds weeded). I also got a little bit of shopping in, did some visiting and attended the annual home show. In addition to this, I did some weekly planning for zestycook.com both post and food wise for the week.
Now take a look at this – bacon wrapped pineapple topped with a homemade barbecue sauce. Talk about a killer appetizer. When I made this dish the last couple of times, the pieces of pineapple literally flew out of the baking dish. This really is a crowd favorite.
I am just guessing but I think the bacon has something to do with that.
Ingredients
- 1 Cup ketchup
- 1/4 Cup brown sugar
- 1 Tbsp. Worcestershire sauce
- 1 Tbsp. soy sauce
- 1/8 Tsp. hot sauce
- Salt and pepper
- 1 (15 1/2 oz.) Can pineapple chunks, drained
- 1 Lb. bacon, cut in half crosswise
Method
- Preheat oven to 400°.
- Combine first 5 ingredients in saucepan, stirring well. Bring to a boil, reduce heat and simmer, uncovered, 10 minutes, stirring frequently.
- Remove from heat, set sauce aside.
- Wrap each pineapple chunk with a piece of bacon, securing with a wooden pick.
- Place on rack in shallow roasting pan. (Notice how I forgot the rack in this picture. I actually took out all the pieces and added the rack. However, leave it to me to forget to take another picture)
- Bake at 400 degrees for 15 minutes then baste with sauce, return to oven.
- Bake an additional 15 minutes until bacon is cooked.
- Serve with sauce.
- ENJOY!
Zesty Tip: When cooking this dish, it is essential you place the pineapple/bacon on a rack for the grease to fall through below. If not the bacon will disintegrate off the pineapple and you will be left with just pineapple.
Zesty Clothing Update
Well it looks like “Get Zesty” is the winner of the new slogan for the clothing line. I am going to be working on setting up the store and having all the selections ready to go shortly. I will let you know when everything is finalized and purchases can be made. Once everything is complete, I will kick off the clothing with a fun little giveaway of some free stuff for you. I can’t wait to get started.
Question of the day: Have you ever tried bacon wrapped fruit before?
Easy Potato and Bacon Breakfast Casserole | Flickr - Photo Sharing!
Easy Potato and Bacon Breakfast Casserole | Flickr - Photo Sharing!
Easy Potato and Bacon Breakfast Casserole
We love a good breakfast casserole on the weekends and when it's the type you can make the night before and just stick it in the oven the next morning makes it even better !
I love making things like this when we have overnight guests,it makes things so much easier.
I love making things like this when we have overnight guests,it makes things so much easier.
Easy Potato and Bacon Breakfast Casserole
4 c. Southern/country-style hash browns (cubes), completely thawed (if they’re not thawed, they won’t cook correctly)
1 12-oz. package bacon( I used Turkey bacon)
1 1/2 c. pepper jack cheese( I used Two cups)
1 1/2 c. cheddar cheese( I used at least To cups)
1 bunch green onions, chopped
3 eggs
1 c. milk
about 1/2 tsp. kosher salt
about 10 turns freshly ground black pepper
1 12-oz. package bacon( I used Turkey bacon)
1 1/2 c. pepper jack cheese( I used Two cups)
1 1/2 c. cheddar cheese( I used at least To cups)
1 bunch green onions, chopped
3 eggs
1 c. milk
about 1/2 tsp. kosher salt
about 10 turns freshly ground black pepper
Begin cooking bacon. While the bacon is cooking, place the potatoes in a 9×13″ baking dish or a deep-dish 9″ pie plate. Mix the cheeses together and sprinkle it over the potatoes. When the bacon is done cooking, drain it on a paper towel and reserve 2 tablespoons of the drippings. Cook the onions in the drippings for 2-3 minutes or until they’re tender and fragrant. Spread the onions over the cheese mixture and then sprinkle everything with the crumbled bacon. Whisk together the eggs, milk, salt, and pepper and, whisking constantly, pour the egg mixture evenly over the potato mixture. Cover and refrigerate overnight or for 7-8 hours.
When ready to bake, preheat the oven to 350. Bake, uncovered, for 40-45 minutes or until the cheese is bubbly but not brown. Allow to stand for 15 minutes before cutting.
Adapted..BestBites
Adapted..BestBites
Chicken and Bacon Shish Kabobs Recipe - Allrecipes.com
Chicken and Bacon Shish Kabobs Recipe - Allrecipes.com
Chicken and Bacon Shish Kabobs |
 |
Submitted By: Angie Photo By: RyansGirl21
|
"Marinated mushrooms and bacon-wrapped chicken chunks are threaded onto skewers with pineapple, and cooked on the grill!"
INGREDIENTS:
1/4 cup soy sauce 1/4 cup cider vinegar 2 tablespoons honey 2 tablespoons canola oil 10 large mushrooms, cut in half 2 green onions, minced | 3 skinless, boneless chicken breast halves - cut into chunks 1/2 pound sliced thick cut bacon, cut in half 1 (8 ounce) can pineapple chunks, drained skewers |
DIRECTIONS:
| 1. | In a large bowl, mix the soy sauce, cider vinegar, honey, canola oil, and green onions. Place the mushrooms and chicken into the mixture, and stir to coat. Cover, and marinate in the refrigerator at least 1 hour. |
| 2. | Preheat grill for high heat. |
| 3. | Remove the mushrooms and chicken from the marinade and shake off excess. Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low and simmer for 10 minutes; set aside. |
| 4. | Wrap the chicken chunks with bacon, and thread onto skewers so that the bacon is secured. Alternate with mushroom halves and pineapple chunks. |
| 5. | Lightly oil the grill grate. Arrange skewers on the prepared grill. Cook 15 to 20 minutes, brushing occasionally with remaining soy sauce mixture, until bacon is crisp and chicken juices run clear. |
| ALL RIGHTS RESERVED © 2012 Allrecipes.com | Printed from Allrecipes.com 10/19/2012 |
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