I Sugges this Recipes

Showing posts with label bacon. Show all posts

Monday, April 28, 2014

BACON FRIED RICE

BACON FRIED RICE

The kids love this dish, fried rice! Its a great side dish for every occasion whether its just a meal, parties or get together. This dish is popular in Asia. It is also made in different varieties.

INGREDIENTS you will need to get started:

3 cup of rice day old is preferred (if its made on impulse, cook rice with less water.)

3 table spoons of Minced garlic

1 cup chopped cooked bacon or any kind of meat you prefer
2 cups of frozen mixed vegetables

1/2 cup of onion diced

2 teaspoon of olive oil

*Beat 3 eggs with 3 table spoons of chopped green onions with a pinch of salt and set a side (optional).

Sauce:

1 measuring cup

1 teaspoon of ground black pepper

1 teaspoon of paprika

2 table spoon of ketchup

3 table spoons of granulated chicken stock

1/4 cup of soy sauce

2 teaspoon of splenda or 3 teaspoon of regular sugar

1/4 cup of olive oil

1/3 cup of water

MAKING THE SAUCE: Combine all the ingredients in the measuring cup and stir.

COOKING On a medium heat add the olive oil , garlic and onions in a wok or pan. After the garlic and onion is caramelized, add the vegetables and mix well. Gradually add a 3rd of the rice, alternate with the bacon and pour about 2 table spoons of sauces until everything is well blended. Repeat until everything is mixed well. Left over sauce and be refrigerated for 7 days for stir fry veggies. In a small pan add 1 teaspoon of olive oil and scramble the eggs and green onions. Add the scrambled eggs on top of the fried rice and serve.

Tuesday, March 18, 2014

BACON EGG and CHEESE TOAST CUPS

This is a very EASY recipe because most of it can be made ahead of time. It is a FUN breakfast to serve company or a bunch of rowdy teenagers or a breakfast buffet crowd because it can be finished off last minute!!

There are no real measurements for this recipe; just one circle of toast, a pinch of cheese, one egg and one slice of precooked bacon for each serving (use the regular thickness bacon because thick bacon wont work for this recipe).

These little beauties are quite filling and two of them make a hearty breakfast.

The "do ahead part" is to spray the cupcake pan generously with vegetable spray, then put a "toast circle" (un-buttered) in the bottom of each cupcake well.

Next, pre-fry the bacon. I do mine in the oven (the day ahead) because it comes out perfectly flat and easy to work with. Click HERE for my post on cooking bacon in the oven.

Bake the bacon at 375 (no need to preheat) for about 20 minutes, or if you are frying it, cook it about 2/3 done (you want it almost done, but still pliable). Drain the bacon but dont let it cool down much (it tends to get stiff as it cools down). Quickly wrap each cupcake well, like this:

Add a healthy pinch of shredded cheddar ( I also like pepper jack cheese) on top of the toast, like this:

At this point, you can put them in the fridge and bring them out the next morning.

When its time to eat, preheat your oven to 400 and carefully break an egg into each "nest"

Sprinkle with kosher salt and coarsely ground pepper. Put them into the oven for for 15-18 minutes or until the eggs are done to your liking. Let the finished eggs sit in the pan for a minute or two (dont worry, they stay very hot).

Scoop the baked egg cups out of the pan with a spoon (they come out easily). If you like your eggs done fairly well (like we do), you can pick these up and eat them out of hand, but if you like a soft set egg, youll need a plate and fork.

I am definitely making these for Christmas morning,
along with fruit cups

and cinnamon rolls!!

Monday, January 27, 2014

Bumblebee Soup A Hearty Bacon Black Bean and Corn Chowder

No actual bees were harmed in the making of this delicious soup. Whenever I do a recipe thats going to have a long name, like Bacon, Black Bean and Corn Chowder, I try to come up with some short name that will fit in the videos subtitle frame. This time the yellow and black highlights inspired the bumblebee moniker.

One great thing about this chowder is the thick, rich texture isnt dependent on any blender action. I always cringe when I read a recipe that has the reader pour the soup into a blender and "blend until

smooth." All I see is scalding hot liquid flying out the top of the blender at 500 RPM (been there, felt that).

As youll see, this soup is thickened with a safe, simple, and gentle mashing in the pot, with a potato masher. The other great thing with this bumblebee soup is that it tastes like it was cooked for hours, but is actually relatively quick - perfect if youre busy as a, well, you know. So, make this for your honey, and enjoy!

4 strips bacon
1 onion, diced
2 cloves garlic, minced
1 quart chicken stock
1/2 tsp chipotle pepper
1/2 tsp oregano
2 (15-oz) cans black beans
2 cups frozen corn, thawed
salt and fresh ground black pepper to taste

Wednesday, December 25, 2013

B L T Pasta – I’ll Have the Bacon Lettuce and Tomato…Hold the Sandwich

I love Twitter for many reasons, but stumbling upon recipe ideas is probably my favorite. I recently saw a picture posted by my friend, Mardi from eat. live. travel. write, for something called, “BLT Pasta,” and I immediately had one of those, “why didn’t I think of that” moments. By the way, I have four or five of those moments a day.

Since I get so many food wishes for pasta recipes, I figured I would give it a go. Plus, as luck would have it, I had some arugula in the fridge just begging to be used. I knew that this combination would taste great, but I wasn’t prepared for just how great.

I decided to use crème fraiche as the main sauce ingredient, and it worked beautifully. It was just rich enough, and the fermented cream’s subtle nuttiness was an excellent foil for the smoky meat, sweet tomatoes, and bitter greens. As I mentioned in the video, crème fraiche is pretty easy to find, but of course we’ll encourage you to follow this link and make your own.

If you can’t find or make some, just use heavy cream along with a squeeze of lemon juice to mimic that essential tanginess. Thank you Mardi (and Twitter) for the inspiration, and if you’re looking for a quick, easy, and very summery pasta idea, I hope you give this a try soon. Enjoy!

Ingredients for 4 portions:

1 tbsp olive oil

8 oz bacon

2 garlic cloves minced

2 tsp lemon zest

2/3 cup crème fraiche

2 cups halved cheery tomatoes

3-4 cups roughly chopped arugula or other salad greens

2 cups macaroni, cooked, drained
grated Parmesan

View the complete recipe