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Tag Archives: Bacon

Bacon, Cheese & Pork Chops oh my!

Do you love bacon? If you said “yes.” then don’t I have the perfect pork chop recipe for you. I’m sure your mouth will begin to water when you are finished reading this article.

These juicy and super tender pork chops are topped with bacon and cheese. This five-ingredient Bacon Swiss Pork Chops recipe is fast and easy and an instant family favorite!

Bacon Swiss Pork Chops

Ingredients

6-8 bone-in pork chops

9-12 bacon strips, cut in half

2 Tbsp olive oil

2-4 garlic cloves, minced

Salt and pepper

1 C shredded Swiss cheese

Directions

Preheat your oven to 425 degrees. Line a 9×13 baking dish with foil and grease it with cooking spray.

1. Season pork chops with salt and pepper. Set aside. In a small mixing bowl, combine olive oil and minced garlic. Brush oil and garlic over pork chops with a pastry brush. Place three – four half strips of bacon on each pork chop.

2. Bake for sixty-thirty minutes, or until thoroughly cooked. Remove pork chops from the oven and sprinkle cheese on immediately to melt. If cheese doesn’t melt fully, place back in the oven for a minute or two until melted.

Source The Gracious Wife

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Sweet & Sticky Green Bean Bundles

Oh my goodness, these green bundles are really addicting and here’s why: they are wrapped in bacon and baked with butter, brown sugar and just a hint of garlic salt. These little guys would make an excellent appetizer for your Christmas or any other sort of party throughout the year and or they too would make a perfect side dish as well. I guarantee you that you and your whole family are going to love these Green Bean Bundles.

Sweet Green Bean Bundles

1-3 (14.5 oz) cans whole green beans, drained
Del Monte® Blue Lake Cut Green Beans or Fresh

1 lb bacon, cut in half

1/2 C butter, melted

1 C brown sugar

1/4 Tsp garlic salt

Directions

Preheat oven to 350 degrees F. Line, a 9×13 inch baking dish with parchment paper or foil and lightly, grease it with non-stick cooking spray. Set aside.

Wrap seven green beans in bacon and place in the previously prepared dish. Repeat, using all the green beans and bacon. Combine butter with brown sugar in a small/medium bowl and stir well. Pour mixture over green bean bundles and sprinkle with garlic salt. Cover with foil and bake for forty-five minutes

Source allrecipes.com

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One Pan Autumn Chicken Dinner

I love the season of fall and cooking fall-related recipes, simply like the one I’m sharing with you today. Ha, a bit off subject but the weather in Texas hardly ever show signs of autumn. Haha! 😀

Furthermore, I am not going to lie though preparing this Chicken dinner was a bit challenging for me; working with the chicken was not so bad, but as for the fruit and veggies they were an entirely different story lol. The slicing of shallots and apples were somewhat easy. But, then came the brussel sprouts and the sweet potato lol. I would have to say that they were the hardest. I had a difficult time getting a firm hold of the brussel sprouts so that I could slice them in halves and the sweet potato was hard to chop as well because of its awkward shape. I had a few close calls, but I thankfully did not cut myself in the process. 🙂

However, my hard work did pay off once again as the result of this dish turned out to be very yummy! 🙂 This one pan Chicken dinner recipe would make an excellent meal for you and your family that I’m certain, you will all enjoy one or maybe a few nights during the season of fall.

One Pan Autumn Chicken Dinner

Ingredients

4 – 5 (6 – 7 oz) bone-in, skin on chicken thighs, rinsed and pat dry
4 Tbsp olive oil divided
1 1/2 Tbsp red wine vinegar
3 cloves garlic, minced
1 Tbsp dried thyme, sage, and rosemary
1/8 tsp Salt
1/2 tsp black pepper
1 large sweet potato, peeled diced into 3/4-inch cubes
1 lb Brussels sprouts, sliced into halves
2 fuji apples, cored and sliced into half moons about 3/4-inch thick
2 shallot bulbs, peeled and sliced into 1/4-inch thick
4 slices bacon, chopped into 1-inch pieces

Directions

Preheat oven to 450 degrees. Line a large rimmed baking sheet with foil and set aside.

1. Pour two tablespoons olive oil, red wine vinegar, garlic, and herbs into a gallon size resealable bag, combine chicken, season with salt and pepper then seal bag and rub mixture over chicken while working to distribute herbs evenly. Set aside and let rest while cutting veggies.

2. Put sweet potato, Brussels sprouts, apples and shallots on the previously prepared baking sheet. Drizzle with the remaining two tablespoons of olive oil then stir to evenly coat and sprinkle with salt and pepper to taste. Spread into an even layer then place chicken over veggie/fruit mixture.

3. Sprinkle bacon (separate any pieces that stick together) evenly over veggie/fruit mixture. Roast in preheated oven until chicken and vegetables are golden brown, approximately thirty-forty-five minutes (chicken should register 165 in the center). Broil for approximately two-three minutes for a more golden skin on chicken if desired. Sprinkle with more herbs and serve immediately.

Source  Cooking Classy

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Fancy Macaroni

I know that Sundays are typically not my blogging time, but I thought I’d share with you an amazing and incredibly creamy Fancy Macaroni & Cheese recipe created by one of my favorite chefs (Ree Drummond). You also might know her as The Pioneer Women that is featured on the Food Network Channel. And today the dish was prepared by my extremely sweet sister (Caylee).

Macaroni & Cheese has always been a childhood favorite of mine and not to mention it’s true comfort food. I can honestly say that this version to the favorite classic entree made it 1000x more heavenly lol. Thanks to The Pioneer Women.

Fancy Macaroni & Cheese

Ingredients

4 C. Macaroni
8 Tbsp. Salted Butter
Two whole Medium Onions, Cut In Half And Sliced Thin
Ten slices Regular Bacon
1 Tbsp. Bacon Grease (reserved From Bacon Slices)
1/4 C. All-purpose Flour
2 C. 2% Milk
1/2 C. Half-and-half
Two whole Egg Yolks, Beaten
1/8 tsp. salt
1/8 tsp. Pepper
1/2 C. Grated Gruyere Cheese
1/2 C. Grated Fontina Cheese
1/2 C. Grated Parmigiano Reggiano Cheese
4 oz. Chevre (Soft Goat Cheese)

INSTRUCTIONS

1. Preheat oven to 350 degrees. While the oven is heating up, line a baking sheet with foil and set aside. Next, In a large pot boil water and cook the macaroni for half the time of the package instructions. Drain and set aside. In a pan fry the bacon until slightly cooked, but not overly, crispy. Drain on a paper towel. Reserve grease.

2. In another pan, melt four tablespoons of butter and then saute onions over medium-low heat for ten to twelve minutes, or until golden brown and soft. Set aside.

3. In a medium pot, melt four tablespoons of butter (and add one tablespoon of the reserved bacon grease for good measure!). Add in flour and whisk to combine. Cook, constantly stirring, over medium heat for one minute. Pour in milk and half & half, then cook for three to five minutes or until heavy. Reduce heat to low. Add salt & pepper to taste. (Do not undersalt!)

4. Mix egg yolks and drop 1/4 cup hot mixture into the yolks, stirring constantly. Stir to combine. Empty egg mixture into sauce and cook for another minute. Next, add the cheeses and stir until melted. Add onions and bacon and stir. Taste for spices and continue to add more salt if needed. Then add cooked macaroni and stir to coat. Pour into previously prepared baking dish and bake for fifteen to twenty minutes or until sizzling and hot.

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Recipe adapted from The Pioneer Women