Showing posts with label Bacon. Show all posts
Showing posts with label Bacon. Show all posts
Tuesday, December 24, 2019
Saturday, January 14, 2017
Toscana Soup with a few Twists
Mike and I spend a lot of time on the computer together playing games and looking at FB. Some of the recipes we come across look so yummy we decide to try them... this is one we saw not long ago. We took the liberty to change it up a bit!!! Here is our take on Toscana Soup with a few twists. Most recipes call for heavy cream... I don't keep heavy cream in the house, so we used sour cream instead. We use the combination of sausages half spicy an half sweet Italian sausage. I rarely cook anything without bacon!!!! In this batch we used spinach.
Give it a try WE LOVED IT!
Toscana Soup In the Crock Pot with Mike & Lyneen
1 lb Italian sausage mild (or ½ lb spicy and ½ lb sweet Italian sausages)
1/2 teaspoon cayenne pepper
4 slices of bacon cut into ½ in slices
3 Cloves Garlic minced
6 potatoes cubed
1 large onion diced
32 oz Chicken broth
1 cup Sour Cream
2-tablespoon flour whisked in
¼ cup of milk
½ bunch Kale (option half bunch spinach or half bunch chard)
Brown Italian Sausage drain off grease set aside. Cook bacon drain set aside. Sauté onion and garlic in 2 tablespoons of bacon grease. Then put Italian sausage, bacon, onion, garlic and potatoes in the crock-pot and cover with chicken broth, if need add a little water to cover. Cook on low for 5-6 hours or high3-4. Skim excess fat off the top of the soup.
30 minutes before serving whisk flour with milk until lumps are gone, pour into the pot. This will thicken the soup. Add leafy vegetables and cook on high for 30 minutes. Right before serving add the sour cream for a rich creamy soup
Give it a try WE LOVED IT!
 |
| Right after adding the milk, flour and spinach |
Toscana Soup In the Crock Pot with Mike & Lyneen
1 lb Italian sausage mild (or ½ lb spicy and ½ lb sweet Italian sausages)
1/2 teaspoon cayenne pepper
4 slices of bacon cut into ½ in slices
3 Cloves Garlic minced
6 potatoes cubed
1 large onion diced
32 oz Chicken broth
1 cup Sour Cream
2-tablespoon flour whisked in
¼ cup of milk
½ bunch Kale (option half bunch spinach or half bunch chard)
Brown Italian Sausage drain off grease set aside. Cook bacon drain set aside. Sauté onion and garlic in 2 tablespoons of bacon grease. Then put Italian sausage, bacon, onion, garlic and potatoes in the crock-pot and cover with chicken broth, if need add a little water to cover. Cook on low for 5-6 hours or high3-4. Skim excess fat off the top of the soup.
30 minutes before serving whisk flour with milk until lumps are gone, pour into the pot. This will thicken the soup. Add leafy vegetables and cook on high for 30 minutes. Right before serving add the sour cream for a rich creamy soup
 |
| Ready to eat! |
Wednesday, January 11, 2017
Black Eyed Peas Recipe & Corn Bread a New Years tradition
If you were wondering how I prepare my black eye peas on New Years Day here is my recipe!
Black Eyed Peas
1 lb bag of dried black eyed peas
6 cups of boiling water
2 ham hocks (look for meaty ones) or a ham steak
8 strips of bacon
1 small onion
2 large garlic cloves
2 tablespoons Worcestershire Sauce
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper (optional)
2 bay leaves
6 cups of water
Soak black eyed peas overnight, place them in a large pot and pour 6 cups of boiling water over them. Next day rinse black eyed peas and return to pan. Cook bacon until crispy. Add water, bacon, ham hocks, onion, garlic and spices to the pot. Bring to a boil, then simmer for 2 hours. Pull meat off ham hocks, return meat to the pot and discard bones.
You can leave out the cayenne pepper, my family likes to have a little heat in everything they eat!
Cornbread
Bob's Red Mill Cornmeal muffin mix
Follow directions on the back of the package
When the cornbread comes out of the oven you are ready to serve!
 |
| Soak the black eye peas over night! |
Black Eyed Peas
1 lb bag of dried black eyed peas
6 cups of boiling water
2 ham hocks (look for meaty ones) or a ham steak
8 strips of bacon
1 small onion
2 large garlic cloves
2 tablespoons Worcestershire Sauce
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper (optional)
2 bay leaves
6 cups of water
Soak black eyed peas overnight, place them in a large pot and pour 6 cups of boiling water over them. Next day rinse black eyed peas and return to pan. Cook bacon until crispy. Add water, bacon, ham hocks, onion, garlic and spices to the pot. Bring to a boil, then simmer for 2 hours. Pull meat off ham hocks, return meat to the pot and discard bones.
You can leave out the cayenne pepper, my family likes to have a little heat in everything they eat!
Cornbread
Bob's Red Mill Cornmeal muffin mix
Follow directions on the back of the package
When the cornbread comes out of the oven you are ready to serve!
 |
| Cook bacon until crispy. |
 |
| Add all ingredients in pan. |
 |
| Two hours later the black eye peas are ready to serve. |
 |
| Yummy! |
Wednesday, November 30, 2016
Prime Rib & Bacon at Christmas
It is getting to be that time of year again.... planning for the holidays!!! I have had people ask how I prepare my prime rib... it is pretty easy! I love serving it at Christmas, the day is hectic enough. I try to keep the meal as simple as possible. ENJOY!!!
THE MENU
Caesar Salad and Croutons
Prime Rib with Horseradish & Au jus
Baby Green Beans with Bacon
Sweet White Corn
Creamy Mashed Potatoes & Gravy
Fresh Baked Biscuits with Butter
Deviled Eggs
Pies Dutch Apple & Pecan
PRIME RIB - How I cook mine
Prime Rib
6 fresh pressed garlic cloves
2 tsp Kosher salt
2 tsp fresh ground pepper
Fresh Rosemary sprigs (one for each bone)
1 lb. bacon (approx.) depending on the number of bones
Horseradish
Sour cream
Lemon juice
Au jus (read below for ideas to prepare)
Order ~ Place your order ahead of time, schedule pickup the day before you need to start preparing. Figure 2 people per bone or 1/2 pound per person. I usually order at least one extra bone. I want leftovers! Be sure to request the butcher cut and tie the prime rib. This makes it easier to slice once it is cooked.
Rub ~ Prepare a rub. Create a rub of 6 fresh pressed garlic cloves, 2 tsp Kosher salt and 2 tsp fresh ground pepper, mix and rub on the prime rib. I like to rub the prime rib the day before and wrap with saran and let it flavor the meat. If you are short on time, rub at least 2 hours before cooking.
Room Temperature ~ Remove prime rib from the refrigerator an hour or two prior to cooking, unwrap, and place, bone side down, on a roasting pan fitted with a roasting rack, allow to reach room temperature. If you don’t have roasting rack the bones create a natural rack.
Before the prime rib goes in the oven, lay fresh sprigs of rosemary (1 per bone) on top and then cover the prime rib with bacon, including the sides. Sometimes I get a bit crazy and do a basket weave!
Roast ~ Preheat oven to 450º F for about 30 minutes. Roast the prime rib at 450º F for 15 minutes and then reduce to 325º until it reaches the desired internal temperature, usually about 15 minutes per pound. Keep an eye on the temperature about half and hour before your estimated total time to roast.
Here is a link to a Roasting Time Chart
http://www.villagemeats.com/files/Prime_rib_cooking_instructionsper_ButcherEric.pdf
Thermometer ~ You’ll need to use an internal meat thermometer for prime rib cooked to the exact temperature you desire. Allow for carryover cooking, if you want a rare prime rib (120º F) you’ll need to remove it from the oven about 10 degrees less than the temperature you desire (remove from the oven at 110º F.) The best thermometer to use is a probe that stays in the roast as it cooks, a removable stick version will work, but you lose the oven heat each time you open it to check the temperature. I have a probe thermometer that has a mesh coil attached to a reader outside of the oven that I love.
Rest ~ After you remove the prime rib from the oven cover it with foil and a couple of clean towels... keeping the warmth in... allowing the prime rib to rest about 20 minutes. This allows for a tender, juicy prime rib! Plus time to get all the other food on the table.
Au jus ~ If you use drippings try to remove as much of the oil as possible. For simple au jus, buy a couple of au jus package mixes use drippings as part of the liquid.
Other ideas:
Campbell's Consume Soup (if too strong mix with beef broth)
Beef broth, dash of Worcestershire sauce mixed with drippings from the prime rib.
Or there are tons of recipes online!
Horseradish ~ mix sour cream, lemon juice and horseradish. OR you can serve with “creamy horseradish” not a strong as plain horseradish.
Carve ~ Now you are ready to carve your prime rib. Cut the string and lift the roast from the bone, have a big platter ready and slice. Serve with horseradish and au jus.
Prime Rib
6 fresh pressed garlic cloves
2 tsp Kosher salt
2 tsp fresh ground pepper
Fresh Rosemary sprigs (one for each bone)
1 lb. bacon (approx.) depending on the number of bones
Horseradish
Sour cream
Lemon juice
Au jus (read below for ideas to prepare)
Order ~ Place your order ahead of time, schedule pickup the day before you need to start preparing. Figure 2 people per bone or 1/2 pound per person. I usually order at least one extra bone. I want leftovers! Be sure to request the butcher cut and tie the prime rib. This makes it easier to slice once it is cooked.
Rub ~ Prepare a rub. Create a rub of 6 fresh pressed garlic cloves, 2 tsp Kosher salt and 2 tsp fresh ground pepper, mix and rub on the prime rib. I like to rub the prime rib the day before and wrap with saran and let it flavor the meat. If you are short on time, rub at least 2 hours before cooking.
Room Temperature ~ Remove prime rib from the refrigerator an hour or two prior to cooking, unwrap, and place, bone side down, on a roasting pan fitted with a roasting rack, allow to reach room temperature. If you don’t have roasting rack the bones create a natural rack.
Before the prime rib goes in the oven, lay fresh sprigs of rosemary (1 per bone) on top and then cover the prime rib with bacon, including the sides. Sometimes I get a bit crazy and do a basket weave!
Roast ~ Preheat oven to 450º F for about 30 minutes. Roast the prime rib at 450º F for 15 minutes and then reduce to 325º until it reaches the desired internal temperature, usually about 15 minutes per pound. Keep an eye on the temperature about half and hour before your estimated total time to roast.
Here is a link to a Roasting Time Chart
http://www.villagemeats.com/files/Prime_rib_cooking_instructionsper_ButcherEric.pdf
Thermometer ~ You’ll need to use an internal meat thermometer for prime rib cooked to the exact temperature you desire. Allow for carryover cooking, if you want a rare prime rib (120º F) you’ll need to remove it from the oven about 10 degrees less than the temperature you desire (remove from the oven at 110º F.) The best thermometer to use is a probe that stays in the roast as it cooks, a removable stick version will work, but you lose the oven heat each time you open it to check the temperature. I have a probe thermometer that has a mesh coil attached to a reader outside of the oven that I love.
Pictured here there are two thermometers a traditional probe and a probe with mesh coil attached to a reader outside of the oven!
Rest ~ After you remove the prime rib from the oven cover it with foil and a couple of clean towels... keeping the warmth in... allowing the prime rib to rest about 20 minutes. This allows for a tender, juicy prime rib! Plus time to get all the other food on the table.
Au jus ~ If you use drippings try to remove as much of the oil as possible. For simple au jus, buy a couple of au jus package mixes use drippings as part of the liquid.
Other ideas:
Campbell's Consume Soup (if too strong mix with beef broth)
Beef broth, dash of Worcestershire sauce mixed with drippings from the prime rib.
Or there are tons of recipes online!
Horseradish ~ mix sour cream, lemon juice and horseradish. OR you can serve with “creamy horseradish” not a strong as plain horseradish.
Carve ~ Now you are ready to carve your prime rib. Cut the string and lift the roast from the bone, have a big platter ready and slice. Serve with horseradish and au jus.
Hope you enjoy!
Please come back and let me know how yours turned out!
Sunday, February 14, 2016
A Valentine Request!!! Potato Bacon Cheddar Tart
We watched the video "Food Country with Chef Michael Smith Potato Bacon Cheddar Tart Episode" a week ago. If you didn't know bacon is a staple in our house... we don't eat if everyday but it is used a lot in cooking here!
Yesterday Mike asked if we could make the bacon dish for Valentines... well a quick trip to the store to pick up parchment paper and a little more bacon.
Chef Michael Smith makes it look so easy! Here is our version of his dish...
Yesterday Mike asked if we could make the bacon dish for Valentines... well a quick trip to the store to pick up parchment paper and a little more bacon.
Chef Michael Smith makes it look so easy! Here is our version of his dish...
Ingredients: Potatoes, bacon, cheddar cheese, salt and pepper!
Line the dish with bacon, not overlapping in the center
(to keep from having a big mound in the middle).
I didn't have an oven proof skillet so I used a glass pie plate.
Mike thinly sliced 5 potatoes.
First layer of potatoes with cheese.
Another layer of potatoes.
We had 5 layers of potatoes and cheese.
Just like Chef Michael Smith we tucked in the last few layers.
Wrap the pile of potatoes with the bacon.
In the oven it goes..... with a weight to keep the bacon from curling!
OPPS!!! Almost forgot the cookie sheet under the pan to catch any drippings!
Bake at 350 degrees for 2 1/2 hours...
This is one hour... another hour to go!
Ready to come out of the oven...
Drain off all the fat and put on a plate...
Ready to serve!
This is YUMMY!
Recommend making it again!!!
Saturday, December 19, 2015
Prime Rib with Bacon ~ at Lyneen's
I have had people ask how I prepare my prime rib... it is pretty easy! I love serving it at Christmas, the day is hectic enough. I try to keep the meal as simple as possible. I decided to share... ENJOY
THE MENU
Caesar Salad
Prime Rib with Horseradish and Au jus
Baby Green Beans
Sweet White Corn
Mashed Potatoes
Fresh Baked Biscuits with Butter
Deviled Eggs
Pies from CJ's Evergreen General Store & Catering
Dutch Apple & Pecan
PRIME RIB - How I cook mine
Prime Rib
6 pressed garlic cloves
2 tsp Kosher salt
2 tsp pepper
Fresh Rosemary sprigs (one for each bone)
1 lb. bacon (approx.)
Horseradish
Sour cream
Lemon juice
Au jus (read below for ideas to prepare
Order ~ Place your order ahead of time. Figure 2 people per bone or 1/2 pound per person. I usually order one extra bone. I want leftovers! Be sure to request that the butcher cut and tie your prime rib. This makes it easier to slice once it is cooked.
Rub ~ Prepare a rub. Create a rub of 6 pressed garlic cloves, 2 tsp Kosher salt and 2 tsp ground pepper, mix and rub on prime rib. You can rub your prime rib the day before and wrap with saran and let it flavor the meat or rub at least 2 hours before cooking.
Room Temperature ~ Remove prime rib from the refrigerator an hour or two prior to cooking, unwrap, and place, bone side down, on a roasting pan fitted with a roasting rack, allow to reach room temperature. If you don’t have roasting rack don’t worry, you have the bones, they create a natural rack.
Before the prime rib goes in the oven, lay fresh sprigs of rosemary (at least 1 per bone) on top and then cover the prime rib with bacon, including the sides.
Roast ~ Preheat oven to 450º F for about 30 minutes. Roast the prime rib at 450º F for 15 minutes and then reduce to 325º until it reaches the desired internal temperature, usually about 15 minutes per pound. Keep an eye on the temperature about half and hour before your estimated total time to roast.
Here is a link to a Roasting Time Chart
http://www.villagemeats.com/files/Prime_rib_cooking_instructionsper_ButcherEric.pdf
Thermometer ~ You’ll need to use an internal meat thermometer for prime rib cooked to the exact temperature you desire. Allow for carryover cooking, if you want a rare prime rib (120º F,) you’ll want to remove it from the oven about 10 degrees less than the temperature you desire (remove from the oven at 110º F.) The best thermometer to use is a probe that stays in the roast as it cooks, a removable stick version will work, but you lose the oven heat each time you open it to check the temperature.
Rest ~ NOT you the prime rib. After you remove the prime rib from the oven cover it with foil and a couple of clean towels... allowing the prime rib to rest about 20 minutes. This allows for a tender, juicy prime rib!
Au jus ~ If you use drippings try to remove as much of the oil as possible. For simple au jus, buy a couple of au jus package mixes use drippings as part of the liquid.
Other ideas:
Campbell's Consume Soup (if too strong mix with beef broth)
Beef broth, dash of Worcestershire sauce mixed with drippings from prime rib
Or there are tons of recipes online!
Horseradish ~ mix sour cream, lemon juice and horseradish. OR you can serve with “creamy horseradish” not a strong as plain horseradish.
Carve ~ Now you are ready to carve your prime rib. Cut the string and lift the roast from the bone, have a big platter ready and slice. Serve with horseradish and au jus.
Prime Rib
6 pressed garlic cloves
2 tsp Kosher salt
2 tsp pepper
Fresh Rosemary sprigs (one for each bone)
1 lb. bacon (approx.)
Horseradish
Sour cream
Lemon juice
Au jus (read below for ideas to prepare
Order ~ Place your order ahead of time. Figure 2 people per bone or 1/2 pound per person. I usually order one extra bone. I want leftovers! Be sure to request that the butcher cut and tie your prime rib. This makes it easier to slice once it is cooked.
Rub ~ Prepare a rub. Create a rub of 6 pressed garlic cloves, 2 tsp Kosher salt and 2 tsp ground pepper, mix and rub on prime rib. You can rub your prime rib the day before and wrap with saran and let it flavor the meat or rub at least 2 hours before cooking.
Room Temperature ~ Remove prime rib from the refrigerator an hour or two prior to cooking, unwrap, and place, bone side down, on a roasting pan fitted with a roasting rack, allow to reach room temperature. If you don’t have roasting rack don’t worry, you have the bones, they create a natural rack.
Before the prime rib goes in the oven, lay fresh sprigs of rosemary (at least 1 per bone) on top and then cover the prime rib with bacon, including the sides.
Roast ~ Preheat oven to 450º F for about 30 minutes. Roast the prime rib at 450º F for 15 minutes and then reduce to 325º until it reaches the desired internal temperature, usually about 15 minutes per pound. Keep an eye on the temperature about half and hour before your estimated total time to roast.
Here is a link to a Roasting Time Chart
http://www.villagemeats.com/files/Prime_rib_cooking_instructionsper_ButcherEric.pdf
Thermometer ~ You’ll need to use an internal meat thermometer for prime rib cooked to the exact temperature you desire. Allow for carryover cooking, if you want a rare prime rib (120º F,) you’ll want to remove it from the oven about 10 degrees less than the temperature you desire (remove from the oven at 110º F.) The best thermometer to use is a probe that stays in the roast as it cooks, a removable stick version will work, but you lose the oven heat each time you open it to check the temperature.
Rest ~ NOT you the prime rib. After you remove the prime rib from the oven cover it with foil and a couple of clean towels... allowing the prime rib to rest about 20 minutes. This allows for a tender, juicy prime rib!
Au jus ~ If you use drippings try to remove as much of the oil as possible. For simple au jus, buy a couple of au jus package mixes use drippings as part of the liquid.
Other ideas:
Campbell's Consume Soup (if too strong mix with beef broth)
Beef broth, dash of Worcestershire sauce mixed with drippings from prime rib
Or there are tons of recipes online!
Horseradish ~ mix sour cream, lemon juice and horseradish. OR you can serve with “creamy horseradish” not a strong as plain horseradish.
Carve ~ Now you are ready to carve your prime rib. Cut the string and lift the roast from the bone, have a big platter ready and slice. Serve with horseradish and au jus.
Hope you enjoy!
Please come back and let me know yours turned out!
Saturday, December 27, 2014
Prime Rib Wrapped in Bacon!
This year I decided to try something different! I wrapped the prime rib in bacon... then followed the directions.
Hot oven preheated at 450 for 15 minutes. Then 325 for 2.5 hours, testing the temperature the last 30 minutes, 120 is medium rare!!
While waiting prepared the rest of the dinner. Chatted with family and friends. Enjoyed the time together!
When the prime rib was finished I let it stand for about 30 minutes, while it kept cooking inside.
Then we enjoyed the feast!!!
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