Thankin’ for Bacon – Stuffing & Potatoes…

It’s a twofer tonight as we finish out our side dishes.  So far on our Thankin’ for Bacon Thanksgiving table we have:

Bacon Apple Pie – Dessert
Bacon Wrapped Water Chestnuts – Appetizer
Spinach, Bacon and Onion Dip – Appetizer
Green Beans and Bacon Sauté – Veggie Side
Carrots with Country Bacon – Veggie Side

What’s missing?  Some good old, stick to the ribs, potatoes and stuffing!

Let’s start with the taters…

Cheddar and Mashed Potato Gratin

Ingredients:

4 bacon (slices chopped)
1 cup shallot (sliced)
6 cups mashed potatoes (leftover)
1 tbsp fresh parsley (chopped, thyme and chives)
1/4 cup whole milk
1 1/2 cups cheddar cheese (grated)

Directions:

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Preheat oven to 400°F.
Cook bacon and shallots in heavy large skillet over medium-high heat until bacon is crisp, stirring frequently, about 10 minutes.
Stir in mashed potatoes and herbs. Mix in 1/4 cup milk, adding more milk if mixture is dry. Season potato mixture with salt and pepper.
Transfer to 2-quart gratin dish. Sprinkle cheese over and bake until cheese is beginning to brown, about 30 minutes.

Aren’t those yummy?!?  With something as heavy as that, I thought we’d go a slightly different route with the stuffing…

Wild Rice Cranberry and Cornbread Stuffing

Ingredients:

1 slice bacon (chopped) – Ed. Note: feel free to add more ;-)
2 tbsps butter
2 onions (chopped)
3 celery ribs (chopped)
1 1/2 cups cremini mushrooms (sliced)
1 cup cranberries (fresh)
2 cups chicken broth
3 cups cornbread (crumbled)
1 1/2 cups wild rice (cooked)
1/2 cup pecans (toasted and chopped)

Directions:

Cook bacon until crisp, remove and set aside.
Add butter to pan and melt. Add onions, celery and mushrooms. Saute for 8 to 10 minutes until vegetables are tender.
Add cranberries and chicken broth. Bring to boil, then remove from heat.
Add corn bread, cooked wild rice, pecans and bacon.
Add salt and pepper to taste.
Roast inside turkey or in casserole dish (about 30 minutes at 350 degrees).

We wrap up our week tomorrow with the star of the show…

both recipes and photos via yummly – dish 1 | dish 2

Originally posted 2011-11-22 20:27:40.

Related Stories:June 17, 2014 Thankin’ for Bacon – Appetizer #2…January 27, 2014 Thankin’ for Bacon – Veggie Side #1…


Originally posted 2013-03-05 16:46:11. Republished by Blog Post Promoter

Better with Bacon – Roasted Potato & Bacon Salad

So simple, so mouth watering delicious…my kind of recipe! 

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Let’s get our cooking on, shall we?

Roasted Potato & Bacon Salad

Ingredients:

6 slices bacon, chopped
1-1/2 lb.  baby red potatoes, halved
Sea salt + freshly ground pepper
Handful flat-leaf parsley leaves (or to taste), chopped
2 pickles, diced
1 tbsp each: grainy mustard, mayonnaise
1 tsp red wine vinegar

Directions:

In large skillet, add bacon and splash water (to decrease chances of it burning as it releases its fat). Cook over medium-high, reducing heat if needed, until bacon is crisp. Transfer bacon to paper towels to drain. Strain fat; reserve 3 tablespoons.
In roasting pan, toss potatoes and reserved bacon fat. Season well with salt and pepper. Roast in preheated 400F oven 40 minutes or until golden. Cool 5 to 15 minutes. Toss with bacon, parsley, pickles, mustard, mayonnaise and vinegar.
Serve warm.

Makes 4 side servings.

[photo and recipe via Toronto Star]

Originally posted 2009-11-02 14:41:55.

Related Stories:July 31, 2013 Better with Bacon – Iceburg, Potato, Bacon SaladMarch 22, 2014 Better with Bacon – Barbecue Bacon and Bean Salad


Originally posted 2014-04-07 14:28:26. Republished by Blog Post Promoter

Better with Bacon – Iceburg, Potato, Bacon Salad

Something like this makes a GREAT side dish with a grilled steak or even chicken.

I like salad, I like potatoes and I sure as all heck like bacon…why not put all three togther in a easy recipe???

salad

The fine folks at Capital News 9 in Albany, NY did just that…

I might switch the lettuce to a romaine, switch the dressing to a light ranch…but each is own!

Recipe after the jump…ICEBURG, POTATO, BACON SALAD

Serves 6-8

INGREDIENTS:

1 1/2 pounds baby red potatoes
8 slices bacon
1/3 cup chopped green onions (optional)
1 1/2 – 2 cups sliced grape or cherry tomatoes
approx. 1/2 head iceberg lettuce, chopped (or more to taste)
creamy blue cheese dressing to taste (bottled is fine)

PROCEDURE:

Boil 1 1/2 pounds of baby red potatoes until they were cooked through, but still firm, and then drain them and cool them down and slice them into ½-inch thick slices.

Also, at the same time or before, cook 8 slices of bacon until they’re nice and crisp and crumble those and chop 1/3 cup green onions, if you’re using them, and slice 1 ½ – 2 cups of grape tomatoes.

It’s up to you how much lettuce you use. You might not even use half a head, it all depends on how crunchy you want the salad to be and cut it into chunks about the same size as the sliced potatoes.

In a large mixing bowl, add a generous amount of the creamy blue cheese dressing to the potatoes and use a rubber spatula to gently toss those together.

Then add as much of the chopped iceberg lettuce as you like and the sliced grape tomatoes and toss those together and, lastly, fold in the crispy crumbled bacon and green onions and it’s good to go!

HINTS:

This is best assembled right before serving so the lettuce and bacon stays nice and crisp.

Watch the VIDEO CAPITAL NEWS 9 website.

Originally posted 2009-05-19 12:11:57.

Related Stories:April 7, 2014 Better with Bacon – Roasted Potato & Bacon SaladSeptember 7, 2014 Thankin’ for Bacon – Stuffing & Potatoes…


Originally posted 2013-07-31 09:34:19. Republished by Blog Post Promoter

Bacon Stuffed Potato Balls

bacon-stuffed-potato-balls-recipe

You can’t really go wrong with bacon, cheese and potatoes. Thrown these Bacon Stuffed Potato Balls in a deep fryer, and you’ve got an addictive appetizer that is perfect for your next football party. Double this recipe to feed a hungry crowd. Substitute your favorite cheese if you’re not a pepper jack fan. These taste fantastic on their own, or spice it up with the addition of your favorite hot sauce or spicy seasonings. Mmm!

bacon-stuffed-potato-balls

1/4 lb ground pork
5 slices of hickory-smoked bacon, chopped
4 oz. pepper jack cheese, shredded
Instant mashed potatoes (6-7 servings worth)
2 eggs
1 cup flour
Hamburger seasoning to taste
Vegetable oil for frying
Garlic powder (optional)
Extra handful of shredded pepper jack cheese (optional)

Make 6-7 servings of mashed potatoes by following the directions on the box. If you like lots of flavor, add some garlic powder and a small handful of shredded cheese to the mashed potatoes. Then chill the potatoes for 1 hour in the fridge. May substitute cooked, fresh potatoes.

While the potatoes are chilling cook the bacon in a pan over medium heat then place on a plate with paper towels to absorb the extra grease, then chop into bits.

Brown the ground pork over medium heat and season the pork with hamburger seasoning. Once browned, drain the grease and put pork into a medium-sized bowl. Add the bacon bits and toss pork and bacon to mix well. Cover bowl with foil to keep warm and set aside.

In a small bowl, whisk together the 2 eggs. In another small bowl, combine the flour with some hamburger seasoning and mix well.

bacon-stuffed-potato-balls3 bacon-stuffed-potato-balls4

When ready to make your potato balls, toss in the shredded cheese with the pork mixture.

Pull out the chilled potatoes and form palm-sized patties. Spoon in a pile of pork and cheese mixture. Fold the edges over the filling to form a ball.

Heat a medium-sized skillet over medium heat and pour in vegetable oil so that there is about 2 inches of oil in the pan.

Dip the ball in the egg wash until completely covered, then roll in the seasoned flour.

Place balls in the pan and cook until the outsides are golden brown. Use a slotted spoon to remove balls from oil and serve immediately. Makes about one dozen large Bacon Stuffed Potato Balls.

bacon-stuffed-potato-balls2

The post Bacon Stuffed Potato Balls appeared first on Bacon Today.

Better with Bacon – Blue Cheese Bacon Purple Potatoes…

First, let me apologize for no post yesterday.  Sure, I miss a post on the weekend, that could be understandable, but this was a Wednesday.  What was soooo important that I ended up neglecting my bacon duties???

I was playing Civ V…seriously, I get soooooo sucked in.  Just one more turn…okay, one more…well if I take one more I’ll level up my tech…

Stayed up wayyyy to late on a school night, so game ban tonight…time to focus on bacon! Like this very interesting spin on the twice baked potato…

Now that is just purty…recipe after the jump:

Blue Cheese and Bacon Purple Potatoes

Ingredients:

12 purple potatoes (as similar in size as possible, and not too big; think bite size)
1/4 cup sour cream
2 Tbsp milk
3-4 oz strong blue cheese, crumbled
1 cup shredded mozzarella
2 Tbsp chives, chopped
1/2 tsp pepper, separated
1 tsp salt, separated
4 pieces of bacon, cooked and crumbled
olive oil

Directions:

Preheat oven to 400 degrees.
Coat whole potatoes with olive oil, 1/4 tsp of pepper, and 1/2 tsp of salt. (I put the potatoes in a large container with lid, pour olive oil, salt and pepper over them, then replace lid and shake so they are all thoroughly coated.)
Place whole potatoes on a shallow jelly roll pan; roast for 40 minutes. Take out of oven and turn down to 350 degrees. The potatoes should be slightly shriveled and soft when you squeeze them. They will also be very hot, so let them cool for a few minutes, but not too long because you want the insides to be easy to work with.
Start with one potato. Cut it lengthwise and then use a melon baller to hollow out the insides of both halves, leaving the skins as intact as possible. Put the insides into a mixing bowl and place skins back onto the jelly roll pan. Continue this process until you’ve hollowed out all of the potatoes. (I suggest cutting and hollowing out one potato at a time rather than cutting them all at once and then hollowing them out because as they cool, they get harder to work with)
Once you have all of the potato insides in your mixing bowl, add the sour cream and milk. Mash into a workable consistency. Add blue cheese crumbles, mozzarella, bacon, and the remaining 1/4 tsp pepper and 1/2 tsp of salt. Mix a little, then stir in the chives .
Spoon the mixture into the skins and place back onto the jelly roll pan. Bake at 350 degrees for 20-25 minutes.
Transfer to a platter and serve!
Optional: top with a dollop of sour cream and sprinkle with chives once they’ve cooled slightly.

Enjoy!

photo and recipe via Eat. Drink. Smile…check her blog out, she’s got some great recipes!

Originally posted 2011-01-13 20:43:50.

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Better with Bacon – Potato, Bacon and Ale Soup

After snowmagadon (let’s try spelling that again) Snowmageddon last night in SE Michigan, there couldn’t be a better time for a warm, hearty soup (with bacon)…

Thank goodness for this recipe from chef Christopher Deraiche, chef/part owner of Ottawa’s Wellington Gastropub.  That’s up there in Can-na-da where they know something about the stick to your ribs goodness of a hearty broth!

Now doesn’t that just look good?!

Ingredients are in metric so consider yourself forewarned.

Recipe after the jump…

Potato, Bacon and Ale Soup

Ingredients:

1 cup Double-smoked bacon, diced 250 mL
1/2 Medium onion, peeled and medium diced 1/2
1/2 Leek, white part only, washed and sliced 1/2
1/2 Bulb of garlic, peeled and chopped 1/2
4 Potatoes, peeled and diced large 4
4 cups Chicken or vegetable stock 1 L
2 cups Ale 500 mL
2 tbsp Fresh thyme leaves 25 mL
Pinch, grated nutmeg
Salt and pepper, to taste

Directions:

In a large soup pot over medium heat, render bacon about 5 minutes. Add onion, leek and garlic, and sweat them 3 to 4 minutes.
Add potatoes, stock, ale, thyme and nutmeg. There should be enough liquid to cover vegetables by about 2 inches (5 cm). If not, add more stock.
Bring to a simmer and cook, uncovered, about 20 minutes. Working in batches, puree soup in a blender and pass through a sieve.

– Note: For thinner soup, add more stock or beer. Serves 6.

recipe and photo via edmontonjournal.com

Originally posted 2010-02-10 19:44:52.

Related Stories:September 22, 2009 — Better with Bacon…Baked Potato SoupMarch 5, 2013 — Thankin’ for Bacon – Stuffing & Potatoes…


Roasted Potatoes with Bacon and Parmesan

Roasted Potatoes with Bacon & ParmesanRecipe Recipe Description Potatoes, bacon and cheese … life is good! Preparation Instructions Optional additions: minced garlic, garlic salt, onion salt, chopped parsley, chopped rosemary, red pepper. Just add whatever might make you happy! You really can’t “mess” up a potato. Preheat your oven to 400ºF.

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