Brussels sprouts…people either love ‘em or hate ‘em. I happen to love ‘em and this recipe elevates the humble, often hated vegetable. I loved the texture of the shredded brussels and the added smokiness and saltiness of the bacon. This is a great side dish for roasted meats, especially turkey and chicken. 

We had a big garden when I was growing up and my dad always made sure there was space allotted for the brussels. When picked fresh, they are much sweeter than what’s available in most grocery stores (which can be bitter). Some stores (like Trader Joe’s) even sell them still on the stalk (that’s what I used for this recipe). Brussels are loaded with vitamin A, vitamin C, and folic acid. C’mon, I dare you to step outside of your comfort zone and give brussels a chance! You might actually find that you like them.

Shredded Brussels Sprouts with Bacon
-recipe adapted from Martha Stewart Everyday Food (November 2011)

Serves 4.

1 pound brussels sprouts, ends trimmed
3 slices bacon
1 cup water
coarse salt and freshly ground pepper
cider vinegar (optional)

Shred trimmed brussels sprouts in a food processor fitted with a slicing blade. Set aside.

In a large nonstick skillet over medium heat, cook bacon until crisp, 4 to 5 minutes; transfer to paper towels to drain.

Discard all but 1 tablespoon rendered fat from skilled. Add brussels sprouts and 1 cup water; season with salt and pepper. Reduce heat to medium-low. Cover; cook, stirring occasionally, until sprouts are tender, 15 to 20 minutes (add more water if pan becomes dry). To serve crumble bacon over sprouts; drizzle with cider vinegar, if desired.

Tags: bacon, brussels sprouts, Side Dish, Thanksgiving side dish

One of my favorite things about summer is tomato havest time! I make as many fresh tomato things as I can…I just can’t get enough of ‘em. Here’s a a great sandwich recipe to use up some of those perfect summer tomatoes. This is a good time to splurge on some top-quality bacon like Nueske’s Thick Sliced Applewood Smoked Bacon. Enjoy!

California BLTs
-recipe from Barefoot Contessa at Home by Ina Garten

Makes 2 sandwiches

6 thick-cut slices smoked bacon
4 slices good white bread, cut 1/2-inch thick
4 tablespoons good mayonnaise (recommended: Hellman’s)
4 to 8 tender green lettuce leaves, washed and spun very dry
1 ripe Hass avocado
1/2 lemon, juiced
1 large ripe tomato, sliced 1/2-inch thick
Kosher salt and freshly ground black pepper

Preheat the oven to 400 degrees F.

Place a baking wire rack on a sheet pan and arrange the bacon on the rack in a single layer. Bake for 15 to 25 minutes, until the bacon is browned and crisp. Drain on paper towels and set aside.

Place the bread slices on a sheet pan and toast them for 5 minutes. Turn the slices and toast for 1 more minute, until all the bread is evenly browned. Place 2 slices on a cutting board. Spread each slice with about 1 tablespoon of mayonnaise. Cover the slices with a layer of lettuce. Peel the avocado and slice it 1/2-inch thick. Toss the avocado slices gently with the lemon juice, and arrange on top of the lettuce leaves. Place 3 slices of bacon on top of each sandwich and then add a layer of tomato slices on top of the bacon. Sprinkle liberally with salt and pepper.

Spread each of the remaining 2 slices of toasted bread with 1 tablespoon of mayonnaise and place, mayonnaise side down, on the sandwiches. Cut in half and serve.

Tags: avocado, bacon, Barefoot Contessa at Home by Ina Garten, BLAT, BLT, California BLT, lettuce, sandwich, tomato

Words cannot describe how much I love this sandwich…it’s one of my favorite sandwiches EVER! You may be thinking to yourself that it’s just a sandwich. But that’s where you’re wrong. It’s not just a sandwich…it’s a REALLY, REALLY GOOD SANDWICH: Ciabbata bread spread with a delicious basil mayonnaise and layered with ripe tomato slices, fresh mozzarella, smoky bacon, romaine lettuce, fresh basil leaves and a drizzle of olive oil and balsamic vinegar. If you’re not drooling yet, you should be! 

First things first: you must start with top-quality tomatoes. It would be an insult to the sandwich to use the tasteless tomatoes found in most grocery stores. This recipe is best when using perfect, garden-ripe tomatoes. And since we’re just at the beginning of October, you can still find good tomatoes at farm stands.

On to the basil mayo…it’s absolutely wonderful! I usually double or triple that part of the recipe so I’ll have extra for recipes later in the week (sandwiches, chicken, fish). If you don’t feel like messing with bacon, the sandwich is also great with slices of salami or other Italian deli meats. Or leave out the meat entirely and you’ve got a delicious vegetarian sandwich. If you can’t find fresh mozzarella, sliced provolone would be a good substitute.

The recipe calls for a loaf of ciabatta. As with any sandwich served on this type of bread, the crustier and chewier the bread, the harder it will be to eat the sandwich. Personally, I’m not a fan of sandwiches that have a delicious crusty bread for a foundation but with each bite, the contents of the sandwich come squishing out of every side possible. What good is the delicious, crusty bread when you’ve got sandwich innards all over your lap? I prefer a bread that is sturdier than regular sandwich bread but not as crusty/chewy as some of the artisan breads. I found a loaf of ciabbata in the Winco bakery (Winco label on it) that is perfect: chewy but not too chewy for a sandwich. I’ve used ciabatta rolls before, too. 

As you can see from the photo, I took the picture before I cut the loaf into individual sandwiches. Serving size and amount of servings will depend on the size of the loaf you start with. I got 8 pieces out of my sandwich loaf.  

Caprese BLT
-recipe from Cook’s Illustrated Magazine

This sandwich builds on the basic BLT with the addition of Italian flavors like mozzarella, basil, and balsamic vinegar. Many supermarket bakeries carry ciabatta. An Italian loaf can be used instead, but be sure to discard the interior of the bread, as directed. Serves 4 to 6.

2 medium tomatoes , sliced thin 
 Table salt  
1 tablespoon extra virgin olive oil  
1 tablespoon balsamic vinegar  
1 loaf ciabatta  
1 1/3 cups fresh packed basil leaves  
1/3 cup mayonnaise  
2 teaspoons lemon juice  
1 clove garlic , minced 
1/8 teaspoon hot sauce  
8 slices bacon , cooked until crisp, drained, and crumbled 
4 leaves romaine lettuce  
8 ounces fresh mozzarella cheese , sliced thin 

Place tomato slices on several layers of paper towels and sprinkle with 1/2 teaspoon salt. Let sit for 15 minutes, then press with additional paper towels to extract excess moisture. Mix oil and vinegar together in small bowl. Slice bread in half horizontally and use fingers to remove and discard all but 1/2 inch of interior crumb.

Puree 1 cup basil, mayonnaise, lemon juice, garlic, hot sauce, and 1/4 teaspoon salt in blender or food processor until smooth, stopping to scrape down sides several times. Spread basil mayonnaise on both cut sides of bread. Sprinkle bacon on bottom half of bread and place romaine on top of bacon. Shingle tomatoes and mozzarella alternately over romaine and drizzle with oil and vinegar mixture. Place remaining 1/3 cup basil in single layer on top and replace top half of bread. Cut crosswise into 2-inch sandwiches. Serve.

Test Kitchen Discoveries:
• Make a basil-flavored spread by pureeing lots of fresh basil leaves with store-bought mayonnaise. A little lemon juice, garlic, and hot sauce round out the spread’s flavor.
• Sprinkle the sliced tomatoes with salt and let the slices sit on paper towels for a few minutes to draw off much of the tomatoes’ liquid. This step concentrates the flavor and ensures that the sandwich won’t become too soggy.
• Use a crisp-crusted, peasant-style loaf like ciabatta, which many supermarkets and bakeries carry.

I’m linked to:
Show Off Your Stuff Party
Foodie Friday
It’s a Hodgepodge Friday
Friday Favorites
Favorites Things Friday
Friendly Friday Follow
Friendly Friday
Hop Along Friday
I’m Lovin’ It
Family Food Fridays
Sister Sister Sunday

Tags: bacon, basil, basil mayonnaise, caprese BLT, ciabatta, fresh mozzarella, Italian, lettuce, picnic, romaine lettuce, sandwich, tailgating, tomato

I just whipped up this super-easy Country French Omelet from Ina Garten’s Barefoot Contessa Back to Basics: Fabulous Flavor from Simple Ingredientscookbook. Although the omelet is nothing fancy, it is really good. It makes a nice meal for breakfast or lunch.

I used 6 large eggs instead of 5 extra-large, red potatoes instead of yukon golds, and green onions instead of chives. For a nice lunch, serve with a salad. Enjoy!

Country French Omelet
-recipe from Barefoot Contessa Back to Basics: Fabulous Flavor from Simple Ingredients by Ina Garten

Jeffrey and I have a wonderful routine when we go to Paris. We arrive late morning, drop our bags, and rush to Café Varenne for lunch. They make this fabulous country omelet with bacon, potatoes, and chopped chives. It’s such a satisfying breakfast or lunch. If you want to serve four people, double the recipe and make it in two pans.

1 tablespoon good olive oil
3 slices thick-cut bacon, cut into 1-inch pieces
1 cup Yukon Gold potatoes, unpeeled, 1-inch-diced
Kosher salt and freshly ground black pepper
5 extra large eggs
3 tablespoons milk
1 tablespoon unsalted butter
1 tablespoon fresh chives, chopped

Preheat the oven to 350 degrees.

Heat the olive oil in a 10-inch ovenproof omelet pan over medium heat. Add the bacon and cook for 3 to 5 minutes over medium-low heat, stirring occasionally, until the bacon is browned but not crisp. Take the bacon out of the pan with a slotted spoon and set aside on a plate.

Place the potatoes in the pan and sprinkle with salt and pepper. Continue to cook over medium-low heat for 8 to 10 minutes, until very tender and browned, tossing occasionally to brown evenly. Remove with a slotted spoon to the same plate with the bacon.

Meanwhile, in a medium bowl, beat the eggs, milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper together with a fork. After the potatoes are removed, pour the fat out of the pan and discard. Add the butter, lower the heat to low, and pour the eggs into the hot pan. Sprinkle the bacon, potatoes, and chives evenly over the top and place the pan in the oven for about 8 minutes, just until the eggs are set. Slide onto a plate, divide in half, and serve hot.

Tags: bacon, chives, Eggs, French, omelet, oven-safe non-stick pan, potatoes

Baked beans never meant much to me until I tried this recipe for Hot and Smoky Baked Beans. I’m not exagerating when I say these are AWESOME baked beans! I’ve tried other recipes but this is the one I always come back to. The beans have great smoky flavor from the bacon, barbecue sauce and chipotle chilies (and liquid smoke if you use it) and they’re not too sweet (like some baked beans). YUMM!!! Husband lights up like a Christmas tree when I tell him I’m making Hot & Smoky Baked Beans. Sometimes he even eats them instead of dessert. True story.

This recipe really does elevate the humble bean to a new place of honor. I like to use a variety of canned beans (kidney, pinto, black, great northern), and usually 1 to 2 chopped chipotle chilies depending on who I’m serving the beans to. Add a little chopped chipotle pepper and taste the mixture before adding more (a small amount of chipotle chilies goes a long way). A good-quality, smoke-flavored barbecue sauce is best in this recipe. I like D.L. Jardine’s Mesquite Barbecue Sauce. The beer adds a layer of flavor to the beans without making them taste beery. I use an Irish stout like Murphy’s or Guinness.  To add more smoky flavor, I usually add 1 tablespoon of liquid smoke. Parsley is a nice garnish but I don’t usually bother with it. Enjoy!!

Hot and Smoky Baked Beans
-recipe from Bon Appétit Magazine

Serve these hot or at room temperature. Yield: Serves 8 to 10.

6 bacon slices
1 1/2 cups chopped onion
1 1/4 cups purchased barbecue sauce
3/4 cup dark beer
1/4 cup mild-flavored (light) molasses
3 tablespoons Dijon mustard
3 tablespoons (packed) dark brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
4 to 6 teaspoons minced canned chipotle chilies (I use 1-2 chipotle chilies, to taste)
6 15- to 16-ounce cans Great Northern beans, drained

Chopped fresh parsley

Preheat oven to 350°F. Cook bacon in large skillet over medium heat until crisp. Transfer to paper towels and drain. Transfer 2 1/2 tablespoons bacon drippings from skillet to large bowl. Finely chop bacon; add to bowl. Add onion and next 7 ingredients to bowl and whisk to blend. Whisk in 4 to 6 teaspoons chipotle chilies, depending on spiciness desired. Stir in beans. Transfer bean mixture to 13 x 9 x 2-inch glass baking dish. Bake uncovered until liquid bubbles and thickens slightly, about 1 hour. Cool 10 minutes.

Sprinkle with parsley and serve.

Blog parties I’m linked to:
Idea Sharin’ Wednesday
Ultimate Recipe Swap
Just For The Joy Of It
Recipe Share Party at Harrigan Howdy
Try New Adventures Thursday
Foodie Friday
It’s a Hodgepodge Friday
New Friend Friday
Grocery Cart Challenge
Favorite Things Friday
Friday Favorites
Friendly Friday Follow
Friendly Friday
I’m Lovin’ It Fridays

Tags: bacon, baked beans, barbecue sauce, chipotle chilies, dark beer, dijon mustard, molasses

Who said real men don’t eat quiche? Husband can inhale 2 manly-sized pieces of this delicious Bacon and Green Chili Quiche in one sitting. The combination of bacon, green chiles and cheese is a definite winner! It’s also great for brunch or lunch entertaining because it can be made ahead and cooled (completely), then wrapped in plastic wrap and refrigerated. To serve, simply remove the plastic wrap and reheat the quiche in a 350°F oven for 15 minutes or until it’s heated through. Serve warm or at room temperature.

I followed the recipe except for substituting  pepperjack cheese for regular jack cheese. I forgot to drain the green chiles so the custard wasn’t quite as firm as I would’ve liked but it was still very, very tasty. Next time, I’ll try using only 1 cup of half & half to see if that makes for a firmer quiche, too (if reducing liquid, reduce the salt). After baking, let the quiche rest for 20 minutes or so (5 minutes wasn’t quite long enough).  Enjoy!

I’m linking this recipe to these blog parties: Finer Things Friday, Foodie Friday

Bacon and Green Chile Quiche
-recipe from Bon Appétit Magazine

1 refrigerated pie crust (half of 15-ounce package), room temperature

8 strips bacon
1 4-ounce can diced green chiles, drained
4 green onions, chopped
1 cup shredded Monterey Jack cheese (about 4 ounces)
1 cup shredded sharp cheddar cheese (about 4 ounces)
1 1/4 cups half and half
4 eggs
1/2 teaspoon salt

Preheat oven to 425°F. Unfold crust. Using wet fingertips, press together any tears. Press crust into 9-inch deep dish pie plate. Press foil over crust to hold shape. Bake 5 minutes. Remove from oven; remove foil. Reduce temperature to 400°F.

Cook bacon in heavy large skillet over medium-high heat until brown and crisp. Transfer to paper towels and drain. Crumble bacon. Sprinkle bacon, then chilies and green onion over crust. Combine Monterey Jack cheese and cheddar cheese and sprinkle over. Beat half and half, eggs and salt in medium bowl to blend. Pour half and half mixture into crust.

Bake quiche until knife inserted into center comes out clean, about 45 minutes. Let quiche stand 5 minutes. Cut quiche into wedges and serve.

Tags: bacon, brunch, cheddar cheese, Eggs, green chiles, jack cheese, pie crust, quiche

This delicious, easy-to-make appetizer combines two great flavors: smoky bacon and caramelized onions. YUMM! 

The recipe calls for refrigerated pizza dough in a tube but I used Trader Joe’s fresh pizza dough instead. I had some trouble with the rolled-out dough sticking to itself when I tried to transfer it to the baking sheet, so I ended up rolling it out on parchment paper then transferring both parchment and dough to the baking sheet. Don’t worry if you don’t have caraway seeds or don’t want to buy them–the tart will still be great without them.

Onion and Bacon Tart
-recipe from Paumanok Vineyards
Bon Appétit Magazine, October 2005

Every visitor to Paumanok Vineyards enjoys a warm welcome from owners Ursula and Charles Massoud. She learned viticulture in her parents’ vineyards in Germany; he taught himself to make wine when his job with IBM took the family to the Middle East. Ursula, who is known for her outstanding comfort food, pairs Paumanok’s semi-dry Riesling with an onion tart she makes at harvest time. “It’s traditional in my hometown to serve it when the Riesling juice is still fermenting. The sweetness of the onions matches the sweetness of the new wine.”

Makes 6 servings.

8 bacon slices, chopped
5 cups sliced onions (about 3 large)

1 large egg
1/2 cup sour cream
1 teaspoon salt
1/2 teaspoon ground black pepper
Pinch of ground nutmeg

1 13.8-ounce tube refrigerated pizza dough
1/4 teaspoon caraway seeds 

Preheat oven to 375°F. Sauté bacon in heavy large skillet over medium-high heat until slightly crisp. Drain all but 1 tablespoon bacon drippings from skillet. Add onions to bacon and sauté over medium heat until onions are very tender but not brown, about 20 minutes. Cool.

Whisk egg, sour cream, salt, pepper, and nutmeg in large bowl to blend. Stir in cooled onion mixture.

Roll pizza dough out on lightly floured surface to 13×10-inch rectangle. Transfer to baking sheet. Spread onion mixture over dough, leaving 1/2-inch plain border around edges. Sprinkle with caraway seeds.

Bake tart until onion custard is set and crust is golden brown around edges and brown on bottom, about 25 minutes.

Tags: bacon, caramelized onions, onion and bacon tart, pizza dough, sour cream

We’ve all had grilled cheese sandwiches before. But have you ever had a Grilled Cheddar, Tomato and Bacon Sandwich? If not, you’re in for a treat! Bacon takes the humble grilled cheese to new heights! It’s true, you know…everything is better with bacon!!!

Because this is a simple sandwich, top-quality ingredients are very important. The recipe calls for using sharp cheddar cheese, which is aged longer and has a more pronounced cheddar flavor and tang than medium or mild cheddar. The tomatoes will be the hardest to find since we’re out of prime tomato season, so buy the best looking hothouse or on-the-vine tomatoes you can get your hands on.

And then we have the bacon. I suggest splurging on a gourmet bacon like Nueske’s Thick Sliced Applewood Smoked Bacon. Just the mere mention of Nueske’s bacon makes Husband happy. It’s leagues better than ordinary grocery store bacon and makes a great gift for a bacon lover. Fortunately for us, we’re able to buy it at the little gourmet grocery store that I shop at. If you can’t find Nueske’s then try another top-quality brand…it’s worth every penny!

Now on to the bread. I don’t care for my mouth getting ripped to shreds by thick-sliced grilled artisan bread so I use pre-sliced sourdough bread, which has a sturdier texture and more flavor than a soft sandwich bread but is more managable to eat than a thick slice of artisan bread. There you have it…my notes on the making of an incredible Grilled Cheddar, Tomato and Bacon Sandwich. Enjoy!

Grilled Cheddar, Tomato and Bacon Sandwiches
-recipe from epicurious.com

Spreading a little mayonnaise over the outside of the bread before grilling adds golden color and delicious crunch. Makes 4 servings

8 thick-cut bacon slices
8 slices country-style sourdough bread or batard (cut on deep diagonal into 5x3x1/2-inch slices)
2 cups (packed) grated extra-sharp cheddar cheese (about 8 ounces)
8 tomato slices, seeds removed, slices drained on paper towels
4 tablespoons mayonnaise

Cook bacon in heavy large skillet over medium heat until brown and crisp, turning occasionally, about 6 minutes. Transfer bacon to paper towels and drain. Wash and dry skillet.

Place 4 bread slices on work surface. Press 1/4 cup grated cheese onto each slice. Top each with 2 tomato slices. Sprinkle with pepper. Place 2 bacon slices atop each, breaking into pieces if necessary to fit. Press 1/4 cup grated cheese over bacon on each. Top sandwiches with remaining bread slices, then spread 1/2 tablespoon mayonnaise over top of each sandwich. Heat 2 heavy large skillets over medium heat. Add 2 sandwiches, mayonnaise side down, to each skillet. Place plate atop both sandwiches to weigh down. Cook sandwiches until bottom is golden brown, about 2 minutes. Spread top of each sandwich with 1/2 tablespoon mayonnaise. Turn sandwiches over, mayonnaise side down. Top with plates and cook until golden brown on bottom, about 2 minutes. Transfer sandwiches to work surface. Cut sandwiches crosswise in half and serve.

Blog parties I’m linked to:

[widget id="text-498487966"]text-498487966[/widget]

Tags: applewood-smoked bacon, bacon, grilled cheese sandwich, sharp cheddar cheese, tomato

If you’re looking for a change from the traditional green bean casserole or just a new veggie side dish, look no further. This tasty recipe is sure to please! It combines crisp-tender green beans, sweet red pepper and smoky bacon, and takes only minutes to prepare.

Husband loves bacon on anythings so this recipe was definitely a slam dunk in our house. I’ve served it with turkey, chicken and beef, and it was great with all of them.

And for you vegetarians out there, you can saute onions instead of bacon and substitute vegetable broth for the chicken broth. You’ll still have a winner side dish!

Green Beans with Bacon and Red Bell Pepper
-recipe from Bon Appétit Magazine

An updated southern side dish. Makes 4 to 6 servings. 

6 bacon slices, coarsely chopped
1 pound green beans, trimmed, cut in half
1 large red bell pepper, cut lengthwise into thin strips
1/2 cup canned low-salt chicken broth

Cook bacon in heavy large skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper towel and drain. Pour off all but 2 tablespoons drippings from skillet. Add green beans and bell pepper to skillet. Toss vegetables over medium-high heat until coated with drippings, about 1 minute. Add broth. Cover and cook until vegetables are crisp-tender, about 5 minutes. Season to taste with salt and pepper. Transfer to serving bowl. Sprinkle with bacon and serve.

Tags: bacon, Christmas, green beans, holidays, red pepper, Side Dish, Thanksgiving