Posts Tagged ‘Bacon’

Jalapeño Popper Grilled Cheese

In Cooking, Uncategorized on April 11, 2011 at 10:08 pm

Dear sandwich, I miss you.  Your destruction was not meaningless.

I don’t know about you or your family, but mine loves to make stuffed peppers when they grill.  You know stuff them with cream cheese, roll them in bacon and grill.  They are delicious.  Sometimes it is the only thing my Mema (Texan for Grandma) will eat.  She hoards the ones that are left. She eats them for breakfast.  This is one of many reasons I love her.  This sammy, grilled cheese, sandwich… is a play on those peppers. It’s real REAL good – you should try it.

Jalapeño Popper Grilled Cheese

  • 2 jalapeño peppers, cut in half lengthwise (remove seeds for more mild peppers)
  • 2 slices good bread
  • 2  Tbsp butter, room temperature
  • 2-3 Tbsp whipped cream cheese, room temperature
  • 4-5 slices of bacon cooked (we used Nueske’s = magical)

Directions: Cook bacon as desired and drain on paper towel.  Meanwhile either throw your peppers on the grill (or if you are not currently grilling place the peppers on a backing sheet cut side down and broil in oven on top shelf) until skin has blackened, about 10-14 minutes.   Place the peppers in sealable container (zip-lock…), seal and let them cool until you can handle, about 20 minutes.  Once cooled peel the skin off and slice up.  Do not wash with water it will strip the flavor.

Butter both sides of your bread and cook on a hot griddle (pan… etc.); once first side is toasted assemble sandwich (on toasted side) with a layer of cream cheese,  peppers and on one piece a healthy serving of bacon, put sandwich.  Grill remaining sides of bread until golden brown and cheese is melted. Devour. Repeat if necessary.

We used Nueske’s original bacon which is smoked with applewood.  It is so smoky you could forego cooking the peppers on the grill and still get that distinct flavor that makes grilled bacon jalapeños so good. I highly recommend this sandwich and I fully endorse Nueske’s. They didn’t pay me to say that they have some of the most amazing bacon in world.  They probably don’t care that I think that, but it is true. You should try it. Thank me later. EO


These are a few of my favorite things…

In Cooking, Uncategorized on March 23, 2011 at 6:06 pm

Avocado Toast

So simple.
Grilled Butter Toast.
Toast hot from the toaster works too.
Salt & Pepper to taste.
… sometime I smear my toast with a wedge of laughing cow cheese first. Divine.

Fancy Grilled Cheese

is a grilled cheese sandwich made on Texas Toast.
brushed with bacon grease and slathered in butter.
Toasted on a hot griddle,
with pepper-jack cheese x2.
and fresh cilantro.
Salt & Pepper to taste.

Avocados are nature’s butter. They are delicious for every meal, even dessert and snack time too. I’m obsessed and hope you enjoy these soon!

Emerald Style Champ

In Cooking, Uncategorized on March 16, 2011 at 9:31 pm

My inbox has been a flood with recipes for Irish Soda Bread , Irish Coffee, Colcannon and Corn Beef.  While they all make me hungry… this is my favorite Irish side dish – Champ.  Sure it looks like colcannon, but champ is native to the Northern Ireland. Champ is traditionally made with spring onions and no bacon, but I prefer it with leeks and to cook my leeks in bacon fat.  Actually leeks are one of my favorite vegetables and highly underused if you ask me.  No one asked… but there it is.

Emerald Style Champ:

1-2 large leeks, sliced and washed
4-6 pieces of bacon
2 pounds potatoes, peeled and halved
2/3 cup heavy cream
1/3 cup milk
1-2 tsp salt, or to taste
1/3 cup butter, plus additional for serving
1 fresh cracked pepper to taste

Directions: Peel and dice potatoes; place into a large pot and fill with enough water to cover.  Bring to a boil, and cook until tender, about 20 minutes.

Meanwhile, cook bacon in a skillet (rendering fat) and place cooked bacon aside.  Add prepared leeks to the grease and lightly season with salt and pepper; cook leeks until tender and liquids have been absorbed; leeks will begin to brown and char – best part!!.  (Note: if this is not enough fat to cook the leeks down (until tender), add a small amount of white wine or water). Remove from heat and allow pan to begin cooling; add milk and cream to pan and stir.  This will warm the cream and milk while infusing with the flavor of the leeks.

Drain cooked potatoes; roughly mash with salt and butter.  Stir in milk and leek mixture until evenly mixed.  Season with fresh cracked pepper and garnish with additional butter and cooked bacon pieces if desired.

These are amazing.  They are more than just potatoes I promise.  Something about all the butter, the leeks, and the butter that makes this amazing by itself or as a side dish.  Happy St. Patrick’s Day and happy cooking!!

Bacon, Basil & Gruyere Quesadilla

In Cooking, Uncategorized on February 21, 2011 at 8:31 pm

Is there anything better than bacon? (Ok… ok maybe butter – MAYBE!)  I had homemade bacon for the first time last night (follow the link… literally I ate that bacon!! 😀 ).   It was amazing… life changing… addictive.  So today I was left wanting, and though these were not made with “that bacon” they were still yummy!

I think more people should cook for lunch.  In fact, this is a quick recipe which would be great for lunch, an appetizer, or a great late night snack. Best part? It only took me about 7-8 minutes, with the prep, start to finish.

Bacon Basil & Gruyere Quesadilla

2 slices of bacon, diced
2 tortillas
finely shredded gruyere
4-5 fresh basil leaves

Directions: Heat skillet to medium-high and cook diced bacon.  While bacon is cooking shred gruyere and either tear or chop up basil (I prefer a chiffonade).  Once bacon is cooked to your standards transfer to paper towel., leaving rendered fat in skillet. Assemble your quesadilla on a tortilla with a layer of cheese (as much or little as you desire) and then top with bacon and basil and the other tortilla.  Fry the quesadilla in the bacon fat rendered in the skillet.  (If you choose to make this without bacon, use olive oil and brush onto both sides of tortilla.)  Cook until each side is golden and the contents melted; serve!

Yum.  The cheese is mild, nutty and slightly sweet; the bacon of course is salty and using the grease to fry the tortilla – oh my; and then the fresh basil brings this pop which not only brings great flavor, but a fantastic aroma.  So good!  This would be yummy without the bacon, but come on you know you want bacon!! 😀 Other meats and/or types of bacon, like pancetta, would also be delicious.

Hope you cook lunch for yourself soon. ♥

Bacon and Onion Scones

In Baking, Uncategorized on January 28, 2011 at 9:41 pm

We have company this weekend – which always leads to baking!! I love to have bread hanging around for people to munch on for breakfast or if you need a little snack between meals.  These are yummy, I mean bacon and onions… how could you go wrong?  A little bit sweet, a tad salty, little bite of pepper, and oh so fluffy!

Bacon and Onion Scones

  • 4 strips center cut bacon
  • 1/2 a medium-sized onion, finely minced
  • 1 Tbsp sugar
  • 2 cups all-purpose flour
  • 1 Tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • Black pepper, to taste (I used as a garnish)
  • 1/4 cup chilled lard, cut into bite
  • 1 cup buttermilk (I used fat-free milk with a Tbsp vinegar)
  • 1 large egg
  • 1 tsp water

Directions: Preheat oven to 425 degrees.  Grease a large baking sheet, or line with parchment, and set aside.  In a skillet, fry the bacon over medium heat until crisp; remove bacon and let it cool on paper towel.  Add the onion and sugar to bacon grease, stir until softened and onions begin to caramelize, about 2-3 minutes; drain grease and dry on paper towel.  Crumble bacon finely.

In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, and pepper, add the lard, and work it in with your fingertips till the mixture is crumbly.  Add the crumbled bacon and onion and stir until well blended.  Add the buttermilk and stir until sticky dough forms.

Turn dough out onto floured surface, knead 8 to 10 times, and pat into a circle 3/4 inch thick.  Cut four times (half, quarter and repeat in the center of previous cuts), leaving you with 8 equal-sized scones.  Arrange onto prepared baking sheet.  Whisk egg and water together and brush top of each scone; top with fresh cracked black pepper.  Bake for 12-15 minutes or until golden.

Enjoy hot or cool on a wire rack and then store in an airtight container.  I know! Bacon twice in a week… I don’t know what is going on, but hey it’s bacon ♥.  If you don’t want bacon and onions, feel free to substitute… ham and green pepper, go all veggie, bacon and green onions or chives, any cheese and herb combo really – just make it your own and use what you love! Happy eating! I’m off to enjoy my company… and bread 🙂

Loot: Apricot-Pepper Glazed Bacon!!!

In Cooking, Loot, Uncategorized on January 24, 2011 at 3:29 pm

It is nice to have foodie friends.  Foodie friends are fun to eat with… foodie friends are fun to shop with and well foodie friends also love to make and give food.  Yeah for them!  Some of those friends are extra special and you name your shortbread recipes after them :).  I have such a friend and she started making jams last year.  They are divine.  You of course do not have to use this jam for this recipe, but if you are so lucky to own some… then you should!

If you are thinking bacon??? I am on diet. Remember it is important to treat yourself and to eat things you crave – helps to keep you on track (moderation not deprivation is the key!!).  Plus according to the package labels and my research on nutritiondata.com for three pieces it is approx: 130 cal; 4.5g fat; and 7.0g protein.  Easily done with most meals.

This stuff is magical… can’t you tell from the picture???


Apricot-Pepper Glazed Bacon

One package bacon (use what you like – we use center cut)
1/4 cup apricot preserves (if using plain, you can add a touch of vanilla bean/extract)
fresh cracked black-pepper
Directions: Preheat oven to 400 degrees.  Place bacon on large non-stick cookie sheet.  Brush bacon with apricot preserves; and then add generous amount of pepper.  Bake for 8 – 10 minutes, until it begins to turn golden and edges begin to blacken.  Remove from oven; turn and coat underside with remaining apricot preserves (additional pepper is not needed, unless you just love pepper); return to the oven for an additional 5-8 minutes or until it is cooked to your bacon standards.

I am pretty sure that in a past life bacon and apricots were soul mates.  Once you try this bacon you will agree.  The bacon takes on a candy-like chewiness, the charred bits are this dark caramelized and crunchy kind of heaven.  Of course the apricot adds this sweet warmness to the whole thing and the pepper adds a spicy undertone that plays well with both flavors (bacon and apricot).
P.S. Thanks AJ for the amazing jam – as always you inspire me!