Roasted Brussel Sprouts Filed under ( bacon, side dish, veggies )

It's amazing how certain recipes just stay with you. I read them, then no matter how much time passes, I just can't rest until making it. That's how it was with this brussel sprouts recipe I found over at The Hungry Housewife (a fun and DELICIOUS blog, I highly recommend you go say hi to Leslie). She posted this recipe clear back in January of last year, but when Thanksgiving rolled around, and I wanted to make brussel sprouts, I knew exactly where to go. Oh I'm so glad I did! There aren't too many brussel sprout lovers in my home, but how can you not automatically love anything cooked in bacon, c'mon? It should win just by default.

These are really simple to make, just a quick saute and a roast. But the results yield a brown, caramelized brussel sprout, brimming with smoky bacon flavor. It was easily the yummiest thing on my plate, and was the only dish that got completely eaten. Oh yes, I will be making these again and again. Thanks Leslie!

Roasted Brussel Sprouts
By The Hungry Housewife

Ingredients

1 pound fresh brussel sprouts,washed and trimmed of the rough "bud" on bottom and halved
Olive Oil
2 large shallots, thinly sliced
6 slices bacon, finely chopped
2 Tbsp Butter
Salt and Pepper
Balsamic Glaze

Directions

Preheat oven to 425

Line a baking sheet with parchment paper.
In a large skillet over medium heat, add bacon and sauté for about 5 minutes. Add the shallots and cook for another 3 minutes. Add Butter , brussels Sprouts, salt and pepper. Toss to coat.

Pour the sprouts onto the baking sheet, roast for 30 minutes, turning once.
Remove from oven and drizzle with the Balsamic Glaze.

After all the pictures I've taken of food, I really shouldn't be surprised!

Cheese and Pesto Puff Pastries Filed under ( Appetizers, bacon, bread, cheese, party food, pesto, puff pastry )

I know these might not be much to look at, but trust me when i say that this might be the most delicious appetizer you ever make, if not the richest! These puff pastries are stuffed with a sharp provolone cheese sauce, a tangy pesto, crunchy bacon bits, and bright tomato to even it all out. The first time I made these, I didn't add tomato because I didn't think I could make it fit with all the other ingredients, well, I would try hard to make it fit because they are the perfect ingredient to round out the richness of the other ingredients. This is such a delicious party food, and they'll disappear in no time!

I am going to post the original recipe, but here are my notes. I really only need half of the cheese sauce that you are instructed to make, I will definitely half it next time. Also, I wouldn't bother letting this sit in your fridge before cooking. In fact, I think it made them a bit soggy and greasy. The second time I made them, they came out so puffy and crispy, much better. Enjoy!

Cheese and Pesto Puff Pastries
By Favorite Brand Name Appetizers

Ingredients

1 package puff pastry dough, thawed
1 egg
1 tablespoon water
6 tablespoons butter
2/3 cup flour
2 1/4 cups heavy cream
8 ounces sharp provolone cheese, shredded
4 ounces Parmesan cheese, grated
salt and pepper
fresh plum tomatoes, diced
basil pesto (the refrigerated stuff in the grocery store is the best)
Cooked bacon (4-5 slices) crumbled

Directions

1. Roll puff pastry dough to 1/4 inch thick. Cut dough into 3-inch circles. Mix egg and water in small bowl. Brush surface of each circle lightly with egg mixture. Set aside.

2. Melt butter in heavy saucepan. Whisk flour, then cream. Continue stirring until mixture thickens and becomes smooth. Remove from heat. Add Provolone, Parmesan and salt and pepper to taste. Place 2 teaspoons of mixture onto each pastry circle and top each with several pieces of tomato. Add 1/4 teaspoon pesto and a few pieces crumbled bacon to each circle. Cover pastry with another circle of dough and using your fingers, press the edges together to seal. Place pastries on lightly greased baking sheets. Cover and refrigerate 4 hours, or overnight (nah).

3. Preheat oven to 375F. Bake pastries about 25 to 30 minutes or until golden brown. Serve immediately.


Does this look familiar to anyone? If you are a visitor of Biz's blog, Biggest Diabetic Loser, you know that she's always got such fantastic pictures and food. I always look forward to seeing what she's up to. Well, a few weeks ago, she posted this gorgeous picture after going on a walk during a foggy day. I had commented that I wanted to blow that picture up and hang it on my wall. A day or two later, she sent me the file and I was able to do just that. Isn't it gorgeous! I love my bloggy friends. Thanks Biz, we love it!

Roasted Butternut Squash Penne with Bacon, Sage and Balsamic Vinegar Filed under ( bacon, main dishes, pasta, squash )

I'll be honest, when I found this recipe, all I could see in the title was BUTTERNUT SQUASH and BACON. Yeah, that's all it took, I'm not a difficult sell when it comes to those ingredients.

This is one of those dishes that just screams fall. With it's earthy sage, tangy and rich balsamic, and of course creamy butternut squash, you'll be savoring nothing but autumn goodness. I don't even need to mention the fact that it also has bacon in it too, do I?


Roasted Butternut Squash Penne with Bacon, Sage and Balsamic Vinegar
By Cuisine and Home

Ingredients

1 lb butternut squash, peeled, seeded and cut into 1/2 inch cubes (might I suggest precut butternut squash at the store, it will save you loads of time, and perhaps a finger)
2 TB olive oil
2 TB balsamic vinegar
salt and pepper
8 oz thick-sliced bacon, diced
8 oz dry penne
2 tsp. minced garlic
1/2 cup grated Parmesan
2 TB thinly sliced fresh sage
Balsamic vinegar

Directions

Preheat oven to 450

Toss squash with oil, vinegar, salt, and pepper. Transfer to a baking sheet and roast until tender and beginning to caramelize, about 15 minutes (stir squash halfway through roasting); set aside.

Cook pasta in a large pot of boiling salted water according to package directions. Drain pasta reserving 1/2-1cup pasta water; set aside.

Cook bacon in a saute pan over medium heat until crisp, about 15 minutes. Transfer bacon to a paper-towel-lined plate; discard drippings. Add garlic to pan, cook 1 minute.

Add roasted squash, pasta, and bacon to garlic, tossing to combine and heat through. Add pasta water, 1/4 cup at a time, until it loosely coats pasta.

Off heat, toss pasta with Parmesan and sage. Garnish each serving with a drizzle of balsamic vinegar.

Bacon, Mushroom and Onion Pizza Filed under ( bacon, cheese, light recipes, main dishes, mushrooms, pizza )

One of the things I love about my family is that they are just as food loving as I am. My mom especially. We have had countless conversations about food, and have even gone as far as to call each other, just to talk about what we just made. I love it!

A few months ago when we were on family vacation, we asked each other, if we had to eat one thing, everyday, for the rest of our lives, what would it be? There were answers from Fettuccine Alfredo, to salmon, to avocado sandwich (huh?). When it got to me, after thinking about it sometime, I had to answer honestly and say pizza. I just loooove pizza, and I have not once in my life gotten sick of it. And how could you not? There are so many ways to make it, that it pleases just about everyone. I love it for it's variety: thin crust, thick crust, cheesy, or light, meat laden, or veggie, red sauce, white sauce, pesto, no sauce. I love pizza!

So naturally when I saw this recipe in Cooking Light, I had to make it. The bacon of course is what makes this pie so smoky and wonderful, but don't underestimate the power of those beefy mushrooms and caramelized onions. I couldn't stop eating this thing, good thing it's a Cooking Light recipe!

Bacon, Mushroom and Onion Pizza
By Cooking Light October 2009

Ingredients

1 11oz can refrigerated french bread (I used pizza dough)
2 teaspoons yellow cornmeal
2 teaspoons olive oil
2 cups vertically sliced onions
1 8oz package cremini mushrooms, sliced
1 1/2 cups shredded white cheddar
6 bacon slices, cooked and crumbled
1/2 cup chopped parsley

Directions

1. Find lengthwise seam in dough. Beginning at seam, gently unroll dough into a rectangle on a lightly floured surface. Stretch dough into a 12-inch circle on a lightly floured surface; transfer to a round pizza pan or large baking sheet sprinkled with cornmeal.

2. Preheat oven to 425.

3. Heat a large nonstick skillet over medium-high heat. Add olive oil to pan, swirl to coat. Add onion; saute 8 minutes, stirring occasionally. Place chopped onions in a bowl. Add cremini mushrooms to the pan; saute 8 minutes, or until liquid is evaporated. Add mushrooms to onion mixture; toss. Spread onion mixture evenly over prepared dough, leaving a 1/4 inch border. Sprinkle evenly with cheese and bacon. Bake at 425 for 15 minutes, or until crust is lightly browned. Sprinkle with parsley. Cut into 12 wedges.

Serves 6: a serving size is two wedges

Per Serving: 316cal, 14.9g fat, 15.6g prot, 31.1g carb, o.9g fiber

Points per Serving: 7

I you had to eat the same food everyday for the rest of your life...what would it be?

Zuppa Toscana Filed under ( bacon, main dishes, Potatoes, sausage, Soup )

Whenever I go to Olive Garden for lunch, I'm always sure to get a bowl of this tasty stuff. Zuppa Toscana, with it's hearty kale and delicious sausage, you really can't go wrong. The only thing better then eating it at a restaurant, is eating it at home donning pajamas and warm fuzzy socks, whilst watching your favorite show. I also love making things like this myself because I can lighten it up without lightening flavor, like using turkey sausage, and fat free half and half. Mmmmm, delicious.

Zuppa Toscana
Adapted From Allrecipes

Ingredients

1 pound bulk mild Italian sausage
1 1/4 teaspoons crushed red pepper
flakes
4 slices bacon, cut into 1/2 inch pieces
1 large onion, diced
1 tablespoon minced garlic
5 (13.75 ounce) cans chicken broth
6 potato, thinly sliced
1 cup heavy cream
1/4 bunch fresh kale, tough stems
removed

Directions

1. Cook the Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside.

2. Cook the bacon in the same Dutch oven over medium heat until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the Dutch oven. Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.

3. Pour the chicken broth into the Dutch oven with the bacon and onion mixture; bring to a boil over high heat. Add the potatoes and kale, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through.

Apple and Bacon Panini Filed under ( bacon, cheese, main dishes, sandwiches )

Hey ya'll! I hope you had a wonderful Halloween! We had a great time trick-or-treating with friends and watching a fun parade. It's hard to believe that it's over already.

I made this panini after making that delicious Anadama bread and looking for any excuse to make sandwiches! I'd never tried the cheddar-apple-bacon combo before, but let me tell you, it's awesome! The bread was nutty, the apples were sweet, and the bacon, well, the bacon was awesome as always.

The only thing I would do differently next time is maybe adding a thin drizzle of maple syrup, or a layer of Dijon mustard, just to give a bit more richness. Otherwise, I loved this sandwich, I'll definitely be making it again!

Apple Bacon Panini
makes one

Ingredients

2 slices bread
3 slices center cut bacon
4-5 thin slices of apple
2-3 slices extra sharp cheddar

Directions

Assemble sandwich, with cheese in the center. Press on panini press, or grill in a skillet, until bread is browned and cheese is melted. Enjoy!

Mushroom Stuffed Cornish Hens Filed under ( bacon, chicken, eating in, main dishes, mushrooms )

Every Friday night my husband and I like to drop the kids off and go on some sort of a date. We would prefer to just eat out every week, but since we're living on a bit of a budget right now, we just can't afford to do that all the time. So instead of eating out, we've started staying in and cooking a meal that neither of us would normally do on a regular weeknight. It's been so much fun, and cooking at home without the kids is so different! It's so quiet, the house stays nice and clean, and I get to have uninterrupted conversation with my guy!

So for our first "eating in" night, we thought we'd try Elizabeth's Cornish game hens. I had never made game hens before, so just the experience of working with a completely different type of meat was fun. I love the mushroom stuffing, and of course, everyone loves bacon. These were a real treat, and a real novelty as well. Go check out the recipe, here, on Elizabeth's page, and stick around to look at the rest of her stuff too, she's got a fantastic blog!

Cobb Salad Pizza Filed under ( bacon, cheese, chicken, light recipes, main dishes, pizza, salad )

You'll have to forgive the pictures on this post. Sometimes pictures are done in haste. Sometimes you're just too hungry to worry about plating, lighting and aesthetics. Sometimes when you have a beautiful warm salad, tossed with chicken, bacon, avocado, blue cheese, cherry tomatoes and a homemade vinaigrette, soaking into a freshly baked pizza crust, you don't want to be bothered. You just want to eat it.


I suggest you do the same.

Baked Potato Soup Filed under ( bacon, cheese, light recipes, main dishes, Potatoes, Soup, veggies )

Sometimes I don't think that the potato gets the credit it deserves. Sure, it's a homely root that grows all over the country, but they're also delicious, velvety and filling. i love their versatility, and I'm convinced that, if needed, we could feel the world with potatoes. I remember growing up we had "potato bars" which was basically a baked potato drowning in as many sides as possible, chili, cheese, beef, sour cream, broccoli, chives, onions, and if mom was in a good mood, Fritos. Insanely satisfying, great for kids and very inexpensive. Ah, the great potato.





When I found this recipe I realized how long it had been since I'd cooked with a tater and quickly got busy. I love this recipe because, since the potato is already dense with a lovely texture, you really don't need to add much to the soup for it to be rich. We piled this with bacon, cheese, and chives and ate like kings, for cheap!



Baked Potato Soup

From Skinnytaste



Ingredients



2 russet potatoes, washed and dried

1 small head of cauliflower, stem removed cut into florets

1 1/2 cups fat free chicken broth

1 1/2 cups 1% reduced-fat milk

salt and freshly cracked black pepper

1/2 cup light sour cream

10 tbsp reduced-fat shredded sharp cheddar cheese

6 tbsp chopped chives, divided

3 slices bacon, cooked and crumbled (you can use turkey bacon if you prefer)



Directions



Pierce potatoes with a fork; microwave on high for 5 minutes turn over and microwave another 3 - 5 minutes, until tender. Or if you prefer to use your oven, bake at 400° for 1 hour or until tender. Cool. Peel potatoes.



Meanwhile, steam cauliflower with water in a large covered pot until tender. Drain and return to pot. On medium heat, add chicken broth, milk, potatoes and bring to a boil. Use an immersion blender to puree until smooth. Add sour cream, half the chives, salt and pepper and cook on low another 5-10 minutes, stirring occasionally.



Remove from heat. Ladle 1 cup soup into each bowl. Top each serving with 2 tbsp cheese, remaining chives, and bacon.

BLT Salad Filed under ( bacon, bread, cheese, main dishes, salad, veggies )

Happy Wednesday! I told myself that I would give ourselves a week to recover from our month of travel, but this week is just going by too fast! We've definitely been enjoying laying around watching cartoons. I finally watched Anastasia with my five year old daughter. Do you guys remember that cartoon from the 90's? I may had been in HS when it came out, but I still loved it! It's fun to enjoy those kinds of things with your kids.


This isn't exactly the most groundbreaking salad in the world, most of you have probably had some sort of variation of this before. I still had to post it because my sister and I probably ate this salad about ten times while she stayed the month with me. It's a wonderful summer salad, healthy, but still so flavorful. I got the idea from Cooking Light, which comes with a recipe for a vinaigrette, but in all honesty I just preferred a bottled balsamic or red wine vinaigrette. It's quicker and just as good. My favorite part about the salad was the crusty bread that soaked up all that dressing. It's like biting into little flavor nuggets!

BLT Salad
Adapted from Cooking Light
(Makes 1 salad)

Ingredients

1 serving size of spring lettuce mix
2 slices center cut bacon, cooked crispy and chopped
1/2 cup diced tomatoes
1/4 cup Gorgonzola or feta cheese
1/2 cup ciabatta bread, diced and broiled in oven until crispy and lightly brown
2 tablespoons of preferred vinaigrette
1/4 cup diced avocado (optional)

Directions

Toss all ingredients together, let sit for about five minutes for flavors to combine. Crack open cold beverage of choice and enjoy!

Absolutely Fabulous Baked Beans Filed under ( bacon, Beans, quick and easy, side dish )

Hello friends! I've missed you and your delicious creations, it's amazing how a few short days puts you so behind!

We had a lovely time at the Falls, which are gorgeous. The kids did amazingly well, especially on the boat ride, which was WET! Camping is a lot of fun, but it's also nice to be home.

On to the food! I haven't always been a big fan of baked beans, I used to think that they were too soupy with a bland flavor. But when I saw Paula Deen make these, I knew I was about to become a believer.

I could seriously eat these for dessert, and I would be completely satisfied. They are sweet, tangy, crispy and smoky. They come out of the oven so thick and gooey, my mouth is watering just thinking of them! You will fill up an entire 9x13 pan, so it's great for a crowd, or half it for a family side dish.

Sue and Gloria's Baked Beans
Found from Paula Deen on Foodnetwork.com

Ingredients

4 (16-ounce) cans baked beans
1 (20-ounce) can crushed pineapple, drained
1 cup molasses
1 cup BBQ sauce
2 tablespoon yellow or brown mustard
5 slices cooked bacon, crumbled
1 (6-ounce) can french-fried onions, crushed
Salt and freshly ground black pepper

Directions

Preheat oven to 350 degrees F.

In large bowl, mix together beans, pineapple, molasses, BBQ sauce, mustard, bacon, and a third of the onions. Add some salt and pepper, to taste. Pour beans in 9 by 13-inch casserole dish and sprinkle remaining crushed onions and bacon on top. Cook in oven for 1 hour or until beans brown and bubble. Serve warm

Glenn's Ultimate Hot Dogs Filed under ( bacon, cheese, grill, hotdog, main dishes, sausage )

I'm afraid this post just had to be done. When Glenn (my hubs) gets an idea about something he wants to make, he will not drop it until he gets it. I found these chicken andouille sausages at Costco, and I snatched them up because they were only two points each! Glenn was also SO excited, because it meant he would finally get the ultimate hotdogs that he'd been dreaming about nonstop for the last two weeks.

These are incredibly simple. You split your dog down the center, stuff with grated cheese of your choice, wrap tightly in bacon and secure with toothpicks. Grill, turning so that the bacon gets evenly cooked, don't be alarmed if some of the cheese drips out. Place in your bun, top with mustard, onions, relish, whatever sounds good to you. Be sure to have your defibrillator paddles close just to be safe!

You'll notice that mine was missing the bacon and cheese, not because I didn't want one, but because I probably would have ended up so sick if I ate one in it's entirety. I did try one though, and it was good. My advice would be to start with just a plain hotdog, and not a sausage or brat. The cheese and bacon already add so much flavor that the sausage made the whole thing a bit overwhelming. Definitely not the healthiest dish, but hey, it's summertime, you gotta let loose every once and a while!

A Night of Meat (and Potatoes) Filed under ( bacon, Beans, main dishes, my life, Potatoes, ribs, side dish )

(I'm the short one with glasses!)

A few Saturdays ago I ran a 5K with a few of my friends. It's become a bit of a tradition that we started last year, and hopefully with every year my time will improve. The weather could not have been more beautiful and we had a great time, there's nothing like starting your day then with a good run. I can see how people get addicted to this running business.

So after the race, we did what any good food lover would do, cooked about ten pounds of ribs and ate them with our friends!

Ah ribs, truly God's gift to the carnivore. Is there a more succulent meat on this earth?

Ribs are surprisingly easy to prepare. The trick is just giving them enough time to cook low and slow. Whether you rub, sauce, or grill is up to you!

But what I really want to talk about are these bacon smashed potatoes. I had found a recipe in my Taste of Home magazine, glanced over it, misunderstood it, and now I like my version better! You can use red or russet potatoes (I like red). Boil them until they are tender enough to smash. Put them in a casserole pan.

And them smash the crap out of them.

I then drenched them in Italian Dressing, then sprinkled a generous helping of chopped crispy bacon, chopped parsley and shredded cheddar cheese. Bake them uncovered at 400 for about fifteen minutes, or until potatoes are heated through and cheese is melted or bubbly. These will disappear fast, I guarantee it!


I also served my all time favorite baked beans ala Paula Deen. Packed with things like crushed pineapple, molasses and french onions, these could practically pass for a dessert. Check out the recipe here.


The pictures might not be so great, but as evident by the big plate of bones, everyone was left completely satisfied! A very fun day (and night) indeed.

Mini Quiches Filed under ( Appetizers, bacon, cheese, eggs, party food, quiche, side dish )

I always think about quiche this time of year. Maybe it's the eggs, representing Easter. Maybe it's the bright yellow color representing spring. Either way, I'm not complaining because quiche is awesome!

I made these sweeties for a baby shower. I have a thing about turning food mini and these little quiches are much easier to make then you think. A store bought pie crust helps a lot, just line your mini muffin tins with a cut out piece of pastry, fill and bake! They're the best warm, but also taste great at room temp, making them perfect for say an upcoming Easter Egg hunt, or brunch you have coming up!



Mini Quiches
Adapted from Food.com

Ingredients

2 sheets store-bought pie crust
6 slices bacon, diced
1 onions, finely diced
6 eggs
1 cup cream
1 cup grated cheese, I used sharp cheddar
1 tablespoon chopped fresh parsley (I used fresh)
salt & freshly ground black pepper

Directions

1. Cook the onion and bacon over a low heat until the onion is softened.

2. Allow to cool a little.

3. Mix together with the eggs, cream, cheese, parsley and salt and pepper.

4. Unroll pie pastry, dish with flour and roll with rolling pin until it's increased in size by about a third. Using a cookie cutter or glass, cut 12 circles from each pastry sheet.

5. Use these to line a greased mini muffin pan.

6. Place about 2 teaspoons of the egg and bacon mix in each pastry base.

7. Bake in a moderate oven for about 12 minutes per tray (or until puffed, golden and set).

8. repeat with remaining pastry sheets and mix.

My kids made paper crowns for their little bunnies, they're so dang cute!

Tiny Spinach Quiches Filed under ( Appetizers, bacon, cheese, eggs, holiday food, party food, pie, quiche, spinach )

I have a thing for tiny bite-sized food. Having kids might have something to do with that, but it also makes for the most convenient party food. It doesn't require silverware, rarely even a napkin. You pop it in your mouth, no plate, no commitment, and then you grab a second.

I actually made these today for an Easter Egg hunt. I figured we could use an adult snack in the midst of the sugar frenzy we were about to be surrounded in. Truth be told, they're a bit of work, but they're also fun when you're looking for a nice project in the kitchen to focus on. The pastry is quick and easy to make, but next time I'm just going to buy a pie crust, it will save me a lot of time and work. The best thing about the quiches is that they make a great appetizer, but they'd also be a hit as a breakfast or brunch item. Plus, I love that bright green color, so nice for spring.

Tiny Spinach Quiches
Adapted from Favorite Brand Name Appetizers

Ingredients

Pastry:
3 oz softened cream cheese
1/2 cup butter, softened
1 cup flour

Filling:
5 slices of bacon, cooked and crumbled
1 cup grated Swiss cheese (I used Mont Jack and Mozzarella)
1 small package frozen spinach, thawed and squeezed dry
3 eggs
3/4 cup light cream (I used fat free half and half)
salt and pepper to taste

Directions

1. To prepare pastry, cut cream cheese and butter into flour. Form into a ball; wrap in plastic wrap and chill 1 hour. Lightly flour rolling pin. Place pastry on lightly floured work surface, roll out to 1/8 inch thickness and cut into 16 circles with 3 inch biscuit cutter. Line sixteen mini muffin cups with dough circles.

2. To prepare filling, preheat oven to 375. Sprinkle bacon, then cheese, evenly over bottoms of unbaked pastries. Squeeze spinach dry and spread evenly over bacon and cheese. In medium bowl, combine remaining ingredients. Pour evenly into pastry cups. Bake 30 minutes, or until set.

If you'd like to make this into a pie, pour into 9-inch pie crust.

Smile for the camera kids! Smile! Kids!

Happy Easter!!!

Fettuccine Alfredo with Bacon Filed under ( bacon, cheese, light recipes, main dishes, pasta )

What you're looking at above is reason 347 of why I love Cooking Light so much. I mean, not only is that Fettuccine Alfredo, but it's Fettuccine Alfredo with Bacon (BACON!). AND! (she says with extra emphasis), the sauce itself is cooked with the drippings of that delicious bacon that you have fried up for this momentous occasion. Does life get better than this?

Fettuccine Alfredo with Bacon
Cooking Light Jan/Feb 2010

Ingredients

9 oz fettuccine noodles
2 slices applewood smoked bacon, chopped
1 teaspoon minced garlic
1 teaspoon all purpose flour
1 cup milk (I used skim and it was fine)
2/3 cup grated Parmesan cheese
1/2 teaspoon salt
2 teaspoons chopped fresh parsley (I actually view this as a very essential ingredient, try not to leave it out, and definitely get fresh)
1/2 teaspoon freshly ground black pepper

Directions

1. Cooke pasta according to package directions. Drain, reserving 1/4 cup of liquid.

2. While pasta cooks, cook bacon in a large nonstick skillet over medium-high heat 4 minutes, or until crisp, stirring occasionally. Remove bacon from pan, reserving drippings. Add garlic to drippings in pan; saute 1 minute, stirring constantly. Sprinkle flour over garlic; cook 30 seconds, stirring constantly. Gradually add milk, stirring constantly. Cook two minutes, or until bubbly and slightly thick, stirring constantly. Reduce heat to low. Gradually add cheese stirring until cheese melts. Stir in salt and reserved 1/4 cup cooking liquid. Add hot pasta to pan; toss well to combine. Sprinkle with bacon, parsley, and pepper.

Serves 4: One serving is 1 cup

Per Serving: 339cal, 11.7g fat, 17.3g prot, 38.4g carb, 2g fiber

Points per Serving: 7

Happy St. Patrick's Day! I wore green today, did you?

Roasted Butternut Squash Salad with Blue Cheese Vinaigrette Filed under ( bacon, berries, cheese, dressing, light recipes, main dishes, salad, squash )

It's gorgeous today! The sun is shining, the wind is minimal and I didn't even need a jacket when I went outside. I can't wait for my daughter to get home because as soon as she does, we're packing up and spending the rest of the day at the park. I love days like today!

And on a beautiful spring day, you need a beautiful green salad. I found this salad on Natalie's blog, The Sweets Life. This girl knows her stuff, especially when it comes to beautiful healthy food. As soon as I saw this salad, I knew I had to have it. In my mind, it's perfect for spring because it's got the summery crispness of the leafy lettuce or spinach, but also the winter nostalgia of creamy butternut squash and dried cranberries. Combine that with crispy bacon and an incredible homemade blue cheese vinaigrette, and you have yourself springtime on a plate! Thanks Natalie, I will be enjoying this salad a lot! Check out the recipe here.

Broccoli Salad Filed under ( bacon, cheese, salad, side dish, veggies )

When I lived in Idaho, one of my favorite places to go to lunch was a place called 5th Avenue Bagelry. They made the best sandwiches, with fantastic unique ingredients, and killer drinks. But one of my favorite things to get there was their broccoli salad. It was fresh broccoli tossed with all sorts of goodies like bacon (BACON!), sunflower seeds, craisins, and a sweet tangy dressing. There was no end to how much of this salad I could eat! Luckily, it's very easy to make and is a guaranteed crowd pleaser. It's a great dish to serve in the summer for barbecues, but also good for when it's freezing outside and you need a little taste of summer to give you hope! Definitely try this salad, it's great with just about any dinner.

Broccoli Salad
Slightly Adapted from Allrecipes

Ingredients

1 pound bacon
4 cups broccoli florets
5 green onions, chopped
1/4 cup sunflower seeds
1/4 cup dried cranberries
1 cup mayonnaise
1/2 cup white sugar
6 tablespoons red wine vinegar
1/2 shredded cheddar cheese

Directions

1. Place bacon in a large skillet. Cook over medium-high heat until evenly browned. Cool, crumble, and set aside.

2. In a large bowl, toss together broccoli, green onions, sunflower seeds, dried cranberries, and bacon.

3. In a small bowl, mix together mayonnaise, sugar, and red wine vinegar. Toss with vegetables to coat. Add cheese and toss again, lightly. Cover, and chill until serving.

Bacon Pierogi Bake Filed under ( bacon, cheese, light recipes, main dishes, pierogi, sauces, veggies )

Pierogi is a word that I had never even heard until I was twenty seven and moved to Philly, what had I been missing out on? I see them everywhere now, there's even a delightful take out kitchen close by that sells several different types of pierogi. Sour kraut, loaded baked potato, even Philly cheese steak Pierogi is on their menu. They're delicious, creamy and full of stuf that fill the belly and warms the soul.

For those of you unfamiliar with pierogi, they are a dumpling originating from Eastern Europe (think Russia, Poland etc). They are filled with a variety of different things, but potato seems to be the most common. And then they are usually served with sauteed onions and sour cream, oh, I'm hungry just thinking about them!

Aside from getting them at restaurants, you can also get them frozen from grocery stores. But to be honest, I've never been that impressed with the frozen version, and consequently have had a box of them hanging out in my freezer longer then I'd like to admit.

So this recipe came in very handy to dress up the poor neglected pierogi in my freezer, and made them SO delicious. The sauce and cheese coats the already cheesy pierogi and adds so much great flavor. And let us not forget that there is bacon in there too. Need I say more?

Check out the recipe here!

Honey Mustard Pork Loin with Bacon Filed under ( bacon, main dishes, pork, review, sauces )

About two months ago the good people at Newman's Own contacted me asking if I would be interested in trying their products and reviewing them. Heck yes I would! So when I got back from my vacation, I was greeted with a big old box filled with these goodies...Merry Christmas to me, again!

The first thing I decided to work with was the Honey Mustard dressing, one of my favorites. The first thing I wanted to do with it was make this salad again. But I thought I'd try something different instead, and this pork loin was born.


I realize it's not the prettiest thing to look at, but it sure was tasty! I combined the honey mustard with garlic and rosemary, brushed it all over the surface of the pork loin, covered it in bacon and roasted it slow and low until the pork was tender and juicy and the bacon was crisp. It turned out to be a very delicious dinner, however I think next time I'm going to try marinating the pork loin in the honey mustard for a few hours to let the flavors penetrate a bit more. Of course that was a problem easily solved by just pouring a little extra dressing right onto my cut after it was cooked! I thought the honey mustard was perfect for this pork loin, definitely try it!

Honey Mustard Pork Loin with Bacon

Ingredients

3/4 cup Newman's Own Light Honey Mustard Dressing
2 garlic cloves, minced
1 teaspoon dried rosemary (fresh would be even better if you have it)
1 (3 1/2lb) center cut pork loin
5-8 slices of bacon, enough to cover your pork loin

Directions

Place oven rack on bottom third of oven. Preheat to 350.

Combine dressing, garlic and rosemary. Dress pork loin generously with dressing in a casserole pan or roasting pan. Layer bacon over pork loin, covering the entire roast. Secure with either toothpicks or kitchen string. Roast for 1 hour, cover with foil and roast for another 10-20 minutes. Remove from oven and allow pork to rest for 20 minutes, keeping it covered in foil. Slice and enjoy!

Here's a much prettier, and healthier looking shot for you.

Stay tuned for more Newman's Own reviews and don't forget to enter in my giveaway for a silpat, just below!