Mashed Potatoes with Bacon and Caramelized Onions

Thanksgiving is in the air!

 

































With only a couple of days until Thanksgiving, of course I had to post some last-minute Thanksgiving recipes! You know me. Queen of procrastination. 


Well, at least I'm bringing you potatoes. BACON and potatoes. CARMELIZED ONIONS and BACON and potatoes. Sorry I'm not screaming at you. I'm just really excited about bacon and caramelized onions.

The world is complete.

Potatoes, bacon, and caramelized onions are just a few of the things I'm thankful for in my life.

Along with my sweet fiance who I love spending everyday with, my amazing, strong mother, my doting father, my goofy brother, my beautiful niece, my cute chubby cat Romeo, all of my friends, my cozy home, my education, my job. And of course food in general.  

I mean, food is one of the few things I look forward to everyday. You too? I wake up thinking about what's for breakfast, after I eat breakfast I'm thinking about lunch, and after lunch I'm already daydreaming about dinner.

Food DEFINITELY goes on that list of things I'm thankful for. As do these Mashed Potatoes with Bacon and Caramelized Onions.

 

Mashed Potatoes with Bacon and Caramelized Onions
from Cookin Canuck

*Serves 4-6

• 3 strips of bacon
• 1 teaspoon olive oil
• 2 medium yellow onions, thinly sliced
• 1 tablespoon fresh sage, minced
• 2 lbs Yukon gold potatoes, peeled and cut into 3/4-inch cubes
• 1 and 1/2 teaspoon kosher salt, divided
• 2/3 cup milk
• 1 tablespoon unsalted butter
• 1/2 teaspoon freshly ground black pepper 

Place the bacon in a large skillet set over medium heat. Cook the bacon until it is golden brown and crispy. Transfer to a paper towel to drain. Crumble and set aside. Discard all but 1 teaspoon of the bacon fat. Add the olive to the bacon fat and set the skillet over medium heat.

Add the onions and cook and cook until the onions are golden brown, stirring occasionally. Add the fresh sage and cook for 1 more minute.

Place cubed potatoes in a large saucepan and cover potatoes with cold water. Add 1 teaspoon kosher salt and set saucepan over high heat. Bring to a boil and cook until potatoes are tender when pierced with a fork, about 15 minutes. Drain potatoes, return to saucepan and set over medium heat, stir the potatoes until dry, 1 to 2 minutes. Remove from the heat and cover to keep potatoes warm.

In a medium saucepan over medium heat, combine milk, butter, remaining salt and freshly ground black pepper. Stir occasionally until butter is melted. Reduce heat to low. Using a heat-proof rubber spatula, stir the potatoes into the milk mixture, mashing until completely combined. Stir the caramelized onions and bacon into the mashed potatoes. Taste and add additional salt and pepper if necessary.


Printable Recipe


































 

It's easy to forget that we really are blessed. AMERICA, we are blessed! With the people in our lives, the things, the food. So many blessings.

Let's cherish them and be thankful. Today. And everyday.


Peace, and bacon grease!

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Rye-IPA Pot Pie and Infused Ice Spheres at Muddy Leek (Culver City, CA)

I was recently invited to dinner at Muddy Leek in Culver City, just a little ways away from the Helms Bakery area.

The menu sounds promising and interesting (of course, there are a few dishes with leek in them). Many people would order and enjoy the Chicken fried bacon with tomato jam ($9), though I personally found it to be too much - too rich, especially when shared only between two people.

Instead, I liked the Cauliflower croquettes with house cauliflower kimchi ($8)

The "kimchi" isn't spicy or as pungent as your regular Korean kimchi, but a light pickled flavor.

If you haven't gone to Muddy Leek recently, you should know that they have a new bartender on the stick, who hails from Chicago, Sara Kay Godot. She's doing some exciting things including making her own infused ice spheres. I loved the H. S. Thompson ($12), made with spiced rum, Greenbar orange liqueur, lime, ginger, cardamom, and star anise.

I liked my entrees better than the appetizers, starting with the Chicken pot pie baked in rye-IPA crust with braising greens and quince puree ($20)

The filling was quite flavorful and I really liked the texture of the crust.
Read more »

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Bacon and Spicy Cream Cheese Stuffed Mushrooms

It's Secret Recipe Club tiiiiiiiiiiiiiiiiime!

 


























































This month I was assigned to Veronica's (aka Vonnie's) blog, My Catholic Kitchen. I knew I'd love her blog as soon as I read that she loves Krispy Kreme Donuts, fried chicken, and southern food just like me. And her recipes have been featured in Taste of Home cookbooks! What an accomplishment!

I did my usual perusing and spotted some eye-catchers like Nutella Swirl Bundt Cake and Bourbon Burgers, but finally had to narrow it down and chose her Stuffed Mushrooms. 

I made a few changes, mainly just that I used fancy cream cheeses and added some fresh chives. I liked this new Spicy Jalapeno cream cheese flavor... it added the perfect amount of heat to make these little apps even more flavorful.

I made 8 portabello stuffers total. Next time I'd make less cream cheese mixture and not fill them as much so I adjusted the recipe to show a little less cream cheese. You can adjust your recipe to yield a mushroom:cream cheese ratio that suits you and your family though. These little guys were on point! 

But did you really think you could go wrong with roasted mushrooms, bacon, cream cheese, and chives with a spicy kick? Didn't think so.






Bacon and Spicy Cream Cheese Stuffed Mushrooms
adapted from My Catholic Kitchen

• 3 oz Philadelphia Spicy Jalapeno cream cheese, softened
• 3 oz Philadelphia Chive and Onion cream cheese, softened
• 6 slices of bacon, cooked and crumbled (reserve some for garnish)
• 3 chives, chopped and divided
• 8 stuffer portabello mushrooms, rinsed and wiped dry

In a large bowl, mix cream cheeses, crumbled bacon, and 2 chopped chives. Mix until well blended. Stuff mushrooms with mixture. Bake on a baking sheet with edges/rim at 350 degrees for 30 minutes or until lightly browned. Top with reserved bacon and 1 chopped chive.

Printable Recipe

Check out my past Secret Recipe Club posts. 




Linking up here.


 
Peace, and bacon grease!

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BLT Crostini

Why am I always late posting my Eating the Alphabet post each month? 

 


































In all actuality, I'm late to most things in my life. Just ask my fiancee, and my family, and my friends, and my work (oops!). If me and my friends are set to meet at 1:00, you can bet your butt I'll be there at 1:15. If my mama says come to dinner at 5:30, that somehow translates to 6:00 in my brain.

 










































I'll just say "better late than never" applies here. Right? Right?

God I need to work on that. It also contributes to my road rage. Not flick you off and follow you to fight you kinda road rage. Just constantly annoyed by the slow drivers in front of me. If I'd just leave on time (or early even.... what does that even mean?!?!) then I wouldn't have to be so frustrated getting everywhere. 

Maybe one day I'll learn.

This month we had to choose a fruit, veggie, or legume starting with either I or J. I've been racking up some recipes using iceberg lettuce, so iceberg lettuce it would be.

These apps will be the talk of the party. A BLT in an appetizer form? How could this not be amazeballs?!?! Plus a little melted gooey cheese? Let's take a moment of silence for this masterpiece.

...

......

...........

Silence over. Now make them and shout it to the world how perfect these are!!!!

BLT Crostini
adapted from Sunset and Pillsbury

• 12 slices (1/4 inch thick) baguette French bread
• sliced pepper jack cheese cut into 12 small squares
• 1/4 cup mayo
• 2 green onions, thinly sliced
• 1/4 cup shredded iceberg lettuce
• 6 cherry tomatoes, sliced in half lengthwise
• 5 slices bacon (you may have some leftover, it just means more for snacking)
• salt and pepper for seasoning

Cut bacon slices in half and cook until crisp. 

Heat oven to 375 degrees. Top baguette slices with cheese slices and bake for 10 minutes or until edges of bread are golden brown and cheese is melted. 

Remove baguette slices from oven. In a small bowl, add mayo, green onions, and lettuce. Spread mixture onto each baguette slice. Season tomatoes with salt and pepper. Top each baguette slice with bacon pieces and a sliced tomato. 


Printable Recipe

 































Check out all of my past Eating the Alphabet posts. There's been some good ones!


And check out what everyone else brought to the table this month in the blog hop below:  

Peace, and bacon grease!

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Bacon and Roasted Garlic Guacamole

Welp, this stuff is pretty amazing.

You know about roasted garlic, right? It's soft, it's a bit sweeter, it makes all things better. 

Except your breath. 

 

































And you already know my thoughts on bacon.

It too makes everything better.

































Except scallops. That is the one thing I don't like wrapped in bacon. I'm weird.


But roasted garlic and bacon make this guac oh-so-special. I dare you to try it and not like it. Double dog dare you.


























Bacon and Roasted Garlic Guacamole
adapted from Fabtastic Eats

• 1 head of garlic
• olive oil
• 2 strips of bacon
• 4 tablespoons red onion, minced
• 3 avocados, seeded
• 1/4 teaspoon cayenne pepper
• juice of 1 lime
• 1/2 cup cilantro, roughly chopped
• salt to taste

Preheat oven to 400 degrees F.

Slice off the top of the head of garlic to expose some cloves inside. Place the heads on a piece of foil, drizzle with olive oil, salt, and pepper and wrap in the foil. Roast until cloves are lightly browned and tender, about 30 minutes. Remove from oven and unwrap to cool.

While garlic is roasting, chop bacon and cook in a skillet until crisp. When bacon is almost done, add in minced red onion and cook for 2-3 minutes. Remove from heat and drain off grease on a paper towel and set aside.

In a medium bowl, toss in avocados and squeeze in all of the roasted garlic. Add the lime juice and cayenne pepper. Mash together roughly.  Stir in the bacon and onion mixture, and cilantro. Add salt to taste.


Printable Recipe

Would you believe I didn't like guacamole until I was an adult? 

I said I was weird! And now I'm making up for all that lost time.








































Linking up here.  


Peace, and bacon grease!

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Bacon Spinach Cheese Ball

BACON!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Ok just had to get that out.

Today I'm participating in the Surprise Recipe Swap, and I was assigned to Heather's blog, Sugar Dish Me. 

I really had a hard time choosing a recipe. I narrowed it down to like 10 recipes and seriously wanted to make them all! So I decided to go with a recipe that I already had one of the ingredients for.... bacon.

I love the idea of her adorable Bite-Size Bacon Spinach Cheese Balls for little appetizers to serve at a party. So cute! I decided to just make one big cheese ball though out of laziness. And I was a little hesitant about the nuts so I left those out. A part of me was wondering how pine nuts would taste instead of pecans or walnuts, but I didn't do it. Bacon, spinach, cheese, and onions were stellar enough components.

Bacon Spinach Cheese Ball
slightly adapted from Sugar Dish Me

• 6 slices bacon
• 6 ounces fresh spinach
• 1/2 teaspoon kosher salt
• 1/2 cup onion, finely minced
• 2 cloves garlic, finely minced
• 1 (8 ounce) block of cream cheese, softened
• 1/2 cup shredded cheddar jack cheese
• 1/4 teaspoon cayenne pepper     

In a large skillet cook the bacon until crisp. Set aside to cool and drain on paper towels. Chop when cool.

Drain all but 1 tablespoon bacon grease from the skillet. Add the spinach and cook over medium heat until wilted and cooked through. Sprinkle the spinach with salt and set aside on a cutting board to cool. Chop finely when cooled.

Add the onion to the skillet and cook until it's translucent and a tiny bit golden at the edges. Add the garlic to the skillet and cook for 1 minute. Remove from heat.

Place the cream cheese in a large bowl. Add cheese, onions, garlic, half of the chopped bacon, chopped spinach, and cayenne pepper and stir well.

Roll the cream cheese mixture into a large ball and then roll in the remaining chopped bacon. Wrap tightly and refrigerate until ready to serve.

Printable Recipe




































This was so good, we ate half of it in one sitting. Maybe next time I'll be brave and try it with some nuts!

Click on the logo below to join yourself!  

 






Linking up here.  



Peace, and bacon grease!

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Bacon and Herbed Baked Eggs

Hello there, I haven't seen you much this month.... this is my first recipe of the month. Boo to that.

But I'm sharing a dish that won't disappoint, at least!

 
















How many times have I told you about my love for breakfast food? Way too many times? I thought so. But guess what? I LOVE BREAKFAST FOOD!!! Just thought I'd tell you once more. Ya know, to emphasize the love.

I jumped at the chance to make this recipe.... eggs and bacon with herbs and parmesan make for flavorful fancy and filling eggs. 


























I cooked mine longer than 15 minutes but I may have cooked them a little too long because the outer parts were a bit brown and definitely fully cooked. I was afraid of runny, uncooked eggs though. Next time I may try it for the suggested 15 minutes.

We shall see, cuz there will be a next time. This is a keeper, for reals.

 























Bacon and Herbed Baked Eggs
adapted from Ina Garten & Use Real Butter

*Yields: 1 serving/ 1 ramekin or gratin dish

• 1/8 teaspoon fresh garlic, minced
• 1/4 teaspoon fresh rosemary, minced
• 1/2 tablespoon fresh parsley, minched
• 1 tablespoon fresh parmesan cheese, grated
• 1 slice cooked bacon, crumbled
• 3 large eggs
• 1 tablespoon heavy cream
• 1/2 tablespoon unsalted butter
• salt and pepper
• Toasted bread for serving, if desired

Preheat oven to 375 degrees.

Combine garlic, rosemary, parsley, and cheese in a bowl, mix and set aside. Carefully crack eggs into a small bowl without breaking the yolks. 

Place a ramekin or gratin dish on a baking sheet. Put cream and butter in the dish and place in the oven for 3-5 minutes or until butter has melted. Remove from the oven and quickly pour eggs into the dish and sprinkle evenly with the herb mixture and crumbled bacon, then season with salt and pepper. Bake in the oven for 15 minutes until the eggs have achieved desired doneness (less time for runny yolks, more time for firm yolks). Rotate baking sheet if eggs aren't cooking evenly. Shallow ramekins will cook the eggs faster than deeper ones, and keep in mind that the eggs will continue to cook once removed from the oven. Serve with toasted bread, if desired.


Printable Recipe


























I had never had baked eggs before, but I'll tell you what...

We'll be making baked eggs on the regular from here on out. 

Really, can these eggs get any better?

I also want to say HAPPY BIRTHDAY to the love of my life. I'm so grateful he was born so I could spend forever with him!


Peace, and bacon grease!

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Avocado Bacon and Eggs

I am on FIRE this week with posting!! This never happens. Must be something about this week. All the love in the air, maybe?

Brenda has started The Eating the Alphabet challenge back up! The letters this month were A or B. I chose A for avocado. But is it a fruit or vegetable? Wikipedia says it's a fruit, but I've always thought of it as a vegetable. What do I know?

By now, you guys know I'm a breakfast girl. 

Yeah, I may be eating it at noon on a weekend "morning" but nonetheless, I love my breakfast. 

You know what else I love just as much as breakfast? Avocados. Crazy how I used to be so scared of that green stuff that now makes my life so worth living. Yeah, I live a boring life  :)

So this right here is some of my favorite things all together in one recipe. I can satisfy my love of breakfast food, specifically BACON, and my love of avocado all at once. 

Not gonna lie, getting that egg to stay in the avocado hole can be a little frustrating. Make sure to dig a deep enough hole that the whole egg can sit in without spilling over. I didn't wanna scoop out too much avocado because I was scared there wouldn't be enough in the finished product! But next time I'd definitely scoop out some more because there was still plenty of avocado.  I also used my usual large eggs  and next time would try it with medium eggs to see if that helps it fit in the avocado better without spilling over.

 
















Avocado Bacon and Eggs
from California Avocado

• 1 large avocado
• 2 slices cooked bacon, crumbled
• 2 eggs

Cut the avocado in half. Scoop out the avocado so the hole matches the size of your eggs to prevent spillage. Crack an egg into each half of the avocado, resting the edge of the avocado on the side of the cookie sheet to help keep the avocado steady. Top with bacon crumbs and place in the oven at 425 degrees for 15 minutes or until eggs are cooked to your likings. Add salt and pepper to taste.

Printable Recipe 

What a fantastic blend of salty from the bacon, and creamy from the avocado, with a little runny yolk from the egg. And I liked the warm avocado, it was a nice change from the cool that I usually associate with avocado.

Probably making this again this weekend. It's that good. Would I lie to you?




  
Peace, and bacon grease!

reade more... Résuméabuiyad