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Posts Tagged ‘bacon’

What are you doing for New Year’s Eve and New Year’s Day? If you are hosting or attending a party or nursing a hangover while watching football, impress the pants off your guests with the perfect I’m-mingling-holding-a-craft-beer-appetizer—savory cheesecake in tiny Mason jars.

I concocted this recipe to honor farming in South Dakota. Unlike traditional dessert cheesecake, this smoky cheesecake is full of bacon and Gouda and Gruyere cheese and is served with salty crackers.

smoky bacon cheesecake

For the recipe, read Perfect Appetizer for your Pigskin Party: Smoky Bacon Cheesecake with Gouda and Gruyere on Hungry for Truth’s website.

smoky bacon cheesecake

About Hungry for Truth: “Hungry for Truth” is a new initiative from South Dakota Soybean designed to open discussions about food between South Dakotans and the farmers who grow it. We’re putting it all on the table to have open, honest conversations about how our food is raised and its safety.

The opinion written is my own and I was not compensated for this post. I just happen to like farmers. And bacon. And cheese.

Savory swine wishes,

Staci

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This little piggy went to the market. These little piggies jumped into my breakfast pie. Just like with ham and cheese stuff’n puff, your houseguests will return. Add a side of toast or fresh fruit and it’s the quintessential brunch filled with eggs, bacon, sausage links, ham, and melty cheese. And look at how many farming industries you are supporting with this one recipe: pig, dairy, and chicken farmers!

3 piggies in a breakfast pie

All the breakfast meats in this dish seem like a lot of work for one groggy morning in the kitchen but here’s how to make it easy on yourself. When you fry too many sausage links (and maybe bacon) on a Sunday morning before you leave for a week-long vacation, freeze all those extras. When you are ready to make this breakfast, buy a package of precooked, diced ham.

If you don’t have cooked bacon in your freezer, just fry five strips and chop them into the egg mixture. Easy as [pork] pie.

3 piggies in a breakfast pie

5 large eggs

1/2 cup sour cream

1 cup milk

1/4 cup fresh celery or broccoli, chopped (optional)

1 package (6 ounce) STOVE TOP stuffing mix

3/4 cup diced cooked ham

7 sausage links (or patties), cooked and diced

5 strips cooked bacon, cooked and chopped

1 cup shredded cheddar cheese, divided into two (1/2 cup) measurements

Bake it:

Get your oven to a piping hot 375˚.

In a really big bowl, whisk the eggs. Add the sour cream and whisk until combined. Add milk and whisk until everything is blended. Stir in celery (or broccoli), stuffing mix, ham, bacon, sausage, and 1/2 cup shredded cheese.

Pour into a greased 9-inch pie plate, 9×9 square pan, 9-inch tart pan, or a 2-quart casserole dish. Cover loosely with foil. I like the non-stick kind so the egg mixture doesn’t stick to it.

Bake 60-68 minutes, or until completely heated through the middle. Remove from oven, remove foil, and sprinkle remaining 1/2 cup shredded cheese over the top. Bake uncovered another 5 minutes, or just until cheese is melted and slightly browning.

Remove from oven and serve immediately.

Sweet swine wishes,

Staci

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Leftover baked potatoes can come back the next day as baked potatoes. But when there’s a fried solution to getting them back on your plate, let’s take the road to crispy town.

loaded fried baked potatoes

The recipe isn’t precise and other than the butter, olive oil, and the potatoes you can modify these smashed vegetables to taste.

Melt the olive oil and butter in a pan over medium heat. Add the garlic powder and onion salt OR the chopped onion and garlic. Place the potatoes in pan. Using a potato masher or thick wooden spoon press down on the potato, flattening to approximately ½ an inch. Dust with salt and pepper.

smashed baked potatoes

Fry, covered, on medium heat until crispy and then flip potatoes to crisp the other side and add a pinch more salt and pepper.

fried baked potatoes

Remove from pan and cover with grated cheese, bacon, and a dollop of sour cream.

Smashed and fried baked potatoes

Olive oil

Butter

OR butter with olive oil

Garlic powder

Onion salt

OR chopped onion and garlic

Baked potatoes

Salt

Pepper

Shredded cheese

Sour cream

Crumbled bacon

  1. Melt the olive oil and butter in a pan over medium heat. Add the garlic powder and onion salt OR the chopped onion and garlic.
  2. Place the potatoes in pan. Using a potato masher or thick wooden spoon press down on the potato, flattening to approximately ½ an inch. Dust with salt and pepper.
  3. Fry, covered, on medium heat until crispy and then flip potatoes to crisp the other side and add a pinch more salt and pepper.
  4. Remove from pan and cover with grated cheese, bacon, and a dollop of sour cream.

Add eggs, toast, and a slice of ham or last night’s leftover steak and you have a hearty man-breakfast.

Crispy, starchy wishes

Staci

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Like many of you, I spend Monday through Friday at the office. We use our lunch hours to email teachers and coaches, call dentist and doctor offices, scratch out lists and to-dos in our planners, and sprint up the post office stairs just in time to run back to work with disheveled hair, looking like we were out for a dash of afternoon delight.

grilled turkey cheddar bacon sandwich

You and I share a common bond. We want tasty and effortless weekday meals—simple to plan, easy to shop for, and speedy to toss together. Sandwiches are becoming exceedingly ingenious but we don’t always have time to invent something outlandish.

I like to recreate my favorite restaurant meals at home. That way, I have control over the quality of ingredients. There used to be a restaurant in Pipestone, Minn. called the Villager. A simple turkey melt was my favorite.

Whether you have a short half hour at home for lunch or are jetting off to the ice rink after supper, you have time to grill yourself and your family a crisp, melty sandwich. Since you need precooked bacon, fry up an extra pound of bacon on weekends and store it in the freezer. You’ll love how many times it comes in handy.

Grilled Turkey Cheddar ‘n’ Bacon

1 tablespoon butter

2 slices bread

2 slices cheddar cheese

deli turkey, approximately 1/4 pound

2 or 3 slices cooked bacon

onion salt

pepper

dashes of pepper sauce to taste (my favorite is Cholula Hot Sauce)

  1. Melt half a tablespoon of butter in a small saucepan over medium high heat.
  2. Place one slice of bread in the melted butter.
  3. Top with one slice of cheddar.
  4. Lay out deli meat on the cheese.
  5. Dash with onion salt,  pepper, and pepper sauce.
  6. Arrange bacon on meat.
  7. Top with cheese.
  8. Cover with second slice of bread.
  9. When the bottom bread is golden brown, lift up the sandwich with a spatula and toss the other half tablespoon of butter in the saucepan. Let it melt and then put the sandwich back down, flipping it on the ungrilled side.
  10. When both sides are golden brown, remove from pan and eat.

I also like to dip my sandwich in Arby’s sauce. (pictured above)

Sweet & simple wishes,
Staci

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