bacon

Baked Brie with Candied Bacon

/ Jodi / 45 Comments

Baked Brie with Candied Bacon.

Need I say more?

Gooey, buttery, melted baked brie smothered with smokey bacon candied with brown sugar and maple syrup and balanced out with tangy rice vinegar, coarse black pepper and a few shakes of hot sauce.

This heavenly appetizer recipe really puts the crack in cracker.

If you are looking for the next must-have appetizer to make or take to a picnic or party, look no further.  I can pretty much guarantee this will be a winner! It sure was with my family this past weekend.

Here is how I made it, adapted from a recipe found here.

Baked Brie with Candied Bacon

Ingredients:

  • 8 oz wheel of brie cheese
  • 8 slices thick bacon, diced
  • 1/3 cup brown sugar
  • 1 Tbsp rice vinegar
  • 1 Tbsp pure maple syrup
  • 1 heaping Tbsp coarsely ground black pepper
  • 4-5 drops Frank’s Red Hot Sauce (or your fave)
  • 1 box water crackers (or your fave)

Directions:

Preheat oven to 350 degrees F.

Cook diced bacon in a hot skillet until just crispy.

While bacon is cooking, stir together brown sugar, maple syrup, rice vinegar, black pepper and hot sauce in a small bowl.

Drain grease from bacon, and add sauce.  Simmer for 3-4 minutes until thick and bubbly.

Place brie in small stoneware casserole or baking pan.  Top with candied bacon.  Bake 10 minutes or until brie is warm and gooey inside.

Allow to rest for 10 minutes or so.  Serve with water crackers or your favorite cracker.

Enjoy!

Cheers & Hugs,
Jodi

Roasted Turkey, Bacon, & Avocado Club Sammie

/ Jodi / 37 Comments

Roasted Turkey, Bacon, & Avocado Sammie.

Warmer weather means lighter meals and sometimes even sandwiches for dinner.

Here is a yummy fave I made this past Sunday.

Often times on Sundays, we have a bigger, late breakfast, skip lunch, and have an early dinner.

After enjoying hearty breakfast omelets hubby made with our leftover prime rib from dinner out the night before, we made a light sandwich supper.

On a sweet onion bun thickly slathered with mayonnaise, we sliced some roasted turkey, topped it with crispy, smokey bacon, creamy avocado slices, juicy ripe tomatoes and peppery arugula and spinach.  It was yum on a bun.

Do you enjoy sandwiches for warm weather suppers?  What is your fave?

Cheers & Hugs,
Jodi

 

 

Cheesy Bacon Ranch “Crack” Dip

/ Jodi / 43 Comments

Cheesy Bacon Ranch “Crack” Dip.

It’s party food time of year!

Time for dips and spreads, puffs and cups, hors d’oeuvres and crudites, balls and logs… Time for bits and bites in every color and shape and flavor.

When you are looking for an easy, crazy addictive, crowd-pleasing recipe, give this warm, cheesy, bacony, ranchy dip a go.

It’s sure to be a hit!

Cheesy Bacon Ranch Crack Dip

Ingredients:

  • 8 oz cream cheese, softened (I used 1/3 Less Fat)
  • 16 oz. sour cream (I used Light)
  • 2 cups cheddar cheese, shredded
  • 1 lb. bacon, cooked crisp and crumbled
  • 1/2 cup thinly sliced green onions (reserve a few for garnish)
  • 2 Tbsp. (or one 1oz. envelope) Ranch Dressing mix

Directions:

Preheat oven to 400 degrees F.

Combine all ingredients in bowl, reserving a bit of cheddar cheese and a few green onion slices for garnish.

Transfer dip to a pretty oven-proof serving bowl, fand back 20-25 minutes, uncovered until browned and bubbly.

Remove from oven, and immediately garnish with reserved shredded cheddar cheese and green onions.

Serve warm with tortilla chips, pretzel sticks, carrot or celery sticks, crackers, or your favorite dipper.

Enjoy!

Cheers & Hugs,
Jodi

 

 

Stuffed Butternut Squash

/ Jodi / 35 Comments

Stuffed Butternut Squash.

I wanted to do something new and creative with butternut squash for dinner one day this past week.  I absolutely love butternut squash and have shared several recipes through the years here at The Creative Life In Between on how I enjoy preparing it.

The most simple is yummy, but easy Roasted Butternut Squash.

Another fabulous way to serve it is Roasted Butternut Squash and Spinach Lasagna – OOOO LA LA!!

Or how about Penne with Goat Cheese and Butternut Squash?  Such a delight with crunchy toasted walnuts!

But how about a meaty version?

I had a fresh package of grass-fed ground beef in the fridge, so after googling beef and butternut squash, I found some ideas and tweaked up a favorite found at Civilized Caveman Cooking.

This full-flavored, meaty, and paleo version was DELISH!

Another winner of a way to serve Butternut Squash!

Here is how I made it.  Hope you’ll give it a try.

Stuffed Butternut Squash

Ingredients:

  • 1 butternut squash
  • 1 lb. ground beef (grass-fed organic if possible) or ground turkey
  • 6 slices bacon, chopped
  • 2 sweet onions, sliced and coarsely chopped
  • 1 stalk celery, diced
  • 1 Tbsp fresh minced rosemary
  • 1/2 tsp cinnamon
  • 1/4 tsp thyme
  • salt and pepper to taste
  • 1 Tbsp balsamic vinegar

Directions:

Preheat oven to 400 degrees F.

Cut butternut squash in half lengthwise.  Scoop out seeds.  Place flesh down in glass 9×13 baking dish.  Pour 1/2 inch of water into baking dish.  Roast in oven for 30-40 minutes or until a fork can be easily inserted through skin into soft flesh.

While squash is roasting in the oven, saute sliced strips of bacon in a large skillet over medium-high heat until crispy.  Set aside and pour off all but about a tablespoon of bacon drippings.  Saute onions (reserving 1/4 for topping) and celery in same skillet for 2-3 minutes.  Add beef, rosemary, cinnamon, thyme, salt and pepper.  Stir and saute until beef is cooked through.

When squash is done, remove from oven, and reduce oven temperature to 350 degrees F.

Scoop out all but about 1/4 inch of flesh from squash halves.  Add mashed squash and crispy bacon (reserving 1 Tbsp. for topping) to meat mixture .  Stir to completely combine.  Fill both butternut squash shells with meat and squash filling.  Return to oven in same baking dish for 10-15 minutes.

Saute remaining 1/4 chopped onion with balsamic vinegar until caramelized.

Remove stuffed squash from oven.  Top with balsamic caramelized onions and reserved bacon.  Cut each squash half in half to create 4 servings.

Enjoy!

Cheers & Hugs,
Jodi

 

 

Roasted Brussels Sprouts with Bacon and Apples

/ Jodi / 28 Comments

Roasted Brussels Sprouts with Bacon and Apples.

When my friend, Janet shared a recipe yesterday on Facebook for Roasted Brussels Sprouts with Bacon and Apples by Mary from BarefeetintheKitchen, I knew I was making this for dinner last night.

I had just bought some fresh tiny, tender brussels sprouts, and I had bacon in the freezer and apples in the crisper.

And oh am I glad I tried this!  It was absolutely amazing!  A veggie side dish easy enough for an every night dinner as well as being delicious and “special” enough to serve to guests for a special occasion is perfection in my book!

Here is how I made it!  Please let me know if you try and how you like it.

Roasted Brussels Sprouts with Bacon and Apples

Ingredients:

  • 6 slices bacon, cut into 1 inch pieces
  • 1 lb fresh Brussels sprouts, trimmed and cut in half
  • 1 apple, cut into bite-sized pieces
  • Salt and Pepper
  • 1 Tbsp. Red Wine Vinegar

Directions:

Preheat oven to 400 degrees F.

Place bacon in a single layer on stoneware baking pan or shallow baking sheet.  Roast 10 minutes.   Remove bacon from pan and set aside.

Place Brussels sprouts in pan and toss thoroughly in bacon drippings.  Sprinkle generously with salt and pepper.  Roast for 10 minutes.

Remove pan from oven, and add apple pieces and bacon to Brussels sprouts in pan.  Toss to incorporate.  Roast an additional 10 minutes or until Brussels are browned and apples become tender.

Remove from oven, and sprinkle red wine vinegar on top of all.  Toss, and serve immediately.

Enjoy!

Cheers & Hugs,
Jodi

 

Bacon & Caramelized Onion Mac ‘n Cheese

/ Jodi / 32 Comments

bacon-and-caramelized-onion-mac-n-cheese

Bacon & Caramelized Onion Mac ‘n Cheese….

You want to get this in your belly!  No joke!

bacon-and-caramelized-onion-mac-n-cheese-3

Who can resist a yummy, cheesy, creamy, comforting homemade macaroni and cheese?

But add bacon….. and some sweet, buttery caramelized onions…. and oh dear lord!

Mix up you favorite cheeses.  I used extra sharp cheddar, Parmigiano Reggiano, and fresh Mozarella.  Tangy…. Salty and Nutty…. and Dreamy Creamy…. all in one dish!

bacon-and-caramelized-onion-mac-n-cheese-2

I made this dish (adapted from Ree Drummond’s Fancy Macaroni) kind of on a whim at the last minute to serve with our Prime Rib Christmas Eve family dinner.  I was going to roast some potatoes, but then decided to kick it up a notch!  And boy am I glad I did.  What a delicious hit this was!

Make this for your next special occasion.  It’s a guaranteed crowd pleaser!

You can thank me later when everyone is ooooing and ahhhing and singing your praises.

Bacon & Caramelized Onion Mac 'n Cheese

Ingredients:bacon-and-caramelized-onion-mac-n-cheese

  • 1 lb. Rotini or Macaroni or your favorite pasta shape
  • 8 Tbsp Butter (1 stick)
  • 2 Large Sweet Onions, cut in half & sliced thin
  • 10-12 slices Bacon
  • 1 Tbsp Bacon Grease (reserved)
  • 1/4 cup Flour
  • 2 cups Milk
  • 1/2 cup Half and Half
  • 2 Egg Yolks, beaten
  • Salt and Pepper, to taste
  • 1 cup Grated Extra Sharp Cheddar Cheese
  • 1/2 cup Grated Parmigiano Reggiano Cheese
  • 6 oz Fresh Mozarella Cheese

Directions:

Preheat oven to 350 degrees F.

Cook macaroni for 2 mins. less than package instructions. Drain and set aside.

Fry bacon until slightly crispy. Drain on a paper towel. Reserve 1 Tbsp. grease.

Melt 4 Tbsp. butter in a skillet.  Saute onions for 10-12 mins. or until golden brown. Set aside.

Melt remaining 4 Tbsp. butter and 1 Tbsp. bacon grease in a large pot.  Sprinkle in flour and whisk to combine. Cook, stirring constantly, over medium heat for 1 min. Pour in milk and half & half, then cook for 3-5 mins.or until thick. Reduce heat to low. Add salt and pepper to taste.

Beat egg yolks and drizzle 1/4 cup hot mixture into the yolks, stirring constantly. Stir to combine. Pour egg mixture into sauce and cook for another min.

Add all cheeses and stir until melted. Add onions and bacon and stir. Taste for seasonings.  Add more salt if needed. Add cooked macaroni, and stir to coat.

Pour into a baking dish and bake for 20 mins.

This decadent dish tastes great with with red meat and/or a green salad!

Enjoy!

Cheers & Hugs,
Jodi

Bacon Cheese Ball Bites

/ Jodi / 44 Comments

bacon-cheese-ball-bites-02

Are you looking for a fun party treat?

Everybody loves a good cheese ball, but how about bite-sized appetizer cheese ball bites?

bacon-cheese-ball-bites-1

Mini individual cheese ball bites rolled in bacon, chopped pecans and scallions and served on a pretzel stick.

bacon-cheese-ball-bites-3

Enjoy this fun party appetizer for the holidays!

Bacon Cheese Ball Bites

Ingredients:bacon-cheese-ball-bites-2

  • 2 8-oz. blocks cream cheese
  •  1 1/2 cups shredded cheddar cheese
  • 1 tsp. garlic powder
  • 1 tsp. smoky paprika
  • 1 lb. bacon, finely chopped and cooked
  • 1/2 cup chopped green onions
  • 1/2 cup finely chopped pecans
  • Pretzel sticks (approx. 24)

Directions:

Blend together cream cheese, cheddar cheese, garlic powder and paprika.  Roll into approxiately 30-40 small balls using approximately 1/2 tsp. of mixture.  Refrigerate approximately 1 hour until firm.

Mix together cooked chopped bacon, green onions, and pecans in a shallow bowl or plate.

Roll balls in bacon mixture.  Insert a pretzel stick into each ball.

Enjoy!

Cheers & Hugs,
Jodi

A Charlie Guest Post: Malaphors

/ Jodi / 58 Comments
charlie daisies

Charlie Stopping to Smell the Daisies

On a little walk the other day,
Mom made me pose for a
“Stop and Smell the Daisies” photo.

Now, I know I am only a dog,
but isn’t the saying supposed to be
“Stop and Smell the Roses?”

Daisies don’t even really smell that good.
I guess they are kinda pretty if you’re into flowers
and that kind of stuff….

But when on walks,
I’m a sniffin’ for rabbits and chipmunks
and squirrels and deer.

I’d rather smell what another dog
left behind for me to find.
Now THAT is a smell worth stopping for!

Daisies are for “pushing up,”
and that is NOT
a place I want to go.

I think Mom better
“Wake up and smell the Bacon!”
(which I think smells much better than COFFEE!)

Hey – Did you ever imagine a handsome dog like me
was smart enough to understand malaphors too – eh?!
Heck – Mom just learned that word herself!

Woofs & Wags,
Charlie

Charlie is an adopted dog with brown eyes and a white-tipped tail who brings joy and laughter to his family and friends.  Charlie is a gifted writer, raving food critic, cat, chipmunk, and donut lover, and exceptionally photogenic model.  Some of his best friends are Mike the UPS Man, Cliff the Mailman, and ANYONE who delivers pizza to the house.   If you would like to read more guest posts by Charlie, simply type “Charlie” into the Search box at the top right hand corner of this link: https://lifeinbetween.me/.   If you would enjoy a companion like Charlie, please consider pet adoption.

Sauteed Brussels Sprouts with Bacon, Onion and Rosemary

/ Jodi / 37 Comments

Sauteed Brussels Sprouts with Bacon Onion and Rosemary 2

Fresh Brussels Sprouts are so divine – especially when sauteed with bacon and onions and garlic and rosemary and splashed with balsamic vinegar.

Sauteed Brussels Sprouts with Bacon Onion and Rosemary

If you are looking for a knock-out vegetable dish for a special occasion or a simple veggie side dish for Sunday supper or a weekday dinner, this recipe rocks it all around.

Sauteed Brussels Sprouts with Bacon Onion and Rosemary 1

It takes a teensy bit more time than throwing a bag of frozen corn in a pot, but it is OH SO WORTH it!

I don’t know about you, but I can’t think of anything Brussels sprouts can’t go with!

Hope you get a chance to try and enjoy this recipe.

Sauteed Brussels Sprouts with Bacon, Onion, and Rosemary

Ingredients:Sauteed Brussels Sprouts with Bacon Onion and Rosemary 2

  • 1 1/2 pounds fresh Brussels sprouts, trimmed
  • 4 slices bacon, cut into 1-inch pieces
  • 1 tablespoon extra-virgin olive oil
  • 5-6 green onions, chopped
  • 1 clove garlic, minced
  • 2 sprigs fresh rosemary, chopped finely
  • 1 teaspoon salt
  • Freshly ground pepper to taste
  • 2 teaspoons balsamic vinegar

Directions:

Bring a large pot of water to a boil. If sprouts are very small, cut in half; otherwise cut into quarters. Cook the sprouts until barely tender, 3 to 5 minutes. Drain.

Meanwhile, cook bacon in a large heavy skillet over medium heat, stirring, until just crisp, 5-6 minutes. Remove with a slotted spoon to drain on a paper towel. Pour out all but about 1 tablespoon bacon fat from the pan.

Add olive oil to the pan.   Add green onion and garlic and cook, stirring often, until soft but not browned, about 4 minutes. Stir in rosemary, salt and pepper. Increase heat to medium-high, add the Brussels sprouts, and cook, tossing or stirring occasionally, until tender and warmed through and beginning to brown, about 3-5 minutes. Add the bacon and balsamic vinegar.  Stir an additional minute.  Pour into serving dish and enjoy!

*adapted from this recipe at Eating Well

Cheers & Hugs,
Jodi

Shredded Bacon Ranch Chicken in the Crockpot

/ Jodi / 47 Comments

Shredded Bacon Ranch Chicken Sandwich

Another winner of a chicken dinner recipe to share today.

Anyone who knows me or has followed here for very long knows I love chicken.  It is so versatile, and I love finding ways to throw it in the crockpot in the morning, forget about it all day, and have a yummy dinner.

This one is so easy and very versatile too.   We made it into sandwiches, but it would be really delish served over noodles or rice too.  You could throw it in a tortilla wrap or even make a quesadilla with it.

Make a big batch and serve it several ways or freeze some for a “rainy” or busy day.

Shredded Bacon Ranch Chicken Sandwich 2

Shredded Bacon Ranch Crockpot Chicken

Ingredients:

  • 3 lb bag frozen chicken breasts
  • 2 blocks of cream cheese (I used 1/3 Less Fat Neufchatel cheese)
  • 1 envelope of Hidden Valley Ranch Powdered Dressing Mix
  • 1 lb bacon

Directions:

Place frozen chicken breasts in crockpot.  Place cheese and ranch dressing mix on top.

Cut bacon into small pieces and partially cook in skillet to render off most of the fat.  Drain fat and pat bacon bits dry.  Add to crockpot.  Turn on High and let cook for 6-8 hours.  Shred chicken with a fork and stir into sauce.  Let cook for a bit longer for chicken to soak in sauce and blend.

Serve as a sandwich on your favorite roll and top with dill pickle slices or banana pepper rings, or serve over noodles or rice, wrap in a tortilla or create a quesadilla.

Enjoy!

Cheers & Hugs,
Jodi