Martha Hall Foose’s Bacon Crackers for Super Bowl LV

 

Super Bowl LV!

                                

Mahomes vs Brady

We're breaking from tradition here this year.  Not attending the usual Super Bowl party, no Zoom partying either, no virtual celebrations; we will be eating and drinking here at home ~ a Family Super Bowl Day ~ thanks to the coronavirus pandemic.

 

Slightly Spicy Summer Veggies and Bacon Skillet

 

Turn your farmers’ market pickings into a vegetable stir-fry dish for dinner, it’s as colorful as it is tasty!

 

 

Bill and I both really liked this; just the right amount of seasonings with the extra flavor of smoky bacon. 

 

Fried Cabbage w/Crumbled Bacon and Onion

You’re probably saying, “Really, fried cabbage?"  

I know I did!

We really like cabbage and bacon too ~ just like magic ~ I saw recipes for it everywhere, and knew immediately it was a "must try," with the operative word being bacon!  

Dinner is: Iron-Skillet Roast Chicken with Acorn Squash, Red Onions and Bacon

How can anyone resist good crisp skin on chicken?  If it’s not crispy, it’s just simply a sad chicken...

Hello, crispy chicken with roasted vegetables and smokey bacon!  Here's a one-pan meal that’s bursting with flavor!

Fresh Green Beans Cooked to Death with Bacon

I know the trendy sophisticated way is to barely cook green beans so that they have some crunch to them while maintaining their brilliant green emerald-like color.  That’s not my way for an old-fashioned down-home side dish of garden fresh green beans in my kitchen...

I grew up in Louisville ~ I learned to cook fresh green beans the Southern way ~ slow-cooked to death, usually with bacon drippings, a ham hock or bacon like this recipe.  We all know the saying, “bacon makes everything better!”  Pour a little chicken broth in with the seasonings, for a perfect side dish.

Fall's Quintessential Vegetable ~~~ Roasted Acorn Squash Stuffed with Rice

Roasted acorn squash, fall’s quintessential vegetable, is made even better with a hearty mixture of rice, made with Parmesan cheese and a bit of crisp-fried bacon.

  

This recipe here is pretty much everything I like about fall food cooking.  It’s easy.  It uses fresh vegetables from the market.  It’s tasty delicious.  And it’s cozy and comforting.  The only hard part is cutting the squash in half.

This stuffed squash is good for a week night dinner like we just enjoyed last night, but flavorful enough to serve at a holiday dinner this for company this fall.  

I used white long-grain rice, but wild rice would be great with the squash.  There’s a hint of sweetness in the squash itself, use brown sugar or not. 

 

Crispy bacon crumbs and Parmesan make for a heavenly addition to the savory dish.  

The flavors of this simple side are so spot on ~ delicious with its amazing flavors and great for these cooler days!

Yield: 4 servingsAuthor: Pam

Roasted Acorn Squash with Rice Stuffing

A good side of stuffed acorn squash with a rice filling that compliments many main dishes.

prep time: 20 MINScook time: 1 hourtotal time: 1 hours and 20 mins

INGREDIENTS

• 2 acorn squash, halved lengthwise and seeds removed
• 3 tablespoons butter, melted
• 1 tablespoon brown sugar
• 1/2 medium onion, finely chopped
• 1/2 teaspoon celery seed
• 1/2 teaspoon salt
• 1/2 teaspoon seasoned pepper
• 2 cups vegetable broth
• 1 cup long-grain white rice
• 3 strips cooked crisp bacon
• 1/2 cup grated Parmesan cheese

INSTRUCTIONS

1. Heat oven to 450 degrees.
2. Place squash cut-side up on a baking sheet, brush 1 tablespoon of melted butter over the tops and insides of squash halves. Roast in oven until fork tender, about 40 to 55 minutes.
3. Meanwhile, place 1 tablespoon of melted butter in a large skillet over medium heat. When it foams, add brown sugar, onion, celery seed, salt and pepper. Cook, stirring occasionally, until just softened, about 5 minutes.
4. Add broth and rice, bring to a boil; cover and reduce heat to low. Cook until liquid is absorbent, about 20 minutes.
5. Remove from heat and stir in Parmesan and bacon.
6. Carefully scoop out 2 to 3 tablespoons flesh from each squash half and stir into rice mixture.
7. Divide rice filling among the roasted squash halves. Drizzle remaining tablespoon of butter over top.
8. Continue roasting for 5 minutes, until warmed through.
9. Serve

Enjoy! 

Sautéed Asparagus w/Mushrooms and Bacon

We bought a couple of bunches of great fresh asparagus at the farmer’s market yesterday, and then I looked around for a new way to prepare; this is how it went:

We loved this dish!  It’s excellent!

The recipe is a slightly adapted Martha Stewart recipe:  After cooking the bacon, I drained all but a teaspoon of the drippings in the skillet, added the asparagus and mushrooms, and then a little water to make sure the asparagus cooked evenly.

Asparagus has a unique taste and does a great job of working with other flavors, such as the Dijon mustard and bacon here.  

This recipe succeeded from start to finish, producing a stir-fry asparagus that was absolutely perfectly cooked, surprising us with an excellent side.

If you’re crazy about asparagus, give this a try!  It’s truly mouthwatering delicious!


Sautéed Asparagus w/Mushrooms and Bacon
Printable recipe

Ingredients:

3 slices bacon, cut into 1-inch pieces
2 bunches (2 pounds) asparagus, trimmed and cut into 1-inch pieces
1 jar (6-ounces) sliced mushrooms*
Coarse salt and seasoned pepper
¼ cup water
2 teaspoons Dijon mustard
1 teaspoon dried parsley or 3 tablespoon fresh, chopped

Method:


In a large skillet, cook bacon over medium heat, stirring occasionally, until browned.
Transfer to paper towel to drain, remove all but a teaspoon of bacon grease.
Add asparagus, mushrooms and water to skillet and season with salt and pepper.
Cook until asparagus is tender, about 10  minutes. Do not overcook.
Remove from heat and stir in bacon, mustard and parsley.
Serve

*If using fresh mushrooms, add ¼ cup water only if needed.




ENJOY!

Mom's Golden Fried Mush w/Sausage

It’s groovy how certain foods can trigger childhood memories…

Food brings forth strong emotions and seeing a favorite dish on a menu or hearing someone talk about a certain dish can transport us back to being young.  

That’s what fried cornmeal mush does for me…

When Mom or Grandma made it, it was a huge treat.  The aroma of it sizzling in the skillet was mouth watering.  

Hot from the skillet, placed on the plate with a dollop of butter and a swirl of maple syrup, it was heaven - delicious beyond words ~ and it still is to this day!
 

Mom usually served plain mush; meatless.  In later years, she started adding crumbled fried sausage to the batter, or maybe, crumbled fried bacon.  So many options…

If you’ve never experienced fried mush, I hope you give this a try!

Now, you tell me:  what is your favorite childhood food, what food brings back memories for you?  

Mom’s Golden Fried Cornmeal Mush
Printable recipe

Ingredients:

2¾ cups boiling water

1 teaspoon salt
1 cup cornmeal

1 cup cold water

1 pound pork sausage, fried and crumbled*

Vegetable oil or non-stick cooking spray

Flour for dredging

Method:

Mix cornmeal and 1 cup cold water. 

Gradually add to boiling water and salt, stirring constantly.

Add cooked crumbled sausage.

Cook, about 15-20 minutes, covered, on low heat until thick, stirring frequently.

Grease or spray loaf pan with non-stick cooking spray.

Refrigerate over-night.

Next morning, place small amount of oil in skillet.

Cut cornmeal loaf in slices.

Roll in flour and fry in oil until golden.  

Serve with butter and maple syrup or powdered sugar.

*Omit sausage, it’s delicious plain ~ or add fried crumbled bacon, that’s good also.

ENJOY!

Stuffed Twice-Baked Potatoes

I love potatoes, any variety, don’t you?

They’re filled with minerals and vitamins, and are the ultimate comfort food for me. That is, unless they involve soup, no potatoes in any kind of soup for me!

Bill and I are satisfied with boiled potatoes or baked potatoes, with a dab of butter, and salt and pepper, but when it’s time to splurge, this is one of my go to potato recipes:  twice-baked potatoes packed with sour cream, Parmesan cheese, onion, horseradish, cheddar cheese, a little butter, salt and pepper, and bacon, topped with chopped chives. 



Plus, these potatoes can be prepared ahead of time, and refrigerated until time to reheat for your serving. They’re great to make ahead and freeze for when unexpected company drops in also. 

Truthfully, I could make a meal of just these delicious spuds, a perfect little meal of comfort food!

Stuffed Twice-Baked Potatoes
Printable recipe

Ingredients:

4 large russet potatoes
2 tablespoons butter
1 teaspoon Kosher salt
1 teaspoon seasoned pepper
1 cup sour cream
1 teaspoon prepared horseradish
¼ cup onion, minced
½ cup Parmesan cheese, grated
8 strips bacon, cooked crisp and crumbled
1 tablespoon milk, or more
1 cup shredded sharp cheddar
Fresh chopped chives and paprika, for garnish

Method:

Preheat oven to 400 degrees.
Scrub and pierce potatoes, bake for 1 hour, or until fully cooked.
Remove potatoes from oven and let cool slightly.
Cut potatoes in half and scoop out potato, place in a large bowl, being careful, so as not to tear the skins.
Add butter, salt and pepper to potatoes, mash until smooth.
Add sour cream and mash again.
Add horseradish, onion, Parmesan and bacon, stirring well.
Stir in 1 tablespoon milk.  It you like it creamier, add more milk, one tablespoon at a time, until desired consistency.
Add more salt and pepper, if needed.
Fill empty skins with potato mixture.
Divide cheddar cheese every among potatoes.
Garnish with a sprinkling of chives and paprika.
Return to oven and reheat until hot. Or refrigerate them to reheat later before mealtime.

ENJOY!

 

Baked Beans ~ Perfect 4th Fare!

I’ve hardly met a bean I don't like ~ these old-fashioned beans are my favorite!

I posted this recipe not long after this blog started, and thought it deserved to be repeated.   I have no idea of the origin of the original recipe; it was tweaked way back when, and I’ve been making it for many years.  It always serves us well.  Bill and Bubba swear I make the best-baked beans in the world, and I concur.    ☺

Bubba, 1971, almost 3!

Unlike the usual baked bean recipes, these beans do not need to soak overnight.  Simply use store-brand canned pork and beans (I toss the pork part) and let all the ingredients in the recipe do the flavoring.  

Don’t be afraid of the molasses, baked beans aren’t baked beans without it!  Dry mustard and vinegar provide a little kick and brown sugar sweetens it all up; chopped onions are a must, and crisp-fried bacon, just because…

Stir it up...

Mom's trusty old bean pot still in use today

This is truly our absolute favorite baked beans ~ I’ve been making this recipe many more years than I care to admit!

These baked beans go with about anything, and should you have a slice of cornbread slathered with butter to join it; you’re the lucky one.

Perfect 4^th of July fare, it will be on our table that day for sure! 

Baked Beans, My Way
Printable recipe

Ingredients: 
½ pound bacon
½ cup brown sugar
¼ cup cornstarch
1 teaspoon dry mustard
½ cup molasses
1 tablespoon vinegar
1 medium white onion, chopped
4 (16-ounce) cans pork and beans

Method: 
Fry bacon crisp, crumble and set aside.
Pour beans into a large bowl.
Add half of the bacon.
Add the remaining ingredients, one by one, stirring well after each addition.
Pour into a bean pot or casserole dish.
Top with remainder of bacon.
Bake at 350 degrees for about 3 hours. It will be thickened and bubbly.
Let stand 15 minutes before serving.

Enjoy!

By the way, I don’t know about where you are, but we had downpours and high winds; severe storms, off and on this morning from 12:30 a.m. through 4:00 a.m., with a tornado warning and a funnel cloud touching down in the next town.  Luckily, very little damage, but it made for a sleepless night! 

More severe weather predicted for this afternoon…

Creamy Corn Potato and Bacon Soup ~ almost…

If I had only followed directions…

The word “creamy” is the operative word and I served the soup without a trace of creaminess.  This recipe is from “Weight Watchers New Complete Cookbook.”  It is packed with many good recipes, which are low calorie, easy and delicious.

And, while speaking of not following directions:  On the other end of the spectrum, there have been recipes that I’ve carefully followed down to the last 1/8 teaspoon, which left me feeling cheated of the delicious dish it claimed to be.

I don’t know which is worse; but in conclusion, should you make this soup and include the half-and-half; please let me know how you liked it!

Just broth

 

Creamy Potato Corn and Bacon Soup

Adapted

Ingredients:

2 teaspoons olive oil

1 onion, chopped

½ yellow bell pepper, chopped

2 ribs celery, chopped (my addition)

1 pound potatoes, peeled and diced

2½ cups reduced-sodium chicken broth

2 cups fresh or thawed frozen corn kernels

1/3 cup low-fat half-and-half

1½ tablespoons Worcestershire Sauce with Roasted Garlic (my addition)

2 slices turkey bacon, crisp cooked and crumbled (I used regular bacon)

2 tablespoons fresh chives

Method:

Heat oil in large saucepan over medium heat.

Add onion, bell pepper and celery, cook, stirring, until softened, about 5 minutes.

Add potatoes and broth, bring to boil.

Reduce heat and simmer, partially covered, until potatoes are almost tender, about 10 minutes.

Stir in corn and cook about 5 minutes longer, until tender.

Stir in half-and-half and Worcestershire sauce.

Heat thoroughly.

Ladle into 4 bowls, sprinkle with chives and bacon.

Serve hot.

Tell me, have you neglected to add a crucial ingredient to a recipe also?

Be sure to visit my friend, Linda’s blog, @My Kind of Cooking for great tips and delicious easy recipes! 

Tomato Pie ~ My New Favorite Summer Dish!

All of you tomato lovers out there have to give to give this recipe a go before the summer is over ~ while tomatoes are still in season!

I’ve been buying tomatoes at the farmers’ market lately like I’m afraid there will be a shortage of them.  This summer, I’ve served this several times to family and guests, and got nothing but rave reviews.  If we’re lucky enough to have a slice or two left over for lunch the next day, all the better!

There are many tomato pie recipes out there, and this one caught my eye because of the cheese crackers --- a little twist on the recipe.  Start with a good pie crust and sliced tomatoes, add a little fresh basil, some freshly grated Parmesan and mozzarella cheese, mayonnaise and last, but not least:  BACON!  Bake until it’s puffed and golden and ~ VOILA! ~ you have about the most delicious thing on earth for your mealtime!

Bacon!

Mayo & Parm

Cheese crackers

Baked!

Tomato Pie

Ingredients:

1 (9-inch) pie crust, blind-baked – see recipe below*

8 tomatoes, divided—5 in bottom layer, 3 in top layer**

¾ - 1 pound bacon; however much pleases you, cooked and crumbled

1 tablespoon fresh basil or ½ teaspoon dried

¾ cup mayonnaise

¾ cup Parmesan cheese, grated

2 tablespoons onion, minced

¾ cup cheese crackers, crushed (I use Cheez-Its)

1 cup Mozzarella cheese, shredded

1 teaspoon seasoned pepper

Method:

Preheat oven to 350 degrees.

Slice tomatoes and drain well.

Place 5 tomatoes overlapping on cooled pie crust.

Scatter bacon and basil over top.

Mix together mayonnaise and Parmesan.

Spread over top of bacon.

Sprinkle with crushed crackers.

Layer with shredded mozzarella.

Place remaining 3 tomatoes, overlapped, on top.

Sprinkle pepper over all.

(You may need to cover the edge of the crust with foil to keep it from becoming too brown.)

Bake for about 35 minutes.

Cool pie for 20 minutes before slicing.

*Blind-baked crust:

Preheat oven to 425 degrees.

Line crust with foil or parchment paper.

Fill with rice or dried beans.

Bake about 10 minutes until lightly browned.

**I peel the tomatoes.

If you want a delicious summer time dish, make this!

Be sure to visit my friend, Linda’s blog, @My Kind Of Cooking for her tips on Tuesday and yummy recipes on Friday!

Fresno Potatoes

Potatoes are so versatile ~ you can even make a battery with them!  Check it out here...

It was in South America, about 5 thousand years ago, when scientists believe the first potato was cultivated.  The Incas learned how to mash and dehydrate them into what they called chunu, which could be stored up to 10 years; guarding against crop failure.  The tuber was first introduced to the colonies in the 1600’s by the British governor of the Bahamas, then on to the White House where Thomas Jefferson served the spuds to his guests.  From then on, the potato has grown in popularity to become one of the most widely used foods around the world. 

I love potatoes, pretty much any variety, prepared any way. When I first came across this recipe, I knew it was a must try ~ potatoes, bacon, onion and cheese.    The only puzzling thing about this dish is, why the name Fresno?  Do you know?

This would be a great side dish for about any meal; perfect for anything from brunch to a cook out!  Try this if you are a potato lover too!

Panko & melted butter ready

To the oven

Fresno Potatoes

Ingredients:

4-6 potatoes—I used red potatoes

6 slices crisp bacon, crumbled

6 green onions, thinly sliced

1 cup milk

1½ cups sour cream

2 cups shredded cheddar cheese

Salt and seasoned pepper, to taste

¼ cup Panko crumbs

5 tablespoons butter, melted

Method:

Boil potatoes, until just tender but not cooked all the way through, about 25 minutes.

When cool enough to touch, peel and cut into ¼” thick slices.

Preheat oven to 350 degrees.

In a greased 9” x 13” baking dish, layer half of the potato slices.

Top with half the bacon and onions.

Stir milk into the sour cream and season with salt and pepper.

Spread half the mixture over the potato layer and sprinkle with half the cheese.

Season with salt and pepper.

Repeat layers.

Sprinkle Panko over the top of the potato mixture and drizzle butter over all.

Bake uncovered for 30 minutes until golden brown and bubbly.

Serve hot

ENJOY!

Be sure to visit my friend, Linda’s blog, @My Kind of Cooking for great tips and delicious easy recipes! 

Country Club Chicken is a Hit Here!

I seldom cook with canned soup these days, but it definitely has its place in this tasty dish!

This recipe with BACON caught my eye over at Cathy’s great blog, Wives with Knives.  Evidently, the recipe has been making Pinterest and blog rounds lately, and since Kathy said it was delicious ~ it will be making repeat performances at her house; I had to give it a try. 

It’s comfort food all the way.  A creamy sauce of bacon, mushrooms, white wine, cheese, apple and onions, smothering juicy chicken, in a large bowl filled with plenty of spaghetti ~ what’s not to like about this?

I am happy to say, this is absolutely scrummy and more than worthy of the effort to cook it.  I would not hesitate to serve it to company.  Country Club Chicken will be making repeat performances here also!  I hope you try it! 

Country Club Chicken

Ingredients:

1 pound spaghetti
4 chicken breasts
1 large onion, diced
7 oz mushrooms, sliced
1 can cream of mushroom soup
4 or 5 slices bacon
1/4 cup dry white wine or chicken broth
2/3 cup sharp cheddar
1 apple (I used Granny Smith), peeled and diced
Pepper and salt, if desired

Method:

Cook bacon in skillet until crisp; set aside and crumble. Do not drain pan.
Season chicken with salt and pepper and brown on each side in same skillet you cooked the bacon in; place in casserole dish.

Cook the onion for 3 minutes. 

Add mushrooms and cook for an additional 3 minutes. 

Add the chopped apple and cook for another 3 minutes. 

Pour in the white wine and deglaze the pan.

Add the mushroom soup, bacon and grated cheese; mix well.

Season with pepper and salt, if desired.

Pour sauce over chicken and bake at 350 for 30 minutes.

While chicken is baking, cook spaghetti according to package directions.

Place spaghetti in a large bowl.

Top with chicken and pour the sauce over all and serve.

It’s delicious and just as good leftover, if you are lucky enough to have any left!  And, it’s equally delicious served over mashed potatoes or rice!

Be sure to visit my friend, Linda’s blog, @My Kind of Cooking for great tips and delicious easy recipes!