November 12, 2010 at 4:41 pm (bacon, baguette, bibb lettuce, boston lettuce, butter, chives, coarse kosher salt, eggs, french bread, fresh tomatoes, heavy cream, Italian bread, Main Dish, oven, pepper, Quick Dishes, romaine, stovetop, whole-grain french bread, whole-wheat baguette)
This breakfast-for-dinner dish can be made in 30 minutes.
Prep: 20 minutes
Total: 30 minutes
Serves 4
8 slices bacon
4 large eggs, lightly beaten
3/4 cup heavy cream
1/4 cup chopped fresh chives, plus more for serving
Coarse salt and ground pepper
3 tablespoons unsalted butter
4 slices crusty bread, cut 1 inch thick
4 lettuce leaves (romaine, Boston, or Bibb)
8 slices tomato
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Preheat oven to 375 degrees. Place bacon on a rimmed baking sheet; cook until golden and crisp, about 15 minutes, rotating sheet halfway through. Drain on paper towels.
Meanwhile, in a large shallow dish, whisk together eggs, cream, and chives; season with salt and pepper. Lay bread in a single layer in egg mixture and soak 3 minutes on each side. In a large skillet, melt butter over medium. When butter sizzles, add bread and cook until golden and crisp around edges, about 3 minutes per side, flipping once.
To serve, layer lettuce, tomato, and bacon on each slice of French toast and sprinkle with chives.
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July 28, 2010 at 3:48 pm (avocado, bacon, coarse kosher salt, feta, Main Dish, pepper, roma tomatoes, romaine, Salad, stovetop)
Prep: 25 minutes
Total: 25 minutes
Serves 4
6 bacon slices, cut into 1-inch-wide pieces
1 medium head romaine lettuce (12 ounces), cut crosswise into 1/2-inch pieces
2 to 3 tablespoons Vinaigrette
Leftover Garlic-Marinated Chicken Cutlets, thinly sliced crosswise
4 ounces feta cheese, crumbled (1 cup)
2 plum tomatoes, halved lengthwise and sliced crosswise 1/2 inch thick
1 avocado, halved, pitted, peeled, thinly sliced, and cut into 2-inch pieces
Coarse salt and ground pepper
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1. In a medium skillet, cook bacon over medium heat, stirring occasionally, until crisp, 5 to 8 minutes. Drain on a paper-towel-lined plate.
2. In a large bowl, toss lettuce with vinaigrette. Place lettuce on platter; arrange bacon, chicken, feta, tomatoes, and avocado on top. Season with salt and pepper. Serve.
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October 11, 2009 at 2:44 pm (7 ingredients or less, baby spinach, bacon, balsamic vinaigrette dressing, closed contact grill, Quick Dishes, red bell peppers, Salad, Summer, summer squash, turkey tenderloin)
Prep Time: 25 minutes
Total Time: 25 minutes
Makes: 2 servings
2 slices bacon
1 medium yellow summer squash, cut into 1/2-inch-thick slices
1 small red bell pepper, cut into thin bite-size strips
1/2 cup balsamic vinaigrette dressing
1 turkey tenderloin (1/2 to 3/4 lb), cut crosswise into 1/2-inch-thick slices
4 cups fresh baby spinach leaves
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1. Heat closed contact grill 5 minutes. When grill is heated, place bacon on bottom grill surface. Close grill; cook 4 to 6 minutes turning once, until crisp. Drain on paper towels. Coarsely chop bacon.
2. In medium bowl, mix squash, bell pepper and 1/4 cup of the vinaigrette dressing to coat. With slotted spoon, place vegetables on bottom grill surface; reserve dressing. Close grill; cook 3 to 5 minutes or until crisp-tender. Remove vegetables from grill.
3. Add turkey to reserved dressing in bowl; toss to coat. Place turkey on bottom grill surface; discard dressing. Close grill; cook 3 to 5 minutes or until turkey is no longer pink in center.
4. Arrange spinach on individual serving plates; top each with vegetables and turkey. Drizzle with remaining 1/4 cup vinaigrette dressing; sprinkle with bacon.
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October 9, 2009 at 2:15 pm (7 ingredients or less, baking potatoes, cheddar, cooked bacon, microwave, Quick Dishes, scallions, soup, sour cream)
Prep Time: 15 min
Total Time: 30 min
Makes: 4 servings, about 1 cup each
1 lb. baking potatoes (about 2), cubed
14-1/2 oz fat-free reduced-sodium chicken broth
1 cup milk
3 slices bacon, cooked, crumbled and divided
1 cup shredded Cheddar cheese, divided
1 green onion sliced, divided
1/4 cup sour cream
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Microwave potatoes in large microwaveable bowl on HIGH 5 min., stirring after 2-1/2 min. Stir in broth and milk. Microwave 10 min., stirring after 5 min. Carefully crush potatoes with potato masher.
Reserve 2 Tbsp. each bacon and cheese and 1 Tbsp. onions for topping. Stir remaining bacon, cheese and onions into soup.
Serve topped with reserved bacon, cheese, onions and sour cream.
Serving Suggestion: Serve this hearty soup with a bagged green salad tossed with your favorite dressing and a whole wheat roll.
Variation: Peel potatoes before cubing.
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August 28, 2009 at 2:56 pm (bacon, carrots, cream of chicken soup, cubed cooked chicken, frozen cut green beans, Main Dish, onion, oregano, parsley, potatoes, stovetop)
Prep Time: 15 minutes
Cook Time: 40 minutes
Makes 4 servings.
2 T butter
1 medium onion, sliced
1 can (10 3/4 oz) condensed cream of chicken soup
1 soup can of water
1/2 t dried oregano leaves, crushed
3 medium potatoes, cut into 1″ pieces
2 medium carrots, sliced
1 C frozen cut green beans
2 C cubed cooked chicken
2 T chopped fresh parsley
2 slices bacon, cooked and crumbled
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1. In skillet over medium heat, heat butter. Cook onion until tender.
2. Add soup, water, oregano, potatoes and carrots. Heat to a boil. Cover and cook over low heat 15 minutes, stirring occasionally.
3. Add beans. Cover and cook 10 minutes or until vegetables are tender, stirring occasionally. Add chicken, parsley and bacon. Heat through. If desired, garnish with fresh parsley.
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August 10, 2009 at 3:21 pm (bacon, canned cannellini beans, grainy mustard, marjoram, medium shrimp, olive oil, pepper, Quick Dishes, Salad, salad greens, salt, stovetop, white wine vinegar)
Prep: 20 minutes
Total: 20 minutes
Serves 4
4 ounces bacon
1 pound medium shrimp
Salt and pepper
1/2 teaspoon dried marjoram
3 tablespoons olive oil
1 1/2 tablespoons white-wine vinegar
1 teaspoon grainy mustard
2 cans (15 ounces each) cannellini beans, drained and rinsed
8 ounces salad greens
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1. Cut bacon into 1/2-inch pieces; peel and de-vein shrimp. Cook bacon in a large skillet over medium-high heat until golden. Add shrimp, and season with salt and pepper; cook until opaque, 5 minutes. Transfer to a serving bowl.
2. In a small bowl, whisk together marjoram, oil, vinegar, and mustard; season with salt and pepper.
3. Add cannellini beans and salad greens to shrimp; toss with vinaigrette, as desired.
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July 18, 2009 at 1:00 pm (7 ingredients or less, bacon bits, blue cheese, canned garbanzos, cherry tomatoes, fresh tomatoes, no-cook, Quick Dishes, romaine, Salad, Summer, vinaigrette)
Makes: 2 servings
Total Time: 17 min
6 cups romaine lettuce, torn into bite-sized pieces
6 oz. canned garbanzo beans, rinsed and drained
1 cup diced tomatoes or cherry tomatoes, halved
1/4 cup crumbled blue cheese
2 tablespoons bacon bits
1/4 cup olive oil vinaigrette
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Arrange lettuce on a platter.
Arrange beans, tomatoes, blue cheese and bacon bits over lettuce.
Just before serving, drizzle dressing over salad and toss well. Serve on chilled plates.
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May 22, 2009 at 1:56 pm (arugula, black pepper, cherry tomatoes, cider vinegar, cooked bacon, dijon mustard, no-cook, olive oil, Quick Dishes, Salad, salt, Summer)
1 T cider vinegar
1 t Dijon mustard
1/4 t salt
1/4 t freshly ground black pepper
2 T olive oil
6 C arugula
1 C halved cherry tomatoes
2 cooked and crumbled bacon slices
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1. Combine vinegar, mustard, salt and pepper in a large bowl; stir well with a whisk. Gradually add olive oil to vinegar mixture, stirring constantly with whisk.
2. Add arugula and cherry tomatoes to dressing in bowl; toss well to coat. Sprinkle crumbled bacon evenly over salad. Yield: 4 servings.
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May 1, 2009 at 2:04 pm (7 ingredients or less, bacon, brown sugar, ground mustard, molasses, navy beans, northern beans, onion, oven, salt, slow cooker, stovetop)
Hillbilly Housewife
2 pounds white beans (northern or navy beans)
2 teaspoons salt
2 teaspoons dry mustard
1/2 cup molasses
1/2 cup brown sugar
1 onion, peeled and chopped
4 to 6 oz of raw bacon, chopped
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Soak the beans overnight in plenty of tap water. Or, you can bring them to a boil on the stove and then turn them off, cover them and let them sit for an hour or two. The point of this is to reconstitute them some, making them easier to cook.
After the initial preparation boil your beans on the back of the stove for about half an hour. They won’t be perfectly soft, but they will be almost soft. Drain off the cooking water. In a very large casserole (4-quart) combine the semi-cooked beans, salt, dry mustard, molasses, sugar and chopped bacon. Add enough hot water to barely come to the top of the beans. Put a lid on the casserole, or tin foil. Bake the beans at 300° for about 5 to 7 hours. They will be tender, fragrant and delicious. My kids love this stuff. The cooked beans may be frozen in two cup portions to substitute for canned baked beans or canned pork’n’beans in any recipe. They make a good main dish, or a side dish for a large crowd. This recipe serves about 16. I make such a large amount so I can have plenty of leftovers to freeze.
Another way to cook this, good in the summertime, is to use a crock pot. Boil the soaked beans for half an hour, as directed above. Then, instead of combining everything in a casserole, combine them in the crock pot instead. Put the lid on the Crock Pot after you’ve mixed everything up in it, and cook it on High for about 3 or 4 hours, or on low for 6 or 8 hours. You can put a folded dish towel on top of the lid if your crock pot doesn’t get quite hot enough to cook beans normally. The dish towel helps maintain a temperature hot enough to just barely simmer the beans.
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April 16, 2009 at 5:37 pm (7 ingredients or less, Appetizers, bacon bits, crackers, scallions, sharp cheddar cheese, sour cream)
Prep: 10 minutes
Total: 1 hour 10 minutes (including refrigerating)
Makes 18 servings
16 oz sour cream
1 C shredded sharp cheddar
1 C bacon bits
2 green onions, sliced
Crackers of your choice
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Mix all ingredients except crackers; cover. Refrigerate 1 hour. Serve with crackers.
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