Appetizers make the world go ’round. I whipped up a few stuffed mushrooms and was reminded that the beauty of stuffed mushrooms are that a batch can be a ton or just a few. Make 4 or 40.
Bacon & Parmesan Stuffed Mushrooms
8 portabello mushrooms
2 strips of bacon
4 tablespoons seasoned breadcrumbs
1 garlic clove, minced
1/2 teaspoon worcestershire sauce
1 teaspoon parmesan, grated
salt, to taste
1/2 teaspoon garlic powder
1 teaspoon parmesan, shaved
Pan fry the bacon until crisp. Lay the bacon onto paper towel to drain but leave a teaspoon in the pan. Chop the bacon.
Pull the stems out of the mushrooms and chop. Add to the pan with the bacon drippings, bacon, breadcrumbs, garlic, worcestershire sauce, and parmesan. Taste, and add in cracked pepper, salt, and garlic powder.
Add in a teaspoon of butter and cook 5 minutes, stirring regularly.
Preheat the oven to 350 degrees.
Spoon the filling into the mushroom caps.
Bake for 20 minutes.
Remove from the oven and top with shaved parmesan.
I love the salty bacon in there with buttery toasted breadcrumbs. I made ~10 mushrooms for Thanksgiving since there were only a few mushroom-eaters.
I have a few holiday-ish inspired recipes coming and a few recipes I hope will provide balance & speedy meals for those un-ceremonial Tuesday nights! Stay tuned!
#grilledcheeseplease series comes to a close with an inspiration of flavors from what’s usually quiche! Quiche Lorraine with bacon, swiss, gruyere, and thyme seemed like perfect flavors for a grilled cheese!
Grilled Cheese Lorraine
2 slices wheat bread
3 strips bacon
3 slices gruyere
2 sprigs thyme
1/4 cup shredded swiss
2 teaspoons butter
In a large pan, fry the bacon. Then drain onto paper towel.
Assemble on top of one slice of bread with cheese, bacon, thyme, other cheese, and close with the bread.
Bring the pan from the bacon to medium heat.
Spread 1/2 of the butter onto the bread and lay into the hot pan. Cook for 4 minutes. Spread the rest of the butter onto the other slice of bread. Flip and cook for another 4 minutes.
Slice & enjoy!
I loved the thyme in this sandwich! The 2 cheeses were great. Now I’m thinking the “lorraine” flavors need to become risotto!
More #grilledcheeseplease continues! I was inspired by a pear-picking-party back in October. My bestie made a grilled cheese with tellagio cheese, pancetta, pear, and truffle butter. Ohh yeah. I made a variation with what happened I had around: pancetta; 2 cheeses; and truffle oil into butter.
Pancetta & Cheddar Grilled Cheese in Truffle Butter
2 slices of French bread
3 tablespoons diced pancetta
1-2 slices white cheddar
1-2 slices gouda (not smoked gouda)
2 tablespoons butter
1 teaspoon truffle oil
Pan fry the diced pancetta until crisp, then drain on paper towel.
Slice the french bread into thick slices.
Assemble the grilled cheese with cheese, pancetta, and more cheese.
Whip the butter and truffle oil together and spread half onto the outside, and lay into a medium pan or a griddle on medium heat. Cook for 4 minutes.
Spread the rest of the truffle oil onto the top half.
Flip and cook for another 3-4 minutes.
Slice & enjoy!
This grilled cheese is a testament to a few ingredients packing tons of flavor. This isn’t as dainty a grilled cheese as it appears! I’ll be back after Thanksgiving with the opposite of turkey…in case you need that.
My grocery store’s grain offerings are scant and uber expensive so amazon prime came to the rescue! I love texture and nuttiness of different grains and had leftover farro from a lunch I packed. The beauty of this breakfast bowl is the base could be any leftover grain.
Here’s by bowl formula:
grain: farro; cracked wheat; brown rice; lentils; bulgar, wheat berries, quinoa, cauliflower rice
greens: baby spinach; kale; chard
meat: bacon; sausage; ham
topper: fried egg; soft boiled egg; avocado; sauteed mushrooms; cheese
So much of this can be prepped in advance, which is perfect for breakfast, or dinner! I used leftover farro and made some everything bagel seasoning in advance. My spice drawer does not need one more jarred spice so I make my own seasoning, but I’ve seen this for sale.
Farro Breakfast Bowl with Egg, Bacon & Everything Bagel Seasoning
~1 cup prepared farro (or other grain)
1 teaspoon minced onion
1/2 teaspoon poppy seeds
1/2 teaspoon sesame seeds
dash kosher salt & cracked pepper
3 strips of bacon
2 cups fresh baby spinach
Cook the grain or use leftovers.
Add minced onion, poppy seeds, sesame seeds, salt & pepper to a small dry pan to medium heat for 2-5 minutes. Then remove from the pan immediately (that minced onion goes from toasted to burnt quickly!)
Then pan fry the bacon until crisp and remove to drain on paper towel.
Drain the bacon grease from the pan and saute the greens for 3-5 minutes with a tiny bit remaining in the pan.
Assemble the bowl with the farro, greens, half of the bacon, and a teaspoon of the everything bagel seasoning all mixed together.
Fry or soft boil the egg and add on top, with a last sprinkle of everything bagel seasoning and remaining bacon.
I looooved this. It has some of my thinking of a bacon, egg and seasoning breakfast grain bowl, but was sooo much better because of the greens and the runny yolk. You are winning your day if you eat something green before 9am.
I’ll totally want to get a sausage, egg, and cheese with everything bagel seasoning variation going because that’s my go-to bfast sandwich choice.
‘What I Ate’ is a series of posts for so-easy-this-doesn’t-need-a-recipe but I’m sharing with you for the idea or inspiration.
Ohh this is the stuff savory breakfasts are made of! Bacon. Arugula. Ricotta. Sourdough bread. I loved every bit of this and iiiiif you can’t get on board with this as breakfast, at least plan for this to be your next crostini appetizer, light lunch, or too-hot-to-cook dinner.
My new realization for good toast is the special & fancy bread. I found this sourdough square loaf uncut but was cheaper than some of the others prob because it requires slicing myself. The bacon is your salty, and necessary. Arugula is the peppery and the fresh part. Ricotta is the most underrated cheese that seems to only survive in people’s lasagna. I like it cool & spread on toast but cream cheese could go here if that’s your preference.
Ricotta, Arugula, & Bacon Toast
Ingredients: (for 1 serving)
2 slices bacon
1 slice sourdough bread
2 tablespoons ricotta
1-2 cups baby arugula
1 teaspoon balsamic dressing
Chop the bacon into small pieces and pan fry until crispy.
While the bread is toasting, toss the arugula in the dressing.
Spread the ricotta onto the bread, top with arugula, and sprinkle the bacon on top.
Mr. J’s birthday burger is next. Stay tuned!!
Breakfast sandwiches are one of my fav foods so I decided to give it a twist with hashbrowns and a sweet sauce, crisp bacon, and sharp cheddar. Yesssss.
Also. I baked the hashbrowns in the bacon drippings. Necessary.
Epic Breakfast Sandwiches
4 slices bacon
4 hash brown patties
1 tablespoon dijon mustard
1 tablespoon mayo
1 teaspoon maple syrup
2 slices sharp cheddar
Preheat the oven to 375-degrees. Set up a baking sheet (one that has edges) topped with a cooling rack. Spray with non-stick spray and lay the bacon onto the cooling rack. Bake for 7-10 minutes, until crisp.
When the bacon is crisp, remove and let drain on paper towel.
Careful (it is hot!) remove the cooling rack, and pop the hash brown patties onto the baking sheet and bake according to the package – flipping partway through. Mine took about 18 minutes to get very crispy.
While the hash browns are cooking, mix together the mustard, mayo, and maple syrup.
When the hash browns are crispy on both sides, pan fry the eggs. Flip and add the sliced cheese on top.
(Some sauteed spinach or greens would be nice here too – mine had gone too far so I had to skip it).
While the eggs cook, smear some maple-dijon sauce onto the bottom hash brown (then greens if you’re using).
Top with bacon then with the egg & cheese.
Then top with the top hash brown.
Yum. I loved these. They were a tiny bit tricky to pick up…more of a fork-and-knife dish. I really wanted some garlicy wilted greens inside here, but my greens were slimy. No thank you.
This little place near work makes a breakfast sandwich with this maple-y mustard sauce. It is just the surprise to keep this alive. I mellowed mine out with 1 part mayo because for some reason this dijon is knock-yo-socks off tangy.
I had every intention for this to be a meatless meal but the bacon seemed just so necessary. Roasted bites of sweet potato with salty bits of bacon and buttery cheese come together to make this quiche substantial and so full of flavor. If it had to be meatless, I’d have substitute the bacon for sage. Bacon makes everything better so it felt important here. The sweet potato really called out for some salt.
1 large sweet potato
3 strips of bacon
6 oz fontina
2/3 cup cream or half & half
1/2 teaspoon cream of tarter
Preheat the oven to 375-degrees and par bake the pie crust for 10 minutes.
Chop the sweet potato and toss in a coating of olive oil, salt & pepper and then roast for about 20 minutes, until cooked through.
Pan fry the bacon until crisp, then drain.
Grate the fontina.
Whisk together the eggs, cream, salt, pepper, and cream of tartar.
Layer cheese, potato, and bacon into the pie crust.
Pour the egg and milk mixture on top of the filling.
Bake for 40 minutes.
I like the buttery crust here. Make it yourself if you’re so inclined, or unroll a frozen one and marvel at how quick this dinner is. I got the whole thing prepped and into the oven annnnnnd cleaned up by the time it was done baking.
The little one just wasn’t into it. I can’t figure out why he won’t eat things cooked together. Much like the components of my chicken pot pie, he loves these ingredients but didn’t eat much. He’s into sweet potatoes and loooves bacon but this wasn’t his thang. I on the other hand, was thrilled to have leftover quiche for breakfast following this dinner!
For Christmas we had apps all day instead of lunch/dinner. I made this baked brie in puff pastry with a maple, bacon, and caramelized onion topping. It was good, but a touch too sweet. Do as I say not, as I do!
I love baked brie but it needs to be served hot, and had a chance to set for a few minutes…otherwise all the brie oozes and is gone in a second!
1 sheet of puff pastry
1 wheel of brie
1 cup caramelized onions (made ahead of time)
1/4 cup brown sugar
2 tbs maple syrup
3 strips of bacon
Preheat the oven to 400-degrees.
Pan fry the bacon until crispy and let cool.
Mix up the onions, bacon, syrup, and brown sugar.
Unfold the puff pastry dough and put 1/3 of the filling in the middle, and put the brie on top. Spoon the rest of the filling on top of the brie.
Fold a corner of the puff pastry over the top, and keep folding around in a circle getting to the end.
Put onto a sheet of parchment paper on a baking sheet. Brush with maple syrup (or eggwash). Bake 10-15 minutes until golden brown.
Serve with crackers to dip.
I used a bit more brown sugar & syrup than I probably needed so I decreased it for the recipe above. I like the oozy cheese with the bacon and the onions. Anything in puff pastry is a winner in my book!
I’m discovering that the twists on deviled eggs is endless. I whipped up these bacon ranch deviled eggs for an annual holiday party. The hostess has a revolving door of party-goers, kiddos, and snacks to no end. I thought it’d be best to bring a ready-to-eat treat. The app that needs no oven-reheating time is here! A little while ago, I made these Sour Cream & Onion Deviled Eggs another time I sought a snack to bring that wouldn’t need to be reheated.
I had all the ingredients on hand which is even better annnnd you can prep ‘em in advance or in stages. I boiled the eggs and later fried the bacon while mixing up the filling. I upped my game by acquiring a pastry tip from my mom.
3 strips of bacon
1/3 cup mayo
2 tbs yellow mustard
2 tbs ranch dressing
1 packet (1 oz) ranch dressing mix
Boil water for the eggs. Then allow them to cool and peal them.
Pan fry the bacon until crisp. Then remove and drain. Chop 24 bigger pieces for the topping. Finely dice the rest.
Slice in half, carefully popping the yolks into a bowl. Then add in mayo, mustard, ranch, and ranch mix (don’t add in the bacon yet, like I did).
Using a hand mixer, or whisk, stir well until totally smooth.
Then add in the bacon crumbles and mix to combine.
Spoon into a ziplock bag, into a bottom corner. Snip off the tip and pipe into the egg white halves.
Top with the bigger pieces of bacon you saved.
I looooved these. They were gone surprisingly quickly at the party! I had quite a few people tell me they liked the bacon in there. I’ll totally make these again. Though, I also have a few other variations in mind…stay tuned!
Theeeese a a few of my favorite things…
I found some frozen roasted chicken in the freezer and decided it would fare best if cooked and would be perfect in a calzone. Add my fav flavors, and thus, a meal is born. I used roasted chicken, crispy bacon, chopped tomato, alfredo sauce, ranch seasoning, and mozzarella. I felt like a rockstar to prep this 75% of the way the night before and just finish it before serving. Boo-yah.
2 cups roasted chicken
3 strips of bacon
1 1/2 cups mozzarella (mine was a mix of fresh & shredded)
3 tbs dried ranch seasoning
1 cup alfredo sauce
1 small tomato, diced
Preheat the oven & pizza stone (if using one) to 400-degrees.
Pan fry the bacon until crispy.
Warm the chicken in a medium pan over low heat and add 1 tablespoon of the ranch seasoning.
Lay the dough onto the pan or pizza stone, off center, for the filling to go on the bottom and for the rest to fold over.
Add chicken, tomatoes, cheese, alfredo, and ranch seasoning.
Then repeat the layers making sure to get the filling all the way to the ends & edges.
Fold the rest of the dough over the filling and pinch to close. Press down slightly to push the filling throughout the inside. Cut a few slits into the top to vent.
Bake 30 minutes until browned and crisped.
Serve and enjoy!
I knew we’d love this. What’s not to love? It was a perfect use for some leftover roasted chicken from the freezer (also the dough and bacon came from the freezer too). It was equally perfect that I prepped it the night before when I didn’t have to rush. I cooked it for about 20 minutes that night and just 15 minutes to serve. Dinner time is such a race against the clock and it was really nice to have this pretty ready. #winning