Bacon Wrapped Scallops

Posted on December 12, 2012 by admin

There aren’t enough foods wrapped in bacon. I can sense when scallops wrapped in bacon are a passed appetizer near me. It is like radar. I work the cocktail hour scouting what waiter has them near by.
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I decided I should make some myself. I think the challenge was really to get the bacon crisp and not to overcook the scallops.

Ingredients:

3-4 sea scallops per person
½ strip of bacon per scallop
toothpicks
1 tbs butter
1 tbs olive oil

Directions:

Rinse scallops and trim any connective tissue.
Pat dry. Again, pat any excess water off.
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Wrap each half strip of bacon around each scallop and secure with a toothpick, through the center. Or try using 2 to make an X to get it going. Generously salt and pepper both sides.
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Melt butter and oil in a hot skillet.
Place scallops in, bacon side down.
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Don’t overcrowd the pan so you can rotate the scallops, crisping the bacon on each side.
At the 4th rotation, pan fry both top and bottom.

These were tricky. I made sure to (account for and) pull out each before serving. The bacon held well. If anything, they weren’t quite as crisp as I would have liked. I think the scallop maintained its integrity.
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Four scallops per person was too much. They were huge! I served them with some roasted broccoli and parmesan risotto.

I have lots of meals and a whole vacation recap ahead. I’ve been under the weather and I’m trying to vacay detox while still getting prepped for the holidays. Bear with me! I’m shooting for Monday 😉

Bacon, Butternut Squash and Gouda Pizza

Posted on December 5, 2012 by admin

I had an idea for a fall inspired pizza once I saw a good lookin’ pizza on Flying On Jess Fuel. Her pizza had bacon, gouda, apples, and caramelized onions. How delicious does that sound?! I also saw an awesome one on We Are Not Marta with pumpkin crust topped with prosciutto and brussels sprouts. I had a few fall flavors I thought would be good and it seemed like it’d be an ideal use for some butternut squash I had roasted. Bing, bam, boom.
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Ingredients:

pizza dough
¼ tsp dried thyme
¼ tsp nutmeg
½ cup shredded mozzarella
½ roasted butternut squash
1 cup sliced gouda
4 strips of thick cut bacon

Directions:

Preheat the oven (and pizza stone if using one) to 400-degrees.
While oven is heating, fry bacon until almost cooked (it keeps cooking when on top the pizza).
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Pre-bake the pizza dough for about 10 minutes.
Sprinkle mozzarella, thyme, and nutmeg on top after removing from the oven.
Spread the mashed butternut squash onto the dough.
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Top with sliced gouda.
fall_pizza_cheese_590_390 Finish with bacon.
Bake 20-30 minutes until melted and crisp.
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I liked it. I think the gouda is nicely nutty and the quash layer provides a great moisture layer. I liked the crisp bacon in contrast to the soft squash.
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It was good. This fall pizza was a nice combo of flavors I’m glad I didn’t go bananas topping it with everything I thought might go. Sometimes I go pizza-topping-overboard. I can’t help it!

Psssst: get ready! I have a new series launching later this week. Stay tuned!

Bacon Ranch Mac & Cheese

Posted on October 31, 2012 by admin

The ingredients say it all. Bacon, check. Ranch, check. Mac & cheese, check. Ohh my deliciousness. This mac and cheese was awesome. It is orange and amazing. Whip it up and enjoy between trick or treaters!

The Three Bite Rule - Bacon Ranch Mac & Cheese

Ingredients:

6 strips of thick cut bacon
1 box jumbo shells
¼ cup butter
⅔ cup flour
1 cup heavy cream
8 oz shredded cheddar melting blend
1 packet ranch dressing mix

Directions:

Boil pasta according to box.
Fry bacon until crisp, then chop into pieces.
Melt butter over medium and add the flour to the melted butter.
The Three Bite Rule - Bacon Ranch Mac & Cheese
Stir butter-flour paste mix for about 5 minutes. The roux needs to cook through so there isn’t any flour flavor.
Slowly add the cream while whisking to get any lumps out.
Slowly add the cheese until melted before adding the ranch mix.

Mix cheese sauce and pasta.
The Three Bite Rule - Bacon Ranch Mac & Cheese Add the bacon last before into ramekins or baking dish so it doesn’t get too broken up.

Top with shredded cheese and bake for 10 minutes at 375-degrees.

This was amazing. I loved the flavor. I used ¾ of a pound of pasta and I think it was too little. There was plenty of cheese sauce and tons of ranch flavor. It was almost too much.
The Three Bite Rule - Bacon Ranch Mac & Cheese
I’ll definitely make this again. I wanted a fall pasta dish that wasn’t just thrown together when I didn’t know what else would be for dinner. I think this fit the bill. It isn’t light by any means. It was heavy, warm, and comforting. I thought it was good for a crisp October night!

What I Ate: Bacon Jam Burger

Posted on October 5, 2012 by admin

I had more bacon jam. I was really trying to spread the joy into more meals. We ate it ON burgers as a condiment, then ON pizza as a topping and I mayyyy have eaten a spoonful here and there.

This time I put some INTO my burger. Notice the change in preposition? I mixed some into my turkey burger then topped it all with cheese on the grill.

Swoon.

Portland Maine’s Holy Donuts

Posted on October 1, 2012 by admin

I can’t even describe how lovely our Portland, ME weekend was. Well, I’m nothing if not wordy so I’ll try. I fell in love. I’m in love with Mr. J and we LOVED celebrating our one year anniversary in Maine for the weekend. It was beautiful and the Old Port is just too cute. Why didn’t I know about this before?!?! It was so great to wander, eat, shop, gaze at light houses, and not run around like crazy tourists.

Check out Mr. J’s Portland pics here.

My mum suggested we check out The Holy Donut. What. A. Find. I didn’t know I liked donuts that much until I went here.

They make these amazing homemade potato donuts in incredible flavors (think sweet potato ginger, or pomegranate, or dark chocolate peanut butter glazed, or dark chocolate sea salt). Before you bail. Don’t think you’re “not into donuts” if you’re only thinking spongy sogged donuts of the legendary Dunkin. I’m not into those. I’m all about these Holy Donuts. Amazing. Life changing!

I don’t know if I want to admit how many we got…let’s call it a sampler.

I eased my way in falling hard core for the dark chocolate seasalt. The special of the day was apple with cider glaze. Ohh my fall-goodness.

This one was created for me and was hands down my favorite: bacon and cheddar donut. I was surprised that it was a filled donut. None of their others are filled but this one is warm and oozing salty bacon and melty cheddar inside a sweet donut. It is like a monte cristo. Mr. J didn’t love it as much. Muhahahaha. All the more for me!

The building was charming with some outside seating. Early Sunday morning folks made their way here to eat outside with the pup or on a leather couch with a newspaper. Nobody else seemed to have quite the spread we had, but hey, we were on vacation! The staff were great and enthusiastic. It reminded me of the family owned and run candy business I grew up working at. Although that business wasn’t my family, there was care in every item sold and consumed.

Now, to continue the important matters. Coffee. I ordered an ice coffee and then they filled my cup with coffee ice cubes. Love it!

I have a bunch more amazing meals to share too, so pull on your fat pants and get ready!