
Chicken, bacon, ranch loaded fries are practically perfect in every way. Just like Mary P. Continue reading
Chicken, bacon, ranch loaded fries are practically perfect in every way. Just like Mary P. Continue reading
We took our fav flavor combo of chicken, bacon, ranch, cheese and put it on a sandwich. Continue reading
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!
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
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.
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.
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.
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!
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.
I had all this bacon jam and didn’t know what to do with it.
Well, that’s a lie. I could eat it out of the jar.
I just wanted to highlight its amazingness. So I created this BLT pizza. I won’t win any photographic awards with this one, but man, this was great pizza.
pizza dough
8 oz shredded mozzarella
4 oz fresh mozzarella, sliced
1 medium – large tomato, sliced
¼ cup bacon jam (recipe found here)
2 cups spinach or greens of your choice
1- 2 tbs ranch dressing (or dressing of choice)
Spread pizza dough out onto a pizza stone or baking sheet. Bake for 10-20 minutes at 400-degrees to get it preliminarily crispy.
Top with shredded mozzarella then tomato slices, then fresh mozzarella. Add dollops of bacon jam.
Bake for 20 minutes at 400-degrees.
Let the pizza rest for 5 minutes (cheese needs to solidify before you cut).
Mix the greens with some salad dressing of choice.
Top slices with lettuce and dressing.
I only had a little basil so I threw that on. If lettuce on your pizza isn’t your thing, throw on more fresh basil.
This was so cheesy. The bacon jam has a sticky brown sugary flavor so I thought the tang of the dressing was perfect. I used spinach but any greens would do, and spinach could have easily been cooked onto the pizza. I like the warm vs. cool and alternating textures.
It was a great use of the bacon jam. That stuff is just. so. good.
I have one more use to drag out my love for bacon jam. Stay tuned!
Two words. BACON JAM.
Yes, I jumped on the band-wagon and now I’m pretty much the band-leader. Love at first sight. Why didn’t I know I needed to be able to spread bacon. I’ve seen recipes all over and just needed long enough to whip it up.
I adapted Closet Cooking’s recipe to fit my tastes to avoid it being too spicy and added some red wine…because why not?!
1 ½ -2 pounds of bacon
1 large (or 2 small) onions, sliced
1 tbs garlic, chopped
¼ cup cider vinegar
1 cup coffee
½ cup brown sugar
¼ cup maple syrup
¼ cup red wine
1 pinch red pepper flakes
Crisp bacon in shifts, removing when crispy at medium high heat.
Leave a tablespoon of bacon drippings to sauté the onions. When they start to get translucent, add the garlic.
Deglaze the pan with the cider vinegar, then add the coffee, brown sugar, maple syrup, and wine. Add in the bacon.
Reduce the temperature to low and cook covered for an hour.
When cooled slightly and syrupy, process in a food processor until crumbled and spreadable.
Try not to eat it all in one sitting.
This stuff is seriously addictive. As in, it might disappear if you have a spoon too close to the jar.
Sis wasn’t a fan, but Mr. J liked it. It has some big time flavor.
Picture it: I made it late one afternoon on a Sunday. It was a beautiful day and sis came over for dinner. We grilled some cheese burgers and spread some bacon jam on them. Then I took one magical bite and time stood still. It was that good.
Ohh yeah, we ate some potato salad and a corn and tomato salad, but all I cared about were vehicles to be able to eat more bacon jam.
Wayyy back when, I was making breakfast pizza I was also thinking what else I could do with breakfast pizza. There’s nothing cheaper or easier than bfast. I always have eggs and bacon around so poof! It became pizza topped with “fried” egg. I was wondering about scrambled egg too. My mind then went to crispy hash browns. I know, you don’t want to know where my food-brain goes.
What if the hash brown cakes were the CRUST. I’m a genius. Or this might exist somewhere. I’m not sure. All I know is that I’ve never seen it on a menu and I’ve been to quite a few diners and breakfast spots and I’ve never seen this. Come on people!
Mr. A recreated the egg one and tweeted it to me. Love it! It got my butt in gear to adapt it for another method.
½ bag shredded potato hash browns
1/3 can cream of mushroom soup
8 oz shredded cheddar
4 slices of bacon
3 eggs, scrambled
Mix shredded potatoes and soup together.
Then spread it out onto a pan and bake for 30 minutes at 400-degrees.
Cook bacon while crust is crisping.
When the potato has formed a crispy crust, top with cheddar and return to the oven for 5-10 minutes.
Cook the scrambled egg (in the pan you cooked the bacon in for some extra bacon flavor!)
Cook the crust until the cheese melts into a delicious melty layer.
Remove and top with scrambled egg and bacon.
This was definitely a good pizza! I would have liked the crust to crisp a bit more but I really feared I’d burn the edges. I would recommend being mindful of the thickness. I could have spread it out then squished the edges back in to form the edge/barrier. It also might work better to make individual ones! Smaller ones could be pan fried if potatoes, eggs, and bacon isn’t too much for you to manage at the same time.
If you’re cooking for a crowd or for kids it might be fun to make individual ones that people can top as they like. I’ll make it again, and maybe I’ll even pan-fry the potato cakes…oooo!
It isn’t a dinner that produces leftovers for lunch the next day. That’s usually a considering factor in my meal planning but hash brown cakes with cheese and bacon would still be good even if the eggs don’t reheat well!
A biscuit crust would be good if hash browns aren’t your thing either! I’d love it as potato crust, topped with cheese, and bacon and finished with a poached egg the very last second. Yum!
We don’t eat a ton of sandwiches at our house but I’m working on changing that. I know, I know, I’ve said I don’t love sandwiches. I actually love them when they’re made-to-order. I adore breakfast sandwiches too. I only dislike sandwiches that have been sitting around sogging all day inside a high school locker or if I can’t tell what’s inside the sandwich.
I had a lengthy discussion at work about hummus on a sandwich…or hummus in general. Did you know the USA has a dried bean and lentil council? This is my worklife. Anywho, back to the sandwich subject at hand.
I made Chicken Bacon Ranch Wraps and they were really tasty.
2 chicken breasts cut into bite-size pieces
1 cup milk
¼ cup ranch dressing
1 tbs dried ranch dressing powder mix
1/3 cup panko & 1/3 cup breadcrumbs
1 egg + 1 tbs water, whisked
Wheat tortillas
Lettuce
Tomato
Shredded cheddar
¼ cup ranch dressing
4 strips of bacon
Marinate the chicken in the milk, ¼ cup of the ranch dressing, and dried ranch powder for a few hours.
Remove from the marinade and dredge in eggwash then breadcrumbs and bake at 400 degrees for 20 minutes.
Cook the bacon, then crumble it.
Assemble the wraps with lettuce, tomato, chicken, bacon, cheddar, and ranch.
You don’t really need a recipe for this but I thought the marinade and breading was spot-on so I wanted to share it. I liked that these were filling and fresh but not fried. I have an aversion to frying foods. The wheat wrap and real lettuce (iceburg = not real) make this slightly healthier than your local pizza place’s version of the same thing since my chicken isn’t fried either.
Like most things I cook, the chicken could be prepped in advance and popped in to speed up the dinner, or prepped and frozen for next time.
If you’re lucky like me, when your sis comes to have these for dinner she’ll also bring treats from her favorite bakery!
Last time I made caramel corn I was really impressed, this time it was a bit off. The idea was on, but I’ve included some tweaks and will give it another go. I used a bit too little caramel for so much popcorn so I’ve upped the liquid quantities below.
3 cups popped popcorn
1/2 cup salted cashews
4 slices of thick cut bacon cooked, and chopped
3 tablespoons butter
1/3 cup brown sugar
1/3 cup honey
3 tbs maple syrup
1 teaspoon vanilla
1/2 teaspoon baking soda
Preheat oven to 275 degrees. Line a baking sheet with a silicone mat.
In a large bowl mix the popped popcorn, nuts, and bacon.
Over medium heat stir the butter, brown sugar, and honey until butter melts. Stir in syrup. Bring to boiling over medium heat. Boil at a moderate, steady rate for a couple of minutes. Remove from heat. Stir in vanilla and baking soda (mixture will foam up).
Pour the liquid mixture over the popcorn mixture in bowl; stir to coat well.
Transfer to a large baking sheet and bake for 10 minutes, stirring every few minutes.
Remove from the oven and let it cool. If you want clusters leave it; if you want bite sized pieces then spread it out to cool.
The maple + caramel + smokey bacon was great. I liked the flavors but think too little caramel left too many pieces barely covered so it was a bit too sticky and soggy.
Christmas probably seems like a long time ago for you, but for Mr. J and I, it was a whirlwind and feels like it just happened. We really tried not to wish Christmas away while awaiting our closing date and moving day. Christmas is a multi-day, multi-state, multi-family celebration for Mr. J and me. We coordinate our travel plans to spend time with his family in Maine and with my family in Greater Boston. It’s so fun, quite tiring, and there’s many meals. Here’s my recap of how those days were enjoyed through the meals.
At my family’s holiday, we are all about the traditional foods year after year. Apparently we cannot (or will not) break a few of these food traditions. On Christmas eve the R family has soup (clam chowder)
My dad madee an amazing antipasto salad. He’s not really the cook in our family so we were impressed!
My mum made the cutest cheese ball I’ve ever seen.
On Christmas morning, we have coffee and a cheesecake-like coffee cake while we start gifts. It had apricot jelly and almonds on it.
During a gift break, we have brunch with this casserole assembled the night before. It has rice, ham, cheese, eggs, and asparagus. It’s creamy and delicious.
Christmas dinner was a surprise this year. Turducken! I was sooo excited to try it. We weren’t overly impressed and I think their suggested cooking time was way too much.
We weren’t sure it would feed the 7 adults attending so we had a few heftier sides like this awesome shrimp dish (just shrimp, butter, and ritz).
We had a Yule Log since it’s Dad’s favorite.
In Maine Mrs. S recreated my failed apple bacon stuffed French toast. Amazing. It was so thick, sticky, and had plenty of crunchy bacon. I loved it and I knew somebody else could do it right.
For lunch/dinner we had a cool ramen and cabbage salad. I’ve never had one with grapes and I loved it.
We had some crockpot dishes that were good for feasting throughout the afternoon. The turkey meatballs we delicious.
I wish I got a shot of the cake balls. I mean I ate enough of them there really wasn’t an excuse not to get a photo.
Christmas was really fun and we are always so grateful to make it to both families.