oooeygooeygoodness:

Pepper Jack Bacon Potatoes

Ingredients:
2 1/2 cups milk
1 1/4 cups water
1/4 cup margarine or butter
1 box (7.2 oz) creamy butter or roasted garlic mashed potatoes
1 cup shredded pepper Jack cheese (4 oz)
1/2 cup crumbled cooked bacon
2 tablespoons chopped fresh parsley
1 tablespoon crumbled cooked bacon

Directions:
In 3-quart saucepan, heat milk, water and margarine to boiling. Stir in contents of both pouches of potatoes (from potatoes box) just until moistened; let stand 1 minute. Stir with fork until smooth. Stir in cheese and 1/2 cup bacon.

Spoon potatoes into serving dish; top with parsley and 1 tablespoon bacon.

Source: http://www.bettycrocker.com/

socalfood:

Recipe: Bacon Wrapped Dates

Sweet and savory things go well together. It’s a fact of life. Cheese-stuffed dates are great on their own, but wrapping them in bacon is a delicious indulgence. The creaminess and tang of the cheese and the sweetness of the dates are extra amazing with smoky, crispy bacon. This recipe is what happens when I put my grandmother’s famous blue cheese dip inside a date and a piece of bacon and completely ignore the suggestion to serve it with vegetables in place of a salad course. But hey, you only live once. Make a whole bunch of these next time you have a party and watch them fly off the plate in seconds.

See the recipe here!

(Source : kcetliving)

mothernaturenetwork:

Scientists grow bacon from stem cells
A new technique that turns pig stem cells into strips of meat could offer a green alternative to the slaughterhouse and help end hunger.

W

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T

oooeygooeygoodness:

Prosciutto and Sweet Potato Risotto

Ingredients:
2 medium sweet potatoes, scrubbed and cut into 1/2 inch chunks
1/4 cup butter
1 bunch of scallions, finely sliced
1 3/4 cup arborrio rice
2 bay leaves
5 cups hot Chicken stock
1/4 cup olive oil
3 ounces prosciutto, cut into pieces
2 tablespoons chopped, mixed herbs, such as parsley, chervil, tarragon, and chives
salt and pepper


Directions:
Cook the sweet potato pieces in lightly salted, boiling water for 2-3 minutes to soften.  Drain and set aside.

Melt the butter in a large, heavy saucepan.  Add the scallions and sauté for one minute.  Add the rice and stir well to coat the grains with the butter.

Add the bay leaves to the rice.  Add the hot chicken stock, one large ladleful at a time, stirring until each addition is absorbed into the rice.  Continue adding the stock this way, cooking until the rice is creamy, but the grains are still firm.  This, accoring to the book, should take about 20 minutes, but always takes us closer to 40 minutes.

Meanwhile, heat the olive oil in a frying pan and fry the sweet potatoes, stirring frequently, until golden, about 6-8 minutes.

Add the herbs to the risotto and season to taste wiht salt and pepper.  Add the prosciutto and sweet potatoes, folding in gently.  Cover and let the risotto rest for a few minutes before serving.

Source: http://pixelatedcrumb.com/

oooeygooeygoodness:

Sweet Potato Pancetta Gratin

Ingredients:
2 medium sweet potatoes
4 ounces Gruyere cheese, shredded
4 ounces pancetta, diced small
3/4 cups heavy cream
1/4 teaspoon salt
1/8 teaspoon white pepper


Directions:
Preheat oven to 400°F.
Peel the sweet potato and slice into 1/8-inch thick rounds.
Generously coat a 12-cup muffin tin with nonstick cooking spray.
Put one slice of the sweet potato into each cup.
Top each with about a teaspoon of the shredded gruyere and diced pancetta; sprinkle with a little salt and white pepper.
Repeat twice, overlapping small sweet potato slices if necessary to make a layer and use all slices.
Add any leftover cheese and pancetta on top.
Spoon a tablespoon of heavy cream on top of each cup.
Spray a sheet of aluminum foil with cooking spray and cover pan loosely with the foil, sprayed side down.
Bake 20 minutes. Remove the foil and bake, uncovered, for an additional 20 to 25 minutes until the sweet potatoes are tender.
Allow to cool 10 minutes before removing from muffin tin and serve as a side dish to your favorite main course.

Source: http://www.food52.com/

wow that is the best idea ever

oooeygooeygoodness:

Tomato Carrot Soup with Bacon Croutons

Ingredients:
3 tbsp. olive oil
1 medium yellow onion, diced (about 1 cup)
3 cloves garlic, minced
7 medium carrots, cut into 1/4-inch medallions (about 2 cups)
3 1/2 cups peeled, seeded and diced tomatoes
2 cups chicken stock
juice of 1 lemon
1 tbsp. hot smoked paprika
1 tsp. salt
1 tsp. freshly ground black pepper
5 saffron threads
3 slices, thick center-cut bacon, cut into pieces
2 cups torn bread from a baguette


Directions:
Set a large pot over medium heat. Once it’s hot, heat the olive oil then add the onions and cook for 7 minutes, or until they begin to brown a bit. Add the garlic and cook for a minute, then add the carrots and tomatoes.

Continue cooking for about 5 minutes, then add the chicken stock and simmer for about 25 minutes, or until the carrots are tender. Using an immersion blender, blender or food processor, puree the soup until no large pieces of carrots or tomatoes remain. Return to the pot.

Add the lemon juice, salt, pepper, paprika and saffron and continue cooking for another 10 minutes. Taste and adjust the seasoning as needed.

While the soup is cooking, set a large skillet over medium heat and cook the bacon. When the bacon is beginning to turn brown, add the torn bread and cook until golden. Remove with a slotted spatula to a paper towel.

Ladle the soup into bowls and top with a heap of bacon croutons.

Source: http://www.bitchincamero.com/

oooeygooeygoodness:

Bacon Cheddar Deviled Eggs

Ingredients:12 eggs1/2 cup mayonnaise4 slices bacon2 tablespoons finely shredded Cheddar cheese1 tablespoon mustard 
DirectionsPlace eggs in a saucepan, and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. To cool more quickly, rinse eggs under cold running water. Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Alternatively, wrap bacon in paper towels and cook in the microwave for about 1 minute per slice. Crumble and set aside. Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to a small bowl. Mash egg yolks with mayonnaise, crumbled bacon and cheese. Stir in mustard. Fill egg white halves with the yolk mixture and refrigerate until serving.

Source: Mine!!


…. oh my gosh. what?

oooeygooeygoodness:

Bacon Cheddar Deviled Eggs

Ingredients:
12 eggs
1/2 cup mayonnaise
4 slices bacon
2 tablespoons finely shredded Cheddar cheese
1 tablespoon mustard
 

Directions
Place eggs in a saucepan, and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. To cool more quickly, rinse eggs under cold running water.
 
Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Alternatively, wrap bacon in paper towels and cook in the microwave for about 1 minute per slice. Crumble and set aside.
 
Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to a small bowl. Mash egg yolks with mayonnaise, crumbled bacon and cheese. Stir in mustard. Fill egg white halves with the yolk mixture and refrigerate until serving.

Source: Mine!!

…. oh my gosh. what?

foodnetworkdreams:

Bacon-Wrapped Jalapeño Chicken Bites

Find the recipe here.

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