Cowboy Up

During the summer, we host several cookouts and attend even more. One of my go-to no-real-recipe dishes for sharing at these events is Cowboy Beans. Inevitably, someone asks for the recipe. But, there isn't a real recipe. I make it up as I go along, adjusting the ingredients to fit what I have on hand and the tastes of whoever will end up ladling them onto their plates.

However, last time I threw together a pot of these delicious beans, I did snap some step-by-step pics with my phone. I didn't record amounts; it will vary based on the quantity of beans that are prepared. But, hopefully, No Recipe Cowboy Beans gives you an idea of how to create your own summer side dish.

 First, start with some bacon, some ground beef or pork (this time, I used pork), some onion, and some garlic.

Dice the bacon and fry it until crispy.

Remove the bacon from the pan, and to the bacon grease, add the ground beef or pork. Crumble the ground meat, add diced onion, and fry until the meat is cooked through and the onion is translucent.

When the onion is translucent, add minced garlic. Saute only a minute or so. Garlic burns easily and can be bitter.

After the garlic is cooked, you must decide if you will drain the grease from the pan. If there isn't a lot, leaving it gives the finished beans a great deal of flavor. However, if the added calories/fat are a concern, drain.

It is time to add the beans. I use 1 or 2 cans of Bush's prepared baked beans (Bold & Spicy) and several other cans of beans. Usually, I add black beans, navy beans, pinto beans, and or butter beans, but there is no hard and fast rule. Whatever I have on hand works. Drain and rinse all but one can of the plain beans.

I must stress that I believe Bold & Spicy are the only prepared beans to use for the best Cowboy Beans. Others work, but these have a great, not too sweet flavor and firm texture. In general, canned baked beans are often a can of mush, but not Bold & Spicy.

Stir the beans into the browned meat, onions, and garlic.

Now, it's time to start seasoning. I always add a little brown sugar (just a little, we don't like sweet beans), some molasses, and a good dose of cumin (for smoky depth of flavor).

Determine your favorite chili powder and add some. I throw in a few shakes of Ancho Chili Powder and a little Cayenne, but Chipotle Chili Powder is good, too (and even just plain old chili powder, if that is what you have).

Season with some freshly ground pepper, kosher salt, and a few splashes of Worcestershire sauce. 

Sometimes, I ease up with the kosher salt and add some celery salt or smoked salt.

At this point, I let everything simmer for a bit.

If after tasting, I think the beans are too sweet, I splash in some Apple Cider Vinegar to add a little sharpness and counter that excess sugar.

Adjustments for those who prefer truly spicy baked beans are to saute diced or sliced jalapeno with the onion and to shake in a few splashes of your favorite hot sauce.

And, that is, more or less, how I make No Recipe Cowboy Beans.
Cowboy up and fill up your plate.

A Fresh Start

So...Happy New Year?

2015 had a rough start here. Hubs brought home some ugly bug, and before long, we both wanted to be down for the count. But, life doesn't work that way. There are always commitments and obligations and responsibilities. We tried to keep up as best we could while supplementing with cold meds and naps, but a lot of things lost priority and fell by the wayside.

3 weeks later, and we are finally shaking whatever virus attacked and getting back in the groove. I am still occasionally hacking up a lung, but overall am much better. I feel ready for the new year and a fresh start.

Let's start with breakfast. Do you like bacon? eggs? quesadillas? Bacon and Egg Quesadillas? Crispy tortillas filled with smokey bacon, fried eggs, black beans, pepper jack cheese, and served with guacamole and salsa? Any reason to have guacamole for breakfast sounds like a great start to me.

Bacon and Egg Quesadillas

(adapted from Every Day with Rachael Ray)

4 medium flour tortillas

1/2 pound of bacon

4 large eggs

salt and pepper

4 ounces shredded pepper jack cheese

1 cup canned black beans, drained and rinsed

guacamole

salsa

In a medium skillet, work in batches to cook bacon in batches until crisp. Drain on paper towels.
Remove all but 2 tablespoons of bacon fat from the skillet.
Fry the eggs over easy (or hard, if that is your thing) in the hot bacon fat. Season with salt and pepper to taste. Transfer to a platter and keep warm.
Meanwhile, heat a large cast iron skillet over medium heat.
Place a tortilla in the (dry) skillet and sprinkle some cheese over half. Spread 1/4 cup black beans over cheese. Top with bacon and an egg. Add a bit more cheese and fold the other (bare) half of the tortilla over the fillings. Heat in skillet until tortilla become crispy and golden on the bottom. Flip and crisp the other side.
Repeat with each remaining tortilla to create 4 quesadillas.
Cut each quesadilla into wedges and serve with guacamole and salsa. (Serves 4)

National Peanut Butter Lovers Month

Did you know that November is National Peanut Butter Lovers Month? No? Neither, did I. Until yesterday. Yesterday, I noticed a tweet about #pblovers, and my interested was piqued.

I can't say that my preference for peanut butter falls into the big puffy heart love stage. I like it. I think it can be fabulous. Occasionally, I crave it, but it isn't something that I HAVE TO HAVE on a daily basis.

Hubs has a thing for peanut butter pie, and I have made several. There was Chocolate Peanut Butter Banana Cream Pie recreated after hearing a woman in the diner booth behind me beg for the recipe. Jennifer Perillo's heartache and Pie for Mikey inspired me to make a friend's Peanut Butter Pie. And, both Black Bottom Peanut Butter Pie and Chocolate Peanut Butter Pie with Pretzel Crust celebrated Pi Day.

It wouldn't be Christmas without Peanut Butter Bon Bons. Peanut Butter Sheet Cake graced a puppy birthday party. I ate my weight in Chocolate Frosted Peanut Butter Rice Krispie Treats. And, even though they start with a box mix, Peanut Butter Brownies are always a treat.

While Hubs can eat enough Reese's Peanut Butter Cups to kill a small horse, I can take them or leave them. I won't, however, turn down a peanut blossom cookie topped with that iconic chocolate Kiss. I spread toast thick with peanut butter (smooth perferably) and drizzle with honey or add another decadent layer with a smear of Nutella. Sometimes, I do eat peanut butter with a spoon.

One pairing for peanut butter that I think is absolutely perfect is Banana Bread. There is just something about slathering the rich, nutty butter over a slice of dense, sweet homemade banana bread. Do you know what takes it over the top? Bacon.

I know. Bacon has been so over done. After all, who really needs bacon lip balm? But, trust me. Do it. Peanut Butter and Bacon Banana Bread Sandwiches can inspire love.

Peanut Butter and Bacon Banana Bread Sandwiches

(adapted from Everyday with Rachael Ray)

4 tablespoons unsalted butter, softened

1/2 cup brown sugar

2 eggs

2 teaspoons baking powder

1/2 teaspoon salt

2 ripe bananas, mashed

1/4 cup pure maple syrup

2 cups flour

1 cup walnuts, chopped

For sandwiches:

smooth peanut butter

bacon, cooked until crisp

Preheat oven to 350F. Spray a 4.5"x8.5" loaf pan with baking spray.
Cream butter and brown sugar.
Add eggs, one at a time, and beat until fluffy.
Add baking powder and salt.
Stir in bananas and maple syrup.
Add flour and mix just until blended.
Stir in walnuts.
Pour batter into prepared pan.
Bake for 45 minutes, or until toothpick inserted in the center comes out clean.
Allow bread to cool in the pan for 10 minutes, then invert onto a rack and let cool completely.
For sandwiches: slice 1/2-inch thick slices from the bread. Spread with peanut butter and top with bacon.
(Reserve remaining banana bread for snacking...or more sandwiches.)

Bad Publicity

They say there is no such thing as bad publicity, and it seems that many of the current advertising companies out there agree with this sentiment.

I don't.

I see an insipid commercial and immediately back away from whatever product they are hawking. I have never purchased a certain brand of pistachios that are supposedly synonymous with awesome. And after I heard someone comment on the grossness of the smacking sounds in a breakable chocolate bar ad, I can't bring myself to buy one without visualizing open-mouthed eating. However, since I seldom throw these items into my grocery cart, these were not major boycotts.

But with Thanksgiving approaching, I am facing a huge dilemma. King's Hawaiian Rolls have always been a necessary item on my Thanksgiving grocery shopping list. As good as I believe they are, they were never served with the holiday meal. I required these slightly sweet rolls for the perfect leftover sandwich: split the soft bun, spread on tart cranberry sauce, spoon on savory, sage-y stuffing, add sliced turkey (a little white and dark meat), pour over gravy, heat it all, and cap with the top of the bun. Perfection.

But, have you seen their latest commercial? with the sucking? a family sucking the rolls into their mouth? It, honestly, sucks. Big time.

What am I to do? Do I hold myself to my own code of conduct and shun those delicious buns because an ad agency was stupid? Or, do I overlook the vacuous publicity and still indulge in that perfect leftover sandwich? It really is perfect. That sandwich might be the entire reason I want to cook turkey and dressing and gravy and cranberry sauce. What is a girl who believes in bad publicity, but loves a good sandwich to do?

While I am debating, I think I will distract myself by changing up a Thanksgiving side. I have shared our favorite Chiffonade of Brussels Sprouts and Green Beans in Mushroom Sauce, but how about a different version of green beans for the holiday table?

Thanksgiving Green Beans almost seem beefy with a sauce including Worcestershire. It makes them a hearty standout on the Turkey Day table even before I mention the bacon and diced roasted red peppers. Yes. Bacon and roasted red peppers. And, the sauce is made with the bacon drippings. Yes. O.M.G.  No bad publicity here, just delicious beans.

Thanksgiving Green Beans

(adapted from Every Day with Rachael Ray)

1 1/2 pounds green beans, trimmed and rinsed

6 slices bacon, cut into 1/2-inch pieces

2-3 tablespoons Worcestershire sauce

1 teaspoon honey

1/2 teaspoon dry mustard

a few dashes Tabasco

1/2 cup roasted red peppers, chopped (from a jar...or make your own, they are pretty easy)

Bring a large pot of salted water to a boil; add the green beans and cook for 3-4 minutes, until tender crisp. Drain.
Meanwhile, fry the bacon in a large skillet until crispy.
Transfer the bacon to a paper towel lined plate and set aside; reserve the drippings
Reduce the heat to low and stir the Worcestershire sauce, honey, dry mustard and Tabasco into the bacon drippings.
When sauce is warmed and combined, toss with the green beans to coat, add the roasted red peppers, and most of the bacon.
Garnish with the remainder of the bacon. (Serves 8)

Be Thankful

I used to complain about zucchini. I used to sigh exasperatedly when one plant overflowed my crisper drawer with the garden's bounty. I used to whine about shredding the monsters and bagging them for baking all winter long. I used to try to ignore Hubs' rolling eyes when zucchini was, yet again, the side dish for dinner. I happily played along with National Sneak Some Zucchini Onto Your Neighbor's Front Porch Day. I wasn't thankful. 

I wasn't thankful, and it came back to spite me. It seems that my little growing plot has become incapable of nurturing zucchini. In the past, I had great volumes for slicing, shredding, frying, sauteing, baking, grilling, and even preserving, but the last two gardens have left me squashless.

I don't know if it is the soil, a fungus, a bug, or something as simple as my watering plan that is torturing my vines. The cucumber plants are also kind of lifeless and barren. It seems that all the viney garden plant are challenging me. I should have been more thankful.

If you are lucky enough to have some zucchini and even luckier to have some incredible fresh sweet corn, I recommend this soup. Summer isn't traditionally soup weather, but we have had some cool, rainy days recently that really called for a bowl of comfort. Pair this fresh Zucchini Corn Chowder with some corn chips and salsa for a bright flavor contrast to the rich creaminess. And, most of all, always be thankful for your zukes.

Zucchini Corn Chowder

(adapted from Cooking Light)

4 slices bacon, cut into 1/2-inch pieces

3/4 cups chopped onions

1/4 cup chopped celery

2-3 small zucchini, sliced

3 ears fresh sweet corn, divided

2 cups milk, divided

1 cup heavy cream (use all milk, if you want a lighter soup)

1 teaspoon fresh thyme, chopped

3/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 cup shredded extra-sharp cheddar cheese

green onions, sliced as garnish

Cut corn from the cobs; reserve the corn from 2 ears.
Cook bacon in a large, heavy pot until crisp.
Remove bacon from pan and set aside, reserving 2 teaspoons drippings in pan.
Add onions and celery to the drippings; cook until onions are translucent.
Add squash to the drippings and saute until tender.
Place corn from 1 ear and 1 cup milk in a blender; process until smooth.
Add pureed mixture and reserved corn and cream to the pan.
Add bacon and thyme; season with salt and pepper.
Cook 5 minutes or until heated through, stirring constantly.
To serve, top each bowl with green onions and cheese. (Serves 4.)

October 8th

Today is my husband's and my wedding anniversary.

Just as we have spent so much of our lives together, we don't have grand plans.

It will be a quiet night in the comfort of our home.

I will cook something simple, but (hopefully) delicious.

After a long day of working, he will probably fall asleep in his chair.

There is a Zucchini Cake with Cream Cheese Frosting baked with the last monster zucchini from this year's garden.

And tomorrow, we will start building another year of our lives together. 

Seared Scallops with Bacon and Sauteed Spinach

(adapted from Cooking Light)

5 slices bacon

1 1/2 pounds jumbo sea scallops

kosher salt

freshly ground black pepper

1 cup onion, chopped

6 garlic cloves, minced

12 ounces fresh baby spinach

Cook bacon in a large cast-iron skillet until crisp.
Remove from pan, chop, and set aside.
Reserve 1 tablespoon of bacon drippings in the pan, and increase heat to high. (The pan needs to be screaming hot to properly sear the scallops.)
Pat scallops dry with paper towels (wet scallops don't sear), and season with salt and pepper.
Add scallops to the hot pan and cook 2 1/2 minutes per side, until done.
Transfer to plate and keep warm.
Reduce heat in pan and add onion and garlic.
Saute until onion is tender, but be careful not to burn the garlic (burnt garlic is bitter).
Add the spinach in batches, stirring and cooking until wilted.
Season with salt and pepper to taste.
Divided spinach equally between 4 plates, top with bacon, and serve with scallops. (Serves 4...but, truthfully, only 2 of us ate it all with a crusty baguette and a nice bottle of wine.)

Get the Good Stuff

Last Christmas, Hubs brought home a small, wooden cutting board from the area NAPA Auto Parts store. It was a token of appreciation for his business, and like all good promotional materials, the blonde wood board was imprinted with the business name on the handle. At the time, I joked that as sometimes readers of this blog, they were nudging for a shout out.

This cutting board was stowed away in the cupboard with all the other blocks of wood and polypropylene slabs that I use on a daily basis. It has been pulled out a few times for small tasks, but today, 6 months later, it is finally making its blog debut...whether this was the intention of the NAPA managers, or not.

It is pretty appropriate that NAPA's slogan is "Get the Good Stuff." Jalapeno Poppers are definitely the good stuff. One summer, I think that I made these for almost every get-together we attended...and a few that I didn't. Never ever did I come home with a leftover pepper. People love these creamy, cheesy bites of loaded jalapenos and smokey bacon. They can't get enough of the good stuff.

Good Stuff Jalapeno Poppers

25-30 jalapeno peppers

1 8-ounce package cream cheese, softened

3 cups shredded cheddar cheese (We like to use the Mexican Blend.)

2 teaspoons Worcestershire sauce

6 slices of bacon, cooked and chopped

Preheat oven to 400F.
Slice jalapeno peppers in half and remove seeds.
Meanwhile, bring a large pot of water to a boil.
Blanch peppers in boiling water for 3-5 minutes.
Drain well and pat dry with paper toweling.
Combine cream cheese, cheddar cheese, and Worcestershire sauce until well blended.
Fill each pepper half with a teaspoon of cheese mixture.
Arrange filled peppers on a baking sheet lined with parchment paper (for ease in clean up).
Sprinkle bacon on top of each popper.
Bake for 5 minutes until cheese is melted. (Serves 25ish...2 pepper halves per person...as if anyone only eats 2)

54 Degrees and Light Rain

A good blogger would be sharing something to inspire you for Memorial Day and the unofficial kick-off of summer.

I am not a good blogger.

My mind is stuck in 54 degrees and light rain. Those are my current weather conditions. Therefore, I am not craving homemade popsicles, salads for potlucks, or grilled hunks of meat. I want comfort food.

Gray days do this to me. My lawn is mowed; vibrant, blooming flowers are potted; the garden is planted; I have some colorful new Adirondack chairs for the patio; there is a brand new bag of charcoal for the grill. But, I just want to curl up on the sofa with a quilt and devour a plate of stick-to-your-ribs coziness.

Cod with Corn Gravy and Sour Cream and Chive Potatoes

(adapted from Everyday with Rachael Ray)

4 large potatoes, peeled and cut into large chunks

2 1/2 tablespoons olive oil

6 slices bacon, finely chopped

1 onion, finely chopped

2 ribs celery, finely chopped

3 sprigs thyme

3 ears fresh corn, cut from cob

1/4 red bell pepper, finely chopped

kosher salt

freshly ground black pepper

2 tablespoons flour

1 cup chicken broth

1 cup milk

1/2 cup sour cream

3 tablespoons fresh chives, snipped

4 cod filets (or any firm white fish)

In a large pot of salted water, bring the potatoes to a boil.
Cook until tender, 12-15 minutes.
Drain and return to dry pot.
Meanwhile, heat 1/2 tablespoon of olive oil in a medium skillet.
Add the bacon and cook until crisp.
Remove from pan and drain on paper toweling.
Add the onion, celery to the bacon drippings, and cook until tender.
Add the corn and bell pepper and season with salt and pepper.
Add the flour and cook, stirring constantly to coat the veggies, for about 2-3 minutes.
Add the chicken stock, milk, and thyme.
Stir to incorporate the floured vegetables.
Simmer until gravy is thickened and slightly reduced.
Stir in the bacon.
Mash the sour cream and chives into the potatoes.
Season with salt and pepper; keep warm.
In a large non-stick skillet, heat the remaining 2 tablespoons of olive oil.
Season the fish with salt and pepper and cook until golden, turning once.
Serve the cod topped with the corn gravy and potatoes on the side. (Serves 4)

Striking It Rich

If you have followed the blog for awhile, you know that I consider our backyard asparagus patch to be a goldmine. You also probably know that I have a deep and abiding love for bacon (crispy, please). Last week on the South Dakota Magazine website, I shared Asparagus Carbonara as a creamy showcase for both of these treasures.

Striking It Rich - Asparagus Carbonara

If you aren't lucky enough to have asparagus in your garden, check out Rebecca Johnson's tips for Asparagus Stalking. The hunt might make it all that much better.

The Price of Gas

These days, you can't seem to go a single day without hearing someone cry about the price of gas. Arm and leg photos appear on Facebook with regularity. Political agendas are all about pointing fingers and blaming each other (what else is new?). And, all across the nation there are gasps of shock as the numbers on the pump roll higher and higher when we fill our gas tanks.

I have something that might help you out. Bean and Bacon Soup only requires two cans of beans. I know that prices vary from store to store, but at about $1.50 per can, you should be able to fill up without breaking the bank. It might be the only gas you can afford.

Bean and Bacon Soup

(adapted from Real Simple Magazine)

6 strips bacon, chopped (choose a flavorful brand/cut; this is the smokiness of the soup)

1 large carrot, chopped

2 stalks celery, chopped

1 medium onion, chopped

4 cloves garlic, minced

2 15.5-ounce cans white beans, drained (Great Northern or Navy Beans are a good choice for a creamier soup. I used Cannellini beans because that is what I had on hand; they are firmer.)

2 cups chicken stock

1 cup water

1 1/4 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

In a large Dutch oven, fry the bacon until crisp.

Remove and drain on paper towels.

Over medium heat, add the carrot to the bacon drippings and saute for until tender.

Add the celery, onion, and garlic, stirring and cooking until the tender, being careful not to burn the garlic.

Add the (drained) beans, chicken stock, and water.

Bring to a boil, cover and reduce heat to low.

Allow to simmer for 10 minutes.

Uncover, and with a potato masher, partially mash the beans until the soup thickens slightly.

Stir in the salt, pepper, and bacon. (Serves 6)

Let Us

For 2012, let us find PEACE.

So many in my life are struggling with difficult journeys. I wish them (and myself) peace as we navigate through the many trials. Let us see the beauty that is in everything, and the opportunities that arise from every situation. Let us have peace.

And...On My Plate, let us have lettuce and bacon. I don't care if one basically cancels out the healthfulness of the other. Let us find peace with both bacon and lettuce.

Lettuce and Bacon Salad

(adapted from Gourmet Magazine)

10 slices bacon, cut into 2-inch pieces

2 tablespoons white balsamic vinegar

1 tablespoon shallot, finely chopped

1/2 teaspoon Dijon mustard

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

3 tablespoons olive oil

8 cups torn lettuce
(Boston, Bibb, Romaine all work well...Iceberg, not so much)

Fry bacon until crisp. 
With slotted spoon, transfer to paper toweling to drain.
Whisk together vinegar, shallot, mustard, salt, and pepper.
Continue whisking and stream in olive oil until emulsified.
In a large bowl, toss together (cooled) bacon and torn lettuce.
Lightly coat with dressing and toss. (Serves 4-6)

Oh, Kay?

This post really should be just an email to a friend. She was looking for different side dishes for her Thanksgiving table, and I suggested an old favorite of Chiffonade of Brussels Sprouts. I should quickly type the recipe into an email and merrily send it off to her, but I am a food blogger. Food bloggers share recipes with lots of people, not just a chosen few. So, lucky you, you get a recap of a recipe that I originally blogged back in 2007 with the menu for a prime rib feast we devoured for Christmas.

This is an adaptable recipe. Sometimes, I add chopped onion to the bacon fat after I crisp that delicious pork. Sometimes, I feel guilty about the bacon fat and drain some of it off and add a little chicken broth for sauteing the shredded Brussels sprouts. Sometimes, I use pecans instead of hazelnuts, or skip the nuts all together. This recipe has evolved with my needs, wants, and desires and has never, ever disappointed. Some may be loyal to their Green Bean Casserole for holiday dinners, but I think I will be making and sharing Chiffonade of Brussels Sprouts for years to come.

Chiffonade of Brussels Sprouts

(adapted from Food.com and originally from Diane Morgan)

2 pounds Brussels sprouts
6 slices bacon, finely diced
1/2 cup hazelnuts, chopped and roasted
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper

Trim the stem end of the sprouts and clean to remove any yellow or spotted out leaves.
Using your food processor, shred the sprouts. (I have done this by hand with a box grater. Believe me, your knuckles will thank you for the investment in a food processor.)
Cook the bacon over medium-high heat until crisp.
Remove with a slotted spoon to a paper towel to drain. (Here is where you snack on a little...that is why I increased the bacon from the original recipe.)
Set aside.
To the bacon fat, add the shredded sprouts.
Saute until crisp-tender and bright green, about 3-5 minutes.
Add the bacon, toasted hazelnuts, salt and pepper, and toss to combine.
Taste, adjust seasonings and serve. (Serves 8)

I Won't Be Able to Button My Jeans by Spring

After a couple of sunny and relatively warm days, it is once again snowy/icy/freezing rain-y and cold. I guess it is still winter. I guess I still have excuses to make luxurious comfort food. I guess I won't be able to button my jeans by spring. *Oink.*

Oh yes. Oink. The creamy, cheesy pasta dish On My Plate today is oinking with bacon. Cauliflower also swirls around in the garlic sauce, but trust me, telling yourself that the cauliflower cancels out the bacon only works until you try to button your jeans. 

However, PLEASE (pretty please with bacon on top) don't let that stop you from comforting yourself on a cold evening with some Cauliflower Rigatoni. You can forget about the falling snow and icy streets and frigid temperatures when this Alfredo-like pasta dish warms you. It is rich and hearty and the kind of comfort food that you can even share with guests. This is why they make sweat pants, right?

 

Cauliflower Rigatoni

(adapted from Food and Wine)

3 ounces bacon, cut into 1" pieces (or more if you are an oinker like me)

3 1/2 tablespoon olive oil

1 large garlic clove, thinly sliced

1 cup heavy cream

Kosher salt

freshly ground pepper

3/4 pound rigatoni

One 1 3/4-pound head of cauliflower, cut into 1-inch florets

1 cup panko (Japanese bread crumbs)

1/2 cup freshly grated Parmesan cheese

Preheat broiler.
Bring a large pot of salted water to boil.
In a medium skillet, fry the bacon until crispy.
Remove to a paper towel lined plate and set aside.
To the bacon drippings add 1 tablespoon of the olive oil.
Add the garlic and cook over moderate heat until lightly golden.
Add the cream and simmer until thickened slightly.
Season with salt and pepper.
Meanwhile, add the rigatoni to the boiling water and cook the until al dente; about 6 minutes before the rigatoni is done, add the cauliflower florets to the pot. (This is a bit of a multi-tasking dish, but nothing is too difficult.)
Drain, reserving 2 tablespoons of the pasta cooking water.
Meanwhile, in a medium bowl, toss the panko bread crumbs with the Parmesan cheese and the remaining 2 1/2 tablespoons of olive oil; season with salt and pepper.
Return the rigatoni and cauliflower to the pot.
Add the garlic cream, the bacon and the reserved pasta water and toss until the pasta is coated.
Pour the pasta into a large shallow baking dish and sprinkle the panko mixture evenly over the top.
Broil for about 2 minutes, rotating constantly, until the topping is evenly browned. (Serves 4)

That's a Wrap

The other day someone told me that I was obsessed with scarves. This may be true. When reorganizing my closet, I had to finally move my scarves from the overflowing hanger and dedicate a separate shelf for them. This colorful, folded pile of fabric begs for me to sift through it and wrap one around myself to top off my daily wardrobe. They are fun. They are easy. Wrapping one in a certain way can help conceal my tummy. Scarves are a good wrapping.

Bacon is a good wrapping, too. Wrap a beef tenderloin with bacon and make a perfect filet mignon. Wrap asparagus spears or bundles of green beans with bacon for an extra special side dish. Wrap water chestnuts with bacon and drown in a spicy-sweet glaze for Rumaki that is lick-your-fingers-good. Wrap shrimp with bacon and and grill while brushing with a garlic butter for skewers that can bring summer to mind in the dead of winter. Bacon wrapping possibilities are endless, and I haven't met a single one that I haven't liked. (Which might explain why I need to conceal my tummy...)

It is no surprise that I was all over a salad that featured bacon-wrapped pears. Salty, crispy bacon highlights the sweetness of roasted pears so well.  I just love a sweet and salty combo, don't you? Toss in the earthiness of pecans with fresh greens and drizzle with a light, savory dressing and you have wrapped up an incredible salad. Roasted Bacon-Wrapped Pears with Greens and Mustard Dressing is a beautiful (and impressive...but oh so easy!) starter to a meal, but is hearty enough to be the meal itself.

That's a wrap On My Plate.

Roasted Bacon-Wrapped Pears with Greens and Mustard Dressing

12 slices bacon

3 large pears, quartered

6 cups mixed salad greens

2/3 cup pecans, toasted

2/3 cup Parmesan cheese, shaved

Dressing:

2 tablespoons honey or agave nectar

2 tablespoons Dijon mustard

2 tablespoons white wine vinegar (or apple cider vinegar)

2-3 tablespoons olive oil

Preheat oven to 350.

Mustard Dressing: 

Whisk all dressing ingredients together. Set aside for flavors to meld while preparing the rest of the salad.

Meanwhile, between layers of paper toweling on a plate, heat bacon in a microwave until partially cooked. It should still be "bendy" and not crispy. (I hesitate to give exact cook times, because all microwaves cook differently.)

Wrap one slice of bacon around each pear quarter, and secure with a wooden pick. 

Place pear quarters on a wire rack over a jelly-roll pan.

Bake bacon-wrapped pears for 10 minutes, or until fruit is juicy and bacon is crispy.

Arrange salad greens on 4 serving plates, and sprinkle evenly with pecans and Parmesan cheese. 

Place 3 pear quarters on each salad.

Drizzle with Mustard Dressing before serving. (Serves 4)

Fridge Friday: Episode 11

Is it Friday? Yes, by golly, it is. Maybe it is time to roll out another Fridge Friday post. It seems my last contribution to this feature was back in August, but I am not going to apologize for the neglect. I have a life that I live. I love blogging, but it doesn't always fit in that life. 

But, sometimes, like today, it fits. It might be late in the evening, but I have some time and some energy and throwing a few more photos and a recipe up on the blog seems like the thing to do. So...check out my fridge...

What do you see? Brussels sprouts, spinach, eggplant, bacon, yogurt, butter, milk, wine, pickles, peppers, Pumpkin Spice creamer? Can you tell that there are green beans in the bottom right produce drawer?

This fall has been unseasonably warm with temperatures in the 70s and 80s, but the recent dip back to the more normal 40s has me craving soups. One of the soups that I have made basically since I was first married is a Potato, Bacon, and Green Bean Chowder. Forgive me, for does include a can of creamed soup. I have considered altering the recipe to eliminate what is a culinary no-no for some, but why? I don't cook with cream soups often. A can now and then isn't going to be the death of me (or anyone). Most importantly, it tastes good. Really. The soup is rich, hearty, and comforting. It is the perfect thing to warm up a damp, cold, November Friday.

(And, if you really miss me when I don't make it to the blog, become a fan of On My Plate on Facebook. Just "like" the page and you can have (almost) daily little bits of my babbling in your news feed.)

Potato, Bacon, and Green Bean Chowder

10 slices bacon, chopped

1 cup onion, chopped

2 cups potatoes, cubed (I use baby reds and leave the skins on.)

3 cups water

1 1/2 cups fresh green beans, cut into 1-inch pieces

1 can cream of chicken soup

1 cup sour cream

1 3/4 cups milk

1/2 teaspoon pepper

2 tablespoons parsley, chopped

In a large dutch oven or stock pot, fry bacon until crisp.
Add onion and saute until translucent.
Pour off fat (sometimes, I don't do this...yes I KNOW how bad for me that is, but there is so much FLAVOR in bacon fat.)
Add potatoes and water.
Bring to a boil; cover and simmer for 10 minutes.
Add the green beans and simmer for about 5 more minutes until the beans are tender-crisp and the potatoes are fork tender.
Stir in soup and sour cream. (I once used French Onion chip dip when I didn't have sour cream...divine, if slightly scary substitution.)
Gradually add the milk. (If you poured off the bacon fat, you might consider subbing cream for a portion of the milk...or not.)
Season with pepper (and salt, if you feel the need. I think the canned soup has enough salt.)
Add parsley.
Heat to serving temperature.
Do no boil. (Serves 6)

I'll Get You, My Pretty

I am seeing green. Green tomatoes, that is. I wish that I could cast a spell and have them all ripen and be beautifully red...or maybe, I don't. That would mean that I would have to find yet another way to use the ripe ones...and I am running out of jars for canning...BUT...my complexion has never been more radiant from the steam of the pots of boiling water (don't you agree? bwahaha!).

So, instead of casting a Halloween spell, I will get a pretty Fried Green Tomato On My Plate. Fake Ginger made an incredibly beautiful Fried Green Tomato BLT. I love BLTs. Who doesn't? It.Is.Bacon. Need I say more? I whipped up this pretty little sandwich for lunch faster than lions, and tigers, and bears, Oh My! (OK, that doesn't make sense, but I love that line from the Wizard of Oz...sorry) There are no flying monkeys when I have a Fried Green Tomato BLT On My Plate.

Fried Green Tomato BLT

(adapted from Fake Ginger)

2 large green tomatoes, sliced
1 egg
1/4 cup milk
1/2 cup all-purpose flour
1/4 cup cornmeal
1/4 cup Panko breadcrumbs
1 teaspoon salt
1/4 teaspoon pepper
about 3/4 cup canola oil, for frying

Heat oil in a heavy-bottomed pan over medium-high heat.
Whisk egg and milk together in a bowl. Set aside.
In another bowl, stir together flour, cornmeal, Panko, salt, and pepper.
Once oil is heated (test by dropping a morsel of the flour in and see if it sizzles), dip tomato slices one by one in egg and then flour. 
Make sure tomato is fully coated in flour mixture and then place in hot oil. 
Fry 3 or 4 at a time, making sure not to crowd the tomatoes. 
Fry for about 3 minutes or until the crust is a golden brown; flip and cook other side until golden.
Drain on paper towels.

Assemble your favorite BLT using the Fried Green Tomato instead of sliced, ripe tomatoes. 
I love toasted whole wheat or multi-grain bread, but the original recipe used a Kaiser Roll.
I used regular (Hellman's ) mayo, but I think that a pesto-mayo would be divine on this sandwich.
Iceberg is the traditional lettuce of choice for a BLT, but I used Romaine because that is what I always have on hand.
How do you like your bacon? Mine must be thin and crispy. Hubs like his thick and chewy.

Fridge Friday: Episode 10

Hey! It is Fridge Friday! Did you think that I forgot about giving you little peeks into my fridge? Never. I may have neglected your inquisitiveness, but I didn't forget. I am back this Friday with a gem.

Check it out. That is my hotel room fridge. We have all the basics: water, wine, leftovers, and a Peanut Butter Rice Krispie Treat. What could I possibly blog about from that fridge, you ask? Honestly, nothing. Or, at least nothing that I would want to eat when combined and heated in the little in-room microwave.

Instead, I am going to tell you that when we left home, Hubs had his mind made up that we were going to eat Mexican food. All day, I salivated at the thought of perfectly seasoned and grilled shrimp folded inside a warm corn tortilla with some creamy coleslaw to make the most awesome shrimp tacos. I wanted. I wanted badly. With beans and rice. Then, we got to the big city and Hubs decided he wanted pasta. So much for Mexican food. *shrug*

However, that doesn't mean that I couldn't still share a great Spanish Rice recipe with you. I have been making Denise's Spanish Rice for several years and pairing it with Spicy Black Beans whenever I serve a spicy Mexican/Tex-Mex themed meal. It is, in my opinion, excellent. Why wouldn't it be? It has bacon. Everything that includes bacon is good. Period.

So...it is Fridge Friday, and I have just a miserable hotel room fridge, and I didn't get Mexican food, but that doesn't mean that I wouldn't jump at the chance to have Denise's Spanish Rice On My Plate.

Denise's Spanish Rice

6 strips bacon

1 tablespoon butter

1 medium onion, chopped

1 small green pepper, chopped

3 cloves garlic, minced

1 cup chicken broth

1 (10 ounce) can diced tomatoes with green chiles (Rotel...mild or hot, your choice)

2 cans roasted green chiles

1 cup long grain white rice (I use Jasmine)

In a large skillet, fry bacon until crispy.
Set aside on paper towels to drain.
To bacon grease, add the butter and melt.
Add the onion and peppers, sauteing until the onions are translucent.
Add the garlic and cook until soft, being careful not to burn.
Add the tomatoes, green chiles, and chicken broth.
Simmer about 5-10 minutes to blend flavors.
Add the rice, cover and simmer approximately 20 minutes, until tender. (May need to add more liquid.)
Before serving, crumble bacon over the top of rice. (Serves 4)

Kiss My Grits

Reading a recent blog post from MamaStephF's Blog, set off a craving for me. I wanted NEEDED some grits. You could kiss my whatever, but I had to have a bowl of that creamy ground corn porridge.

I must admit that I am a relative new-comer to grits. I first sampled them during a trip to Texas to visit a dear friend. After a night of oh-so-much fun, we hit the Waffle House for some fortification. I only had eyes for the grits on the menu, and sprinkled with a little sugar and a pat of butter, I scarfed them down with record speed. I was head over heels in love. Fast-forward to my return home and I bought a tub of grits during my next shopping excursion. However, they sat in the pantry for a very long time before I took the plunge to make them myself. The first time was as a base for a pan-seared tilapia and veggie dish. I could have kissed the pot I boiled them in. It really was love.

So of course, I wanted to try the Creamy Parmesan Grits with Rosemary Bacon that I discovered while flipping through an old issue of Gourmet magazine (R.I.P.). The bacon is baked in the oven to crisp perfection with the rosemary offering a woody tone to the smokey meat. Grits are simmered with half and half for optimum creaminess, and Parmesan cheese is stirred in at the finish for salty, nutty depth of flavor. Topping it all with a runny egg completes an absolutely outstanding breakfast plate. Trust me. You will want to kiss me for some Creamy Parmesan Grits with Rosemary Bacon On My Plate.

Creamy Parmesan Grits with Rosemary Bacon

1 tablespoon rosemary leaves

8 thick-cut bacon slices

2 1/2 cups water

1 1/2 cups half and half

1 tablespoon unsalted butter

1 cup quick-cooking grits

kosher salt

freshly ground black pepper

1/4 cup grated Parmesan cheese

4 eggs

Preheat oven to 450°F with rack in middle.
Place bacon on a rack that fits over a sided cookie sheet. 
Sprinkle rosemary over bacon.
Roast, turning once, until bacon is golden, 12 to 14 minutes. 
Drain on paper towels.
Meanwhile, bring water, cream, butter, salt, and pepper to a simmer in a heavy medium saucepan.
Add grits in a slow stream, whisking constantly. 
Simmer over medium-low heat, covered, stirring often, until grits are tender and creamy, 10 to 12 minutes.
Remove from heat and stir in cheese. 
While grits are simmering, fry or poach eggs to your liking. (Runny yolks are the best.)
Serve grits topped with the egg and bacon on the side. (Serves 4)

Jingle Bells and Puppy Smells

Each holiday season, we host a party to share the joys of the season with our friends. I try to schedule before Christmas, but the weather and demands of life don't always allow it. This year, on the day that I had planned for the party, we were bombarded with freezing rain, lots of ice, and snow. I decided that I didn't want to be responsible for my friends to be travelling on those kinds of roads and bit the bullet and called each person on the extensive guest list to postpone the party. Thankfully, it worked out to reschedule between Christmas and New Years, and our celebration went off without a hitch.

Our annual holiday party is open house style. We set the food buffet in the kitchen, drinks are arranged on the credenza in my office, sweets and desserts are on the china hutch in the dining room, and bowls of nuts and nibbles are scattered through the living room. Everyone comes and goes as they please, wandering through the house and enjoying the company and holiday spirit.

The buffet spread for this party is my time to try both new and old recipes. I like to keep the servings small, with bite-sized portions and mostly finger foods. I have collected a couple of different holiday dinnerware patterns and mix and match those along with other pieces from my extensive serving dish collection. This year, I was caught up in my last minute hustle and bustle of food preparations and presentations as more and more of the guests starting milling into the house. I was frantic to think that I had fallen so far behind...then, I looked at the clock and realized that everyone was at least half an hour early. Whew, I could breathe a sigh of relief. I guess that they couldn't wait to get to the food, or maybe they were just early to try to beat the snowstorm that was forecast for later that night. Regardless, I wasn't as far behind as I had feared. I had plenty of time to finish the prep for the food that would be on our plates.

~HOLIDAY PARTY MENU~

Nuts and Nibbles
(filling bowls scattered around the living room on side tables)
Smoked Almonds
Chipotle Lime Cashews
Chex Party Mix
Mixed Nuts
Dry Roasted Peanuts

Beverages

Crisp White Punch
Assorted Sodas
Bar Assortment
Wines

Appetizer Buffet

Fresh Veggies and Dip
Cranberry Feta Pinwheels
Spinach Pinwheel Appetizers
Seafood Salad Spread
Cheese Ball served with assorted Crackers
Pepperoni Chips
served with cubes of Pepper Jack, Cheddar, and Colby Jack cheese and assorted Crackers
Sauced Meatballs and Lil' Smokies
Teeny Tiny Ham and Cheese Sandwiches
Broccoli Cheese Appetizer Tarts
Bacon Rollups
Easy Pizza Dip
Jalapeno Chicken Crescent Pinwheels
Hot Chipped Beef and Chipotle Dip
My Own Homecanned Basic Salsa
Mushroom and Garlic Pizza
Peppery Beef Tenderloin
sliced super thin and presented in a chaffing dish with au jus...served with tiny fresh buns and horseradish sauce for little sandwiches
Chili's Spicy Garlic & Lime Shrimp

Sweets and Desserts
Fudge
Lemon Bark
Peanut Clusters
Raspberry Pastries
Cranberry Pistachio Bark
Ferrero Rocher Candies
Chocolate Covered Almonds
Cherry Divinity
Peanut Brittle
Chocolate Covered Cherries
Lemon Tea Cookies
Brachs Christmas Tree Mints
Candied Almonds
Bite-Sized Cheesecakes
Bite-Sized Creme Puffs

I am not going to bore you with all of the recipes for every dish that was served that night. Instead, I am only going to share one that is always a winner with almost every crowd, and usually yields several requests for the recipe. Bacon Rollups fit the theme for a lot of my cooking. They are very simple to prepare, can be prepared ahead of time, don't require any exotic ingredients that aren't available locally, and most importantly, people really like them. :~)

Bacon Rollups

1 tub cream cheese with chives (softened)
1 tablespoon milk or mayonnaise
sliced mixed grain bread (crusts removed and cut into thirds)
1 package sliced bacon (each slice cut in half)
parsley, for garnish

Combine cream cheese and milk (or mayonnaise) stirring until of spreading consistency.
Spread 1 teaspoon of cheese mixture on each bread slice.
Roll tightly from the smallest end.
Wrap with bacon and secure with toothpick.
Place on baking sheet covered with foil.
Bake at 350 degrees Fahrenheit for 30 minutes.
Turn if necessary, half way through baking.
Garnish with parsley if desired.
Note: These may be assembled ahead of time and frozen before cooking. To serve, remove frozen rollups from freezer and allow to thaw in the refrigerator over night. Then bake at 350 degrees Fahrenheit for 30 to 40 minutes.

There is always something for every taste and mood on my holiday buffet. Nobody goes away hungry. Although, this year I did fear that not everything was setting well with my guests. Part way through the evening, different people were noticing "gases" drifting through the air. People were being discreet and politely excusing themselves from the offensive areas and moving around. Finally, we discovered that it was Ace, our male miniature dachshund, that was blessing us all with these smells. It seems that a naughty act from the day before had caught up with him. In my absence, Ace and Sissy (our female mini doxie) had managed to snag and devour an entire bag of soft puppy treats. That rich indulgence was creating some digestive issues that weren't exactly pleasant. It was embarrassing, to say the least, but my guests did seem to understand, and didn't let a few puppy smells stop them from jingling their bells around my holiday buffet.

By the way...if you are interested in any of the other recipes from my Holiday Party, let me know. I will gladly share them.