Family, Food, Kids

Potato Bacon Casserole

 

Potato Bacon Casserole

Breakfast is not my favorite meal. I know it’s the most important meal of the day but it’s still not my favorite. However, my husband has definitely changed my thinking about breakfast. He has turned me on to the “big breakfast concept” (especially on the weekends)…eat a big breakfast, skip lunch, and then go straight to dinner.

On this particular day, it was Father’s Day so we decided to treat Dad to his favorite meal – breakfast. A sausage egg casserole was a must, but we needed something else. Yes, potatoes it is! That’s when the potato and bacon casserole came together.

It’s simple and easy to make. A great dish to get the kids involved too. Not to mention, this casserole could be eaten as a side dish at any meal, not just breakfast.

Ingredients:

  • 4 cups of Southern/ Country Style Potatoes (cubes) – completely thawed
  • 1 12 oz. Package of Bacon
  • 1 Bunch of Green Onions chopped
  • 3 Cups of Shredded Cheddar Cheese, Jack Cheese, and/or any variety of Cheese – mixed together
  • 3 Eggs
  • 1 Cup of Milk
  • 1/2 tsp. of Salt
  • Fresh Ground Pepper

Directions:

  1. Cook the bacon in a skillet.  While the bacon is cooking, add the potatoes to a 9 x 13″ baking dish. Sprinkle all the shredded cheese evenly over the potatoes. After the bacon is cooked, drain it on paper towels reserving 2-3 tablespoons of bacon drippings. Cook the green onions in the bacon drippings for 3-4 minutes or until tender. Spread the onion mixture over the cheese. Then, crumble the bacon on top.
  2. Whisk together the eggs, milk, salt and pepper. Pour the egg mixture evenly on top of the casserole.  Refrigerate overnight or for 8 hours.
  3. When you are ready to bake, preheat the oven to 350 degrees. Bake, uncovered for 40-45 minutes or until cheese is bubbly. Let stand for 15 minutes before serving.

Enjoy!

DSCF4796

Family, Food

Stuffed Pork Chops

Stuffed Pork Chops

On this particular evening, I didn’t cook.  My husband and my 11-year-old daughter took care of everything.  They decided to use our Costco thick cut pork chops and stuff them. We’ve never stuffed pork chops at this house.  We usually buy them already stuffed from our local meat market, Kenricks, however this time they decided to make some Sievers stuffed chops home-made.

These pork chops are my favorite recipe of 2014 thus far! If you like gouda cheese, bacon, and spinach, then this recipe is a must. Wow, it was absolutely delicious.

Stuffed Pork Chops

  • Servings: 6-8
  • Difficulty: average
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Ingredients:

  • 6 thick cut Pork chops (Costco pork chops are ideal)
  • 1/2 Pound of Smoked Gouda (shredded)
  • 8 slices of cooked Bacon (chopped)
  • 1 Cup of fresh Spinach (chopped)
  • Salt and Pepper for Taste (prefer Sea Salt)
  • 1 Tablespoon of Olive Oil

Directions:

  1. Begin by preparing the stuffing.  Add the shredded gouda cheese, chopped bacon, and fresh chopped spinach to a medium Mel stuffing chopsbowl and mix together. Add salt and pepper for taste. Set aside.
  2. Preheat oven to 400 degrees.  Coat a 9×13 inch pan with cooking spray.
  3. Lay each chop flat on a cutting board. With a sharp knife held parallel to the cutting board, cut a pocket into the pork leaving three sides in tact. Stuff each chop with the mixture.  Sticks or small skewers can be used to keep stuffing together. Lightly salt and pepper each chop.
  4. In a large skillet, heat olive oil on medium to high heat. Brown pork chops on each side.  Then add them to the 9×13 baking dish.
  5. Bake in preheated oven for approximately 30 minutes or until meat reaches correct internal temperature.

Stuffed chops before

Enjoy!

Family, Food

Twice Baked Potatoes with Cheddar and Bacon

Twice Baked Potatoes

I never met a potato that I didn’t like.  I’m a huge fan of any kind of potato recipes but I really love twice baked potatoes. However, I must admit that I’ve had my frustrations in making them.  They usually turn out good tasting, but not always good-looking visually.  They end up falling flat or seeping out the sides. This particular recipe provided me with the most success both visually and tastefully. Plus, it was pretty easy to make and involved a lot of bacon!

Ingredients:

  • 6 Large Baking Potatoes
  • 6 Bacon Slices
  • 1 Medium Onion, chopped
  • 1/2 Cup of 2% Milk
  • 1 Egg
  • 1 Cup (4 ounces) of Shredded Cheddar Cheese
  • 7 Tablespoons of Butter, divided
  • 1/2 Teaspoon of Salt
  • 1/8 Teaspoon of White Pepper

Directions:

  1. Preheat oven to 400 degrees. Scrub and pierce potatoes.  Rub or Spray butter all over potatoes. Place on a baking sheet for 45-50 minutes or until tender.
  2. Meanwhile, cook bacon in a skillet over medium heat until crispy. Place bacon on paper towels, while reserving 1 tablespoon of drippings.  Cook the onion in the reserved drippings until tender, set aside. Break up bacon into small Twice Baked Preppieces and set aside.
  3. After the potatoes have cooled, cut a thin slice off the top of each potato and discard.  Scoop out the pulp and place in a large mixing bowl. Mash the pulp with butter. Stir in milk, egg, salt, and pepper. Next, stir in the cheese, onion, and bacon.
  4. Carefully spoon the mixture into the potato shells. Place on a baking sheet.  Sprinkle chives and some extra cheese on top of potatoes. Bake at 400 degrees for 15-20 minutes.

Enjoy!

Family, Food

Pasta with Peas and Bacon

Bacon Pea Pasta

It was one of those kind of nights.  I didn’t want to do take out and I didn’t want to go to the grocery store.  It was time to get creative and pull together a meal with some of the ingredients I had at home. Of course, I picked out some of my favorites – pasta, garlic, peas, and bacon!

This meal was so quick and easy and the entire family loved it. It’s a light dish (not low fat), but light and not heavy.  You could use any kind of pasta and/or vegetable.

Who doesn’t like a dish with bacon in it anyway?

Ingredients

  • 1 Bag of Frozen Peas – defrosted
  • 1 Box of Linguine Pasta
  • 1 Small Onion Chopped
  • 4 Cloves of Garlic
  • 6-7 Slices of Cooked Bacon
  • Salt and Pepper to Taste
  • 4 Tablespoons of Olive Oil

Directions

  1. Cook Pasta according to package directions.
  2. While the pasta is cooking, add olive oil to large pan and sauté the onion and garlic.  I use a lot of garlic.
  3. Add peas to pan and stir.  Cook the onion, garlic and peas over medium heat and add salt and pepper as desired.
  4. Drain pasta and add to pea mixture on the stove.  Lightly toss to coat all of the pasta and pea mixture.
  5. Break up bacon pieces and add to pan.  Lightly toss bacon into pasta.
  6. Serve immediately and add fresh parmesan.

Enjoy!  This one is a keeper.

Family, Food, Garden

Stuffed Zucchini on the Grill

Zucchini Boats

Zucchini is one of my favorite vegetables especially in the summer. I grew up eating zucchini all the time, but I have never eaten them stuffed.

On this particular night, we had one of those great meals…marinated, grilled flank steaks, pasta salami salad, and stuffed zucchini on the grill or zucchini boats.  It was our first time making them.  I must admit they were so easy.  Plus, we love it when the majority of our meal can be grilled.

Last year I could have used this recipe, because I had an abundance  of zucchini from the garden.  However, this year the moles took over and decided they liked my zucchini 😦  I had to buy this batch from our local grocery store, Dierbergs, but they always have wonderful produce.

Stuffed Zucchini on the Grill

  • Servings: 6-8
  • Difficulty: moderate
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Ingredients

  • 4 medium Zucchini
  • 1/2 cup chopped Bacon (we prefer real bacon as opposed to bits)
  • 1/4 cup chopped Black Olives
  • 1/2 cup diced Green Chiles
  • 1/2 cup minced Red Onion
  • 1/2 cup chopped Tomatoes
  • 1/2 cup of Shredded Cheddar Cheese
  • Salt and Pepper to taste
  • Tablespoon of fresh Basil from the garden

Directions

  1. Cut the zucchini in half lengthwise. Scoop out the pulp to about 1/4 inch from the skin.  Chop the pulp.
  2. In a bowl, mix the zucchini pulp, bacon, black olives, green chiles, onions, tomatoes, and cheddar cheese.  Season with fresh basil and salt and pepper.
  3. Stuff the zucchini halves with the mixture. Seal each half with aluminum foil.
  4. Prepare the grill. Place packets on the grill over indirect heat. Cook approximately 15-20 minutes or until tender.

With stuffed zucchini, you can get creative with the mixture but I don’t think we will deviate from this recipe.  It was so delicious – stuffed zucchini or zucchini boats whatever you prefer to call them!

Enjoy!