Fried Rice

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3 c. instant rice, cooked according to package directions
6 slices bacon
4 eggs
1/8 t. pepper
3 T. canola oil
1 T. ground ginger
8 green onions, chopped
4 T. soy sauce

Cook bacon over medium heat until crisp in a wok (or large frying pan). Drain bacon. Keep 1 T. drippings in the wok. Cook green onion in the drippings for 1 minute. In a small bowl mix eggs and pepper–add to wok and cook over medium heat until set. Set aside cooked eggs on a plate and cut into thin strips.

In wok, add 3 T. canola oil and ginger. Cook 1 minute and add cooked rice and soy sauce. Stir until hot all the way through. Add egg strips and gently mix together. Serves 6-8

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BLT Soup

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Soup is far and above my favorite food. I eat it in the heat of the summer. I eat it in the cold of winter. It is my go-to food for a quick meal or for a special occasion. So when I found this soup in Taste of Home’s Family Collection Cookbook, I made it that very night. And my friends, it was very good!!

3 T. butter
2 T. vegetable oil (I used olive)
3 c. cubed French bread
1 lb. bacon, diced
2 c. finely chopped celery
1 medium onion, chopped
2 T. sugar
6 T. all purpose flour
5 c. chicken broth
1 jar (16 oz.) picante sauce
1 can (8 oz.) tomato sauce
1/8 t. pepper (I used 1/4 t.)
3 cups lettuce, shredded

In a large saucepan heat butter and oil over medium heat. Toss in bread cubes and stir until crisp and golden brown. Remove and set aside.

In the same pan, cook bacon until crisp. Drain, reserving 1/4 c. drippings; set bacon aside.

Sauté celery and onion in bacon drippings (1/4 c.) until tender and onions are translucent. Add sugar, cook and stir for one minute. Add flour, cook and stir for one minute. Slowly stir in broth, picante sauce, tomato and pepper. Bring to a boil over medium high heat. Boil and stir for two minutes. Just before serving, add lettuce and heat through. Garnish with the croutons and bacon. Yields 8 servings (2 qts.)

Now that’s what I’m talkin’ about,

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Migas

Corn tortillas

8 corn tortillas, cut in 8 wedges each
12 eggs, slightly beaten
8 bacon slices
4 green onions, sliced thin
12 cherry tomatoes, cut in halves
2 fresh jalapenos, sliced with seeds removed
1 c. grated cheddar cheese

In a skillet, brown bacon, remove from pan and cut in small bits and set aside. Fry tortillas in bacon fat until crisp. Add remaining ingredients and bacon all at once. Scramble until eggs are firm. Serve with hot flour tortillas and refried beans. From “The Siesta Fiesta Cookbook” by Melanie.

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Green Bean Bundles

green beans

When my friend Holly served this to us in Little Rock over 15 years ago, we were blown away by the wonderful marriage of flavors.  This is one of our favorites!

2 cans whole green beans (can use 1/2 pound fresh green beans)
8 slices bacon (uncooked)
3/4 stick butter
1/2 c. brown sugar
1/2 t. garlic powder
1/8 t. pepper

Cut bacon slices in half. Wrap around 4-5 beans and place seam side down in a 9X13″ casserole dish.

In a small sauce pan over medium heat, combine butter, brown sugar, garlic powder and pepper. Heat until bubbly and sugar is dissolved. Pour over beans. Bake covered at 375 degrees for 45 minutes. Uncover for the last 5 minutes. Serves 6.

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Cheese Grits

Cheese

My friend Mary shared this wonderful dish at our Bible study brunch one day last year. It was so wonderful, I can still remember the taste of it. Delicious! I left the instructions, as Mary shared them. She is delightful!

1 cup grits
1 stick butter
½ of a big velvetta (is that one pound?)
3 eggs
2/3 cup milk
1 pound bacon fried and crumbled
a little garlic if you like
(could that ingredient list be any worse for you?)

Cook grits according to package and just when they are done add cheese and butter to melt. Stir until smooth. Beat eggs and add with the rest of the ingredients mixing well. Pour into a 9×13 greased pan and bake for about 45 mins at 350. You can make this the night before and cook it in the morning, but if you take it right out of the fridge, it will need to cook a little longer.

Mary  said Happy artery clogging!!!

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Fergie’s Potato Soup

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This is our favorite fall soup in the Smith home.  Make some homemade bread and serve it up in a big bowl!

6 slices of uncooked bacon, diced
1 medium yellow onion diced
1 1/2 c. diced celery (hearts and leaves are best)
1/2 lb. carrots sliced
[Sauté above in stock pot for 10 minutes]

3 qts. hot water
3 T. chicken base or 2 cans chicken broth or 6 chicken bouillon cubes
3-4 c. diced raw potatoes
[Add to above and simmer over med-low heat until all veggies are tender]

2 cans evaporated milk
Roux (see recipe below)
[Add to above when veggies are tender]

1 lb. cubed Velveeta (makes a salty soup) or cheddar (melt very slowly) or American (smooth and rich)
1 teaspoon cracked pepper
[Add and cook on low until soup is thickened and cheese is melted]

Roux: Melt 1 stick butter completely and stir in 1/2 c. flour in melted butter on low for 1 minute

From our friends the Ferguson’s mom, Mrs. Ferguson. As for any recipe, you may find that you alter this. I have by cooking the bacon pretty crispy before sautéing the vegetables (Chris doesn’t like wiggly bacon). Also, I use 2 quarts of water instead of three (Chris doesn’t like his soup too runny). Are you seeing a trend here? Maybe Chris is a bit picky???? Ha Ha!

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Bacon-Wrapped Pineapple

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The other day when I was snooping around the Tasty Kitchen website, I ran across this recipe. It is SUPER easy to make! The actual recipe link is HERE.

Ingredients
1 pound of bacon
1/4 cup brown sugar
1 can of chunk pineapple

Directions
Open the can of pineapple. Drain all the liquid off. Take the pound of bacon and cut each piece up into thirds. Rub brown sugar on the piece of pineapple and then wrap with a piece of bacon.
 
Bake in the oven on 375 degrees for about 25 or 30 minutes. Remove from the oven and serve. Can be served either warm or cold.

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