bacon

BBQ Chicken Stuffed Sweet Potato Skins.

February 3, 2012 · 72 comments

Before you roll your eyes at yet another “omgyeah! game day recipe!”… think again.

This COULD be your dinner. Or a snack. Or maybe… breakfast?

You wouldn’t want to tick it off or anything.

Because um… look at it.

Yeah.

A few years ago I made a somewhat healthified version of one of my favorite appetizers. Ever since then I’ve been dreaming of other things to stick inside there. Soooooo…

The BBQ flavor combo is just one of many things I have a crush on, including chocolate peanut butter, a stack full of magazines, new mascara and the cold side of the pillow.

And when I say BBQ combo, I’m talking BBQ sauce smothered chicken, sweet caramelized onions, melty sharp cheddar cheese and… bacon. Oh baby!

So sure, this could be the perfect snack on Sunday, or it could just be the perfect snack… whenever. Like now.

I mean, let’s be honest. The only reason I’m gonna cheer for any team to win the game is highly dependent on the attractiveness of their quarterback.* Other than that, it’s all about the food and an excellent reason to consume massive amounts of margaritas.

BBQ Chicken Stuffed Sweet Potato Skins

makes 12 sweet potato skins, is easily multiplied

6 medium sweet potatoes (I find the ones that are more fat + round work best)

3 boneless, skinless chicken breasts, cooked and shredded

1/2-3/4 cup of your favorite BBQ sauce

1 cup freshly grated sharp cheddar cheese

1/2 teaspoon salt

1/4 teaspoon pepper

1 medium red onion, thinly sliced

2 teaspoons olive oil + more for brushing

2 slices bacon, cooked and crumbled

fresh cilantro for topping

Preheat oven to 400 degrees F. Cut sweet potatoes in half lengthwise, then lay them cute side down on a foil-lined baking sheet. Bake for 30-35 minutes, or until soft. One finished, let cool until you can touch them.

While potatoes are baking, heat a skillet over medium-low heat and add olive oil. Add sliced onions and 1/4 teaspoons salt, then cook until caramelized, stirring occasionally, for 15-20 minutes. Add shredded chicken to a bowl and mix with 1/3 cup BBQ sauce. Set aside.

Once potatoes are cool enough to handle, scoop out sweet potato flesh, leaving just the slightest bit in the skin. Set aside about half of the sweet potato flesh, saving it for later use. Take the other half and mash it with 1/4 cup cheddar cheese, 1/4 teaspoon salt and pepper. Take the potato skins and place them bake on a baking sheet cut-side down, then brush or spray the skin with olive oil and sprinkle with salt and pepper if desired. Cook for 10 minutes, then flip and cook for 3-4 minutes more.

Remove skin from the oven and fill each with about 1-2 tablespoons of the cheddar sweet potato mash, some BBQ chicken, bacon and caramelized red onions (I didn’t measure anything, just used my hands to stuff the stuff in each potato. You can’t go wrong here!). Top with additional cheddar and place on the baking sheet, repeating with remaining potatoes. Bake for 4-5 minutes more, then serve hot and top with cilantro.

Note: you can prep these ahead of time and they will still be delicious, the only downside is that the skins may not be quite as crispy.

*I clearly hide nothing from you.

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Creamy Tuscan White Bean Pasta.

January 19, 2012 · 107 comments

So you know how I’m really dramatic?

Like, really supercalifragilistic extra dramatic?

Well… this is no exception. This pasta is incredibly delicious… like climb-to-the-top-of-a-mountain-for-it delicious. Like push-away-the-chocolate-chip-covered-peanut-butter-spoon delicious. Like, maybe-I-don’t-even-want-pizza delicious. Like even-though-I-want-to-emotionally-eat-an-entire-cheesecake-because-I-waited-a-full-8-hours-for-the-Lowes-delivery-truck-to-bring-home-my-new-washer-then-watched-them-pull-up-to-the-wrong-house,-knock,-then-DRIVE-AWAY-but-it’s-okay,-I’ll-have-this-pasta-and-stay-calm delicious.  Like even-though-I-still-don’t-have-a-washing-machine-and-want-to-ingest-three-bottles-of-wine-but-will-take-this-pasta-instead delicious.

In other words… it’s delicious.

Ooooh and it’s a perfect way to cram some veggies into your face! Open wide.

And!

In an act of pure desperation, we added some leftover cheddar beer crockpot chicken to this one night as we reheated it for dinner… because I do NOT tell a lie when I say that the guy I live with refuses to eat anything meatless.

I’m not even joking a little bit. Even though this is loaded with beans. Even though it has pancetta. Even though. Ugh.

Help me.

Oh. That was good by the way.

This meal was inspired by my favorite Trader Joe’s hummus that lasts approximately 21 hours in this house. Funny… because this pasta only lasted about 21 hours too.

What can I say… these little piggies went to market.

Creamy Tuscan White Bean Pasta

serves 4

2 cups whole wheat pasta

1/4 cup chopped pancetta

1/2 onion, chopped

3 garlic cloves, minced

4 cups fresh spinach

1 roasted red pepper, chopped

1/4 cup sliced sun dried tomatoes

5-6 artichoke hearts, chopped (about 1/3 cup)

1 can (15 oz) cannellini beans

10-12 fresh basil leaves, chopped

1 tablespoon butter

1 tablespoon flour

1 can (15 oz) skim evaporated milk

1/2 cup low-fat milk

3 tablespoons parmesan cheese

salt and pepper to taste

Boil water and prepare pasta as directed on the package.

While water is boiling/pasta is cooking, heat a large skillet over medium-high heat. Add pancetta and cook until crispy and fat is rendered, then remove with a slotted spoon and let drain on a paper towel. Reduce heat in the skillet to medium-low and add onions, stirring to coat. Cook for 3-5 minutes, until softened, then add in garlic and spinach, stirring until the spinach wilts. Add in peppers, tomatoes, artichokes and beans, stirring to mix. By this time the pasta should be done, and you can drain it and add it to the skillet with everything else. Reduce heat to low and stir every few minutes while you make the sauce.

Heat a small saucepan over low heat and add butter. Once sizzling, whisk in flour and cook until golden and fragrant. Add in milks, allow the mixture to come to a boil while stirring continuously, then reduce to a simmer and stir for another 5-7 minutes until it thickens a bit. Reduce to low and add parmesan cheese. Taste and season with salt and pepper if desired.

Pour cream sauce into skillet over top of vegetables, pasta and beans, then add in bacon and basil. Stir to mix, then transfer to a large serving dish and eat!

This makes me hungry.

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{ 107 comments }

Hot + Cheesy Roasted Red Pepper Dip.

December 29, 2011 · 114 comments

I think I’ve created a monster.

Sooooo you know how I bought my husband that remote control helicopter for Christmas?

Well well well.

Someone went to Best Buy yesterday. And came home with a remote control car.

Now I not only have objects flying at my head, but I also have them slamming into my feet. I’m wondering what would have happened had I married someone my own age and not 10 years older.

But now… it really doesn’t matter since I’ve easily aged 15 years in the last four days as I watch him try to “softly land” the helicopter on my brand new iPad’s lovely face.

Just kidding.

I hope.

I’m really praying that was an accident. The three times it happened.

Cheesy Roasted Red Pepper Dip

serves about 4 (or possibly more depending on other appetizers)

8 ounces cream cheese, softened

4 ounces asiago cheese, freshly grated

4 ounces parmesan cheese, freshly grated

4 ounces fontina cheese, freshly grated

1 roasted red pepper (from a jar/roasted yourself), patted dry and chopped

2 slices cooked bacon, crumbled

1/4 teaspoon black pepper

Preheat oven to 400 degrees F. If you use red peppers from a jar (in water), pat dry with a paper towel.

In a large bowl, combine cream cheese, asiago, parmesan, 3 ounces of fontina, red peppers, bacon and pepper, and mash thoroughly with a fork. Place in an oven safe dish, then top with remaining fontina. Bake for 25 minutes, or until cheese is golden and bubbly on top. Serve hot with crackers and chips.

And you should totally make this dip for New Year’s Eve, or just say… you know… dinner. Tonight. Totally works.

{ 114 comments }

Warm Winter Chickpeas.

Warm Winter Chickpeas [adapted from my toasty chickpea salad] serves 2-3 2 tablespoons unsalted butter 1 cup sliced mushrooms (I used baby bellas) 6-8 brussels sprouts, thinly sliced 1 can (15 oz) chickpeas, drained and rinsed 2 slices cardamom sugared bacon, crumbled 2 tablespoons toasted pecans, chopped 1/4 teaspoon pepper 1 pinch nutmeg freshly grated parmesan for topping Heat a large skillet oven medium heat and add 1 tablespoon butter. Add mushrooms and saute for about 5 minutes, or until they begin to caramelize, stirring occasionally. Add brussels with a pinch of salt and the remaining tablespoon of butter, stirring to coat, then cooking for another 5 minutes. Add in chickpeas, bacon, pecans, pepper and nutmeg, then stir and let sit for 5-6 minutes until chickpeas are warm and the flavors come together. Serve warm with grated parmesan on top. These also reheat well – at least I think so!

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Crispy Cardamom Sugared Bacon.

Crispy Cardamom Sugared Bacon makes 10 slices 10 slices thick-cut bacon 1/4 cup brown sugar 1/2 teaspoon ground cardamom Preheat oven to 375 degrees F. Line a baking sheet with aluminum foil, then lay a wire rack on top of the baking sheet. On a large plate, mix sugar and cardamom. Dredge bacon slices through the mix, lightly patting the sugar on top but not overdoing it. Lay strips on wire rack and bake for 20-25 minutes, flipping the bacon once halfway through. Remove and drain on paper towels for 1 minute.

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30 Minute White Bean + Chicken Soup.

White Bean Chicken Soup serves 4 3 boneless, skinless chicken breasts, cooked and cubed 2 slices thick-cut bacon, chopped 1 small sweet onion, chopped 1 cleaned and trimmed leek, thinly sliced 1 1/2 cups sliced mushrooms 1/4 teaspoon pepper 1/2 teaspoon smoked paprika 4 garlic cloves, minced 1 (6 oz) bag fresh spinach 1 can (15 oz) cannellini beans, drained and rinsed 2 cups low-sodium chicken stock 2 cups water 1/4 cup freshly grated fontina cheese + more for garnish Heat a large pot over medium heat and add chopped bacon. Cook until crispy and fat is rendered, then remove and let drain on a paper towel. Turn heat down to medium-low and add onions and leeks. Stir thoroughly to coat in bacon fat, then cook for 3 minutes. Add in mushrooms, stirring to coat and cook for 3 minutes more. Stir in pepper and paprika, then add in garlic and spinach. Cook for 3-4 minutes, or until spinach wilts. Add in chicken and toss with ingredients to coat. Add in beans, stock and water, then simmer for 10-15 minutes. Stir in fontina and bacon. Season with salt if desired (I really didn’t feel that mine needed any with the bacon [...]

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Minestrone Pot Pie with Whole Wheat Parmesan Biscuits.

Minestrone Pot Pie [slightly adapted from Martha] makes one 9×13 dish, serves 4-6 2 slices thick-cut bacon, chopped 1/2 sweet onion, chopped 1 cleaned and trimmed leek, thinly sliced 1/2 cup coarsely chopped baby bella mushrooms 4 garlic cloves, minced 1 1/2 cups cubed butternut squash 3 cups raw spinach leaves 3 cups torn kale leaves 1 can (15 oz) cannellini beans, drained and rinsed 1 can (15 oz) peeled whole tomatoes 3 cups low-sodium chicken stock 1/4 cup parmesan cheese + 1 parmesan cheese rind Heat a large pot over medium heat and add chopped bacon. Cook until crispy and fat is rendered, then remove with a slotted spoon and let drain on a paper towel. Add onions and leeks to the pan with a sprinkle of salt, cooking for 5 minutes. Add in mushrooms and cook for 2-3 minutes more. Stir in garlic and cook for 30 seconds. Add spinach, kale, squash, tomatoes, beans, stock and parmesan rind. Bring to a boil then reduce to a simmer and cook f0r 20 minutes, covered. While soup is cooking, make biscuits below and preheat oven to 375 degrees F. After 20 minutes, stir parmesan and bacon into soup and transfer [...]

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BLT Turkey Tacos with Cranberry Salsa.

BLT Turkey Tacos with Cranberry Salsa leftover turkey tortillas of choice cranberry salsa or relish (I left mine chunky this time per a few suggestions, I think I prefer it totally pureed) chopped tomatoes bacon crumbles shredded lettuce chopped avocado Layer all ingredients on your favorite tortillas and eat!

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Double Bread Stuffing with Brown Butter, Bacon & Sage.

Double Bread Stuffing with Brown Butter, Bacon & Sage serves 4-6 with generous helpings + leftovers 1 batch of cornbread, baked (in an 8-inch pan) and cubed 1 loaf of sourdough bread, cubed (about 4-5 cups worth) 6 slices of bacon, chopped 1 medium red onion, chopped 2 shallots, chopped 2 leeks, thinly sliced 2 garlic cloves, minced 3 cups chicken or turkey stock 3 tablespoons heavy cream 2 tablespoons grated parmesan cheese 6 tablespoons unsalted butter 3 tablespoons fresh thyme 1/4 cup freshly chopped parsley 12-15 sage leaves, coarsely chopped 1/4 teaspoon salt 1/4 teaspoon pepper Preheat oven to 400 degrees F. In a 9×13 baking dish, add cubed bread. Place in the oven and bake for 8 minutes, then flip, and bake for 8 minutes more. Remove from oven and set aside. While bread is baking, heat butter in a small saucepan over medium heat. Whisk continuously until brown bits form on the bottom (about 5 minutes), then immediately remove from heat and set aside. Heat a large skillet over medium heat. Add bacon and cook until crispy and fat is rendered. Remove bacon with a slotted spoon and drain on a paper towel, leaving drippings in the [...]

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Whole Wheat Autumn Apple Pizza.

Whole Wheat Autumn Apple Pizza serves 2-4 dough (this is my go-to dough) 2 1/4 teaspoons (1 packet) active dry yeast 3/4 cup warm water 1 cup whole wheat flour 3/4 cup all-purpose flour 1 tablespoon honey 1/2 tablespoon olive oil 1/2 teaspoon salt In the bowl of your electric mixer with an attached dough hook, combine warm water, yeast, honey and oil and mix with a spoon. Let sit for 10-15 minutes until foamy, then add in flour and salt. Mix on low speed until just combined, then turn to medium speed to knead the dough for 5-6 minutes. If it seems to sticky, add a bit more flour 1 tablespoon at a time. Brush a separate bowl with olive oil, add dough, turning once, then set in a warm place to rise for 1 1/2-2 hours. Cover with a towel. pizza 1/4 teaspoon nutmeg 1 tablespoon olive oil 1 large apple, very thinly sliced 5 slices thick-cut bacon, cut into squares 1 small red onion, sliced 1 garlic clove, minced 1 cup freshly grated gouda cheese 1/4 cup freshly grated parmesan cheese 8-10 sage leaves Preheat oven to 375 degrees F. 15 minutes for dough is ready to use, [...]

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