Bacon, Chive, Cheddar Soda Bread

Bacon, Chive, Cheddar Soda Bread

     This delicious hearty Irish Soda bread is so good that you can make it anytime of the year. Quick, simple, and the perfect accompaniment to any soup or roast dinner you plan on having. I found this recipe on the web and added a few of my own touches and changes to it. Give it a try. Bacon, Chive, Cheddar Soda Bread.

Ingredients:

• 2 cups flour
• 1/2 tsp baking soda
• 1/2 tsp sugar
• 1/2 tsp salt
• 1 cup shredded cheddar cheese
• 1 1/2 tbs minced dried onion
• 5 slices cooked bacon
• 1/2 cup diced chives
• 3/4 cup buttermilk

1. Preheat oven to 400 F.

2. Sift flour, baking soda, sugar, and salt together.

3. Mix in bacon, cheese, onion, and chives into mixture.

4. Add in buttermilk and mix together until your mixture forms a ball.

5. On floured surface kneed for a few minutes and form into a ball. Slice a cross on top.

6. Bake for 25 minutes until the bottom sounds hollow. 

     I have made many different kinds of Soda Bread before but this one tops the cake! 

Prep Time: 30 minutes

Cook Time: 25 minutes

Serves: 4+

Gnocchi With Bacon And Gorgonzola Cream

GNOCCHI WITH BACON AND GORGONZOLA CREAM

    Not your traditional gnocchi style dish but definitely one that packs a bunch of full flavor into a bite size spoonful. Creamy, slightly salty, and delicious. Gnocchi with bacon and gorgonzola cream.

Ingredients:

• 5 strips of bacon
• 1/2 cup gorgonzola cheese crumble
• 1/2 cup heavy cream
• 1/2 diced white onion
• Parsley
• Gnocchi

1. Take bacon and cut into small bite size pieces. In a large sauté pan cook just until starting to brown and release some of their fat.

2. Toss in onion and cook until translucent. 

3. Next pour in the cream and add in the gorgonzola cheese crumbles. Stir to melt and mix well.

4. Add in dash of parsley freshly chopped and toss with cooked gnocchi.

Prep Time: 5 minutes

Cook Time: 15 minutes

Serves: 2+

     Simple, easy, delicious and perfect for those quick evening meals. Gnocchi, being one of my favorite pasta dishes, this was definitely a twist and good addition to my arsenal of meals.

Chocolate Fettuccini

      I have always seen chocolate pasta being made, or included in an interesting recipe. I always wondered what it would taste like and how could something traditionally sweet be considered a savory dish. So I thought, why not give it a try. I thought probably the best way to make this would be with a butter sauce and possibly bacon in it. Bacon and chocolate do make an interesting flavor combo. So here goes, Chocolate Fettuccini. 

 

Ingredients:

• 3/4 cup flour
• 1 1/2 tbs cocoa powder
• 3 eggs
• 3 strips bacon
• 2 tbs butter
• 1 Sage leaf
• Arugula
• Salt/Pepper

Make the pasta

1. Combine flour and cocoa powder in a large bowl.

 

2. Drop in the 3 eggs and begin to mix together until you have a solid dark brown ball of dough.

 

    Turn out onto floured surface and kneed till firm. Cover in plastic wrap and put into fridge for at least an hour.

 

3. Roll out dough into pasta using pasta machine.

 

4. Cook in boiling water until al dente.

Sauce

1. In large skillet brown bacon. Remove, drain, and chop into small pieces. 

2. In same skillet melt 2 tbs butter and sauté until turning brown.
3. Stir in diced sage leaf. Then toss in arugula and wilt.
4. Toss bacon back in. Toss with freshly cooked pasta. Serve.

Prep Time: 15 minutes

Cook Time: 15 minutes

Serves: 2+ 

    This pasta was actually so amazing that I wouldn't really categorize it as a sweet dish. It was definitely a great combination of savory flavors. You will be surprised at how good this is and will definitely give it a second try.  

 

Chicken Bacon BBQ Pesto Pizza

 

 

     I was craving pizza so badly this weekend so decided to come up with a simple and great pizza full of flavor. I was wanting something different, something with some interesting type of BBQ flavor, so decided to combine these great flavor combinations into one. Chicken Bacon BBQ Pesto Pizza.

 

Ingredients:

• 1 Store bought crust
• 1 boneless chicken breast
• 3 strips bacon
• 1/2 cup frozen corn
• 1 clove garlic
• 1/2 cup heavy cream
• 1/4 cup fresh Romano cheese
• Mozzarella cheese
• 2 tbs BBQ sauce
• 1 tbs pesto

 

1. Either boil or grill the chicken breast and once cooled cut up into chunks.


2. Cook bacon either by frying or baking and chop up into pieces.


3. Roll out pizza dough onto a baking sheet or pizza board.


4. Over medium high heat drizzle some olive oil and saute garlic till fragrant.


5. Pour in the heavy cream and lower heat and simmer.


6. Toss in the Romano cheese and mix well. Let cool and it will thicken up.


7. Spread Romano sauce over the pizza dough.


8. Sprinkle on the chicken, bacon, and the frozen corn. Top with mozzarella cheese and bake in 500 degree oven for roughly 10-15 minutes or until crust is perfectly browned.


9. Mix together the BBQ sauce and pesto and drizzle over the pizza and serve.

 

This pizza combination was delicious. The heartiness from the sauce, chicken, and cheese with the addition of the bold flavors of the BBQ and pesto were the perfect combination.

 

Prep Time: 15 minutes
Cook Time: 10 minutes
Serves: 2+

 

 

Tomato Tart

 

 

    This dish was inspired by my Foodies+ friend Azlin Bloor who created a wonderful looking Gruyere artichoke and peppers tart. I thought I would try a little tart making because I had some left over puff pastry in the fridge that I needed to use up. So I came up with this easy tomato tart with some special flavors of ricotta cheese, basil pesto, and some bacon. Who doesn't love bacon? I mean it makes everything better. Tomato Tart

 

Ingredients:

• 1 sheet of puff pastry
• 2 Roma tomatoes sliced
• 1/4 cup ricotta cheese
• 1 tbs fresh basil pesto
• 2 slices chopped cooked bacon
• Salt/pepper

 

1. Roll out the puff pastry into a square. Leave about a 1/2 inch border and poke with a fork all around the center area. Bake according to package leaving about 10 minutes off. (hint: I noticed throughout the cooking that the center started to puff up more than the sides. Just poke with a fork to let more air out).

 

2. Remove the puff pastry from the oven and let cool a bit.

 

3. Spread the ricotta cheese and pesto over the top.

 

4. Lay the sliced tomatoes around.

 

5. Then top with crumbled bacon.

 

6. Bake for another 10-15 minutes.

 

7. Salt and pepper to taste.

 

 

Prep Time: 5 minutes
Cook Time: 30 minutes
Serves: 2

Creamy Chicken BLT Pasta

 

 

     Saw a recipe pop up on my facebook newsfeed and thought, I can make this.... Chicken, bacon, pasta, cream sauce, tomatoes, spinach, what better quick and easy meal. I decided to turn this dish into my own. So here goes. Chicken BLT Pasta.

 

 

Ingredients:

• Ziti pasta
• 1lb boneless skinless chicken breasts
• 4 strips bacon
• 1 clove garlic
• Large handful of fresh spinach
• 1 cup halved cherry tomatoes
• 1 1/2 cup heavy cream
• Fresh Parmesan
• Fresh Romano cheese
• 1/2 cup white wine
• 1/2 tsp Italian seasoning
• Salt/pepper

 

1. In a large skillet over medium high heat brown the bacon until crisp. Remove and drain on paper towel.

 

2. In same skillet brown the chicken breasts on both sides. Remove and set aside to cool before dicing up.

 

3. Toss in the garlic and saute until fragrant. Toss in tomatoes and spinach and saute until spinach has wilted and tomatoes begin to burst a bit.

 

4. Pour in the white wine and simmer until reduced by half. Pour in the cream and stir to incorporate.

 

5. Chop up the bacon and chicken and bring to a slow boil. Grade in the cheeses and mix. Cover and simmer on low heat for about 15 minutes. Salt and pepper to taste.

 

6. Cook pasta according to box. Mix into the sauce and serve.

 

 

 

This pasta was delicious. Full of flavor and perfect just like a good BLT sandwich. Enjoy!

 

 



Broccoli Bacon Salad

Broccoli Bacon Salad

 

 

    This is one of those perfect summer time picnic side dishes. I first encountered it at a friends family's house. I fell in love. Delicious, chilled, just the right amount of sweetness, and with bacon; well bacon makes everything better. Broccoli Bacon Salad.

 

Ingredients:

 

• 2 lg broccoli heads
• 12 strips bacon
• 1 1/2 cup shredded cheddar
• 1/2 red onion
• 2/3 cup sugar
• 2 tbs wine vinegar
• 1 1/4 cup mayo

 

1. Cook bacon until done. Chop up into chunks.

 

2.  Cut up the broccoli heads into bite size pieces.

 

3. Dice the onion.

 

4. In a large bowl combine broccoli, bacon, onion, and cheddar.

 

5. In a separate bowl combine mayo, vinegar, and sugar.

 

6. Pour mayo mixture over the broccoli mixture and stir to incorporate. Cover and set in fridge till

ready to serve. (Best overnight)

 

Prep Time: 10 minutes

Cook Time: Just bacon

Serves: 5+

 



Fresh Herb Ricotta, Bacon, Spinach Pizza

Herb Ricotta, Bacon, Spinach Pizza

 

     Was craving pizza again. It has been quite a while since I last posted and created a pizza. I used my same old simple recipe for the dough and decided to create a great herb mixture with some good bacon and spinach. Enjoy! Herb Ricotta, Bacon, and Spinach Pizza.

Ingredients:

• Dough: (see recipe here http://recipesiliveby.blogspot.com/2013/03/Pizza-Dough.html)
• Ricotta
• Garlic
• Thyme
• Bacon
• Spinach

1. Make dough according to recipe above or you can purchase your own.

2. Preheat oven to it's highest level and place pizza stone in bottom and let heat up for about an hour.

3. Spread dough out on flowered cornmeal surface.

4. Spread ricotta over the top and sprinkle with some diced garlic and fresh thyme.

5. Cook a handful of bacon and chop up and place on top of ricotta mixture.

6. Take a handful of diced baby spinach and sprinkle on top of bacon and ricotta.

7. Bake for roughly 10 minutes or until crust is browned and pizza is complete.

     Quick, easy, and full of flavor, this pizza will definitely become one of my go to pizza recipes.

Prep Time: 15 min
Cook Time: 10 min
Serves: 2

Bachelor's Pierogi

Bachelor's Pierogi

     Such an easy and delicious weeknight meal for the single guy who doesn't feel like cooking anything big. Just use store bought pierogi and add a little ingredients from the fridge and viola! a simple and delicious way to treat yourself tonight. Anyone can make these. They are full of flavor, delicious, and filling. Bachelor's Pierogi

Ingredients:

• 1 box store bought potato onion pierogi
• 4 strips bacon
• 1/2 white onion diced
• 1/2 green bell pepper diced
• 1/2 cup heavy cream
• 2 tbs butter

1. In a large skillet brown bacon, remove, and chop up.

2. Dice up the onion and pepper. In same skillet melt 1tbs butter and saute until tender and remove.

3. In another tbs of butter brown pierogi on both sides.

4. Toss back in the chopped bacon, peppers, and onions.

5. Pour in the heavy cream, cover, and simmer for about 10 minutes or until pierogi are tender.


     That is it. Quick, easy, and simple and full of flavor. Enjoy!

Prep Time: 10 minutes
Cook Time: 15-20 minutes
Serves: 2-3

Bacon and Caramelized Onion Flatbread

Bacon and Caramelized Onion Flatbread

     This recipe was inspired by a friend of mine on Google+ Brittany M who had created some wonderful looking flatbread recipes. I wanted something that I had sort of had out in California on my last trip out there in February to visit some family and friends and to just get away from the blistering cold that is West Virginia in the winter. I had had this wonderful simple caramelized onion and ham recipe at my friend Andrea’s mother’s house. We had gone over there to visit her as it was the first time I was meeting her mother. She had some wine for us and this delicious little baked flatbread as we sat in the living room and chatted and got to know each other. Upon arriving back in West Virginia I had been craving this simple dish but kept putting it off until I could find the time to create it and find a good flatbread recipe that wouldn’t be difficult. Low and behold my friend on one of my food communities had posted one and was very generous enough to give me her recipe.

     This simple and easy flatbread is so good either right out of the oven or the next day as a simple snack out of the fridge. The creaminess from the ricotta, the sweetness from the honey and caramelized onions and the saltiness from the bacon add the perfect combination of flavors in one bite. The most time consuming part of this recipe is standing there and caramelizing the onions but it is so worth it. Please enjoy my take on Bacon and Caramelized Onion Flatbread.

Ingredients:

Flatbread recipe:

 Serves: Makes 2 flatbreads

• 3 cups all-purpose flour
• 1 package active dry yeast
• 2 tbsp. vegetable oil
• 2 tsp. kosher salt
• 1 tbsp. granulated-sugar
• 1 cup warm water (110 degrees)

 

Directions:

1. Combine yeast and water in mixer fitted with a dough hook. Let stand a minute or two.

2. Add in flour (start with 2 ½ cups and add in more if needed), salt, sugar and oil. And start mixing.

3. Mix to combine, about 2-3 minutes. If dough is sticky add in remaining flour, and continue mixing for about 8-10 minutes until smooth and elastic.

4. Place in an oil bowl and cover with plastic and let sit 30 minutes.

( I cut the recipe in half to make only one flatbread)

(Brittany M’s link to her website below)

Topping:

 

• roughly 8oz ricotta
• thyme
• rosemary
• salt/pepper
• honey
• olive oil
• 7 slices bacon
• 1/2 white onion diced

1.       In a large skillet brown and cook bacon until crispy and remove and drain on paper towel lined plate.

2.       In same skillet sauté diced onions on low heat until nice and brown and the caramelized has finished. (Hint: I add a little sprinkle of sugar to help out the process)

3.       Take ricotta cheese and mix in a bowl with a little salt, pepper, pinch of thyme powder, pinch of rosemary, and drizzle of honey.

4.       Now I rolled out the dough for the flatbread, drizzled a bit of olive oil over. Dimpled with my finger tips and spread the ricotta mixture over top.

5.       Placed the onions and crumbled bacon evenly over the top of the ricotta mixture.

6.       Placed in a 400 degree oven and baked for about 25 minutes until the flatbread was crisp and brown. Drizzle with some honey and serve once cooled.

     This flatbread was so good and had to share it with my friends down at the river the next day. I would possibly recommend cooking the flatbread a bit before placing the toppings on just to make sure the crispiness was even. Fantastic dish and very appreciative to Brittany for giving me the recipe and to Andrea and her mother for serving it to me the first time.

 Prep Time Total: 1 hour ½

Cook Time: 25-30 minutes

Serves: 2-4

 

Brittany M’s blog: http://cookingwithbrittany.com/

Beer Cheese Soup

Beer Cheese Soup

 

 

 

     I used to work at this upscale restaurant out on the river. They specialized in some seafood and a wonderful outside deck atmosphere that overlooked the river and the national forest. I loved working there. I made some great friends, had some great times, and discovered some great dishes. One of which was our cooks specialty. She made a fantastic Beer Cheese Soup. What was this? I had never heard of this kind of weird creation. Apparently this soup is pretty popular out in the Midwest where cheese is made famous. My first bite was kind of weary. I was afraid of the combination of beer and cheese in a warming soup. I was in shock. The flavors that were mingling in my mouth were fantastic. It was so creamy, hearty, and had a nice spicy kick to it. It was amazing. Sadly the chef that created this dish left after I had been there for only a year. This was 17 years ago. I never had it again. No one knew what her recipe was either. I decided to do some research and mold and create my own version of this fantastic soup. So here goes, my Beer Cheese Soup.

 

Ingredients:

• 3-4 slices bacon diced
• ¼ cup diced celery
• ½ white onion diced
• 4 tbs butter
• 4 tbs flour
• 1 tbs spicy mustard
• 1 tbs Worcestershire
• 2 cups chicken stock
• 2 cups beer
• 2 cups cheddar cheese
• 1 cup Monterey jack cheese
• ¼ cup cream
• Salt/pepper

 

 

1.       In a large Dutch oven brown the diced bacon until just beginning to crisp.

2.       Toss in the diced celery and onion and cook until translucent

3.       Stir in the butter until melted.

4.       Mix in the flour and stir around with the bacon and onion/celery mixture until the flour has begun to cook through.

5.       Squirt in the mustard and Worcestershire sauce

6.       Pour in the chicken stock and beer and bring to a boil.

7.       Reduce heat and stir in the cheeses until they begin to melt and the soup has thickened from the cheese and the flour rue.

8.       Salt and pepper to taste and let simmer until ready to serve.

9.       Top each bowl with some homemade croutons.

Prep Time: 15 minutes

Cook Time: 30-40 minutes

Serves: 4-6 people.

      If you like a hearty creamy cheesy soup with a kick of your favorite beer and spice, give this fantastic soup a try. Enjoy.



"Straightjacket" Burger

Straightjacket Burger

 

 

     This burger is so named because after the first bite you will be so "crazy" with the wonderfulness that is this burger that you will require a straightjacket to finish this. I was just sitting at work one day and discussing things with one of my coworkers and the idea just came to me. I need to create a burger that is so freaking good it will make you go crazy after just one bite. This burger is packed with meatiness, flavor, gooeyness, and taste that if you do not like it something is definitely wrong with you. The burger is simple but the flavors are out of this world. Straightjacket Burger.

 

Ingredients for simple burger:

• 1 lb ground beef
• 1 tbs special seasoning
• Salt/pepper

 

     Simply mix the ground beef, seasoning, (something I am a fan of but not going to give away. Just use your favorite seasoning), salt and pepper together. Press down between two sheets of wax paper with the back of a plate and grill until perfect doneness. Makes 5 patties.

 

Ingredients for topping:

• Homemade bread and butter pickles
• 10 slices crisp bacon
• 5 slice processed cheese
• Molasses honey mustard BBQ sauce, (1 tbs molasses, 1 tbs honey mustard, 1 tbs BBQ sauce)

 

      After the burgers have been cooking until your preferred temperature, (consuming raw beef is  not good for your health), however I like my burgers a bit medium. Place already cooked bacon on top and then a slice of the processed cheese. Let sit on grill until the cheese starts to melt over the bacon and burger, enveloping like a straightjacket. On a good crispy bun, spread some of the molasses honey mustard bbq sauce. Top your burger with fresh bread and butter pickles and you have a "crazy" delicious burger ready to be consumed in its entirety. 

 

Prep Time: 15 minutes

Cook Time: 15 minutes

Serves 4-5 people.

 

      The combination of the processed cheese slice, the spicy but sweet molasses bbq sauce, and the crisp but spicy pickles make this burger fantastic. Enjoy.

 

Poor Man's Potatoes

Poor Man's Potatoes

  

 

     A dish created by my paternal grandmother, at least according to my father.  A simple dish cooked down to create a warming meal packed full of flavor and goodness.  Not sure if it is Irish or American but this dish is definitely a favorite of my fathers. So much so that he used to make it all the time, however my mother never really liked it so it kind of died out at my parent’s house. My father always used green bell pepper. I used red bell pepper as it was what I had in the freezer. This is a guy’s guy meal. Simple, one pot stop, meat and potato kind of meal. Add some fresh bread or rolls and you have something to scoop up that juicy broth my father called "soogie". Whether a blue collar working man or white collar, this dish is down home good old boy kind of meal. Poor Man’s Potatoes

 

Ingredients:

• 3 russet potatoes peeled and sliced into coins or halves
• 1/2 large white onion chopped
• 1/2 lb bacon diced
• 1/2 red or green bell pepper chopped
• Salt/pepper

     In a large skillet cook your bacon just until it starts to turn brown. Toss in your chopped onion, pepper, and sliced potatoes. Cover with just enough water to barely cover the mixture. Salt and pepper a bit, cover with lid and let simmer over medium high heat for about 15 minutes.  Remove the lid and let simmer for another 15-20 minutes over low to medium heat.  At this point you can taste test the dish to make sure it has enough seasoning and the potatoes are cooked.  You will have some liquid left in the pan but this is the "soogie" part you will slurp up. Serve with a side of green beans, carrots, asparagus, or any type of vegetable you like. You can even serve this dish as a side to a wonderful meat entrée; however trust me it is just as good as the center piece of your meal. I actually took over a to-go container of this once I made it to my father. He stood there in the kitchen and ate the whole thing as if it was his last meal. Guess it compared to the original, huh? Serves 4-5 people.



 

Wild Rice And Mushroom Soup

Wild Rice and Mushroom Soup

     So I was craving another good bowl of soup.  This time I decided to make a hearty wild rice and mushroom soup.  I have had a many creamy mushroom soup before and have never attempted to make it.  This version incorporates not only the earthiness of the mushrooms but the wonderful addition of some bacon flavors.  As the saying goes, “bacon makes everything much better”.  This soup was so simple that it only took about 15 minutes to put together. I added a few mushrooms that I had coated in panko bread crumbs and quick fried to the top of each bowl to add a bit of crispiness, allure, and presentation to each bowl of soup I served.  Please enjoy this Wild Rice and Mushroom Soup.

Ingredients:

• 8 slices bacon
• 1/2 white onion
• 3 cups mushrooms
• 1 large clove garlic
• 1/4 cup Brandy
• 32 oz chicken stock
• 4 tbs flour
• 3/4 cup half and half
• 1 tsp thyme
• Wild rice/quinoa
• Salt/pepper

     In a large pot or Dutch oven brown your bacon until crisp.  Remove and set aside to drain on paper towel lined plate.  Toss in diced onion, diced up mushrooms, and garlic and sauté until tender.  Pour in the brandy and simmer until it reduces.  Stir in the flour until you have a thick mixture.  Keep stirring until you have cooked the flour taste out.  Pour in the chicken stock and bring to a simmer.  Mix in the thyme and half and half and continue to simmer until your mushrooms are cooked and your soup is at the right thickness, about 20-30 minutes.  I then mixed in already cooked wild rice/quinoa and salt and peppered to taste.  I topped each bowl with individually breaded and fried mushroom halves.

     You will love this soup.  It is creamy just enough and hearty in all the right places.  If you like mushrooms you will love this soup.  Just think about your favorite hearty stew and how it makes you feel.  You will be surprised at how this simple soup of only a few ingredients can be so hearty like any other soup or stew that you will change your mind on what fills you up. This soup has such a wonderful silky richness that you will think you are eating something too expensive for your own tastes. Enjoy! Serves about 4-8 people.

Chicken Sliders With Country Gravy



Chicken Sliders With Country Gravy

 

     I was watching TV this one weekend and got the bright idea to try to make some fried chicken sliders.  There are so many ways to fry up chicken.  I in fact have a multitude of different techniques. A southern tradition is to serve fried chicken with some wonderful country gravy.  I decided to take this dish and mix it up a bit and make it even better.  I thought why not make it into a slider and also make the country gravy even more delicious by utilizing some of that wonderful flavor enhancer; bacon.  This dish was simple in its make up but the steps it took to put it together as well as clean up afterwards was quite the task.  I found this dish just plain good.  Nothing too overpowering, spicy, or rich, just good old-fashioned flavors combined into a great one-handed meal.  Please enjoy my Chicken Sliders With Country Gravy.

Ingredients:

• 4 slices bacon
• 2 tbs bacon grease
• 2 tbs flour
• 1-cup milk
• Boneless skinless chicken breasts
• Slider buns
• Crisco oil
• Flour
• Buttermilk

 
     I started out by frying up the bacon and setting aside to drain on a paper towel lined plate.  Once cooled I crumbled up the bacon to use as a topping.  In same pan I utilized what ended up being about 2 tbs bacon grease.  Whisked in 2 tbs of flour to make a rue.  Whisked in the cup of milk and complete the gravy. Stirred until thick and tasty. Salt and pepper if needed. 

     In a separate skillet melt some Crisco oil, enough to fry chicken in. Dredge each piece of chicken in some buttermilk and then in flour.  Shaking off the excess. Place each piece in the frying pan and fry until golden brown on both sides, about 5 minutes per side. 

     Now for the fun part, once all chicken is fried I browned each slider bun on a hot skillet.  Place a piece of chicken on the bottom bun, pour some gravy over top, sprinkle some bacon, and top with the other half of the bun.  Pig out! Serves anywhere between 2-etc. based on how much chicken you thaw out. Enjoy!

 

Bachelor's Mac & Cheese

Mac & Cheese

     Everyone loves Mac & Cheese. What can you say about the most simplest and delicious easy side dish that is out there?  We all have our favorite, whether it is baked with a crunchy crust, cooked on the stove top and very creamy, or even the well known "blue box" store brought brand that seems to come with that mysterious orange powder, (I have to admit, I love that one).

     I have had a lot of trouble finding the best homemade Mac & Cheese.  I have tried making it by building the flavors with a homemade rue of flour, butter, and milk.  I have tried multiple types of cheeses to assist in building the flavors.  I have also tried the baked kind but have fell short of something that wasn't creamy or crunchy but a bland combination of a mixture of pasta and what was supposed to be cheese.  It was then that I found myself saying, "Shouldn’t this dish be as simple as its name implies? Why am I trying to make it so fancy? Stick to what I like and just keep it simple". 

     So here is the result.  The perfect quick Mac & Cheese that any person can whip up in a flash.  Perfect for the single guy who lives alone, doesn't want to clean, doesn't want the hassle of cooking a whole meal, especially if the sink is already piled high with pots and pans.  This two pot meal only has 3 steps and only takes about 15 minutes from start to finish.  The dish only requires 3 main ingredients: pasta, bacon, and cheese.  I used 3 kinds of cheese that I happened to have in my fridge.  Most single guys have at least 2 of these.  Every fridge contains American cheese singles, especially the bachelor who makes a lot of grilled cheeses.  And what guy doesn't love Pepper jack cheese.  Add in another small handful, some milk to make it creamy, and some crumbled bacon and "Ta Da!" there you have it, a quick, easy, and perfect Bachelor's Mac & Cheese. This quick recipe only makes enough for two decent sized servings.  But you can full around with it to make more.

Ingredients:

• 2 slices bacon
• 2 cups rotini pasta
• 1 oz Pepper Jack cheese
• 3 slices American cheese
• 1 small handful Romano cheese
• 1/2 cup milk
• Salt/pepper

     In a skillet quickly cook your two slices of bacon until crisp.  Remove and drain on paper towel lined plate.  Crumble up once cooled.  In a small pot boil your pasta until cooked just perfectly.  Meanwhile cut up your cheeses if not already shredded.  Drain your pasta when done and in same pot toss in the cheeses and milk.  Gently mix up over low heat until the cheeses have melted and the pasta is now creamy.  Toss in your bacon and serve.  Nothing says “Bachelor” more than a small bowl of Mac & Cheese.  The perfect one bowl meal for that single guy in your life.

Dublin Coddle- An Emerald Isle Treat

Coddle

 

     Dublin Coddle? What is that?  Well it is one of the best and easiest Irish dishes anyone can make.  The dish is said to have originated in the capitol city of Dublin.  Because people living in the city were poorer than those of the farmlands and country they had to make a version of the Irish Stew that was more affordable.  So they combined the cheap bangers, (sausages), and rashers, (bacon), along with the other ingredients in a traditional stew such as potato and onion and cooked them down in a liquid until you had a very different, but amazing in its own right, stew. 

    

     I love this soup.  Being part Irish I am proud of this soup. It is really very simple.  Clean up was a snap.  The flavor of this soup is amazing.  I first discovered it in Dublin of course.  Since having it there one night I ordered it again another, then another, until my cousin said I had to stop and try something else. “Enough sausages!” she announced. I added a bit of ale and cream to add even more depth to this soup.  Don't be afraid to have the bacon and sausage links in the soup. Trust me you will love this.  Dublin Coddle

 

Ingredients:

• 1/2 lb bacon cut into bite size
• 8 sausage links halved
• 1 cup carrots chopped
• 1/2 white onion rough chopped
• 1 cup yellow potatoes chopped bite size
• 32 oz chicken stock
• 1/2 pint ale
• 1 cup cream
• 1 tsp thyme
• Parsley
• Salt/pepper

     In a stock pot begin to brown the bacon.  Once the bacon is halfway cooked pour in the ale and simmer until half reduced. Toss in the sausage, carrots, onion, potatoes, and pour in the chicken stock.  Bring pot to a boil.  Lower heat and simmer for about 1 hour until all vegetables are cooked through.  Stir in the thyme and salt and pepper to taste.  Stir in the cream.  Serve in bowls with parsley sprinkled on top and with a nice piece of bread. Serves 2-4.  This dish will shortly become a favorite of yours and renew your faith in good Irish food.

 

Bachelor's BLT Grilled Cheese

BLT Grilled Cheese

      A grilled cheese has to be the easiest thing a Bachelor like me can make. Who doesn't like a good grilled cheese?  Turn it into a gourmet meal and you have a fantastic sandwich that you can share and even be proud of.  Now you can say I made an amazing grilled cheese.  The possibilities are limitless to what you can do to a plan old grilled cheese sandwich.  I decided tonight to take a classic American sandwich and turn it up a notch.  The classic BLT turned grilled cheese popped into my head.  I know what you’re thinking, this has been done before, but who cares, this is my take on it.  Fresh cooked bacon, fresh garden lettuce, a spiced up mayo, and good melted cheese, what could be better?  This serves just one but all you need to do is just increase the amounts for each additional sandwich.  Please enjoy my BLT Grilled Cheese.

Ingredients:

• 2 slices of rye bread
• 4 strips of bacon
• Fresh garden lettuce
• 2 slices of provolone
• Mayo
• Chili pepper
• Cayenne pepper
• 2 slices of tomato

      First cook the bacon in a skillet as you like it.  I prefer mine a bit chewy but with just the right amount of crisp. Remove and drain on paper towel lined plate.  Next take some mayo and the chili pepper, cayenne pepper and mix until you have a nice spicy mayo.  (Base the amounts on your own preference).  Lay out the bread, spread on some mayo, lay down the bacon slices, the sliced tomato, some lettuce and the cheese.  Any order is fine.  Place the top layer on and grill on a Panini press until nice and crisp.  Viola!  A very inexpensive, gourmet style, BLT Grilled Cheese.

Chicken Club Pizza




Chicken Club Pizza

     It's that time again, when my craving for pizza comes about.  As posted before I have a dough starter that I keep feeding at least once a month, and can use for the rest of my life. So..... getting the inkling to make pizzas is as easy as opening my fridge and quickly making the dough.  For this time around I was inspired by a commercial on television one late night evening.  I saw an ad for Wendy's Chicken Club Sandwich, and thought, that would be great as a pizza.  Little did I know but once I did a Google search people have already been making this type of pizza.  Anyways, I decided to make it my own.

     So here goes.... I thought about what makes the great flavors of a good chicken club sandwich.  The chicken, the bacon, the lettuce, tomato, the tart cheese, and a hint of ranch flavoring in that sauce some place on it.  Whatever it is, it's just an all around good bite to eat.  Why not make it into a pizza.  So here goes.  My take on a Chicken Club Pizza my way.

Chicken Club Pizza

Ingredients:

• **Standard pizza dough recipe
• 1 boneless skinless chicken breast
• 4 strips bacon
• 3 Roma tomatoes
• 1/2 cup shredded Romano
• 1/2 cup Ricotta
• 1 tbs Ranch seasoning
• Handful of fresh Arugula

** See Pizza Dough recipe this blog

     Place your pizza stone in the bottom of the oven and turn on high at 500 degrees.  Let heat up for about half an hour. Meanwhile in a sauté pan cook the chicken over medium heat in a little olive oil.  Brown on both sides until the chicken is cooked.  Remove and cut up into little bites.  Next cook the bacon in the same pan until browned. Remove and cut up into small bits.  Slice the tomatoes into thin slices.  Roll out your already prepared pizza dough recipe. Mix your ricotta and ranch seasoning in a bowl and spread out on the pizza dough.  Lay out the diced tomatoes.  Cover with the chicken and bacon and finally sprinkle the shredded Romano over top of the pizza.  Place in the oven and bake for about 7-10 minutes until nice and golden brown.  About a minute before you remove the pizza from the oven toss a handful of Arugula on top of the pizza.  Remove from the oven and drizzle some olive oil over the pizza. Serve.  Makes about 8 slices.  This pizza was very fresh and delicious.  Give it a try.

Irish Chicken Connemara

Chicken Connemara

       
          I recently went on a family trip to Ireland last fall to visit the homeland of my father's side of the family. It was an amazing trip, and I will soon post a few pictures and stories regarding this travel adventure. Growing up half Irish the only few dishes we ate were your simple stews, meat and potatoes, and other dishes here and there. One of my memorable dishes while visiting Dublin was a dish called Chicken Connemara. Not so sure it is of traditional Irish cuisine, but when I saw that the dish contained cream, bacon, and whiskey, I was all in. I was actually surprised at how light this dish was. I was thinking that the cream would make it heavier; however the combination of the cream and whiskey I feel actually made this a light dish. I went to the restaurants website to find out what all was in it. It listed only: cream, mushrooms, bacon, and Irish mist. I had no Irish mist so I substituted Irish whiskey with a little bit of honey. This turned out to be one of my newest favorites that I will be making quite a bit. Sadly the picture above doesn’t do it justice.  You cannot see how creamy it was.  Something I need to work on is my food photography.

Ingredients:

• 3 strips of bacon
• 2 boneless/skinless chicken breasts
• 1 tbs olive oil
• 1/2 white onion
• 1/2 cup mushrooms
• 1/3 cup of Irish whiskey
• 1 tbs honey
• 1 tbs rosemary
• Pinch oregano
• 1/2 cup heavy cream
• Salt/pepper

            In a large skillet over medium high heat cook bacon on one side of the pan.  On the other side of the same skillet drizzle the olive oil and cook the chicken breasts at the same time. Once bacon is crisp remove and drain on paper towel lined plate.  Keep cooking the chicken until browned on both sides.  Remove chicken and drain off most of the grease. Meanwhile dice the 1/2 onion and the 1/2 cup mushrooms and sauté them in the same skillet.  Mix the whiskey and honey in a bowel. Pour in the mixture and simmer on low to medium heat until the liquid reduces a bit.  Stir in the heavy cream, rosemary, and oregano and mix.  Place the chicken back, cover, and simmer on low for about 10-15 minutes.  Salt and pepper to taste.  Serve with rice or roasted potatoes.  Serves 2-3 people.


P.S. just thought I would capture the awesomeness that is BACON!!