Tag Archives: bacon

Grilled Sweet Onions Stuffed with Blue Cheese & Bacon

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I had this recipe pinned on Pinterest for a long time. I finally got around to trying it out last night and I am sure glad I did. It was very easy to prepare and really good.

I have never been a huge Blue Cheese lover, but I am learning to like it. This recipe definitely helped me like it even more 🙂

This recipe came from What’s Cooking Blog.

Grilled Sweet Onions Stuffed with Blue Cheese & Bacon

  • 4 large-sized sweet onions
  • 1 stick of butter, room temperature
  • 2/3 cup blue cheese
  • 4 strips bacon, cooked and crumbled
  • 1/2 teaspoon dried thyme
  • salt and pepper to taste

Trim the ends off of the onions, and peel. Scoop out the inside of the onion to create a hole, but do not go through the bottom. I used a melon baller.

Mix butter, blue cheese, bacon, thyme, salt and pepper. I used a pinch of salt since blue cheese tends to be salty. I added a couple pinches of the pepper.

Stuff the onions with the blue cheese mixture. Wrap the onion in pieces of foil. Make sure to seal it at the top to keep steam inside.

Heat your grill on high. Reduce heat to medium low and place the foil pouches directly over the heat. Close the lid of the grill and cook for 30 – 40 minutes. (The Cooking time will vary upon size of onions). Try not to open the grill or the pouches while cooking.

Remove from the grill and let sit for 5 minutes in the foil. The steam from the pouches will be hot, so be careful when opening them. I found there was a lot of butter at the bottom of the foil, so I suggest using tongs to take out the onions….trust me, you do not need all that butter that is left at the bottom, but if you wish you can drizzle some of the butter on top of the onion 😉

Scoop out a hole in the top of the onion.

Scoop out a hole in the top of the onion.

Stuff the onion with the Blue Cheese mixture. Bring the foil to the top of the onion and make sure it is sealed.

Stuff the onion with the Blue Cheese mixture. Bring the foil to the top of the onion and make sure it is sealed.

After done grilling, let it sit for 5 minutes. Be careful when opening, the steam will be hot.

After done grilling, let it sit for 5 minutes. Be careful when opening, the steam will be hot.

Grilled Sweet Onion Stuffed with Blue Cheese & Bacon

Grilled Sweet Onion Stuffed with Blue Cheese & Bacon

Sorry for the photos, I took them with my phone and they did not turn out too good 😦 BUT I really wanted to share this recipe with you.

I made one for each of us. I think we each could have eaten 2 of them. Even this not too sure about blue cheese person LOVED them.

~Relish Food & Life

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Bacon, Black Bean and Poblano Pepper Chowder

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Cold + Rainy = Soup Day!

I cannot even remember what I was searching for, but I came across this recipe on Bitchin Camero’s Blog. It was really good and hit the spot on a cold night.

Bacon, Black Bean & Poblano Pepper Chowder

  • 8 10 sliced bacon, sliced into small pieces
  • 1 onion, diced
  • 2 3 cloves garlic, minced
  • 2 large Poblano peppers, roasted, seeded and roughly chopped
  • 2 3 cups chicken broth, divided use
  • 2 cans black beans, drained and rinsed
  • 2 T tomato paste
  • 2 cups corn
  • juice of 1 lime
  • salt to taste
  • hot sauce to taste
  • avocado
  • cilantro

Set a large pot over medium-high heat and add the bacon. Cook until the fat is rendered and they are nice and crisp, then remove the bacon to a plate.

Add the onions and saute for 5 – 7 minutes, or until soft. Add the garlic and saute for another minute, then add the roughly chopped roasted poblano peppers, 2 cups stock, black beans and tomato paste. Bring to a slow simmer, then reduce the heat to medium-low, cover and let cook for 15 minutes.

Using an immersion blender, pulse the soup until all big pepper pieces are gone. Stir in the corn, 1 cup Broth and hot sauce. Cook for another 5 minutes, then stir in the lime juice and salt to taste. Stir in the bacon.

Ladle the soup into bowl and top with avocado  and cilantro.

There are only 2 things I ever need from Wal Mart. (I am not a fan of Wal Mart! I will not get on my soap box on why.Call me if you want to know 😉 ) One: is Poblano peppers when the Mexican Store in Breese does not have them. Two: Cajun Trail Mix.That trail mix is the best darn stuff. It is not too spicy, kind of sweet, it is just right. I have turned many people onto that mix!

I wanted to show you what it looked like, so I went to walmart.com and did a search, Great Value Cajun trail Mix. You would have thought it would have been the first thing. NO, it brings up over 1,000 products. I searched through 10 pages and gave up. I went to google and typed it in....got it instantly! Seriously! Anyway, this is really good.

I had to share this.....I asked if they had anymore peppers (the ones out did not look good) in back and she kindly went and got me some. I then told her that this is not spelled right. She said "That does not surprise me!"

Fry bacon in a soup pot until crispy. Remove the bacon from the pot.

Add onions to the pot. Saute until soft.

Meanwhile, you need to roast your peppers. I have shown this a bunch of time. It is so easy. Put the peppers on a cookie sheet lined with foil. Broil on high until it is blistering and kind of charring on all sides. You will need to keep an eye on them, turning as needed.

Put into one of your plastic grocery bags for 5 - 10 minutes. My peppers were huge. If you find small ones, you should use 3 or 4.

Peel off the outer skin. Super Easy. Poblano peppers are so so good. They are not as hot as a jalapeno. Just right! Locally, you can find them at the Mexican grocery store or the other place I mentioned. Grocery stores in Fairview heights and St. Louis also has them. You can also grow them in your garden. I have them planted. So excited!

The onions should look like this. Then add garlic; saute a few minutes.

I added the poblanos and sauteed them for a few minutes then added the stock.

Then add the tomato paste. I love the tubed tomato paste. When you buy a can, it seems like you never need the whole can. I can squeeze out what I need and store in the frig until the next time.

Add the beans. Simmer for 15 minutes; covered.

I know I have said this before, get a stick blender if you do not have one. You will love it. This one is my Mom's ♥, who has not been with me for 12 years. She was so up on her kitchen tools! Blend the soup just until the big pieces of pepper are blended.

This is when I decided it was too thick.  Kate made a comment that it was the consistency of re-fried beans….that was all I needed to hear. I hate the thick re-fried beans. This is where I added one more cup of chicken broth. That was a good decision!

After I added 1 cup of broth, I added the corn, that I cut corn off the cob. I am sure you could use frozen.

I also added a squirt of hot sauce. I used Sriracha. It is a great sauce to use to heat things up.

Simmer the soup for 5 minutes. We had an ASA student come over to interview Mark, so I just put the lid on it until we were ready on low low heat. I wish I had taken a photo of her, she was so cute and professional with her recorder and clip board. She had GREAT questions. I hope she will share her report with us.

Add juice of one lime. Again, if you do not have this gadget...you need it. You will not believe how much more juice you get.

Dump the bacon in the pot.

Garnish with cilantro and avocado. Kate and I loved the avocado in it, Mark not so much.

Tomorrow I am going turkey hunting with Mark. Yes, you heard me right!

If I want Mark to go to this with me tomorrow, 4 Hands Food Truck, I need to go turkey hunting with him in the morning! I had rules: it has to light out, half way warm outside and NO snakes! Stay tuned! I am going to bring my kindle and read or listen to 50 Shades of Grey! Holy cow, have you read that book. Steamy!

~Relish Food & Life

Apple, Bacon and Garlic Stuffed Pork Chops

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Samantha, my daughter sent me this recipe. She said it was yummy and she was right!

She tries to follow the Paleo Diet when possible. I think she does a pretty good job at sticking to it. It is  known as the Caveman diet. The Paleo Diet consists of all the lean meat, seafood, poultry, fruits, and non-starchy vegetables you can eat without having to portion your food or count your calories.  You do have to stay away from cereals, legumes, and processed food. There are several blogs that just give Paleo recipes. This one came from Paleo Parents. I am thinking a diet that lets you eat BACON, that diet is for me 😉 I wish potatoes were on the list! I think you can eat sweet potatoes, but I seriously cannot give up potatoes. I would take a good ole baked potato before a sweet.

You can click on Paleo Parents above to see her recipe on her blog or on Paleo diet for more info on the diet. Below is my version of the recipe, which I think I might have cross the paleo line.

Apple, Bacon & Garlic Stuffed Pork Chop

  • 6 1″ thick pork chops
  • 2 Tbsp olive oil if needed
  • 2 medium baking apples (I used Gala), peeled, cored and diced
  • 10 strips of bacon, diced
  • 1 red onion, diced
  • 3 cloves garlic, minced
  • 4 fresh sage leaves, finely chopped
  • 1/4 tsp paprika
  • 1 Tbsp lemon juice
  • salt
  • pepper
  • 1/2 cup white wine (I used Chardonnay)
  • 1/2 cup chicken Broth
  • 1 T. cornstarch
  1. Pocket your pork chops. You can have your butcher do this for you. I just did it myself.
  2. In a large oven proof pan or dutch oven melt  over medium-high heat cook apples, bacon and onion until onion is softened and bacon is crispy, about 8 – 10 minutes
  3. Add garlic, sage, paprika and lemon juice and toss for 2 minutes
  4. Remove stuffing from heat, transfer to bowl and set-aside
  5.  Salt and pepper the top side of the pork chop, stuff it with as much stuffing as you can fit and use a skewer or toothpick to close.
  6. Add a little olive oil to the pan. Approximately 2 T. Let it get hot, which will not take very long.
  7. Put pork chops salt and peppered side down into the hot pan to sear on each side, cook each side of the chops for 5 minutes or until browned in hot pan over medium-high heat. Before flipping to the other side, salt and pepper the pork chops.
  8. Transfer pan/dutch oven to 350 degree oven and bake uncovered for 30 – 35 minutes or until done. Baking time will depend on the size of the chops, so keep an eye on them.
  9. Remove the chops from the pan onto a serving platter. Cover to keep warm.
  10. Put pan on stove top on med/hi heat….remember the handle is hot! I forgot! Add the leftover stuffing.
  11. Add the wine and broth to the pan to deglaze the pan; scraping the bottom/sides to get all the good stuff off.
  12. I took 1 T of cornstarch and 2 spoonfuls of the hot liquid and mix that together well. Then added it to the sauce to thicken it up a bit. Salt and pepper and you are ready!

Pocket the pork chops.

Chop one red onion.

Peel, core and dice 2 apples.

I also diced the bacon. Add Apples, onions and bacon to the pan. Cook until bacon is getting crispy.

4 fresh sage leaves. If you live in my area, I have some growing in my yard, Please call me for some.

Mince the garlic and sage.

Add garlic, sage, paprika a lemon juice to the pan. Toss around for a few minutes. Remove stuffing from pan into a bowl. Doesn't that look yummy?

Stuff your chops with the stuffing.

Use a toothpick or skewer to close the pocket.

Add a bit of Olive oil to the pan if needed. Place salt and peppered side down. Salt and pepper the side that is up. This pan is huge and they almost did not fit.

Brown; flip to the other side and brown.

When brown, remove from the oven.

Remove the chops to a platter. Try and skim off any fat.

Add the leftover stuffing to the pan. Let the pan get hot.

I couldn't decide to use wine or broth, so I used both. Add the wine and broth. Scrap bottom and sides to loosen the yummy stuff.

Simmer for a few minutes. Stir in the cornstarch mixture.

That was yummy! I just ate one for lunch while writing this 😉

My chop was perfect, Mark said his was a little dry. His was a tiny bit thinner than mine. So, that could have made the different. You just need to watch it. We were waiting for Grace to come home. I did cover it for about 5 minutes after the 35 minutes of baking. I am thinking it might be a good idea to cover it the last 10 mins. of cooking. That might keep them all moist.

Apple, Bacon and Garlic Stuffed Pork Chops. Thanks Samantha!

After all that bacon, head on over to Comprehensive Care Pharmacy and get some Ocean Blue Omega 3’s. It suppose to help lower your cholesterol 😉

~Relish Life & Food

Super Duper Easy Potato Soup

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On my last post, I posted a photo of me wearing a scuba mask while dicing onions. Well, I was watching Katie Brown Workshop this morning and she had a chef on there chopping onions. He made a comment that the only way not to tear up while cutting onions is to wear a SCUBA MASK! See I am not so crazy 😉 I believe I have mentioned this before, I  have onion goggles and I love them. They are a little more stylish than the scuba mask 🙂

I purchased my goggles from my friend Marcus. He owns a store in Duncan, OK. You can purchase them from him on his website Distinctive Decor.

I love Baked potato soup. One of my favorite places to get a bowl is in St. Charles at Magpie’s. This is not a baked potato soup, but it’s the cheater way of making Potato soup.

            Super Duper Easy Potato Soup                                                                        adapted from Pearls, Handcuffs and Happy Hour

  • 1 30 oz. bag of frozen, shredded hash browns
  • 42 oz.   chicken broth (or 3 – 14 oz cans)
  • 1 can of cream of chicken soup
  • 1/2 cup onion, chopped
  • heavy pinch of ground pepper
  • pinch of salt
  • 1 pkg. cream cheese

In a crockpot, combine everything EXCEPT for the cream cheese.  Cook for 6-8 hours on low heat.  About 1 hour before serving, add cream cheese and keep heated until thoroughly melted.  Serve with the toppings of your choice. I topped mine with Mexican blend cheese, sour cream, bacon bits and green onions.

Note: After chopping the onions, I sauteed them in olive oil for a few minutes. Totally not necessary, but I didn’t want the onion to be crunchy….because Grace would have figured out there was onion in it 😉 Check out my comment at the bottom of the post on the hash browns.

Seriously…this must be the easiest soup to make!

Ingredient Line up.

Put everything in the crockpot BUT the cream cheese. Cook for 6 to 8 hours on low.

Add cream cheese an hour before ready to serve. Continue cooking for an hour.

The toppings are really necessary, at least the bacon and cheese are.

Super Duper Easy Potato Soup.

After I had already purchased my hash browns. I started thinking that this would be really good with the hash browns that already have the red peppers and onions in it. Next time I will use those, but the ones with the cubed potatoes. I think that would make it really really good. When I make it next, I will let you know which way is better.

~Relish Food & Life

 

BLT Bites made with Brown Sugar/Chili Powder Bacon

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I had book club tonight and needed to make something that would be hard to live without….BACON! Here is a shout out to my friend Leann for giving me the recipe for the bacon. Thanks Leann! The bacon recipe is from Paula Deen.  I decided to make small BLT Bites with the bacon and it turn out great.

Brown Sugar/ Chili Powder Bacon

  • 1/2 cup Brown Sugar
  • 4 tsp chili powder
  • 1 package thick bacon (which is about 10 slices)

Line a rimmed baking sheet with aluminum foil. Set a cooling rackinside the prepared pan and set aside.

In a shallow dish, combine the brown sugar and chili powder.  Dredge the bacon slices in the brown sugar mixture and arrange the bacon on the rack. Bake in the preheated oven until crisp, about 20 minutes. Transfer to a serving plate and serve.

Paula Deen’s recipe called for half of the brown sugar and chili powder for 8 slices of bacon. I double it, which is the recipe I have here for 10 slices of bacon….I did not have any brown sugar mixture left.

Ingredient Line up

Mix brown sugar and chili powder

Dredge bacon in sugar mixture and put on prepared pan. Bake until crisp.

 

While baking, I toasted bread, cut off crust and cut into 1/4th.

Sliced grape tomatoes in half.

 

After bacon was done. I started assembling them. I spread mayo on toast, piece of bacon, 2 pieces of lettuce, piece of bacon and tomato slice. Skewer it with a toothpick.

While the bacon was cooking I also spread mayo onto the toast squares.

BLT Bites...yum!

~Relish Food & Life