Archive for the ‘Bacon’ Category

Think about a baked potato, with cheddar cheese, and bacon all melted in together and scooping out a big bite of that potato.  Now think of ALL of that together in a soup on a rainy cold day. Amazing! This was a great recipe, I will be making it again.  This recipe was so easy to throw together before heading out for our class at The Little Gym, so it would be easy for anyone who is working or not even working. Not many ingredients either which makes it easier also.


1 20 ounce bag of frozen, shredded hash browns

3 14.5 ounce cans of chicken broth

1 can of cream of chicken soup

1/2 onion, chopped

A few sprinkles around the crock pot of pepper

8 ounces of cream cheese

3 strips of bacon, cooked

Shredded cheddar cheese, for topping, so as much as you like


  1. Combine everything in crock pot, except for cream cheese. Cook on low for 6-8 hours.
  2. About an hour and a half before you are ready to serve, cut cream cheese into small blocks and place in crock pot and cook until melted. You will have to stir this quite often so it melts. I actually turned my crock pot up to high for this process.
  3. Serve soup in bowls and garnish with bacon and cheddar cheese.
Recipe adapted from Erin’s Eats.

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Breakfast for dinner, who would ever thought it would be so good on a night you really don’t feel like cooking, just want something easy to make after your 2 month old baby had 3 shots in one day and is just miserable in pain. This was the perfect meal for many reasons, one like I said it was super easy, two it was AMAZINGLY good.  Think bacon grease, asparagus and egg yolk, sounds so bad for you, but it only has 235 calories in it! I’m so glad I found this recipe on Good Housekeeping and tore it out and saved it. I made some adjustments, the original recipe called for thyme, dill, and parsley, which I left out, salt and pepper for enough for the hubby and me! I made this for two servings, so you may need adapt if you are making more or less!


6 slices of bacon

About 20 stalks of asparagus, 10 for each, more or less to your taste

Salt and pepper to taste

4 eggs


  1. Preheat oven to 475 degrees. In a jelly roll pan, arrange bacon in a single layer, spacing about 1/4 inch apart. Roast for 4 to 5 minutes until browned and crisped to your liking. Place on a paper towel line plate, to suck up the grease, set aside. If you want to get rid of the bacon grease, or save it and cook your asparagus in, I highly recommend the later, just because it adds so much flavor to the asparagus.
  2. Add the asparagus to the pan in a single layer. Roll into the grease so it’s evenly coated. Sprinkle some salt and pepper on the spears. Roast 6 to 8 minutes or until the spears are tender and a little crisp.
  3. This is the tricky party, carefully crack eggs, without breaking yolks, spacing 1/4 inch apart on top of the asparagus. Return pan to oven and roast 5 to 6 minutes or until whites are just set and yolks are still runny. Sprinkle with some salt and pepper. Return bacon to pan and serve.


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The other night we made a grilled pizza! Post is coming, I promise! But for our starter, I found this recipe in the book called Relaxed Cooking, by Curtis Stone.  I knew it’d be great for a summer night with a grilled pizza! The original recipe called for spinach, but since I’m just starting to enjoy spinach in my salads, I used an Italian blend instead.  This salad was so yummy, the dressing was fantastic! Perfect to pair with a glass of Carl Reh Riesling. This makes two servings.


Italian Blend Salad With Crispy Bacon & Cheese Croutons (Printable Recipe)


2 slices of crusty sourdough bread, crusts removed

2 ounces of unsalted butter

1/2 ounce of Dry jack Cheese, finely shredded

1 1/2 tablespoons of red wine vinegar

3 tablespoons of grape seed oil

1/2 tablespoon of flat leaf parsley

Salt and Pepper

4 slices of bacon

4 cups of Italian blend salad mix

1 tomato sliced


  1. Heat oven to 400 degrees.  Tear or cut bread into 1 inch pieces. Place bread pieces on a baking sheet and toast in oven, stirring pieces halfway through to ensure they cook evenly, 8 minutes or until they are dry and crisp. Remove from oven and crisp. Remove from oven; keep oven on.
  2. Melt butter in a small saucepan; drizzle the butter over croutons, toasting to cut them. Arrange butter-coated croutons close together in a single layer on the baking sheet. Sprinkle cheese generously over croutons are golden. Remove from oven; set aside to cool.
  3. Place vinegar in a medium bowl. Slowly add oil, whisking constantly to blend. Whisk in parsley and season with salt and pepper to taste.
  4. Heat a large skillet, over medium heat. Add bacon and cook about 3 minutes per side or until crisp and golden. Transfer to a paper towel to drain.
  5. Meanwhile, in a large bowl, toss salad with enough vinaigrette to coat; season with salt and pepper to taste. Break half the bacon into bite size pieces and add to the salad. Diving the salad among two salad bowls, garnish each salad with some tomato slices.


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