-
Corn & Potato Chowder with Bacon {Eat Out of the Fridge/Pantry Week}
Day #6 of Eat Out of the Fridge/Pantry Week….and we’re still cooking strong. As you can imagine creating new dishes or testing recipes every night leads to an abundance of open ingredients that begin to take over the Fridge/Freezer and Pantry. As we stared into our refrigerator full of Thanksgiving leftovers it was clear….enough is enough. And we declared this week to be Eat Out of the Fridge/Pantry Week.
-
Mac ‘n Cheese {Sage Brown Butter & Bacon}
I’ve recently read some articles on a growing movement to bring Home Ec back to schools. Healthy eating and knowledge of nutrition being the core reason, self-sufficiency and cost savings also getting a mention. And while I wholeheartedly agree, I propose another consideration for teaching teens and young adults the ‘basic’ life skills taught in a Home Economics classroom. Creativity. Cooking, like sewing or painting or wood-working, is a way to express yourself artistically…and a wonderful stress-reliever. So don’t get me wrong, I do believe ‘home’ is the best place to learn these skills, but it was in my 8th grade Home Ec class where I learned to make a Basic White Sauce. A skill just as valuable in my life today as…
-
Jalapeño Popper Pizza
When life gives you corn tortillas, it’s a great time to get creative. There are hundreds or at least 30 corn tortillas in a package. We’ve made Chicken Enchiladas Verde, homemade corn chips & salsa, and now these yummy and super easy Jalapeño Popper Pizzas. Coming soon Cilantro Lime Shrimp & Avocado Tostadas. And there are still enough left for one more creation…
-
Cavatappi with Browned Brussels Sprouts and Buttery Breadcrumbs
I love a fall harvest dinner made with a star ingredient like Brussels sprouts. Once the only vegetable on my won’t-eat-foods list, the Brussels sprout has soared to the top of my favorite-food list. In the fall-winter months we seriously have them multiple times per week. I was flipping through my new Cooking Light magazine and without even reading the recipe I bookmarked the page for Cavatappi with Browned Brussels Sprouts and Buttery Breadcrumbs.
-
Zucchini Carbonara & Scrambled Eggs {Breakfast for Dinner}
When the abundant ingredient is zucchini….I’m happy. It is one of my favorite summer vegetables for certain and one I turn to all year long. In an effort to find more low-carb recipe options I came across this Zucchini Carbonara recipe on the site Whole Lifestyle Nutrition. What a fantastic way to enjoy the rich flavors of carbonara without the added carbs from pasta.
-
Baked Eggs in Avocado {Breakfast for Dinner}
The first time I saw this Baked Eggs in Avocado dish on the Internet I was rather awe struck. It was genius to combine these two ingredients. What a wonderfully healthy breakfast option, packed with vitamins and protein, morning or night.
You May Also Like
Tomato Bacon Jam
Pumpkin Rum Muffins {with Maple Pecan Glaze}
Welcome Home Muffins
-
Broccoli & Bacon Breakfast Burrito
It’s the weekend!!! Breakfast makes me happy! Discovering leftover steamed broccoli in the fridge inspires me… This morning it shall be Broccoli & Bacon Breakfast Burrito. Super simple and by adding a few fresh herbs and seasonings….super delicious! Of course bacon never hurt flavor either. After browning the bacon in a medium skillet and pouring off the drippings I sauteed onion slices until tender, then added a handful of steamed broccoli florets, fresh lemony thyme, a pinch of Mrs. Dash Garlic & Herb seasoning, and a little salt & pepper.
-
Spinach Salad with Warm Bacon Dressing {Share the Love}
Spinach Salad with Warm Bacon Dressing is probably the number one dish I’m assigned for a group dinner. It’s just so darn good. I bring it willingly because I know we’ll be treated to amazing stuffed mushrooms, cheesy potato casserole, and marinated flat iron steak. We all have our dish.
-
Warm Bacon Dressing
Warm Bacon Dressing. What’s not to love.
-
Skillet Creamed Spinach with Eggs & Bacon
Skillet Creamed Spinach with Eggs & Bacon. I’m so intrigued by baked eggs. Mostly because I love eggs, but also because I like the idea of nestling them into a well of savory goodness where they take on the flavors that surround them. Getting to use my awesome mini cast iron skillets is a bonus. This is a perfect brunch recipe.
