Tag Archives: bacon

Bacon & Provolone Grilled Cheese

We are all kids at heart. My love of cooking started as a kid. One Sunday afternoon we came in the door from church, hungrier than usual. I grew up in Michigan and it was a winter day. Maybe 12 degrees outside. My dad said I could make lunch that day. I spun with the excitement of that task. Grilled cheese and soup was something I could pull off at the age of 8 and I was ready to kick it into high gear to pump out some excellent grilled cheeses for my family of six. That morning I wore a flowing dress with flowers all over it and a large bow on the front center. Well, about 3 grilled cheese sandwiches in, I looked down and to my horror my dress, that bow, was on fire. I leaned a little too far over near the gas burner and poof-bow up in flames! I didn’t panic oddly enough but spun around toward my dad. We locked eyes and his widened. He then took the most monstrous breath in and blew out as hard as he could. My dress was still smoking and he then rushed me over to the sink to submerge the remaining embers under water. Wow! I felt so confident in the kitchen and had a bit of a wake up call. We laugh about it now. And now I’m making a more grown up grilled cheese for my family on Sunday afternoons and smile at happy memories of kitchen adventures so many years ago.

12 slices bread ( Texas toast would be superb here)
1/2 stick butter
12 pieces provolone cheese
1 lb bacon cooked, drained and chopped

Butter bread liberally stack with provolone, bacon in the middle then another piece of provolone. Place another piece of buttered bread on top and cook in skillet on medium high about 3 min on each side. What temperature of your stove top. Try turning it down as the first side gets done to allow cheese time to melt well. Serves 6.

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We also had this Homemade Italian Wedding soup this week. Grilled cheese and soup is a comfort combo worth making every time. Warms the soul, I think.

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Mother’s Day Brunch

What girl doesn’t love a good brunch? I do! I am a mom to a baby and a preschool aged kiddo right now and I can assure you that my family treating me to an “out to eat” meal on Mother’s Day is bound to be bonkers….here’s why…poopy diapers, toddler needs 4-5 bathroom runs, the wait is outrageous (especially here in Orange County), the kids need snacks while we wait, we get a table and the kids are bored, oh and need a couple more bathroom runs. lol You get the picture. So, me and one of my gorgeous, brilliant friends came up with a winning plan to have our hubbies take us on a Mother’s Day date. Dinner with just us and them. A quaint, lowly lit, gorgeous, Italian joint where you can barely speak cause every bite you put into your mouth is bliss. After this night, which we chose to be Friday, we came up with a couple yummy, do-ahead, brunch casseroles and hung out on Sunday afternoon while the oven did the work and the kids could run wild and play together hardly noticing we were there. I’m telling you moms, it was genius!

Try out my Bacon & Egg Brunch Bake below and enjoy some relax time. After all, we have one of the hardest and most rewarding jobs in the world so take a little time to relax once in a while.

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Bacon & Egg Brunch Bake

12 eggs, beaten

1 cup heavy whipping cream or 2% milk

1 onion, chopped and sauted

8 oz or about 10 slices bacon, cooked and crumbled

1 teaspoon ground mustard

2 cloves garlic, minced

salt and pepper

2 cups shredded sharp cheddar cheese

4 cups cubed french bread

1/2 stick butter

Put minced garlic and 1/2 stick of butter in a microwave safe dish for 30 seconds and let melt. Place cubed bread on a cookie sheet and preheat the oven to *350. Pour garlic butter over bread and toss lightly salt and pepper the bread as well and bake for 12 minutes.

Saute onion in a little bit of olive oil or butter on medium high heat until translucent. (about 6 minutes) Next, in a stand mixer or large bowl, beat the eggs, add in the milk and onion, the ground mustard and a little salt and pepper. Next, grate cheddar cheese.

Grease a 9×13 glass baking dish. place baked bread cubes in the bottom, crumble cooked bacon over the bread, next pour in egg mixture, and finally top with cheese. Refrigerate for 3 hours or even up to overnight! Bake for 50-60 minutes until center is set in a *350 oven and enjoy a heavenly brunch!

Green Bean Bundles

Last night we were invited over a family from our church’s house, The Crawfords. Super amazing family! They invited us over and said they would buy the groceries if I used my cooking skills to whip them up a yummy family dinner. I agreed quickly and we had an awesome night getting to know each other better and I was really happy with how the food came out! Lots of clean plate clubs after our meal so I was thrilled!

Last but not least, Jackie Crawfords kitchen would make any avid cook drool! Ya’ll, I was seriously smitten! It was perfect in every way. We are scheduling another “in home chef” get together soon and I’ll just have to take a pic of her her kitchen so you guys can see the utter amazement that it is! Check out this recipe below as I know it will come in handy for the upcoming holidays. My take on the sauce that tops the bundles it was makes it so special! The Crawfords and Harrisons love it and so will you!

Green Bean Bundles

1/2 cup orange juice

2 cloves garlic, minced

1/4 cup Teriyaki or low sodium soy sauce

3 tablespoons brown sugar

1 lb bacon

2 lbs green beans

Directions: Snap off the ends of the fresh green beans and blanch in boiling water for 3-4 minutes. Pull out, drain and let cool.

Cut the bacon up the middle vertically. take 4 green beans and wrap 1/2 slice bacon around each tightly and place seam side down on a baking sheet.

Next mix sauce topping: In a small bowl put in garlic, brown sugar, orange juice and Teriyaki sauce and whisk till sugar is dissolved. Spoon 3 teaspoons of sauce over each green bean bundle on pan and bake at 375* for 20 minutes. Makes about 20 bundles.