Category: Bacon

Jalapeno-Bacon Skillet Cornbread

This bread is soooo very good. My hubby and I just kept going back for more and more. If you got a bite of jalapeno it had some kick, but otherwise it was definitely not spicy. This is a very big serving of cornbread so I would freeze half or make sure you are going to have a lot guests in the next few days. Do not pass this recipe up.

Special Tools: Cast Iron Skillet

WWSPoints: 22 points

Make/Serves: 6

Active: 20 min

Total: 40 min (plus cooling)

1 cup yellow cornmeal
½ cup all-purpose flour
½ cup cake flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
6 slices bacon, finely chopped
½ sweet onion, diced
2 cloves garlic, minced
2 large eggs
1 ½ cups buttermilk
6 tablespoons unsalted butter, melted and cooled slightly, plus more for the skillet if needed
¼ cup honey
2 to 3 jalapeno peppers, seeded and diced
  1. Preheat the oven to 400 degrees F. Whisk the cornmeal, all-purpose flour, cake flour, baking powder, baking soda and salt in a large bowl; set aside.
  2. Put the bacon in a 12-inch cast-iron skillet; set over medium heat and cook, stirring occasionally, until the bacon is browned and crisp, 7 to 8 minutes. Transfer to a paper towel-lined plate, leaving the fat in the skillet.
  3. Add the diced onion to the hot skillet and cook, stirring, until translucent, about 4 minutes. Add the garlic and cook 1 more minute. Transfer the onion and garlic to a separate plate and set aside. Keep the skillet over low heat.
  4. Whisk the eggs, buttermilk, melted butter, honey and jalapenos in another large bowl; add the onion and garlic and whisk to combine. Add the wet ingredients to the flour mixture and mix with a wooden spoon until combined (do not overmix).
  5. Brush the bottom and side of the skillet with the fat left in it (add a pat or two of butter if there’s not enough). Carefully add the batter (it should sizzle) and sprinkle the bacon evenly on top. Transfer the skillet to the oven and bake until the top is deep golden brown and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let cool 15 minutes before serving.

Now Let’s Dish: OMG! This is so good. Not too dense and not to crumbly. Overall so delicious. Feel free to drizzle with some honey for some sweetness but it is in no way necessary. I do have to admit, I need some help when the pan is full. It is incredibly heavy. Since the recipe called for 6 pieces of bacon I cooked the other half to use for the Brussels Sprouts I was making for dinner. I always recommend cooking a whole batch of bacon, even if a recipe calls or less. Opened bacon turns too fast. I highly recommend trying this recipe!! Worth every minute.

From: Food Network Magazine, November 2014

http://www.foodnetwork.com/recipes/jalapeno-bacon-skillet-cornbread-3363747

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Double Cheese Eggs Benedict

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Double Cheese Eggs Benedict

This has got to be the easiest Eggs Benedict I have ever made. It is definitely the easiest way to make poached eggs as well. My hubby loves Eggs Benedict and bacon so this recipe was a hit. The best part, I only made this for the two of us so I have enough leftovers for a couple of weekday breakfast sandwiches. See below recipe for more notes.

WWSPoints: 10 points Approximately*

Serves: 8 servings

Prep: 15 mins Cook: 20 mins

2 Tbsp. butter

2 Tbsp. + 1-1/2 tsp. all-purpose flour

1-1/2 cups milk

¼ cup shredded cheddar cheese

2 Tbsp. shredded Parmesan cheese

½ tsp. Dijon mustard

1/8 tsp. salt

1/8 tsp. white pepper

POUCHED EGGS:

1 tsp. white vinegar

8 cold eggs

4 English muffin, split and toasted

8 slices Canadian bacon, warmed

8 bacon strips, cooked & crumbled

  1. For cheese sauce, in a saucepan, melt butter. Stir in flour until smooth; gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until thicken.   Reduce heat to medium-low. Add the cheese, mustard, salt and pepper, stirring until cheese is melted. Cover and keep warm.
  2. In a skillet with high sides, bring 2-3 inches of water and vinegar to a boil. Reduce heat; simmer gently. For each egg, break the cold egg into a custard cup or saucer. Hold the dish close to the water surface and slip the egg into simmering water.
  3. Cook 4 eggs at a time, uncovered, for 3-5 minutes or until the whites are completely set and the yolks begin to thicken. With a slotted spoon, remove each egg. Repeat with remaining eggs.
  4. To assemble, top each muffin half with 1 slice Canadian bacon, 1 egg, cheese sauce and bacon.

 

Now Let’s Dish: Since there was only 2 of us eating this dish I only made 3 eggs. I still made the whole pack of bacon though because it is always nice to have cooked bacon around and I am not a fan of how raw bacon saves after the pack is opened. My husband never minds this of course.

Sunday is also weekday lunch prep day so I made pasta for the kids lunch while I was making this. It was pretty interesting to have the sauce burner, the egg burner, the Canadian bacon burner, the pasta burner and the bacon in the oven all at once. It still turned out pretty darn good but I strongly advise you’re on your toes the day you make this. TV- No, Good Upbeat Music- Heck yah. I believe I had UB40 genre playing.

Bacon makin’- We are in a household of crispy bacon eaters, except me I am not picky on my bacon. I have made it many, many different ways but I think my favorite is covering the pan in foil, placing bacon in cold oven. Turn the oven to 400 and cook for 20 mins. Turns out crispy and delicious. Mmmmm Bacon.

What else did I get out of this? I got extra English muffins, bacon and Canadian bacon. I am going to make breakfast sandwiches using my black & decker breakfast sandwich maker. I will make bacon sandwich with cheese on Monday & Canadian bacon & cheese on Tuesday. I am making brussel sprouts for dinner tomorrow night so I will most likely add the rest of the bacon to those.

Reference: THE COOKBOOK: tasteofhome

*I had to guess the sugar in the recipe to figure out points. I guessed 10 grams.

Ultimate Grilled Cheese

ultimategrilledcheesefinal

Ultimate Grilled Cheese

This was so delicious but ever so rich. It was a big hit for all of us. They recommend generously spreading the mayo mixture on the bread. I recommend lightly spreading it though, especially for little ones. see below recipe for more notes 

W.W.S. Points – no way would I touch this sandwich with a 3 foot pole unless it’s my cheat day!

Serves 6

Active: 25 mins Total: 45 min.

12 slices thick-cut bacon, such as Nodine’s applewood smoked
1 cup good mayonnaise
1/4 cup dijon mustard
1/4 cup freshly grated Parmesan cheese
Kosher salt freshly ground black pepper
1 white Pullman loaf or sourdough bread, sliced 1/2 inch thick (12 slices)
6 Tablespoons salted butter, at room temperature
6 ounces aged Gruyere or Comte cheese
6 ounces extra- sharp cheddar, such as Cabot or Shelburne Farms

1. Preheat the oven to 400°. Arrange the baking on a baking rack set over a sheet pan in a single layer and roast for 20 to 30 minutes, until nicely browned. Drain on a plate lined with paper towels and cut into 1 inch pieces.

2. Meanwhile, come find the mayonnaise, mustard, Parmesan, when I had teaspoon salt and half teaspoon pepper in a small bowl. Lay 12 slices of bread on a board and spread each one lightly with the butter. Flip the slices and spread each one generously with the mayonnaise mixture. Don’t neglect the corners!

3. Great the cheese is in a food processor fitted with the largest grading desk and combine. Distribute the bacon evenly on half of the slices of bread. Pile 1/3 cup grated cheese evenly on top of the bacon and top with the remaining bread slices, sauce side down.

4. Meanwhile, he in electric Panini press. When your press is hot, cook the sandwiches for 3 to 5 minutes in batches until the bread is toasted and the cheese is melted. Allow to cool for two minutes. Cut in half and serve warm.

Dish With Love: I do not have a panini press so I used a nonstick pan and a small pot lid to press the sandwich down. It worked like a charm. I made these on a Sunday afternoon. The fries did go nicely if I might say so myself and the salad was delicious. I made some extra bacon to have for breakfast for the week. I am always looking for ways to have a nice warm breakfast for the family.

WW tips- Like I said, this is a cheat day only dish.

 

Recipe from Food Network Magazine September 2012

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