Well this recipe had me at Potatoes, bacon and garlic! These Bacon Hasselback Potatoes were so good, everyone loved them! My husband said that they would serve something like this in a fancy restaurant.
I was looking through my latest issue of the Food Network magazine, when I came across this recipe. I changed it up just slightly, I used Russet potatoes instead of Yukon Gold, and I only made 6 instead of 12. Which gave my potatoes more bacon and garlic butter topping per potato. I’m going to give you the recipe like it was written in the magazine but just know that it is versatile.
The ingredients are:
- 4 slices thick-cut bacon, each cut crosswise into 9 pieces
- Kosher salt
- 12 medium Yukon gold potatoes, peeled
- 1 stick unsalted butter (I used regular salted butter)
- Sea salt and freshly ground pepper
- 2 scallions, finely chopped
- 2 tablespoons finely chopped fresh parsley (I didn’t have, so I didn’t use)
- 1 clove garlic. finely chopped
- Lay the bacon pieces on a baking sheet and freeze until hard, about 30 minutes. Meanwhile, preheat the oven to 350 degrees. Bring a large pot of salted water to a boil.
- Using a sharp knife, make crosswise cuts in each potato, about 1/8 inch apart, stopping about 1/4 inch from the bottom.
- Add the potatoes to the boiling water and cook 4 minutes. Remove with a slotted spoon and carefully transfer to a baking sheet (I used a round stoneware baking dish); let cool slightly. Pat the potatoes dry, then insert 3 pieces of the frozen bacon into the cuts of each potato, spacing the bacon evenly and letting it poke out of the top. Melt 5 tablespoons butter and brush generously over the potatoes and in the cuts. Reserve any excess butter for basting. Season the potatoes with salt and pepper.
- Transfer the potatoes to the oven and bake until the outsides are browned and crisp, about 2 hours, basting halfway through with the reserved melted butter.
- When the potatoes are almost done, melt the remaining 3 tablespoons butter and mix with the scallions, parsley and garlic. Spoon over the potatoes and roast 5 more minutes. Transfer to a platter and season with salt and pepper (if needed).
Total time needed to make this is 3 hours so plan ahead!
I was very lucky growing up to have so many good cooks teach and influence me, and my Dad was definitely one of those people. He is a meat and potatoes kind of guy and made hearty meals like stews and BBQ ribs, and my favorites, chicken and dumplings and definitely his fried rice! Everyone loves his fried rice! There’s never been a recipe, he just showed us how to make it by sight and taste. Now my own family loves when I make my dads fried rice for them. I tried my best to write down a recipe but please taste and adjust as needed. The ingredients are:
- 1 pound Bacon, chopped
- 1 cup Onion, chopped
- 7 cups cooked Rice
- 4 eggs, beaten
- 2 green onions, diced
- Soysauce, to taste
- Salt and Pepper, to taste
First I fry the bacon and onion until the bacon is crisp (over about medium high heat). Then drain about half of the bacon grease into a glass cup (that way you can add some more if your rice is to dry). Add your cooked rice to the bacon and onions. Mix all together. There should be a little shine on the rice. Cook (fry) for about 5 minutes. Season with salt, pepper, and soy sauce to taste. Remember the soy sauce is going to add saltyness, so start off with a little bit at a time. You could always add more but you can’t take away. Pour the beaten eggs over the rice. Leave alone for about a minute then stir the egg into the rice. Cook until the egg is set. Add the green onion and mix all together. Taste again, add salt, pepper, or soy sauce as needed. Remove from heat and serve. Enjoy! I add a little more diced green onions over the top of my husbands because he likes more than the kids do.
Here is another good recipe out of the cookbook How to Cook Everything by Mark Bittman. So far I am really enjoying this book. I have only come across 1 recipe that I didn’t care for and that was the Corn Bread recipe (the corn bread recipe that I already have is better, and my son looked at me like why did you go and mess up a good thing. He would never say that to me because he is way to sweet, but mamma knows. My kids are such troopers when it comes to all of my food trials.) but 3 good recipes out of 4 is not a bad start. This Butternut Squash Puree was smooth with a slight sweetness and the perfect touch of ginger. It kind of looks like baby food but definitely does not taste like it (actually you probably could feed your baby this). The ingredients are:
- 1 1/2 pounds butternut or other winter squash, peeled and cut into chunks (I used the already peeled and cut up butternut squash from Costco)
- 2 Tablespoons Butter
- 1 to 2 teaspoons peeled and roughly chopped fresh ginger or 1 teaspoon ground ginger, or to taste. (I used 1 teaspoon fresh ginger. I didn’t want the ginger to overpower the delicate flavor of the butternut squash.)
- Salt and freshly ground black pepper to taste
- 1 teaspoon brown sugar, or to taste (I used 1 Tablespoon in the puree and then even sprinkled some on the top before I served it. It says to taste, and I love the taste of brown sugar on my butternut squash! : )
- Place the squash in a steamer above about 1 inch of salted water. Cover and cook until the squash is very tender, about 20 minutes. To microwave, place the squash and 2 Tablespoons of water in a microwave-proof plate or shallow bowl; cover with a lid or plastic wrap. Microwave on high for 3 minutes, shake the container, and continue to microwave at 2-minute intervals, until the squash is very tender.
- While it is still hot, place the squash in the container of a food processor with the butter and ginger; process until smooth. Taste and add salt, pepper, and brown sugar if you like. (You may prepare the recipe in advance up to this point; refrigerate, well wrapped or in a covered container, for up to 2 days before proceeding.)
- Reheat over low heat or in a microwave and serve.
My family loves Brussel Sprouts and this is our favorite way to prepare them. When you roast them at a high temperature in the oven they don’t get mushy, like I remember them as a child, YUUKKK! The rosemary and garlic in this recipe give them great flavor. If you are a fan of Brussel Sprouts like my family and I are then you will like this.
The ingredients are:
- 2 lbs. Brussel Sprouts (washed and sliced in half)
- 1/4 Cup Olive Oil
- 1 1/2 t. any dried chunky garlic seasoning
- 1 t. dried rosemary seasoning blend (I use a rosemary seasoning that I got from Pampered Chef but any rosemary seasoning would probably work)
- 1 t. Sea Salt
- 1/4 t. Ground Pepper
- Preheat oven to 450 degrees.
- Put Brussel Sprouts on a large cookie sheet. Add the rest of the ingredients and toss well to coat. (I use my hands and make sure all the sprouts are coated well)
- Bake for 20 minutes. The Sprouts should start to turn a little brown at the edges. (The brown ones are my faves, but be careful not to burn. Burnt Brussel Sprouts don’t taste good.)
This recipe for Corn Casserole is so simple to make and everyone loves it. My family serves this as a side dish on Thanksgiving. The texture is a cross between a corn bread and a corn pudding. It’s rich and slightly sweet with big corn flavor. I made this the other night with our dinner and it was the only thing my son wanted to eat. The ingredients are:
- 2 small boxes of jiffy corn muffin mix
- 1 Can Creamed Corn
- 1 Can Regular Corn
- 1 Cup Sour Cream
- 4 T. sugar
- 1 stick butter (melted)
- Preheat oven to 350 degrees.
- Pour all ingredients in a bowl and mix well to combine.
- Grease a 10×13″ baking pan and pour mixture into pan.
- Bake for 1 hour. Should be golden brown.
- Serve and enjoy!