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Entries in Bacon (7)

Monday
Aug252014

Omelets on the go

Dark grey clouds that hung low in the sky smacked down my lofty dreams for this post. It won't be nearly as cool to tell you about what I had planned as it would have been to pull it off. I'll try. On-the-go breakfasts are awesome! Everyone is in a hurry in the morning, right? I thought of skydivers, who get up with the birds to jump out of airplanes. If the sun is shining and the plane is flying, the last thing we want to think about is nourishment. Coffee, maybe, but food. I wanted to create a video that involved skydivers grabbing these on-the-go omelets as we walked to the airplane. And then jumping out of the plane

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Tuesday
Aug192014

BLT Salad

First and foremost, I picked a winning comment from my last post. Pam G, look for an email from me with details! Can we please go to Ireland together?

I know I've mentioned this about a hundred times before, but I love salads. Especially in the summer, I could eat a salad every day. I'll be honest about where the inspiration for this one came from. Bacon was on sale. Yep. So we bought a bunch of bacon and my husband and I said to each other, "What in the world are we going to do with all of this bacon?!" And then we both said simultaneously, "BLTs!" And then one of the light bulbs in our kitchen went out

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Monday
Mar242014

Loaded baked potato rounds

One of the first things I do every morning is peek at the 5-day forecast on my phone. I got very excited when I saw 48 degrees as the projected high for Saturday. Beach weather! People will be strolling all around the Twin Cities wearing t-shirts and shorts. In the meantime, we are all still cooped up inside, watching the snow fall and wishing the ice on our driveways would magically melt as we continue with our "winter eating." Although typically more of an appetizer, I made these loaded baked potato rounds for dinner the other night. I presented them to the boys as potato chips. "Why are you letting us eat potato chips for dinner, Mom?" Because I'm a super-cool mom. And because they are super yummy!

 

Start out with a handful of baby red potatoes. They are the perfect size for these rounds and I just happen to be madly in love with baby reds.

I tried slicing the potatoes with my mandolin and it was a disaster. My sharp and trusty chef's knife was a much better option. Slice the potatoes so they are no more than 1/2 inch thick. Place them on a rimmed, parchment-lined baking sheet and brush them with olive oil. Sprinkle some kosher salt over the tops.

Bake them until they are perfectly browned. Yum!

Add delicious toppings and throw back in the oven.

Until your mouth is watering. Let those babies cool for a minute. Overly eager mouths will get burned. Trust me.

Dinner tonight? CUPCAKES! 

Loaded Baked Potato Rounds

Imagine a loaded baked potato in a compact bite in your fingertips!

Serves: 8-12

Total time: 50 min

Loaded Baked Potato Rounds



Ingredients:

  • 5-6 baby red potatoes, sliced into 1/2-inch thick rounds
  • Olive oil, for brushing
  • Kosher salt, for sprinkling
  • 2 cups shredded cheddar cheese
  • 8 strips bacon, cooked and chopped
  • 3 tablespoons chopped chives
Instructions:
  1. Preheat oven to 400 degrees F. Line two rimmed baking sheets with parchment paper.
  2. Brush both sides of each potato round with olive oil and place in a single layer on the prepared baking sheets. Sprinkle with kosher salt. Bake in the preheated oven for 30 minutes, flipping the rounds halfway.
  3. Remove from oven and top with cheese, bacon and chives. Bake for another 10 minutes, or until cheese is melted. Serve warm, finger-food style.

 

Monday
Jan202014

Club sandwich dip

My boys and I were a giant tornado of commotion for months and now things have abruptly quieted down for us. It is taking me a while to adjust and truly enjoy this unique quality time that we have together. We are also still adjusting to life after Elijah's recent surgery and his challenging recovery from it and the news that we learned. He is completely deaf in one ear. This has been hard news to swallow and I find myself constantly trying to think of ways we can help to make life easier for our boy. It has kind of consumed me, actually. For the past week or so, I've thought about little else. Well, there is the drive we are raising Pillow Pets for to make hospital-bound children happy (please consider helping, if it is on your heart!) and there's this dip that Dan and I consumed in two or three sittings (shameful). 

My goal with this dip was to take a bite of it and feel like I was literally eating a club sandwich. I nailed it! It is spot on and so insanely yummy.

 

Add the following ingredients to a slow cooker:

1 lb. sliced deli turkey, chopped

1 lb. sliced deli ham, chopped

8-oz. package cream cheese

12-oz. package American cheese singles, unwrapped and chopped

3/4 cup mayonnaise

1 to 2 teaspoons seasoning salt (I used Lawry's)

Mix together and cook on low heat for 2 hours (stirring occasionally), or until the cheeses are melted and the dip is warmed through.

Add:

Cooked, chopped bacon (I used an entire 16-oz. package, but cater to your liking)

3/4 cup chopped pickles

8-oz. container cherry or grape tomaoes, quartered

Stir and heat for an additional 10 minutes on low heat. Serve warm with pita wedges, crackers or chips for dipping. 

Wishing you a wonderful mid-January week! Thanks for reading!

Club Sandwich Dip

This dip is an all-time favorite. If you love club sandwiches, you will DEVOUR this delicious snack.

Serves: 12-16

Total time: 2 hrs, 20 min

Club Sandwich Dip



Ingredients:

  • 1 lb. sliced deli turkey, chopped
  • 1 lb. sliced deli ham, chopped
  • 8-oz. package cream cheese
  • 12-oz. package American cheese slices, unwrapped and chopped
  • 3/4 cup mayonnaise
  • 1-2 teaspoons seasoning salt (such as Lawry’s)
  • 16-oz. package bacon cooked according to package directions, chopped
  • 8-oz. cherry or grape tomatoes, quartered
  • 3/4 cup chopped pickles
  • Pita wedges, crackers or chips, for dipping
Instructions:
  1. Add the turkey, ham, cream cheese, American cheese, mayo and seasoning salt to a slow cooker. Mix together and cook on low heat for 2 hours (stirring occasionally), or until cheese is melted and dip is warmed through.
  2. Add the bacon pieces, tomatoes and pickles. Stir and heat for 10 additional minutes on low heat. Serve warm with pita wedges, crackers or chips for dipping.

 

 

Monday
Sep302013

Peanut butter bacon burgers

I remember back in mid-June when I was still wearing mittens and a jacket (no joke), hoping that summer would be gracious enough to last a few extra months this year. My wish was granted, as were the wishes of thousands of other Minnesotans. It is technically fall, but summer weather is still here. Wooo! I hear that the winds of change are brewing, but I will take every last little morsel of pleasantness that comes our way. We have been spending time outside whenever possible, and of course putting our grill to use. Dan and I got creative the other night and whipped up a tasty, crazy burger that blew our socks off. Well. We weren't wearing socks, but if we had been they would have landed in eastern Wisconsin.

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