Baked Potato Easy Peasy

potato slice cook cheese easy bake onionI made a grill version of this after this gave me inspiration. I can not wait to try the version pictured above.

Picture Version: slice (not all the way through) and place wedge of cheese in-between each slice – cover with ranch – cover with cheese and pieces of bacon – bake 350 for 35 minutes – served topped with sour cream

Grill Version: slice (not all the way through) and place wedge of onion in-between each slice – add bacon pieces and squish cheese into each slice – wrap with foil tightly and grill for about 25 minutes or until the potato feels squishy which indicates it is soft – add cheese and sour cream to the top

Bacon “Cup” for a Salad

 

Wrap foil around the underside of a cupcake tin. Wrap bacon around and over the bottom of each cupcake well. Bake at 300 degrees for  five minutes. This will not take very long and keep your eye on them. Gently slide off the cupcake well and place on paper toweling to dry. Before putting salad in them place in fridge to get a nice cool temperature. Instead of using this with a salad try crumbled up sweet cornbread for a more savory dish.

Bacon Cookies

Making cookies is always so much fun but at times it seems I really don’t want to roll dough, use cookie cutters and just do the same ole same ole which always makes such a mess.

Ingredients:

  • Sugar cookies recipe or pre made cookie dough works
  • Various food colorings coming close to maroon, beige and pink
  • Brown sugar
  • Sugar dyed black (to look like pepper for the edges)
  • Meringue powder
  • Small paintbrush
  • Wooden skewers to fit the width of your cookie sheet
  • A cookie sheet
  • Parchment paper

1.Use wooden skewers and put lengthways across the cookie sheet . This will give the cookies a realistic appearance.

2. Divide the cookie dough into 3 balls – two larger and one smaller. Dye the smaller dough ball a dark red. Dye one of the larger dough balls a beige color and dye the other large dough ball a pink red. Put the dough in the fridge for about 30 minutes. Once your dough is cold, start building your block of dough. Since we want to cut these cookies, you want the side view to look like a slice of bacon.

3. Take the darkest color of dough and place it on some plastic wrap, and make some funky shapes with it. If you ever look at bacon and study the colors you will notice the darkest meat of the bacon is usually concentrated to one side. Then add some of the beige dough and the pink dough in the random layers. Then back in the freezer for 15-20 minutes.

4. Uncover the dough and  cut the rest of the slices. Cover the skewers with parchment paper. Lay the slices on the cookie sheet, on top of the dowels.

5. Bake your cookies according to your recipe’s instructions taking note that the thickness of your cookies can change the time frame you need to bake them for. Allow cookies to cool.

6. Use brown and black colored sugars (readily available in stores) and place in bowl. Use meringue powder slightly damped with water and brush the edge of each cookie and just touch the cookies edge to the sugar.

 

Canadian Bacon & Egg Cupcake

Use cupcake liners and place the Canadian bacon in the bottom to make a bowl. Drop egg on top and bake at 350 until egg is done. I have been told you can use regular pork or turkey bacon but have not tried it. Place several 1/2 pieces in one direction and then a few in the opposite direction to create your bowl. Serve with toast or for s special delight serve besides pancakes, waffles or french toast. Definitely an eye opener for breakfast… or anytime!

 

Jeffs Green Chile, Chicken, Bacon, & Rice

INGREDIENTS:

1 pound chicken
1 half package of bacon (turkey or pork)
2 cups rice
1 pound cheddar cheese
1 half pound mozzarella cheese
10 green chiles (Anaheim or Poblano peppers will also work)
sprinkle of red chile powder
garlic powder
onion powder
sour cream (optional)
guacamole (optional)
small warm tortillas (optional)
crunchy tortilla chips (optional)
salsa (optional)

This is such a simple recipe and is always requested that I make it when bringing food to someones house.

INSTRUCTIONS:
1st:
*2 cup instant rice added to 2 cups boiling water.
*Sprinkle red chile powder to give rice flavor and color. This can be light or heavy depending on the factor of hotness of the end dish that you desire. Cook until rice is tender.

2nd:
*Cut 1 pound of chicken breast into 1″ cubes
*Cut 1 half pound of bacon (pork works best but I have made it with turkey and is still delicious) into 2″ lengths
*Fry and keep stirring until chicken and bacon are done (bacon will need to be crisp)
*While frying you can add: garlic powder, onion powder, a dash of Cajun seasoning or taco seasoning

3rd:
*Blanch or roast green chiles
*Cut the top of and slice them length ways on one side so you can lay them out

4th:
*Spread rice mixture out in a 9 x 13 dish
*Place the sliced open green chiles out on top of rice
*Place chicken and bacon pieces directly over each chile to cover them but leave the rice showing through
*Options at this time: chives, onion, tomato, salsa or leave like it is
*Cover each chile with a mound of cheddar cheese and sprinkle each mound with a little bit of mozzarella cheese

5th:
*Bake at 350 degrees until all cheese is melted

6th:
*Serve with a spatula and top with sour cream
*Serve with some soft warm tortillas or crispy tortilla chips and fresh cilantro salsa and a large cool glass of sweet tea.

Its always gone and I leave with an empty dish…. guess its good when I make one to take I make another to keep for myself…. makes great portions to make lunches with.