Archives for posts with tag: bacon

Beer Braised Chicken

November 13, 2014 //

Beer Braised Chicken

If this recipe doesn’t sound perfect for a Sunday dinner in November than I don’t know what does. Adapted from a Food Network recipe, we tried this Sunday night and we weren’t disappointed. The potatoes took a lot longer to cook for me than the original recipe said they would, but I also think that extra braising time is needed gave the dish depth.

1/4 pound slab or thick-cut bacon, cut into 1/2-inch pieces
8 skinless, boneless chicken thighs (about 2 1/2 pounds)
salt and pepper
1/2 cup flour, for dredging
1 tablespoon extra-virgin olive oil
1 (12-ounce) bottle beer (I used Newcastle Ale, but Bass Ale would work too)
1 cup frozen pearl onions, thawed
1/2 pound small red-skinned new potatoes, halved
2 tablespoons whole-grain mustard
2 tablespoons packed dark brown sugar
1/2 ts. dried thyme

Heat a large pot over medium-high heat. Add the bacon and cook until browned, about 5 minutes. Remove with a slotted spoon and transfer to a paper-towel-lined plate.

Season the chicken with salt and pepper and dredge in flour, shaking off the excess. Add the olive oil to the drippings in the pot. Add the chicken in batches and cook over medium-high heat until golden on the bottom, 6 to 7 minutes, then flip and sear the other side, about 1 minute.

Add the beer, onions, potatoes, mustard, sugar, thyme and 1 cup water to the pot and stir, making sure the chicken is fully submerged. Bring to a boil and then simmer, partially covered, until the chicken and potatoes are cooked through, about 30-40 minutes. Stir in the bacon and serve.

Tags bacon, beer, chicken, mustard, onions, potatoes

Categories Uncategorized

Poached Eggs in Tomato Sauce with Toast + Bacon

October 3, 2014 //

Poached Eggs in Tomato Sauce with Toast

This is a great “breakfast for dinner” meal (or fancy brunch), and a wonderful way to use up any tomato sauce that you might have leftover from an earlier meal. Plus, it is incredibly inexpensive!

If you are using leftover tomato sauce than this meal comes together in about 10 minutes; if you need to make the sauce it’ll probably be closer to 20-25 minutes.

Tomato Sauce

¼ cup olive oil
4 garlic cloves, crushed or sliced
1 large basil sprig
1 pinch of hot red pepper flakes
1 28 ounce can of crushed tomatoes (or whole, but crush them with your hands before using)
salt and pepper, to taste

In a large skillet over medium heat, heat the oil. When it is hot, add the garlic, basil and red pepper flakes. Saute for 1-2 minutes, until the garlic starts to sizzle, but don’t let it brown. Add the tomatoes and stir. Simmer until the sauce thickens a bit, about 15 minutes. Discard garlic, if you desire, and add salt and pepper to taste.

Poached Eggs in Tomato Sauce

1-2 eggs per person

With the tomato sauce simmering, crack an egg, one at a time, into a small bowl and carefully place each egg in the tomato sauce. Lower the heat and place a cover on top of the skillet. Keep an eye on the eggs; they should take between 8-10 minutes to cook – less if you like your eggs runny and more if you want them fully cooked.

Place 1 or 2 eggs with sauce on a piece or two of good toast and shave parmesan cheese over, season with salt and pepper.

Bacon

Cook however much bacon as you want, however you like. But, I am a convert to the Rachael Ray method, which is much less messy than using the stove.

Preheat oven to 375F. Place bacon on a slotted baking sheet and bake to crisp, 15-18 minutes.

Tags bacon, eggs, toast, tomato

Categories Meals

Transitions

October 3, 2014 //

I certainly wouldn’t be the first to profess my love of autumn on the Internet. It is hard for me to let go of summer, but the arrival of tart apples, pumpkin beer and foliage help. And as much as I hate to say goodbye to tomatoes and corn, the new season allows me to indulge in cooking and eating some other favorites, such as roast chicken and winter squash.

This week’s meal plan is a bit of a transition into a new season and menu. Like farmers markets this time of year where you can still get some pretty good peaches as well as gorgeous winter squash this meal plan isn’t ready to completely concede to cooler weather. Roast chicken is back, but I haven’t started roasting Brussels Sprouts yet (they are better after the first frost). And a trip to a Connecticut apple orchard last weekend inspired the pork chops with apples and cider.

Meal #1: Poached Eggs in Tomato Sauce with Toast + Bacon
Meal #2: Hamersley’s Roast Chicken with Onions and Potatoes + Steamed Green Beans
Meal #3: Pork Chops with Apples + Sautéed Kale
Meal #4: Pasta Carbonara with Leeks and Lemon

Your grocery list, excluding the usual pantry items:
fresh (or dried) sage
dried thyme
dried rosemary
bunch of basil – 1
lemon – 2
leeks – 4
red onion – 3
bunch of kale – 1
green beans – 1 1/2 lb.
medium red potatoes – 6
tart apples – 2
apple cider – 3/4 cup
diced tomatoes – 1 28 ounce can
good bread – 1 or 2 slices per person
short pasts – 1 box
Dijon mustard (if you don’t already have it)
Parmesan cheese (if you don’t already have it)
eggs – 1 dozen
1/2 -inch-thick boneless pork loin chops – 4 (5 ounces each)
bacon
whole chicken – 4 lb.

Tags apples, bacon, cheese, chicken, cider, eggs, green beans, kale, leeks, lemon, onions, Pasta, pork chops, potatoes, poultry, red onion, toast, tomato

Categories Meal Plans

It’s not over….

August 25, 2014 //

‘Til it’s over. Despite the beginning of the school year and the end of the vacation season, summer still has a few weeks left in her. Let’s make the most of it. Food-wise we are at peak season here in the Northeast. And just when summer produce starts to wane we get to enjoy winter squash, apples and brussels sprouts. See, it isn’t that bad!

Once again, I’ve put together a meal plan with four dinners that embrace the last weeks of summer. I hope you aren’t sick of tomatoes and corn yet!

I’m going to miss them when they’re gone.

Meal #1: Chicken Cutlets with Tomato and Basil Salad + Green Beans
Meal #2: Greek Shrimp with Tomatoes and Feta + Garlic Bread
Meal #3: Pork Tenderloin with Tomato and Peach Compote + Corn on the Cob
Meal #4: Summer Sauté with Corn

Your grocery list, excluding the usual pantry items:

tomato – 5 lbs. (you have to enjoy them while you can)
peach – 1
red onion – 1
onion – 1
shallot – 5
corn – 8
green beans – 1/2 lb.
basil – 1 bunch
mint – 1 bunch
thyme – 1 bunch (or you can use dried)
ginger – 1 small piece (you can freeze whatever you don’t use)
feta cheese – 4 ounces
eggs – 2
bread – 1 loaf
balsamic vinegar (if you don’t already have it)
flour (if you don’t already have it)
seasoned bread crumbs (if you don’t already have them)
curry powder (optional)
pork tenderloin – 2
Italian sausage – 1 lb.
chicken cutlets – 1 1/2 lb.
shrimp – 1 1/2 lb.

Tags bacon, basil green beans, bread, chicken, corn, feta, garlic, green beans, greens, peach, pork, poultry, red onion, Sausage, scallions, shrimp, tomato

Categories Meal Plans

Summer Sauté with Corn

August 25, 2014 //

Summer Sauté with Corn

This vaguely titled recipe came to be when I was trying to come up with a new way to eat corn. Treating corn as you would any other grain (pasta, quiona, rice, couscous, etc.) allows you to be really creative, and you can incorporate whatever you think looks good at the farmers market. I’ve used fresh green beans, tomatoes and sausage one night and then another night I was inspired by this New York Times recipe which called for greens, red pepper, scallions and bacon. Both were great and really quick. The key, of course, is using fresh ingredients that are in season.

Summer Saute with Corn the NY Times way

1 TB. olive oil
1 lb. of Italian sausage, crumbled
1 shallot, minced
4 ears of corn, kernels cut off the cob
1/2 lb. green beans, trimmed and cut in half
1 large tomato, chopped

Heat olive oil in a large skillet over medium-high heat. When hot, add sausage and cook until no longer pink. Remove sausage from skillet.

In the same skillet sauté the shallot for 1-2 minutes. Add corn and green beans and sauté for another 3-4 minutes. Add tomatoes and sausage and toss carefully. Season with salt and pepper.

Tags bacon, corn, green beans, greens, Sausage, scallions, tomato

Categories Meals

Leek, Bacon and Pea Risotto

June 28, 2014 //

Leek, Bacon and Pea Risotto

I love risotto but after a few disastrous attempts at making it at home I basically gave up. I’d follow a recipe line by line but instead of 20-30 minutes of stirring to cook the rice al dente it took over an hour. And frankly, as good as risotto is it wasn’t worth carpal tunnel syndrome. But, one day I was talking to someone (I can’t remember who, sorry!) about my bad luck with risotto and they suggested that perhaps the abrorio rice that I was using was old and that was why it wasn’t absorbing the liquid. Genius! So, now instead of buying a large or even medium sized bag of rice I try to only buy what I need for that recipe or at least get the smallest bag I can find and use it up quickly.

Anyway, this recipe is relatively simple and delicious and makes a lovely spring meal, especially with a glass of rose!

Tags bacon, leeks, peas, rice, risotto

Categories Meals

The Last of Spring

June 23, 2014 //

I’m trying something new this week. Instead of four meals, I’m sharing three plus a recipe for fava bean puree which is wonderful. The minute I saw the fava beans at my farmers market last Sunday I knew I had to make this recipe and I wanted to share it with all of you. I brought the puree to a friend’s house for the US vs. Portugal World Cup Match (wasn’t that a bummer?) and they loved it too. I also traveled for work this week so consequently I only made three meals.

Speaking of traveling – I’m traveling again for work at the beginning of this coming week and then heading up north to Vermont for the July 4th holiday – staying a whole week. I can’t wait! But, that means that I’ll probably not be posting my usual meal plans for a little bit, but I hope to update the site once in awhile with a recipe or two. To help you plan while I’m gone you always can check out previously posted meal plans or meals.

What I was doing yesterday when I should have been posting this meal plan.

Meal #1: Leek, Bacon and Pea Risotto
Meal #2: Nancy’s Chopped Salad + Bread
Meal #3: Roasted Salmon and Potatoes with Herb Vinaigrette + Sugar Snap Peas
Bonus: Fava Bean Puree

Your grocery list, excluding the usual pantry items:

Idaho potatoes – 2
lemons – 2
red onion – 1 small
shallots – 2 medium
leeks – 2
sugar snap peas – 1 lb.
cherry or grape tomatoes – 1 pint
iceberg lettuce – 1 head
radicchio – 1 head
fresh rosemary, sage, thyme, parsley – 1 bunch each
frozen peas – 3/4 cup
fava beans – 2 lbs.
chickpeas – 1 (15 ounce) can
low-sodium chicken broth – 12 cups (96 ounces)
arborio rice – 2 1/2 cups
pepperoncini – 1 small bottle
dried oregano (if you don’t already have it)
red wine vinegar (if you don’t already have it)
parmesan cheese (if you don’t already have it)
provolone cheese – 1/4-1/2 lb.
salami – 1/4-1/2 lb.
bacon – 4 slices
salmon fillets – 2 (6 ounces each)
white wine

Tags bacon, cheese, chickpeas, fava beans, iceberg lettuce, leeks, parsley, peas, potatoes, provolone, radicchio, rice, risotto, rosemary, sage, salad, salami, salmon, shallots, sugar snap peas, thyme, tomatoes, vinaigrette

Categories Meal Plans

Asian Tonight?

May 12, 2014 //

I don’t know what was up with this week, but for some reason I made a lot of meals with Asian ingredients and flavors. The great thing about using Asian ingredients is that they often add a great burst of flavor with very little work or time. So, for this week’s meal plan I’m featuring two of these dinners – the pork stir fry and grilled tuna steak which when paired with my dipping sauce may remind you of sushi.

Meal #1: Salmon and Potatoes in Tomato Sauce
Meal #2: Pork Stir Fry with Asparagus and Sugar Snap Peas
Meal #3: Grilled Tuna Steaks with Dipping Sauce + Sesame Broccoli
Meal #4: Pasta Carbonara with Leeks and Lemon

Your grocery list, excluding the usual pantry items:

onion – 1
shallots – 2
lemons – 2
asparagus – 1 lb. bunch
sugar snap peas – 1 1/2 cups
broccoli – 1 large head or 1 lb.
leeks – 4
ginger – 1 piece
small white potatoes – 3/4 pound
fresh parsley – 1 bunch
Kalamata olives – 1/2 cup
diced tomatoes – 2 cans (28 ounces each)
sherry – 1 bottle (it’ll keep)
sesame seeds – small package (they’ll keep)
short pasta (penne) – 1 box
rice (if you don’t already have it)
soy sauce (if you don’t already have it)
Sriracha (if you don’t already have it)
brown sugar (if you don’t already have it)
rice vinegar (if you don’t already have it)
sesame oil (if you don’t already have it)
corn starch (if you don’t already have it)
eggs – 2
pork tenderloin – 1, 12-16 ounce piece
bacon – 6 slices
salmon fillets – 4 (6 ounces each)
tuna steak – 4 1-inch pieces

Tags asparagus, bacon, broccoli, cheese, eggs, fish, leeks, lemon, olives, Pasta, pork, potatoes, rice, salmon, seafood, sesame, soy sauce, sugar snap peas, tomatoes, tuna

Categories Meal Plans

Balance

April 2, 2014 //

We all juggle commitments to family, friends, work, our home, and of course, ourselves. Unfortunately, most of us don’t do a great job balancing these important aspects of our lives and at least one often gets neglected. I think some people are better at being out of balance than others, but I am not one of those people. I like routine and habit – I always have. Having Eliza really shook up a lot of the balance that I had carefully crafted and maintained over the years. Two years into motherhood, I think I have a better handle on how unscripted and unplanned life can be, but that doesn’t make it any easier.

One way that I’ve dealt with the imbalance, or rather the stress of living with it, is to cook. I realize cooking isn’t everyone’s remedy, but it is mine. There is something about reading recipes, organizing ingredients, prepping vegetables and preparing a meal that I find very therapeutic. Within a few minutes I am out of my own head and into the creation process, which is often what I need. I love the concentration that chopping an onion requires and the creativity that sparks when I stray from a recipe. This week was another busy week, beginning with my business trip to Madison, Wi. and ending with Patrick working an evening and having his usual Thursday night class. Fortunately, I got a few homemade dinners in to keep me on balance.

Tools for my “therapy”

Meal #1: Chicken Thighs with Shallots and Tomatoes
Meal #2: Pasta Carbonara with Leeks and Lemon
Meal #3: Roasted Cod with Potatoes and Olives
Meal #4: Chicken and Vegetable Stir Fry + Rice

Your grocery list, excluding the usual pantry items:

red, new potatoes – 2 lb.
ginger – 1 small piece
scallions – 1 bunch
red, yellow or orange peppers – 2
zucchini and/or summer squash – 2
snap peas – 1 cup
shallots – 12 to 15
leeks – 4
cherry or grape tomatoes – 2 pints
tarragon – a few sprigs
parsley – 1 bunch
lemon – 1
kalamata olives (if you don’t already have them)
soy sauce (if you don’t already have it)
oyster sauce (if you don’t already have it)
rice wine vinegar (if you don’t already have it)
sesame oil (if you don’t already have it)
dijon mustard (if you don’t already have it)
Parmesan cheese (if you don’t already have it)
white wine
eggs – 2
penne or another short pasta – 1 box
rice
chicken breast – 1 lb.
bone-in chicken thighs – 8
bacon – 6 slices
cod fillet – 6 to 8 oz. per person

Tags bacon, cheese, chicken, cod, eggs, fish, ginger, leeks, lemon, mustard, olives, Pasta, peppers, potatoes, poultry, rice, scallions, shallots, snap peas, squash, tomatoes, white wine, zucchini

Categories Meal Plans

Meatloaf and Roasted Potatoes with Green Beans

February 21, 2014 //

Meatloaf

After a lifetime of eating my mother’s meatloaf I am incapable of eating anyone else’s. Her recipe is that good, and will convert any meatloaf haters. The addition of bacon and cheddar cheese definitely does not hurt.

2 lb. ground beef
2 TB. ketchup
1 ts. dried basil
1 ts. dried oregano
½ ts. garlic powder
½ ts. salt
½ ts. pepper
¼ cup minced onion
2-3 dashes Worcestershire sauce (my addition/optional)
1 egg (you may need 2)
⅓-½ cups bread crumbs
3 strips of bacon
cheddar cheese slices, enough to cover the meatloaf

Preheat oven to 375 degrees. In a large bowl, combine the first 11 ingredients with 1-2 TB. water, and mix with your hands. If it isn’t coming together add another beaten egg and a bit more breadcrumbs. When all of the ingredients are fully incorporated place the meatloaf in a baking pan, forming it into a loaf. Place the strips of bacon on top and bake for 1 hour. At the end of the hour, top with cheese slices and bake another 3-4 minutes or until the cheese is melted.

Roasted Potatoes

1 lb. red or yukon gold potatoes, halved
2 TB. olive oil
salt and pepper

Preheat oven to 375 degrees. Toss potatoes with oil and salt and pepper on a baking sheet. Roast in the oven for 30-35 minutes, or until tender and browned.

Green Beans

1 ½ lb. green beans, trimmed
1 TB. butter
salt and pepper, to taste

Boil salted water in a pot or saucepan. When boiling, add green beans for 3-5 minutes, or until crisp tender. Drain and toss with butter and salt and pepper.

Tags bacon, beef, cheese, green beans, potatoes

Categories Meals

Beer Braised Chicken