Inner Chef

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BLT Pizza

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Don and I love BLT’s and we love pizza! So we decided to combine the 2 into one amazing dish. This works out great for company (I hate making toast!).

The ingredients are simple:

1 Pre-made pizza crust

Mayo or Miracle Whip

Fresh crisp bacon pieces

Lettuce and tomatoes

Toast the pizza crust, then top with mayo, bacon, lettuce and tomatoes. Easy as pizza pie!

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Loaded Breakfast Biscuits

Loaded Breakfast Biscuits

Ingredients:

1 package Pillsbury Grands Homestyle Buttermilk biscuits

8 eggs

1 package Bob Evans pork sausage gravy

Colby-Jack finely shredded cheese

Bacon bits (NOT Bac-O’s)

Salt and pepper to taste

Directions:

Pre-heat oven to 350°. Lightly grease 8 jumbo muffin pans.

Prepare scrambled eggs with or without milk using salt and pepper to taste. Set aside.

Heat gravy and set aside.

Roll out each biscuit and lay in muffins pans. Bake for approximately 13-15 minutes. Remove from oven and spoon 2 Tbsp. gravy into each biscuit. You may have to press center of biscuit down with back of spoon.

Fill with scrambled eggs, top with shredded cheese and bacon bits.

Return to oven until cheese melts and bacon bits brown; about 6-8 minutes.

Remove from muffin tins and enjoy!

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Bacon & Egg Potato Salad

Bacon & Egg Potato Salad                            Serves: 8

6 cups cubed red potatoes (about 2 ½ pounds)

4 hard cooked eggs, chopped

1 small onion, chopped small

4 bacon slices, cooked and crumbled

2-3 stalks celery, diced small

1 cup real mayo

2 Tbsp. dill pickle relish

3-5 tsp. yellow mustard

½ tsp salt

½ tsp celery salt

½ tsp pepper

  1. Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and cool.
  2. Place potatoes in large bowl. Add the eggs, onion, and celery.
  3. In a small bowl, combine mayo, relish, mustard, and seasonings. Pour over potato mixture and toss gently to coat. Gently toss in bacon pieces. Refrigerate until chilled.

 

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Fondi di Carciofi (Bacon-wrapped Artichokes

Fondi di Carciofi (Bacon-wrapped Artichokes  Serves 6-8

(Saveur Magazine)

Ingredients

Canola oil, for frying
2 14-oz. jars artichoke hearts
8 slices bacon, halved crosswise
1/3 cup freshly grated Parmesan
1 tbsp. ground black pepper

Instructions

Pour oil to a depth of 2″ in a 6-qt. Dutch oven; heat over medium-high heat until a deep-fry thermometer reads 350°. Place each artichoke heart on one end of a bacon slice, sprinkle with some of the Parmesan and pepper, and roll up; secure with a toothpick. Fry until golden brown, about 3 minutes. Drain.

Saveur Magazine

Saveur Magazine


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Bacon Caprese Salad

 

Bacon Caprese Salad                       MAKES 2 CUPS

(Saveur Magazine)

FOR THE VINAIGRETTE
¾ lb. bacon, diced and crisped, fat reserved
½ cup chopped celery
½ cup honey
½ cup rice vinegar
½ cup sliced shallots
¼ cup roasted garlic
1¼ Tbsp. lemon juice
½ Tbsp. Dijon mustard
¼ cup canola oil
Kosher salt and freshly ground black pepper, to taste

FOR THE SALAD
1 lb. fresh mozzarella, halved crosswise and thinly sliced
4 heirloom tomatoes, cut into wedges
1 Tbsp. fresh marjoram leaves

Instructions

1. Make the vinaigrette: In a large food processor, process ½ lb. bacon, celery, honey, vinegar, shallots, garlic, lemon juice, and mustard until smooth. With the processor running, slowly add oil and the reserved bacon fat; season with salt and pepper.

2. Make the salad: Combine mozzarella, tomatoes, and marjoram; season with salt and pepper and drizzle with vinaigrette. Garnish with remaining bacon.

Saveur Magazine

Saveur Magazine


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Bacon Seared Pork Chops with Bacon-Potato Hash

Bacon Seared Pork Chops with Bacon-Potato Hash

 

If you love bacon, you will love this recipe! I found this recipe at the state fair this summer and switched it up a bit. I was so excited about how it turned out; I took photos without an SD card in the camera….so there are no photos to post to show how incredible this looked.

Bacon Hash

8 slices regular cut bacon or 4 slices thick cut bacon

2 Tbsp. unsalted butter

6-8 medium yellow potatoes; peeled and cut into 1” cubes

1 medium onion; chopped

2 cloves garlic, minced

½ tsp. maple flavoring

 

  1. Cook bacon in large skillet over medium heat until crisp and browned, about 10-15 minutes. Drain on paper towels and reserve bacon fat (about 4 Tbsp.).
  2. Heat butter and 2 Tbsp. bacon fat in the skillet over medium heat. Add potatoes, onion and garlic and cook until lightly browned. Remove from heat, season with salt and pepper, crumble bacon and stir half of bacon into hash and remove from pan to oven-proof dish to keep warm.

 

Pork Chops

4 boneless pork loin chops; 1” thick)

½ tsp. kosher salt

½ tsp. freshly ground black pepper

Remaining bacon fat

Maple syrup

 

  1. Heat remaining bacon fat in large skillet over medium heat. Season pork chops with salt and pepper and add to skillet. Cover and cook about 15 minutes (internal thermometer to read 145°), turning occasionally until golden brown.
  2. When pork chops are just about done; drizzle both sides with maple syrup and sear to caramelize.

Serve pork chops and hash on warm plate. Sprinkle remaining crumbled bacon on top of chops and hash.

 


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7 Ways to Use Fresh Corn

imagehandler FN

I just received my July/August issue of Food Network magazine and I am thrilled that inside; there is a pull-out: Fresh Corn 50 Ways!

 I have to share some of these interesting and exciting ways to use your fresh corn this season!

 

  1. Bacon-Wrapped Corn: Wrap raw ears of corn with 2 pieces of bacon per ear. Wrap individually in foil and grill over medium-high heat for 15 minutes; turning once.
  2. Beer-Boiled Corn: Bring two 12-oz. bottles of amber beer, 2 cups water, 2 Tbsp. Old Bay seasoning and some salt to a boil in a large pot. Add raw ears of corn and boil until tender; about 4 minutes.
  3. Cheddar Corn Bread: Prepare an 8.5 oz. box of cornbread as directed on package; stir 1 cup cooked corn kernels, ½ cup shredded cheddar cheese, and ¼ cup chopped chives into the batter before baking.
  4. Corn-Bacon Syrup: Cook ½ cup diced bacon in a skillet until crisp. Remove, reserving 1 Tbsp. fat. Add 1 cup raw kernels and ½ tsp. vanilla to the skillet; cook for 2 minutes. Add 1 cup maple syrup and ½ cup toasted walnuts and cook until thickened, 5 minutes. Add the bacon and a squeeze of lemon juice. Serve on ice cream or pancakes.
  5. Corn Chowder: Cook 2 chopped leeks, 1 chopped red bell pepper and 1 Tbsp. fresh thyme in butter in a saucepan, 3 minutes. Add 2 quarts chicken broth, 3 cups raw corn kernels, 1 pound diced potatoes and ½ cup heavy cream. Simmer until potatoes are tender, 15 minutes. Stir in some chopped parsley.
  6. Light Creamed Corn: Cut the kernels off 6 raw ears of corn (I prefer to use white corn for this). Scrape the cobs with the back of a knife to extract the milk; puree the milk with half the kernels and 1 cup water. Cook the remaining kernels and ½ chopped onion in 2 Tbsp. butter until soft. Add the puree, and salt and pepper to taste. Simmer, stirring, 10 minutes.
  7. Corn Risotto: Cook 1 cup each of raw corn kernels and chopped onion in 2 Tbsp. butter until soft. Add 1 cup each of Arborio rice and white wine; simmer until wine is absorbed. Add 3 cups HOT broth, stirring, until absorbed. Add 3 more cups broth and cook, stirring, until tender, 10 minutes. Stir in ¼ cup parmesan. Season with salt. (The key is you MUST continue to stir and don’t have the heat too high or things will burn)

(Recipes and photo from Food Network)