Cheesy Fried Tater Skillet!

This "Cheesy Fried Tater Skillet" takes fried potatoes and kicks them up several notches!  This is good any meal of the day and it can be served as a main course or a side dish!   It's wonderful breakfast recipe served with biscuits and gravy...yummy!    I love one skillet or dish meals and recipes that call for things you always have on hand!  

 Here is what you will need:

5 slices bacon (if serving for a main dish you might fry a few more)

1/2 cup diced sweet onion

3 Tbs. vegetable or canola oil

4 large potatoes, peeled and sliced thin

salt

black pepper

seasoned salt

1 cup Monterrey Jack Cheddar cheese blend

chopped fresh parsley for garnish

Fry the bacon in a large skillet, preferably an oven proof one.  I just used my large iron skillet!

Add the vegetable oil to the bacon drippings in your pan.  If you cook more than the 5 slices of bacon called for, you might not need the extra oil, but with just 5 slices you need a tad more to fry the potatoes in.  Add your diced onion and saute just a bit before you add the potatoes.

Add the potato slices to the skillet and sprinkle with salt, seasoned salt and plenty of black pepper.  With a spatula, turn potatoes over making sure to get the onion off the bottom of the skillet.  Try to get all of the slices coated with the oil.  Cook on medium high for about 5 minutes!

Turn the heat down to about medium and cover with a lid.  Since I am using a cast iron skillet I just covered with a lid from one of my other skillets.  Let them cook covered for 10 -15 minutes!  The steam makes them soft on the inside.   Check halfway through to see if they need turning. Don't over steam them, they will fall apart.  When they are soft, remove the lid.   Turn the heat back up a bit and turn them in sections with your spatula.  Cook until just browned.  You might need to turn them one more time.  Don't turn too much though, because you want the slices to remain slices.  There is no set time for this, because depending on the type of skillet and potato you are using, it will vary.  I would say around 5 minutes.

Sprinkle 1 cup Monterrey Jack Cheddar Cheese blend over the top.  I like to run this in the oven at 400 degrees for 5 -7 minutes to get the cheese nice a melted and bubbly.  If your skillet is not oven proof, you can just cover it until the cheese melts

Crumble the bacon over the top and garnish with a little chopped parsley!  The parsley is totally optional! 

Serve immediately!  This one was a winner for sure!!! 









BLT Dip!

My Aunt Mary, Aunt Ann, and I hosted a bridal shower this past weekend for my nephew, Sumner and his fiancee,  Ana so you know we had a lot of really yummy food!  Our family is all about the food!  This "BLT Dip" my Aunt Ann made was so good!  Everybody just loved it!  This would be great for game day or any type of gathering and it's really easy!

 Here is what you will need:

1 (8 oz.) pkg. cream cheese, softened 

1/2 cup mayonnaise

1/4 cup Parmesan cheese

2 cups shredded lettuce

3-4 green onions, sliced and including the green blades

4 Roma tomatoes, diced

1/2 lb bacon, cooked crisp and crumbled

2 cups shredded cheddar cheese

Mix the cream cheese with the mayonnaise until smooth.  Stir in the Parmesan cheese.  Spread in a shallow dish.  A pie plate works well for this.  Sprinkle the shredded lettuce on the cream cheese evenly.   Sprinkle the lettuce with the green onions.  Next add the diced tomatoes.  Sprinkle the bacon evenly next.  To finish, top with the shredded cheddar cheese!  

Serve with toasted French Bread slices, crostini, or assorted crackers!

Caramel Maple Bacon Crack!

This "Caramel Maple Bacon Crack" or a.k.a. "Bacon Crack"  is called such a name, because it is very addicting!  This is the sort of sweet and salty combination I just love and it's so easy with 4 ingredients!   This is perfect game day food and with the Super Bowl coming up, it's a must try!  This would also be great for breakfast for brunch!  Everybody loves this stuff!  Here is what you will need:

1 lb. bacon

1 (8 oz.) can refrigerated crescent rolls ( you can use the non perforated sheet of crescent rolls dough also)

1/2 cup maple syrup

3/4 cup brown sugar

pinch of cayenne pepper (optional)

Cook the bacon to just until it is almost crispy.  This cooks more in the oven.   I microwave mine, but however you usually cook your bacon is fine.  Remove to a paper towel lined plate.  

Preheat the oven to 325 degrees. 

Line a rimmed cookie sheet with aluminum foil.  I prefer the nonstick Reynolds Wrap.  Spray the foil with nonstick spray.  Lay the crescent roll dough on the foil.  Do not separate the rolls.  If you are using the type with the holes in it, seal those together.  

 Prick the dough all over with a fork.   Drizzle half of the syrup over the dough.  Chop the bacon in pieces and sprinkle evenly over the syrup.  I keep the pieces bite sized.  

Sprinkle half of the brown sugar over the bacon and then drizzle with the rest of the maple syrup. If you like a little spicy with your sweet and salty, sprinkle the top with just a pinch of cayenne pepper to your taste!  This is totally option.  It's great either way.  

 Place in the 325 degree oven and bake for 25 minutes.  

All to cool for about 10 minutes and then cut in pieces.   I just cut along the lines of the individual rolls and the cut those pieces in about thirds.

Chicken & Bacon Club Pasta Salad!

I love a nice big club sandwich and I also love pasta salads!  This recipe incorporates the two.  This pasta salad is full of yummy ingredients!   This is hearty enough for a light main course for lunch or dinner or serve it as a side! 

Here is what you will need:

8 oz. rotini pasta (could use penne)
1 red or green bell pepper, diced
2 stalks celery, diced
1 bunch green onions, sliced thin, including the green blades
2 tomatoes, diced and seeded or 2 cups cherry tomatoes, halved (I used a yellow and a red tomato for color)
1 jalapeno pepper, seeded and diced (optional)
2 cups cooked chicken breast meat, diced in bite size pieces ( You can use a rotisserie chicken or even left over chicken)
5 slices of Swiss or Provolone Cheese, cut in thin strips about an inch long
7-8 slices of bacon, cooked crisp and crumbled

Dressing
3/4 cup prepared Italian salad dressing of your choice (I used Olive Garden)
1/2 cup mayonnaise
2 tsp. Dijon mustard
1/2 tsp. seasoned salt
1/4 tsp. black pepper
1/4 tsp. garlic powder
1/2 tsp. celery seeds (Optional)

Cook the pasta according to the package directions in salted water minus about 1 minute of cooking time.  You want it to be al dente and not too tender.  Drain and run cold water over the pasta to stop the cooking.  Make sure it's drained really well.   Rinse the pan you cooked the pasta in until cool and you can mix this up right in that pan.  This keeps your final salad bowl you put this in to serve looking nice. 

Place the drained pasta and all of the vegetables, chicken, cheese and half of the bacon in the pan. 

Whisk together the Italian dressing, mayonnaise, and the Dijon mustard until smooth.  Whisk in the salt, pepper, garlic powder and celery seeds.  Pour over the pasta mixture and lightly toss until it is all coated well.  

Place in a serving bowl and garnish the top with the other half of the bacon!

Serve as a light lunch or supper or as a side dish!   This is a great potluck or church supper recipe!





Chicken Philly Hoagie!

This "Chicken Philly Hoagie" puts a little different spin on a Philly cheesesteak that is usually made with beef.  This is so yummy.   You won't believe how good it is.  It's also a huge sandwich. I could only eat a half of one at one time.  I save the other half and it was still good reheated for lunch the next day.   This is another perfect football food recipe.  For a large group, you could use longer French bread loaves and make bigger sandwiches cut in several pieces for easier handling. 

 Here is what you will need:

4 boneless, skinless chicken breasts cooked and sliced thin
4 hoagie or sub rolls
4 oz. cream cheese softened to room temperature
1 Tbs. dry Ranch dressing mix
1 green or red bell pepper, sliced in thin strips
1 large sweet onion, sliced and separated in rings
8 slices of bacon, cooked crisp
8 slices Swiss or Provolone cheese

I seasoned my chicken breasts with some Montreal chicken seasoning, seasoned salt and pepper.  Then I put a little pat of butter on each one and just baked them in the oven until done.  Let them cool a bit before slicing thin across the grain.  You can also use grilled chicken breasts or cook them stovetop. Leftover chicken breasts are great for this or if you want to go the easy route use a rotisserie chicken.

Mix the cream cheese with the dry ranch dressing mix until well combined.  Split the rolls and spread the cream cheese on the bottom of each one.

Pile the chicken slices up on the cream cheese layer.

Lay two slices of bacon on each sandwich.

Stack the bell pepper and onion rings on the bacon.  I leave mine raw, because I like the crunch, but you could saute them in a little butter if you want it more traditional.

Place two slices of the cheese on each sandwich.  When it melts it sort of seals the deal and keeps everything in place.

Place the top on it and you might want to secure it with a couple of toothpicks.

Wrap each sandwich tight in foil and place in a preheated 375 degree oven for about 15 minutes.

When you remove from the foil, you will have a  ooey gooey cheesy wonderful sandwich!  These are amazing! 



German Potato Salad!

I have been making this recipe for "German Potato Salad" for years.  I just love it!  If you have never had it, it's a completely different dish than regular American potato salad.   You serve it warm and it's seasoned with a tangy bacon flavored dressing, then topped with chopped bacon.  How could that not be good?   This also goes with just about anything.  I have taken a big dish of this to potlucks and I never bring a bite of it back.  Here is what you will need:

6 medium size potatoes, skins left on and sliced in slices

10 slices of bacon, fried and crumbled

1/2 cup diced sweet onion

1 Tbs. minced garlic

2 Tbs. flour

1/4 cup vinegar (apple cider or white both are fine)

1 cup water

1/2 tsp. seasoned salt

1/4 tsp. black pepper

3 Tbs. sugar

1 tsp. celery seeds

2 Tbs. fresh parsley chopped (could substitute 1 tsp. dried parsley)

Scrub the potatoes and then slice in thin slices (not paper thin, just thin)  and place in a pot of salted water.  Bring to a boil, then reduce heat and cook just until for tender...about 20-25 minutes.   When they are done drain in a colander.  If you over cook them or cut them paper thin, they fall apart too much when you dress them.  Leaving the skin on also helps to keep the slices fairly whole.   You can use most types of potato for this.  A Yukon Gold is nice, because of the  nice skin it has on it or a red potato is good.  I just used some russets I had on hand and they are good also.

While potatoes are cooking, fry your bacon up nice and crisp.  Remove to a paper towel lined plate, leaving the drippings in the pan.

Add the diced onions to the bacon drippings and cook just until starting to get soft.  Now add the minced garlic and flour.  Cook for about one minute, moving it all around to make a sort of roux.  Don't cook too long or the garlic might burn, just until the flour and bacon drippings are mix well. 

Add the water, vinegar, seasoned salt, black pepper, sugar and celery seeds.  Bring up to a boil, stirring constantly until it thickens. 

Place the well drained potatoes in a serving bowl and pour the hot dressing over top.  Gently toss to get the dressing distributed.  Sometimes I place half the potatoes in the dish and dress with half the dressing and then repeat so I don't have to toss it too much.  That keeps the potatoes from breaking up too much.  Crumble the bacon and place on top.  Then sprinkle with the fresh parsley.  This smells so good.

Serve immediately!  This is so good to take to cookouts in the Summer, but it's also a good Fall and Winter dish!



Chinese Chicken Salad!

  

This "Chinese Chicken Salad" is delicious salad using the Ramen noodles, but with several differences to the others I have posted before.   This one has bacon and chopped chicken in it, so it's almost a meal, but you could serve it as a side also.

 I could add egg rolls or spring rolls to this and serve it for  a light supper or lunch.   This is great for potlucks or company also, because it's a big salad.   This is a great way to use leftover chicken also!

Here is what you will need:

1 large bag mixed baby salad greens

1 bunch green onions, sliced including the green blades

1/2 red or green bell pepper, diced

1 (20 oz.) can of pineapple tidbits, drained well, reserve 1/4 cup of the juice

1/2 cup sliced almonds, lightly toasted

1 cup cooked chicken breast, diced

1 cup crisp cooked bacon, crumbled

2 pkgs. chicken flavored Ramen noodles, crushed reserve seasoning packets

2 Tbs. butter

Dressing

1/2 cup oil (whatever you prefer, vegetable, canola or extra virgin olive oil)

1/2 cup sugar

1/4 cup rice wine or cider vinegar

1/4 cup reserved pineapple juice

2 tsp. soy sauce

juice of one lime

2 Ramen seasoning packets

In a large salad bowl, mix the salad greens, green onion and bell pepper.  Add the pineapple that has been drained well and reserve 1/4 cup of the juice for the dressing. Toss together!

Add the diced chicken breast!  If you are doing this ahead of serving, stop at this point and cover and refrigerate!  If not go ahead and add the toasted almonds and bacon crumbles. 

Break up the Ramen noodles.  I just do it in the bags using something like a cup or a meat mallet to crush them up.  You need to leave some texture to them, not too fine. Melt the butter in a skillet over medium heat and add the noodles.  Cook just until lightly browned.  Reserve the seasoning packets for your dressing.

In a separate bowl, whisk together all of the dressing ingredients until the sugar and seasoning packets have dissolved and the dressing has emulsified.   Pour over the salad ingredients and toss lightly.  Sprinkle the toasted Ramen noodles on top! 

Serve immediately!



Sweet and Sour Green Beans!

This recipe for "Sweet & Sour Green Beans" is a great way to dress up canned green beans!  It's fairly quick and I usually have all of the ingredients on hand.  This combination of flavors makes plain green beans a little more special and interesting!  Don't let the name fool you either, they are not really sour at all, but more sweet with just a little zip to them.  I like these with pork or chicken especially!   Here is what you will need:

6 slices of bacon

1/2 cup onion, diced

1 tsp. minced garlic

1/4 cup brown sugar

2 Tbs. apple cider vinegar

1/2 cup water

1 Tbs. soy sauce

1 Tbs. Worcestershire sauce

1/4 tsp. seasoned salt

1/8 tsp. black pepper

pinch of cayenne pepper or red pepper flakes (optional)

2 (15 oz.) cans of whole green beans, drained

Fry the bacon in a large skillet until crisp.  Remove and drain  on a paper towel lined plate.  In the bacon drippings, saute the diced onion and garlic until the onion is translucent.

Add all of the other ingredients except the green beans, stir and bring up to a boil.  Add the drained green beans and toss them in the sauce.  Lower the heat and simmer for about 5 -10 minutes on low.  I prefer the whole green beans for this, but you could use cut green beans also. I just think the whole ones hold up well and look nice!  Pour into a serving dish and sprinkle the top with the crumbled bacon pieces. 

Wasn't that quick and easy and so tasty!!!







Sloppy Joes!

You might wonder why you need a recipe for something like a "Sloppy Joe", because they do make that canned Sloppy Joe sauce and it's actually pretty good, but every time I use it, I end up doctoring it some, because it just needs a little something!   Also, there are times you want Sloppy Joes and you don't have that can of stuff to use!   Once you use this recipe, you might not want the canned Sloppy Joe sauce anymore, because  this just tastes so much better!    Here is what you will need for these yummy sandwiches:

2 lbs. of ground chuck

1/2 cup sweet onion, diced

1/2 medium green bell pepper, diced

1 cup ketchup

1 cup tomato sauce

1/3 cup brown sugar

1 Tbs. Worcestershire sauce

1/2 tsp. yellow mustard

1 tsp. seasoned salt

1/4 tsp. garlic powder

1/4 tsp. celery salt

1/2 tsp. black pepper

dash of hot sauce (optional)

Brown the ground chuck along with the onion and bell pepper.  Drain any excess grease.  Add all of the other ingredients and bring to a boil.  As soon as it bubbles, turn it down and cover and simmer for about 20 minutes.   Be sure to stir it a couple of times while it cooks.  It will be sort of thick.  If it's too watery, it won't stay on the bun well.   It it's still a little loose or has too much liquid, remove the lid and simmer it uncovered for about 10 minutes and then serve!

Serve on buns! 





Creamy Chicken and Bacon Alfredo!

I love a good Alfredo sauce and when in a time crunch, I will reach for a few of the brands you buy already prepared. They aren't bad if you doctor them up a bit, but this homemade Alfredo sauce is so easy to make and so much better,  I make it if I have the time.  Also, most of us have the ingredients for  this on hand.   This is one of our favorite meals when I don't have time to cook for hours.  

Here is what you will need:

6-7 slices of bacon

4 boneless, skinless chicken breasts, diced in bite size pieces

1 tsp. seasoned salt

1/2 tsp. black pepper

4 Tbs. butter, divided

3 Tbs. flour

1 (15 oz.) can of chicken broth

3 cups milk (you can use half and half cream  for an even richer sauce)

1 (8 oz.) pkg. cream cheese, softened to room temperature

1  1/2 cups shredded Parmesan cheese, divided

1 tsp. dried parsley

1/2 tsp. garlic powder

1/4 tsp. salt

1 lb. pasta (fettuccine or fine egg noodles work well)

green  onions, sliced for garnish (optional)

In a large, heavy skillet fry the bacon until crisp. Remove to a plate.

Reserve about 2 Tbs. of the bacon drippings in the skillet.  Add 1 Tbs. of butter to the drippings.   Saute the chicken, you have sprinkle with the seasoned salt and the pepper, in the skillet until done.  Remove to a plate.

Add the rest of the butter to the skillet and melt.  Add the flour and cook just until it's mixed with the butter and starts to bubble a little.  You just want to get rid of the flour taste.  Add the chicken broth and the milk.  Whisk  and cook on medium low until the flour is incorporated and it is smooth.  Bring this up to just a boil.  Reduce the heat and simmer just until it starts to thicken.   Add the cream cheese and 1 cup Parmesan cheese and whisk until smooth and thick on low heat.  Don't let this boil after adding the cream cheese.  Add in the salt, parsley and garlic powder.  Add the chicken back to the pan. 

Cook the pasta just until al dente according to the package directions.

Drain the pasta and place in a large pasta bowl.  Top with the sauce and sprinkle with the rest of the Parmesan cheese,  crumbled bacon and green onions, if you are adding them!