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  • The Chicken Casserole I Make When I Need Comfort Food

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    This chicken bacon ranch casserole is the kind of dinner you make when you want something quick and easy that is cozy, filling, and guaranteed to be a hit. It’s creamy, cheesy, and packed with shredded chicken, crispy bacon, pasta, and just the right amount of ranch flavor.

    It’s easy enough for a weeknight, comforting enough for a Sunday dinner, and flexible enough to make ahead which is exactly what we want from a good casserole.

    Ingredients You’ll Need

    This chicken bacon ranch pasta bake is a hearty dinner recipe everyone will love! Here is everything you’ll need:

    • Butter: Forms the base of the sauce and adds richness while helping create a smooth, creamy texture.
    • Garlic: Adds savory depth and aromatic flavor that enhances the cream sauce without overpowering it.
    • Flour: Thickens the sauce, creating a creamy, cohesive base that coats the pasta and chicken evenly.
    • Heavy Cream: Provides richness and body, giving the casserole its signature creamy, comforting texture.
    • Chipotle Lime Ranch: Adds tangy ranch flavor with a subtle smoky kick, balancing the richness of the cheese and cream.
    • Salt and Pepper: Enhance and balance all the flavors, ensuring the dish doesn’t taste flat.
    • Chicken: Adds hearty protein and makes the casserole filling and satisfying.
    • Small Shells Pasta: Holds onto the creamy sauce thanks to its shape, delivering flavor in every bite.
    • Mozzarella Cheese: Melts smoothly and creates that stretchy, gooey texture everyone loves.
    • Cheddar Cheese: Adds sharp, bold flavor that balances the creaminess of the sauce.
    • Bacon: Brings smoky, salty crunch that contrasts perfectly with the creamy casserole.
    • Parsley: Adds a fresh pop of color and a light herbal finish to balance the richness.
    all the ingredients for cheesy bacon ranch casserole in separate small bowl sitting on a table

    How to Make Chicken Bacon Ranch Casserole

    This is a layered casserole with four main components: the ranch cream sauce, the shredded cheese, the chicken, and the pasta. Here’s how to make this easy chicken casserole: 

    1. Make the Sauce: Prepare the ranch cream sauce (detailed instructions on how to make a cream sauce in the section below). 
    2. Cook the Pasta: Meanwhile, cook the pasta according to package instructions. 
    3. Assemble the Casserole: Butter a 9×13-inch casserole dish and assemble the chicken ranch casserole. 
    4. Bake: Bake the ranch chicken casserole until the cheese is melted and bubbling around the edges. 

    read more: Looking for easy casserole recipes? Try our Baked Pork Chops and Rice Casserole next!

    How to Make a Cream Sauce

    We get a lot of readers writing in saying that they feel overwhelmed with the idea of making a cream sauce. But don’t worry, we’ll help you out! Cream sauce is one of the easiest things you can learn to make. Once you know the basics, you can create anything you want. 

    Start off with a little butter (olive oil is ok if you absolutely must, but butter is best), then add in your flavorings. Garlic is a must for this chicken ranch casserole, and you can go as light or as heavy as you want. Onions are another great addition and if you’re keeping it a white sauce, throw in a dash or two of nutmeg. Sounds crazy, but it really enriches the sauce.

    Alright, whisk everything together and add in an equal amount of flour. So, if you used 2 tablespoons of butter go ahead and start with 1 ½-2 tablespoons of flour and whisk for 30-60 seconds. This will cook out the flour taste. 

    Immediately add your liquid while continuously whisking. This is a great chance to bust out your ranch dressing — we used chili lime flavor and it is awesome, but there’s also classic and cucumber basil if you want to try something less spicy. 

    My Secret for Quick Chicken Dinners

    Carrian CheneyCarrian Cheney

    This is such a quick and easy dinner, and I’ll tell you a secret: I didn’t even cook the chicken. I used the chicken I had leftover in my freezer.

    I cook up my own Tender Slow Cooker Whole Chicken, let everything cool, shred it and then use a Food Saver so I can store it in the freezer. It’s the only way to keep it super fresh so I can pull out cooked meat at any time.

    Just watch for a sale on whole chickens at the grocery store and grab a few. It’s seriously such a time saver!

    making the sauce for chicken ranch casserolemaking the sauce for chicken ranch casserole

    Chicken Casserole FAQs

    What Kind of Ranch Works Best?

    Our absolute favorite ranch is the Hidden Valley Simply Ranch Chili Lime flavor. We love the extra flavor the ranch adds, but any type of ranch works just fine.

    Can You Use Milk in a Cream Sauce?

    In place of the heavy cream, you can use any milk, cream, or half and half (or a combination of them). Heavy cream will make a thicker, more flavorful sauce, but we use milk all the time to be a little healthier. 
    Whisk everything while you season with salt and pepper and the mixture should start to come to a boil. Turn it down as we don’t want to scorch it and let it simmer until it’s to a desired thickness.

    Can I Use Another Type of Pasta? 

    Of course! Any short, sturdy pasta will work. I don’t recommend using a long, thin pasta for this chicken ranch casserole since it won’t hold up to the thick cream sauce or the shredded chicken. But something like penne or farfalle pasta will work instead of pasta shells.

    Is There a Ranch Substitute I Can Use? 

    If you can’t find ranch dressing where you live or you’ve run out, you can make your own homemade ranch dressing instead. But besides making your own dressing, I’m not aware of a ranch substitute you can use in this cheesy chicken casserole. The ranch is a key ingredient! 

    someone scooping a serving of creamy chicken pasta bake from a baking dishsomeone scooping a serving of creamy chicken pasta bake from a baking dish

    Variations and Add-Ins

    This is a fairly flexible recipe. You can use any shredded cheese you have on hand, substitute shredded turkey for the chicken, use turkey bacon instead of regular bacon, and so forth. This is one of those awesome clean out the fridge recipes! 

    Tips for Making Chicken Bacon Ranch Casserole

    • When cooking the pasta shells, make sure to salt the water before adding the dry pasta to it. You want the pasta itself to have some flavor, otherwise this chicken ranch casserole will taste a bit flat. 
    • You also need to make sure to drain the pasta very well before adding it to the casserole. If there’s too much water left on the pasta, it’ll thin out the ranch cream sauce, which isn’t what you want. 
    • Just before serving this chicken pasta casserole, we like to sprinkle some fresh parsley on top for a pop of flavor. You can use other herbs as well (pretty much any fresh herb will complement the ranch flavor). 
    a 9x13 casserole dish full of cheesy chicken bacon ranch casserole with a small bowl of crispy bacon bits on the sidea 9x13 casserole dish full of cheesy chicken bacon ranch casserole with a small bowl of crispy bacon bits on the side

    Can I Make This Ahead of Time?

    This is a great make ahead recipe! Make and assemble everything as instructed, then cover with aluminum foil or plastic wrap and store it in the fridge. It will keep for up to 2 days. Then bake it as written in the instruction.

    Storing and Reheating

    Leftovers should be stored in an airtight container in the refrigerator. They will keep for 4-5 days.

    Reheat individual portions in the microwave or multiple servings in the oven preheated to 300 degrees F for 15-20 minutes.

    a serving of creamy chicken bacon ranch casserole on a white platea serving of creamy chicken bacon ranch casserole on a white plate

    This cheesy chicken bacon ranch casserole is rich, comforting, and always disappears fast. Whether you’re feeding a family, bringing dinner to a friend, or stocking the freezer, this is one of those dependable recipes you’ll come back to again and again.

    More Cozy Casserole Recipes to Try:

    Watch How This Recipe is Made…

    Prevent your screen from going dark

    • Preheat the oven to 350 degrees F.

    • Heat a small pot over medium heat. Add the butter and whisk in the garlic. Cook for about 30 seconds, or until fragrant and whisk in the flour. Continue whisking the mixture for 30-60 seconds to cook out the flour.

      2 Tablespoons Butter, 1 Clove Garlic, 2 Tablespoons Flour

    • While continuing to whisk, pour in the heavy cream.

      1 Cup Heavy Cream

    • Add the ranch and season with salt, about 1/2 teaspoon, or to taste.

      ¼ Cup Chipotle Lime Ranch, Salt and Pepper

    • Cook until the sauce begins to simmer and thicken, about 2-5 minutes. If it’s not simmering and thickening just turn up the heat a little until it does. Do not boil or scorch.

    • Meanwhile, cook the pasta according to package directions.

      8 Ounces Small Shells Pasta

    • Remove sauce from the heat.

    • Drain the pasta.

    • Mix the two cheeses together.

      1 Cup Mozzarella, 1 Cup Cheddar Cheese

    • In a casserole dish or 9×13″ pan, rub the butter and clove of garlic everywhere. Add half the pasta and top with half of the chicken. Sprinkle with a little salt and pepper.

      Salt and Pepper, 2 Cups Chicken, 1 Tablespoon Butter, 1 Clove Garlic

    • Pour half of the sauce over the top and sprinkle with half of the cheeses.

    • Repeat with the last half of the ingredients and top with bacon at the end.

      3 Sliced Bacon

    • Bake for 20 minutes or until hot and the cheeses are melted.

    • Remove from the oven, sprinkle with parsley and serve!

      Parsley

    Any milk, half and half or combination can be used instead of cream.
    Should be stored covered in the refrigerator.

    Serving: 1g, Calories: 504kcal, Carbohydrates: 19g, Protein: 25g, Fat: 37g, Saturated Fat: 20g, Polyunsaturated Fat: 14g, Trans Fat: 1g, Cholesterol: 129mg, Sodium: 474mg, Fiber: 1g, Sugar: 2g

    Nutrition information is automatically calculated, so should only be used as an approximation.

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  • The One-Pan Chicken Dinner That’s Saving My Weeknights (and My Hormones!)

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    A one-skillet dinner that’s healthy, easy AND flavorful?! That’s right, this cheesy chicken, sweet potato and kale skillet meal is nutritious and delicious, just the way a busy weeknight meal should be!

    Easily one of my go-to meals lately, my savory chicken and sweet potato recipe is packed with kale, veggies and protein.

    There’s a lot of talk about perimenopause lately, so I wanted to create a dish that is not only perfect for busy families, but also something to help support those feeling like they might be entering perimenopause in their 30s and 40s. Heck, it’s a great recipe for menopause too! I love how healthy and balanced this meal is!

    Perimenopause Recipe

    Carrian Cheney

    Why it works: Kale offers iron and magnesium, and sweet potatoes provide complex carbs to support hormone balance. Prep time: 15 min | Cook time: 25 min Bonus: One-pan cleanup!

    all the ingredients for sweet potato chicken skillet with kale including garlic, diced onions, chicken broth, spices, chicken, sweet potato and kaleall the ingredients for sweet potato chicken skillet with kale including garlic, diced onions, chicken broth, spices, chicken, sweet potato and kale

    Ingredients for Healthy Chicken and Sweet Potato Skillet

    • Chicken Breasts: Main protein; provides heartiness, structure, and a mild flavor that carries the spices.
    • Salt and Pepper: Core seasonings; salt enhances natural flavors, while pepper adds gentle heat and balance.
    • Smoked Paprika: Adds smoky depth and warmth without spiciness, complementing the bacon and sweet potatoes.
    • Red Pepper Flakes: Brings a touch of heat to brighten the dish and balance the sweetness of the potato.
    • Bacon: Adds savory richness, smokiness, and a crisp texture that contrasts with tender chicken and vegetables.
    • Olive Oil: Used for sautéing; carries flavors, prevents sticking, and adds a subtle fruitiness.
    • Garlic: Infuses the skillet with aromatic depth, boosting the savory base of the dish.
    • Sweet Potato: Adds natural sweetness, creaminess, and substance, balancing the spice and savory flavors.
    • Chicken Broth: Keeps the skillet moist, helps cook the sweet potatoes, and builds a flavorful base.
    • Kale: Provides a slightly bitter, earthy contrast, plus color, texture, and nutrients.
    • Lemon: Adds brightness and acidity at the end, cutting through richness and making flavors pop.
    • Parmesan: Adds a salty, nutty finish that melts into the skillet for extra umami and richness.
    chunks of chicken breast being cooked with bits of crispy baconchunks of chicken breast being cooked with bits of crispy bacon

    How to Make Chicken Kale Skillet

    1. Prep the Chicken: Cut the chicken into bite sized pieces and season with all the seasonings.
    2. Cook the Bacon: Cook the chopped bacon in a cast iron skillet over medium heat. Remove to a plate.
    3. Cook the Chicken: Add the chicken to the skillet and cook through. Remove to a plate.
    4. Sauté: Add the garlic and sweet potatoes to the same skillet with some olive oil and sauté for about 5 minutes. Then add the chicken broth. Add a lid to the skillet and let it cook until the sweet potatoes are tender.
    5. Finish the Dish: Add the kale and stir until wilted and then season with salt, pepper and red pepper flakes. Return the chicken and bacon to the skillet and stir everything to combine.
    6. Garnish: Squeeze some fresh lemon juice over the top and sprinkle with parmesan cheese. Serve immediately!
    two forks lifting up bites of chicken, sweet potato and kaletwo forks lifting up bites of chicken, sweet potato and kale

    Recipe Tips

    • You can use chicken thighs instead of chicken breasts.
    • Don’t leave your chicken and bacon in the pan while sautéing veggies. Instead, remove them and set to the side otherwise the chicken will overcook and dry out and veggies will turn to mush!
    • To get dinner on the table faster, boil sweet potato cubes while the meats cook.
    • Do not wipe out the bacon grease! Leave it in the pan while you sauté veggies, it adds so much flavor!
    • Change the spices to your own liking- Try variations like: turmeric, chili powder, onion powder, dried and crushed rosemary or thyme or even Kinders Buttery Steakhouse Blend!
    • Different variations with the veggies like spinach, asparagus, zucchini, etc. are great ideas!
    a large cast iron skillet full of golden chunks of chicken breast mixed with sauteed chopped kale, cubed sweet potatoes, bacon bits and sprinkled with parmesan cheesea large cast iron skillet full of golden chunks of chicken breast mixed with sauteed chopped kale, cubed sweet potatoes, bacon bits and sprinkled with parmesan cheese

    Storing and Reheating

    • To store: Store leftover sweet potato chicken skillet in an airtight container the fridge for up to 4 days. It makes a great lunch!
    • To reheat: Reheat the leftovers in the microwave or a skillet over medium heat until warmed through.
    • To freeze: Freeze leftovers in a freezer-safe bag or container for up to 3 months.
    a cast iron skillet with cooked chicken chunks, cubed sweet potatoes, sauteed kale, bacon bits and parmesan cheesea cast iron skillet with cooked chicken chunks, cubed sweet potatoes, sauteed kale, bacon bits and parmesan cheese

    This healthy and filling chicken and sweet potato one skillet wonder is perfect for when you need dinner on the table in less than 30 minutes using just one pan. It’s perfect for a busy weeknight!

    Watch How to Make This One Skillet Recipe…

    More One Skillet Meals to Try…

    • 2 Pounds Chicken Breasts, or thighs, boneless skinless, cubed in ½-inch pieces
    • Salt and Pepper, to taste
    • 1 teaspoon Smoked Paprika
    • ¼ teaspoon Red Pepper Flakes
    • 4 Strips Bacon, chopped (optional)
    • 1 Tablespoon Olive Oil
    • 2 Cloves Garlic, finely minced
    • 1 Sweet Potato, medium to large. 1 ½-2 cups diced
    • ¾ Cup Chicken Broth, low-sodium
    • 2 Cups Kale, stemmed and chopped
    • 1 Pinch Red Pepper Flakes, optional
    • Squeeze Lemon, *optional
    • ½ Cups Parmesan, freshly grated, *optional

    Prevent your screen from going dark

    • On a plastic cutting board, chop the chicken into 1/2″ pieces, and season with salt, pepper, smoked paprika and red chili flakes.

      2 Pounds Chicken Breasts, 1 teaspoon Smoked Paprika, Salt and Pepper, ¼ teaspoon Red Pepper Flakes

    • In a cast iron skillet, over medium heat, if using bacon, add it, and cook for 5 minutes, remove to a plate.

      4 Strips Bacon

    • Add the chicken to the skillet, adding a touch of oil if the bacon didn’t give off enough fat. *Note- you can cook the bacon for five minutes then add the chicken and cook both through, but I have found the bacon crisps better only.

      1 Tablespoon Olive Oil

    • Cook for about 7 minutes or until it is cooked through. Don’t forget to stir well. Remove the chicken and bacon from the skillet to a plate, and set aside.

    • Back to the same skillet, add the garlic and sweet potatoes along with a little oil if needed. Saute for about 5 minutes, and add chicken broth.

      2 Cloves Garlic, 1 Sweet Potato, ¾ Cup Chicken Broth

    • Place the lid on to promote faster cooking. Cook for 7 minutes or until the sweet potatoes are cooked and tender.

    • Turn the heat to low, and add the kale, stirring until wilted and seasoning with salt and pepper.

      2 Cups Kale

    • Add a touch more chili flakes if you want more spice.

      1 Pinch Red Pepper Flakes

    • Return the chicken and bacon to the skillet, and stir well until combined. Squeeze a little fresh lemon juice and sprinkle with cheese if desired. Serve immediately.

      Squeeze Lemon, ½ Cups Parmesan

    Serving: 1.25cup, Calories: 326kcal, Carbohydrates: 9g, Protein: 38g, Fat: 14g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.04g, Cholesterol: 113mg, Sodium: 541mg, Potassium: 766mg, Fiber: 2g, Sugar: 2g, Vitamin A: 6353IU, Vitamin C: 10mg, Calcium: 140mg, Iron: 1mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

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    Sweet Basil

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  • Comfort Food Alert: Creamy Corn Pasta for Dinner

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    Sweet corn and crispy bacon come together in a creamy, cozy pasta that’s pure comfort in every bite. This warm, golden dish feels like a hug in a bowl.

    top view of corn pasta with bacon and basil chiffonade on top, small bowls of basil bacon and red pepper flakes and salt and pepper shaker on the side
    • Flavor: Pasta tossed in a velvety corn sauce, folded with cheddar, and topped with crisp bacon for the perfect balance of creamy, sweet, and savory.
    • Recommended Tools: A large skillet or Dutch oven gives the sauce room to reduce evenly.
    • Swaps: Use evaporated milk or light cream instead of milk, and canned corn instead of fresh or frozen.
    • Serving Suggestions: This dish is great as a cozy main or side with grilled or roasted proteins like oven-baked chicken thighs or grilled pork chops.
    Ingredients to make corn pasta including cheese, pasta, cream, broth, garlic, onion, bacon, thyme, basil, cornstarch, and corn

    Ingredients You’ll Need

    • Bacon: Adds a smoky and savory depth. Thick-cut bacon means heartier chunks in every bite. Want a lower-fat version? Try turkey bacon instead!
    • Garlic: Freshly minced gives the best flavor, but you can use jarred garlic or even garlic powder if that’s all you have.
    • Corn Kernels: Use fresh or frozen; both work in this recipe. Canned corn works too!
    • Half and Half: Half and half or light cream will work. Swap in evaporated milk if needed.
    • Pasta: Twisted or tubular shapes hold the creamy sauce best. Orecchiette or shells can also be used.
    • Cheddar Cheese: Adds creamy richness and a mild, sharp flavor.

    Variations

    • Try pancetta instead of bacon, or go meat-free with mushrooms.
    • Stir in spinach or peas for a pop of color and an easy veggie boost.
    • Add a pinch of smoked paprika or red pepper flakes if you like a little heat.
    • Use veggie broth and skip the bacon to keep it fully vegetarian.

    Easy Steps to Creaminess

    1. Cook the bacon until crisp, then soften the onions in the drippings.
    2. Add remaining sauce ingredients (full recipe below) and stir until thickened.
    3. Cook pasta separately, then toss it with the corn mixture and cheddar.
    4. Top with bacon and serve.
    closeup of a bowl of creamy corn pasta with a bowl of chopped bacon in the background

    Holly’s Foolproof Tips

    • Reserve a splash of pasta water so you can thin the sauce without losing creaminess.
    • I love using fresh corn cut right off the cob. The mix of small kernels and larger pieces adds a fun texture to this dish. A corn stripper tool makes the job super easy.
    • Add the cream mixture slowly while stirring to prevent lumps.
    • Let the sauce reduce fully before adding the pasta for the best cling.
    • For extra corn flavor, blend a small scoop of corn in a blender and stir it in, or add some creamed corn.

    Save & Reheat

    • Leftovers will keep in an airtight container in the fridge for up to 4 days.
    • Reheat gently on the stovetop or in the microwave with a splash of broth or milk to loosen the sauce.
    • Creamy pastas are best when they are enjoyed fresh; freezing is not recommended.

    Cozy Corn Comforts

    Did you make this corn pasta recipe? Leave a rating and comment below.

    image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

    Prep Time 10 minutes

    Cook Time 20 minutes

    Total Time 30 minutes

    • Cook bacon in a 12″ skillet over medium-high heat until crisp, then place it on a paper towel-lined plate to drain. Set aside, reserving 2 tablespoons of bacon fat in the skillet.

    • In the same skillet, cook the onion in the drippings over medium heat until softened, about 4–5 minutes. Add garlic and cook 1 minute more.

    • Stir in corn, thyme, basil, and chicken broth. Bring to a boil and simmer uncovered until slightly reduced, about 5–7 minutes.

    • In a large pot, cook pasta in salted boiling water according to the package directions, until al dente. Reserve ½ cup of pasta water and drain.

    • Meanwhile, in a small bowl or measuring cup, whisk together cream and cornstarch until smooth. Add it to the skillet and whisk until it comes to a gentle boil. Once it thickens, simmer 1–2 minutes more.

    • Add the cooked pasta and cheddar cheese to the sauce and stir until smooth, adding a bit of pasta water if it is too thick.

    • Taste the pasta and season with salt and pepper if desired. Serve and garnish with crumbled bacon.

    We used cavatappi pasta in this recipe.
    Leftover pasta can be stored in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave.  

    Serving: 1.5cups | Calories: 484 | Carbohydrates: 62g | Protein: 19g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 49mg | Sodium: 758mg | Potassium: 419mg | Fiber: 4g | Sugar: 9g | Vitamin A: 457IU | Vitamin C: 4mg | Calcium: 225mg | Iron: 1mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Dinner, Entree, Main Course, Side Dish
    Cuisine American
    bowl of creamy corn pasta with bacon, with writing
    top image: bowl of corn pasta with writing bottom image: corn pasta in a bowl with bacon and writing
    closeup of a serving of corn pasta with writing

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    Holly Nilsson

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  • How Healthy Are Baruka Nuts? | NutritionFacts.org

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    How do barukas, also known as baru almonds, compare with other nuts?

    There is a new nut on the market called baru almonds, branded as “barukas” or baru nuts. Technically, it isn’t a nut but a seed native to the Brazilian Savannah, known as the Cerrado, which is now among the most threatened ecosystems on the planet. Over the last 30 years, much of the Cerrado’s ecosystem has been destroyed by extensive cattle ranching and feed crop production to fatten said cattle. If it were profitable not to cut down the native trees and instead sell baru nuts, for example, that could be good for the ecosystem’s health. But what about our health?

    “Although baru nuts are popular and widely consumed, few studies report on their biological properties.” They do have a lot of polyphenol phytonutrients, presumably accounting for their high antioxidant activity. (About 90% of their phytonutrients are present in the peel.) Are they nutritious? Yes, but do they have any special health benefits—beyond treating chubby mice?

    Researchers found that individuals fed baru nuts showed lower cholesterol, supposedly indicating the nuts “have great potential for dietary use” in preventing and controlling cholesterol problems. But the individuals were rats, not humans, and the baru nuts were compared to lard. Pretty much everything lowers cholesterol compared to lard. Nevertheless, there haven’t been any reports about the effect of baru nut consumption on human health, until this: A randomized, controlled study of humans found that eating less than an ounce a day for six weeks led to a 9% drop in LDL cholesterol. Twenty grams would be about 15 nuts or a palmful.

    Like many other nut studies, even though the research subjects were told to add nuts to their regular diets, there was no weight gain, presumably because nuts are so filling that we inadvertently cut down on other foods throughout the day. How good is a 9.4% drop in LDL? It’s the kind of drop we can get from regular almonds, though macadamias and pistachios may work even better, but those were at much higher doses. It appears that 20 grams of baru nuts work as well as 73 grams of almonds. So, on a per-serving basis or a per-calorie basis, baru nuts really did seem to be special.

    There are lower-dose nut studies that show similar or even better results. In this one, for instance, people were given 25 grams of almonds for just four weeks and got about a 6% drop in their LDL cholesterol. In another study, after consuming just 10 grams of almonds a day, or just seven individual almonds a day, study participants got more like a 30% drop in LDL during the same time frame as the baru nuts. Three times better LDL at half the dose with regular almonds, as you can see below and at 2:47 in my video Are Baruka Nuts the Healthiest Nut?.

    The biggest reason we are more confident in regular almonds than baru almonds is that studies have been done over and over in more than a dozen randomized controlled trials, whereas in the only other cholesterol trial of baru nuts, researchers found no significant benefit for LDL cholesterol, even at the same 20-gram dose given for even longer—a period of eight weeks.

    That’s disappointing, but it isn’t the primary reason I would suggest choosing other nuts instead of baru nuts. I would do so because we can’t get raw baru nuts. They contain certain compounds that must be inactivated by heat before we can eat them. The reason raw nuts are preferable is because of advanced glycation end-products (AGEs), so-called glycotoxins, which are known to contribute to increased oxidative stress and inflammation.

    Glycotoxins are naturally present in uncooked animal-derived foods, and dry-heat cooking like grilling can make things worse. The three highest recorded levels have been in bacon, broiled hot dogs, and roasted barbecued chicken skin—nothing even comes close to that, not even Chicken McNuggets, as you can see below and at 3:50 in my video.

    However, any foods high in fat and protein can create AGEs at high enough temperatures. So, although plant foods tend to “contain relatively few AGEs, even after cooking,” there are some high-fat, high-protein plant foods. But, again, AGEs aren’t a problem at all with most plant foods. See the AGE content in boiled tofu (in a soup, for instance), broiled tofu, a raw apple, a baked apple, a veggie burger—I was surprised that veggie burgers are so low in AGEs, even when baked or fried—and nuts and seeds, which are up in tofu territory, especially when roasted, which is why I would recommend raw nuts and seeds and nut and seed butters whenever you have a choice. See below and at 4:33 in my video.

    Doctor’s Note

    In my Daily Dozen checklist, I recommend eating a quarter cup of nuts or seeds or two tablespoons of nut or seed butter each day. Why? See related posts below. 

    For those unfamiliar with advanced glycation end-products (AGEs), check out the first two videos I did on them way back when: Glycotoxins and Avoiding Glycotoxins in Food.

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    Michael Greger M.D. FACLM

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  • The Secret to Perfect Green Beans with Bacon Every Time

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    Green beans with bacon are one of those simple, comforting side dishes that somehow always steal the spotlight. Growing up, any veggie instantly became more exciting the moment bacon showed up — and honestly, nothing has changed.

    This stovetop green beans recipe gives you crisp-tender green beans, perfectly cooked bacon, and a buttery, savory finish that tastes like it came from a steakhouse, but it’s ready in just 20 minutes.

    Whether you’re prepping for a holiday dinner or pulling together a quick weeknight meal, these skillet green beans with bacon deliver big flavor with hardly any work.

    Easy Green Bean Recipe

    I grew up on green beans — but they didn’t start out green, our green beans were purple! They were slightly sweeter than regular green beans, but otherwise tasted the same and would turn green after cooking.

    Purple beans make me think of home and gardening every summer with my family. We worked long hours in that garden, but never as long as our mom, who is superwoman. Our hands would turn purple from picking and canning beans during the summer and we would have to scrub and scrub when we were done. Isn’t it funny how something you hated as a kid somehow becomes something you miss?

    read more: Looking for easy sides? Try our Classic Baked Beans with Bacon next!

    Why You’ll Love These Bacon Green Beans

    • Quick: Side dishes should be quick and simple and this dish is ready in less than 20 minutes.
    • Flavorful: It’s impossible for something to be bland when bacon is involved! Plus, add the garlic seasoning and this dish is bold in flavor!
    • One-Skillet: Cleanup is a breeze and all the flavor is contained in one dish.
    • Holiday-Friendly: Thanksgiving, Christmas, Easter…this dish works for them all! It’s a regular on our Sunday dinner table as well!
    A silver serving platter and silver serving spoon dipping into a bowl of chopped green beans with crumbled bacon and a garlic seasoning

    Ingredients You’ll Need

    To make this simple green bean recipe, you’ll need the following:

    • Fresh Green Beans: Add crisp texture and natural sweetness and they hold up well to sautéing without getting mushy.
    • Olive Oil: Prevents sticking, helps beans sauté evenly and adds light, savory flavor.
    • Butter: Adds richness and a silky coating and it helps seasonings stick to the beans.
    • Garlic Spread Seasoning: Quick way to add garlic and herb flavor without chopping garlic cloves.
    • Brown Sugar: Balances the salty bacon and seasoning and lightly caramelizes the beans for extra flavor.
    • Bacon: Adds smoky, salty crunch and the bacon drippings flavor the beans as they cook.

    How to Make Green Beans with Bacon

    1. Cook the Green Beans: Place your trimmed green beans in a pot of boiling water. Let the green beans boil until they are bright green and tender.
      • PRO TIP: It’s important to let the water boil first as beans put in too early will have to cook for longer and you’ll end up with a mushy, brown bean.
    2. Blanch: Use a stainless steel spider strainer (this is our favorite) to lift the green beans out of the pot and straight into an ice bath.
    3. Cook the Bacon: Cook the bacon in a skillet until crispy. Transfer the bacon to a plate. Once cool enough to handle, crumble into small pieces.
    4. Combine: Add the green beans to the same pan you cooked the bacon in. Add a little oil and butter as well and sauté until hot and flavorful, then garnish with the bacon crumbles and serve!
    Chopped green beans with crumbled bacon pieces in a silver serving platter next to a grey napkin and vintage silver serving spoon. Chopped green beans with crumbled bacon pieces in a silver serving platter next to a grey napkin and vintage silver serving spoon.

    How to Prepare Fresh Green Beans

    If you are using fresh beans, then you will want to snap the ends off, making sure that you pull the attached “string” off with the stem (you will notice a fibrous string along the side that will come off when you try to “snap” the stem off. It’s similar to celery strings).

    You can leave green beans long, but I actually prefer to snap ours once or twice because they are easier to eat.

    How Long to Boil Fresh Green Beans?

    For this simple green bean recipe, cook the fresh green beans in boiling water for 4 to 5 minutes. Then, drain the beans and immediately submerge them in an ice bath to prevent them from cooking further. You’ll end up with bright green crispy-tender green beans.

    Chopped green beans in a vintage silver serving bowl with crumbled bacon and parsley bits Chopped green beans in a vintage silver serving bowl with crumbled bacon and parsley bits

    Green Beans FAQs

    What Is an Ice Bath for Cooking?

    An ice bath is used in cooking to quickly stop the cooking process. Don’t be tempted to skip it as the green beans will continue to cook and won’t be as appetizing. The ice bath will also keep the green beans a vibrant green versus over cooked beans that become dull in color and often tinged with brown.

    Can I Use Canned Green Beans Instead of Fresh?

    Yes, this recipe can be made with fresh or canned string beans. If you use canned green beans, make sure that you use a pan that’s bigger as they will need space in order to not turn to mush in the pan when you sauté them. Skip the boiling and ice bath completely.

    Can Green Beans and Bacon Be Made Ahead?

    Green beans can be made ahead of time if you follow a few simple steps.
    1. Boil the green beans like normal, but cut the time down to about 3 minutes.
    2. Drain and place the beans in the ice bath and as soon as they are cool, place in a paper towel and blot them dry.
    3. Store the partially cooked beans in a zip top bag in the fridge for up to 2 days.
    4. Then, finish making the fresh green beans with bacon as the recipe instructs.

    Can Green Beans be Frozen?

    Green beans can be frozen as long as you blanch them first. Prepare the green beans just as you would for the make-ahead green beans. Place them in their bags and press out all of the air as you seal them. Lay the bags flat in the freezer and freeze.
    Green beans will last in the freezer for up to 1 year. We prefer to eat ours within 6 months, unless we have used our Food Saver. We should seriously be their ambassador with how much we talk about it!

    A toddler boy's hands reaching across a grey table to use a vintage silver serving spoon to scoop chopped green beans with bacon out of a silver serving bowl. A toddler boy's hands reaching across a grey table to use a vintage silver serving spoon to scoop chopped green beans with bacon out of a silver serving bowl.

    Tips for Making Sautéed Green Beans with Bacon

    Carrian CheneyCarrian Cheney
    • If you don’t have garlic spread seasoning on hand, you’re welcome to use another favorite seasoning blend. Or, keep it simple and use regular garlic powder (you won’t need 2 teaspoons though).
    • We used regular pork bacon for this easy green bean recipe, but you’re welcome to use any kind you’d like.
    • These fresh green beans with bacon are best enjoyed right away while the bacon is still crisp. However, leftovers can be reheated in a skillet on the stove.

    What to Serve with Fresh Green Beans with Bacon

    I mentioned earlier that these green beans are perfect for holidays or just a simple side dish for a weeknight meal. Here are some ideas for main dishes to serve with it:

    Storing and Reheating

    Green beans with bacon should be stored in the fridge in an airtight container. It will keep for up to 5 days. I prefer to reheat it in a skillet on the stovetop so that the bacon crisps back up.

    I hope these green beans with bacon find their way to your table and become one of those recipes your family asks for again and again. It’s simple food, but sometimes those are the dishes that end up being everyone’s favorite. Whether it’s and easy holiday side dish or for a quiet weeknight at home, these green beans add a little comfort, a little nostalgia, and a whole lot of flavor.

    More Easy Side Dish Recipes:

    Prevent your screen from going dark

    • Prepare an ice bath by placing ice and water in a large bowl.

    • Wash the beans, snap the ends, and snap into pieces and drop into a pot of boiling water.

      1 Pound Green Beans

    • Cook for 4-5 minutes and then place in an ice bath.

    • Cook the bacon until crispy and remove to a paper towel-lined plate, reserving the bacon grease.

      3-4 Slices Bacon

    • To the skillet with the bacon grease, add a drizzle of oil if needed and the butter.

      1 teaspoon Olive Oil, 2 teaspoons Butter

    • Bring to a medium heat and add the green beans, brown sugar, and seasoning, stirring to coat.

      1 Pound Green Beans, 2 teaspoons Garlic Spread Seasoning, 1 teaspoon Brown Sugar

    • Crumble the bacon and return to the frying pan (you can sop up the extra grease, or leave a little bit for extra flavor).

    • Serve immediately.

    • If using canned green beans: skip the boiling and add the beans directly into a frying pan after the bacon has cooked. Proceed as normal.
    • Read through the post above for all frequently asked questions about green beans.
    • May be stored in a covered container in the refrigerator for 4-5 days.

    Serving: 1g, Calories: 135kcal, Carbohydrates: 9g, Protein: 4g, Fat: 10g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.1g, Cholesterol: 16mg, Sodium: 1295mg, Potassium: 274mg, Fiber: 3g, Sugar: 5g, Vitamin A: 851IU, Vitamin C: 14mg, Calcium: 45mg, Iron: 1mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

    A silver serving dish with bright green beans that have been chopped and served with crumbled bacon ohsweetbasil.comA silver serving dish with bright green beans that have been chopped and served with crumbled bacon ohsweetbasil.com

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    Sweet Basil

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  • One Bite and You’ll Understand the Hype

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    These mini cheese balls are packed with creamy, savory flavor and just the right touch of sweet and crunchy. They’re the perfect bite for parties, holidays, or quick no-cook snacks.

    Mini Cheese Balls on a wooden cutting board with parchment paper
    • Flavor: A balanced mix of creamy, tangy, smoky, and sweet in every bite. 
    • Skill Level: Mini cheeseballs are the easiest appetizer.
    • Recommended Tools: A small cookie scoop ensures even-sized portions.
    • Time-Saving Tip: Prep mini cheese balls up to 3 days ahead, then add the pretzel sticks right before serving so they stay nice and crunchy.
    • Serving Suggestions: These are perfect to add to a charcuterie board with cranberry brie bites for a festive, homemade touch.
    bacon , cream cheese , garlic powder , pecans , worcestershire , pretzel sticks , sour cream , onion , cranberries , parsley , cheese with labels to make Mini Cheese Balls

    Cheese Ball Ingredients

    • Cream cheese: Use block-style, softened cream cheese for the best structure; whipped cream cheese is not dense enough for bite-sized cheese balls.
    • Sour cream: Adds a creamy tartness and makes the mixture super easy to mix, shape, and roll.
    • Sharp cheddar cheese: Shred it finely for the best cheeseball texture and bold flavor.
    • Bacon bits: Smoky, salty bacon flavor pairs perfectly with the other ingredients. If time permits, chop real bacon pieces instead of using store-bought bacon bits.
    • Pecans: Toast them in the oven, or in a hot, dry pan for a few seconds for deep flavor and crunch. Toasted walnuts, pistachios, or almonds can be used in place of pecans.

    Variations

    • Fruit Swap: Try chopped dried apricots or cherries for a sweeter flavor in every bite.
    • Savory-Only: Skip the dried fruit and add minced jalapeño or extra minced green onion.
    • Nut-Free: Try rolling in crushed croutons, crackers, or everything bagel seasoning.
    • Herb Boost: Add dill or chives along with parsley for extra freshness.

    Holly’s Pro Tips for Bite-Size Cheese Balls

    • Don’t skip the chill! It helps the mixture firm up so the mini cheese balls will hold their shape.
    • If the mixture is too soft to roll, chill it for an extra 20 to 30 minutes, then try again.
    • Oil the cookie scoop to keep the cheese from sticking.
    • Toast the nuts before rolling for extra flavor.

    Storing, Freezing, and Making Ahead

    • Store assembled mini cheese balls in an airtight container in the fridge for up to 3 days. Add optional pretzel sticks right before serving so they stay nice and crunchy.
    • Freeze uncoated cheese balls for up to 1 month; thaw overnight in the refrigerator and roll in fresh toppings before serving.

    Holiday Appetizers Everyone Loves

    Did you make these Mini Cheese Balls? Leave a comment and rating below.

    image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

    Prep Time 20 minutes

    Chill Time 2 hours 30 minutes

    Total Time 2 hours 50 minutes

    • Heat the oven to 350°F. Arrange the pecans on a baking sheet. Bake until the nuts release their aroma, then allow them to cool completely and finely chop.

    • In a medium-sized bowl, beat the cream cheese with a hand mixer until smooth and fluffy. Add sour cream, Worcestershire sauce, garlic powder, and green onion. Mix until well combined.

    • Stir in the cheddar cheese, dried cranberries, and bacon bits. Cover and chill for at least 2 hours or up to 24 hours.

    • Use a small cookie scoop to form the mixture into 22 tablespoon-sized portions, then roll into small balls using clean hands.

    • On a small plate, combine the chopped pecans and parsley. Roll each cheese ball in the coating, pressing gently to adhere. If desired, poke each with a pretzel stick.

    • Refrigerate the mini cheese balls for at least 30 minutes before serving. Remove from the refrigerator about 15 minutes prior to serving for best flavor and texture.

    • Do not use spreadable cream cheese as it won’t hold its shape.
    • Try swapping cranberries for chopped dried apricots or other dried fruit.
    • Use a lightly oiled small cookie scoop for even portions.
    • Prep ahead: These can be made up to 3 days in advance or prepared and frozen up to 1 month before serving. Roll in the topping the day of serving.

    Calories: 82 | Carbohydrates: 3g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 16mg | Sodium: 89mg | Potassium: 40mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 206IU | Vitamin C: 0.4mg | Calcium: 41mg | Iron: 0.2mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Appetizer, Party Food, Snack
    Cuisine American
    close up of Mini Cheese Balls with a title
    sweet and smoky Mini Cheese Balls with writing
    creamy Mini Cheese Balls with a title
    Mini Cheese Balls on a wooden board and close up of holding one with a title

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    Holly Nilsson

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  • Best Of Houston® 2025: Best Brunch – Rice Village – Houston Press

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    Overview:

    We choose this year’s winner of the Best Rice Village Brunch.

    Best Brunch – Rice Village: Maximo

    Buzzy Rice Village hotspot turns weekend brunch into a celebration of nixtamalized corn masa. Think masa cornbread with chorizo gravy, masa pancakes topped with peach jam and brown sugar whip, and confit brisket tacos on hot corn tortillas. Tack on roasted oysters dripping in green garlic butter, fat housemade bacon with salsa ranchera and an agave-smooched sangria or some bubbly to wash it all down.

    6119 Edloe 

    713-878-7774 

    maximo-htx.com

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    Houston Press

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  • Maple Bourbon Bacon Sweet Potato Casserole – Simply Scratch

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    This Maple Bourbon Bacon Sweet Potato Casserole is incredible! Creamy sweet potato mash mixed with with orange zest, bourbon, maple syrup, cinnamon and nutmg and savory bacon, pecan and brown sugar crumb topping. Yields about 16 servings.

    Maple Bourbon Bacon Sweet Potato Casserole

    Here’s another favorite Thanksgiving side dish!

    It begins with roasted sweet potatoes, then there’s the whole Bourbon meets orange zest meets cinnamon, nutmeg and butter – like, so much butter. But it’s the holidays and the holidays include copies amounts of butter. And as if adding bourbon (and allthebutter) wasn’t luxurious enough, there’s also a brown sugar, pecan and maple bacon streusel over top.

    Maple Bourbon Bacon Sweet Potato CasseroleMaple Bourbon Bacon Sweet Potato Casserole

    The combination of creamy sweet potato mash and the crisp and crunchy streusel topping is a match made in heaven.

    ingredients for Maple Bourbon Bacon Sweet Potato Casseroleingredients for Maple Bourbon Bacon Sweet Potato Casserole

    To Make This Maple Bacon Bourbon Sweet Potato Casserole You Will Need:

    for the crumb topping:

    • maple baconAmps up the maple flavor in this recipe.
    • unbleached all-purpose flourThe base for the crumb mixture.
    • dark brown sugarLends sweetness and subtle caramel-like flavor
    • kosher saltEnhances the flavors in the crumb topping.
    • unsalted butterLends fat and flavor.
    • pecansAdds texture and nutty flavor.

    for the sweet potatoes:

    • sweet potatoesI use red or garnet sweet potatoes.
    • olive oil sprayOr grease with unsalted butter.
    • unsalted butterLends fat and flavor.
    • orange zestImparts fresh citrusy flavor.
    • cinnamon (ground) – Lends distinct warm and woodsy flavor.
    • nutmeg (ground or freshly grated) – Warm, aromatic with subtle hints of clove.
    • kosher saltEnhances the flavors of the dish.
    • bourbonI use Bulleit brand (not sponsored).
    • maple syrupLends sweetness and subtle maple flavor.
    • half & halfGives the sweet potato mixture creaminess.

    sage browned butter:

    • unsalted butterBrowned in a skillet which lends nutty flavor.
    • sage (fresh) – Adds subtle earthiness that’s slightly peppery and pungent.

    preheat oven and grease casserole with nonstick spraypreheat oven and grease casserole with nonstick spray

    Preheat your oven to 375°F (or 190°C).

    Grease a casserole dish with nonstick spray.

    roasted sweet potatoesroasted sweet potatoes

    Roast The Sweet Potatoes:

    Scrub and pat dry 5 pounds of sweet potatoes. Place on a foil or parchment lined baking pan and roast for 1 hour to 1 hour 15 minutes or until very tender. Remove and let cool. Once safe to handle, remove the skin and discard.

    cook baconcook bacon

    Make The Crumb Topping:

    Cook 4 strips of diced maple bacon in a skillet until lightly crispy. Then use a slotted spoon to remove the bacon and transfer to a paper towel lined plate, leaving the fat in the pan.

    flour, brown sugar and salt in bowlflour, brown sugar and salt in bowl

    In a bowl, measure and add 3/4 cup unbleached all-purpose flour, 3/4 cup dark brown sugar and 3/4 teaspoon kosher salt.

    add butteradd butter

    Using a pastry blender mix the dry ingredients. Then add in 1/2 cup (8 tablespoons) unsalted butter.

    cut in with pastry blendercut in with pastry blender

    Use the pastry blender to cut the butter into the dry ingredients.

    add chopped pecans and bacon to crumb mixtureadd chopped pecans and bacon to crumb mixture

    Next, add in 1 cup chopped pecans and the crisp bacon.

    combine and refrigeratecombine and refrigerate

    Stir to combine. Then refrigerate until you’re ready to use.

    add butter, bourbon, maple syrup, orange zest, cinnamon and nutmegadd butter, bourbon, maple syrup, orange zest, cinnamon and nutmeg

    Prepare the Sweet Potato Mixture:

    To the bacon in the skillet, add 6 tablespoons unsalted butter, the zest from 1 orange,  2 teaspoons kosher salt, 1/2 teaspoon each of ground cinnamon and ground nutmeg, 1/3 cup bourbon and 2 tablespoons maple syrup.

    stir to combinestir to combine

    Heat over low, stirring just until the butter has melted and set off to the side.

    add roasted sweet potatoes to bowl of your stand mixeradd roasted sweet potatoes to bowl of your stand mixer

    In the bowl of your stand mixer, add the peeled sweet potatoes.

    mix to combinemix to combine

    Mix on low speed, mixing until mostly smooth.

    add bourbon butter mixtureadd bourbon butter mixture

    Pour in the bourbon maple butter mixture.

    pour in half and halfpour in half and half

    And the half & half.

    mix to combinemix to combine

    Mix on low speed, slowly increasing the speed, as the mixture comes together.

    transfer to casseroletransfer to casserole

    Transfer the sweet potato mixture into the prepare casserole dish.

    spread smoothspread smooth

    Spread smooth into an even layer.

    top with chilled crumb mixturetop with chilled crumb mixture

    Sprinkle with the chilled crumb topping over top.

    bake on the middle rackbake on the middle rack

    Bake on the middle rack of your preheated oven for 20 minutes, rotating half way through.

    until warmed through and the crumb mixture is goldenuntil warmed through and the crumb mixture is golden

    Let sit while you prepare the sage brown butter.

    melt butter in skilletmelt butter in skillet

    Make The Sage Brown Butter:

    Wipe out the skillet you used earlier with paper towel. Add 2 tablespoon unsalted butter. Melt over medium-low, stirring until the butter starts to brown.

    once browned add in sageonce browned add in sage

    Then remove off of the heat, add in 8 sage leaves and fry for a minute or two.

    remove sage and pour the browned butter over topremove sage and pour the browned butter over top

    Remove the sage and pour the sage brown butter over top.

    Maple Bourbon Bacon Sweet Potato CasseroleMaple Bourbon Bacon Sweet Potato Casserole

    Garnish with the crispy sage leaves.

    Maple Bourbon Bacon Sweet Potato CasseroleMaple Bourbon Bacon Sweet Potato Casserole

    It’s almost to pretty dig into. Almost.

    Maple Bourbon Bacon Sweet Potato CasseroleMaple Bourbon Bacon Sweet Potato Casserole

    Scoop and serve onto plates and enjoy!

    Maple Bourbon Bacon Sweet Potato CasseroleMaple Bourbon Bacon Sweet Potato Casserole

    Enjoy! And if you give this Maple Bourbon Bacon Sweet Potato Casserole recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

    Maple Bourbon Bacon Sweet Potato CasseroleMaple Bourbon Bacon Sweet Potato Casserole

    Yield: 16 servings

    Maple Bourbon Bacon Sweet Potato Casserole

    This Maple Bourbon Bacon Sweet Potato Casserole is incredible! Creamy sweet potato mash mixed with with orange zest, bourbon, maple syrup, cinnamon and nutmg and savory bacon, pecan and brown sugar crumb topping. Yields about 16 servings.

    FOR THE STREUSEL TOPPING:

    • 4 slices maple bacon, diced
    • 3/4 cup unbleached all-purpose flour
    • 3/4 cup dark brown sugar
    • 3/4 teaspoon kosher salt
    • 1/2 cup unsalted butter, cut into pieces
    • 1 cup chopped pecans

    FOR THE SWEET POTATOES:

    • olive oil spray, or softened unsalted butter, for greasing pan
    • 5 pounds sweet potatoes
    • 6 tablespoons unsalted butter
    • 1 medium zested orange
    • 1/2 teaspoon cinnamon
    • 1/2 teaspoon freshly grated nutmeg
    • teaspoons kosher salt
    • 1/3 cup bourbon
    • 2 tablespoons maple syrup
    • 1/4 cup half & half, see notes

    FOR THE SAGE BROWN BUTTER:

    • 2 tablespoons unsalted butter
    • 6 fresh sage leaves

    ROAST THE SWEET POTATOES:

    • Preheat your oven to 375°F (or 190°C).Grease a casserole dish with nonstick spray.
    • Scrub and pat dry 5 pounds of sweet potatoes. Place on a foil or parchment lined baking pan and roast for 1 hour to 1 hour 15 minutes or until very tender. Remove and let cool. Once safe to handle, remove the skin and discard.

    MAKE THE STREUSEL:

    • Cook 4 strips of diced maple bacon in a skillet until lightly crispy. Then use a slotted spoon to remove the bacon and transfer to a paper towel lined plate, leaving the fat in the pan.

    • In a bowl, measure and add 3/4 cup unbleached all-purpose flour, 3/4 cup dark brown sugar and 3/4 teaspoon kosher salt. Using a pastry blender mix the dry ingredients. Then add in 1/2 cup (8 tablespoons) unsalted butter. Use the pastry blender to cut the butter into the dry ingredients. Next, add in 1 cup chopped pecans and the crisp bacon. Stir to combine. Then refrigerate until you’re ready to use.

    MAKE THE SWEET POTATO CASSEROLE:

    • To the bacon fat in the skillet, add 6 tablespoons unsalted butter, the zest from 1 orange,  2 teaspoons kosher salt, 1/2 teaspoon each of ground cinnamon and ground nutmeg, 1/3 cup bourbon and 2 tablespoons maple syrup. Heat over low, stirring just until the butter has melted and set off to the side.

    • In the bowl of your stand mixer, add the peeled sweet potatoes. Mix on low speed, mixing until mostly smooth. Pour in the bourbon maple butter mixture and the half & half. Mix on low speed, slowly increasing the speed, as the mixture comes together.

    • Transfer the sweet potato mixture into the prepare casserole dish. Spread smooth into an even layer. Sprinkle with the chilled crumb topping over top. Bake on the middle rack of your preheated oven for 20 minutes, rotating half way through. Let sit while you prepare the sage brown butter.

    MAKE THE SAGE BROWN BUTTER:

    • Let sit while you prepare the sage brown butter. Then remove off of the heat, add in 8 sage leaves and fry for a minute or two. Remove the sage and pour the sage brown butter over top.

    • Garnish with the crispy sage leaves.

    Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

    Serving: 1serving, Calories: 364kcal, Carbohydrates: 46g, Protein: 4g, Fat: 18g, Saturated Fat: 8g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.5g, Cholesterol: 34mg, Sodium: 446mg, Potassium: 550mg, Fiber: 5g, Sugar: 18g, Vitamin A: 20481IU, Vitamin C: 4mg, Calcium: 68mg, Iron: 1mg

    This recipe was originally posted on November 26, 2013 and has been updated with clear and concise instructions, new photography and helpful information.

    This post may contain affiliate links.

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    Laurie McNamara

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  • Best Of Houston® 2025: Best Brunch – Heights – Houston Press

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    Overview:

    We choose this year’s winner of the Best Heights Brunch.

    Best Brunch – Heights: Squable

    Squable doesn’t shout about its brunch, but it doesn’t have to — the food speaks for itself. The menu runs from a cloudlike Dutch baby with maple butter to beef-fat tater tots topped with salmon roe. Fried chicken gets a spicy lemon-pepper kick, the confit egg yolk carbonara is rich and savory, and the French cheeseburger might be the best in town. Pair it with a green chile Bloody Mary or a Casablanca Carajillo and settle in. Brunch runs Saturday and Sunday, 11 a.m. to 4 p.m.

    632 West 19th

    832-834-7362

    squabletime.com

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    Houston Press

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  • Homemade Bean and Bacon Soup – Simply Scratch

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    This homemade Bean and Bacon Soup is simple and easy yet so incredibly delicious! Navy beans are simmered with bacon, sautéed onions, carrots and celery in a light tomato and parmesan infused broth. A one-pot soup that’s both high in protein and fiber! Yields 8 (1½ cup) servings.

    Bean and Bacon Soup

    One of my all time favorite soup was (is still?) bean and bacon soup.

    It had been way too long since I’ve had it. Recently, all I could think about was enjoying a grilled cheese dunked into this hearty soup. Growing up it was only Campbell’s bean and bacon soup for me and I always secretly hoped to find all the bacon in my bowl. Looking back, there really never was enough in my opinion. However, when you make your own soup, you have all the control. With that said, this recipe has perfect bean to bacon ratio. And it tastes infinitely better than the canned soup. As homemade soup usually does.

    Bean and Bacon SoupBean and Bacon Soup

    The bacon adds a smoky, meaty flavor which compliments the beans. It’s also loaded with veggies which is something you also don’t typically find in the canned version.

    Bean and Bacon Soup ingredientsBean and Bacon Soup ingredients

    To Make This Homemade Bean and Bacon Soup You will Need:

    • baconI like to use center cut bacon.
    • yellow onionAdds a sweet and subtle onion flavor to the soup.
    • carrotAdds color, texture and subtle sweetness.
    • celeryLends earthy flavor and delicious texture.
    • garlicAdds distinct punchy flavor.
    • thymeLends an earthy, slightly minty and lemony flavor.
    • tomato pasteLends depth and flavor to the soup.
    • navy beansI used canned (rinsed and drained) for ease, however you can soak and cook your own.
    • bay leafAdds a somewhat subtle minty or pine-y flavor with hints of black pepper.
    • parmesan rindThis will infuse the soup with umami flavor.
    • low-sodium chicken brothUse homemade or store-bought.
    • kosher saltThis will draw out flavor of the vegetables and seasons the soup.
    • freshly ground black pepperLends distinct bite and flavor.
    • fresh parsleyAdds pop of green and herbaceous flavor – for serving.

    add bacon to a cold dutch ovenadd bacon to a cold dutch oven

    Cook The Bacon:

    Add 12 ounces of diced center cut bacon to a cold 6-quart dutch oven.

    Cook until crispyCook until crispy

    Cook over medium to medium-low heat until crispy.

    use a slotted spoon to transfer bacon to a paper towel lined plateuse a slotted spoon to transfer bacon to a paper towel lined plate

    Once crispy use a slotted spoon to remove the bacon and transfer to a paper towel lined plate. Set off to the side. Remove and discard all but 2 tablespoons of bacon fat from the pot.

    meanwhile prep veggiesmeanwhile prep veggies

    Prep The Vegetables:

    While the bacon is cooking, prep the veggies. Dice up 1 medium yellow onion, 4 (short) stalks of celery (about 1 cup), 2 large carrot (about 1 cup), 3 cloves of garlic and 2 teaspoons chopped fresh thyme leaves.

    add onion, celery and carrot with a pinch of saltadd onion, celery and carrot with a pinch of salt

    Build The Soup:

    To the fat in the pan, add the onion, carrot and celery with a pinch of kosher salt.

    Stir the vegetables, coating them in the bacon fat. Cook over medium-low heat for 8 to 10 minutes or until softened and tender, stirring often.

    add garlic and thymeadd garlic and thyme

    Next, add in the 3 cloves of minced fresh garlic and 2 teaspoons chopped fresh thyme. Stir and cook for 1 minute.

    add tomato pasteadd tomato paste

    Next, add in 2 tablespoons tomato paste.

    stir and cook 2 mintuesstir and cook 2 mintues

    Stir and cook 2 minutes.

    add beans, bacon, parmesan cheese rind and bay leafadd beans, bacon, parmesan cheese rind and bay leaf

    Then add in 3 (15 ounce) cans of navy beans (rinsed and drained), half of the crispy bacon, 1 bay leaf and the parmesan cheese rind.

    pour in brothpour in broth

    Pour in 8 cups (2 quarts) low-sodium chicken broth.

    stir to combinestir to combine

    Then give it all a stir.

    cover and simmercover and simmer

    Cover and bring to a simmer over medium heat. With the the lid askew, simmer the soup stirring only occasionally for 45 minutes.

    remove bay leafremove bay leaf

    Once the soup has simmered, remove the parmesan cheese rind and bay leaf.

    season with salt and pepperseason with salt and pepper

    Lastly, season the soup with kosher salt and freshly ground black pepper to taste. This makes about 12 cups of soup,  so for me it was about 2 teaspoons kosher salt and lots of black pepper – to be honest, I usually don’t measure black pepper.

    ladle soup into bowlsladle soup into bowls

    Serving The Soup:

    Lastly, ladle the hot soup into bowls,

    Bean and Bacon SoupBean and Bacon Soup

    Serve topped with some freshly ground black pepper, a little of the reserved crispy bacon and minced fresh parsley.

    Bean and Bacon SoupBean and Bacon Soup

    Click Here For More Homemade Soup Recipes!

    Bean and Bacon SoupBean and Bacon Soup

    Enjoy! And if you give this Homemade Bean and Bacon Soup recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

    Bean and Bacon SoupBean and Bacon Soup

    Yield: 8 servings

    Homemade Bean and Bacon Soup

    This homemade Bean and Bacon Soup is simple and easy yet so incredibly delicious! Navy beans are simmered with bacon, sautéed onions, carrots and celery in a light tomato and parmesan infused broth. A one-pot soup that’s both high in protein and fiber!

    • 12 ounces center cut bacon, diced
    • 1 medium yellow onion, diced (about 2 cups)
    • 2 large carrots, diced (about 1 cup)
    • 4 short stalks celery, diced (about 1 cup)
    • 3 cloves garlic, minced
    • 2 teaspoons chopped fresh thyme
    • 2 tablespoons tomato paste
    • 3 (15 ounce) cans navy beans, rinsed and drained
    • 1 parmesan cheese rind
    • 1 bay leaf
    • 8 cups low-sodium chicken broth
    • teaspoons kosher salt, more or less to taste
    • 1/2 teaspoon freshly ground black pepper, more or less to taste
    • 2 tablespoons minced fresh parsley, for serving
    • Add diced bacon to a cold 6-quart dutch oven. Cook over medium to medium-low heat until crispy. Once crispy use a slotted spoon to remove the bacon, and transfer to a paper towel lined plate. Set off to the side.Remove all but 2 tablespoons of bacon fat from the pot.
    • To the fat in the pan, add the onion, carrot and celery with a pinch of kosher salt. Stir the vegetables, coating them in the bacon fat. Cook over medium-low heat for 8 to 10 minutes or until softened, stirring often.

    • Next, add in the garlic and thyme. Stir and cook for 1 minute. Then, add in the tomato paste. Stir and cook 2 minutes.

    • Next add in the navy beans, half of the crispy bacon, bay leaf and the parmesan cheese rind. Pour in the low-sodium chicken broth. Then give it all a stir. Cover and bring to a simmer over medium heat. With the the lid askew, simmer the soup stirring only occasionally for 45 minutes.

    • Once the soup has simmered, remove the parmesan cheese rind and bay leaf.

    • Lastly, taste and season the soup with kosher salt (about 2 teaspoons) and lots of freshly ground black pepper (about 1/2 teaspoon), or more or less to your personal taste.

    • Lastly, ladle the hot soup into bowls and serve topped with some of the reserved crispy bacon and minced fresh parsley.

    Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

    Serving: 1.5cups, Calories: 331kcal, Carbohydrates: 49g, Protein: 27g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Cholesterol: 0.1mg, Sodium: 1405mg, Potassium: 958mg, Fiber: 18g, Sugar: 3g, Vitamin A: 3181IU, Vitamin C: 7mg, Calcium: 138mg, Iron: 5mg

    This recipe was originally posted on December 5th, 2016 and has been updated with clear and concise instructions, new photography and helpful information.

    This post may contain affiliate links.

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    Laurie McNamara

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  • This One-Pot Pork and Beans is Pure Comfort

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    This pork and beans recipe is full of hearty, smoky flavor and tastes even better the next day. Shredded pork roast, bacon, canned beans, and a handful of seasonings are baked to sweet, salty, and savory perfection.

    Pork and Beans in a pot with plate of corn bread
    • Flavor: Sweet, smoky, and tangy sauce infuses the beans and pork with classic BBQ-inspired depth.
    • Swaps: Try using leftover ham, sausage, or pulled pork instead of bacon.
    • Serving Suggestions: Serve with a side of cornbread to soak up all that savory sauce or over a bed of rice
    • Make Ahead: Cook up to two days ahead, chill, and reheat when ready.
    brown sugar , ketchup , onion , garlic molasses , vinegar , baked beans , bacon , worcestershire , navy beans , mustard powder , broth , pork with labels to make Sausage Gravy Recipe

    Hearty Ingredient for Pork and Beans

    • Pork: Pork roast and chopped bacon create a rich, robust base. Swap in leftover ham (and the bone) for an added smoky depth. For a budget-friendly twist, chopped hot dogs or cooked sausage work great too!
    • Beans: Use canned baked beans, including their sauce, plus a can of navy beans for extra texture and heartiness. Mix and match with pinto or great northern beans if needed.
    • Sauce: Bacon, onion, and garlic simmered with ketchup, molasses, brown sugar, vinegar, Worcestershire, mustard, and broth create a thick, tangy-sweet, and deeply savory base.

    Easy Variations

    • Hidden Veggies: Stir in diced bell peppers, frozen corn, shredded zucchini, or diced carrots to boost nutrition.
    • No Molasses? Maple syrup or honey both work as an easy swap.
    • Spicy Kick: Add a few dashes of hot sauce or a sprinkle of cayenne with the seasonings.
    • Just like slow-cooker baked beans, this recipe is all about the low and slow cook mode. This tenderizes the pork, thickens the sauce, and infuses the beans with all that savory flavor!
    • Let the pork brown well before adding liquid. Those little brown bits in the pan add tons of flavor!
    • Drain and rinse canned beans (except baked beans) to control the salt and avoid a gummy texture.
    • Searing the pork gives it a golden, caramelized crust that really boosts the flavor. Separate the shoulder into pieces to roast it evenly.
    bowls of Pork and Beans with pot full

    Storing and Saving

    Keep pork and beans in a covered container in the fridge for up to 4 days. Reheat them in the microwave or on the stovetop. If too thick, add a splash of broth when reheating. Freeze portions in zippered bags or freezer-safe containers for up to 6 months.

    More Potluck Favorites

    Did you make this Pork and Beans recipe? Leave a rating and comment below.

    image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text
    Cropped image of pork and beans in a bowl being served

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    Or to leave a comment, click here!

    Pork and Beans

    Tender pork and smoky bacon mix with baked beans in a sweet-savory sauce for a cozy, comforting dish.

    Prep Time 20 minutes

    Cook Time 3 hours 20 minutes

    Total Time 3 hours 40 minutes

    • Preheat the oven to 350℉.

    • Use a large Dutch oven over medium-high heat to cook the bacon until crispy. Set bacon aside on a paper towel-lined plate and reserve 2 tablespoons of the bacon grease in the pot.

    • Season the pork shoulder pieces with salt & pepper. Add the pork shoulder 2-3 pieces at a time to the Dutch oven and brown them on all sides, about 2–3 minutes on each side. Transfer seared pork to a plate.

    • Reduce the temperature to medium-low and in the same pot, add the diced onion. Cook for 2 minutes, or until translucent, stirring occasionally. Add the garlic and cook for 1 minute more.

    • In a mixing bowl, stir together the chicken broth, ketchup, molasses, brown sugar, apple cider vinegar, Worcestershire sauce, and mustard powder. Add the seared pork back to the Dutch oven and pour the sauce over top.

    • Bake, covered, for 2½-3 hours, or until pork roast is fork tender.

    • Remove the lid and add the baked beans (with sauce), navy beans, and cooked bacon to the pot. Return to the oven uncovered for 30 to 40 minutes until slightly thickened and caramelized.

    • Remove the pork roast from the pot and shred, removing and discarding any large fatty pieces. Return the shredded pork to the pot.

    • Taste and season with additional salt and pepper as needed.

    • These beans will thicken and have even more flavor when reheated, so feel free to make ahead.
    • Add a dash of hot sauce or chili flakes if you like a little heat.

    *If not using bacon, sear the pork roast in 2 tablespoons of vegetable oil

    Calories: 222 | Carbohydrates: 24g | Protein: 16g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 50mg | Sodium: 496mg | Potassium: 621mg | Fiber: 1g | Sugar: 20g | Vitamin A: 111IU | Vitamin C: 4mg | Calcium: 59mg | Iron: 2mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Dinner, Entree, Main Course
    Cuisine American
    sweet and tangy Pork and Beans with writing
    pot of Pork and Beans with a spoon and a title
    flavorful Pork and Beans in pot and in bowls with title
    Pork and Beans in bowls with a title

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    Holly Nilsson

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  • The One Pot Soup You’ll Make All Fall

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    This creamy tortellini soup comes to the table in a single pot with just a few minutes of prep. It’s loaded with wholesome veggies, savory smoked sausage, and cheese-filled tortellini for a hearty bowl of comfort.

    pot of Creamy Tortellini Soup
    • Flavor: Rich and hearty with smoky sausage, crispy bacon, tender tortellini, and fresh spinach, all simmered in a savory broth.
    • Time-Saving Tip: Check the produce section for a packaged ‘mirepoix’, which is celery, carrot, and onion, instead of chopping veggies yourself!
    • Swaps: You can substitute the smoked sausage with Italian sausage or even chicken sausage for a different flavor. Use kale instead of spinach or add other veggies like zucchini or bell peppers.
    • Serving Suggestions: Serve this creamy tortellini soup with a side of crusty bread and a simple green salad for a complete meal.
    tortellini , onion , cornstarch , basil , spinach , bacon , celery , carrot , whipping cream , broth , sausage , salt and pepper with labels to make Creamy Tortellini Soup

    Ingredient Tips for Creamy Tortellini Soup

    • Sausage: Use a fully cooked smoked sausage in this recipe. Kielbasa, garlic sausage or any smoked variety works well. You can also swap in frozen meatballs or cooked chicken.
    • Tortellini: I use cheese tortellini pasta, but you can use any type, including spinach-filled or ravioli. If neither is available, shelf-stable gnocchi or a medium pasta is a great replacement.
    • Broth: This rich broth is made with heavy cream and chicken broth. For a lighter broth, use evaporated milk. Be careful not to boil, just simmer lightly to avoid the cream splitting.

    Switch Ups

    • Add extra vegetables such as broccoli, green peas, or green beans.
    • Replace the bacon with leftover ham, diced pancetta, or chorizo.
    • Swap the dried basil for Italian seasoning.
    • Garnish with fresh parsley or fresh basil and some extra parmesan before serving.

    What to Do with Leftovers

    Keep leftover creamy sausage tortellini soup in a covered container in the fridge for up to 4 days and reheat portions on the stovetop or in the microwave.

    Freezing this soup isn’t recommended due to the dairy and tortellini, which may not thaw well.

    Serve Simmering Soup With…

    Did your family enjoy this Creamy Tortellini Soup? Leave a rating and comment below. 

    image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text
    A bowl of creamy tortellini soup

    5 from 49 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Creamy Tortellini Soup

    Tortellini soup is cozy and hearty, filled with tender pasta, savory broth, and simple, comforting flavors.

    Prep Time 15 minutes

    Cook Time 22 minutes

    Total Time 37 minutes

    • Cook bacon in a large pot over medium heat until crisp. Remove bacon with a slotted spoon and set aside.

    • Add sausage, onion, and garlic to the bacon fat and cook 3-4 minutes or until onion is slightly softened.

    • Stir in chicken broth, carrot, celery, basil, and chili flakes if using. Simmer for 5 minutes. Add tortellini and simmer 4-5 minutes or until cooked through.

    • Stir in cream and simmer for 1 more minute. Combine cornstarch and 1½ tablespoons water to create a slurry.

    • Add cornstarch mixture to simmering soup a little at a time while whisking to reach desired thickness; you may not need to use all of the slurry. Simmer 1 minute.

    • Remove from heat and add spinach. Taste and season with additional salt and pepper if desired.

    • Garnish with crumbled bacon, parmesan cheese, and parsley if desired.

    • For a quick prep, start by cutting and cooking the bacon. While the bacon is cooking, begin preparing the other items.
    • If you have fresh herbs, they can be added just before serving if desired.
    • If you plan on keeping leftovers, cook the tortellini on the side and add it to each dish. It can become mushy if it sits in the broth too long.
    • Dairy doesn’t always freeze well. If you’d like to freeze this soup, remove a portion before adding the cream and tortellini. Once thawed, cream and tortellini can be added.
    • Leftover soup will keep in an airtight container in the refrigerator for 4 days.

    Serving: 1.5cups | Calories: 634 | Carbohydrates: 31g | Protein: 25g | Fat: 46g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.01g | Cholesterol: 136mg | Sodium: 1014mg | Potassium: 561mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4261IU | Vitamin C: 5mg | Calcium: 213mg | Iron: 3mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Appetizer, Dinner, Lunch, Soup
    Cuisine American, Italian
    plated Creamy Tortellini Soup with writing
    rich and hearty Creamy Tortellini Soup with writing
    warm and comforting Creamy Tortellini Soup with writing
    Creamy Tortellini Soup in the pot and in bowls with writing

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    Holly Nilsson

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  • Bringing home the bacon: Lottery ticket sold at local butcher shop hits jackpot

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    Bringing home the bacon: Lottery ticket sold at butcher shop hits jackpot

    Army Service member Christopher Lehman just moved to Pittsburgh, and he got the warmest welcome he could imagine. He is now Western Pennsylvania’s newest lottery winner. And sure enough, it just kept rolling until I hit the jackpot, and then I went and told the wife, and of course she didn’t believe me. Christopher Lehman and his wife had just moved from New Hampshire to Beaver County back in May when he decided to see what the Pennsylvania lottery had to offer. It was like literally like *** $30.20 dollars. Thing and it’s like $5 spins and I was down to the last $5. I was like, oh, if I don’t win I don’t win. And it just hit. The Active duty service member wasn’t too surprised when he won $1.3 million. I’ve been in the military for 25 years, so I’ve done *** lot of different things like on deployments and everything else, so there’s obviously those really highs for that. And so like the excitement levels more of just *** OK, cool, because I didn’t see the money yet. I didn’t know if it was going to be real. That money in fact real and in the bank. So it went from the extremes of oh we should go buy these things we should. You know, buy this or that thing we should spend it on this. None of what we were really going to do, but it was nice to think about until the money hit and then we had to be adults. The 25 year service member decided it was best to be practical when spending the check. He paid off the house, bought *** new truck, and invested the life changing money. I mean, I think everybody should do that, you know, just grow the wealth and if you have kids, don’t have kids. Take care of your family. Covering Allegheny County in Pittsburgh, Ava Rash, Pittsburgh’s Action News 4.

    Bringing home the bacon: Lottery ticket sold at butcher shop hits jackpot

    Updated: 12:27 AM EDT Oct 17, 2025

    Editorial Standards

    A customer at a Pennsylvania butcher shop is bringing home the bacon after a big win in the Pennsylvania Lottery.Lottery officials said a Match 6 Lotto ticket that was sold at Joe’s Butcher Shop in Pitcairn, Pennsylvania, outside of Pittsburgh, hit the jackpot for $620,000.The lucky ticket matched all six numbers in the Oct. 14 drawing — 16, 25, 31, 34, 36, 44.The holder of the winning ticket has one year to claim the prize.A $5,000 bonus will go to the butcher shop on Broadway Boulevard for selling the ticket.

    A customer at a Pennsylvania butcher shop is bringing home the bacon after a big win in the Pennsylvania Lottery.

    Lottery officials said a Match 6 Lotto ticket that was sold at Joe’s Butcher Shop in Pitcairn, Pennsylvania, outside of Pittsburgh, hit the jackpot for $620,000.

    The lucky ticket matched all six numbers in the Oct. 14 drawing — 16, 25, 31, 34, 36, 44.

    The holder of the winning ticket has one year to claim the prize.

    A $5,000 bonus will go to the butcher shop on Broadway Boulevard for selling the ticket.

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  • Creamy Garlic Parmesan Broccoli and Cauliflower with Bacon

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    This post may contain references to products from one or more of our advertisers. Oh Sweet Basil may receive compensation when you click on links to such products.

    This indulgent Creamy Garlic Parmesan Broccoli and Cauliflower with Bacon makes the most amazing side dish. It’s a one skillet recipe filled with tender cauliflower and vibrant broccoli simmering in a creamy garlic sauce topped off with gooey cheese and crispy bacon! I can’t wait for dinner!

    Upgrade your vegetable game with this delicious and easy recipe for creamy garlic parmesan broccoli and cauliflower topped with crispy bacon. Perfect for an easy side dish or even as a meal on its own.

    Ingredients for Creamy Garlic Parmesan Broccoli and Cauliflower

    There is so much flavor and creaminess packed into this dish, it almost seems like you aren’t even eating vegetables! Haha! Not that eating vegetables is bad! I love vegetables! But load them up with bacon and garlic and all sorts of cheese and even my picky kiddos eat them! Here is everything you need:

    • Bacon: I found thick bacon worked the best, but it adds a lot of grease so make sure you follow the recipe and remove some before adding the butter.
    • Butter: I prefer unsalted so that I can control the saltiness a little more.
    • Onions: Regular yellow onion is great.
    • Broccoli and Cauliflower Florets: The stars of the dish!
    • Garlic: adds flavor
    • Kosher Salt: adds flavor
    • Aleppo Pepper: Aleppo Pepper is a must on top. That tiny fleck of sweet heat takes this dish to a whole new level. It’s not spicy, but it adds that wonderful flavor like a spice would.
    • Heavy Cream: adds all the rich creaminess to the sauce
    • Lemon Juice: adds a pop of freshness that takes this dish to a new level
    • Mozzarella Cheese and Parmesan Cheese: We tried other cheeses like monterey jack and cheddar but the flavor was off with the garlic.
    a photo of all the ingredients for creamy garlic parmesan broccoli and cauliflower

    How to Make Creamy Broccoli and Cauliflower

    Let’s walk through each step of making this indulgent vegetables dish

    1. Cook: Fry the bacon until crispy in an oven safe pan over medium heat. Once cooked, remove the bacon from the pan to a plate lined with paper towels. Drain most of the bacon grease.
    2. Preheat: start the broiler
    3. Sauté: Melt the butter in the skillet and add the onions. Cook it until transparent stirring occasionally.
    4. Add: Place the broccoli, cauliflower and garlic and season with salt and pepper and toss everything together. Cook until the broccoli is bright green and fork tender.
    5. Simmer: Pour the cream in and then reduce the heat to medium low and let it summer until the sauce thickens.
      • NOTE: If the sauce doesn’t thicken, add a teaspoon of 2 of Sure Gel and it will thicken right up.
    6. Squeeze: Squeeze in some fresh lemon juice and stir to combine.
    7. Broil: Sprinkle both cheeses all over the top and place the skillet into the oven. Broil it until the cheese is bubbling and golden.
    8. Garnish: Top the whole dish will the bacon and a pinch of aleppo pepper.

    Keep scrolling down the end of the post for the complete recipe in the recipe card.

    a photo of a skillet full of creamy garlic parmesan broccoli and cauliflower topped with crispy bacona photo of a skillet full of creamy garlic parmesan broccoli and cauliflower topped with crispy bacon

    Pro Tip for Thickening

    Carrian CheneyCarrian Cheney

    Simmering the heavy cream is essential for it to thicken up. Occasionally a heavy cream just won’t thicken as much as I’d like so I’ll throw in a teaspoon or two of Cornaby’s Ultra Gel. I love it because unlike cornstarch you can add it straight to the pot, no slurry with water needed!

    a photo of a baking dish full of creamy garlic parmesan broccoli and cauliflower topped with crispy bacona photo of a baking dish full of creamy garlic parmesan broccoli and cauliflower topped with crispy bacon

    Can I Substitute Another Vegetable for Cauliflower?

    Yes! You could use all broccoli, green beans or brussels sprouts would be amazing!! If you’re a brussel sprout fan, try our creamy garlic parmesan brussel sprouts and broccoli.

    Can I Freeze the Creamy Cauliflower and Broccoli?

    Yes!! Let it cool completely and I prefer to freeze the bacon separate so it stays crisp. Creams don’t reheat exactly the same, but it’s still delicious!

    a photo of a large cast iron skillet full of creamy garlic parmesan broccoli and cauliflowera photo of a large cast iron skillet full of creamy garlic parmesan broccoli and cauliflower

    For Our Utah Readers…

    Carrian CheneyCarrian Cheney

    If you live in Utah try grabbing Toum at your local Harmons (or other stores in your area may have it as well) and use that instead of the cream and garlic. It is transformational in this dish!!!

    Idea for Leftovers

    Turn it into soup!

    Got leftovers? Turn this dish into a broccoli and cauliflower soup! Just add it to a pot that has our base from our broccoli soup!

    a photo of a skillet full of creamy garlic parmesan cauliflower and broccolia photo of a skillet full of creamy garlic parmesan cauliflower and broccoli

    Why You Will Love This Recipe

    • Flavor: The flavors of bacon, cream, parmesan and garlic all coating those delicious vegetables is just out of this world!
      • PRO TIP: If you want to change the flavor up a little, try roasting the broccoli and cauliflower first in the oven before tossing it in to sauté it.
    • Quick: This side dish is ready in less than 30 minutes!
    • Texture: The contrasting textures of the crispy bacon, tender vegetables with the creamy sauce is so amazing!
    • Simple: The ingredients are few and easy to find! The steps are easy to follow and fail proof.
    • Low Carb: With only 4 grams of carbs, this is great low carb side dish option.
    • One Pan: Every part of this recipe is done in the one pan. No extra dishes to clean!
    a photo of creamy broccoli and cauliflower topped with crispy bacon bitsa photo of creamy broccoli and cauliflower topped with crispy bacon bits

    Storing and Reheating

    Leftovers should be stored in the refrigerator in an airtight container. They will keep for up to 5 days.

    Reheat this dish on the stove top over medium heat until heated through. Add a little more cream and buttermilk to keep it from drying out.

    a phot of someone scooping up a serving of creamy parmesan garlic broccoli and cauliflowera phot of someone scooping up a serving of creamy parmesan garlic broccoli and cauliflower

    Indulge in this delicious and savory dish featuring creamy garlic parmesan broccoli and cauliflower topped with crispy bacon. Perfect for a satisfying and flavorful meal.

    More Vegetable Side Dishes:

    Prevent your screen from going dark

    • In an oven safe pan over medium heat, fry the bacon until crispy. Use a slotted spoon to transfer the bacon to a paper towel lined plate. Set aside.

      8 oz Bacon

    • Drain most of the bacon fat from the pan, leaving about 2 tablespoons.

    • Preheat broiler.

    • Melt the butter in the pan and add the onion, cooking until transparent, about 4 minutes, stirring occasionally.

      2 Tablespoons Butter, 1/2 Onions

    • Add the broccoli, cauliflower and garlic and season with salt and pepper and cook while stirring occasionally for about 3 minutes, or until bright in color and fragrant.

      1 Head Broccoli Florets, 1 Head Cauliflower Florets, 5 Cloves Garlic, Kosher Salt, Fresh Black Pepper

    • Pour in the cream, reducing the heat down to medium low and allow to simmer for about 3-4 minutes or until the sauce thickens.

      1½ Cups Heavy Cream

    • Squeeze in the lemon juice and stir again.

      1 teaspoon Lemon Juice

    • Top with the mozzarella and parmesan cheeses. Place in the oven. Broil until cheese is bubbling and golden, about 2-3 minutes.

      3/4 Cup Mozzarella, 1/3 Cup Parmesan

    • Top with bacon and a pinch of pepper.

    Serving: 1cup, Calories: 462kcal, Carbohydrates: 4g, Protein: 12g, Fat: 45g, Saturated Fat: 24g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 14g, Trans Fat: 0.2g, Cholesterol: 117mg, Sodium: 474mg, Potassium: 160mg, Fiber: 0.1g, Sugar: 2g, Vitamin A: 1145IU, Vitamin C: 2mg, Calcium: 183mg, Iron: 0.4mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

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    Carrian Cheney

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  • Eggless Bacon and Cheese Quiche – Creamy, Cheesy, and No One Misses the Eggs!

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    When my husband tried this Eggless Bacon and Cheese Quiche, he couldn’t believe it was egg-free—and honestly, that’s the best compliment! After 12+ years of cooking for my egg-allergic family, I’ve perfected this recipe to deliver everything you love about a classic quiche: creamy, cheesy, and oh-so-satisfying. Made with simple, everyday ingredients, it’s the kind of comfort food that feels fancy enough for brunch but easy enough for a weeknight dinner. If you’ve been missing quiche, this one will change that for good. No one should have to miss out because of food allergies—and with this recipe, everyone at the table can dig in and enjoy.

    Oriana’s Thoughts On The Recipe

    Oriana Romero, creator of Mommy's Home Cooking and egg-free baking queen.

    For years, quiche felt like one of those “off-limits” recipes, but I wasn’t ready to give up! After countless tests (and a few messy crusts along the way), I finally created an Eggless Quiche recipe that truly satisfies. When my husband tried this Eggless Bacon and Cheese Quiche, he couldn’t believe it was egg-free—and honestly, that’s the best compliment!

    What makes this recipe extra special is how approachable it is. No complicated ingredients, no expensive substitutes—just simple pantry staples that come together into something creamy, cheesy, and delicious. It’s one of those dishes that makes your home smell amazing and your family gather around the table a little faster.

    Why You’ll Want to Try My Recipe

    • Foolproof & Family-Tested: Perfected over 12+ years of egg-free cooking—tested until just right.
    • Everyday Ingredients: You won’t need anything fancy—everything’s probably already in your fridge.
    • Comfort Food Made Inclusive: Everyone can enjoy it—no eggs, no stress, just flavor.
    • Customizable: Swap in your favorite cheeses, veggies, or leftover meats. It always turns out delicious.
    • Meal-Prep Friendly: Great warm or cold, for brunch, lunchboxes, or an easy weeknight dinner.
    oriana's signature.oriana's signature.

    Ingredients You’ll Need, Substitutions & Notes

    Eggless Bacon and Cheese Quiche ingredients with name tags.Eggless Bacon and Cheese Quiche ingredients with name tags.
    • Pie Crust: Use a homemade crust if you have time, or grab a good-quality store-bought one. Both work!
    • Butter: For sautéing shallots or onions and adding richness.
    • Bacon: Crispy and savory—the star of the show. Turkey bacon also works.
    • Shallots (or onions) and Green Onions: Add sweetness and flavor depth.
    • Ricotta Cheese (whole milk): Creates a creamy, custard-like base without eggs.
    • Cornstarch: Helps thicken the filling so it sets nicely.
    • Heavy Cream: Adds richness and that classic quiche creaminess.
    • Garlic Powder & Onion Powder: Boost flavor without fuss.
    • Salt & Black Pepper: Adjust carefully since bacon and cheese are already salty.
    • Ground Mustard: Brings a little tang and rounds out the flavors.
    • Baking Powder: Gives the filling a little lift to mimic eggs.
    • Cheese (Cheddar, Colby, Swiss, or Gruyere): Pick your favorite or mix them for extra flavor.

    This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

    • Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
      • Butter: Use your favorite cooking oil to saute the veggies and bacon.
      • Ricotta Cheese: You can make your own ricotta using tofu or cashews, but store-bought versions are super convenient too. Brands like Kite Hill (almond-based) and Trader Joe’s Vegan Ricotta (almond-based) are great choices. Treeline Cheese (cashew-based) and Tofutti (soy-based) offer a creamy option as well. These can often be found in the vegan section of grocery stores, and some, like Kite Hill or Tofutti, are also available online. If you shop at Wegmans, check their refrigerated vegan section—they usually carry at least one of these.
      • Heavy Cream: Use your favorite dairy-free heavy cream. If you have several options, aim for a dairy-free cream with the higher content if possible. I love Flora Plant Cream, but I know it’s difficult to find in the USA. You can use a non-dairy cream, such as Country Crock Plant Cream, Silk, Califia Farms, or full-fat coconut cream.
      • Cheese: You can use dairy-free cheese alternatives such as those made from coconut or soy. For the cheese, look for a dairy-free shredded cheese that melts well, such as Violife Cheddar Shreds.
    • Gluten-Free:  You can either purchase a pre-made gluten-free pie crust from the store or make your own using a gluten-free flour blend. I have used Wholly Wholesome, Pie Shell Gluten Free 9 Inch with good results.
    • Mustard-Free: If you have a mustard allergy, feel free to omit it. The ground mustard adds a subtle tang to the dish, but skipping it won’t compromise the overall deliciousness.
    • Corn-Free: You can substitute for potato starch 1:1.

    Process Overview: Step-by-Step Photos

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    Step 1 – Prepare the crust

    Step 2 – Sauté the onions and bacon

    Step 3 – Prepare the filling mixture

    Step 4 – Assemble

    Step 5 – Bake

    Recipe Tips For Success

    ➤ Potential Recipe Challenges & Pro Tips:

    • Soggy crust: Nobody wants that. Pro Tip: Blind bake (pre-bake) your crust for 8–10 minutes before adding the filling to keep it crisp and flaky.
    • Too salty or bland: Bacon and cheese can be salty on their own. Pro Tip: Taste your ricotta mixture before adding extra salt—you may not need as much as you think.
    • Prep Ahead. Save time on busy mornings by preparing the quiche filling the night before. Simply assemble the ingredients, cover, and refrigerate until ready to bake.
    • Blind Bake the Crust. To prevent a soggy bottom, consider blind baking the pie crust before adding the filling. Line the crust with parchment paper, fill with pie weights or dried beans, and bake until lightly golden. However, this step is optional.
    • Get Creative. Don’t be afraid to experiment with your quiche fillings. Try different vegetables, cheeses, and seasonings to create your own signature flavor combinations.
    • Cover the Edges with Foil. If the edges of your quiche are browning too much, gently cover the edges with strips of aluminum foil. This will shield the edges from direct heat, allowing the center to cook without further browning the crust. You can also use a pie crust shield, if you have one.
    • Let the quiche rest for 15 – 30 minutes before slicing—this helps the filling set.
    • Use a deep-dish pie pan if you want a taller quiche with lots of filling.
    A slice of Eggless Bacon and Cheese Quiche with a golden crust is being lifted from a round white dish; the quiche contains visible pieces of herbs.A slice of Eggless Bacon and Cheese Quiche with a golden crust is being lifted from a round white dish; the quiche contains visible pieces of herbs.

    Variations & Additions

    • Veggie Lovers: Add spinach, mushrooms, broccoli, or bell peppers.
    • Meat Lovers: Swap bacon for ham, sausage, or even shredded chicken.
    • Cheese Twist: Try a mix of Gruyere and Swiss for a more traditional quiche flavor.
    • Herb Boost: Add fresh parsley, thyme, or chives for a fresh pop.

    Storage, Freezing, and Make-Ahead Instructions

    Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 30°F until warmed through.

    Freeze: Wrap tightly in plastic wrap, then cover with foil. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.

    Make-ahead: You can prepare the quiche up to 24 hours in advance and refrigerate until ready to bake.

    Frequently Asked Questions

    A slice of Eggless Bacon and Cheese Quiche with a golden top, bits of vegetables and cheese visible, served on a speckled plate with a fork.A slice of Eggless Bacon and Cheese Quiche with a golden top, bits of vegetables and cheese visible, served on a speckled plate with a fork.

    Try These Egg-Free Recipes Next!

    Recipe Card

    An Eggless Bacon and Cheese Quiche with a golden-brown crust, topped with chopped chives, sits in a white pie dish on a marble surface. A block of cheese and kitchenware are visible in the background.An Eggless Bacon and Cheese Quiche with a golden-brown crust, topped with chopped chives, sits in a white pie dish on a marble surface. A block of cheese and kitchenware are visible in the background.

    Eggless Bacon and Cheese Quiche

    Oriana Romero

    When my husband tried this Eggless Bacon and Cheese Quiche, he couldn’t believe it was egg-free—and that’s the best compliment! After 12+ years of cooking for my egg-allergic family, I’ve perfected a creamy, cheesy quiche made with simple, everyday ingredients. It’s cozy enough for dinner and fancy enough for brunch. No one should miss out on quiche, and with this recipe, everyone can enjoy it.

    Prep Time 20 minutes

    Cook Time 1 hour

    Total Time 1 hour 20 minutes

    Servings 8 servings

    You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!

    Prepare the Crust:

    • Position the oven rack in the lower third of the oven and preheat to 350º F (180 º C).

    • On a lightly floured surface, roll the pie dough into a 12-inch circle. Line a 10-inch quiche dish or pie plate with the dough, pressing it into the bottom and up the sides. Tuck the excess dough around the edges under and crimp as desired. If using store-bought, simply unroll the pie crust and press it into a 9″ quiche dish or pie plate, crimping the top edges if desired. Chill the pie crust in the refrigerator for at least 30 minutes and up to 5 days.

    • Extra step for extra crispy crust: Line the chilled pie crust (in the quiche dish) with parchment paper. Fill with pie weights or dried beans. Make sure the weights are evenly distributed around the pie dish. Bake until the edges of the crust start to brown, for about 15 minutes. Remove the pie from the oven and carefully lift the parchment paper (with the weights) out of the pie. Prick the bottom and sides with a fork (about an inch apart). Return the pie crust to the oven. Bake until the bottom crust is just beginning to brown, about 8 minutes. Remove from the oven and set aside. Note: You can skip this step if you don’t care for a crispy crust bottom.

    Prepare the Filling:

    • Place butter in a large skillet over medium heat. When melted, add chopped shallots and bacon, and spread them out in an even layer to ensure they cook evenly. Cook, stirring occasionally, until the shallots become soft and translucent and the bacon is lightly crisp, about 3 minutes. Add green onion and cook for an additional minute. Set aside.

    • Mix the ricotta, cornstarch, heavy cream, garlic powder, onion powder, salt, black pepper, ground mustard, and baking powder in a bowl. Then, add the sautéed shallots and bacon, and cheese; mix to distribute.

    • Spread the mixture over the pie crust and use a spatula to even the top.

    • Bake for 40 – 45 minutes or until set and golden brown on top. Let cool for 15 minutes before slicing and serving.

     
    Ricotta: I like to use whole milk ricotta cheese for a better taste, but if you prefer a less rich casserole, you can use Part-Skim Ricotta or half ricotta, half cottage cheese. However, keep in mind that this might affect the dish’s texture.
     
    Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 30°F until warmed through.
     
    Freeze: Wrap tightly in plastic wrap, then cover with foil. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
     
    Make-ahead: You can prepare the quiche up to 24 hours in advance and refrigerate until ready to bake.
     
    Food Allergy Swaps:
    This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

    • Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
      • Butter: Use your favorite cooking oil to saute the veggies and bacon.
      • Ricotta Cheese: You can make your own ricotta using tofu or cashews, but store-bought versions are super convenient too. Brands like Kite Hill (almond-based) and Trader Joe’s Vegan Ricotta (almond-based) are great choices. Treeline Cheese (cashew-based) and Tofutti (soy-based) offer a creamy option as well. These can often be found in the vegan section of grocery stores, and some, like Kite Hill or Tofutti, are also available online. If you shop at Wegmans, check their refrigerated vegan section—they usually carry at least one of these.
      • Heavy Cream: Use your favorite dairy-free heavy cream. If you have several options, aim for a dairy-free cream with the higher content if possible. I love Flora Plant Cream, but I know it’s difficult to find in the USA. You can use a non-dairy cream, such as Country Crock Plant Cream, Silk, Califia Farms, or full-fat coconut cream.
      • Cheese: You can use dairy-free cheese alternatives such as those made from coconut or soy. For the cheese, look for a dairy-free shredded cheese that melts well, such as Violife Cheddar Shreds.
    • Gluten-Free:  You can either purchase a pre-made gluten-free pie crust from the store or make your own using a gluten-free flour blend. I have used Wholly Wholesome, Pie Shell Gluten Free 9 Inch with good results.
    • Mustard-Free: If you have a mustard allergy, feel free to omit it. The ground mustard adds a subtle tang to the dish, but skipping it won’t compromise the overall deliciousness.
    • Corn-Free: You can substitute for potato starch 1:1.

     
    Recipe Tips For Success
    ➤ Potential Recipe Challenges & Pro Tips:

    • Soggy crust: Nobody wants that. Pro Tip: Blind bake (pre-bake) your crust for 8–10 minutes before adding the filling to keep it crisp and flaky.
    • Too salty or bland: Bacon and cheese can be salty on their own. Pro Tip: Taste your ricotta mixture before adding extra salt—you may not need as much as you think.

     
    ➤ Extra Tips:

    • Prep Ahead. Save time on busy mornings by preparing the quiche filling the night before. Simply assemble the ingredients, cover, and refrigerate until ready to bake.
    • Blind Bake the Crust. To prevent a soggy bottom, consider blind baking the pie crust before adding the filling. Line the crust with parchment paper, fill with pie weights or dried beans, and bake until lightly golden. However, this step is optional.
    • Get Creative. Don’t be afraid to experiment with your quiche fillings. Try different vegetables, cheeses, and seasonings to create your own signature flavor combinations.
    • Cover the Edges with Foil. If the edges of your quiche are browning too much, gently cover the edges with strips of aluminum foil. This will shield the edges from direct heat, allowing the center to cook without further browning the crust. You can also use a pie crust shield, if you have one.
    • Let the quiche rest for 15 – 30 minutes before slicing—this helps the filling set.
    • Use a deep-dish pie pan if you want a taller quiche with lots of filling.

     
    ➤ Variations & Additions

    • Veggie Lovers: Add spinach, mushrooms, broccoli, or bell peppers.
    • Meat Lovers: Swap bacon for ham, sausage, or even shredded chicken.
    • Cheese Twist: Try a mix of Gruyere and Swiss for a more traditional quiche flavor.
    • Herb Boost: Add fresh parsley, thyme, or chives for a fresh pop.

     

    Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

    Calories: 486kcalCarbohydrates: 16gProtein: 21gFat: 37gSaturated Fat: 20gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.2gCholesterol: 109mgSodium: 975mgPotassium: 287mgFiber: 1gSugar: 4gVitamin A: 930IUVitamin C: 3mgCalcium: 447mgIron: 1mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Breakfast

    Cuisine American

    Calories 486

    Keyword breakfast brunch egg-free quiche recipe

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    Oriana Romero

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  • WATCH: Dramatic rescue of boy, 8, from Asbury fire. ‘Jump! We got you! Jump!’

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    ASBURY PARK — The boy’s frightened cries for help echoed down the block, louder than the roar of the flames consuming the house he was trapped in.

    Joseph Dunbar of Neptune was riding his bicycle down Prospect Avenue when he heard the cries for help. So did Asbury Park Officer Dewitt Bacon, when he arrived on the scene of the burning home.

    It was 8:45 a.m. Heavy smoke was billowing out the second floor, as large flames of fire burst through a first-floor window, climbing higher toward the second floor with each passing minute.

    As Bacon, 33, ran toward the fire, he could hear the child crying for help from the side of the house.

    “Where you at?” the officer yelled.

    “Up here,” the terrified boy cried out.

    “So intially I run to the back window. I try to just get eyes on him, so I yell to him to get the window, he gets to the window, and at this point I am thinking I have to get him out of there,” Bacon said. “The fire is going, it is smoking, just break it out. Break the window as fast as you can and try to get through.”

    Back in March a man died during a house fire on the same street. Dunbar told himself “we couldn’t have another one of these” and knew he had to do something.

    “Me and Officer Bacon arrived at the same time. I was on a bike and he was in car. I heard the kid yelling from all the way up the block,” Dunbar, 35, said.

    The 8-year old was able to rip the screen and get his two legs out first.

    “I am just hoping that he trusts me enough to catch him because I know in his mind it is two bad situations. If he stays in there, it’s smoking. If he comes out he might fall and also hurt himself,” Bacon said.

    When Officer John Walsh, 29, arrived on the scene, he said he started to hear the screaming from the side of the house.

    “I came around the corner, I see Officer Bacon and Joe (Dunbar), and I just see feet hanging out of a window. So, at that point I realize there is a kid up there and he is trying to get out,” Walsh said.

    Dunbar wanted to keep the 8-year old calm as much as possible. He said he was only thinking “just save the kid” but contemplated climbing on the air conditioning unit right below the second floor window to break the juvenile’s fall.

    “He goes to the church I go to, right next door to his house,” Dunbar said.

    The three men pleaded with the boy, whose legs were dangling out the window, to jump before he passed out from the smoke.

    ”Jump!” the men begged the boy. “Jump! We got you, we got you.”

    “Jump! We’re right here. Jump!”

    “Jump! Get you through, brother. We’re right here! Jump!”

    ”Just jump! Come on, just do it. Jump! Jump!”

    The boy then jumped and was caught safely by the officers. Then Walsh ran him to the curb to make sure he was still breathing as he was on the verge of losing consciousness.

    “It was almost like catching a punt on a football field,” Walsh said. “At that point I just kind of picked him up, said let’s go kid, threw him over my shoulder and ran.”

    The mother of the child was on her way home from work.

    An image from Asbury Park Police Officer John Walsh’s body camera footage of the rescue of an 8-year-old child from a house fire in Asbury Park, New Jersey, on Monday, August 25, 2025.

    “I am just happy he trusted us enough to fall into our arms,” Bacon said.

    Dunbar said “that was a brave kid.”

    “In that situation he didn’t know what to do. He was scared. We talked to him and he listened to the calmness in our voices. That is what he needed,” Dunbar said.

    Sgt. Michael Casey said, “In this day and age it has become very common when an incident like this happens that people stay in the background.”

    “They’re inclined to be on their cell phone filming instead as opposed to stepping up and helping out,” Casey said. “Joseph Dunbar should be commended, with Officer Walsh and Officer Bacon, they were able to talk this young man out of the window, and he fell to safety.”

    Bacon has been with the department since 2016 and Walsh since 2018.

    When Captain Robert Fahnholz arrived on scene first for the Asbury Park Fire Department he said fire was coming out the first-floor window and bystanders were telling him there was a child in the second-floor window.

    An image from Asbury Park Police Officer Dewitt Bacon's body camera footage of the rescue of an 8-year-old child from a house fire in Asbury Park, New Jersey, on Monday, August 25, 2025.

    An image from Asbury Park Police Officer Dewitt Bacon’s body camera footage of the rescue of an 8-year-old child from a house fire in Asbury Park, New Jersey, on Monday, August 25, 2025.

    The men who saved the child agree there was no time left despite the fire trucks being a couple of minutes away.

    “With the amount of smoke and the fire rising every two seconds, I doubt it,” Dunbar said. “(The fire) came through the front door within seconds of us arriving. When we arrived, it already came and knocked out the side widow. That is what made us notice the side because (the fire) blew out the side. He didn’t have minutes.”

    The fire department immediately transported the 8-year old to Jersey Shore Medical Center for treatment of smoke inhalation and a further medical evaluation.

    “There were already people that had safely evacuated, since it is a two-family home,” Bacon said. “I believe the fire probably began on the bottom. So those two gentlemen had already left the house, and this young juvenile was upstairs sleeping and just happened to wake up.”

    The cause of the fire remains under investigation by the Monmouth County Fire Marshals, in coordination with the Asbury Park Fire Department and Asbury Park Police Department.

    Asbury Park Social Services and the American Red Cross responded to assist the residents with immediate needs and housing.

    The two officers said it is all about trust with the community.

    Joseph Dunbar of Neptune Township and Asbury Park police officers John Walsh and Dewitt Bacon talk about their heroic rescue of an 8-year-old child from an Asbury Park house fire on August 25th during a press conference at Asbury Park City Hall on August 26, 2025.

    Joseph Dunbar of Neptune Township and Asbury Park police officers John Walsh and Dewitt Bacon talk about their heroic rescue of an 8-year-old child from an Asbury Park house fire on August 25th during a press conference at Asbury Park City Hall on August 26, 2025.

    “That kid trusted us to get him out of that window. Thankfully, he did jump,” Walsh said. “I think that is something that all parents should be able to tell their kids, that they can trust us. We are their last line of life right there and we got him out that window.”

    The child is expected to make a full recovery.

    Charles Daye is the metro reporter for Asbury Park and Neptune, with a focus on diversity, equity and inclusion. @CharlesDayeAPP Contact him: CDaye@gannettnj.com

    This article originally appeared on Asbury Park Press: WATCH: Dramatic rescue of boy, 8, from Asbury fire. ‘Jump! We got you’

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  • Turkey Bacon Avocado Sandwich (Honey Avocado Sauce)

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    This post may contain references to products from one or more of our advertisers. Oh Sweet Basil may receive compensation when you click on links to such products.

    This Turkey Bacon Avocado Sandwich stacks the flavor in a whole new way! First, make a creamy honey avocado spread. Next, pile turkey, avocado, crispy bacon and tomato on your favorite bread. Finally, dig into the best sandwich you’ve ever eaten!

    Honey Avocado Sauce

    Carrian Cheney

    My friend introduced me to the ULTIMATE sandwich spread- Honey Avocado- and I cannot stop making it!

    This sauce is the real deal. I mix mayo, avocado, honey and lemon juice with a little garlic in a blender to cream everything together. It’s simple, lasts for days and tastes better than any sandwich shop. Swap in any fillings or breads you like, but don’t skip that special-sauce!

    Make it on 7 Grain Bread or Scroll down to watch on Focaccia!

    all the ingredients for a turkey bacon avocado sitting on a wooden cutting board

    Turkey Bacon Avocado Sandwich Ingredients

    • Favorite bread: Go for a good sturdy 7 grain or focaccia– trust me.
    • Havarti cheese: Mild and creamy; a great complement, but not necessary.
    • Bacon: Make it on a sheet pan, starting in a cold oven or pan for ultimate fat-rendering-crispness.
    • Deli turkey: Choose fresh deli slices or use leftover Thanksgiving turkey if you’ve got some!
    • Avocado: Use a perfectly ripe avocado for a creamier texture; slice thinly.
    • Tomato: Always sprinkle a little salt and pepper on tomatoes in a sandwich!
    • Greens: I love to used mixed greens or peppery arugula, but anything will do! Romaine or green leaf lettuce would be great!
    • Honey Avocado sauce: Blend together the ingredients in a small bowl for the ultimate sandwich spread!
    half of a turkey bacon avocado sandwich on focaccia breadhalf of a turkey bacon avocado sandwich on focaccia bread

    How to Make Turkey Avocado Sandwiches with Honey Avocado Dressing

    1. Make sauce: Blend together the sauce ingredients and store in the fridge until ready to use.
    2. Assemble: Spread sauce on BOTH slices of bread. On one slice, layer greens, cheese (if using), turkey, crisp bacon, avocado and tomato (don’t forget the S&P!).

    Variations

    The beauty of a sandwich is that you can totally customize it to your liking. Omit certain toppings or add other toppings to make it just how you want it. I’d highly recommend NOT omitting the avocado sauce on this sandwich, but if you wanted to added some other toppings, here are some ideas:

    • Cheese: Swap the Havarti for Gouda, Provolone or Swiss cheese
    • Red Onions
    • Black Olives
    • Mustard or Honey Mustard
    half of a turkey bacon avocado sandwich on focaccia great with avocado sauce, tomatoes, lettuce, thick turkey slices and crispy baconhalf of a turkey bacon avocado sandwich on focaccia great with avocado sauce, tomatoes, lettuce, thick turkey slices and crispy bacon

    What To Serve Alongside The Avocado Turkey Sandwich

    two halves of a turkey bacon avocado sandwich on multigrain bread stacked on each othertwo halves of a turkey bacon avocado sandwich on multigrain bread stacked on each other

    Recipe Tip

    If you want an extra boost in texture and flavor, toast the multigrain bread and spread a little butter on it before assembling the sandwich. Yowza it’s good!

    More Sandwich Recipes to Try…

    turkey bacon avocado sandwich on focaccia bread cut in half and sitting on a piece of brown parchment paperturkey bacon avocado sandwich on focaccia bread cut in half and sitting on a piece of brown parchment paper

    Check out this Version on Focaccia…

    Prevent your screen from going dark

    For the Dressing

    • Throw all of the ingredients in a blender and blend until smooth and no chunks remain.

      1 Avocado, 1 Lemon, 4 teaspoons Garlic, ¼ Cup Honey, ¼ Cup Veganaise, ¼ teaspoon Salt

    • Add a little more honey if your avocado wasn’t ripe enough and the sauce is a bit too tart.

    To Assemble

    • Place two slices of bread on a cutting board and spread the avocado sauce on each half.

      8 Slices 7 Grain Bread

    • Add a layer of mixed greens, then tomatoes, then turkey, bacon, cheese, and avocado slices to one half o the bread. Sprinkle with S & P to taste!

      Mixed Greens, 2 Tomatoes, 8 Slices Turkey, 8 Pieces Bacon, 1 Avocado, 4 Slices Havarti, Salt and Black Pepper

    • Place the other half of the bread on top. Enjoy!

    Use any ingredients that are in your fridge, cucumbers, peppers, ground meat, deli meat, tomatoes, etc.
    Wrap left overs and store in the refrigerator.

    Serving: 1sandwich, Calories: 796kcal, Carbohydrates: 56g, Protein: 29g, Fat: 53g, Saturated Fat: 15g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 20g, Trans Fat: 0.4g, Cholesterol: 76mg, Sodium: 1026mg, Potassium: 973mg, Fiber: 11g, Sugar: 22g, Vitamin A: 917IU, Vitamin C: 22mg, Calcium: 294mg, Iron: 3mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

    Prevent your screen from going dark

    For the Dressing

    • Throw all of the ingredients in a blender and blend until smooth and no chunks remain.

      1 Avocado, 1 Lemon, 4 teaspoons Garlic, ¼ Cup Honey, ¼ Cup Veganaise, ¼ teaspoon Salt

    • Add a little more honey if your avocado wasn’t ripe enough and the sauce is a bit too tart.

    To Assemble

    • Place two slices of bread on a cutting board and spread the avocado sauce on each half.

      8 Slices 7 Grain Bread

    • Add a layer of mixed greens, then tomatoes, then turkey, bacon, cheese, and avocado slices to one half o the bread. Sprinkle with S & P to taste!

      Mixed Greens, 2 Tomatoes, 8 Slices Turkey, 8 Pieces Bacon, 1 Avocado, 4 Slices Havarti, Salt and Black Pepper

    • Place the other half of the bread on top. Enjoy!

    Use any ingredients that are in your fridge, cucumbers, peppers, ground meat, deli meat, tomatoes, etc.
    Wrap left overs and store in the refrigerator.

    Serving: 1sandwich, Calories: 796kcal, Carbohydrates: 56g, Protein: 29g, Fat: 53g, Saturated Fat: 15g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 20g, Trans Fat: 0.4g, Cholesterol: 76mg, Sodium: 1026mg, Potassium: 973mg, Fiber: 11g, Sugar: 22g, Vitamin A: 917IU, Vitamin C: 22mg, Calcium: 294mg, Iron: 3mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

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    Sweet Basil

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  • Love peas and potatoes try this delicious creamy dish!

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    This dish for creamed peas and potatoes is a wonderful side dish that your family will love.

    Creamed Peas and Potatoes

    ❤️WHY WE LOVE THIS RECIPE

    We love delicious side dishes and this one doesn’t disappoint. It’s an old-fashioned dish that our Nanny used to make, and we all loved it. It’s a great addition to any meal and we sometimes add it to our holiday menu. Check out all our favorite holiday dishes here.

    SWAPS

    We make this dish with bacon drippings, but you don’t have to. You can easily make this without it, and it’s still delicious. We peel the potatoes, but you don’t have to do that either. We make this with evaporated milk, but you can use regular milk.

    Creamed Peas and PotatoesCreamed Peas and Potatoes

    OTHER HOLIDAY SIDE DISHES

    Creamed Peas and Potatoes

    Judy Yeager

    This dish for Creamed Peas and Potatoes is delicious. Perfect side dish for any occasion and a wonderful addition to the holiday season.

    Prep Time 10 minutes

    Cook Time 20 minutes

    Total Time 30 minutes

    Course Side Dish

    Cuisine American, southern

    • 3 large russet potatoes can use red potatoes
    • 3 slices bacon cooked crisp
    • 1 tablespoon bacon drippings
    • 3 tablespoons butter
    • 1/4 cup chopped green onion can use regular onion
    • 1/4 cup all-purpose flour
    • 1 12 ounce can evaporated milk (can use regular milk)
    • 1/4 teaspoon black pepper
    • 1/2 teaspoon salt
    • 1 16 ounce bag frozen green peas (can use fresh peas)
    • Peel the potatoes and cut into pieces. You can leave peelings on but I don’t.  Cover with water and bring to a boil on stove.  Cook potato pieces about 8 minutes.  Do not overcook or they will become mushy.

    • Cook the bacon in a skillet on top of the stove, remove and drain, set aside.  Save 1 tablespoon of the bacon drippings in the skillet.  Add the butter and onion to the bacon drippings and saute’ onions.  Sprinkle in flour and pour in milk and cook until mixture starts to thicken like you are making gravy.   You don’t want it too thick.

    • Pour in peas and drained potatoes. Add salt and pepper.  Turn heat to low for peas to cook.  Only takes about 3 minutes. Remove from heat and crumble bacon on top.

    Keyword easy recipe, easy side dish, easy skillet meal, peas, peas and potatoes, potatoes, the southern lady cooks

    Let us know by commenting below!

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    © The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

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    Judy Yeager

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  • Crispy Tater Caesar Salad

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    Smashed tater tots, blackened chicken, bacon bits, and crunchy veggies are tossed with romaine lettuce and Caesar dressing for a fun, fresh take on a classic salad!

    Crispy Tater Caesar Salad in a bowl with dressing

    What is Crispy Tater Caesar Salad?

    Tater Caesar salad is a new viral trend and for good reason! The salad features crispy, cheesy smashed tater tots in place of croutons, making it as fun to make as it is to eat.

    • Flavor: Cheesy, savory, salty, and crunchy, this salad hits all the right notes! 
    • Recommended Tools: An air fryer is the perfect way to make the crispiest tots every time.
    • Time-Saving Tip: Use bottled dressing, store-bought bacon, and rotisserie or leftover chicken to quickly toss this recipe together.
    • Make Ahead: Make tater Caesar salad up to a day ahead, chill, and toss with the dressing just before serving. 
    bacon , chicken , oil , seasoning , lettuce , tater tots , parmesan , green onions , celery , caesar dressing , with labels to make Crispy Tater Caesar Saladbacon , chicken , oil , seasoning , lettuce , tater tots , parmesan , green onions , celery , caesar dressing , with labels to make Crispy Tater Caesar Salad

    Ingredient Tips for Tater Tot Caesar Salad

    • Tater Tots: Buy or make potato tots and freeze the extras for later! Waffle fries and home fries can be used the same way.
    • Chicken: Fresh or frozen (and thawed) cutlets are pre-portioned and ready to use! Chicken tenders or nuggets can be quickly made in the air fryer and add an extra layer of crunch.
    • Bacon and Cheese: Bacon bits and parmesan cheese add salty crunch to crispy tot Caesar salad. Diced ham, chopped salami, or pepperoni can be used in place of bacon.
    • Veggies: Romaine is the classic lettuce for Caesar salads. Try adding kale to the romaine for a nutrition bump.
    • Dressing: Buy or DIY? Make your own Caesar dressing with basic ingredients from the fridge and have plenty leftover as a veggie dip or for chicken Caesar wraps.

    Variations

    • Sweet potato tater tots are a colorful and healthy swap for potato tots!
    • Optional veggies like diced bell peppers, shredded carrots, or shredded Brussels sprouts add extra crunch and flavor.
    • Anchovies are a classic ingredient, so consider adding a teaspoon of anchovy paste to the dressing if you want a hint of that flavor.

    How to Make Tater Caesar Salad

    1. Bake: Oven bake and smash tater tots, top with parmesan cheese, and re-bake to a golden brown with chicken in the same pan.
    2. Mix: In a large bowl, mix dressing with cheese, green onions, celery, bacon, and chicken chopped into bite-sized pieces.
    3. Combine: Fold in chopped chicken, lettuce, and crispy tater tots.
    4. Garnish: Top with extra parmesan cheese, cracked pepper, or croutons.
    top view of Crispy Tater Caesar Salad in a bowltop view of Crispy Tater Caesar Salad in a bowl
    • Spray pan release on the tots before baking for extra crispy edges.
    • Toss the salad gently to prevent the tots from breaking apart.
    • Store leftover crispy tater Caesar salad in a covered container in the refrigerator for up to 3 days.
    • Refresh the salad by removing any wilted lettuce leaves and draining, if necessary. Add fresh romaine, parmesan cheese, and dressing if desired.

    More Hearty Salads to Try

    Did you try this Crispy Tater Caesar Salad? Leave a comment and rating below.

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    Crispy Tater Caesar Salad in a bowl with dressingCrispy Tater Caesar Salad in a bowl with dressing

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    Crispy Tater Caesar Salad

    This viral recipe features crispy tater tots tossed with chicken, lettuce, parmesan, bacon, and a tangy Caesar salad dressing.

    Prep Time 15 minutes

    Cook Time 40 minutes

    Total Time 55 minutes

    • Preheat the oven to 425°F and line 2 baking sheets with parchment paper.

    • Spread the tater tots evenly on both pans in a single layer and bake for 25 minutes, stirring halfway through.

    • While the tots bake, pat the chicken dry and rub both sides with oil and blackened seasoning.

    • Let the tots cool for 2 minutes before gently smashing them with the bottom of a cup or spatula. Sprinkle 2 tablespoons of Parmesan cheese overtop the tots.

    • On one of the pans, move the tots to one side and add the chicken to the other side. Bake for 15 minutes or until the chicken is cooked through and the tots are crisp and golden. (see note)

    • In a large bowl, mix Caesar dressing, remaining parmesan cheese, green onions, celery, bacon, and cooled chopped chicken.

    • Gently fold in cooled smashed tots and romaine lettuce.

    • Garnish with extra Parmesan cheese and freshly cracked pepper. Drizzle additional caesar dressing over top if preferred.

    • If the chicken is done cooking and the tots aren’t crispy, transfer the chicken to a plate and continue to cook the tots.
    • You can use 2 cups of cooked or rotisserie chicken instead of cooking from raw.
    • Make sure tots and chicken are both fully cooled to keep the salad crisp and creamy.
    • This salad can be made ahead and served chilled.
    • Refrigerate leftovers up to 3 days. Remove wilted lettuce and add fresh.

    Calories: 539 | Carbohydrates: 37g | Protein: 20g | Fat: 36g | Saturated Fat: 7g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 57mg | Sodium: 1359mg | Potassium: 653mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1212IU | Vitamin C: 12mg | Calcium: 145mg | Iron: 2mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Chicken, Dinner, Lunch, Main Course, Salad
    Cuisine American
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    Holly Nilsson

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  • Succotash

    Succotash

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    This succotash recipe is a fresh and vibrant side or salad.

    Lima beans, peppers, corn, cherry tomatoes, and bacon are blended and seasoned with salt and pepper.

    pot of Succotash

    What is Succotash?

    The word ‘succotash’ means ‘broken corn kernels’ and is derived from Narragansett, a Native American language. This recipe contains an assortment of lima beans, peppers, corn, cherry tomatoes, and bacon crumbles. Serve succotash served warm, cold, or at room temperature.

    This version is inspired by some of the recipes in my old church cookbooks—each with a slightly different mixture of ingredients, although they all have corn and lima beans!

    • It calls for simple, wholesome ingredients.
    • It combines the flavors of sweet corn, creamy beans, savory vegetables, and aromatic seasonings.
    • Perfect any time of year, succotash holds up better than leaf-based salads or mayo-based pasta sides and doesn’t need to stay chilled.
    • It is packed with colorful veggies and tasty bacon making it eye-catching and flavorful.
    lima beans , onion , garlic , pepper , bacon , corn , butter , tomatoes , parsley , salt and pepper with labels to make Succotash

    Ingredients in Succotash

    • Bacon: Adds salt and flavor.
    • Onion: Is cooked in bacon fat for extra flavor.
    • Lima Beans: I use frozen beans to make it easy.
    • Corn: Canned, frozen, or fresh corn works here. Be sure to drain and rinse corn if you use canned.
    • Bell Peppers: Red bells are the sweetest variety, but green bell peppers, orange, or yellow (or a combination) will add extra crunchy color.
    • Tomatoes: Cherry tomatoes, grape tomatoes, or diced Romas all work here.

    Variations

    Succotash is a great recipe for using up leftover bits of veggies in the fridge. Okra, sliced black mushrooms, edamame, chickpeas, or black-eyed peas will still make succotash comfort food heaven! Or add to taste, fresh basil, paprika, thyme,

    How to Make Succotash

    1. Cook lima beans and drain, reserving one cup of liquid (recipe below).
    2. Cook bacon. Transfer to a paper towel, and reserve 1 tablespoon of bacon fat.
    3. Saute onion and bell pepper in butter with oil. Add garlic and cook one more minute.
    4. Stir in the corn, lima beans, reserved liquid, and seasonings, and cook.
    5. Remove from heat and add crumbled bacon, cherry tomatoes, and parsley.
    close up of Succotash

    Leftovers?

    Keep leftover succotash in a covered container for up to 4 days. Stir and season with a splash of lime and salt and pepper before serving again. Use leftovers in a tasty wrap with shredded lettuce or add leftovers to a hearty vegetable soup. Succotash will keep in the freezer for 3-6 months.

    What To Serve With Succotash

    Did you enjoy this Succotash Recipe? Be sure to leave a comment and rating below.

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    pot of Succotash

    No ratings yet↑ Click stars to rate now!
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    Succotash

    Succotash combines sweet, savory, and aromatic in one delicious dish.

    Prep Time 10 minutes

    Cook Time 22 minutes

    Total Time 32 minutes

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    • Bring a medium saucepan of water to a boil. Add the lima beans and simmer uncovered for 8 to 10 minutes. Drain well reserving ¼ cup of the cooking liquid.

    • Meanwhile, heat a large skillet over medium-high heat. Add the bacon and cook until crisp. Transfer to a paper towel lined plate reserving 1 tablespoon of bacon fat in the skillet.

    • Add the butter, onion, and bell pepper to the skillet, cooking until the onion is tender, about 4 minutes.

    • Add the garlic and cook for 1 minute more. Stir in the corn, drained lima beans, reserved liquid, salt, and black pepper. Cook for 2 to 3 minutes.

    • Remove from the heat and crumble the bacon into the skillet and add the cherry tomatoes and parsley.

    Makes 6 cups—serving size ¾ cup.
    Additional seasoning or herbs can be added if desired.
    Leftovers will keep in an airtight container in the refrigerator for up to 4 days. 

    Calories: 182 | Carbohydrates: 29g | Protein: 8g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 501mg | Potassium: 558mg | Fiber: 5g | Sugar: 2g | Vitamin A: 893IU | Vitamin C: 34mg | Calcium: 34mg | Iron: 2mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Salad, Side Dish
    Cuisine American
    Succotash with bacon and a title
    easy and refreshing Succotash with writing
    Succotash in the pot and close up with a title
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    Holly Nilsson

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