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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:

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    • 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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  • Stuffed Peppers recipe

    Stuffed Peppers recipe

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    The secret to this Better Italian Stuffed Peppers recipe isn’t anything crazy, so why does no one do it? I guess it took a hater of stuffed peppers to make the magic happen.

    Stuffed bell peppers were all the rage years and years ago but I haven’t been seeing recipes lately and so I wanted to bring back an old favorite. It’s a great way to eat a little lighter and those peppers getting all roasted and tender bring so much flavor without all the fussy work.

    Motherhood with Joy

    My friend recently had her little boy in the hospital with a bad case of pneumonia. Anytime a child, especially one that’s still a young toddler ends up in the hospital, my heart lurches into the reality of time and love. It seems only yesterday and somehow a million years ago that I was lying in a hospital fighting to survive along with an unborn baby doing the same thing, but at my own expense. I lack an awful lot in life, certainly when it comes to parenting, but times like these always remind me of one thing, and I hope it will make sense to say it, at least I’m here.

    I may not make perfect decisions or respond to situations perfectly, but oh how I perfectly ache to be a good mother. To remember to love them and to strive a little more to extend that love to those outside of my home. As I honor the gift of motherhood I find myself wondering, what is the secret to motherhood with joy?

    My friend’s son made it out of a much longer stay in the hospital than expected. She had so much on her plate and could have lost faith in tomorrow, in medicine, even in God, but she continued on, giving all she could muster each day for him.

    I guess that’s it. All I can do it strive each day to begin again and remember that though tempted to lose faith in many things, myself, people and the world, God never loses faith in those things. Maybe I won’t end up with adult children that think I was the best mom, but maybe they will think I was trying to love them. Maybe that’s enough. Just to try to love.

    a photo of a white baking dish full of stuffed peppers that have been topped with melted mozzarella cheese and chopped fresh herbs.

    The Secret to the Best Stuffed Peppers

    Now what’s this babble got to do with stuffed peppers?

    Well, I failed at making them and hated eating them no matter who made them. I lost faith in recipes like this one. Until one day the thought came to me that I could char the peppers, thus bringing more flavor and a new texture that was more pleasing to the palette. That’s the secret!

    How to Roast Peppers on the Stovetop

    My favorite way to char bell peppers is right on the stovetop of a gas stove. I like to cut the peppers in half, remove the seeds and membranes, and then place them right over the flame with the heat on high skin side down. Turn them with tongs until they are charred on all sides.

    Place the peppers in a bowl and cover them with plastic wrap so they can sweat. The skin will loosen as the peppers steam.

    If you don’t have a gas stove, you can char peppers in the oven using the broil setting. Turn the peppers every couple of minutes so they get charred on all sides.

    A photo of a fresh green and orange bell peppers that have been halved being charred on a gas stove top.A photo of a fresh green and orange bell peppers that have been halved being charred on a gas stove top.

    Stuffed Peppers Ingredients

    It doesn’t take many ingredients to make this easy stuffed peppers recipe, but it has layers of flavor that are divine! You will find the measurements for each ingredient in the recipe card at the end of this post. Here is what you will need:

    • Bell Peppers: feel free to use any color of bell pepper
    • Italian Sausage: we usually use the sweet Italian sausage, but if you like some heat, you can use spicy sausage
    • Onion: just a yellow onion works great
    • Garlic: minced small
    • Chicken Broth: this helps cook the rice and keeps the stuffing moist
    • Plum Tomatoes: I love the fresh pop of flavor that comes from fresh tomatoes in this stuffing.
    • Brown Rice: you can use any kind of rice (long grain, basmati, jasmine, etc.) or other grain
    • Italian Seasoning: using this blend of seasonings makes adding flavor so simple
    • Salt: adds flavor
    • Basil (fresh): if you need to swap this out for dried basil, use about 2.5 tablespoons
    • Mozzarella: you can add more flavor by swapping 1/2 cup of the cheese with parmesan
    a photo of a several stuffed bell peppers topped with melted mozzarella cheese and chopped fresh basil.a photo of a several stuffed bell peppers topped with melted mozzarella cheese and chopped fresh basil.

    How to Make Stuffed Peppers

    1. Prep: Preheat the oven, halve and remove the seeds from the peppers.
    2. Char: Add loads of flavor to the peppers by charring them on the stovetop or under the broiler. This step is optional but really elevates the flavor!
    3. Cook: Brown the sausage in a nonstick skillet on the stovetop over medium high heat. Remove the sausage to a plate and drain the grease.
    4. Sauté: Place the skillet back on the stove and sauté the onion and garlic, then add the spices.
    5. Simmer: Add the broth, tomatoes and rice to the skillet and bring to a simmer, then reduce the heat and summer until the rice has softened.
    6. Rest: Remove the skillet from the heat and let the dish rest until the rest of the broth has been absorbed.
    7. Combine: Stir in the cooked sausage, onions, garlic and half of the basil and half the cheese.
    8. Assemble: Scoop the rice and sausage mixture into the charred peppers and place them in a baking dish.
    9. Bake: Bake the peppers for 30 minutes. Then switch the oven to broil. Sprinkle the remaining cheese over the top of the peppers and broil for a few minutes until the cheese has melted.
    10. Garnish: Add the remaining basil over the top. Serve!

    These instructions are also found in the recipe card at the end of the post in full detail.

    Which Peppers Can I Use?

    You can use any color of bell pepper that you want…green, red, orange or yellow…or a mix of all of them! I absolutely love the bright colors of bell peppers!

    Do Green Bell Peppers Have A Different Flavor Than Red?

    Red bell peppers are the same thing as green bell peppers. Red bell peppers have just been left to ripen longer than green bell peppers.

    Green peppers tend to be a little bitter, but bell peppers sweeten as they ripen. A red bell pepper is much sweeter than a green bell pepper.

    a photo someone cutting into a stuffed bell pepper with the side of a fork.a photo someone cutting into a stuffed bell pepper with the side of a fork.

    Is Brown Rice Healthier Than White Rice?

    All rice consists almost entirely of carbs, with small amounts of protein and practically no fat.

    Brown rice is usually considered much healthier than white, because it is a whole grain that contains the bran and germ.

    Most of the nutrients in rice is contained in the bran and the germ.

    Other Additions/Variations

    Stuffed peppers are totally flexible depending on what your family loves. You can swap out ingredients or add other vegetables. Here are some ideas:

    • Veggies: red onions, asparagus, sun dried tomatoes, zucchini, slice carrots
    • Proteins: chicken, ground beef, ground turkey
    • Others: olives, capers
    • Cheese: feta, parmesan
    • Grains: using any kind of rice you like, quinoa or orzo are great too

    You could also skip the protein altogether and use vegetable broth and make is a vegetarian meal!

    Storing and Reheating

    Classic stuffed peppers should be stored in an airtight container in the refrigerator. They will keep for up to 5 days. They also freeze extremely well. Make sure they have cooled completely, then place in a freezer safe container. They will keep for up to 3 months.

    They can be reheated in the microwave or in the oven. Preheat the oven to 300 degrees F, place the stuffed peppers (refrigerated or frozen) in a baking dish, cover with foil and warm up in the oven for 15-20 minutes or until heated through (you’ll need to add a few extra minutes if frozen).

    If you consider yourself a stuffed peppers hater like I once was, then I challenge you to make this stuffed peppers recipe and try them again. I’m on a mission to make lovers out of everyone! Oh, and char the pepper first…you’re going to love how it tastes and the extra flavor it adds!

    More QUICK AND EASY DINNER IDEAS:

    Servings: 6

    Prep Time: 10 minutes

    Cook Time: 55 minutes

    Total Time: 1 hour 5 minutes

    Description

    The secret to this better Italian stuffed peppers recipe isn’t anything crazy, so why does no one do it? I guess it took a hater of stuffed peppers to make the magic happen.

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    Filling

    • Cook sausage in a large nonstick skillet over medium-high heat until cooked through. Drain and remove to a plate. Return the pan to the stove.

      12 ounces Italian Sausage

    • Heat oil in a large skillet over high heat, add onion and garlic, cook for 2 minutes.

      1 Small Onion, 2 Cloves Garlic, 1 Tablespoon Olive Oil

    • Add spices, stir thoroughly.

      3/4 teaspoon Salt, 1 Tablespoon Italian Seasoning

    • Stir in broth, tomatoes, and rice. Bring to a simmer, cover & reduce heat. Simmer until rice is softened, but still moist (10 min.)

      1 1/2 Cups Chicken Broth, 4 Plum Tomatoes, 1/2 Cup Brown Rice

    • Remove from heat and let stand, covered, until the rice absorbs the remaining liquid (10 min.)

    • Stir in cooked sausage, onions and half of the basil and half of the cheese.

      1/2 Cup Fresh Basil, 1 1/2 Cups Mozzarella Cheese

    • Divide filling amongst peppers. Place the peppers in a baking dish and bake for 30 minutes.

    • Switch your oven over to broil, top the peppers with remaining cheese and place under the broiler to melt (2-3 min.) Garnish with remaining basil.

      1/2 Cup Fresh Basil, 1 1/2 Cups Mozzarella Cheese

    * 1 can fire roasted tomatoes (drained) can be used.
    ** If you want some extra flavor, char the peppers before stuffing them.

    Serving: 1gCalories: 533kcalCarbohydrates: 59gProtein: 20gFat: 24gSaturated Fat: 9gCholesterol: 61mgSodium: 704mgPotassium: 833mgFiber: 6gSugar: 7gVitamin A: 4851IUVitamin C: 168mgCalcium: 189mgIron: 3mg

    Author: Sweet Basil

    Course: 200+ Easy Appetizers Recipes, Over 500 Family Dinner Recipes Ideas

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    The best stuffed Italian Peppers with cheeseThe best stuffed Italian Peppers with cheese



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  • Bacon Gruyere Popovers – Simply Scratch

    Bacon Gruyere Popovers – Simply Scratch

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    In these Bacon Gruyere Popovers, crispy bacon, mildly nutty and creamy gruyere and fresh snipped chives are mixed into a classic popover batter of eggs, milk, flour and salt. Baking in a hot popover pan in an equally hot oven yields tall, airy and incredibly delicious popovers. Yields 6 servings.

    Bacon Gruyere Popovers

    What Is A Popover?

    A popover is a light and airy roll made from an egg batter instead of using yeast to rise. It’s baked into a (usually buttered) special popover pan in a hot oven where it rises or puffs up while baking. The exterior is crispy while the center is mainly hollow with unique nooks and crannies. A popover is an American version of England’s Yorkshire pudding, to which beef drippings are typically used.

    Bacon Gruyere PopoversBacon Gruyere Popovers

    Serve with butter and/or use as a vehicle to scrap up gravy, au jus or the last bits of soup.

    ingredients for Bacon Gruyere Popoversingredients for Bacon Gruyere Popovers

    To Make This Bacon Gruyere Popover Recipe You Will Need:

    • bacon – Reserve the bacon fat for the pan. I like to use center cut bacon for this recipe.
    • eggs (room temperature) – Adds richness, flavor and a lightness to the roll.
    • whole milk (room temperature) – I haven’t tested this recipe using anything other than whole milk.
    • unbleached all-purpose flour – Binds the ingredients together and helps forming the crispy exterior crust.
    • kosher salt – Enhances the flavors in this popover recipe.
    • gruyere cheese – Lends a mild nutty flavor.
    • chives (fresh) – Adds a pop of fresh onion flavor.
    • avocado oil – Or use a nonstick spray of your choice.

    Note: In order to get a good rise, you’ll need to allow time to bring eggs and milk to room temperature. I place eggs in a bowl of warm (not hot) water and let them sit for 10 minutes or so. And then slowly warm the milk in the microwave – the milk shouldn’t be overly warm.

    crisped bacon pieces in skilletcrisped bacon pieces in skillet

    Dice 4 strips of center cut bacon and add to a skillet. Cook over medium to medium low, stirring often until crispy. Use a slotted spoon to remove the bacon and transfer to a paper towel lined plate. Save the bacon fat.

    popover panpopover pan

    Preheat The Pan:

    Place a popover pan onto a rimmed metal baking sheet. Slide into your oven and then preheat to 450℉ (or 230℃).

    Because my oven is smaller, I bake on the lower third rack.

    whisk eggs and milk until frothywhisk eggs and milk until frothy

    Make The Popovers:

    When the oven is just about preheated, make the popover batter.

    In a mixing bowl, preferably with a spout, add in 3 room temperature eggs and 1-1/2 cups  room temperature whole milk.

    frothy eggs and milkfrothy eggs and milk

    Briskly whisk for 1 minute until thoroughly combined and frothy.

    Add flour and saltAdd flour and salt

    Next add in 1-1/2 cups unbleached all-purpose flour and 1 teaspoon fine salt.

    add cheese, bacon and chivesadd cheese, bacon and chives

    Lastly add in 3 ounces shredded gruyere, the crispy bacon pieces and 2 tablespoons snipped fresh chives.

    Stir until just combinedStir until just combined

    Stir until just combined. You don’t want to over mix.

    Divide batter among panDivide batter among pan

    Once the oven is preheated and the pan is HOT. Carefully remove and lightly spray with nonstick spray. I also, add a teaspoon (give or take) of the bacon fat into each popover well before dividing the batter, filling each one about 2/3 full.

    filled popover panfilled popover pan

    Bake in your preheated 450℉ (or 230℃) oven for 20 minutes. Then reduce the oven temp to 350℉ (or 180℃) – do not open the door and bake for 10-15 minutes or up to 20 minutes more (depending on oven) or until risen and a deep golden brown.

    freshly baked Bacon Gruyere Popoversfreshly baked Bacon Gruyere Popovers

    They should be popping out of the pan.

    transfer popovers to wire racktransfer popovers to wire rack

    Immediately (but carefully) remove the popovers from the pan.

    make a small slit in sidemake a small slit in side

    Use a knive to make a small slit in the bottom side of each popover.

    Bacon Gruyere PopoversBacon Gruyere Popovers

    Serve immediately.

    What To Serve With Popovers:

    Bacon Gruyere PopoversBacon Gruyere Popovers

    How To Store Popovers:

    Store any leftover popovers in an air-tight container at room temperature for 3 to 4 days.

    How To Freeze Popovers:

    Place cooled popovers in a freezer-safe conifer. Freeze for up to 1 month. To reheat, thaw in microwave and reheat, or toast use either a toaster oven or air fryer to get the crispy edges back.

    Bacon Gruyere PopoversBacon Gruyere Popovers

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

    inside of Bacon Gruyere Popoversinside of Bacon Gruyere Popovers

    Yield: 6 servings

    Bacon Gruyere Popovers

    In these Bacon Gruyere Popovers, crispy bacon, mildly nutty and creamy gruyere and fresh snipped chives are mixed into a classic popover batter of eggs, milk, flour and salt. Baking in a hot popover pan in an equally hot oven yields tall, airy and incredibly delicious popovers.

    Prep Time: 15 minutes

    Cook Time: 35 minutes

    Total Time: 50 minutes

    • 4 strips center cut bacon, diced small
    • reserved bacon fat
    • 3 large eggs, brought to room temperature
    • 1½ cups whole milk, brought to room temperature
    • 1½ cups unbleached all-purpose flour
    • 1 teaspoon fine salt
    • 3 ounces shredded gruyere cheese, at room temperature
    • 2 tablespoons snipped fresh chives
    • ghee oil or avocado oil spray

    • Allow time to bring eggs and milk to room temperature. I place eggs in a bowl of warm (not hot) water and let them sit for 10 minutes or so. And then slowly warm the milk in the microwave – the milk shouldn’t be overly warm.

    • Add bacon to a small skillet, stir and cook over medium to medium-low heat until crispy. Use a slotted spoon to transfer bacon pieces to a paper towel lined plate. Reserve the bacon fat.

    • Position oven rack in the middle to lower third of your oven (my oven is small so I bake on the lower third). Place popover pan onto a rimmed baking sheet and slide onto rack and preheat oven (and pan) to 450℉ (or 230℃).

    • Meanwhile, add eggs and milk to a mixing bowl (preferably with spout). Briskly whisk for 1 minute or until frothy. Add in flour and salt, whisk to combine. Lastly add cooked bacon, gruyere cheese and snipped chives. Stir until incorporate – don’t over mix.NOTE: I start making the batter once the oven is nearly preheated.

    • Once the oven (and pan have preheated) remove and spray with nonstick spray and add a small ½-teaspoon or so of bacon fat to each one. Fill each popover cup 2/3 of the way.

    • Slide the pan into the oven and bake for 20 minutes. Once time is up, reduce the oven temp to 350℉ (or 180℃) and continue baking for 10-15 minutes or up to 20 minutes more (depending on oven) or until risen and a deep golden brown.DO NOT OPEN OVEN.

    • Once baked, carefully remove each popover to a wire rack. Make a small slit in the side to release air. Serve immediately.

    Serving: 1popover, Calories: 246kcal, Carbohydrates: 27g, Protein: 13g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.01g, Cholesterol: 116mg, Sodium: 561mg, Potassium: 174mg, Fiber: 1g, Sugar: 3g, Vitamin A: 412IU, Vitamin C: 1mg, Calcium: 238mg, Iron: 2mg

    Author: Laurie McNamara

    Course: Breads & Baked Goods, Side Dishes

    Cuisine: American

    Adapted from MarthaStewart.com

    This post may contain affiliate links.

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    Laurie McNamara

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  • Not-so-secret family deviled egg recipe courtesy of my dead grandma

    Not-so-secret family deviled egg recipe courtesy of my dead grandma

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    My grandma – ‘Gram’ as we called her – is no longer with us. It’s been about a decade since she passed, but she lived a long and fulfilling life. She loved the holidays, but more than anything she loved cooking. So without further ado, here’s her recipe for the best goddamn deviled eggs you’ll ever eat.

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    Zach Nading

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  • Amish Macaroni Salad | Kitchen Nostalgia

    Amish Macaroni Salad | Kitchen Nostalgia

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    Amish Macaroni Salad | Kitchen Nostalgia







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