Bacon

Roasted Cauliflower Salad

May 13, 2014 by Kay Leave a Comment

The cauliflower, roasted for a nutty flavor, is layered with tomatoes, bacon and shallots and is drizzled with a vinaigrette.

I’ll be honest, this was my first time roasting cauliflower and I must say, it was delicious and I will be finding other ways to use roasted cauliflower in future recipes.

I served this at a dinner party and it was well received by everyone, even my husband, Mr. B who is not a lover of salads. I added the goat cheese at the last minute, and I am glad I did because it really adds a nice element to the salad.

I can’t wait for the arrival of weekly vegetables from Park Ridge Organics, so fresh and inviting in summer. I am dreaming of vegetables and what I will make with them!

Enjoy!

Roasted Cauliflower Salad

Rating: 51

Yield: 6 Servings as a side

Roasted Cauliflower Salad

Ingredients

1 large head cauliflower split into bite size pieces
1 pint grape tomatoes, halved
1 large shallot, thinly sliced
4 - 6 slices cooked bacon, crumbled
4 tbsp. white balsamic vinegar *
2 tbsp. olive oil
1 1/2 tbsp. Dijon mustard
1/4 tsp. garlic powder
4 ounces goat cheese, crumbled

Instructions

Preheat oven to 425 degrees.
Add the cauliflower pieces on a baking sheet and drizzle with with olive oil. Bake the cauliflower for 20 minutes, until lightly browned.
While the cauliflower is roasting, cut your tomatoes, slice the shallot, crumble the bacon and goat cheese.
Whisk together the vinegar, olive oil, mustard and garlic powder.
Arrange the cauliflower on a plate or bowl, add the tomatoes, shallots, bacon and cheese. Drizzle the vinaigrette over the salad and serve.

Notes

* I used a cranberry pear balsamic vinegar.

https://www.lovefoodwillshare.com/roasted-cauliflower-salad/

Cut the cauliflower into small pieces.

Cute the tomatoes & shallots. Crumble the bacon and cheese. Mix the vinaigrette.

The cauliflower should start to brown when the roasting is complete.

Roasted Cauliflower Salad

Goat cheese is perfect on this salad.

Roasted Cauliflower Salad.

A very tasty salad.

Adapted from, Small Town Woman

This recipe was featured on:

Mandy’s Recipe Box

Cornerstone Confessions

The Winthrop Chronicles

The Newlywed Pilgrimage

Lambert’s Lately

Sweet Bella Roos

Living Well Spending Less

Mommy on Demand

Chicken Tortellini Casserole

March 17, 2014 by Kay 14 Comments

I have combined chicken with cheese tortellini and a creamy sauce with lots of cheese and turned it into Chicken Tortellini Casserole.

This is purely a comfort food that will make you feel good from your head to your toes. And in case the pasta and cheese were not enough to make it a comfort food, I added in some bacon for safe measure. The sauce is a mixture of cream of chicken, cream of mushroom soup, milk and spices.

For the tortellini, you will want to buy tortellini from the dairy section. You can use frozen tortellini, but you will need to cook the pasta before adding it into the recipe.

You may notice that I only put bacon on half of the casserole, I did that on purpose. My hubby, Mr. B brought me home some smoked bacon bits, it had a very strong smoke flavor to it which I don’t care for, so I gave all the bacon to Mr. B!

Lots of bacon!

Chicken Tortellini Casserole

Lots of cheese!

Creamy Goodness

Chicken Tortellini Casserole

Enjoy!

Chicken Tortellini Casserole

Rating: 51

Yield: 4 Servings

Chicken Tortellini Casserole

Ingredients

6 slices of bacon cut into bite size pieces
2 chicken breasts, about 1 lb., cut into chunks
1 can (10 ¾ ounce) cream of chicken soup
1 can (10 ¾ ounce) cream of mushroom soup
½ cup milk
½ tsp. garlic powder
1 tsp. onion powder
½ tsp. paprika
1, 10-12 package fresh cheese tortellini, uncooked
½ cup Monterey jack cheese, shredded
½ cup cheddar cheese, shredded

Instructions

Preheat oven to 350 degrees. Spray a 2.5 quart baking dish with cooking spray.
In a frying pan over medium high heat cook the bacon until crisp. Remove from the pan and set aside. Leave the bacon grease in the pan and add the chicken, cook for 7-8 minutes or until the chicken is cooked through. Remove from pan and set aside.
In a bowl, combine the two cans of cream soup, milk and spices, stir to combine. Add in the chicken, tortellini and chicken, stir to combine. Pour the mixture into the baking dish. Sprinkle the bacon crumbles over the top and then do the same with the cheese.
Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes and it’s ready to serve.

https://www.lovefoodwillshare.com/chicken-tortellini-casserole/

Parmesan Green Beans

March 4, 2014 by Kay 5 Comments

Parmesan Green Beans is a super side dish that uses fresh green beans with bacon, parmesan cheese and ranch dressing mix added in for a bold flavor.

Fresh green beans are the best. When you saute’ the green beans they still have a nice crunch when you bite into them. They are even better when you add some bacon (bacon makes everything taste better). I like the combination of parmesan cheese and ranch dressing mix, they compliment each other very well.

Parmesan Green Beans

Cook the bacon first, then scoop out the bacon out and add in the green beans. I think the reason these taste so good is the fact that you cook the green beans in the bacon fat. They also taste good because of the parmesan cheese and ranch dressing mix.

Parmesan Green Beans

Enjoy!

Parmesan Green Beans

Yield: 6 Servings

Parmesan Green Beans

Ingredients

6 slices of bacon cut into bite size pieces
1 lb fresh green beans, washed with ends snapped
3 tbsp. Parmesan cheese (I recommend Kraft Parmesan Cheese)
2 tbsp. Hidden Valley Ranch seasoning and salad dressing mix (dry)

Instructions

Heat a pan over medium high heat and add the pieces of bacon, fry until crisp. Remove the bacon and leave the bacon grease in the pan. Add the green beans and cook 5-7 minutes or until green beans are bright in color. Stir in the parmesan cheese and ranch mix. Stir continuously for 3-5 minutes, until the cheese and mix has coated the beans. Transfer the beans to a bowl and toss in the bacon pieces.

https://www.lovefoodwillshare.com/parmesan-green-beans/

Arugula, Bacon & Swiss Bread Pudding

February 23, 2014 by Kay Leave a Comment

I am a fan of bread pudding, both sweet and savory. I love to make a savory bread pudding in place of a vegetable side. This recipe for Arugula, Bacon & Swiss Bread Pudding uses arugula as the vegetable in the bread pudding but you could also use spinach or swiss chard in its place.

Arugula, Bacon & Swiss Bread Pudding

The eggs in the dish makes the bread puff up and become very moist. The bacon and swiss cheese gives this dish the salty & savory portion of this recipe.

Arugula, Bacon & Swiss Bread Pudding

Ingredients

1 1/2 cups skim milk
1/2 cup heavy cream
5 large eggs
6 bacon slices
4 green onions, finely chopped
3 garlic cloves, chopped
7 ounces baby arugula or baby spinach (6 1/2 cups)
6 cups cubed (1-inch) country-style bread (1 pound)
5 1/2 ounces swiss cheese, coarsely grated (1 1/2 cups)

Instructions

Preheat oven to 375°F with rack in middle. Butter a 2-qt shallow baking dish.
Whisk together milk, cream, eggs, and 1/4 teaspoon each of salt and pepper in a large bowl.
Cook bacon in a 12-inch heavy skillet over medium heat, turning occasionally, until crisp. Transfer with tongs to paper
towels to drain, then coarsely crumble.
Pour off all but 1 tablespoon fat from skillet. Increase heat to medium-high and cook shallot and garlic, stirring
constantly, until golden, about 1 minute. Gradually add arugula and cook, stirring, until it wilts
Stir arugula mixture, bacon, bread, and cheese into custard. Transfer to baking dish and cover with foil. Bake 30 minutes,
then remove foil and bake until golden in spots, about 10 minutes more.

https://www.lovefoodwillshare.com/arugula-bacon-swiss-bread-pudding/

Adapted from Epicurious

Bacon

Footer

CONNECT