Showing posts with label bacon. Show all posts
Showing posts with label bacon. Show all posts

Broccoli-Pomegranate Salad

Monday, January 27, 2014

This was one of those  recipes that is brought to you today by serendipity.  I was signed up to bring a salad to a party at Christmas time and decided on broccoli salad.  I had combined a couple of standard broccoli salad recipes I found online and right when I was about to throw in the Craisins, I caught sight of the pomegranate sitting on my counter and thought, "Why not try those instead?"   It turned out to be a delicious substitution!  The pomegranate seeds gave the salad a jolt of sweet juiciness that made the whole thing more festive and more memorable.  I got compliments on it all night long and had the huge double batch I brought gobbled up before the night was even half over--    even the kids were fans! 
Click here for printable recipe.

Posted by Lara

The ingredients:


5 cups fresh broccoli, finely chopped
1/2  cup red onion, finely diced
the seeds of 1/2 pomegranate
3/4 cup shelled sunflower seeds
1 cup shredded cheddar cheese
1 lb. bacon, cooked and crumbled


1 cup real mayonnaise
1/3 cup sugar
3 Tbs. vinegar (I used apple cider vinegar)
1/2 tsp. black pepper


Combine broccoli, onion, pomegranate seeds, and dressing.

 Just before serving, stir in sunflower seeds, cheddar cheese, and bacon. 



Caramelized Onion and Garlic Pasta

Friday, November 11, 2011

This easy pasta dish is what I consider "my type of food".   With the caramelized onions, balsamic vinegar, and garlic, the flavor was magnifico!  With the noodles and bacon, my husband and kids were big fans.  This is another of those rare meals that goes into the Seven-Thumbs'-Up category in our house.  

Recipe adapted slightly from Taste of Home
Click here for printable recipe. 

The ingredients:

1/4 cup butter
2 large sweet onions, diced
1/4 tsp. crushed red pepper flakes
1/8 tsp. salt
8 garlic cloves, minced
2 cans (14-ounces each) diced tomatoes, drained
1/4 cup balsamic vinegar  (I'm always a little nervous about vinegar, so I only used 3-Tablespoons)

1/4 cup olive oil, divided
1 pkg. (13-ounces) uncooked angel hair pasta
1 pkg. (16-ounces) bacon, cooked and crumbled
2/3 cup shredded Parmesan cheese
1/2 tsp. coarsely ground pepper
fresh basil leaves, optional

In a large skillet over medium-high heat, melt butter.  Add the onions, pepper flakes, and salt; saute until onions are tender.  Stir in garlic.  Reduce heat to medium-low; cook, stirring occasionally, for 30 - 40 minutes, or until the onions are golden brown. 

Add the tomatoes, vinegar, and 2 tablespoons oil to the skillet, keeping the heat on low and stirring occasionally.  Meanwhile cook the pasta according to package directions.  Drain pasta; toss with onion mixture. 

Drizzle with remaining olive oil.  Sprinkle with bacon, Parmesan cheese, and pepper, and heat through.  Garnish with fresh basil if desired. 

Makes 6 servings. 


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Creamy Potato-Leek Soup

Thursday, March 31, 2011

Okay, okay....just after bragging about my new fresh spring menu, I found this soup recipe waiting to be published.  I hadn't cooked with leeks much before, but after seeing how deliciously creamy this soup looked and reading the reviews on it I couldn't wait to give it a try.   The texture turned out as fabulous as I expected, but taste wise it was a toss-up on likes and dislikes in our family.  Everyone ate it, but there were a few of us that didn't really care for the flavor of the leeks.  I figured that with the positive reviews on the Sister's Cafe (where I originally got the recipe) and the fact that my family really isn't accustomed to eating leeks, that I'd go ahead and share it here.  I also liked that the soup itself (without the bacon) is fairly healthy with only a small amount of butter used and evaporated milk instead of cream, which means that you don't need to feel guilty about garnishing it with cheese and crumbled bacon.   Enjoy!  

Click here for printable recipe. 

The ingredients:

6 medium potatoes, peeled and diced
2 leeks, washed, sliced, including white and light green parts
1 cup chopped onion
2 carrots, sliced
1 stalk of celery, sliced
4 cups chicken broth
1 Tbs. dried parsley flakes
1 tsp garlic salt
2 Tbs. butter
12 oz. can evaporated milk
12 oz. bacon, cooked and crumbled
sharp cheddar cheese, shredded
chives, chopped - optional

Crockpot Directions:  Combine everything except last 4 ingredients in crockpot. Cook on low 7-9 hours or on high 3-4 hours. Stir in the can of evaporated milk the last 45 minutes. Serve hot topped with bacon, cheddar, and chives.

Stovetop Directions:  In a large sauce pan on medium heat,  saute onion in a tablespoon of oil until soft (about 7-8 minutes).     Add the potatoes, leeks, carrots, celery, chicken broth, parsley, garlic salt, and butter and simmer together  for about 30 minutes.  

Allow to cool for about 5 minutes, then in a blender puree about 1/3 of the soup or until desired texture has been reached. 

Reheat.  Serve hot topped with bacon, cheddar, and chives.   


Garlic-Tomato Pasta (with 12 whole cloves of garlic)

Monday, February 21, 2011

I found the recipe for this garlicky piece of heaven over at Stirring the Pot, where Kim originally got it from a Mark Bittman cookbook.  Don't be intimidated by the 12 cloves of garlic...when I say "garlicky" I mean it in a nice pleasant flavorful way, not in an overwhelming way at all.  The dish was easy to make and we all unanimously agreed on a five star rating for this one.   Thank you to Kim for sharing a wonderful recipe!

Click here for printable recipe.

The ingredients: 

2 Tbs. olive oil
3 Tbs. butter
12 cloves of garlic, crushed
1/2 cup thick sliced bacon, cubed
1 can (15-ounces) crushed tomatoes, drained
salt and freshly ground black pepper to taste
1 pound ziti or penne pasta
1 cup roughly chopped fresh basil leaves
1 cup freshly grated Romano or Parmesan cheese, or a combo


Bring a large pot of water to boil. Combine the oil/butter, garlic, and bacon in a medium to large skillet over medium-low heat. Cook slowly, stirring occasionally, until the garlic becomes deep golden, nearly brown, all over, 10-15 minutes. (NOTE:  keep the heat on medium-low or the garlic will burn).

Add the drained crushed tomatoes, along with salt and pepper, to the skillet. Stir and simmer while you salt the boiling water and cook the pasta.

Drain the pasta when it is tender but firm, reserving a little of the cooking water and adding it to the sauce if it appears dry. Toss the pasta with the sauce and most of the basil, along with the cheese.

Mince the remaining basil, garnish the pasta with it, and serve.



Bacon Parmesan Pasta

Monday, January 31, 2011

 This quick and easy pasta recipe from Pioneer Woman was as tasty and indulgent as its rich ingredients would indicate.   We completely devoured it and will keep this recipe in the rotation whenever we're looking for some hearty comfort food I know the whole family will enjoy. 
Click here for printable recipe

The ingredients:

1 lb. bacon
1 lb. rigatoni, penne, or ziti pasta
1/2 cup heavy cream
1/4 cup (2-ounces) cream cheese
1/4 cup grated Parmesan cheese
2 whole eggs
1/4 tsp. black pepper
1/4 tsp. crushed red pepper

Directions:  In a skillet, fry the bacon until crisp. When done, remove bacon until cool enough to handle and roughly chop. 

Meanwhile, cook the pasta in boiling salted water until done. 

Place cream and cream cheese in a small saucepan.  Heat over low until cream cheese is melted, and whisk until smooth.  Remove from heat.  Add the Parmesan cheese, eggs, pepper, and crushed red pepper and whisk until blended. 
Drain pasta (reserving 1/2 cup of hot water) and return to pot.  Immediately add the white sauce and toss to coat.  The hot pasta will cook the eggs.

Stir in the bacon, and add some reserved pasta water until desired consistency is reached. 



Pasta with Creamy Mushroom-Bacon Sauce

Wednesday, January 12, 2011

Any glance at our weekly menus will show that we rather like chicken and pasta dishes around our house.  Throw in a little bacon to the mix and you've got a hit all around.  Thanks to my friend Tami for the recipe for this tasty dish! 

 Click here for printable recipe.

The ingredients:

8-ounces bacon, cooked and crumbled (I cooked the whole package and saved the rest for garnishing)
1 lb. pasta (bow-tie or rotini)
1 Tbs. butter
12-ounces chopped mushrooms, use a variety if possible
1 onion, chopped
1 Tbs. minced garlic
1/2 tsp. salt
1/4 tsp. pepper
1/4 cup chicken stock
2/3 cup heavy cream
3/4 cup freshly grated Parmesan cheese
2 Tbs. chopped fresh parsley

Directions:  Cook and crumble bacon, set aside.  Cook pasta in a large pot, according to package directions.  Drain and set aside.

Melt butter in a large skillet over medium-high heat.  Add mushrooms, onions, garlic, salt, and pepper.
  Cook until liquid mostly evaporates and mushrooms are tender, stirring occasionally (about 12 minutes).  Add chicken stock, cook 2 minutes more, stirring occasionally.  Remove from heat.  Add the cream, Parmesan, parsley, and bacon.
Stir until cheese is incorporated.  Toss in pasta and stir to combine.  Garnish with more fresh parsley and crumbled bacon if desired. 


About This Blog

My name is Lara and while I'm definitely not a gourmet cook, I do love preparing tasty, healthy meals for my family. Finding new recipes to try and sharing the ones we've already fallen in love with is a passion I've had since college and the reason why I've started this blog! With five kids, I'm usually in a hurry, so you'll find most of these recipes kid friendly and simple to make.

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