Feta Stuffed BLT Burgers

Say hello to the gussied up burger version of the BLT with a layer of creamy feta cheese hidden inside.

If you ever stuffed cheese into the middle of a burger before then you know it’s no easy feat to keep it contained once it begins to melt.

With feta cheese you don’t have that problem because it can’t and won’t melt. It gets warm and soft without being oozy.

Feta Stuffed BLT Burgers

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Loaded Mashed Potato Crunch

Loaded Mashed Potato Crunch

The best recipe ideas come to me out of the blue. Sometimes when I’m sleeping an idea will wake me up just the same way a nightmare would with the idea already formed in my head like a dream. All I have to do is acknowledge it and I fall right back to sleep dreaming of it. That’s precisely what happened with these potatoes. Even the name came to me.

The next morning I went straight to the kitchen and made cheddar mashed potatoes. I spread them out on a baking sheet, sprinkled more cheese on top and baked it until the bottom and edges turned golden brown and crispy. Like a giant potato pancake. … 

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Bacon Cheddar Potato Peel Chips (Don’t Throw Away Your Potato Peels!)

Bacon Cheddar Potato Peel Chips

Potato peels don’t get the love they deserve! They make a perfectly delicious snack baked up into crunchy chips that are accepting of all kinds of toppings or are fine on their own with just a little salt and pepper.

This is my ‘loaded’ version with cheddar cheese and crispy bacon crumbled over them plus a dollop of sour cream for dipping.

When I think of all the potato peels I’ve thrown away it makes me sad. Mountains of them. What a waste of food.

The cool thing is you don’t even have to cook them right away…. 

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Pecan Crusted Chicken Salad with Apples & Bacon

Pecan Crusted Chicken Salad

A hearty salad that will fill you up and won’t leave you feeling hungry! With pecan crusted chicken breasts, diced apples, dried cranberries and crumbled bacon over a bed of romaine lettuce all gussied up with the easiest honey mustard dressing in the world. The salad of my dreams.

Let’s talk honey mustard. Have you figured out I’m completely crazy for it by how many times it shows up in my recipes?! It’s my go-to dressing and dipping sauce and one of the simplest things to make using your favorite Dijon mustard and honey. That’s it. Two ingredients. Mix equal parts together to start, with a little drizzle of water to thin it out, and there’s your life-changing dressing. 
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Bacon, Apple & Cheddar Broccoli Slaw

Bacon Apple Cheddar Broccoli Slaw

This cool, crunchy broccoli slaw gets a ton of flavor from juicy apples, sharp cheddar cheese, crispy bacon and red onion dressed in a tangy honey mustard. It’s ridiculously easy to throw together and makes a great side for anything you can imagine from burgers to chicken.

If you’ve never seen broccoli slaw before in your market it’s usually hiding next to the bagged coleslaw and lettuces. It’s made of shredded broccoli stalks, carrots and sometimes red cabbage. If you can’t find broccoli slaw you can use cole slaw instead.

For the dressing I use a good quality honey Dijon mustard right from the jar with a little bit of mayonnaise. When you first mix it together there might not seem to be enough dressing but after it sits for an hour in the refrigerator it loosens up. Some of the juice from the apples mingle with it and the broccoli releases some water. The vegetables soften a little too and the flavors meld. If you prefer it crunchy you can eat it right away.

To make it vegetarian skip the bacon and add a big handful or two of nuts like sliced almonds. You can add them anyways, if you like, along with a handful of cranberries or raisins.

Cheddar Apple Broccoli Slaw

Bacon, Apple & Cheddar Broccoli Slaw

Rating: 51

Prep Time: 10 minutes

Yield: 6 servings

Bacon, Apple & Cheddar Broccoli Slaw

This cool, crunchy broccoli slaw gets a ton of flavor from juicy apples, sharp cheddar cheese, crispy bacon and red onion dressed in a tangy honey mustard. It's ridiculously easy to throw together and makes a great side for anything you can imagine from burgers to chicken.

Ingredients:

12 ounces broccoli slaw
2 of your favorite apples, peeled and shredded [I like Gala]
1 cup shredded extra sharp cheddar cheese
1/3 cup thinly sliced red onion
1/4 cup honey Dijon mustard (not dipping sauce)
2 tablespoons mayonnaise
salt and pepper, to taste
*4 - 5 slices crispy cooked bacon, crumbled

Instructions:

  1. In a large mixing bowl toss the slaw, apples, cheese and red onion together.
  2. Add the honey mustard, mayonnaise, a few dashes of salt and pepper and toss again. Cover with saran wrap and refrigerate at least 1/2 hour or longer - until ready to serve.
  3. Just before serving mix in the bacon, taste and season again with salt and pepper if needed.

Notes:

*To make it vegetarian skip the bacon and add a handful or two of nuts like sliced almonds.

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/bacon-apple-cheddar-broccoli-slaw/

Cheesy Spinach & Bacon Puff Pastry Quiche

Spinach Bacon Puff Pastry Quiche

Everyday quiche gets a facelift by swapping out the pie crust for puff pastry. It’s just as light, buttery and flaky making it the perfect shoe-in. I’m not kidding around when I say the filling is extra cheesy. Proof? Four different kinds go into the mix including cream cheese, Swiss, cheddar and Parmesan, along with half & half and eggs to hold it all together.

There’s also thin ribbons of fresh baby spinach and bacon too. Crispy-cooked bacon crumbles to give the mild cheese and earthy spinach a much-needed salty, smoky punch to bring the flavors to life.

All that cheese makes the filling super creamy and rich but even so it’s not heavy. Quiche is one of those things you can eat for breakfast, brunch, lunch or dinner. Straight from the oven hot or right from the fridge cold. Add a leafy green salad for a light meal.

It might even be It’s good for a midnight snack too.

Cheesy Spinach Bacon Puff Pastry Quiche

Cheesy Spinach & Bacon Puff Pastry Quiche

Rating: 51

Prep Time: 25 minutes

Cook Time: 40 minutes

Yield: 1 9-inch quiche

Cheesy Spinach & Bacon Puff Pastry Quiche

A cheesy quiche with ribbons of fresh spinach and crumbled bacon in a flaky puff pastry crust.

Ingredients:

1 puff pastry sheet, thawed (like Pepperidge Farm )
6 strips bacon
3 cups fresh baby spinach
4 ounces cream cheese
4 large eggs
1 cup half & half
1/4 cup diced red onion
1 cup shredded Swiss cheese
1 cup shredded sharp cheddar cheese
1/4 cup grated Parmesan cheese
coarse salt and fresh black pepper

Instructions:

  1. Preheat oven to 375 degrees F.
  2. On a lightly floured surface roll the puff pastry out to about 11-inches - press it into a 9-inch deep dish pie pan and fold the edges under. Prick the crust all over with a fork even around the sides. Bake 10 minutes.
  3. Line a baking sheet with aluminum foil and spray lightly with oil. Lay the bacon out so it's not touching and bake until crispy 10 - 15 minutes. Remove to a paper towel lined plate. When cool enough to handle crumble it up.
  4. Meanwhile make little stacks out of the spinach leaves and thinly slice them into ribbons.
  5. Melt the cream cheese about 20 seconds in the microwave - it should be soft enough to easily stir. Add it to a large bowl and whisk in the eggs then stir in the spinach leaves. Let it sit 5 - 10 minutes to let the spinach soften a little.
  6. Whisk the half & half into the egg mixture then stir in the onion, all three of the remaining cheeses and almost all the bacon, leaving a little to garnish the top. Whisk in a few dashes each of salt and pepper.
  7. Pour into the pie crust, sprinkle the top with the remaining bacon and bake about 40 minutes or until the center is set. If the crust starts browning too much cover with foil.
  8. Let the quiche set for 10 minutes before cutting. Can be served hot or at room temperature.

Notes:

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/cheesy-spinach-bacon-puff-pastry-quiche/

Slow-Cooker Chili Con Carne

Chili con Carne

Chili con carne with hearty hunks of beef slow cooked in tomatoes with a ton of spices, bacon, garlic, onion, chipotle and jalapeno peppers. No beans allowed. Not in this chili. This chili is a celebration of meat.

I don’t use a crockpot for convenience here but rather for the way it magically transforms the toughest of meat into something tender and edible. This isn’t a recipe where you can throw everything right into the crockpot and be done, there’s some work to do before that can happen.

The first thing to do is get your bacon cooking – in the oven – those days of cooking messy, splattering bacon on the stove are history. Line a roasting pan with aluminum foil, lay out your bacon and 15 minutes or so later you will be rewarded with perfectly cooked bacon. Let the grease cool off a little, fold the aluminum foil up around it and discard. Your pan and stove top are left clean.

You can usually find chuck steak, the cut I use for this, already cut up, it will be labeled chuck cubes for stew or something similar to that. Those have to be seared first in a hot pan to brown and caramelize, followed by the garlic, onion and jalapenos. Don’t worry about the vegetables picking up those browned bits sticking to the bottom of the pan because we want that. That’s more flavor.

Let’s talk spices. Initially I was going to use dried chiles but decided to make it easily accessible to everyone by using dried. This is hot, hot, hot. In addition to the jalapenos I use canned chipotle peppers in adobo, smoked jalapenos surrounded by a spicy sauce. I also used chili powder, ground ancho chile peppers, ground cumin and Mexican oregano. {If you want to make it without “heat” omit the jalapeno and chipotle peppers. The ancho peppers are quite mild – I feel comfortable telling you to leave it in or cut the amount in half.}

I like to serve it over rice to catch the rich, rust-colored sauce, with a sprinkling of cheddar cheese, green onions and giant dollops of cooling sour cream. Tortilla chips are a must for scooping and dipping. I also set aside a couple of slices of bacon to crumble over top.

Now you’re armed with everything you need to make yourself one awesome bowl of meaty chili.

Slow Cooker Chili Con Carne

Slow-Cooker Chili Con Carne

Rating: 51

Prep Time: 30 minutes

Yield: 8 servings

Slow-Cooker Chili Con Carne

Chili con carne with hearty hunks of beef slow cooked in tomatoes with a ton of spices, bacon, garlic, onion, chipotle and jalapeno peppers. No beans allowed. Not in this chili. This chili is a celebration of meat.

Ingredients:

8 ounces smoked bacon
2 - 2 1/2 pounds boneless chuck steak or roast, cut into 1/2 - 1-inch cubes
coarse sea or kosher salt and fresh black pepper
vegetable or olive oil, for browning the meat
2 large yellow or Spanish onions, diced
2 jalapeno pepper, seeds and stems removed, diced
2 tablespoons chopped chipotle peppers in adobo plus 2 tablespoons of the sauce they come in (like this )
4 cloves garlic, minced
28 ounces canned crushed tomatoes
1 cup chicken broth or 1 bottle dark beer
1 tablespoon white vinegar
2 tablespoons chili powder (like this )
2 teaspoons ground ancho chile pepper (like this )
1 teaspoon dried oregano (preferably Mexican), crushed between your fingertips
2 teaspoons ground cumin
3 tablespoons masa like this or 1 tablespoon cornstarch mixed with 2 tablespoons cold water
for serving:
shredded sharp cheddar or pepper jack
tortilla chips
cooked rice
sour cream
avocado
chopped green onions

Instructions:

  1. Preheat oven to 375 degrees F. Line a large roasting pan or baking sheet with sides with aluminum foil. Lay the bacon down in one layer and bake 12 - 15 minutes or until crispy. Drain on a paper towel lined plate.
  2. Season the cubes well with salt and pepper. Heat a tablespoon of oil in a Dutch oven over medium-high heat and sear the cubes in batches turning to brown on 2 - 3 sides. Add more oil to the pan in between batches as needed. Add them to a 4 quart crockpot or larger.
  3. Add 2 more tablespoons oil to the pan set over medium heat and cook the onion, jalapenos and garlic until softened, seasoning them well with salt and pepper. Add the chipotle peppers and sauce, stir and cook 2 more minutes. Add them to the pot.
  4. Add the tomatoes, broth, vinegar, all the seasonings including 2 teaspoons salt, 1/4 teaspoon black pepper and the masa or cornstarch slurry. Crumble up the bacon, set aside a little bit for garnishing and add the rest. Stir it all together.
  5. Cook on high 4 - 5 hours or low 8 hours, tasting during the last hour or two and adding more seasonings, salt or pepper as needed.
  6. Serve with your choice of garnishes over rice, if desired.

Notes:

To make it without the heat omit the jalapeno and chipotle peppers. The ancho peppers are quite mild – I feel comfortable telling you to leave it in or cut the amount in half.

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/slow-cooker-chili-con-carne/

Chicken, Bacon and Corn Salad w/ Honey Lime Vinaigrette


Chicken Corn and Bacon Salad

Tender rotisserie chicken comes together with bacon, avocado, grilled corn and romaine lettuce in a honey lime vinaigrette to make this bright and tasty salad. This makes a great main dish that won’t make you feel like you’re missing out on anything because you’re eating a ‘salad’ for dinner. … 

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