Bacon Candy 2lbs Thick Bacon 3 cups Light Brown Sugar 3 tablespoons Corn Meal Cut the slices into thirds. One third of a slice creates a nice, 2 bite piece. Dip each piece of bacon into the brown sugar/corn meal mixture to coat heavily and place onto the baking rack. bake at 350' 15-20 minutes depending on how thick the bacon is
Basic Polenta "I love how creamy this version comes out. For those that call it bland, it is a BASIC recipe (does no one read??. Add whatever your creativity demands: broth, cheese, onions, garlic, corn kernals, etc..I love it chilled to firm, fry in bacon fat, smother in maple syrup and serve with eggs and the bacon..also the topping ideas are endless..bon appetit!!"
Creamy mashed cauliflower made with a touch of whipped butter, buttermilk, garlic and herbs and topped with cheese and bacon – you'll swear it's loaded with fat! A few weeks ago I stopped to eat lunch with the family at Pizzeria Uno. I ordered a burger and somehow the waiter talked me into getting the loaded mashed potatoes – OMG! Yes, it was a moment of weakness but some of my best ideas come from those moments. This version is so so good, lower in carbs and makes the perfect side dish…
Ingredients 12 oz chicken, diced 2 tablespoons extra-virgin olive oil 2 large leeks, white and light green parts only, thinly sliced and rinsed 4 cups chopped cauliflower florets (from 1 medium head) 2 small russet potatoes, washed and diced 1 zucchini chopped 1 cup frozen/fresh corn 2 cups 1% milk 3 bay leaves 2 tbsp garlic powder, divided 1 teaspoon salt ½ teaspoon white or black pepper ¼ teaspoon red pepper flakes 1 cup water 1 cup chicken broth 1½ cups shredded extra-sharp Cheddar cheese 1 tablespoon lemon juice Red Hot Sauce (Optional) Bacon pieces (Optional Garnish) Instructions Heat oil in a large saucepan over medium heat. Add leeks and cook, stirring, until very soft, about 5 minutes. Add cauliflower, 2 cups milk, chicken broth,water, bay leaves, garlic powder, red pepper flakes, salt and pepper. Bring to a boil over medium-high heat, stirring often. Reduce heat to a simmer, cover and cook, stirring occasionally, until the cauliflower is soft, about 8 minutes. Meanwhile, in another non-stick pan, spray with cooking spraying and add salt, pepper and garlic powder to the diced chicken, cook over medium heat for about 8minutes. In another pan, sauté the russet potatoes in 2 table spoons of olive oil for approximately 4 to 5 minutes and then add the zucchini to the same pan, the frozen corn will only take a few minutes to cook. (We like the corn still a little firm) After the cauliflower has softened in the milk mixture you will need to remove the bay leaves from the pot. This soup can be served with the chunky florets of cauliflower or pureed (as shown in the picture). Once the chicken and other vegetables have completed their sautés take the cauliflower mixture from the heat and slowly begin to incorporate the cheese into the soup, stirring the mixture while adding it. Once the cheese has been added add the chicken and vegetables to the soup. One last squeeze of lemon juice before serving and dinner is served! I garnished with some leeks I reserved from the initial cooking process as well as some left over bacon I chopped into bits from breakfast. We highly recommend a dash of hot sauce to go over the top of this soup.
Creamy Fried Confetti Corn Recipe - an easy, creamy Southern side dish recipe with with creamy corn and chopped pepper, pan-fried with bacon and sausage. Lots of vegetables, including corn and peppers. And even BACON and sausage! I love making this side dish for Thanksgiving!
Sweet Corn and Rice Casserole 2 T Butter; 1 Green Bell Pepper & Onion, Chopped; 1 Can Mexicorn-Drained; 1 Can Sweet Corn- Drained; 1 Can Creamed Corn; 1 Can Rotel; 8 oz Mexican Velveeta- Cubed; 6 Cups Rice- Cooked; Salt & Pepper to Taste; 1/2 Cup Shredded Cheddar Cheese Melt butter in pan. Sauté peppers & onions. Add remaining ingredients except shredded cheese. Heat through. Place in casserole dish & top with shredded cheese. Bake at 350 for 30 minutes