Sweet Chili Glazed Bacon

 My sister, Joan, made this for us at our family reunion.  It was absolutely delicious.  She got the recipe from her wonderful daughter-in-law, Sarah.  It is so easy and surprisingly delicious.

Sweet Chili Glazed Bacon
Spread sweet chili sauce on bacon.  Bake in oven at 350 until desired crispiness.  

Fettuccini Carbonara

Pasta Carbonara

12 oz pasta (fettucine is traditional, but you can use any pasta of your choice)

4 slices bacon, cut up

3 cloves garlic, minced

1/2 lb. boneless skinless chicken breasts, cut up

Montreal steak seasoning or Kosher salt and pepper

4 large eggs, beaten

3/4 cup freshly grated Parmesan cheese

1/3 cup or so freshly chopped parsley

Cook pasta el dente according to directions in salt water.  Drain, but reserve a cup or so of the pasta water. (Put the colander over a container that will catch some of the pasta water.)

Season the chicken pieces with Montreal steak seasoning or salt and pepper.  Mix well with hands and let sit.

While the pasta is cooking, Heat a large skillet over medium heat and cook the bacon pieces.  Add the garlic and cook well.  When bacon is crispy, remove bacon to a bowl or plate and add the chicken into the pan.  Cook until done and no longer pink and well coated in the drippings.  Reduce the heat to low and return the bacon to the pan and toss together.  Then add the cooked pasta and toss all together.  

In a small bowl, beat the eggs and add the Parmesan cheese and parsley.  Add Kosher salt and  pepper.  Beat together and pour over the pasta.  Add 1/3 cup of the pasta water and toss all together.  Stir and toss for a few minutes.  Add more pasta water to make a nice creamy sauce.

Serve while hot with more Parmesan and parsley to garnish.

Ken's Breakfast Sandwich

Ken, who doesn't cook very much was intrigued with this breakfast sandwich he saw on a video on facebook.  While I was ill and he was doing all of the cooking, he gave it a try.  It was delicious- kind of a cross between french toast and scrambled eggs.  Since it didn't have a name, we named it Ken's Breakfast Sandwich.

Ken's Breakfast Sandwich

For each sandwich:

2 eggs, whipped with salt and pepper.  Ken likes to use garlic salt.

2 slices bread

1 slice bacon, halved and cooked (Ken likes to cook up a lb. of bacon all at once, then store it in the fridge for when we want it)

2 slices cheese of choice (provolone, cheddar, Swiss, pepper jack- whatever you prefer)

Spray a skillet or put in some oil or bacon grease.Turn on the stove.  In the cold skillet, pour the eggs and spread it around.  Put in a piece of bread and cover with the egg.    Do the same with the other piece of bread. With bottom ends together (shown) turn over the breads and coat the other side of the breads with the eggs.  When the egg is cooked, turn it back over.  Immediately top the each piece of bread with a slice of cheese and then the bacon.  When the egg that is now on the bottom is cooked,  Fold the sandwich together.  It cooks really fast- about like French toast.  It makes a really delicious breakfast sandwich.

Quiche

For the last couple of months, my husband and 9 year old daughter have been making our Sunday dinners. They love it because they get to have a little cooking lesson and I love it because I get to have an evening off of cooking. :) A few weeks ago they made this delicious crustless quiche that Jared grew up with.

1 1/2 cups milk
3 rashes bacon - chopped
1/2 self-rising flour
1 cup grated cheese
3 eggs
1 small onion - chopped
salt and pepper
1 can corn

Combine and pour into a greased dish and bake at 400 for 35 minutes or until set.

My husband made this on what I consider to be our first date. He asked me out and I said I would love to, but was swamped with a big project in college that I needed to finish. So, he spent the whole day on campus with me helping me figure out the technical side of the project that was super intimidating to me. When I had to go to work he went home and made this quiche and then met me with dinner to finish up the project when I was done with work. His kindness and helpfulness really caught my attention...and the rest is history.

Last night they made these beautiful swans and chocolate eclairs for dessert:

Am I spoiled, or what?!?

Bacon and Blue Cheese Stuffed Chicken Breasts

I had some Blue cheese I needed to use, so  I googled "blue cheese recipes" and chose this one.  It was really delicious and had great reviews.  You need to use bone-in chicken breast for this.  It has such a good flavor.
 Bacon and Blue Cheese Stuffed Chicken Breasts
1 cup butter (2 sticks) butter, room temperature
4 oz. blue cheese, crumbled
4 slices bacon, cooked and finely chopped
1/4 cup chopped chives or green onion
4 skin-on, bone-in chicken breasts
Pepper to taste
In a large bowl, use a spatula to combine the soft butter, cheese, bacon and chives.  Divide in 1/2.  Put half of the butter compound on the end of a piece of plastic wrap and form into a roll.  Roll tightly in the plastic wrap.

Then roll in a piece of foil.  Label and put in your freezer.  (This makes a great topping for grilled steak or on baked potatoes.  You could even mix it into mashed potatoes.)

Preheat the oven to 425.  Put the chicken in a sprayed square pan.  Carefully lift the skin from the chicken and put about 1/4 of the remaining butter compound under the skin of the breasts.  You'll need to use your hands.  Spread the rest of the butter over the top of the chicken breasts.  Sprinkle with pepper.

  Roast the chicken about 35-40 minutes.  Remove from oven and let stand a few minutes before serving.

BLT Salad with Cheese and Almonds

This salad is delish! I am always looking for good combinations of stuff to throw into a green salad. This one is definitely a winner. As I was eating it for the first time, I couldn't help but think how much Dad would like it, so I had to share!

Dressing:
Juice of 1 lemon
2 garlic cloves, crushed
1 tsp. salt
1/2 tsp ground black pepper
3/4 cup canola or olive oil

Salad:
2 heads romaine lettuce
4 ounces bacon, cooked and diced
2 cups grape tomatoes
1 cup shredded Swiss cheese
2/3 cup sliced or slivered almonds
1/3 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper
Croutons

1. To make the dressing, whisk the lemon juice, garlic, salt and pepper in a small bowl. Slowly add the oil in a steady stream and continue to whisk. Cover and let stand until ready to use.

2. Tear the lettuce into small pieces into a large salad bowl. Add the bacon, tomatoes, Swiss cheese, and almonds. Toss with the dressing and Parmesan cheese. Season to taste with salt and pepper and garnish with the croutons. Serve immediately.

Spaghetti alla Carbonara

This is so delicious and so easy, easy, easy! 

Spaghetti alla Carbonara

10-12 slices thick sliced bacon

2 cups cream

Salt and Pepper  and garlic salt to taste

2 eggs

2/3 cup grated parmesan cheese

Spaghetti

Cut the bacon into chunks and put into a large skillet.  Fry over med heat until done to your liking.  Drain off fat.  While the bacon is cooking, cook the spaghetti in a large pot of salted water.  Cook until el dente.  Drain.

When the bacon is cooked, drain and add the 2 cups of cream.  Cook on low until cream is thicker.  Whisk together the eggs and cheese and set aside.

Put the cooked, drained spaghetti in the cream/ bacon mixture and blend.  Add the egg/ cheese mixture and cook until blended well.  Remove from heat and serve immediately.