bacon

Eating My Way Through the Alphabet: Letter C

What’s Cooking in Gail’s Kitchen? Sunshine Eats: Cobb Salad! Some days the dinner option is as plain as the nose on my face. Leftover rotisserie chicken becomes the star attraction. Using seven of your favorite ingredients, which you probably already have on hand, this time-saving classic is the perfect solution to that mundane question, “What’s for dinner?” Go easy on yourself and build a Cobb Salad on a platter for show-stopping presentation. 
COBB SALAD
Ingredients:

Bag of Spring Mix Salad Greens

3 cups chicken, precooked and shredded

3 eggs, hard-boiled and chopped

6 slices bacon, crispy and crumbled

1-2 avocados, peeled, pitted, and diced

8 ounces cherry tomatoes, halved

3/4 cup Bleu cheese crumbles

Salad Dressings of choice
Instructions:

Choose individual salad plates or a serving platter. Arrange salad greens as the base. Working from the left side of the plate to the right, arrange shredded chicken from top to bottom. Next arrange chopped egg, crumbled bacon, diced avocado, and tomato halves, ending with Bleu cheese crumbles. Drizzle with salad dressing of choice and serve. 

Eating My Way Through the Alphabet: Letter B

What’s Cooking in Gail’s Kitchen? Sunshine Eats: Boursin Garlic Bisque! Have you been to a restaurant where the main course is served with a side of garlic smashed potatoes? The texture is incredibly smooth and the flavor is bursting with fresh herbs and garlic. Gourmet Boursin cheese may be their secret ingredient. Its airy-light texture is a marriage between spreadable cream cheese and whipped butterfat. You can find this French icon wrapped in foil in the cheese department of your favorite grocery store. Serve it with crackers, pita chips, or go all out and make this simple potato bisque. 
BOURSIN GARLIC BISQUE 
Ingredients:

2 cups chicken broth 

2 cups Yukon potatoes, peeled and chopped

1 tablespoon olive oil

1 clove garlic, minced

1/4 cup sweet onions, chopped

3/4 cup light cream

5.3 ounce Garlic Boursin Cheese, crumbled

1/2 cup frozen baby peas, thawed

5 slices crisp bacon, pieces and crumbles

Fresh Garlic Chives

Ground Smoked Almonds
Instructions:

Combine chicken broth and chopped potatoes in a 2-quart pan over medium high heat. Bring to a boil. Reduce heat to medium and simmer until potatoes are tender, 15-20 minutes. Meanwhile, in a medium skillet, sauté garlic clove and sweet onions in olive oil until soft, about 5 minutes. Add to potato mixture. After potatoes are tender, partially smash the potatoes to thicken, leaving some potato chunks for texture. Add light cream and Boursin cheese. Stir until cheese is melted. Add baby peas and bacon pieces. Simmer 15 minutes. Ladle into bowls. Garnish with bacon crumbles, garlic chives, and smoked almonds. 

Eating My Way Through the Alphabet: Letter U

What’s Cooking in Gail’s Kitchen? Something to Savor: Unbelievable Bacon Jam! Your morning just got better. Everyone loves bacon, right? And coffee is often casually referred to as a “cup of morning joe”. Know what you get when you mix the two together, along with a few other items from the food pantry? You guessed it: Bacon Jam that can be slathered on buttered toast or added later to a Charcuterie Board. Tested on guests at Gail’s Kitchen, this recipe is spot on. Give it a try and see for yourself. You can thank me later. 
UNBELIEVABLE BACON JAM
Ingredients:

9 slices Applewood Smoked Bacon, sliced thick

4 tablespoons bacon grease

1 large red onion, diced

1/2 teaspoon garlic powder

1/2 cup apple cider vinegar 

1/2 cup brown sugar

1/4 cup pure maple syrup 

3/4 cup brewed coffee 

1/4 cup pickled jalapeños, diced

1 teaspoon smoked sea salt

1 tablespoon Dijon mustard
Instructions:

Cook the bacon until brown and slightly crispy. It should be chewy. Cut into 1/2-inch pieces. In a medium skillet over medium heat, add 2 tablespoons bacon grease. Add diced red onion. Turn to coat. Sprinkle with garlic powder. Sauté until onions are cooked, stirring frequently. Set aside. In a medium sauce pan, combine apple cider vinegar, brown sugar, maple syrup, remaining bacon grease, brewed coffee, pickled jalapeños, smoked sea salt, Dijon mustard, and bacon pieces. Add cooked onions. Stir well. Bring the bacon jam to a boil. Reduce heat to medium-low and let simmer for 45 minutes until the liquid is absorbed and the jam is thick. The bacon jam should appear chunky. Refrigerate in an airtight container. 

Eating My Way Through the Alphabet: Letter R

What’s Cooking in Gail’s Kitchen? Something to Savor: Refried Beans Restaurant-Style! Copycat recipes are so much fun to share with the family, especially when tweaked to express your own personal taste. If you’ve been to more than one Mexican restaurant, which most of us have, you’ve probably noticed an order of refried beans can be extra-creamy, smooth or chunky, blah or spicy. No worries. If you like the earthy taste, substitute black beans for the pinto beans. The same goes for a slightly smoky taste. That effect comes from bacon drippings instead of olive oil. For authentic results you may even choose to begin from scratch. I was pretty pleased with the results featured here. 
REFRIED BEANS RESTAURANT-STYLE
Ingredients:

16-ounce can refried beans, traditional 

16-ounce can pinto beans, drained 

1 tablespoon bacon drippings 

1 small onion, chopped 

1/8 teaspoon cumin powder 

1/4 teaspoon garlic powder 

1/2 teaspoon sea salt

1/3 cup Monterey Jack cheese, shredded 

2-3 jalapeño peppers, pickled and sliced
Instructions:

Preheat oven to 350°. In a skillet over medium heat, add bacon drippings. Sauté chopped onions until fragrant, 2-3 minutes. Stir in cumin powder, garlic powder, and sea salt. Add refried beans. Stir until thoroughly mixed. Fold in pinto beans. Reduce heat. Warm until bubbly, stirring occasionally. Spoon mixture into individual ovenproof bowls. Place bowls. on a baking sheet. Top each with Monterey Jack cheese. Bake 5-8 minutes until cheese is melted and beans are bubbly. Carefully remove baking sheet from oven. Garnish with jalapeño slices. 

Dining Outside the Home: The Shrimp Factory in Savannah, Georgia 

Dining Outside the Home: The Shrimp Factory in Savannah, Georgia!  Stroll along the thriving riverfront in Savannah, Georgia until you come to River Street’s former cotton warehouse built in 1823. Here you will find Low Country favorites that give The Shrimp Factory its claim to fame: BBQ Bacon-Wrapped Shrimp, She Crab Bisque, Fried Green Tomatoes, Shrimp and Grits, and Low Country Boil. Blueberry muffins arrive in the bread basket for savoring early on with refreshingly sweet tea. Don’t forget to inquire about the Chatham Artillery Punch. There’s quite a story about Savannah’s secret weapon. If you ask kindly, you may get a sample of the cocktail known to be “seductively smooth with the kick of a colonial cannon.”

Eating My Way Through the Alphabet: Letter F

What’s Cooking in Gail’s Kitchen? Something to Savor: Fig and Pig Flatbread! Make life easy tonight with an amazing twist on this sweet and salty sensation. Everyone loves bacon. I get it. And the fig preserves provide a sweet after taste that mingles with the natural crunch of crispy crust and salty meat. The gooey cheese is like the icing on a cake. With only a few ingredients, preparation is a snap leaving more time for settling in front of the television with a glass of wine and your favorite program. You can thank me later. 
FIG AND PIG FLATBREAD 
Ingredients:

1 prepared flatbread

1 tablespoon olive oil

1 tablespoon corn meal

1/2 cup fig and muscat wine preserves 

4 slices applewood smoked bacon, cooked crisp and crumbled

1/3 cup mozzarella cheese, shredded 

2 tablespoons feta cheese, crumbled
Instructions:

Preheat oven to 400°. Brush both sides of flatbread with olive oil. Sprinkle corn meal on the bottom side of the flatbread. Place onto a baking sheet that has been sprayed with nonstick oil. Bake 5 minutes; remove from oven. Spread fig and muscat wine preserves evenly over flatbread, leaving a crust edge. Arrange crumbled bacon as next layer. Scatter mozzarella and feta cheese over top. Bake 10 minutes longer until crust is golden and cheese is bubbly. Remove from oven. Cool slightly. Cut into wedges and serve with a side salad. 

Eating My Way Through the Alphabet: Letter B

What’s Cooking in Gail’s Kitchen? Something to Savor: Beet Bacon Bleu Salad! Remember when you were a kid and your mother made you eat beets? And you hated them? Well, thank goodness as we age, our taste buds change. Perhaps it’s time to give them a second chance. I did and the results made me wonder why I waited so long. 
BEET BACON BLEU SALAD
Ingredients:

15-ounce can sliced beets, drained

3 tablespoons lemon olive oil

1/8 teaspoon seasoned salt

1 teaspoon Herbes de Provence 

2 cups mixed salad greens

1 egg, hard-cooked and sliced

3 slices applewood bacon, cooked crispy and crumbled

1/4 cup bleu cheese, crumbled 

2 tablespoons balsamic reduction 

Garnish with croutons
Instructions:

In a shallow dish, combine lemon olive oil, seasoned salt, and Herbes de Provence. Add sliced beets. Marinate 10 minutes, turn and marinate 10 minutes longer. Arrange salad greens in a bowl. Add beets, reserving marinade. Arrange egg slices on greens. Top with bacon pieces. Sprinkle with bleu cheese crumbles. Drizzle all with reserve marinade plus balsamic reduction. Garnish with croutons. 

Eating My Way Through the Alphabet: Letter Y

What’s Cooking in Gail’s Kitchen? Yankee Potato Salad! The new red potatoes at the market right now make the best-tasting side dish for all your casual meals. Wash them thoroughly so you can leave the skins on.  
YANKEE POTATO SALAD
Ingredients:

10 new red potatoes, small 

2 green onions 

3 ounces of hickory-smoked bacon bits

1 tablespoon fresh dill

1 cup real mayonnaise 
Instructions:

Quarter the red potatoes and put into a pot with enough water to cover. Bring to a boil, then reduce to medium heat and cook for 15-20 minutes. Drain. In a large bowl, add cooled potatoes, bacon bits, cut-up green onions. Mix in mayonnaise to blend well. (For a moist salad, add more.) Finally, gently fold in the fresh cut dill. Refrigerate 1-2 hours for best flavor. 

Eating My Way Through the Alphabet: Letter W

What’s Cooking in Gail’s Kitchen? Watercress Bacon Dinner Salad! If you like salad, you will find yourself saying, “OMG, I want a second helping!” My husband and I can literally eat this dinner salad until we think we will burst! And then we’ll have one bite more! (P.S. Spring is the best time of year to pick up watercress at the Farmer’s Market.)
Ingredients:

3 Eggs

7 slices Bacon

1 Vidalia Onion, Small

1 cup sliced Mushrooms

10 ounce package Grape Tomatoes

6 ounces Watercress

1 heart of Romaine Lettuce

1 cup seasoned croutons

1/2 cup Parmesan cheese

5 Tablespoons Reserved Bacon Grease (*or substitute with olive oil)

3 Tablespoons Garlic Wine Vinegar

2 teaspoons Honey

1/2 teaspoon Dijon Mustard
Instructions:

Cook eggs: cover with water, bring to a boil, then turn off heat and allow to sit in water for 20 minutes. Drain off water and add ice on top of eggs. Fry bacon until crisp. Drain on a paper towel. Remove 5 tablespoons grease and set aside. Use 2 tablespoons of grease in a separate skillet over medium heat. Slice thin the Vidalia onion, then add to skillet. Cook slowly until onions are caramelized and reduced. Remove to a plate and set aside. Add mushrooms to the same skillet. Cook slowly until caramelized and brown. Remove to a plate and set aside. Cut bacon into pieces. Peel and slice eggs. Mix romaine and watercress in a large bowl. Arrange onions, mushrooms, tomatoes, and bacon on top. 
Hot Bacon Dressing: Add 3 tablespoons bacon grease, vinegar, honey, and Dijon to a small saucepan or skillet over medium-low heat. Whisk mixture together and heat thoroughly.

Pour hot dressing over the salad; toss to combine. Arrange eggs over the top, add croutons, sprinkle on grated Parmesan cheese, and Voilà! Dinner is served!