This breakfast ring is the perfect way to kick off the morning! Fluffy eggs are mixed with peppers and cheese than wrapped up with bacon and crescent rolls. This is a basic recipe that you could easily switch up the ingredients to what you have on hand. I’d love to try a greek version with feta, spinach and ground sausage. Another option would be use leftover ham from your Easter dinner in place of the bacon. The possibilities are endless with this simple recipe!
I’ve taken a few days off from blogging to spend some much-needed time with my family. Both my husband and I have been going non-stop lately and this break was needed! I haven’t done much cooking either, so I’ll be making up with it over the next couple of weeks with lots of new recipes.
I made this pizza a couple of weeks ago and it was a hit….despite it being a little more cooked than I would have preferred. I had to leave it in the oven for my husband to watch while I ran to an appointment and he left it in a little too long. It was still delicious! I love the flavors of the caramelized onion, bacon and spinach…all on a crispy crust.
It’s Secret Recipe Club time!! This month’s reveal crept up on me. As you’ve probably noticed, things have been a little quiet around the blog. I had several big work projects all happening at once and with Madeline having lacrosse practice on Tuesdays and Thursdays, our meals have been really quick. I was happy to have some time to take some time to check out my SRC assignment, Dessert Before Dinner and pick out a great recipe. How fun of a blog name is that?! Stephanie started her blog to keep track of her recipes
(sounds familiar) and enjoys making sweet and savory recipes. She’s got a super cute cat too! 🙂
After checking out Stephanie’s recipe index, I had narrowed it down to Bacon Cheddar Cornmeal Waffles, Ricotta-Spinach Stuffed Chicken Breasts and Cheddar Rosemary Walnut Crackers, but as you can see the hubby vetoed my other two choices and I went with waffles. It was our breakfast yesterday morning
(yes, I waited until Sunday before our reveal to make my recipe) and it was the perfect way to start the day! The bacon and cheddar in the waffle was the perfect combination and I loved the texture the cornmeal brought. I also liked that they were light and fluffy, not too dense like some other waffles I have made in the past.
I’m excited to share a reveal for the Secret Recipe Club this month. One of the bloggers from Group A was orphaned and Sarah needed someone to volunteer. I jumped at the opportunity to help, out since my group has a break this month and its another chance to blog with my old group B.
Casa Costello is authored by Helen Costello and I knew immediately that I would love her blog when I saw cakes and bakes in the logo. You know I’m all about sweets! As I was looking through her recipe index, this one recipe jumped out at me…Mint Aero Swiss Roll. I love mint and chocolate together, but had never heard of mint aero candy. I might need to have my friends in the UK a couple bags to try them out. Ironically, I decided on one of the few savory recipes Helen has and went with her recipe for cheese and bacon scones. She also has a twist that she replaces the cheese with maple syrup. I bet they’re delicious, unfortunately my family is not a big fan of maple, and I didn’t want to have to eat them all myself! In addition to her food blog, Helen also has a lifestyle and travel blog where she shares her family’s adventures around the UK and southern France.
These scones were the prefect addition to a quiche I made and I loved the texture. The hardest part of the recipe was converting the UK measurements into US measurements. I think I got it close enough since they came out perfect.
8 slices bacon, cooked and cut into small pieces
1 2/3 cup flour
Dash of salt
Fresh ground pepper
3.5 oz milk
3 Tbsp unsalted butter, cold
1/2 – 3/4 cup shredded cheddar cheese
1 egg, beaten
Preheat oven to 350 degrees. In a large bowl, combine the flour, salt and pepper. Cut in the cold butter with a pastry knife or use your fingers if you want to get messy.
Slowly add in the milk and stir with a fork (or a knife like Helen uses) until just combined. Add a tablespoon of milk or more if you need the dough to come together. Mix in the bacon and cheese and then turn out onto a floured surface.
Form the dough into a circle and flatten. These scones do not rise. My dough was about 1/2 inch thick and I was able to get 8 round scones out of it. Cut the scones into triangles or use a biscuit cutter.
Brush the tops with beaten egg. Bake for 15 to 18 minutes or until golden brown. Serve warm.
Check out all the other recipes in today’s SRC reveal!
I’m sad the summer growing season is coming to an end with a bumper crop of peppers. My peppers didn’t do great all summer, but now that it’s cooler and I’ve pulled out the tomato plants out of the garden, my peppers are doing phenomenal! I picked about two dozen jalapenos, a dozen green peppers and 6 poblano peppers the other day. I’ve been in the mood for stuffed jalapenos and had all the ingredients in the fridge along with half a package of bacon. Another perfect opportunity to spend some time in the kitchen!
These stuffed jalapenos are amazing! The gooey cheese in the center with the smokey bacon and the spicy pepper…there’s really no way for me to describe how good they are, you just need to make them! I baked half the batch as an appetizer for my husband and I to snack on while I was making the rest of our dinner. The other half were frozen and will be made in the very near future. These are going to be my go-to recipe to bring to parties!
12 jalapenos, sliced in half, ribs and seeds removed
8 ozs cream cheese, softened at room temperature
1 cup shredded cheddar cheese
1 garlic clove, minced
1/2 tsp smoked paprika
12 slices of bacon, cut in half
Preheat oven to 400 degrees. Line a baking sheet with parchment paper and place a wire rack on top. Set aside.
In a medium bowl, combine the softened cream cheese, cheddar cheese, garlic and smoked paprika using a hand mixer. Spoon the filling into the halved jalapenos and wrap with half a slice of bacon. Secure with a toothpick and place on the wire rack. Continue this process until all the jalapenos are filled and wrapped.
Bake for 25 to 30 minutes until the cheese is bubbly and the bacon is crispy. Remove from oven and serve immediately. Try not to burn the inside of your mouth with hot cheese!
It’s feeling like fall today – with temperatures barely in the 60s and the leaves are really starting to change colors. While I really love this season, there’s been no transition from summer to fall. I made this soup last week when it was still warm, but I’m wishing I had made it again this weekend because it’s definitely soup weather today!
The bacon adds just the right amount of flavor and saltiness and it’s a lighter cream soup..not super heavy and goes perfect with a hunk of crusty bread. This is the kind of soup you make in the morning and let simmer all day and then it’s ready for dinner. I would be great to start a dinner party or for lunch as leftovers!
1 quart chicken stock
2 cups water
1/2 cup uncooked wild rice, rinsed
1/2 cup finely chopped scallions
1/2 cup unsalted butter
3/4 cup flour
1/2 tsp salt
1/4 tsp poultry seasoning
dash of fresh ground pepper
2 cups half and half
2 cups chicken breast, cubed
8 slices of bacon, cooked until crispy and then crumbled
In a large saucepan, combine the chicken stock and water. Add the wild rice and scallions, bring to a boil and reduce heat. Cover and simmer for 30 to 45 minutes or until the rice is tender. There will be liquid remaining, do not drain.
In a small saucepan, melt the butter. Add in the flour, salt, pepper and poultry seasoning. Cook for one minute until the mixture is smooth and bubbly. Slowly add in the half and half, stirring continuously until the mixture has thickened. Add the thickened cream mixture to the rice and mix in the cubed chicken and bacon. Cook on low for at least a half an hour. The longer it cooks, the more the flavors combine and the soup thickens.