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Tag Archives | Bacon

Navy Beans and Bacon

Navy Beans and Bacon have slow cooked smoky bacon flavor with tender beans and a touch of tomatoes; no bean soaking needed.

‘Great Sauces Transform Good Food into Gourmet’ 

Chemist in the kitchen

Wishing I would’ve taken Chemistry in high school, the mad scientist slash chemist buried back then by fears of failure blossoms years later into the courage to conquer. What’s at stake in the kitchen but a few ingredients? The payoff is the possibility of success, discovery and even pioneering.

Navy Beans and BaconSoaked beans are a generational tradition on both sides of my family. I decided to put this method to the test. Conducting a side-by-side experiment, the left burner simmered a pot of 8-hour soaked beans and the right burner bubbled away with unsoaked ones. After waiting 1 1/2 hours to blind taste test them, I was pretty surprised to find the difference was null.

Not sure what all the soaking fuss has been all these years but grateful I needed a chemistry fix. Dad, were he still with us, would say, “that’s a revelation”. He especially loves navy beans slow simmered with ham hocks. This dish instantly brings him to mind. It’s for us kids who forget to submerge the beans the night before.

You may also enjoy Lentil Citrus Salad with Pork Chops.

4 of 4 part series ”Bean Counter”. Part 1 Red Bean Bobbles on Rice and Part 3 Black Bean Salmon. More about Beans.

2013 AniversaRecipe – Fish Picata
2012 AniversaRecipe – Apple Julep
2011 AniversaRecipe – Reubens

Recipe: Navy Beans with Bacon

Active Time: __ Minutes | Total Time: 2 Hours | Yield: 8 Servings

Dry Navy Beans1 lb dry navy beans, cleaned and rinsed
1 bay leaf
1 tsp salt
1/2 lb bacon, diced
2 medium onions, diced
1 15-oz can whole tomatoes, crushed in small pieces
1/2 tsp dried thyme

Special Equipment – large pot, large skillet

1 Combine beans, bay leaf and salt in a large pot Baconwith 8 cups water and bring to boil. Skim off foam and reduce heat, simmering uncovered until tender but barely firm, about 1 1/2 hours stirring occasionally.

2 Meanwhile, brown the bacon in a large skillet on medium high heat. Add onion and cook until soft and slightly golden on the edges.

3 Add tomatoes, drained beans, and thyme. Simmer for 15-30 minutes until flavors are well married and beans are tender.

Beans and onionsInformation
This dish could also be made by using 3-4 cans of beans. Take care to not over cook the beans with the bacon and tomatoes as they will already be cooked through.

Serve with burgers, Sloppy Joes, pork chops, baked chicken, steak or gilled hot dogs.

For Bean and Bacon Soup, add some of the bean liquid and chicken stock to taste and desired consistency.

Dish Designer

  • Exchange canned for fresh tomatoes when in season.

Inspiration – Jacque Pepin
Cook with Sauces
Navy Beans and Bacon
Written by
Recipe Tester for The Washington Post
Photography and Styling by Helen Horton
Updated: March 17, 2014

Continue Reading · 2

Company Corn with Bacon

Company Corn with Bacon is a fresh corn-off-the-cob dish with some crisp bacon and a little green onion.

‘Great Sauces Transform Good Food into Gourmet’ 

Corn in your teeth

“This is the best corn dish I’ve ever tasted” said Chris, and a bunch of other people who’ve been guests at my table this summer. Company Corn with Bacon is a simple down home vegetable side dish that’s brings out the sweetness of fresh picked corn and smoky bacon.

Serve this when you want corn on the cob but you either don’t have time to boil a huge pot of water to cook the cobs or you’re afraid your guests may pass up the corn for fear kernels will get stuck in their teeth.
Corn on the Cob
What guest could resist the sweetness of fresh corn kernels with a little crisp bacon? Easy yet elegant, Company Corn with Bacon may be the favored dish on your dinner menu.

You might also enjoy Steamed Corn on the Cob, Roasted Carnival Squash, Parmesan Zucchini Crisps, Glazed Carrot Sticks, Spicy Roasted Butternut

Squash and Cheddar Zucchini Bake.

1 of 4 part series ”Corn-ucopia”. Part 2 Pickled Corn Coblets, Part 3 Indiana Succotash, and Part 4 Raw Corn Zucchini Salad. More on Corn. How to strip the kernels off the cob.

2012 AniversaRecipe – BLAT on Wheat
2011 AniversaRecipe – Amatriciana

Recipe: Company Corn with Bacon

Prep Time: 5 Minutes | Cook Time: 10 Minutes | Yield: 6 Servings | Level: Easy

Corn and Bacon

  • 4 slices thick bacon, diced
  • 4 cups fresh corn kernels, about 6 ears corn
  • 1/4 cup water
  • salt
  • freshly ground black pepper
  • pinch crushed red pepper
  • 1/4 cup finely sliced green onions

Special Equipment – large skillet

Strip Corn with Knife and 2 Bowls1 Brown bacon until crisp in a large skillet over medium high heat. Remove bacon to a plate lined with a paper towel and reserve. Discard bacon fat except enough to coat the pan.

2 Add corn kernels and water. Season with salt, black pepper and crushed red pepper. Cook on medium heat until corn is tender and water evaporated, about 5 minutes.

3 Stir in green onions and reserved bacon. Serve Green Onionsimmediately.

Company Corn and BaconNotes
A pinch of crushed red pepper is barely enough to create a tinge of heat. Add more or less crushed red pepper for desired heat.

Click here for some easy ways to remove corn kernels from the cob

Serve this dish when you would love to have corn on the cob but don’t want to get corn stuck in your teeth.

Dish Designer

  • Exchange crushed red pepper for a dash of cayenne pepper.
  • Exchange green onions for chives.

Inspiration – Martha Stewart
Cook with Sauces
Company Corn with Bacon
Written by
Photographs by Helen Horton
Updated: August 21, 2013

Continue Reading · 0

Brown Sugar Bacon

Roasted bacon with brown sugar glaze.

‘Great Sauces Transform Good Food into Gourmet’ 

No fry bacon

Bacon’s a signature side for breakfast or brunch. To prepare those nice flat strips you enjoy in restaurants you have to roast rather than fry. All it takes is a baking sheet and a piece of non-stick foil. Lightly drizzle brown sugar over the bacon. It caramelizes while baking. My favorite part is that I don’t have to tend it. I can put it in the oven to bake while I fry the pancakes, bake the waffles or scramble the eggs. And it doesn’t take up a burner. This bacon is especially good for those who love maple bacon.
brown sugar bacon
You might also enjoy BLAT on Wheat (Bacon Lettuce Avocado and Tomato Sandwiches), Black Bean Breakfast Burritos, Hot Cereal trio, Maple Coconut Granola, Tahitian French Toast, Wheatberry Blender Pancakes, Quick Quiche with Ham and Veg, Country Sausage and German Pancakes.

2012 AniversaRecipe – Chicken Fried Chicken
2011 AniversaRecipe – Fiesta Bean Salad

Recipe: Brown Sugar Bacon

Prep Time: 3 Minutes | Cook Time: 18 Minutes | Yield: 4 Servings | Level: Easy


  • 8 thick sliced bacon
  • 2 Tbsp light brown sugar

Special Equipment – baking sheet

1 Preheat the oven to 400 degrees.

bacon with brown sugar2 Line a baking sheet with non-stick foil. Lay 8 slices of bacon on the sheet. Sprinkle the brown sugar over the bacon.

3 Bake for 15-18 minutes depending on the thickness of the bacon. Turn the strips over half way through the cooking time.

4 Place bacon on a plate lined with paper towels.

For some added spice, generously sprinkle freshly ground black pepper over the bacon. Plain bacon also bakes well in the oven without the brown sugar.

Use this bacon on burgers, BLT’s, subs and crumble on salads.

Dish Designer

  • Exchange light for dark brown sugar.
  • Exchange thick sliced bacon for regular but reduce the baking time.

Inspiration – Saucy Cuisine Kitchen
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: March 9, 2013

Continue Reading · 1

Spaghetti alla Carbonara

Spaghetti with cream, eggs, Parmigiano-Reggiano cheese and crisp smoky bacon.

Essential instructions, essential eating

Olive Garden used to serve Spaghetti Carbonara a long time ago. On my occasional visits, that’s what I always ordered. Then it disappeared from the menu. While scanning the free online pharmacy technician exam menu for another dish to order and lamenting the lost item, my waiter promised the chef would make Carbonara anyway. Happily this strategy worked for a couple of years and even that option dried up.

Learning how to make this dish in my home kitchen became essential… as essential as having fresh lemons on hand. The problem is vs viagra that I keep making it and sometimes it prepares beautifully; other times it’s either Spaghetti-alla-Carbonara-served-on-a-deep-platterclumpy and tight or running and raw. Trying to find the answer to consistent results, I turned to my sister Jo Ann whose husband lived in Italy for a couple of years and is a pasta lover. Carbonara is a family tradition in their household. Why didn’t I think of this sooner?

The sauce is lightly rich and creamy but can be finicky because it’s heated through with the pasta heat. Right, not gas or electric but pasta heat. After following her suggestions and making a bunch of successful iterations, here is a practically foolproof method for this dish. Simple easy ingredients, simple essential instructions, simply delicious.

2011 AniversaRecipe – Moroccan Scallops and Shrimp and Citrus Layer Cake

Recipe: Spaghetti alla Carbonara

Prep Time: 10 Minutes | Inactive Time: 4 Hours | Cook Time: 15 Minutes | Yield: 3 Servings | Level: Moderate


  • 4 eggs, room temperature
  • 1/4 cup heavy cream, room temperature
  • 1/4 cup butter, melted and cooled to room temperature
  • 4 ounces Parmigiano-Reggiano, microplane grated, divided, room temperature
  • 3/4 lb diced bacon
  • 1 clove garlic, microplane grated
  • 12 ounces spaghetti
  • 1 Tbsp olive oil
  • 1 Tbsp salt
  • 3 Tbsp plus 1 Tbsp snipped flat leaf parsley, divided
  • fresh ground black pepper

1 Place eggs, cream, butter and cheese on the counter and bring to room temperature, about 4 hours.

2 When ingredients are at room temperature, crack the eggs into a bowl and whisk. Add cream, butter and all the cheese except a small handful for garnish. Set aside.

3 In a small frying pan, cook bacon until crisp. Turn off the heat and add the garlic. Stir just long enough for the residual heat to make the garlic smell, about 30 seconds. Remove bacon to a plate lined with paper towels and divide in two piles, 2/3 in one pile for the dish and 1/3 in the other for the garnish.

Ladle-hot-pasta-water-into-a-small-bowl4 Meanwhile, in a large pot bring 4 quarts of water with olive oil and salt to a boil. Add pasta and cook until al dente, about 7-9 minutes.

5 Working quickly, ladle about ½ to 1 cup of the pasta water into a small bowl and reserve. Drain the pasta in a colander.

6 Place the pasta back in the hot pot and add the egg mixture all at once stirring to allow the residual heat to warm the sauce. If not warm enough or becomes too thick, add a little of the reserved hot pasta water and stir long enough to warm through. As a last resort, place on very low heat while constantly stirring for a couple of minutes to finish warming through. Don’t over cook.

7 Add the large pile of bacon, 3 tablespoons parsley and stir just to combine. Stir in pepper and taste for salt adding as needed. Pour into a large deep plate or open bowl. Garnish with remaining parmesan, bacon and parsley. Serve immediately.

Grate-the-parmesan-cheese-on-a-microplane-graterFor best results make one recipe but it could be doubled.

Measure the cream in a 4 cup measurer. Once the ingredients are at room temperature, add the eggs then whip, add the cheese, butter and combine.

If grated on a microplane grater, 4 ounces of cheese will make nearly 2 cups. It’s very light and will melt easier than shredded cheese using less residual heat. Save a hand full to garnish the top.

Garlic-grated-on-a-microplane-graterThe garlic can be microplane grated right into the pan with the bacon.

Cook pasta cialis 5mg canada in water that is as salty as the sea in order to season it while it cooks. Add the olive oil to help prevent sticking. Don’t run water over the pasta while draining as all the starch will be washed down the sink. The starch is especially important in this dish to help give body to the sauce.

The cheese and bacon are salty ingredients so added salt is usually not necessary. Just before pouring it into the serving bowl, taste and adjust for salt if needed.

Keep a pint or quart of heavy cream on hand in the fridge. Because of the high fat content it will keep much longer than milk, several weeks. Use it in recipes that call for Half & Half. For 1 cup combine 2/3 cup skim milk and 1/3 cup heavy cream or 3/4 cup whole milk and 1/4 cup heavy cream.

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Anytime a dessert needs a flourish of whipped cream, it will be on hand to whip with a good whisk.

Dish Designer

  • Exchange the parsley for about 1/2 cup of frozen petite peas which have been heated.
  • Exchange bacon for pancetta.
  • Exchange spaghetti for linguini, vermicelli or other long pharmacy online hydrocodone pasta.
  • Exchange 1/3 cup of the parmesan for Italian cheese blend.

Spaghetti-CarbonaraInspiration – Jo Ann Seely
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: September 1, 2012

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BLAT on Wheat – bacon, lettuce, avocado, tomato

Sweet and spicy bacon, crisp lettuce and garden tomatoes on wheat with buttery ripe avocados.

Curiosity lands on Mars

A Bacon, Lettuce and Tomato (BLT) is one of my favorite sandwiches. I love it. That combination is topped by adding avocado, converting generic cialis it to a BLAT. The creamy ripe avocado interjects buttery richness. I made this sandwich on homemade cracked BLAT-on-Wheat-with-tomato-and-avocadowheat bread but a hardy multi-grain produces perfect results, too. If this works right the wheat bread holds up to juicy tomatoes dripping onto your plate. For a landing as perfect as ‘Curiosity’, layer in spicy sweet and smoky bacon and it turns into ‘out of this world’ great. Mars is in our reach. Pow! BLT turns into BLAT!!

For more information on tomatoes click here and here.

2011 AniversaRecipe – Tahitian French Toast and Parmesan high blood pressure and cialis Zucchini Crisps

Recipe: BLAT on Wheat

Prep Time: 5 Minutes | Cook Time: 15 Minutes | Yield: 4 Servings | Level: Easy


  • 8 strips thick sliced bacon
  • 2 Tbsp dark brown sugar
  • freshly ground black pepper
  • 8 slices hardy wheat bread, toasted
  • 2-3 large garden ripened tomatoes, thickly sliced
  • 2 ripe avocados, peeled and thickly sliced
  • 4 lettuce leaves
  • mayonnaise

1 Preheat oven to 425 degrees.

2 Lay the strips of bacon on a baking sheet lined with non-stick foil.
3 Strew brown sugar over the bacon then generously sprinkle with pepper.
4 Bake at 425 degrees for 13-15 minutes.
5 Meanwhile, toast the bread, slice the tomatoes and cialis 5 dosage avocados.

6 Build a sandwich by spreading mayo on two slices of bread. Layer tomato, 2 slices bacon, avocado and lettuce on one slice of bread. Top with the other slice of bread. Repeat to make 3 other sandwiches.
If thinly sliced bacon is used, reduce the cooking time to 8-12 minutes.

Dish Designer

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  • Exchange dark for light brown sugar.

Inspiration – Stacy Stewart
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: August 21, 2012

Continue Reading · 3

Bleu and Bacon Egg Salad Sandwiches

Egg Salad Sandwiches with bleu cheese and bacon

Most beautiful shape in the universe

Hard cooked eggs remind me of Easter but I love them all year round. According to my favorite Art History professor, Richard Gunn, Ph. D, an egg is the most beautiful shape in the universe. It’s all about the subtle but contrasting curves. On that account alone, eggs deserve top billing at any buffet. Serve me a couple hard boils with a little salt and pepper and a piece of wheat toast for breakfast any day. I love them deviled, sliced on salads and brightly adorned in Easter

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egg hunts.

Bleu-and-Bacon-Egg-Salad-Sandwiches-with-carrotsA favorite eggy option is egg salad sandwiches jazzed up with bleu cheese and bacon for a special gourmet concoction. Smear on pumpernickel or a small roll and garnish with rich vibrant vegetables. The creamy delicate filling is exceptional with the smoky bacon and rich potent bleu cheese. Once a month or so, boil a dozen eggs and store them in the fridge for a quick breakfasts, lunch box accompaniments, or salad dressers and use the rest for fabulous egg salad sandwiches. These beauties shape up to be an easy addition to your menu.

2011 AniversaRecipe – Chocolate Raspberry Torte

Recipe: Bleu and Bacon Egg Salad Sandwiches

Prep Time: 10 Minutes | Cook Time: 0 Minutes | Yield: 12 Cocktail Rolls | Level: Easy


  • 1/2 cup Mayonnaise
  • 2 tsp fresh Lemon Juice
  • 1/2 tsp Dry Mustard
  • 1/4 tsp Salt
  • 1/8 tsp Pepper
  • 3 Tbsp crumbled Bleu Cheese
  • 6 hard-boiled Eggs, chopped
  • 1/3 cup diced Celery
  • 3 Tbsp crisp crumbled Bacon
  • Cocktail Pumpernickel Bread, sliced
  • Parsley, Carrot Sticks and Cherry Tomatoes

1 To make the sauce, in a medium bowl combine mayonnaise, lemon juice, mustard, salt and pepper.

2 Sprinkle the bleu cheese crumbles over the sauce and stir to distribute.

3 Add eggs, celery and bacon and stir gently.

4 Spread on slices of pumpernickel and top with another slice. Garnish with rich colored vegetables and parsley.

Sprinkling the bleu cheese crumbles into the sauce keeps the bleu cheese from clumping together.

This spread could be made on regular size bread and makes 4-6 sandwiches.

Dish Designer

  • Exchange pumpernickel bread for rye, small dinner rolls, or choux puffs.
  • Omit bleu cheese for a more tame egg salad.

Inspiration – Saucy Cuisine Kitchen
Cook with Sauces
Written: by
Photographs: by Helen Horton
Updated: April 23, 2012

Continue Reading · 5

Baked Potato and Bacon Soup

Part 4 of 4 part series “National Soup Month”. Click here for Part 1, click here for Part 2, click here for Part 3.

Baked potato skins

A rustic soup with fragments of baked potato skins, this hearty soup concentrates the flavor of the potato in the baking process. Add smoky bacon, rich stock, a wisp of cheese and you have this comfortable bowl of pottage. If you bake the potatoes in advance the rest works up in 25 minutes. The dish is reminiscent of a bacon and cheese baked potato but served in a bowl.

Click here for more about soup.

2011 AniversaRecipe—Italian and White Bean Soup

Recipe: Baked Potato and Bacon Soup

Prep Time: 10 Minutes | Cook Time: 1 Hour 22 Minutes | Yield: 9 Cups | Level: Easy

The Sauce
4 medium Russet Potatoes, about 2 ½ lbs ;)
4 thick slices Bacon, diced
2 cups Onion, diced
3 cloves Garlic, minced
1 tsp Salt
1 tsp Pepper
1 Bay Leaf
1 ½ cups Chicken Broth
3 cups Milk
½ cup Half & Half
1 Tbsp chopped fresh Parsley
1/4 cup sliced Green Onion
1/2 cup shredded Sharp Cheddar Cheese

1. Bake potatoes without foil in a 400 degree oven for 1 hour or until tender. Cool slightly and then roughly mash, including skins, with a potato masher. Set aside.

2. In the meantime, cook bacon in a large pot until crisp, about 5 minutes.

3. Add onion and sauté for 5 minutes.

4. Add garlic, salt, pepper, bay leaf and sauté for 2 minutes.

5. Add broth and deglaze the pan. Add milk and potatoes. Bring to boil then simmer for 10 minutes.

6. Stir in Half & Half and parsley.

7. Serve in bowls garnished with grated cheddar and sliced green onion.

;) Baked Potatoes—Bake the potatoes 1-3 days ahead when you have the oven fired up for a dinner earlier in the week. Rough mash them, cool and store in zipper bag in the
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fridge until you are ready to make this soup.

Dish Designer
• Exchange Half & Half for heavy cream or milk depending on desired richness.
• Cook two extra strips of bacon and reserve to garnish with the cheddar and green onion.
• Omit parsley.
• When doubling the recipe, one bay leaf is sufficient.
• Exchange

Inspiration—Cooking Light
sauces over under and through

Continue Reading · 3

Corn Chowder with Bacon

Part 1 of 4 part series “National Soup Month”. Click here for Part 2, click here for Part 3, click here for Part 4.

Sunflower corn chowder

Last year when I moved to Washington, DC I left behind my cupboard full of spices. That was a bitter sweet moment; bitter because I felt like I was leaving behind some of my best friends, sweet because purchasing all new, fresh herbs and spices was definitely enjoyable. I purchased a block of basics, ‘use them every day’ collection and then added additional spices as recipes required.

A couple of months ago I was buying a spice I needed and happened on to a BOGO ‘buy one get one’ sale. Since I have pretty much built out a rainbow of options, I looked around for one that I might not use as often but didn’t have yet. I selected Turmeric for Middle Eastern cuisine. Busy with other cooking projects, it sat in my spice box until today.

It’s a chilly rainy day and I wanted to simmer some soup for supper. One of the Corn Chowder ingredients is turmeric. I knew that was the soup I just had to cook since it was just begging to join the party. I made up a pot with corn, potatoes, bacon, cheese and onion. The turmeric not only adds a subtle earthy flavor but it enriches the pale yellow color of the soup to a sunflower yellow. If you

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don’t have Turmeric on hand, no worries, as it’s a delicious soup without it. But if you do, celebrate with a warm and earthy pot of Corn Chowder for supper tonight. This corny soup is comfort in every spoonful. The kernels of corn with the rich sauce, smoky bacon, tender potatoes and cheese make this a perfect soup for a cold winter evening. It freezes well so double and store in pouches for busy days or drop-in guests.

Click here for more about soup.

2011 AniversaRecipe—Meyer Lemon Thyme Roast Chicken

Recipe: Corn Chowder with Bacon

Prep Time: 10 Minutes | Cook Time: 45 Minutes | Yield: 10 Cups | Level: Easy

The Sauce
8 slices thick Bacon, diced
2 cups diced Onion, about 2 medium
1/4 cup Flour
1 tsp Kosher Salt
1/2 tsp freshly ground Black Pepper
1/4 tsp Turmeric
6 cups Chicken Stock
3 cups medium diced Potatoes, about 2 medium
5 cups frozen corn
1 cup Half and Half
1 cup grated Cheddar Cheese, 4-oz
Parsley, chopped

Preparation Instructions
1. In a large pot, brown bacon until crisp, about 5-7 minutes. Remove half the bacon and set aside for the garnish. Remove half of the fat from the pot.

2. Add the onion and cook until transparent, about 8-10 minutes.

3. Stir in the flour, salt, pepper and turmeric and cook for 2 minutes.

4. Add chicken stock and deglaze the pan. Add the potatoes and bring to a boil then simmer until potatoes are tender, about 15 minutes.

5. Add the corn, Half & Half and cheese. Cook for about 5 minutes until the cheese is melted. Adjust salt and pepper.

6. Serve warm garnished with crumbled bacon and chopped parsley.

Dish Designer
• Omit turmeric.

Inspiration—Ina Garten
sauces over under and through

Continue Reading · 5

Chicken with Apple Cider and Bacon

A 5-ingredient simple dish from start to table in half an hour, I love finding new ways to enhance the natural canvas of chicken. Sipping Whole Foods 365

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apple juice tricks your brain into thinking you’re in an orchard drinking liquid apple barely picked and processed. Think orange juice commercials where a shopper reaches in the grocer’s shelf and grabs juice from the grove. That’s the essence of this fresh and light chicken sauce with apple cider or juice and smoky bacon. Easy, serve with a side salad for a scrumptious winner winner chicken dinner.

Prep Time: 5 Minutes | Cook Time: 25 Minutes | Yield: 4 servings | Difficulty: Easy

The Sauce
3/4 cup Apple Cider
1/2 cup Chicken Broth

The Rest
4 Chicken Breast Halves
1/4 tsp Salt
1/4 tsp Pepper
2 slices Bacon, diced
1/4 cup minced Onion

Preparation Instructions
1. Place each half chicken breast between 2 sheets of plastic wrap or in an unzipped gallon zip bag and pound to 1/2-inch thick then salt and pepper and set aside.

2. Cook bacon in a large skillet over medium heat until crisp. Remove from pan.

3. Add chicken to drippings in pan and cook 6 minutes on each side or until done. Remove chicken and keep warm.

4. Add onion to pan and cook 2 minutes until tender, stirring constantly. Add cider and broth, bring to boil scraping pan to deglaze. Cook about 5 minutes to blend flavors and reduce to about 1/2 cup. Stir in bacon.

5. Pour sauce over chicken and serve.

This pan sauce also is delicious with pork chops.
apple cider and bacon sauce on pork chops

Dish Designer
• Exchange chicken for center cut boneless pork chops.
• Exchange apple cider for apple juice.

Inspiration—Martha Stewart
sauces over under and through

Continue Reading · 1

Bacon and Egg Spinach Salad with Poppy Seed Vinaigrette

Spinach salad with bacon and hard boiled egg with poppy seed dressing.

The Sauce: Poppy Seed Vinaigrette – Polka dotted with poppy seeds, this tarragon infused vinaigrette is a sweet dressing with dry mustard and minced onion. It pairs well with this main dish salad adding depth and sweetness to the spinach and eggs.


Double the poppy seed dressing

When my sister Jo Ann makes this salad, she always doubles the dressing because the sauce is the star of the show. She loves to dress other salads later in the week with the leftover sauce. I was working on my ‘Spinach Salad Amid Fruit’ series a few weeks ago and sharing a few details about the recipes with Jo Ann. She told me about this fabulous spinach salad. Not on the series because it didn’t make the ‘fruit’ requirement, Bacon-and-Egg-Spinach-Saladit is a spectacular combination of ingredients. It showcases smoky bacon and tender hard-cooked eggs. The tangy cranberries, sweet crunchy walnuts and creamy Jack cheese make each bite rich in contrasting flavors.

Yesterday I made dinner for a neighbor, Carrie, who just had a new baby. It’s her first. Along with this salad I delivered some Gazpacho, Chicken with Apple Cider and Bacon Sauce and Maple and Oatmeal scones with a couple extra scones for her new mom midnight snack. A few days later Carrie contacted me to say, ‘I loved your spinach salad. I wanted to eat slowly and savor it but it was so fabulous I just kept eating and eating. The dressing was so good you could drink it.’

Recipe: Bacon and Egg Spinach Salad with Poppy Seed Dressing

Prep Time: 15 Minutes | Cook Time: 0 Minutes | Yield: 10-12 Servings | Level: Easy

Poppy Seed Dressing

  • 1/3 cup red wine vinegar
  • 1/2 tsp dried tarragon
  • 3/4 tsp ground dried mustard
  • 2 tsp salt
  • 3 Tbsp yellow onion, finely minced
  • 2/3 cup sugar
  • 1 Tbsp poppy seeds
  • 1 cup canola oil

Bacon and Egg Salad

  • 12-15 oz baby spinach
  • 4-6 slices crisp bacon, crumbled
  • 4 hard-boiled eggs, sliced
  • 1 small or 1/2 large red onion, sliced very thin
  • 1 cup thinly sliced button mushrooms, about 5-6 medium
  • 1/2 cup dried cranberries
  • 1 cup grated Monterrey Jack cheese, (4 ounces)
  • 1/2 cup candied walnuts

1 Combine all the dressing ingredients in a jar with a tight fitting lid and shake to combine. Or add to a food processor and while processing, slowly add the oil. In this case the onion could be coarsely chopped as it will become fine during processing.

2 Place the spinach, bacon, eggs, red onion, mushrooms, cranberries, cheese and walnuts to a large bowl. Pour dressing over all and gently toss. May save some eggs and bacon to garnish top of salad.

For candied walnuts, add 1/2 cup walnuts and 1/3 sugar to a sauté pan over medium heat. Stir constantly until sugar melts. Pour on a baking sheet lined with parchment paper to cool.

Serve this salad build on individual plates for a first course salad fancy enough for company.

Dish Designer

  • Exchange cranberries for dried cherries, blueberries or raisins.
  • Exchange red for Vidalia, Walla Walla, Maui or other sweet onions.
  • Exchange button for crimini mushrooms.
  • Exchange walnuts for pecans or sliced almonds.

Inspiration – Julie Reneer
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: June 30, 2012

Continue Reading · 5

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