A few years ago I discovered a new recipe for Oktoberfest and made German Venison Rouladen. It’s fabulously flavorful and possibly my new favorite German food. If you’re not familiar with this recipe, think thin slices of venison rolled up around bacon, onion, and cornichons …
Irish Mashed Potatoes – Colcannon is the perfect side dish for your Saint Patrick’s Day Supper. It goes well with Bangers and Mash, Corned Beef, Pot Roast, or even Irish Stew. Creamy Mashed Yukon Gold Potatoes mixed with bacon, braised cabbage, and lots of butter.
The last few years I’ve been experimenting with butternut squash in a few recipes. This Butternut Squash Bisque with Bacon is a delicious dish to serve your guests as an appetizer or soup course. It’s easy enough to make and if desired, you can prepare it ahead of time and then simply warm up before serving. Our family loved the addition of bacon, so don’t leave that step out, please! Continue reading Butternut Squash Bisque with Bacon
This German Cabbage with Bacon recipe is a tangy, delicious side dish to serve your family, especially good with a pork or corned beef dinner. Filled with cabbage, onion, bell peppers, and bacon, it’s perfect for your next Oktoberfest celebration!
My husband is always skeptical when I try a new recipe. I think he’d be happy to eat beef and potatoes every day of his life. This Shrimp Chowder with Bacon is a soup we both enjoy!
(Recipe slightly modified on 12/29/21)
I love the creamy sweetness, the chunky pieces of shrimp, all topped with cheddar cheese and crisp chewy bacon. Serve this with a slice of hard, crusty bread. Oh my! Yummy!
Ingredients to Make Shrimp Chowder with Bacon
Yukon Gold Potatoes
chicken broth
canned sweet corn, drained
medium to large shrimp
whole milk
half-and-half cream
butter
sweet yellow onion
all-purpose flour
dried or fresh parsley
kosher salt
freshly ground black pepper
bacon
cheddar cheese
Instructions for Making this Recipe
To begin, gather your ingredient so that you have everything close at hand on the counter or table.
Prepare the Ingredients
Using a sharp knife and cutting board, dice the potatoes and sweet yellow onion.
Thaw the shrimp in a colander under cool running water. Then peel, devein, and chop the shrimp.
Cook the strips of bacon in a small skillet. Cool and break into bite-size pieces. Reserve for garnish.
Shred the cheddar cheese and set aside until the end for garnish.
Make the Soup
In a medium saucepan, boil the potatoes in chicken broth until tender, about 15-20 minutes. Add the drained corn and chopped shrimp to the potatoes. Stir in milk and half and half.
In the same skillet that you cooked the bacon, saute the onion and minced garlic, using the leftover bacon grease and 1 tablespoon of melted butter. Add flour to make a paste.
Whisk the roux into the chowder, and continue cooking until it thickens to desired consistency.
Season with dried parsley, kosher salt, and freshly ground black pepper. Top with crumbled bacon and cheddar cheese.
My husband is always skeptical when I try a new recipe. I think he'd be happy to eat beef and potatoes every day of his life. But here's a delightful soup I served him, which we both loved! Enjoy!
Gather your ingredients so that you have everything close at hand on the counter or table.
Prepare the Ingredients
Using a sharp knife and cutting board, dice the Yukon gold potatoes and sweet yellow onion. Mince the garlic.
Thaw the shrimp in a colander under cool running water. Then peel, devein, and chop the shrimp.
Cook the strips of bacon in a small skillet. Cool and break into bite-size pieces. Reserve for garnish.
Shred the cheddar cheese and set aside until the end.
Prepare the Soup
In a medium saucepan, boil the potatoes in chicken broth until tender, about 15-20 minutes.
Add drained corn and chopped shrimp to the potatoes. Stir in milk and half and half cream.
In the same skillet that you cooked the bacon, saute the chopped onion and minced garlic, using the leftover bacon grease and 1 tablespoon of melted butter. Add flour to make a paste.
Whisk the roux into the chowder, and continue cooking until it thickens to desired consistency.
Season with dried parsley, kosher salt, and freshly ground black pepper. Top with crumbled bacon and shredded cheddar cheese. Serves 4.
Notes
*Unless otherwise indicated, all butter used on this recipe site is salted.
Spinach Quiche with Bacon is a delicious recipe to serve for a brunch or a light evening meal. Eggs. Bacon. Onions and Green Peppers. Spinach. Herbs and Swiss Cheese. All whipped up together and formed inside a yummy baked shell. I must admit that spinach …
Broccoli Raisin Salad is one of my favorites. I love the combination of fresh broccoli, bacon, cheddar cheese, and raisins all tied together in a creamy dressing. Yum!
My husband and I live close to both of our families. So when we have gatherings, we usually have a nice number of people who attend. Most of them tend to have certain dishes they are required to bring. AKA family favorites.
For instance, one of my nieces always brings Tortilla Pinwheels. Because we love them. My mom always makes her coleslaw, and my oldest brother usually brings baked beans. One of my cousins brings deviled eggs. You get the idea.
My grandma used to make this wonderful Broccoli Raisin Salad. She didn’t always bring it to the gatherings, but when she did, it was always a hit. It’s very simple to make as well.
Ingredients Needed to Make Broccoli Raisin Salad
cooked bacon
large head of broccoli
sweet onion
golden raisins (or dark raisins if that’s what you have in your pantry)
block of cheddar cheese
mayonnaise
wine vinegar
granulated sugar
kosher salt and freshly ground black pepper
Instructions for Making This Recipe
Gather all your ingredients so that you have everything close at hand on the counter or table. Wash and trim the broccoli and cut into bite-size pieces. Chop the sweet onion, using a Chef’s knife and cutting board. Cut the cheddar cheese into small bite-size cubes. Set aside until ready to use.
Using a large skillet, cook bacon until brown and crispy. Drain on paper towels and allow to cool. Crumble into small pieces and set aside.
You may opt to fry the bacon ahead of time so it has time to cool. You could even make extra at breakfast if you happen to be making eggs and bacon.
In a large bowl, combine the prepared broccoli, crumbled bacon, chopped onion, golden raisins and cubed cheese.
Using a glass measuring cup, combine mayonnaise, wine vinegar, granulated sugar, kosher salt and freshly ground black pepper. Stir well. Pour over broccoli mixture and toss gently to combine.
Spoon into a serving bowl. Cover with plastic wrap and refrigerate until ready to serve. But not overnight. The salad is best served fresh as it tends to gets soupy if it sets too long.
This recipe will serve 6-8 people. I hope you will enjoy it as much as I do!
Gather all your ingredients so that you have everything close at hand on the counter or table. Wash and trim the broccoli and cut into bite-size pieces. Chop the sweet onion, using a Chef's knife and cutting board. Cut the cheddar cheese into small bite-size cubes. Set aside until ready to use.
Using a large skillet, cook bacon until brown and crispy. Drain on paper towels and allow to cool. Crumble into small pieces and set aside.
In a large bowl, combine the prepared broccoli, crumbled bacon, chopped onion, golden raisins and cubed cheese.
Using a glass measuring cup, combine mayonnaise, wine vinegar, granulated sugar, kosher salt and freshly ground black pepper. Stir well. Pour over broccoli mixture and toss gently to combine.
Spoon into a serving bowl. Cover with plastic wrap and refrigerate until ready to serve. But not overnight. The salad is best served fresh as it tends to gets soupy if it sets too long. Serves 6-8.
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