When spring arrives, I love to start baking flatbread for a light dinner or lunch. This recipe for Bacon and Onion Tart–or Tarte Flambée, as it’s known in French, is the perfect answer to anyone craving a simple flatbread pizza with bacon and onions on …
This Chicken Bacon Ranch Pizza is an amazing addition to my pizza recipes. Full of ranch flavor with tender bits of chicken and smoky bacon nestled in a homemade alfredo sauce. If you’re planning a pizza party at your house anytime soon, you’ll want to …
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 (German pickles), then slow-cooked in wine until they are fall-apart-fork-tender. Delicious! Continue reading German Venison Rouladen
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 …
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! Continue reading German Cabbage with Bacon
Shrimp Chowder with Bacon is a recipe my husband and I both enjoy. 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. So yummy!
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 in the morning never sounded very good to me. And my stomach still balks at the idea, unless it is late morning. Evening is much better, and even preferred. However, if you’re brave enough to try it, this quiche is quite nice when you want to serve your family or guests something special.
Preheat oven to 425 degrees. In a medium mixing bowl, mix together flour and salt. Add in shortening and blend with a pastry fork until crumbly.
Add water in two parts, mixing in to the flour mixture until a nice dough develops.
On a lightly floured surface, roll out pastry. Transfer to a 9-in deep pie plate. Trim pastry and flute edges.
Line pastry with double thickness of heavy-duty foil. Bake the pastry in a preheated oven for 8 minutes on lowest oven rack. (This step is an extra precaution to ensure the bottom crust is fully baked when the quiche is done.) Remove foil and cool on a wire rack. Reduce heat to 375 degrees.
To Prepare the Filling:
In a medium skillet, cook bacon, until browned. Place on paper towels to drain off oil. When cooled, break into small pieces.
While the bacon cooks, thaw and squeeze the spinach dry. Chop the onion and bell pepper with a knife and cutting board. Shred the Swiss Cheese. Set aside until ready to use.
Using the same skillet, saute chopped onion and bell pepper in the bacon grease until tender. Drain off the excess grease. Stir in the spinach.
Spoon spinach mixture into the bottom of the pastry.
In a small bowl, combine eggs, cottage cheese, shredded Swiss cheese and seasonings. Pour over spinach mixture.
Bake for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for ten minutes before cutting. May serve with sour cream. This recipe serves 6-8 people.
Preheat oven to 425 degrees. In a medium mixing bowl, mix together flour and salt. Add in shortening and blend with a fork until crumbly. Add water in two parts, mixing in to the flour mixture until a nice dough develops.
On a lightly floured surface, roll out pastry. Transfer to a 9-in deep pie plate. Trim pastry and flute edges.
Line pastry with double thickness of heavy-duty foil. Blind bake the pastry in a preheated oven for 8 minutes on lowest oven rack. Remove foil and cool on a wire rack. Reduce heat to 375 degrees.
Prepare the Filling:
In a medium skillet, cook bacon, until browned. Place on paper towels to drain off oil. When cooled, break into small pieces.
While the bacon cooks, thaw and squeeze the spinach dry. Chop the onion and bell pepper with a knife and cutting board. Shred the Swiss Cheese. Set aside until ready to use.
Using the same skillet, saute chopped onion and bell pepper in the bacon grease until tender. Drain off the excess grease. Stir in spinach.
Spoon spinach mixture into the bottom of the pastry.
In a small bowl, combine eggs, cottage cheese, shredded Swiss cheese and seasonings. Pour over spinach mixture.
Bake for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for ten minutes before cutting. May serve with sour cream. Serves 6-8.