Bacon and Artichoke Jambalaya

I’ve had this recipe from The Kitchn saved for at least a year or more. Made it last night and now its going into the rotation. Likes: one pot, little chopping, even more flavor reheated/after it has sat for a little while. Would add: maybe a hit of fresh Parmesan.

Bacon and Artichoke Jambalaya
1/2 pound bacon, cut into 1-inch pieces
Red pepper flakes (optional)
1 can artichoke hearts, drained and cut into quarters
1 1/2 cups short grain rice (I used regular long grain Uncle Ben’s)
1 tablespoon balsamic vinegar
1 can diced Italian tomatoes, well-drained
1 can black olives, well-drained
3 cups chicken stock, or stock mixed with water
Fresh black pepper

Cook the bacon in a heavy Dutch oven or stockpot until cooked and getting browned. Add the pepper flakes and artichokes. Cook until fragrant, then add the rice. Fry until golden, then add the vinegar, tomatoes, and olives. Fry for a few moments, then add the chicken stock, and bring to a boil. Lower to a simmer, cover and cook for about 20 minutes.

Omelet for Two

Mmmm, we started 2010 off right with this breakfast from Barefoot Contessa. What I liked most (besides the taste) is that everything is all mixed up together: meat, eggs and potatoes.

Omelet for Two
1/4 pound good thick-cut bacon
1 tablespoon unsalted butter
1 cup medium-diced Yukon gold potato
1/2 cup chopped yellow onion
1 tablespoon minced jalapeno pepper
5 extra-large eggs
2 tablespoons milk or cream
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup chopped scallions, white and green parts 4 ounces extra-sharp Cheddar, diced, plus extra grated cheese, for garnish

Preheat the oven to 350 degrees F.

Cut the bacon crosswise in 1-inch slices. Cook the bacon in an 8-inch ovenproof saute pan over medium-low heat for 5 to 7 minutes, stirring occasionally, until browned. Drain the bacon on paper towels and discard the fat from the pan. Add the butter to the pan, and then add the potato and yellow onion. Cook over medium-low heat for about 10 minutes, tossing occasionally, until the onion starts to brown and the potato is tender but firm. Add the jalapeno pepper and cook for 30 seconds.

Meanwhile, in a medium bowl, beat the eggs, milk, salt, and pepper together with a fork. Stir in the scallions and diced Cheddar. When the potato is cooked, add the bacon to the pan and pour over the egg mixture. Place the pan in the oven for 15 to 20 minutes, (it took more like 30 minutes for me) until the omelet puffs and the eggs are almost cooked in the center. Sprinkle with a handful of grated Cheddar and bake for another minute. Serve hot directly from the pan.

The nice thing about this is that you could easily switched up the meat or cheeses, or add more veggies or use egg whites for a different flavor. I found I had enough cheese and did not have to add more at the end.

Karen's Salad

I got this recipe from my friend Sage's mom Karen. Likely the name of it is something like Romaine Sesame Salad or something like that. Do not be scared about the amount of sugar...this recipe is worth it.

3 large heads of romaine (or whatever leafy green you have)
1 small jar sesame seeds, toasted
3/4 lb bacon, crumbled
1 wedge blue cheese (I buy the blue cheese crumbles)

Dressing (shake it together in a container)
1 1/2 C vegetable oil
1 cup wine vinegar (I usually use red, but I have used white before)
2 to 3 cloves garlic grated or sliced
10 T sugar (yes, that is correct!)
1 T salt

Wash and tear lettuce. Add sesame seeds, bacon and blue cheese. Toss with dressing.

This is especially good for BBQs, showers and parties, but I have also halved it and served with dinner. I can't fully express how good it is.

Potato Salad with Bacon and Gorgonzola

I think this potato salad from Bon Appetit was made for someone very special's baptism:) It is so good, I'm thinking I'm going to make some this weekend. Bear in mind, it has a way of disappearing very quickly.

5 pounds Yukon potatoes, peeled, cut into 3/4-inch cubes
2 1/2 cups mayonnaise, divided
3/4 pound bacon slices
2 cups crumbled Gorgonzola cheese
1 cup chopped green onions
1/4 cup chopped fresh parsley

Cook potatoes in large pot of boiling salted water until just tender, about 5 minutes. Drain potatoes; return to same pot. Place over very low heat just until excess moisture evaporates, about 1 minute. Transfer hot potatoes to large bowl; Cool 10 minutes (minimum). Mix in 2 cups mayonnaise, low fat variety optional.

Cook bacon in large heavy skillet over medium-high heat until brown and crisp. Transfer bacon to paper towels to drain. Cool bacon; crumble coarsely.

Mix remaining 1/2 cup mayonnaise, cheese, green onions, parsley and half of bacon into potatoes. Season salad to taste with salt and pepper. Sprinkle with remaining bacon. Can be made 2 hours ahead.

Southern Green Beans

When I think of comfort foods I think of stuff my mom makes, stroganoff, vegetable soup, and goulash. While I love this stuff, most of it relies heavily on McCormick seasoning packets. McCormick will always have a special spot in my heart (and cupboard) but I'm pretty sure you can read the packet yourself. So I will share a recipe that I crave on a regular basis but isn't something from my family.

1 lb of green beans, ends trimmed (fresh are best but whole frozen also work)
1/2 lb bacon, chopped into 1/2 inch pieces
1/2 of a medium onion, chopped
3/4 c. of chicken broth (canned works fine but in this case I prefer powdered bullion)
1 TBSP brown sugar
2 TBSP red wine vinegar

Brown the bacon till nice and crisp, drain on a paper towel. Pour out all but 2 TBSP of the bacon grease out of the pan, cook onion on medium heat till soft and slightly golden. Add green beans, broth, and sugar to the pan, bring to a boil and cover. Cook till beans are soft, about 15 to 20 minutes, remove the lid and reduce the liquid to a few tablespoons (not soupy). Add vinegar, bacon and black pepper to taste. These beans are a little sweet and sour with a nice saltiness from the bacon, mmmmm.