Wednesday, January 18, 2017
Bacon Double Cheeseburger Pull Apart Bread SERVES 8 | ACTIVE TIME 25 Min | TOTAL TIME 1 Hours 20 Minutes 1 loaf of Sourdough bread 16 ounces crisp cooked bacon, diced 1 pound 93% lean ground beef ½ teaspoon fresh ground black pepper 1 teaspoon red chile paste (I used Gourmet Garden) 1 teaspoon garlic paste (I used Gourmet Garden) 1 tablespoon spicy Montreal Steak Seasoning 8 ounces shredded cheddar cheese 8 ounces shredded white cheddar Preheat oven to 350°F. Prepare 2 sheets of aluminum foil to wrap bread in, overlap the foil so the bread will be completely covered. In a medium skillet over medium high heat combine beef, pepper, chile, garlic and steak seasoning. Cook until browned. The fat should have absorbed, but if not drain on paper towels. On a cutting board, slice bread in 3/4-inch intervals, being careful to not cut all the way through. Cut again, crosswise, not cutting all the way through. Slide bread onto foil and stuff half of cheese between all cuts, then stuff beef between cuts. Sprinkle loaf with remaining cheese and bacon. Wrap foil around bread snuggly and bake for 35-45 minutes (until cheese inside starts to melt; uncover and bake 15 minutes more or until cheese is bubbly. Serve hot. Enjoy! Recipe developed by Donna Elick - The Slow Roasted Italian Copyright ©2013 The Slow Roasted Italian – All rights reserved.
Saturday, January 14, 2017
Fried Cabbage with Bacon, Onion & Garlic Print Prep time 5 mins Cook time 30 mins Total time 35 mins Author: CakesCottage Recipe type: Side Dish Cuisine: American Serves: 4 Ingredients 6 slices bacon 1 large onion, diced 2 cloves garlic, minced 1 large head cabbage, cored and sliced 1 tablespoon salt, or to taste 1 teaspoon ground black pepper ½ teaspoon onion powder ½ teaspoon garlic powder ⅛ teaspoon paprika Carrots optional Instructions Cook the bacon in a large skillet over medium heat until crispy and cooked through. Remove the bacon and place it on paper towels to drain. Chop into crumbles. Stir garlic and onion into the skillet with the bacon grease and cook, stirring often, for 5 minutes, or until tender. Now add the cabbage immediately and continue cooking for another ten minutes, or untill softened. Add the bacon crumbles on top, ⅓ cup of water as needed to steam the cabbage, salt and pepper to taste, onion powder, garlic powder and paprika. Stir to combine, lessen the flame and cook for another couple of minutes or until the liquid evaporates, and keep stirring at regular intervals. Taste and re-season if needed. Serve immediately. Enjoy. Note - do get some carrots in the mix, that just adds a little something extra to the dish.