Oh yeah! Saturday is BACON DAY! Ready?
We’re making a trip to “low country” this morning for this delicious dish I’m going to show you. My Mom and Dad just got back from an overnight at a VERY beautiful country Inn and the Chef was from Lousiana – one of the breakfast items available was very similar to this recipe. It’s better for lunch or dinner but – well – it was tough for Mom and Dad to resist ordering it for breakfast since it was on the menu so they did!!!
Shrimp and Cheesy Grits With Bacon
1-1/2 cups chicken broth
1-1/2 cups evaporated milk
3/4 cup quick-cooking grits (yes I know these aren’t available everywhere but if you CAN find them – PERFECT – if not – well – I’m so sorry!!!!)
1/2 teaspoon salt
1 cup shredded Cheddar cheese (plus one extra tablespoon of shredded cheese for topping when it’s all done!!)
1 cup chopped raw bacon
2 tablespoons bacon drippings
1 pound uncooked medium shrimp – peeled and deviened
1/2 cup diced green bell pepper
1/2 cup diced onion
Bring chicken broth and evaporated milk to a boil in a large saucepan; stir in grits and salt and return to a boil. Reduce heat to low, cover, and simmer grits until thick, stirring often, about 5 minutes. Stir in 1 cup Cheddar cheese until melted. Set grits aside and keep warm.
Cook and stir bacon in a large skillet over medium heat until crisp, 8 to 10 minutes. Transfer bacon to a bowl. Drain all but 2 tablespoons of bacon drippings from the skillet and cook and stir shrimp, green bell pepper, and onion in bacon drippings until shrimp are bright pink and no longer translucent inside and green pepper is tender, 5 to 8 minutes. Stir bacon into shrimp mixture.
Spread grits into a serving dish, top with shrimp mixture, and sprinkle with 1 tablespoon Cheddar cheese for garnish.
I wish I could say that I can think of a good substitute for grits in this recipe – maybe rice? Not sure about that but I think that would work. Grits are one of those things my Mom says she just FORGETS about but this dish was one of her and Dad’s faves when they used to eat at one of the restaurants in our town (pre-pandemic). Shrimp with Grits – talk about delish!!!!!!!
Pooh knows what he’s talkin’ about!!!!
Happy Saturday from the Castle Baconia Kitchens!!
Alright Loyal Bacon Subjects! Who’s UP for a recipe??
OK – this one takes a little work when it comes to prep with all the ingredients but MAKING it – actually putting it together – really is not a big deal. My Mom loves cabbage but making cabbage rolls is more of a chore than layering – leave it to her to take the easy way but know what? It IS easy that way so here’s the EASY recipe for CABBAGE ROLL CASSEROLE!
Cabbage Roll Casserole
- 2 pounds ground beef
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 cans (15 ounces each) tomato sauce, divided
- 1 teaspoon dried thyme
- 1/2 teaspoon dill weed
- 1/2 teaspoon rubbed sage
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- 2 cups cooked rice
- 4 bacon strips, cooked and crumbled (or more if you like!!!!!)
- 1 medium head cabbage (2 pounds), shredded
- 1 cup shredded part-skim mozzarella cheese
- Coarsely ground pepper, optional
- Preheat oven to 375°. In a large skillet, cook beef and onion over medium heat, crumbling beef, until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in 1 can tomato sauce and next 6 ingredients. Bring to a boil. Reduce heat; simmer, covered, 5 minutes. Stir in rice and bacon; remove from heat.
- Layer a third of the cabbage in a greased 13×9-in. baking dish. Top with half the meat mixture. Repeat layers; top with remaining cabbage. Pour remaining tomato sauce over top.
- Cover and bake 45 minutes. Uncover; sprinkle with cheese. Bake until cheese is melted, about 10 minutes. Let stand 5 minutes before serving. If desired, sprinkle with coarsely ground pepper.
THIS MAKES GREAT – and I mean GREAT LEFTOVERS!!
Yep – YUMMY IN THE TUMMY!
Happy Saturday Bacon Lovers and other Lovers…………………..(tee hee)
Try It – The King So Decrees!!
Saturday in the Castle – that means BACON!
Good morning fans of bacon. Got a good one for you this morning even though we’ve done our share of bacon casseroles – this is just a little different. It’s also VERY yummy.
“CHARLESTON BREAKFAST CASSEROLE”
INGREDIENTS: (MAKES EIGHT SERVINGS – GREAT FOR A GROUP OR SPECIAL OCCASION OR FOR TWO STARVING PEOPLE!)
12 slices bacon
1/4 cup butter, melted
3 cups croutons
2 cups grated cheddar cheese
6 large eggs
1-3/4 cups milk
1 bell pepper (any color) diced
1 tablespoon mustard (any type will do)
1/2 teaspoon salt and pepper to taste
- Step 1
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- Step 2
Preheat oven to 325 degrees F (165 degrees C).
- Step 3
Melt butter in the microwave, or in a small pan on the stove over low heat. Spray a 9×12 inch baking dish with vegetable spray. Place croutons in the bottom of the dish, and drizzle with melted butter. Sprinkle with grated Cheddar cheese.
- Step 4
Crack the eggs into a bowl, whisking to break up the yolks. Add milk, peppers, mustard, salt, and pepper, and beat until well-combined. Pour over the croutons and cheese, and sprinkle with crumbled bacon.
- Step 5
Bake in the preheated oven for 40 minutes. Remove from oven and allow to stand 10 minutes before serving.
DELISH? YOU BETCHA!! My Mom and Dad love a good casserole…..(and the leftovers!)
Have a royal Saturday!!! (with bacon)
Happy Saturday Bacon Lovers! Here I am in the Castle Baconia kitchen sharing a recipe with you!!
You know I’m always trying to find something totally yummy that involves bacon for you to try. Well I searched high and low and found this which I think you will enjoy. It’s just a little bit different because the “shell” of this dinner pie is MEAT – not pastry! Ready?
“Meat Shell Bacon Potato Pie”
- 1 pound ground chuck or lean ground beef (90% lean)
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted, divided
- 1/4 cup chopped onion
- 1 large egg
- 1/4 cup dry bread crumbs
- 2 tablespoons chopped fresh parsley
- 1/4 teaspoon salt
- Pinch pepper
- 2 cups mashed potatoes
- 4 bacon strips, cooked and crumbled (no surprise here but I used SIX strips of bacon – – – -!!! The more the merrier I say)
- 1/2 cup shredded cheddar cheese
- In a large bowl, combine beef, 1/2 cup soup, onion, egg, bread crumbs, parsley, salt and pepper; mix well. Press onto the bottom and up the sides of a 9-in. pie plate. Bake at 350° for 25 minutes; drain.
- Combine potatoes and remaining soup in a bowl; mix until fluffy. Spread over meat crust. Sprinkle with bacon and cheese. Bake at 350° for 15 minutes. Let stand for a few minutes. Cut into wedges.
See? Different but really no unusual ingredients – just put together in a different way using the ground beef as a “pie shell”. This is really tasty. Trust me!
Put the ingredients on your shopping list – I promise you and your family will LOVE it!
It’s good to be King…..!!!!
Ohhhh La La! Today I’m making something with a FRENCH touch!
This sure is a simple recipe but it sure is tasty too. I know some of you rarely make French Toast and then there are others of you who don’t like maple syrup………..but somehow I think you may change your mind and at least give this recipe a whirl. It’s awfully tasty as a breakfast treat – REALLY!
French Egg and Bacon Sandwich
INGREDIENTS: (this makes two “sandwiches”)
2 large eggs, beaten
2 additional large eggs
4 slices of bread
4 slices of bacon
1/2 cup maple syrup (or more if you are a syrup nut)
Dip bread slices in the two beaten egg mixture. Heat a lightly oiled griddle or frying pan over medium high heat. Cook bread until browned on both sides – set aside but keep warm.
Place bacon in a large skillet. Cook bacon over medium high heat until evenly brown. Drain and set aside. Reserve 1 tablespoon of bacon drippings in the pan and fry your remaining two large eggs.
Place one piece of French Toast on each of two plates – place fried egg on top of the bread – top the eggs with strips of bacon. Cover with the other piece of French Toast and pour on the syrup!
Yeah it’s ridiculously easy and I’m guessing you probably thought of doing this LONG AGO but maybe you needed reminding? Making the French Toast and topping the whole thing off with syrup makes it beyond tasty. I guess this might be one of the most simple recipes I’ve ever passed along but know what else? It’s not just simple – it’s yummy. What more do you want???
Have a “bacony” Saturday everyone!
It’s Good to be King!!!!