Happy Almost Mother’s Day to All Moms (especially mine!)
In honor my Mom and her addiction to potatoes among other things (!) I am making a special bacon potato casserole for cooking class today. This is one of my Mom’s fave ways to eat potatoes even though (yes she knows) she shouldn’t eat so much starch. Anyway, it’s a special day tomorrow so I’m making it for HER and for YOU too!
Potato Bacon Casserole
Nonstick cooking spray, for greasing the baking dish
6 large russet potatoes
8 ounces sliced bacon (or more!)
1 cup milk
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup (1/2 stick) unsalted butter
Pinch garlic salt
Pinch freshly ground black pepper
2 cups grated Cheddar
- Preheat the oven to 400 degrees F. Grease a 2-quart baking dish with cooking spray.
- Peel the potatoes and cut them into 1-inch cubes. Boil the potatoes in a pot of water with a pinch of salt until tender, about 20 minutes.)
- While the potatoes boil, cook the bacon in a medium skillet over medium heat until browned and cooked through, 8 to 10 minutes. Drain the bacon on paper towels and, when cool enough to handle, crumble it into small pieces. Set aside.
- Add the milk, mayonnaise, sour cream, butter, garlic salt, pepper and 1 cup of the cheese to a stand mixer with a paddle attachment. Whip the mixture until thoroughly combined. Drain the potatoes and add to the mixer. Mix again to combine and the potatoes are whipped smooth.
- Spoon the mixture into the prepared baking dish. Sprinkle the crumbled bacon and remaining 1 cup cheese over the top and bake until the cheese is melted and the casserole is heated through, about 20 minutes.
Mom this is just for you but I have a feeling other Moms will enjoy it too!!!
Love, Your KING of Hearts, Teddy
Friends, Romans, Country………oops – wrong speech!
Hello everyone and welcome to Cooking With The King of Bacon!
I’ve got a very yummy recipe for you today – and you can put as much bacon in it as you want………….recipe calls for an amount but like most recipes – it’s a guideline and not a set rule so add or subtract as you like but one thing I can promise you – this sure tastes good (The Royal Mom says so).
Oven Swiss Steak
- 8 bacon strips
- 2 pounds beef top round steak (3/4 inch thick)
- 2 cups sliced fresh mushrooms
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1/2 cup chopped onion
- 1 to 2 teaspoons dried tarragon
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 cup heavy whipping cream
- Minced fresh parsley, optional
- In a large cast-iron or ovenproof skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain, reserving 1/4 cup drippings. Crumble bacon and set aside.
- Trim beef; cut into serving-size pieces. Brown on both sides in drippings. Top meat with mushrooms, tomatoes and onion. Sprinkle with tarragon and bacon. Cover and bake at 325°, until meat is tender, 1-1/4 to 1-3/4 hours, basting twice.
- Remove meat to a serving platter; keep warm. Combine cornstarch and water until smooth; add to skillet. Bring to a boil; cook and stir until thickened, 2 minutes. Reduce heat; stir in cream. Simmer, uncovered, until heated through, 3-4 minutes. Return meat to skillet and turn to coat with sauce. If desired, sprinkle with parsley.
I think what Garfield is trying to say is that the Swiss Steak was delicious but he still has room for his cherry pie dessert. Good for you Garfield! You’re a bigger and better man than I !
But not THAT much bigger (hahaha) !!
Give this one a try gang……trust me…….you’re gonna love it.
Royal Hugs, King Teddy
Hello All! Just getting in the mood for St. Patrick’s Day!
The recipe today isn’t an Irish one – I could have done one as I have plenty – but this does have some GREEN in it. Broccoli! That’s a biggie around my house. The Royal Parents love broccoli so we always have some on hand. This recipe isn’t all about broccoli but it does have some in it along with lots of other yummy stuff!
Yes that’s actually the name of this one but I’m sure it can have a million names – this being just one of them…..you could also call it “DELICIOUS” which works for me! Might work for you too after you’ve made it once.
6 slices bacon
6 tbsp. butter
6 tbsp. all-purpose flour
3 c. whole milk
3 c. shredded cheddar
2 large heads broccoli, cut into small florets
3 c. shredded chicken
1 (16.3-oz.) can refrigerated biscuits
2 tsp. ranch seasoning mix (this is ranch dressing – you can get it in a packet or in a jar already made into a ranch salad dressing – this recipe NEEDS the sprinkle on ranch dressing in a packet)
- Preheat oven to 350°. Grease a 9″-x-13″ baking dish with cooking spray. In a large skillet, cook bacon until crispy, about 8 minutes, then drain on a paper towel lined plate. Wipe skillet clean.
- In the same skillet over medium heat, melt butter. Whisk in flour and cook until bubbly, about 1 minute. Gradually stir in milk and bring to a simmer. Cook until thickened, about 2 minutes. Whisk in cheese and cook until melted, 1 minute. Season with salt and pepper and stir in broccoli. Remove from heat.
- Spread broccoli mixture into the bottom of the baking dish, then top with chicken. Cut each biscuit into eighths and scatter on top of chicken. Chop bacon into small pieces and scatter on top of biscuits, then sprinkle with ranch seasoning.
- Bake until biscuits are golden and cooked through, about 25 minutes.
Casseroles are nice…………….there’s always leftovers when Mom makes a 9×13 casserole as it’s way more than two humans can eat BUT like a lot of other things (spaghetti for instance!) – it’s even better the second time around. Mom just heats the leftovers up and the Royal Parents have this casserole AGAIN!
Hope you have the luck of the Irish on St. Patrick’s Day
King Teddy O’Kimmell
Hello Bacon Fans! I have my friend and Guest Chef Raz with me today for this recipe.
ARE YOU READY FOR THE NEW YEAR?
Raz and his Mom keep an eye out for what they think are delicious baconized recipes and when we use one of them, my friend Raz is kind enough to help me whip them up in the kitchen for you! This one is REALLY easy and what a PERFECT New Year’s Day Morning breakfast it would make. You can adjust this recipe’s proportions for whatever size group (even if it’s one or two!) you are having – there aren’t a lot of ingredients involved but this is MMMMMMMMMM good and LOT CARB!
Raz why don’t you tell our visitors what we’re making today?
Raz: “It’s a super yummy, super delicious, bacon and brie frittata Teddy!”
I think everyone will like this one Raz………………
- 8 slices bacon chopped
- 8 large eggs
- 1/2 cup whipping cream
- 2 cloves garlic minced
- 1/2 tsp salt
- 1/2 tsp pepper
- 4 ounces brie sliced thin (easiest to do when it’s cold)
In a 10 inch saute pan, cook chopped bacon over medium heat until crisp. Remove with a slotted spoon and let drain on a paper towel lined plate. Reserve skillet and 2 tbsp of the bacon grease.
In a large bowl, whisk eggs with cream, garlic, salt and pepper and about two thirds of the cooked bacon. Set skillet over medium low heat and swirl remaining bacon grease to coat bottom and sides.
Pour egg mixture into skillet and cook undisturbed until edges are set up center is still somewhat loose, about 10 minutes.
Preheat broiler to high and set an oven rack on the second highest setting in the oven. Lay slices of brie on top of frittata. Sprinkle with remaining bacon. Broil until puffed and golden brown, about 5 minutes, watching carefully to make sure it doesn’t burn.
Remove and let cool a few minutes before serving.
See how it would be easy to make a larger frittata to serve more people? Just change your amounts. This is one of those things that is absolutely MELT IN YOUR MOUTH.
How about a bite of this frittata? Oh boy!
Give this recipe a whirl for New Year’s Day – OR if not then, as soon as you can get the ingredients. Trust me – it’s wonderful and I also know that this can be a very basic type recipe that you could ADD ingredients of your choice to and it would be just as delicious (or better!).
We Chefs Wish You A Happy New Year (with bacon)!!!!
Your Chefs, King Teddy and Friend Furever Raz!
Happy Bacon Saturday Friends! It’s ME – The King – here in my kitchen!
Today I have a recipe that you might think you’ve seen before – and you sort of have – I’ve made another recipe for Bacon Appetizer Crescents in the past but this is a NEW one and it’s super easy and a very FUN little appetizer for party time. It’s holiday party time and I’m loading you up with recipes that are EASY to serve to a group!!! No matter what size group!!!! Ready?
Bacon Appetizer Crescents
- One 8 oz. package cream cheese softened
- Eight slices bacon cooked and crumbled
- 1/3 cup Grated Parmesan cheese
- 1/4 cup finely chopped onion
- 2 tablespoons chopped fresh parsley
- 1 tablespoon milk
- 2 (8 ounce) packages refrigerated crescent dinner rolls
- Heat oven to 375 degrees F.
- Mix all ingredients except crescent dough.
- Separate each can of dough into 8 triangles; cut each triangle lengthwise in half. Spread each dough triangle with 1 generous tsp. cream cheese mixture; roll up, starting at short side of triangle. Place, point-sides down, on baking sheet.
- Bake 12 to 15 min. or until golden brown. Serve warm.
See what I mean? EASY! And people love these – I should know – I tried these out on THE ROYAL PARENTS and they ate all of them in like five minutes. It was a feeding frenzy! Like sharks! That’s how most people arrive to a holiday party too…..starving and ready for finger food. Break these babies out for your guests and they are guaranteed to be happy………
Countdown to Christmas continues next week with another great baconized recipe – stay tuned – we’ll have you ready to party in no time.