Welcome To My Holiday Kitchen!
Oh yes………..holidays just automatically mean GOOD COOKIN’ don’t they. People share recipes – ideas for snacks – if it was a normal year people would be preparing ideas to feed groups of friends and family. Instead we are keeping things small this year. Just to stay on the safe side. Even here at the Castle, we are having no big “do” – just a nice Christmas dinner for the holiday. Oh – and some other little goodies along the way.
That’s what today is all about………..an idea to put in your “idea box” for thinking about when it comes to feeding YOURSELVES during the holiday. We are fans of scalloped potatoes here – Mom loves them and so does Dad but the same old/same old recipe loses its’ charm after a while. This really jazzes things up signicantly and will be one of the side dishes Mom makes to have with the ROYAL HAM CHRISTMAS DINNER this year. Check it out – you probably won’t be able to resist trying it – if not for Christmas – maybe New Year’s Eve?????
Granny’s Apple Scalloped Potatoes
- 1 medium Granny Smith apple, peeled and thinly sliced
- 1 teaspoon sugar
- 1 teaspoon lemon juice
- 2 tablespoons butter
- 1/2 cup sliced sweet onion
- 4 medium red potatoes, thinly sliced (about 1 pound)
- 3/4 cup plus 2 tablespoons shredded Parmesan cheese, divided
- 1/2 cup heavy whipping cream
- 1/2 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme (I used dry)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 bacon strips, cooked and crumbled
- Chopped fresh parsley, optional (yes it’s green and holiday-ish but I didn’t have any so left this out!)
- Preheat oven to 350°. In a small bowl, combine apple slices, sugar and lemon juice; toss to coat. Set aside. In an 8- or 9-in. cast-iron or other ovenproof skillet, heat butter over medium heat. Add onion; cook and stir until crisp-tender, about 3 minutes. Remove from the heat.
- Alternately arrange potato and apple slices in a single layer in same skillet. Combine 3/4 cup Parmesan cheese, cream, thyme, salt and pepper; pour over top.
- Bake, uncovered, 50 minutes. Top with bacon and remaining 2 tablespoons Parmesan cheese. Bake until potatoes are tender and top is lightly browned, 5-10 minutes longer. Let stand 10 minutes before serving. If desired, sprinkle with parsley.
Oh boy – not only is this going to be super extra tasty but it’s also beautiful just to look at! All those potatoes and apples arranged slice by slice……YUMMMMM.
Now – time to say to all of you how much I’ve enjoyed being your Chef in the Castle – having taken over from Angel Sammy who used to run this kitchen as King of Bacon before me. So much fun and so many delicious recipes! We hope the new year will be just as much fun – no reason to think it won’t be – and we hope you continue to enjoy picking up a tip or two for some new dish to try. EATING IS FUN.
Maybe leave him a small dish of scalloped apples and potatoes instead of cookies this year??? They have bacon on top you know!
Love and Holiday Hugs, Teddy
Turkey Leftovers? Yeah – why not?
What to do with all that turkey? Well here’s a really NICE (and different) way to use some of it! I found this recipe and we tried it here in the Castle and it had a FIVE out of FIVE STAR RATING! I think if WE liked it, maybe YOU would too?????? Nice and cool and refreshing and a great combination of the tastes some of us experienced with our Thanksgiving dinners but in a whole different way than the usual casserole most of us come up with.
Apple Cranberry Turkey Salad
- 3 cups cooked shredded turkey
- 3/4 cup chopped pecans
- 2 celery stalks, diced
- 1 cup dried cranberries
- 1 cup diced apple chunks
- 1/2 cup plain greek yogurt
- 1/2 cup mayonnaise
- 1/2 cup fresh finely diced parsley
- salt and pepper to taste
- Dinner rolls
****I know this recipe has no bacon in it – but quite honestly – it just might be an interesting little ZIP to crumble up a few slices of cooked bacon in the mix!
- Combine everything together in a large bowl. Stir until mixed thoroughly.
- Refrigerate for a few hours so the flavors have time to blend.
- Serve the salad on the dinner rolls. Keep refrigerated.
No doubt about it!
In the coming weeks as we approach Christmas – I’ll be sharing some Christmas recipes most of which will have bacon in them – after all, the King of Bacon should try and feature bacon – am I right?
See you next week Loyal Subjects!
Hello Bacon Fans!
Ready for another recipe with bacon that you can introduce to your Thanksgiving table???? Thanksgiving isn’t that far away and this year being different and probably downsized for most of us as far as “other than immediate family” thanks to the virus – I want to try and give you some new things to try OR some thing that are simply too yummy not to add to your “usual” !!
Not everyone likes pumpkin (what??? I thought everyone did!!!!) – but it’s not REQUIRED that you have a pumpkin pie for dessert at Thanksgiving. SO, how about apple? How about apple with bacon? How about apple with bacon and a DAB of “spirits”? Of course spirits are optional but it’s just a bit of extra kick and flavor after all. You won’t be weaving down the hallway to the living room after dinner – I promise.
Bacon Apple Bourbon Pie
1/2 cup packed brown sugar
6 Tbsp. cold butter, divided
5 slices cooked Bacon, crumbled
1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
6 cups sliced peeled Golden Delicious apples (about 6 apples)
Mix brown sugar, cinnamon and 1/2 cup flour in medium bowl. Cut in 1/4 cup (4 Tbsp.) butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in bacon.
Place crust in 9-inch pie plate as directed on package for one-crust filled pie. Place apples in large bowl. Add granulated sugar, remaining flour, bourbon and vanilla; mix lightly Spoon into crust. Cut remaining butter into small pieces; place evenly over apples. Cover with crumb topping. Place on baking sheet.
Bake 30 min. Reduce oven temperature to 350ºF; bake 30 min. or until apples are tender. Cool.
Garfield knows what he’s talkin’ about!
This is one delicious pie – it wouldn’t be King-approved if it was anything other than that!
Halloween is gone and out of the way and our next FOOD EXTRAVAGANZA will be here before you know it – Thanksgiving! There are plenty of yummy things involving bacon you can make for Thanksgiving. Today I’m sharing one that THE ROYAL MOM says she is thinking about making for this year’s turkey dinner. Sounds just too good NOT to try it don’t you think?
Loaded Scalloped Sweet Potato Casserole
Note: Bacon is only a garnish in this recipe as you will see but who’s to say you couldn’t have some crumbled bacon IN the casserole too??????
What You Need:
Roasted Sweet Potatoes
4 Sweet Potatoes (sliced 1/4 inch or less)
4 tablespoons Butter
3 tablespoons flour
2 1/2 cups Fat Free Milk
3 cups Shredded Cheddar Cheese
1 cup Shredded Mozzarella Cheese
10 ounces Perfectly Baked Bacon, crumbled (or as much as you want really – can there be too much bacon????? NO!)
2 Ripe Avocados, sliced & dipped in lemon juice
1/2 cup sliced Green Onion
1 Pre heat oven to 400 degrees F with the rack in the middle. Prepare a baking sheet with tin foil. Toss sweet potato slices in olive oil, garlic salt, pepper & smoked paprika. Arrange sweet potatoes on the sheet pan in a single layer. Bake about 20 minutes until potatoes are soft & slightly browned. Remove from oven & let cool a bit.
2 Melt butter in a sauce pan, whisk in flour. Stir in milk & bring to a simmer. Set aside.
3 Spray a 3 quart baking dish with cooking spray. Layer potatoes & 1 cup of the cheddar cheese, repeat this for 2nd layer. Add 3rd layer of sweet potatoes, pour milk mixture over the top. Top with 3rd cup of cheddar cheese & mozzarella.
4 Cover casserole dish with tin foil. Bake for 60 minutes. Carefully remove the foil & broil for 5 -10 minutes. Cheese should be slightly browned & bubbling. Be sure it does not burn. Remove from oven & let sit a few minutes. Sauce will thicken as the casserole cools.
5 Top with avocado, green onions & crumbled bacon. Serve with salsa & sour cream.
I have a feeling all of us would agree with Garfield??? I know I would!!!!!
This recipe just sounds so wonderful Mom says she simply has to try it. We always have sweet potatoes AND mashed yukon gold potatoes with turkey on Thanksgiving – this casserole might be so delicious we’ll skip the Yukons this year!
Turkey Day is Coming! Are You Ready?
Hugs, The King
Boo! It’s Halloween month and even the King of Bacon celebrates that (early!)
Saturday means bacon recipes – hopefully easy ones but always TASTY ones! I’ve got just the trick for you today. Involving chicken strips and puff pastry and it’s beyond delicious! I do a lot of recipes involving MEAT but this involves chicken so maybe just a little different than the usual.
What am I talking about?
Yummy Chicken Bacon Tart
- 1/4 pound bacon strips, cut into thirds
- 2 medium onions, halved and thinly sliced
- 2 medium apples, peeled and thinly sliced
- 1 package (9 ounces) ready-to-serve roasted chicken breast strips
- 1/4 cup jalapeno pepper jelly
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 1 sheet frozen puff pastry, thawed
- 3/4 cup shredded cheddar cheese
- 1/4 teaspoon pepper
- 1 tablespoon minced fresh parsley
- In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon. Saute onions and apples in drippings until tender. Stir in the chicken, jelly, thyme and salt.
- On a lightly floured surface, unfold puff pastry. Roll into a 10-in. x 9-in. rectangle. Transfer to a 15x10x1-in. parchment paper-lined baking sheet. Prick with a fork.
- Spread chicken mixture over pastry to within 1 in. of edges. Sprinkle with cheese and pepper. Press edges with a fork, forming a decorative border.
- Bake at 425° for 10 minutes. Sprinkle with bacon; bake 5-10 minutes longer or until golden brown. Sprinkle with parsley.
See? Easy and delicious…..that jalapeno pepper jelly gives it a BOOST!
See you next week for more bacon fun!