Twice baked potatoes with bacon and eggs recipe

Back in the day I was not really a big breakfast kind of person, but now it has become kind of a tradition that Sunday mornings I make Eric and I a nice breakfast. It is just a good way to spend the morning, cooking and lounging around before Eric has to get to work. So as I was thumbing through my Food Network magazine the other day I came across this recipe and Eric's eyes lit right up...."Can we have that this Sunday?" Well, we ended up having chocolate chip pancakes...but next weekend it's on!


What you'll need:
4 large russet potatoes
6 slices bacon (prob more..)
1/4 cup milk, warmed
1 cup shredded cheddar cheese
2 scallions, thinly sliced
1 Tbsp chopped fresh parsley
4 large eggs
1 tbsp butter

1. Preheat oven to 375 degrees. Pierce potatoes in a few places with a fork. Place in an oven mitt and microwave for 5 minutes.
2. Cook bacon in skillet until crisp then place on paper towel to drain.
3. Slice off the top 1/4 inch of the potatoes and then scoop out the flesh and put into a separate bowl, leaving 1/4 inch thick shell. You will only need the flesh of 3 of the potatoes, discard the flesh of the final potato. Add 1 tbsp of butter, and the warm milk to the potato bowl and mash with a masher or a fork until smooth. Stir in cheese, scallions, parsley, chopped bacon, and salt and pepper.
4. Divide the filling among the skins and then press down with the spoon to create a well. Place the filled potatoes on a lined baking sheet and then carefully crack an egg into each potato well.
5. Place baking sheet into oven until egg whites are set, about 20 to 25 minutes. Season with salt and pepper and top with scallions and more bacon.

Yum, can't wait!

Bacon and rosemary chicken recipe

Rosemary to me is like the hidden gem of herbs. I don't know if other people feel that way, but I really feel like I can't find enough ways to incorporate it. I really enjoy the deep flavor it gives to a pan of roasted potatoes or a cornish game hen. Now that I have discovered my love for rosemary I really like trying it in new ways, and this recipe from Taste of Home looks like it could be a great one to add to the list!

What you'll need:

4 boneless skinless chicken breasts, halved and pounded to 1/4 inch thickness

1/4 cup flour

5 bacon strips

1 tbsp butter

4 gloves garlic, sliced thin

1 tbsp minced fresh rosemary or 1 tsp dried crushed rosemary

1/8 tsp red pepper flakes

1 cup chicken broth

2 tbsp lemon juice

1. Prepare your chicken breasts so they are even thickness. Sprinkle with salt and pepper and place chicken into a large bag with the flour. Shake to coat.

2. In a large skillet cook bacon over med heat until crisp. Remove and set on paper towel to cool. Reserve 2 tbsp of the bacon drippings in the skillet and add the butter to melt. Place the chicken breasts into skillet and cook on each side for about 4-6 minutes. For my waistlines sake I would add about 1 tbsp of olive oil into a fresh pan and skip the bacon fat and butter. 

3. Remove the chicken from the pan and add in the garlic, rosemary and pepper flakes, cook for 1 minute. Add broth and lemon juice, bring to a boil. Cook until liquid is reduced by half. Return the chicken and bacon to the skillet, heath through. 

Some other things I would change here would be to add mushrooms, cooked in the sauce while it was reducing. I also do not think I would re-add the chicken to the sauce and would instead serve the sauce over the chicken just to try and preserve the crispiness that I would have gotten from man frying it in the oil. 

Bacon wrapped asparagus recipe

I know, I know. It sounds too good to be true. Bacon + asparagus = heaven. I don't have anything else to say on this topic besides GET TO COOKIN!

What you'll need:
4-5 slice of thick cut bacon
20-25 stalks of asparagus
1 1/2 tbsp olive oil
1 1/2 tbsp brown sugar
1 tsp sesame oil
1 clove garlic, minced
1 tbsp toasted sesame seeds

1. Preheat oven to 400 degrees
2. In a small bowl combine olive oil, sesame oil, brown sugar, and garlic
3. Bunch together 4-5 stalks of asparagus and wind a slice of bacon around the bundle. Do not overlap the bacon over top of itself or it wont get crispy, twist it around starting at the bottom and ending at the top.
4. Place the bundles on a bakers rack that has been greased then brush or spoon brown sugar mixture over bundles.
5. Bake for 30-40 minutes. Remove from oven and sprinkle with sesame seeds.

EAT EM UP!!