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Bacon goes with everything!
Posted by: laurawehde at 12:12PM EST on August 24, 2010
Recently, at a wedding, one of the many hors de oureves served at the cocktail hour were these scrumptious bacon-wrapped-dates. My first thought was YUCK but then I tasted one and they are absolutely melt in your mouth delicious. A couple days later, I made them as appetizers for my birthday party and they went fast. There are so many variations on just this one dish but more and more, I'm realizing that bacon goes with many things.
Sweet + salty = awesome.
Here is the recipe from yumsugar.com:
Bacon Wrapped Dates
Original Recipe by Chelsea Hall Ingredients
1 16-ounce package of bacon (regular thickness-not thick cut), cut into thirds Directions
Makes 25-30 bacon wrapped dates. and here is a link to pictures:
Posted by: laurawehde at 11:42AM EST on August 16, 2010
To accompany the BLT (photo I just posted), my friend served up the best sweet corn I have ever had. What a great welcome to Iowa. She said that she purchased it from a vendor on Hamilton. Tonight, I will seek out this vendor.
Where do you get your sweet corn?
Does anyone have any tips for freezing corn-on-the-cob?
Posted by: laurawehde at 11:56AM EST on August 10, 2010
If you are hauling in tomatoes from your garden and are now unsure of what to do with them, give bruschetta a try.
Here is the history of Bruschetta. And here is a recipe I have tried and love from simplyrecipes.com!
Bruschetta with Tomato and Basil RecipeIngredients
Method1 Prepare the tomatoes first. Parboil the tomatoes for one minute in boiling water that has just been removed from the burner. Drain. Using a sharp small knife, remove the skins of the tomatoes. (If the tomatoes are too hot, you can protect your finger tips by rubbing them with an ice cube between tomatoes.) Once the tomatoes are peeled, cut them in halves or quarters and remove the seeds and juice from their centers. Also cut out and discard the stem area. Why use plum tomatoes instead of regular tomatoes? The skins are much thicker and there are fewer seeds and less juice. 2 Make sure there is a top rack in place in your oven. Turn on the oven to 450°F to preheat. 3 While the oven is heating, chop up the tomatoes finely. Put tomatoes, garlic, 1 Tbsp extra virgin olive oil, vinegar in a bowl and mix. Add the chopped basil. Add salt and pepper to taste. 4 Slice the baguette on a diagonal about 1/2 inch thick slices. Coat one side of each slice with olive oil using a pastry brush. Place on a cooking sheet, olive oil side down. You will want to toast them in the top rack in your oven, so you may need to do these in batches depending on the size of your oven. Once the oven has reached 450°F, place a tray of bread slices in the oven on the top rack. Toast for 5-6 minutes, until the bread just begins to turn golden brown. Alternatively, you can toast the bread without coating it in olive oil first. Toast on a griddle for 1 minute on each side. Take a sharp knife and score each slice 3 times. Rub some garlic in the slices and drizzle half a teaspoon of olive oil on each slice. This is the more traditional method of making bruschetta. 5 Align the bread on a serving platter, olive oil side up. Either place the tomato topping in a bowl separately with a spoon for people to serve themselves over the bread, or place some topping on each slice of bread and serve. If you top each slice with the tomatoes, do it right before serving or the bread may get soggy. Makes 24 small slices. Serves 6-10 as an appetizer. Or 3-4 for lunch (delicious served with cottage cheese on the side.) If you make this recipe, let me know what you think! Happy Cooking! Laura
Posted by: SamanthaS at 11:30AM EST on June 17, 2010
Sometimes, when I'm low on groceries or out of ideas, I'll make something up for dinner. One night this week, I made a tortilla pizza. I had the ingredients for pizza toppings, but not pizza crust. But I did have tortillas, so I went with that. Tortilla pizza turned out delicious - thin crusted and crispy. (To see a photo of the finished product, see the photo section below.)
Have you made up any good dinners lately? Leave a comment below if you care to share.
Posted by: sassyiowagirl at 10:55AM EST on May 13, 2010
I thaught It may be nice to cook for people who like home cooked meal's but don't know how to cook or don't have time and just have them buy the stuff needed and pay a small fee for time.
Posted by: Gretchen at 2:41PM EST on April 20, 2010
Jan Dehner (formerly of the Weekender Magazine) is the guest this week on "Food 4 Thought" on KWIT-KOJI. Jan shares ideas about making pesto. This simple, organic and healthful food is prepared from basil leaves, mixed with olive oil, pine nuts and cheese as sauce for pasta but pesto is highly vesatile and can be used to compliment a variety of dishes Pesto works for swell for chicken on the grill too! Hear this show on KWIT-KOJI Friday, April 23rd at 12:10 p.m.
Posted by: SamanthaS at 12:15PM EST on March 31, 2010
I ran across an interesting article today, where the writer believes vegetarians cannot be foodies. She says that because a vegetarian doesn't eat any kind of meat, they aren't adventuresome enough to be considered a food and drink aficionado.
So, what do you think? |
About This Blog
Do you love food? Cooking, eating out, experimenting in the kitchen? As unabashed foodies, we prefer to celebrate the best eats - whether they are in your own kitchen or from your favorite restaurant, off the shelf or from a food vendor. Share your love of food here.
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