Tag: bacon

Sautéed Green Beans with Bacon

by on Sep.23, 2014, under Yummies


I have been slowly and methodically working to introduce more green vegetables into my family’s diet. My husband does not consider himself a fan of most dark green or leafy vegetables, with the exception of salad. He will eat a good salad, but one can only fix salad so many times in a row before I desperately craves something different.

After winning him over to the delights of  asparagus with a family recipe that was passed down to me and then to brussels sprouts by an awesome recipe for Brussels Sprout Hash from my friend Michael Nolan aka The Garden Rockstar, I thought it might be time to try green beans. Our daughter LOVES green beans from the can. It’s one of the few veggies I know I can give her that we won’t have to fight about. I’ve missed fresh green beans very much and have reveled in ordering them at restaurants when offered. I am not crazy about canned green beans, but fresh…or even better yet, straight from my mom’s garden, boy howdy!

My strategy for getting The Man to try green beans was pretty straight forward….deception. Taking a queue from the Brussels Sprout Hash recipe, my thought was that the key to his heart would be bacon. Smother the green beans in bacon grease and top with crumbled bacon. He would be helpless to resist them. And I am happy to report, it work! So well in fact, he nearly ate half the pan of beans himself and declared that I am free to make these again anytime I desire.


Sautéed Green Beans with Bacon
Serves: 4
Prep Time:
Cook Time:
Total Time:
  • 1 lb Green Beans, washed and ends snipped
  • 2-3 Slices of Bacon
  • 1 Clove Garlic
  • ½ Cup Chicken Broth
  1. Cook bacon in a Saute pan until crisp. Remove to a paper towel to drain. Do NOT remove bacon drippings from the pan.
  2. Over medium heat, add garlic to the bacon drippings and cook for approx. 1 minute until fragrant. Be cautious not to burn the garlic.
  3. Add green beans to the pan and stir to coat in the drippings. Add the chicken broth and stir to deglaze pan. Cook for 3-5 minutes or until broth evaporates, stirring every couple of minutes.
  4. After the broth is gone, cook for 1 to 2 minutes more to get just a hint of crispiness on the outsides of the beans.
  5. Remove from heat and crumble cooked bacon overtop. Stir to mix.
  6. Serve and enjoy!


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Mason Jar Salads

by on Jan.21, 2014, under Yummies

Mason Jar Salads

If  you’ve spent any time on pinterest recently, you’re sure to have noticed the current mason jar craze taking over feeds everywhere. Oh, you haven’t seen this?!? Well maybe I just have a few jar-crazy friends 😉 Sadly, I too have now become another statistic to the mason jar epidemic.

It started innocently enough. The polar vortex has been bringing lots of cold air to my little slice of heaven in the south, thus I have been eating an inordinate amount of soup as of late. Soup is one of those weird things that I typically don’t think of as a ‘meal’ except when I am sick. Lately though I have actually been craving it, which is totally bizarre for me. Along with all this soup I still wanted something of substance to crunch on, thus the idea of a pairing salad with it. I know, revolutionary, right? Watch out world, I’ll be figuring out this whole ‘internet’ thing next!

Now I kept seeing these pins for salads in mason jars claiming that they stay fresh for days, and I finally had a friend share a post that made some sense for me out of these claims. It detailed how to layer your jar salad to keep things from becoming soggy and unappetizing. So off to the store I zoomed for salad fixing and some jars* to try this out.

So, according to eHow, the proper way to layer your mason jar salad (from bottom to top) to keep them fresh is as follows:

  1. Dressing (your wettest ingredient)
  2. Marinade-able ingredients. Examples are dried fruit, picked veggies, and/or root veggies like carrots, onion, or radishes.
  3. Wet Ingredients. Such as cucumber, tomatoes, corn, apple, or anything else that would make the lettuce go soggy.
  4. Dry Ingredients. Beans, meats, cheese, whole berries, etc.
  5. Lettuce and toppings. I am still experimenting if its works better to do croutons bellow or on top of the lettuce. This is also where you can include such things as edible flowers, nuts, or tortilla strips.

*Jars – I never realized how many different types of mason jars there are. I went with a wide-mouth quart jar, which has turned out to be just perfect. Easy to get things in and out of, and makes a good main entree salad serving size.

The great thing about these salads is, once you get the basics of layering down, they are infinitely customizable. Below are 4 salads I have made recently that I came up with off the top of my head. Don’t like something in my version, no worries, kick it out and replace with something you do like!

Taco Salad

My version was meatless, but you could easily throw some leftover taco filling or fajita meat in for some extra protein.


Taco Salad

Chipotle Dressing
Tortilla Strips



BLT Salad

This salad was sooo good I wanted to do x-rated things to it!

BLT Salad

Ranch Dressing
Red Onion
Crumbled Bacon
Hard Boiled Egg slices
Blue Cheese Crumbles



Strawberry Fields

I got so excited to eat this one, I forgot to take a picture before I got it out of the jar and started munching down!



Strawberry Fields Salad

Raspberry Vinaigrette
Dried Cherries
Sliced Strawberries
Sliced Apples
Honey Roasted Almond Slivers
Feta Cheese Crumbles




Greek Salad

Any excuse to add artichoke hearts to a recipe! Tangy and delicious paired with a lemon chicken orzo soup!

Greek Salad

Greek Dressing
Artichoke Hearts
Black Olives
Red Onion
Feta Cheese

Update: After trying several iterations with the croutons in different places, I would definitely recommend them on top, or carried separately (I know, hassle). If your salad is not going to sit long before eating, they will remain mostly crunchy on top. After 24 hours in the jar however, then get kind of soggy. Personally, I just brought a small sandwich bag of them to my office to add at the time I devour my salad.

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Seven Layer Salad

by on May.11, 2012, under Yummies

I went to a baby shower a little over a month ago, and in all my 30 years, I believe that was the first time I had even seen a seven layer salad. Maybe that just means I don’t get out enough, or that I haven’t been going to the types of pot lucks where someone makes things like this. As a veggie lover and artistic food enthusiast, this appealed to me on several levels. I freely admit I went back, not just for seconds, but for thirds. I tried to corner the girl that brought it and ask here where she got the recipe. She must have misunderstood me however, because she proceeded to try and tell me the ACTUAL recipe, ingredient by ingredient, as if my blissed-out brain could absorb it all and remember any of it for more then a split second.

Fast forward to this morning, where this recipe found it’s way into my inbox from The Cottage Journal. Not only did it have my mouth watering all over again, it contained the trifecta of ingredients that makes just about any recipe awesome – bacon, cheese, a creamy sauce (in this case dressing).

salad lettuce dressing

Seven Layer Salad
Type: Side Dish
Serves: 10-12
Prep Time:
Total Time:
  • 5 cups chopped green leaf lettuce
  • 2 cups seeded, chopped tomatoes
  • 2 cups chopped yellow bell pepper
  • 1 (12-ounce) package frozen green peas, thawed
  • 2 cups chopped radishes
  • 2 cups diced seedless cucumber
  • Seven-Layer Salad Dressing (recipe follows)
  • Garnish: shredded Cheddar cheese, crumbled cooked bacon
  • 2 cups mayonnaise
  • ¼ cup chopped fresh chives
  • ¼ cup chopped fresh dill
  • 4 teaspoons Dijon mustard
  • 2 teaspoons onion powder
  • ½ teaspoon ground black pepper
  1. In a 3½-quart glass bowl, layer lettuce, tomatoes, bell pepper, peas, radishes, and cucumber.
  2. Top with dressing, spreading to edges to seal. Cover, and refrigerate for 4 hours to overnight. Garnish with cheese and bacon, if desired.
  • 2 cups mayonnaise
  • ¼ cup chopped fresh chives
  • ¼ cup chopped fresh dill
  • 4 teaspoons Dijon mustard
  • 2 teaspoons onion powder
  • ½ teaspoon ground black pepper
1. In a small bowl, combine mayonnaise, chives, dill, Dijon mustard, onion powder, and pepper, stirring well.


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Vintage Ad

by on Jun.14, 2010, under Yummies

As I mentioned before, while I am a casual fan of bacon, I have some friends who I would lovingly describe as bacon addicts. They have never met a piece of bacon that didn’t hold a special place in their hearts. Thus leading them to give birth this monstrosity…

The Bacon Explosion*
Bacon Explosion
Photo by Grieg Wehr Photography

But back to the point. I saw this vintage ad on a site I frequent and immediately though, if my bacon-loving friends saw this I bet they will be whipping up a batch of there very own by next weekend (if not sooner).  The merging of salty and sweet (with the addition of some maple syrup) would tempt even an apathetic bacon consumer such as myself.

Behold, Bacon-cakes!

Sometimes the old recipes are the best! 😉

*Directions to make your own Bacon Explosion can be found here

UPDATE 6/16: Bacon-cakes made here by the Breakfast Blogger. Don’t they just look mouth-watering!!

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Last Week Recap

by on Apr.19, 2010, under Miscellanea

Here is a recap of some of last weeks posts, in case you missed them due to the nice weather calling you outside and away from the warm glow of your monitor.

Lots of recipes last week:

* I did make one of these last week, so keep your eye’s peeled for a review.

Continuing the Ham theme, there was the Bacon AT-AT and B-AK-47.

Also a heads up about a local Atlanta event for my friends into Hosting and Entertaining.

Since the weather is predicted to continue to be very pleasant for the next few days, I’m sure some of you will miss this post to, but really I can’t blame you. If I wasn’t chained to my cubicle I’d be right out there with ya!

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