Cowboy Breakfast Bites

My boys love, love, love these guys.  Bacon is their first choice in this recipe, but I've used cooked sausage, Canadian bacon, leftover ham, and leftover roast in it's place many times - all good!  

8 slices bacon

8 hard-boiled eggs, peeled and chopped, (I love to hard-cook my eggs in the oven!) 

1 1/2 cups shredded Colby-Jack cheese

2/3 cup mayonnaise

1/3 cup plain Greek yogurt

1/4 tsp. red pepper flakes

1 Tbs. spicy brown mustard

1 tsp. grated horseradish

1 clove garlic, minced

1/2 tsp. Worcestershire sauce

6 whole wheat or whole grain mini bagels, split (may substitute English muffins, if desired)

Cook bacon on a rimmed baking sheet in the oven until browned and slightly crispy; remove from baking sheet to a paper-towel-lined plate to cool slightly.  Chop bacon into bite-size pieces and place in a large mixing bowl; add chopped eggs, cheese, mayo, yogurt, mustard, horseradish, garlic, and Worcestershire sauce; gently fold all ingredients together, then season to taste with salt and pepper.   

 

Cattleman, Randall Debler, from Waabaunsee Co. joined us for
Chef Alli's Farm Fresh Kitchen on WIBW 13 News This Morning
to talk about Calving Season on the Ranch.

 

Preheat oven broiler to low and rack in LOWEST position of the oven.  Meanwhile, place bagel halves onto a baking sheet, dividing prepared egg/bacon mixture evenly, using a 1/3 cup disher (a large scoop) to place mixture onto each bagel half.  (Use your fingertips to compact mixture slightly and to secure filling on top of each bagel half.)  Place baking sheet onto prepared oven rack under broiler and broil them for 3-4 minutes, taking care not to burn them, just until filling is hot throughout and cheese is slightly melted.

Chef Alli Upgrade (for when teenage sons aren't staring you down because they are starving to death OR you want to impress the guests you've invited for brunch) 

1 small onion, diced

1 sweet red bell pepper, diced

1 jalapeno, seeds and membranes removed, minced

1-2 tsp. olive oil

 

Saute veggies in oil over medium heat until slightly softened; cool slightly and add to egg and bacon mixture with other ingredients.  Proceed with remainder of recipe steps.  

Now You're Cookin',
Chef Alli

Oven Bacon

My boys ADORE bacon and it's a Sunday morning tradition. 

If you've found stove-top bacon to be a messy event, switch to the oven-cooked method and you'll NEVER look back! 

Not only will you keep all the mess in the oven, following these steps below will ensure that your bacon comes out in nice, crispy strips, instead of that "curled and shriveled" experience. 



Here's you go:

1.  Cover a large baking sheet (with sides) with bacon strips placed side-by-side, as closely as possible.

2.  Place bacon into a COLD oven. 

3.  Turn oven to 400 degrees F. Cook bacon for 15 minutes. Fip bacon and continue to cook an additional 5-10 minutes until it's browned and crisped to the degree you like it; transfer to a paper towel-lined plate to cool for a few minutes. 

Now You're Cookin',
Chef Alli

Captain Rodney's Cheese Bake

This recipe was given to me by Jeris Anderson last week, as she was shopping at Hy-Vee.  It is said to be "The Top Tailgating Recipe of the South" and my family loved it! During the Lenten Season, Jeris substitutes cooked shrimp for the bacon. Captain Rodney's Sweet and Spicy Pepper Glaze is located on the top shelf at Hy-Vee Topeka, in the aisle with BBQ and specialty sauces. Other Captain Rodney's recipes and products are available at www.CaptainRodneys.com. 

Captain Rodney's Cheese Bake
1/2 cup mayonnaise
8 oz. cream cheese, softened
2 cups shredded cheddar cheese
2 scallions, chopped
6 Ritz crackers, crushed
8 slices bacon, cooked and crumbled
1/2 cup any Captain Rodney's Glaze (I used the Sweet and Spicy Pepper Glaze)

Mix mayo, cream cheese, cheddar and scallions together and place into a greased casserole dish.  Top with the crackers and bake, uncovered, in preheated 350 degree F. oven for 15-20 minutes, or until hot throughout.  Top with bacon and glaze.  Serve with crackers. 

Now You're Cookin',
Chef Alli

P.S.  Happy 2013!

Bacon-Pork Chops with BBQ Glaze

Bacon-Pork Chops with BBQ Glaze

Recipe from PorkBeInspired.com

Prep Time: 5 minutes prep, Cook Time: 20 minutes cook

4 6-ounce boneless top loin pork chops, cut 1-inch thick
1 teaspoon coarse salt
4 slices bacon, preferably maple-flavored
4 tablespoons barbecue sauce
1/2 cup lager beer, (or non-alcoholic beer)
1 teaspoon canola oil
1/2 cup chicken broth, reduced-sodium

Cooking Directions:

Preheat oven to 400 degrees Fahrenheit.

Season pork with salt. Wrap bacon around the edges of the pork and secure with a wooden toothpick. Mix together barbecue sauce and beer.

Heat oil in ovenproof large skillet over medium-high heat. Stand chops bacon side down in skillet, leaning against the side of pan if needed. Using tongs, in sequence, turn and stand chops along bacon-wrapped edges to lightly brown bacon, about 3 1/2 minutes (allow about 45 seconds to brown each section). Place chops, wide flat side down, in skillet and cook until underside is lightly browned, about 1 minute. Turn chops over. Spread equal amount of barbecue sauce mixture over top of each chop, letting excess run into skillet.

Place skillet with chops in oven and bake for 10 minutes. Transfer each chop to a dinner plate and let stand while making sauce.

Meanwhile, pour out fat from skillet, leaving browned bits in skillet. Heat skillet over high heat until hot. Add broth and bring to a boil, scraping up browned bits with wooden spoon, and boil until reduced by half, about 2 minutes. Top each chop with a spoonful of sauce and serve hot.

Makes 4 servings

Serving Suggestions:

Serve with roasted potato wedges or smashed sweet potatoes.

Nutrition per serving of pork and glaze.

Nutrition:

Calories: 350 calories
Protein: 51 grams
Fat: 11 grams
Sodium: 1120 milligrams
Cholesterol: 130 milligrams
Saturated Fat: 3 grams
Carbohydrates: 7 grams

Outrageously Addictive Caramelized Bacon

Recipe adapted from Ina Garten’s Recipe – Barefoot Contessa Foolproof

Makes 15-20 hors d’oeuvres

½ cup dark brown sugar, lightly packed
½ cup chopped pecans
2 tsp. kosher salt
1 tsp. freshly ground black pepper
¼ tsp. red pepper flakes
2 Tbs. pure maple syrup
½ lb. thick-sliced smoked bacon

Preheat oven to 375 degrees F.  Line a sheet pan with foil and place a wire baking rack over the top. 

Combine the brown sugar and pecans in a food processor bowl and process until pecans are finely ground.  Add the salt, black pepper and red pepper flakes and pulse just until combined.  Add the maple syrup and pulse again to moisten the crumbs. 

Cut bacon strips in half crosswise and line up across the baking rack, making sure pieces don’t touch each other.  Using a small spoon or your fingers, evenly spread the prepared pecan mixture over the top of each piece of bacon, using all the mixture .  Bake, uncovered, for 25-30 minutes, on center rack of oven, until the topping is very browned, but not burnt.  (If bacon is underbaked, it won’t be crispy as it cools.)

While bacon is still hot, transfer to a paper towel-lined plate and set aside to cool.  Serve at room temperature.