Here’s a different take on the flatbread pizza. I’m a huge bacon fan so this really did it for me!
Flatbread of your choice and flavor. I think I used Wegmans brand wheat for these
2-3 slices of fresh mozzarella
Crispy bacon chunked into pieces
Lettuce and tomatoes diced
Mayonnaise mixed with a tiny bit of water or lemon juice to thin it out (put in ziplock bag and clip the corner off to drizzle).
Preheat oven 400
Bake the breads on a cookie sheet for about 5 mins or until they crisp up a little on the bottom. Then, add your cheese and continue to bake 5-10 mins until cheese is melted and the flatbreads are crispy. You don’t want them too crispy so keep an eye on them after the 5 min mark. Let cool a little then add your bacon, lettuce, tomatoe and drizzle the top with the mayo mixture. Cut and enjoy! For a spicier smokey option add a tablespoon of adobo sauce from a can of Chipotle Peppers in Adobo Sauce to the mayonnaise.
In the photo I also did a Caprese Flatbread (recipe just like BLT but with diced tomatoes, basil leaves and a balsamic drizzle)
In photo – Left: BLT Flatbread and Right: Caprese Flatbread
Hi again! It’s been a while but I’m back! With the weather starting to get cooler here I have been craving soups and stews so here is the first of many to come.
Straight from the Disney blog (blog)
Loaded Baked Potato Soup
1 pound bacon, roughly chopped
1 medium yellow onion, diced
1 large carrot, peeled and diced
3/4 cup diced celery
4 large Russet potatoes, peeled and diced
4 medium red potatoes, diced
1/4 cup flour
2 cups chicken or vegetable stock
Coarse salt, freshly ground pepper, to taste
4 cups heavy whipping cream
Optional garnishes: chopped chives, bacon bits, sour cream, shredded cheddar and Monterey Jack cheese
In a 6- to 8-quart stockpot over medium heat, fry bacon until crisp.
Remove bacon and drain on paper towels, reserving half for garnish. In bacon fat, cook onions, carrots, and celery until the onions are translucent. Add potatoes and cook for 4 minutes, stirring occasionally.
Whisk in flour and stir constantly over low heat until the flour is cooked and the mixture has thickened slightly, about 5 to 7 minutes. Add chicken stock and half of the bacon. Season with salt and pepper.
Over medium-high heat, bring the soup to a simmer and cook for 25 minutes or until the potatoes are soft. Mash some of the potatoes for thicker, creamier texture. Add whipping cream and simmer for 5 minutes.
Adjust thickness by adding water or stock. Soup should have a creamy consistency.
Season to taste, and garnish with toppings.
This couldn’t be easier! I was talking with a girlfriend of mine about how to bake bacon. Yes, us Southern girls do have entire conversations about bacon! 😉 She told me this is what she does!
Line a cookie sheet with foil coming up on the sides so the grease is easier to clean up. Line the pan with strips of bacon. Place the sheet into your cold oven. Then set the oven to 400 and timer to about 18-20 minutes. That’s it! Mine only took about 18 minutes so watch it closely the last few minutes to make sure it doesn’t burn.
On a plate do layers of multiple paper towels to soak up the grease. You can also lay a rack on the cookie sheet to keep the bacon out of the grease while it cooks. Once your bacon has cooled use the paper towels to soak up the left over grease in the tinfoil wrapped pan and discard the paper towels and foil. No grease splatter and easy clean up!
Shaved Brussel Sprouts
1 bag of shaved Brussel sprouts (14 oz)
6 slices of bacon
1/2 med onion, chopped
3 garlic cloves, sliced thin or diced fine
1/2 cup chicken or vegetable stock
Salt and pepper to taste
1. Heat a large pan over med-high heat. Add bacon, and sauté for 5 minutes or until bacon begins to brown. Remove pan from heat. Remove the bacon from pan with a slotted spoon, reserving 1-2 tablespoon drippings in pan (discard the remaining grease).
2. Return pan to medium-high heat, and stir in bacon, onion, and Brussels sprouts; sauté 4 minutes. Add garlic, and saute for 4 minutes or until garlic begins to brown, stirring frequently. Add the chicken broth, and bring to a boil. Cook for 4 minutes or until the broth mostly evaporates and the sprouts are crisp-tender, stirring occasionally. Remove from heat; stir in salt and pepper.