These bacon and olive based appetizers aren’t the prettiest plate on the table but with their hint of curry, they are sure to be the most popular!
Many thanks to Barbara Fenzl, who demonstrated this recipe in her classes last month at Les Gourmettes. She agreed to let me to share them with you.
Bonus – They are so Easy-Breezy!
November 7, 2012 1 Comment
Not only did Sheila and I enjoy our Vootbeer Cocktails on Friday night, we also scarfed down some salty spicy-sweet little snacks … ummm … as our dinner. Hey, we’re on a vacation shopping trip – do not judge!
Additionally, this is a “do as I say, not as I do” sort of recipe. We didn’t have any foil, or a rack, so the photos don’t exactly match the instructions. I had to make do with what was available in Sheila’s adorable drool-worthy cottage kitchen.
The kitchen is actually very well equipped, as Sheila is a fabulous cook, but things are sometimes just a bit smaller than I am used to. If you have foil and a rack, which I’m sure you do, then follow the directions and you will be set!
October 15, 2012 1 Comment
More than 2 1/2 years ago I made a bold confession to you – I love Campbell’s Tomato Soup more than homemade tomato soup. Just image my joy and excitement when I saw on Facebook that, for a very limited time, Target was carrying Andy Warhol inspired Campbell’s Tomato Soup cans.
I LOVE those cans, the original art which you can check out HERE and the cans sold at Target. I drove from store to store to store to find all four colors of the cans. Below you can see what I was able to round up.
Warhol created his first Campbell’s art in 1962. It consisted of 32 separate canvases of 32 different Campbell’s soup varieties.
The “extreme” colored cans didn’t come around until 1965. Warhol claimed to have eaten Campbell’s soup for lunch, nearly daily, for 20 years.
No, I’m not going to give you the “recipe” for making Campbell’s Tomato Soup, you’ll find that on the back of the can (I use milk – not water) … how about a grilled cheese sandwich to accompany your soup?
September 20, 2012 5 Comments
Back in early June, I told you how I was going to join a CSA. Well, I did, and I was able to pick up a box of fresh Crooked Sky Farm produce every Thursday morning for the past eight weeks. What fun it was to be surprised by the bounty I received.
For the last four weeks of the eight, there was fresh corn. Corn is one vegetable we never get tired of. This is one of the many “easy-breezy” dishes I created to use up all that corn. Of course, many a night, it was plain old corn on the cob, always a wonderful summer-time treat!
August 12, 2012 3 Comments
This is the final entry of my quick and easy party food ideas for the week… and it may be the easiest of them all. Only four ingredients that take only minutes to assemble and bake.
Get the kids to help and put them together, assembly-line style, and you’ll be chowing down on these puppies in less than 20 minutes.
Tip: I always keep cooked bacon pieces in my freezer. Anytime a recipe calls for bacon that is chopped and cooked crisp, I will cook up a full pound, use what I need, and place the rest in a freezer-ziplock bag. Then when you need a small amount, such as for these poppers, you just pull out what is needed. Perfect for a quick omelet any morning of the week too.
July 18, 2012 2 Comments
This is a 1962 advertisement for Aunt Jemima pancake batter.
“Just about the best breakfast that ever greeted a hungry family! And it’s as easy as this: Mix up Aunt Jemima batter according to package directions. Place cooked bacon strips on griddle and pour batter over each strip. Bake ‘em golden brown on both sides. Couldn’t be easier – couldn’t taste better! How about Aunt Jemima Bacon Strip Pancake at your house tomorrow?”
We made these in our breakfast themed class this week and they were as popular today as I imagine they were 50 years ago!
May 31, 2012 3 Comments
Before I get to today’s brown bag recipe, I would like to apologize for any inconvenience you may have experienced with this site yesterday. The bad news is that it was down between about 2:00 and 5:00 pm as people (including me) received an error message stating that there was not enough bandwidth. What is bandwidth, you ask? I have absolutely no idea. I even looked it up and read THIS, and I still don’t fully understand. So I emailed my super-duper tech guy. He kindly added more bandwidth to my site and I was back in business.
The good news – running out of my allotted amount of monthly bandwidth before the month is up (even if it is on the last day of the month) means my viewership is growing and that excites me very much indeed. And that is thanks to all of you! I thank each and every one of you from the bottom of my heart! xoxo
Today’s brown bag lunch recipe is a jazzed up version of an all-time favorite, the BLT. This is the BELT, and the E is for the egg that is added in. Only problem is, when I made this for Dave and myself the other night… yeah… I forgot the lettuce. So the pictures reflect a BET instead of a BELT. No matter, it was delicious even without the lettuce!
Since the sandwich includes hard cooked eggs, a bagel seemed like a natural choice for the bread. I made one each way, the first with a toasted bagel and the other with toasted multi-grain bread. I preferred the bagel and Dave preferred the bread. You choose for yourself, or just make them both ways and enjoy a half of each. Then share the rest with a favorite co-worker. Trust me, that person will be your friend for life after they’ve filled their growling tummy with your tasty generosity!
If you want to make only one sandwich, boil 2 eggs instead of three. Only mash 1/2 of one of the eggs for the spread and slice the remaining 1 1/2 for the sandwich. Cut the amount of all of the remaining ingredients by half.
Lastly, as long as you’re frying up bacon, fry extra. It freezes great and then you won’t have to make a mess the next time you’re craving this sandwich… oh, and you will be craving it!
May 1, 2012 4 Comments
I’ve shared with you my new found love of Pinterest. That is where I found the idea for these adorable pearl cherry tomato hearts. If you and your loved one are going out for Valentines and leaving the kids at home, what a wonderful salad this would be to serve to your beloved children. Or… just as a casual any night of the week with an extra special loving touch.
February 9, 2012 2 Comments
The Super Bowl is in 3 days, so today and tomorrow, I’ve got a few party dips to share with you. These first two represent the two teams I’d rather see in the Super Bowl. Number one is, of course, my Arizona Cardinals. And the second would be the Green Bay Packers. I do realize that these two teams could never be in the Super Bowl together, since they are both in the NFC (along with the New York Giants). But still, I’ve created a couple dips as my show of support for next year.
Tomorrow I’ll share the dips I created for the actual teams in Super Bowl XLVI, the New England Patriots and the New York Giants.
Here in AZ, we love our heat and peppers. In Wisconsin they love their cheese and beer. And we all love bacon…
February 2, 2012 3 Comments
…small packages! Really, not much more to say other than that!
November 19, 2011 4 Comments