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Appetizers Karista's Kitchen Kid Friendly Life Around My Table

Bacon Wrapped Peaches

Bacon Wrapped Peaches // Karista's Kitchen

I’m here to tell you that Bacon Wrapped Peaches are addictive. I have to limit how many I make, otherwise I end up eating half the tray before it makes it to the table. 

These little lovelies can be baked in the oven or grilled outdoors. Although, I typically bake them in the oven while Ranger Craig is outdoors grilling the entrée.

During the summer I adore using ripe, fresh peaches.  During the winter months, when I want to make these for football season or the holidays, I use local frozen peaches. Both work beautifully.

If I want the bacon extra crispy, I’ll pre-bake the bacon in my oven, just until it renders some of the fat and begins to cook.  Just before it gets crispy, I wrap the bacon around the peaches and then finish in the oven.  However, if I’m using a thin sliced bacon, I typically wrap and bake all at one time.

I adore a smokey, sweet combination of flavors and these Bacon Wrapped Peaches completely deliver.  I love that I can use my locally raised bacon with my locally raised peaches for a locally prepared recipe. 😉

I also make this dish with pineapple spears. Yep, bacon wrapped pineapple. Also amazing!

I’m off to the races this week. Not actually the “races”, but I’m racing time and my schedule so this post is short and sweet. Literally!

Delicious Wishes and Loads of Love,

Karista

Bacon Wrapped Peaches

Serving Size: 4-6

Bacon Wrapped Peaches

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 2-3 summer peaches, halved, pitted and each peach sliced into 6 wedges
  • 8 ounces thin sliced bacon, each slice halved
  • Toothpicks or party picks for serving

Instructions

  • Pre-heat the oven to 400F. Brush a parchment lined baking sheet with the one tablespoon of extra virgin olive oil.
  • Wrap a halved bacon slice around each slice of peach and place on the baking sheet seam side down.
  • Bake the peaches for about 10-12 minutes or until the bacon is crisp. Remove the baking sheet from the oven and let them cool for a few minutes. Then carefully transfer the bacon wrapped peaches to a serving platter. Serve with toothpicks or party picks.
  • Notes

    On occasion when I want to make these delicious treats but I can’t find fresh peaches or peaches are not in season, I’ll use good quality frozen peaches. Method of cooking is the same using the frozen peach. Don’t thaw the peaches prior to baking.

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    Karista's Kitchen Kid Friendly Sassy Side dishes

    Bacon, Apples and Brussel Sprouts

    Brussels sprouts, apples and bacon side dish or one dish meal // Karista's Kitchen

    I have to admit, roasted Brussels sprouts with a little olive oil, salt and pepper is simple perfection.  I make them often but on occasion I switch things up and make this lovely Bacon, Apple and Brussels Sprouts side.  It’s easy to prepare and combines three distinct flavors that pair exquisitely together.  The smokiness of the bacon combined with the sweet of the apple… honestly, I could eat these two ingredients all by themselves.  But toss in some Brussels sprouts and the recipe somehow tastes complete.

    Of course I throw in some fresh garlic and sometimes add a splash of parmesan to the finished dish.  I think some shredded Irish cheddar would be tasty as well.

    Not only does this make a great side dish or one dish meal, it’s a lovely side for all the holiday dinner celebrations.  It happily accompanies turkey, prime rib, whole roasted salmon and a honey glazed ham.  Now I’m hungry!

    Just in case you’re not convinced Brussels sprouts are for you… I’ve added a few additional sides to browse.  You know, just in case. 😉

    Delicious Wishes and Loads of Love!

    Karista

    Bacon, Apples and Brussel Sprouts

    Serving Size: 4-6

    Bacon, Apples and Brussel Sprouts

    Ingredients

    • 6-8 ounces bacon, diced
    • 2 cloves garlic, minced
    • 2 cups thin sliced apples, whatever is local and in season (I use Oregon local Honey Crisp)
    • 1 1/2 - 2 lbs Brussels sprouts, cleaned, bottom ends trimmed but core intact and then halved through the core. I prefer the smaller to medium sprouts if you can find them.
    • 1-2 tablespoons extra virgin olive oil or coconut oil
    • salt and pepper to taste
    • Squeeze of lemon

    Instructions

  • Fill a large pot with water and season the water generously with salt. Bring the water to a boil and add the Brussels sprouts. Turn the heat down to a simmer and let the sprouts cook for about 5-7 minutes or until the sprouts are tender. Drain and rinse with cold water. Shake out the excess water and set aside.
  • In a large skillet over medium heat, add about 1 - 2 tablespoons oil. When the oil is hot add the diced bacon and cook. When the bacon is crispy, remove it with a slotted spoon and add the Brussels sprouts.
  • Increase the heat to medium high allowing the Brussels to brown and crisp a bit. When the Brussels look golden brown, gently toss in the garlic and the apples.
  • Turn the heat back down to medium and let the apples cook until crisp tender. Once the apples are done, stir in the bacon and give it a squeeze of lemon.
  • Season to taste with salt and freshly cracked black pepper. Serve warm.
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    Mashed cauliflower side dish

    Cauliflower Mashers

    FIVE SASSY SIDES

    Several years ago I posted this Cauliflower Mashers recipe in a post with several other enticing side dishes. 

    Roasted Cranberry and Mandarin Salad with Pistachos and Toasted Coconut

    ROASTED CRANBERRY AND MANDARIN SALAD

    Another lovely and sweet side for Roast Turkey and Honey Baked Ham.

    roasted beet salad with gorgonzola and candied walnuts

    Winter Roasted Beet Salad

    WINTER ROASTED BEET SALAD

    A gorgeous and delicious salad easily prepped and served – making your holiday celebration stress free.

    Green Bean and Smoked Goat Cheese Salad with Dried Cherries and Toasted Pine Nuts

    Green Bean and Smoked Goat Cheese Salad with Dried Cherries and Toasted Pine Nuts

    GREEN BEAN AND SMOKED GOAT CHEESE SALAD WITH DRIED CHERRIES AND TOASTED PINE NUTS

    Hands down one of my favorite salads.  Again, easy to prepare and so delicious paired with Roast Turkey, Whole Roasted Salmon, Duck Breast, Honey Baked Ham or Prime Rib.

    brussels sprouts gratin

    Brussels Sprouts Gratin

    BRUSSELS SPROUTS GRATIN

    Brussels Sprouts are grand all on their own, but combined in a gratin with cheese and cream totally elevates this dish to spectacular!

    Breakfast Karista's Kitchen Kid Friendly Pork

    Bacon Apple Cheddar Quiche

     

    bacon apple cheddar quiche

    Bacon, Apple, Cheddar Quiche

     

    Bacon Apple Cheddar Quiche… sound delicious?  I’m guest posting this boldly flavorful and savory tart over at my good friend’s blog, Pink Patisserie.  Read a sample of the post below and click on the link to snag the recipe.  While you’re there, stay a while and poke around.  Maria creates some of the most lush and beautiful recipes that will tantalize your taste buds and keep you coming back for more.

    Delicious Wishes and Loads of Love!

    Karista

    quiche collage

    Winter greetings Pink Patisserie readers!  I’m Karista and I publish the recipe website Karista’s Kitchen.   Big love and thanks to Maria (Pink Patisserie) for asking me to guest post today! I’ve known Maria for many years now and I feel so blessed to call her friend.   A gracious, beautiful and talented lady who has an artistic eye for the naturally beautiful art of food and baking.  I love how Maria embraces the flavors of sweet and savory in her recipes.  Which is why I’ve chosen to guest post this tasty and satisfying Bacon, Apple, Cheddar Quiche.

    http://pinkpatisserie.blogspot.com/2014/01/bacon-apple-cheddar-quiche.html

     

     

    Appetizers Karista's Kitchen vegetarian

    All I Want For Christmas Is Bleu Cheese and Bacon

    www.karistaskitchen.com

    www.karistaskitchen.com

    It was my birthday last week.   Although the new number is daunting, I love birthdays.  Not so much my birthday,  I love celebrating my family and friend’s birthdays.

    As long as I remember the birthdays.  Thank goodness for Facebook.

    Ranger Craig surprised me with the sweetest, most thoughtful of gifts.  New muck boots and a waterproof work coat.  Brought a tear to my eye.

    No, not because it wasn’t a diamond, but because it’s what I really wanted.

    My new muck boots :)

    My new muck boots 🙂

    My old boots have seen their last days and my old work coat is water-resistant, which doesn’t mean much here in Seattle.  The last time I was mucking out the chicken pen and roaming around doing various yard projects, I think my darling man must have heard me mutter a few words about my leaky boots and soaking jacket.

    He even hung a beautiful brushed nickel jacket hook by the back door and a copper tray for my muddy boots.  I love that man.

    Ok, enough of the mushy stuff.

    It’s a five for one today.  Five fabulous starters.  One from me, and four from a few of my favorite food bloggers.   I suppose I could’ve titled this post “ Five Fabulous Starters”… but that doesn’t sound quite as catchy.

    Perfect holiday starters for your perfect holiday party. 😉

    Loads of Love,

    Karista

    http://abeautifulbite.com/curried-nuts-with-honey/

    http://bakerbettie.com/2011/12/16/holiday-party-made-easy-part-4-cheese-balls-3-ways/

    http://www.inquiringchef.com/2011/02/05/baked-crab-rangoon-with-pineapple-dipping-sauce/

    http://www.mountainmamacooks.com/2011/09/roasted-beet-bruschetta/

    Bleu Cheese and Bacon Stuffed Medjool Dates

    Big thanks to my friend Gazala, who recommended a stuffed date appetizer. 🙂 Love!

    Makes about 25 -30 pieces

    Ingredients

    25-30 Medjool dates

    4-5 slices bacon, cooked (I usually cook more than five as my family will walk by the stove and sneak a few slices)

    6-8 ounces good quality bleu cheese (I love Rogue Creamery Bleu’s), or Gorgonzola

    Directions

    Remove the seeds from the dates and arrange on a platter.

    Finely dice the bacon or place it in a small food processor and mince.

    Place the bleu cheese in a food processor or with a hand mixer, cream the bleu cheese.  Transfer the creamed bleu cheese to a pastry bag or a small ziploc bag.

    Cut a small hole in one corner of the ziploc bag or a larger hole in the pastry bag.  Pipe the creamed bleu cheese into each date.

    Sprinkle each date with minced bacon, gently tapping it on the cheese to keep it secure.  Serve at room temperature.

    Enjoy!

    This is a lovely app that can be prepared prior to serving.  Cream the bleu cheese and hold in the frig.  Cook the bacon, mince and then hold in the frig.  Pit the dates and also hold in the frig.  Then right before guests arrive, pipe in the blue cheese and top with the bacon.  Delish!

    Kid Friendly Sassy Side dishes vegetarian

    Warm Farro with Wilted Baby Spinach and Crispy Pancetta

    Meet my new discovery, Farro.   Well, it’s not really a “new” discovery, I’ve just finally figured out how to cook with it.  Farro is one of those new again ancient grains to gain popularity in the mainstream food arena.  A grain that feels and cooks much like brown rice or barley, but  more complex and stubborn.  As you can tell I’ve wrestled with perfecting the cooking of this little grain.   

    Farro is the Italian name for Emmer wheat.  The first bite will have you hooked; rich and nutty flavor with just a bit of crunch keeps your spoon or fork digging in for more.  A fabulous alternative to brown rice or couscous, and deliciously pairs with veggies, caramalized onions, wilted spinach, chard and anything else you can think of.   

    Ok, so now you know what farro is, let me tell you how I cook it.  I’ve experimented with several methods and the method I’ve had the most luck with is simply boiling in water for a recommended amount of time, taking it off the heat, and letting it sit for a while to soften.  When the grains have popped open and become soft, that’s when I think farro tastes and feels the best.  

    I’d really like to tell you it was my culinary brilliance that figured out my favorite method for preparing farro, but honestly, it was because I had to quickly take the pot of farro off the heat so I could leave my house.  I’d lost track of time experimenting with recipes and forgot I had to pick up my daughter from school!   The farro was just going to have to wait and I’d deal with the disaster when I got home.  To my surprise it wasn’t a disaster at all, it was a delicious discovery.  I love when that happens!

    If you can’t find farro where you live, here is a link to our local Emmer Farro grower, Bluebird Grain Farms.  They will ship right to your door!  http://www.bluebirdgrainfarms.com/index.html  

    Serves 4-6

    Ingredients

    2 cups Emmer Farro (whole grain, if using cracked farro cut the cook time in half, or follow cooking instructions on the package)

    4 1/2 cups water or veggie or chicken broth

    8 oz – organic baby spinach ( or more, depending on how much you like spinach!)

    8 – 10 slices pancetta (basically it’s Italian bacon)

    1 small onion, halved and thin sliced

    2 cloves garlic, minced

    Butter

    Olive oil

    Salt and pepper

    Chopped fresh Italian parsley (for garnish, optional)

    Directions

    In a large pot, heat the 4 1/2 cups water.  Season the water with a little salt, and then add the farro.  Let the farro simmer for about 30 minutes.  Check the farro, if it is soft and plump and you like the texture then it’s ready.  However, if it’s still a bit crunchy and the kernels haven’t burst, take it off the heat and let it sit for another 30 minutes in the hot water.  

    While the farro is cooking, heat a skillet on medium and add a pat of butter and saute the onions.  Once the onions are soft and golden, add the garlic and saute for a minute longer.

    Transfer the onions and garlic to a bowl and set aside.  In the same skillet over medium heat, add the pancetta.  Let the pancetta cook and crisp, like bacon and then transfer to a dish and set aside. 

    Last, again in the same skillet, add a drizzle of olive oil if needed and heat on medium heat.  In batches, add the baby spinach to the pan and let the spinach wilt.  You just want the spinach to wilt slightly, not cook down until soggy.  Transfer the spinach to the dish with the onions and garlic. 

    When the farro is done, drain if needed and place in a large bowl.  Season with salt and pepper to taste. 

    Toss the farro with the spinach, onions and garlic.  Once it’s blended to your satisfaction, crumble the pancetta over the top and serve.  Dust with fresh chopped Italian parsley if desired. 

    Enjoy!

    I surfed the net for additional farro recipes, and I love the farro post on the blog Orangette, a fellow Seattlite.  Sounds yummy! PS: I love Molly’s book too!  Definitely worth purchasing, a great read!

    http://orangette.blogspot.com/2009/04/its-name-is-farro.html