4 slices bacon, cut into 1-inch pieces (we used hickory smoked bacon)
1 cup chopped yellow onion
1 clove garlic, minced
8 cups chopped fresh turnip greens
4 cups vegetable broth
¼ cup apple cider vinegar
2 tablespoons firmly packed light brown sugar
Take a large saucepan out and add the bacon to it, setting the heat to medium-high. Stir frequently (constantly if the bacon starts to stick to the saucepan) for 8 to 10 minutes or until the bacon’s crispy. Toss the onion and garlic into the saucepan, stirring constantly for 3 minutes or until the onion is tender. Add the turnip greens in, stirring until the greens look a little wilted. Pour the broth in, as well as adding in the remaining ingredients, stirring to combine. Once you see that the liquid is boiling, turn the heat down to medium-low, putting a lid on afterwards. Let it cook for 15 minutes and eat right away.
If you try this dish as is, you might be disappointed in the flavor but we found it to be a lot tastier after adding more salt and vinegar to the dish. We could taste the smokiness from the bacon more and we liked being able to taste the apple cider vinegar more as well in the dish.
1 large onion, cut into ¼-inch pieces (we used yellow onion)
½ lb. bacon, cut into ¼-inch pieces (we used hickory smoked bacon)
2 lb. stemmed collard greens, leaves cut into 2-inch pieces
¼ cup sherry vinegar
2 cups chicken stock
2 cups water
1 Tbsp. sorghum syrup or pure maple syrup (we used pure maple syrup)
½ tsp. crushed red pepper
1 cup heavy cream
1 cup kimchi, finely chopped (we used spicy kimchi)
Pour the oil into a large pot or Dutch oven (I used a Dutch oven) and set the heat to medium. Once the oil’s hot, toss in the onion and cook for 7 minutes or until the onion looks golden brown, stirring frequently. Now add in the bacon, continuing to stir frequently for 10 minutes or until the fat has rendered. Place the collard greens in the Dutch oven now, turning the heat up to medium-high afterwards. Stir the collards constantly for 4 minutes or until they look like they’re beginning to wilt. Pour the vinegar in and let it boil for 1 minute before mixing in the stock, water, syrup, crushed red pepper and a large pinch of salt. Put the lid on the Dutch oven and let it cook for 1 ½ hour or until the collard greens are very tender, stirring now and then during that time (for me, the greens didn’t take nearly that amount of time to get tender).
While the collard greens are cooking, take a small saucepan out and pour the cream into it, setting the heat to medium. Let the cream cook for 10 minutes or until it’s reduced down by about one-third. Add the kimchi in, stirring just to combine and then take it off the heat.
Once the collard greens are tender, mix in the kimchi cream and season with salt if you think it needs any extra.
We love kimchi and we love collard greens so we had to try this out. We’re glad we did ‘cause we couldn’t stop eating this, it tasted that good ! The bacon adds a little bit of smokiness and has a little bit of crispy-chewiness that adds texture to the dish. The flavor of the kimchi does come through a little, adding a little funkiness (in a good way) to the dish and of course there’s a silky creaminess in the food thanks to the heavy cream.
Maque choux (pronounced mock shoe) is a damn delicious side dish from Louisiana !
4 strips thick-sliced bacon, diced
¾ cup diced red bell pepper
½ cup diced onion (we used red onion)
¼ cup dry sherry (we used cooking sherry)
4 cups fresh or frozen corn kernels (we used frozen corn kernels that we thawed)
1 cup heavy cream
1 tsp. Tabasco sauce
Salt and black pepper to taste (we used kosher salt and freshly ground black pepper)
½ cup thinly sliced scallions (we used green onions)
Add the bacon to a large skillet, setting the heat to medium. Cook the bacon until it’s nice and crisp, pouring all but 1 tablespoon of the bacon drippings out afterwards (we decided not to drain off any drippings). Toss the bell pepper and onion in, stirring constantly for about 5 minutes or until they’re tender.
Deglaze the skillet by pouring the sherry in, letting it simmer until the liquid has nearly evaporated, scraping up any bits from the bottom of the skillet while waiting for the sherry to evaporate. Now stir in the corn, cream and Tabasco, letting it simmer for 3 to 4 minutes or until it’s thickened. Season with salt and pepper to taste, mix in the scallions and you’re ready to eat !
This recipe is an old favorite of ours. We like how colorful this dish is thanks to the bell pepper, corn and green onions. We’re not sure if it’s from the Tabasco sauce or simply the black pepper but there is a little bit of heat that you get in this. The silkiness from the heavy cream is a nice contrast to the crunch of the green onions, crisp bacon and the bite of the corn. Hope this becomes a new favorite side dish for y’all as well !
3 lb. small russets potatoes, thinly sliced (about ¼-inch thick) (it’s hard to find “small” russet potatoes but we tried to get them as small as we could)
6 thick-cut bacon slices, cooked crisp and crumbled (we used hickory thick-cut bacon)
¾ cup sour cream
½ cup mayonnaise
1 Tbsp. chopped fresh flat-leaf parsley
1 Tbsp. finely chopped fresh chives
1 Tbsp. white vinegar
1 ½ tsp. table salt
1 tsp. granulated sugar
¼ tsp. garlic powder
1/8 tsp. white pepper
1 scallion, finely chopped
Add the potato slices to a Dutch oven, pouring in enough cold water to cover the slices afterwards. Set the heat to medium-high and wait for the water to come to a boil. Once boiling, turn the heat down to medium-low and simmer for 15 minutes or until the potato slices are tender. Drain the water and add the potatoes to a large mixing bowl, letting them cool down. Add the crumbled bacon to the bowl, mixing it gently with the potatoes (to try and avoid breaking up the potato slices).
In a small mixing bowl, whisk together the remaining ten ingredients until combined. Pour the sour cream mixture over the potato slices, stirring gently until the bacon and potato slices are completely coated.
This is our new favorite potato salad ! The dressing is delicious enough on its own that you’ll be trying to find other reasons to use it. Combine it with the bacon and potato slices though and you almost feel like you’re eating a loaded baked potato ! The crumbled bacon is a nice contrast against the tender potato and the bacon also brings a delicious smoky flavor to the dish. The potato salad was a little salty in a few bites but that’ll be easy enough to fix by reducing the salt to 1 ¼ or just 1 teaspoon of salt next time we fix this !
We got this recipe from Southern Living magazine.
We weren’t paid in any form to promote Southern Living.
1 (10-ounce) can Ro-tel Original Diced Tomatoes & Green Chilies, drained
6 slices thick-cut bacon, cut into 1-inch pieces (we used Wright Naturally Hickory Smoked)
With the oven rack set in the middle, pre-heat your oven to 350 degrees. Take a large mixing bowl out and add the following ingredients to it, stirring until combined: barbecue sauce, ketchup, water, mustard, vinegar, liquid smoke, granulated garlic and cayenne. Leave the sauce off to the side for now.
Take a 12-inch nonstick skillet out and set the heat to medium-high. Once the skillet’s hot add the bratwurst to it. Using a spoon, break the meat up into small bite-size pieces, cooking for 5 minutes or until the fat starts to render. Add the onions into the skillet and stir for 15 minutes or until the onions and sausage are both well browned.
Take the sausage mixture out of the skillet and add it to the sauce, followed by the baked beans, pinto beans, cannellini beans and the tomatoes, stirring to combine and ensure that all the ingredients are equally distributed throughout. Take a 13- x 9-inch metal baking pan* out and place it on an aluminum foil-lined baking sheet. Place the bean mixture in the baking pan, topping it with a single layer of bacon.
Place the pan in the oven (with the baking sheet still underneath it) and cook for 1 ½ hours or until the beans are bubbling and the bacon’s rendered (ours took 1 hour and 45 minutes). Let the beans cool for 15 minutes before serving.
*We used an EZ Foil Lasagna Pan (13 ¼ x 9 5/8 x 2 ¾-inch).
This is good the first night but it’s even better the next day ! The first day you can taste the sweetness and smokiness but it’s on the second day that you notice the spiciness more. It makes your lips tingle but it doesn’t overwhelm the other flavors. It’s got an excellent mouthfeel to it. It will thicken up some overnight and it’s great to eat cold or warmed up !
This recipe came from Cook’s Illustrated.
We weren’t paid in any form to promote Bull’s-Eye, Hunt’s, French’s, Johnsonville, Bush’s, Ro-tel, Wright, EZ Foil or Cook’s Illustrated.
We were thinking about the b.l.t. sandwich and decided to do our own initial-based sandwich !
Habanero cheese (we used 3 slices per sandwich, divided)
Avocado, sliced (½ of an avocado per sandwich)
1 pound of Oscar Mayer Naturally Smoked Bacon, cooked (you’ll need 4 slices per sandwich and any bacon leftover is great for munching on)
1 pound of tomatillos, husks removed and afterwards cored and quartered (halve the quarters if the tomatillo is big)
¼ cup water
½ tsp. kosher salt
First start off by making the tomatillo spread: Add the tomatillos and water to a blender. Puree until smooth. Take a large skillet out and add the pureed tomatillo mixture into the skillet. Set the heat to medium-high and add the salt in, stirring to combine. Stirring frequently, reduce the mixture until it has a spread-like consistency. Let it cool down to room temperature.
Now you can start making this sandwich. Spread mayonnaise on one side each of two slices of sourdough bread.
Get a large skillet out and set the heat to low. Once the skillet’s hot, place one slice of the bread in the skillet, mayonnaise side down. Use enough of the tomatillo spread to cover the non-mayo side of the bread followed by: 1 ½ slices of the cheese, bacon, avocado, the other 1 ½ slices of cheese and finally the other slice of bread, mayonnaise side facing outward.
We don’t remember how long it took to cook the first side but it couldn’t have been more than a minute or so ! At this point you flip the sandwich over and cook until it has a nice golden brown crust to it. Eat right away !
This turned out really good ! The avocado adds a nice creaminess, the tomatillo spread has a great tanginess to it, the habanero cheese provides a little heat and the bacon provides a nice contrast in texture as well as a nice level of saltiness.
This recipe was something we thought up ourselves !
We weren’t paid in any form to promote Oscar Mayer.
1 tablespoon olive oil (we used extra-virgin olive oil)
6 slices bacon, cut into ½-inch pieces
½ cup diced yellow onion
2 cloves garlic, minced
¼ cup all-purpose flour
2 ½ cups whole milk
2 teaspoons kosher salt
1 teaspoon Dijon mustard
¼ teaspoon crushed red pepper
1 cup grated Parmesan cheese
1 cup shredded sharp white Cheddar cheese
8 ounces rotini pasta, cooked
Preheat the oven to 425 degrees. Take a rimmed baking sheet out and line it with parchment paper. Add the Brussels sprouts to the lined baking sheet, pouring the olive oil over them afterwards, tossing them around to ensure the Brussels sprouts are coated in the oil.
Stick the baking sheet in the oven for 15 minutes or until the Brussels sprouts look like they’re beginning to caramelize. Leave the Brussels sprouts off to the side for now.
Take a large skillet out and set the heat to medium. Once the skillet’s hot, add the bacon in and let it cook for 8 minutes or however long it takes for the bacon to get crisp. Using a slotted spoon, take all the bacon out of the skillet and place it on a paper towel-lined plate for it to drain on. Leave 4 tablespoons of the bacon grease in the skillet. Toss the onion and garlic into the skillet, stirring constantly for 3 minutes or until they look softened. Now add the flour into the skillet, whisking continuously for 1 minute. Whisk in the milk, continuing to stir after it’s all poured in for 5 minutes or until the mixture looks thickened. Stir in the salt, mustard, and red pepper, taking the skillet off the heat once those three ingredients are incorporated.
Add the cheese to the skillet, stirring until the cheese has completely cooked. Now mix in the pasta, Brussels sprouts, and bacon and serve immediately.
Much like when you eat macaroni and cheese, we decided you can never have enough, which is why we have so many pictures of the mac and cheese !
We love Brussels sprouts but this was the first time we’d ever had it in a macaroni and cheese dish or with bacon and it’s now another way we enjoy eating them ! The pasta was perfect for catching the sauce with, the bacon gave the dish a nice crisp texture and of course we enjoyed the roasted Brussels sprouts being in there !