Easy Bacon and Cheesy Scalloped Potatoes

I whipped these up on the spot for Easter dinner when I remembered I hadn’t prepared a potato dish yet (whoops). They were SO GOOD and disappeared instantly from the table. A couple days after Easter when we had all that leftover ham I made this again and layered in pieces of meat for a more filling version that we ate for our main course! I will definitely be making this again!

Potatoes before they disappeared :P

Potatoes before they disappeared 😛

Bacon and Cheesy Scalloped Potatoes

  • 2-3 medium potatoes cut into thin discs
  • 1 medium to large onion cut into thin discs
  • 1/2 cup shredded cheese
  • 4-6 pieces chicken bacon, chopped
  • 2-3 tablespoons butter
  • 3-4 tablespoons flour
  • 1/2 cup half and half
  • 1/4 cup skim milk
  • Salt, pepper garlic powder and oregano to taste
  1. Cook bacon whichever way you prefer best. Pat dry and chop into small pieces.
  2. Grease a 9X9 inch glass baking dish and preheat oven to 375 degrees. Line the bottom of the dish with potatoes slices and top with onion slices, sprinkle with a bit of the shredded cheese (If using meat layer in after the potatoes). Repeat layers until you are out of potatoes, onions and cheese.
  3. In a frying pan melt butter. Add spices and flour and mix until smooth. Add half and half and increase heat until mixture is thick. Remove from heat and spread mixture over potatoes, onions and cheese. Pour skim milk evenly over potatoes and top with crumbled bacon.
  4. Cook in preheated oven for 50-60 minutes and enjoy!

Homemade Potato and Bacon Perogies

I LOVE perogies. I love to sautee onions in butter and fry the perogies in the same pan. DELICIOUS! I usually buy them from the grocery store though and they usually aren’t that great. Chris used to live near a bunch of Polish bakeries and one thing we used to pick up sometimes were freshly made perogies. They are 100% better than anything you can find in a grocery store.

SO after countless bags of half rate perogies I decided to whip up a batch of my own. BEST EVER!!! The dough was AMAZING, and the potato/bacon stuffing was better than any I’ve ever tried because it was FRESH! I started with a recipe I got from AllRecipes.com, my favourite website for recipes. I changed it up a bit to accommodate ingredients I had and they turned out great!

I don’t know if I’ll be able to go back to the ‘other kind’ now 😛 ALSO, this is QUITE the process and if you plan on making a lot I would recommend getting a few people together to produce a perogie making line. It would cut down on time and potential frustration 🙂

Cheese, Potato & Bacon Perogies

  • 2 1/4 cups unbleached flour
  • 1.5 teaspoons salt
  • 1.5 tablespoons melted butter
  • 1 cup plain yogurt (no fat)
  • 2 egg whites
  • 1 tablespoon canola oil
  • 4 medium potatoes, peeled and cubed
  • 3-4 pieces chicken bacon, chopped into small pieces
  • 1/2 cup shredded cheese
  • 1 tablespoon Parmesan cheese
  • A splash of skim milk
  • Salt, Pepper, Garlic Powder and a lil’ Onion salt to taste. Or whatever spices you like
  1. In a large bowl, stir together the flour and salt. In a separate bowl, whisk together the butter, yogurt, egg whites and oil. Stir the wet ingredients into the flour until well blended. Cover the bowl with a towel, and let stand for 15 to 20 minutes.
  2. Cook bacon using your preferred method and pat dry. Cut into very small pieces.
  3. Place potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 15 minutes. Drain, and mash with shredded cheese and Parmesan cheese with a little milk while still hot. Season with onion salt, salt and pepper and garlic powder. Set aside to cool.
  4. Roll out dough on a lightly floured surface until it is thin enough to work with, but not too thin so that it tears. Cut into circles using a cookie cutter, perogie cutter, or a glass. Brush a little water around the edges of the circles, and spoon some filling into the center. Fold the circles over into half-circles, and press to seal the edges. Place perogies on a parchment lined cookie sheet, and freeze. Once frozen, transfer to freezer storage bags or containers.
  5. To cook perogies: Remove desired amount of perogies into a highsided bowl. Fill with HOT tap water. In a frying pan heat butter or oil and sautee onions. When onions are half done use a slotted spoon and remove perogies from water and insert into hot pan with onions. Cook until golden brown on first side, flip and continue to cook until golden brown on second side. Enjoy immdeiately!!
Cheese, Potato and Bacon Mixture

Cheese, Potato and Bacon Mixture

FINISHED PEROGIES!

FINISHED PEROGIES!

Hours later and I have 34 perogies! You can tell the ones Chris did :P

Hours later and I have 34 perogies! You can tell the ones Chris did 😛

I like my perogies with a Sweet and Spicy sauce that you can pick up at most grocery stores!! They are also good with plain sour cream, yogurt (healthy alternative to sour cream) or some barbecue sauce.

Homemade hamburgers

Why go out to McDonalds or Wendys [ick] when you can make even better burgers in your own home?!?!

Be the ‘talk of the grill” this summer with your own homemade onion, cheese and bacon stuffed burgers, or cook then in your kitchen now and perfect your skills before the summer season hits!

Homemade onion, cheese and bacon stuffed burgers

  • 1 pound LEAN ground sirloin, beef, chicken or turkey.
  • Around half an onion finely chopped.
  • Shredded cheese
  • Crumbled bacon.
  • Coriander, paprika and salt&pepper to taste.
  • A dash of Worcestershire sauce.
  • 1 egg lightly beaten.
  1. Mix all ingredients in bowl and using your hands shape mixture into four balls and squish down into patties.
  2. Cook patties over med-high heat on preheated skillet.

OR

  1. Mix together all ingredients except for onion, bacon and cheese.
  2. Using hands shape mixture into four balls, and then separate each of those balls into two.
  3. You will now have 8 smaller patties. Working with two at a time, place first patty down and fill with cheese, bacon and onion mixture making sure not to overload. Place other patty on top and seal all edges so that insides don’t leak. I would freeze these patties for at least an hour to ensure they don’t separate while cooking.
  4. Cook patties over med-high heat on preheated skillet.

Homemade burger and oven baked sweet potato fries

Homemade burger and oven baked sweet potato fries

Cut up fresh lettuce, tomatoes and pickles and serve with some homemade, oven baked fries!

Bacon and Egg Potato Salad

This is the recipe for my delicious bacon and egg potato salad that ALWAYS gets gobbled up first, and even though it is only a salad, often outshines the main course!

I used to think that this type of salad was only for the summer time, but who am I to restrict such a delicious salad to only the summer months?

For this masterpiece I’m not a stickler about exact measurements so have some fun with it and use as much or as little as your personally like best.

Bacon and Egg Potato Salad

  • Potatoes washed, peeled, cubed and boiled until soft. Poke with a fork to check how hard they are after boiling for around 10 minutes!
  • Bacon that has been cooked and chopped.
  • Soft boiled eggs. Boil water and then insert eggs. Remove from heat and let stand for at least 12 minutes. Let cool and then remove shell and break apart with a fork.
  • Green onions, chopped [whites and chives]
  • Broccoli, stems removed and cut into smaller pieces.
  • Sometimes I like to add orange or yellow chopped peppers too.
  • Cheese of you choice to grate into salad.

For the creamy sauce I typically use a concoction of mayo, a little dijon mustard, a little caesar dressing [homemade or store bought], salt & pepper and some dry dill. Start with 1/2 a cup mayo, add a lil’ squirt of mustard and caesar and then add your spices and see how it tastes. Alter this to suit your own tastes.

  • Mix potatoes, eggs, bacon, green onions, broccoli and cheese in a large bowl while potatoes are still warm. Grate cheese of your choice throughout salad. Pour as much or as little creamy mixture over potatoes that you like and enjoy! Enjoy while still warm, or chill to enjoy later.
Creamy Sauce concoction

Creamy Sauce concoction

Cooked potatoes, bacon, onions and veggies ready to be mixed

Cooked potatoes, bacon, onions and veggies ready to be mixed

Bacon and egg potato salad

Bacon and egg potato salad

We had a friend over recently and while he was reaching for seconds of this wonderful salad, he had a chance to say that it was BY FAR the best potato salad he has ever had…which then prompted another man in the house to follow suit 😛

Homemade Caesar Salad Dressing with a twist!

We recently had a friend over for the night before she was off to Germany [LUCKY ;)] and we spent a little time in the kitchen cooking up a storm 🙂

I decided I would like to make a Caesar Salad and instantly started gathering different recipes for the dressing!

Much to my surprise many of the recipes called for ANCHOVIES [yuck!] or ANCHOVY paste, which I’m just not down with, and neither was Chris. I did a little research and the original Caesar Salad by Chef Cardini Caesar http://www.kitchenproject.com/history/CaesarSalad/index.htm apparently had no anchovies in it, just Worcestershire Sauce [made from fermented anchovies, vinegar etc.] which gave it that distinctive taste.

A lot of recipes also either called for raw egg, or coddled egg [an egg which has been cooked in it’s shell in boiling water for only 45 seconds and then removed] http://whatscookingamerica.net/Eggs/CoddledEgg.htm.

I finally found a suitable looking recipe that called for neither Anchovies or Raw [or nearly raw] Egg and it turned out great! We modified it quite a bit and used a honey Dijon mustard instead of regular Dijon, as well as less garlic and it turned out wonderfully! Tangy and delicious and a little bit different than most I’ve tasted, and even better the next day [and day after ;)]


Homemade Caesar Salad Dressing Recipe

Homemade Caesar Dressing with a twist!

Homemade Caesar Dressing with a twist!

2 garlic cloves

3/4 – 1 cup Mayonnaise

1+ tsp honey Dijon mustard

1/2 tsp English Mustard (the dry powder)

2 1/2 – 3 tbs red wine vinegar

2 tsp Worcestershire sauce

1/2 – 3/4 cup freshly grated Parmesan cheese

Salt and pepper to taste

All of these ingredients are to taste, so have some fun with it!!!

  1. Combine and process all above ingredients in food processor until thoroughly blended.

  2. Then add to the mixture in a thin stream 1/4 cup light olive oil, while continuing to process.  Process until mixture is emulsified.

  3. Toss [Chopped & Washed] Romaine Lettuce with delicious mixture and serve with a lemon slice.  You can also top your salad with cooked Bacon, Cooked Seasoned Chicken, Croutons, Tomatoes, Onions or whatever else you like! ENJOY!

Stores for about two weeks in the fridge!

Caesar Salad and Sangria

Caesar Salad and Sangria

Close up of the delicious Chicken and Bacon Caesar Salad with our homemade Dressing

Close up of the delicious Chicken and Bacon Caesar Salad with our homemade Dressing

Oven Baked Cheese and Bacon or Veggie Potato Skins

This recipe originally called for about 2 cups of oil to fry the potato skins in. I modified it and by cooking the potato skins in the oven coated in oil I was able to reduce the amount down to around one teaspoon!!! Much healthier if you stick with the veggie skins and SOOO delicious. We went out to a Restaurant last week and ordered Potato skins to compare and the ones that I made were soooooo much better!

Restaurant quality potato skins in your own home!

This recipe is enough for an appetizer for two. Double up as needed, they go fast!!!

Cheese and Bacon Potato Skins

Cheese and Bacon Potato Skins

Potato Skins

6 Small, Round, New Potatoes WASHED

Cheese shredded, your choice to taste

OPTIONAL

Bacon or Ham cooked and diced, to taste

Green Onions diced, to taste

Broccoli diced, to taste

Sour Cream to dip

  1. Preheat oven to 400 degrees.
  2. Wrap pricked and washed potatoes in tinfoil and place in preheated oven for about 45 minutes. WHY PRICK POTATOES? http://food.ivillage.com/cooking/0,,33n,00.html
  3. After 45 minutes removed potatoes from oven and remove tinfoil. Let cool briefly.
  4. Cut each potato in half and scoop out inside leaving a thin edge of potato. [This is best done when potatoes are still slightly warm as they are easier to scoop! I use a rounded metal measuring Tsp. Cuts through the potato really easily and the extra potato can be saved for potato pancakes :0 ]
  5. After you have scooped each potato place flat side down on tinfoil lined cookie sheet. Rub each potato skin with a small amount of oil until all are completely covered.
  6. Place back in oven for 10-15 minutes until they begin to crisp up.
  7. Remove skins from oven again and fill with different mixtures of Cheese, Bacon, Green Onions and Broccoli, or whatever you like. Leftover Chili makes a great potato skin!!!
  8. Stick back in oven until cheese melts, approximately 4-5 minutes.
  9. Let cool slightly and serve with sour cream or your choice of dip.

Scoop out inside leaving a 1/4 inch layer of potato. Lay down on covered cookie sheet and cover with a tiny amount of oil

Scoop out inside leaving a 1/4 inch layer of potato. Lay down on covered cookie sheet and cover with a tiny amount of oil

Cook oil covered potato skins in oven about 10-15 minutes until desired crispiness is reached

Cook oil covered potato skins in oven about 10-15 minutes until desired crispiness is reached

Potato skins stuffed with yummy cheese and bacon. Mmmm

Potato skins stuffed with yummy cheese and bacon. Mmmm

Finished Potato skins. ENJOY!

Finished Potato skins. ENJOY!