Tag Archive | Bacon

Recipe: Build-A-Burger

Build A Burger


wpid-20130204_194041.jpgIt was build-a-burger night at our house. I made hamburger patties from scratch and lined up an assortment of delicious toppings. My husband and I like different things on our burgers and that’s just fine. We both loved how they turned out.

Homemade Burger Patties (4 – 1/4 lb patties)


1 lb ground beef, thawed
1 tsp Dried Minced Onion
1/4 tsp Dried Minced Garlic
1/8 tsp Pepper


Lightly mix all ingredients together. Shape into burger patties and cook on a non-stick skillet or griddle for about 10 minutes (5 per side) or until the meat is throughly cooked.

Assemble your burgers using whatever delicious ingredients you desire. I cooked our burgers on the griddle while I cooked up some bacon. My bacon finished first so I wiped away most of the bacon grease from the griddle and used the space to lightly toast our potato buns.

Wife Burger

My Delicious Burger: Toasted buns, Mayo, Catchup, Lettuce, Tomato, Burger, and Bacon!

Husband Burger

My Husband’s Delicious Burger: Toasted Buns, Mustard, Catchup, Burger, Blue Cheese, Avocado, Tomato, and Bacon!

Here are our two burgers. My burger is on the left and my husband’s burger is on the right. Which one do you like better? I also put blue cheese inside my husband’s burger patty which he loved!

Recipe: California Club Sandwich

California Club from top

California Club Sandwich

Ingredients: (for 2 sandwiches)

6 Slices Seeded Rye Bread
3 Tbs Butter
Tomato, thinly sliced
Turkey, shaved
2 Slices Provolone Cheese
4 Slices Bacon
1/3 c Avocado Spread


Cook bacon on a griddle. While the bacon is cooking, make your avocado spread if you don’t have some on hand. Butter one side of each piece of bread and set it aside. Prepare the rest of your ingredients so you can assemble the sandwich when the bread is done. Once your bacon is cooked, set it aside on a few paper towels to soak up bacon grease. Wipe down your griddle and “toast” your bread. Once the bread is toasted, it’s time to assemble this monstrous sandwich.

Avocado Spread Tomatoes Sliced Turkey Shaved Sandwich Assembly

The Sandwich Assembly Guide

Sandwich Completed

The Assembly Guide

Bread, buttered & toasted
Avocado Spread
Bread, buttered & toasted
Avocado Spread
Avocado Spread
Bread, buttered & toasted

Recipe: Sausage n’ Bacon Roll

Sausage n' Bacon Roll

Sausage n’ Bacon Roll

This was a recipe inspired by my husband. He envisioned a pub sausage wrapped in bacon and covered in a biscuit. I used Italian sausages, bacon, cheese, and my biscuit mix to create exactly what he wanted. So, try our sausage n’ bacon roll and let me know what you think of our new creation!


2 Tbs Vegetable Oil
4 Sausages
4 Slices of Bacon
2 1/4 c Bisquick
2/3 c Milk
1 c Cheddar Cheese, shredded


Preheat oven to 450°. Heat oil in a skillet over medium heat. Add sausages and brown on all sides. Cover the skillet and cook sausages for about 10 minutes. Meanwhile, mix Bisquick and milk in a bowl. Roll the dough out and create 4 squares that could cover the sausage (size depends on your sausages). Transfer squares to a baking sheet. Spread cheese over each dough square. Back to your sausage. Wrap each sausage in bacon and keep in place with toothpicks. Return the bacon wrapped sausage to the pan and cook until the bacon is well browned and crispy. Once they are ready, remove the toothpicks and place on a dough square. Roll the dough around the sausage and pinch the ends to completely surround the sausage, and bacon, with cheese and dough. Bake for 15 minutes or until golden brown. Serve with your choice of condiments. I picked ketchup and my husband had his homemade horseradish mustard.

Raw Sausage Cooked sausage Dough squares Dough squares with cheese Bacon wrapped Sausage Assembly time Sausage n' Bacon Roll Ready for the oven All Cooked Add mustard Sausage n' Bacon Roll

Recipe: Potato, Bacon, Chicken and Corn Chowder

Potato, Bacon, Chicken and Corn Chowder 20130117_194916

Potato, Bacon, Chicken and Corn Chowder

Serves 8


3 1/2 c Potatoes, diced
1/3 c Onion, finely chopped (or 1 Tbs dried minced onion)
Corn, cut from 2 ears (or 1 can, drained)
1 Chicken breast, cooked and diced
3 1/4 c Chicken Stock
Salt (to taste)
1 tsp Pepper
5 Tbs Butter
5 Tbs Flour
2 tsp Mustard
4 Slices Bacon, cooked and crumbled
1 c Milk
1 tsp Parsley
2 c Vermont Cheddar Cheese, shredded


  1. Combine potatoes, onion, chicken, corn, and chicken stock in stockpot and bring to boil
  2. Cook over medium heat until potatoes are tender
  3. Add salt and pepper
  4. Make a roux in a small pan: melt butter, add mustard and whisk in flour stirring constantly until thick
  5. Slowly stir in milk and keep stirring about 5 minutes or until its thick
  6. Add cheese to milk and stir until melted
  7. Stir cheese mixture into the stockpot
  8. Add bacon and parsley, cook until heated through
  9. Top with more cheese to look pretty

This dish will thicken over time but if you want it to thicken quick, add some potato flakes.

Potato, Bacon, Chicken and Corn Chowder 20130117_190641 Potato, Bacon, Chicken and Corn Chowder 20130117_191724 Potato, Bacon, Chicken and Corn Chowder 20130117_192216 Potato, Bacon, Chicken and Corn Chowder 20130117_192535 Potato, Bacon, Chicken and Corn Chowder 20130117_193829

If you like my Potato, Bacon, Chicken and Corn Chowder, you’ll love my other recipes

Recipe: Bacon and Blue Cheese Omelet with Turkey

Bacon and Blue Cheese Omelet with Turkey

Bacon and Blue Cheese Omelet with Turkey

2-3 eggs
1 Tbs Milk
1/2 c Turkey, minced
2 Slices Bacon, cooked and crumbled
3 Tbs Blue Cheese, crumbled
1 Tbs Butter (optional)


Heat a skillet over medium heat. I use a non-stick pan but you can use a regular one, just be sure to generously butter it first. Mix eggs and milk in a small bowl. Pour into hot skillet. As it cooks, gently lift up the edges and tilt the skillet to allow the runny egg to get underneath the cooked egg. Lift the edges small sections at a time and work your way around the edge of the skillet. Keep doing this until there is no more runny egg on top.

Lift egg Lift all around pan and tilt

Place your turkey, bacon and 2 Tbs of the blue cheese on one half of the omelet. Let this sit and continue to cook until the center of your omelet is set (we don’t want raw eggs) and the bottom is nicely browned. Gently fold the omelet so the empty side becomes the top and your bacon and blue cheese is now sandwiched in the middle.

Begin fold Finish fold

Sprinkle the rest of your blue cheese over the top of the omelet. Once it has melted, your omelet is done. Enjoy!

If you like my omelet, you’ll love my other recipes!

Recipe: Dinner Salad with the Works!

Dinner Salad

Dinner Salad

When we have salad for dinner, it’s not just a plain salad. We put in the works! This healthy dish will fill you up so try it tonight.


Romaine Lettuce
Blue Cheese
Vermont Cheddar Cheese
Pumpkin Seeds
Salad Dressing


Chop the romaine, celery and carrot. Cook the bacon, then drain on a paper towel. Slice the avocado. Shred the Vermont cheddar and crumble the blue cheese. Chop the pecans and walnuts.

Romaine Lettuce 20130112_192428 Chop Carrot Cook Bacon Drain Bacon Carrot, Celery, Blue Cheese, Vermont Cheddar

Now it’s time to assemble the salad! Throw everything together and top with your favorite dressing. We topped ours with a strawberry vinaigrette tonight!

Dinner Salad Dish Up Dinner Salad

If you like my dinner salad, you’ll love my other recipes!