Tag Archives: bacon

Red Swiss Chard with Bacon, Feta and Currants

Vivid green and red make this a colorful side dish for holiday dinner.  The confluence of smoky bacon, velvety feta and sweet currants play perfectly against the bitter greens.

Red Swiss Chard with Bacon, Feta and Currants

Course Salad, Side
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 -6

Ingredients

  • 4 strips thick-cut smoked bacon diced
  • 1 small onion diced
  • 2 tsps organic ground cumin
  • 1/4 tsp organic ground cayenne
  • 1 tsp fine sea salt
  • 1/2 tsp organic ground black peppercorns to taste
  • 2 cups Red Swiss Chard
  • 12 oz chicken broth
  • 1/2 cup feta cheese diced or crumbled into small pieces
  • 3 tbsp currants

Instructions

  1. In heavy pan, cook bacon until fat renders. (Add a drop or two of olive oil if it sticks.)
  2. Add onion.
  3. Sprinkle cumin, cayenne, sea salt and pepper on onion and continue cooking until bacon is crispy.
  4. Add red swiss chard and saute briefly.
  5. Add chicken broth and currants. (Currants will plump up nicely.)
  6. Cook with top on at low heat for 15-20 minutes.
  7. Gently stir in feta so it melts slightly.

Scallops Wrapped in Spiced Bacon

 

Scallops Wrapped in Spiced Bacon

This has become one of my more popular "apps". It delivers a little kick, (and tastes like it takes more time to prepare than it does).
Course Appetizer
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 12

Ingredients

  • 1 lb sea scallops
  • 6 tbsp brown sugar dark
  • 3/4 tbsp organic ground cayenne
  • 1/2 tbsp organic curry powder
  • 12 slices bacon about 3/4 lb
  • 24 toothpicks

Instructions

  1. Preheat broiler. If necessary, remove ligament from scallop. Cut scallops in half.
  2. Brown bacon in a heavy skillet over medium heat (until edges brown, but it is still flexible). Place bacon on paper towels; pat and leave to cool.
  3. Stir together brown sugar, cayenne and curry in a medium bowl.
  4. Cut bacon in half (so two equal, shorter lengths). Coat evenly on both sides with sugar mixture, pressing to help it adhere. Place a scallop half on each slice of coated bacon; wrap scallop with bacon strip and secure with a toothpick.
  5. Lightly oil the top of a broiler pan, and place wrapped scallops on pan. Broil about 5 inches from heat until bacon is browned, and scallops are opaque (about 5-6 minutes); turn and broil another 5-6 minutes. Remove and serve.

Split Pea Soup

 

Split Pea Soup

We don't get many rainy days in Colorado, so I really look forward to them. Today we were treated to a rare rainy day. I made split pea soup and took Einstein on a walk along the Platte River while the flavors in the soup melded together. This soup is filled with flavor and makes enough for four. It freezes well, so I usually make a double batch, freeze half and save it for when the snow falls as an apres ski treat.
Course Main, Soup
Cuisine American, French
Servings 4

Ingredients

  • 2 sliced uncured bacon
  • 1 medium onion minced
  • 1 carrot minced
  • 1 celery stalk minced
  • 3 cups split green peas
  • 4 cups low sodium chicken broth
  • 1 cup water
  • 1/2 cup dry white wine
  • 1 organic bay leaf
  • 1/2 teaspoon organic thyme dried
  • 1/2 teaspoon organic oregano dried
  • coarse sea salt and ground black pepper to taste

Instructions

  1. in a large sauce pan, cook bacon over medium heat
  2. remove from pan and dice into small pieces
  3. add onion, garlic, carrots, and celery to the bacon pan and saute 4 minutes
  4. add split peas and bacon and saute for one more minute
  5. add chicken stock, water, white wine, and bay leaf, bring to a boil for 5 minutes
  6. reduce heat, cover and simmer for 45 minutes.
  7. let cook, puree in blender unit smooth.
  8. Nutritional Information/Serving