Tag Archives: bacon

Creamed Cabbage with Bacon from Everyday Good Thinking, the official blog from @hamiltonbeach

Change up your Thanksgiving side dish routine and add some cabbage to the rotation. Cabbage is economical, readily available at the grocery store, and has a long shelf-life in the refrigerator. I know you probably don’t think about cabbage much; it’s definitely not the first thing that comes to mind, especially for a holiday. But this recipe is here to change all that. Trust us.

Creamed Cabbage with Bacon from Everyday Good Thinking, the official blog from @hamiltonbeach

Even if you swear you don’t like cabbage, you probably will after the first bite of this dish. It’s been cooked in cream, giving it a rich, buttery flavor, and it’s topped with bacon to add smoky crunch.

Creamed Cabbage with Bacon from Everyday Good Thinking, the official blog from @hamiltonbeach

Best of all, this dish is simple to prepare. We know you’ll be working extra hard on Thanksgiving Day, so it’s nice to have an easy recipe you can throw together. Use a food processor to quickly slice the cabbage. (You can do this a day ahead.) Blanch the cabbage for a few minutes in boiling water, simmer it in cream and then top it with bacon. This savory side dish will be sure to impress even the most stubborn veggie skeptic at the table (it does have bacon after all).

Creamed Cabbage with Bacon from Everyday Good Thinking, the official blog from @hamiltonbeach


Creamed Cabbage with Bacon

Ingredients
1 small head cabbage
1/2 pound bacon, cut in 1-inch pieces
1 medium onion, chopped
3 teaspoons salt, divided
1/2 cup heavy cream
1 teaspoon cracked black pepper
Instructions
Using a food processor with slicing blade, slice cabbage and set aside.
Add water and 2 teaspoons salt to a 4 quart saucepan. Place over high heat and bring to boil.
Meanwhile, in a large skillet over medium-high heat, cook bacon until crisp.
Use a slotted spoon to remove bacon and place on a paper towel-lined plate. Crumble bacon when cool. Add onion to bacon drippings in skillet. Cook until soft. Drain, but keep some bacon grease in the skillet with the onions. Set aside.
Add sliced cabbage to boiling water and blanch for 3 minutes; drain.
In skillet with onions over medium heat, add cabbage, cream, remaining 1 teaspoon salt, pepper and half of the crumbled bacon. Stir 1 to 2 minutes until heated through.
Top with remaining bacon.
Everyday Good Thinking http://everydaygoodthinking.com/

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Mother's Day Gift Guide from Everyday Good Thinking @hamiltonbeach

Whether you are cooking for two or prepping a large family meal, the Hamilton Beach® Stack & Snap™ 12 Cup Food Processor takes the guesswork out of food processing with a simple function guide that shows you which blade to use and which button to press. Designed to be uniquely simple – there’s no twisting, turning or locking required when assembling the food processor.



Smoked Gouda Bacon Mac n' Cheese from Everyday Good Thinking, the official blog of @hamiltonbeach

Macaroni and cheese is almost everyone’s favorite childhood food, and we’ve made this grown up version by adding smoked gouda, bacon and spices. The crunchy bread crumbs come together in the food processor and add a nice crunch to the soft mac and cheese when you bake it in the oven. And bacon? Well, who doesn’t like bacon? This is the ultimate in rich comfort food, and it’s great for leftovers because it’s even better the next day. The recipe is also perfect for feeding a crowd – just pair it with a salad and a good beer selection and you have dinner for a dozen people.

Smoked Gouda Bacon Mac n' Cheese from Everyday Good Thinking, the official blog of @hamiltonbeach


Smoked Gouda Bacon Macaroni and Cheese
SERVES: 10

Ingredients
1 (4 oz.) French baguette, torn
6 slices cooked bacon, chopped
1/4 cup loosely packed parsley
2 Tablespoons butter, melted
1 package (16 oz.) corkscrew or elbow pasta
1/3 cup butter
1/4 cup flour
4 cups milk
1 package (8 oz.) extra sharp Cheddar cheese, shredded
1 package (8 oz.) smoked Gouda cheese, shredded
2 1/2 teaspoons Creole seasoning
Instructions
Preheat oven to 400°F.
Using S-blade with food processor running, drop bread, 1/2 of the bacon and parsley into food chute. Process until finely chopped. Gradually add melted butter; process until crumbs form. Set aside.
Cook pasta according to package directions for al dente. Drain and rinse with cold water. Set aside.
Melt 1/3 cup butter in Dutch oven over medium-high heat. Gradually add flour, whisking until smooth, about 1 minute. Slowly add milk, stirring 8 to 10 minutes until mixture is thickened and smooth. Remove from heat.
Stir in cheeses, remaining bacon and Creole seasoning until cheese is melted. Fold in pasta.
Pour mixture into 11x7-inch baking dish sprayed with nonstick cooking spray. Sprinkle with breadcrumb mixture.
Bake 25 to 30 minutes or until crumbs are browned and mixture is heated through.
Notes
If using a countertop oven, place baking dish on the bottom rack to bake.
Everyday Good Thinking http://everydaygoodthinking.com/

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Roasted Brussels sprouts with bacon from Everyday Good Thinking, the official blog of @HamiltonBeach #Thanksgiving
Brussels sprouts are the quintessential “gross vegetable”, admonished by children across the country and prompting most to say “Ewwww!” at the mere mention of their name. However, most grown ups who’ve mercifully given the tiny cabbage a second chance are surprised at just how delicious they really are. We at Hamilton Beach believe the secret to good Brussels sprouts is a good roasting or pan fry (not boiling), so we’ve included a recipe below to get you started. When creating your own Brussels sprout recipes, remember they pair beautifully with bacon, parmesan and other savory and salty accompaniments. Following these basic guidelines, you’re sure to have an entire family of Brussels sprouts converts.

Roasted Brussels sprouts with bacon from Everyday Good Thinking, the official blog of @HamiltonBeach #Thanksgiving

 

Brussels sprouts were popular in the Belgian city for which they are named as far back as the 1500s. They grow along the sides of long stalks, a funny sight if you’ve never seen them sold this way at the grocery store! The stalks can grow up to four feet high and produce up to three pounds of sprouts each. The sprouts are part of the same family as cabbage, kale, broccoli and kohlrabi, and they contain vitamin A, vitamin C, folic acid and dietary fiber.

Roasted Brussels sprouts with bacon from Everyday Good Thinking, the official blog of @HamiltonBeach #Thanksgiving

To prepare Brussels sprouts, trim the ends off the buds and remove any loose outer leaves and any yellowing or spotted leaves. Rinse and dry the sprouts. At this point, the sprouts can be cooked whole, or they can be cut in half or quarters. We cut the sprouts in half for this recipe because it allows for more surface area to crisp up during the roasting process, and we think the crispness of the sprouts is delicious.

Roasted Brussels sprouts with bacon from Everyday Good Thinking, the official blog of @HamiltonBeach #Thanksgiving

 


Glazed Brussels Sprouts with Bacon
SERVES: 6

Serve this dish at a Thanksgiving feast or a weeknight dinner. It’s easy and delicious, and it will be sure to convert even the most fastidious vegetable skeptic. Roast these sprouts in a countertop oven while the main course is cooking in the primary oven.
Ingredients
1/4 cup balsamic vinegar
2 Tablespoons packed brown sugar
1 teaspoon salt
1/2 teaspoon cracked black pepper
1 1/2 pounds brussels sprouts, halved
4 bacon strips, cut into 1-inch pieces
Instructions
Preheat oven to 425°F.
Add vinegar, sugar, salt and pepper to a large bowl; stir until well blended.
Toss brussels sprouts and bacon until coated. Place on a foil 15x10x1-inch baking pan.
Bake for 25 to 30 minutes, stirring occasionally until bacon is slightly crisp.
Everyday Good Thinking http://everydaygoodthinking.com/

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Thanksgiving Single Serve Stuffing Muffins from Everyday Good Thinking, the official blog of @HamiltonBeach

 

A number of years ago, I hosted my own Thanksgiving dinner for twelve friends and family in my 1,000-square foot apartment in the city. I’d thrown my share of dinner parties and get-togethers, but none of those offered the same crushing intimidation as the biggest food holiday of the year. I was single with two dogs and my kitchen was divided into two rooms (yes, really) – one room with the fridge, the dog bowls and the metal shelves full of appliances and one room containing the oven and stove, the dishwasher, and the sink in a line down one wall. I had no counter space and the dining room was up the hall, but I had gusto!, and sometimes that’s all you need.

I worked on my menu daily until I figured out something that resembled a delicious meal worthy of elastic pants, seconds and familial acclaim. I tried to save some time, hassle and space on my makeshift buffet table by preparing a few dishes in individual servings, hoping it might reduce the which-way-do-I-pass-the-stuffing conversations. (It did.) I served individual stuffings that I baked in a muffin tin; if I’d had a toaster oven at the time, I would have baked them there to save space in my cramped main oven. Dinner was a Herculean success and a wild disaster, but everyone loved the stuffing. It was the perfect portion for each person, and leftovers were effortless for each guest to carry home. Here’s the recipe for our savory stuffing muffins, or “stuffins,” loosely inspired by that crazy Thanksgiving dinner years ago.

Thanksgiving Single Serve Stuffing Muffins from Everyday Good Thinking, the official blog of @HamiltonBeachThanksgiving Single Serve Stuffing Muffins from Everyday Good Thinking, the official blog of @HamiltonBeach

 


Thanksgiving Sausage and Bacon "Stuffins"
YIELDS: 24 servings

Ingredients
1 package (8 oz.) corn muffin mix, baked, crumbled
1 package (16 oz.) Pepperidge Farm herb stuffing
1/2 pound bacon, cut in 1-inch pieces
1 package (19 oz.) sweet or hot Italian sausage, casings removed
1 cup butter
1 large onion, chopped
4 ribs celery with leaves, coarsely chopped
8 ounces sliced mushrooms, coarsely chopped
1/3 cup chopped fresh sage
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
2 cups chicken broth
Instructions
Preheat oven to 375°F. Grease muffin tin; set aside.
In a very large bowl, combine stuffing mix and cornbread; set aside.
In a large skillet, cook bacon over medium-high heat until crisp. Add bacon and drippings to stuffing.
Place sausage in skillet. Cook until browned. Add sausage and drippings to stuffing.
In another skillet, melt butter over medium-high heat. Cook onion and celery until just starting to become translucent. Add mushrooms and cook until tender.
Add onion, celery, mushrooms, butter, sage, salt and pepper to stuffing. Stir to combine.
Stir in enough chicken broth to make stuffing moist.
Spoon about 1/2 cup mixture in each muffin cup.
Bake for 25 to 30 minutes or until muffins are browned and crisp.
Everyday Good Thinking http://everydaygoodthinking.com/

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