I pulled out my trustee Cuisine Tonight: Weeknight Menus book for this recipe. I knew it had to be good because before I sat down Mike took a bite and said, “Did you take a picture yet?” How can you go wrong, though, with pepperjack cheese, bacon and avocado?
Maple syrup, dijon mustard, bacon and apples. I can’t think of a better fall salad. This one from Cooking Light was delicious…although I should have probably cut back on the red onions a little bit. Another recipe for the “keep binder!” All these Cooking Light recipes…you’d think I would’ve lost a little weight by now.
A big thanks goes to my sister for cooking these for me. It was a recipe I wasn’t looking forward to eating but after her review, I might change my mind!
I made the bacon-wrapped blue cheese-stuffed dates tonight. Not a great one to photograph but they were certainly yummy. To quote Bob Banner, “These are surprisingly good! These are really good!” He put one in his mouth a little skeptical of the concoction, but then his eyes went wide with delight as the bacony, cheesy flavor filled his mouth. Then he ate another one.
~Andrea Taylor, Guest Food-Blogger
So maybe creamed spinach isn’t the most photogenic of all the vegetable side dishes. But it sure is tasty! You should have seen the icky face Mike made when I told him what we were having for dinner. He was a trooper, though, and ate his whole serving (about half the size of my serving, which is pictured here). And because it was so good, I’m going to share the recipe with you. (It serves 4 so I cut everything in half. Listed are the original quantities):
2 10-ounce boxes frozen chopped spinach, thawed
1 oz. “ready” bacon, chopped
Kosher salt & black pepper to taste
1 1/2 c. heavy whipping cream (I substituted the slightly healthier evaporated milk which Sam suggested on one of his shows)
4 tablespoons grated Parmesan cheese
-Squeeze the spinach dry in a colander.
-Put the bacon in a nonstick pan over medium heat and cook until it starts to get a wee bit crispy.
-Add the spinach and salt and pepper to taste and cook, stirring until the spinach is warmed through-then add cream and Parmesan.
-Continue stirring until everything is nicely warmed, thicker, creamer, and totally bitchin’. (Sam’s exact words.)
This recipe definitely does not fit in with the whole “Biggest Loser: Bagolitas” challenge I’m supposedly doing at work. Instead of making the sauce with butter, flour and chicken stock, Sam uses a shortcut of sour cream and prepared chicken gravy. Can you hear my arteries clogging as you read this? Nonetheless, it turned out pretty good. Of COURSE it was…chicken gravy, bacon, pie crust. What’s not to like?
Sam’s cookbook editor slipped up a little on this recipe, though. Nowhere in it was bacon mentioned…except for in the title. ALSO, the recipe says it serves 10. I don’t know how you get 10 servings out of something cooked in a 9×9-inch baking dish. I can’t even get 10 brownies out of a baking dish that size!