BLT with Roasted Garlic Aioli

What's better than a Bacon, Lettuce and Tomato sandwich? This quintessential is a favorite of many, especially when "fresh from the garden" vine ripe tomatoes are in season.

Now you can kick it up a notch by using a simple garlic aioli instead of mayonnaise on this classic sandwich. Smeared on some thick, toasted crusty artisan bread, or sourdough bread, it really gives it just the boost it needs to push it from ordinary to extraordinary! Now, you can totally make your own garlic aioli from scratch, but I've included a "shortcut/cheater" recipe here.

Smoky bacon, crispy lettuce, vine ripe tomato slices and garlic aioli ... match made in heaven!

RECIPE
Ingredients
Several slices bacon, cooked crisp
Small bunch leafy lettuce
1 large tomato, sliced
Sliced bread of your choice, toasted (I love using hearth bread toasted)
2 garlic cloves, pressed
¼ tsp (or more) coarse kosher salt
½ cup mayonnaise
2 tbls olive oil
1 tbls fresh lemon juice
Freshly ground black pepper

Method
For the garlic aioli, mash garlic and 1/4 teaspoon salt in small bowl until paste forms. Whisk in mayonnaise, olive oil, and lemon juice. Season to taste with coarse salt and pepper. Can be made 1 day ahead. Cover and chill.

To assemble
Toast bread, spread with garlic aioli, top with lettuce, tomatoes and bacon.

Enjoy,
Mary

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Maple Bacon Potato Salad

Warm potato salads are a fantastic option, and pair perfectly with grilled or roasted meats of all kinds. They add a whole new dimension to any backyard barbecue, and because they are served warm (room temperature is fine), and contain no mayonnaise, they are easily portable and make a great pot luck dish.

The vinegar and maple syrup in this dish combine with chopped onions, garlic, BACON and thyme to make a delicious vinaigrette poured over the warm potatoes. Anything with bacon is better, right?

Just like my Bavarian Potato Salad, the warm potatoes absorb some of the vinaigrette, making it a delicious, tasty side dish.

RECIPE
Ingredients
1 1/2-2 lbs small red or Yukon Gold potatoes (peeling optional)
2 tbls olive oil
6 slices bacon, chopped
1/2 medium onion chopped
1/4 cup apple cider vinegar
1/4 cup pure maple syrup
1/4 - 1/2 tsp garlic, minced
1/2 tsp fresh thyme removed from stem and chopped (or use dried thyme leaves)
Salt and pepper to taste

Method
Preheat oven to 400 degrees. Peel (if desired) and quarter potatoes (or cut into slightly smaller pieces) and place in a large bowl. Drizzle with olive oil and sprinkle evenly with salt and pepper, tossing to coat potatoes. Spoon potatoes onto a rimmed baking sheet, and bake for 25 minutes or until tender, turning potatoes half way through baking time to ensure even roasting.

While potatoes are baking, make the vinaigrette. In a medium pan, cook the bacon on medium-high heat until browned and crisp. Remove bacon with a slotted spoon and place on paper towel. Drain all but 1 tbls grease from the pan.

In the remaining bacon grease, sauté the onion until soft. Add the vinegar, maple syrup, garlic, thyme and half of the bacon and simmer over medium heat for 5-10 minutes, until slightly reduced. Set aside until potatoes are cooked.

When potatoes are cooked, toss with vinaigrette and garnish with remaining bacon and additional thyme if desired. Serve warm.

Yield: 4 servings

Recipe adapted from The Recipe Rebel

Also seen on Meal Plan Monday

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Smoky Bacon Jam

I have wanted to make this Smoky Bacon Jam for a long time. I would see pictures from time to time, and think "I need to make that."

The one thing that really held me back is it's not shelf-stable. Smoky Bacon Jam must be stored in the refrigerator, so, with that in mind, I wanted to make it at a time I thought we would use it up.

Over the holidays, with my adult kids and grandsons all gathering around, I thought this would be the perfect time to experiment with Smoky Bacon Jam ... oh my goodness, where has this been all my life?  It's smoky, sticky, sweet, and baconilcious!

It is the PERFECT jam to serve topped on baked brie, spread on burgers, grilled cheese, crostini, or served with a roasted or grilled pork loin. Heck it's even good slathered on a toasted English muffin.

Potato Corn & Bacon Chowder

I love good hearty soups, stews and chowders in the fall and winter. They are quick, easy meals to prepare and so delicious.

Here in South Carolina, as soon as the temps lower just a bit in the early fall, chowders like this are my go to for many weeknight meals. This chowder is rich, creamy and thick ... a real stick to your ribs kind of meal, delicious with a side salad and a good crusty bread to dunk.

RECIPE
Ingredients
2 shallots, diced (or one small onion)
4 tbls butter
1/3 cup all-purpose flour
2 cups chicken bone broth or stock
2 cups heavy whipping cream
2 cups peeled and diced potatoes (2 medium red or Yukon gold potatoes, not Russet)
1 cup niblet corn (fresh or frozen)
1/2 tbls parsley flakes
1 tsp course-ground black pepper
1 tsp garlic powder
3 strips bacon, cooked crisp and crumbled
1 cup shredded cheddar cheese

Method
In a large sauce pan over medium-high heat, melt butter and saute' shallots several minutes or until translucent but not browned. Slowly whisk in flour, then add chicken bone broth or stock and mix until well blended.

Stir in cream, potatoes, corn, garlic powder, parsley flakes, and course-ground black pepper; cook until mixture reaches a low boil, just beginning to bubble up some, stirring often. Reduce heat to low and cook until potatoes are cooked through and softened; stir in crumbled bacon and cheese, and cook until cheese is melted. Remove from heat and serve immediately while piping hot.

Refrigerate any leftovers.

Yield: 4-6 servings

Also seen on Meal Plan Monday

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Sweet Potato Cornbread

Updated September 2019

I received my friend, Jackie's cookbook, Sweet Potato Love: 60 Recipes for Every Season in the mail as a complete surprise. Oh she told me she wanted to send me something, but I had no idea what it was until it arrived. Such a sweet gesture, and it was even autographed!

Jackie is the popular blogger behind Jackie Garvin's Syrup and Biscuits. I had the pleasure to review her first cookbook last year, "Biscuits -Sweet and Savory Recipes for the All-American Kitchen" which is where I finally learned how to make light, fluffy biscuits ... no joke, only took me about 30 years to learn how to do it right because I'm a northern gal and I never watched anyone bake biscuits until I was well into my adulthood.

Naturally I was super-excited to make a recipe from her new cookbook and couldn't wait to get cooking. 

I chose her Sweet Potato Cornbread because it has cheese and BACON in it, and she talks about using it as a dressing with some Cornish Hens in another recipe. Seemed like a winner to me, so off I set to make it. Oh my goodness, am I ever glad I did ... it is amazing!!

Recipe
Ingredients
1 sweet potato, baked and mashed
4 strips of bacon, cooked and crumbled
4 eggs
2 cups buttermilk (make your own by adding 1 tbls. lemon juice to 2 cups milk)

2 cups cornmeal

2 cups self-rising flour (make your own by adding 3 tsp. baking powder and 1/2 tsp. salt to all-purpose flour)
1 cup shredded sharp cheddar cheese
1/4 cup sugar (added to heighten the sweetness of the sweet potato and offset the savory of the cheese and bacon)

Method
Preheat oven to 350 degrees. In a large cast iron fry pan, cook bacon until crisp. Remove bacon and reserve drippings; set aside.

In a large bowl, place baked, mashed sweet potato; add eggs and buttermilk and stir until combined. In a separate bowl, add self-rising flour, cooked and crumbled bacon, sugar, shredded cheddar cheese and corn meal stirring well to combine.

Add wet ingredients to dry and mix well. If batter is too stiff and just a touch more buttermilk.

Pour reserved bacon drippings into a hot 9-inch cast iron skillet or baking dish. Spoon batter in and bake 45 minutes or until top is browned and cornbread is cooked through.

Remove from oven and let cool slightly. Cut into pieces and serve with lots of fresh creamery butter.

Also seen on weekend potluck

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Loaded Potato Chip Dip

I wish I had more pictures of this one to share with you, but I don't! It was devoured so fast the only picture I ever got of it is this one before it was served.

This is the BEST dip I have ever made hands down! Saw this gem on Tasty late last year and had to try it. We made up a batch for a New Years Eve Party at Wateree Recreation Area, where my husband is the manager, to rave reviews. We could have easily made 3 or 4 times the amount we did, and still have had none leftover, it was that popular.

It is the perfect dip for tailgate parties, football watching, get together's, back yard cookouts, pot lucks and more. Trust me, everyone will be happy you made it to serve, or brought it with you to share. You will be the hit of the party!

RECIPE
Ingredients
1 - 8 oz Sour Cream
1 - 8 oz Cream Cheese
1 packet Ranch Seasoning
1 cup Shredded Cheddar Cheese (plus extra for topping)
1/2 cup Crumbled Bacon (plus extra for topping)
1/4 cup Chopped Green Onions  (plus extra for topping)

Method
Combine the sour cream, cream cheese, and ranch seasoning in a large bowl and stir until smooth. Then, add in the cheddar cheese and stir until well-blended. Lastly, add in the crumbled bacon and the green onions and stir.

Top off with extra green onions, bacon, and cheese and serve with potato chips, potato wedges, or fries!

Enjoy,

Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Bacon and Cheddar Biscuits

As a northern gal, now living in the south, I didn't grow up with a mother or grandmother who made biscuits for me to learn from. Oh they cooked and baked, but made many different things from cakes, cookies and pies, to bread and more. In fact, I was well into my adulthood before I even attempted to make them, and even then my first biscuits were "hockey pucks" as my husband called them. Wasn't funny to me then, but it is now after all these years.

Today I'm happy to say I've successfully made biscuits for many years, but it wasn't until just a couple of years ago, when I was reviewing a cookbook my friend, Jackie Garvin, of Syrup and Biscuits, I learned the secret of folding the dough over on itself and rolling it out again lightly that gives you those great buttery flaky layers.

Buttery flaky biscuits, with cooked and crumbled crispy smoked bacon and shredded cheddar cheese. It's a match made in heaven and oh so good, I promise you can't eat just one!

Recipe
Ingredients
2 cups self-rising flour (make your own with all-purpose flour + 3 tsp. baking powder and 1 tsp salt)
1/2 cup unsalted butter, cubed and chilled
4 strips bacon, cooked crisp and crumbled
1 cup sharp cheddar cheese, shredded
3/4 cup buttermilk (make your own with regular milk + 1 tsp lemon juice)

Method
Preheat oven to 450 degrees. In a large mixing bowl, add the flour and butter. Using your hands gently mix and crumble the butter with your fingers and thumb into the flour until it resembles course meal. With a wooden spoon, stir in the crumbled bacon and shredded cheddar cheese. Mix in the buttermilk; the dough will be wet and sticky.

Lay out a dish cloth on your counter-top and scoop out the biscuit dough. Dust top of dough with more flour and gently knead until the dough holds together, adding a bit more flour if necessary.

Roll or pat dough out until 1/4" thick. Now fold the dough over from the right third of the dough toward the center, repeat with the left overlapping in the middle, then fold over the top and bottom. You should end up with a nice little envelope of layered goodness (see above photo).

Pat dough out to 1"-inch thick and cut out as many biscuits as you can. Gather up the scraps, stack them and gently push together and finish cutting the biscuits.

Brush tops with melted butter and bake 15 minutes or until tops are golden brown.


Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Bacon Broccoli Egg and Cheese Breakfast Cup

Quick, easy and tasty breakfast cup, perfect for Sunday Brunch or lazy weekend. Or make some ahead, cool, wrap and refrigerate for a breakfast at the office. Simply reheat in a microwave.

Recipe

Ingredients
2 farm fresh eggs, beaten
2 strips of bacon, cut in half
4 fresh broccoli florets, diced
Pepper Jack cheese, diced
Salt and pepper, to taste

Method
Preheat oven to 350 degrees.
Spray a 7 oz. ramekin with cooking spray. Lay cut pieces of bacon in ramekin, overlapping and covering bottom and sides of ramekin.

Add diced pepper jack cheese and broccoli. Pour beaten egg over all and bake 25-30 minutes, or until bacon is cooked and eggs are set.

Remove from oven and let cool 3 minutes before carefully removing breakfast cup from ramekin and placing on a plate to serve.

Enjoy,
Mary

Cheesy Potato and Broccoli Casserole

Great twist on an old favorite! Use the freshest broccoli you can find for this recipe. The cooked and crumbled bacon adds flavor and is a delicious addition to this dish. I don't peel the red potatoes, but feel free to peel them if that's what you prefer. This is a delicious side dish with all grilled meats or a baked ham.

RECIPE

Ingredients
1/2 stick butter (4 tbls)
1/3 cup all-purpose flour
1 1/2 cup milk
1 1/2 cup heavy cream
1 tsp salt
2 tsp course-ground black pepper
1 medium onion, sliced
1 small head fresh broccoli, cut into florets
5-6 red potatoes
2 cups cheddar cheese, divided
3 slices bacon, cooked and crumbled
1/2 tsp paprika, sweet mild
1-2 slices bacon, cooked and crumbled

Method

Slice onions into rings.  Rinse potatoes; drain then thinly slice. 

In a small pot, heat butter on medium heat until melted. Add flour. Whisk until smooth. Gradually add milk, cream, salt, black pepper and 1 cup cheddar cheese. 

Bring to a boil over med-high heat; stir constantly for 2 minutes or until thick. 

Place lid on pot to keep warm (this can be made ahead of time and let sit until ready to use).

In a 2 qt. glass baking dish, layer potatoes, onion rings and broccoli florets alternately starting ending with potatoes. Pour sauce over all. Sprinkle on crumbled bacon, and sprinkle 1 cup cheddar cheese over top.  

Bake at 350 for 1 hour, or until browned and bubbly.

Sprinkle more shredded cheddar cheese on top just before serving if desired.

Enjoy,

Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Easy Fried Rice

**Updated 12/12/18**

I love fried rice! It's quick, easy and so versatile. You can add any veggie you like but you start with the basics: cooked rice, sauteed onions, celery, and chopped cooked bacon.

It's also amazingly easy to make and comes together very quickly. I like to start with cooking the chopped bacon, removing it to a paper towel lined plate, and removing all but 1 tablespoon of the bacon grease. I then saute' the onions and celery in the remaining bacon grease to give it a nice flavor.

Next you add whatever chopped fresh veggies you're going to use. Carrots, cabbage, broccoli, green peas, chopped asparagus, fresh corn, chopped green beans; almost anything goes.

This is possibly the easiest Fried Rice you'll ever make, only uses a few ingredients, and comes together quickly. Even better the next day.

RECIPE
Ingredients
2 cups cooked rice
4 strips bacon, cooked crisp and crumbled
1 tbls. bacon grease
2 stalks celery, diced small
1 small onion, diced small
2 eggs, whisked
2 tbls water
2 cups chopped veggies (any mixture such as green beans, carrots, broccoli, cabbage, asparagus, green peas, corn)
2 tbls. soy sauce (or to taste)

Method
In a large fry pan, cook bacon until crispy. Remove from pan and set bacon aside on a paper towel reserving one tablespoon bacon grease in pan. Add celery and onion and saute' until the vegetables are slightly softened.

Add 2 cups veggies of your choice, and 2 tbls water. Cover and cook 2 minutes, or until veggies are just beginning to soften. Stir veggies, then mix in eggs and cook until eggs are set.

Add cooked rice and soy sauce, stirring until blended. Mix in cooked and crumbled bacon and serve.

Serve with Asian Sticky Wings for an easy dinner.

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Cheesy Egg, Asparagus and Bacon Strata

Strata or stratta is a family of layered casserole dishes in American cuisine. The most common modern variant is a brunch dish, similar to a quiche or frittata, made from a mixture which mainly consists of bread, eggs and cheese. (wikipedia)

Ingredients
3 large farm fresh eggs, slightly beaten
5-6 stalks fresh asparagus, blanched
1/2 cup shredded cheddar cheese
2-3 strips bacon, cooked crisp and crumbled
salt and pepper to taste

Method
Preheat oven to 350.

Spay or lightly oil a small oven-safe casserole dish. Lay blanched asparagus in a row on the bottom. Pour beaten egg over top; sprinkle with salt and pepper to taste. 

Sprinkle cheese over top of egg, and lastly sprinkle on crumbled bacon.

Bake 20-30 minutes or until eggs are set.

Remove, slice and serve immediately.

Yield:  2 servings

Cooks note - recipe is easily doubled

Enjoy,
Mary

Liver and Onions with Bacon

Beef liver from 100% grass-fed Angus beef at Hill Creek Farms - Hartsville is tender, delicious and totally amazing.  My mom taught me to love liver, and we had it occasionally when I was a girl. I also know many people who don't, my husband among them. 

Yes, it's an acquired taste, one you probably need to experience when you are young, such as I was when I first tasted it.

My mom always cooked it with bacon, and plenty of caramelized onions, sauteed' in the bacon grease. Then she added the liver, which took on all those delicious flavors.  It was so good.

RECIPE
Ingredients
1 package beef liver (preferably from 100% grass-fed beef)

Bacon strips (enough for 2 strips per person)

1-2 large onions, sliced into rings

Method

In a large electric skillet or large fry pan, cook bacon until crispy.  Remove and drain bacon on paper towels.

Add sliced onion to bacon grease and cook until translucent and caramelized. Remove onions with a slotted spoon, place in a bowl and let sit.

Add beef liver to pan, cover with lid and cook 5 minutes per side, or until liver is firm and cooked through.

Remove liver from pan and serve each piece topped with 2 strips of bacon and lots of caramelized onions.

Enjoy,

Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Veggie Pasta Salad with Bacon

When the weather warms up some we enjoy all kinds of salads from an Easy Macaroni Salad to Potato Salad,  Coleslaw and more!  This Veggie Pasta Salad with Bacon incorporates some fresh veggies, pasta and bacon in a delicious sauce! Dig in!


Ingredients
2 cups Bow Tie Pasta (or pasta of your choice)
1 small head broccoli, chopped
2 small carrots, diced
2 stalks celery, diced
1 medium onion, diced
3/4 cup mayonnaise
1/3 cup sour cream
6 tbls. white vinegar
2 tbls. sugar
1 tbls. parsley flakes
Course-ground black pepper and Himalayan salt, to taste
6 strips bacon, cooked crisp and crumbled, reserved

Options - add cooked, cubed chicken or ham for a complete "meal-in-one" summer dish.

Method
Cook Bow Tie Pasta in a large pan filled with boiling water until barely done, or al dente'.  Drain and rinse well with cold water.  

In a large bowl add cooked pasta, chopped broccoli, carrots, celery, onion.  

In a small bowl, mix all other remaining ingredients, except cooked and crumbled bacon, until well blended.  

Pour sauce over top of veggies and pasta and mix well with a spoon; mixture will look soupy.  The pasta will absorb the liquid as it cools.  

Spoon into a covered bowl and store in the refrigerator several hours. 

Before serving, mix well with a spoon, taste and adjust seasonings as needed. Top servings with crumbled bacon. 

Serve cold with your choice of grilled or barbecued meats. 

Enjoy,
Mary

Asparagus, Bacon & Potato Bake

Did I say I love Asparagus?  They are my favorite Spring vegetable and one of my "non guility" pleasures.  I eat them steamed, roasted, baked, in salads and more.  They are delicious and chock-full of good for you vitamins and minerals.  

Asparagus is a very good source of fiber, folate, vitamins A, C, E and K, as well as chromium, a trace mineral that enhances the ability of insulin to transport glucose from the bloodstream into cells.
This herbaceous plant—along with avocado, kale and Brussels sprouts—is a particularly rich source of glutathione, a detoxifying compound that helps break down carcinogens and other harmful compounds like free radicals. This is why eating asparagus may help protect against and fight certain forms of cancer, such as bone, breast, colon, larynx and lung cancers.Asparagus is packed with antioxidants, ranking among the top fruits and vegetables for its ability to neutralize cell-damaging free radicals. This, according to preliminary research, may help slow the aging process. Read more here

This Asparagus, Potato and Bacon Bake is easy to do and great for a Sunday Brunch!

Ingredients

2 small/medium potatoes, thinly sliced

1 large onion, thinly sliced

2 tbls. butter

1 tsp. seasoned salt

1 tsp. course-ground black pepper

8 strips of bacon, cooked crisp

20 spears fresh Asparagus, ends cut and discarded

2 cups shredded cheddar cheese

8 eggs

4 oz. cream cheese

Method

Preheat oven to 375.  Melt butter in large fry pan over medium heat; add potatoes, sliced onion, seasoned salt and pepper. Cook/fry until potatoes are mostly done and onion is caramelized.  

Remove from heat and place in a 9 x 9-inch baking dish sprayed with cooking spray (or oiled with olive oil).  Cut up potatoes and onions into bite-sized pieces with fork and knife.  

Layer fresh Asparagus over top of potatoes and onions, alternating every 3 or 4 spears in the opposite direction (some with the tips facing left, others with them facing right).  

Top Asparagus with cooked bacon and sprinkle shredded cheddar cheese over top. Mix eggs and cream cheese in a blender until well combined; pour evenly over potatoes, bacon, asparagus and cheese.  Bake uncovered 30-40 minutes or until eggs are set.  Let sit 5 minutes before serving.

Yield:  4-6 servings

Cook's note - Asparagus will be crisp tender when finished baking. If you would like it cooked more, blanch it in boiling salted water for a few minutes, drain and proceed with recipe.

Enjoy,

Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Bacon, Cheeseburger and Potato Pie

Easy, peasy, one-dish meal!  Have dinner on the table in under 45 minutes!  Perfect for a quick weeknight meal, or anytime.  Kid-friendly, and adults love it too.

Ingredients
6 slices bacon, cooked and crumbled
1 lb. ground beef
1 cup diced potatoes, fresh or frozen
1/4 tsp pepper
1/2 tsp garlic powder
1 large onion chopped
1 tbls. Worcestershire sauce
1/2 cup ketchup
1 cup shredded cheddar cheese
1/2 cup Bisquick
1 cup milk
2 eggs

Method
Preheat oven to 400°F. Spray 9-inch glass pie plate or baking dish with cooking spray. In 10-inch skillet, cook bacon over medium-high heat 5 to 7 minutes, turning once, until crisp; drain on paper towels. Crumble bacon; set aside.

In the same skillet, cook beef, pepper, garlic powder and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in ketchup, Worcestershire sauce and potatoes. Spread in pie plate; sprinkle with cheese and bacon.

In a medium bowl, stir remaining ingredients with wire whisk or fork until blended. Pour into pie plate. Bake 20 to 25 minutes or until knife inserted in center comes out clean. Serve with additional ketchup, pickles, and tomato slices, if desired. Add a side salad or fresh fruit for a complete meal.

Yield:  4-6 servings

Enjoy,

Mary

Crustless Bacon Broccoli Cheddar Quiche

This quick quiche dish is fast, easy and full of nutrition!  Just a few ingredients are needed to whip it up!  Bonus, it's gluten-free!

Perfect for Brunch or Breakfast for Dinner, aka, brimmer! Add some Southern Home Fries and a side of bacon or sausage links for a delicious meal.

RECIPE
Ingredients
5 farm fresh eggs
1/3 cup diced onion
1 small head fresh broccoli, diced into small pieces
3 strips bacon, cooked crisp and crumbled
1/2 cup half and half
1-2 tsp seasoned salt
1 tsp course-ground black pepper
1 cup shredded sharp cheddar cheese


Method
Preheat oven to 375.  Spray 9 x 9-inch square baking dish with cooking spray.

Place diced onions, broccoli, and bacon in bottom of pan.

Whisk together 5 eggs, half and half, seasoned salt and course-ground black pepper; pour over onions, broccoli and bacon.  Top with 1 cup shredded sharp cheddar cheese.

Bake uncovered 30-40 minutes or until eggs are set. Allow to cool 5 minutes before cutting. Serve hot with a fresh fruit cup for a satisfying meal.

Make them "individuals" by pouring into prepared 4" ramekins and baking approx. 15-20 minutes, or until eggs are set.

Servings:  4-6

Nutritional benefits of fresh farm eggs

Want more EGG recipes? Check out Eggplant BLT with Egg and 18 Egg recipes

Enjoy,
Mary


© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Angel Hair Pasta with Asparagus & Ham

This is such a simple, quick dish to prepare!  Perfect for lunch or makes a light, lovely dinner for a busy weeknight.  This is the perfect Spring meal when Asparagus is in season and fresh!

Ingredients
Angel Hair Pasta
2-3 slices of ham, diced
2-3 strips of bacon, cooked and crumbled
2-3 Tbls butter
4-5 stalks fresh Asparagus, cut in 1/2
Parmesan cheese
course-ground black pepper

*Note - all amounts very depending on how many people you are serving.  Add more or less, as needed.

Directions
Cook pasta according to package instructions.  During the last few minutes of the pasta boiling, add the diced ham and asparagus; finish cooking.  Remove from heat, drain pasta, ham and asparagus; put back in pan and toss with butter. Spoon mixture into large a pasta bowl; dust with course-ground black pepper, Parmesan cheese and crumbled bacon.  Serve immediately.

Enjoy,
Mary