bacon

Sour Cream, Bacon, Green Onion, Cheese Dip

Sour Cream, Bacon, Green Onion, Cheese Dip–what a mouthful–a tasty mouthful!  Each of these 4 ingredients combine to give you robust flavor for your chips.  If you are planning on watching the Browns Thursday night you might just need to make a double batch!  Enjoy this Fall weather and don’t be afraid to bring this dip to family gatherings and celebrations.  It will be a family favorite.

Sour Cream, Bacon, Green Onion, Cheese Dip

24 oz. container of Sour Cream (available at your local meat market )
12 oz. finely grated Mexican Cheese Blend
1/2 bunch of green onions finely sliced (or more to taste)
8 slices of bacon cooked until crisp, crumbled or finely chopped (available at your local butcher shop)

Large bag of heavy chips (Ripple potato chips)

Mix all of the ingredients together. Place in the refrigerator and allow to chill for several hours. If you want to be super healthy, you can use this dip with vegetables.  This will make your game day much more exciting!

That’s all for now. Until next week…From our Butcher Block to your Table

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Calico Baked Beans

Labor Day is right around the corner.  I haven’t even solidified our plans yet.  Is anyone else like me–Waiting until the last-minute to decide what to do?  This seems like the last hurrah for Summer and I want to make sure to get the “best bang for my buck”.  This recipe will go along with any and all of your plans.  It is so simple you can decide to grill Hamburgers and Hot dogs at the last-minute and have this as a great side dish.  Enjoy your Labor Day Week-end– whatever you decide to do.

Calico Beans

  • 4 ounces bacon, diced (available at your local butcher shop)
  • 1 pound lean ground beef (90% lean) (available at your local meat market)
  • 1/2 cup chopped onion
  • 1 can (21 ounces) pork and beans (available at your local butcher shop)
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (16 ounces) butter beans, rinsed and drained
  • 1/2 cup packed brown sugar
  • 1/2 cup ketchup
  • 1 tablespoon cider vinegar
  • 1 teaspoon prepared mustard
  • 1 teaspoon salt

Directions

  • In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Discard drippings.
  • In the same skillet, cook beef and onion over medium heat until the meat is no longer pink; drain. Combine the beef mixture, bacon, beans, brown sugar, ketchup, vinegar, mustard and salt. Spoon into a greased 2-qt. baking dish.
  • Bake, uncovered, at 325° for 45-60 minutes or until the beans are as thick as desired. Recipe can be easily doubled for a larger group.

That’s all for this week.  Until next time…From our Butcher Block to your Table.

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Cheesy Potatoes with bacon

Well, it’s Tuesday, and that means you are getting a blog post whether you want one or not. Today is a very special Tuesday–35 years ago the Butcher and I got married. I am not cooking on my anniversary, but I will share a side dish I made on Sunday for Mother’s Day.  I have to give a big shout out to Dan Ratta who smoked an amazing Brisket for my Mother’s Day dinner. Thank you, Dan. It was fantastic. Now on to the side dish that I served with the Brisket.

Cheesy Potatoes with bacon

4 Large potatoes (peeled and cubed) (about 2 1/2 pounds to 3 pounds)
1/2 pound of bacon (available at your local butcher shop)
2 cups of shredded cheese (Mexican blend, Cheddar, Colby Jack) Don’t be afraid to add more if you like cheese
1 bunch of green onions

Place the uncooked bacon on a cookie sheet with a one inch lip. Place the cookie sheet in the oven and heat the oven to 400 degrees. Cook for 20 to 22 minutes. The bacon should be crisp so you can crumble it or dice it. Remove the bacon from the cookie sheet and place on a paper towel to drain. Keep 2 to 3 Tablespoons of the bacon grease on the cookie sheet. Place the diced potatoes on the cookie sheet and coat them with the bacon grease. Return the cookie sheet to the oven and bake the potatoes at 400 degrees for 20 minutes. Stir the potatoes and make sure none are sticking. Return to the oven and cook for an additional 10 minutes. As the potatoes are cooking, crumble the bacon. Clean and slice the green onions thin. Pull out the cookie sheet with the potatoes on them. sprinkle the bacon and green onions over the potatoes, cover all with the cheese. Return to the oven and bake an additional 8 to 10 minutes until the cheese is completely melted and bubbling.

This is a great side dish for any meal but it was especially delicious with the Beef brisket.

Well, I have an anniversary to celebrate–Until next time…From our Butcher Block to your Table.

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Loaded Porktato!

I am moving a little slow today. Those of you that know me know that 9:30 maybe 10:00 is a typical bedtime for me.Mauri-1 Well, not so last night. We went to see the Cleveland Indians. Due to Mother Nature the game didn’t even start until 9:30. Of course I had to stay for the entire game (which was a dandy) and the fireworks to boot. The Indians won and the fireworks were spectacular. Getting to bed at 2:30 a.m. was not so good. I am sharing a recipe with you that can be made with leftovers and will get you a 9.5 rating. No one will guess you are operating on zero sleep. I hope you enjoy this.  Go Tribe!

Loaded Porktato

4 to 5 Yukon Gold potatoes
16 oz. pulled pork (previously cooked, and frozen is a great choice)FullSizeRender (10)
16 oz. shredded cheddar cheese
6 TBLS butter
6 TBLS sour cream
12 oz. bacon (fried crisp and crumbled)
5 TBLS diced chives
salt and pepper to taste
Barbecue Sauce

Wash the potatoes and coat with olive oil and bake at 350 degrees for 1 hour. You can also use leftover baked potatoes. Scoop out the inside of the baked potatoes and mash with the butter, sour cream, salt, pepper and chives. Put the “mashed loaded baked potatoes”  into the potato shells and place in an oven proof dish. Put the crumbled bacon on top of the potatoes. Add the cheese. Put the pulled pork on top of the cheese. Drizzle Barbecue Sauce over the pork. Put the “Porktatos”  in an oven preheated to 375 degrees and allow to heat up for 10 to 15 Porktato 2minutes. I put extra cheese on top of the barbecue sauce since the Butcher is fond of cheese.

Leftovers can be microwaved for a quick and delicious dinner.

Enjoy! Until next time…From our Butcher Block to your Table.

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