Who doesn’t love ham and pineapple pizza? Hawaiian is one of my favorite pizza flavors, and I can’t get enough of it, so a bacon and pineapple fried rice is the next best thing. The black pepper helps to add a bit of heat and spice to complement the smokiness of the bacon, and the sweetness of the pineapple. For those who are skeptical about pineapple in fried rice, it’s a staple dish, and hails from the Yunnan region in China.
We passed on the processed cheese for more flavorful cheddar in our Bacon-Ranch Cheese Balls. To add creaminess and help bind the ingredients, we turned to cream cheese. Incorporating mayonnaise provided additional sticking power for the coating. A few hours in the refrigerator ensured that the cheese balls set up perfectly.
The famous 'frisée aux lardons' – now that's a salad with style! Hot, cold, crunchy, crisp, silky, salty, bitter, sweet. It ticks all the taste bud boxes in one go. And, if you add any cooked potatoes that are left over, you'll have a complete meal. If you can't find frisée, use another type of salad but choose one with character i.e. bitter and crunchy, as it is crucial for getting the balance of the recipe right. I'd suggest dandelion leaves greens, cos romaine lettuce, or wild chicory endive.
You will love the combination of two textures of Brussels sprouts -- the roasted chunks and the blanched leaves -- and also the true Caesar dressing made with salty anchovies. Plus, this salad has soft eggs and bacon. What's not to like about that?
You’ll need bacon, Ritz crackers, sugar, unsalted butter, vanilla extract, chocolate chips
File under “Things You Should Only Eat Once a Year.” Ritz Cracker Bacon Brickle is an over-the-top sweet, salty, and crunchy confection perfect for Winnimere and
Boxing Day parties.
In a nonstick medium sauté pan, cook 4 chopped bacon slices (I use Vermont Smoke & Cure Maple Brined Thick Sliced Bacon) over medium heat until crisp. Transfer
with a slotted spoon to a paper towel to drain. Reserve the rendered fat in the pan.
Preheat the oven to 350°F. Line an 8-inch square cake pan with aluminum foil, leaving extra foil overhanging the edges. Put 25 Ritz crackers in a single layer in the
prepared pan, completely covering the bottom of the pan.
In a small saucepan, combine 1/2 cup sugar, 1/2 cup butter, and the reserved bacon fat and bring to a gentle boil over medium heat. Cook until the mixture turns
light brown and has a nutty aroma, 4 to 5 minutes. Remove from the heat and add 1/2 teaspoon vanilla extract and the bacon.
Pour the sugar mixture over the crackers and bake for 8 minutes. Remove from the oven and sprinkle 1 cup semisweet chocolate chips over the hot brickle. Return to
the oven and bake until the chocolate has completely melted, about 2 minutes. Smooth the chocolate out with a heatproof spatula and cool completely on a wire rack.
Lift the brickle from the pan by the edges of the foil. With the foil still in place, wrap the brickle tightly in plastic wrap and freeze overnight. The following day,
carefully peel away the foil, wrap the brickle in plastic wrap, and freeze until ready to serve. Break the brickle into serving size pieces and serve frozen.
Store in the freezer for up to 1 month.
Depending on how it’s cooked or cut, cabbage can yield all kinds of different flavors, from crisp and peppery in coleslaw to beautifully caramelized, as in this dish.
Ingredients
If I ever open a restaurant, this will be one of the top items on my menu.
Who doesn’t love a deviled egg?
The browned butter and roasted vegetables make this special, but roasting everything in the oven at once makes it easy to prepare.