Next time skip the flowers and chocolate and make this delicious and surprisingly easy side dish for the love of your life. Truth be told I am not a huge bacon fan, but husband just adores it. If I am going to eat it, it has to be the meatiest looking package I can find. Choose “center cut” sliced bacon for this recipe. Lay two strips of bacon down slightly overlapping on one end.
Now the only other thing you need to buy are some good old russet potatoes because I am pretty sure you already have cooking oil and assorted spices in your pantry. Right? Okay let’s do this thing. Thinly slice your peeled potato on a mandoline and toss with just enough oil to coat ( a couple of teaspoons). Season with salt, pepper and whatever floats your boat….garlic powder, smoked paprika, rosemary…it’s all good. Now lay those potatoes on top of the bacon, slightly overlapping each other, and aligning one edge of the potatoes with the edge of bacon.
Rolling it up really is as easy as it looks. Place each in a muffin cup and bake at 400F for 45 minutes. Cover the top loosely with foil to prevent over-browning and continue to bake another 15 minutes to insure fully cooked bacon on the inside. That’s it.
Certainly if you want to gild the lily (I mean rose) sprinkle with some grated cheese or fresh snipped herbs. For the record 1 good size potato made 5 roses.
Let’s bake a pie. No pie dough involved, so no excuses. Just an easy cookie crust, filled with a sweet-tart pudding and a crown of berries. This pie is as flavorful as it is colorful. It’s the kind of dessert you mourn when the last piece is gone.
Here are a few tips to ease the pie preparation. First, use your food processor to mix all the crust ingredients. If you don’t like crystallized ginger just leave it out. It’s your crust and you have options. And use the bottom of a flat measuring cup to gently press the crumbs evenly into the pie plate. No fuss no muss. Now the filling. I love lemon and lime, but you can use any citrus. You can even use bottled juice if you want. Not saying I recommend it, but heck, it’s your pie. Just be careful to temper those egg yolks and not scramble them. When I instruct “slowly” I mean pour a tablespoon or two at a time.
The topping is about the easiest thing on the planet to make. Just make sure you bring it to a low boil and let it go for at least a minute to properly thicken. Those wild blueberries are like precious jewels and while I enhanced them with sweet huckleberry preserves you can choose any berry preserves you like. Remember, it’s your pie. The preserves replaces sugar and adds a little something extra in flavor.
Optional add-ins: ¼ cup flaked coconut, ¼ cup toasted nuts
1 cup milk, divided
¼ cup cornstarch
3 egg yolks
¼ cup fresh lemon juice
¼ cup fresh lime juice
¾ cup sugar
Grated zest of 1 lemon
Grated zest of 1 lime
1 cup 5% fat Greek yogurt (I use Fage brand)
4 tablespoons butter, cut into 4 pieces
2 cups wild blueberries, fresh or frozen
½ cup Huckleberry preserves (you may substitute elderberry or blueberry)
1 tablespoon cornstarch mixed with 1 tablespoon water
Heat oven 350F. Pulse all the crust ingredients in a food processor until combined. Press the mixture evenly over the bottom and up the sides of a 9-inch pie pan. Bake 10 minutes. Cool. For the filling: In a heat-proof bowl or large measure with a spout, whisk ½ cup milk with cornstarch until blended. Add egg yolks, blend well and set aside. In a medium saucepan, over medium heat, whisk the remaining ½ cup of milk with the lemon juice, lime juice, sugar and half each of the lemon and lime zest until the sugar dissolves and the mixture just comes to a simmer. Slowly whisk the hot mixture into the egg yolk mixture. Pour the mixture back into the saucepan, stirring constantly until it begins to thicken and bubble. Let cook for 1 minute more. Remove from heat. Whisk in butter, 1 piece at a time, until melted and incorporated. Whisk in yogurt until pudding is smooth. Pour filling into prepared crust. Press a piece of plastic wrap onto the filling to prevent it from forming a crust. Chill for 2 hours. Make the jam topping. In a saucepan, over medium heat, combine wild blueberries and preserves, stirring, until preserves are melted, blueberries release their juice and mixture begins to bubble. Stir in cornstarch slurry to thicken the mixture. Let mixture bubble 1 more minute or until fully thickened. Cover and chill jam before spreading evenly over top of pie. Garnish with additional dollops of yogurt or sweetened whipped cream. Sprinkle with remaining zest.
Hope your week is as easy as pie. ❤ Happy Valentine’s Day, too.
Want to know what a no-brainer is? It’s me participating in the JSL Foods Fortune Noodle Blogger Recipe Challenge. Already a lover and consumer of Chef Yaki’s healthy wholesome products it just makes sense to be in the mix stirring the pot. Plus the challenge involves noodles and soup. After my husband and my children and my grandchildren…noodles and soup are next in line of things that I love.
Fortune Noodle products are developed with a focus on flavor, noodle texture, 4 simple ingredients and convenience. They are sure to inspire both authentic Asian and fusion recipes. Today, I am featuring a nutritious, winter-warmer-upper soup made easy with these versatile noodles.
Indian in origin, Mulligatawny soup is a creamy chicken soup flavored with curry and apples. Traditionally it calls for rice, but I switch out the rice for wholesome udon noodles and boost the healthfulness and spice with a bit of turmeric. Husband, daughter and son-in-law approved I like to call it my Souper Bowl of soup.
This soup could not be easier to prepare. Simply chop, sauté and simmer and you will have the most delicious and healthy bowl of soup in about 20 minutes. Yes, you can use lite coconut milk, if you prefer, and yes I use leftover cooked chicken or pick the meat from a deli roasted chicken for extra easy prep.
In a large pot or Dutch oven melt butter or coconut oil over medium heat. Add onion, carrots and celery; stir and cook 3 to 5 minutes or until onions begin to soften. Stir in Fortune flavor packet, curry powder, turmeric and black pepper. Add chicken, apples and broth. Turn up heat to medium-high and bring to a simmer. Add udon noodles and coconut milk. Cook, stirring to separate noodles, for 3 to 4 minutes or until heated through. Ladle into serving bowls. Garnish each serving with a sprinkle of herbs and green onions. Serves 6
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