Bacon Potato Roses

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.

Oscar Mayer center cut bacon is perfect

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.

Let’s roll

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.

stop and smell the roses and love each other

Festive Pear Crostini

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I am taking part in the “USA Pears Blogger Recipe Challenge”. This is my first entry into the appetizer category.

It’s holiday time and that means partying with USA Pears. At their peak of freshness right now, pears are a beautiful versatile fruit that need little embellishment. Sliced on a cheeseboard or tossed into a salad pears are an easy addition to every festive table. Come on now. They come in both red and green Christmas colors! If that doesn’t just get you excited about cooking with USA Pears during the holidays then the flavor will.

Here is a crowd pleasing appetizer recipe for holiday entertaining. With a few flavorful ingredients you will WOW your guests with this delicious pear bite. The sweetness of the pears complements the nutty cheese and balances out that little pop of pomegranate.

Roasted Pear Crostini with Manchego & Pomegranate

  • Servings: 8 to 10
  • Difficulty: easy
  • Print

1 bunch fresh thyme

2 USA Pears, (1 red like Anjou and 1 green like Bartlett), cored, halved, and cut into 1/4-inch slices

1 large baguette, cut on an angle into ½-inch slices (I like a whole grain loaf)

 4 tablespoons butter, divided

2 tablespoons sugar

1 teaspoon fresh lemon juice

½ cup shredded mild Spanish Manchego cheese

Freshly ground black pepper, optional

¼ cup fresh pomegranate seeds


Heat oven 375F. Line two baking sheets with aluminum foil. Lightly coat with cooking spray. Spread several thyme sprigs over bottom of one baking sheet. Fan pear slices over top of thyme. Using two tablespoons of butter, spread butter lightly over 1 side of each bread slice and place butter-side-up on other baking sheet. Melt remaining butter in a small skillet over medium-high heat until foaming subsides. Add sugar and swirl until melted and starting to brown. Remove from heat and stir in lemon juice.  Spoon mixture evenly over sliced pears. Bake pears and bread for 10 minutes. Arrange baked pears on top of crostini. Sprinkle each with some cheese. Return crostini to oven and bake for 5 to 6 minutes or until cheese is melted. Sprinkle with pepper, if desired and top with pomegranate seeds and fresh thyme leaves. Serves 8 to 10.

For more information and delicious recipes check out the website www.usapears.org and their social media platforms (Facebook, Twitter, Pinterest and Instagram) @usapears

Victory Is In The Kitchen

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My daughter bought me this poster at the Churchhill Museum in London. I love how she instantly thought of me when she first eyed it. Of course, as a competitive home cook, my version of victory in the kitchen and the intent of the poster are quite different. Imagine the war struggle and women on the home front struggling to make ends meet and keep a household running. A message like this was meant to motivate a commitment to the war effort. With increasing shortages of food women tended vegetable gardens and used their creativity to put substantial meals on the table with what little they had. They were portrayed as of equal importance in the winning of the war as that of the fighting soldiers.

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Maybe when it comes to creativity and a few ingredients I am not so much different from the women in the early 1900’s since winning in my kitchen has been a common occurrence lately. These mushroom lettuce wraps just took the grand prize in the Mad About Mushrooms recipe contest. Inspired by the olympics (Yay Team USA) and ingredients found in a local Korean market these meaty mushrooms soak up the sweet and spicy bulgogi marinade and are a light vegetarian option. Do you like lettuce wraps? What’s your favorite filling?

Korean Mushroom Lettuce Wraps

1 firm ripe Asian or bosc pear, peeled, cored, julienned

1 tablespoon seasoned rice vinegar

1 tablespoon canola oil

1 large clove garlic, minced

1 pound assorted fresh mushrooms, washed, sliced (stemmed shitake, cremini, oyster)

1/3 cup Korean bulgogi style marinade (bottled or homemade)*

1 teaspoon Korean sweet & spicy sauce (gochujang) *

2 green onions, thinly sliced on the diagonal

pinch kosher salt

2 heads butter lettuce, leaves separated into cups

1 tablespoon toasted sesame seeds

In bowl, gently toss pear and rice vinegar; set aside. Heat a large, non-stick, skillet over medium-high heat. Add oil and garlic; cook 30 seconds or until garlic just begins to turn color. Add mushrooms; cook, stirring for 8 to 10 minutes or until mushrooms release their liquid and begin to brown. Add Korean marinade and gochujang; cook, stirring for 2 to 3 minutes or until mushrooms are glazed. Turn off heat. Stir in green onions. Season mushrooms with salt. Spoon mushrooms into lettuce cups. Top with pickled pears. Sprinkle with sesame seeds. Makes 12 appetizers or can serve 4 to 6 as an entree.

*located in the ethnic section of grocery store or any Asian market

Here is my first video demonstrating how to build another version of a lettuce wrap. Pretty excited that I have taught myself another new trick. Victory is in the kitchen in more ways than one.