Bacon-Pecan Tassies

Bacon-Pecan Tassies

(2 dozen)

Ingredients:

½ cup Unsalted Butter, room temperature

3 oz. Cream Cheese, room temperature

1 cup All-Purpose Flour

1 large Fresh Egg

¾ cup Brown Sugar, packed

1 tbsp. Unsalted Butter, melted

½ cup chopped Pecans

2 slices Smoked Bacon, cooked & crumbled

Directions:

In a medium mixing bowl, combine butter and cream cheese using an electric mixer on medium speed.  Add flour slowly and continue to mix until smooth.  Divide dough into 24 equal pieces and shape into balls.  Place one at a time into a 24 cup ungreased mini muffin pan, press and shape across bottom and up sides.  Set aside.  In a medium bowl beat egg, brown sugar and tbsp. of melted butter until combined.  Stir in pecans and bacon.  Spoon about 1 heaping tsp. of mixture into each pastry-lined cup.  Place in a pre-heated 325 degree oven for 25 to 30 minutes or until pastry is golden brown and filling is puffed.  Cool slightly in pan and then carefully transfer to a wire rack to cool.  Serve warm or at room temperature.

Note:               You can make ahead and refrigerate.  Just set out 30 minutes before serving time.

Ideas for Future Efforts

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Bacon Pinwheels

Bacon Pinwheels

(2 dozen)

Ingredients:

3 oz. Cream Cheese, room temperature

2 tbsp. White Onion, finely diced

1 tsp. Milk

1 tube (8 oz.) Refrigerated Crescent Rolls

5 strips Smoked Bacon, cooked & finely chopped

Directions:

In a medium bowl, combine cream cheese, onion and milk and set aside.  On a lightly floured surface, unroll crescent dough into one large rectangle and press perforations to seal.  Spread cream cheese mixture over dough going to the edges.  Sprinkle bacon over mixture and roll up jelly-roll style starting with the long side.  Seal seams and cut into 24 slices using a serrated knife.  Place pinwheels on an ungreased baking sheet.  Put in a pre-heated 375 degree oven for 12 to 15 minutes or until golden brown.  Serve warm or at room temperature.

Note:               These can be made ahead of time and refrigerated.  Just set them out 30 minutes before serving.

Ideas for Future Effort

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Maple Roasted Carrots

Maple Roasted Carrots

(6 servings)

Ingredients:

2 lb. Fresh Carrots, peeled, long bias sliced about ¼ inch thick

2 tbsp. Olive Oil

1 tbsp. Pure Maple Syrup

2 tbsp. Honey

1½ tsp. Ground Coriander

½ tsp. Kosher Salt

¼ tsp. Black Pepper

1 tbsp. Sesame Seeds

1 tbsp. Fresh Thyme (or 1 tsp. dried)

1 tbsp. Fresh Chives, chopped

Directions:

In a large mixing bowl, combine carrots, oil, syrup and honey.  Sprinkle mixture with the coriander, salt and pepper and toss to coat.  Spread carrot mixture in a single layer on a rimmed baking sheet that has been oiled.  Place in a pre-heated 450 degree oven for 10 minutes.  Remove and stir before returning to oven for another 15 to 20 minutes.  Stir occasionally and remove when carrots are tender and slightly browned.  Transfer carrot mixture to a serving bowl and top with sesame seeds, thyme and chives.  Toss to mix and serve.

Note:               It is important to remember to grease baking sheet when roasting vegetables in the oven.  It helps to keep them from sticking to the pan.

Ideas for Future Efforts

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Glazed Carrots & Pecans

Glazed Carrots & Pecans

(6 servings)

Ingredients:

1 tbsp. Olive Oil

2 lb. Fresh Carrots, peeled, long bias sliced about ¼ inch thick

¼ tsp. Kosher Salt

¼ tsp. Black Pepper

2 tbsp. Unsalted Butter

2 tbsp. Brown Sugar

½ - ¾ cup Pecans, chopped

¾ tsp, Nutmeg (see note)

¼ tsp. Ground Cinnamon

¼ cup Water

2 tbsp. Fresh Flat-Leaf Parsley, chopped

Directions:

In a large skillet over medium-high heat, warm oil and then add carrots, salt and pepper.  Stir to coat and cook 2-3 minutes.  Add butter, brown sugar and pecans and continue cooking until carrots are tender (about 2-3 minutes).  Next stir in nutmeg, cinnamon and water.  Cook stirring until sauce reduces to a glaze-like consistency (about 30 seconds to a minute).  Remove from heat and stir in the parsley.  Transfer to a serving bowl and serve.

Note:               Fresh nutmeg is always best but if you don’t have it, use ground nutmeg.

Note:               You could use another type of nut but I like pecans best in this dish.

Ideas for Future Efforts

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Try Carrots for your Special Meal Vegetable

I know it is just a few days before Christmas but how about something other than "Green Bean Casserole" for that big meal?  Carrots are one of my favorite vegetables.  So in this week of celebration I've got 2 tasty carrot recipes for you to consider.

Tomorrow, on Wednesday, take a look at "Glazed Carrots & Pecans" which is done on the stovetop.  That helps when the oven is full of other holiday dishes.  It also only takes minutes to prepare.

For Thursday's recipe consider trying "Maple Roasted Carrots" in the oven.  This frees up last minute work before serving if there is room in an oven.

I've not a lot to say this week as I try to finish up shopping, wrap gifts and prep food for the holiday.  So I'll just wish everyone a "Merry Christmas" and "Happy New Year" and may it be a truly happy occasion for you, family and friends.

Next week I'll just post a couple of recipes on Tuesday and Wednesday for your New Year's parties.  That should give you enough time to get the ingredients needed before Thursday night and the countdown to midnight.

"Happy Cooking" and see you next year.

Slow-Cooker Risotto with Sweet Corn, Bacon & Basil

Slow-Cooker Risotto

with Sweet Corn, Bacon & Basil

(6-12 servings)

 

Ingredients:

6 slices Good Smoked Bacon (not maple flavored)

4½ cups Chicken Broth

1/3 cup Vidalia Onion, diced

½ cup White Wine or Chicken Broth

2 cups Arborio Rice

2 cups Fresh Sweet Corn cut from cob (or frozen, thawed)

½ tsp. Salt

2 tbsp. Unsalted Butter, room temperature

½ cup (packed) Fresh Basil, cut chiffonade (thin strips)

Directions:

In a large skillet, cook bacon until crisp.  Drain on paper towels, crumble and set aside.  Retain 2 tbsp. of bacon drippings in pan.  Add onion to pan over medium heat and cook until tender (3-4 minutes).  Add white wine and bring to a boil scraping bottom of pan to release flavoring stuck to it.  Reduce heat to medium-low and add rice.  Transfer rice mixture to a 4-5 quart slow-cooker.  Stir in broth, corn and salt.  Cover and cook on high for 1 to 1¼ hours or until rice is tender and liquid is absorbed.  Stir mixture once during cooking.  Stir in the butter, top with bacon and basil and serve.

Note:               You could continue on the stove top instead of using a slow-cooker.  To do that, just add 1 cup of broth at a time and cook until liquid is mostly absorbed before adding more broth.  Add the corn when you add the 4 cup of broth.  Skip the butter and just top with the bacon and basil after risotto is done.

Note:               Portions will depend on if served as an entrée or side dish.

Ideas for Future Efforts

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Pumpkin Risotto

Pumpkin Risotto

(4-8 servings)

 

Ingredients:

5 cups Vegetable Broth (see note)

3 tbsp. Olive Oil

1 small Yellow Onion, diced

1 clove Fresh Garlic, minced

1 cup Arborio Rice

1 cup Pumpkin Puree (canned)

1 tsp. Sea Salt

1/8 tsp. Nutmeg (see note)

½ tsp. Black Pepper

½ tbsp. Fresh Sage, chopped (optional)

Directions:

In a medium sauce pan over medium-low heat, warm broth.  In a large skillet heat oil over medium heat.  Add onions and sauté for 3 to 4 minutes or until soft.  Next add garlic and continue for 1 minute or until fragrant.  Stir in rice and 1 cup of warm broth.  Reduce heat to medium-low so mixture simmers.  Stirring often, cook until most of liquid is absorbed.  Keep adding 1 cup of broth at a time using this process until rice is tender (about 20 minutes or so).  Stir in pumpkin, salt and nutmeg.  Heat through while well mixing.  Add pepper, taste and adjust seasoning if necessary.  Place in a serving dish and top with sage if using and serve.

Note:               You may not need all the vegetable

                        broth as you cook the rice.  Taste

                        rice to see if tender after 4 cups.

                        Then add ¼ cup at a time until

                        tender.

Note:               It is always best to use fresh nutmeg.  Just take the nut-like nutmeg and grate using a fine grater.  Be careful not to overdo it and taste to meet your pallet.  If you don’t have fresh nutmeg, then use ground nutmeg from the spice isle.
 

Note:               This is a vegan dish but you could use chicken broth if that is what you have on hand.

Ideas for Future Efforts

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