Beer & Bacon Beans

Who doesn’t love bacon & beer? In general, I’m not a HUGE fan of beans. To my surprise, when I added beer and bacon to them, I found them super delicious. This is a side dish that’s easy to make for a couple of people or a crowd. I actually plan on making this as a side dish for some burgers and wings this summer at a rental house with some friends. Everyone is going to love them!

With LOVE from Texas,
The Pint-Sized Mayo

Beer & Bacon Beans

4-6 Servings

Ingredients:

• 4 slices bacon, cut crosswise into half-inch pieces
• 1/2 cup white onion, diced
• 2 garlic cloves, minced
• 1 jalapeño, minced
• 1 tablespoon Dijon mustard
• 2 teaspoons honey
• 2 cans (15 ounces) cannellini beans, drained and rinsed
• 1 (12 ounces) can shiner light blonde (or any other light beer)
• 1 cup low-sodium chicken broth
• 2 teaspoons apple cider vinegar
• 1/2 tablespoon Herbes de Provence
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper, freshly ground

Directions:

Place a medium pot over medium heat. Add the bacon pieces, and cook until the fat is rendered and bacon is crisp and browned, about 5 minutes. Be sure to stir occasionally. With a slotted utensil, transfer bacon pieces to a paper towel lined plate to drain.

Increase heat to medium-high, and add onions, garlic, and jalapeños to the pot. Sauté until they have softened, about 3-4 minutes. Next, add the mustard and honey.

Stir and cook for 1 minute.

Finally add the beans, beer, chicken broth, vinegar, Herbes de Provence, salt, and pepper. Stir well and bring the mixture to a boil. Cook until most of liquid is absorbed, about 15-20 minutes.

Dump in the reserved crisped bacon, and stir.

Serve warm as a side dish.

Enjoy!!

“Better beans and bacon in peace than cakes and ale in fear.” – Aesop

Creamed Spinach

Sometimes sides just help make a protein-rich dinner the star. This is NOT one of those times. I love spinach…any way I can get it. This creamed spinach has a bunch of flavor from the aromatics to the bacon. I’m not going to lie, I could probably eat this by the tubful, but that wouldn’t be very lady like would it? 😉

With LOVE from Texas,
The Pint-Sized Mayo

Creamed Spinach

2-4 Servings

Ingredients:

• 2 slices bacon, chopped
• 1/2 cup white onion, chopped
• 1 clove garlic, minced
• 1.5 tablespoons flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper, freshly ground
• 1/8 teaspoon ground nutmeg
• 1 cup milk
• 1 package (10 ounces) frozen chopped spinach, thawed and wrung of excess water (can substitute non-chopped type)

Directions:

Heat a medium saucepan over medium heat, and place the chopped bacon in it. Cook until crisp. Remove from pan, and drain excess oil off on a paper towel lined plate. Set aside for later.

Add the onions and garlic in the bacon drippings. Sauté until the onions soften. Next sprinkle in the flour, and stir to combine.

Finish the seasoning by adding the salt, pepper, and nutmeg. Slowly, whisk in the milk, and cook until it thickens.

Finally add back in the bacon and the spinach. Stir together the creamy goodness.

Serve warm on the side of some wonderful dinner dish.

Enjoy!!

“One man’s poison Ivy is another man’s spinach.” – George Ade

Bacon Cheeseburger Egg Rolls

And I’m BACK. I have been far too silent lately. My house finally feels like a liveable space so I am now back to posting. Please forgive my absence, but I was busy vacationing in Europe and catching up on life and the house! I have been cooking, but the recipes were being tested on my gracious husband. Now that I’m back, of course the first post is very American with an Asian twist. A cheeseburger in an egg roll package. It’s also baked so you don’t even have to mess with frying oil. This can be served for dinner, as an appetizer, or for a snack.

With LOVE from Texas,
The Pint-Sized Mayo

Bacon Cheeseburger Egg Rolls

Yields 16 rolls

Ingredients:

• 1 pound ground beef (I used sirloin.)
• 2 pieces of bacon, cooked and crumbled
• 1/4 cup pickles, minced
• 1/4 cup onion, minced
• 1 cup shredded lettuce
• 1/4 cup tomatoes, diced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 16 egg roll wrappers
• 8 slices cheese, cut in half (I used cheddar.)
• 1 large egg
• 2 tablespoons water
• BBQ sauce, for dipping
• ketchup, for dipping
• mustard, for dipping

Directions:

Preheat oven to 375°F. Cover a large baking sheet with foil, and spray with nonstick olive oil cooking spray.

Place a large skillet over medium high heat and add ground beef. Cook until meat is browned, and drain excess fat on a paper towel lined plate.

In a large bowl, combine the cooked meat, bacon, pickles, onion, lettuce stir together cooked meat, crumbled bacon, pickle relish, shredded lettuce, tomatoes, salt, pepper, garlic powder, and onion powder. Mix well, and set aside.

Set up your rolling station by filling a small bowl with water. Start by laying out your egg roll wrapper so that one point is facing you. Place a piece of cheese towards the corner of the wrapper closest to you, but do not let the cheese hang off of the wrapper. Spoon about 1/4 cup of the meat filling on top of the cheese. Dip your finger in the bowl of water, and line the edges with it. Roll up the egg roll away from you by folding the edge closest to you. Once you get to the center, fold in each side, and then continue rolling until the end.

Place on the prepared baking sheet, and repeat with the remaining egg roll wrappers and filling.

In a bowl, whisk the egg and 2 tablespoons of water. Brush each egg roll with the egg wash.

Place the baking sheet in the oven for 15 minutes.

Remove from the oven and allow to cool for 5 minutes before serving.

Enjoy!!

“Life is too short to miss out on the beautiful things like a double cheeseburger.” – Channing Tatum

Chipotle Sloppy Joe Baked Potatoes

I have not been cooking recently, but it’s about time I get back to it. I feel more like myself when I spend time in the kitchen. After a recharging weekend, I have been reinvigorated to cook and bake once again. Yesterday, I was craving a sloppy joe and baked potatoes. So naturally I decided that they would be fabulous together. 😀

With LOVE from Texas,
The Pint-Sized Mayo

Chipotle Sloppy Joe Baked Potatoes

4 Servings

Ingredients:

• 4 russet potatoes (even sized)
• 1 tablespoon olive oil + some to coat the potatoes
• 1/2 teaspoon salt + some to sprinkle on top of the baking potatoes
• 1 teaspoon coriander seeds
• 1 pound ground pork
• 2 slices bacon, chopped
• 1 teaspoon ground cumin
• 1/4 teaspoon black pepper, freshly ground
• 1 cup white onions, chopped
• 1 jalapeño, minced (I removed the seeds and the ribs from mine.)
• 2 cloves garlic, minced
• 1 (12 ounces) can tomatoes
• 1/4 cup ketchup
• 2 tablespoons all-purpose flour
• 2 tablespoons brown sugar
• 2 tablespoons red wine vinegar
• 1 chipotle in adobo, roughly chopped
• 1 cup chipotle cheddar cheese, shredded, for serving (optional)
• 1/2 sour cream, for serving (optional)
• 1 cup fresh cilantro sprigs, for serving (optional)

Directions:

Preheat oven to 400°F, and cover a small baking sheet with foil.

Scrub the potatoes under cold running water, and dry them well. Stab the potatoes on all sides with a fork to allow the steam to escape while baking. Rub the potatoes with olive oil, and place them on the prepared baking sheet. Sprinkle each potato with some salt. Place the baking sheet in the oven for 45 minutes.

While the potatoes cook in the oven work on the filling. Place a small pan over medium heat, and add the coriander seeds. Cook until they are toasted and fragrant, about 2 minutes.

In another large saucepan over medium heat, add 1 tablespoon of olive oil. Add the ground pork, bacon pieces, toasted coriander seeds, cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook until meat is halfway browned while stirring occasionally. Next, add the onions, jalapeños, and garlic. Continue to cook until the meat is browned, the vegetables have softened, and the garlic is fragrant.

Add the tomatoes, ketchup, flour, sugar, vinegar, and the chopped chipotle in adobo. Stir and lower the heat to a simmer. Allow to cook for an additional 20 minutes.

Once the potatoes have finished baking, remove them from the oven and set aside.

Cut each potato open, and fluff the inside with a fork. Spoon the sloppy joe mixture into the opening, and top with chipotle cheddar cheese, sour cream, and cilantro.

Serve warm.

Enjoy!!

“To catch the ball, face up, look at all of my options and then pass. I was playing hot potato. I didn’t want to be the guy to stall the triangle.” – Karl Malone

Three-Cheese Bacon Biscuits

Don’t you love yummy things with minimal effort? The master skill for this dish is layering. Layer on the cheese and the bacon honey!

With LOVE from Texas,
The Pint-Sized Mayo

Three-Cheese Bacon Biscuits

8 Servings

Ingredients:

• 1 can (17.3 ounces) refrigerated Grand’s biscuits (I used Golden Wheat reduced fat.)
• 3 slices swiss cheese, cut in halves
• 3 slices pepper jack cheese, cut in halves
• 5 slices bacon, cooked and crumbled
• 1/2 cup cheddar cheese, shredded (I used a triple blend of cheddar cheeses)
• 1 teaspoon basil, chopped
• 2 teaspoons herbes de provence (can substitute dried italian herbs)

Directions:

Preheat oven to 350ºF, and spray a 9-inch round pan with nonstick cooking spray.

Place biscuits, in one layer, in the pan. Top the biscuit layer with the slices of  swiss and pepper cheeses. Sprinkle the bacon over the cheeses. 

Top with shredded cheese, basil, and herbes de provence. (I put mine on a baking sheet so that it would be easier to put into and take out of the oven.)

Place in the oven, and bake for 25 minutes or until cheese is melted and the top is golden brown.

Remove from oven, and serve immediately.

Enjoy!!

“Well butter my biscuit!” – Anonymous

Club Panini Sandwiches

What is more comforting than a grilled sandwich? I really can’t think of many things. This one has 2 types of meat, cheese, and guac. I even added potato chips to give it a little crunch and to remind me of my younger years at lunch time.

With LOVE from Texas,
The Pint-Sized Mayo

Club Panini Sandwiches

2 Servings

Ingredients:

• 4 slices bread (I used Texas toast.)
• 2 tablespoons unsalted butter, room temperature
• 1/4 cup cheddar cheese blend, shredded
• 4 slices bacon, cooked
• 4 slices of mesquite smoked turkey
• 4 tablespoons guacamole, room temperature
• 2 tablespoons plain potato chips, crumbled, optional

Directions:

Butter one side of each slice of bread. Place the bread, buttered side down to assemble your sandwich.

First, sprinkle 1 tablespoon of cheese on one piece of bread. Next, layer 2 slices of bacon on top. Add 2 slices of turkey, 2 tablespoons of guacamole, 1 tablespoon of plain potato chips (if you choose), and another tablespoon of cheese. Close the sandwich with the second piece of bread, buttered side up.

Repeat for the second sandwich.

Heat a panini pan over medium heat. Spray with non-stick cooking spray. Add the sandwiches, and grill until the bread is golden and the cheese has melted, about 2-3 minutes on each side. You can use the spatula to compress the sandwich or use the panini weighted topper. Remove the sandwiches from the pan. (Alternatively you can also use a panini maker.)

Cut the sandwiches in half, and serve warm.

Enjoy!!

“Who do you think would win in a fight between a grilled cheese sandwich and a taco?” – Andy Samburg’s character in Hot Rod

Guinness Meatloaf

This is a manly meatloaf. It has multiple meats, cheese, and even beer. The bacon is just the crowning touch. Enjoy all you meat-lovers!

With LOVE from Texas,
The Pint-Sized Mayo

Guinness Meatloaf

4-6 Servings

Ingredients for the glaze:

• 3 ounces Guinness (or another stout beer)
• 1/4 cup light brown sugar, firmly packed
• 1 tablespoon honey

Ingredients for the meatloaf:

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 3 ounces baby brown mushrooms, de-stemed and diced
• 1 large garlic clove, minced
• 3 ounces Guinness (or another stout beer)
• 1/4 cup milk
• 1 slice wheat bread, torn into large pieces
• 1/2 pound ground beef
• 3/4 pound ground lamb
• 1 large egg
• 2 ounces aged white Cheddar cheese, diced
• 1/2 tablespoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper, freshly ground
•  8-10 ounces sliced bacon  (about 8-10 strips)

Directions:

Preheat oven to 350°F. Cover a baking sheet with foil and a piece of parchment paper. Set aside for later.

Start on the glaze. Place all the ingredients in a small saucepan over medium-high heat.  Stir, and once the mixture comes to a boil, lower the heat to a simmer. Allow the glaze to reduce by half, and then remove from heat. Allow the mixture to cool.

Heat a large pan over medium heat, and add the olive oil.  Add the onion and mushrooms. Sauté until softened.  Next add the garlic and cook until fragrant. Pour in the beer, and simmer until most of the liquid has cooked off, about 5-7 minutes.  Transfer to a large bowl and allow to cool to a temperature you can handle by hand.

In a small bowl, soak the bread in the milk, tossing once, until soggy. Move the soaked bread to the onion mixture bowl.

Add the beef, lamb, egg, cheese, Worcestershire, salt, and pepper; mix with your hands until thoroughly combined. Dump the meat mixture to the prepared baking sheet, and form into a rectangular loaf.

Cover the meatloaf with strips of bacon, being sure to tuck in the ends under the loaf. Brush the top of the meatloaf with the cooled glaze.

Place the baking sheet in the oven, and bake for 40-45 minutes, or until an instant read thermometer registers 160° F in the center of the meatloaf. Remove the meatloaf from the oven, and change the temperature of the oven to broil.

Brush the remaining glaze over the meatloaf, and place the baking sheet back in the oven.

Broil the loaf until the bacon is browned and crisped, about 2-3 minutes. (Make sure you keep an eye on it to avoid burning.)  Remove from oven, and carefully transfer the meatloaf to a cutting board. Allow it to rest for 10-15 minutes before slicing.

Cut into 3/4-inch thick slices, and serve warm.

Enjoy!!

“It’s like people call me a rock star or this or that. And I go, ‘Don’t call me that. I don’t think of myself in those terms. If you have to call me anything, call me a chameleon.” – Meat Loaf

Herbed Goat Cheese Stuffed Chicken

More stuffed chicken! This one is baked and has yummy goat cheese in it. Since goat cheese can be pretty overpowering to some, I added some cream cheese to the mix. This is definitely an easy way to get a pretty impressive dish onto the table for dinner.

With LOVE from Texas,
The Pint-Sized Mayo

Herbed Goat Cheese Stuffed Chicken

2 Servings

Ingredients:

• 1 ounce herbed goat cheese, crumbled
• 2 ounces cream cheese, softened
• 1 bacon slice, cooked and crumbled
• 1 green onion, sliced
• pinch of red chili flakes
• salt and black pepper, freshly ground
• 2 thin cut chicken breasts*
• 1 large egg
• 2 teaspoons water
• 3/4 cup breadcrumbs, italian seasoned
• toothpicks
• nonstick olive oil spray

*If your grocery does not sell thin cut chicken breasts, you can take one chicken breast, cut it in half horizontally, and pound it out to your desired thickness.

Directions:

Preheat oven to 350°F. Cover a baking sheet with foil, and spray with nonstick cooking spray.

In a small bowl, combine the goat cheese, cream cheese, bacon, green onion, red chili flakes, salt, and pepper. Mash together until everything is combined well.

In a another small bowl, whisk together the egg and water. Place the breadcrumbs on a plate.

Take each chicken breast and fill with half of the cheese mixture. Wrap chicken around to completely cover cheese filling, and then  use toothpicks to secure the bundle. Salt and pepper the outside of the chicken. Repeat with the second chicken breast.

Dip the stuffed chicken into the egg wash and then roll in the breadcrumbs to coat on all sides. Place onto the prepared baking sheet, and lightly spray with the nonstick olive oil spray. Repeat with the second stuffed chicken.

Place the baking sheet in the oven, and bake until golden brown, about 25 minutes.

Allow to cool for about 2-4 minutes. Remove the toothpicks and serve warm.

Enjoy!!

“I unfortunately still crave chicken McNuggets and bacon, which is the meat candy of the world.” – Katy Perry

Coq Au Vin

Coq au vin is a traditional French dish. Translated it means “rooster with wine.” Of course, these days roosters are not readily available in grocery stores. I make mine with chicken and pinot noir.

With LOVE from Texas,
The Pint-Sized Mayo

Coq Au Vin

4 Servings

Ingredients:

• 3-4 tablespoons olive oil
• 1 (3-5 pounds) chicken, cut into 8 pieces
• salt and black pepper, freshly ground
• 1/2 cup all purpose flour, for dusting
• 4 ounces (about 4 slices for me) bacon, cut into 1/2″ pieces
• 2 ribs celery, roughly chopped
• 2 carrots, peeled and roughly chopped
• 1 cup yellow onions, diced
• 1 large garlic clove, smashed
• 8 ounces  baby brown mushrooms, de-stemed and quartered
• 1/4 cup brandy
• 2 tablespoons tomato paste
• 1/2 (about 1.5 cups) a 750mL bottle of Burgundry wine (can substitute Pinot Noir – which is what I did since I had some in our wine fridge)
• 2 to 3 cups chicken broth
• 1 bundle thyme (about 6-8 stems)*
• 2 bay leaves
• 1/4 pound (4 ounces) frozen pearl onions, defrosted
• green onions, sliced, for garnish

*I usually tie these together with twine so that I can easily remove it after cooking.

Directions:

Place a large dutch oven over medium-high heat, and add just enough olive oil to coat the bottom.

Pat the chicken pieces dry with paper towels, and season generously with salt and pepper on both sides. Place the flour on a plate. Coat the chicken with flour on the plate, shake the excess off, and place immediately in the hot pot. Only flour the chicken that fits in the pot.

Brown the pieces on both sides, and then remove from the pan and place on a paper towel-lined plate. Repeat with the rest of the chicken pieces.

Next, lower heat to medium, and add the bacon to the now empty dutch oven. Once the bacon pieces are brown and crispy, add the celery, carrots, and onion. Season with a bit of salt and pepper. Sauté over medium heat until the veggies start to soften, about 7 to 8 minutes. Add the garlic to the pot, and cook until fragrant. Next, add the mushrooms, and cook until softened and the mushrooms give off their juices, about 4 to 5 minutes.

Pour in the brandy, and allow to cook until it is reduced by half. Add the tomato paste, and stir to combine fully. Pour in the wine, and bring the mixture to a boil, and cook for about 5 minutes.

Return the legs and thighs of the chicken to the pan (You will add in the breasts and wings in a few minutes.). Pour in enough chicken broth to cover 3/4ths of the chicken. Next, throw in the thyme and bay leaves. Bring the mixture up to a boil, and then reduce the heat to a simmer.

Taste the mixture, and add additional salt and pepper, if needed. Add the pearl onions, and stir. Partially cover the pot, and allow to simmer for 20 minutes.

Once the time has elapsed, turn the legs and thighs over and add the breasts and wings to the pot. If the liquid has cooked off, add more chicken broth to bring it back up to 3/4ths of the chicken. Partially cover the pot again, and simmer for an additional 15-20 minutes.

Once cooked, remove the chicken pieces from the pan and skim the top of the sauce, if needed. The sauce should be thick, but if not, cook it uncovered for an additional 5-10 minutes until it thickens. Remove the bundled thyme. Plate the chicken on top of some mashed potatoes, and a generous amount of saucey goodness. Garnish with green onions.

Enjoy!!

La vie est trop courte pour boire du mauvais vin…”Life is too short to drink bad wine” in French

Cajun Breaded Chicken with Creamy Pasta

I just love a great crispy breaded chicken with comforting pasta. If it’s creamy, it makes it even better. Since I had a huge container of cajun seasoning, I figured I should get some use out of it.

With LOVE from Texas,
The Pint-Sized Mayo

Cajun Breaded Chicken with Creamy Pasta

2 Servings

Ingredients for the chicken:

• 2 chicken breasts, thin cut
• 1/3 cup all purpose flour
• 1 large egg
• 1 tablespoon low fat or non-fat milk
• 2 cups Italian seasoned breadcrumbs
• 1 tablespoon Cajun seasoning + more for seasoning the chicken
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper, freshly ground
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter

Ingredients for the pasta:

• 2 pieces of bacon, chopped
• 3 cloves garlic, minced
• 1 cup white onion, chopped
• 1 bell pepper, cut into matchstick sized pieces
• 6 ounces baby brown mushrooms, sliced
• 1 teaspoon dried thyme
• 1 teaspoon Herbes de Provence (can substitute dried Italian seasoning)
• 3/4 cup low sodium chicken broth
• 1 cup heavy cream
• juice of 1/2 lemon
• 2 tablespoons unsalted butter
• 2 teaspoons Cajun seasoning
• salt and black pepper, freshly ground
• 1 roma tomato, chopped
• 1/4 cup grated parmesan
• 6-8 ounces pasta, cooked and drained

Directions:

Rub the chicken breasts with cajun seasoning and set aside while preparing the breading dishes.

On the first plate, place the flour. On a second deep plate or wide bowl, beat the eggs with milk. Combine the breadcrumbs, 1 tablespoon cajun seasoning, salt, and pepper on a third dinner plate.

Coat the chicken breasts on both sides with the flour mixture, and shake excess flour off. Then dip both sides into the egg mixture so the chicken is fully coated. Finally dredge both sides in the bread-crumb mixture, pressing lightly.

Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large sauté pan and cook the battered chicken breasts on medium-low heat for 3-5 minutes on each side, until cooked through.

Once finished cooking, transfer to a plate to allow excess oil to drain. (At this point, I usually store it in a microwave until the pasta is ready.)

While the chicken is cooking, place a large pan over medium heat. Add the bacon pieces. Allow to cook for about 3-4 minutes, and then add the garlic. Cook until garlic is fragrant.

Next add the onions, bell peppers, mushrooms, and dried herbs. Fry until vegetables start to soften. At this point, add the chicken broth, and simmer for about 5 minutes.

Pour in the heavy cream, and bring to a simmer. Stir in lemon juice, butter, and cajun seasoning. Taste sauce and add salt and pepper if necessary. Toss in the tomatoes and cook until it starts to soften.

Finally, stir in the parmesan. Remove the pan from heat, and toss in the cooked pasta. Coat the pasta completely with the sauce.

Serve the pasta with the chicken and an additional sprinkling of parmesan.

Enjoy!!

“Laissez les bons temps rouler” – Let the good times roll in French Cajun