March 22nd, 2010
“And please make sure the bacon is extra crispy.”
I still hear my mom’s voice as she kindly insisted that the waiter personally see to it that her bacon is prepared just right. This is what she requested every. single. time. I used to be a little embarrassed that she was so particular about bacon. I mean – it’s just bacon, right?
Now I’m older. I’m wiser. I see the benefits to having bacon prepared properly. And like my mom, I’ve totally become a bacon snob. And today, I’m pleased to announce that I have officially nailed it. I totally have it down for making the best bacon ever. Mom, you’d be so proud. I can’t wait to make you a batch of crispy bacon.
So I’m sharing with you my bacon secrets. Of course there are many “right” ways to make bacon. This is my way. I invite you to share your own bacon tips in the comments.
Shall we call it … BECKY BACON (??)
I can’t claim much in the kitchen. I really don’t make up recipes. And David claims to be better than me at most things in the kitchen. So yes, we will call this Becky Bacon. It has taken me years to perfect the art of getting this right.
1. Use a baking stone (make sure it has edges because the grease will puddle!) from Pampered Chef. I’ve used this one for bacon (and many other things) for 10-15 years.
2. Do it in the oven, not on top of the stove. This reason alone is worth it: Much cleaner. No splattery mess on your stove top.
3. Convection temperature set at 400 (which means that my oven automatically stops at 375 degrees because I set it on convection).
4. 40 minutes. Leave the bacon alone for 40 minutes. No flipping. Nothing. And I don’t cover it. After 40 minutes, the bacon should look crispy, verging on sightly burnt.
5. Upon removal, the bacon comes off the stone and onto a plate with paper towels ready to absorb the dripping grease.
6. Allow to settle and cool a little and get a little more crispy here for a few minutes.
That’s it. I’m telling you — it will melt like buttah in your mouth. And if you happen to need to crumple the bacon for, say, an omelet or a recipe like this one, well then — you will love how the bacon just falls apart.
And since I know a few of you are wondering … yes, I totally use disposable rubber gloves to crumple my bacon.
——
Added note: My friend just sent me a picture of her black bacon. Oops! This is a friendly reminder to anyone making bacon in the oven … to WATCH your bacon. Each oven is different. Just watch for it to get crispy and to start getting dark like it wants to start thinking about being burnt. Don’t just rely on my 40 minutes. : )
Posted in Breakfast, Side Dish | 55 Comments »
March 11th, 2010
I don’t know about you, but I find myself remembering that certain foods exist once in a while. Like sprouts. My friend mentioned them the other day and I remembered that I actually quite enjoy sprouts and needed to reintroduce them to my sandwiches.
Hello, sprouts. Nice to taste you again. (Actually, I think it’s more of a textural thing for me.) Anyway, this is the way I’m enjoying a turkey sandwich for lunch these days.
TURKEY SANDWICH
whole wheat bread
mayonaise
tukey, thinly sliced
Harvati cheese
cucumbers, thinly sliced
avocado, sliced
sprouts
salt & pepper
Posted in Sandwiches | 5 Comments »
March 9th, 2010
Okay, so that’s kind of a lame name for a salad but who cares? I’m just focused on the yum factor.
Most of the recipes I share are ones I either found online or in a magazine or from a friend. I don’t consider myself original in the kitchen by any means. That’s not where I am creative. But I saw this concept somewhere and David & I improvised and changed things up a bit. I guess that makes this recipe our own little creation.
CHICKEN-CORN-BLUE CHEESE SALAD
[ dressing ]
2 Tbsp. extra virgin olive oil
2 Tbsp. fresh lemon juice
1 Tbsp. honey
salt & pepper
[ salad ]
6-8 c. loosely packed baby mixed greens
2 large tomatoes, sliced into wedges
2 c. shredded pieces from a rotisserie chicken (pick it up at the store already cooked)
1 c. sweet corn, thawed if frozen
1/3 c. crumpled blue cheese
1/2 c. glazed walnuts or pecans
Put the salad together. In a separate bowl, whisk together the dressing ingredients. Toss the dressing with the salad and serve immediately.
Posted in Salad | 5 Comments »
February 16th, 2010
In our family, we love Costco for many reasons. The most recent reason? This recipe. Came across it in The Costco Connection magazine, actually. Made this for the first time last night and oh. my. goodness. We are so hooked. Absolutely, positively our new favorite salad. Thank you, Costco.
APPLE PEAR SALAD
[ dressing ]
3 Tbsp. extra virgin olive oil
2 Tbsp. red wine vinegar
2 Tbsp. orange juice
3 Tbsp. pecan halves, chopped (we prefer glazed pecans)
2 Tbsp. honey
Sea salt
Black pepper, ground
[ salad ]
6 c. loosely packed baby mixed greens
1 apple pear, halved, cored, and sliced into thin wedges
*NOTE: We used a pear and an apple, which worked just fine too
1/3 c. pomegranate seeds or dried cranberries
1/3 c. feta cheese
Posted in Salad | 3 Comments »
November 27th, 2009
This recipe comes straight from marthastewart.com, where we have found some of our very favorite recipes. We are sweet potato fans, and this version is so savory and sweet, but not in an “overloaded” way.
BUTTER-PECAN SWEET POTATOES
8 medium sweet potatoes (5 lbs.)
2 Tbsp. olive oil
coarse salt
2 Tbsp. butter, cut into small pieces
2 Tbsp. light brown sugar
1/3 c. pecan pieces
1/8 tsp. cayenne pepper
1. Preheat oven to 400 degrees. Peel potatoes and halve lengthwise; slice crosswise 1/2 inch thick. On a baking sheet, toss potatoes with olive oil; season with coarse salt.
2. Transfer half the potatoes to a second baking sheet; cook both sheets until potatoes are tender, tossing occasionally, 25-30 minutes.
(Note: To make ahead (up to 5 hours) prepare recipe through step 2. Cool; cover and refrigerate. About 15 minutes before ready to serve, proceed with recipe.
3. Sprinkle with butter, brown sugar, pecan pieces, and cayenne pepper, dividing evenly. Bake until sugar is caramelized and hard, about 10 minutes. Gently toss; serve immediately.
Posted in Side Dish | 2 Comments »
November 18th, 2009
I don’t know that I need to say more. They’re Mom’s cookies, so they’re the best. My mom is known for a few things. Counted cross-stitching is one of them. Chocolate chip cookies is another. And it’s no wonder. Everyone loves them. And she makes them all the time. For all sorts of occasions. For every occasion.
MOM’S CHOCOLATE CHIP COOKIES
2/3 c. shortening
2/3 c. butter (not margarine)
1 c. granulated sugar
1 c. brown sugar, packed
2 eggs
2 tsp. vanilla
3 c. flour
1 tsp. baking soda
1 tsp. salt
1 c. chopped nuts
12 oz. semi-sweet chocolate chips
Mix thoroughly first 6 ingredients. Stir in remaining ingredients. Drop on ungreased baking stone. Bake 8 to 10 minutes at 375 degrees. This is a single recipe which makes about 7 dozen. Mom always makes a double batch.
Posted in Desserts & Treats | 18 Comments »
October 5th, 2009
First of all, I want to be crystal-clear that this recipe is right from Martha Stewart’s website. In fact, here’s the direct link. I just wanted to share this because it’s the recipe we decided to try for Sunday brunch yesterday. And it’s unanimous. They are undeniably amazingly yummy. This is so going down in the Higgins’ Favorite Recipes. David was the main chef, actually, so total kudos to him.
BEST BUTTERMILK PANCAKES
[ Makes nine 6-inch pancakes ]
2 c. all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
3 Tbsp. sugar
2 large eggs, lightly beaten
3 c. buttermilk
4 Tbsp. unsalted butter, melted, plus 1/2 teaspoon for griddle
Heat griddle to 375 degrees. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps. Heat oven to 175 degrees (for keeping the finished pancakes warm). Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush, brush remaining 1/2 teaspoon of butter or reserved bacon fat onto griddle. Wipe off excess. Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute. Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve warm.
Says Martha’s people: “The key to fluffy pancakes is not to overmix the batter; it should not be beaten smooth. If serving these pancakes with bacon, reserve half a teaspoon of bacon drippings to grease the griddle instead of butter.”
—
And here’s a perfectly complimentary — and equally healthy (ha!) — recipe to top those pancakes. This comes from my sister-in-law Heidi (thank you for sharing!).
BUTTER SYRUP
1 c. heavy whipping cream
1 stick butter
1 c. granulated sugar
1 tsp. vanilla
1/2 tsp. baking soda
Melt together whipping cream, butter and sugar over low heat. Slowly increase heat until the mixture barely comes to a boil. Add vanilla & baking soda. Turn off heat while whisking continually until ready to serve.
Posted in Breakfast | 5 Comments »
September 11th, 2009
I grew up on red velvet cake. Well, not exactly. It’s not like we ate it all the time. But it was always a very special dessert and I learned to love it from an early age. Diane and her mother Helen are two ladies from my hometown who make the best red velvet cake. Imagine my delight when I recently received a letter in the mail from them, complete with a handwritten recipe for their red velvet cake!
I just made the cake for the first time this week. Red velvet perfection. Had to call and tell them right away (after the baby shower, where it was consumed). And … of course … I asked if this was a family secret, or if I could share. And sweet Helen (84 years young) said something like “At my age, there’s no point in keeping any more secrets.” Amen! Love her attitude.
Then again, I’m a big fan of sharing recipes. How do you think I got all my best ones? Because people are willing to share.
RED VELVET CAKE
[ CAKE ]
1/2 c. Crisco shortening
1 1/2 c. sugar
2 eggs
2 Tbsp. cocoa
2 oz. red food coloring
1 tsp. salt
1 tsp. vanilla
1 c. buttermilk
2 1/2 c. cake flour
1 1/2 tsp. baking soda
1 Tbsp. vinegar
Cream together shortening, sugar and eggs. Make a paste with cocoa and food coloring and add to the cream mixture. Mix salt and vanilla with buttermilk, add alternately with flour to creamed mixture. Mix soda and vinegar and fold into mixture. (Do not beat … fold only.) Bake in two 9″ layer pans for 30 minutes at 350.
[ ICING ]
5 Tbsp. flour
1 c. milk
1 c. granulated sugar
1 stick butter
1/2 c. Crisco shortening
1 tsp. vanilla
Cook flour and milk until thick. Stir constantly. Make sure you cool milk and flour mixture (in refrigerator). Cream together sugar, butter, crisco, and vanilla well with electric beater. Add flour and milk mixture. Beat until right consistency to spread. This should get fluffy like whipped cream.
Posted in Desserts & Treats | 6 Comments »
July 24th, 2009
Anytime you see a “Mom’s” in front of a recipe name, it seems a little more reputable, doesn’t it? In this case … for sure. Love my mom’s cooking. And the fact that she’s out of the country for a year and a half means I don’t have the chance to eat any of her yumminess anytime soon. Sigh. So somehow this got me thinking about her cole slaw. If she can’t make it for me, I guess I gotta do it on my own. As a child and young adult, I wanted nothing to do with it. Then one summer (a few years ago), I gave in and tried her chili dogs with cole slaw.
Oh. My. goodness.
Okay. Seriously amazing. So fresh. So tasty. The perfect compliment to the heavy dog & chili. Wanted to heat 5 chili dogs on the spot. Anyway. Fast-forward a couple years. Last time my parents were visiting us in Arizona, I requested that she make the good grub again. Only this time I would pay attention to how she made it. I took notes. Problem is … she doesn’t measure for many of the things she makes. It’s “a little of this and a little of that”. Ugh. I’m a total recipe follower.
So — getting to my point: I have finally done it. I have MADE my mom’s cole slaw! So easy. And I measured as I added ingredients so that it could become an actual recipe that can be followed. Yay for knowing how much of what goes in!
By the way, when we made this, we ate it with ribs.
MOM’S COLE SLAW
1 head cabbage
3 large carrots
1 1/2 – 2 c. mayonnaise
1/3 c. sugar
salt & pepper to taste
Chop the whole head of cabbage with a food chopper. You want it chopped really, really fine. Do the same with the carrots and add those to the chopped cabbage. The add mayo to desired consistency. Add the sugar and salt & pepper to taste.
Posted in Side Dish | 2 Comments »
May 26th, 2009
I don’t usually love pudding, but in the context of this recipe, it’s not bad. In fact, I find this to be rather tasty.
OREO DELIGHT
35 Oreo cookies (1 whole pkg.) – I prefer mint flavor
6 Tbsp. margarine, melted
1 pkg. cream cheese, softened
1/4 c. sugar
2 Tbsp. milk
1 (12 oz.) tub Cool Whip, thawed
3 1/4 c. cold milk
2 pkg. instant Jell-O pudding
optional: more crushed Oreos or Andes Mint baking chips to sprinkle on top
Mix crushed cookies and butter in medium bowl. Press firmly onto bottom of 9″ x 13″ baking dish. Refrigerate for 10 minutes. Beat cream cheese, sugar, and 2 Tbsp. milk in medium bowl with wire whisk until blended. Stir in 1 1/4 c. Cook Whip. Spread over crust.
Pour 3 1/4 c. milk into bowl. Add both pudding mixes. Beat with wire whisk for 2 minutes. Pour over cream cheese layer. Let stand 5 minutes. Drop remaining Cool Whip over pudding and spread. Sprinkle more crushed Oreos or Andes Mint baking chips on top. Refrigerate at least 4 hours.
Posted in Desserts & Treats | 15 Comments »
April 21st, 2009
This is excellent when you need that peanut-butter-and-chocolate fix.
BUCKEYE BARS
1/2 c. (1 stick) butter, softened
3/4 c. crunchy peanut butter
22 NILLA Wafers, crushed
2 c. powdered sugar
1/2 of 8-oz. tub COOL WHIP Whipped Topping (Do not thaw.)
3 squares BAKER’S Semi-Sweet Chocolate
LINE 8″ square pan with foil, with ends of foil extending over sides. Beat butter and peanut butter with mixer until blended. Mix in wafer crumbs. Gradually add sugar, mixing well after each addition. Press onto bottom of pan.
MICROWAVE Cool Whip and chocolate in microwaveable bowl on HIGH 1 min.; stir. Microwave 15 to 30 sec. or until chocolate is melted; stir until blended. Spread over peanut butter layer.
REFRIGERATE about 2 hours. Use foil handles to lift dessert from pan before cutting to serve.
Posted in Desserts & Treats | 2 Comments »
February 9th, 2009
This is probably our favorite “everyday”, low-maintenance salad around here.
FRUIT & POPPY SEED SALAD
1 pkg. baby spinach or mixed greens (about 8 oz.)
1 pkg. strawberries, hulled & quartered
2 apples, diced
1 medium cucumber, cute in half & sliced
craisins
sliced toasted almonds
bottle of poppy seed dressing (we like Briannas brand)
Put the greens in a large bowl. Add all of the sliced & diced fruit. Add a little dressing at a time so it’s not too much and then top with the sliced almonds just before serving (to keep them crunchy).
Posted in Salad | 5 Comments »
January 30th, 2009
I love this + my family loves it = it’s a keeper.
Found this recipe in Family Fun magazine, actually, and all of the ingredients appealed to me. Made it. Loved it. I’ve added this to our favorites, which means I’m happy to share it too (with my personal modifications).
CREAMY MUSHROOM & CHICKEN SOUP
6 Tbsp. butter
1 medium onion, chopped
3 Tbsp. flour
2 tsp. salt
1 tsp. pepper
6 c. chicken broth
1 lb. mushrooms, sliced
3/4 c. sliced celery
3/4 c. chopped carrots
2 c. quartered baby red potatoes
1 c. chopped yellow squash
1 1/2 c. frozen corn kernels, thawed
2 tsp. thyme
2 c. light cream
3/4 c. grated Parmesan, plus more for garnish if desired
2 c. chopped cooked chicken
In a large post, melt the butter over medium heat. Add the onion and saute until tender, about 6 minutes. Stir in the four, salt, and pepper and mix until smooth. Gradually add the broth, then turn the heat up to medium-high and bring the soup to a boil. Add the mushrooms, celery, carrots, potatoes, squash, corn, and thyme. Reduce the heat and simmer the soup, covered, until the vegetables are tender, about 30 minutes.
Add the cream, Parmesan, and chicken. Heat the soup for an additional 10 minutes, but do not let it boil. To serve, ladle the soup into a bowl and sprinkle it with more Parmesan, if desired. Makes about 15 cups.
Posted in Soup | 4 Comments »
January 27th, 2009
If you don’t know the flavor of curry, you must give it a try. This is an easy one, too. It’s not hard to find a recipe online, but I got this particular recipe from my friend, Britney. The recipe I’m posting includes my slight modifications.
CLASSIC CHICKEN CURRY
1 lb. boneless, skinless chicken breasts (2-3 pieces)
2 Tbsp. curry powder (look among the spices)
1/4 tsp. ground cinnamon
2 Tbsp. olive oil
1 medium yellow onion, thinly sliced
2 medium zucchini, thinly sliced
1 1/2 c. (14 oz. can) low-sodium chicken broth
1 1/2 c. heavy cream
1 1/2 tsp. salt
1/4 tsp. black pepper
Cooked white rice
1/2 c. fresh basil leaves, torn (optional)
1/4 c. (1 oz.) almonds, roughly chopped (optional)
Rinse the chicken and pat it dry with paper towels. Cut it into 1-inch pieces and place in a bowl. Sprinkle it with the curry and cinnamon, toss, and set aside. Heat 1 Tbsp. of the oil in a large skillet over medium heat. Add the onion and zucchini and cook until softened, 3 to 5 minutes. Transfer to a plate.
Heat the remaining oil in the skillet. Add the chicken and cook until browned on all sides, about 5 minutes total. Add the broth, cream, salt, and pepper. Bring to a gentle simmer. Return the onion and zucchini to the skillet and heat until the chicken is cooked through, 5 to 7 minutes. For a little stronger curry flavor, this is a good time to sprinkle some more of the curry powder into the liquid mixture. (I do.)
Divide the rice among individual bowls, top with the curry, and sprinkle with the basil and almonds.
Tip: You can vary the ingredients depending on what you have on hand. Consider substituting coconut milk for the cream, eggplant for the zucchini, cilantro for the basil, or cashews for the almonds.
Yield: Makes 4 servings
Posted in Main Dish | 2 Comments »
January 21st, 2009
Cafe Rio is a fantastic Mexican grill found in Utah, Nevada, and Arizona. Their food is de-LISH and some friends found a great knock-off recipe for their famous salad. We’ve all been enjoying making this for years now. (This calls for a little shout-out to my Cleveland Coterie. Hey girls!)
CAFE RIO SALAD
There are 3 parts to the salad: the rice, the pork, and the dressing.
[ LIME-CILANTRO RICE ]
2 Tbsp. oil
4 c. long grain rice (6 c. water)
1 bunch cilantro, finely chopped
juice of 2 limes
2 tsp. crushed garlic
Heat oil in a large skillet. Add rice, cilantro, and garlic. Saute 3-5 minutes, stirring frequently. Add water and lime juice and bring to boil. Then reduce heat and simmer until all the liquid is absorbed by the rice (about 20 minutes). You can also use a rice cooker if you have one.
[ CAFE RIO PORK ]
pork roast
1 (16 oz.) bottle of salsa
1 can coke
2 c. brown sugar
Place pork in crock-pot and fill it half way up with water. Cook roast on high for 5 hours. Drain off water. Cut pork in thirds. Mix together ingredients (salsa, coke, brown sugar) and put on top of pork. Cook an additional 3 hours on high. Shred pork with forks. Leave it on low until ready to serve.
[ CREAMY TOMATILLA SALAD DRESSING ]
1 packet hidden valley ranch buttermilk dressing
1 c. buttermilk
1 c. mayo or sour cream
2-3 tomatillas (peel off outer leaf/shell)
1 tsp. crushed garlic
¾ bunch fresh cilantro
1 tsp. cayenne pepper
juice from 1 lime (about 2 tsp.)
salt & pepper
Blend all ingredients in the blender. Refrigerate.
[ SERVING ]
Of course you can assemble everything burrito-style. I prefer salad-style. For one serving, I first put a tortilla on a plate (or a large serving bowl, like the pasta bowl shown in the photo). Then put rice, pork, some chopped lettuce, and the dressing. Finally, garnish your salad with shredded cheese, tomatoes, sliced avocados, or whatever you want.
Note: I strongly prefer and recommend the uncooked tortillas over regular ol’ packaged tortillas. Check the refrigerated section of your local grocery store. Our Costco carries them too. Just throw the tortilla in a pan over the stove top, give it a few flips, and it’s cooked.
Posted in Crockpot, Main Dish, Salad | 9 Comments »
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