Bacon & Blue Cheese Dressing
My all-time favorite dressing is Bacon & Blue Cheese. We use it as a salad dressing, with wings, and even on burgers and steak. This is another recipe that’s easy to adjust to your tastes. One cup each of blue cheese and bacon crumbles makes a chunky, thick dressing. Blue cheese can be quite tangy, especially if it’s aged so adjust the strength of the blue cheese flavor by adding a smaller amount. Add more after a few hours if the flavor isn’t strong enough.
Watch the bacon. If you have a bacon with little or no flavor, skip it. It’s going to be completely lost here. A good bacon will hold its own and add flavor to this Bacon & Blue Cheese recipe.
Bacon & Blue Cheese Goes With…
As I type this I have Baked Beans in the oven, bread almost ready for the oven, and venison and pastured chicken thawing in a sink of cold water. It’s a cooking day so I’ll nibble all day as I taste the beans, have a bite or two of venison, and a cup of chicken and rice soup. I’ll cut up broccoli, cauliflower, carrots, bell peppers and celery for a veggie tray and use this dressing for the dip. As dip, I like this thinned with a little milk. For steak, chops, burgers and baked potatoes, I leave it thick. The veggies will help balance everything on my plates today.
Lower Fat & Calories
This recipe for Bacon & Blue Cheese dressing isn’t low fat by any means. You can lower the fat by using low fat mayonnaise and sour cream.
You can chop partially frozen bacon into quarter-inch cubes and pan fry it to lose a little more fat. You’ll still have all the meat and flavor.
No matter what you do, it’s still a high-calorie food but moderation makes a difference.
Mac n Cheddar Cheese
Baked Mac n Cheddar Cheese is a favorite for lots of us. I never tire of it. This is nothing like the bright orange powdered cheese mac that comes in a box. I used Clothbound Chedder from Grace Hill Farm in Cummington, MA. I found the cheese at Boston Public Market on a weekend trip with Taylor to visit Kristin. You should use your favorite cheddar. Or, use Gouda. If a cheese melts well and you like it, use it. You could add a little Mozzarella to make it stringy. I wouldn’t use all Mozzarella but maybe 25% of the total cheese would be great.
Changing it Up
If you want to change up your mac and cheese you can add two teaspoons of dry mustard, or a tablespoon of Worcestershire sauce. I like to saute mushrooms and onions and add them to the cheese sauce. Remember those “helper” boxed meals you add a pound of ground burger to? You can fry your burger and add it to mac and cheese. Or, how about some slightly steamed broccoli? Variety is good!
I’ve adjusted the ingredient measurements for these Thanksgiving leftovers recipes. They’re a little more solid than the recipes I gave in this week’s On The Fire on air – but there’s still a lot of wiggle room. The moisture content in your mashed potatoes will determine whether or not you need to use an extra egg or add all-purpose flour in your potato pancakes mix.
You’ll find another Thanksgiving leftovers recipe in Squash Soup.
Thanksgiving leftovers are one of the best parts of Thanksgiving. We spend hours roasting, washing, peeling, slicing, stirring, mashing, smashing and serving the meal. Thirty minutes after we say Grace everyone’s pants are unbuttoned and dinner’s over. After Dad and his hunting buddies and their sons, nephews and grandsons left for hunting dinner Mum, Melissa (my sister), Aunt Betty and I got the leftovers from the fridge and ate again. I stood in front of the stove frying potato pancakes for half an hour. Waddle we did when we were done and it was worth every single bite and calorie.
I like to serve potato pancakes with a dollop of sour cream and maybe some fresh chives. Topping them with shredded cheese as they come out of the pan is always a winner. Or top them with a fried egg and Hollandaise sauce.
Garden Fresh Salsa
I’m in the kitchen with Taylor this week while we use the seemingly endless supply of tomatoes and hot peppers. We’re using a variety of tomatoes – a plum-shaped volunteer, Luci (round, 6 oz), Juliet, Cherokee Purple and Bobcat, to make garden fresh salsa. The Bell peppers are a big, thick-walled variety called King of the North from Fedco.
German Extra Hardy garlic did very well this year but I had to water it often to keep it growing during the dry summer. This is a fairly mild garlic. If you’re cooking with a stronger variety you might want to change the number of cloves you use to suit your tastes. I’d have a hard time finding a dish with too much garlic for my liking.
Want to try something new? Add a pint jar of salsa to your chili in place of diced tomatoes. Drain the excess liquid and add a dollop to your burger. Steve likes salsa in Mexican omelets, and I love to mix garden fresh salsa with mayo as a dipping sauce.