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.
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.
Chicken Brown Rice (or Grouse)
Working full time, running a homestead that produces most of our food, hunting season and home renovations make for exhausting days. Having a simple one-pot meal like Chicken Brown Rice that requires very little preparation time is a life saver some days.
This recipe works well with chicken, grouse, turkey, woodcock and other upland game birds. I used to make this with duck but have decided I like duck prepared in other ways much better. If you use duck be sure to add it at the very end of the cooking time so that it doesn’t over cook. Duck should be rare or at the most, medium-rare.
Start with a 12″ pan that’s 3″ tall and oven safe. You’ll begin cooking on the stove top and then transfer the pan to the oven. Chicken Brown Rice starts simmer and ends with baking.
Carrots are my favorite vegetable to use in Chicken Brown Rice but others work just as well. Turnip or rutabaga are great root veggies you can use but I suggest avoiding beets because the discoloration of the rice is unappealing. If you choose a softer vegetable such as winter squash you need to cut them into large pieces so they don’t over cook. Brussels sprouts work well but broccoli, cauliflower and cabbage are too soft even in large pieces.