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.
Chicken Marsala – Great with Upland Game Birds, too
When I mentioned to a friend that this week’s recipe is Chicken Marsala she said, “I thought you weren’t going to get complicated.” It sounds a little fancy, doesn’t it. This is a simple recipe. It takes a little time but it’s worth it. The Marsala is wine.
There are a few steps to Chicken Marsala but they’re more time-consuming than complicated. It’s worth the effort! Read the recipe a couple of times if you haven’t made it before. Then follow it step by step and you’ll catch yourself agreeing with me – this is simple. This works well with grouse, pheasant and other upland game birds.
If you’re cooking for a large group you can make this ahead of time. It will warm nicely in the oven. Great served over mashed potatoes or noodles, it’s a recipe most everyone will love.
When I look for recipes for sausage I find recipes using sausage, not making sausage. It took me quite some time to come up with our homemade Italian sausage recipe a few years ago. It takes trial and error, and we have to consider the freshness and quality of the herbs and spices we use.
I tucked this recipe away two years ago after we raised a couple of pigs out near the orchard. At that time I asked the butcher to grind our sausage meat for me. It came back in neat five pound packages ready to be seasoned. This year our pig was raised for us and went to a different slaughter house. I asked for our trimmings to be packaged and sent back to grind myself.
The trimmings had more fat on it than I wanted in our grind so a lot of it was trimmed away. I used the Weston meat grinder we bought when I shot the bear in September for a blend around 80% meat, 20% fat. Once the trimmings are ground it’s time to add seasonings. That’s all there is to it.
We have Italian sausages pan fried with onions and bell peppers during grilling weather. I love Italian sausage in spaghetti sauce, and at Gundy’s suggestion, in meatloaf. This recipe is mild enough that the sausage can also be used at breakfast.
This is my favorite peanut butter cookie recipe. It might be my favorite cookie overall. Mum most often made peanut butter or chocolate chip cookies. I don’t remember many times when the cookie jar was empty.
Great for Kids
I’m a proponent of kids in the kitchen. This recipe is a great one for kids as well as for last-minute cookies.
It’s easy to remember, easy to make, and easy to eat an entire batch in a few days with a little help. I know people who can keep a batch of cookies in the house for two weeks. They eat one cookie a day. I am not them. Two cookies and a cup of coffee or rich hot chocolate and it’s goodbye cookies. I save a few for us and send the rest to work with Steve.
The ONE recipe is easy to remember. The only ONE peanut butter cookie recipe you really need. Most ingredients are measured in one cup or teaspoon.
Peanut Butter & Jam cookwiches! I prefer my PB&J sandwich be made with jam between two peanut butter cookies. Use the soft cookies for this so that you can bite through the cookies without squeezing the jam out. A stiff jelly works well too.
A steaming bowl of fish chowder, a thick slice of homemade bread slathered with good butter, and a big spoon. That’s all I need to make a meal that leaves me wanting more even after I’m stuffed to the gills (you see what I did there?). Chowder isn’t just for seafood. You can use fresh water fish, and it’s especially good if you’re using fish you’ve just caught while ice fishing. I stick with white fish and skip any that are oily. If you’d prefer to use ocean fish I suggest haddock, cod or pollock. Good fresh-water choices are cusk, yellow and white perch, and bass.
Our “kids” are grown so Christmas morning is quiet at our house. This year Steve is working “weekend duty” at work so he’ll be out to morning meeting and make sure everything’s alright. While he’s gone I’ll make our breakfast. We traditionally have a hot breakfast, not too big, that holds us over until we have dinner in the early afternoon. This year I’m making a favorite, sausage and cheese breakfast frittata. I’ll give you a couple of ideas to make this a brunch frittata or even a breakfast-for-supper fritta, too.
It’s easy to change up the breakfast frittata. Add a teaspoon of red pepper flakes for a bit of heat. Fresh or granulated garlic changes the flavor slightly. When using fresh mushrooms, saute them first to remove excess moisture. Add leftover vegetables such as asparagus (there’s never leftover asparagus at my house) or broccoli.
For a buffet, remove the breakfast frittata from the oven in time to let it cool for five to ten minutes, then slice. Or, serve it cold. This dish travels well for potlucks because it can be served hot or cold. I’ve learned that when served cold, guests are more likely to add this to their plates if the pieces are small. Instead of cutting the frittata into eight pieces, try 12 or even 16.
Growing up, Christmas was about food, visiting family, food, presents, food, and food. Mum spent days baking and making candy. The dining room table, so big it seated eight easily and ten if we squeezed together, was covered with sugary treats. I carried that tradition on for decades. Now, with a waistline I have to keep a very close eye on and only two of us in the house, I seldom bake sweets. Or…I did until I realized I can bake, have a few cookies or whatever it is I’ve created, and send the rest to work with Steve. Winning! Eggnog Cookies have been on my “I’m going to make that next year” list for a long time. I finally made them this week and now I’m kicking myself for waiting for so long.
The eggnog cookies recipe I started with came from Pinterest. Looking at the ingredients and amounts, I knew I wasn’t going to love the cookies. I made adjustments twice and came up with a recipe so good I can’t stay out of the cookie jar. I packed them up and sent them to work with Steve this morning.
Mincemeat cookies? Really? ohh…no, thanks. I don’t really like mincemeat. “You’ll like these,” Erin Merrill said as she nudged the plate across the table a few inches. I resisted for a while. Erin looked from me to the cookies and back again several times, nudging them now and then. “They’re gooood.” Erin’s convincing, and as mom to my favorite little guy, she’s kind of hard to resist. She was right. These cookies are fantastic. There isn’t a lot of mincemeat in this filled cookie so it’s a great recipe for someone who thinks they don’t like mincemeat cookies, or isn’t crazy about mincemeat but doesn’t hate it, to enjoy the cookies. The cookie recipe is Erin’s. The mincemeat recipe is my Mum’s.
Mincemeat was made back in the day when refrigeration wasn’t as easy as opening a door on an appliance. Spices were used as a preservative. Mum used basic measurements. The main ingredients are in pounds, the spices in tablespoons. If you want to use a bowl for the measuring container use the same bowl, and adjust the spices to suit the amount of main ingredients.
I store these cookies in the refrigerator because they’re filling so the batch lasts a while. I like to either warm them in the microwave for 10 seconds or leave them on the counter until the reach room temperature.
and a strong cup of coffee
Erin writes a blog called …and a strong cup of coffee. What’s it like to hunt from a woman’s point of view? She shares her experiences from learning with her dad to now hunting with Dad and her husband. Erin recommended me for the spot as co-host of On The Fire, and she’s a great friend, outdoorswoman, and financial supporter of this blog. And seriously, she makes excellent mincemeat cookies.
I use the recipe for soft pumpkin cookies for Pumpkin Whoopie Pies, and then use a cream cheese frosting recipe to make the filling for the pies. This filling recipe is very, very sweet. You might want to use almond extract instead of vanilla (did you know that lessens sweet taste?) and eight cups of powered sugar instead of nine. It’s not a huge difference but it does help.
Gundy has a great suggestion. Make these for Halloween and double the batch. Freeze leftover whoopie pies for Thanksgiving, and eat frozen. I’m doing it!
And another suggestion – replace the milk in the filling with Bailey’s Irish Cream and make sure the kids don’t get into the adult batch of whoopie pies.