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Ingredient: Worcestershire Sauce

Bacon & Blue Cheese Dressing

Bacon & Blue Cheese Dressing

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.

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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.


Apple Cider Pulled Pork

Apple Cider Pulled Pork

Apple Cider Pulled Pork

Pigs love cleaning up the ground in an apple orchard. It seems fitting to simmer and serve pork and apple cider together. This is one of my favorite autumn meals, and it carries easily into winter. Busy with a day of hunting, stacking firewood, raking leaves, ice fishing, snowshoeing, snowmobiling or shoveling the driveway after a storm? Whatever it is that’s keeping you busy on these chilly days, Apple Cider Pulled Pork is the answer to “What’s for dinner?” It takes about 30 minutes total to prepare and then takes care of itself the rest of the day.

Vinegar in pulled pork doesn’t sound quite right but don’t skip this ingredient. It will help break down the pork so that it shreds well.

You can change up the recipe by adding shredded carrots, chives or green onions, or chunks of apple in the last hour of simmering.

A toasted sourdough roll is a great way to serve this pulled pork. The sauce isn’t as thick as a barbecue sauce so it needs a sturdy bread, or you’ll probably want to drain some of the cider before serving. Or, keep the cider sauce and eat this sandwich with a fork.

Sauerkraut, baked beans or coleslaw are great sides with apple cider pulled pork. Gundy, my co-host at On The Fire, didn’t have a slice of bread in the house. He cooked a fast-cooking rice in the unthicked sauce and serve the apple cider pulled pork over the rice. I can’t wait to try this!