4 slices bacon, cut into 1-inch pieces (we used hickory smoked bacon)
1 cup chopped yellow onion
1 clove garlic, minced
8 cups chopped fresh turnip greens
4 cups vegetable broth
¼ cup apple cider vinegar
2 tablespoons firmly packed light brown sugar
Take a large saucepan out and add the bacon to it, setting the heat to medium-high. Stir frequently (constantly if the bacon starts to stick to the saucepan) for 8 to 10 minutes or until the bacon’s crispy. Toss the onion and garlic into the saucepan, stirring constantly for 3 minutes or until the onion is tender. Add the turnip greens in, stirring until the greens look a little wilted. Pour the broth in, as well as adding in the remaining ingredients, stirring to combine. Once you see that the liquid is boiling, turn the heat down to medium-low, putting a lid on afterwards. Let it cook for 15 minutes and eat right away.
If you try this dish as is, you might be disappointed in the flavor but I found it to be a lot tastier after adding more salt and vinegar to the dish. I could taste the smokiness from the bacon more and I liked being able to taste the apple cider vinegar more as well in the dish.
1 large onion, cut into ¼-inch pieces (we used yellow onion)
½ lb. bacon, cut into ¼-inch pieces (we used hickory smoked bacon)
2 lb. stemmed collard greens, leaves cut into 2-inch pieces
¼ cup sherry vinegar
2 cups chicken stock
2 cups water
1 Tbsp. sorghum syrup or pure maple syrup (I used pure maple syrup)
½ tsp. crushed red pepper
1 cup heavy cream
1 cup kimchi, finely chopped (I used spicy kimchi)
Pour the oil into a large pot or Dutch oven (I used a Dutch oven) and set the heat to medium. Once the oil’s hot, toss in the onion and cook for 7 minutes or until the onion looks golden brown, stirring frequently. Now add in the bacon, continuing to stir frequently for 10 minutes or until the fat has rendered. Place the collard greens in the Dutch oven now, turning the heat up to medium-high afterwards. Stir the collards constantly for 4 minutes or until they look like they’re beginning to wilt. Pour the vinegar in and let it boil for 1 minute before mixing in the stock, water, syrup, crushed red pepper and a large pinch of salt. Put the lid on the Dutch oven and let it cook for 1 ½ hour or until the collard greens are very tender, stirring now and then during that time (for me, the greens didn’t take nearly that amount of time to get tender).
While the collard greens are cooking, take a small saucepan out and pour the cream into it, setting the heat to medium. Let the cream cook for 10 minutes or until it’s reduced down by about one-third. Add the kimchi in, stirring just to combine and then take it off the heat.
Once the collard greens are tender, mix in the kimchi cream and season with salt if you think it needs any extra.
I love kimchi and I love collard greens so I had to try this out. I’m glad I did ‘cause I couldn’t stop eating this, it tasted that good ! The bacon adds a little bit of smokiness and has a little bit of crispy-chewiness that adds texture to the dish. The flavor of the kimchi does come through a little, adding a little funkiness (in a good way) to the dish and of course there’s a silky creaminess in the food thanks to the heavy cream.
Maque choux (pronounced mock shoe) is a damn delicious side dish from Louisiana !
4 strips thick-sliced bacon, diced
¾ cup diced red bell pepper
½ cup diced onion (we used red onion)
¼ cup dry sherry (we used cooking sherry)
4 cups fresh or frozen corn kernels (we used frozen corn kernels that we thawed)
1 cup heavy cream
1 tsp. Tabasco sauce
Salt and black pepper to taste (we used kosher salt and freshly ground black pepper)
½ cup thinly sliced scallions (we used green onions)
Add the bacon to a large skillet, setting the heat to medium. Cook the bacon until it’s nice and crisp, pouring all but 1 tablespoon of the bacon drippings out afterwards (we decided not to drain off any drippings). Toss the bell pepper and onion in, stirring constantly for about 5 minutes or until they’re tender.
Deglaze the skillet by pouring the sherry in, letting it simmer until the liquid has nearly evaporated, scraping up any bits from the bottom of the skillet while waiting for the sherry to evaporate. Now stir in the corn, cream and Tabasco, letting it simmer for 3 to 4 minutes or until it’s thickened. Season with salt and pepper to taste, mix in the scallions and you’re ready to eat !
This recipe is an old favorite of ours. We like how colorful this dish is thanks to the bell pepper, corn and green onions. We’re not sure if it’s from the Tabasco sauce or simply the black pepper but there is a little bit of heat that you get in this. The silkiness from the heavy cream is a nice contrast to the crunch of the green onions, crisp bacon and the bite of the corn. Hope this becomes a new favorite side dish for y’all as well !
3 lb. small russets potatoes, thinly sliced (about ¼-inch thick) (it’s hard to find “small” russet potatoes but we tried to get them as small as we could)
6 thick-cut bacon slices, cooked crisp and crumbled (we used hickory thick-cut bacon)
¾ cup sour cream
½ cup mayonnaise
1 Tbsp. chopped fresh flat-leaf parsley
1 Tbsp. finely chopped fresh chives
1 Tbsp. white vinegar
1 ½ tsp. table salt
1 tsp. granulated sugar
¼ tsp. garlic powder
1/8 tsp. white pepper
1 scallion, finely chopped
Add the potato slices to a Dutch oven, pouring in enough cold water to cover the slices afterwards. Set the heat to medium-high and wait for the water to come to a boil. Once boiling, turn the heat down to medium-low and simmer for 15 minutes or until the potato slices are tender. Drain the water and add the potatoes to a large mixing bowl, letting them cool down. Add the crumbled bacon to the bowl, mixing it gently with the potatoes (to try and avoid breaking up the potato slices).
In a small mixing bowl, whisk together the remaining ten ingredients until combined. Pour the sour cream mixture over the potato slices, stirring gently until the bacon and potato slices are completely coated.
This is our new favorite potato salad ! The dressing is delicious enough on its own that you’ll be trying to find other reasons to use it. Combine it with the bacon and potato slices though and you almost feel like you’re eating a loaded baked potato ! The crumbled bacon is a nice contrast against the tender potato and the bacon also brings a delicious smoky flavor to the dish. The potato salad was a little salty in a few bites but that’ll be easy enough to fix by reducing the salt to 1 ¼ or just 1 teaspoon of salt next time we fix this !
We got this recipe from Southern Living magazine.
We weren’t paid in any form to promote Southern Living.
2 (15-oz. each) cans unsalted* cannellini beans, drained and rinsed (we used Bush’s brand)
2 (15-oz. each) cans unsalted* pinto beans, drained and rinsed (we used Bush’s brand)
2 ripe peaches (about 1 lb.), peeled and finely diced (about 2 cups) (we bought enough peaches to ensure that we’d get 2 cups worth rather than just buy 2 peaches)
2 garlic cloves, minced
½ cup organic ketchup
½ cup bourbon (we used Jim Beam)
¼ cup pure maple syrup
2 Tbsp. balsamic vinegar
1 Tbsp. Dijon mustard
2 tsp. chopped canned chipotle chile in adobo sauce (we used 3 tsp.)
2 tsp. chili powder
1 tsp. smoked paprika
¼ tsp. kosher salt
¼ tsp. freshly ground black pepper
Preheat a large nonstick skillet over medium-high heat. Once the skillet’s hot, toss in the bacon, stirring it around now and then for 4 to 5 minutes or until the bacon is crispy. Once crispy, take the bacon out of the skillet and place it on a paper towel-lined plate.
Spray the inside of a 4-quart slow cooker with cooking spray. Add the bacon, beans and remaining ingredients into the slow cooker, stirring to combine.
Put a lid on the slow cooker and cook on LOW for 4 to 6 hours. Keep the lid on until you’re ready to eat.
*We used the regular version of the beans instead of the unsalted version.
Mommy and me were split on this dish. She really liked the Backyard Barbecue Beans while I liked this version more. This is definitely saucier than the Backyard Barbecue Beans. It’s really good warm or cold (it’s not as saucy once it’s chilled). You definitely get sweetness but the taste of the vinegar comes through and you get some smokiness as well. It’s not until the end of the bite that you get just a little heat as well.
We got this recipe from Cooking Light magazine.
We weren’t paid in any form to promote Wright, Bush’s, Jim Beam or Cooking Light.
1 (10-ounce) can Ro-tel Original Diced Tomatoes & Green Chilies, drained
6 slices thick-cut bacon, cut into 1-inch pieces (we used Wright Naturally Hickory Smoked)
With the oven rack set in the middle, pre-heat your oven to 350 degrees. Take a large mixing bowl out and add the following ingredients to it, stirring until combined: barbecue sauce, ketchup, water, mustard, vinegar, liquid smoke, granulated garlic and cayenne. Leave the sauce off to the side for now.
Take a 12-inch nonstick skillet out and set the heat to medium-high. Once the skillet’s hot add the bratwurst to it. Using a spoon, break the meat up into small bite-size pieces, cooking for 5 minutes or until the fat starts to render. Add the onions into the skillet and stir for 15 minutes or until the onions and sausage are both well browned.
Take the sausage mixture out of the skillet and add it to the sauce, followed by the baked beans, pinto beans, cannellini beans and the tomatoes, stirring to combine and ensure that all the ingredients are equally distributed throughout. Take a 13- x 9-inch metal baking pan* out and place it on an aluminum foil-lined baking sheet. Place the bean mixture in the baking pan, topping it with a single layer of bacon.
Place the pan in the oven (with the baking sheet still underneath it) and cook for 1 ½ hours or until the beans are bubbling and the bacon’s rendered (ours took 1 hour and 45 minutes). Let the beans cool for 15 minutes before serving.
*We used an EZ Foil Lasagna Pan (13 ¼ x 9 5/8 x 2 ¾-inch).
This is good the first night but it’s even better the next day ! The first day you can taste the sweetness and smokiness but it’s on the second day that you notice the spiciness more. It makes your lips tingle but it doesn’t overwhelm the other flavors. It’s got an excellent mouthfeel to it. It will thicken up some overnight and it’s great to eat cold or warmed up !
This recipe came from Cook’s Illustrated.
We weren’t paid in any form to promote Bull’s-Eye, Hunt’s, French’s, Johnsonville, Bush’s, Ro-tel, Wright, EZ Foil or Cook’s Illustrated.
Salt and black pepper to taste (we used kosher salt and freshly ground black pepper)
1 ½ oz. cream cheese, softened (we used 2 oz.)
1/3 cup shredded pepper Jack cheese (we finely shredded our cheese)
½ fresh jalapeño, minced (we used ½ of a jalapeño but we included the ribs and seeds from the other half as well)
1 ¼ lb. ground chuck
4 strips bacon (we used Oscar Mayer Naturally Hardwood Smoked Bacon)
4 brioche hamburger buns, halved and toasted (we toasted ours after spreading a thin layer of mayonnaise on the cut sides)
Green leaf lettuce, sliced tomatoes, and pickled jalapeño slices for topping (we didn’t use the sliced tomatoes)
Make the aioli by taking a small container out and add the mayonnaise, garlic and chopped pickled jalapeños to it, stirring to combine. Add your desired amount of salt and black pepper to it afterwards. Put a lid on the container and place the aioli in the fridge until you’re ready to use it.
In a small bowl, mix the cream cheese, shredded pepper Jack cheese and the minced fresh jalapeño together. Leave it off to the side for now.
Season the ground chuck with salt and pepper (we used a teaspoon each of table salt and freshly ground black pepper), mixing to ensure all the meat is equally seasoned. Divide the meat into 8 sections, shaping them into patties afterwards that are a little bigger than the buns you’re using (the burgers will shrink some as they’re cooking). The original recipe suggests doing this on a sheet of parchment paper.
Divide the cream cheese mixture into 4 equal portions, placing one portion each on four of the patties. Make sure that there’s a ½-inch gap between the cheese and the edge of the patties. Take the remaining patties and place them on top of the cheese patties, making sure that the edges are completely sealed.
Pre-heat a large cast-iron skillet to medium-high. Add the bacon into the skillet and cook until crispy, placing it on a paper towel-lined plate afterwards. Don’t drain any of the bacon grease. Place the patties in the skillet, cooking them for 6 minutes, flipping them, and cooking for another 6 minutes. Take them out of the skillet and place them on a paper towel-line pate.
Toast the buns in the skillet*, cut sides down until golden looking. Take them out of the skillet and serve the burgers on the buns as well as the aioli and the toppings.
*I didn’t read far enough ahead and was toasting them in a separate skillet over low heat while the burgers were cooking.
So these burgers didn’t come out looking like we’d expected them to but the flavors are really there ! It’s definitely spicy but you can still taste the bacon. If your burgers don’t split while cooking then you get to look forward to the cream cheese mixture just oozing out when you bite into the burger. The lettuce (and tomato slices if you’re using them) adds a nice fresh component to the burger. We want to try and make this again (possibly next week) to see if we can do better next time.
We got this recipe from Cuisine At Home.
We weren’t paid in any form to promote Oscar Mayer or Cuisine At Home.