Tag Archives: bacon

Bacon Chipotle Potato Salad

Bacon Chipotle Potato Salad

Bruce and I threw a backyard barbecue with family and friends on Saturday afternoon.  While playing ladder golf, darts, laughing, joking and most likely making our neighbors seriously annoyed, I spent a bit of time tending to the barbecue.  I barbecued my apricot pork ribs while others pitched in with sides of fresh picked white corn, baked beans, watermelon, cherries,  green salad, and cornbread.  In addition to the apricot pork ribs, I made a batch of my Bacon Chipotle Potato Salad.  My Bacon Chipotle Potato Salad is a tasty twist on the classic American potato salad.   My Bacon Chipotle Potato Salad has a wonderful smokey bacon flavor and then kicked up in flavor with fiery chipotle peppers in adobo sauce.  It’s not your average potato salad.  It’s just simply delicious!  Enjoy!  Tessa

Ingredients:

  • 5 pounds potatoes (boiled, cooled, peeled and coarsely chopped)
  • 8 slices bacon (cooked and crumbled)
  • 1 cup chopped celery
  • 1/2 cup minced sweet onion
  • 6 Tbs apple cider vinegar
  • 1 1/2 cup mayonnaise
  • 1 Tbs chipotle pepper in adobo (minced)
  • 1 Tbs Dijon mustard
  • 2 tsp smoked salt or to taste
  • 1 tsp black pepper or to taste
  • 1/4 tsp smoked paprika
  • garnish with fresh snipped chives and pinches of paprika

Add potatoes, bacon, celery and onions to an extra large mixing bowl.  Lightly toss.  In a medium mixing bowl whisk together the apple cider vinegar, mayonnaise, chipotle pepper, Dijon mustard, smoked salt, black pepper and smoked paprika.  If you have any bacon grease leftover from the bacon, add about a tablespoon of it to the potatoes.  Trust me…  It adds a ton of flavor!  Add the mayo mixture to potatoes.  Lightly mix.  Garnish with fresh snipped chives and pinches of paprika.  Makes a big bowl or about 12-15 servings.  Enjoy!

Anasazi Bean and Bacon Soup

 

 

 

 

 

 

 

 

 

 

 

 

Those who know me know that I am a hot lunch person.  If I had a choice between a cold sandwich or a hot bowl of soup, I almost always choose the soup.  The only soup that I would turn down is borscht or the nasty stuff that comes out of a can.  Yick…

 

 

 

 

 

 

 

 

 

 

 

 

As I perused the organic section of my favorite supermarket today, I came across these gorgeous Anasazi Beans.  They reminded me of a cross between a great northern bean and a tobiano colored pinto bean.  According to the package, Anasazi Beans were cultivated by the early Anasazi Indians in the cliff dwellings of Colorado.  How cool is that?  What’s even more surprising about the Anasazi Beans is that there is no presoaking required and that they cook faster than regular beans.  We’ll see about that…

 

 

 

 

 

 

 

 

 

 

 

 

Soup is done!  It took about a half hour longer  and about 2 cups more liquid than the package said.  Not to mention they did not retain that gorgeous tobiano color as you see on the uncooked beans. No biggie.  The Anasazi Bean and Bacon Soup tastes awesome and is without a doubt definitely worth the wait.  Enjoy! – Tessa

Ingredients:

  • 1/2 pound Anasazi Beans (picked and washed)
  • 1/2 onion chopped
  • 2 carrots peeled and chopped
  • 1 stick of celery chopped
  • 1 tsp canola oil
  • 5 1/2 cups organic free range chicken stock
  • 4 strips cooked bacon, crumbled
  • 1 bay leaf
  • 2 tsp. oregano
  • 1 tsp. coriander
  • 1 tsp. cumin
  • 1 tsp. garlic paste
  • 1 tsp. dark chili powder
  • 1/2 tsp coarse ground black pepper
  • salt and additional water if needed
  • garnish with parsley, shredded carrot and cojita cheese

Begin by washing and picking over your beans.  Grab your favorite large pot.  Heat canola oil in the pot and add the onion, celery and carrots.  Cook on medium heat until onion is cooked through.  Add the Anasazi beans and remaining ingredients with the exception of salt, water and garnish.  Cook on low for about 1 1/2 hours or until the beans are tender. Taste your soup and add water or salt if necessary.  Ladle up, garnish and serve.  Makes about 4 servings.

 

Breakfast Soft Tacos

I love lazy Saturday mornings.  I can sit for hours sipping on coffee and reading the newspaper.  This Saturday morning instead of reading the paper, I decided to make some breakfast soft tacos.  I thought to myself, who made up the rules and said that tacos are only for lunch or dinner? My breakfast soft tacos are filled with scrambled eggs, refried beans, crispy bacon, fresh picked tomatoes and cotija cheese.  I like to drizzle hot sauce on mine for a fiery kick.   These breakfast tacos are super easy to make and can be made as a quick breakfast on a busy weekday morning.

I purchase my eggs from a family in town who has dozens of chicken roaming around in their yard.   When I put in my order, I never know what I am going to get.  Mostly I get the brown eggs but sometimes if I am lucky I get the ones that are a lovely light blue or green.  There is nothing better than farm fresh organic free range eggs…

Ingredients:

  • 4 small flour tortillas
  • 4 eggs
  • 4 slices cooked bacon crumbled
  • 1 cup refried beans
  • 1/2 c. coarsely chopped tomatoes
  • 1/4 cotija cheese (crumbled)
  • 1 green onion sliced on the bias
  • your favorite hot sauce (optional)

Let’s begin by prepping all your ingredients.  Cook your bacon and crumble, chop your onions, heat up your beans, chop your tomatoes, crumble your cheese, and slice your onions.  Set aside.  Heat up your tortillas briefly in the microwave or in a dry frying pan.  Put on plates.  Add 1/4 cup refried beans on top of each tortilla.  Whisk together your eggs in a medium sized bowl and cook in a nonstick pan coated with cooking spray.  Divide your eggs and put on top of the refried beans.  Add your bacon, tomatoes, green onion and sprinkle on the cotija cheese.  Drizzle with hot sauce if you like.  Makes 4 tasty breakfast tacos.  Enjoy!  Tessa