Loaded Smashed Potatoes

Pin It I was on a baked potato kick and made them multiple times in one week.  Then my husband spoke up and asked for a little variety.  That's where these puppies came from.  I used the same technique as smashed potatoes, and just added some toppings.  They were phenomenal.  I could have made an entire meal of just these potatoes (and I just might one of these days).

Loaded Smashed Potatoes
*makes 6 side dish servings
2 large baking potatoes, cut into thirds (so you have 3 thick round chunks)
butter
seasoned salt
shredded cheddar
bacon bits
green onions, chopped

1. Boil potatoes until fork tender.  Transfer potatoes to a foil lined broiler pan.
2. Smash each potato flat with a potato masher.
3. Place a small dab of butter on each potato, season with seasoned salt.
4. Sprinkle on cheddar and bacon bits.
5. Place under broiler for about 5 minutes or until cheese is melted and bubbly.
6. Top with green onions before serving.

**These were delicious served with sour cream

Bacon Wrapped BBQ Scallops

Pin It Summer grilling season is in full swing.  I bet I use our grill at least 4 nights a week when the weather is nice.  Tonight I tackled scallops.  These were absolutely amazing.  I definitely regret not making a double batch so I could have leftovers (or just eat 3 helpings for dinner).  We will be having these in the near future for sure.

Bacon Wrapped BBQ Scallops
12 oz scallops - I used small 40-60 count, but feel free to use any size you want (I will probably use larger next time)
8-10 slices of bacon
1/2 cup BBQ sauce of your choice (I used Sweet Baby Ray's Honey BBQ)

6 skewers

1. Lay bacon on a papertowel covered plate and microwave for 2 minutes or until partially cooked.  (You could also partially fry the bacon on the stove, just don't cook it all the way)
2. Wrap bacon around scallops and place on a skewer.  Because my scallops were small I could get 3-4 scallops wrapped with one strip of bacon.
3. Grill skewers for about 1-2 minutes per side, basting with BBQ sauce.
4. Scallops are done when they become opaque.  Bacon will also get crispy.

Mexican Beans

Pin It Now I'm not claiming that these are authentic by any means, but they are delcious and we have them with all of our Mexican inspired meals.  In about 10 minutes you can have a flavorful side dish that is more exciting than canned refried beans or plain black beans.

Mexican Beans
3 strips bacon, diced
1/2 white onion, diced
1 30 oz can pinto beans, rinsed and drained
1/2 cup salsa - any variety
1/2 can beer - any variety
1 tsp minced garlic
2 tsp taco seasoning

1. In a sauce pan brown bacon.  Remove bacon from pan and cook onions in bacon drippings until browned and translucent.
2. Add beans, salsa, beer and seasonings.  Return bacon to pan.  Bring to a boil then reduce to a simmer until sauce begins to thicken.
3. Using a potato masher, lightly mash beans (I only press down about 3 times) just to break up some of the beans and give the sauce a thicker texture***this step completely optional.

Shrimp and Spinach Salad with Warm Bacon Viniagrette

Pin It Sorry for the delay in posting.  I've had some hail storm/car damage issues to deal with.  But no worries.  All is well and now I can get back to normal life.  Now that the weather is warm I like to eat more salads.  Number 1 to be healthy and number 2 to have lighter meals.  But don't worry, just because this is a salad doesn't meal it won't fill you up.  The warm dressing wilts the spinach just enough, the shrimp adds some protein and the onions and peppers add nice color. This is a great light dinner or you could make smaller servings as an impressive start to a meal.

Shrimp and Spinach Salad with Warm Bacon Viniagrette
1 lb bag baby spinach
1/2 red onion, diced
1/2 c roasted red peppers, diced
6 strips bacon, cubed
1/2 cup rice  vinegar (white vinegar would work too)
4 tsp sugar **or to taste
2 tsp dijon mustard
1/2 lb shrimp
garlic salt
pepper

1. Cut bacon with kitchen scissors into small cubes.  Place in a small saucepan and fry until bacon is cooked, stirring frequently.
2. Remove bacon and allow to cool on a paper towel.  Leave bacon grease in pan and remove from heat.
3. CAREFULLY add vinegar, sugar and mustard to pan. (It will bubble and sizzle) Season with salt and pepper.Whisk to combine.  Warm over low heat for 2 minutes.  Place dressing in a serving dish.
4. Sprinle shrimp with garlic salt and add to the same pan that the dressing was in.  Cook 3-5 minutes or until pink.
5. Assemble salad with spinach topped with peppers, onions, shrimp and bacon crumbles.  Drizzle dressing on top.
6. Salad tastes best when you allow the dressing to wilt the spinach a bit.  I usually pour it on and then get my drink or rest of my meal ready and it is perfect.

Wine Bar Sliders

Pin It Albert and I frequent the local wine bar.  In addition to their great wine selection, they have quite a tasty menu.  Last time we went we had sliders and they were fantastic.  They were so good in fact that I decided to recreate them for dinner later that week.  I have to say these turned out quite well.  Juicy burgers topped with melted gruyere, crispy bacon, red onions and roasted red peppers on a bakery fresh bun.  What more could you want?  I hope you enjoy them as much as we do.

Wine Bar Sliders
* makes 6
1 lb ground beef
2 Tbsp steak seasoning
1 Tbsp seasoned salt
3 strips of bacon, cooked
gruyere cheese (enough for 6 slider sized slices)
1/3 cup red onion, diced
1 large roasted red pepper, cut into short strips (I buy them in a jar)
1/4 cup mayonnaise
1 tsp basil pesto (or 1/2 tsp dried basil)
olive oil
6 rolls (we used bakery dinner rolls)

1. Mix ground beef and seasonings together.  Form into 6 sliders and grill.
2. Meanwhile, brown onions and red peppers with olive oil in a skillet.  It only takes about 3 minutes.
3. Mix mayo and basil together.
4. Top burgers with cheese for the last few minutes of cooking.  Cover and let the steam melt the cheese.
5. Spread basil mayo on buns, top with a burger.  Top burger with onions, peppers and bacon.  Enjoy!

**you can substitute your favorite cheese if you can't find gruyere.  We just like how it melts and the mild taste that doesn't overpower the other ingredients.

Twice Baked Potatoes

Pin It We had twice baked potatoes at our wedding reception.  We both love them, but I rarely make them because they are too time consuming for a weeknight meal.  I had extra time this weekend so I whipped up a batch.  These are super simple, but a little time consuming.  They make a great side with potato chip chicken.

Twice Baked Potatoes
4 large baking potates
1/2 cup sour cream
2 T butter
3 T milk
1/2 cup shredded cheddar
3 slices bacon, crumbled
2 green onions, chopped or 1 T dried chives
1-2 tsp garlic powder
salt and pepper to taste

1. Preheat oven to 400.  Wrap potatoes in foil and bake for 45-55 minutes, until cooked through.
2. Once potatoes are cooked, allow to cool slightly until you can handle them.  (or use a towel to hold the potatoes).
3. Slice potatoes in hald lengthwise.  Scrape out the insides of the potatoes into a bowl, being careful to save 4 of the halves to refill.
4. Mix sour cream, butter, milk, bacon, cheese and green onions into the potatoes until well combined and smooth.  Season with salt, pepper and garlic.
5. Spoon mixture into 4 potato halves.  Sprinkle with cheddar cheese.
6. Place on a baking sheet and bake for 20-25 minutes until heated through.

Brown Sugar Baked Bacon

Pin It Two ingredients, 20 minutes, breakfast perfection.  Yes, please!

Brown Sugar Baked Bacon
1/2 lb bacon
3/4 cup brown sugar

1. preheat oven to 350.
2. Line a baking sheet with foil and place a wire rack on top of the foil.  Spray rack generously with cooking spray.
3. Put bacon and brown sugar in a gallon size zip top bag.  Shake to coat evenly.
4. Arrange bacon in a single layer on the wire rack.
5. Bake for 20-25 minutes or until crisp.
6. Allow to cool slightly before moving to a serving dish or the brown sugar will be too sticky.