Bacon & Kale Balsamic Turkey Burgers with Alexia Seasoned Waffle Cut Fries

I have a confession to make: Sometimes we eat burgers and fries for dinner. But it's not what you think.

Our schedule is probably a lot like yours. We're always rushing here or there to meetings, events, errands or family gatherings. It's constantly go, go, go. And it can be tempting to pick up something in a greasy paper bag to quiet growling stomachs at the end of a long day.

With a little bit of foresight and planning, putting a quick meal together at the end of the day is completely possible and not at all stressful.

One tip for making this possible is picking up some pre-made or quick cooking things to round out your meal. For ages, we have been totally smitten with Alexia Foods Frozen Sides. {Specifically their Waffle Cut Sweet Potato Fries. Oh my yum. The husband could take down a whole bag all by himself.} We appreciate the fact that they're creatively crafted with real ingredients, which is probably what makes them taste so darn good!

Keeping a bag of these {or one of their many tasty frozen sides} in the freezer is sort of like our version of "Break Glass in Case of Emergency". We don't eat them all the time, but they're sure nice to have around for those evenings when quick comfort food is all that will do.

Our version of "burgers and fries" is guilt-free and all natural. These "loaded" turkey burgers cover all the bases -- flavorful, satisfying and even filled with some greens! Wrapped with a big piece of Swiss chard or your favorite large leafy green, you get a double dose of veggies to even out the tiny bit of bacon that crept its way into this luscious burger. Caramelized onions and a splash of balsamic add a little extra something, too.

Served with a side of Alexia Waffle Cut Sweet Potato Fries {or Seasoned Waffle Cut Fries as pictured here}, you'll be glad you didn't pull up to the next window. It's the best version of "fast food" you can have!

Stay in the loop of Alexia's products and promotions by joining their Club 350 newsletter, or head over to their recipe page for more ideas!

Bacon & Kale Balsamic Turkey Burgers

1 bag Alexia Waffle Cut Fries
2-3 slices bacon
1/2 large onion, finely diced
2 cups finely chopped kale
2 tablespoons balsamic
2-3 tablespoons chicken broth or water
Pinch of salt
1 pound ground turkey meat
4-5 large leaves of Swiss chard or favorite large-leafed green, washed, dried & stemmed

1. Preheat oven to 425. Line a large baking pan with foil and bake fries as directed on package.

2. Meanwhile, heat a large skillet {preferably non-stick} over medium-high heat on the stovetop. Add bacon and cook until beginning to crisp up. Add onion and saute until soft and translucent.

3. When the skillet begins to look a bit dry, deglaze the pan with balsamic and chicken broth or water. Add chopped kale and cook for about 2-3 more minutes until wilted. Remove from heat and set aside to cool slightly.

4. In a medium bowl, season turkey meat with a pinch of salt. Add cooled kale mixture. Gently incorporate throughout turkey meat; divide and shape into 4-5 patties.

5. In same skillet over medium-high heat, add a bit of olive oil or spray with non-stick cooking spray. Place burgers in skillet and cook for 4-5 minutes on one side or until browned. Flip and cook 2-3 minutes on the other side or until burgers are cooked through. Remove from skillet and allow to rest.

**Don't forget your fries in the oven!**

For Assembly:

Place condiments & toppings on burger {tomatoes, sauces, etc.}. Place burger on top of Swiss chard leaf to create an edible wrapper.

Serve with Alexia Waffle Cut Fries!

Alexia Foods offers frozen potatoes, appetizers, breads and side dishes with minimal, but distinctive, real ingredients that serve-up exceptional taste. Alexia frozen sides are a delicious addition to a balanced meal with that little something extra and can be ready in 25 minutes—or less. Sign up for Alexia’s Club 350 newsletter for more great meal inspiration!

Alexia. Farm to Flavor.

This is a sponsored conversation written by me on behalf of Alexia . The opinions and text are all mine.

Avocado, Bacon & Mango Salad {Guanabana's Copycat}

As you are reading this, I am soaking in as much information as I can {and probably not very much sunshine with the way the weather has been} at the BlogHer Food Conference in Miami. With the conference practically taking place in my own back yard this year, I couldn't turn down the opportunity to meet, greet, mingle and learn from some of my absolute favorite bloggers in the biz.

Just a few of the big names that will be there include Ree Drummond from The Pioneer Woman, David Leibovitz, and Jaden Hair from Steamy Kitchen {remember Jaden from Food Blog Forum last year?}. So yeah, it's kind of a big deal.

Why do bloggers go to conferences? Well, to learn; the world of blogging and social media is ever-changing, gotta stay in the loop! To connect -- it's nice to see one another face to face instead of communicating solely via comment box. To network {hi, work with meeee!}. To have fun. And of course, to EAT!

Since Miami is the host city of the conference this year, I'm feeling a definite craving for light, flavorful dishes with a Latin flair. I'm looking forward to seeing how Miami inspires me this weekend!

Speaking of inspiration, this salad recipe that I'm sharing today is a total knock off of one that is served at Guanabanas Island Restaurant & Bar -- one of the 5 spots I mentioned in "My Hometown Guide" back in March. Steve and I stopped by for a casual evening out last weekend, and I was pleasantly surprised at the deliciousness of this salad! {Though to be completely honest, anything tart, fresh and juicy appeals to me these days -- fruits and veggies galore!}

Anyway, I would never think to combine avocado and mango in a salad, but it works extremely well. The saltiness of the Queso Fresco Dressing with the smoky, crunchiness of the bacon accentuate the creamy avocado and sweet mango like you wouldn't believe -- all atop soft butter lettuce.

Could we get anymore South Florida? I grew up with mangoes and avocados growing in my yard, so I can attest to the fact that these flavors are authentic and representative of the region.

I hate posting salad recipes because, really, how much of a recipe is it when you're just tossing stuff into a bowl? But this one just seemed so fitting for celebrating a weekend in Miami. Now, if you'll excuse me, I've got cocktails mocktails to sip and business cards to hand out. ;)

Enjoy your weekend!

Avocado, Bacon & Mango Salad
Inspired by Guanabanas Island Restaurant & Bar
Serves 3-4 {Or one really hungry pregnant girl}

For Salad:

1 head butter lettuce, or any soft lettuce like Boston Bibb
1 avocado, pitted, peeled & sliced
1 mango, peeled & sliced
4-5 strips bacon, cooked until crisp and chopped
Queso fresco for garnish {if you can't find queso fresco, any salty crumbly cheese should do}

1. Place lettuce in a large serving bowl. Top with avocado and mango.
2. Drizzle dressing, if desired, then sprinkle with bacon and extra queso fresco for garnish.

For Dressing:

1/2 cup olive oil
1/4 cup rice wine vinegar
3 tablespoons mayonnaise
3 tablespoons queso fresco
Salt to taste

In a mixer or food processor, process all ingredients together until smooth. Season to taste. Pour into an airtight container and refrigerate until ready to use.

#BrunchWeek: Bacon, Cheddar, Zucchini Quiche

I am in a constant battle of one-upping myself in the kitchen. It's hard not to be when you've made a whole lot of the classics and you follow other bloggers who somehow magically come up with what seem like flavor combos and recipes that have never been done before.

So, of course, when it comes to a project like #BrunchWeek, my mind immediately starts racing at the prospect of a chance to create new, mind-blowing recipes. The planning for this week was no different.

But you know what? Something made me stop right in my tracks in the midst of my idea collecting and recipe concocting and get a grip. Because I realized that I knew exactly how to throw myself for a loop {and hopefully knock your socks off in the process}: Go back to basics.

That's right. Nothing fancy. Nothing crazy or extravagant. Just a simple, elegant quiche. 

I get so caught up in my love of food and flavors that I sometimes forget how fabulous "plain" can be. Case in point: Good vanilla ice cream. Chocolate chip cookies. Mac & cheese. Tell me you would turn up your nose at any of these. That's what I thought.

Quiche has gained its rightful spot on many a brunch menu because of its ease of preparation and crowd-pleasing abilities. I mean, it's basically savory pie for breakfast. You can toss in whatever the heck you want and it almost always turns out great. It complements other brunch options because it isn't too overpowering or underwhelming. It's the Miss Congeniality of the brunch world.

In this case, flaky, buttery crust nestles a rich, creamy egg custard. The addition of cheddar, bacon and Baloian Farms zucchini {you know, to balance out all the butter and cheese}, give it all the interest it needs to stand out in the brunch buffet.

I really can't think of anything easier than quiche that turns out as good. Need to save time? "Cheat" with a store bought pie crust. They often come in a 2 pack, so you'll have one to freeze for the next time you decide to impress your guests. Bonus: Quiche is fantastic for making ahead, and even freezing and reheating.

So, stop pulling your hair out trying to reinvent the wheel. Make this quiche and remind yourself why it's been a long-time favorite for a reason.

Check out the rest of the mouthwatering recipes from our #BrunchWeek bloggers:

Brunch Beverages:

• Raspberry-Mango Batido from Foxes Love Lemons
• Blackberry Mimosas from Quarter Life (Crisis) Cuisine

Brunch Egg Dishes:

• Spinach Bell Pepper Frittata from That Skinny Chick Can Bake
• Corn Souffle from Hungry Couple
• Croque Madame Muffins from Cooking in Stilettos
• Fajita Vegetable Quesadillas with Eggs and Avocado Hollandaise from Sarcastic Cooking
• Bacon, Cheddar, Zucchini Quiche from The Kitchen Prep
• Tortilla Espanola from Savvy Eats

Brunch Breads and Grains:

• Blueberry Cornmeal Waffles from The Girl in the Little Red Kitchen
• Busy Bee's Granola from Culinary Adventures with Camilla
• Chocolate Dipped Banana Hazelnut Pancake Kebabs from Food Faith Fitness
• Springtime Sweet Rolls from Eat Your Heart Out
• 10 Minute English Muffin Cream Cheese Danish from Neighborfood
• Lemon Poppyseed Scones from Real Housemoms
• Apple Croissants from Hip Foodie Mom
• Fig and Oatmeal Breakfast Bar from My Catholic Kitchen
• Banana Chocolate Chip Muffins from Jen's Favorite Cookies

Brunch Fruits, Vegetables, Sides: 

• Roasted Beet Salad with Pistachios and Blue Cheese from Healthy. Delicious.
• Caramelized Onion, Apple and Gruyere Bites from Take a Bite out of Boca
• Savory Truffles from Jane's Adventures in Dinner

Brunch Desserts: 

• Orange Marmalade Pound Cake from Love and Confections
• Hazelnut-Blackberry Cottage Pudding from The Vintage Cook
• Surprise Inside Orange Pound Cake from Chelsea's Messy Apron
• Strawberry Hazelnut Crumble with Coconut Whipped Cream from The Little Ferraro Kitchen
• Corn Fritter Shortcakes with Maple Whipped Cream from The Spiffy Cookie
• 
  

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Disclosure: No compensation was given for this post. However, Baloian Farms did provide me with free samples of their squash and zucchini. As always, the opinions here are all my own!

Bacon, Cheddar, Zucchini Quiche
Adapted from About.com

1 deep dish pie shell, store bought or your favorite recipe
4 eggs, lightly beaten
1 1/2 cups half & half
1/4 teaspoon thyme
1/4 teaspoon salt
1/4 teaspoon white pepper
1 cup sharp cheddar {or your favorite} cheese, shredded
1 cup zucchini, grated, plus extra for garnish cut into thin rounds*
6-8 strips of bacon, cooked until crisp and crumbled

1. Place the crust on a baking sheet.** Follow pie crust directions and bake until lightly golden. {400 degree oven for about 6-9 minutes} Remove from oven and turn heat down to 375 degrees.

2. In a large bowl, whisk together eggs, half & half, thyme, salt and pepper. Add most of the cheese {I like to save a small amount for sprinkling on top}, and zucchini except for the rounds for garnish.

3. Stir in most of the cooked, crumbled bacon, saving a bit for the top.

4. Pour the mixture into the baked pie shell. Arrange zucchini slices on top, if desired, and sprinkle with remaining cheese and bacon.

5. Bake for about 30-40 minutes or until the center is set and the top is lightly golden.

Allow to cool for about 20 minutes before slicing.

*In order to ensure that your filling doesn't get runny, it's best to wring out your zucchini to remove as much water as possible. Another method is to place the grated zucchini in a colander over a large bowl and sprinkle lightly with salt. Wait for some of the moisture to be pulled out {about an hour or two} before placing in a clean kitchen towel or cheese cloth and wringing out.

** Placing the pie shell on a baking sheet makes it much easier to move once it is filled with the egg mixture & prevents any spills in the oven.

The "BKTA Sandwich" {Bacon, Kale, Tomato & Avocado}

I'm a horrible hypocrite. I posted all about wonderful, healthy recipes last week... and then I go and make this over the weekend.

Pulled chicken. Bourbon barbecue Sauce. Corn on the cob. Honey-cayenne butter. Mac & cheese. Corn bread. A peach-bourbon sweet tea cocktail. All homemade. All delicious. A full-on, Southern-style indoor barbecue. Because it was gloomy and gross out all weekend. And because I was feeding 3 grown men. And because I could.

I also discovered a container of homemade Christmas cookies from my mother-in-law that had somehow crept to the way-back of the refrigerator {aka Siberia}. It was game over. Ok, not really. I ate probably 4 the entire weekend. But still. I thought we had moved on from the Christmas cookies. I was wrong.

Anyway, I'm not making excuses or anything. I believe you should eat what you want when you crave it, moderately. Eating moderately is a lot easier to do when you are eating with a bunch of boys who have the appetites of a pack of lumberjacks. Just a tip for ya.

So, the rest of my weekend was pretty non-eventful. We took down Christmas. {sob.} I organized a bunch of different things that have been bugging me, including my cooking magazine hoard. It's a problem, guys.

It was hard work. Work that is often avoided because it's annoying and no one wants to do it. I was so proud that I finally got around to it, a feat that I must credit to that "New Year, fresh start" feeling that happens at the beginning of every January.

When the last magazine was put in its proper place {I have magazine bins where I organize them by season... sick, I know.} and all my cookbooks were sorted, I was hungry. Probably because I had just spent several hours looking at mouthwatering food photography.

That's when I decided that this would be dinner:

My own creation, the "BKTA Sandwich". Inspired by the classic "BLT", but oh, so much more. My version contains a layer of creamy avocado topped with sauteed kale, juicy tomato, salty bacon and one more layer of avocado for good measure. All of this goodness is nestled between two slices of my favorite multi-grain bread. And topped with an egg because, again, I could.

You know how I know this idea was a success? Because I was sort of sad when I took the last bite and realized it was done.

The individual elements of this sandwich are all considered "healthy", except for the bread, maybe. And the bacon, perhaps. {Unless you're Paleo. Paleo people put bacon on everything and have no qualms about it.} So can we just pretend this is a healthy sandwich and call it a day?

On another note, I debated whether or not I should post a sandwich "recipe" when, in fact, it is more assembly than actual cooking. But in the end, the fact that I had separation anxiety at the end of my meal made it obvious that clearly I needed to share it. So here it is.

I hope your weekend was more relaxing and less cleaning/organizing/vacuuming your Lab's hair from every surface of your house. Regardless, enjoy this sandwich. Yum.

BKTA {Bacon, Kale, Tomato & Avocado} Sandwich with Egg

2 slices natural multi-grain bread, toasted {my favorite is this brand}
1/2 an avocado, sliced
4 slices of a small tomato
2 slices cooked bacon, halved {I use this nitrate-free kind}
2 stems of kale, leaves removed & chopped
1 egg

1. Heat a small amount of olive oil in a small skillet {non-stick if you have one} over medium-high heat. Add chopped kale and saute until tender and slightly wilted. Transfer kale to a bowl.

2. Assemble sandwich: Place one slice of toasted bread on a plate. Top with 3 slices of avocado. Arrange sauteed kale on top. Place tomatoes on top of kale. Lay bacon strips on top of tomatoes. Finally, if you're an avocado-lover like I am, top with 3 more slices of avocado. Place second slice of bread on top. Did I really just tell you how to make a sandwich?? We've reached new lows, folks.

3. Using the same skillet {because we are definitely not using more than one pan to make a stinkin' sandwich}, add about a teaspoon of olive oil and fry your egg. Or not. I'm not going to tell you how to make your egg, everyone likes them differently. I used to love, then hate, then love runny yolks. So yeah. Just make your egg however the spirit moves you. Then put it on top of that gorgeous stack of wonderfulness that's sitting on the plate.

4. I highly suggest you eat/serve this with a fork and knife. Unless you're home alone and the shades are drawn. Then dive in with reckless abandon.

Note: I didn't season the kale, tomato or avocado with anything because 1. I try not to add salt if it isn't really necessary, and 2. Bacon is salty enough. And this is a "healthy" sandwich, remember? So let's keep it that way. But if you really, truly want to, you can add a sprinkle on any of the parts you'd like.

Another note: Among the things I did NOT get accomplished this weekend: Real non-sandwich recipes to share; the recaps of the past five zillion events I've attended that I need to hurry up and finish. Sorry. It'll happen.

Brunch Week: Caramelized Onion & Bacon Croque Monsieur

Where do you find cooking inspiration?

Is it from ordinary life events? The nostalgia of old family favorites? Do you get creative in the kitchen for holidays and celebrations? Or get motivated by your travels and ingredients that knock your socks off?

For me, it's all of the above.

Sometimes, I go directly to the source of cooking genius: Talented chefs that have a proven record of creating delectable dishes. It's like a cooking cheat sheet!

Whether it's watching the Food Network and taking note of ideas that stand out to me, or allowing my palate to do the research by heading out to restaurants and letting the flavors do the talking, I am always left inspired by the pros.

After all, they've practiced, they've sampled, they've slaved away in hot kitchens... they've done all the work for us and have given us the finished product of a well planned meal or dish that tickles the taste buds.

While I was devising my brunch week menu, I was asked if I'd take a look at some recipes created by both well-known and up-and-coming chefs and create my own spin on their masterpieces, and since that's typically my style anyway, I happily agreed to do so!

And so the Caramelized Onion and Bacon Croque Monsieur came to be... born of Chef François Payard's fanciful twist on the already delightful Croque Monsieur  {a gussied up French hot ham & cheese}.

Chef François' version, the Smoked Salmon Croque Monsieur, replaced the traditional ham version with a protein of a more aquatic nature. It's like good ol' Bagels and Lox went to France, fell in love with their fancy interpretation of grilled cheese, and wound up with this mouthwatering creation!

As amazing as the salmon rendition of this sandwich sounds, I don't typically have smoked salmon on hand. But after all of my Derby cooking last week, I did have an excess amount of bacon taking up quite a bit of space in the fridge.

So...



I did the next best thing. Maybe even THE best thing. Because when is bacon not the best idea?

Sweet, caramelized onions with a salty bacon bite {and a hint of rosemary} serve as the main filling for this decadent brunch {or anytime!} main. Topped with bubbly, melted fontina cheese, this certainly isn't your every day sandwich... though you'll wish it were!

While I did adapt the recipe quite a bit, I used Chef François' method of preparation, and though it requires a few more steps than just throwing the old grilled cheese on a skillet, I think it makes for toasty perfection! Using a cast iron skillet {like one from our sponsor, Lodge Cast Iron!} produces nice, even heat for all-over browning. Chef François' technique also allows for pre-assembling the sandwiches in their happy little foil packets ahead of time, which is a great way to cut on prep time if you're hosting a brunch and don't want to be in the kitchen the whole time.

P.S. If you haven't yet entered the giveaway for all of the swoon-worthy prizes being provided by our lovely sponsors, make sure you do so today! {And if you haven't seen what the prizes are, head over to Monday's post for pics!}

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Brunch Week will be going on until Saturday, May 11th, when we'll announce the winners for all the loot during a PinChatLive at 2pm EST over on our Brunch Week Pinterest Board. {Hint: Go check it out!}

Looking for something other than onion-y, bacon-y goodness for your brunch menu? You're in luck... I've got oodles of recipes to be inspired by for you! You can thank these bloggers for their brunch makin' skills. ;)

Brunch Recipes with Eggs

Asparagus and Leek Frittata by Rachel Cooks
Baked Ham and Egg Cups by Culinary Adventures with Camilla
Deviled Egg Spread with Home Rolled Crackers by Vanilla Lemonade
Veggie Quiche Cups by Take A Bite Out of Boca
Asparagus and Eggs in Mornay Sauce by Noshing With The Nolands

Brunch Recipes with Potatoes

Traditional Home Fries by Sarcastic Cooking

Meat, Poultry and Fish Brunch Recipes

Chicken Pockets by Jane’s Adventures in Dinner
Turkey Dill Crepes by Kokocooks

Breads, Grains, Cereals and Pancake-type Yums

Cherry Coconut Granola by Katie's Cucina
Brioche by poet in the pantry by poet in the pantry
Gold Goddess Steel Cut Oats by The Vintage Cook
Quick and Easy Early Morning Parfaits by Cravings of a Lunatic
Belgian Liege Waffles by The Girl In The Little Red Kitchen

Fruit and Vegetable Brunch Recipes

Warm Salad Three Ways by Cook the Story

Spreads for Brunch

Black & Blue Thyme Jam by Cooking In Stilettos

Brunch Dessert Recipes

Crumb-Top Blueberry Muffins by Love and Confections
Banana Walnut Scone (Gluten Free/Dairy Free) by Around My Family Table
Croissant & Chocolate Bread Pudding by White Lights on Wednesday
Honey Poached Pear “Sundae” by Amanda’s Apron
Strawberries and Cream Muffins by The Domestic Mama & The Village Cook
Lemon Poke Cake by Real Housemoms


Caramelized Onion & Bacon Croque Monsieur
Inspired by Chef François Payard, FP Patisserie

1 medium onion, thinly sliced
2 small sprigs fresh rosemary, finely minced {or 1/4 teaspoon dried rosemary}
1/4 cup white wine, chicken broth, or preferred cooking liquid
2 tablespoons heavy cream
1/2 cup fontina cheese, grated
4 slices whole wheat bread
4 strips of bacon, crisply cooked using your prefered method
2 tablespoons butter, softened to room temperature
Salt and pepper to taste

1. In a large pan, heat about a tablespoon of olive oil over medium heat. Add onion and cook, stirring often, for about 5 minutes. Stir in minced rosemary, and continue to cook. When the onions start to get dry, add a bit of liquid at a time {I used white wine, but you can use just about any liquid you'd like} to deglaze the pan, scraping up any bits that are stuck to the bottom. 

2. Continue to cook {and stir, and deglaze} for about 15 minutes until soft and deeply caramelized. Set aside.

3. Meanwhile, in a small bowl, beat the heavy cream with a whisk until it is thickened - season with a pinch of salt and pepper. Add about 2 tablespoons of grated fontina and fold it in carefully as not to deflate the cream.

4. Spread the cream mixture evenly on 4 pieces of whole wheat bread. Place caramelized onion on 2 of the bread slices, then top with cooked bacon. {I put a little extra onion on top of the bacon so it would be surrounded on all sides, but you can assemble yours the way you'd like!} Top each piece with the two remaining bread slices, cream side down. You'll have 2 sandwiches.

5. Butter the top and bottom of each sandwich liberally. {This will help it not to stick to the foil when it is cooked.}

6. Place each sandwich on top of a square of foil, and wrap completely. You'll have two wrapped sandwiches. {Try not to make the foil all bunched up, the flatter the better so it has contact with the skillet.}

7. Heat a heavy bottomed skillet {such as a cast iron skillet} over medium-high heat on the stove top. At this time, preheat your oven to 400 degrees, as well. Place each wrapped sandwich directly onto the skillet and toast on each side for about a minute, pressing down slightly.

8. Remove the skillet from the stove top. Unwrap the sandwiches {carefully... they're hot!}, and make sure they are not sticking to the foil. Top each sandwich with remaining grated fontina. Leave the sandwiches on the skillet, each on their own piece of foil, and bake for about 6-8 minutes or until the cheese is melted and bubbly.

9. Slice in half {or in quarters, if you'd like} and serve warm. This sandwich goes nicely with a side salad. {With all that bacon & cheese, you might want to eat some greens!}  ;)

Tailgate Thursday: Arkansas Edition!

I was thisclose to giving myself a "bye week" on today's Tailgate Thursday. Birthdays sure do take a lot out of you! {Especially when you're turning 31! Bleh.}

Luckily, I had already made and photographed some of today's tailgate snacks a few weeks ago in anticipation of a week that I wouldn't have time to get everything together by Thursday. Always thinkin'!

Today I'm sharing recipes for an Arkansas Razorbacks tailgate. The University of Arkansas is located in Fayetteville, and I have actually had the pleasure of attending a game there a few years back. {In 2008 actually... wow, that was a while ago!}

Clockwise from top left: The stadium on gameday, 2. Scoreboard before the game,
3. Getting some food at Grub's on Dickson St., 4. I spy Tim Tebow! ;)

Here's a little secret: I have a tiny bit of a soft spot in my heart for The Razorbacks.

You heard it here, folks.

Why is that, you ask? Well, after spending a weekend in Fayetteville, it was hard not to have some sort of appreciation for the people there. They were hands down the nicest football fans I've ever met. {Well, except for whomever stole our tailgate grill that weekend... but, let's face it, there's always one in the bunch.}

I've been to a few different towns for football games {wearing orange & blue, no less}, and I have to say that wearing the opposition's team gear on a gameday in a college town will show you their true colors mighty quick. {And please note that I am aware that visiting Gainesville on a gameday as a non-Gator can be just as unpleasant thanks to some fans who forget their manners after the first sip of beer. I do apologize.}

But, Arkansas fans? Now they knew how to show their visitors some true hospitality. So, here's to you Arkansas, keep it classy!

 

1. The "Woo Woo" Pig, 2. Hog-Hugged Sweet Potato Wedges
3. Piggy Print Cookies 4. Red Zone Dress by Twelve Saturdays

Today's cocktail, The "Woo Woo" Pig is a twist on the classic Woo Woo cocktail, made with raspberry liqueur rather than Peach Schnapps for a little extra sweetness and a deeper red hue to go with Arkansas' Cardinal Red color.

And though these Hog-Hugged Sweet Potato Wedges are so easy to prepare I can hardly call them a recipe... I guarantee they will be one of the most popular snacks on gameday. My husband and I could not stop picking at these when we made them. {And the Honey-Scallion dipping sauce? Amazing!}

Finally, these Piggy Print Cookies are not your average thumbprint cookie recipe. No ma'am. Because the little well in these babies... it's filled with candied bacon. No, really. Sort of disgusting how delicious these are. {And if you still haven't jumped aboard the "bacon in sweets" bandwagon, don't knock it 'til you've tried it!}

I can't speak for how Hogs & Gators get along in nature... but around here, they're friends! :)

The "Woo Woo" Pig
adapted from the classic Woo Woo cocktail

2 oz. of vodka {or white rum if you get hungover at the mere sight of vodka like I do}
1/2 oz. raspberry liqueur {such as Chambord}
2 oz. cranberry juice
A splash of sour mix, optional
1 lime wedge

Place all ingredients {including lime wedge} in a cocktail shaker with ice. Shake well. Strain into a chilled glass.

Hog Hugged Sweet Potato Wedges with Honey-Scallion Sauce
Adapted from Food Network Magazine

2 medium sweet potatoes, sliced lengthwise into wedges {about 16}
8 slices of bacon {preferably center cut}, cut in half
3 tablespoons butter, melted
1 to 1 1/2 tablespoons honey
2 scallions, chopped {white & green parts}
salt & pepper to taste

Preheat oven to 400 degrees. Line a sheet pan with parchment paper or foil. Set aside.

Wrap each sweet potato wedge in bacon. Secure with a toothpick if needed. Bake for 25-30 minutes or until potatoes are tender and bacon is cooked and crisp.

Meanwhile, mix melted butter, honey, scallions, salt, and pepper in a small bowl and whisk together to combine.

Place potato wedges on a serving platter and serve with dipping sauce.

Piggy Print Cookies {Maple-Bacon Chocolate Chip Thumbprints}
Adapted from Cooking Channel TV

For Candied Bacon:

7-8 strips of bacon
1/4 cup brown sugar {I used plain white sugar & it still worked out, but brown would be even better}

For Cookies:

1 3/4 cups all-purpose flour {plus 2 or 3 extra tablespoons if dough is too wet}
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 sticks butter {3/4 cup), melted & cooled
3/4 cup brown sugar
2 egg yolks
1 tablespoon maple syrup {or 1 teaspoon maple extract}
1 cup dark chocolate chips or chunks

For Candied Bacon:

Preheat oven to 400 degrees. Line a baking sheet with parchment paper. On a separate plate, sprinkle each piece of bacon with sugar, patting lightly to adhere the sugar to the bacon.

Place on an oven-safe baking rack on top of the lined baking sheet. Arrange sugared bacon slices on baking rack, and bake for 10-12 minutes or until bacon is cooked and sugar is caramelized. {Keep an eye out for burning, it can happen quickly!}

Remove from oven and cool completely. Chop bacon into small bits. Set aside.

For Cookies:

Line 2 baking sheets with parchment paper or silicone baking mats. Preheat oven to 325 degrees.

Combine flour, baking soda, and salt in a small bowl. Set aside.

Beat together butter, brown sugar, eggs, and maple syrup or extract until smooth. Add dry ingredients a bit at a time until fully incorporated into a dough. {I added a few tablespoons of extra flour to stiffen dough because it looked a bit wet. Use your judgement when you make these.} Gently stir in dark chocolate chips.

Scoop by the tablespoon onto prepared baking sheet. Using your thumb, create an indentation in the center of each cookie. Fill with crumbled candied bacon, about 1/2 teaspoon for each.

Bake for 11-12 minutes or until just starting to get golden around the edges. Cool on a baking rack. {Or eat warm out of the oven... hog heaven!}

Tailgate Thursday: Kentucky Edition!

Well, wouldn't you know it. I spent all that time worrying about last weekend's game for nothing. ;) And so we move on to the next competitor: the Kentucky Wildcats.

The University of Kentucky is located in Lexington, The "Horse Capital of the World". Before writing this post my knowledge of important Kentucky facts and information ran about as deep as what I knew about Tennessee.

Kentucky = Bluegrass. Horse races. Bourbon.

{Good grief, do I need to travel the U.S. a little or what?! Embarrassing.}

1. Sail Away Dress {be sure to check out the back... SO cute!} from Twelve Saturdays
2. Kentucky Hot Brown Dip 3. The Tipsy Wildcat cocktail by Haute Cocktail 4. Boozy Bourbon Mini-Bundts

When I started planning out the recipes for a Kentucky tailgate, I wanted to find something different  yet well known to Kentuckians. After some browsing, I found something that I had never heard of, but that seemed to be a true Kentucky staple: The Hot Brown Sandwich.

What is a Hot Brown? Basically, it's an open faced turkey sandwich that's completely smothered in a creamy cheese sauce, topped with bacon and tomato, and broiled until it's bubbly and completely irresistible.

Um, I'm in love. {Isn't it sad that a river of cheese is all it takes to woo me??}

The only problem was that it could be a little difficult, messy, and time consuming to make Hot Browns for a tailgate crowd! So, with a little innovation {a lot of laziness}, I turned Kentucky's favorite sandwich into a gameday-ready dip!

Carla designed a bourbon-based cocktail for your sipping pleasure. The color didn't quite turn out when I made it at home, but put it in a blue plastic cup and you're good to go! ;)

And last but not least, these Boozy Bourbon Mini-Bundts with Bourbon Caramel Glaze taste like Fall has finally arrived {at the distillery}. ;) Check out the recipe below to see how an attempt at Caramels left me with this happy accident!

What will you be cooking this weekend? Hope your gameday is tons of fun!

The Tipsy Wildcat
created by Carla from Haute Cocktail

1 oz. Kentucky Bourbon
1 oz. Southern Comfort
2 oz sour mix {see recipe below for homemade}
Splash of Blue Curacao
2 oz. lemon-lime soda

Stir together first 4 ingredients. Pour into a glass, over ice. Top with lemon-lime soda, and stir.

Homemade Sour Mix
adapted from Martha Stewart

1/3 cup simple syrup
1/3 cup fresh lime juice
1/3 cup fresh lemon juice
3 tablespoons fresh orange juice

Combine all ingredients in a glass. Stir together. Pour into an airtight container and store in refrigerator.

Kentucky Hot Brown Dip
Inspired by The Brown Hotel

1/3 pound oven roasted turkey, sliced thick and torn into bite sized pieces
4-6 slices thick cut white sandwich bread
4 tablespoons unsalted butter, plus extra for bread
4 tablespoons all-purpose flour
1 3/4 cups half & half
1/2 cup {packed} grated Pecorino Romano cheese, plus extra for sprinkling
3-4 slices of crisp bacon, crumbled
1 small Roma or plum tomato, sliced

Set oven to broil. Place torn turkey pieces in the bottom of an oven-safe dish. Set aside.

Place bread slices on a sheet pan and broil for 4-5 minutes on each side until golden and toasted. {Be careful not to forget that it's in the oven like I did!} Remove from oven and butter liberally on each side. Cut off crusts if desired, then cut into toast points. Set aside.

Meanwhile, melt butter in a small saucepan over medium heat. Add flour and whisk until smooth; cook for about 1 minute. Slowly pour half & half, whisking constantly, to mixture. Let simmer for 8-10 minutes or until thickened {it should look like Alfredo sauce and coat the back of a spoon}.

Remove from heat and add cheese. Whisk until smooth. Pour over turkey in dish and smooth out.

Sprinkle with crumbled bacon and top with tomato slices. Sprinkle extra cheese over top. Broil for 8-10 minutes or until bubbly and top starts to brown in places.

Serve with toast points. {You may want to set out a knife for spreading as it is a thick and chunky dip.}

Boozy Bourbon Mini-Bundts
Adapted from Martha Stewart

3/4 cup brown sugar {packed}
3 tablespoons butter
1 egg
1/2 cup cooked, mashed sweet potato
1/2 teaspoon vanilla extract
1 1/3 cup + 1 tablespoon all-purpose flour
1/3 cup milk
2 1/2 tablespoons Kentucky bourbon
1/2 tablespoon baking powder
1/2 teaspoon pumpkin pie spice
Pinch of salt

Preheat oven to 325 degrees. Spray liberally with non-stick spray. {There's nothing worse than stubborn bundts that won't come out of the pan!}

Cream brown sugar and butter together until combined. Add egg and beat until mixture is light and fluffy. Add sweet potato and vanilla extract and beat until incorporated.

In a small bowl, combine flour, baking powder, pumpkin pie spice and salt. Set aside.

In a cup, combine milk and bourbon. Set aside.

Alternating between dry and wet, add flour and milk mixture in 2 additions to butter/sweet potato mixture. Beat until just combined.

Spoon batter into a zip-top plastic bag, and snip the tip to pipe batter into oiled bundt mold. Fill about 3/4 of the way full. {You can certainly spoon it directly into the mold, but I find this is the easiest & most precise method.}

Bake for 18-20 minutes or until a toothpick inserted comes out clean. Cool for 15-20 minutes and remove from pan. {If you have a hard time removing them, use a spoon to gently scoop them out. Just make sure they are sufficiently cooled or they will crumble.}

Top with your favorite glaze. {See below}

Bourbon Caramel Glaze

So, here's funny little story. I tried to make these caramels {except I used bourbon instead of honey flavored whiskey}, and they didn't set up. So, not to be deterred by the epic fail,  I used the sauce to dip these baby bundts into, and they were a perfect pairing.

You can take your chances and follow this recipe & see if you come out with Caramels or Caramel Sauce... either way it will be delicious.

Alternatively, you can mix together about 1 cup of confectioners' sugar with about 2 tablespoons of bourbon to create a nice glaze, or mix bourbon into store bought caramel sauce for an even more decadent topping.

P.S. If you end up with caramels, and not sauce... will you please tell me your secret?? ;)

Vegetarians, Look Away!

It's probably no surprise, if you look at the patterns in my recipe posts, that meat doesn't really rank high on my list of favorite foods. {I'm pretty sure the hierarchy starts with cheesecake, with Nutella as a close second, followed by brie, and then alternating between other sweets, cheeses, and breads... }.

I don't eat red meat at all. Haven't for years and don't miss it one bit. Not for any moral reason, or for health purposes, but more because I stopped eating it long ago and never had the urge to start up again.

You'll find chicken, turkey, lean pork, and fish on our table when we're looking to fill the protein requirement, but I've often thought that I could probably go vegetarian pretty easily.

HOWEVER...

I'm pretty sure I will be getting a craving for turkey burgers now that I've created and eaten these.

Bacon Crusted, Pear & White Cheddar Stuffed Turkey Burgers

{Have you noticed that my recipe titles get longer & longer?!}

I made these on a complete whim, bored with the same old turkey burgers we always have and trying to use up a pear that looked like it only had a few hours left before it would need to be trashed.

Oh, good heavens.

We eat our burgers plain {no bun} around here, but I can imagine these would be fantastic nestled into a fresh bun as well. We obviously didn't even notice the lack of carbs. {And notice our feeble attempt at negating the bacon by adding some roasted asparagus to the dish. Ha.}

Turkey Burgers may have just moved up on the favorites list. {Don't worry, Nutella, you're still safe.} ;)

Bacon Crusted Pear & White Cheddar Stuffed Turkey Burgers

1 pound ground turkey
1/2 teaspoon onion powder
1/4 teaspoon ground sage
1 tablespoon brown sugar
1/2 teaspoon sea salt
2 oz. sharp white cheddar cheese, cut into 4, 1 inch square chunks
1 bosc pear, peeled & cut into chunks to match cheese
5 strips of bacon, cut into small pieces

In a medium bowl, combine ground turkey, onion powder, ground sage, brown sugar, and sea salt. {Try not to overmix or overhandle}.

Divide into four portions, and form each portion into 2 pieces. Gently flatten turkey into a patty and place cheddar cheese and pear on bottom half. Form another patty and place on top of cheese  and pear, sealing edges and patting to make sure filling is completely encased.

Heat a cast iron skillet over medium heat. Add bacon to skillet and cook until browned and crisp. Remove bacon from pan and place on a plate with a folded paper towel to drain.*

When bacon pieces are cool enough to handle, place approximately 1 tablespoon on top of each stuffed burger and press lightly into patties to make it stick.

Place stuffed patties in rendered bacon drippings and cook 5-7 minutes or until browned. Flip burgers onto bacon side and cook for another 4-6 minutes. {Because these are thick burgers, they may not be completely cooked through. If this is the case, turn down the heat and allow to cook through, or place cast iron skillet in a 375 degree oven for 5 minutes or until completely cooked.}

*I have to confess, originally I was going to add the bacon pieces to the ground turkey before forming patties, but I forgot... so the burgers became "bacon crusted" instead as an afterthought. Feel free to do it your way!

Serve hot.

OktoberFeast!

I know what you're thinking. And, nope, I did not get eaten alive by the creature living in my dining room table. But thanks for your concern. ;)

The end of the year (!) is proving to be a very busy one around these parts. To say we've had a lot going on would be a major understatement. And I have SO MUCH I want to share with you about the Fall cooking and baking that's been happening in my kitchen.

But first... Halloween. How was yours? Ours looked something like this:

We decided to go the cost effective route and make our own Halloween costumes for the second year in a row. This is what we came up with {Thank you, Costco, for the free boxes. And Goodwill for the ill-fitting Dockers and long sleeved shirt for a grand total of $6.}. I chose to be a food item, of course. Does this surprise you at all? {Or were you more surprised by hubby's shockingly white thighs?? Love you, dear!}

Other than our debut as Scout & S'more, our Halloween was pretty uneventful. We didn't buy candy. {GASP!} We didn't turn on our porch light.  We didn't get one knock at the door. I learned my lesson about Halloween and apartment living long ago when I bought bags of candy and was left with... bags of candy {And very tight fitting jeans as a natural consequence}. So, as grinchy as it may seem, we only partook in adult Halloween events this year and rationalized it by saying that I'm sure we'll pay our dues when we have little Trick-or-Treaters of our own one day.

While we didn't have our own Halloween party, we did decide to invite our friends over on Saturday for a housewarming party. But not just ANY housewarming party... an Oktoberfest themed housewarming party. Complete with steins, liederhosen, alpine horns {you know, like the Ricola commercials}, and copious amounts of German-ish fare.

Four pounds of kielbasa. Two pounds of chicken-apple sausage. Four pounds of sauerkraut. Two and a half pounds of German Potato Salad. Mustard Marinated Pork Tenderloin. Homemade Pretzel Rolls. Three different Fall fruit desserts. Hundreds of ounces of beer. {And a partridge in a pear tree. Oops. Wrong holiday.} Not an ounce left over. No joke.

I'm sure I'll be sharing most of the recipes for these tasty treats throughout the next few weeks... but for now, I'll leave you with an easy, flavorful German Potato Salad recipe that makes a great side dish.

Hope your October was fantastic, and that your November will be even better!

German Potato Salad with Bacon Vinegar Dressing & Dill
Slightly Adapted from Epicurious

• 2 1/4 pounds medium-size red-skinned potatoes, unpeeled, cut into 1/4-inch-thick slices
• 6 bacon slices, chopped
• 1/2 cup finely chopped red onion
• 1/2 cup apple cider vinegar
• 1/2 cup water
• 2 teaspoons coarse-grained mustard
• 2 teaspoons sugar
• 2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1/4 cup chopped fresh dill {or 1 tsp dried dill weed}

1. In a large pot, boil potato slices until fork tender, about 10 - 15 minutes. Transfer to large bowl. Cover with foil.

2. Sauté bacon in large skillet over medium heat until brown, about 3 minutes. Using slotted spoon, transfer bacon to paper towels. Discard all but 2 1/2 tablespoons drippings. Heat drippings in skillet over medium heat. Add onion; sauté 2 minutes. Whisk in next 6 ingredients. Simmer until mixture is reduced to 2/3 cup, about 6-8 minutes. Remove from heat.

3. Add onion mixture to potatoes and toss to gently to coat with dressing. Let stand 3 minutes. Sprinkle with chopped bacon and fresh dill; toss. Transfer potato salad to serving platter. Serve warm.