Cheesy Delicious Bacon Bean Bake

Cheesy Delicious Bacon Bean Bake

Servings

Four

Ready In:

About an hour

Good For:

Dinner

Cheesy Delicious Bacon Bean Bake 

Ingredients
  • 6 slices thick cut bacon, cut into bits  

  • 1 tin (398ml) black beans, drained and rinsed 

  • 1 tin (398ml) black-eyed peas, drained and rinsed 

  • 1 onion, diced 

  • 1 small zucchini, diced 

  • 1 poblano pepper, seeded and diced 

  • 1 medium tomato, diced 

  • 1 ½ c strained tomatoes 

  • 1 tsp salt 

  • 1 tsp garlic granules 

  • 1 tbsp dark brown sugar 

  • 10 cracks fresh black pepper 

  • 1 c cherry tomatoes, halved 

  • ¾ lb mozzarella cheese, grated 

Step by Step Instructions

Step 1

Cook the bacon in a large heavy skillet over medium heat until the bacon is a bit crisp. If there is an excessive amount of fat in the pan remove and discard some of it. Add the onions to the pan and sauté until they are translucent, then add the zucchini and poblano and sauté until the zucchini begins to soften.  

Step 2

 

While the pan is on the go set the oven to 375° and grease a large (9×13 works well) baking dish with a bit of olive oil and set aside. 

 

Add the diced tomato, strained tomatoes, garlic granules, salt, pepper, and brown sugar, and bring everything up to a hard boil over high heat for 6 – 7 minutes, until the sauce has reduced to a thick consistency.

Step 3

Transfer the contents of the pan into the baking dish and sprinkle the mozzarella evenly over top. Scatter the cherry tomatoes over the cheese and pop the dish into the oven for 30 minutes or so, until the cheese is golden brown and the tomatoes are beginning to char. 

 

Step 4

When the pan Is finished in the oven, remove it and let it rest for 5 minutes, then ease a sharp knife around the edge of the dish and cut the cheesy beans into portions (you will likely have leftovers – yay! Lunch!!). Serve a portion to each of 4 shallow bowls then sit down and enjoy the comforting, cheezy, bacony, beany flavors of the awesome dinner that you have created while it’s piping hot! 

Bacon Leek Mozzarella & Sundried Tomato Quiche with Roasted Potato Scallops & Kale Salad

Bacon Leek Mozzarella & Sundried Tomato Quiche with Roasted Potato Scallops & Kale Salad

Servings

Four

Ready In:

About 1 hour

Good For:

Dinner

Bacon Leek Sundried Tomato & Mozzarella Crustless
Quiche with Roasted Potato Scallops & Kale Salad

Ingredients
  • 8 eggs
  • 6 pieces thick cut bacon, cut into bits
  • 1 onion, chopped
  • 1 leek (including the green ends) chopped
  • 10 pieces sundried tomato, sliced
  • 1 c mozzarella, grated
  • ½ c milk or cream
  • ½ tsp salt
  • 10 cracks black pepper

    Potatoes

  • 2 large potatoes, thinly sliced into rounds
  • Drizzle of olive oil
  • Sprinkle of salt, pepper, and garlic granules
  • ¼ c Parmesan, grated

    Salad

  • 8 leaves flat kale, chopped
  • ¼ onion, sliced into slivers
  • 1 apple
  • ¼ c olive oil
  • Juice of half a lime
  • 1 tsp maple syrup
  • ½ tsp salt
  • 10 cracks fresh pepper

Step by Step Instructions

Step 1

Place the potato slices into a bowl, drizzle with olive oil, sprinkle with salt, pepper, garlic granules and grated Parmesan and toss to coat evenly. Place the potato slices on a parchment lined baking sheet in a single layer. Avoid too much overlapping if possible but a little bit is fine. Set aside.

Step 2

Cook the bacon bits in a heavy skillet over medium heat until they are a bit crispy then remove from the pan and set aside. In the same pan sauté the onions and leeks until the onions are beginning to brown then set aside.

Step 3

Set the oven to 350° and grease a pie plate with a bit of olive oil.

Crack the eggs into a large bowl and whisk in the cream/milk, salt, pepper, half of the sundried tomatoes and half the cheese. When the onions, leeks, and bacon have cooled a bit stir them into the egg mixture then pour the mixture into the pie plate and pop it into the oven along with the potatoes, side by side and set a timer for 15 minutes .

Step 4

When the timer goes off remove the quiche from the oven, sprinkle the remaining cheese and scatter the remaining sundried tomatoes on top, then return it to the oven for a further 30 minutes.

Step 5

While the quiche and potatoes are in the oven, prepare the salad. Place the chopped kale into a large bowl along with the slivered onions and chopped apple. Drizzle the olive oil, lime juice, and maple syrup overtop, then sprinkle with salt and pepper and toss until everything is evenly coated. Pop the salad into the fridge until the quiche and potatoes are ready.

Step 6

When everything is done in the oven (the quiche is golden brown and set in the middle, and the potatoes are golden), place a serving of kale salad on each of 4 plates and share the potato scallops beside the salads. Cut the quiche and place a serving on each plate, then sit down and enjoy the delightful combination of flavors of the fantastic dinner you have made.

Yam Crusted Bacon Mushroom & Asparagus Ricotta Pie

Yam Crusted Bacon Mushroom & Asparagus Ricotta Pie

Servings

Four

Ready In:

About an hour

Good For:

Dinner

Yam Crusted Bacon Mushroom & Asparagus Ricotta Pie

Ingredients
  • 2 medium yams, very thinly sliced (use a mandolin or the single blade on most graters) if you are pressed for time, omit the yam crust

  • 1 c ricotta cheese

  • 4 eggs

  • 6 slices thick cut bacon, cut into ¼” bits

  • 10 small mushrooms, quartered

  • ½ red pepper, cubed

  • 1 onion, cubed

  • 1 bunch asparagus, 2 spears trimmed, left whole, and set aside to top the pie, the rest chopped (if asparagus is not available or ridiculously priced, substitute long green beans.)

  • 2 cloves garlic, minced

  • ¾ tsp salt

  • 15 cracks fresh black pepper                                                                    

  • 10 fresh basil leaves, chiffonade (divided: 2/3 – 1/3)

  • ½ c grated mozzarella

  • Olive oil to sauté

    Salad

  • 4 c baby spinach

  • ½ c cherry tomatoes, halved

  • 10 small mushrooms, sliced

  • Drizzle of olive oil

  • Splash of balsamic vinegar

  • Sprinkle of salt and pepper

Step by Step Instructions

Step 1

Note: If you are pressed for time omit the yam crust. It’s a bit time consuming and will cost you about 15 minutes. Skip to Step 2 if you omit the crust.

Set the oven to 400°and use a pastry brush to grease (generously) a pie pan with olive oil.

Slice the yams very thinly using a mandolin or the single blade of a grater. Line the pie pan with slices of yam ensuring that the slices overlap a bit and there are no gaps. Pop the pie pan into the oven for 10 – 15 minutes, until the yams are tender. When the crust is done remove it from the oven and set aside.

Step 2

While the yam crust is in the oven prepare the pie filling. (If you are omitting the yam crust, start here). 

Place the bacon into a heavy skillet over medium heat and sauté until the bacon is almost crispy. Add the onions and garlic when the bacon is about half done and sauté a few minutes, then add the chopped asparagus (or beans) and mushrooms, and sauté until the bacon is done. When the bacon is done remove the pan from the heat and set it on an angle, pressing the bacon etc to the high side of the pan and let the fat drain to the low side of the pan then allow the bacon mixture to cool a bit.

Step 3

While the bacon and onions are on the go, prepare the cheese and egg mixture. Add the ricotta, eggs, salt and pepper to a bowl and whisk until smooth and well combined then set aside. When the bacon mixture has cooled add it to the cheese and eggs along with 2/3rds of the fresh basil and mix until well combined.

Step 4

Pour the pie filling over the yam crust (or greased pan if you have omitted the crust). Scatter the red pepper overtop and sprinkle with grated mozzarella then set two asparagus spears in a cross in the center of the pie. Pop the pie into the oven for 10 minutes at 400°, then lower the heat to 350° for a further 20 to 25 minutes, until the pie is golden brown and set in the center.

Step 5

While the pie is in the oven, get to work on your salad. Place spinach, tomatoes, and mushrooms into a small bowl and toss well, then pop the bowl into the fridge until the pie is done.

 When the pie is done remove it from the oven and let it rest for 5 minutes before serving, then cut into portions and serve across 4 plates. Add oil, vinegar, salt, and pepper to the spinach salad and toss well, then serve the salad alongside the pie.

Now sit down and enjoy the yummy masterpiece that you have created!

Savory Ricotta Pie

Savory Ricotta Pie

Servings

Four

Ready In:

About 45 minutes

Good For:

Dinner

Savory Ricotta Pie

Ingredients
  • ¾ c ricotta

  • 1 egg

  • 1 c loosely packed baby spinach (fresh and very dry – if using frozen, use your hands to squeeze all the water out or you risk a soggy pie – yuck!)

  • ¼ c sundried tomatoes, sliced

  • 4 slices prosciutto

  • 1 c grated mozzarella

  • ½ tsp garlic granules

  • 1/8 tsp oregano

  • ½ tsp Rosemary

  • Pinch of Salt

  • 10 cracks fresh black pepper

  • 4 c salad greens

  • ½ c cherry tomatoes, halved

  • ¼ onion, in thin slices

  • ¼ c pistachios, shelled

  • olive oil and balsamic vinegar to dress salads
  • 1 frozen pie crust

Step by Step Instructions

Step 1

Set oven to 450°. Remove pie crust from freezer, take it out of the pie tin that it’s packed in and place it on a baking sheet for 15 min to thaw.

Place ricotta, egg, salt, pepper, garlic, oregano, Rosemary, and sundried tomatoes into a bowl and mix until well combined. Add spinach and mix again. Set aside until pie crust has thawed for 15 minutes.

Step 2

When pie crust is ready line the bottom of the crust with 4 slices of prosciutto. Spread ricotta mixture evenly over top of the prosciutto, being mindful of the sides of the pie crust (you will fold the sides around the pie after it is filled), then scatter the mozzarella evenly over the ricotta.

Step 3

When the pie is filled gently fold the sides of the pie shell inward by pinching the shell a bit and folding the crust towards the center of the pie. Pinch and fold all the way around the shell.

Place the pie into the oven for 10 minutes at 450° then reduce the heat to 350° and continue baking for another 20 – 25 minutes until the crust and the mozzarella are golden brown.

Step 4

When the pie is golden brown remove it from the oven and let it rest while you prepare the salads.

Place 1 c of greens on each of 4 plates. Scatter each salad with tomatoes, onions, and pistachios, then drizzle with olive oil and balsamic. Cut the pie into 4 pieces and serve 1 piece to each plate – then sit down and enjoy this quick and easy savory delight!

Pin It on Pinterest