Easy Baked Bacon & Egg Bites ????????This hands-off breakfast is easy to prepare and great for meal prep
Bacon-Wrapped Potatoes- Martha Stewart
These creamy-textured small potatoes wrapped in crunchy bacon are the perfect appetizer for any get-together.
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How to Make Buttermilk Ranch Potato Salad in Bacon Cups
Potato salad is a seasonal classic, but if you're looking to reimagine this family-style side as a fun, bite-size appetizer, we've got an idea for you. Heluva Good! Buttermilk Ranch Dip and a splash of pickle juice give creamy red potatoes a zesty kick. And the individual bacon bowls, which both hold up well and complement the flavor of the potato salad, will seriously impress guests with your craftiness.
YIELDS:
12 serving(s)
PREP TIME:
40 mins
TOTAL TIME:
1 hr
Ingredients
1 lb. small red creamer potatoes, quartered.
18 slices thick-cut bacon.
1/4 c. chopped fresh chives.
1/4 c. chopped fresh parsley.
1/2 tbsp. garlic powder
1 tbsp. pickle juice
4 oz. Heluva Good! Buttermilk Ranch Dip
Black pepper to taste
1/2 c. crushed dill-pickle potato chips
Directions
1
Preheat oven to 400˚F. Place a steamer basket over a large pot of boiling water and steam quartered red potatoes for 25 to 30 minutes, until fork tender. Meanwhile, line the sides of each cavity of a nonstick muffin pan with 1 strip of bacon, and the bottoms with ½ strip each. Place another muffin pan on top to help the bacon keep its shape. Bake on the middle rack for 15 minutes. Remove the top muffin pan and bake for 5 minutes more, until bacon is crisp. When the potatoes are fork- tender, strain them and remove to a tray to let the steam escape as they cool down and dry.
2
Drain excess grease from bacon cups and set aside on a paper towel-lined tray. In a large glass bowl, mix chopped chives, chopped parsley, chopped dill, garlic powder, and pickle juice with Heluva Good! Buttermilk Ranch Dip. Fold in the cooled potatoes and add black pepper to taste.
3
Scoop about 2 tablespoons of potato salad into each bacon cup and top with crushed potato chips. Serve immediately.
Bacon Potato and Cheddar Soup
This soup is real comfort food. Creamy and cheesy, this delicious soup will warm you on a cold day.
GLOBAL VEGETABLE KNIFE
GLOBAL CHEF KNIFE
Potato and Cheddar Soup, Chef Frank shows you how to make comfort food.
Chef Frank’s cheese knowledge is questioned by listener Willie Gettit!
INGREDIENTS
8 slices bacon
2 cups diced potatoes
1 1/2 cups minced celery
1 1/2 cups minced onion
3 TBSP bacon fat
1 cup flour
3 TBSP butter
1 tsp salt
1/2 tsp black pepper
6 cups chicken stock
1 cup milk
1/2 cup heavy cream
RECIPE
1. Render 8 slices of bacon...Save bacon fat
2. Place bacon on towel to drain.
3. Save all bacon fat
4. Chop bacon
5.Combine bacon fat, butter, celery and onion.
6.Brown the veggies then add flour.
7. Cook flour thoroughly.
8.Whisk in 6 cups chicken stock and 1 cup milk.
9. Add salt pepper and cut potatoes.
10. Simmer for 20 minutes until potatoes are tender.
11. Adjust soup for thickness by adding for stock or roux.
12. Add cheddar cheese.
GLOBAL VEGETABLE KNIFE
GLOBAL CHEF KNIFE
Potato, Bacon and Camembert Cups
*Ingredients*
bacon, bay leaf, butter, camembert, chili flakes, garlic, onion, potatoes, rose wine, salt, vegetable oil
*Recipe*
Preheat the oven to 360°F/180°C.
Heat the vegetable oil in a skillet over medium heat. Add the minced onion and a pinch of salt. Add the butter and let it melt.
When the onion softens, add the bacon and chopped garlic.
Pour the rose wine and add some bay leaves. Cook the mixture until the wine is reduced by half.
In the meantime, slice the potatoes into sticks.
Slice the cheese and add half of it in the heated skillet. Add the potato sticks and cook for 4-6 minutes.
When it’s ready, add this mixture into 6 muffin cups. Bake the muffin cups for 25 minutes.
Use the remaining Camembert cheese and top each muffin cup with a small chunk of cheese. Serve with a few chili flakes on top.
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Mashed Potato Bacon Bombs
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