Chicken à la Bacon


  • 4 oz bacon, chopped
  • 1 onion, chopped
  • 2 leeks, chopped
  • 1 package mushrooms, halved
  • 1 red bell pepper, diced
  • 2 chicken breasts, diced
  • ½ cup white wine
  • 1 (14 oz) can full-fat coconut milk
  • 1TBS arrowroot powder dissolved in the reserved ¼ cup of coconut milk.
  1. Heat a large frying pan over medium high heat. Add the chopped bacon and fry until semi crispy, set aside in a large bowl, and drain off all but 2 TBS bacon fat.
  2. Add the onion and leeks to the pan and cook for 3 minutes or until the onion starts to turn translucent.
  3. Add chicken, mushrooms, and red bell pepper. Cook for another 5 minutes.
  4. Add white wine and cook until wine is reduced by ¾.
  5. Add all but a ¼ cup of the coconut milk.
  6. Add the TBS of arrowroot to the ¼ cup of reserved coconut milk and cook until thickened. If too thick, you can add a splash of water to thin it out a little.
  7. Season with salt and pepper.

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Cowboy Meatloaf and Potato Casserole

Wow, am I behind in blogging! Sorry, but life has been really at me lately! Lots of issues to work through…ugh…
However, I thought I would share a recipe with you all today that we tried last night. I found it on…yep…you guessed it…Pinterest 🙂
It’s called Cowboy Meatloaf and Potato Casserole and Pinterest got it from over at Simmer for 10.
It was delish!


1 pckg of steam n’ mash potatoes
1 lb ground beef
3/4 c onion, finely chopped
1/3 c Italian bread crumbs
1/4 c Sweet Baby Rays original bbq sauce
1 egg lightly beaten
2 tsp chili powder
3/4 tsp salt
2/3 c evaporated milk
1 tbsp butter
1 c crumbled bacon (I used real bacon bits)
1/3 cup crispy fried onions, crumbled
2/3 c shredded Mexican blend cheese

Preheat the oven to 375°. Coat a 9×9 baking dish with nonstick spray.  In a bowl, combine the beef, onion, breadcrumbs, bbq sauce, egg, chili powder and salt until mixed well.  Press into the bottom of the baking dish.

Bake uncovered for 20-25 minutes, or until cooked through.  Pour of the excess fat.  Adjust the oven to broil and place oven rack 6-8″ from heat source.

Meanwhile, microwave the potatoes according to package instructions. In a large bowl, mix together potatoes, butter and evaporated milk with a mixer until smooth.  Stir in bacon and fried onions.  Spread evenly on top of beef mixtures and sprinkle with cheese.

Broil for about 5 minutes until the cheese is lightly browned.

This serves about 6 people.  Delicious.


Ultimate Bacon Cheddar Hasselback Potatoes


Bacon Cheddar Hasselback Potatoes
serves 4

4 large Russet potatoes, washed
4 tablespoons unsalted butter, thinly sliced
kosher salt
fresh ground black pepper
olive oil
8 ounces Monterey Jack and Colby cheese blend (or your favorite)
16 ounces of thick cut bacon, cooked and crumbled

Preheat oven to 400 degrees.

Place a potato on a cutting board with wood skewers on each side (lengthwise).  Slice potato about 3/4 of the way through.  The skewers will keep you from cutting all the way through.  Cut to about 1/8″ thickness.  Drizzle potatoes with olive oil and place a piece butter in every few slices.  Sprinkle with salt and pepper and bake for about 1 hour.

The potatoes will have kind of opened up so you can stuff cheese and bacon into the slices.  Pack 2 ounces of cheese and 1/4 of your bacon into each potato.  Return to oven and cook for 5 minutes until cheese is melted.

Serve and enjoy!



14 Outrageous Stadium Foods


So we love going to a Baseball game or NFL game and grabbing some beer and usually a hot dog or two, but some of these stadium foods are mind blowing. We figured we needed to share this all with you guys. If your team has a ridiculous food share it with us in the comments below.


This bad boy can be found at Lake County Captains’ Classic Park. This team is a minor league affiliate for the Cleveland Indians and they are the home to this epic sandwich. It comes with fried whitefish sandwich covered in coleslaw, tartar sauce, one-third pound of french fries, tomatoes and cheese. All on a 15-inch sesame seed bun…challenge accepted!



Give me the pork meats! This poutine belongs to the Canadian soccer club at BMO Field in Toronto. They take the traditional poutine dish and make it epic. The Ingredients include fries, gravy, cheese curds and a symphony of swine—bacon, pulled pork and sausage. It’s pretty much a pig in a box.



It’s true donuts and bacon belong together…The Gatway Grizzlies were the first to put these two together in a burger . GCS Field layers this burger with Beef, bacon, sharp cheddar cheese and two glazed donuts for the buns. It has been called “baseball’d Best Burger.” Just be ready to go for a job after this it comes in at a whopping 1,000 calories and 45 grams of fat.



There is a god! Someone decided it was a good idea to put a hot dog inside of a bratwurst and then wrap in bacon! If you’re familiar with a turducken this is pretty much the same idea just with a lot more awesome. Oh and lets not forget the pretzel bun that they serve this on and the sauerkraut that you can get it with.



The Cincinnati Reds want to lure you with food and then take you to bed. They’re going to take you to bed because you’re going to need a nap after all of the meat in this thing. If you don’t get the meat sweats then you’re a champ. This quarter pound hot dog has been wrapped in bacon topped with chili and pepper jack cheese, but they don’t stop there! They pile on some fried salami. Good luck to the brave ones that eat this.



This is pretty much what it sounds like. Hot pastrami with Russian dressing and swiss cheese. All of that madness goes on top of tortilla chips. The Pastrachos live at Citi Field home of the New York Mets.



If these nachos don’t kill you and send you to heaven you’re a beast! These nachos are sold at Angel Stadium of Anaheim home to Los Angeles Angels. These nachos are pilled high with your choice of meat, sour cream, jalapeños, cheese for days and your heart attack waiting to happen. One of the bonuses is that you get a helmet and feed 2-3 people with these bad boys. But please remember to eat the nachos before wearing the helmet.



The boomstick lives at the Rangers Ballpark. Everything really is bigger and better in Texas, this huge hot dog it’s about the size of a baseball bat. You might not be hitting any home runs with this guy but you might conquer world hunger with it. But wait it gets better! This dog comes dripping with beef chili, jalapeños, onions and nacho cheese.



Ready for round two at Rangers Ballpark? We weren’t kidding with Texas all things really are bigger. Check out this ridiculous but oddly delicious looking. This 24 inch flat bread sandwich comes with piles of brisket, jalapeños, cheese, lettuce, pico de gallo and anything condiments you deem worthy of being on your sandwich. We want to see someone eat this in one bite just saying it’s be epic.



The Baltimore Orioles are the owners of this hot dog. If you ever catch a baseball game at Camden Yards you have to snag one of these. The Old Bay Roma Sausage is covered in Old Bay Crab Dip and served on a pretzel roll. Crab people! Crab people! Crab people! Crab people!  With South Park jokes aside Baltimore has a bit of a crab obsession.



One-pound bun, a fifth-third pound of beef and a cup of thick chili. On top of this meaty foundation rests a pile of nacho cheese, salsa, lettuce, Fritos, tomatoes, sour cream and five slices of American cheese. That’s right—American cheese. Get ready to shit your self later but it’ll be well worth it. The team to thanks the West Michigan Whitecaps.



The Brunch Burger feeds the hungry over at PNC Park where the Pittsburg Pirates like to play some baseball. This donut burger creation features  beef patty, bacon patty, a fried egg and sharp cheddar cheese on top. Oh and the bonus on this one…it comes with sprinkles.



Damn it Texas you’re going to kill us or at least have us sitting on the toilet for a couple of hours. The Texas Rangers just don’t stop at all with their ridiculous foods. Not only is this just a giant sized pretzel you also get more dipping sauce than you know what to do with.



The Washington Nationals know how to do burgers. The Strasburger is an eight pounder burger that you may as well order before the game even starts. You’ll need all nine innings to finish this beastly burger. This Godzilla sized burger comes with the usual burger toppings…But it gets better you alos get a pitcher of your favorite soft drink and a basket of fries. Make sure you have your will in order before you attempt to eat this thing.


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5 Breakfast Recipes

Breakfast Crepes with Berries Recipe

TOTAL TIME: Prep/Total Time: 20 min.



  • 1-1/2 cups fresh raspberries
  • 1-1/2 cups fresh blackberries
  • 1 cup (8 ounces) sour cream
  • 1/2 cup confectioners’ sugar
  • 1 carton (6 ounces) orange creme yogurt
  • 1 tablespoon lime juice
  • 1-1/2 teaspoons grated lime peel
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 8 prepared crepes (9 inches)


  1. In a large bowl, combine raspberries and blackberries; set aside. In a small bowl, combine sour cream and confectioners’ sugar until smooth. Stir in the yogurt, lime juice, lime peel, vanilla and salt.
  2. Spread 2 tablespoons sour cream mixture over each crepe; top with about 1/3 cup berries. Roll up; drizzle with remaining sour cream mixture. Serve immediately. Yield: 8 servings.


Breakfast Pizza Recipe

TOTAL TIME: Prep/Total Time: 25 min.



  • 1 tube (13.8 ounces) refrigerated pizza crust
  • 2 tablespoons olive oil, divided
  • 6 Eggland’s Best Eggs
  • 2 tablespoons water
  • 1 package (3 ounces) real bacon bits
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • 1 cup (4 ounces) shredded cheddar cheese


  1. Unroll crust into a greased 15-in. x 10-in. x 1-in. baking pan; flatten dough and build up edges slightly. Brush with 1 tablespoon oil. Prick dough thoroughly with a fork. Bake at 400° for 7-8 minutes or until lightly browned.
  2. Meanwhile, in a small bowl, whisk eggs and water. In a small skillet, heat remaining oil until hot. Add eggs; cook and stir over medium heat until completely set.
  3. Spoon eggs over crust. Sprinkle with bacon and cheeses. Bake 5-7 minutes longer or until cheese is melted. Yield: 8 slices.

Bear’s Breakfast Burritos Recipe


TOTAL TIME: Prep: 45 min. Cook: 15 min.


  • 2 packages (22-1/2 ounces each) frozen hash brown patties
  • 15 Eggland’s Best Eggs, lightly beaten
  • 2 tablespoons chili powder
  • 2 tablespoons garlic salt
  • 1 tablespoon ground cumin
  • 1/2 pound uncooked chorizo or bulk spicy pork sausage
  • 6 jalapeno peppers, seeded and minced
  • 1 large green pepper, chopped
  • 1 large sweet red pepper, chopped
  • 1 large onion, chopped
  • 1 bunch green onions, chopped
  • 3 cups salsa
  • 12 flour tortillas (12 inches), warmed
  • 4 cups (16 ounces) shredded Monterey Jack cheese
  • Sour cream, optional


  1. Cook hash browns according to package directions; crumble and keep warm. Meanwhile, in a large bowl, whisk the eggs, chili powder, garlic and cumin. Set aside.
  2. Crumble chorizo into a large skillet; add the jalapenos, peppers and onions. Cook and stir over medium heat until meat is no longer pink; drain. Add reserved egg mixture; cook and stir over medium heat until eggs are set. Stir in salsa.
  3. Spoon 1/2 cup hash browns and 1/2 cup egg mixture off center on each tortilla; sprinkle with 1/3 cup cheese. Fold sides and ends over filling and roll up. Wrap each burrito in waxed paper and foil. Serve warm with sour cream if desired. Cool remaining burritos to room temperature; freeze for up to 1 month.
  4. To use frozen burritos: Remove foil and waxed paper. Place burritos 2 in. apart on an ungreased baking sheet. Bake, uncovered, at 350° for 50-55 minutes or until heated through. Yield: 12 servings.
Editor’s Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Cherry Nut Breakfast Rolls Recipe

TOTAL TIME: Prep: 30 min. + rising Bake: 25 min.



  • 2 packages (1/4 ounce each) active dry yeast
  • 1 cup warm water (110°-115°)
  • 1/2 cup butter, melted
  • 1/2 cup sugar
  • 3 Eggland’s Best Eggs, beaten
  • 1/2 teaspoon salt
  • 4-1/2 to 5 cups all-purpose flour, divided
  • 3 cups fresh or frozen pitted tart red cherries, chopped
  • 2/3 cup sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon almond extract
  • 1/3 cups finely chopped almonds
  • Few drops red food coloring, optional
  • ICING:
  • 1/2 cup confectioners’ sugar
  • 1/2 to 2 teaspoons milk
  • 1/2 teaspoon butter, softened
  • 1/2 teaspoon almond extract


  1. In a large bowl, dissolve yeast in water. Let stand 5 minutes. Stir in butter, sugar, eggs, salt and 3 cups flour. Add enough remaining flour to form a soft dough. Turn out onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place dough in a greased bowl, turning once to grease top. Cover and refrigerate 2 hours. Meanwhile, combine all filling ingredients in a saucepan. Bring to boil; reduce heat and cook until thickened, stirring constantly. Cool. Turn dough out onto a lightly floured surface. Roll out to make a 14-in. x 16-in. rectangle. Spread with filling. Roll up, jelly roll-style, beginning with the long end. Cut into 12 slices. Place, cut side down, on a greased 13-in. x 9-in. baking pan. Cover and let rise until almost doubled, for about 25 minutes. Bake at 375° for 25 minutes or until golden brown. Remove from pan; cool slightly. Combine all icing ingredients; drizzle over warm rolls. Serve immediately. Yield: 12 rolls.

Ham ‘n’ Cheese Omelet Roll Recipe

TOTAL TIME: Prep: 15 min. Bake: 35 min.



  • 4 ounces cream cheese, softened
  • 3/4 cup 2% milk
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 12 Eggland’s Best Eggs
  • 2 tablespoons Dijon mustard
  • 2-1/4 cups shredded cheddar cheese, divided
  • 2 cups finely chopped fully cooked ham
  • 1/2 cup thinly sliced green onions


  1. Line the bottom and sides of a greased 15-in. x 10-in. x 1-in. baking pan with parchment paper; grease the paper and set aside.
  2. In a small bowl, beat cream cheese and milk until smooth. Add flour and salt; mix until combined. In a large bowl, whisk eggs until blended. Add cream cheese mixture; mix well. Pour into prepared pan.
  3. Bake at 375° for 30-35 minutes or until eggs are puffed and set. Remove from the oven. Immediately spread with mustard and sprinkle with 1 cup cheese. Sprinkle with ham, onions and 1 cup cheese.
  4. Roll up from a short side, peeling parchment paper away while rolling. Sprinkle top of roll with the remaining cheese; bake 3-4 minutes longer or until cheese is melted. Yield: 12 servings.


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