Fried Collards with Apples and Bacon

INGREDIENTS:

2 lbs. Collard Greens, washed and cut in 1/4" thick slices, tough center stalk removed
1/4 c. hot vegetable oil
1/2 c. chicken stock
1 tsp. salt
4 tsp. apple cider vinegar
1/2 tsp. dried crushed red pepper flakes
2 small Fuji apples, cored and sliced thin like matchsticks
4 slices bacon, cooked but not crisp and cut into fourths

DIRECTIONS:

Stir-fry collards in oil in large dutch oven over medium-high heat stirring often until wilted.
Add chicken broth, salt, apple cider vinegar and pepper flakes.
Stir-fry 3 minutes or until greens are crisp tender.
Gently stir in bacon and apples and cook stirring often until tender, about 2 minutes.

Basic recipe from Southern Living, with tweaks by me. :-)

Posted by Debi

Robbie's Copy Cat Recipies - Zuppa Toscana Soup like Olive Garden's®

Has anyone heard of this website?

Robbie's Copycat Recipies

I LOVE soups, in fact, I could probably eat soup and salad for breakfast, lunch and dinner every day of my life. So anyways, last night I tried the Zuppa Toscana Soup like at Olive Garden and I must say...it is pretty spot on. I added zucchini because I love zucchini but it really didn't make it taste any different at all. If I were to do this again (which I will) I would not put as much sausage in it.

I have included the recipie below but strongly urge people to visit the site and try some of the other recipies out. If anyone tries one let us know how it went! I have the ingredients to make Bruchetta like at Carraba's next ;)


Zuppa Toscana Soup like Olive Garden's®
Spicy sausage and bacon, russet potatoes and
greens in a creamy broth.
Submitted By: Jessica Dudley
Serves: 10
Prep. Time: 0:35

1 lb. spicy Italian sausage - crumbled
1/2 lb. smoked bacon - chopped
1 qt. water
(2) 14.5 oz. cans (about 3 2/3 cups) chicken broth
2 lg. russet potatoes - scrubbed clean, cubed
2 garlic cloves - peeled, crushed
1 med. onion - peeled, chopped
2 cups chopped kale OR Swiss chard
1 cup heavy whipping cream
salt and pepper - to taste


-In a skillet over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside.
-In a skillet over medium-high heat, brown bacon; drain, set aside.
-Place water, broth, potatoes, garlic, and onion in a pot; simmer over medium heat until potatoes are tender.
-Add sausage and bacon to pot; simmer for 10 minutes.
-Add kale and cream to pot; season with salt and pepper; heat through.

Posted by Erin S.
~Photo not my own~

Roasted Asparagus Wrapped in Bacon

This is a great way to eat asparagus!  Very easy to make. It was a 5 star side dish.

Ingredients:

1-2lbs fresh asparagus

1 pkg of bacon

Olive oil

Kosher salt

Cracked black pepper

Parmesan cheese

Directions:

Preheat oven to 400.

Wash and cut bottoms off asparagus.  Lay asparagus on cookie sheet, toss with EVOO, garlic powder, salt and pepper.  Bunch in groups of 5 or 6.  Wrap groups in bacon.  If you have a wire rack, place on top of cookie sheet for the bacon fat to drip.  Cook in oven for 10-12 minutes.  When cooked sprinkle parmesan cheese on top.

Posted By:  Tracy Lytle

Crushed Potatoes Supreme

Time to Prepare: 15 minutes

Difficulty: Easy

I give this recipe 5 stars!!!

INGREDIENTS:

15 small potatoes, unpeeled
4 bacon slices - chopped
1 Cup chopped green bell peppers
3 garlic cloves, minced
3 tablespoons olive oil
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
3/4 cup chopped green onions
1/2 cup shredded sharp cheddar cheese
1/2 cup shredded Monterey Jack cheese

Boil potatoes in lightly salted water 15 minutes or until tender, drain & cool slightly - Cook bacon in a medium skillet over medium-high heat 3 minutes or until crisp. Remove bacon, saute green pepper in skillet for 4 minutes, add garlic, cook 1 minute more & turn off heat.

Place cooled potatoes on a lightly greased jelly roll pan. Using palm of hand or smooth side of a meat mallot crush potatoes enough to break them open.

Drizzle with olive oil & sprinkle w/cumin, salt & pepper. Top w/bacon, cooked bell pepper & garlic, green onions & cheeses. Broil 5 minutes or until cheese melts.

Serves 6

Loaded Baked Potato Soup and Garlic Cheese Biscuits

Okay ladies, this isn't on my diet but it is OH SO GOOD!!!


BAKED POTATO SOUP
1 three pound bag red potatoes
1 pound Velveeta cheese
1 bunch fresh parsley
1 pound bacon
1 bunch green onion
2 T. flour
8 cups half and half (or a mixture of part milk/part half and half)
1/4 cup real butter
2 T. hot sauce
Start out by chopping the potatoes into cubes (leave on the skin), and boil them until they are semi-soft. While the potatoes are cooking, chop the parsley, onions, etc . . . and fry up the bacon which you cut up into little peices. Cut up the velveta into chunks and have it ready too.
You then need to make a rou. You will need to use a deep pan because all the ingredients end up in this pan. Melt the butter then add the flour and slowly stir in the milk. If you have any lumps, use a whisk to stir. You will want to stir this while it is heating up and just starts to get thicker (it will still be watery). Then start adding your cheese chunks slowly, and your soup will start to thicken. Then add the hot sauce, bacon, and the drained potatoes, parsley and onions.
You can serve this with extra toppings, anything you might like on a baked potato like, extra bacon, green onions, sour cream, shredded cheese, etc.
You can also serve this with cheesy garlic biscuits . . . .which are wonderful crumbled up into the soup!

CHEESY GARLIC BISCUITS
2 cups Bisquick
1 cup shredded cheddar
2/3 cup milk
1/2 t. garlic powder
1/4 cup melted butter
1/2 T. parsley flakes (optional)
Mix Bisquick, milk, & cheese to a soft dough. Stir vigorously. Drop by spoonfuls on greased cookie sheet. Bake for 10 minutes at 450 degrees. Melt butter then add the garlic powder and parsley flakes. Brush over the biscuits before removing from cookie sheet.
(This recipe is actually called Red Lobster Rolls and taste just like the rolls they serve at Red Lobster!)