January 12, 2012 · 7:26 pm
Bacon. Onion. Potatoes. What a seriously delicious combination. I was looking for something hearty to make for dinner during these cold winter nights, and nothing sounded better than a combination of bacon, onion, and potatoes. Twice baked. Mouth watering.
Bacon and Onion Twice Baked Potatoes
- 1 potato
- 1 tbsp. olive oil
- 2 slices of bacon, cut into small pieces
- one quarter of an onion, cut into small pieces
- 2 tbsp. chives, chopped
- Cut the potato in half, length wise.
- Bake on a cookie sheet at 375 degrees for 45-60 minutes, until tender.
- While the potato is cooking, saute the bacon and onion bits in a saute pan until browned.
- When the potato is tender, scoop out the inside with a spoon… to leave just a hollow skin. Put insides into a bowl.
- Combine the sauteed bacon and onion with the potato insides. Stir to combine.
- Scoop the bacon, onion, and potato mixture back into the hollowed out potatoes.
- Sprinkle with chopped chives.
- Bake at 375 degrees for 5 minutes.
- Serve hot.
Happy Allergy Free Eating!
August 9, 2011 · 10:27 am
This past weekend, I was able to catch up with a few of my cousins and share a home cooked meal. My cousin, Colette, lovingly made an entirely “Lauren friendly” meal. It always touches me when friends and family tell me about gluten and dairy free products, articles, and restaurants they find… but my cousins went above and beyond. They covered every angle of my restrictive diet without even blinking an eye, with the attitude of “it’s an adventure, and we are going to do it with you!” That’s love.
There was perfectly cooked steak (thanks, Jim!), oven roasted potatoes, corn salad, tomato and avocado salad, and fruit sorbet with a gluten and dairy free treat for dessert (thanks, Diana!). And they even got soy milk for my coffee the next morning, with my favorite Van’s waffles and turkey sausage!
The most interesting part of the meal was the corn salad… now known as “Colette’s Corn Salad.” Colette had tried it in a restaurant and recreated the recipe from her own tastebuds. So I, of course, had to have the recipe and recreate it!
Colette’s Corn Salad
In a large pan, saute chopped onion (I actually used a shallot that was on hand) and chopped bacon. (I took about 5 bacon strips and cut them into small pieces.) Add a little bit of olive oil, and stir frequently.
When the bacon is just about done cooking, add corn. (Colette used sweet corn right off the cob, I used a bag of frozen that was on hand… the fresh was so much sweeter!)
Also add a few tablespoons of chopped rosemary (this is the secret, must have ingredient). Stir in another tablespoon of olive oil and a few shakes of sea salt.
Stir and cover until cooked and heated through.
My new favorite side dish… seriously delicious! Happy Allergy Free Eating.