Tag Archives: bacon

Cranberry Pecan Spinach Salad

First I thought I’d start this post off by sharing a bit of the lovely spring weather I’ve been lucky enough to experience lately…

lovely lake

And show your our ducks. It’s a Muscovy duck, I believe.

ducky

Anyway, I’ve been really busy lately and haven’t been cooking a lot, so I decided to try eating healthy by re-creating a salad that I had in a hotel restaurant over the summer during my road trip. The restaurant is Kahill’s Steak-Fish Chophouse in South Sioux City, Nebraska. It was the BEST restaurant we visited during the trip and even though if you know anything about me you know I’m not into salad or most raw vegetables, this was the best salad I have ever had. All I had to remind me of the ingredients was an at-best blurry picture of the menu.

tah-dah

So, without further ado, here is my take on this salad. This recipe is for TWO SERVINGS but ingredient amounts can be adjusted according to your preferences. Obviously to make this salad vegetarian-friendly you can just remove the bacon!

Ingredients:

4-6 oz. Baby spinach
1 pear
1/8 cup gorgonzola cheese
2 strips bacon
1/4 cup red onion
4 oz. spiced pecans (RECIPE HERE, or use own recipe, or purchase from store)
1/4 cup crasisins or dried cranberries
Cranberry vinaigrette (to taste. I couldn’t find this so I used raspberry pomegranate vinaigrette but I find that this salad doesn’t even need dressing)

Recipe:

1. Wash and drain spinach.

2. Chop pear into small cubes.

pear cubes

3. Cook bacon and crumble into desired size.

bacon-y

4. Finely chop red onion.

5. Add all ingredients to bowl and toss.

tossed

6. Serve with or without your vinaigrette.

salad complete!

with vinaigrette

7. Enjoy!

Post & photos by: Melissa


Tallahassee: Wells Brothers (Monks) Restaurant

I took my mom here while she was visiting in order to have her try the sweet potato fries. She agreed it was a great idea, as we both loved them. She said they were the best ones she had ever tried! We were there during happy hour which was great, because it was $2 off appetizers so we got the pita pizza and there was some sort of beer special, but we were not drinking.

Here’s our appetizer: the pita pizza! Delicious.

I got the Panhandle burger, but with the bbq sauce on the side. AMAZING, just like last time. We could also each only finish about half our burgers so we had substantial portions to bring home, along with some of the fries and pasta salad.

I’m almost positive my mom got the “Gator Hater” but I really have no idea at this point. It looked delicious too.

However, beware, if you order your burgers “medium” they will be this pink. I would’ve done “medium well” if I had known, but I’m not one to complain about good food. ūüôā

post by: Melissa
photos by: Melissa


Vacation in Oregon

We’ve been enjoying our time in Oregon and are heading back home tomorrow. We’ve tried some really good food and drinks while on vacation and we decided to share a few with you. On our way down we stopped at Tillamook and got a three-pack of different cheeses; one of the cheeses was a smoked black pepper cheese and the other two were garlic cheeses. Twice, we visited the Pelican Pub and Brewery in Pacific City. The first time we tried the pan-fried oysters and the scallop linguine. Colin had the MacPelican’s Scottish Style Ale and I had a tropical drink with orange vodka in it along with various juices. On our second trip I had the chicken pesto penne and Colin had the “Famous Fish and Chips.” Colin couldn’t resist trying a beer with a name like the Tsunami Stout, and I had a lemon drop. While in Lincoln City we visited McMenamin’s Pub and Brewery. We sampled the Communication Breakdown burger (with BACON) and their bleu cheese burger. Colin had the Hammerhead Ale and shared a sampler of their 6 sampler beers including the Terminator Stout and the Ruby Ale, which were our favorites. We went up to the Rogue Brewery in Newport, Oregon for a day trip. We walked through and went up to their restaurant where besides having delicious food (fish & chips, chili and popcorn shrimp) we also tried some of their beers. I had a pint of the Mom’s Hefeweizen and Colin had a pint of the Dry Hop Red Ale along with a sampler consisting of Irish Lager, Mogul Madness, John John Juniper and Triple Jump Pale. The John John Juniper had an aftertaste like a tree. They all tasted very fresh. We also started our meal there with a taster of the Honey Orange Wheat beer, which was refreshing. Melissa’s Top Food and Beer: Rogue Chili & Rogue Irish Lager Colin’s Top Food and Beer: Rogue Fish and Chips & Pelican Tsunami Stout Post by: Melissa and Colin

Photos by: Colin & Melissa


Bacon Pepperjack Macaroni & Cheese

Hello everyone!

Today I’m going to introduce my first recipe, the ultimate comfort food with a twist: bacon Pepperjack mac & cheese.

Ingredients:

1/2 cup Milk
A half cup or so of Pepperjack cheese (grated)
A few sprinkles of Parmesan cheese
A few tablespoons of Flour
1 box of Elbows Chifferi (or other noodles if you prefer, such as macaroni noodles)
4-6 strips of Bacon (depending on personal preference)
1 Pot
1 Pan
1 Baking/casserole dish
1 Cheese grater (or another method of grating cheese)

Recipe:

1.  Boil a few cups of water in a pot.

2.  When the water is boiling, add the noodles. Cook as directed on box and to desired softness. For firmer noodles, cook less, and for softer noodles, cook longer.

3. Drain the noodles and set aside.

4. Grate the Pepperjack cheese and set aside.

5. Using a pan, cook bacon to desired crispness and set aside.

6. Using a pot, on medium-low heat, add the milk.

7. While stirring, add the Pepperjack cheese and a few sprinkles of Parmesan cheese.

8. Depending on the consistency, add flour by the teaspoon until thick like cheese fondue.

9. Continue stirring sauce.

10. Add noodles to casserole dish.

11. Add sauce to casserole dish, over noodles.

12. Slice bacon into bite-size pieces.

13. Add bacon to casserole dish, over noodles.

14. Stir contents of casserole dish together.

15. Bake for 10-20 minutes at 350 degrees Fahrenheit.

16. Enjoy!

Photos by: Colin Diltz
Post by: Melissa Rook