Posts Tagged ‘Bacon’

Sauteed Swiss Chard with Bacon and Garlic Butter

Photo and recipe by Carolyn Davidson Hicks

Photo and recipe by Carolyn Davidson Hicks


Olive oil, for pan
1 cup bacon, cut into 1/4-inch dice
2 tablespoons of garlic and chives butter
Pinch crushed red pepper flakes
1/2 cup chopped green onions
1 bunch Swiss chard, stems removed and cut into 1/2-inch lengths, leaves cut into 1 inch lengths
1/2 cup chicken or vegetable stock
Kosher salt


Coat a large saute pan lightly with olive oil and add the diced bacon and crushed red pepper. Bring the pan to medium-high heat. Once the bacon becomes brown and crispy, add the Swiss chard stems and the stock and cook until the stock has reduced by half and add the Swiss chard leaves and green onions, saute until they are wilted. Season with salt.

Bacon & Onion Foil Packet Red Potatoes

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Bacon & Onion Foil Packet Potatoes

2 to 3 sheets of heavy-duty foil
1 packet onion soup powder
10-12 baby red potatoes, thinly sliced
12 slices of cooked and crumbled bacon
1 small onion thinly sliced and diced
1 cup cheese (optional)
Salt and pepper to taste
3 tablespoons butter
Sour cream for serving (optional)

Spray each sheet of foil with cooking spray. Top each piece with equal portions of potatoes, bacon, 1 packet onion soup powder and mix. Add salt and pepper to taste. Add 1 tablespoon of butter to each serving. Wrap securely.

Grill for 20 to 30 minutes. Or you can bake it in the oven, at 350° for about 35 minutes or till done. Let stand 10 minutes before serving. Serve in foil, topped with sour cream if desired

Grilled Potato Bacon Kebabs


Photo and Recipe by Carolyn Davidson Hicks

Photo and Recipe by Carolyn Davidson Hicks

  • 4 or more skewers bamboo or metal
  • 1/2 pounds small red potatoes quartered
  • 1 tablespoon kosher salt
  • 6 slices of bacon, chopped and fried
  • 2 tablespoon coarse-grained Dijon mustard
  • 2 tablespoon red wine vinegar
  • 1/4 cup of Olive oil
  • 2 tablespoons of minced red onion
  • 1 or 2 chopped green onion
  • 1 small bunch curly parsley leaves, for garnish (optional)


  1. Soak the skewers in water for 30 minutes if you use bamboo, otherwise the metal ones work great!
  2. Cut the potatoes, wrap in a damp paper towel and microwave until slightly done.
  3. Prepare a charcoal or gas grill for direct-heat grilling over medium heat. In a frying pan over medium heat, cook the bacon, stirring, until crisp. Drain all but 1 to 2 tablespoons of fat (leaving the bacon in the pan), then stir in the mustard, olive oil, minced red onion, green onion and vinegar. Cook on low for a few minutes to soften the onions. Add salt to taste and set aside.
  4. Thread quartered potatoes onto the skewers and brush with olive oil. Grill, turning once or twice, until nicely charred, about 6 minutes. Transfer to a platter and drizzle the potatoes with the bacon mixture. Garnish with parsley if you like.
Close up!

Close up!

Young Rainbow Swiss Chard Southern Style


Recipe and Photo by Carolyn Davidson Hicks

Recipe and Photo by Carolyn Davidson Hicks

Ingredients (serves 2)
1 medium bunch of fresh young Swiss chard
1 small clove garlic, diced or crushed
2 Tbsp olive oil or save the bacon fat and use it from the bacon!
2 Tbsp water
Pinch of dried crushed red pepper
4 slices of bacon fried drained and crumbled
1 teaspoon butter


1 Rinse out the Swiss chard leaves thoroughly. Roughly chop the leaves into inch-wide strips. I use kitchen shears and just roll up the leaves. Makes it easier and faster!

2 Heat a saucepan on a medium heat setting, fry bacon, then add a few small slices of garlic and the crushed red pepper. Sauté for about a minute. Add the chopped Swiss chard leaves. Cover. Check after about 5 minutes. If it looks dry, add a couple tablespoons of water. Flip the leaves over in the pan, so that what was on the bottom, is now on the top. Cover again. Check for tenderness on the stalks after another 5 minutes (remove a piece and taste it). Add salt to taste, and a small amount of butter. Remove the swiss chard to a serving dish. I love to garnish mine with shredded Parmesan!

Photo and Recipe by Carolyn Davidson Hicks

Photo and Recipe by Carolyn Davidson Hicks

Bacon Cheddar and Sweet Pepper Frittata

Photo and recipe by Carolyn Davidson Hicks

Photo and recipe by Carolyn Davidson Hicks

Frittata for two


4 eggs beaten

1 dash of heavy cream

1 red and yellow sweet pepper sauteed

2 green onions chopped

2 slices of bacon crumbled

6 slices of bacon fried and set aside (save for topping)

1/4 cup shredded cheddar (save for garnish)


Mix all ingredients and allow to cook for 4 or 5 minutes in an oven safe non stick pan, on a low burner before placing in the oven at 350 for about 10 minutes or until fluffy and done on top! Serve with Cheddar cheese, bacon strips, tomato and oranges!

Stuffed Potato Skins


Photo and Recipe by Carolyn Davidson Hicks

Photo and Recipe by Carolyn Davidson Hicks

3 russet potatoes
10-12 slices bacon, cooked & chopped…
1/4 cup shredded cheddar or colby cheese
1/4  cup butter, melted
1/4 cup chopped scallions (green onions)
1 cup steamed and chopped cauliflower and broccoli florets
sour cream or ranch dressing

Wash & dry potatoes, pierce with fork. Rub olive oil all over the potato and sprinkle with course salt. Bake in the microwave for about an 20 minutes or until potatoes are tender when pierced with a fork. Remove from microwave and allow to cool for about 10-15 minutes.

Cut the potatoes in half lengthwise and scoop out potato into a bowl. Don’t scrape too deep as you want to leave some potato in the shell. Next, line a baking sheet with parchment paper and place potato skins onto baking sheet with the open side face down. Brush entire skin with melted butter and put back in the oven to bake for another 15 minutes or so. You want the skins to be crispy.

After about 15 minutes of baking, remove from oven and turn the skins over and fill with potatoes, mixed with butter, cauliflower and broccoli florets, cheese and bacon. Then bake for another 5 or until cheese is melted and bubbly. Remove and sprinkle with scallions and more bacon bits and then top with sour cream or ranch dressing or whatever you like.


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