Archive | Recipes RSS feed for this section

Recipe: Quick Korean Beef

16 Sep

It’s so easy to pick up the phone and order takeout from the Asian place around the corner. Mr. Bacon and I used to do it all the time before we moved out to the country. The restaurant was literally around the corner so it would take about 15 minutes from the time we made the call till the time the delivery guy was knocking on our door.

While it might be a simple way to put dinner on the table, it’s not really cost effective and you’re more likely to cave and get something deep fried. Instead, try this recipe out. It packs a spicy, sweet and savoury punch, takes about 10 minutes and is crazy cheap.

Thanks to Lizzy Writes for the recipe.

Quick Korean Beef

Quick Korean Beef | baconavecbacon.com

1 pound lean ground beef
1/2 cup brown sugar
1/4 cup soy sauce
1 tablespoon sesame oil
3 cloves garlic, minced
1/2 teaspoon ginger, minced
1 teaspoon crushed red peppers
fresh ground pepper
3 green onions, sliced

In a large skillet, brown the ground beef and garlic in the sesame oil. Drain most of the fat and add the remaining ingredients except for the green onion. To make it really quick, use pre-minced garlic and ginger in a jar. Simmer for a few minutes to allow the flavours to marry.

Serve on a bed of rice topped with the green onions.

Advertisements

Recipe: Homemade Chocolate Icing

14 Sep

Sometimes there’s nothing better than a good old fashioned chocolate cake. You know, the kind that your mom might have made and stuck a couple of candles in for your birthday as a kid. There’s something really nostalgic about it. 

I still use cake mixes, instead of making cakes from scratch. In fact, our pantry is stuffed with them so stay tuned for a lot of cake mix-based recipes in the next few months. 

That being said, there are ways to kick a simple cake mix up a notch. My mom always used milk instead of water, and I’ve continued to do that. I also started recently swapping the oil out for butter. You can also add an additional egg if you choose. 

The other way to take a cake mix from ordinary to extraordinary is to make your icing from scratch. This is the second time I’ve made this easy chocolate buttercream icing from Lauren’s Latest. It’s beautifully rich and delicious and makes enough to ice a two-tier cake or 24 cupcakes. 

Homemade Chocolate Icing

Homemade Chocolate Icing | baconavecbacon.com

1 cup butter, softened
1/2 cup cocoa powder, sifted
5 cup powdered sugar
1 teaspoon vanilla
4-5 tablespoons milk

Whip the butter and cocoa until smooth. Stir in the vanilla and sugar. Stream the milk in, a tablespoon at a time until the frosting reaches the right consistency. Scrape the bowl and whip until light and fluffy. 

 

Recipe: Dill Pickle Dip

8 Sep

So we all have something that we know isn’t good for us but we just can’t put down. For Mr. Bacon, one of those things is Philly dill pickle dip. I am also admittedly a big fan.

Unfortunately a teeny tub of the stuff is almost FOUR DOLLARS. Insanity. Add a bag of chips on and you’re looking at a very expensive snack.

But, if you watch the flyers and buy cream cheese when it’s on sale, you’ll have it for this and other delicious recipes. For example, for the dip I used a large size (400 g) spreadable tub that I bought for less than $3.

Dill Pickle Dip

Dill Pickle Dip | baconavecbacon.com

Cream cheese, any size is fine but full fat is best
Dill pickles, finely diced
Pickle juice
Worcestershire sauce

Beat the cream cheese until it’s fluffy. Add a few dashes of Worcestershire sauce and about 3 tablespoons of juice from the pickle jar. Beat to combine. Fold in the pickles. The amount is up to you. We used about a cup.

And you’re done. That wasn’t hard, was it? It’s best when it’s allowed to chill in the fridge overnight but don’t let that stop you from digging in right away.

Recipe: Apple Cinnamon Snickerdoodles

4 Sep

Sadly summer is over for another year and at least here in Ottawa, the weather is already starting to cool off. The one good thing is that I didn’t feel bad about turning my oven on to make these very fall-style treats.

These cookies are chewy on the inside (thanks to the apple) and crunchy on the outside (thanks to the cinnamon sugar coating). They make a great after school snack for kiddos and a tasty breakfast for people who like to eat cookies before noon. I’m not naming any names.

Apple Cinnamon Snickerdoodles

Apple Cinnamon Snickerdoodles | baconavecbacon.com

1/2 cup hard margarine, softened*
1 cup white sugar
1 egg
1/2 teaspoon vanilla
1 medium apple, peeled and grated
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt

Cream the margarine and sugar until fluffy. Beat in the egg and the vanilla. Fold in the grated apple. Sift together all the dry ingredients and gently combine with the wet ingredients.

Use a medium cookie scoop to make 1/2 inch balls of the dough and roll them well in a mixture of cinnamon and sugar. Place them on a cookie sheet lined with parchment paper and gently press down with a fork. If you’d like you can sprinkle a bit more of the cinnamon sugar mix on each cookie.

Bake at 375 degrees for approximately 14 minutes.

 

* A note on margarine… Hard margarine is not the spreadable kind that comes in a tub. As per a previous post, I like to use Imperial brand. Soft margarine contains too much water which will result in flat cookies. You can opt to use butter but I haven’t tested this recipe with it.

Recipe: Easy Lemon Cheesecake Pie

27 Aug

Unlike yours truly, Mr. Bacon is not a huge dessert person. So when he goes back for a second piece of something sweet, I know it’s a winner.

This lemon pie was crazy easy to throw together and had a good balance of tart, sweet and creamy. It would be a great addition to any long weekend gathering!

Hat tip to Bakerette for the recipe.

Easy Lemon Cheesecake Pie

Easy Lemon Cheesecake Pie | baconavecbacon.com

1 block cream cheese, softened
1/2 cup powdered sugar
1 can lemon pie filling
1 8 oz. tub Cool Whip, thawed**
1 pre-prepared graham pie crust

Beat the cream cheese and the sugar with a mixer until fluffy and well blended. Add half of the lemon pie filling and mix until well incorporated. With a spatula, fold in the Cool Whip, mixing well with the cream cheese mixture and spread it in the bottom of the pie crust. Gently spread the remaining lemon pie filling on top and allow to set in the fridge for at least 15 minutes.

**NOTE – This is the small tub of Cool Whip, not the larger 1L tubs sold in most stores in Canada. I bought mine in the US so if you’re using the large size tub, reserve about half to dollop on top of the pie before serving.

Recipe: New Orleans BBQ Shrimp

20 Aug

When I first made this recipe (based on this from Return to Sunday Supper) I knew it’d be a keeper. Since then I’ve made it at least three times and have been asked for the recipe twice.

So for those who asked, and for those who haven’t yet experienced the spicy, savoury goodness of these BBQ shrimp, here it is. Make sure to have a loaf of good quality bread to sop up the sauce with.

I serve mine with an oil & vinegar coleslaw and sometimes boiled new potatoes to make a complete meal. It makes for a super easy week night dinner (since it’s assembled ahead of time) or a great company dish.

New Orleans BBQ Shrimp

New Orleans BBQ Shrimp | baconavecbacon.com

1 pound frozen uncooked shrimp (I use PC Raw Zipperback Pacific White Shrimp)
1/2 cup butter, melted
4 tablespoons Heinz Chili Sauce
3 tablespoons olive oil
2 tablespoons Worcestershire sauce
2 tablespoons lemon juice (fresh or bottled)
1 tablespoon parsley (fresh chopped or dry)
1 1/2 teaspoons cayenne pepper
1 teaspoon paprika
1 teaspoon oregano
1 teaspoon Frank’s Red Hot sauce
5-6 cloves garlic, minced (I use two heaping tablespoons of bottled minced garlic)
1 lemon, sliced

Thaw the shrimp as per package instructions and remove the shells.

In the microwave, melt the butter in a large cereal bowl and then add the remaining ingredients except the lemon and the shrimp. Return to the microwave and cook for another 2 minutes. Let the mixture cool while you place the shrimp in a single layer in either a 9×13 pan or two 8×8 pans.

When I’m doing this on the BBQ, I like to use disposable foil pans for ease of cleanup and so my ‘good’ oven pans don’t get damaged. If you’re opting to use the oven, any glass or metal pan will do.

Pour the slightly cooled mixture on top of the shrimp, stir to coat all sides and top with the lemon slices.

Cover and refrigerate for at least 4 hours or overnight.

When ready, bake on the BBQ or in the oven at 400 degrees for about 15 minutes. When done, the shrimp will be pink and have curled up. Be careful not to overcook!

When the shrimp are ready, I bring the whole pan directly to the table and set it on a wooden cutting board so guests can serve themselves and dip pieces of bread directly into the sauce.

NOTE – As is, the recipe has a little heat to it, but those of you who like fire may want to add a squeeze of sriracha.

Recipe: Frozen Vanilla Custard with Salted Whisky Caramel Sauce

2 Aug

After two previous successes with ice cream (here and here) I wanted to try a slightly different dessert in my ice cream maker so I went on the hunt for a frozen custard recipe. They all seemed like a LOT of work so I took a chance and whipped up this ‘shortcut’ version.

Now for those of you unfamiliar with the concept of frozen custard, it’s much like a rich, thick ice cream with a bit more of a complex flavour. It’s quite popular in the US (and with followers of Ottawa’s Merry Dairy!).

While I paired mine with a salted whiskey caramel sauce, the custard would be great plain or with other kinds of sundae sauce or fresh fruit. (Think angel food cake and fresh strawberries for a spin on strawberry shortcake!)

Frozen Vanilla Custard

Frozen Vanilla Custard | baconavecbacon.com

2 cups 35% whipping cream
1 cup 1% milk
3/4 cup sugar
3 tablespoons Harry Horne’s or Bird’s custard powder
1 teaspoon clear vanilla

Heat the milk and cream in a saucepan, stirring and adding the sugar slowly as it comes to a boil. Dissolve the custard powder in a little bit of extra milk and add to the boiling mixture while stirring. Boil for 1 minute (you should see it thicken) and remove from heat.

Place the mixture in a container and chill in the fridge. Once well chilled, add it to the ice cream maker and follow the manufacturer’s instructions to freeze it. When finished, place it in the freezer to firm up.

 

For the caramel sauce, I used this recipe adding 1 oz of 40 Creek Whisky. I then topped my sundae with a sprinkle of good flaked sea salt.