Oh, hi, I am ready for summer now. What did I miss? Because the first half of this summer was so busy — a manuscript due, a redesign set off into the world, a birthday, and a zillion other bits of happy work/life chaos — I’m in this funny position of looking up for the first time mid-July and realizing that no mysterious person has arrived while I was buried in winter recipe testing and font fine-tunings and filled my freezer with popsicles, put a bowl of heirloom tomatoes on the counter, ready for their caprese closeup [realistically, this doesn’t happen even if I had been paying attention, but let me enjoy this rose-colored Pinterest fantasy just the same] and beach? Hadn’t seen it since May. I have about seven weeks left to catch up, except I know at least five of those will be buried under recipe testing and book edits, which basically means it’s now or never to do all the summer things I haven’t yet. Beach? Check. Swimming? Check. Grilling? Check, check, check. Scheduled 7-hour flight with 4 adults and 5 children to a faraway beach town in the name of vacation? I’m scared but: check! Do everything I can with sweet summer corn while it lasts? Let’s get to work!
Check out the whole recipe via corn, bacon and parmesan pasta — smitten kitchen
- One 9-inch-long loaf seeded rye bread, cut into 1-inch cubes
- 4 tablespoons unsalted butter
- 1 large sweet onion, such as Vidalia, halved and thinly sliced
- 1 celery rib, cut into 1/4-inch dice
- 1 teaspoon chopped sage
- 1 teaspoon thyme leaves
- 1/2 pound piece of slab bacon, sliced 1/2 inch thick and cut into 1/2-inch dice
- 2 1/2 cups chicken stock or low-sodium broth
- 1 egg
- 2 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground pepper
- Preheat the oven to 375°. Lightly butter a 9-by-13-inch baking dish. On a large rimmed baking sheet, toast the rye bread cubes for about 15 minutes, tossing once halfway through, until lightly golden and dry. Transfer the bread to a large bowl.
- In a skillet, melt the butter. Add the onion and celery; cook over moderate heat until tender, about 10 minutes. Add the sage and thyme and cook until fragrant, about 1 minute. Scrape into the bowl with the bread.
- Wipe out the skillet. Add the bacon and cook over moderate heat until browned, about 10 minutes. Using a slotted spoon, transfer the bacon to the bowl with the bread. In a medium bowl, whisk the chicken broth with the egg. Pour over the bread mixture and add the kosher salt and pepper. Toss until the bread soaks up the liquid. Scrape into the prepared baking dish and cover with foil. Refrigerate for at least 1 hour or overnight.
Bake the stuffing for about 30 minutes, until hot throughout. Remove the foil and bake for about 30 minutes longer, until the top is lightly golden. Serve hot or warm.
Credit: Food & Wine
- 24 bacon strips
- 2 tubes (11 ounces each) refrigerated breadsticks
- 1 cup grated Parmesan cheese
- 2 teaspoons garlic powder
1 breadstick equals 189 calories, 12 g fat (5 g saturated fat), 18 mg cholesterol, 425 mg sodium, 13 g carbohydrate, trace fiber, 6 g protein.
- Wrap a bacon strip around each breadstick; place on baking sheets. Bake at 375° for 15-20 minutes or until golden brown.
In a shallow bowl, combine cheese and garlic powder. Roll warm breadsticks in cheese mixture. Yield: 2 dozen.
Photo Credit: Bread, Booze & Bacon
FULL OF BOLOGNA HOT DISH
Prep Time: 20 Min
Cook Time: 30 min
Total Time: 50 min
- 1 ring Nueske Bologna, diced
- 4 medium potatoes, sliced or diced
- 1 can cream of celery soup
- 2 Tbsp. onion, chopped
- 2 Tbsp. green pepper, chopped (optional)
Mix all the ingredients together and place in casserole dish. Bake at 350° for 30 minutes or until potatoes are tender. Top with cheese and return to oven to melt cheese, about 5 minutes. Serve hot.