Warm Kale Salad with Bacon, Dates, Almonds, Crispy Shallots and Parmesan

Ingredients

  • 2 Tablespoons extra virgin olive oil
  • 2 large shallots, cut into thin rings
  • 3 slices bacon
  • 1 bunch kale (about 8 cups,) removed from ribs then torn into bite-sized pieces
  • 5 pitted Medjool dates, chopped
  • 1/4 cup Marcona almonds (or sliced almonds)
  • 2 Tablespoons shaved Parmesan cheese
  • For the Maple-Almond Vinaigrette:
    • 2 Tablespoons almond butter (or tahini)
    • 2 Tablespoons balsamic vinegar
    • 1 Tablespoon real maple syrup
    • 1 Tablespoon extra virgin olive oil

Directions

  1. Combine ingredients for the vinaigrette in a jar with a tight fitting lid then shake to combine and set aside.
  2. Heat oil in a large skillet over medium-high heat. Add shallots then fry until golden brown, stirring constantly. Remove to a paper towel-lined plate to drain then sprinkle with salt and set aside.
  3. Turn heat down to medium then add bacon to skillet and cook until browned and crisp. Remove to a paper towel lined plate to drain then set aside. Remove all but 2 teaspoons bacon grease from the skillet.
  4. Add kale, dates, and almonds then saute for 30 seconds. Add vinaigrette and then toss until just coated. Divide kale between two plates then top with reserved bacon, crispy shallots, and parmesan cheese.

From: http://iowagirleats.com/2014/02/26/warm-kale-salad-with-bacon-dates-almonds-crispy-shallots-and-parmesan/

 

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SMOKEY MAC & CHEESE PASTA

Ingredients

  • 2 slices thick cut bacon
  • 1 cup finely chopped yellow onion
  • 1 cup red bell pepper
  • 1 package Knorr® Pasta Sides™ – Chicken flavor
  • 1/2 cup shredded pepper Jack cheese
  • 2 cups rotisserie chicken

Directions

  • Cook bacon in 2-quart saucepan over medium high heat, stirring occasionally, until crisp, about 4 minutes. Stir in red peppers and onion to saucepan and cook, stirring occasionally, until crisp-tender, about 3 minutes. Remove from saucepan and set aside.
  • Prepare Knorr® Pasta Sides™ – Chicken flavor in same saucepan according to package directions. Stir in chicken, cheese, peppers and onion during the last 2 minutes of cook time.
  • Garnish, if desired, with chopped cilantro.

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COBB SALAD: ICEBERG, TOMATO, AVOCADO, BACON AND BLUE CHEESE

Ingredients:

2 1/2 ounces smoked bacon, rind removed, cut into matchsticks (3/4 cup)

1 head iceberg lettuce, chopped (4 cups)

2 ripe heirloom tomatoes, cored, peeled, seeded, and chopped

1 large ripe avocado, halved, pitted, peeled, and cubed

4 ounces chilled blue cheese (preferably Roquefort), crumbled (1 cup)

4 small spring onions or scallions, white part only, trimmed, peeled, and cut into thin rounds

Yogurt and Lemon Dressing (recipe follows)

Coarse, freshly ground black pepper

Method:

1. In a large, dry skillet, brown the bacon over moderate heat until crisp and golden, about 5 minutes. With a slotted spoon, transfer the bacon to several layers of paper towels to absorb the fat. Set aside.

2. In a large, shallow bowl, combine the bacon, lettuce, tomatoes, avocado, cheese and spring onions. Toss with just enough dressing to lightly and evenly coat the ingredients. Season generously with pepper and serve.

Yogurt and Lemon Dressing

Ingredients:

1/2 cup plain low-fat yogurt

2 tablespoons freshly squeezed lemon juice

1/4 teaspoon fine sea salt

Method:

1. In a jar, combine the yogurt, lemon juice, and salt. Cover with a lid and shake to blend. Taste for seasoning. The dressing can be used immediately.

BACON PEANUT BRITTLE

Makes about 5 cups

Note: Collect everything before you start, because things move quickly.

2 1/4 cups sugar

1/3 cup corn syrup

1/2 cup butter

1 teaspoon vanilla extract

1/2 teaspoon salt

2 cups roasted peanuts

2 slices bacon, cooked until very crisp, drained and finely chopped

1 1/2 teaspoons baking soda

1. In a medium, heavy-bottomed, nonreactive saucepan, bring sugar, corn syrup and butter to a boil over high heat, stirring often, until the mixture turns golden brown, 10-15 minutes (300 degrees on a candy thermometer).

2. Immediately take pan off the heat and stir in the vanilla, salt, peanuts and bacon.

3. Sprinkle with baking soda, and stir the foaming mixture until evenly combined. Spread mixture evenly on a baking sheet. Cool completely before chopping or breaking into pieces. Brittle keeps up to 2 weeks in an airtight container at room temperature. Do not refrigerate it.

CHEESE & BACON STUFFED MUSHROOMS

What You Need

12 large  fresh mushrooms (1 lb.)
4 oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 clove  garlic, minced
4 slices  Bacon, cooked, crumbled
1/2 cup  KRAFT Shredded Sharp Cheddar Cheese
1 Tbsp.  chopped fresh parsley

Make It

HEAT oven to 350°F.

REMOVE stems from mushrooms; discard or reserve for another use.

MIX remaining ingredients; spoon into mushroom caps. Place, filled-sides up, in shallow baking dish.

BAKE 18 to 20 min. or until heated through.

Variation

Prepare using PHILADELPHIA Neufchatel Cheese, Turkey Bacon and Shredded Cheddar Cheese.
Special Extra
Sprinkle with paprika before baking.