Ingredient: Thick Cut Bacon

Mama D’s Perfect Pot Roast

Mama D's Perfect Pot Roast
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Servings
6
Servings
6
Mama D's Perfect Pot Roast
Print Recipe
Servings
6
Servings
6
Ingredients
Servings:
Instructions
  1. Season the roast generously with salt and pepper. Heat a 6 Qt. Dutch Oven over high heat.
  2. Add the olive oil to the pan and let it get hot. Add the meat and sear until well browned on all sides. Remove the roast from the pan and set it aside.
  3. Reduce the heat to medium. Add the bacon and let it soften for a minute or two. Add the onions and toss to coat. Cook until the onions begin to soften. and brown.
  4. Add the garlic and cook a couple of minutes longer. Remove the pan from the heat and nestle the roast back in.
  5. Combine the stock, wine, and worcestershire sauce. Pour around the roast. The liquid should come about halfway up the roast.
  6. Tuck the rosemary sprigs around the meat. Cover the pan and place in a preheated 300 degree oven. Roast for 1-1/2 hours
  7. Add the potatoes and carrots to the pan, tucking them around the roast. Cover and continue to roast until the vegetables are tender, approximately 1 hour.
  8. Remove the roast from the pan and allow to rest for 10 minutes. Remove the vegetables with a slotted spoon and keep warm. Leave all the liquid in the pan.
  9. Place the pan on medium heat and add a splash of wine. Scrape up any brown bits. Shake together the flour and water and stir into the pan liquids.
  10. Simmer the gravy until it thickens. Slice the meat. Drizzle with a little of the gravy. Put the rest of the gravy in a bowl to pass at the table. Serve with the vegetables.
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Kale for the Rest of Us

Kale is a wonderful vegetable. It has been in the Healthy Eating Hit Parade for some time now.  This cousin of broccoli and brussels sprouts is very versatile. It also packs a significant nutrient punch giving us much more than the minimum of Vitamins A,K, and C as well as a hefty dose of fiber.

I must confess that I don’t use Kale all that often. Oh, I’ve included it in soups and pasta sauces and have maybe partaken in the occasional salad (after it was well massaged), and I can eat an entire tray of Kale chips by myself, but it is not the first green that I turn to, being more of a spinach gal. I’ve learned to like its taste over time, still I always feel it needs a little something more.

I couldn’t resist a beautiful bunch of Tuscan Kale at the store, so it came home with me. It resided in the refrigerator for a few days looking at me with anticipation each time I opened the door.  Finally, when I had few vegetable choices left, I took a leap of faith and decided to make it our side dish for dinner. now what?

I’d never sautéed it with the intention of it being the lone performer in a dish, but that’s what I decided to do. I could have gone a simpler, healthier route, but that would probably not fly with Papa Diehl. I embarked on an adventure that featured smokey bacon and shallots with just the right amount of red pepper flakes for heat. What a marvelous dish it was!

I would venture to say that this rendition would top anyone’s hit parade, healthy or not.

Kale for the Rest of Us
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Servings
3
Servings
3
Kale for the Rest of Us
Print Recipe
Servings
3
Servings
3
Ingredients
Servings:
Instructions
  1. Wash the kale well and strip the leaves off of the stems. Slice across the leaves making 3/4 inch strips. Set aside.
  2. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the bacon, pepper flakes, and shallots. Cook over medium to low heat until the fat is rendered and the bacon in slightly brown and the shallots are golden.
  3. Stir in the vinegar and brown sugar loosening and brown bits in the skillet. Add the kale and toss to coat evenly.
  4. Cook the kale until it is wilted and tender. This will take anywhere from 5 to 10 minutes depending on your tenderness preference.
  5. Add salt and pepper to taste and transfer to a serving bowl.
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Green Bean Salad with Warm Bacon Shallot and Garlic Dressing

Green Bean Salad with Warm Bacon Shallot and Garlic Dressing
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Servings
4
Servings
4
Green Bean Salad with Warm Bacon Shallot and Garlic Dressing
Print Recipe
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. In a large pot, bring a good amount of salted water to boil. Add the green beans and cook for 3 - 4 minutes (they should be just barely tender and quite crisp).
  2. Drain the beans and place in a bowl of ice water. Stir to cool as quickly as possible. Drain well and store in the refrigerator while you make the dressing.
  3. Chop the bacon and cook it in a small skillet until it is crisp. Remove the bacon and drain on a paper towel. Pour off all of the drippings but leave the browned bits.
  4. Add the olive oil to the pan and let it get hot. Add the shallots and cook for 3 minutes or so until they begin to turn golden.
  5. Add the garlic and cook another 2 minutes, stirring often.
  6. Add the vinegar and reduce the heat to low. Let the dressing simmer for a few minutes. Check the flavor and add salt and pepper if needed.
  7. Put the beans in a serving bowl. Add the dressing and toss to coat. Sprinkle the reserved bacon on the top and serve.
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Skillet Brussels Sprouts and Potatoes

Skillet Brussels Sprouts and Potatoes
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This is an easy side dish that combines a vegetable and starch in one pan. The bacon and onions make this a fabulous side dish for any protein.
Servings
4
Servings
4
Skillet Brussels Sprouts and Potatoes
Print Recipe
This is an easy side dish that combines a vegetable and starch in one pan. The bacon and onions make this a fabulous side dish for any protein.
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Heat a large fry pan over medium high heat. Add the bacon and cook stirring occasionally until crisp. Remove the bacon from the pan and drain on paper towels. Pour all but 1 tablespoon of the drippings out of the pan.
  2. Reduce the heat to medium. Add the potatoes, sprouts and onion to the pan. Cook, stirring occasionally until everything is tender and lightly browned. This should take about 15 -20 minutes, but let your eyes and taste be the judge.
  3. Add the freshly ground pepper and serve.
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Summer Corn Chowder

Summer Corn Chowder
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Servings
4
Servings
4
Summer Corn Chowder
Print Recipe
Servings
4
Servings
4
Ingredients
Corn Broth
Chowder
Servings:
Instructions
Corn Broth
  1. Put the bare corn cobs and chopped onion in a soup pot. Add 5 cups water (or enough to cover) and a pinch of salt. Bring to boil. Reduce heat to simmer and cook covered for 1 hour. Turn off heat and allow to steep covered for another hour. Remove the cobs and onions and use in soup.
Chowder
  1. Heat a large soup pot over medium heat. Add the chopped bacon and cook until crisp. This should take about 5 minutes. Remove the bacon, let it drain on paper towels and reserve. Remove all but 1 tablespoon of the bacon drippings from the pot.
  2. Add the onions, celery, jalapeno, and peppers to the pot and cook about 5 minutes stirring occasionally, until they begin to soften. Add the corn kernels and cook another 2 - 3 minutes. Stir in the chili powder and cook 1 minute more.
  3. Add the half and half and corn broth to the pot. Bring to a boil. Lower to a simmer and add the shredded potatoes, green onions and thyme. cook 15 minutes until the potatoes are tender and everything is happy. Add salt and pepper to taste.
  4. Ladle the soup into bowls and garnish with the reserved bacon and grated cheddar.
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