Tuesday, August 19, 2014

Creamy Mushroom & Sausage Soup With Stovetop Biscuits

I may be jumping the gun here but I am ready for it to be soup season. I am soooooo done with summer.
*Bring on the fall*
Please and thank you.
In case you are also missing those lovely chilly days where you just want to curl up in a blanket and watch bad B movies - here is some tasty and easy soup for you to make.
Oh... and some biscuits. Because soup needs biscuits. 
AND because the sun is still presently trying to melt us all into oblivion - these lovely mile high biscuits do NOT require the oven. All you need is a cast iron pan and you are good to go!

Creamy Mushroom & Sausage Soup

1 Tbsp butter
3 cups mushrooms, sliced
1/2 medium onion, chopped
3 cloves garlic, minced
5 breakfast sausages, diced
1/2 tsp dried thyme
1/2 tsp dried tarragon
1 tsp dried chives
salt & pepper
1/4 cup flour
2 Tbsp soy sauce
1/4 cup red wine
2 cups chicken broth
2 cups heavy cream

Prep your ingredients so they are ready to go when you need them.

In a large soup pot, melt butter over medium/high heat. Add in the mushrooms, onion, garlic, and sausages.
Cook and stir until sausages are no longer pink and vegetables are wilted.
Sprinkle with the flour and spices and stir for a minute or two.
Stir in the soy sauce and red wine. 
Slowly stir in the chicken broth, a little at a time, until smooth. 
Simmer soup for 20 minutes.

Add in the cream ...

Simmer another 5 minutes.
Serve hot.

Of course you could eat it like this without the biscuits but why on earth would you do that when they only take a few minutes to whip up!

Stovetop Biscuits

2 cups flour
2 tsp baking powder
pinch salt
1/4 cup butter, cold
3/4 cup milk
2 tsp garlic butter (or bacon fat)

In a large mixing bowl, stir together the flour, baking powder, and salt.
Cut in the butter using 2 butter knives or a pastry blender until mixture resembles coarse crumbs.
Stir in milk until stiff dough forms. 
Pat out dough on a lightly floured surface into an 8 inch circle. Cut into quarters. 
Melt butter (or bacon fat) over medium heat in an 8 or 9 inch cast iron pan. 
Place the biscuits into the pan.

Cover and cook on medium to medium/low heat for 10 minutes. 
After 10 minutes, flip the biscuits over in the pan.

Cover and cook another 10 - 15 minutes, until biscuits are cooked through. (Do NOT be tempted to turn up the heat!! The outside of the biscuit will burn and the inside will not cook. Keep the heat on medium to medium low) Serve hot or room temp.

The biscuit recipe makes 4 large biscuits. 
The soup makes about  6 servings. 
NOTE - you could probably use 1% milk in the soup instead of cream but that would definitely affect how creamy it is. 
Also - if you want the biscuits to be ready at the same time as the soup then wait until the chicken broth has just started to simmer, make the biscuits and get them into the cast iron pan. You will have a 20 minute bake time for the biscuits and a 20 minute simmer time for the soup. They should be ready pretty close to the same time. 

Monday, August 18, 2014

Cheesy Garlic Bread Burger

Let's talk about burgers for a minute.
We all think we have "the one". The best burger out there. 
Turns out everyone is wrong but me. 
Dude. Don't argue.
It's true.
There is so much deliciousness in this burger that it will have you questioning reality. 
Okay...okay... I see you rolling your eyes. 
Just make this. It's garlic bread AND cheeseburgers. 
How could you possibly lose?

Cheesy Garlic Bread Burger

Garlic Parmesan Butter
1/2 cup butter, room temp
4 cloves garlic, minced
1/4 tsp garlic powder
1 Tbsp dried chives
1/4 cup Parmesan cheese, shredded

1 lb extra lean ground beef
1/3 cup onion, finely diced
1 large clove garlic, minced
2 Tbsp prepared Mustard
2 Tbsp BBQ sauce
3 Tbsp quick oats
salt & pepper

8 slices Havarti Cheese
tomato slices or other preferred toppings

Preheat oven broiler. Line a cookie sheet with tinfoil and place open buns on the sheet.
Prepare butter - In a mixing bowl, whisk together the softened butter, garlic, garlic powder, chives and shredded Parmesan cheese. Spread about 1 Tbsp or so of the butter mixture onto each half of the buns (be generous). Set aside.
Prepare burgers - mix together the ground beef, onion, garlic, mustard, BBQ sauce, oats, and salt & pepper. Divide mixture into 4 equal balls. 
Form balls into 4 flat rectangle shaped forms as long and wide as the buns you are using. (See photo below)

Heat a large frying pan sprayed with cooking spray over medium heat. Place the 4 burger patties into the pan. 

Cook over medium heat until burgers are ready to flip over - about 8 or so minutes.
Flip them over and when you do this - place the prepared buns in the middle of the oven, under the broiler. 

When buns are starting to get crispy, remove from oven and place the slices of  Havarti on each half of the buns. Continue to broil until cheese is melty and bubbly. 
Burgers should be done around the same time. (NOTE - If burgers are done before the bread simply cover them off the heat and keep warm.)

Assemble burgers - Place burger on half of a bun .....

Top with desired toppings and then top with second half of a bun.

You are not going to need to add any more ketchup or mustard or BBQ sauce or any of that nonsense. The garlic butter is aaaaaaaaaaaall the flavor you need!
Maybe you need a close up of the tastiness?

See what I mean?
Best. Burger. Ever.
So ooey gooey artery cloggingly delicious. 

Sunday, August 17, 2014

Bacon Week Wrap Up

Bacon week is coming to an end here at joandsue.blogspot.com. 
We have compiled a list of all the bacon recipes we shared during bacon week with links to each recipe. (The link is the name of the dish above the photo - just click on it and it will take you to the recipe post!)
We have one or two more recipes to share that include bacon and will do so in the next few days. 
Keep in mind these are NOT our only bacon recipes! 
For a list of many more of our bacon recipes you can either look at "Labels" on the side of the blog and click on "Bacon" OR type the word "bacon" into the search bar at the very top corner of the blog.  
We hope you have enjoyed our bacon recipes and we would love to hear any comments, suggestions, or concerns! 

These are super easy, super fast, super cheesy, and super bacony. What more could you ask for?
From start to finish in about 20 - 30 minutes.

2. Bacon Caramel Apples

Okay - this one doesn't actually have a link! All you do is melt some caramels, dip in the apple, and then sprinkle it with some finely chopped, cooked bacon. 
Sounds weird, right?
Weird in a good way. Trust us.

Adorable and delicious.
These are a great appetizer for game night, before a family dinner, or simply for snack time. We served ours with a little extra hot sauce on the side for dipping.

I love that you can see the little flecks of vanilla bean in the bacon streusel!
This is a great way to change up the usual peach pie. 
One of my favorite new recipes!

New and exciting!
This will definitely WOW your guests and family. They are easy to whip up and make a big impact. 
All that garlicy, bacony cream cheese and crunchy bacon is addicting!

Bacon candy. It's totally a thing.
A thing you most definitely need to try. Sweet & salty is fantabulous as a treat!

It has vegetables so it must be healthy.
That's our story and we're sticking to it.
One thing we do know is absolutely true though - it is amazingly delicious. You. Must. Try. It.

8. Apple Bacon Galette 

Another way to fancy up a plain ol' apple pie. There is no link, as of yet, so please check back for that.(I will update it as soon as we post it!) 
This rustic apple galette looks so pretty on a dessert table. Not to mention - tastes fantastic as well!

4 ingredients, 40 minutes. 
Yes, it really is that simple. 
These are a HUGE family favorite around here. Make them - I bet your family loves them too!

I know what you're thinking.
You're thinking, "What the what is that?"
Well. It's the best thing your taste buds will ever experience. That's what.
For realz.

Here is an overview of the table:

Some snacks - Bacon Puffs (Pork Rinds), some bacon flavored crackers, and some Smoky Bacon Chips.

Dessert display - the caramel apples, shortcakes for the bacon caramel and peanut butter shortcakes, apple bacon galette, and bourbon peach pie. 
Oh my!

Almost all the food on the table. 
Dinner time is close! 

Our guests also brought some delicious bacon treats.
Taylor brought this delicious spinach and bacon salad with poppy seed dressing!

And Paul brought this bacon fried rice.
So good!

Remember: if you want more of our bacon recipes you can either look at "Labels" on the side of the blog and click on "Bacon" OR type the word "bacon" into the search bar at the very top corner of the blog. 
Feel free to leave a comment - we'd love to hear from you!
Follow our Bacon? Don't Mind If I Do Board on Pinterest HERE - 

Saturday, August 16, 2014

Bacon Wrapped Chicken Appetizer

Sue here again today. 2 posts in a row for me is pretty good. If we`re talking about bacon I could probably do a bazillion posts in a row.
You might say I`m fond of bacon.
My husband understands that my love affair with bacon doesn`t mean I love him any less. 
You know..... most days... (Bacon doesn`t leave it`s dirty clothes all over the floor.... just sayin`)
This is probably one of the simplest, tastiest, easiest, quickest appetizer recipes you will ever make. For how simple it is (there is only 4 ingredients!) it truly is magical. 

Bacon Wrapped Chicken Appetizer

2 Tbsp chili powder
pinch of salt & pepper 
2/3 cup brown sugar
3 chicken breasts, cut into 1 inch pieces
1 lb bacon, slices cut in half lengthwise

Preheat oven to 350. Line a cookie tray with tinfoil, set aside.
In a mixing bowl stir together the chili powder, salt & pepper, and brown sugar until well combined.
Take a chicken piece and wrap it with 1/2 of a slice of bacon. Repeat with all the chicken pieces and bacon.
Roll each piece of bacon wrapped chicken in the chili and sugar mixture. Place on cookie sheet. Sprinkle any remaining chili/sugar mixture over the chicken on the sheet.

Bake at 350 until bacon and chicken are cooked - about 30 - 40 minutes. 
Serve hot.

FYI - this also works FANTASTIC if you use chunks of sweet potato instead of chicken.
You make it exactly the same way as with the chicken, cooking time and all!

Oh. My. Heck.
So good.
My husband LOVES these. Anytime he sees that I've bought chicken and bacon he asks me if I'm making them. 
P.S. - teenagers love these too. 
Oh, yeah, and wives and mothers love them too. 
Just sayin'

Friday, August 15, 2014

Mini Jalapeno Bacon And Cream Cheese Cornbread Whoopie Pies

When it comes to bacon nothing is off limits.
I was inspired by the post over at Cook Like A Champion to create some savory whoopie pies for our bacon party. Jo is not a spicy person but my daughter and I love the hot stuff. 
The great thing about these is you can make them as spicy as you want them to be. 
Okay...that's only one of the great things about these.
There's also the bacon and garlic and cream cheese and the fact that they are just so teeny and adorable. 
Perfect appetizers or snacks for any occasion.
Whip these up for your next get together - they are fun, cute, and delicious!

Mini Jalapeno Bacon And Cream Cheese Cornbread Whoopie Pies
(Adapted from Cook Like A Champion)

Whoopie Pies
1 1/4 cup flour
1 cup cornmeal
3 Tbsp brown sugar
2 tsp baking powder
1 jalapeno pepper, minced
1/4 cup butter, room temp
1 egg
1 cup buttermilk

1 (8 oz) brick Philadelphia Cream Cheese, room temp
2 Tbsp buttermilk
1 clove garlic, minced
1 Tbsp green onion, minced
1/2 cup bacon, cooked and crumbled
1 Tbsp hot sauce (I used Habanero Garlic Hot Sauce)

Prepare whoopie pies - Preheat oven to 375. Line a cookie tray with parchment paper, set aside.
In a large mixing bowl, stir together flour, cornmeal, sugar, baking powder, and jalapeno.
In another mixing bowl, beat together butter and egg until smooth. Slowly beat in buttermilk. 
Stir the wet ingredients into the dry ingredients until well combined.
Using a small cookie scoop (about 1 Tbsp) scoop cornbread onto prepared cookie sheet. 

Bake at 375 until tops are lightly golden, about 8 - 12 minutes.

Remove from oven and let cool for 5 minutes before removing from cookie tray to a wire rack to cool completely. 
Prepare filling - In a mixing bowl, beat cream cheese until smooth, scraping sides as necessary. Beat in the milk, garlic, onion, bacon, and hot sauce until creamy and well combined.

Scoop a spoonful of filling onto the flat side of one whoopie pie. Sandwich another whoopie pie half on top of the filling, flat side in.
Continue until all pies are made.

NOTE - The cornbread can be made ahead of time and frozen. Simply thaw and bring up to room temp before adding the filling. And, the filling can be made a day or two ahead of time and kept in an airtight container in the fridge until ready to use. Just bring up to room temp before assembling the pies. 
They are just so adorable!
Want them hotter? Add more jalapeno and hot sauce.
Less spice? Don't add as much jalapeno and hot sauce. 
Bacon week is almost over here at joandsue.blogspot.com - don't forget to check out all the bacon recipes we have shared so far!
You can follow our Bacon? Don't Mind If I Do Board on Pinterest by clicking below!