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February 2013

Bacon Wrapped New Potatoes

My husband saw someone making bacon wrapped new potatoes on a TV show and decided to try them. They were so yummy that they quickly became one of our favorite side dishes.

Besides being delicious these bacon wrapped new potatoes are easy to prepare and quick to cook. They can be baked, broiled or grilled and make a great side dish or appetizer.

Since the bacon is secured to potatoes using toothpicks it's best to soak the picks in water for a few minutes to prevent them from burning – unlike the ones in the photos.


Bacon-wrapped-new-potatoes

BACON WRAPPED NEW POTATOES
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Servings: 12-18 potatoes (varies depending on number of potatoes in cans)
Prep Time: 10 minutes
Cook Time: 12-15 minutes

INGREDIENTS:

8 slices thick Bacon, cut in half (adjust according to number of potatoes)
2 (15 ounce) cans whole new potatoes, drained
Salt and pepper, to taste
Toothpicks

DIRECTIONS:

1. Place toothpicks in small bowl, cover with water, and soak for 5 minutes. Drain and set aside.
2. Preheat oven to 375 degrees.
3. Wrap each potato with half-slice of bacon and secure with toothpick.
4. Place potatoes in baking dish and bake for 12-15 minutes, or until bacon is crisp. Turn potatoes halfway through cooking time.
5. Remove from oven and transfer to plate lined with paper towels to absorb grease. Let sit 2-3 minutes then transfer to serving plate.

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Italian Sausage Pasta e Fagioli Soup

If you're looking for soup with substance you'll love this Italian Sausage Pasta e Fagioli Soup. Not only is it packed with a tremendous amount of flavor, it's incredibly easy to make and ready in about 30 minutes.

The following Italian Sausage Pasta e Fagioli Soup was adapted from a copycat recipe I found for Olive Garden's soup. I tweaked the ingredients to make it more suitable for our palates. I added Italian sausage and used a combination of white and red kidney beans. Feel free to adapt it for your tastebuds!

Sausage-pasta-e-fagioli-soup

ITALIAN SAUSAGE PASTA E FAGIOLI SOUP
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Serves: 6
Prep Time: 10 minutes
Cook Time: 20 minutes

INGREDIENTS:

1 pound ground Italian Sausage
4 cloves Garlic, chopped
1/2 white Onion, chopped
2 medium Tomatoes, diced
2 cups organic Chicken Broth
2 teaspoons dried Oregano
1 teaspoon Black Pepper
1 teaspoon Sea Salt
1 can (15-ounce) Red Kidney Beans (undrained)
1 can (15-ounce) Cannellini (White Kidney) Beans (undrained)
1/4 cup fresh Parsley, chopped
8 ounces Ditalini Pasta
1/4 cup Parmesan cheese, grated
6 cups water, plus 1 teaspoon salt and 1 teaspoon olive oil (for pasta)

DIRECTIONS:

1. In a large saucepan, heat Italian Sausage over medium-high heat until cooked, about 7 minutes.

2. Add garlic and onion and sauté until translucent, about 4 minutes.

3. Add tomatoes, chicken broth, oregano, pepper and salt. Reduce heat to medium and cook for 5 minutes, stirring frequently.

4. Add kidney beans with brine, and parsley. Cook for 10-12 minutes, stirring frequently.

5. In a medium-size saucepan, add 6 cups of water, 1 teaspoon salt and a teaspoon of olive oil and bring to a boil. Add pasta and cook until just barely tender, about 9 minutes. Drain and add to soup. Cook for 5 minutes, stirring frequently.

6. Transfer to serving bowls and top with parmesan cheese.

 

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