JD and I had a great weekend...relaxing day together on Saturday, then had a great time Sunday visiting friends at our old neighborhood.  Nearly everyone from the "hood" was there, even other defectors like us!  BP, as usual, pulled out all the stops so there was waaaaaay too much food...burgers and dogs, sausages, grilled onions, roasted red peppers, fries, chips and queso....

These yummy bites were my contribution...so incredibly simple and yet so incredibly delicious.  Once the plate cooled off (be careful; they are VERY hot at first!) they were gone in a flash.  Next time I need to make a double batch.

Bacon-Wrapped Pineapple Bites
adapted from Tasty Kitchen

1 pound bacon
1 can pineapple chunks, drained
1/2 cup brown sugar

Cut pound of bacon in half.  Crumble brown sugar into shallow bowl.  Take a bacon slice and dredge in brown sugar to coat both sides.  Wrap the bacon around a chunk of pineapple and secure with a toothpick.  Repeat with remaining bacon and pineapple chunks.

Grill over hot coals until bacon is crispy and cooked through.  If you don't have a grill, place bites on rack rack in shallow pan lined with foil and bake at 375 degrees for 25-30 minutes.  Use the broiler if necessary to get them nice and crispy.  Let cool slightly before devouring.

Everything you want and love in a baked potato, but pre-mixed and with a crunchy top.  Mmmmm...carbs...

Baked Potato Casserole (Potatoes Romanoff)
adapted from Tasty Kitchen

3 large russet potatoes
1/2 pound bacon, diced
3/4 cup minced shallots
2 1/2 cups grated white cheddar cheese
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups sour cream

Preheat oven to 425 degrees.

Scrub potatoes well and wrap in foil.  Bake for about an hour.  Remove foil and let potatoes cool to room termperature.  You can bake these ahead, wrap in plastic, and refrigerate until you are ready to make the casserole.

Cook bacon in skillet over medium heat until crispy.  Remove with slotted spoon and drain on paper towels.

Preheat oven to 350 degrees.

Grate cooled potatoes, including skins.  Combine grated potatoes, bacon, shallots, 1 1/2 cups grated cheese, and salt and pepper in large bowl.  Gently fold in the sour cream.

Spoon potato mixture into a  1 1/2 quart baking dish/au gratin dish.  Be careful not to press the potatoes into the pan.  Sprinkle with the remaining cheese.

Bake 30-40 minutes, or until golden brown.

You always need something green on your holiday dinner menu...even if it is drenched with bacon, it still counts!

Braised Green Beans with Bacon
adapted from Emeril Lagasse

1 tablespoon olive oil
6 slices thick-cut bacon, diced
1 tablespoon minced garlic
1 cup thinly sliced onion
2 pounds green beans, trimmed
1 cup chicken broth
salt and pepper

Heat the olive oil in a large pot over medium heat.  Add the bacon and cook until browned.  Add garlic and onion and cook, stirring, until the onions are translucent.

Add the green beans to the pot.  Toss well with the bacon and onions.

Add chicken broth, increase heat to medium high, and bring to a boil.  Cover pot and cook for 6 minutes. 

Season to taste with salt and pepper, replace lid and cook for 1-2 minutes longer.  Remove from heat and serve.

Another work week is over...Friday is here!  Are you ready for some sports?  Baseball playoffs, college football (Ohio State is #1!) and of course, the NFL (go Ravens!)!  Here's something for your sports-watching pleasure...

There are some bar food items that will never go out of style...mozzarella sticks, wings, sliders, and of course, potato skins.  The thing is, these are soooo much better when you make them yourself!

Potato Skins
adapted from Simply Recipes

6 medium russet or Yukon Gold potatoes
butter
canola oil
kosher salt and pepper
6 strips bacon
4 ounces grated cheddar cheese
sour cream
a few scallions, thinly sliced

Preheat oven to 400 degrees.  Scrub the potatoes well, then rub all over with softened butter and prick several times with a fork.  Bake for an hour.  Remove from oven and let cool.

While the potatoes are baking, cook the bacon until crispy.  Drain, cool, and chop.

When the potatoes are cool, cut them in half longways and scoop out the insides, leaving a 1/4" shell.  Save the scooped out potato for another use.

Increase oven temp to 450 degrees.  Brush canola oil all over the potato skins, both inside and out and sprinkle with salt.  Bake on a rack in a roasting pan for 10 minutes, then flip the skins over and bake for another 10 minutes.  This makes the skins super-crispy so they can hold up the toppings without getting soggy.

Set oven to broil.  Arrange potato skins on rack, skin side down.  Sprinkle with pepper, then evenly distribute cheese and bacon among them.  Broil for 2 minutes (watch carefully!), or until cheese is bubbly.

Sprinkle with slliced green onions and serve with sour cream.

Then open up your own bar.