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Friday, February 25, 2011

Bacon: can it be good?




A pound of cooked bacon can be a beautiful work of art. It should be admired from a distance to capture the color, aroma and form of each strip (plus it will keep you from eating it). From a culinary standpoint, bacon is what makes this world go round. Bacon can make a dull recipe become incredibly amazing. I cook and pulverize strips of bacon  to intensify the flavors of my meals. Why pulverize strips you ask? Well,  I don't want people to pull a strip of bacon out of a meatloaf. I want my dinner guests to wonder in the back of their mind what is in the meal that tastes so good. I like to intrigue people and look at their faces as they are wondering about that flavor they are tasting but can't quite put a finger on it.


Bacon Cauliflower Au Gratin.
It is always a good idea to keep a handful of good side dish recipes handy. This is one of them. It is easy to prepare, it does not require a lot of ingredients and it tastes great. It is a low carb casserole that can be assembled ahead of time. It is creamy, rich in flavor and a member of the comfort food family! What else can you ask of a side dish?


Ingredients:
1 can Cream of Mushroom Soup (I prefer to use fat-free when available)
1/2 cup 2% milk
½ teaspoon onion powder
5-6 cups of fresh or frozen cauliflower florets
1 cup grated Swiss cheese
½ cup cooked crumbled bacon

Directions:

In a 2-quart casserole dish previously coated with cooking spray, stir the soup, milk, powdered onion, cauliflower, bacon and half of the cheese. Sprinkle with the remaining cheese and bake at 350 degrees for about 45 minutes. The casserole should be golden and bubbly.



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