Tag Archives: Bacon

Loaded Baked Potato Soup

Oh my! This soup is soooo gooood! My daughter and I ate the entire pot in 2 days! Oops!

My husband was away this week for work and didn’t get any. So I guess I will be making another pot of this deliciousness this weekend. He is the official taste tester for this blog after all.  It’s too good, I can’t keep it from him!

Loaded Baked Potato Soup

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Grilled Peach & Heirloom Tomato Pasta Salad with Basil Vinaigrette

I can’t believe it’s almost Labor Day! Where the heck did summer go? I am so bummed it is almost over. I’m still trying to hang on to the last few dog days of summer. So this is exactly why I made this beautiful salad. It is screaming summer!

Grilled Peach and Heirloom Tomato Pasta Salad with Basil Vinaigrette

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BLTA Sandwich (Bacon, Lettuce, Tomato & Avocado)

The tomatoes are turning red in our garden. Wahoo! It’s sandwich night at our house. So BLTA’s it is.

BLTA’s, or bacon, lettuce, tomato, and avocado, are quite possibly one of my favorite summer sandwiches!  And there’s nothing better than using the fresh veggies from our own garden.

BLTA Sandwich

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Asiago Bacon Potato Au Gratin

Looking for a lighter side dish for the holidays? I made these delicious potatoes for my neighborhood holiday party. I made one with bacon and the other without.  They were a hit!


  • 1 1/2 pounds Yukon gold potatoes, cut into 1/4-inch-thick slices, leaving skins on
  • 1 teaspoon salt
  • Cooking spray
  • 2 tablespoons minced shallots
  • 1/4 cup all-purpose flour
  • 2 cups 1% low-fat milk or almond milk, divided
  • 3/4 cup (3 ounces) grated Asiago cheese
  • 1/4 cup chopped fresh chives
  • 1/4 teaspoon freshly ground black pepper
  • 4 bacon slices, cooked and crumbled
  • 1/4 cup (1 ounce) grated fresh Parmesan cheese


  1. Preheat oven to 350°.
  2. Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; simmer 5 minutes or until potatoes are almost tender. Drain. Sprinkle potatoes evenly with 1/4 teaspoon salt; set aside and keep warm.
  3. Heat a medium saucepan coated with cooking spray over medium heat. Add shallots; cook 2 minutes or until tender, stirring frequently. Sprinkle flour over shallots. Gradually add 1/2 cup milk, stirring with a whisk until well blended. Gradually add remaining 1 1/2 cups mik, stirring with a whisk. Cook over medium heat 9 minutes or until thick, stirring frequently. Remove from heat; stir in 3/4 teaspoon salt, Asiago, chives, pepper, and bacon.
  4. Arrange half of potato slices in an 8-inch square baking dish coated with cooking spray. Pour half of cheese sauce over potato slices. Top with remaining potato slices and cheese sauce; sprinkle with Parmesan. Bake at 350° for 35 minutes or until cheese is bubbly and lightly browned.