Snack Attack!

Snack Attack!

This Holiday Season Wrap Your Snacks with Bacon Bows

Then again, why limit a snack like this to the holidays?

HOLY APPY, Batman! This one is for the record (cook) book. I saw Food Network star, Ree Drummond prepare bacon appetizers on one of her Christmas specials and could not resist giving them a try. It is a simple idea of wrapping country club crackers with a thinly sliced piece of bacon and then oven baking the crackers at a low temperature of 250 degrees for 2 hours. Just layer the cracker with either Parmesan cheese or brown sugar. The cracker absorbs all of the rich bacon fat and the cheese or sugar melts right into the middle. This is such a great Christmas appy, which got me thinking, “Why do we have to wait until Christmas to eat things wrapped in bacon? This should be a year-round snack starter!”

That’s what I thought when I realized you can freeze these bacon crackers and then warm them back up any time you need a quick snack. You could also ditch the crackers altogether and embrace the gorgeous deliciousness of bacon in a more natural state. Hello, Chipotle Spiced Candied Bacon! You could also do what I did below in 2 simple steps.

Spicy-Cheesy Bacon on Warm Pita Bread

  • Step 1: Load pita chips with finely shredded cheddar cheese
  • Step 2: Sprinkled on a couple of diced pickled jalapenos and wrap the pita chip in bacon, baking the “bacon bites” on a rack in a baking pan at 250° for two hours.

The result was a cheesy, rich, and salty pita cracker that melted in my mouth and then surprised me with a pop of heat.

Call to Action for All Bacon Lovers!

Let’s start a bacon-wrapped cracker movement. We could change the world! Let’s see what combinations we come up with, and vote on which one is the most original! You post your combo and I will give it a try.

Meanwhile, we will have plenty of bacony treats hidden in the freezer to quell our next snack attack! Oh, and heads up: my blog is going to be doing a whole series of SNACK ATTACKS in anticipation of my lucky #7 book, out in 2015. I think I may have given away the book’s content in this post. Oops! Oh well….commence your snacking – it is going to help me so much!!

Harvest Tomato Cheddar-Feta Soup

Harvest Tomato Cheddar-Feta Soup

With the arrival of fall the time for soul-warming soups is here. Sunset Produce is the best choice for this recipe, but anytime you have grape tomatoes old or new, this is your go-to dish. The cheeses marry so well with the robust, tanginess of the tomatoes that you will want to make this soup once a week!

Serves: 2 to 4
Prep Time: 15 minutes
Cook time: about 10 minutes

  • Sunset Trio Tomato Package or 12 ounces grape tomatoes
  • ½ white onion, chopped
  • 2 tablespoons olive oil
  • ⅓ cup crumbled feta
  • ⅓ cup sharp cheddar cheese, shredded
  • 1 teaspoon thyme
  • Salt and pepper to taste
  • 3 cups tomato juice
  • 1 cup chicken stock
  • 1 handful fresh chopped basil

In a stock pot or large skillet, sauté the tomatoes and onion in olive oil over high heat. Add the cheeses, thyme, salt and pepper, and cook until the tomatoes break open and the juices meld with the feta and cheddar, about 5 minutes.

Working in several batches, add tomato juice and tomato-cheese mixture to the blender and puree until smooth. For a more rustic finish pulse the blender a few times instead to leave seeds and tomato pieces, yum!

Heat the chicken stock on high in a stock pot, and then add the mixture from the blender. Stir in the basil, salt and pepper to taste.

Serve with a great big grilled cheese sandwich for dipping—after all, you have plenty of cheese left over right?