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Wee bacon and bruschetta cups

This is pretty tasty appetizer or hors d'ouevre, and you really can't fuck it up, unless you're a complete retard.

You will need:
a muffin tin
two diced fresh tomatoes
one diced onion
some cooked slices of bacon... like 6
basil - fresh or not
some sort of shredded cheese - cheddar, swiss, parmigian, colby, a mix... whatever
two packages of buttermilk biscuits... the big ones.
a little mayo

This will yield ummm... what. 32 cups?
  • Preheat the oven to like... 365 degrees and if the muffin tin isn't non-stick, then grease it.

  • In a large bowl, combine the onion and tomato and crumble the bacon into it. Add a "blop" of mayo in there. It's ok without mayo, so maybe 2 tbsp is good.

  • This is where I go by taste. I add a lot of basil in there, a little bit of rosemary, and salt to taste. Add a handful of cheese to the mixture. It's going to melt and be gooey. So if you like melted cheese, add more. You'll see. Mix it all up and taste it. It's good raw.

  • Cut the biscuits in half lengthwise, so they're still round, just thinner. Stretch them out a bit and fit them into the muffin tin, so they make little cups, which you fill up with the tomato and onion mixture.

  • Pop the filled cups into the oven and wait on them for about 11 minutes, or until the crust has risen up, and turned biscuit brown.

That's all. They're best still warm, but definitely not as good old and refrigerated.
I will give y'all my favorite recipe (and the one i'm best at cooking)

2 med onions, finely chopped
2 lg green peppers, chopped
2 cloves garlic, minced
2 Tbsp olive oil
1 1/2 lb ground beef
1/2 tsp salt
1/2 tsp celery salt
1/4 tsp dried whole oregano
1/4 tsp pepper
2 Tbsp Worcestershire sauce
1 (8 oz) can tomato sauce
1 (16 oz) can whole tomatoes undrained chopped
1 (3oz) jar pimiento-stuffed olives, drained
1/2 cup raisins

Saute onions, peppers and garlic in hot oil in skillet until tender. Add beef. Cook until browned; stir to crumble. Drain. Add salt and next 8 ingredients; stir well. Cover. Simmer (at least) 30 minutes; stir occasionally. Serve over yellow or white rice.

I'm going to actually write in here.

Challah Bread French toast.

I found challah bread at the Pig, and after I shit my pants, I made french toast. What the shit, Jewish bread in Rural east Tennessee? YES.

Of course, you use the usual french toast goo method: cinnamon, egg, milk, vanilla.
I also sprinkle cinnamon on the top while it's cooking.

The thing about making french toast with challah is that you have to make sure it's saturated with the stuff, and since the slices are generally cut pretty thick, you have to turn the burner down somewhere between medium and medium-low. If you do saturate it (stabbing the slices of bread with a fork while it soaks in the batter works), one slice will generally take up one egg on its own, more or less.