Baked Gnocchi with bacon, tomato, and mozzarella

This is comfort food at it’s finest. It’s where it’s at and what it’s all about. Little pillows of happiness (gnocchi) are smothered in a delicious tomato based ‘sauce’ with bacon and topped with mozzarella cheese that’s baked to golden-brown perfection. And, let’s be honest, what doesn’t taste better with bacon? Mmm, bacon.

Comfort food for those who need comforting. Even if you’re not in need of copious amounts of comforting, it’s ok to splurge once in a while. Caloricaly speaking, of course.

Baked Gnocchi with bacon, tomato, and mozzarella

4 Sons 'R' Us: Baked Gnocchi

recipe adapted from Simply Delicious

1 16 oz pkg of gnocchi
8 slices of bacon, chopped
2 tsp minced garlic
1 tsp smoked paprika
1 14.5 oz can of diced tomatoes
1 tbsp tomato paste
2 roma tomatoes; fleshy parts diced
1 tsp sugar
2-3 tbsp sour cream
2-3 tbsp fresh parsley, chopped
salt and pepper, to taste
1/2 cup shredded mozzarella

Directions

1. Pre-heat the oven to 200°c.
2. Bring a large pot of salted water to the boil, and in the meantime, make the sauce.
3. In a large, hot frying pan, fry the bacon until starting to crisp with most of the fat rendered.
4. Pour off most of the fat then add the garlic and smoked paprika and fry for 30 seconds.
5. Add all of the tomatoes and the sugar and allow to simmer for 5 minutes.
6. Remove the pan from the heat and stir in the cream, parsley and seasoning.
7. Cook the gnocchi in the salted water until it starts floating to the top. Remove with a slotted spoon and add to the sauce.
8. Transfer the gnocchi and sauce to an oven-proof dish and top with the sliced mozzarella.
9. Place in the oven and bake for 10 minutes until the mozzarella is melted and golden.
10. Remove from the oven and allow to rest for 5 minutes before serving.

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Bacon Cheddar Beer Bread

Fall is finally here in Virginia and I’m loving it. The windows are open and the air conditioning is off, baby! It’s so nice out, that I don’t even care that I haven’t yet put the screens back in the windows. You know, I’m just enjoying the moment, living life on the wild side.

With fall temps here and the official start of fall right around the corner, I’ve already begun pulling out the coordinating recipes. Beer Bread is one of my favorite things for Fall. I know I coudl make it all year round, but something about the yeasty taste or beer or a good lager just aren’t as appealing in the Summer months. This year I decided we’d try playing with the recipe and see if we could make our bread even better. This is what I lovingly refer to as Beer Bread 2.0, and let me tell you it is simply divine!

For those of you who aren’t confident in the kitchen, who don’t consider yourselves ‘bakers’, or are simply overwhelmed at the thought of attempting homemade bread… Do NOT be afraid! Beer Bread is your friend. It’s fool proof. You can’t mess it up.

Now I give you ‘Bacon Cheddar Beer Bread’. The name says it all.

Bacon Cheddar Beer Bread

4 Sons 'R' Us: Bacon Cheddar Beer Bread

recipe adapted from The Slow Roasted Italian

  • 3 cups all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 3 tbsp sugar
  • 2 cups shredded sharp cheddar, divided
  • 1 12 oz bottle, or can, of unflavored beer/lager
  • 6-8 slices bacon, cooked crisp and roughly chopped, divided (or 1/2 cup REAL bacon bits)
  • 2 tbsp butter, melted

Directions

  1. In a large bowl, combine flour, baking powder, salt and sugar. Stir with a whisk to combine ingredients. Make a well in the center of your dry ingredients.
  2. Add beer, half the bacon and half of the cheddar cheese. Stir until combined.
  3. Pour the batter/dough into a greased loaf pan. Drizzle with 1 tablespoon of melted butter.
  4. Bake at 350 degrees for 30 minutes. Remove from oven.
  5. Sprinkle the remaining bacon over top and drizzle with the remaining butter. Bake for an additional 25 minutes or until browned.
  6. Remove and allow to cool in pan for about 5 minutes. Remove and let cool completely on a wire rack.

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