Pork Chops in Tomato Sauce with Bacon Pea Polenta

Ingredients:
3 Tbs EVOO
4 (1 inch thick) Bone-in Pork chops
S&P
3 Garlic cloves rough chop
1 bunch scallions cut into 1 in. pieces ( I just used 3 whole scallions)
4 strips of smoky bacon chopped
2 Tbs white (or red) wine vinegar
2 Tbs brown sugar
1 (28 oz) can diced fire-roasted tomatoes
1 1/2 C chicken stock
1 1/2 C milk
1 (10 oz) package frozen peas
1 C quick-cooking polenta (we added more to thicken it up more)
1 C grated Parmigiano-Reggiano (I just used regular Parmesan)

NOTE: After chops are taken out be sure to look at the next step in bold and start that step
at the same time so you can have it all done at the same time.

Place large skillet over medium-high heat with 2 tbs of EVOO.
Season the pork chops with salt and pepper and sear them in
the hot pan until they're golden brown both sides, about 3 min. per side.
Once they are golden, remove the chops to a plate and cover with foil. If
you are like me and ran out of foil just toss them in the microwave to keep them warm!
In the same pan add the garlic and scallions cook 3 to 4 min. or until the scallions begin to get tender.

While the scallions are cooking heat 1 tbs of EVOO in a medium pot over medium heat.

Once hot add the chopped bacon and cook until crispy, 5 to 6 min.

Once the scallions are tender, add the vinegar, brown sugar, and tomatoes to the pan.
Bring the sauce up to a bubble and return the pork chops to the pan. Finish cooking
the pork chops in the sauce, 3 to 4 min.

When the bacon is crispy, remove it from the pot with a slotted spoon and reserve. Pour
off all but 1 Tbs of the goodness left, add the chicken stock, milk, and peas to the pot, and bring
everything up to a bubble. Whisking constantly, gradually add the polenta to the pan and cook, still whisking, until the polenta has thickened up, 2 to 3 min. Season polenta with salt and pepper to taste and stir in the Parmigiano-Reggiano and reserved bacon.

Serve polenta alongside the chops and top with the tomato sauce.
SERVES 4

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Loaded Baked Potato

INGREDIENTS
4 large russet potato
canola oil
kosher salt
Shredded Cheddar

Sour Cream

Butter

Bacon, cooked and crumbled

DIRECTIONS
Heat oven to 350 degrees and position racks in top and bottom thirds.
Wash potatoes thoroughly with a stiff brush and cold running water.
Dry, then using a standard fork poke 8 to 12 deep holes all over the spud so that moisture can escape during cooking. Place in a bowl and coat lightly with oil. Sprinkle with kosher salt and place potato directly on rack in middle of oven.
Place a baking sheet (I put a piece of aluminum foil) on the lower rack to catch any drippings.
Bake 1 hour or until skin feels crisp but flesh beneath feels soft.

Serve topped with butter, sour cream, bacon, cheese and whatever else you want!  Goes great with a salad!

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Smoky Tomato Soup with Grilled Cheese and Bacon Sandwiches

This is even better the next day...if there's any left, that is.  

Ingredients:

1 tablespoon extra virgin olive oil

4 slices bacon, chopped

3 garlic cloves, chopped

1 onion, chopped

3 celery stalks, chopped

2 carrots, chopped

Salt and Pepper

4 cups chicken stock

1/2 tsp. dried oregano

1 (28-0z) can crushed tomatoes

1 tsp. sugar

2 tsp. paprika

1/4 cup heavy cream

Butter, for the skillet

16 slices of whole wheat bread

8 squares of sliced extra-sharp cheddar cheese

3 tbsp. chopped fresh chives

Directions:

Heat the olive oil in a medium soup pot over medium-high heat.  Add the copped bacon and cook until crisp, 2 to 3 minutes.  Using a slotted spoon, transfer the crispy bacon to paper towels to drain and reserve for the grilled cheese and bacon sandwiches.

To the same pot, add the garlic, onions, celery, and carrots and season with salt and pepper.  Cook for 5-6 minutes, until the vegetables are tender.  Scoop the veggies into a food processor, add about 1/2 cup of the chicken stock and the oregano, and puree until smooth.  

Return the pureed veggies to the pot, place back over medium-high heat, and add the remaining chicken stock, the crushed tomatoes, the sugar, and the paprika. Bring the soup up to a bubble, stir in the cream, and keep warm over low heat while you make the sandwiches. 

Heat the butter in a large skillet over medium heat.  While the butter is melting, lay 8 of the bread slices on a cutting board.  Top each one with a slice of cheese, a sprinkle of the bacon, some chives, and another slice of bread.  Transfer 4 of the sandwiches to the hot skillet and cook until the sandwich is toasted on both side and the cheese is melted.  Repeat with the remaining 4 sandwiches.

Serve the smoky tomato soup with the grilled cheese and bacon sandwiches alongside.

**Rachael Ray's Big Orange Book recipe

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Tomato-Bacon Quiche

INGREDIENTS

1 9-inch frozen deep dish pie crust

6 bacon slices

4 green onions, chopped

3 plum tomatoes, seeded and chopped

coarse salt and freshly ground pepper, to taste

1 cup half-and-half

2 tbsp. flour

2 large eggs

1/2 cup shredded Monterey Jack cheese

1/2 cup shredded cheddar cheese

DIRECTIONS

Preheat oven to 350 degrees.  Place a cookie sheet on the oven rack.  Remove the crust from the freeze and let stand for a few minutes.  Prick the curst with a fork and back on a cookie sheet for 10-11 minutes or until light golden brown.  Meanwhile, cook the bacon in a medium skillet over medium heat.  Remove to a paper-towel lined plate and crumble when cool.  Sprinkle bacon, green onions, tomatoes, salt, and pepper in the crust.  In a medium bowl, stir together the half and half, flour, and eggs.  Stir in the cheeses and pour over the tomato mixture.  Bake on a cookie sheet for 25-30 minutes or until knife inserted in the center comes out clean.

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Loaded "Baked Potato" Soup

Looking forward to cold weather so I can try this one out!

INGREDIENTS
1 lb. baking potatoes (about 2), cubed
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1 cup milk
3 slices OSCAR MAYER Bacon, cooked, crumbled and divided
1 cup KRAFT Shredded Cheddar Cheese, divided
1 green onion sliced, divided
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream

DIRECTIONS
MICROWAVE potatoes in large microwaveable bowl on HIGH 5 min., stirring after 2-1/2 min. Stir in broth and milk. Microwave 10 min., stirring after 5 min. Carefully crush potatoes with potato masher.
RESERVE 2 Tbsp. each bacon and cheese and 1 Tbsp. onions for topping. Stir remaining bacon, cheese and onions into soup.
SERVE topped with reserved bacon, cheese, onions and sour cream.

Eager to try this recipe. I probably won't microwave the potatoes when I make it...I will bake them because I want a potato that is cooked completely. I may try it in the crockpot...

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Bacon 'N Egg Quesadillas

Anything with bacon is a family favorite at our house!

INGREDIENTS
8 medium flour tortillas
2 avocados
1 tablespoon fresh lemon juice
Salt and pepper
1/2 pound bacon
8 large eggs
8 ounces shredded pepper jack cheese
1-15.5 ounce can black beans, rinsed

DIRECTIONS
Place the torillas in the oven in two stacks; heat to 200 degrees. In a bowl, mash the avocados with the lemon juice, season with salt and pepper.
Working in batches, in a nonstick skillet, cook the bacon over medium heat until crisp; drain on paper towels. Leave about 2 tablespoons bacon fat in the skilled, reserving the rest of the fat. Cut the bacon strips in half.
Working in 2 batches, in the skillet, cook the eggs over easy; transfer to a platter. REserve teh skillet.
Lay the tortillas on a work surface. Sprinkle each with 1/4 cup cheese; top with beans, 1 egg and bacon strips, then fold to enclose.
In the same skillet, heat 1 tablespoon reserved bacon fat over medium heat; add 4 quesadillas and cook, turning once, until crisp and golden, about 3 minutes. Repeat with more bacon fat and the remaining quesdillas, serve with the avocado mash.

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Easy Bacon and Cheese Quiche

This is one of my all-time favorites. We have a great butcher near our house that sells the best-tasting bacon, so I just cook up some till its crispy and then do my own bacon bits. Goes great with a side salad, especially if you are using the new Kraft Light Raspberry Vinaigrette dressing! Its drool-worthy...and it was gone so fast I didn't get a chance to take a picture of it. YUM!

INGREDIENTS
1 (3 ounce) can bacon bits
1/2 cup chopped onion
5 ounces shredded Swiss cheese
3 ounces grated Parmesan cheese
1 (9 inch) deep dish frozen pie crust
4 eggs, lightly beaten
1 cup milk, minus a tablespoon
1 tablespoon melted butter

DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
In a medium bowl, mix the bacon, onions, and both cheeses. Place this mixture in the unthawed pie crust.
Mix the milk and melted butter, and then add the eggs, mixing well. Pour the egg mixture over the cheese mixture.
Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake for an additional 35 minutes, until top of quiche begins to turn brown.

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