Greens, Eggs and Ham Breakfast Sandwich

 I can eat this for breakfast, lunch or dinner!  So simple and yet so good.  Make sure you let your eggs have runny yolk!  I always put some vinegar in the water when I poach my eggs.  It keeps the white together better and adds a little flavour.  I got this from Food and Drink magazine, but honestly it is such a simple recipe.  Switch up the bacon for peameal, the arugula for spinach or the poached eggs for whatever way you like them.  

4 English muffins, split
2 tbsp (30 mL) mayonnaise
1 to 2 tsp (5 to 10 mL) sriracha (to taste)
1 large ripe avocado, sliced
1 cup (250 mL) baby arugula or other spicy baby green
6 slices applewood bacon, cooked to crispy, torn into thirds
4 large poached eggs
Salt and freshly ground black pepper

1. Toast English muffins.

2. Combine mayonnaise and sriracha. Set aside.

3. Line the bottom halves of the English muffins up on the counter. Divide avocado slices between them and use a fork to roughly mash onto toast. Top avocado with arugula, bacon and poached egg. Season with salt and pepper. Spread inside of English muffin tops with sriracha mayonnaise, place atop bottoms, and enjoy!

Serves 4

French Bistro Salad

A great salad that includes bacon and eggs!

DRESSING:

2 tbsp fresh lemon juice

1 tsp mustard (I like Dijon)

3/4 tsp salt

1/4 tsp freshly ground pepper

1/2 cup extra virgin olive oil

SALAD

4 large eggs

12 thick slices bacon

6 cups spring mix salad

1 cup shredded Gruyere cheese

• For dressing:  combine lemon juice, mustard, salt and pepper in a blender.  With motor running, slowly add olive oil.   Remove and set aside.
• For salad:  Poach eggs then place in ice water until ready to use.
• Saute bacon until nicely browned and crisp.  Drain and set aside.
• To assemble, toss spring mix with the dressing and divide evenly on 4 plates.  Sprinkle with bacon and cheese.  To quickly reheat eggs, immerse in simmering water for 30 seconds. Place one egg on top of each salad.

Baked Potato with Corn, Pepper and Bacon

A great side dish to any meal.  The crisp bacon pairs beautifully with the corn and pepper for a decadent topping.  Based on a recipe from Food and Drink Autumn 2017.

4 large baking potatoes (Red if you are able to get them)
2 tbsp canola oil
Salt and freshly ground black pepper
6 slices bacon, diced
1 clove garlic, finely chopped
2 1/2 cups frozen corn
1/2 cup diced roasted red pepper
1 tbsp chopped thyme or oregano
2 tbsp butter

• Preheat oven to 350F and arrange rack in centre.
• Place potatoes in a large bowl and drizzle with oil; season to taste with salt and pepper (I omit the salt entirely). Place directly on rack and bake for 65 to 70 minutes or until tender.
• Meanwhile cook bacon in a large skillet over medium low heat until lightly crisped, about 8 minutes.  Remove with a slotted spoon and set bacon aside.  Measure out 1/4 cup drippings and return to pan; discard excess.
• Add garlic and corn to skillet, season with salt and pepper.  Cook for 4 minutes over medium heat, stirring occasionally.  Stir in roasted pepper, thyme and reserved bacon; cook an additional 4 minutes, stirring often, or until corn is tender.  Remove from heat, add butter and stir until melted.
• Split top of potatoes and fluff flesh with a fork; divide corn mixture between potatoes.

Serves 4

Chicken Bacon Brochettes

Because bacon makes everything better! This recipe is from Canadian Living - The Barbecue Collection.

2 tbsp vegetable oil
2 tsp Worcestershire sauce
1 tsp soy sauce
1/2 tsp malt vinegar or other vinegar
1/4 tsp pepper
450 g boneless skinless chicken breasts, cut into twelve 1 1/2 inch cubes
12 large mushrooms
2 tsp lemon juice
1/4 tsp salt
4 slices bacon, cut into thirds
4 green onions, cut into thirds

• Mix together half of the oil, the Worcestershire sauce, soy sauce, vinegar, and pepper; toss with chicken until coated.  Marinate for 20 minutes
• Meanwhile, toss together mushrooms, remaining oil, lemon juice and salt; let stand for 20 minutes.  Reserving remaining marinade, wrap each chicken cube in bacon; thread onto skewers alternately with mushrooms and green onions.
• Grill, covered on greased grill over medium high heat for 5 minutes.  Turn and brush with marinade.  Grill until chicken is no longer pink inside, 5 to 7 minutes.

Makes 4 main course servings.

Eggs Benedict with Spinach and Bacon and Cheddar Waffles

Be prepared to spend a bit of time in the kitchen for this recipe, but the results are well worth it.  From Food and Drink Spring 2015

BACON AND CHEDDAR WAFFLES
1 1/2 cups all purpose flour
1/2 cup cornmeal
2 tbsp packed brown sugar, crumbled
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp freshly ground black pepper
3 large eggs
2 cups buttermilk, well shaken (or soured milk)
2 tbsp unsalted butter, melted
1 tbsp bacon fat, melted
250 g bacon, cooked until crisp, drained of fat, chopped
1 cup packed grated old cheddar cheese
Vegetable oil for greasing waffle iron

SIMPLE HOLLANDAISE
3 large egg yolks
2 tsp fresh lemon juice
1/3 cup unsalted butter
1/4 tsp salt
Pinch cayenne pepper

1 tbsp unsalted butter
150 g baby spinach
1 tbsp white vinegar
8 large eggs
Salt and freshly ground pepper
2 green onions, sliced on the bias

• Preheat oven to 200F
• Combine flour, cornmeal, sugar, baking powder, baking soda, salt and pepper in a large bowl, and stir until uniform.  Make a slight well in the centre.  Crack eggs into the well and pour buttermilk overtop.  Stir ingredients with a fork until incorporated.  Add butter and bacon fat and stir until fully combined.  Stir in bacon and cheese.
• Heat waffle iron and lightly grease with vegetable oil, if necessary.  Using about 1/2 cup of batter per waffle (depending on the size of your waffle maker), pour in batter.  Cook for 4 to 6 minutes or until crisp and golden.  Eat immediately or place in a single layer on a rack over a baking sheet and place in oven to keep warm.  Freeze extra waffles or keep well wrapped in the fridge for up to 2 days and reheat at 300F for 5 minutes or until warmed and re-crisped.
• Place egg yolks and lemon juice in the jar of a blender, and blend until foamy.  Heat butter until melted and bubbling.  While blender is running, pour hot butter in a slow steady stream.  Add salt and cayenne pepper and continue to process until hollandaise is pale yellow and thickened to the consistency of thin yogurt.  Set in a spot to keep warm.
• Melt butter in a medium frying pan over medium high heat.  Add spinach and toss for 1 to 2 minutes of until just wilted.  Season with a pinch of salt.
• Bring a large shallow pot of water to a boil.  Add vinegar.  Crack eggs into small ramekins.  Use a spoon to stir water in a circle.  Working with 1 at a time, slip eggs into the centre of the swirling water.  Turn heat down to low and poach eggs for 3 to 4 minutes or until whites are firm but yolks are runny.  Remove from water with a slotted spoon and blot with paper towels.
• To assemble, break waffles in half or wafters and stack on serving plates.  Top with a small pile of spinach and 1 or 2 poached eggs.  Spoon 1 1/2 tsp of hollandaise over each egg, season with salt and pepper and sprinkle with green onions.

Makes 4 large or 8 small servings

Bacon Boursin Biscuits

These are rich and flavourful biscuits that go great with almost any meal.  I got this recipe from Food and Drink Holiday 2014.

8 slices bacon
2 cups all purpose flour
1 tbsp baking powder
1/2 tsp baking soda
1 tsp salt
1 tbsp granulated sugar
1/4 cup cold unsalted butter
1 pkg Boursin cheese with your favourite flavour
3/4 cup milk
Melted butter for brushing

• Cook bacon in a large skillet over medium heat, turning occasionally, until crispy, 8 to 10 minutes.  Lower heat if it starts to burn.  Remove to paper towels, then finely chop.
• Preheat oven to 400F.  Lightly grease a baking sheet or line with parchment paper.  
• Place flour, then baking powder, baking soda, salt and sugar in a mixing bowl.  Blend with a fork.  Cut butter and Boursin into 8 pieces each and add.  Cut in using a pastry cutter or 2 knives, until mixture resembles coarse meal.  Stir in bacon.  Add milk all at once.  Blend lightly and quickly with a fork until evenly moist.
• Flour your hands and form dough into a slightly sticky ball.  Place on a lightly floured work surface.  If any dry bits remain in the bowl, sprinkle with just enough milk to moisten, then gather up and add to the dough ball.  Gently knead dough about 8 times, dusting with flour if it becomes too sticky.  Pat or roll to 3/4 inch thickness.
• Cut out biscuits using a 2 inch floured biscuit cutter and place on prepared baking sheet.  Press scraps together, pat again and cut out.  Brush tops with melted butter.  Bake in centre of oven until golden, about 20 minutes.  Serve warm.

Peameal Bacon on a Bun

A Canadian sandwich!  Use Ontario cheddar to make it extra special.  From Food and Drink Summer 2011.

Bourbon Mustard
1/4 cup Dijon Mustard
1 tbsp bourbon
2 tsp brown sugar

Corn Relish
1 cup cooked corn
1 cup seeded and chopped tomato
1/2 cup chopped yellow pepper
1/2 cup chopped sweet onion
1 tbsp chopped jalapeno pepper
1/2 tsp brown sugar
1 tbsp cider vinegar
1 tbsp olive oil
Salt and freshly ground pepper

Bacon
1 tbsp vegetable oil
8 to 16 slices peameal bacon
1 tbsp bourbon mustard

Garnishes
4 kaiser buns warmed
1 1/2 cups shaved jalapeno Gouda
4 crisp lettuce leaves

• Combine mustard, bourbon and sugar in a small bowl and stir until uniform.  Reserve.
• Combine corn, tomatoes, peppers, onions and jalapeno peppers in a food processor and process until chunky or chop together by hand.  Stir in sugar, cider vinegar and olive oil and season with salt and pepper to taste.
• Heat a large nonstick skillet over medium high heat.  Working in batches, add vegetable oil and bacon to pan and cook for 1 minute or until lightly browned.  Brush with bourbon mustard and turn bacon slices over.  Cook 1 to 2 minutes longer or until underside is browned and bacon is cooked through.
• Spread each bun with bourbon mustard.  Top with peameal, cheese and corn relish.  Finish with lettuce.  Cut in half before serving.

Pork Tenderloin Casserole

Simple and very tasty.

3 pork tenderloins (if you can't find any just use pork chops)
397 g sliced mushrooms
12 slices bacon
4 good size tomatoes
Paprika, salt and pepper to taste
250 ml whipping cream

Brown pork tenderloin whole; cut into 5 cm pieces.  Add paprika, salt and pepper.  Crisp in pan the bacon and mushrooms.  Add whipping cream and tomatoes and place all ingredients in casserole dish.  Cook in 350F oven for 45 minutes.

Orchard Chicken and Bacon Pie with Scalloped Potato Crust

This was flavour fabulous!  Everything I love including some extra wine to drink!  From Food and Drink Autumn 2011.

FILLING
1 tbsp olive oil
4 slices thick cut double smoked bacon, coarsely chopped
1 kg boneless, skinless chicken thighs
Kosher salt and freshly ground black pepper
1 large onion, thinly sliced
1 carrot, thinly sliced diagonally
2 cloves garlic, minced
1 bay leaf
1 cup late harvest Riesling or other fruity white wine
1 cup homemade or low sodium chicken stock
1 large Northern Spy or Gala apple, peeled, cored and cut into 16 wedges
2 tbsp each cornstarch and cold water
2 tbsp finely chopped fresh tarragon
1 tbsp smooth Dijon mustard

SCALLOPED POTATO CRUST
1 kg Yukon Gold potatoes, peeled
1 cup homemade or low sodium chicken stock
1 cup whipping cream
2 cloves garlic, minced
1/4 tsp each kosher salt and freshly ground black pepper
1 bay leaf
1 tbsp finely chopped parsley

1. For filling, heat oil in a large deep skillet over medium high heat.  Add bacon and cook for 5 to 7 minutes, stirring occasionally, until crisp.  Remove bacon with a slotted spoon and set aside on a paper towel lined plate.
2. Pour off and reserve all but 1 tbsp fat from skillet.  Season chicken thighs well with salt and pepper.  Cook thighs, in batches, for about 5 minutes, turning once, until golden brown on both sides.  Remove thighs from skillet, cut into 2 inch pieces and set aside on a second plate (separate from bacon).
3. Add an additional 1 tbsp fat to skillet if necessary and reduce heat to medium.  Add onion and carrot and cook for 5 to 7 minutes, stirring often, until onion is soft but not brown.  Add garlic and bay leaf and cook, stirring for 30 seconds or until fragrant.
4. Add wine to skillet and bring to a boil.  Stirring to scrape up any browned bits from bottom of skillet.  Boil for about 2 minutes or until wine has reduced by about half.  Add chicken stock and bring to a simmer over medium high heat.  Return chicken to skillet, along with any juices that have accumulated on plate.  Reduce heat to medium low and simmer, covered for 10 minutes.  Add apple to skillet and simmer, covered for 10 minutes or until chicken thighs are no longer pink inside and carrot and apple are tender.
5. IN a small bowl, stir together cornstarch and water.  Add to skillet and bring to a  boil, stirring constantly, until sauce thickens and is smooth.  Remove from heat and discard bay leaf.  Stir in bacon, tarragon and mustard.  Season with more salt and pepper if necessary.  Spoon chicken mixture into a shallow 8 cup baking dish.  If you're not completing the pie immediately, cover and refrigerate it until ready to proceed, removing it from the refrigerator about 30 minutes before adding the scalloped potato crust.
6. For scalloped potato crust, preheat the oven to 425F.
7. Slice potatoes very thinly.  In a large saucepan, combine stock, cream, garlic, salt, pepper and bay leaf.  Bring to a boil over medium high heat and add potatoes.  Reduce heat to medium low and simmer, uncovered for 12 to 15 minutes.  Rearranging potatoes gently once or twice until potatoes are tender but not broken up.
8. With a slotted spoon, carefully remove potatoes from saucepan and arrange more or less in an even layer on top of chicken mixture,  discarding bay leaf.   Put dish on baking sheet.  Bake for 25 to 30 minutes until potatoes are golden brown and chicken mixture is bubbling.  Let stand 10 minutes, then sprinkle evenly with parsley before serving.

Squash Corn Soup

The original recipe called for pumpkin, but I went with a butternut squash instead.

8 ears corn, shucked (or 4 cups frozen corn kernels)
2 tbsp vegetable
1 large onion, coarsely chopped
1/2 tsp salt
1/2 tsp freshly ground black pepper
2 cloves garlic, minced
1 tsp minced fresh ginger
1/2 tsp seeded and minced fresh hot chili
1/2 tsp ground cumin
4 cups diced, peeled and seeded squash
8 cups low sodium chicken stock
1 tsp finely grated lemon zest
2 tbsp lemon juice
3 tbsp finely chopped fresh coriander
4 slices cooked bacon

1. With a sturdy serrated knife, cut kernels from ears of corn.  Set corn kernels aside.
2. In a large dutch oven, heat oil over medium heat.  Add onion, salt and pepper.  Cook, stirring often, for 5 to 7 minutes or until onion is softened but not brown.  Add garlic, ginger, chili and cumin; cook, stirring for 1 minute or until fragrant.  Add squash to pot, stirring to coat with onion mixture.  Add stock and half of corn kernels.  Bring to boil over high heat.  Reduce heat to low; simmer, covered for 20 to 30 minutes until squash is very tender.  Remove pot from heat and let soup cool slightly.
3. In a blender (or with a hand blender) blend soup in batches until smooth (I don't like it completely smooth). Return soup to rinsed out pot; stir in remaining corn kernels.  Bring soup to a simmer over medium heat, stirring occasionally.  Simmer, covered, for 10 minutes or until corn kernels are tender.  Stir in lemon zest, juice and coriander.  Taste and add more salt and pepper if necessary.  Ladle into soup bowls and crumble bacon on top.

Bacon Wrapped Pork Loin with Apples and Sage

Get the best bacon you can for this…preferably from a butcher..it will make a huge difference.  From Food and Drink Autumn 2010.

2 large pork tenderloins (or 1 pork loin roast 1 kg)
10 fresh sage leaves very finely chopped or 1 tsp dried rubbed sage
2 to 3 large garlic cloves, minced
1/4 tsp salt
1/4 tsp freshly ground black pepper
9 to 10 slices thick cut bacon
Kitchen twine
3 to 4 large apples such as Cortland or Spy
1 large cooking onion
2 tbsp all purpose flour
1 1/2 cups chicken broth or stock

1. If any silver skin on loins is present cut away and discard.  Sprinkle sage, garlic, salt and pepper all over loins.  Place loins closely together lengthwise, with thick ends meeting thin ends to even out roast thickness.
2. Lay out slices of bacon snugly together on a cutting board, forming a rectangle.  Place loins across bacon so bacon ends emerge from each side.  Beginning at one end, lift a bacon end up over loins at a 45 degree angle.   Then, alternating sides, continue lifting bacon ends down the length of roast forming a chevron pattern of bacon on top.
3. Cut five 12 inch lengths of twine and one 30 inch length.  Place 5 shorter lengths of twine under loins widthwise.  Working out from roast centre, firmly (but not causing deep indents to form) tie up each piece of twine, spacing evenly apart.  Then tie up roast lengthwise with longer piece of twine.  Trim twine ends; discard. (Roast can be prepared, covered and refrigerated for up to half a day.  Add 10 to 15 minutes to roasting time).
4. When ready to roast, preheat oven to 425F.  Heat a large frying pan over medium heat.  Lightly brown roast on all sides, about 15 minutes in total.  Transfer to a baking pan lined with a rack.  Place in oven; set time for 30 minutes.  Check and continue roasting until a meat thermometer reads 145F.  Remove from oven: transfer to cutting board.  Cover roast with foil; let rest 15 to 20 minutes.
5. Meanwhile, peel core and slice apples.  Thinly slice onion.
6. Drain most of fat from frying pan; place back over medium heat.  Add onion; cook 10 minutes or until lightly browned.  Stir in flour; cook 1 minute.  Stir in chicken broth; add apple slices.  Bring to a boil; simmer, covered 5 to 10 minutes or until apples are tender and sauce is lightly thickened.  Add more broth if too thick; keep covered and hot.
7. To slice pork roast, snip off lengthwise string.  Then slice about 3/4 inch thick removing crosswise strings as they are encountered.  Place a few saucy apples on each warm serving plate, top with a couple of slices of roast and drizzle with more sauce.  Serve with mashed potatoes and vegetables.

Skillet Quiche

6 to 8 slices of bacon or ham
3 cups cooked cubed potato
1 cup chopped onion
2 tbsp chives or green onion
6 eggs, beaten
1/2 tsp salt
1/4 tsp pepper
1/2 cup grated cheddar cheese

Fry bacon in frying pan.  Drain fat.  Add cubed potato, onion and chives.  Cook 5 minutes.  Stir in beaten eggs.  Salt and pepper.  Sprinkle grated cheese over mixture.  Cover and cook over moderate heat for an additional 5 minutes.  Cut in wedges to serve.

Broccoli Salad

One of my family favourites! This is also good with toasted sunflower seeds.

1 head broccoli, broken into small pieces
1/4 large red onion, chopped
1/4 cup shredded cheddar cheese
Bacon

Dressing:
1/2 cup mayonnaise
1/4 cup sugar
2 tbsp vinegar

Mix above ingredients.  Chill

Layered Endive, Frisee and Bacon Salad

This salad is so elegant when served in a martini glass!  From Food and Drink 2011

2 slices brioche
4 slices double smoked bacon, chopped
1 shallot, minced
1 tbsp olive oil
1 tbsp red wine vinegar
1 tsp grainy mustard
2 cups lightly packed chopped endive and frisee
1 tbsp white vinegar
4 eggs
pinch each of coarse salt, freshly cracked pepper and fine herbs

1. Toast brioche and cube.  Set aside
2. In a large skillet, cook bacon until cooked but not crisp.  Use a slotted spoon to transfer bacon to plate.  Drain all but 2 tbsp of the fat from the pan.  Add shallots until tender and golden.  Whisk in olive oil, red wine vinegar and mustard.  Keep warm.
3. Divide endive and frisee between 4 large martini glasses.  Layer brioche over each and top with bacon.  Drizzle each with warm shallot dressing.
4. Meanwhile, fill large ban with water about 3 inches up the sides of the pan and bring to a simmer with white vinegar over medium heat.  Gently crack eggs, 1 at a time, into custard cups and slide them into the water.  (I found this a little tricky making sure they didn't tip). Poach for about 4 minutes, until the whites are set but the yolks are still runny.  Scoop eggs with a slotted spoon, draining well.  Top each salad with an egg and sprinkle with coarse slat, fresh cracked pepper and chopped fresh herbs.  Serve immediately.

Glazed Brussels Sprouts with Whisky and Double Smoked Bacon

As a kid or even young adult you couldn't get me to eat Brussels Sprouts, but wow, how I love them now.  Here is a great recipe for them.

8 cups Brussels sprouts, about 1 kg
1/2 cup chopped double smoked bacon
2 tbsp Canadian Whisky
2 tsp maple syrup
1 pinch coarse salt
1 pinch fresh cracked pepper

1. Trim ends off Brussels sprouts; cut an X in the base of each, halving any large sprouts.  Ina large saucepan of boiling salted water, cook sprouts until tender-crisp, about 7 minutes; drain in colander.  To make ahead: Chill in cold water; drain again and roll in towel.  Refrigerate for up to 1 day.  Increase cooking time in glaze, below to 5 minutes.
2. In the same pan, cook bacon over medium high heat until cooked but not crisp, about 5 minutes.  Drain off all but 2 tbsp of the fat; add whisky and maple syrup and cook, stirring for 30 seconds. Return sprouts to pan; cook, stirring until coated about 1 minute.  Sprinkle with salt and pepper.

Serves 8 to 10

Scalloped Potatoes with Porcini and Bacon

These are amazing!  I couldn't find Porcini Mushrooms so just cooked regular ones.  I only have 1% milk in the house so I didn't use the 2% suggested, I also only used a 1/2 cup whipping cream and topped it up with milk to make 1 cup.

1 pkg (14g) dried porcini mushrooms, optional
6 strips bacon, thinly sliced (or more if you wish)
1 small onion, diced
 2 garlic cloves, minced
2 lbs (1kg) potatoes, preferably Yukon Gold
2 cups milk, 2% or homogenized
1 cup whipping cream
Pinch of nutmeg
Salt and pepper
1 cup coarsely grated Gruyere cheese (try smoked for a different flavour)

1. Preheat oven to 350F.
2. Butter a casserole that measures about 9 inches square.  Place mushrooms in a small bowl.  Cover mushrooms with about 1/2 cup boiling water.  Let stand while preparing ingredients.
3. In a large frying pan (I prefer cast iron), cook bacon over medium heat until it starts to crisp, about 5 minutes.  Add onion and continue to cook until bacon is crisp and onion is tender, about 5 more minutes.  Add garlic and cook about 30 seconds just until fragrant (be careful not to burn it as it will get bitter if you do).  Strain mushrooms over a bowl but don't discard liquid.  Squeeze out any liquid from mushrooms into bowl.  Chop mushrooms and stir into bacon mixture.
4. Peel potatoes and slice as thinly as possible, no thicker than 1/4 inch.  Place milk, cream and nutmeg in a large wide pan.  Gradually add mushroom liquid, so that any grit at bottom of bowl doesn't get added.  Over medium heat, bring to a simmer.  Add potatoes to simmering milk mixture.  Stir.  Cook just until almost fork tender, about 10 minutes.
5. Using a slotted spoon, remove and spread about half the potatoes into prepared casserole.  Topp with half the bacon mixture.  Lightly season with salt and pepper.  Spoon remaining potatoes over top.  Repeat with bacon mixture and seasonings.  Carefully pour milk mixture over top, to evenly distribute.  Bake, covered 30 minutes.  Uncover, sprinkle with cheese and continue to bake until golden and bubbling, about 20 to 30 minutes.  Let stand 15 minutes before serving.

Serves 8

Pumpkin "Ravioli" tossed with Bacon and Parsley

This is a bit fussy and I was nervous about using the pumpkin, but wow I loved it!  Admittedly I do love squash and the pumpkin had a great fall flavour.  Making the ravioli's takes a bit of time.  Got this out of Food and Drink Autumn 2011.

"Ravioli"
1 tbsp butter
1/4 cup finely diced onion
1 cup canned unsweetened pur pumpkin
1/2 tsp dried sage leaves, crumbled
1/4 tsp salt
pinches each nutmeg and pepper
1/2 cup finely grated Parmesan cheese
1/2 cup extra smooth ricotta cheese
2 eggs
about 2/3 of a 400 g pkg wonton wrappers

Sauce
4 strips bacon, thinly sliced
2 tbsp butter
2 tbsp chopped parsley
pepper to taste
Grated Parmesan for serving

1. Melt butter in  large frying pan over medium heat.  Add onion and stir just until tender, about 3 minutes.  Add pumpkin and seasonings.  Cook, stirring frequently, until pumpkin loses some of its moisture and flavours develop, about 5 minutes.  Remove from heat, turn into a bowl and cool completely.  Stir in cheeses then 1 egg until well blended.
2. Whisk remaining egg with 1 tbsp water.  It's easiest to work with about 10 wonton wrappers at a time.  Spoon 1 heaping tsp filling in centre of each wrapper.  Brush edges with egg mixture.  Pick up wrapper and fold together, pressing out excess air to form a triangle and enclose filling.  Squeeze edges tightly to seal.  Repeat with remaining wonton wrappers and filling (freeze any leftover wrappers).
3. Bring a large pot of salted water to a boil to cook ravioli.  Meanwhile in a large wide pan or frying pan, cook bacon until fairly crispy.  Keep warm.  Add ravioli to boiling water.  Cook until tender, 4 to 5 minutes.  Drain very well.  Add butter to bacon in pan, stirring until melted.  Then add ravioli, parsley and pepper.  Stir very gently to coat, serve with additional Parmesan.

Serves 4

Cobb Salad

Here is a different take on the traditional Cobb Salad.  This one was excellent and did not take long to finish up.

2 cups Baby Spinach
8 strips Bacon
2 cups Grape Tomatoes halved
2 ripe Avocados, peeled, seeded and chopped
1 cup herbed Goat Cheese, crumbled
500 g peeled, deveined raw shrimp

Cook bacon in heavy bottomed fry pan until crisp, remove and crumble.  Drain all but 1 tbsp of the fat from the fry pan and cook shrimp over medium heat until translucent.  Remove and place on paper towel. Arrange all ingredients in a 13x9 tray - be creative and make a pattern!

Scalloped Potatoes with Porcini and Bacon

For all you healthy eaters out there, go to the salad recipe...:) this is definitely an indulgence.  Mushrooms, bacon, cheese and potatoes!  Yum!  This would be a great side dish for Thanksgiving if you are so inclined.  I did substitute the whipping cream for half and half....my system just can't handle that much cream anymore.  I also couldn't find the dried Porcini Mushrooms - I am not saying they weren't at Foodland, I just couldn't find them with a screaming 3 year old in the cart (the HUGE car cart that won't turn corners very well) so I substituted brown mushrooms and put them in with the onions.  I used some beef broth to substitute the liquid reserved from the mushrooms.  All in all it turned out beautifully!

1 pkg (14g) dried porcini mushrooms
6 strips bacon, thinly sliced
1 small onion, diced
2 garlic cloves, minced
2 lbs (1 kg) potatoes, preferably Yukon Gold
2 cups milk
1 cup whipping cream
Pinch of nutmeg
Salt and pepper
1 cup coarsely grated Gruyere cheese

1. Preheat oven to 350 F.
2. Butter a casserole that measures about 9 inches square.  Place mushrooms in a small bowl.  Cover mushrooms with about 1/2 cup boiling water.  Let stand while preparing ingredients.
3. In a large frying pan, cook bacon over medium heat until it starts to crisp, about 5 minutes.  Add onion and continue to cook until bacon is crisp and onion is tender, about 5 more minutes.  Add garlic and cook about 30 seconds, just until fragrant.  Strain mushrooms over a bowl but don't discard liquid.  Squeeze out any liquid from mushrooms into bowl.  Chop mushrooms and stir into bacon mixture.
4. Peel potatoes and slice as thinly as possible, no thicker 1/4 inch.  Place milk, cream and nutmeg in a large wide pan.  Gradually add mushroom liquid, so that any grit at bottom of bowl doesn't get added.  Over medium heat, bring to a simmer.  Add potatoes to simmering milk mixture.  Stir.  Cook just until almost fork tender, about 10 minutes.
5. Using a slotted spoon, remove and spread about half the potatoes into prepared casserole.  Top with half the bacon mixture.  Lightly season with salt and pepper.  Spoon remaining potatoes over top.  Repeat with bacon mixture and seasonings.  Carefully pour milk mixture over top, to evenly distribute.  Bake covered, 30 minutes.  Uncover, sprinkle with cheese and continue to bake until golden and bubbling, about 20 to 30 minutes.  Let stand 15 minutes before serving.