Mr. Prof designer home

I had some leftover corn on the cob and about half a 5-lb bag of Yukon gold potatoes from vacation that weren't getting any younger. Not wanting to waste food I was thinking about making some sort of hash with the potatoes when I remembered this post from Smitten Kitchen for Bacon Corn Hash with Fried Eggs. Sold!

I made a few changes to her recipe, the main one being adding some onion in addition to the scallions. I love onions and potatoes together and knew this would be a great addition. I also used the Yukon golds since that's what I needed to use up. This was delicious, especially with the fried eggs on top. The bacon and eggs made it hearty enough to enjoy for dinner. I had the leftovers for brunch the next day and added some salsa and a dollop of sour cream, which made this even better, so much better that I'm modifying the directions below to include them as optional (but I highly recommend it).



Bacon Corn Hash
Modified from Smitten Kitchen

1/2 pound thick-cut bacon, cut into small dice
1 pound potatoes, peeled, scrubbed and diced
Salt and freshly ground black pepper
1 medium onion, diced
4 medium-large ears corn, kernels cut from the cob (2 1/2 to 3 cups)
1 bundle scallions, thinly sliced
4 eggs
Sour cream (optional)
Salsa (optional)

Add bacon to a large non-stick skillet over medium heat. Cook, stirring often, until they brown evenly, about 10 minutes. Remove the bacon bits with a slotted spoon, leaving the drippings in the pan, and transfer the bacon to paper towels to drain.

Heat the pan to medium/medium-high, making sure the bacon fat is sizzling, then add the potatoes in a single layer. Sprinkle with 1/2 teaspoon salt and several grinds of black pepper. Let them cook for a few minutes in one place and get a bit golden underneath before turning them over and moving them around. Cook, stirring every so often, until the potatoes are browned and cooked through, about 20 minutes.

Add the diced onion and cook until translucent, about 5 minutes. Add the corn to the skillet. Saute the potatoes and corn together until the corn gets a bit brown but stays fairly crisp, about 4 to 5 minutes. Add the drained bacon, and stir the mixture together until it’s evenly warm, about 1 more minute. Remove the skillet from the burner and sprinkle the scallions (reserving a couple spoonfuls if you’d like to use them as fried egg garnish) over the hash. Season with more salt or pepper to taste, if needed.

Heat a medium skillet over medium-high heat and melt about 1 tablespoon butter. Crack the eggs into the skillet and reduce heat to medium. Cook to desired doneness. Season with salt and pepper, serve on top of a pile of bacon corn hash. Add a dollop of sour cream and a spoonful of salsa to the plate for dipping.

If this Summer Weekend Pasta had tomatoes in it I'd call it summer in a bowl. Tomatoes, zucchini and corn signify summer to me. I can't get enough of any of them from June to August.

This was a great, simple pasta to throw together. I think I'm going insane because the bacon almost seemed superfluous. How is that possible? I found myself thinking if only I'd left it out this would be a vegetarian meal.

I used regular green zucchini and upped the corn to 3 ears because Baby Girl was snacking on the corn kernels as I prepped dinner. I also upped the garlic to 3 cloves and minced it so I could leave it in rather than remove a whole clove after cooking. I decided to saute the corn and zucchini rather than leave it raw. I did find the pasta to be a little dry since there really isn't any sauce, but a little extra pasta water or even chicken (vegetable) broth would fix that.

Summer Weekend Pasta
Slightly modified from Food 52

Salt
1 pound orecchiette or small shells
6 slices bacon, cut crosswise into 1/4-inch pieces
3 medium zucchini, ends trimmed
2-3 ears corn, kernels cut from the cobs, juices and all
3 garlic cloves, peeled and minced
Pinch red pepper flakes
2 tablespoons roughly chopped or torn basil
Freshly ground black pepper
Freshly grated Parmesan cheese, for serving

Bring a large pot of generously salted water to a boil. Cook the pasta according to package directions. Save 1 cup of the cooking liquid, then drain the pasta and set aside.

Grate the zucchini on a box grater. Gather the gratings in a bowl and salt the squash, about 1 1/2 teaspons coarse kosher salt. Toss to mix. Let sit for at least 10 minutes, and up to 30 minutes. Place zucchini in a clean kitchen towel and ring dry. You want to remove as much of a liquid as you can.

Meanwhile, spread the bacon in a large saute pan over medium heat and cook until the bacon is crispy. Remove to a paper towel-lined plate. If there are more than 2 tablespoons of bacon fat in the pan, remove the extra fat so you are left with only 2 tablespoons. Add the zucchini, corn and garlic. Season with salt and pepper and stir in the red pepper flakes.

Add the drained pasta to the skillet and toss. Adjust the seasoning, adding more salt and pepper. Add the bacon and basil. Toss again. If the pasta seems dry, add some of the reserved pasta cooking water. Spoon into shallow bowls and top with grated cheese.

So you may have realized we're trying to lose weight and be healthier overall. That can be very, very difficult when you love to eat. Thankfully a magazine like Cooking Light exists. A few months ago I won a subscription from my friend Heather over at Hezzi-D's Books and Cooks and once the subscription runs out I'll definitely be renewing it on my own. What a fantastic magazine. The recipes are things I love to make but healthier, like this Bacon and Broccoli Mac and Cheese. Bacon (and we aren't talking turkey bacon here) and creamy cheese sauce? Sign me up!


As soon as SP heard it was from Cooking Light he was skeptical, but after one bite he was hooked. I loved it as well, especially the subtle onion flavor from the scallions. The bacon added great flavor, but since you're only using two pieces it isn't overwhelming (or that unhealthy). I decided to cook the broccoli with the pasta instead of steaming it separately and even though I thought we had rigatoni in the pantry we didn't, so I subbed rotini. I was skeptical about this being enough food for 4 hungry people, but with a side salad it's a great meal. I reheated the leftovers the next day for lunch and the creaminess was lost, which can happen with stovetop mac and cheese.

I can't wait to make this again, and again, and again. Mac and cheese with less guilt? Yes, please!

Bacon and Broccoli Mac and Cheese
Slightly Modified from Cooking Light

8 ounces uncooked rigatoni
3 cups broccoli florets
1 tablespoon butter
1 1/2 tablespoons all-purpose flour
1 1/4 cups 2% reduced-fat milk
2 ounces reduced-fat American cheese, cut into pieces
1/4 cup thinly sliced green onions
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 slices center-cut bacon, cooked and crumbled
2 ounces extra-sharp cheddar cheese, shredded (about 1/2 cup packed)

Cook pasta in boiling water according to package directions. Add the broccoli 4 minutes before the end of the cooking time. Drain and keep warm.

Wipe pan with paper towels, and return to medium heat. Melt butter in pan. Sprinkle flour over melted butter; cook for 1 minute, stirring constantly with a whisk. Gradually add milk to the flour mixture in pan, and bring to a boil, stirring constantly with a whisk. Cook for 1 minute or until slightly thick, and remove from heat. Add American cheese; stir until smooth. Stir in sliced green onions and the remaining ingredients. Stir in broccoli and pasta; serve immediately.

Lately I've been trying to use up things I have in the freezer and pantry, modifying recipes to make them work with what I already have on hand instead of buying new ingredients. It's going to be a long project since we have a ton of things stored in not just the freezer but the pantry and garage.

This recipe started out as Tortellini & Pancetta in Mushroom Walnut Sauce on my friend Melissa's blog, was modified into Tortellini & Pancetta in a Mushroom Cream Sauce on my friend Carrie's blog and ended up as Ravioli with Bacon Pesto Mushroom Cream Sauce on my friend Cassie's blog. I modified it further by leaving out the pesto because I didn't have any in the freezer and didn't want to buy it.


This was surprisingly light for including heavy cream. I added some chicken stock to stretch the sauce and cut the calories. I will definitely try it with pesto over the summer when my basil plant gets out of control, but this was delicious without it. A simple, light, easy dinner.

Ravioli with Bacon Mushroom Cream Sauce
Modified from Cassie Craves

1 package frozen cheese ravioli
4 strips bacon, chopped
1 tablespoon butter
1 small onion, finely chopped
8 ounces sliced white mushrooms
2 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth
Salt and pepper to taste
Parmesan or Romano cheese for serving

Cook the bacon in a large, high-sided skillet over medium-high heat until crisp. Remove to paper towels to drain. Drain all but one tablespoon of bacon grease from pan.

Add butter to reserved bacon grease. When melted, add onion and mushrooms and cook until onions are translucent and mushrooms are browned. Season with salt and pepper. Add garlic; cook and stir for 30 seconds. Reduce heat to medium and add heavy cream and chicken broth, stirring occasionally until sauce begins to thicken.

While sauce is thickening, cook ravioli according to package directions.

Add cooked bacon back to the pan. Taste sauce for seasoning and adjust as needed. Add sauce to cooked ravioli, stirring very gently to combine. Sprinkle each serving with shredded parmesan or Romano cheese.

Hands up if you love bacon! If you raised your hand this recipe is for you.


I've had this recipe for Bacon Lover's Mac and Cheese printed out for awhile now but I wanted to wait for fall weather to make it. As soon as the temps dipped into the 60s I put it on my menu and now I'm kicking myself for waiting so long. It was delicious. The bacon flavor is pronounced but not overwhelming and it isn't nearly as heavy as I would have thought it would be due to the mushrooms and spinach. SP and I absolutely loved this. I served it with a simple green salad and homemade vinaigrette dressing, which also helped cut the richness of the pasta. I can't wait to make this one again.

I divided the recipe in half and froze one half, unbaked, to have on one of those nights when I don't feel like cooking. I love recipes like that.

Bacon Lover’s Mac and Cheese
Slightly Modified from Annie's Eats

1 lb. short-cut pasta
8 slices bacon, chopped
12 oz. mushrooms, sliced
1/4 cup flour
2 cloves garlic, minced
2 1/2 cups milk
1/4 teaspoon salt
Freshly ground black pepper, to taste
Pinch nutmeg
8 oz. Fontina cheese, grated
8 oz. white cheddar cheese, grated
1 bag baby spinach, roughly chopped or torn
3 tablespoons butter, melted
1 cup panko

Preheat the oven to 400.

Bring a large pot of water to boil. Once boiling, cook the pasta according to package directions until just shy of al dente. Drain well and set aside.

Meanwhile, cook the bacon in a large skillet or sauté pan over medium heat until crispy. Transfer to a paper-towel lined plate with a slotted spoon. Reserve 2 tablespoons of the bacon grease. Return the pan to the heat and add the mushrooms. Cook, stirring occasionally, until tender and most of the liquid has evaporated, about 5-7 minutes. Remove mushrooms from the pan.

Add the reserved bacon grease to the skillet. (If there was not enough bacon grease to make 2 tablespoons, replace the missing amount by adding an equal amount of butter.) Heat over medium-high heat until the butter is completely melted. Whisk in the flour and garlic and cook, stirring constantly, until the mixture is golden and fragrant but not burned, 1-2 minutes. Whisk in the milk. Cook the mixture, stirring frequently, until it begins to bubble and thicken. Whisk in the salt, pepper, and nutmeg. Remove the pan from the heat and whisk in the Fontina and white cheddar until completely melted and smooth.

Return the drained pasta to the pot. Mix in the cooked bacon and mushrooms, the cheese sauce and the chopped spinach. Stir everything together gently until well combined. Combine melted butter and panko in a bowl.

Spread the mixture into a lightly greased 2-quart casserole dish. (You can also separate the mixture into two greased casserole dishes and freeze one). Add the buttered panko to the top of the mixture. Bake for 15-20 minutes or until the top is light golden and the cheese is bubbling.

I recently discovered that I love the flavors of Ranch dressing. The herbs in the dressing add a great kick to anything I've added it to. SP was skeptical about this one, but after one bite he was hooked.


This recipe is very, very loosely based on a recipe for Chicken Bacon Ranch Pasta that I printed out a long time ago. When I went to the blog the printout says it came from the recipe was very different, so I consider it more of an inspiration then anything else. I have to admit, I'm excited that I actually came up with a recipe on my own. I very rarely do that.



Ranch Pasta with Bacon, Spinach and Tomatoes
A Taste of Home Cooking Original

1 teaspoon dried parsley
3/4 teaspoon ground black pepper
1 teaspoon seasoned salt
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon dried thyme
Olive oil
4 garlic cloves minced
2 cups heavy cream
1 bag baby spinach
1 can diced tomatoes, undrained
1/2 lb bacon, cooked and crumbled
1 lb short cut pasta, cooked according to package directions
Grated Parmesan or Pecorino cheese

Combine first 6 ingredients (through dried thyme) in a bowl and mix together. This is your Ranch seasoning. You can also use a packet of pre-made dried seasoning.

Heat 2 tablespoons oil in skillet large enough to hold the pasta over medium-high heat. Add garlic and saute for 2 minutes. Add heavy cream and bring to a boil. Lower the heat to a simmer and add Ranch seasoning, spinach and tomatoes. Cook until the spinach wilts. Add pasta and cooked bacon and toss to combine. Add grated cheese and taste for seasoning.

Want to see what other pasta dishes were made during the swap? Here is the link to the Pasta Recipe Swap Roundup.

Another week, another recipe swap. I'm enjoying these swaps so much, partly because I get to try new things and branch out from my comfort zone, but also because I like knowing that one or two meals a week are decided for me.

This week's cooking board swap theme was pasta. I'm in charge of this swap, which means I get to see all the recipes that are submitted. Since pasta is one of my favorite meals, I was really excited to see all the recipes. I got this one for Bacon, Spinach and Goat Cheese Pasta, which was actually a recipe Melissa got for a previous swap and liked so much she passed it on.


I was a little worried that SP wouldn't be a fan since he prefers pasta with a substantial sauce, but he loved it. I only made one change, which was to add a can of diced tomatoes. After reading the ingredient list I was worried it might be a little heavy and tomatoes always seem to lighten and brighten up a dish.

Bacon, Spinach and Goat Cheese Pasta

1 lb short-cut pasta
8 slices thick center cut bacon
1 bag baby spinach
1 15-oz can diced tomatoes, with juice
4 oz soft goat cheese, crumbled
1 tablespoon olive oil
1 teaspoon lemon zest
1 pinch crushed red pepper
salt and pepper

Cook pasta according to directions on the box. Drain, reserving 1 cup cooking water, and return to pot.

While pasta is cooking, cook bacon in a skillet until crisp, drain on paper towels and roughly chop.

Add spinach and diced tomatoes with juice to pasta and cover for 5 minutes to allow spinach to wilt. Add crumbled goat cheese, olive oil, lemon zest and crushed red pepper. Stir until the goat cheese is melted, thinning with pasta cooking water as needed. Add bacon and toss. Add salt and pepper to taste.

This was one delicious meal. And easy. You can't beat that.


Bacon Pierogie Bake. As soon as I saw the words "bacon" and pierogies" I knew this would be a winner. Add scallions and fresh chopped tomato and you're just gilding the lily.


I doubled the recipe because I was using homemade pierogies and wanted extra sauce. SP loved the sauce so much he said I should make the dish again but serve the sauce over pasta instead of pierogies.

Bacon Pierogie Bake
Slightly Adapted from Elizabeth's Edible Experience

1 (16-ounce) package frozen potato and onion pierogies (such as Mrs. T's)
Cooking spray
6 center-cut bacon slices, chopped
4 garlic cloves, minced
6 ounces cream cheese
1 cup chicken broth
4 ounces shredded sharp cheddar cheese
1/2 cup thinly diagonally sliced green onions
1/2 cup chopped seeded plum tomato
1 teaspoon freshly ground black pepper

Preheat oven to 400°.

Arrange the frozen pierogies in an 11 x 7-inch glass baking dish coated with cooking spray. Cook bacon in a saucepan over medium heat until crisp; remove from pan. Set aside.

Add garlic to drippings in pan, and cook for 30 seconds, stirring constantly. Add cream cheese to pan, and cook for 1 minute or until cream cheese begins to melt, stirring frequently. Gradually add chicken broth to pan, stirring with a whisk until smooth. Pour the cream cheese mixture evenly over pierogies. Top evenly with cheddar cheese.

Bake for 20 minutes or until bubbly and thoroughly heated. Remove from oven, and sprinkle with bacon, green onions, tomato, and pepper.