I've been avoiding writing this blog. For weeks. All because I have a confession to make. Sigh. Try not to think less of me....I don't like steak-cut bacon. There. I said it. Sure, it's awesome, a really fat piece of bacon. For some reason though, I prefer a slice of bacon to a slab of bacon. I think it comes down to texture. Part of what I love about bacon is the fact that it's both crispy and chewy. You get a nice combination of some crispy edges and then get to bite softly through the fat. It's a balance that only bacon can master. So thumbs down for me on steak cut bacon, especially in a BLT and not served on a plate with a fork and knife.
This week, my cousin sent me the following picture...
...and while I can get on board with this idea, the thought of greasy bacon trying to hang onto my beer can had me concerned. I know how this is going to end....wouldn't you know a true bacon koozie exists...
A friend from work reccommended this bacon recipe. Warm Potato Salad had me intrigued, especially since the recipe calls for a half pound of cheese and 8 slices of bacon. I made the dish with Maple Bacon I wondered aloud if it would taste better with a different kind of bacon, and my husband piped in and said I better make it again to test it out. I think that's his way of approval, other than the cleaned plate, that is.
Cheesy Warm Bacon Potato Salad
5 pounds of red potatoes, diced
1/2 cup mayonaise
1/2 pound Velveeta cheese, diced
1 small onion, diced
6-8 slices of cooked bacon, crumbled
salt & pepper to taste
Preheat oven to 350°F degrees. Place a
cooling rack over a cookie sheet. Place bacon on cooling rack. Place
in the oven and bake for 15-20 minutes, or until desired crispiness.
Remove from the oven and cool. Once completely cooled, crumble the bacon
and set aside.
Combine potatoes, mayonaise, cheese, onion, bacon in a bowl until mix thouroughly. In a baking dish spoon potato mixture in, and then sprinkle with a little salt and pepper.
Bake at 350°F degrees for an hour or until the potatoes are tender.