BHG Delish Dish

Stirring Up Ideas In The Kitchen

bacon

Looking for a delicious, easy breakfast that could easily feed 6 people? I highly recommend this Bacon, Potato, and Spinach Frittata. It’s pure comfort food packed with protein (eggs), vegetables (spinach, potatoes) and flavor (bacon)!

breakfast recipes with bacon, potatoes, spinach, vegetables, healthy breakfast

This frittata is so easy to make! I used to be cautious about frittatas because I was afraid they would stick to the pan. Well, I fear no more – I discovered that as long as you cook the frittata on medium-low heat, it will not stick and will not burn. Just be patient and cook the frittata over medium-low heat as the eggs start to set around the edge of the skillet, for about 5 minutes. After that – just put the skillet with the frittata under the broiler and broil until the top is set and no longer wet. So easy, and your frittata is perfect:

how to make healthy breakfast, breakfast with eggs, bacon, spinach

Start by cooking the bacon:

breakfast recipe

Add spinach and cook it with bacon just until the spinach wilts:

breakfast recipe

Add already cooked and drained potatoes:

breakfast recipe

Pour the egg mixture over the top:

breakfast recipe

And cook the frittata on stove-top on medium-low heat until the edges separate from the pan. The center will still be moist and wet – put the skillet under the broiler for a couple of minutes and make sure not to burn yourself (use a glove).

breakfast recipe

CLICK HERE TO GET THE RECIPE

And, here are the changes I made to the original BHG recipe:

1) The recipe calls for kale – I used spinach, and used about double the amount (4 cups fresh spinach or about 5 ounces). I skipped the onion altogether.

2) The recipe calls for red skin (skin-on) new potatoes – I used small yellow (skin-on) potatoes instead. Any potatoes will work, as long as they are small. If your potatoes are too large, don’t just quarter them as the recipe instructs – cut them into smaller pieces to fit your skillet.

3) As you can see on the photos, I used stainless steel skillet – even in the stainless steel skillet, my frittata did not stick. The key is to cook the frittata on medium-low heat, or on low heat. And, I did not even grease the skillet (aside from cooking the bacon in it). I just put all the ingredients in the skillet as you can see on the photos (bacon, spinach, potatoes), poured the egg mixture over the vegetables and cooked on medium-low heat for about 5 minutes (the center was still wet at that point, but the edges were already set), then broiled it for about 2 minutes until the center was no longer wet. Make sure to use a glove and do not burn yourself.

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Want an easy comfort-food recipe that takes only 30-minutes from start to finish? Try this delicious Mac and Cheese Spaghetti with Bacon and Peas smothered in a creamy, cheddar cheese sauce. Easy recipe, simple ingredients, satisfying meal made in minutes that a whole family will love!

pasta dinner with bacon and peas, cheddar cheese spaghetti with bacon and peas

Sharp cheddar cheese and bacon give the sauce the most delicious flavor, and with the spaghetti and the peas it’s a truly winning combination:

bacon pasta with peas, cheddar cheese bacon pasta with peas, pasta dinner recipe

BACON LOVERS – there are lots of bacon in this mac and cheese – this recipe is for you!

bacon pasta with cheddar cheese and peas, spaghetti recipes, spaghetti dinner

spaghetti with bacon and peas, creamy pasta with cheddar cheese, peas and bacon

Just take a look at this saucy goodness:

spaghetti pasta with cheddar cheese, bacon, and peas

CLICK HERE TO GET THE RECIPE

And, here are the changes I made to the original BHG recipe:

1) I omitted the first 3 ingredients that make the bread crumbs topping. I didn’t really want to fiddle with the bread crumbs, so I excluded them altogether.

2) I doubled (or tripled) Dijon style mustard. The recipe calls for 1 teaspoon – I used 1 tablespoon and more! Don’t be afraid to use up to 2 tablespoons of mustard in this recipe.

3) The recipe calls for proscuitto and lists it as an optional ingredient. I used LOTS of cooked bacon instead: 10 slices of cooked bacon, chopped. Definitely not an optional ingredient!

4) I used gluten free spaghetti – use any type of spaghetti you like: gluten free, or multigrain, or whole wheat, or regular spaghetti.

5) VERY IMPORTANT TIP ABOUT MELTING THE CHEDDAR CHEESE IN THE SAUCE, TO AVOID CLUMPS: to make the sauce bring the pasta water to boil (or use half and half) and add the cheese to the boiling water and stir until the cheese melts, to avoid clumps. When you add the spaghetti to the sauce, the sauce might clump up – don’t worry – bring the cheese sauce with the spaghetti in it to boil again, add a little bit more pasta water (or half and half), and keep stirring the spaghetti and the sauce together until clumps begin to melt and disappear. Then, reduce the heat to simmer and continue stirring the sauce with spaghetti until all clumps dissolve. In other words, to fix the clump situation or avoid the clumps, make sure to bring everything to boil to melt the clumps (even after they form) and keep stirring the sauce with pasta in it for smooth texture.


Hello – this is Julia again from the food blog JuliasAlbum.com (you can also find me on PINTEREST) cooking non-stop. If you’re looking for a delicious main dish that will take only 30 minutes to make, look no further than this Better Homes and Gardens recipe for Chicken, Asparagus, and Bacon Skillet. This meal has just the right amount of protein (chicken), vegetables and fiber (asparagus and squash), and is very flavorful! It’s gluten free and paleo-friendly, and is great for those who are on Atkins or low-carb diet!

easy chicken dinner with bacon, asparagus, and squash

This recipe is so easy to make (only 6 ingredients!), and the flavor is amazing! If you want a little side dish – serve this chicken with brown rice.

easy chicken dinner ideas: pan-roasted chicken with asparagus, bacon, and squash

This recipe is made in just 2 easy steps! Cook the chicken with bacon until the chicken is browned evenly on both sides, then add some chicken broth, cover the skillet and let the chicken cook for about 5 more minutes until it’s completely cooked through:

cooking chicken and bacon in one skillet

Next (or, you can do it as the first step, before cooking the chicken and bacon) – cook the asparagus and squash in a small amount of water (2 tablespoons) until crisp-tender:

cooking asparagus and squash in a skillet

Combine everything, and voila, your dish is ready!

healthy chicken dinner: asparagus, squash with chicken and bacon

CLICK HERE TO GET THE FULL RECIPE

And, here are the changes I made to the original BHG recipe:

- The recipe calls for 8 skinless, boneless chicken thighs. I used 2 large chicken breasts (about 1.8 pounds total) – I cut each breast in half horizontally, to make them thinner and easier to manage – that’s what you see on the photos above.

- The recipe calls for cooking the vegetables in the microwave. I cooked them in the skillet instead. Here is how to do it: Add trimmed asparagus and sliced squash to the large skillet, along with 2 Tbsp. water. Season with salt and pepper. Cook, covered, on medium heat for about 5 minutes or until the vegetables are crisp-tender, and the water evaporates. This can actually be the very first step in the recipe, and then you can remove the vegetables from the skillet, pat dry the skillet and cook the chicken and the bacon in the same skillet!

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Woohoo! It’s International Bacon Day! And my first question for you is, what are you doing to celebrate? If you haven’t yet decided how to spend this incredible day full of greasy goodness, then take a peek at 20 of my all-time favorite bacon recipes that are sure to do the day justice.

 

Celebrate the day in STYLE with The Blond Cook‘s crowd-pleasing Clams with Smoky Bacon and Tomatoes recipe.

 

 

Breakfast anyone? Soup Addict‘s BLT Frittata with Ramen Noodles is sure satisfy any early riser.

 

 

If Asian cuisine’s your thing, try a blissful bite of The Little Kitchen‘s Shrimp and Bacon Fried Rice.

 

If you’re a guac addict like myself, then you absolutely HAVE to taste this Bacon Guacamole by Rachel Cooks. Delicioso!

 

 

Turkey + Bacon = One savory bite of Whitney Bond‘s fantastic Garlic Herb Bacon Wrapped Turkey Breast.

 

 

Cheers! Make a toast to Chili Pepper Madness‘s Smoky Whiskey Mules.

 

Who says bacon can’t be a sweet? Urban Bakes‘ Maple Bacon Brownies makes bacon seem like it belongs in a dessert.

 

If you’ve got canning to a T, then you have to try this Bacon Jam by Hezzi-D’s Books and Cooks.

 

Kick start the season with Brown Eyed Baker‘s Loaded Baked Potato Dip. Make extra! (you’ll thank me later)

 

Yumm! Doesn’t this Bacon Egg Rolls with Bacon and Sweet Chili Dipping Sauce recipe by The Lemon Bowl look AMAZING?!

 

If a bite-sized dish is more your scene, then The Hopeless Housewife‘s Bacon Jalapeño Poppers with a Cheesy Tater Tot Crust recipe has your name written all over it.

 

Consider A Dish of Daily Life‘s Turkey Club with Havarti Grilled Cheese! It’s a playful twist on a classic dish.

 

Aren’t these Mexican Breakfast Cups by The Wholesome Dish almost too cute to eat?

 

If you’re watching your waistline, then you have to check out this Cheesy Bacon and Corn Stuffed Zucchini recipe by Diethood.

 

Yay for comfort food! Delightful E Made‘s Shrimp, Bacon and Corn Chowder recipe warms up any cool September day.

 

I didn’t know this was possible! Sweet and Savory, your Mini Filet Mignons have left me jaw dropped.

 

[hit the Italian dinner music button here] Cook Like A Champion‘s Potato, Bacon and Caramelized Onion Pizza recipe gives the traditional dish a run for its money.

 

Culinary Concoctions by Peabody‘s Bacon Breakfast Rolls with Maple Glaze recipe sounds almost too good to be true–almost.

 

Don’t these Salmon BLT Sliders with Avocado Aioli and Brie by The Little Kitchen look positively scrumptious?

 

M’mm M’mm Good is basically the only way to describe these Bacon Cheese Puffs by How To Nest For Less.

 

Happy Bacon Day!

 

xxmadison


This is Julia from the food blog JuliasAlbum.com (you can also find me on PINTEREST) – today I am bringing you yet another delicious recipe I tried and made from the Better Homes and Gardens archives! This delicious one-pot pasta with bacon and peas is a cook’s dream: so easy, made with just a few basic ingredients, and the clean-up is minimal! Everything is cooked in one pot: bacon, frozen peas, simple homemade Alfredo sauce, and even pasta (cooked in chicken broth)! You just can’t go wrong with these ingredients:

one-pot pasta recipe, Italian pasta dinner, weeknight dinner recipe

I followed the recipe’s instructions precisely, and the dish came out great! Everybody loved it! The cooking method is so easy: first, cook the bacon and the garlic, then add chicken broth, water, and uncooked pasta (together with salt and pepper), and cook everything, simmering, until pasta is tender, and almost all liquid (but not all) is gone. At the very end you’ll throw in frozen peas, heavy cream, and grated Parmesan cheese. It’s so good and so unbelievably simple! Tastes and looks like an entree from an Italian restaurant!

bacon pasta, pasta with bacon and peas, comfort food pasta recipe

Chicken broth, together with the bacon, flavors the pasta from the inside out, as the pasta absorbs the chicken broth and the bacon flavors during the cooking process. This pasta is great as-is, but would be even better with sliced grilled chicken on top.

how to make simple alfredo sauce

weeknight dinner, pasta recipes, dinner recipes

CLICK HERE TO GET THE FULL RECIPE

And, here are my notes/comments about the originial BHG recipe:

  • I used whole milk instead of heavy cream, only because I didn’t have heavy cream. Both whole milk and heavy cream will work great! You can also double both cream/milk and cheese, if you want more sauce.
  • You might have to add a little bit more water in addition to the chicken broth as you’re cooking the pasta, depending on the type of pasta you’re using.
  • To make this recipe gluten free, make just one substitution: use gluten free brown rice penne pasta instead of regular wheat penne.

I adore quiche. However, I never make it.

Spinach and Bacon Hash Browns Quiche

Omelets? Sure! Been there, done that. Frittatas? Love those and make those too! But quiche? I’m not sure why I never attempted to make one at home. It isn’t difficult but for some reason, I have always just enjoyed it when served to me. I decided this year that I needed to start making the dishes I enjoy eating, and this was definitely on the bucket list.

To find a delicious and simple quiche recipe that would eliminate my rookie status, I turned to BHG.com’s recipe portal and did a search. I loved the sound of the spinach and bacon quiche, and it turned out to be just what I was looking for. The original recipe itself was perfectly flavorful and perfectly easy. A rich custard filled with ingredients like salty bacon, spinach (one of my absolute favorite veggies) and cheese was just the ticket to fill a flaky pie crust, however I decided to switch up the crust to make this recipe even more rich; I added a hash brown crust.

Spinach and Bacon Hash Browns Quiche

I simply made the following changes to the recipe:

  • To replace the traditional crust, I browned one 20 ounce package of refrigerated hash browns in a skillet with olive oil until golden.
  • Then I sprayed my pie pan with nonstick spray and pressed the cooked hash browns into the bottom and around the sides of the pan to create a crust.
  • I continued the recipe as written filling the hash browns crust with the quiche custard and baked until cooked through.

Spinach and bacon hash brown quiche

The results were comforting, decadent and absolutely irresistible. All the flavors really came together wonderfully, and the hash brown crust turned out beautifully golden, crunchy and also tender. The colors are bright and vivid, and the quiche is a true showstopper for any breakfast entertaining you plan to do. Because of this recipe, I fell in love with not only quiches again, but making them at home. I will be pulling out this recipe for brunches all Spring, and you should too!


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