Tag Archives: bacon

Sob Story

Did you see the latest Instagram Backpackbees photo? Yes… that’s a chair that sits in the lobby area of work that a parent let a little Picasso doodle all over with crayons. Yikes… That’s not even the sob story piece of this blog. It’s been a pretty rough week in general, but never in my twenty something years on this earth have I ever experienced tears while chopping my onions, that is until tonight. Can you believe a teeny tiny shallot was the one to do me in? The tears just streamed down my cheeks as I chopped as quickly as I could. Seriously it was as if I were sobbing. Of course I had to pause intermittently because my eyes were on fire and walk away from the cutting board, but I returned as quickly as I could to get the little guy prepped for our dinner.

What about you, are your eyes sensitive to onions? Intrigued, also waiting for Mr. B to finish up cooking the chicken, I looked it up on the internet and found that the syn-propanethial-soxide that the onion releases as a form of gas when cut into causes the eye irritation to some. It then went onto say that a good onion cry, though not hormonal or emotional, often makes people feel better afterwards. As silly as it sounds, it sort of did….

Wellll….. maybe it was just the excitement and anticipation to dig into this meal? Or, maybe it’s that we realized it’s Wednesday and that means we are closing in on another weekend!

The recipe was slightly altered from Iowa Girl Eats.


5 Slices turkey bacon, chopped
4 Chicken breasts, chopped
salt and pepper, to taste
1 Tablespoon butter
1 Shallot, chopped
3 Cups white button mushrooms, sliced
6 Cups fresh organic Korean spinach
1 1/2 Cup half & half
1/2 Cup grated Parmesan cheese


First cook bacon in a large skillet, cook until crispy. Not much grease, if any is left behind from the bacon, don’t bother wiping out, continue on with cooking chicken breast in same skillet to gather any remaining bacon flavors.

Season to taste chicken breasts with salt and pepper then add to skillet and sauté until no longer pink. Remove off to side and cover with foil to keep warm while you cook the rest of the meal.

Next, melt butter in skillet, add shallots and mushrooms, season to taste with salt and pepper, and then sauté until mushrooms are tender. Throw in spinach then cover and sauté randomly until just barely wilted. Add half & half  and cook until the sauce is thickened, after thickened, stir in grated parmesan cheese.

Last but certainly not least, arrange chicken on your plate,  pour sauce on top and sprinkle with cooked turkey bacon.

We enjoyed with twice baked potatoes and a nice glass of refreshing wine.

Next time we think we will add in some spice to spice it up! Until then, enjoy, check out Iowa Girl Eats, and stay tuned.


Burgers, Spuds and Shakes

Beef, vegetarian, turkey, tofu or chicken.  Burgers are always a food of comfort to us all in one way or another. I feel like they are meant to be enjoyed and savored with good friends. Tonight we had the pleasure of sharing our company with our dear friend Krista and her sweet baby girl while Dave, hubby/dadda was working the night shift. (I’ll take any excuse to snap away photos of our Jilly-bean).

The great thing about burgers is that you can build them with any sort of fun toppings just the way you want!

Tonight we opted for some very healthy choices that included pan-fried bacon and sautéed onions, melted extra sharp cheddar and roasted rosemary spuds in the oven. Then to finish off our light meal we toasted marshmallows over our gas range for nutella milkshakes.

Mr. B kept reminding me that I needed to live on the edge a little and indulge. Obviously I didn’t need that much convincing. . .

You know you want to make it…. just do it!

Nutella Toasted Marshmallow Shake

1/2 Cup milk

2 Cups packed vanilla ice cream

2 Heaping Tablespoons of Nutella

Toasted marshmallows, for garnish (optional)

Huzzah for the weekend!!

What are your favorite burger toppings? Share your delicious creativity with us!


Bacon Strips and Bacon Strips and Bacon Strips

Really America? Deep fried snickers wrapped in bacon? Triple patty cheeseburgers with slices of bacon? Panera Bread serving a simple salmon croissant sandwich to include a slice of bacon. Oy… America…our society is already in such an extreme obese state and now we have this brilliant idea to top everything off with a bit of bacon. Eek… I’m curious, what are your honest feelings or thoughts on this?

I can’t fib to you, we have been no exception to the rule with our food intake. To be frank with you all, we’ve gained collectively around five to ten pounds since landing back on our US soil. Everything has revolved around food on our trip. I felt like we barely would be finished with one meal and we’d be planning or chatting about our next. Truly the American way, right?

I wish I could tell you that we stuffed our little bellies to pure bliss, however while yes we did stuff our bellies, we honestly didn’t find the same satisfaction or fulfillment that we thought we’d have afterwards. Food now tasted much more rich, sweet, salty, all around different.

Poor Mr. B ate a Wendy’s cheeseburger on the way home from our flight arrival into the airport. The first thing out of his mouth was that it tasted like eating a stick of butter. I never did get a burger from Wendy’s while I was home so I really couldn’t concur or deny his thoughts.

Has the food really changed this much over the past two years? Or, is it us that has changed so much in our taste and diets while living abroad? Whatever the case, the best meals to us were our good old fashion families home cooked meals. Our central Pennsylvania Dutch and polish cuisine roots. Yes, pork and sauerkraut, chicken corn soup, chicken and waffles, pittsburgh chicken cheesesteak salads, raisin filled cookies, shoofly pie, sweet lebanon bologna sandwiches, hot lettuce, whoopie-pies, fresh beef burgers from my families livestock, soupies, capicola ham, Troutmans ham spread, dry beef gravy, and ice-cold birch beer. Mmmm Mmmm!

Prepare yourself for the following… these are just a few fun food photos we  got to savor  while home.

Thanks Brad for the blog title inspiration from your tee.