Pesto Potatoes ~ adapted from Carlsbad Cravings

2 lb red potatoes, cubed
1/4 c prepared pesto
1 T olive oil
1 T dry ranch dip mix
1/4 t onion powder
1/4 t garlic powder
1/2 t kosher salt, more or less to taste
bacon bits, optional

Preheat oven to 400°. Line a rimmed baking sheet with parchment paper and set aside.

Place potatoes in large mixing bowl. Add remaining ingredients, except bacon bits, and toss to combine. Place in single layer on prepared baking sheet. Roast 40 minutes, stirring once halfway through cooking, or until golden brown. Top with bacon bits if desired, serve immediately. Serves 6 as a side dish.

Chef's Note: To reheat leftover potatoes, heat 1 t olive oil in non stick skillet over medium high heat. Add potatoes and sauté until warmed through, approximately 3 minutes, stirring constantly. Sprinkle with kosher salt and bacon bits (potatoes will have absorbed all the salt from cooking when cooled, additional salt will be needed after reheating).

Maple Cupcakes with Cream Cheese Frosting and Bacon Crumbles

Maple Cupcakes

2 1/2 c flour
2 t baking powder
1 t baking soda
1/2 t salt
1/2 c (1 stick) butter, softened
1/2 c brown sugar
2 eggs
1 1/4 c maple syrup
2 t vanilla
1/2 c buttermilk

Preheat oven to 350. Line muffin tins with 20 cupcake liners.

Sift flour, baking powder, baking soda, and salt together. Set aside. Beat butter and sugar on medium speed in a large bowl until fluffy. Add in eggs, syrup and vanilla and mix until well blended. Add flour mixture, alternating with buttermilk, in one-third additions. Fill lined muffin tins two-thirds full, and bake in center of oven 20 minutes, rotating pans halfway through cooking time.

Cool completely before frosting.

Cream Cheese Frosting

1/2 one stick butter, softened
2 oz. cream cheese
3 c powdered sugar, sifted
2 T milk

Beat all ingredients in a medium-sized bowl on low speed to incorporate. Increase mixer speed to high and beat until fluffy, approximately 3 minutes.

Bacon Crumbles

Preheat oven to 400. Line rimmed baking sheet with foil, place baking rack inside baking sheet. Lay bacon strips on baking rack, making sure pieces do not overlap. Bake until crisp, 15 to 18 minutes. Drain bacon on paper towel until cool. Chop into bits when cooled.

Assemble Cupcakes

After cupcakes are cooled, top each with a generous spoonful of frosting. Sprinkle with bacon crumbles and enjoy!

Store leftovers tightly covered for up to 4 days.

Spinach Salad with Buttermilk Bleu Cheese Dressing

1/2 c buttermilk
1/2 c sour cream
2 T cider vinegar
3 oz blue cheese, crumbled
Salt and freshly ground pepper
1/2 lb bacon, cut into 1/2 inch pieces
10 oz fresh spinach leaves
1 small red onion, halved lengthwise and thinly sliced
2 to 4 hard-cooked eggs, chopped

In a large skillet, cook bacon over medium heat until crisp. Remove bacon to paper towels to drain.

In large bowl, whisk buttermilk, sour cream, and vinegar together. Stir in blue cheese and season with salt and pepper to taste. Add spinach and red onion to bowl with dressing and toss well to combine.

Mound salad on plates and top with bacon and one chopped egg per salad. Serve immediately. Serves 2 as a main dish, serves 4 as a side dish.

Pasta with Spinach and Tomato

12 oz pasta, penne or rotini
1 T olive oil
6 slices bacon, chopped
2 T garlic, minced
1 ~14.5 oz can diced tomatoes
10 oz bag fresh baby spinach, rinsed
Fresh grated parmesan

Bring a large pot of lightly salted water to a boil. Add pasta and cook al dente, approximately 9 minutes.

Heat olive oil in large skillet over medium heat. Cook bacon in olive oil until browned and crisp. Add garlic and cook another 1 minute. Stir in tomatoes, and cook until heated through.

Place rinsed spinach in colander, and drain hot pasta over spinach to wilt. Transfer to skillet and toss with and bacon tomato mixture. Plate in individual pasta bowls and garnish with fresh grated parmesan. Serve immediately. Serves 4.

Chef's Note: This looks similar to Tomato Pasta with Spinach and Bleu Cheese that I made last week, but the taste is quite different. Either dish would be wonderful and easy to prepare during the hot, lazy days of summer.

Pan-fried New Potatoes

2~15 oz cans new potatoes, drained
1 pound bacon
Pepper, to taste

In large skillet, cook bacon over medium high heat until very crisp. Remove bacon from pan to paper towels to drain. Reduce heat to medium, add potatoes and cook until browned slightly and heated through. Serve with pepper to taste and crumbled bacon, if desired. Serves 4.

Bacon Wrapped Stuffed Chicken Breast

4 boneless, skinless chicken breasts
1/2 c garlic and herb cheese spread (Boursin or Alouette)
4 slices bacon
Fresh ground black pepper to taste

Preheat oven to 375. Place chicken breasts, one at a time, in large zip-top bag. Pound chicken with meat mallet, from center out, until approximately 1/4 inch thick. Place chicken breast, membrane side down, on work surface. Add 1 t cheese in center and spread evenly to all edges. Roll chicken breast with cheese inside and tuck edges. Wrap one bacon slice around stuffed chicken, making sure edges are sealed underneath. Place in lightly oiled ovenproof dish and repeat with remaining chicken breasts. Season well with freshly ground black pepper.

Bake 40-50 minutes until chicken is cooked through. Note: for crispy bacon, turn oven to broil for last 5 minutes.

Remove chicken from dish and cover loosely. Add 1/4 c water to dish and whisk to deglaze cheese and bacon rendering over medium high heat 3-5 minutes. Slice chicken and pour sauce over. Serves 4.