Jacket Potatoes with Bacon and Mushroom Sauce

Here is another family favorite. It is originally a recipe by Paula Deen on the Food Network, but I have changed the recipe to suit our families tastes. I have listed the ingredients as it appears in the original recipe and put brackets around ingredients I have omitted- or added

Jacket Potatoes with Bacon, Mushrooms and Peppercorn Sauce
Paula Deen Food Network, Serves 4
4 baking potatoes (I buy the huge ones- the size of Texas or at the very least a large Island Nation)
12 oz bacon, cut up into small pieces
8 oz sliced mushrooms
1/4 cup brandy
(1 Tbsp. green peppercorns, drenched in cold water)-omitted
1 cup cream (I use Heavy Whipping Cream)
Salt and pepper
Butter for topping
(I also use Parmesan cheese for topping, but that is not in the original)

Preheat oven to 400 F Prepare potatoes by washing them, sprinkling them with Kosher salt, and poking with a fork. Bake until soft about 1 hour.

Sauce: Saute bacon, ( I drain off the fat), add mushrooms and cook until golden brown. Pour brandy first into a measuring cup (DO NOT POUR DIRECTLY FROM THE BOTTLE) and then into the pan and carefully ignite with a long match ( WORD TO THE WISE: the flame kicks up pretty high-12 - 18 inches even, so remove it from the cook top and hold away from things like the Microwave, your eye brows, hair... but don't worry it will slowly burn down and go out!) After the alcohol burns off and the flame has died, stir in the peppercorns if desired. Stir in the cream and heat through without boiling it. Salt and pepper to taste .

Cut open the baked potatoes and top each with butter, then cover with sauce and sprinkle with Parmesan Cheese.

Enjoy

Pictures of Preparation:


I start by cooking about half the bacon and set those aside after they crisp. Drain off all the fat and then cook the remaining bacon until they start to "sweat".










Add the mushrooms as the second batch of bacon cooks.



Carefully add in the brandy -- remember to pour from a different container and not straight from the bottle. Ignite with a long match and pull away from the stove top to prevent burning your microwave or cabinets. Keep clear of the flame until it dies down. My husband was alarmed when this happened, and was ready to spring into action like the hero that he is! :-) I assured him this was expected! You might be nice enough to tell your family in advance before you have extingishing foam in your dinner! :-)






Add in the cream and heat through over low heat.












Heat through stirring occasionally.









Cut your baked potatoes lengthwise and top with butter.
The potatoes really are the size of Texas as you can see. You really could make smaller potatoes, we just like a good snack later on. But it is a great way to stretch your dollar, one potato could easily serve two!





Serve the sauce over the baked potato.

Enjoy!

Tasty Meat Pie

I watched "Julie and Julia" yesterday with my husband. It was an enjoyable movie I thought - then I thought about my much neglected blog. Of course, I have not set up a challenge such as the "Julie Julia Project", where I am cooking through a cookbook. That is an undertaking I cannot imagine fitting into my schedule -- As a busy mother of three children, I always strive to make meals that the whole family enjoys but does not take a ton of preparation. When I first married, I subscribed to Taste of Home Magazine and I have a collection of my favorites from that publication and some of the sister publications. The recipe in this post for Tasty Meat Pie is one of those comfort food recipes that the whole family enjoys!


Tasty Meat Pie
1 lb ground beef
1 small onion, chopped
1 can Campbell's Beef with Vegetable and Barley Soup
1 can Campbell's Golden Mushroom Soup
3 medium potatoes, peeled and cut into 1/4 inch cubes
3 medium carrots, peeled and cut into 1/4 inch cubes
1/4 tsp salt
1/8 tsp pepper
1 Double Pie Crust (I buy the pre-made Pillsbury brand it makes it easier)

Preparation:
In a skillet, cook beef and onion unti meat is no longer pink; drain off fat. Add the soups, vegetables, and seasonings. Cook in skillet for 15-20 minutes over medium heat, stirring occasionally.
Line a deep dish pie pan (I like my Pampered Chef one because it really is deep and holds all the filling) Pour meat filling into the pie crust and cover with remaining pie dough. Cut slits into the crust to vent. Bake at 350 F for 45-50 minutes or until golden brown. (I put a cookie sheet under the pie dish to catch drips in case it bubbles over) Remove from oven and let stand on a wire rack for 15 minutes before serving.

Enjoy. Serves 6-8