German Fest Recipe Tutorial: Fried Cabbage with Bacon and Onion

Last but not least, and again, another flop with everyone in my household but me is another side dish. I happened to love this and can definitely envision it in a bierock type wrap.

And here’s a view of my mother-in-laws home town, Weinheim Germany.

Village of Weinheim, Germany (photo courtesy of Google Earth)

A beautiful view of the bustling little hamlet (Photo Courtesy of Aleta Sanford)

The house my mother-in-law was born in in Weinheim. (Photo Courtesy of Aleta Sanford)

A castle in Weinheim. Not sure what castle it is, but it’s gorgeous. (Photo courtesy of Aleta Sanford)

OK… Enough sight seeing! Onto the yummies. This recipe is super, super simple and REALLY yummy. I think next time though, I’m going to half the recipe as it won’t get eaten before it spoils otherwise.

Cut your cabbage and onion ahead of time. Beware of strong onions that smell a lot like methane.

Cut your bacon up and fry it in a pot. I love bacon.

Add your onions and garlic to all the fun happening in the pot and cook until your onions are caramelized.

Add your cabbage and fry for 10 minutes.

Add your spices. Cover. Reduce heat and fry stirring occasionally for 30 minutes.

Then serve with your favorite German dishes and know that if you’re honoring someone special, they’re probably looking down and smiling, so proud of what you’ve accomplished.

Photo Courtesy of Aleta Sanford

Fried Cabbage with bacon, onion and garlic

6 slices bacon, chopped

1 lg onion, diced

2 cloves garlic, minced

1 lg cabbage, cored and sliced

1 tsp salt

1 tsp black pepper

1/2 tsp onion powder

1/2 tsp garlic powder

1/8 tsp smoked paprika

Place bacon in large pot and cook until crispy. Add onion and garlic and cook until onion caramelizes.

Stir in cabbage, cook 10 minutes. Season. Reduce heat to low. Cover and simmer 30 minutes.

Recipe Tutorial: Bacon Cinnamon Rolls

My dear mother showed me a picture of some scrumptious looking cinnamon rolls on Facebook. Along with the pictures, they added a description on how they made them. They did exactly as I did, but they used uncooked bacon. To me that equated to a huge, nasty, greasy mess that would basically turn some really good cinnamon rolls into inedible, greasy blobs of nastiness.

So I had to do it my way.

Here’s what you’ll need: Pie plates (duh), cooking spray, your favorite cinnamon rolls and already cooked bacon. I didn’t use both tubes for the bacon cinnamon rolls, I used the other tube to make regular ones so if the bacon ones didn’t turn out well we’d have back up.

Carefully open the tube and place the frosting off to the side. Taking one roll, unroll it until the last little curl.

Place one piece of already cooked bacon on the cinnamon roll’s internal yumminess.

Roll back up and place any excess cinnamon mixture back onto the top roll.

Repeat and place thusly into the cooking vessel. (Or Cooking Wessel… Let me know if you get this… LOL)

Mmmmm yummy

Take some of the unused bacon and tear it up and put it on top. This is completely optional, but… I love bacon…

Cook as directed on the package… This is about 26 minutes and it was perfect.

Let them rest a little so the frosting doesn’t just evaporate.

Frost…

And enjoy!!! I seriously think this would be the perfect addition to a brunch with like an egg breakfast casserole or something.

*drool*

Don’t expect these to last long… Cause they won’t.

Recipe: Grilled Mac and Cheese Sandwiches

Two of the best all time comfort foods are Macaroni and Cheese and Grilled Cheese Sandwiches. When you combine the two, you have heaven. When you add bacon to the mix…. Pure nirvana.

This is a make ahead recipe, so it’s perfect for the mom on the go. You can make the macaroni the night before, or the morning before you want to eat it. Just pop it in the fridge for at least an hour and you’ve got half of the dinner done!

First off you want to make your mac and cheese:

Ingredients:

1 box elbow macaroni (or any kind you’d like)

2 tbsp flour

2 tbsp butter or margarine

1 small brick of Velveeta cheese, chunked (or 1/2 a big brick of it)

2 cups milk

A few dashes of Morton’s Natures Seasonings

1 1/2-2 cups shredded cheese

Directions:

Before you make your cheese sauce, put water in a pot, add a generous amount of salt. Bring to a boil, add mac. Return to a boil and let boil for two minutes. Stir, cover and turn off the heat. Let sit for 8-9 minutes. Drain.

Melt butter in sauce pan and add flour. Mix together to form a roux. Stir constantly until flour turns a light golden brown color. While whisking, add milk. Keep stirring. Add Nature’s Seasonings. Once it starts to thicken, start adding your Velveeta a bit at a time until you’ve combined it all. Boil for about a minute, stirring constantly.

Combine cheese sauce and macaroni and pour into an ungreased 9x13 glass baking dish. Sprinkle shredded cheese over top. Place on pot holders in fridge and let sit for at least an hour if not more. If you’re letting it sit overnight, cover with plastic wrap or aluminum foil after an hour or so.

Now it’s time to prepare the sandwiches!

Fry up your bacon… Revel in the gorgeous aroma. It’s like perfume.

Another gratuitous bacon shot.

Get all your ingredients together.

Take your mac and cheese out of the fridge and cut it into slices. You can usually get 8 slices out of the dish.

Admire your nice, crispy bacon a bit.

Get your bread (sourdough is on the menu tonight), your cheese (I’m using Velveeta slices which add a whole ‘nother level of wonderfulness) and your margarine.

Prepare your bread just like a grilled cheese sandwich, butter sides together.

Then layer a slice of Mac and Cheese, sliced cheese and top off with bacon!

Put it in your panini press, or sandwich press… Or skillet, whatever. And cook!

Alllllmost done.

PERFECT!!!!!!!!

Place it on your finest china, slice and enjoy. This is a super indulgent meal. I suggest serving size to one sandwich each. If you eat more, you’re gonna regret it LOL.