2 dozen oysters, shucked
1/4 cup butter
2 cloves garlic, chopped
1/2 cup panko breadcrumbs
2 cups baby spinach, coarsely chopped
2 green onion, sliced
2 tablespoons celery, finely diced
2 tablespoons anise liqueur (optional)
cayenne, salt and pepper to taste
2 tablespoons parsley, chopped
1/4 cup parmigiano reggiano (parmesan), grated
2 strips bacon, cooked and crumbled
Shuck the oysters placing them in a baking pan filled with rock salt to keep them level and prevent the juices from spilling.
Melt the butter in a pan over medium heat, add the garlic, saute until fragrant, about a minute and mix half of the garlic butter into the breadcrumbs.
Add the spinach, green onion and celery to the pan and cook until the spinach wilts.
Add the anise liqueur, deglaze the pan and allow most of the liquid to evaporate and remove from heat before seasoning with cayenne, salt and pepper to taste.
Mix the parsley and parmesan into the breadcrumbs.
Place a heaping teaspoon of the mixture onto each oyster followed by some bacon and the breadcrumbs.
Bake in a preheated 450F/230C oven until golden brown, about 10-15 minutes.
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container sour cream
1 (1 ounce) package ranch dressing mix
4 green onions, thinly sliced
1 cup shredded Sharp Cheddar cheese
1/2 pound bacon, cooked and crumbled
Whisk together the cream cheese, sour cream, and ranch dressing mix in a large bowl until smooth. Stir in green onions, Cheddar cheese, and bacon bits. Cover and refrigerate overnight before serving.
6 slices crispy bacon
2 pounds red new potatoes
1/2 pound small white potatoes.
1 tbsp salt
2 tbsp pepper
1/2 tbsp chili powder
2 tbsp garlic powder
1/2 cup light mayonnaise
1 cup reduced fat sour cream
1 tsp red wine vinegar
1 bunch green onions, chopped
2 tbsp grated cheddar cheese
Preheat oven to 375
Line a large baking sheet with several pieces of foil. Lay bacon in a single layer on baking sheet and bake for 20-25 minutes until bacon is crispy. Remove bacon to a plate and drain most of the grease from the baking dish reserving 1-2 teaspoon on the pan.
While the bacon is cooking cut the potatoes into bite size pieces and sprinkle with salt, pepper, garlic powder & chili powder.
After bacon is done layer the potatoes onto the bacon pan and bake for 30-40 minutes, or until the potatoes are tender and browning.
In a large bowl combine mayonnaise, sour cream, vinegar, 1/2 of the green onions and 1/2 of the bacon crumbled up. Add in baked potatoes and gently stir to combine. Taste and adjust seasoning as needed.
Serve immediately or cover and store in the refrigerator until ready to serve.
To serve top the potato salad with remaining bacon, onions and the grated cheese
4 Tbs butter, melted
4-5 green onions, chopped
1 cup grated cheddar cheese, or cheese of your choice
4 strips of cooked bacon
Preheat oven to 400 degrees
Slice potatoes about ¼” thick and brush both sides of potato slices with butter; place them on a cookie sheet.
Bake in the preheated oven for 30 to 40 minutes or until lightly browned on both sides, turning once.
When potatoes are ready, top with bacon, cheese, green onion; continue baking until the cheese has melted;
Add some sour cream and enjoy!!