Bacon Wrapped Pretzels

I first made this recipe four years ago for a party.   To date, it is hands down, the most requested recipe in my repertoire. My sister in law even likes to hide them as they come out of the oven.  The combination of crunchy salty pretzels and the sweet and spicy flavor from the bacon can almost undo any sense of manners or decorum.

Everyone who knows me knows I will wrap anything possible in bacon. Here are some previous  recipes in case you forgot or haven't seen them yet:

 spicy-apricot-bourbon-pork-roast and prosciutto-bacon-wrapped-sweet-potatoes

 crack on a stick, this is my normal go-to recipe for parties. My friends beg me to make these or my asparagus version, This weekend I had the party in Virginia and I know they're my sissy in laws favorite so I decided to whip a couple batches up. Only one problem, I went to three different stores and couldn't find the breadsticks. 


Instead of throwing a fit panicking, I saw a package of pretzels that were roughly the same size and I decided to just wing it. Happy accident. They were so delicious, at least the 1 I got to try. I swear people must inhale these, this can be the only logical conclusion for when I took the 2nd batch out of the oven and went to look for a plate, turned around and the cookie sheet was empty! I'm not bitter really glad everyone seemed to love them too.

At first these always bring about the same response "bacon...on a pretzel" and it always is accompanied by a look that insinuates they are under the impression that I have lost my ever-loving mind(does anyone else use this saying? tell me I'm not alone in this) then they take that first bite and are overwhelmed with love for me. That's right. Love, adoration, every other good thought you can think of. 

Pretty simple,  I will stop rambling now so you can discover how to make these for yourself.

Ingredients

1 bag pretzel sticks

1 package bacon(I prefer maple and it has to be thinly cut)

 2 oz bbq sauce

 1 oz spicy brown mustard

 1 oz bourbon

 2 tbsp brown sugar
 1/2 tbsp chili powder

apricot jam(optional)

 Preheat oven to 350', cut the bacon in half, wrap each piece with bacon and lay on pan(foil lines are much easier to clean and you need a cookie sheet that has a lip so the grease doesn't drip while baking) In a small, microwave-safe bowl, take bbq sauce, mustard and 1/2 tbsp apricot jam, whisk together and add the bourbon. Heat for 10-15 seconds. Brush the tops of the pretzels w/the sauce. Sprinkle with brown sugar/chili powder.  mixture. Place in oven and bake for 15-18 min(when it starts browning you know it's ready) using a fork flip them over, brush with sauce & sprinkle w/brown sugar/chili and bake another 10-15 min. 

Once you get the hang of it, you can do this really quickly. And you can really make the sauce to your taste, if you don't want to use bourbon, use whatever your preference is, just needs something to thin the sauce out a bit. But I love bourbon. Like, almost as much as bacon. Could basically be a toss-up.  You can definitely make these ahead of time and place in the fridge.  Just abstain from brushing the sauce on till right before you bake them. That part takes all of two minutes.

 I just made your day. You just don't know it yet, it's cool though cause I am here to fill you in. Now go forth and make these puppies. like yesterday. 

linking up with Delicious Dishes

Sweet N Spicy Bacon Wrapped Sweet Potatoes

I do love a recipe challenge, almost as much as I love bacon. Ergo, today's recipe is one of my favorites. I am participating in a bi monthly recipe challenge and this months ingredient is potatoes. I love me some potatoes and I will have 40 some recipes to look through and make these next few weeks. 

When I was deciding what to create,  I went round and round with a few ideas and then remembered I had this recipe post in my drafts from a long time ago. I looked it over and ,after gasping in horror, once I spied my photos, I decided this was definitely the recipe I wanted to go with and it was also the perfect time to practice my food photography on one of my first recipes. Slowly, I am getting better at capturing good shots. 

I am still learning as I go with my cameras and interestingly enough, I preferred the ones I took with my phone (galaxy 6) and so I went with those for this post. I hope they do justice to this simple appetizer because I promise, it is simple, yet delicious! This is also a recipe that you can play around with the spices to perfect it to your taste. 

Ingredients
2 medium/large sweet potatoes
1 package bacon
1 1/2 tbsp bourbon
1 1/2 tbsp brown sugar
1 tbsp chili powder

preheat oven to 350 degrees. Line a baking sheet with foil. Cut the potatoes somewhat thin, in rounds. Cut each slice of bacon in 3rds. ( if your slices are little thicker, you can cut your bacon in half) wrap the bacon around the slices and place on the baking sheet.  

In a small bowl, combine the bourbon, brown sugar, and chili powder. ( if you want it more sweet or more spicy, adjust the spice amounts to your taste. also, if you do not want to use bourbon, use melted butter) Once combined, using a basting brush, brush the mixture onto the bacon. 

Place the potatoes in the oven and bake for 15 minutes, remove from oven and flip potatoes over and repeat the basting process. 

Cook for 15-20 minutes or until done. 

These are great for a dinner party or get together. I also sometimes use prosciutto basted in olive oil and sprinkled with garlic salt and pepper. This is a dish that you really cannot go wrong with and can make completely to your taste. 

Now, try not to spend so much time salivating on all of these other posts that you get nothing done today. I can see that happening to me!

An InLinkz Link-up

Zucchini Fritters

When you marry an Italian, this simple dish is pretty much a staple. So is fried zucchini or zucca as they call it. This is an older recipe and I may have added/changed up a few ingredients along the way, but I think this is the best version yet. And they are really easy to throw together...and even easier to eat! 

Ingredients

• 2 small zucchini, grated
• 1 teaspoon salt
• 1/4 cup all-purpose flour
• 1/4 cup grated Parmesan
• 1 clove garlic, minced
• 1 large egg, beaten
• 1 tbsp cornstarch
• black pepper to taste
• 2 tsp fresh chives
• 2 tablespoons olive oil

Topping

             greek yogurt, plain

             tsp lemon juice

             pinch garlic salt

            pinch red pepper flakes

Directions

In a colander over the sink, toss zucchini with salt and set aside for 10 minutes. Wring out the zucchini and make sure it is completely drained.

 Stir in Parmesan, flour, garlic, cornstarch, chives, egg and some freshly ground black pepper. 

In a large skillet, I usually use my cast iron,  heat 2 tablespoons of oil over medium-high heat until you drop a pinch of flour and it immediately bubbles.  Drop heaping tbsp of the zucchini mixture onto the skillet, trying not to overcrowd the pan. Once they begin to sizzle, I flatten them down using a spatula.  Fry the fritters over medium high heat until the edges turn a  golden color, about 2 to 3 minutes.  Flip the fritters and fry them for another 2 to 3 minutes. If they are burning, turn the heat down. 

Drain them on a plate with thick paper towels and serve immediately. 

I like to top these with a greek yogurt topping that has a little spice to it.  Combine the yogurt with a tsp of lemon juice, garlic salt and red pepper flakes. Place a dollop on each zucchini fritter. 

Hide them from everyone and eat them all yourself. oops, did I just say that?

linking up with Green Fashionista

Broccoli Cheddar Soup With Crispy Pancetta

Now that the weather is getting colder (or, per usual, in North Carolina...flip flopping daily) soup is making its way into my dinner repertoire with a vengeance. This is one I had been playing around with for a while and finally made it happen one afternoon when I was craving something simple and filling. This recipe fits the bill on both counts. 

This is when I should admit that this may be the first time I actually ate my broccoli. Covered in cheese, cream and the addition of crispy pancetta. And it was worth every caloric bite. 

I also didn't use flour in this recipe so as long as you use gluten free stock, you can make this gluten free. 

This was best served immediately, if you have leftovers and want to re heat, add a little more cream and cheese as it heats.

Broccoli Cheddar Soup

3 cups cheddar (shredded)
1/2 cup colby jack (shredded)
2 cups cream
1/4 cup stock
1/4 cup chopped pancetta (crisped)


Heat the cream on medium until it begins to bubble, add in the cheese and stock. Whisk continuously until it begins to thicken.  Add pepper and salt to taste. 

Ladle into bowls and top with pancetta. 

This got my husband's seal of approval and surprisingly...mine 

Blueberry & Balsamic Brie Pastry

When I discovered the ingredient match ups for the blueberries meet their match contest, puff pastry and brie came together almost immediately....if you don't count the two days that I sat scratching my head over blueberries and balsamic?! What would you possibly combine with those? Well, I have the correct and yummy answer for you;)

and then this came about because of a cranberry relish left over from thanksgiving and my friend Rhonda was looking what to make with it and I hinted at the puff pastry and then I wondered why not do a similar version with my blueberries!

Ingredients
1 pkge fresh blueberries(around 6 oz)
1/2 cup balsamic
1/4 cup sugar
1 round brie slice
1 puff pastry
1 egg
1 tbsp water

in a sauce pan, combine the blueberries, balsamic and sugar. simmer on low heat for about half an hour or till it reduces. After it has cooled, place puff pastry on greased cookie sheet. Place brie round in center of pastry and pour the blueberry balsamic reduction over it. Take the edges of puff pastry and crimp together over the brie and blueberry  mixture. Whisk egg and water together and brush over top of puff pastry. 

Bake for 15 minutes at 350. 

you can enjoy this with crackers, but I think I recommend with crusty bread!

To find out more about the contest and these little blue dynamos here

Bacon, Sausage & Apple Skewers

These make me think of fall. The smell emitting from my kitchen as these baked was so welcoming. Ok. I suppose I should be honest. If it has bacon it is welcoming, that's just a rule. Bacon makes everything better. Along with butter. and my other favorite...butter. My thighs hate me. My tummy loves me. I suppose it is a draw.

I adapted this recipe from one I found in the back of  sausage package, it called for dried apricots and an apricot sauce...While that sounded delicious in its own right... the apples and sausage combine to add the perfect hint of fall to your palate. And the apple cider whiskey sauce completes the marriage of autumn flavors. And it was really easy to make. if we do not count the injury from the not so friendly skewers. 

PSA alert...do not make these while your best friend is in town visiting. You will stab yourself and make a bloody mess. And you will only be able to find a candy land band aid. Guess what, I would make these again and again;) my kitchen smelled that good. 

Ingredients

Skewers

1 package sausage links (sliced)

8 slices bacon

1 apple, cut into cubes

8 skewers

whiskey sauce

2 1/2 tbsp brown sugar

1 tbsp chili powder

2 tbsp dijon mustard

1 1/2 tbsp apple cider

1 tbsp whiskey

Pre cook sausage for 10 min in gently boiling water. Drain and cut into 1/2 inch slices.  Alternate the sausage and apples on the skewers, weaving the bacon back and forth in a ribbon like fashion between them. If you grill, it would be 3-4 minutes each side. Or I baked them for 15 minutes on 350 each side, basting every few minutes with the sauce.

To make sauce, in a sauce pan, dump brown sugar, chili powder and mustard and whisk on high heat, after thoroughly combined add in apple cider and whiskey( I used bourbon, I know you are all shocked) Heat through for about 2-3 minutes, stirring.

and then proceed to partake in some goodness. and if you plan to grill these, just soak the wooden skewers in water for about 30 minutes to prevent burning.

Linking up with Simply Sweet Home Busy Monday, Show me your plaid , Sweet Sharing Monday, Jessica & Ashley, your whims wednesday, all she cooks, recipe swap hop

Warm Salsa & Queso Dip

I am pretty sure this is one of the most popular recipes I ever make. It is really easy and it is really, really good. It feeds a lot of people and those people usually leave really happy. I first stumbled upon this idea from Wiki's cousin, Izzy. She is a sweetie and who knew a 14 year old beauty would bring me one of my favorite dishes to date.

We were up in Boston last year for her birthday and as I watched she pulled out cream cheese, salsa and shredded cheese. I was only randomly paying attention because...I don't eat salsa. Gasp. yes, I am that strange person. Here is the deal...I don't eat cold dips. Just not a fan)except for sweet dips) I love queso, but it needs to be piping hot. Like I said...strange bird.

Anyhoo, after gossiping and catching up with the family, I noticed she put it in the oven and 15 minutes later..my life was changed. You probably think I am exaggerating. Well...you'd be wrong. Oh my gosh. So good. and after I came home and needed to whip up something quick for a football party, I remembered this dip. and of course, in true Maddie fashion, I switched it up...but just a tiny bit.

Ingredients

8 oz cream cheese, softened

jar salsa, any flavor

jar queso (or make your own;)

shredded cheese blend

Spread the cheese on the bottom of a (somewhat) shallow baking dish. Pour Queso over the cream cheese, followed by the salsa. Top with shredded cheese and bake at 350 for about 20-25 minutes or until cheese is bubbling.

Serve with chips or veggies. And you can thank me later.

****adaptions. having made this way north of several times, I have tried it a few different ways.  Add some shredded chicken and you have dinner. I have done goat cheese instead of cream cheese(lessen the cooking time just a bit) I have done a goat/cream cheese combo(by far my favorite version) I have used green salsa instead of the traditional and once I used the actual "queso" cheese and crumbled it on top. Melted really nicely, you can find that brand in the Spanish aisle normally.

All I know is that if you doubt me, yous should Just ask my cousin, Lindsey about this dip. She may be beyond picky..and she is now a tried and true addict of this dish. Do it for your next party and you will be glad you did. I promise.

Linking up with Jessica, Ashley, Sugar bee crafts, Tell us Tuesday, The Weekly Creative

Popcorn with Spicy Bourbon & Maple Bacon

So there is good and then there is gooood. This easily falls into the latter category. When I was flying home(from who knows where) last year there was a recipe for a bacon and popcorn. It looks delish, but then the recipe seemed like way too many steps. Plus...it lacked the only thing that makes bacon even better: Bourbon. So the challenge to recreate it was born. and obviously, if you don't want bourbon, you could abstain from using it, just use a little more syrup/mustard.

6 cups cooked popcorn

6-8 slices bacon(thick sliced)

1 1/2 tbsp maple syrup

1 tbsp spicy brown mustard

1 1/2 tbsp bourbon(I used Makers Mark)

1 tbsp brown sugar

1/2 tbsp chili powder

Combine the syrup, mustard and bourbon, brush on one side of the bacon. Mix together the brown sugar and chili powder and sprinkle over the bacon. Bake for about 20 min at 325. Take out, turn over and repeat process. Once bacon has cooled, using kitchen shears, cut into small pieces. 

In a large bowl(that has a lid) combine the popcorn and bacon and after the lid is on, shake for about a minute to fully combine. 

This is perfect for a party or small get together or even as a late night snack. I have no idea how long this would last. I would imagine with the lid on, probably two days...but you do what you think is best. Besides, it made it about thirty minutes when I served it;)

Don't forget to head over to my other blog where I whipped up a Mediterranean flat bread for a quick and easy lunch.

and I hope you are all having a fabulous week...I am loving life in New England for our vacation. Getting my niece fix in;)

Linking up with Tell Us Tuesday your whims wednesday Jessica, Ashley & Wonderful Foods Wednesday

Prosciutto, Pancetta and Goat Cheese Flatbread.

So there are those moments when you make something and you love it so much...that you falter on whether or not you want to actually share it with others. 

Oh... maybe that's just me. oops.

This flatbread pizza was one of those instances. I only got one slice the last time and I am still sad about it. I should probably get over it, but for the next few weeks I am gluten free and all I can think about is wanting more of this.

I came up with this recipe from a few other creations combined. I had done a baked brie w/the pancetta and prosciutto and a stuffed crescent rolls with the brie and the same mixture. and this was a stumble upon of those dishes.

I am not the biggest fan of brie...but I could seriously eat goat cheese by the pound. Oh. muy. goodness. and so when I was coming up with and finalizing this recipe, I decided to forgo the brie for goat cheese. and maybe best decision ever. no big deal.

I came up with this idea for a cooking contest...and it wasn't till after I submitted it that I realized the two of the winners from the previous three years had a pizza with prosciutto...and I think that probably hurt me.

Anyways. if you like bacon or ham and you like Italian. and bourbon...then this is for you;) if not...I am sorry. and I am confused;)

Ingredients

1 pizza dough

1/4 lb thinly cut prosciutto(sliced into small pieces)

1/4 lb thinly pancetta(sliced into small pieces)

1 small log of goat cheese

2 tbsp bourbon(I used Makers Mark)

1 tbsp apricot jam

1 tbsp EVOO

Directions Preheat oven to 375'

roll out pizza dough on pizza stone/cookie sheet. if you like a crispier crust, before adding any ingredients, prebake for about 8 minutes.

In a saute pan, heat the pancetta, prosciutto and apricot jam together. Using a spoon to stir and coat all the pieces. Add in the bourbon and cook till slightly crispy.

Yeah...that's right, I worked bourbon onto my pizza. That's called winning.

Take the pre baked crust out and brush the dough with olive oil. Using your hands, scatter the pancetta and prosciutto mix over the crust and add the crumbled goat cheese. If you have any liquid left over in the saute pan, drizzle over the pizza.

Place bake in oven and bake for another 12-15 minutes. 

Then before you serve it...eat a big ole slice and don't tell anyone. I won't tell.

and if you want to email or text or do anything of the like...You should check auto correct before you inadvertently call your pizza a street girl.

It does...kinda have a ring to it. Right?

Linking Up With

Taste Of Tuesday
Wonderful Food Wednesday
What I Whipped Up Wednesday

5 Second Appetizer

This was on a whim. I had made these California Caprese Skewers for our friends one night and had some mozzarella & pesto left over and I had prosciutto bc who wants a fridge that's ever barren of Italian ham?! Not I, for certain. I was trying to figure out what to do with the remaining mozzarella and I thought how simple this would be. I am sure some of you are familiar w/prosciutto wrapped melon and I figured this would be an easy twist to that. And true to it's name...5 seconds was about all she wrote.

Ingredients
8 mozzarella balls
4 thin slices of prosciutto
2 tbs pesto

cut the prosciutto slices in half, place mozzarella ball on prosciutto slice & drizzle pesto over mozzarella, wrap the prosciutto slice around the mozzarella and skewer it w/a toothpick.

Very hard work, I know. I go to added lengths for my Wiki;)

and now, b/c I am not afraid to admit my strange food tendencies...I love cheese but only if it's melted. Yes, I am that person and no pesto for me, you remember those pesky allergies of mine. So these pictures were of mine before I threw them in my frying pan and melted them. haha Yep, it was just as delicious...but no longer 5 seconds. Wiki's however looked just like this only with the pesto and he ate them while I was yelling for him to wait. Men. So these were the best I got. But I do suggest these if you're having a get together. Prosciutto can be expensive but if you get this thinly sliced, 1/4 lb should be plenty to make about 15-20 of these and keeping the cost down. I bet it would be awesome w/pancetta too. I mean, Italian Bacon...Bacon in no form can be wrong. Actually, I just lied. Turkey bacon. I don't trust people who eat turkey bacon;) haha

California Caprese Skewers

We had friends over for dinner and I was trying to find something quick and easy to throw out and I had heard of "California Caprese Salads" before and knew my friend liked avocados and thought I'd give it a whirl.It calls for most of Wiki's favorite ingredients(see:awesome wife) and instead of fresh basil, I incorporated a pesto dressing to be drizzled over the top. It was not difficult at all and was actually less messy than making the usual salad version. 


Ingredients
8 skewers
1 package small mozzarella balls
1 package cherry tomatoes
2/3 avocados
1/2 cup pesto(homemade or classico store bought)

Slice the avocados in half and remove pit, if you have a melon baller use it to scoop balls of flesh out(ummm, I just giggled typing that. haha I don't feel bad admitting that) and lay on a separate plate with the mozzarella and tomatoes. Now take each ingredient and slide onto skewer, I did three of each. Lay on serving tray and drizzle with the pesto. If you won't be serving for a while, leave one of the avocado pits on the plate and cover before placing in fridge. This can minimize browning of the avocado.

My mother in law always makes her own pesto and here is her recipe:
2 cups basil
1/2 cup Romano cheese
handful of pine nuts
2/3 garlic cloves
1/2 cup of olive oil

place all ingredients except olive oil in food processor and pulse together till combined and then slowly stream in olive oil till you have desired consistency. She is Lebanese and I'm pretty sure she has a few "spices" added that I don't know about...I only know people rave about it, I can't have this as I'm allergic to pine nuts.

Spinach & Artichoke Dip Frittatas

A lot of the recipes that come to my mind are b/c I have to play around and find tasty food for Wiki that is low in carbs and while we both are your basic carnivores, eventually...it gets boring. Seeing as how he is Italian, he loves him some frittatas and I have come up with a few different version to appease my mister. I was making some spinach & artichoke dip for a party and I thought, wait, add eggs to this and Wiki will shower me with praises...and by praises, I mean eating all of it and barely looking up;) 

The Ingredients

6-8 eggs

1/4 cup cream

1 cup finely chopped artichokes

1 small pkg of frozen spinach, thawed & all water drained out

4 oz cream cheese, softened

1/2 cup shredded parmesan

Preheat oven to 350'

Be sure to coat pan in non stick spray(and you still may have to use a knife to run around edges to get out)whisk together eggs and cream and fill muffin tins 3/4 full. In a separate bowl combine all remaining ingredients until thoroughly mixed. add a large tbsp of the mixture to the egg cups. Bake for 18-20 min or until they set

These were Wiki's dinner, I am allergic to spinach...see how good a wife I am. cough, cough but these would also be perfect for a get together with friends, you can adapt the recipe to use in a mini muffin pan to get a lot more.. **as a side note, I actually made these with the new lemon herb cream cheese, He said it made it a bit creamier.

crack on a stick

as this was so succinctly coined last summer at a bunco get together by my friend, Tara...the usual name is bacon on a stick. Bacon is basically my own personal crack, hence the title and I'm sticking w/what works(for me)


It's super simple. and a big party hit. Of everything I have ever made, this is the one that people tend to request the most. A request means you did something right. I like doing something
right...just ask Wiki.

Ingredients
1 package bacon
(thinly sliced, this is a MUST)
1 package Stella Dora bread sticks
2 oz bourbon
(I prefer honey bourbon for this specific recipe)
3 tbsp brown sugar
2 tbsp melted butter


preparations
take a cookie sheet & line w/foil
(this is for easier clean up, but if you just love extra work then by all means, have at it;)
Now wrap the bacon tight around the bread stick. Maple bacon is extra yummy
line the wrapped bacon on the foil
take the 2 oz bourbon & mix in 2 tbsp of the brown sugar
take a brush & coat the 'sticks
you can now brush a little of the melted butter & sprinkle half the remaining brown sugar
bake at 350 for 10-15 min or until you can see the bacon browning
now take the pan out & if possible, drain the fat
turn them over(a big fork usually works for me)
and repeat the bourbon/brown sugar coating
bake an additional 10-15 or until it is completely cooked

**please note that it can sometimes dry out, if this happens just brush w/an extra coat when you take out

Here are a few variations
1) this is very sweet, so I often times put a dash of salt in the bourbon to counteract
2)I sometimes take 2 tbsp dijon mustard & 1 tbsp bbq sauce and add the bourbon to it, omitting the brown sugar except for the sprinkle at the end
3) and if you don't want bourbon you can use more butter
4) if you're one of those loons people who only use turkey bacon(brandy, cough cough) the four people I know who tried this said it was beyond disgusting. sooooo
5) If I am having a larger gathering I try to buy the wheat thins sticks(honey wheat) you can cut the bacon into 3 strips, thus tripling the amount. and they're more "partaaaayyy friendly" if you will

Anyways...I hope you thoroughly enjoy your dabbling into crack...on a stick. Now lets's all be honest, you like the way crack on a stiiiiiccckkk rolls of your tongue. There's no judging here, this is a safe place;)


**origin**
I have no idea who originated this tasty eat. My friend Jen mentioned it to me as bacon wrapped around a bread stick & sprinkled w/brown sugar. The rest has just been a trial and error to get just what I wanted, and someway to involve bourbon.. All I know is thank you to the person who dreamed it up.

provoleta

This is one of those things that are so simple you almost cannot believe how divine it is once you take that first tasty bite. You get a high off of it...or maybe that's just me. Either way. This makes you go....HMMMM. 


The first time I became acquainted w/this dish was at one of our favorite places in Raleigh, Oakwood Cafe. My mind immediately conjured up images of a cozy cafe w/a fireplace and possibly relaxing outdoor seating. Ummmm, nope. It is one of the most nondescript places you can imagine. When we first pulled up I'm pretty sure I was like "Is this a mini market?" haha But I decided to be a sport and try it anyway. Lie, I was ravenous & needed nourishment in order to not do something regrettable, like pummel my husband out of hanger. haha Anyways, the inside of this place is formica counters & the hard booths. A mish mash of tables and chairs. Probably seats no more than 20-25 ppl.  And it's hands down one of the best meals you will have. Yummy. No, double yummy. Food is phenomenal & the prices can't be beat. 

see...

if you're ever in the Oak City, try it out!!!

Oakwood Cafe

To make provoleta

2 slices of provolone, cut as thick as the deli can(or as many layers as you desire)

(there's apparently a provoleta cheese you can use, I never found it...so more power to you if you do)

**pancetta 1/4 of a pound

prosciutto 1/4 of a pound

1/2 small sweet onion

bourbon

red pepper flakes**

get a small crock if you can(or small oven safe bowl)

lay one slice in the pan and top w/olive oil & salt & pepper. 

pour the mixture(see below) over the first slice & then top w/remaining 

slice of provolone. Repeat olive oil & spices.

Bake 15-20 min on 350 and then broil for another 5 min or until it is slightly brown & the cheese is all melty & looking full of...goodness.

Serve w/toasty bread

** This is "THE MIXTURE"

It's just a term we coined once when my mind blanked out & I was expecting Wiki to read my thoughts like any good hubs should do. Men...sigh

take the prosciutto & pancetta(both should be sliced thin) roll them up & chop into small strips, do the same w/the onion. add to a fry pan w/a good splash of bourbon(I prefer honey bourbon for this particular recipe) 

add a dash of red pepper.

cook about 5-6 min 

***Origin*** Obviously I discovered this at Oakwood, what makes this "mine" is the mixture. Theirs had nothing but cheese & it was still fantastic.