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

Pancetta & Prosciutto Mac & Cheese{Southern Version}

I may have a slight addiction to bacon and ham, in any form. And two of my favorites are these lovely Italian styles. I sometimes buy them and just throw them in the saute pan with a little bourbon and apricot jelly and call it dinner. Obviously a lot of work goes into meals around here.

But seriously, pancetta wrapped pretzels, biscuits stuffed with goat cheese and prosciutto, brie with pancetta and prosciutto and maple pumpkin butter wrapped in puff pastry...the combinations are endless.

And since I am a proper Southern lady, I adore me some mac and cheese and decided to try out this combo of two of my favorite regional flavors.

and yes, it was a winner. And I will start this by saying, the first time I made it...I was somewhat ambivalent towards it. My hubs really liked it. So the second time I made it(which was what I will reference as "The Tuscan" version), I made changes that made me fall in love. And so I adapted it for the purpose of sharing with you guys.

1 pound pasta 

 8 oz shredded yellow cheddar(reserving a small handful)

8 oz white cheddar(reserving a small handful)

1/4 lb pancetta (thinly sliced)

1/4 lb prosciutto

1 cup heavy cream

salt/pepper to taste

 Chop the pancetta and prosciutto and saute until crispy, (I added a little olive oil and then patted them dry to remove any excess oil after cooking) set aside.Boil the pasta to al dente(if you overcook it will turn to mush in the baking process.) Drain and place in a separate bowl while you make the sauce. In the pan, on medium heat, heat the cream up, slowly adding the cheeses and diligently whisking to create a sauce. Once it has thickened up, add in the pasta, continuously stirring to coat. Toss in the pancetta and prosciutto, stirring to mix thoroughly. Place in a baking dish, top with the remaining cheeses and bake for 15-20 minutes at 350.

notes***This is the original one I made, and I didn't saute the meats, yeah...I don't recommend that. and the second time I used shell pasta, it just seems to hold the sauce better. In a few weeks I will share the Tuscan version, it was an accident, I actually hadn't set out to make it, Wiki came home with ingredients I normally wouldn't use and let's just say.."Happy Accident" 

And if you like this, you'd probably love my pancetta and prosciutto bourbon and goat cheese pizza, check it out here.

Linking up with

Ashley & Jessica
Not Just a Housewife
Wonderful Food Wednesday
The Weekly Creative

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

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.