First of all, let's address the bacon-flavored elephant in the room. I have not blogged in far too long, so long in fact, that it's quite possible that there's no one left out there in blog land that even reads this lovely culinary offering. (I think when you're writing about something as redneck as cheese and bacon, you need to bring it up a notch by using words like "culinary.")
To my fans, readers, fellow cheese and bacon lovers, I am sorry for my absence, but I'm here now, and apparently you are too, so I can't wait to tell you about my upcoming series.
For the Love of Cheese and Bacon on the Grill.
I live in Texas, and in Texas, it's too dang hot to grill out in the summer, ESPECIALLY in August, so I'm getting my fellow Texans ready for September and football and cooler days and cooler nights, nights that practically demand dinner on the grill.
So get ready for some Cheese and Bacon Action - Grillside.
And because I'm non-conventional, I'm not giving you these awesome recipes in any particular meal order. You'll just have to save up and put 'em in order once you have 'em all.
(I swear I get more country with each passing sentence!)
2 to 3 sheets of heavy-duty foil
1 packet onion soup powder
10-12 baby red potatoes, thinly sliced
(and let me take this opportunity to tell you that if you use ANY other kind of potato, you are going to have to adjust your cooking time .. . trust me on this one!)
12 slices of cooked and crumbled bacon
(I recommend Hormel Thick Cut bacon, not because they pay me, at all . . . but they should as much as I mention them, but because I think thick cut bacon is yummy in this recipe!)
1 cup cheese (optional, if you're an idiot, because leaving off the cheese is like a birthday cake without candles. It's just not done.)
Salt and pepper to taste
3 tablespoons butter
Sour cream for serving (optional . . . okay, I'll let this one be optional, but trust me when I tell you it's gonna be way better with some sour cream on it too!)
The Directions
Spray each sheet of foil with cooking spray. Top each piece with equal portions of potatoes, bacon, 1 packet onion soup powder and mix. Add salt and pepper to taste. Add 1 tablespoon of butter to each serving. Wrap securely.
Grill for 20 to 30 minutes. Or you can bake it in the oven, at 350° for about 55 minutes or till done, or till the rest of your food is cold because you used the wrong potatoes (but since this is a series about grilling, you should use the grill. For real.)
Let stand 10 minutes before serving. About 2-3 minutes before you serve it, add the cheese and reseal the foil. Serve in foil, topped with sour cream if desired, (you desire, see above).
Serve this alongside your Sweet Chili Bacon Chicken Skewers. . . . Oh wait, you don't have that recipe yet. (Well, I guess you know what's coming!)
