Bacon-Wrapped Potatoes

The other day when I reviewed Martha's new Appetizers cookbook, scheduled for release in just five short days, I told you that the appetizers contained in the book were all doable, some of them employing only the use of a couple of ingredients. I am sharing one more recipe with you today, because this one is just so easy that I cannot believe I didn't think of it myself. These bacon-wrapped potato bites are pure genius, I mean, who doesn't like bacon and potatoes?

I used Melissa's Baby Dutch Yellow Potatoes because they never fail to be creamy and delicious. I also used a third of a slice of bacon because a half slice seemed like too much. It may not have been, as it turns out, because, as bacon is wont to do, it did shrink. I also baked mine for the full 50 minutes which may or may not have been the right thing to do considering the smaller slice of bacon. Next time, and there will be a next time, I'll cut back on baking time in order to retain a bit more moisture in the bacon.

I served these in a similar fashion to the way I serve potato skins, i.e. with sour cream, and ranch and bleu cheese dressings as dippers. Yummy! These are great little snacks to serve before dinner, pairing particularly nicely with a pitcher of Bloody Marys, or be bold and serve them as a potato dish with a nice roasted chicken.

Bacon-Wrapped Potatoes 

Makes 24

12 bacon slices

24 small (1-inch-diameter) potatoes

Preheat oven to 375ºF. Halve each bacon slice crosswise. Wrap each piece around a potato and secure with a toothpick. Transfer to a parchment-lined rimmed baking sheet.

Bake until bacon is crisp and potatoes are tender when pierced with the tip of a sharp knife, 40-50 minutes, Transfer to paper towels to drain. Serve warm.

This post is linked to:

Munching Mondays
Busy Mondays
Brag About It
Foodie Friday & Everything Else

Deviled Eggs with Cucumber, Dill, and Capers

Yesterday I reviewed the wonderful new book, Martha Stewart's Appetizers. Today I am going to share with you one of the many simple recipes from this book. I am a huge fan of the deviled egg, and really appreciated the varieties featured in this volume. I also happen to like cucumbers, a lot, so thought this fresh variety sounded quite good. As it turned out, it was. Deviled eggs always seem like such wonderful bites of summer, but the addition of the cucumber here made it seem all the more so.

Deviled Eggs with Cucumber, Dill, and Capers
Makes 16

8 large eggs
1/2 teaspoon Dijon mustard
1/4 cup plain Greek yogurt
1 tablespoon chopped fresh dill
2 tablespoons chopped capers
1/2 English cucumber, peeled and diced (I used Melissa’s mini cucumbers)
Coarse salt and freshly ground pepper

In a saucepan, cover eggs with 1 inch of water. Bring to a boil; remove from heat. Cover and let stand 8 minutes. Drain eggs; run under cold water until cool enough to handle.

Peel eggs and halve lengthwise; remove yolks and transfer to a bowl. Mash with a fork, then mix in mustard, yogurt, dill, capers, and cucumber. Season with salt and pepper.

Fill whites with yolk mixture as desired (i.e. piping with a plain or open star tip or, as I did, simply spoon it in). Refrigerate until set, about 15 minutes or up to 2 hours.

This post is linked to:

Munching Mondays
Busy Mondays

Inspire Me Tuesday

Tuesdays At Our Home

Tweak it Tuesday

Tickle my Tastebuds
Two Cup Tuesday
Tasty Tuesday

Martha Stewart's Appetizers, a mouth-watering review

I come to this review with a bit of bias; I like Martha Stewart. I find that people either really like her or really don't, and that's okay with me. Years ago I met her at a book signing at The Library Ltd. bookstore in St. Louis. I stood in line with my mother for two hours to get my book signed, during which time we were served numerous and delicious small snacks made from the recipes in her latest book. Food! On silver trays! By a crisp apron-ed waiter. Classy. When we finally reached Martha she greeted us warmly, graciously signed our books, thanked us for buying them, and expressed sincere appreciation for the length of time that we had waited. I have been to a lot of book signings over the years, some from rather obscure authors, and never had such a positive experience.

I have come to learn, in my various attempts to emulate her, that a domestic diva and staff of thousands are capable of much more than just, well, me. It took me a while to come to grips with that, but I have. But Martha has been a great inspiration to me, and you're in denial if you say that she hasn't been to you as well because, even if you don't like her, she generally stirs up enough emotion in people for them to take action in one way or other. I'd say this is rare.

Her latest book is a real gem. Due for publication September 8th, Martha Stewart's Appetizers is a book worth standing in line for. Beautifully photographed and styled, there are more than 200 mouth-watering recipes for “snacks, starters, small plates, stylish bites, and sips.” Every fuss-free recipe in this book, and I have read each one, is doable by the average cook. Every. Single. One. Some of these recipes have as little as two ingredients. The recipe for the Hot-Crab and Pimiento-Cheese Spread is worth the price of the book alone. Another simple recipe is the one for Hot Artichoke Dip that knocks the ubiquitous version right out of the park.

There are tips on hosting a party, strategies for party planning, and information on serving essentials. In addition, the majority of the recipes are accompanied by helpful tips, or “make ahead” information to take some of the stress out of entertaining. It's like having Martha in the kitchen right beside you.

This morning I served us a rather unusual breakfast of Glazed Bacon Bites (three ingredients) and Cucumber, Dill, and Caper Deviled Eggs, one of six unique deviled egg varieties, the recipe of which I'll be sharing with you tomorrow.

This is a book to have fun with and I cannot recommend it enough. Seasoned cooks, new cooks, single cooks, anyone who eats, should have this book.

Disclaimer: I received a complimentary copy from Blogging for Books in exchange for an honest review.