Tag Archives: bacon

Barbecue Bacon Wrapped Chicken Bites

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Filed under appetizers, deep flexipan, meat, poultry, Recipe with Demarle Cookware, What's Up in Cecile's Kitchen

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I love, love my cell phone. I love to be able to check on my children, call whenever I can, text, take pictures. I love it all. What I love less, is the ability to browse the internet. A friend told me that she does not like to go on Facebook because she feels that it swallows her, and that can waste hours in what feels only seconds of her time. I think what i like the least is the ability to get on the internet. Once I get there, I get lost either in the clothes, or in the food… and I spend hours, ….. Do you have that problem???

This recipe is just one of them I saw on Pinterest. I just added mon “petit grain” as we say in French because I did not want to use some of the ingredients and was unable to locate the raspberry Chipotle Sauce as suggested.  I added bits here and there and I am also using my Demarle cookware to cook it ( easy to clean, and non-stick). Of course any pan would do. I hope that you will try them. They cook so fast and are deliiiiiciiouss!!!! Yes, not very healthy but delicious!!!!

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Ingredients for about 4-6 people (it is a wide range, but those are so good it is hard to stop at 4 or 5;-)))

  • 2 chicken breasts,
  • 6 bacon strips cut in fourth,
  • 1/3 cup of barbecue sauce,
  • 2-3 tbsp of brown sugar,
  • salt and pepper.
  1. Trim the chicken so that it is cleaned of fat and nerves.IMG_4501
  2. Slice the chicken breast half in its length, then cut each half into small bites of about 1 inch wide ( about 5-6 cut per half).IMG_4502
  3. Season the chicken with salt and pepper.IMG_4503
  4. Then roll each bite within the bacon strip.
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  5. Place the bacon wrapped chicken into the deep flexipan that you would have placed onto a medium perforated sheet.IMG_4506
  6. Pour the barbecue sauce over the top of the bacon and with a brush, brush evenly the barbecue sauce.IMG_4508
  7. Sprinkle the sugar all over the chickenIMG_4510
  8. and bake the chicken for 30 minutes at 400 or until the bacon is crisp and the fat has melted.IMG_4511 You may cook it longer if you need to, but I was happy with the texture after 30 minutes.IMG_4512 2

Bon Appetit and Happy Cooking!!!

Barbecue Bacon Chicken Bites

  • Servings: 4-6
  • Difficulty: Super Easy
  • Print

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Ingredients for about 4-6 people (it is a wide range, but those are so good it is hard to stop at 4 or 5;-)))

  • 2 chicken breasts,
  • 6 bacon strips cut in fourth,
  • 1/3 cup of barbecue sauce,
  • 2-3 tbsp of brown sugar,
  • salt and pepper.
  1. Trim the chicken so that it is cleaned of fat and nerves.
  2. Slice the chicken breast half in its length, then cut each half into small bites of about 1 inch wide ( about 5-6 cut per half).
  3. Season the chicken with salt and pepper.
  4. Then roll each bite within the bacon strip.
  5. Place the chicken into the deep flexipan.
  6. Pour the barbecue sauce over the top of the bacon and with a brush, brush evenly the barbecue sauce.
  7. Sprinkle the sugar all over the chicken and bake the chicken for 30 minutes at 400 or until the bacon is crisp and the grease has melted.

Bon Appetit and Happy Cooking!!!

Bacon, Parmesan and Beef Meatballs

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Filed under beef, deep flexipan, entree, grande mold, Large round mold, octogonal silpat, Recipe with Demarle Cookware, silpat, What's Up in Cecile's Kitchen

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Summer is here, and with it my summer vacation. One of the many perks of being a teacher is to have a very long summer vacation. And I am really enjoying it. No longer 5:00 am wake up calls, and no longer rush, rush, rush in the morning;-). It is gym in the mornings, lunches with friends, shopping here and there, and sunbathing;-))).

You would think that with all this free time on my hand, I would be bored and would have plenty of time cooking but between the gym, the kids and other things the day is passing by too quickly!!! And with the beautiful weather outside, I don’t really feel staying enclosed in my kitchen cooking dinner…

But dinner needs to be made….So why don’t I share with you another of my quick and delicious recipes; Bacon, Parmesan and Beef Meatballs;-))) You will just love it!!!

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Ingredients for the meatballs to serve 6-8 people ( about 5-6 meatballs per person):

  • 2 lbs of ground beef
  • 3/4 cup of parmesan shredded
  • 3/4 cup of bacon bits
  • 3/4 cup of bread crumbs
  • 1 tbsp of fresh oregano chopped
  • 1/4 tsp of cayenne pepper
  • 1/8 tsp of pepper
  • 1/2 tsp of garlic salt
  • 2 eggs
  • 2 cans of 24 oz. of tomato sauce ( I used from Barilla )

Mashed Potatoes:

  • 6 medium-sized potatoes
  • 2 cloves of garlic
  • 1 cup of italian cheese
  • 2 cups of milk, or cream
  • 1/2 tsp of salt
  • 1/4 tsp of pepper
  1. Place all the ingredients listed for the meatballs except the tomato sauce in a large bowl.
  2. Either  with your  hands, or a kitchen mixer mix everything.IMG_1763
  3. With a small cake scoop, make meatballs.IMG_1764
  4. Place the meatballs into a pan of your choice. I used the deep flexipan from Demarle. I like those pans because they are non-stick and clean so well.IMG_1765
  5. Cook the meatballs for 10-15 minutes at 400.IMG_1807 2
  6. Then transfer the meatballs into a large casserole pan of your choice. I used  the grande round from Demarle  that I placed onto a medium perforated sheet for support, and pour 2 cans of tomato sauces of any flavors.IMG_1768
  7. Place the meatballs back into the oven and cook them for another 10-15 minutes.IMG_1771
  8. Meanwhile prepare the sides of your choice. I decided to fix garlic and italian cheese mashed potatoes.
  9. Peel the potatoes, and dice them. You can either place the potatoes into a large pot, cover them with water, add 1 tsp of sea salt,  and cook them until they are soft.  For an easier solution, you can place the diced potatoes into a large round mold.IMG_1769
  10. Add the pressed garlic, then place the octogonal silpat atop the round mold, and microwave the potatoes for 15 minutes.
  11. When the potatoes are soft, drain the water, mash them. Then add the cheese, the milk or the cream and whip them.IMG_1772
  12. Spoon the potatoes on each plate and place the meatballs atop the mashed potatoes. Sprinkle some cheese, and enjoy!!! Miam…IMG_1774

Bon Appetit and Happy Cooking!!!

Bacon, Oregano and Parmesan Beef Meatballs

  • Servings: 6-8 people
  • Difficulty: Very easy
  • Print

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Ingredients for the meatballs to serve 6-8 people:

  • 2 lbs of ground beef
  • 3/4 cup of parmesan
  • 3/4 cup of bacon bits
  • 3/4 cup of bread crumbs
  • 1 tbsp of fresh oregano chopped
  • 1/4 tsp of cayenne pepper
  • 1/8 tsp of pepper
  • 1/2 tsp of garlic salt
  • 2 eggs
  • 2 cans of 24 oz. of tomato sauce ( I used  Barilla )

Mashed Potatoes:

  • 6 medium sized potatoes
  • 2 cloves of garlic
  • 1 cup of italian cheese
  • 2 cups of milk, or cream
  • 1/2 tsp of salt
  • 1/4 tsp of pepper
  1. Place all the ingredients listed for the meatballs except the tomato sauce in a large bowl.
  2. Either with your hands, or a kitchen mixer mix everything.
  3. With a small cake scoop, make meatballs.
  4. Place the meatballs into a pan of your choice. I used the deep flexipan from Demarle. I like those pans because they are non-stick and clean so well.
  5. Cook the meatballs for 10-15 minutes at 400.
  6. Then transfer the meatballs in the grande round from Demarle that I placed onto a medium perforated sheet for support, and pour 2 cans of tomato sauces of any flavors.
  7. Place the meatballs back into the oven and cook them for another 10-15 minutes.
  8. Meanwhile prepare the sides of your choice. I decided to fix garlic and italian cheese mashed potatoes.
  9. Peel the potatoes, and dice them. You can either place the potatoes into a large pot, cover them with water, add 1 tsp of sea salt, and cook them until they are soft. For an easier solution, you can place the diced potatoes into a large round mold.
  10. Add the pressed garlic, then place the octogonal silpat atop the round mold, and microwave the potatoes for 15 minutes.
  11. When the potatoes are soft, drain the water, mash them. Then add the cheese, the milk or the cream and whip them.
  12. Spoon the potatoes on each plate and place the meatballs atop the mashed potatoes. Sprinkle some cheese, and enjoy!!! Miam…

Bon Appetit and Happy Cooking!!!

Maple Syrup Flavored Brussells Sprouts

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Filed under Large round mold, octogonal silpat, Recipe with Demarle Cookware, silpat, vegetables, What's Up in Cecile's Kitchen


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My mom was a great person, and a great cook. What I hated about her, however, is that she believed we needed to eat a little bit of everything on the premises that all food brought various vitamins and nutrients. That is the reason why she served us many vegetables, and other food such as  liver  because it was good for us. For example, liver and spinach were good for iron, oranges for their vitamin B.  etc cetera…

I will tell you that even though she was a fabulous cook, I did not always like her cooking. One of the thing I really disliked as a child in fact was Brussels sprouts. They were bitter, smelled awful , and they were not gentle to my stomach.
It took me many years to cook them when I got married. I cannot remember exactly why I cooked them again. I think my husband liked them (in fact it is one of the very few vegetables he likes and will eat).
My children never liked them, but to follow the tradition, they had to eat them because  eating vegetables is good for you.

However it did not matter how often, or how different I served them. Both my children hated them, making faces with every bite they took.

What happened one day really came as a surprise. Lisa and I were grocery shopping one day, and I picked up a bag of Brussel Sprouts. I surely thought that if she was going to comment on my choice, she was going to scream why I would choose to pick them. But she did not. Instead of a statement of disgust, she actually inquired to see if they were for us, and when I told us that they were not, she gave a sigh, looked pitiful and said: Mom , can you get some for us. Really???? Had I heard right? really ??? I was shocked!!!
All I can say is that you she probably likes them because i am using bacon and maple to flavor them, and I am using my demarle mold to steam them which makes them so much better, and so much tastier!

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Ingredients for 4-6 people:

  • a bag of brussel sprouts ( about 12oz)
  • 2 tbsp of bacon bits from costco
  • 2 tbsp of maple syrup
  • salt 
  • pepper
  • 1 tbsp of olive oil
  1. Place the brussels sprouts in the sink filled with water and a tbsp of white vinegar.
  2. Cut the stem of the Brussel sprout, and peel the first and maybe the second leaf of the sprout. Repeat with each sprout.
  3. Cut each Brussel sprout in half, and place them into the round mold.
  4. Add the bacon bits. Place the octogonal silpat on top of the round mold to cover the round mold and place it in the microwave to cook for 5 minutes. Meanwhile turn the oven to 425.image
  5. When the Brussels sprouts are cooked. Pour the maple syrup and the olive oil over the Brussel sprouts and stir.image
  6. Place a large silpat over a large perforated sheet and spread the Brussels sprouts over the silpat.image
  7. Place them into the oven and cook for another 8-10 minutes or until they are getting a golden color.
  8. Enjoy!!! I know my sweet daughter does. I hope that your family and children will enjoy them 🙂image

Bon appetit and happy cooking!!!!

Quiche Lorraine

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Filed under What's Up in Cecile's Kitchen

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If there is no time to make dinner, you can always make quiche;-)
Quiches are staples in France. We eat lots of quiches. They are easy to make, they cook fairly fast and they make for some yummy dinner or lunches.  We like to eat quiches in France because they are very very inexpensive to make and they allow you to use whatever you have in your fridge.
I will tell you that a good quiche needs to have either cream or whole milk, and lots of cheese;-)
 Did you know that “although quiche is known as a classic French dish, the quiche originated in Germany. The word quiche means “cake” which came from the German word Kuchen. Today, quiche is considered as typically French. 
The most popular quiche is quiche lorraine. Quiche lorraine is a quiche with smoked bacon or lardons. It was only later that cheese was added to the quiche lorraine. The addition of Gruyère cheese makes a quiche au gruyère or a quiche vosgienne. The ‘quiche alsacienne’ is similar to the ‘quiche lorraine’, though onions are added to the recipe.” Wikipedia.
Well today I will present a very easy recipe of quiche lorraine. 
We cheated here with the dough as we bought one instead, but making the dough from scratch would add considerable time to this recipe.
Ingredients for 1 pie of about 9 inches:
  • 1 pie crust,
  • 1 cup  of bacon,
  • 1/2 cup of grated swiss cheese,
  • 1/2 cup of shredded parmesan,
  • 1 cup of heavy cream, 
  • 2 eggs.
  • pepper to taste.
  1. Mix all the ingredients together, and set aside.
  2. Place the dough inside the large round mold, or inside the tart mold.
  3. With the fork, puncture the dough to allow the air to come out and your dough will not bubble during baking.
  4. Empty the filling into the pie crust,
  5. Cook in an already warm oven at 400 for 25  minutes.

Bon Appetit and Happy Cooking!!!

 

Bacon Wrapped Pork Tenderloin

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Filed under deep flexipan, entree, meat, pork, Recipe with Demarle Cookware, What's Up in Cecile's Kitchen

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There are days when I have time to wander in the grocery store in search of my would-be dinner, and there are days when I have so many things to do that it is difficult to place dinner on the table. Yesterday was one of those days. It was 7:00 when i got home and I still had a long list of things to do. What do you do?? order out? I looked in my fridge and gathered a bunch of things that would make our dinner.

This dinner was not that healthy with the bacon but it was yum, yum….

Ingredients for 4-6:

  • 1 pack of pork tenderloin ( or two small filet)
  • 1 pack of lean bacon or about 10 strips of bacon uncooked
  • salt, pepper
  • 1 tsp. of smokehouse Maple seasoning Mix from Mc Cormick.

Remove the pork tenderloins from its plastic wrap and rinse them under cold water. With paper towels, pat the tenderloins dry. Place the two tenderloins side to side, but make sure to place the end of one tenderloin at the head of the other one so that the roast  will be even in size all through. Season the tenderloins with salt, pepper and the Smokehouse maple seasoning by sprinkling then lightly all over the tenderloins. Take strips of bacon, and wrap the tenderloins together.

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Place the “roast” on a flexipat and cook in warm oven for 10 minutes at 450 ( to sizzle the bacon), then turn the heat down to 350 and cook for another 20 minutes.

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When the roast is cooked, remove it from the oven and let it rest for a few minutes.

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Meanwhile, melt 1 tbsp. of butter in a small saucepan. When the butter is melted, add 1 tsp of flour and stir well over low-medium temperature to make a roux. Pour the juice from the pan into the saucepan and stir well. Cook for a few minutes until it thickens. You may add a bit of broth to make the sauce more liquid if you do not have enough juice from the pan. I did not need to.

Slice the pork tenderloins and serve on individual plates. Drizzle the sauce over the pork. Serve with vegetables. I served grilled asparagus ( for me), and parmesan whipped potatoes for the rest of my family.

Bon Appetit and Happy Cooking!!!

Sauteed Scallops with Steamed Brussels Sprouts

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Filed under entree, Large round mold, octogonal silpat, Recipe with Demarle Cookware, seafood, stainless steel cookware, What's Up in Cecile's Kitchen

A few weeks ago as we were shopping for one of our cooking classes, i picked up a bag of brussels sprouts from Costco. Lisa asked me if they were for us and when I replied that they were not, she asked if we could buy some for us… the look on my face must have been priceless at that point! Because Lisa generally eats little vegetables, and brussels sprouts is one that she would refuse to it. You can imagine at this point what I asked her… “you like brussels sprouts??” Well it turns out, Lisa really loves any vegetables that i cook in the round mold, and she now loves brussels sprouts because they don’t smell as bad when cooked in the large round mold, and they don’t bother her stomach…

So for dinner, this evening this is what i cooked: Brussels Sprouts.

While the rest of my family enjoyed a not-so-healthy meal, I sauteed a few scallops to go along the sprouts. Et voila:

Ingredients for 2:

  • 1 bag of brussels sprouts of about 16 oz.
  • 2 strips of bacon or  1/4 cup of bacon bits
  • 8 scallops
  • 1/4 cup of Mediterranean balsamic vinegar
  • salt
  • pepper

First you will want to cook the bacon. Cut the bacon strips in tiny strips and turn the stove to medium-high. Cook the bacon until it is crisp. Drain the bacon drippings from the bacon using a colander and place the bacon into a small bowl.

If you are using bacon strips, just warm them up in a frying pan with 1 tsp of olive oil. Empty the bacon into a small bowl and Set aside.

Now, rinse the brussels sprouts  in water with a little bit of vinegar. Remove the outer leaves of the brussels sprouts if they are damaged. Cut the brussels sprouts in half. Place them in the large round mold, and add 2 tbsp of the cooked bacon. Cover the large round mold with the octogonal silpat and microwave for 4-5 minutes. The brussels sprouts should be cooked but still firm ( I don’t like them too soft).

While the brussels sprouts are cooking, turn the heat back under the saucepan and when the pan is hot, add the scallops. Saute them for a minute on each side or until they are golden.

Spoon the brussels sprouts on individual plates, and place the scallops over the brussels sprouts. Then pour 1/4 cup of Mediterranean balsamic vinegar into the saucepan with the rest of the bacon and bring this to boil. Season with salt and pepper, stir and remove the pan from the stove. Pour the thickened vinegar atop the scallops and eat up. Et voila!!

Bon Appetit and Happy Cooking!!!

Easy Appetizers: Potato Skins

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Filed under appetizers, deep flexipan, Large round mold, octogonal silpat, Recipe with Demarle Cookware, silpat, What's Up in Cecile's Kitchen

I had a  party to cater this past Sunday, and one of the item that I was asked to cook was  double-baked potatoes. This is one of the easiest appetizers in the world! and it is so yummy. Moreover it is the perfect appetizer for Super Bowl, and Thanksgiving football;-)

How do you prepare your double-baked potatoes? I cooked them in the microwave first, cut the top off and scoop the inside of the potato out to make mashed potatoes that I later use to refill the potato skins. Well every time I make double baked potatoes I am left with a choice to make: keep the tops and make Potato Skins or scoop up the potato out of each top and trash the skin.

Of course, if you wanted to ONLY make potato skins, you would need to bake potatoes and cut 3 potato skins out of one potato.So this is the recipe that I am proposing now.

Ingredients for 15 potato skins:

  • 5 large baked potatoes or russet potatoes
  • 1 cup of bacon bits 
  • 1 cup of cheddar cheese ( I like Sharp)
  • Sour cream and chopped chives ( optional)

Clean the potatoes by rinsing them under running water and scrubbing them with a sponge. Make a tiny slit on the top side of the potato as shown below to prevent the potato from exploding. Place 4 potatoes in the large round mold, place the octogonal silpat on top of the round mold and cook the potato for 18 minutes. If you are making baked potatoes, you will only cut the top of each potato, and use the top to make potato skins. If you are only making Potato Skins, then you will  slice the top of the potato, turn the potato on its side and cut another top, and repeat. You should be able to cut 3 “potato skins” per potato.

Turn on the oven at 475. Lay the potato skins on the large silpat or a flexipat that you would have placed on a large perforated sheet and place each skin face up. Sprinkle about 1 tbsp of bacon on each skin, then sprinkle 1 tbsp of cheddar cheese.

Place the tray in the oven and cook for 10-15 minutes or until the cheese is melted and is crispy. Remove them from the oven, place them on a tray with a small bowl of sour cream and another bowl of chopped chives and let your guest help themselves to the sour cream. Or you can just add a dollop of sour cream to the Potato skin, top the sour cream with chopped chives and serve. Et voila! So yummy!!!

Bon Appetit and happy Cooking!!!

 

Thyme and Bacon Mashed Potatoes

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Filed under Large round mold, octogonal silpat, Recipe with Demarle Cookware, What's Up in Cecile's Kitchen

As you may already know, my husband being German loves his potatoes. But as a German, he enjoys his potatoes to taste good. Unfortunately too often when he orders out, he is often presented with a tasteless mass of purée. Now I understand why he often asks for extra gravy or sauce;-)

In order to avoid this mistake, you always want to think of flavoring potatoes while they are cooking. It is placing a few springs of herbs or placing a few teaspoons of  broth in the water if you are boiling the potatoes or placing them along the potatoes while they are steaming. Today I used bacon and fresh thyme, but you really can use anything that strikes you fancy;-)
Ingredients for 4-6: 6-8 medium sized potatoes ( i used Yukon Gold) , 2-3 cup of milk or cream ( i use cream because it makes more smoother mashed potatoes), 1 tsp of fresh thyme, 2 tbsp of bacon bits, 1 tsp of sea salt, 1/4 tsp of pepper.

Peel and dice the potatoes in small square. Place the potatoes in the large round mold, add the fresh thyme, the bacon bits, 1 tbsp of water and cover the large round mold with the octogonal silpat.

Cook in the microwave for 14-15 minutes or until the potatoes are soft enough to be mashed. Empty the potatoes into a large bowl and with a potato masher, mash the potatoes. Warm up the cream in the microwave for 2 minutes or on the stove until it is almost boiling and pour the warm milk over the potatoes while you are stirring. Add salt and pepper and stir. Add more cream if you like your mashed potatoes to be more runny. Et voila!!!

I served those wonderful potatoes with a Salade Composee ( see post at a later date), and Smokey Mesquite Pork Tenderloin. It was so yummy!!!

Bon Appetit and Happy Cooing!!!

Sauteed Scallops over a Bed of Brussels Sprout Stir Fry.

Posted
Filed under Large round mold, octogonal silpat, seafood, vegetables, What's Up in Cecile's Kitchen

Besides sweet potatoes, winter vegetables are not as attractive to my children are as the summer ones. As a result I have to find ways to cook them in various ways. Today I was trying to use those extra brussels sprouts that no one wanted to eat.

Ingredients for 2: 1/4 white sweet onion cut thinly, 3 strip of bacon cut in thin strips. about 20 brussels ( or have a small bag), 6-8 fresh scallops, salt, pepper, 1/4 cup of white wine.

Clean the brussels sprouts by cutting the end and peeling the first layers of leaves. Place then in a bowl of water to rinse them. Remove them from the water and cut them in half. Place them in the round mold and cover the round mold with the octogonal silpat. Microwave for 3 minutes. Cut them in thin strips and set aside.

In a large frying pan, place the bacon and cook on medium-high until the fat is melting. When the fat is melting, add the diced onion and cook until the onions are becoming golden and soft. The bacon should still be soft. Add the diced brussels sprouts and saute them in the onion and bacon mixture. Add salt and pepper to taste and stir. Add the wine and cook until the wine has evaporated. Empty the content of the pan in a large bowl and start cooking the scallops. In the same frying pan, add 1 tbsp of butter and cook at medium-high until it starts sizzling. When the butter is sizzling, add the scallops and cook them for 1 minute on each sides just enough to brown them. Sprinkle some salt and pepper to taste. To serve, place the brussels sprouts stir fry on the plate and place the scallops a top the vegetables. How easy what that?!?!

Bon Appetit and Happy Cooking!!!

Looking for a quick meal? Try La Truffade

Posted
Filed under Large round mold, octogonal silpat, potato, Recipe with Demarle Cookware, What's Up in Cecile's Kitchen

Have you had the experience to taste a food or fare that was so good that the memory of it stayed with you throughout the years?!?! I have plenty of those. I will say, however, that being a big fervant of cheese, my favorite recipes are those that I tasted during one of my girl scout trip in the hills and volcanoes of Auvergne. My most favorite one was a dish called Aligot. It is a sort of mashed potato made with potato, cream and melted cheese. The cheese that is used is called “Cantal”. It is difficult to find it here, and even when you do, it is so expensive that it is never anything i can cook here in the States. This week-end however as I was shopping at Costco for various items I found “young Asiago”. The cheese reminded me so much of the Cantal that I purchased with the intention to make the recipe of Aligot. And so this evening, this is what i set up to cook. Except that I realized I had not bought any meats to accompany the potato dish so I changed my mind, and made another similar potato dish called Truffade. Unlike the Aligot, where the potato is mashed and mixed with cream and cheese, truffade is like a potato casserole where all the  ingredients are mixed to bake or cook together.

Ingredients for 3-4: 5 large potatoes, 1 big sweet white onion, 1 package of lean bacon uncooked but cut in thin strips and small slices, 2 cups of young asiago cheese diced in small cubes, salt, pepper and fresh or dry parsley.

Peel the potatoes and cut them in small cubes. Place the potatoes in the large round mold. Add 1 tsp of water, a dash of salt, and cover the round mold with the octogonal silpat. Cook in the microwave for 8 minutes. Meanwhile in a large saute pan, cook the bacon. When the bacon is starting to cook and the fat is starting to melt, add the diced onion. Cook both on medium heat until the onion is becoming soft and golden. Drain the fat off the pan, and empty the bacon and the onions in the round mold. Season the potatoes with 1/4 tsp of salt. 1/8 tsp of pepper and 1 tsp of parsley. Toss. Add the diced cheese and mix well. Place in a warm oven at 375 for 15-20 minutes. Serve with a salad.

Bon Appetit and Happy Cooking!!!