Cheesy Bacon Biscuits

Jesse loves bacon. Add bacon to any recipe and it's better tasting for him. I'm not the biggest bacon fan, but these pull apart biscuits sounds delish. Thanks to Picky Palate for the recipe!

I made these for breakfast with scrambled eggs. I had two--they are amazing.

Photo from Picky Palate

Ingredients:

2 tablespoons melted butter
One roll refrigerated biscuit dough, 8 count
6 thin slices fresh mozzarella, 1/4-inch thick
1 cup cooked, crumbled bacon
1 cup shredded cheddar cheese

Get cookin'

Preheat oven to 350 degrees F. and brush a 9-inch cast iron skillet with melted butter.

Unroll biscuits from can and place into bottom of skillet.

Top with slices of mozzarella cheese, bacon crumbles then shredded cheddar.

Bake for 15 to 20 minutes, until cheese is melted and biscuits are cooked through. Serve warm.

Update: Mine cooked for almost 25 minutes (and my oven typically cooks fast).

107

When Jesse's family lived in Germany they would go to an Italian restaurant for this pork dish. They couldn't pronounce the real name but they'd call it 107. According to the owner, it was the spiciest item on the menu. After befriending the owner, Jesse's dad got the recipe from him. This isn't so much an exact recipe as it is a list of ingredients to play around with. Frank said every time he makes 107 it comes out differently. But, Jesse and he agree that it always comes out delicious.

Ingredients:
5 whole garlics, sliced, not mashed
1 onion, chopped
pork (this can vary greatly--use whatever pork is on hand. Frank usually uses left-over pork chops, pork roast or pork tenderloin.)
1 package spaghetti noodles
EVOO
butter
balsamic vinegar
salt/pepper
Parmasian cheese


Get Cookin'

In a large frying pan, heat butter and EVOO. Add pork, salt and pepper. After the pork is browned a bit, add onions and cook. In another pot, begin cooking pasta. Add extra salt and some butter into the boiling water.

Cook the pasta al dante, not too much. Be sure to keep some of the water from the pasta.

Add the chopped garlic to the pork and onions. Drain the pasta and mix with the pork mixture.

Toss with more EVOO, balsamic vinegar and top with cheese.