Meat Lover's Tortellini Skillet
3 strips thick cut bacon
8oz. andouille sausage, diced OR 12oz. ground Italian sausage
24oz. jarred marinara sauce
1/3 cup water
13oz. fresh cheese filled tortellini
8oz. shredded mozzarella cheese
12 slices, pizza pepperoni
Cook bacon in an oven-safe skillet until browned and crispy. Remove bacon from skillet and drain on a paper towel lined plate. Leave about 2 tablespoons of bacon grease in the skillet and discard the rest.
Saute the andouille sausage in the bacon grease over medium heat until browned. Carefully add the marinara sauce, water, and tortellini to the skillet. Stir and bring to a low boil, reduce heat and cover for 7 to 10 minutes, or until the pasta is tender.
Stir and then sprinkle the cheese over the top of the pasta in an even layer. Top with the sliced pepperoni and crumbled bacon. Cover and cook an additional 3 to 5 minutes, or until cheese is melted.
If desired, place skillet under your oven's broiler for about 2 minutes to melt cheese even more. Enjoy!
Breakfast #1 this morning. There are just too many good options in Portland, Maine so we had to double up 🤷♀️ I started my morning with a giant biscuit slathered in butter & jam 😋
Think outside the bun!! We have lobster tacos!! Maine Lobster meat tossed on a Chipotle and roasted pineapple salsa, topped with roasted pineapple and fresh cilantro!! Only at @elanclacamden stop by and say hi! I will be here today and tomorrow!!
Enjoyed one of the best meals anywhere, anytime tonight at @YoungtownInn . Filet mignon cooked perfectly, a sampling of rack of lamb and escargot and pie overflowing with fresh Maine blueberries. Our nightcap was a visit with the owners’ 3-year old golden retriever, Maverick. All made for an absolutely wonderful dining experience! #maine#mainefood#food#youngtowninn#youngtown#mainerestaurants
Unbelievable dinner at #galyns
Lobster biscuits: so light and flaky and full of flavor
Garden and caesar salad: the garden salad had their house salad which was a sort of sweet and sour celery, really good!
Atlantic halibut with spicy cajun butter: I've never had a better halibut in my life. It fell apart in all the right ways!
Seafood linguini: it's actually a pasta in a lobster bisque sauce. So good!
Blueberry green apple crisp and a lightly lemon cheesecake with blueberries: I would highly recommend both. We couldn't stop eating them!
If you go to Bar Harbor, definitely go to Galyn's. My friend recommended it to me and now I am to you. You won't be disappointed!
I caught up with the lovely Kate Shaffer today @lerouxkitchen where she and chocolatier Jordan Kellerman were offering samples and selling many of their irresistible products. See my story for more! #themainefeed#wellfedwellsaid
Broccoli and Cheddar Twice-Baked Potatoes!
Preheat oven to 400 degrees (F). Line a small baking sheet with parchment paper; set aside.
Place potatoes in a small baking dish and bake for 1 hour, or until soft. Remove from oven and set aside to cool. Once the potatoes are cool enough to safely handle, slice each one in half, lengthwise. Scoop out the potato pulp and place it into a large bowl, being careful to leave the skins intact. Rub the outsides of the potato skins with a little olive oil. Place the skins on the prepared baking sheet and set aside.
Add the butter to the potato pulp and mash - using an electric mixer or a potato masher - until fairly smooth; add Greek yogurt, buttermilk, salt, pepper, chives, garlic powder, onion powder, dried onion flakes, dill weed, paprika, broccoli and 3/4 cup of the cheese. Divide the filling evenly among the potato shells then top with remaining cheese. Bake for 20-25 minutes or until the cheese is melted and the potatoes are heated through. Serve at once!
Get your ingredients now at www.jdvltd.com
it's like they knew i was comin 🥑🍞
spent a relaxin few days poolside eatin all the noms includin this beaut, drinkin all the drinks and gettin all the sunburns 😬 pretty good way to kiss the summer goodbye ☀️ first adulting summer was def a fast one!! so over this humidity and ready for leggings & sweatshirts🙈 okie vacay/summer ramble over✌🏻
Slow Cooker Beef Bourguignon. Your perfect comfort food!
5 slices bacon, finely chopped
3 lbs. boneless beef chuck, cut to 1-inch cubes
1 cup red cooking wine
2 cups chicken broth
½ cup tomato sauce
¼ cup soy sauce
¼ cup flour
3 garlic cloves, finely chopped
2 Tablespoons thyme, finely chopped
5 Medium Carrots, sliced
1 pound baby potatoes
8 ounce fresh mushrooms, sliced
fresh chopped parsley for garnish
In a large skillet cook bacon over medium-high heat until crisp. Put bacon in slow cooker. Salt and pepper the beef and add to the skillet and sear on each side for 2-3 minutes. Transfer beef to the slow cooker.
Add the red wine to the skillet scraping down the brown bits on the side. Allow it to simmer and reduce and slowly add chicken broth, and tomato sauce, and soy sauce. Slowly whisk in the flour. Add the sauce to the slow cooker.
Add garlic, thyme, carrots, potatoes, and mushrooms to the slow cooker. Give it a good stir and cook on low until beef is tender for 8-10 hours or high for 6-8. Garnish with fresh parsley and serve with mashed potatoes if desired.
Cold lobster roll at Mabel's Lobster Claw, Kennebunkport (I mean, it's Maine ... as a tourist, I was obligated to eat a lobster roll at some point, right?). Chilled cooked lobster mixed with the barest kiss of mayo on a bun w/ fries & coleslaw. Lobster was tender and sweet. Overall experience was fine, but not remarkable. Will stick with hot and buttery lobster rolls in future.
Now available in the Farm Store: Farm made pork products from our forest grazed, whey fed pigs.
Fricadeau, a country style pâté; Toulouse sausage, a classic French preparation of pork, salt and pepper; Chorizo sausage, classic, spicy Spanish style to be eaten fresh; and pork rillette, a decadent spread made by slow cooking pork in its own fat.
Plus other fresh cuts of pork. And, of course, @lakinsgorgescheese
Hours 10-6 , closed Thursdays