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Chicken Bacon Spaghetti

Chicken Bacon Spaghetti


12 oz. spaghetti or angel hair
1 T. extra-virgin olive oil
1 lb. boneless skinless chicken breasts
kosher salt
Freshly ground black pepper
6 slices bacon
2 cloves garlic
2 c. diced tomatoes (canned or fresh)
3 c. baby spinach
1/2 c. heavy cream
1/3 c. freshly grated Parmesan
Fresh basil, for garnish

In a large pot of salted boiling water, cook spaghetti or angel hair according to package directions until al dente. Drain, reserving 1 cup pasta water, and return to pot. Meanwhile, in a large skillet over medium-high heat, heat oil. Season chicken with salt and pepper and cook until cooked through and no longer pink, 4 minutes per side. Transfer to a cutting board and slice into strips. In a second skillet, cook bacon until crispy. Transfer to a paper towel-lined plate and drain, then chop. Pour off half the bacon fat and add garlic, tomatoes, and spinach to skillet. Season with salt and pepper, then add heavy cream, Parmesan, and 1/2 cup pasta water; let simmer. Add spaghetti or angel hair and toss until fully coated. Add chicken and bacon and toss, then garnish with basil and serve.

Rabbit and Bacon Pie

Rabbit and Bacon Pie

1 rabbit, skinned, gutted and cleaned
1 medium onion, chopped
1 carrot, chopped
1 celery root, chopped
6 garlic cloves, minced
1 sprig fresh sage
1 sprig fresh thyme
1 sprig fresh rosemary
2 bay leaves
1 1/4 C. chicken stock
1 1/4 C. cider
salt and pepper
2 T. butter
5 strips thick-cut streaky bacon, cut into small matchsticks
1 leek (whites with trimmed greens), finely sliced
2 T. flour
2 T. fresh parsley, chopped

4 sheets (approx. 2 lb.) puff pastry
1 egg, beaten

Preheat the oven to 325 degrees F. Season the rabbit inside and out with salt and place in a Dutch oven. Add onion, carrot, celery root, garlic, herbs, stock, and cider. Season the whole thing with pepper. Cover and cook in the oven for 1 hour. Remove from the oven and remove only the rabbit from the dish to a cutting board. Cut or pull off all the meat, discarding the bones. Cut the meat into small chunks and return them to the Dutch oven with the vegetables. In a frying pan, melt butter and fry the bacon for five minutes until lightly browned. Add the leeks and let them sweat for 5 minutes until soft. Sprinkle in the flour (or, if you are gluten-free, your own thickening agent, such as arrowroot), stir well, and cook together for two minutes. Add the bacon and leeks to the Dutch oven and bring to a boil and simmer for five minutes. Add the chopped parsley, stir, and remove from heat. Check the seasoning and allow to cool somewhat. Preheat the oven to 350 degrees F. Butter the inside of 4-inch ramekins or springform pans. Roll out a sheet of the pastry on a well-floured surface to about the thickness of a tea towel (3 mm or .1″). Cut big enough squares to fill each baking dish or pan, with a little bit of dough hanging over the side; trim corners. Fill the pies with the rabbit-bacon filling. Cut another piece of pastry for the lid of each pie, letting a little hang over the edge; trim corners. With floured hands, pinch the edges of the lids to the edges of the pastry lining (I pinched together and rolled in toward the center of the pie) to make sure they are well-sealed together. Cut a couple of small slits into, or stick your fork through, the top of each pie a couple of times to allow steam to escape. Brush the lid of each pie with the beaten egg. Bake for 35 minutes or until the pastries are golden brown. Serve hot.

Warm Brussel Sprout Salad with Bacon and Candied Pecans

Warm Brussel Sprout Salad with Bacon and Candied Pecans

2 lb. Brussel sprouts, cut in half
8 strips bacon, cooked until crispy, with fat reserved
1/4 C. reserved bacon fat, or olive oil
1/2 C. candied pecans
1/4lb ricotta salata
2 tsp. olive oil
1 tsp. vinegar
salt

Preheat oven to 400 degrees F. Toss the brussel sprouts in the reserved bacon fat, or olive oil (if using), and season with a big pinch of salt. Spread onto a baking sheet and roast for 30 minutes until golden brown and tender. Toss the warm brussel sprouts with the candied pecans, ricotta salata, bacon, olive oil, and vinegar, and serve warm. Enjoy!

Chef Capon’s Cheddar Bacon Waffles

Chef Capon’s Cheddar Bacon Waffles

2 C. all-purpose flour (10 oz)
¾ C. granulated sugar
1 tsp. salt
1 tsp. baking powder
3 eggs, separated
1.5 C. milk
1 C. unsalted butter, melted
6 strips bacon, cooked and crumbled
2.5 oz. grated cheddar cheese
3 scallions, chopped

Preheat your waffle iron. Mine only has one setting anyway, but you want the iron to be pretty hot. Preheat the oven to 200 degrees F. In a large bowl, whisk to combine the flour, sugar, salt and baking powder. Set aside. In another bowl, whisk to combine the egg yolks, milk, and butter. Set aside. In a large (and very clean) bowl, use a hand mixer to whip the egg whites to soft peaks. Add the wet ingredients to the dry, and mix until they are almost combined. Add the egg whites, bacon, cheese, and scallions to the bowl, and gently fold them in until combined. Portion the batter into your waffle iron (the amount will vary by waffle iron, but I use about one C. per waffle), and cook for approximately 5 minutes, until golden brown. When the waffle has finished cooking, place directly on the wire rack in the oven, to let the steam escape. Finish cooking the remaining waffles, and enjoy!

Whole Wheat Walrus Waffles

Whole Wheat Walrus Waffles

2 lg. Eggs
1 ¾ C. Milk
¼ C. Oil (or melted butter)
2 tsp. Honey
1 tsp. ground Cinnamon
¼ tsp. Baking Soda
1 ½ C. Whole Wheat Flour
1 tsp. Baking Powder
1/8 tsp. Salt
Cooking Spray or Butter
2 pieces Cooked Turkey Bacon
1 Banana
3 Blueberries

Preheat waffle iron. In large bowl whisk together the eggs, milk, oil, honey, cinnamon and baking powder until well combined. Add in flour, baking powder, and salt and whisk just until large lumps disappear. Spray or butter your waffle iron and griddle to the directions of your waffle iron manufacturer. Keep warm under foil until all are cooked. To decorate a waffle, cut two slices from a banana for eyes. Add blueberries for pupils, and a blueberry for a nose. Cut the rest of the banana in half and place to resemble tusks. Finally, lay the bacon over the bananas to make a moustache.

Dandelion Greens Salad with Roasted Nectarines and Warm Red Onion Vinaigrette

Dandelion Greens Salad with Roasted Nectarines and Warm Red Onion Vinaigrette

Dandelions arrive in my yard during the summer months, a little later than they appear in areas with milder climates. Their fringed yellow heads speak of warmth and sunshine and remind me that soon other wildflowers will appear, and the bees will surely follow. Though dandelions attract pollinators like bees, we dig them up to make more room for native wildflowers. I reserve the tender greens for salads while saving the soft yellow blossoms for sweet fritters.

When foraging for wild dandelion greens, take care to source them from areas you know’ to be free from pesticides, such as your own yard, and avoid dandelions growing near waterways, in public parks, or near the roadside, as they may contain chemical residue.

4 medium nectarines, pitted and quartered
1 tsp. extra-virgin olive oil
8 oz. bacon, chopped
1 small red onion, minced
1 tsp. brown mustard seeds
1/4 C. red wine vinegar
6 C. loosely packed dandelion greens, rinsed well and trimmed of tough stems

Preheat the oven to 400°F. Arrange the nectarines in an 8-inch square baking dish and roast them for 15 to 20 minutes, turning once, until they release their juice and begin to caramelize around the edges. Remove them from the oven and let them cool while you prepare the rest of the salad. Line a plate with a paper towel or clean kitchen towel. Warm the olive oil in a skillet over medium heat, drop in the bacon, and fry until it crisps and renders its fat, 6 to 8 minutes. Remove the bacon from the pan with a slotted spoon and let it drain on the lined plate. Stir the onion into the bacon fat and fry it over medium heat for 3 minutes, or until soft and translucent. Stir in the mustard seeds and sauté for 1 minute. Remove the skillet from the heat and whisk in the vinegar to make the vinaigrette. Arrange the dandelion greens on a serving plate and place the nectarines on top. Top with the crisped bacon and dress with the warm vinaigrette. Serve immediately.

Pull Apart Bacon French Toast Muffins

Pull Apart Bacon French Toast Muffins

5 C. of bread cut into 2cm/1″ cubes (fresh or stale – see notes 1 and 2)
3 rashers bacon, diced
Oil spray

3 eggs
1¼ C. milk (low or full fat)
1 tsp sugar
2 pinches salt

Maple syrup (optional)

Combine the Egg Mixture ingredients in a bowl and whisk with a fork until combined. Add bread cubes and mix well to each piece of bread is well coated with the Egg Mixture. If using fresh bread, set aside for 10 to 30 minutes in the fridge. If using stale bread, set aside for 20 minutes to overnight. If you’re in a rush, use your hands to gently squeeze the cubes to help them absorb the egg mixture faster. Preheat oven to 180C/350F. Spray a medium fry pan with oil spray and heat on high heat. Add the bacon and cook until just starting to brown. Don’t cook until it is very brown because otherwise it will overcook in the oven. Remove bacon from fry pan and drain on absorbent paper. Spray 6 holes in a muffin tin. Mix the bread-egg mixture to evenly disperse the egg mixture that will have settled at the bottom of the bowl. Divide â…“ of the bread-egg mixture between the 6 muffin C.. Sprinkle with half the bacon, then press the mixture down with medium pressure using the back of a spoon. Top with the remaining bread mixture. Use your fingers to lightly compress them. Each muffin should be slightly mounded even after lightly compressing them. The bread cubes on top will puff back up when you bake it. Sprinkle with remaining bacon. Bake for 15 to 20 minutes until the top is golden brown. Let rest for 5 minutes before removing from the muffin tin. Serve with maple syrup, if using.

Rigatoni alla Castellana

Rigatoni alla Castellana

Rigatoni alla Castellana½ C. stemmed dried shiitake mushrooms
1 C. hot water
12 ounces rigatoni pasta
1 T. olive oil
4 slices thick bacon, cut crosswise into 1/4 inch pieces
4 ounces thinly sliced cooked pork (from leftover pork chops or tenderloin)
¼ C. minced shallots
2 cloves garlic, minced
1/4 C. brandy
1 ½ C. heavy cream
1 tsp. chopped fresh thyme
½ tsp. salt
¼ tsp. freshly ground black pepper
3 ounces fresh baby spinach
½ C. grated Parmigiano-Reggiano cheese

Place the dried mushrooms in a medium bowl, cover with the hot water, and let sit until reconstituted and soft, about 15 minutes. Drain the mushrooms and their liquid through a fine mesh strainer into a clean bowl, squeezing the mushrooms to extract as much liquid as possible. Reserve ½ C. of the liquid and roughly chop the mushrooms. Set aside. Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente, 10-12 minutes (or according to package directions). Meanwhile, heat the oil in a large skillet over medium heat. Add the bacon and sauté until browned and just slightly crisp, but still chewy. Remove the bacon from the pan with a slotted spoon onto a paper towel and set aside. Add the shallots to the pan and sauté until soft and fragrant, about 2 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds. Add the chopped mushrooms, and cook, stirring, for 2 minutes. Add the ½ C. reserved mushroom liquid, and ¼ C. brandy, and bring to a boil, and cook, stirring occasionally, until the liquid is nearly all evaporated. Add the cream, thyme, salt, and pepper and return to a simmer. Cook, stirring occasionally, until the cream is reduced and thick, 4 to 5 minutes. Add the half of the cheese and stir to incorporate. Add the bacon, sliced pork and spinach and heat just until the pork is warmed through and the spinach is slightly wilted. Drain the pasta and add to the pan with the sauce, tossing well to coat. Divide the pasta between four serving bowls, garnish each with the remaining cheese, and serve immediately.

Bennigan’s Hot Bacon Dressing

Bennigan’s Hot Bacon Dressing

Bennigan's Hot Bacon Dressing2 ounces Bacon grease
1/4 pound Red onion, dice fine
2 C. Water
1/2 C. Honey
1/2 C. Red wine vinegar
2 T. Dijon mustard
1 1/2 T. Cornstarch
1 T. Tabasco (optional)

Place the bacon grease in a saucepan over medium−high heat. Add the onions and sauté until the onions start to blacken. While the onions are caramelizing, in a mixing bowl place the water, honey, pepper sauce, and red wine vinegar. Using a wire whisk, mix the ingredients well.
Add the cornstarch and whisk well. After the onions have caramelized, add the Dijon mustard to the onions and stir together with a rubber spatula. Add the water, vinegar, pepper sauce honey and cornstarch to the mustard and onions and mix. Continue stirring until mix thickens and comes to a boil. Remove from heat and store in refrigerator until needed. To reheat use a double boiler.

Goldens & Cherries Bacon Roll-Ups

Goldens & Cherries Bacon Roll-Ups

1/2 to 3/4 C. boiling water
2 T. butter, melted
3/4 C. Sun-Maid Goldens and Cherries
2 C. herb-seasoned stuffing mix
1 egg, beaten
1/4 lb. ground beef
1/4 lb. ground hot sausage
1 lb. bacon slices, cut into thirds

Combine 1/2 C. boiling water, butter, Goldens and Cherries and stuffing mix in a large bowl. Gently stir until stuffing is thoroughly moistened, adding additional boiling water if needed. Add egg, ground beef and sausage; mix well. Shape mixture into oblong balls measuring about 3/4 inch by 1-1/2 inches. Wrap one piece of bacon around each ball and place seam-side down on a baking sheet. Bake at 375 degrees for 30 minutes or until bacon is crisp. Set aside on paper towels to drain. Makes 3-1/2 dozen.

Bacon, Chicken, and Avocado Salad

Bacon, Chicken, and Avocado Salad

Bacon, Chicken, and Avocado Salad¼ lb bacon, or 4–5 slices, cut into ½-inch bits
8 boneless, skinless chicken thighs, chopped into 2 inch pieces, seasoned with salt and pepper
1 avocado – peeled, pitted and cut into 1-inch chunks
1 head romaine lettuce, chopped
¼ C. chopped red onion
½ C. chopped walnut
1 apple – cut into 1 inch chunks (optional)

In a pan over medium heat, cook the bacon “bits” until crisp. Remove and set aside, but save the bacon grease in the pan. Add the chopped and seasoned chicken thighs to the pan and sauté in the bacon grease. Cook the chicken and turn so that every side is browned. Allow it to simmer over low heat while you prepare the rest of the salad. Toss the chopped romaine, avocado, chicken and bacon together. Top with red onion and walnuts. Dress with your favorite vinaigrette.

Fried Eggs with Ramps, Morels and Bacon

Fried Eggs with Ramps, Morels and Bacon

Fried Eggs with Ramps, Morels and Bacon

 

4 ounces (100g) diced bacon

6 ounces morel mushrooms (about 3 cups; 160g), cleaned, trimmed, and cut in half lengthwise

2 tablespoons (30g) unsalted butter, divided

6 ounces ramps (about a dozen ramps; 160g), root ends trimmed, white bottoms separated from green tops

1/2 teaspoon (2.5ml) soy sauce

1 teaspoon (5ml) fresh juice from 1 lemon

1 tablespoon (15ml) canola oil

2 large eggs

Kosher salt and freshly ground black pepper

2 slices hearty buttered toast

Sliced fresh chives, to garnish

 

Heat bacon along with 1 tablespoon (15ml) water in a medium cast iron or stainless steel skillet over medium heat, stirring, until water evaporates, bacon fat renders, and bacon is completely crisp, about 5 minutes. Using a slotted spoon, transfer bacon to a bowl and set aside. Return skillet to medium-high heat until lightly smoking. Add morels and cook, stirring and tossing frequently, until barely starting to brown, about 2 minutes. Add 1 tablespoon (15g) butter and cook, stirring, until morels are nicely browned but not burnt, 1 to 2 minutes longer. Add ramps and cook, stirring and tossing frequently, until whites are browned and tender and greens are crisp in spots, about 2 minutes. Add 2 tablespoons (30ml) water, soy sauce, lemon juice, and remaining tablespoon butter. Remove from heat and set aside. Heat canola oil in a medium nonstick or well-seasoned cast iron skillet over medium-high heat until shimmering. Add eggs, season with salt and pepper, and cook, occasionally using a spoon to baste hot oil over the whites to help them cook, until whites are set, edges are crisp, and yolk is still runny. Place a slice of toast on each of two plates. Top each with a fried egg. Return morel/ramp mixture to high heat and stir in bacon. Cook over high heat until liquid reduces to a creamy, emulsified sauce. Season to taste with salt and pepper. Spoon morels and ramps over and around fried eggs. Sprinkle with chives and serve.

Chipotle-Honey Glazed Bacon

Chipotle-Honey Glazed Bacon

Chipotle-Honey Glazed Bacon6 slices of premium bacon
1/2 cup of honey
1/4 tsp chili powder
1/4 tsp garlic powder
1/2 chipotle pepper in adobo sauce, finely chopped
1 tbsp of the adobo sauce

Heat a large skillet, placing the heat on medium-low. Cook the bacon from about 7 minutes on one side, then flip, and cook another 5-6 minutes on the other side. The goal here is to warm up the bacon, get the majority of the fat out, however retaining a nice texture being careful not to overcook it. During this time, add the honey, powders, chipotle pepper and adobo sauce into a small sauce pan and place on very low heat. You just want the honey to warm through, while you incorporate the other flavors. So once the bacon cooked on both sides, remove the bacon and place on some paper towel to remove any excess fat. Discard the bacon grease, saving it for later, or placing in your grease container. Preheat your oven to 325 degrees. As your bacon is resting on the paper towel, brush some of the honey chipotle glaze on the top of each piece. Place on a baking sheet and cook for a few minutes. Remove the tray, flip over the bacon, brush with more glaze and return to the oven for a few more minutes. The outcome of this bacon is something wonderful. The texture changes just ever so slightly to create what almost appears to be bacon candy. It has a bit of chew from the honey, the awesome texture from the slow cooking, and the great heat from the chipotle pepper. This is a great snack, or better yet, served on that leftover turkey sandwich! Enjoy.

Agave Glazed Bacon

Agave Glazed Bacon

Agave Glazed Bacon6 slices thick-cut hickory smoked bacon
2 tablespoons agave nectar
1 tablespoon southwest chipotle seasoning, mix (Mrs. Dash, Tones, Konriko or homemade)
1⁄4 teaspoon cayenne pepper (optional)

Preheat oven to 375 degrees. Line a rimmed baking sheet with parchment paper or aluminum foil. Arrange slices on baking sheet; bake until almost crisp (8-9 minutes). Drain the drippings from baking sheet and discard. In small bowl, combine agave nectar, chipotle seasoning and pepper. Brush bacon with the chipotle mixture; bake until glazed (8-10 minutes). Cool.

Penne with Brussels Sprouts, Chile and Pancetta

Penne with Brussels Sprouts, Chile and Pancetta

Penne with Brussels Sprouts, Chile and PancettaSea salt
8 oz. penne
2 T. extra virgin olive oil, more for drizzling
3 oz. pancetta, diced
1 large rosemary sprig
6 garlic cloves, smashed and peeled
1 jalapeño or Serrano chile, thinly sliced (or substitute 1 large pinch crushed red pepper flakes)
Freshly ground black pepper
8 oz. brussels sprouts, thinly sliced
2 tsp. butter
Fresh lemon juice, for serving

Bring large pot heavily salted water to a boil. Add the penne and cook until pasta is just al dente (do not overcook). Meanwhile, heat large sauté pan over high heat and add the olive oil. When oil is hot, add the pancetta and rosemary, and sauté until the fat on the pancetta starts to turn translucent and very lightly brown, about 1 minute. Add the garlic, chile and freshly ground black pepper to taste, and sauté until garlic and pancetta turn richly brown, about 3 minutes. Add the brussels sprouts, a large pinch of salt and a splash of water to pan, and sauté until sprouts just start to soften, about 2 minutes. Spread sprouts mixture in pan and press down to flatten. Let it sear for a minute, then stir it up and repeat. This helps brown the sprouts. Add the butter, and sauté for another minute. Drain penne and add it to pan with brussels sprouts mixture. Cook, tossing, until everything is well mixed. Spoon into pasta bowls and top with a drizzle of oil and lemon juice, and a little cheese if you like.

Brown Sugar-Bacon Biscuits

Brown Sugar-Bacon Biscuits

Brown Sugar-Bacon Biscuits6 slices of bacon
1 T. brown sugar
coarse ground black pepper

3 cups all-purpose flour
2 T. brown sugar
2 T. granulated sugar
3 tsp. baking powder
1 tsp. baking soda
3/4 tsp. salt
1/2 to 1 tsp. coarse ground black pepper
3/4 cup cold unsalted butter, cut into small cubes
1 large egg
3/4 cup buttermilk

Place a rack in the center of the oven and preheat oven to 375 degrees F. Line a baking sheet with foil or parchment paper and spread bacon across baking sheet in a single layer. Sprinkle with brown sugar and black pepper. Bake until crisp and cooked through, about 13 to 15 minutes. Remove from the oven and carefully use tongs to place the hot bacon on a cutting board. Don’t put the bacon on paper towels or they might stick. Ick! Allow to cool until you’re able to handle the slices and chop into medium chunks. Set aside. Increase oven temperature to 425 degrees F. Line another baking sheet with parchment paper or foil, and set aside. In a mixing bowl, sift together flour, sugars, baking powder, baking soda, salt, and black pepper. Add cold butter and use your hands to quickly break the butter into the flour until mixture resembles coarse meal. In another bowl, combine egg and buttermilk and beat lightly with a fork. Add to flour mixture all at once, stirring to incorporate. Once batter is nearly incorporated, add bacon and mix in. You may want to dump the shaggy biscuit mixture onto a lightly floured board to knead together a few times. Don’t overwork the dough and melt the butter, Just make sure it comes together. Roll or pat dough into a 1-inch thickness. Cut into 2-inch rounds using a biscuit cutter or cut into 2×2-inch squares. Reshape and roll dough to create more biscuits with excess scraps. Place on an ungreased baking sheet and bake at 425 degrees F for 12-15 minutes. Serve biscuits warm with jam or a fried egg. I love these biscuits the day they are made. They can be kept in the fridge and will last for two days. The shaped, uncooked biscuit can also be frozen. Thaw in the fridge overnight and bake up in the morning.

Fried Cabbage with Bacon, Onion & Garlic

Fried Cabbage with Bacon, Onion & Garlic

Fried Cabbage with Bacon, Onion & Garlic6 sliced bacon, chopped
1 large onion, diced
2 cloves garlic, minced
1 large head cabbage, cored and sliced
1 T. salt, or to taste
1 tsp. ground black pepper
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/8 tsp. paprika

Place the bacon in a large stockpot and cook over medium-high heat until crispy, about 10 minutes. Add the onion and garlic; cook and stir until the onion caramelizes; about 10 minutes. Immediately stir in the cabbage and continue to cook and stir another 10 minutes. Season with salt, pepper, onion powder, garlic powder, and paprika. Reduce heat to low, cover, and simmer, stirring occasionally, about 30 minutes more.

Bacon-Grits Fritters

Bacon-Grits Fritters

1 cup uncooked quick-cooking grits
4 cups milk
1 tsp. salt bacon-grits-fritters-sl-1000
1 1/2 cups (6 oz.) shredded extra-sharp white Cheddar cheese
1/2 cup cooked and finely crumbled bacon (about 8 slices)
2 green onions, minced
1/2 tsp. freshly ground pepper
2 large eggs
3 cups Japanese breadcrumbs (panko)
Vegetable oil

Prepare grits according to package directions, using 4 cups milk and 1 tsp. salt. Remove from heat, and let stand 5 minutes. Stir in cheese and next 3 ingredients, stirring until cheese is melted. Spoon mixture into a lightly-greased 8-inch square baking dish or pan, and chill 4 to 24 hours. Roll grits into 1 1/2-inch balls. Whisk together eggs and 1/4 cup water. Dip balls in egg wash, and roll in breadcrumbs. Pour oil to depth of 3 inches in a large, heavy skillet; heat over medium-high heat to 350°. Fry fritters, in batches, 3 to 4 minutes or until golden brown. Drain on paper towels. Keep fritters warm on a wire rack in a pan in a 225° oven up to 30 minutes. Serve warm.

Puff Pastry Appetizers

Puff Pastry Appetizers

Italian PinwheelsItalian Pinwheel Appetizers

Roll out the puff pastry a little to flatten it. Spread ⅓ cup tomato paste all over the puff pastry. Layer 4 oz. sliced soppressata on top of the tomato paste, overlapping each piece a little. Sprinkle ½ cup grated pecorino cheese evenly over the entire surface. Starting with the side closest to you, roll the whole thing into a tight roll. Slice the roll into ½-inch-thick pieces. Transfer to a parchment-lined baking sheet and bake at 400°F until golden brown, 11 to 13 minutes.

Spinach Artichoke Squares

Spinach artichoke SquaresIn a medium sauté pan, heat 1 T. olive oil over medium heat. Add 4 chopped scallions and 1 clove minced garlic; cook until fragrant, 1 minute. Add 2 cups roughly chopped artichoke hearts and 12 oz. fresh spinach; cook until the spinach wilts, 2 to 3 minutes. Stir in 8 oz. cream cheese. Roll out the puff pastry a little to flatten it. Cut the pastry into 2½-inch squares. Scoop 2 T. of the filling onto the center of each square and then fold in the edges of the puff pastry. Top each square with 1 T. grated Parmesan cheese. Transfer to a parchment-lined baking sheet and bake at 400°F until golden brown, 15 to 17 minutes.

Bacon Cheese Straws

Bacon Cheese StrawsOn a clean surface, sprinkle ¼ cup Parmesan cheese evenly in a square. Place 1 sheet of puff pastry on top, then sprinkle the dough with another ¼ cup cheese. Use a rolling pin to roll the sheets slightly (from about ¼-inch thick to about ⅛-inch thick). Using a pizza cutter, cut the puff pastry into long, ½-inch-wide strips. Place a piece of raw bacon on top of each dough strip and press lightly. Hold the dough at both ends and twist it. Repeat with remaining dough strips. Place the twists on a parchment-lined baking sheet and bake at 425°F until golden brown, 12 to 15 minutes.

Zucchini Bacon Fritters with Basil-Mayo Dipping Sauce

Zucchini Bacon Fritters with Basil-Mayo Dipping Sauce

zucchini bacon fritters with basil mayo dipping sauceFor basil mayo:
1 cup basil
1 cup mayonnaise
2 T. water
1 tsp. fresh lemon juice
For fritters:
About 6 cups vegetable oil for frying
1 1/2 cups all-purpose flour
1/2 tsp. baking powder
1/8 tsp. cayenne
3 medium zucchini, chopped
1/2 fresh jalapeño, stemmed and minced (including seeds)
2 T. finely chopped chives
1 large egg, lightly beaten
3/4 cup whole milk
6 slices crisp-cooked bacon, finely chopped

Purée basil with mayonnaise, water, and lemon juice in a blender. Transfer to a small bowl and chill until ready to use. Make fritters: Preheat oven to 200°F. Heat 3 inches oil to 350°F in a deep 5-quart pot over medium-high heat. Meanwhile, whisk together flour, baking powder, cayenne, 1/2 tsp. salt, and 1/8 tsp. pepper. Stir together zucchini, jalapeño, chives, and a pinch of salt in another bowl. Add egg, milk, and bacon to zucchini mixture and toss to coat zucchini. Stir in flour mixture until incorporated. Fry small spoonfuls of batter in batches of about 10, turning occasionally, until golden-brown all over, 3 to 4 minutes per batch. Transfer to a paper-towel-lined baking sheet and keep warm in oven. Return oil to 350°F between batches. Serve fritters with basil mayo.

Bacon & Mielie (corn) Bread

Bacon & Mielie (corn) Bread

8 slices Bacon, Bacon and Meilie BreadDiced
3 cups All-purpose Flour
2 teaspoons Baking Powder
1 teaspoon Salt
¼ cups Butter, Melted
1 cup Milk
4 whole Eggs
3 cups Fresh/Frozen Corn
2-½ cups Sharp Cheddar Cheese, Divided Use

Preheat the oven to 350 F and then start by frying up the bacon bits until crispy. Once they are crispy, remove from the pan and set aside on a sheet of paper towel to drain. In a large bowl, sift the dry ingredients (flour, baking powder and salt) together. Whisk the melted butter, milk and eggs together in another bowl. Add the mixture into the dry ingredients and blend well. Add the corn kernels, 2 cups cheese and bacon bits to the mixture and blend well (mixture will be thick). Pour the mixture into a parchment paper-lined loaf pan and top with half a cup of grated cheese. Bake the bread for 60-75 minutes or until a toothpick comes out clean. Then remove it from the oven and allow the bread to cool before slicing. Top with butter and enjoy as a side or for breakfast.

Sheet Pan Supper: Bacon & Egg Crescent Squares

Sheet Pan Supper: Bacon & Egg Crescent Squares

1 tube Pillsburyâ„¢ refrigerated crescent rolls 2012-05-02-bacon-eggs-crescent-squares-586x322
4 eggs
6 slices bacon
2 tablespoons Parmesan cheese
Salt and pepper
1 tablespoon fresh chopped basil, parsley, or Italian parsley

Preheat oven to 400°F. 2 Open and unroll the Pillsbury™ Crescents onto a baking sheet lined with parchment paper. Split the dough right down the middle, forming two large squares. Pinch the perforations together in each square. Fold up the edges of each square of dough (about 1/2 inch of the edge around each square). Crack two eggs into the center of each dough square. Place three slices of bacon across the eggs on each square. Sprinkle with a tablespoon of Parmesan cheese, and salt, and pepper to taste. Bake in oven for 10-12 minutes, until the edges of the Crescent dough are golden brown and the eggs are cooked to your preference.

Bacon Egg & Toast Cups

Bacon Egg & Toast Cups

Bacon, Egg & Toast Cups3 tablespoons unsalted butter, melted
8 slices white or whole-wheat sandwich bread
6 slices bacon
6 large eggs
Coarse salt and ground pepper

Preheat oven to 375 degrees. Lightly butter 6 standard muffin cups. With a rolling pin, flatten bread slices slightly and, with a 4 1/4-inch cookie cutter, cut into 8 rounds. Cut each round in half, then press 2 halves into each muffin cup , overlapping slightly and making sure bread comes up to edge of cup. Use extra bread to patch any gaps. Brush bread with remaining butter. In a large skillet, cook bacon over medium, until almost crisp, 4 minutes, flipping once. (It will continue to cook in the oven.) Lay 1 bacon slice in each bread cup and crack an egg over each. Season with salt and pepper. Bake until egg whites are just set, 20 to 25 minutes. Run a small knife around cups to loosen toasts. Serve immediately.

Biscuits & Bacon with Honey Butter

Biscuits & Bacon with Honey Butter

Bacon and Biscuits Sheet Pan8 to 10 slices thick-cut bacon
2 cups all-purpose flour, plus extra for shaping
1 tablespoon baking powder
1/4 teaspoon baking soda
2 teaspoons sugar
1 teaspoon kosher salt
6 tablespoons (3/4 stick) cold butter, cut in small cubes
3/4 cup cold buttermilk.
About 1 tablespoon honey
2 tablespoons softened butter

Preheat the oven to 400°F. Line a baking sheet with parchment paper. Lay the strips of bacon side by side on the sheet pan. Don’t overlap them, but don’t worry about leaving a lot of space either. Bake the bacon until it starts to crisp, about 10 minutes. While the bacon takes its first turn in the oven, make the biscuit dough: whisk together the flour, baking powder, baking soda, sugar, and salt in a medium-size bowl. Add the butter and use your fingertips or a pastry cutter to work it into the flour. Work quickly to avoid letting the butter get warm, and don’t worry about getting the butter equally sized. Pour the buttermilk over the flour mixture and use a fork to bring everything together in a shaggy dough. Knead once or twice to pick up any stray pieces. Lightly flour a work surface. Dump out the dough onto the surface and pat it into a 3/4-inch slab. Cut biscuits with a 2 1/2 inch round cutter, or use a knife to cut into squares of about the same size. Once the bacon has baked for 15 minutes, remove the pan from the oven. Shift the bacon around to make room for the biscuits, then quickly put them on the same tray and use a pastry brush to pick up some of the bacon grease on the pan and brush the tops of the biscuits. Immediately return the pan to the oven. Bake, rotating the pan halfway through, until the bacon is charred at the edges and the biscuits are golden (watch carefully and remove any bacon slices that seem to be burning), about 20 minutes. While they cook, combine the honey and butter to taste in a little bowl. Eat together, maybe sandwiched, maybe spread with honey butter or drizzled with honey.

One Pan Chicken & Mushrooms with Egg Noodles

One Pan Chicken & Mushrooms with Egg Noodles

hungarian-chicken-196-lighter-d112542_vert3 slices bacon, cut crosswise into 1/2-inch pieces
4 bone-in, skin-on chicken-breast halves (3 pounds), halved
Coarse salt and freshly ground pepper
3 tablespoons unsalted butter
8 ounces button mushrooms (halved, if large), trimmed
8 ounces shallots, halved (quartered, if large) and peeled
3 cups low-sodium chicken broth
1/2 cup heavy cream
8 ounces egg noodles (5 cups)
1/3 cup chopped fresh dill, plus more for serving

Cook bacon in a braiser pan or large skillet over medium until browned, 7 to 9 minutes. Drain on paper towels. Discard fat from pan. Season chicken with salt and pepper. Melt 2 tablespoons butter in pan over medium-high. Add chicken, skin-side down; cook, turning a few times, until browned all over, 10 to 12 minutes. Transfer to a plate. Melt remaining 1 tablespoon butter over medium. Add mushrooms and shallots; season with salt. Cook, stirring and scraping up browned bits, until golden brown in places, 8 to 10 minutes. Add broth and cream; bring to a boil. Stir in noodles. Add chicken, skin-side up, and accumulated juices to pan. Cover, reduce heat, and simmer, stirring once halfway through, until chicken is just cooked through, 10 to 12 minutes. Uncover; simmer until thickened, 2 to 3 minutes. Stir in dill and top with bacon. Serve, with more dill.

Sheet Pan Suppers: Bacon and Eggs Breakfast for Dinner Bake

Sheet Pan Suppers: Bacon and Eggs Breakfast for Dinner Bake

baconeggs1 cup (about half of 14-ounce bag) Lit’l Smokies Sausages (I use Hillshire Farm’s Smokies)
4 to 6 slices of bacon
4 eggs
1 cup cherry or grape tomatoes, halved
1 teaspoon dried oregano
salt and fresh ground pepper, to taste

Preheat oven to 425. Arrange sausages and bacon on a rimmed baking sheet.
Bake for 15 to 17 minutes, or until bacon is cooked. Remove from oven and move the bacon and sausages around, making 4 empty spaces for the eggs. Crack the eggs carefully so to not break the yolk and position in empty spots. I crack mine right over the baking sheet.
Add and spread out the halved cherry tomatoes.
Season with oregano, salt and pepper. Put back in the oven for an additional 5 to 8 minutes, or until the eggs are thoroughly cooked.
Serve immediately.

Sheet Pan Supper: Bacon & Asparagus Brunch

Sheet Pan Supper: Bacon & Asparagus Brunch

4-6 rashers of baconbrunch
12-15 asparagus spears (about 350 grams)
1/2 teaspoon lemon zest
2-3 branches fresh thyme
1/2 teaspoon freshly ground black pepper
4 eggs

Preheat oven to 450F. Wash asparagus thoroughly, as they may be gritty, and use a vegetable peeler to remove the bottom two-thirds of peel. In a 9×13 roasting pan or Pyrex, lay the rashers (slices) of bacon. Place in the oven and cook for about 8 minutes or until crispy.
Remove pan from oven and carefully transfer the bacon to a paper towel. Drain off most of the bacon fat, leaving about a tablespoon in the pan. Add the asparagus to the same pan and shake it around gently to coat the vegetables in grease. Arrange asparagus in a single layer and sprinkle it with lemon zest, thyme leaves, and pepper. Roast asparagus for about 8 minutes or until it begins to soften. Remove pan from the oven and gently crack the four eggs on top of the asparagus. Return the dish to the oven and roast another 4-5 minutes or until eggs have reached the desired doneness. Return bacon to the pan. Serve breakfast at once. Accompanying toast optional.

Sheet Pan Supper: Bacon Wrapped Chicken Drumsticks & Potatoes

Sheet Pan Supper: Bacon Wrapped Chicken Drumsticks & Potatoes

wrapped6 chicken drumsticks
6 slices Naturally Hickory Smoked Bacon
1 bag baby red potatoes
Fresh thyme
Pepper to taste
12 toothpicks

Preheat oven to 400 degrees F. Soak about 12 toothpicks in water for at least 5 minutes. Rinse chicken drums and pat dry with paper towel. Rinse potatoes and prick with fork then dab them with a little olive oil. Get out a jelly roll pan with tall sides or a baking dish. Wrap one piece of bacon around chicken drumstick and secure it at the front and back with a toothpick for each. Place on baking pan and spread potatoes in area to fill space. Season chicken with any baking spices then top with fresh thyme springs. Bake in oven for 50 minutes or until chicken reaches internal temperature of 165 degrees F.

Creamy Parmesan Corn

Creamy Parmesan Corn

corn and bacon 17133 cans of corn, drained
1 (8oz.) package of cream cheese, soft
1/2 stick of butter, soft
1 C. of parmesan cheese, finely grated
1/2 pound of bacon, cooked crispy
Salt and Pepper to taste

In a slow cooker add the above ingredients. Cook on high for 3 hours, stirring occasionally or on low for 6 hours. Serve immediately.

Breakfast Pull-Apart Bread

Breakfast Pull-Apart Bread

6 slices bacon, diced smallBreakfast-Pull-Apart-Bread-vertical-blog
1/2 stick of unsalted butter
1 tube of Pillsbury refrigerated Grands Homestyle biscuits
2 eggs, beaten
2 tablespoons half-n-half
1/4 cup shredded sharp cheddar cheese
1/4 cup shredded Monterey jack cheese
2 scallions, finely diced

Preheat the oven to 350 degrees. Cook bacon in a large skillet over medium-high heat until crispy, stirring occasionally, about 5 minutes. Drain on a paper towel and set aside. Put the cold butter in a nonstick Bundt pan coated with cooking spray and let it melt in the preheating oven. While the butter melts, cut the Grands biscuits into quarters. In a bowl, gently toss the biscuit pieces, bacon, eggs, half-n-half, both cheeses, and scallions together. Once the butter is melted, give the Bundt pan a little swirl so the bottom is evenly coated. Add the biscuit mixture to the pan, sprinkling with any cheese and bacon pieces that get left behind. Bake for 25 minutes or until golden. Run a dull knife around the edges to loosen. Turn out on a dish and enjoy!

Sweet and Savory Cheesy Bacon Wrapped Puff Pastry Straws

Sweet and Savory Cheesy Bacon Wrapped Puff Pastry Straws

Sweet-and-Savory-Cheesy-Bacon-Wrapped-Puff-Pastry-Twist-911 package frozen puff pastry,
1 egg, beaten
1-2 teaspoons cayenne pepper (optional)
1 cup sharp cheddar cheese, finely shredded (or a mix of your favorite cheeses)
26-30 pieces thin cut bacon (or 18 pieces of thin cut bacon sliced in half lengthwise)
1/2 cup brown sugar
1 tablespoon fresh rosemary, minced (may sub sage or thyme)
1/4 teaspoon salt
1/2 teaspoon pepper

Preheat oven to 375 degree F. Line two baking sheets with aluminum foil and place a wire rack on top. Spray the rack with nonstick spray. Open one sheet of puff pastry on a cutting board. Brush the surface lightly with some of the beaten egg. Sprinkle with your desired amount of cayenne pepper (I did 1 teaspoon per sheet of puff pastry). Sprinkle surface with 1/2 cup of cheese to evenly cover entire surface. Dust a rolling pin lightly with flour and then roll the rolling pin over the cheese to gently press the cheese into the puff pastry. Cut the puff pastry into long 1/2-inch-wide strips and then take each strip, fold in half and pinch the ends together. Now gently twist each strip several times. Take a piece of bacon and wrap it around the twisted pastry and place on the prepared baking sheet. Repeat with the remaining puff pastry and bacon until everything has been used. Add the brown sugar, rosemary, salt and pepper to a shallow bowl or pie plate and toss well. Now carefully take each bacon wrapped pastry one at a time and dip it through the brown sugar mixture, using your hands to coat all over the twist. Place each twist back on the baking sheet and repeat with the remaining twists. Bake the twist for 30 to 50 minutes, rotating the pans halfway through. My bacon took 50 minutes to cook, but it was on the thicker side. I would start checking them at around 30 minutes and then every 5 to 10 minutes after that to make sure they are not burning. Once the bacon is cooked remove from the oven and allow to cool 5 minutes. Then use a spatula to carefully lift the twists off the baking sheet. Serve!

Bacon Cream Cheese Stuffed Wontons

Bacon Cream Cheese Stuffed Wontons

Bacon-Cream-Cheese-Stuffed-Wontons-wmFor wontons
½ cup bacon, cooked and crumbled
8 ounce cream cheese, softened
1 whole green onion, sliced thin
1 tablespoon Sriracha sauce
½ cup water
24 wonton wrappers
vegetable oil for frying

Sauce
2 tablespoon soy, can use low sodium
3 tablespoon honey
1 teaspoon rice wine vinegar

In a bowl, combine bacon, cream cheese, green onion, and Sriracha sauce. Mix well. Add approximately, ½ tablespoon mixture in center of wonton wrapper. Dip a brush or your finger in water and moisten edge of wonton. Press to seal. Repeat until all wontons are filled. Heat oil to medium-high. Add a few at the time to the hot oil and fry 1 to 2 minutes per side until golden brown. Drain on wire rack or paper towels. Repeat until all wontons are fried. Sauce: In a small bowl, whisk soy, honey and vinegar. Serve with wontons

Sirloin Steak with Balsamic Onions, Bacon and Brie

Sirloin Steak with Balsamic Onions, Bacon and Brie

Sirloin-Steak-with-Balsamic-Onions-Bacon-and-Brie-pin3 lb. beef loin top sirloin steak
6 strips of thick cut bacon (cooked and broken into small pieces)
1/4 cup balsamic vinegar
1/4 cup olive oil
2 large red onions
1 tsp salt
1 T. honey
1/2 tsp pepper
brie cheese

Heat a griddle over medium heat until water droplets sizzle when splashed on it. While the griddle is heating, mix together in a bowl the balsamic vinegar, olive oil, honey, salt and pepper.
Cut the onions into thin slices and put in the balsamic mixture in the bowl. Place the steaks on the griddle. Heat a pan over medium heat and place the balsamic onions in the pan. Cook the onions until they are soft and caramelized. Flip the steaks after about 10 minutes for medium doneness. (Grill on each side for about 10 minutes) When the steaks and onions are done, plate the steaks, sprinkle them with a bit of salt and pepper, add brie to the top of each steak, add the onions and then top with the crumbled bacon pieces.

Gruyere Popover Sandwiches with Fried Eggs and Creamed Spinach

Gruyere Popover Sandwiches with Fried Eggs and Creamed Spinach

med105767_1210_food186_vertGruyere Popovers
Unsalted butter, for pan
12 large eggs
Coarse salt and freshly ground pepper
Creamed Spinach
12 or 24 slices cooked bacon

Split popovers in half, and toast on a baking sheet under broiler for 2 minutes. Working in batches, melt butter in a large skillet over medium heat until foamy. Crack eggs into skillet, and season with salt and pepper. Cook, covered, until whites are set but yolks are still runny, about 1 1/2 minutes. Fill split popovers with 1/3 cup creamed spinach, 1 fried egg, and 1 or 2 bacon slices.

Tortellini with Bacon, Greens and Brown Butter

Tortellini with Bacon, Greens and Brown Butter

1 lbtortellini_300. tortellini (any kind, I used whole wheat with cheese filling)
6 slices bacon, diced
6 tsp. unsalted butter
2 C. arugula (I substituted baby spinach)
kosher salt
black pepper

Cook the tortellini according to the package instructions. Meanwhile, cook the bacon in a large skillet, over medium heat until crisp. Reserve the bacon and discard the drippings. Wipe out the skillet and return to medium heat. Add the butter and brown (see how to brown butter below). Remove from heat and add the bacon, arugula (or spinach), salt, pepper and cooked tortellini. Toss well and serve.

How to brown butter: Melt the butter in a skillet or small saucepan over medium heat (preferably a light colored one, this helps to see the color develop). Stir the butter as it starts to foam. Remove from heat as soon as it starts to turn golden brown and smells nutty (about 1 minute).

Bacon Curls

Bacon Curls

bcurls

Take strips of bacon and wrap around either rolled up tin foil or wooden dowels. Cook bacon in an oven until cooked thoroughly and let cool on a paper towel-lined plate. Remove the foil or dowels carefully and serve as a fancy addition to your breakfast plate!

Bacon Pancakes

Bacon Pancakes

2bpc C. extra light and fluffy complete pancake and waffle mix
Water
2 T. unsalted butter
1 package cooked bacon
maple syrup

Prepare pancake mix with water as label directs to make about 15 pancakes. Heat large griddle over medium heat; brush with 1 tsp. butter. Arrange 3 slices bacon about 3 inches apart on warm griddle; cook 1 minute or until bacon begins to sizzle. Pour scant 1/4 C. pancake batter over bacon to cover; cook 1-1/2 to 2 minutes or until bubbles burst around edge of pancakes. Turn pancakes and cook 1-1/2 to 2 minutes longer or until bottoms are golden brown. Transfer pancakes to plate; keep warm. Repeat with remaining batter, bacon and butter. Serve pancakes with maple syrup.

Creamy Pesto Gnocchi with Bacon & Parmesan

Creamy Pesto Gnocchi with Bacon & Parmesan

a960ee64fa07928de5d60a702a8b34271 cup chicken broth
¼ cup basil pesto
1 tablespoon butter
1 (16 oz) package potato gnocchi
8 slices bacon, cooked and crumbled
salt and pepper, to taste (I use ½ teaspoon each)
¼ cup heavy cream
shaved or shredded parmesan, cheese (optional)
Add pesto to chicken broth and stir to combine.

Melt butter in a large skillet over medium heat. Add gnocchi in a single layer and cook for 5 minutes until toasted. Pour in the broth pesto mixture, add cooked bacon, season with salt and pepper, and stir to combine. When the sauce comes to a simmer, reduce heat to low, cover and cook for 5-7 minutes until the gnocchi are tender and the sauce is thickened. Pour in heavy cream and stir to combine. Serve warm with chicken or a salad and bread. Enjoy!

Avocado-Bacon Toasts

Avocado-Bacon Toasts

4 s6cc986d68058b29ab55d30d7e7216978lices rustic white or wheat bread
4 teaspoons extra virgin olive oil
8 slices crispy cooked bacon
2 ripe medium avocados, halved and pitted
1 lime, cut into quarters
Coarse salt to taste

Heat the panini maker according to the manufacturer’s directions. Drizzle olive oil over each slice of bread and grill the bread, two slices at a time, until they’re toasted, about 2 minutes. For each toast: Criss-cross two slices of bacon on a slice of grilled bread. Lay an avocado half on top of the bacon and smash it with the back of a spoon to spread it around the toast. Squeeze lime juice over the top and season the avocado with coarse salt to taste.

Ricotta Pancakes with Pancetta, Peas and Corn

Ricotta Pancakes with Pancetta, Peas and Corn

ricotta5 ounces thick sliced pancetta or bacon, cut into small pieces
1/2 pound fresh green peas, shelled (1/2 cup)
1/2 C. fresh corn kernels
1 T. butter, plus more for frying
Juice of 1 lemon
1 C. ricotta cheese
1 C. plain whole milk yogurt, preferably Greek
2 large eggs
1/2 C. flour

In a large skillet, cook the pancetta over medium heat, stirring occasionally, until the fat is rendered, about 3 minutes. Using a slotted spoon, transfer the pancetta to paper towels to drain; reserve the skillet. In the skillet, stir together the peas and corn and 1 tablespoon butter and cook until al dente, about 5 minutes. Remove from heat and season with the lemon juice, salt and pepper. Keep warm. In a large bowl, using a fork, mix together the ricotta, yogurt, eggs and 1/4 teaspoon salt until smooth. Stir in the flour until blended. In a large nonstick skillet or on a griddle, melt 1/2 tablespoon butter. Ladle about 3 tablespoons batter into the skillet for each pancake, spacing evenly. Fry until the bottom is golden, about 2 minutes. Flip and cook until golden on the other side, 1-2 minutes more. Transfer to a baking sheet and keep warm. Repeat with the remaining batter. Serve 2 pancakes per person with the pancetta-vegetable mixture.