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Chicken Stew with Pierogies

Chicken Stew with Pierogies

wfd1/2 lb. (about half of a package) smoky, good-quality bacon, chopped into half-inch pieces
3 T. extra-virgin olive oil (EVOO), divided plus some for coating the pierogies
3 1/2 lb. boneless, skinless chicken breasts and thighs, cut into chunks
Salt and freshly ground black pepper
2 large onions, chopped
4 carrots, peeled and chopped
5 cloves garlic, smashed and roughly chopped
2 T. flour
2 rounded tablespoons sweet paprika
1 T. cumin
1/2 tsp. dried marjoram
2 bay leaves
1/2 C. white wine
2 1/2 C. chicken stock
1 28-ounce can crushed tomatoes
4 T. butter
24 potato pierogies
1/2 C. sour cream
1/4 C. chives, chopped
Optional:
1 T. lemon zest
1 T. rosemary, chopped
2 T. parsley, chopped

Place a large pot of water over high heat and bring up to a boil for the pierogies. Place a large Dutch oven over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon, add the bacon and cook until brown and crisp, about 2-3 minutes. Season chicken with salt and pepper, add to the pot with the bacon and brown all sides, about 5 minutes. Add onions, carrots and garlic, paprika, cumin, marjoram and bay leaves and cook for about 4-5 minutes, until the veggies are tender. Make a well in the middle of the pan and add 2 tablespoons of EVOO. Add the flour to the EVOO and mix to form a paste. Add the white wine, scrapping up all of the brown bits on the bottom of the pan. Add the chicken stock and tomatoes and cook for about 20 minutes until the stew has thickened. While the stew is cooking, cook the pierogies according to the package in boiling water. Remove from the water, drain and coat lightly with EVOO so they do not stick together. Heat a medium non-stick skillet over medium-high heat, add the butter and cook until butter turns slightly brown and gives off a nutty smell. Make sure not to burn the butter though! Add the cooked pierogies to the pan and cook until slightly browned on both sides, about 1-2 minutes per side. Serve the stew in large bowls with about a tablespoon of sour cream and chopped chives. Or serve the stew with a sprinkle of lemon zest, rosemary and parsley. Place the pierogies on top of the stew and eat.

Chickpea Soup with Greens and Pasta (Zuppa di Ceci & Verdure)

Chickpea Soup with Greens and Pasta (Zuppa di Ceci & Verdure)

1 lb. Dry Chickpeas, soaked in water overnight
2 cloves Garlic, cracked and peeled, left whole
1/3 cup Extra Virgin Olive Oil
8 oz. Pancetta or Pepper Bacon, chopped
2 medium Yellow Onions, peeled, trimmed and finely chopped, about 3 cups
2 tsp. finely chopped Garlic
½ tsp. Red Chili Flakes, optional
4 cups roughly chopped Escarole or Chard, stems removed
4 cups Vegetable or Chicken Stock/Broth
8 oz. Small Pasta Shells, Cocciolette, cooked and cooled
2 to 4 Tbs. Red Wine Vinegar
Kosher Salt, to taste
Black Pepper, freshly ground, to taste
¾ cup grated good quality Parmesan Cheese

Drain the beans, rinse them and place them in a large pot with the garlic cloves, cover with water, bring to a boil, turn down to a simmer and cook until tender. Drain the beans, reserving 2/3 of the cooking with the beans. Heat the olive oil over medium high heat in a large soup pot, brown the pancetta or pepper bacon, then add the onions and sauté until they smell sweet and are translucent. Add the garlic and chili peppers, if you are using them, sauté for 3 to 5 minutes, then add the escarole, or chard, and continue cooking until wilted. Add the stock/broth and chickpeas; bring to a boil, and then turn down to a simmer for 20 minutes. Add the vinegar and adjust the salt and pepper. When you are ready to serve the soup, heat the soup to very hot, drop the pasta into boiling water for 1 minute, then drain and add to the soup. Garnish with Parmesan cheese.

Instant Pot Savory Bacon Brussels Sprouts

Instant Pot Savory Bacon Brussels Sprouts

Instant Pot Savory Bacon Brussels Sprouts

 

1 (12-ounce) package bacon, chopped into bite-size pieces

½ medium onion, thinly sliced

1 T. ghee

1 pound Brussels sprouts, trimmed

Sea salt

Black pepper

 

Preheat the pressure cooker using the SAUTE function, then press the SAUTE button until the display panel says MORE. When the display panel says HOT, add the bacon and sauté until crisp, about 15 minutes. Remove from the cooker and drain on a paper towel. Add the onion and ghee to the bacon grease in the cooker. Continue to sauté until the onion begins to become translucent, about 3 minutes. Add the Brussels sprouts and toss with the onion. Place the lid on the cooker and make sure the pressure knob is in the SEALING position. Using the display panel, press the CANCEL button and select the STEAM function, low pressure. Use the +/- buttons until the display reads 2 minutes. The pot may not come to pressure—that’s okay. When the cooker beeps to let you know it’s finished, open the lid and toss the Brussels sprouts with the bacon. Add salt and pepper to taste and serve.

Chicken Bacon Ranch Wraps

Chicken Bacon Ranch Wraps

Chicken Bacon Ranch Wraps

 

Wraps that rival your favorite sub shop? I’ve got you covered. I’m not kidding, they’re that good. Super low in carbohydrates, high in healthy fats and protein, this is a great lunch for keto lovers. Meals like these are great because the heart of the dish is the same, but you can doctor it to suit all of your family’s preferences. Enclose in a tortilla, stuff in a pita or wrap in lettuce.

 

8 ounces nitrate-free bacon, diced

½ yellow onion, diced

1 pound boneless skinless chicken breasts, cut into 1-inch cubes

½ tsp. fine sea salt

¼ tsp. ground black pepper

2 T. salted butter or ghee

2 tsp. dried parsley

1 tsp. garlic powder

½ tsp. dried minced onion

½ C. Ranch Dressing, plus a couple T. for drizzling

1 head butterhead lettuce, rinsed and separated

1 Roma tomato, cored and diced

2 Green Onions, chopped

 

Preheat an electric pressure cooker using the SAUTÉ function. After pressing the SAUTÉ button, press the ADJUST button until MORE is highlighted (see Note below). When the display panel reads HOT, add the bacon and diced onion to the pot. Cook, stirring, until the bacon is crispy, about 10 minutes. If it begins to stick to the bottom of the pot, add 1 T. of the butter. Use a slotted spoon to transfer the bacon and onion to a paper towel. Leave all those delicious juices in the pot. Season the cubed chicken breasts with the sea salt and black pepper. Add the remaining butter to the pot and then the chicken. Cook, stirring the chicken, until it browns on all sides, about 5 minutes. Add the parsley, garlic powder, and dried onion, then stir. Place the lid on the pressure cooker. Make sure the vent valve is in the SEALING position. Using the display panel, press the CANCEL button. Select the MANUAL/PRESSURE COOK function and HIGH PRESSURE. Use the +/− buttons until the display reads 4 minutes. When the pot beeps to let you know it’s finished cooking, let it naturally release pressure until the display reads LO:10. Switch the vent valve from the SEALING to the VENTING position. Use caution while the steam escapes—it’s hot. Using the slotted spoon, transfer the chicken to a separate bowl. Add ½ C. ranch dressing and the bacon/onion mixture to the chicken and combine. Spoon the chicken mixture on the lettuce leaves. Top with the tomatoes, green onions, and a drizzle of ranch dressing, and wrap the leaves around the mixture to serve. Note: Your pot might not have an ADJUST button; if that is the case just press the SAUTÉ button until MORE is highlighted.

Instant Pot Avocado Eggs or Instant Pot Stuffed Avocado Baked Eggs

Instant Pot Avocado Eggs or Instant Pot Stuffed Avocado Baked Eggs

Instant Pot Avocado Eggs

 

1 avocado

2 large eggs

2 T. grated sharp Cheddar cheese Kosher salt and freshly ground black pepper

1 C. water

1 T. chopped fresh cilantro (optional)

Hot sauce or salsa (optional)

 

Halve the avocado and remove the pit. Use a spoon to scoop out one-quarter of the avocado flesh to make the hole in the center large enough to hold the egg. (I enjoy the excess avocado as a chef’s treat… snacking while cooking is so satisfying.) Crack an egg into each avocado well. Top each avocado egg with a sprinkling of cheese, and salt and pepper to taste. Pour the water into the Instant Pot and set the rack inside. Gently set the avocado halves on the rack. Cover, choose the “egg” setting, and cook for 2 minutes.. For runny yolks, quick-release the pressure. For firm yolks, let the pressure release naturally for 5 minutes, then quick-release the remaining pressure. Move each avocado half to a plate and top with cilantro and your favorite hot sauce or salsa, if desired.

 

 

Instant Pot Stuffed Avocado Baked Eggs

 

2 large ripe avocados

4 medium eggs

Sea salt and black pepper to taste

½ c. Cheddar Jack Cheese shredded

1/2 c. bacon crumbles

Optional Garnish:

chives or green onions green parts only, sliced thin

 

Cut avocados in half lengthwise and remove the pits. Use a spoon to carefully remove some of the avocado flesh around the pit to create more space for the egg. Reserve removed flesh for another use (or smash, season with salt and pepper to taste, and top each baked avocado half with a spoonful before serving). Place the avocado halves into the steaming basket. Add 1 C. of water to the Instant Pot. Lower the steaming basket with the avocados into the pressure cooker. Crack one egg into a measuring C. with a pour spicket and then carefully transfer the egg into one of the prepared avocado halves. Repeat this process with the remaining avocado halves and eggs. Season each with salt and black pepper, to taste. Top each avocado half with shredded Cheddar Jack cheese and crispy bacon pieces. Place the lid on the Instant Pot and lock it in place. Make sure that the vent is sealed. Cook on “Manual/High” for 4 minutes. Once done cooking quick release the pressure before unlocking the lid. Remove the avocados from the pressure cooker and garnish with chives or sliced green onions, if desired.

Bacon-Avocado Griddle Pizza

Bacon-Avocado Griddle Pizza

Bacon-Avocado-Griddle-Pizza1 C. lukewarm water (105-115 degrees)
2 1/4 C. flour
1 pkg. active dry yeast (1/4oz)
1 tsp. sugar
Salt
1 pint grape tomatoes, halved
1 shallot, thinly sliced crosswise
1/4 C. EVOO, plus more for brushing
1 T. balsamic vinegar
Pepper
3 avocados
1 12oz package bacon
1 bunch watercress

In a large glass, whisk together the water, 1 T. flour, the yeast and sugar; let stand until foamy, about 6 minutes. Using a food processor, combine the remaining flour and 1 tsp. salt. With the machine on, pour in the yeast mixture and process until the dough forms a ball. Mix for another minute, then transfer to a large greased bowl, turning the dough to coat. Cover and let rise until doubled in size, about 1 hour. Meanwhile, in a large bowl, toss together the tomatoes, shallot, olive oil and vinegar; season with salt and pepper. Let stand at room temperature. In a medium bowl, mash the avocados; press plastic wrap directly onto the surface to cover. Preheat a large skillet; add the bacon and cook, turning once, until crisp, 12-15 minutes. Drain on paper towels. Preheat a griddle over high heat or an electric griddle to 400. On a lightly floured work surface, divide the dough into 4 pieces, then flatten each one into a disk. Stretch each disk into a 10″ round (if dough is too elastic, let rest for 5 minutes). Brush one side of each round with olive oil and, working in batches if necessary, transfer to the griddle, oiled sides down. Cook, lightly brushing the tops with more oil and flipping once, until browned, about 6 minutes on each side. Transfer to a cutting board. Spread the avocado evenly on each crust, leaving 3/4″ border. Toss the watercress with the tomato mixture and scatter over the pizzas. Crumble the bacon on top.

Bacon & Egg Cups

Bacon & Egg Cups

bec12 slices bacon
8 eggs
1/2 C. shredded cheddar cheese
pinch of salt
1/4 tsp black pepper

Preheat oven to 350 degrees. Whip the eggs, salt, pepper and cheese with a fork. Spray non stick spray in 12 muffin tins. Wrap each piece of bacon inside the sides of each muffin C.. Fill each bacon lined muffin C. 3/4 of the way with the egg mixture. Bake for 30-35 minutes, until the egg C. are golden brown and don’t jiggle. Use a knife to scoop them out of the tins. Serve immediately. Each C. is about 100 calories. So you can eat a few of them for breakfast and not feel guilty about eating TOO much junk, but you still get some tasty bacon! Note: It seems like a lot of people have had great success making these, but have partially pre-cooked the bacon. I haven’t tried it that way yet, but it seems like it works well.

Cauliflower with Pine Nuts and Bacon Recipe

Cauliflower with Pine Nuts and Bacon Recipe

1 cauliflower head, cut into florets

1/4 cup pine nuts

1/4 pound bacon or pancetta, cut into batons

4-5 garlic cloves, sliced thin

1-2 teaspoons dried oregano

1-2 teaspoons red pepper flakes

Salt and black pepper to taste

Lemon juice to taste

cauliflower-pine-nuts-bacon

Bring a large pot of salted water to a boil and cook the cauliflower for 5 minutes. Drain and set aside. While the water is heating, toast the pine nuts in a dry sauté pan until lightly browned. Keep an eye on them, as pine nuts go from toasted to burnt quickly. Set the pine nuts aside when they are toasted. Add the bacon to the pan and fry gently over medium heat until crispy. Remove the bacon and set aside with the pine nuts. Sauté the garlic for 1 minute on medium-high heat, then add the cauliflower, pine nuts, bacon, oregano and red pepper flakes. Toss to combine and sauté for 3-4 minutes, stirring often. Do not let the garlic burn. Turn off the heat and add salt and lemon juice to taste.

Bacon Wrapped Pork Tenderloin and Green Beans with Almond and Lemon Brown Butter

Bacon Wrapped Pork Tenderloin and Green Beans with Almond and Lemon Brown Butter

1Bacon Wrapped Pork Tenderloin pork tenderloin (about 1 lb)
kosher salt and black pepper
4 sprigs fresh thyme
4-6 slices bacon
1 T olive oil

Heat oven to 400 degrees. Pat the pork dry with paper towels. Season with salt and pepper. Top the pork with the thyme and wrap it with the bacon. Heat the oil in a large cast iron skillet. (I used my Dutch oven and had to cut the tenderloin in half to get it to fit.) Add the pork and cook for 2 minutes per side. Transfer to oven and roast for 20 to 25 minutes (until it reaches 155 degrees inside). Let rest for 5 minutes before slicing.

1 lb green beans, trimmed
3 T unsalted butter
2 t fresh lemon juice
1/4 cup unsalted roasted almonds, chopped
Kosher salt

Bring a large pot of salted water to a boil. Add the green beans and cook until just tender, 4-6 minutes. Drain and transfer to a serving bowl. Meanwhile brown the 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). Add the lemon juice, almonds and about 1/4 t salt. Swirl skillet over heat for 30 seconds more to toast the almonds. Spoon the mixture over the green beans

Rocket Beans

Rocket Beans

4 strips bacon, sliced

1 tsp. olive oil

Salt and fresh ground black pepper to taste

15 oz jar or can butter beans, drained and rinsed

3 cloves garlic, minced

Large handful arugula, roughly chopped

1/2 lemon, juiced

 

Chop bacon into small bits; fry over medium heat until fat is rendered out and bacon starts to crisp. Add beans to pan (do not drain fat); toss to combine. Add a little salt and pepper. Cook 2 or 3 minutes and then add garlic, cook a minute and add arugula (rocket). As soon as the rocket wilts, turn off heat and squeeze in lemon juice.

Cauliflower with Bacon

Cauliflower with Bacon

 

1 box frozen cauliflower

2 bacon slices, finely chopped

2 scallions, trimmed and finely chopped
Cook cauliflower according to package directions. Heat a heavy nonstick skillet over medium high heat. Cook bacon 4-5 minutes or until browned. Add scallions, cauliflower and salt and pepper to taste. Cook 2 minutes, stirring frequently until hot.

 

Carolina Chicken Pilau

Carolina Chicken Pilau

1 tsp. olive oil

4 small bone-in chicken-breast halves, skin removed

2 slice bacon, cut in 1/4-inch dice

1 large onion, cut lengthwise in half then thinly sliced crosswise

1 C. long-grain rice

1 can (14 1/2-oz.) chicken broth

1/4 tsp. salt

1/4 tsp. coarsely ground black pepper

1/2 C. loosely packed fresh parsley leaves, chopped

 

In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add chicken and cook about 8 minutes or until golden, turning over once. Transfer chicken to plate. Reduce heat to medium; add bacon and cook 4 minutes or until browned, stirring frequently. Remove bacon with slotted spoon to small bowl. Discard all but 2 tsp. bacon fat from skillet. Add onion to same skillet and cook, covered, 10 minutes or until tender and lightly browned, stirring occasionally. Add rice and stir until evenly coated. Stir in bacon, broth, salt, pepper, and 1/2 C. water. Return chicken to skillet; heat to boiling over medium-high heat. Reduce heat to medium-low and cook, covered, 20 to 25 minutes or until juices run clear when chicken is pierced with tip of knife and rice is tender. Sprinkle with parsley to serve.

 

Bacon Double Cheeseburger Loaf

Bacon Double Cheeseburger Loaf

4 slices bacon

1 1/2 lb. lean ground chuck or ground round

1 C. firm fresh white bread crumbs

1 C. coarsely shredded sharp Cheddar cheese (4 oz. s)

1 large sweet onion, such as Vidalia, chopped

2 T. mayonnaise

2 T. India or other sweet pickle relish

2 tsp. dry mustard

3/4 tsp. salt

1/2 tsp. freshly ground pepper

1 egg

1/4 C. ketchup

 

Preheat the oven to 350°F. In a medium skillet, cook the bacon over medium heat until limp and some of the fat is rendered, 3 to 4 minutes. Remove the bacon from the skillet and reserve it. In a large mixing bowl, use your hands to gently but thoroughly mix together the meat, bread crumbs, 1/2 C. of the cheese, onion, mayonnaise, relish, mustard, salt, pepper, and egg. Pat the mixture into a shallow 2-quart baking pan. Spread the top of the loaf with ketchup, then lay the bacon strips over the ketchup. Bake until the loaf is firm and the bacon is crisp, 45 to 50 minutes, sprinkling the top the loaf with the remaining 1/2 cheese to melt during the last 5 to 10 minutes of baking. Let the meatloaf stand in the baking dish for 10 minutes, then cut into squares to serve.

 

Yield:

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Fiber:

Bacon and Egg Fried Rice

Bacon and Egg Fried Rice

befr3 C. cooked rice

5 slices bacons – chopped into small pieces

3 large eggs

3 green onions – chopped into 1/4 inch pieces

3 T. soy sauce

3 T. vegetable oil or canola oil or peanut oil

Dash pepper

Salt to taste

 

In large skillet fry pieces of bacon until crisp, drain, set aside. Set bacon on a plate and clean the skillet for reuse. Beat eggs in C. and scramble in a little oil in the skillet. Set scrambled eggs on a plate and clean the skillet for reuse. Heat remaining oil in pan and add cooked rice. Toss rice to coat and add some soy sauce. Add eggs, bacon pieces and pepper. Add salt if desired – but remember… the soy sauce is really salty already. Stir and continue to cook for a couple minutes. Add onions at the end so they don’t overcook.

 

 

Yield:

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Mac and Cheese Bombs

Mac and Cheese Bombs

2 cups cooked and prepared macaroni and cheese

1 pound of cooked bacon

1/2 cup flour

1 cup Panko breadcrumbs

4 ounces evenly-cubed Velveeta cheese

Oil for frying

 macbombs

Gather all of your ingredients. In a food processor (or by hand), crumble the bacon into a bread crumb consistency. In a medium bowl, combine the prepared macaroni and cheese, flour and crumbled bacon until blended. Then, add the Panko to a shallow bowl and set aside. Take approximately 1 tablespoon of the mac and cheese mixture, roll into a ball and add 1 Velveeta cube to the center. Make sure it’s sealed up tightly and coat it in the Panko. Place them into the freezer while the oil heats up to 350-360 degrees F. Fry the mac and cheese bombs one at a time until golden on all sides. Take them out of the deep fryer, and let them cool enough to eat. Serve them on a platter while still hot and melty.

Hearty Morning Pancakes with Cider Syrup

Hearty Morning Pancakes with Cider Syrup

Hearty Morning Pancakes with Cider Syrup½ lb. Bulk Sausage
1 Egg
2/3 C. Milk
2 T. Oil
1 C. Pancake Mix
½ tsp. Ground Cinnamon
½ C. peeled, shredded Apple

1/2 cup sugar
1 tablespoon cornstarch
1/8 teaspoon pumpkin pie spice
1 cup apple cider
1 tablespoon lemon juice
2 tablespoons butter

Cook sausage in nonstick skillet over medium heat until no longer pink, breaking up beat with a wooden spoon; drain and set aside. In medium bowl, beat egg, milk and oil. Stir in pancake mix and cinnamon until just moistened. Fold in apple and cooked sausage. Pour batter by quarter cupfuls onto a lightly greased griddle and cook until the top of each pancake has tiny bubbles, about 3 minutes. Turn and cook until bottoms are gold brown, 90 seconds or so. Transfer to a plate and keep warm in a 200 degree oven if desired while cooking the remainder of the pancakes. Try swapping the cinnamon for pumpkin pie spice in the fall to kick it up another notch.

For syrup, combine the sugar, cornstarch and pumpkin pie spice in a saucepan. Gradually stir in cider and lemon juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in butter until melted. Serve warm with the pancakes

Apple, Sweet Potato and Bacon Turnovers

Apple, Sweet Potato and Bacon Turnovers

web-Apple-Sweet-Potato-Bacon-Turnovers-0121 pound sweet potatoes (approximately 2 medium), peeled and diced
8 strips bacon
2 tablespoons unsalted butter
3 large gala apples
½ teaspoon fresh ground nutmeg
1 teaspoon ground cinnamon, divided
1 tablespoon maple syrup
Kosher salt
2 sheets puff pastry
Flour for dusting
1 egg

Boil a large pot of water and cook sweet potatoes until soft, approximately 10 minutes (the smaller the dice, the faster they will cook). Drain and set aside. In a large skillet, cook the bacon over low heat to render out the fat and then turn the heat up to medium and cook for several minutes until crisp but not overdone. Allow the bacon to drain well on a paper towel. Dice the bacon and set aside. Peel, core and coarsely chop the apples. In a dutch oven or heavy bottom saucepan, melt the butter over medium low heat and then add the apples. Toss to coat the apples and then add the nutmeg and ½ teaspoon cinnamon. Cook the apples, stirring frequently, until they are lightly caramelized and soft but not mushy. Set aside. Mash the sweet potatoes and stir in the maple syrup, ½ teaspoon cinnamon and a pinch of salt. Set aside. Line 2 baking sheets with parchment paper and preheat the oven to 400 degrees F. Lightly dust a clean surface with flour and roll out one chilled sheet of puff pastry (keep the other sheet in the refrigerator until the last second). You will want to work swiftly with the dough before it becomes too soft. Square off the dough if necessary with a bench scraper or pizza cutter and slice into 6 even squares. Place a small spoonful of the sweet potatoes inside one of the squares. Top with a larger spoonful of apples and a sprinkle of chopped bacon. Make sure to leave some space between the filling and the sides of the dough so that the turnover can be sealed once it’s folded. Repeat this process with all 6 pieces of dough. Fold the dough over from corner to corner into a triangle shape. Use a fork to press the edges together and seal in the filling. Place the turnovers on a baking sheet and place in the refrigerator for at least 15 minutes. Repeat the same process with the second sheet of puff pastry and the remainder of the filling, placing the turnovers onto the second prepared baking sheet (any leftover filling is delicious by itself). Whisk the egg together with a splash of water and a pinch of salt. Remove the baking sheets from the refrigerator and use a small knife to poke 3 holes in the top of each turnover. Use a pastry brush to spread a thin layer of egg wash over each turnover. Bake for 20-25 minutes or until the dough is cooked through and golden brown on top.

Spinach with Bacon and Mushrooms

Spinach with Bacon and Mushrooms

2 slices bacon, diced

1/2 C. finely chopped onion

2 C. sliced mushrooms (8 oz.)

1 lb. fresh spinach leaves, well washed, stems removed

1/8 tsp. freshly ground pepper

 

Cook the bacon in a large non-stick skillet over medium heat until crisp. Remove with a slotted spoon to a paper towel; set aside. In the same skillet, cook the onion in the bacon drippings 1 minute over medium heat. Add the mushrooms; raise the heat to medium-high and cook and stir until the vegetables are tender, about 4 minutes. Add the spinach; cook and stir just until it is wilted, about 1 minute. Sprinkle with the reserved bacon and ground pepper.

 

 

Yield:  4 servings

Calories:  101

Fat: 7g

Fiber:  3g

Bacon & Cider Pork Tenderloin

Bacon & Cider Pork Tenderloin

1 pork tenderloin (1.5-2 pounds)

Salt & Pepper

1 T. Olive Oil

8 Strips thin-sliced bacon

1/4 C. Shallots, Minced

1/2 C. Apple Cider or juice

2 T. unsalted cold butter slice

 

Trim tenderloin of fat and silver skin and cut into streaks (about 1 1/2 ” thick) Season with Salt and pepper. Wrap each steak with a strip of bacon and secure with a toothpick. Heat oil in a large ovenproof sauté pan over medium-high and sauté pork until browned, 5 minutes per side. Tip the steaks on their edges to brown the bacon, rolling them as they brown, about 3 minutes total. Cover and finish cooking to an internal temperature of 145 degrees, about 5 minutes. Remove pork and keep warm, pour off all but 1 T drippings. Sauté shallots 2 minutes in same pan, stirring constantly. Deglaze with cider, scraping up browned bits; simmer 2 minutes, then add butter, swirling until melted. Return pork to pan along with any accumulated juices. Season sauce with salt and pepper to taste. Remover toothpicks before serving.

 

 

Yield:

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Asparagus with Bacon, Red Onion, and Balsamic Vinaigrette

Asparagus with Bacon, Red Onion, and Balsamic Vinaigrette

2 lb. thin asparagus spears (2 bunches), tough ends trimmed

1 T. olive oil

Table salt

Ground black pepper

6 slices of bacon (about 6 oz.), cut into 1/4-inch strips

2 T. minced red onion

1/4 C. balsamic vinegar

1 T. minced fresh parsley

1/4 C. extra-virgin olive oil

 

Adjust oven rack to uppermost position and heat broiler. Toss asparagus with oil and salt and pepper, and then lay spears in single layer on heavy rimmed baking sheet. Broil about 4 inches from heating element, shaking pan halfway through to turn spears, until asparagus is tender and lightly browned, 8 to 10 minutes.  Cool asparagus 5 minutes and arrange on serving dish. Fry bacon strips in medium skillet over medium heat until brown and crisp, about 6 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate and set aside. Whisk onion, vinegar, parsley, and oil in small bowl; season to taste with salt and pepper. Drizzle over asparagus, sprinkle with bacon, and serve immediately.

 

Yield:

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Zucchini, Cheddar and Bacon Cakes

Zucchini, Cheddar and Bacon Cakes

4 slices of bacon chopped into small pieces and fried until crisp

1 small zucchini shredded in a box grater

1 C shredded cheese

2-3 scallions, thinly chopped, white and green parts

2 eggs separated

½ C white flour

½ C yellow corn meal

2 T sour cream

dash of cayenne pepper

salt

 

Garnish: Fresh tomato, avocado, sour cream

Oil and Butter for frying

 

In a large mixing bowl, combine all ingredients except the egg whites. You will want to whip those up until soft peaks form and gently fold those into the mixture. Play with the batter until it is the texture of thick pancake batter. Heat up a large flat skillet with both a pad of butter and some olive oil until it is hot. Add a generous dollop of the batter to the hot pan and watch carefully (I lost a few because they burned!) and flatten into discs with a spatula. Be sure to fiddle with the cakes so that they don’t stick to the bottom. Once they get brown on one side flip. Place on a plate with paper towels. Serve warm with fresh tomatoes, avocado and sour cream!

 

 

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Brussels Sprouts with Bacon And Herbs

Brussels Sprouts with Bacon And Herbs

2 lbs. fresh Brussels sprouts, trimmed and halved, or quartered if large

Kosher salt

3 slices bacon, diced

2 large garlic cloves, minced

1/2-C. chopped flat leaf parsley

Freshly ground black pepper

 

Bring salted water to a boil in a medium saucepan, add Brussels sprouts and boil uncovered until just tender.  Drain in a colander and set aside.  In a large heavy skillet, cook bacon until crisp and fat is rendered.  Remove bacon pieces with a slotted spoon and pour off all but a T. of fat.  Add garlic and cook, stirring, over medium high until garlic is softened and just beginning to brown, about three minutes.  Add Brussels sprouts and cook, stirring, until they are heated through.  Stir in parsley and season with additional salt and black pepper. Serve immediately.

 

Yield:

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Avocado with Warm Bacon Cilantro Dressing

Avocado with Warm Bacon Cilantro Dressing

Avocado with Warm Bacon Dressing-0011/3 lb. sliced bacon (about 4 slices)

2 firm-ripe avocados, each pitted, peeled, and cut into 4 to 6 wedges

3 garlic cloves, minced

1/4 C. water

2 T. fresh lime juice

1 1/2 tsp. sugar

Kosher salt

Freshly ground black pepper

2 T. chopped cilantro

 

Cook bacon in a skillet over medium-low heat until crisp. Drain bacon on paper towels. Remove pan from heat and pour the bacon fat into a bowl. Add 2 T. bacon fat back into your skillet. Divide the sliced avocado wedges among 4 plates. Heat bacon fat over medium heat. Add garlic, 1/4 C. water, lime juice, and sugar and simmer for 1 minute, stirring. Season with salt and pepper. Stir in cilantro. Crumble the bacon in to the skillet. Stir until combined. Spoon over avocado wedges and serve immediately

 

 

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Bacon and Mushroom Crepes

Bacon and Mushroom Crepes

For The Filling:

6 slices bacon – cooked crisply and chopped coarsley (save 1 T. of the fat)

1/2 pound mushrooms – sliced thin

1 C. milk

1/3 C. heavy cream

1/4 C. all-purpose flour

3 T. unsalted butter

1 T. fresh chopped parsley leaves

Salt and pepper – to taste

 

Preheat oven to 200 degrees F. In a large heavy skillet, sauté (over medium high heat) the fresh mushrooms in 1 T. of bacon fat and 1 T. of butter for about 5 minutes. Remove skillet from heat.  In a medium saucepan melt remaining 2 T. butter over medium high heat and whisk in flour. This is called “making a roux” – the basis for a sauce. Whisk this roux for about 3 minutes as it simmers. Add milk slowly and continue to whisk 5 more minutes or until roux is thickened and smooth. Add sautéed mushrooms, cream, parsley, bacon, salt and pepper and simmer 10 minutes, or until very thick. Remove filling from heat and allow to cool 5 minutes. To Prepare Crepes: Layout crepes and spread about 1/4 C. of filling over each one. Fold each crepe in quarters and transfer to an ungreased baking sheet. Warm in oven for about 10 minutes before serving. Spoon a little remaining sauce on the top of each and serve. Fresh mushrooms are a must for this recipe. Canned mushroom make it much too rich.

 

 

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Bacon Wrapped Salmon Poached in Wine Sauce

Bacon Wrapped Salmon Poached in Wine Sauce

Olive Oil

6 rosemary sprigs, divided

2 Salmon fillets, rectangular or square shaped

4 thick sliced lean bacon

1/2 small lemon

3/4 to 1 C. Sauvignon Blanc

Salt and pepper

 

Season salmon with salt and pepper. Wrap each fillet evenly with 2 slices bacon (similar to wrapping a square package with ribbon), overlapping edges and weave a rosemary sprig through bacon on one side. Pour oil into a skillet over medium high heat, add 4 rosemary sprigs and cook for 1 or 2 minutes. Remove rosemary, set aside.  Place bacon wrapped salmon into the skillet with the rosemary oil. Cook salmon, rosemary sides down, turning once, until bacon is lightly crisp and salmon is just cooked through, about 8 minutes. Transfer salmon to a heated platter.  Add wine to skillet to deglaze and simmer until slightly thickened, about 3 minutes. Season sauce with salt and pepper. Using half of a small lemon, squeeze juice over salmon. Just before serving, drizzle wine sauce over the bacon wrapped salmon. Garnish serving plate with small wedges of lemon and the rosemary sprigs cooked in oil.

 

 

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Bacon Cup BLT Salad (hold the bread!)

Bacon Cup BLT Salad (hold the bread!)

Three layers of bacon wrapped around the bottom of a foil wrapped, double high muffin tin, and baked at 400F until crisp. Place a cookie sheet under the pan to catch dripping fat, and turn your muffin tin often to get an even browning and crisping. Fill the cup with a simple lettuce and tomato salad and enjoy!

baconcup

 

 

 

 

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Bacon & Garlic Grits

Bacon & Garlic Grits

2 strips smoked bacon, small dice

3 clove garlic, minced

2 C. milk

2 C. heavy cream

1/4 C. whole butter

1 C. grits

Salt and pepper

 

Render bacon in saucepot until crispy. Add garlic to pot and sauté for 20 to 30 seconds.   Add milk, cream and butter, bring to boil. Add grits and stir. Turn heat to medium and cook for 10 minutes, stirring often. If grits become too thick, add milk to thin it out. Season, to taste, with salt and pepper.

 

 

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Roasted Fiddlehead BLT Salad

Roasted Fiddlehead BLT Salad

apples-fiddleheads-0151 1/2 heads romaine, clean and dry and cut into bite-sized pieces

6 slices bacon, preferably Vermont Smoke & Cure, or other good-quality

Olive oil

1 pt. grape tomatoes, cut in half

3/4 lb. fiddlehead ferns, brown ends trimmed, soaked in 1/2 water, 1/2 white vinegar for 1/2 hour

6 or 8 whole cloves of garlic, with peel

1/2 c. Jasper Hill Bayley Hazen or Bonneview Mossend Blue (Blue Cheese)

 

Place the lettuce on large dinner plates and put aside.  Cook the bacon until crisp.  Use a fork to remove from pan, and place on paper towel to remove extra fat.  Keep pan over medium heat, add tomatoes, fiddleheads, and garlic cloves with a splash of olive oil and sprinkle of kosher salt, and cook until fiddleheads are crisp tender.  (You can do this on the stovetop, or – as I did – in the oven at about 400 degrees.)  Add  tomato-fiddlehead mixture to lettuce, being sure to scrape/spoon out any juices in pan.  If desired (as I did), peel garlic cloves and add to plate.  Crumble bacon over top, add crumbled blue cheese, and serve.

 

Fiddlehead and Wild Leek Salad with Bacon

Fiddlehead and Wild Leek Salad with Bacon

8 oz fiddleheads

8 oz wild leeks (ramps)

4 slices of bacon

1 oz sliced almonds

1 T. Dijon mustard

2 fl oz white wine vinegar

5 fl oz olive oil

Salt & pepper to taste

 

Clean and wash fiddleheads and leeks. Blanch both in boiling water for 1 minute. Refresh in cold water and allow to drain Grill the bacon until crispy, then cut into small strips. Combine the mustard, vinegar and oil, season with salt and pepper, and pour over leeks and fiddleheads. Chill for two hours then serve with chopped bacon and almonds sprinkled on top.

 

 

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Cheddar-Bacon-Ranch Pull Apart Bread

Cheddar-Bacon-Ranch Pull Apart Bread

1 unsliced loaf of (round is preferable) sourdough bread
8-12 oz cheddar cheese, thinly sliced
3 oz bag Oscar Mayer Real Bacon bits
1/2 cup butter, melted
1 Tbsp Ranch dressing mix

Using a sharp bread knife cut the bread going both directions. Do not cut through the bottom crust. Place slices of cheese in between cuts. Sprinkle bacon bits on bread, making sure to get in between cuts. Mix together butter and Ranch dressing mix. Pour over bread. Wrap in foil the entire loaf in foil and place on a baking sheet. Bake at 350 degrees for 15 minutes. Unwrap. Bake for an additional 10 minutes, or until cheese is melted.

cheddar bacon ranch pulls

Bacon Mushroom Frittata

Bacon Mushroom Frittata

Bacon Mushroom6 slices bacon

8 oz. fresh white mushrooms, sliced (about 2-1/2 C.)

1 C. sliced onion

1 C. sour cream

1/2 tsp. salt

1 tsp. oregano, ground

1/8 tsp. ground black pepper

4 large eggs

 

Preheat oven to 425 degrees F. In a large skillet over medium heat, cook bacon until crisp, about five minutes. Cool; crumble; set aside. Pour off excess bacon drippings from pan, leaving only about a tsp. Add mushrooms and onion; cook, stirring frequently, until liquids evaporate; set aside to cool. Beat eggs until smooth; add sour cream, eggs, salt, oregano and black pepper. Pour egg mixture into a greased pie pan. Scatter cooled mushroom mixture over eggs; sprinkle with bacon. Bake for 15 minutes. Reduce heat to 300 degrees F; continue to bake until center is set, about 10 minutes longer.

 

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Bacon Cornbread

Bacon Cornbread

1 Jiffy Corm Muffin Mix

1 (8-ounce) can mixed vegetables, drained

1 C. shredded cheddar cheese

1/2 C. finely chopped onion

1/3 C. milk

1 slightly beaten egg

1/2 C. to 1 C. crumbled cooked bacon

 

Preheat oven to 400-degrees and lightly grease an 8x8x-inch baking dish. Combine the dry Jiffy mix, mixed vegetables, cheese, onions, milk, and egg in a bowl and mix well. Stir in the bacon. Transfer batter to prepared baking dish and bake for 25 minutes. Cool slightly before cutting into squares.

 

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Potato & Bacon Pie

Potato & Bacon Pie

1 pound chopped bacon

1 chopped onion

8 beaten large eggs

1 pound peeled and grated potatoes

2 3/4 C. Grated sharp cheddar cheese

1/2 tsp. black pepper

 

Preheat oven to 350 degrees. Grease a 9 x 13″ glass baking dish. Cook bacon and onion until bacon is crisp. Drain well. Combine eggs with potatoes and cheese. Mix in bacon. Pour, evenly, into baking dish. Bake about 45 minutes or until center is set. Serves 6 to 8.

Tangy Bacon Chicken Grill

Tangy Bacon Chicken Grill

3 slices bacon, cut into 1/2 inch pieces

3/4 C. purchased balsamic vinaigrette salad dressing

1 1/2 C. fresh baby carrots, cut in half lengthwise if desired (for softer carrot)

1 medium onion, cut into 8 wedges

1 medium green bell pepper, cut into 8 pieces

1 medium red bell pepper cut into 8 pieces

8 oz. fresh whole green beans, trimmed

4 boneless skinless chicken breast halves

 

tangyHeat gas or charcoal grill. Cook bacon in 12 inch nonstick skillet until crisp; drain on paper towel. Discard all but 2 T. bacon drippings in skillet. Add salad dressing to drippings in skillet; mix well. Remove from heat. Remove and reserve 1/4 C. salad dressing mixture from skillet for later use. Add carrots, onion, bell peppers, and beans to remaining dressing mixture in skillet, stir to coat. With slotted spoon, place vegetables in grill basket. Reserve dressing mixture in skillet. When grill is heated, place chicken and grill basket on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 15 to 20 minutes shaking grill basket occasionally, turning chicken once and brushing reserved dressing mixture from skillet over chicken. Cook until chicken is fork-tender and juices run clear and vegetables are crisp-tender. To serve: arrange vegetables around chicken. Sprinkle with bacon; drizzle with reserved 1/4 C. salad dressing mixture.

 

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Bacon and Green Onion Biscotti

Bacon and Green Onion Biscotti

2 1/2 c. flour

1/4 tsp. black pepper

2 tsp. baking powder

1/4 tsp. salt

8 T chilled butter, cut into 8 pieces

2 T olive oil

2 large eggs

1/2 c. milk

1 1/4 lbs of bacon

3 green onions, finely chopped

1 large egg, lightly beaten with a T. of water

 

Begin by frying the bacon until crisp. I like to bake mine on an aluminum foil lined cookie sheet, with sides, in a 400 degree oven for about 15 minutes, flipping the bacon once. The foil makes the grease very easy to clean up and I don’t have to fuss over a frying pan. Once the bacon has cooled slightly, chop it into small pieces [doesn’t have to be perfect but maybe aim for 1/2″ square pieces]. In the bowl of an electric mixer, fitted with the paddle attachment, combine the flour, pepper, baking powder, and salt on low speed. Add the butter chunks until the mixture resembles a coarse meal. In a small bowl, whisk together the olive oil, eggs and milk. Slowly pour the liquid mixture into the dough and mix until just combined. Add in the green onions and bacon and mix until combined. You could also do this in a food processor but be sure to turn the dough out into a bowl before adding the green onion and bacon. Mix the bacon and green onion in by hand because the processor blade would get rid of the yummy chunks. Turn the mixture out onto a lightly floured surface. Divide the dough into 4 pieces. Roll each section into a log measuring 7 inches long and at least an inch thick. Wrap each log in plastic wrap and refrigerate for at least 30 minutes.  In the last 10 minutes before removing the biscotti from the fridge, preheat the oven to 350 degrees. Remove the biscotti logs from the fridge and place the logs on a lightly oiled baking sheet. The logs will not grow that much during baking, so they can be placed pretty close together. Brush the top of each log with egg wash and bake for approximately 25 minutes until light brown and firm to the touch. Remove the logs from the oven and let cool on a wire rack for at least 15 minutes. Decrease the oven temperature to 300 degrees. After the logs have cooled, slice them crosswise [you can also slice on a diagonal for longer biscotti] with a serrated knife into 1/2 inch thick slices. Place the slices on top of a wire rack resting in a baking sheet [this way the heat will circulate around the biscotti]. Bake for approximately 30 minutes until the biscotti have dried and turned golden brown. Once cool, the biscotti will keep in an airtight container for about a week. Serve with your favorite soup, dunk in your fave dip or eat like delicious crackers!

 

 

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Inside Out BLTs

Inside Out BLTs

Inside-Out-BLT1-1024x9008 strips premium bacon, slices crosswise into 1/8-inch strips

8 firm Roma tomatoes or green (unripe) tomatoes, cut into 1/4-inch slices

1 C. flour

3 eggs, beaten

2 C. bread crumbs or panko

3 or more T. olive oil

Salt

Freshly ground black pepper

4-ounce log goat cheese, approximately 1 1/2 inches in diameter, sliced 1/8 inch thick

24 arugula leaves, lower stems discarded

 

Cook bacon over medium heat until crispy. Drain on a paper towel. Select the 24 most uniform tomato slices and save the rest for tomorrow’s lunch. Dredge slices in flour, then in eggs, then pad down in bread crumbs. Reserve on plates, but do not stack.  In a sauté pan over medium-high heat, add 3 T. oil. When oil is hot, add as many breaded tomato slices as the pan can accommodate without them touching. Fry for approximately 2 minutes per side, or until browned and crispy. Remove from pan and drain on paper towels. Add more oil if necessary for subsequent batches.  To assemble, line up 12 fried tomato slices. Season with salt and pepper, then top each with 1 cheese slice, a mound of bacon shrapnel, and 2 arugula leaves. Cover with a second fried tomato slice. Secure with a toothpick. Let cool for a minute before serving. (Tomatoes have a surprising ability to hold the heat).

 

 

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Creamy Corn & Bacon Casserole

Creamy Corn & Bacon Casserole

1 lb. bacon, diced

2 C. bread crumbs

1/4 C. minced onion

1/2 C. chopped green pepper

2- 16oz cans cream-style corn

 

In a skillet, fry the bacon until lightly browned. Remove & set aside. Pour 1/8-1/4 C.  of the bacon drippings over bread crumbs; set aside. Discard all but 2 T. of remaining drippings. Preheat oven to 350~f.  Sauté onion & green pepper in drippings till tender. Stir in bacon, & corn. Spoon into a 1-qt baking dish; sprinkle with crumbs. Bake 20-25 minutes or till bubbly & heated through.

 

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Corn and Bacon Muffins

Corn and Bacon Muffins

6 slices lean back bacon

1 medium onion, peeled and diced

1 1/2 C. self-rising flour

1/2 tsp. baking powder

1/2 C. cheddar, grated

12 oz canned corn, drained

2/3 C. milk

2 eggs

5 T. olive oil

 

Preheat the oven to 400 degrees F.  Line a muffin pan with paper muffin cases. Trim any fat off the bacon slices and then cut into squares. Place in a small skillet, add the onion, and gently fry for 5-10 minutes until well cooked. Place the flour and baking powder in a bowl and mix. Stir in the cheese and corn. In another bowl whisk the milk, eggs, and oil together.  Add this mixture to the flour mixture, then add the onion and bacon. Stir to combine but do not overmix.  Spoon into the muffin cases and bake for 15 minutes until firm to touch. Cool on a wire rack.

 

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Fried Not-So-Green Tomatoes

Fried Not-So-Green Tomatoes

Freshly cooked bacon and the rendered bacon fat

A large green tomato that shows tinges of pink

Salt, pepper and flour

Brown sugar

1/2 C. light cream or half and half

 

Slice a thin slice off the top and bottom of the tomato and remove the core. Slice into half inch slices. Salt and pepper each slice and dredge in flour. Fry in enough hot bacon fat to cover the skillet. Turn tomatoes over and sprinkle with brown sugar. Brown, flip again, and sprinkle with more sugar. Each side of the tomato will be cooked twice and the brown sugar should caramelize. Remove tomatoes from pan and leave about 1 T. bacon fat. (Sometimes you will have to add an extra T. of fat because the tomatoes will have soaked up the fat in the pan.) Add a tsp.  or two of flour and cook and stir a minute or so. Stir in half a C. of cream and bring to a boil. Season, pour gravy over tomatoes, and serve with the bacon. Note: Use fairly high heat and watch closely. The tomatoes will turn to mush if the browning process takes too long.

 

 

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Crisp Bacon Muffins

Crisp Bacon Muffins

8 Bacon slices

1 1/3 C. Cake flour

1 1/2 T. Sugar

1 tsp. Salt

21/2 tsp. Baking powder

1 Egg

3/4 C. Milk

1 T. Bacon fat

 

Sauté bacon until crisp, and chop fine. Sift flour, sugar, salt and baking powder together. Add the bacon. Combine the egg, milk and bacon fat, and blend into the first mixture. Pour into buttered muffin tins, one-third full, and bake in a hot oven (425) for 15-20 minutes.