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Bacon and Blue Cheese Pasta Bake

Bacon and Blue Cheese Pasta Bake

12oz. Back bacon rasher
1oz. Butter

1 Clove Garlic — crushed
4oz. Mushrooms — sliced
10z. Flour
1/2 Pint Milk
3oz. Blue Cheese

Salt and freshly ground black pepper

8oz. Dried Fettuccine

5oz. Mozzarella cheese — chopped

Preheat oven to 180 C/350 F/Gas Mark 4. In a large saucepan, melt the butter, add the bacon and garlic and cook until lightly browned. Add the mushrooms and cook for a further 1-2 minutes. Stir in the flour. Remove from the heat, and gradually add the milk. Return the pan to the heat, and bring to the boil, stirring constantly until a smooth, glossy sauce has formed. Stir in the blue cheese and seasoning. Meanwhile, cook pasta following instructions on the pack. When cooked drain, and stir into the sauce. Transfer to an ovenproof dish. Sprinkle with Mozzarella cheese and cook in the preheated oven for 10-15 minutes until browned and serve with a mixed green salad.

 

 

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Edamame Succotash with Shrimp

Edamame Succotash with Shrimp

succ1 1/2 C. frozen blanched shelled edamame (green soybeans)

3 bacon slices

1/2 C. chopped celery

1/4 C. chopped red onion

3 garlic cloves, minced

1 to 2 jalapeño peppers, split lengthwise and cut crosswise into thin strips

2 C. fresh corn kernels (about 2 ears)

3 T. white wine

1 lb. medium shrimp, peeled and deveined

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

2 T. chopped fresh parsley

 

Prepare edamame according to package directions, omitting salt. Drain. Cook bacon in a large nonstick skillet over medium-high heat until crisp. Remove from pan, reserving 1 T. drippings in pan; crumble bacon. Reduce heat to medium; add celery, onion, garlic, and jalapeño to pan; cook 2 minutes, stirring frequently. Stir in edamame, corn, and wine; cook 4 minutes, stirring frequently. Add shrimp; cook 5 minutes or until shrimp are done, stirring frequently. Remove from heat. Stir in salt and pepper; sprinkle with crumbled bacon and parsley. Serve immediately.

 

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Cheese Triple Onion Bacon Bun

Cheese Triple Onion Bacon Bun

Dough:

3/4 cup water

1/2 cup milk

1/4 cup butter

1/4 cup liquid honey

1 large egg ( beaten )

3 1/2 to 4 cups bread flour

4 teaspoons instant yeast

1 1/4 teaspoons salt

Filling:

1/2 cup butter

1/3 cup chives (chopped )

1/3 cup shallots (chopped )

1/3 cup onions ( chopped )

1 tablespoon garlic ( minced )

2/3 cup crispy chopped bacon

2 1/2 cups Gruyere cheese

 cheesebacon1

Heat water, milk and butter in sauce pan till butter is melted. Do not bring to a boil. Pour mixture into a mixing bowl and allow to cool to lukewarm. Add honey and 1 1/2 cups of flour, mix till smooth. Add in lightly beaten egg and yeast, mix till smooth. Allow to sit uncovered for 15 min.. Mix salt and 1 cup of flour. Pour out onto a floured surface and slowly add remaining flour just till the dough no longer sticks to counter. Knead for 8-10 minutes. Place dough into a lightly oiled bowl. Spray top with an oil spray. Cover with plastic wrap. Set aside in a warm place for 1 hour or till double in bulk. For filling, melt butter in a medium fry pan. Add in garlic, saute for a minute. Add in chives, shallots and onions, till onions are tender. Add in cooked bacon bits and stir till combined. Set aside to cool. After dough has risen pour out onto a floured surface. Punch down into a small rectangle. Roll out dough into a 12X24 rectangle. Pour filling onto dough. Spread with a rubber spatula, leaving about 1/2 inch around edges. Sprinkle half cheese on top of filling. Fold over the 1/2 inch edge. Roll dough like a jelly roll. Pinch seam closed with your fingers. Cut the jelly roll into 16-18 pieces. Place each piece into a very lightly greased muffin tins. Cover with plastic wrap let rise till double in size, about 1 hour. Top risen buns with remaining cheese. Place buns into a preheated 350 degree oven for 15-20 minutes. Allow to cool 5 minutes before removing from tins. Cool on a wire rack.

 

 

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Sweet Pea Soup with Parmigiano Toast

Sweet Pea Soup with Parmigiano Toast

soup2 T. extra-virgin olive oil (EVOO)

4 slices bacon, chopped

1 large yellow onion, chopped

3 garlic cloves, chopped

1 T. fresh thyme leaves, chopped

salt and fresh ground black pepper

a couple dashes of hot sauce

2 10oz boxes frozen peas

1 quart chicken stock or broth

1/2 C. heavy cream or half-and-half

8 slices baguette

1/2 C. grated Parmigiano-Reggiano

1/4 C. fresh flat-leaf parsley, chopped

zest and juice of 1 lemon

 

Heat a large soup pot over medium-high heat with the EVOO. Add the bacon and cook until crisp, about 3-4 minutes. Remove the crispy bacon from the pan with a slotted spoon to drain on a paper towel. Add the onions, garlic, and thyme to the pot and season with salt, pepper, and a few dashes of hot sauce. Cook, stirring frequently, for 4-5 minutes, or until the onions are tender. Add the frozen peas and continue to cook until the peas are defrosted and heated through, 2-3 minutes. Transfer the onions and peas to a blender or food processor with 1/2 C. of the chicken stock and puree until smooth. Add the pureed peas back to the soup pot and stir in the remaining chicken stock and the cream, bring up to a simmer, and cook for about 8-10 minutes. While the soup is simmering, toast the baguette slices until golden brown in the broiler or toaster oven. In a bowl, mix the Parmigiano with the reserved crispy bacon and the parsley. Once the toast is nice and golden, sprinkle the bacon-Parmigiano mixture over the bread and return to the broiler or toaster oven to melt and lightly brown the cheese. To finish the soup, add the lemon zest and juice, stir to combine, and transfer the soup to serving bowls. Float 2 Parmigiano toasts on top of each soup bowl and serve immediately.

 

 

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Pea Salad with Bacon

Pea Salad with Bacon

pea-salad-bacon-fresh-dill¼ C. Sour Cream

¼ C. Mayonnaise

2 T. Parsley, chopped

Salt, Pepper, and dried Dill Weed to taste

20oz. bag Frozen Peas

8 slices Bacon

¼ C. Green Onions, chopped

Lettuce

Place peas in colander and rinse in hot tap water until defrosted; drain well and chill. Cook bacon until crisp.  While bacon is cooking, mix sour cream, mayonnaise and parsley.  Season with salt, pepper and dill weed; set aside.  Drain and chop bacon.  Add bacon and sour cream dressing to peas.  Toss until well coated and serve.

 

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Bacon Cheese Muffins

Bacon Cheese Muffins

1/2 lb. bacon

Vegetable oil

1 beaten egg

3/4 C. milk

1 3/4 C. all-purpose flour

1/4 C. sugar

1/2 C. Grape Nuts cereal, (any crunchy nugget cereal)

1 C. cheddar cheese, shredded

 

Cook bacon- drain but reserve dripping, if necessary add vegetable oil to measure  1/3 c total.  In a small bowl combine dripping/oil, egg and milk- set aside. Crumble bacon, set aside. In a large bowl, combine dry ingredients, make a well in center. Add wet mixture all at once; stir just until moistened.  Batter will be lumpy, stir in cheese, bacon & cereal. Fill greased or lined muffin C. 3/4 full. Bake at 400 for 15-20 min. Makes 12.

 

Turkey Bacon Breakfast Burrito

Turkey Bacon Breakfast Burrito

5 slices turkey bacon (nitrate-free)
nonstick cooking spray
6 egg whites, beaten
1 small tomato, cored, seeded, and chopped
4 6-inch low-carb tortillas
1/2 C. low-fat shredded cheddar cheese
2 C. salsa for garnish

Place the bacon between two paper towels on a paper plate. Microwave on high 4 to 5 minutes, or just until the bacon is crisp. Break into pieces. Spray a skil­let with nonstick cooking spray and heat on medium. Scramble the egg whites in the skillet until almost done. Add the tomato and bacon. Cook 30 sec­onds to 1 minute. Heat the tortillas for 10 seconds in the microwave, or you can warm them in a pan for a minute or two. Spoon the egg scramble equally into the center of the tortillas. Sprinkle low-fat cheese on top. Fold burrito-style. Serve immediately with salsa to taste.

 

Yield: 4 servings

Calories: 150

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Bacon and Scallion Corn Muffins

Bacon and Scallion Corn Muffins

1/4 lb sliced lean bacon

1/3 C. thinly sliced scallion

1 C. yellow cornmeal

2/3 C. all-purpose flour

1 tsp. double-acting baking powder

1 tsp. baking soda

1/2 tsp. salt

2 large eggs

3 T. unsalted butter, melted and cooled

1 1/2 C. sour cream

1/4 C. milk

 

Cook bacon until it is crispy. Blot with paper towels& crumble it. Drain off all but 1 T. of the fat from the skillet, and use remaining bacon grease to cook the onion over moderately low heat, stirring, until it is softened. Into a bowl sift together the cornmeal, flour, baking powder, baking soda, and salt. In another bowl whisk together the eggs, butter, sour cream, and milk. Stir in bacon, onion, and cornmeal mixture, and beat the batter well. Divide the batter among 12 well-buttered 1/3-C. muffin tins and bake the muffins in the middle of a preheated 425 degree F. oven for 20 minutes, or until they are golden. Turn the muffins out onto a rack and let them cool.

 

 

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Bacon & Corn Pancakes

Bacon & Corn Pancakes

3/4 C. Milk

2 T. melted butter

1 egg – beaten

1/2 C. corn kernels

1 C. flour

2 tsp. baking powder

2 T. sugar

1/2 tsp. salt

6 slices bacon

Maple syrup for topping

 

Combine milk, melted butter, beaten egg in one bowl. Stir in corn and set aside. Combine flour, baking powder, sugar and salt in separate bowl. Pour corn mixture into flour mixture and stir briefly to moisten. Heat griddle to medium. Place bacon slices on griddle and brown on each side until crispy. Drain fat and coarsely chop or crumble into corn batter. Ladle 1/4 C. of batter on the griddle and cook pancakes over medium-high heat until air bubbles form on the top. Flip pancakes over and cook until nicely browned. Serve with maple syrup.

Alsatian Bacon and Onion Tart

Alsatian Bacon and Onion Tart

 

For the pastry:

1 3/4 C. all-purpose flour

8 T. (1 stick) chilled butter, cut into pieces

1 tsp. salt

2 T. ice water

 

For the filling:

6 to 8 slices ventrèche or Black Forest bacon

1/2 C. farmer’s pot cheese (or low-fat ricotta, beaten)

1/2 C. half-and-half

1 T. all-purpose flour

1 tsp. salt

2 T. vegetable oil

1 large onion, thinly sliced

 

To make the pastry, sift the flour onto a work surface, place the butter in the center, and rub with your fingertips until tiny particles form. Make a well in the mixture, add the salt and water, and mix quickly with fingertips until dough is smooth. Form dough into a ball, wrap in plastic wrap, and chill about 30 minutes.  Preheat oven to 400°F. Butter a heavy baking sheet; set aside.  To make the filling, fry the bacon in a large skillet over moderate heat until almost crisp; drain on paper towels and chop coarsely. Set aside. Roll out the dough to form a thin rectangle about 7 by 10 inches; place on the prepared baking sheet and form a slight border by pinching the edges upward. In a bowl, combine the cheese, half-and-half, flour, salt, and oil. Mix until well blended, and spoon the mixture evenly over the bottom fo the pastry shell. Distribute the onion slices over the top, sprinkle on the bacon, and bake for 15 to 20 minutes, or until the pastry is golden brown. Cut the tart into rectangles to serve.

Chestnut Soup with Bacon & Kale

Chestnut Soup with Bacon & Kale

Chestnut Soup with Bacon & Kale

1 small onion

2 medium garlic cloves

1 medium fresh carrot

9 oz potatoes (250 g)

9 oz cooked chestnuts (250 g)

3 C. chicken or vegetable stock (720 ml), warm

a handful fresh kale sliced

4 thin slices salted bacon

olive oil

pepper

salt

 

Peel, trim and clean the onion, carrot, and garlic cloves. Chop them up finely and add them together with a good splash of olive oil to a large pan. My super creamy chestnut soup: a sweet and velvety soup topped with crunchy salted bacon and crisp stir-fried kale… Lovely! Place the vegetables over medium heat and gently fry them for 5 minutes. Stir regularly. In the meantime, peel and chop the potatoes. Add them together with the chestnuts and warm stock to the pan. Season with a little pepper and salt. My super creamy chestnut soup: a sweet and velvety soup topped with crunchy salted bacon and crisp stir-fried kale. Bring it all to a rolling boil and then turn the heat low. Then simmer the soup for 25 minutes until all the ingredients are tender. In the meantime, grill the bacon until crispy. My super creamy chestnut soup: a sweet and velvety soup topped with crunchy salted bacon and crisp stir-fried kale. In a large non-stick pan add another drop of olive oil and quickly stir fry the sliced kale for 2 minutes. My super creamy chestnut soup: a sweet and velvety soup topped with crunchy salted bacon and crisp stir-fried kale. Take the pan off the heat and let the kale cool down again. Blend or mix the soup into a velvety mixture. My super creamy chestnut soup: a sweet and velvety soup topped with crunchy salted bacon and crisp stir-fried kale. Check the seasoning and add extra pepper or salt to taste if necessary. Scoop the soup into bowls. Garnish with the crumbled grilled bacon and the stir-fried kale.

Spicy Bacon-Wrapped Shrimp

Spicy Bacon-Wrapped Shrimp

1/4 C. sugar

1/4 C. lemon juice

2 tsp. olive oil

4 tsp. paprika

1 tsp. each salt, pepper, curry powder, ground cumin and ground coriander

1/2 to 1 tsp. cayenne pepper

18 uncooked jumbo shrimp, peeled and deveined

9 bacon strips, halved lengthwise

 

In a small bowl, combine the sugar, lemon juice, oil and seasonings. Pour 1/4 C. marinade into a large resealable plastic bag; add the shrimp. Seal bag and turn to coat; refrigerate for 30-60 minutes. Cover and refrigerate remaining marinade for basting.  In a large skillet, cook bacon over medium heat until cooked but not crisp. Drain on paper towels. Remove shrimp from marinade; discard marinade. Wrap each shrimp with a piece of bacon and secure with a toothpick.  Coat grill rack with cooking spray before starting the grill. Grill bacon-wrapped shrimp, covered, over medium heat for 5-10 minutes or until shrimp turn pink, turning and basting with reserved marinade. Yield: 1-1/2 dozen.

spicy bacon wrapped shrimp

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Bacon and Clam Chowder

Bacon and Clam Chowder

4 tsp. extra-virgin olive oil

1 large onion, chopped

2 celery stalks, coarsely chopped

2 large red or yellow bell peppers, coarsely chopped

1/2 tsp. freshly ground black pepper

3 oz. Canadian bacon, finely chopped

3 garlic cloves, minced

4 tsp. chopped fresh thyme

3 C. chicken broth

12 oz. new potatoes cut into 1/2-inch chunks

1 can (14 1/2 oz.) diced tomatoes, drained

1/2 C. dry white wine (optional) 1 1/2 C. water 12 littleneck clams, well scrubbed

 

Heat the oil in a Dutch oven over medium heat. Add the onion, celery, bell peppers, and black pepper. Stir well, cover, and cook, stirring occasionally, for 12 to 14 minutes, or until the vegetables are tender.  Stir in the Canadian bacon, garlic, and thyme; increase the heat to medium-high and cook, stirring occasionally, for 5 minutes, or until all the juices have evaporated.  Add the broth and potatoes; cover and bring to a boil. Reduce the heat to medium-low and simmer, covered, for 10 minutes, or until the potatoes are tender. Stir in the tomatoes and wine (if using), cover, and simmer for 5 minutes more. Remove from the heat. Bring the water to a boil in a medium skillet over high heat. Add the clams; reduce the heat to medium, cover, and cook, stirring often, for 8 to 10 minutes, or until the clams open. With tongs, transfer the clams to a bowl, discarding those that haven’t opened. Line a fine-mesh strainer with damp paper towels. To remove any sand, pour the clam broth through the strainer into a glass measure. Add the broth to the soup. Reheat if necessary. Remove the clams from their shells and chop coarsely. Add the clams to the soup; reheat briefly, then ladle into bowls.

 

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Bacon and Ranch Cheeseball

Bacon and Ranch Cheeseball

Bacon and Ranch Cheeseball

2 (8-ounce) packages of low-fat cream cheese, softened

1 package ranch dressing mix

1 1/2 cups shredded cheddar cheese, divided

5 to 7 strips bacon, cooked and crumbled

¼ C. Green Onions or 1/3 C. Chives, optional

 

Mix all of the ingredients except V2 cup cheddar cheese together with a mixer until they are incorporated. Mold into a ball and wrap in plastic wrap to store. When ready to serve, roll the cheese ball in the remaining k2 cup cheese to coat. Serve with assorted crackers. Makes 1 ball, enough to serve 8 as an appetizer.

Cheese and Bacon Swirls

Cheese and Bacon Swirls

Cheese and Bacon Swirls

1 pack all butter puff pastry

5 back bacon rashers, sliced into 1 centimeter strips

3/4 tub cream cheese

75 grams cheddar, grated

1 onion, diced

Handful of parsley, chopped

Salt & pepper to season

1 egg, beaten

 

Pre-heat oven to 180C. Line a baking sheet with baking paper. Roll out the puff pastry and spread cream cheese all over the surface. Sprinkle evenly all over with cheddar, onion, bacon rashers, parsley and season with salt and pepper. Then roll up one end until you’ve made a swiss roll. Using a sharp knife, slice up into 1inch segments and place on the baking tray. Brush over with egg wash. Bake for about 20 – 25 minutes until golden.

Maple Caramel Bacon Crack Bites

Maple Caramel Bacon Crack Bites

Maple Caramel Bacon Crack Bites

2 (15 count) pkgs frozen phyllo C. (30 total)

1 lb. regular-cut bacon cut in half cross-wise

¾ C. brown sugar

½ C. maple syrup

 

Preheat oven to 350 degrees F. Line a rimmed baking sheet with parchment and lightly grease it with cooking spray. Place the phyllo C. onto the baking sheet and set aside briefly. Fry the bacon in batches in a large skillet, cooking until the bacon is just about done but not crispy. The bacon should be on the chewier side, as it will continue to cook more as you bake it. Drain the bacon onto a paper towel-lined plate and let cool briefly before chopping into tiny bits. Scoop a ½ tsp. of brown sugar into each phyllo C. and add a small squirt of maple syrup on top. Fill past the brim of the phyllo C. with bacon, mounding it into the C.. Sprinkle with the remaining brown sugar. Bake for approx. 12-15 minutes or until the phyllo C. and bacon are crisp and the maple caramel is bubbly and caramelized. Cool for about 5 minutes before serving.

Cheesy Steak Bake

Cheesy Steak Bake

Cheesy Steak Bake

1 lb. steak tips

1 C. sharp cheddar cheese, grated

1 C. fontina cheese, grated

6 slices bacon, optional

2 white onions, thinly sliced

2 cloves garlic, minced

1/2 T. herbs de Provence

kosher salt and freshly ground pepper, to taste

Preheat oven to 375º F. If using, cook bacon to personal preference. (Don’t make it too crispy, as it will also be baked later.) In a large pan or skillet over high heat sear steak tips until browned on all sides. Transfer steak to a plate or bowl and drain off fat, leaving 1 T. in the skillet.

Reduce heat to medium-low heat and add sliced onion. Season with salt and pepper and sauté for 10-12 minutes, stirring occasionally, or until onions are softened, translucent and golden brown. Add minced garlic and cook for another 1-2 minutes, or until fragrant. Place steak tips in a large baking dish, add bacon strips (if using) and cover with caramelized onions and garlic.

Top with both cheeses and sprinkle with herbs de Provence. Place in oven and bake for 15-20 minutes, or until cheese is melted and bubbly and steak is cooked through. Remove from oven and serve hot.

Southern Fried Cabbage

Southern Fried Cabbage

Southern Fried Cabbage

1 large head of cabbage roughly chopped

8 slices thick cut bacon diced

1 yellow onion {I like Vidalia} diced

2 T. butter optional

salt and black pepper to taste

 

Add diced bacon to a large sauté pan and cook over medium heat until crispy. Do not drain. Add onions and cook until softened and browned, about 5 minutes. Add cabbage, half at a time if you need to, and mix with the bacon and onions. Cook until it is softened. If you want to add even more flavor add a couple T. of butter and stir until combined. Season with salt and black pepper.

Pork Chops Slathered in Mustard Butter with Bacon-Braised Napa

Pork Chops Slathered in Mustard Butter with Bacon-Braised Napa

4 T. EVOO

6 slices Bacon, chopped

3 cloves garlic, chopped

1 Spanish Onion, sliced

2 T. Thyme

1 small head Napa Cabbage, cored and sliced

Salt and Pepper

1/4 C. plus a splash Cider Vinegar

1/2 C. Golden Raisins

3/4 C. Chicken Stock

4 Center Cut Pork Chops, 1” thick

4 T. Butter, very soft

2 T. Grainy Mustard

2 T. chopped flat leaf Parsley

 

Heat large skillet over medium high heat with 2 T. EVOO. Add bacon and cook until crisp, about 3 minutes. Add garlic, onion and thyme and cook for one minute. Add cabbage, salt and pepper, toss to combine and then add 1/4 C. of the cider vinegar, the raisins and the chicken stock. Turn down heat to medium and continue to cook for 8 to 10 minutes, stirring occasionally. While cabbage cooks, heat another large skillet over medium high heat with the remaining 2 T. EVOO. Liberally season pork with salt and pepper. Add chops and cook for 5 minutes per side. For the mustard butter, in a small bowl combine the soft butter, grainy mustard, chopped parsley and a splash of cider vinegar. Top each chop with a dollop of the mustard butter and serve alongside the cabbage.

 

Chicken Thighs with Bacon-Braised Beans

Chicken Thighs with Bacon-Braised Beans

4 skinless chicken thighs

1 tsp. chopped fresh thyme

1/4 C. diced pancetta or thick-cut bacon (about 1 ounce)

1 medium onion, diced

3 C. quartered mushrooms

3 cloves garlic, chopped

1 sprig thyme

1 sprig sage

1/4 tsp. whole black peppercorns

2 1/2 C. canned pinto beans, rinsed and drained (1 1/2 cans)

1/2 C. low-sodium chicken broth

1/2 C. diced plum tomato

2 T. chopped fresh parsley

 

Heat the oven to 375°F. Sprinkle the chicken thighs with chopped thyme. Place in a small baking dish just big enough to hold the thighs snugly and roast for 35 minutes, or until a thermometer inserted in the thickest portion registers 160°F. Cook the bacon in a deep skillet over mediumlow heat. Drain fat and add the onion and cook until translucent, about 5 minutes. Add the mushrooms, garlic, thyme sprig, sage sprig, and peppercorns. Raise the heat to medium and cook until the onion starts to brown, 5 minutes. Add the beansand broth. Cook for 8 minutes. Add the tomato and continue cooking 8 minutes longer. To serve, place the chicken thighs in the bottom of 4 shallow bowls. Spoon the bean mixture over the top and sprinkle with the parsley.

Shrimp Mull

Shrimp Mull

Shrimp Mull

 

2 slices bacon, fried

1 medium onion, diced

1 medium green bell pepper, diced

1 cup celery, diced

2 (4 1/2 ounce) cans small shrimp

1 tsp. chili powder

1 T. Worcestershire sauce

1 1/4 cups ketchup

 

After frying bacon, remove and drain. Slightly brown onion in bacon drippings. Add pepper and celery and cook until soft. Add undrained shrimp, chili powder, Worcestershire sauce, crumbled bacon and ketchup. Cook until thickened. Serve hot over cooked rice.

Sweet and Crunchy Spinach Salad

Sweet and Crunchy Spinach Salad

Sweet and Crunchy Spinach Salad

2 bunches spinach, well rinsed & dried, torn

1/2 lb. bacon, cut in pieces, fried & crumbled

2 red apples, cut in pieces (Matchsticks for a more elegant presentation)

1/2 c. golden raisins

1/2 c. dry roasted peanuts, unsalted

1 sm jicama, cut in pieces (Matchsticks for a more elegant presentation)

 

Add ingredients to salad bowl.  Use favorite salad bottled dressing or to with a sweet vinaigrette.

Microwave Bacon Omelet

Microwave Bacon Omelet

2 whole eggs

1/2 C. liquid egg substitute

2 T. skim milk or low-fat plain soy milk

4 slices Canadian bacon, chopped

 

Beat egg, egg substitute, and milk together. Pour into a 9-inch pie plate. Sprinkle Canadian bacon on top and cover with waxed paper. Microwave on high 4 minutes, stirring once during cooking. Remove from microwave and keep covered. Let stand 1 to 2 minutes. Fold in half. Serve immediately.

 

Yield: 1 serving

Calories: 161

Fat: 7g

Fiber: 0g

Pan-roasted Chicken on Bacon Mushroom Ragout

Pan-roasted Chicken on Bacon Mushroom Ragout

1  cup  reduced-sodium chicken broth

1/2  ounce  dried porcini mushrooms

3  ounces  thinly sliced bacon or pancetta, cut into thin strips

8  ounces  shallots, thinly sliced crosswise

About 1 1/2 tbsp. olive oil, divided

1 1/2  pounds  fresh mushrooms (wild, common, or a combination), rinsed and thickly sliced

6  boned chicken breast halves (skin on; about 8 oz. each), rinsed and dried

Salt and freshly cracked black pepper

1  tablespoon  butter

3/4  cup  Grenache or other dry red wine

1  tablespoon  chopped fresh lemon thyme or regular thyme leaves, plus sprigs for garnish

 

In a small saucepan, bring broth to a boil. Add dried porcini, remove from heat, and let stand until soft, about 15 minutes. Lift porcini from broth, squeezing out any extra liquid, and chop finely. Strain broth. In a large frying pan over medium heat, stir bacon often until fat is rendered. Add shallots; stir over medium-high heat until bacon begins to brown, about 5 minutes. With a slotted spoon, transfer shallots and bacon to paper towels. If pan is dry, add about 1/2 tbsp. olive oil. Add fresh mushrooms and chopped porcini; stir often over high heat until liquid has evaporated and mushrooms begin to brown, 12 minutes. Meanwhile, preheat oven to 375°. Sprinkle chicken on both sides with salt and cracked pepper. Heat butter and 1 tbsp. olive oil in a large, ovenproof frying pan over medium-high heat. Add chicken, skin side down, and cook until well browned on the bottom, 5 to 7 minutes. Turn chicken and transfer pan to oven. Bake just until chicken is no longer pink in center of thickest part, about 20 minutes. Set chicken on a platter and keep warm. Pour wine into pan and bring to a boil over high heat, stirring to scrape up browned bits. Pour mixture into pan with mushrooms and add porcini-soaking liquid, bacon-shallot mixture, and chopped thyme. Stir often over high heat until almost all liquid has evaporated, 8 to 10 minutes. Add salt and pepper to taste. Mound ragout on plates, top with chicken, and garnish with thyme sprigs.

 

Bow Ties with Bacon and Tomatoes

Bow Ties with Bacon and Tomatoes

4 slices bacon, cut into 1″ pieces

1 medium onion, finely chopped (1/2 C.)

1 14.5oz. can diced tomatoes with roasted garlic and onion, undrained

1 14oz. can Chicken Broth

3 C. uncooked bow tie (farfalle) pasta (7oz.)

1/8 tsp. Pepper.

 

In 12″ skillet, cook bacon over medium high heat 8 to 10 minutes, stirring frequently until bacon is brown.  Reduce heat to medium.  Add onion; cook 2 to 3 minutes, stirring often, until onion is tender.  Stir in tomatoes, broth, uncooked pasta and pepper.  Heat to boiling over high heat.  Reduce heat to medium; cook uncovered 10 to 12 minutes, stirring occasionally until pasta is tender and mixture is desired consistency.

Bacon, Avocado, and Cheese Omelets with Tomato Salsa

Bacon, Avocado, and Cheese Omelets with Tomato Salsa

2/3 C. finely chopped seeded tomato

2 T. finely chopped red onion

1 pickled or fresh jalapeno chile, or to taste, seeded and minced (wear rubber gloves)

2 T. minced fresh coriander

1 T. fresh lime or lemon juice

4 large eggs

2 T. water

1 T. unsalted butter

3 slices of lean bacon, cooked and crumbled

1 small avocado (preferably California)

1/2 C. coarsely grated Monterey Jack (about 2 oz.)

 

In a small bowl stir together the tomato, the onion, the jalapeno, the coriander, the lime juice, and salt and pepper to taste until the salsa is combined well. In a bowl whisk together the eggs, the water, and salt and pepper to taste. In an 8-inch skillet, preferably non-stick, heat 1/2 T. of the butter over moderately high heat until the foam subsides, pour in half the egg mixture, tilting the skillet to spread the mixture evenly over the bottom, and cook it for 1 minute, or until it is almost set. Sprinkle half the omelet with half the bacon, half the avocado, peeled and cut into 1/2-inch pieces, and half the Monterey Jack and cook the omelet for 1 minute, or until it is set. Fold the omelet over the filling, transfer it to a plate, and keep it warm. Make another omelet in the same manner with the remaining butter, egg mixture, bacon, avocado, and Monterey Jack and serve the omelets with the salsa.

Kale with Bacon and Chestnuts

Kale with Bacon and Chestnuts

Kale with Bacon and Chestnuts

This is a perfect Christmas-dinner side dish, especially for people who avoid Brussels sprouts. It also makes an excellent accompaniment to roast partridge or pheasant or can be served with a fried egg for supper.

 

1 1/2 pounds curly kale (or cavolo nero, or savoy or other winter cabbage)

2 T. canola or olive oil

6 ounces bacon, finely chopped

6 ounces peeled cooked chestnuts, coarsely chopped

1 T. unsalted butter

Sea salt and freshly ground black pepper

 

Remove the tough stalks from the kale or other greens and coarsely shred the leaves. Cook the kale in a large saucepan of boiling salted water for 3 to 4 minutes, until tender, then drain well and let stand to steam off excess moisture. Meanwhile, heat a large frying pan, add the oil, then the bacon, and fry over medium heat until it is just starting to become crisp. Toss the chestnuts into the pan, stirring well so they absorb the hot bacon fat. Add the kale, along with the butter and some salt and pepper. Toss well and serve right away.

Buttermilk-Lady Pea Soup with Bacon

Buttermilk-Lady Pea Soup with Bacon

Buttermilk-Lady Pea Soup with Bacon

4 uncooked bacon slices, coarsely chopped

1 small shallot, minced

1/2 teaspoon minced garlic

5 cups cooked Lady Peas

3/4 to 1 cup reserved cooking liquid from Lady Peas

3/4 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 cups buttermilk

Cook bacon in a large saucepan over medium heat 6 to 7 minutes or until crisp; remove bacon, and drain on paper towels, reserving 1 tsp. drippings in saucepan. Finely chop cooked bacon. Sauté shallots and garlic in hot drippings over medium heat 2 minutes or until tender. Process 3 cups peas and 3/4 cup reserved cooking liquid in a food processor until smooth. Add pureed pea mixture, remaining peas, salt, and pepper to shallot mixture. Stir in buttermilk. Cook over medium heat, stirring often, 8 minutes. (Do not boil.) Stir in up to 1/4 cup cooking liquid, 1 Tbsp. at a time, until desired consistency is reached. Spoon soup into 4 bowls, and top with bacon.

Best Bacon

Best Bacon

1 pound bacon

1 C. flour

1 C. brown sugar

1 tsp. pepper

 

Mix together brown sugar, flour, and pepper in a large Zip-loc bag. Add bacon and shake it up to bread the bacon. Bake on a cookie sheet at 350 for about 15-20 minutes, more if you like it crispy!

Maple Syrup and Dijon Mustard Glazed Bacon

Maple Syrup and Dijon Mustard Glazed Bacon

 

6 slices of bacon

2 Tbsp maple syrup, preferably Grade A dark or Grade B (Light and Medium are too flavorless in my opinion)

2 tsp of Dijon mustard

 

Preheat the oven to 400 degrees F. Lay the bacon on a baking rack on top of a tray. Bake in the oven for 5 – 6 minutes. Then rotate the pan 180 degrees and continue to roast for another 3 – 4 minutes for thin slices, 6 – 8 minutes for thicker slices. You’ll want to keep an eye on it when it starts to crisp and brown. Depending on how crisp you like your bacon, you’ll want to take it 2 minutes before your preferred crispness to glaze it then return it to the oven. In a small bowl, mix together the maple syrup and Dijon. Use a brush or spoon to generously glaze the bacon. Return the bacon to the oven and bacon another 1 – 2 minutes, to desired crispness.   Stove top Method: You can also cook the bacon on the stove top, which is what I did for the bacon you see in the photo (that’s why there’s that little curly thingie on the bacon) since we were really craving the bacon.  Cook the bacon in a skillet over medium heat. Low heat will evenly render the fat but will take too long, whereas high heat will unevenly cook the bacon and burn it in spots. Medium heat is a happy middle ground. If you use a cast iron skillet, you can season the pan while you cook your bacon.  While you’re cooking the bacon, preheat the oven. You can use a toaster oven if you’re making just a few strips. Stop cooking it a minute or two before it’s cooked to your preferred crispness. In a small bowl mix together the maple syrup and Dijon. Use a brush or spoon to glaze the bacon. Then bake in the oven until it is cooked to your preference.

Turkey Pasta with Bacon and Cranberry Sauce

Turkey Pasta with Bacon and Cranberry Sauce

 

2 teaspoons cornstarch

1 cup fat-skimmed chicken broth

1/2 cup pecan halves

1/4 pound sliced bacon, chopped

1 onion (1/2 lb.), peeled and chopped

3/4 pound dried bow-tie pasta

3/4 cup cranberry sauce or relish (purchased or homemade)

2 cups bite-size pieces skinned cooked turkey

1/4 cup minced parsley

salt and pepper

 

In a 5- to 6-quart pan over high heat, bring 4 quarts water to a boil. In a small bowl, mix cornstarch with broth. While water heats pour pecans into a 10- to 12-inch frying pan over medium-high heat. Shake or stir nuts frequently until lightly browned under the skin (break a nut to test), about 5 minutes. Pour from pan and set aside. Return frying pan to medium-high heat; add bacon and onion. Stir often until bacon is brown, about 10 minutes; spoon out fat and discard. Add pasta to boiling water and cook until tender to bite, 10 to 12 minutes. While pasta cooks, add cranberry sauce and broth mixture to bacon and onion; stir over high heat until boiling,. Add turkey and parsley, mix, and keep sauce warm. Drain pasta. Return to pan, add turkey sauce, and mix. Spoon onto plates. Sprinkle pasta with toasted pecans and add salt and pepper to taste.

Brunch Flatbread with Eggs, Bacon, and Frisée

Brunch Flatbread with Eggs, Bacon, and Frisée

 

1 package (2 1/4 teaspoons) active dry yeast

About 1 teaspoon salt

About 1/4 cup olive oil

3 1/2 to 3 3/4 cups all-purpose flour

8 ounces thick-cut bacon, chopped

About 1/4 cup yellow cornmeal

1 1/3 cups shredded parmesan or manchego cheese

12 large eggs

Pepper

1 tablespoon red wine vinegar

3 ounces baby spinach (about 2 cups), rinsed and crisped

3 ounces frisée lettuce leaves (about 2 cups), rinsed and crisped

 

In a large bowl, sprinkle yeast over 1 1/2 cups warm (110°) water. Let stand until yeast is softened, about 5 minutes. Stir in 1 teaspoon salt and 1 tablespoon olive oil. Gradually stir or, with an electric mixer on low speed, beat in 3 1/2 cups flour until mixture forms a soft dough. If using a dough hook, beat on high speed until dough no longer feels sticky and pulls cleanly from bowl, 5 to 7 minutes. If dough is still sticky, beat in more flour, 1 tablespoon at a time. If kneading by hand, scrape dough onto a lightly floured board. Knead until smooth, springy, and no longer sticky, 15 to 20 minutes; add flour as required to prevent sticking. Place dough in an oiled bowl; turn dough over to coat top. Cover dough with plastic wrap and let rise in a warm place until doubled, 35 to 45 minutes. Punch dough down, cover, and chill up to 8 hours (see notes). Meanwhile, in a 10- to 12-inch frying pan over medium-high heat, stir bacon until browned and crisp, about 5 minutes. Transfer to paper towels to drain. Reserve 1 tablespoon bacon drippings to dress greens, if desired. At least 2 hours before serving, remove dough from refrigerator and let stand at room temperature for 45 minutes (see notes). Scrape onto a lightly floured board and press gently to expel air. Divide dough into four pieces. Cover with plastic wrap and let rest 10 minutes. Roll or gently stretch one piece at a time into a 13- by 7-inch oval about 1/16 inch thick. Place each on an oiled and cornmeal-dusted 12- by 15-inch rimless baking sheet; if necessary, stretch dough to reshape. Brush each oval with about 1/2 tablespoon olive oil and sprinkle with about 1/3 cup cheese. Arrange a quarter of the cooked bacon evenly over each. Bake flatbreads two at a time in a 450° oven for 10 minutes. Remove from oven and crack 3 eggs onto each oval (for firm-cooked eggs, crack eggs onto flatbread 5 minutes into baking). Sprinkle lightly with salt and pepper. Return flatbreads to oven, switching pan positions, and bake until crust is well browned, 5 to 8 minutes longer. Meanwhile, in a large bowl, mix 1 tablespoon olive oil or reserved bacon drippings and the vinegar. Add spinach and frisée and mix to coat. Slide each flatbread onto a cutting board or plate. Mound dressed greens equally on top. Cut each oval in half lengthwise, then crosswise into eight slices. Add salt and pepper to taste.

Bacon-Wrapped Broiled Salmon

Bacon-Wrapped Broiled Salmon

 

3 to 4 tablespoons grainy mustard

1 to 2 tablespoon minced dill, plus a few sprigs for garnish (optional)

Kosher or sea salt

1 tablespoon slightly crushed pink peppercorns

4 6-ounce boneless, skinless salmon fillets, preferably at least 3/4 inch thick, pin bones removed

4 slices streaky (fatty) bacon

 

Position an oven rack 4 to 5 inches from the broiling element; preheat the broiler. Have ready a broiler pan with a rack and 4 long metal skewers. Combine the mustard, dill, salt and pink peppercorns in a small bowl, mixing well. Spread in equal amounts on the top (rounded) sides of the salmon fillets, pressing the mixture down slightly into the fish. Lay a slice of bacon across each fillet (fold into a V shape, if using center-cut fillets) and tuck the ends neatly underneath. Thread a skewer through the center of each fillet to secure the edges of the bacon. Place the fillets bacon side down on the broiler pan and broil for 4 minutes, until the salmon looks opaque, then use a spatula to carefully turn them over (leaving the skewers in place) and broil for 3 to 4 minutes, until the bacon is crisp. Remove the skewers and serve immediately.

Bacon Cheeseburger Wellingtons

Bacon Cheeseburger Wellingtons

1 lb. lean ground beef

1 T. au jus seasoning mix (from 1-oz. pkg.)

1 garlic clove, minced

1/4 t. pepper

2 (8 oz.) cans crescent rolls

8 t. dijon mustard (I used regular mustard)

4 slices bacon, cooked and halved

4 (1-oz.) slices Cheddar cheese

 

In large bowl, combine ground beef, seasoning mix, garlic, and pepper; mix well. Shape mixture into 4 patties, 1/2 inch thick. Heat large skillet over med. heat until hot. Add patties; cook 10-12 minutes or until thoroughly cooked, turning once. Remove patties from skillet; drain on paper towels. Cool 5 minutes. Heat oven to 375 degrees. Unroll dough forming 13×6.5 inch rectangle. Firmly press perforations to seal. Cut dough crosswise into 2 squares. Repeat with remaining can of dough, forming 4 squares. ( I just took 4 of the triangles and pressed them together to form a rectangle, then pressed them out a little to make it more square.) Spread each square with 2 t. mustard. Place one cooked patty, 2 half slices bacon, and 1 slice cheese in center of each square. Bring 4 corners of each dough square together in center; twist to from knot in center. Pinch edges to seal. Place on ungreased cookie sheet. Bake at 375 degrees for 17-23 minutes or until golden brown.  Consider browning hamburger as you would for spaghetti, adding the ingredients, and then using as a filling instead of making one large patty per person.

Ma’s Clam Soup

Ma’s Clam Soup

1 pkg. Bacon

1 Large Onion

2 Can Minced Clams

Milk

2 Ribs Celery

8 Potatoes

 

Cut bacon fine and dice onion. Sauté together until bacon is crisp and onion browns on edges. Dice celery and cook in 5 quart pot no more than 1/2 full of water.  Peel 6-8 potatoes (depending on how much you like potatoes) and cut into chunks.  Add potatoes to celery water and cook until potatoes are done.  Try to use as little water as possible, with water just covering potatoes.  If you have to pour off water you lose flavor and vitamins. Add bacon and onion to potatoes.  Add milk to taste.  Add clams.

Bacon, Spinach, and Tomato Scrambled Eggs

Bacon, Spinach, and Tomato Scrambled Eggs

 

 

4 eggs

2 egg whites

1/2 tsp. salt-free seasoning blend

1 tsp. olive oil

2 slices (2 ounces) canadian bacon, cubed

1 C. packed baby spinach leaves, chopped

1/2 C. grape or cherry tomatoes, chopped

ground black pepper

 

In a bowl, combine the eggs, egg whites, and seasoning blend. Beat with a fork until smooth. Heat the oil in a nonstick skillet over medium heat. Add the bacon, spinach, and tomatoes. Cook, stirring, for about 2 minutes, or until the spinach is wilted. Add the egg mixture. Cook, stirring, for about 2 minutes, or until the eggs are set. Season with pepper, if desired.

 

Yield: 4 servings

Calories: 120

Fat: 7g

Grilled Bacon-and-Herb Grit Cakes

Grilled Bacon-and-Herb Grit Cakes

4 C. hot cooked instant grits
1/2 C. (2 oz.) shredded white cheddar cheese
1 T. minced fresh or 1 tsp. dried thyme
2 tsp. chopped fresh parsley
1/2 tsp. garlic powder
1/2 tsp. black pepper
3 bacon slices, cooked and crumbled
Cooking spray

Combine first 7 ingredients in a large bowl; stir well. Pour the grits into a 10-inch square baking dish coated with cooking spray, spreading evenly. Cover and chill 1 hour or until completely cool. Prepare grill. Invert grits onto a cutting board; cut into 4 squares. Cut each square diagonally into 2 triangles. Place grits triangles on grill rack coated with cooking spray; grill 5 minutes on each side or until lightly browned and thoroughly heated.

Yield: 4 servings
Serving size: 2 triangles

Calories: 255
Fat: 8.5g
Fiber: 2.4g

Green Beans with Bacon-Balsamic Vinaigrette

Green Beans with Bacon-Balsamic Vinaigrette

2 lb. green beans
2 bacon slices
1/4 C. minced shallots
3 T. coarsely chopped almonds
2 T. brown sugar
1/4 C. white balsamic vinegar

Cook green beans in boiling water for 2 minutes. Drain and rinse under cold water. Drain well; set aside. Cook bacon in a small skillet over medium-high heat until crisp. Remove bacon from skillet. Crumble; set aside. Add shallots to bacon fat in skillet; saut� 1 minute. Add almonds; saut� 1 minute. Remove and let cool. Add sugar and vinegar; stir until sugar dissolves. Add crumbled bacon. Pour vinaigrette over beans, tossing gently to coat.

Yield: 8 servings
Serving size: 3/4 C.

Calories: 75
Fat: 2.6g
Fiber: 2.8g

Creamy Bacon Tomato and Avocado Pasta Salad

Creamy Bacon Tomato and Avocado Pasta Salad

6 slices bacon, chopped into one inch pieces

1/2 pound dried rotini pasta

1/2 cup mayonnaise

juice of 1 lemon

1/2 teaspoon salt

1/2 teaspoon garlic powder

1/4 teaspoon white pepper

1 teaspoon dried dill

1 cup halved cherry tomatoes

1 avocado pitted and sliced

 

Cook bacon until crisp. Transfer to a paper towel lined plate. Cook pasta according to package directions. Strain. Run cold water over the top until the pasta is cooled. While your bacon and pasta are cooking, whisk mayonnaise, lemon, salt, garlic powder, pepper and dill together in a bowl. Stir cooled pasta, cherry tomatoes, sliced avocado and reserved bacon into the dressing. Toss to combine.  Refrigerate for 30 minutes. Serve.