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Bacon Scallops with Lemon Butter Sauce

Bacon Scallops with Lemon Butter Sauce

Bacon Scallops with Lemon Butter Sauce

 

5 strips bacon, uncooked, chopped

1 lb. scallops

salt and pepper

2 T. olive oil

3 T. lemon juice, freshly squeezed

2 T. wine or use lemon juice

2 T. butter, softened but not melted

2 T. parsley, fresh, chopped

 

Cook chopped bacon in a skillet until cooked. Dry scallops with paper towels. Season with salt and pepper. Heat the large skillet until very hot, add 2 T. of olive oil and immediately add scallops. Sear on high heat, about 3-4 minutes on each side. Remove from the skillet. Add 3 T. lemon juice (and maybe 2 more T. white wine). Scrape the bottom of the pan. Remove from heat, add softened butter (but not melted) – to create a creamy sauce. Add chopped bacon. Add back seared scallops. Top with chopped parsley

 

Yield: 4 servings

Calories: 309

Fat: 24g

Fiber:

One Pan Penne with Shrimp and Sundried Tomatoes

One Pan Penne with Shrimp and Sundried Tomatoes

One Pan Penne with Shrimp and Sundried Tomatoes

 

4 slices bacon, cut into 1-inch pieces

1 C. sweet onion, diced

1 pound raw, peeled shrimp

3 T. extra virgin olive oil

1/4 C. dry white wine

2 T. garlic, minced

1/2 C. sundried tomatoes, drained

2 C. fresh baby spinach leaves

A small handful of julienned basil leaves

1 lb. penne pasta, cooked and drained

cayenne pepper, to taste

salt and pepper, to taste

 

In a large sauté pan, cook the bacon until crisp. Drain the bacon on paper towels and reserve 2 T. of bacon grease in the pan. Add the onion to the pan and sauté over medium heat until tender, about 5 minutes. Season the shrimp with cayenne, salt and pepper. Increase the heat to high and add the olive oil to the sautéed onion mixture. When the oil is hot, add the seasoned shrimp and sauté until they are partially cooked, 2 to 3 minutes. Deglaze the pan with the white wine and then add the garlic, sundried tomatoes, spinach leaves and basil and cook 1 minute more, stirring often. Add the pasta and toss to coat.

BLT Pasta

BLT Pasta

BLT Pasta

 

Kosher salt

4 ounces slab bacon, cut into ½-inch dice

1 T. olive oil

¾ pound mezze rigatoni

1 pound cherry or baby Sun Gold tomatoes, halved (about 3 C.)

Freshly ground black pepper

5 ounces watercress, roughly chopped

Grated Pecorino Romano cheese, for serving

 

Bring a large pot of water to a boil. Add 2 T. of salt and return to a rolling boil. While the water comes to a boil, prepare the sauce: Place the bacon and olive oil in a 12-inch skillet over medium-low heat. Cook until the bacon is crisp, stirring occasionally to make sure it does not burn, about 8 minutes. Remove the bacon and set aside. Pour off all but 2 T. fat from the pan. Add the pasta to the boiling water and cook until al dente, according to package directions. Add the tomatoes to the skillet and cook over medium heat, coating them in the bacon fat. Season with salt and pepper. As the moisture from the tomatoes releases and deglazes the pan, scrape up any browned bits on the bottom of the pan. Sauté the tomatoes until they are tender and almost melt, about 5 minutes more. Add half of the bacon to the skillet and toss together to combine. Increase the heat to medium-high. Add the pasta directly to the skillet and toss to coat. Add the watercress and ½ cup pasta water and toss until the watercress wilts, adding ¼ cup more of pasta water (up to 1 cup) as needed to loosen up the sauce. Plate in bowls, season with salt and pepper, and top with the remaining bacon. Pass the grated Pecorino Romano at the table

Instant Pot Bacon Cheddar Egg Bits

Instant Pot Bacon Cheddar Egg Bits

Instant Pot Bacon Cheddar Egg Bits

 

5 eggs

1/2 cup cottage cheese

1/2 cup cheddar cheese

1/4 cup milk

6 slices of bacon crumbled

Salt and pepper to taste

 

Pour 1.5 cups water into the Instant Pot. Add eggs, cottage cheese, cheddar cheese, and milk to a food processor. Process until the mixture is smooth and combined. Divide bacon crumbles evenly between egg molds. Pour egg mixture over bacon. Place silicon egg mold onto the trivet and carefully lower into the Instant Pot. Place foil loosely over the top. Set the Instant Pot to Steam for 8 minutes, Let the pressure release naturally for 10 minutes and then quick release any remaining pressure.  The egg bites may puff up a bit and look like they are going to pop out of the mold, this is normal, they will settle back down into the mold,

Instant Pot Creamy Bacon Pasta

Instant Pot Creamy Bacon Pasta

Instant Pot Creamy Bacon Pasta

 

2.5 cups (650ml) vegetable stock

2/3 cup (160ml) heavy whipping cream

8 oz (225g) spaghetti cut in half

1 tsp. garlic purée

4 T. butter cut into small cubes

1 tsp. dried oregano

1 lb (450g) bacon cooked and diced

sea salt flakes to taste

2/3 cup (80g) Parmesan cheese grated

2 cups spinach optional

 

Pour stock into the Instant Pot insert, then add the rest of the ingredients including the best ever sea salt flakes. (but don’t add the spinach or Parmesan yet!). Close the lid and turn the vent to sealing position. Set the Instant Pot to manual high pressure for 6 mins. Cook till done, then allow for a natural pressure release (NPR) of 6 mins before performing a quick release to let out remaining steam. Open the lid, stir in the Parmesan and baby spinach and let it wilt before serving.

Bucatini all’Amatriciana (bucatini with bacon and tomato)

Bucatini all’Amatriciana (bucatini with bacon and tomato)

Bucatini all’Amatriciana (bucatini with bacon and tomato)

 

2 T. kosher salt

¼ cup extra-virgin olive oil

12 oz. thinly sliced guanciale, pancetta or high-quality bacon, coarsely chopped

1 large red onion, cut lengthwise in half and then into ¼-inch-thick half-moons

3 garlic cloves, sliced

1 ½ tsp. crushed red pepper

1 ½ cups tomato sauce

1 lb. uncooked bucatini pasta

Pecorino Romano cheese, freshly grated

 

Bring 6 quarts water to a boil in a large pot over high; add salt. While water comes to a boil, heat olive oil in 12-inch straight-sided skillet over medium-low. Add guanciale, onion, garlic and red pepper, and cook, stirring occasionally, until onion is softened and meat has rendered much of its fat, 15 to 20 minutes. Drain all but ¼ cup of fat from skillet. Add tomato sauce to skillet; increase heat to medium-high and bring to a boil. Reduce heat to medium-low, and simmer, stirring often, until slightly thickened, 6 to 7 minutes. While sauce simmers, add bucatini to boiling water, and cook until very firm, 1 minute less than package directions; drain.. Add pasta to sauce and toss to coat. Top with grated cheese.

Egg & Bacon Salad

Egg & Bacon Salad

Egg & Bacon Salad

 

8 Perfect 7-Minute Eggs

8 ounces thick-cut bacon, cut into 1-inch pieces

1 T. Dijon mustard

1 T. apple cider vinegar

2 tsp. maple syrup

3 T. extra-virgin olive oil

1 large head romaine lettuce, or 2 small heads Bibb lettuce, leaves separated and torn into big pieces Kosher salt

Freshly ground black pepper

 

If your eggs have been in the fridge, peel them and put them in a large bowl of lukewarm water to let them come to room temperature while you cook the bacon. (Change out the water if it gets too cold). Dry the eggs with a clean kitchen towel and slice them in half. Cook the bacon in a medium skillet over medium heat, stirring frequently, until it’s crispy and a good amount of fat has rendered, about 10 minutes. Use a slotted spoon to transfer the bacon to a paper towel–lined plate. In a small bowl, whisk together the mustard, vinegar, and maple syrup. Keep whisking while you stream in the olive oil. In a large bowl, toss the romaine with 2 T. of the maple vinaigrette. Divide the romaine among four shallow bowls. Divide the bacon among the bowls and put four egg halves on each salad. Season each egg half with a little kosher salt. Grind a generous amount of pepper over each salad and serve with extra vinaigrette on the side. Alternatively, pack the undressed salads into four separate containers, and take to work with a bit of dressing on the side.

Garlic Fried Eggs with Kale Pesto, Toast Points, and Lemon Bacon Vinaigrette

Garlic Fried Eggs with Kale Pesto, Toast Points, and Lemon Bacon Vinaigrette

Garlic Fried Eggs with Kale Pesto, Toast Points, and Lemon Bacon Vinaigrette

 

2 cloves garlic, minced

2 cups kale, roughly chopped and packed

¼ cup pine nuts

¼ cup olive oil

¼ tsp. kosher salt

4 strips bacon, fried and cut in half

 

1 lemon, juiced (about 1 ½ to 2 oz.)

3 T. bacon fat, reserved from frying bacon

⅛ tsp. kosher salt

⅛ tsp. ground black pepper

 

2 T. unsalted butter

2 slices of thick cut white bread, sliced into 6 “sticks” (see photos)

1 T. olive oil

 

3 T. butter

1 tsp. garlic, minced

4 eggs

 

Combine garlic, kale and pine nuts, and salt in a food processor. Pulse until roughly combined. With food processor running, stream in olive oil. Whisk together lemon juice, bacon fat, kosher salt, and black pepper until combined. In the pan used to fry bacon, melt butter over medium heat. Add bread and toast on all sides until golden brown and crispy.  In a small frying pan, melt butter over medium heat. Fry garlic until it starts to turn golden brown, for about 4-5 minutes. Crack two of the eggs into the pan and use a small spoon to baste the eggs with the melted butter and garlic mixture. Cook until whites are firm, about 2-3 minutes. Remove eggs from pan and cook the remaining two eggs in the same method. Serve eggs with bacon and kale pesto and a drizzle of vinaigrette on top. Enjoy!

Rigatoni all’Amatriciana (rigatoni with bacon and tomato)

Rigatoni all’Amatriciana (rigatoni with bacon and tomato)

Rigatoni all’Amatriciana (rigatoni with bacon and tomato)

 

1 pound rigatoni

1/4 cup extra-virgin olive oil

1/4 pound thick-cut bacon, sliced crosswise 1/4 inch thick

1 medium red onion, halved and thinly sliced

1/4 cup tomato paste

2 tsp. crushed red pepper

1 1/4 cups strained tomatoes

1/2 cup freshly grated pecorino cheese, plus more for serving

1/2 cup chopped parsley, plus more for garnish

Salt

Pepper

 

In a large saucepan, cook the rigatoni until al dente. Drain the pasta, reserving 1 cup of the cooking water. Meanwhile, in a large saucepan, heat the olive oil. Add the bacon and onion and cook over moderately high heat, stirring occasionally, until the onion is softened and the bacon is browned, 5 to 7 minutes. Add the tomato paste and crushed red pepper and cook, stirring, for 1 minute. Stir in the strained tomatoes and bring the sauce just to a simmer. Add the pasta and reserved cooking water to the sauce and cook over moderate heat, tossing, until the pasta is coated. Remove from the heat and stir in the 1/2 cup each of cheese and parsley. Season the pasta with salt and black pepper and transfer to bowls. Garnish with chopped parsley and serve, passing more cheese at the table.

Instant Pot Veggie Bacon Crustless Quiche

Instant Pot Veggie Bacon Crustless Quiche

Instant Pot Veggie Bacon Crustless Quiche

 

1/2 cup (50g) shredded Parmesan, divided

1/4 cup (30g) shredded cheddar cheese, divided

1/4 cup (28g) shredded provolone or gruyere, divided

2 T. (28 g) grass fed butter or ghee (plus more as needed)

1 cup (70g) thinly sliced or chopped mushrooms

2 cups (60g) pre-washed fresh spinach, coarsely chopped

5 large eggs

1/2 cup (120ml) heavy cream

1/4 cup (60g) cream cheese, softened

1 tsp. sea salt

1 tsp. granulated garlic

7 slices crispy cooked bacon, crumbled

zest of one lemon

1/4 cup (15g) finely chopped fresh Italian parsley

1 cup (240ml) water

Instructions

In a medium bowl, combine parmesan, cheddar and provolone, set aside

 

Add the butter to Instant Pot and press “sauté “. Once butter has melted, add the mushrooms and sauté for seven minutes, stirring occasionally until slightly caramelized. Add the spinach and sauté for three minutes, stirring occasionally, just until wilted. Pres the “keep warm/cancel” button. Grease a 1 1/2 quart baking dish with lid that fits inside the Instant Pot and set aside. In a large bowl, whisk together eggs, heavy cream and cream cheese until eggs are fully incorporated. Add salt, garlic, bacon, lemon zest, parsley, three quarters of the cheese mixture and the mushroom mixture, gently stirring to combine. Pour the mixture into the prepared baking dish. Place lid on baking dish.   Pour water into the Instant Pot, place Instant Pot Trivet into the Instant Pot. Carefully transfer baking dish to Instant Pot on top of the trivet. Place lid on the Instant Pot, making sure the steam release valve is sealed. Press the ‘manual’ button and set timer for 25 minutes. When Instant Pot beeps, press warm/cancel. Allow the Instant Pot to naturally release pressure for ten minutes. Using and oven mitt “quick release” the steam release valve. When the steam stops venting, and silver dial drops, carefully open lid.  Carefully remove dish from the Instant Pot and remove lid from the dish. Next add the remaining reserved cheese mixture to the top of the quiche and either place quiche back into the Instant Pot with the lid on or place under a preheated broiler in the oven for three minutes or until cheese is slightly brown.  Allow quiche to rest for 15 minutes.  Note: if your baking dish does not have a lid, you can cover the top with parchment paper then secure the edges with aluminum foil

BLT Salad

BLT Salad

BLT Salad

 

Choice of Dressing:

 

3 T. mayo

4 T. sour cream

1 large garlic clove, pressed

1/4 C. finely chopped fresh chives

1/8 tsp. black pepper

1/4 tsp. sea salt, or to taste

1 to 2 T. milk, or add to desired consistency

 

or

 

½ C. Homemade Mayo or store-bought mayonnaise

1 T. avocado oil

1 tsp. reduced-sodium Worcestershire sauce

½ tsp. organic Dijon mustard

â…› tsp. fine sea salt

 

1 large head green leaf lettuce, shredded

8 strips nitrate-free bacon, cooked and crumbled

1 C. cherry tomatoes, halved

4 green onions, finely chopped

Croutons, optional

 

Place the lettuce in a large bowl and top with the bacon, tomatoes, and green onions. Toss with the dressing and serve immediately. You may or may not use all of the dressing depending on how large your head of lettuce was. Add croutons, if using.

Instant Pot Bacon & Corn Chowder

Instant Pot Bacon & Corn Chowder

Instant Pot Bacon & Corn Chowder

 

4 ears corn on the cob

4 slices bacon chopped

2 tsp. minced garlic

1 small yellow onion diced

4 red potatoes peeled and cut into chunks

2 cups water

2 cups low-sodium vegetable stock or water

1.5 cups half and half

1 T. cornstarch

1/2 tsp. salt

1/4 tsp. black pepper

fresh parsley chopped

 

Turn pressure cooker on. Press SAUTÉ button. Wait 2 minutes for the pot to heat up. Add chopped bacon. Cook until almost all of is crispy. Remove onto a plate. Add garlic and onion to pot with bacon grease. Sauté for 3 to 4 minutes, stirring often. Cut corn kernels off the cobs. Add to pot with onion. Sauté for 2 minutes, stirring often. Press OFF button on Instant Pot. Add potatoes, water, stock and half of cooked bacon. Season with salt and pepper. Close lid, set to sealing position. Press MANUAL button and set timer to 10 minutes. The pressure cooker will start cooking. It will take it a few minutes to come to pressure. When the Instant Pot is done it will beep. Click OFF button. Let pressure cooker naturally release the pressure for about 5 minutes. In the meantime, whisk together half and half and cornstarch. Quick release pressure. Add half and half to pot and stir. Let sit for 10 minutes. Serve chowder garnished with reserved bacon and chopped parsley

Valentine’s Day Salad with Bacon Roses and Strawberry Hearts

Valentine’s Day Salad with Bacon Roses and Strawberry Hearts

Valentine’s Day Salad with Bacon Roses and Strawberry Hearts

 

4 cups baby spinach

6 Strips bacon

4 strawberries

balsamic reduction or other dressing

extra virgin olive oil or coconut oil

 

Make bacon roses: Preheat oven to 375ºF/190ºC. Take each strip of bacon, and roll it into a rose shape. If the bacon strips are wide, you’ll make more delicate, realistic looking roses by cutting them in half lengthwise before you begin rolling them up. To make them look more realistic, leave them slightly loose and let the edges fold over upon themselves at times. I used the edge with the fat on the top of the rose, and that seemed to work well. Place the bacon roses into small muffin tins or silicone ice cube trays to help them hold their shape as you bake them. I used silicone cube-shaped ice cube trays, and they were the perfect size for holding the roses up and together. If you are using tiny muffin tins to hold the bacon roses, you may need to add aluminum foil to the tins or use toothpicks to help keep them in place.

Keep checking on them to make sure they aren’t falling over or burning. Bake the bacon roses in the oven until they get brown and crisp. If the roses are browning on the top but are uncooked on the bottom, carefully flip them over to cook the bottoms for a few minutes.

Make strawberry hearts: Cut the stems off the strawberries. Cut a small v-shaped wedge out of the top center part of the strawberries to make them look like hearts. Cut the shaped strawberries in slices to form several thinner strawberry hearts from each strawberry.

 

Put the salad together: Wash and spin dry the baby spinach leaves, and start arranging them, right side up, in small groups of leaves into which you will place your bacon roses. Strategically place your bacon roses and strawberry hearts on the bed of baby spinach, creating a beautiful salad. Drizzle with the dressing of your choice. I love using a homemade balsamic reduction with either olive or melted coconut oil. Salsa rosa is another great choice for this salad.  The salad can be further garnished with walnuts, goat cheese, or other favorite toppings of your choice. Caramelized goat cheese would also be a great addition to the salad. You can also choose whichever dressing you prefer.

 

Notes: Most of the components of this salad can be made ahead of time. The bacon roses can be premade, and the strawberries can be washed, dried, and carved. They can then be sliced and placed on the salad at the time of serving.

Crispy Bacon Kale and Shrimp with Lemon Butter Pan Sauce

Crispy Bacon Kale and Shrimp with Lemon Butter Pan Sauce

Crispy Bacon Kale and Shrimp with Lemon Butter Pan Sauce

 

4 slices center-cut bacon, chopped

8 C. packed chopped curly kale (1 bunch)

salt and pepper

1 T. extra virgin olive oil

1lb jumbo peeled and de-veined raw shrimp

1 C. chicken broth

2 T. butter

1/2 lemon (will only need a squeeze of it – not the whole thing)

 

Preheat oven to 400 degrees then line a baking sheet with foil and set aside. Add bacon to a large skillet over medium heat then sauté until starting to crisp and turn golden brown. Add the kale, season with salt and pepper, and then toss with tongs to coat in the bacon grease (may need to add half the kale, let it wilt a bit, then add the other half.) Sauté until slightly wilted, 2-3 minutes, then pour onto prepared baking sheet and roast until kale is crisp, 7-9 minutes. Meanwhile, pat shrimp dry with paper towels then season both sides with salt and pepper. Heat oil in skillet over medium-high heat then add shrimp in batches as to not overcrowd the skillet. Sauté shrimp for 1-2 minutes a side then remove to a plate. Turn heat up to high then add chicken broth, butter, and a generous squeeze of lemon to the skillet (don’t need the entire half or it will be a touch too sour.) Season with salt and pepper then boil until reduced and slightly thickened, 4-5 minutes. Plate kale and bacon then top with shrimp and lemon butter pan sauce. Serve with mashed potatoes, cooked rice, or parmesan grits.

Bacon-Stuffed French Toast

Bacon-Stuffed French Toast

Bacon-Stuffed French Toast

 

4 ounces cream cheese, softened

1/3 C. packed brown sugar

8 slices white bread, preferably stale

8 slices bacon, cooked

4 eggs

1/2 C. milk

1 tsp. vanilla extract

4 tsp. butter

vegetable oil

 

In a medium bowl, mix cream cheese and brown sugar. Spread one side of each slice of bread with cream cheese mixture. Sandwich 2 slices of bacon between 2 pieces of bread with the cream cheese side facing in. Repeat for remaining slices of bread to make a total of four.  In a shallow bowl, whisk together eggs, milk, and vanilla extract. Dip each French toast “sandwich” in egg mixture. Try to only get the egg mixture on the exterior of each piece of bread and not let it soak through to the middle where the bacon is or it will turn out soggy, plus any egg that gets in the middle won’t really cook. Heat a large nonstick pan or griddle over medium heat. Add butter and a little vegetable oil. Cook each stuffed French toast until golden brown on bottom and then flip over. Add more butter and oil to pan if necessary. Cook until second side is golden brown. Cut each piece in half and serve with maple syrup.

Fried Eggs with Ramps and Bacon

Fried Eggs with Ramps and Bacon

Fried Eggs with Ramps and Bacon

4 slices of bacon, cut into small pieces

8 ramps, aka wild leeks, trimmed and cleaned

2 eggs

salt and pepper to taste

chili pepper flakes to taste

 

Cook the bacon in a pan over medium heat until crispy, about 8-10 minutes, and set aside reserving the grease in the pan. Add the ramps and sauté until tender and slightly golden brown, about 3-4 minutes, and set aside with the bacon. Crack the eggs in the pan and cook until the whites are set and the bottom is slightly golden brown, about 2-4 minutes. Serve the eggs with the bacon and sautéed ramps on the side and season everything with salt, pepper and chili pepper flakes to taste.

Frugal Bones & Beans

Frugal Bones & Beans

Frugal Bones & Beans

 

Olive Oil

1 Onion, chopped

Leftover Bone (chop, duck, shank, whatever is on hand)

2-3 slices Bacon, raw or cooked

Splash of Vermouth or White Wine

2 C. dried Cannellini Beans or Other Large Beans, soaked overnight and drained

6-8 Sage Leaves, torn

2 T. Salt

Salt & Pepper to taste

 

Cover the bottom of the large stockpot with a layer of olive oil and set over medium heat.  Cook and stir onions until soft, about 5-7 minutes.  Add leftover bone and bacon.  Cook until the bottom of the stockpot is brown, by leaving over the heat and not stirring often.  You are looking for a golden caramelization in the bottom of the pan.  Deglaze with a splash of vermouth, stirring to scrape up the brown bits.  Add beans and cover with water by 1 ½ inches. Add sage and bring mixture to a boil.  Stir in salt.   Reduce heat to simmer and cook until the beans are soft and can be mashed with the back of a spoon, 1-2 hours.  Most of the water will be absorbed by this time.  Season with salt and pepper to your liking.  Garnish with fresh parsley, if desired.  You can store in fridge 3-5 days.  You can also mash and store the mash in the freezer to use later in a white bean dip (add mashed roasted garlic and a squeeze of lemon).  You can refresh leftover beans by adding a hand to warmed chicken or vegetable stock with some sautéed celery, carrot and onion.

Poached Quail’s Egg And Applewood Smoked Bacon With Potato-Chive Bruniose

Poached Quail’s Egg And Applewood Smoked Bacon With Potato-Chive Bruniose

Poached Quail’s Egg And Applewood Smoked Bacon With Potato-Chive Bruniose

 

8 quail eggs

2 slices Applewood Smoked Bacon

1/2 cup (cut bruniose) potato

2 Tablespoons chives, snipped bruniose*

2 T. Beurre Monté or Butter*

 

Cook the bacon until crisp. Drain on a paper towel, the finely chop. Set aside. Cut the potato, bruniose style. Blanch in boiling water for about 60 seconds. Drain. In a small skillet over medium heat, heat 1 Tablespoon of Beurre Monté or butter and cook the potatoes until crisp and browned. Remove from pan; Stir in 3/4 of the chives. Set aside or hold in a warm oven. Using a serrated knife cut through the top part (the fat end — about 1/4 the way down) of each quail egg and place the eggs into a glass bowl. Bring a deep pan with about 4-6 inches of water and 1-2 teaspoons of white vinegar, to a high simmer. Using a whisk, get the water swirling rapidly as you slide the eggs into the water. Do not stir; just let them cook for about 30 seconds. They should float up to the surface. When they do, test by picking up a few with a slotted spoon and by pushing against the yolk with your finger. It should be soft. If eggs are done either serve immediately or transfer to a strainer which is set into bowl of the ice water to stop the cooking. Using your fingers or scissors, cut off the tail end and place eggs on a towel lined plate. At this point they can be refrigerated until ready to use. Throw the potatoes back into the pan to re-warm (if necessary) and then wipe out the skillet and put about 1 Tablespoon of Beurre Monté or butter in the pan and re-warm the eggs by gently tossing, about 30-60 seconds. To plate: Divide the potato amongst eight spoons. Divide 3/4 of the bacon amongst the eight spoons and top with one poached egg. Top with remaining 1/4 bacon and the remaining chives. Serve immediately.

 

Fried Bacon & Cabbage

Fried Bacon & Cabbage

Fried Bacon & Cabbage

 

1/2 lb bacon 1/2 package, chopped

1/2 yellow onion diced

1 clove garlic minced

1 head green cabbage chopped

1 teaspoons sea salt

1/2 tsp black pepper

1/2 tsp paprika

1/4 teaspoon red pepper flakes optional

1 bunch of flat leaf parsley chopped for garnish

 

Sauté chopped bacon over medium heat until crisp. Remove bacon to a paper towel-lined plate, reserving fat drippings in sauté pan for cooking onions and cabbage. Sauté onion over medium heat until translucent (approximately 5 minutes). Add minced garlic and sauté one minute longer. Add cabbage, salt, pepper, and paprika to onion/garlic mixture and sauté over medium Heat until the cabbage is just beginning to get tender. Return bacon crumbles and red pepper flakes and sauté for one minute longer. Garnish with a light sprinkle of chopped parsley. Serve immediately.

Cheddar Bread with Bacon and Sage

Cheddar Bread with Bacon and Sage

Cheddar Bread with Bacon and Sage

 

1 T. olive oil

4 slice thick cut bacon (sliced crosswise into ½‑inch strips)

1 ¼ C. all-purpose flour

1 T. baking powder

1 tsp. kosher salt

¼ tsp. cayenne pepper

3 ounce English white cheddar cheese (cut into ½‑inch dice)

1 large egg

1 C. whole milk (plus more if needed)

1 T. loosely packed minced fresh sage leaves

 

Set the oven rack in the center position and preheat oven to 400°F. Lightly grease a 3 C. loaf pan or ovenproof terrine mold. Line with parchment overhanging both long sides by about 2 inches. Grease the parchment and set aside. Place the oil and bacon into a 10 to 12-inch cast iron or heavy bottom non-stick skillet, cook over medium heat, stirring occasionally until crisp on the edges but still chewy, about 6 minutes. Drain on paper towels and set aside. In a large bowl whisk together flour, baking powder, salt and cayenne. Add cheese, bacon, egg, milk, and sage; stir with a wooden spoon until just combined. You may need up to an additional 2 T. milk to achieve a consistency that remains thick but falls from the spoon when tested. Spread the mixture into the prepared pan. It should come to the rim for best browning. Tap the pan a few times flatly on the counter to release any trapped air. Bake until slightly puffed and golden brown on top, about 30 minutes depending on size and shape of pan. A toothpick inserted in the center should come out very clean and nearly dry. Remove the bread from pan and allow it to cool at least 30 minutes before slicing. Serve alone, with butter or jam, or as the base for a savory appetizer. I suggest spicy, sautéed shrimp.  Try at breakfast with a poached egg.

Braised Fennel with Cannellini and Bacon

Braised Fennel with Cannellini and Bacon

Braised Fennel with Cannellini and Bacon

8 slice bacon, sliced cross wise into ½ pieces

1 medium fennel bulb, trimmed, halved lengthwise and cut crosswise into ¼‑inch-thick slices (about 3 cups)

1 medium red onion, trimmed, halved lengthwise and cut crosswise into ¼‑inch-thick slices (about 2 cups)

1 can (15 ½ ounces) white beans

1 chicken broth

2 teaspoon coarsely chopped fresh oregano, plus whole leaves for garnish

¼ teaspoon red pepper flakes

coarse salt and freshly ground pepper

2 tablespoon red wine vinegar

1 tablespoon unsalted butter, softened

 

Heat a large heavy sauté pan over medium-high heat. Add the bacon pieces and cook until almost crisp. Using a slotted spoon transfer the bacon to a paper towel lined plate. Discard all but about 2 tablespoons of the bacon fat. Add fennel and onion to the same pan; cook, stirring occasionally, until tender and edges are brown, about 10 minutes.  Add beans, stock, chopped oregano, red pepper flakes, 1‑teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until liquid has reduced by about half, 3 to 4 minutes. Stir in vinegar and butter; remove from heat. Garnish with oregano leaves. Serve as a side dish or over toast as a rustic meal.

Pima-Papago Cactus and Eggs

Pima-Papago Cactus and Eggs

Pima-Papago Cactus and Eggs

 

2 to 3 5- to 7-inch fresh nopales (prickly pear cactus pads) with thorns removed or 1 7 1/4-ounce can natural cactus in salt water, drained

Salt

4 strips bacon, diced

1/2 C. chopped onion

1/2 to 1 tsp. ground New Mexican red chili or chili powder

4 to 6 eggs

Ground pepper (optional)

 

Rinse fresh nopales well under cold running water and examine carefully to make sure all tiny thorns have been removed.  Trim around the edges with scissors to remove the base of thorns.  Use a sharp knife or vegetable peeler to remove a thin layer of peel.  Rinse again, cut into thin strips, and simmer in lightly salted water for 5 to 6 minutes, until tender.  Rinse and drain.  If using canned nopales, rinse and drain. Cook bacon until crisp in a large skillet over medium-low heat.  Remove with a slotted spoon and reserve. Add onion and chili to the drippings in skillet.  Sauté over medium heat until onion is translucent.  Stir in reserved cactus strips and bacon.  Sauté briefly.  Break desired number of eggs on top of cactus mixture.  Cover tightly and cook over low heat for 5 to 7 minutes, until whites are set and yolks are cooked to taste.  Sprinkle lightly with salt and pepper, if desired.

California Raisin Bacon Brussels Sprouts

California Raisin Bacon Brussels Sprouts

California Raisin Bacon Brussels Sprouts

1 Pound Brussels sprouts

3 slices hickory smoked bacon, cut into 1/4-inch strips

1 small yellow onion, chopped

1 C. California raisins

1 tsp. salt

1 tsp. ground black pepper

Red pepper flakes; for garnish

 

Wash, trim and quarter Brussels sprouts; arrange in microwave-safe container with 1 T. water. Cover, and microwave on HIGH for 5 minutes. Meanwhile, in large skillet over medium heat, cook bacon until crisp; remove with slotted spoon to drain on paper towels; set aside. Reserve 1 T. drippings in skillet; add onion and cook over medium heat until tender. Then, stir in cooked Brussels sprouts, raisins, salt and pepper; toss to combine and continue to cook just until heated through. Sprinkle cooked bacon pieces on top. Turn into large serving dish; garnish with cooked bacon pieces and sprinkle with red pepper flakes, as desired.

Creamy Asiago Bacon Wrapped Roasted Onions

Creamy Asiago Bacon Wrapped Roasted Onions

Creamy Asiago Bacon Wrapped Roasted Onions

4/8 slices thick cut bacon

2 large onions, peeled and cut in half

2 tsp. olive oil

1 tsp. thyme, chopped

salt and pepper to taste

1 C. beef broth (or mushroom broth)

1/2 C. heavy cream

1 tsp. Worcestershire sauce

1/2 C. of asiago cheese (or parmesan), grated

 

Pre-cook the bacon until it’s starting to get cooked but it’s still soft and pliable and set aside on paper towels to cool. Wrap the onion halves with the bacon, optionally pinning it on with toothpicks, and place them in a baking dish before drizzling them with oil and seasoning with thyme, salt and pepper to taste.

Pour the mixture of the broth, cream and Worcestershire around the onions and roast in a preheated 375F/190C oven until the onions are nice and tender, about 30-45 minutes depending on how thick they are. (You may need to cover with foil if the edges of the bacon start to get too dark to prevent burning.)

Sprinkle the cheese on and bake until it has melted, just a few minutes. Option: Throw some full cloves of garlic into the pan with the sauce!

Yield: 4 servings

Calories 179

Fat 13.5g

Fiber 1.7g,

Mushroom, Bacon, and Parmesan Spaghetti

Mushroom, Bacon, and Parmesan Spaghetti

Mushroom, Bacon, and Parmesan Spaghetti

8 oz. spaghetti

8 pieces bacon about half a pack

2 cloves garlic minced

1/2 C. onion diced (about 1/4 of an onion)

8 oz. baby bella mushrooms

1 C. heavy cream

1 C. parmesan grated

1/2 tsp. salt

1/4 tsp. pepper

1/2 tsp. oregano

1/4 tsp. thyme

 

Bring a large pot of water to a boil. Cook spaghetti 10-12 minutes until done. Drain and set aside.

While spaghetti is cooking, cut bacon into bite size pieces and cook over medium heat in a large Sauté Pan until done, about 8-10 minutes. Remove bacon from pan and place on a plate. To the large sauté pan add in garlic and onions and cook 5-6 minutes until onions are soft. Add mushrooms and cook another 3-4 minutes until they are tender. Add in the bacon. Change heat to medium low. Pour in heavy cream and stir well. Slowly add parmesan, salt, pepper, oregano, and thyme, and mix to ensure it doesn’t clump. Let simmer 2-3 minutes to thicken. Add pasta and stir so it’s fully covered. Serve warm and enjoy!

Bacon-Wrapped Pork Tenderloin with Rainbow Roasted Veggies

Bacon-Wrapped Pork Tenderloin with Rainbow Roasted Veggies

Bacon-Wrapped Pork Tenderloin with Rainbow Roasted Veggies

2 C. cherry tomatoes

4 oz baby bella mushrooms, halved

2 large yellow bell peppers, sliced

1 small butternut squash, peeled and diced

2 heads broccoli, cut into florets

2 large red onions, chopped

¼ C. olive oil

Salt and pepper, to taste

1 lb. fatty bacon

1 pork tenderloin (about 1 1/2 lb.)

 

Preheat oven to 450°F. Arrange the tomatoes, mushrooms, peppers, squash, broccoli, and red onions in rows on a sheet pan. Drizzle with olive oil and season liberally with salt and pepper, set aside. On a large cutting board, lay out the bacon slices side-by-side, overlapping slightly. Place the pork tenderloin on top of the bacon, then season with salt and pepper. Wrap the bacon up and around the tenderloin. Place the tenderloin on top of the bed of veggies on the sheet pan. Roast in preheated oven for 25-30 minutes, or until all the veggies are tender, and the inside of the pork tenderloin reads at least 145°F on an instant read thermometer. Remove from the oven, and let rest for 5-10 minutes for the juices to redistribute and the bacon to crisp up. Remove the pork tenderloin to a cutting board, and slice into 1/2-inch slices. Serve with roasted veggies. (Recipe yields about 3 oz pork and 1 C. veggies per serving.)

Three-Cheese Baked Macaroni

Three-Cheese Baked Macaroni

Three-Cheese Baked Macaroni

8 oz. multi-grain elbow macaroni

3 slices bacon, cut crosswise into 1/2″ thick pieces

3 garlic cloves, minced

3 large eggs

12 oz. canned evaporated milk

1/2 tsp. salt

1/4 tsp. cayenne pepper

pinch fresh grated nutmeg

6 oz. (about 1 1/2 cup) shredded sharp white cheddar

2 oz. (about 1/2 cup) shredded Monterey Jack cheese

1 1/2 oz. (about 1/3 to 1/2 cup) fresh grated Parmesan cheese

 

Preheat oven to 475 degrees. In a large pot of boiling, salted water, stir in pasta and cook a couple minutes short of al dente, about 6 to 8 minutes depending on brand. Drain well and set aside. Meanwhile, in a medium skillet, add bacon and place over medium heat. Cook, stirring often, until the bacon is crisp, about 8 to 10 minutes. In a large pot of boiling salted water, cook macaroni 6 minutes (it will be undercooked). Stir in garlic and cook until fragrant, about 30 seconds. Transfer bacon mixture using a slotted spoon to a paper-towel lined plate. In a large bowl, whisk together eggs and evaporated milk. Add 1/2 tsp. salt, cayenne, nutmeg, cheeses and two to three tsp. bacon fat, if desired. Stir in cooked pasta and the cooked bacon and garlic mixture. Scoop mixture into an 8″ or 9″ baking dish coated with nonstick spray, spreading smooth with an off-set spatula. Place dish into the oven and bake until the sauce is bubbling at edges, about 10 to 12 minutes. Remove and place on a wire rack to cool for 10 to 15 minutes before serving.

Bacon Wrapped Green Bean Bundles with Mushroom Gravy

Bacon Wrapped Green Bean Bundles with Mushroom Gravy

Bacon Wrapped Green Bean Bundles with Mushroom Gravy

3 slices of bacon

1 lb. fresh or frozen green beans defrosted and trimmed

Mushroom Gravy

3 T. butter

1 cup fresh button mushrooms stemmed and sliced

1 tsp. garlic

1/4 cup flour

1 cup beef broth

1/4 cup heavy cream

2 tsp. basil

Salt and pepper

 

Preheat oven to 350. Cut your bacon slices in half and stretch slightly. Grabbing about 6-7 green beans, bundle together and wrap bacon around center of each bundle. Set aside. Meanwhile to make your Mushroom Gravy, in sauté pan add your butter and melt, once melted add your mushrooms and sauté until tender. Add your minced garlic for about 1 minute until fragrant. Stir in your flour, then slowly add your beef broth and heavy cream. Gradually stir until thickened. Season with salt, pepper and basil. Pour in the bottom of a 11″x7″ baking dish and top with your green bean bundles. Bake for about 30 minutes or until bacon is crisp and green beans are tender.

Cheddar and Bacon Grilled Cheese Sandwich

Cheddar and Bacon Grilled Cheese Sandwich

Cheddar and Bacon Grilled Cheese Sandwich

8 slices applewood-smoked bacon (6 oz)

6 ounces Cheddar cheese, at room temperature (about 1 C. grated)

4 slices (from a medium to large loaf) country bread, sliced 1/2 inch (12 mm) thick

1/4 Granny Smith apple, peeled, cored, and sliced 1/16 inch thick

2 T. unsalted butter (1 oz), at room temperature

 

Preheat the oven to 325°F (163°C). Arrange the bacon in a single layer on a rimmed baking sheet. Bake, turning it once after 10 minutes, until crisp, about 20 minutes total, depending on the thickness. Transfer the bacon to paper towels to drain. Divide half the cheese between 2 slices bread and then divide the apple slices between them. Place 4 slices cooked bacon on each sandwich, top with the remaining cheese, and sandwich with the remaining bread slices. Spread the outside of each sandwich with 1/2 T. butter per slice of bread. (You can cover and refrigerate the sandwiches for an hour or so before heating them.) Heat a large nonstick skillet over medium heat. Add the sandwiches and cook until the sandwich is golden brown and the cheese has melted, 3 to 4 minutes per side, pressing down with a spatula to flatten the sandwiches. (If the bread looks golden and done but the cheese hasn’t completely melted, arrange the sandwiches in a single layer on a baking sheet and finish them in the still-warm oven.) Transfer the grilled cheese sandwiches to a cutting board and cut them in half or, if you prefer, into bite-size pieces (about 8 per sandwich). Arrange the grilled cheese on a plate or platter and serve.

 

Yield: 4 servings

Calories: 453

Fat: .5g

Fiber: 1.2g

Apple and Cheddar Quiche

Apple and Cheddar Quiche

Apple and Cheddar Quiche

2 large apples (cored and cut into bite sized chunks)

1 C. apple cider

4 strips bacon (cut into 1 inch pieces)

6 sheets phyllo (thawed as directed on package)

1/4 C. olive oil

1/2 tsp. rosemary (chopped)

1 C. strong cheddar (grated)

4 eggs (lightly beaten)

1 C. half and half

 

Simmer the apple slices in the cider until they just start to turn tender, about 3-5 minutes, remove and set them aside. Simmer the remaining cider to reduce to about 2 T.. Meanwhile, cook the bacon in a pan and set aside. Brush a sheet of phyllo pastry with the olive oil and fit it into the bottom of a greased 9 inch pie dish or springform pan with the ends hanging over the side of the pan and repeat with the remaining sheets placing them on top. Toss the apple slices in the reduced cider and spread them out over the bottom of the pan. Sprinkle the bacon, rosemary and cheddar cheese on top of the apples. Mix the eggs and half and half, pour into the pan and fold the edges of the phyllo dough that is hanging over the sides. Bake in a preheated 375F/190C oven until golden brown and set in the center, about 25-45 minutes.

Grilled Shrimp Cobb Salad

Grilled Shrimp Cobb Salad

Grilled Shrimp Cobb Salad

 

1/4 cup (78 ml) white wine vinegar

2 teaspoons Dijon mustard

1 ½ teaspoons honey

Small pinch of salt and black pepper

¾ cup (177 ml) light flavored olive oil

 

20 jumbo shrimp, peeled and deveined

Salt & ground black pepper

Lime or lemon zest

Lettuce of your choice

8 slices bacon, cooked

4 hard boiled eggs, cut into wedges

2 avocados, peeled and sliced

16 cherry tomatoes, halved

Blue cheese crumbles

 

To a small bowl add the vinegar, mustard, honey, salt and pepper. Whisk while drizzling in the olive oil, set aside. Preheat grill on medium high. Thread the shrimp onto skewers. Sprinkle the shrimp with salt, pepper and lime or lemon zest. Grill the shrimp for 5 minutes, or until they have a slight char. Turn and cook for a couple more minutes. Remove from the grill. When cool enough to handle, remove from the skewers. To a large serving platter, arrange the lettuce. Arrange the rest of the ingredients all over the lettuce. Serve with the dressing.

 

Yield: 4 servings

Calories: 496

Fat: 34g

Fiber: 9g

Bacon-Grilled Onion Rings

Bacon-Grilled Onion Rings

Bacon-Grilled Onion Rings

 

Note: You need firm outer onion rings, so choose large sweet onions, which will provide this. You will also need wooden toothpicks.

2 large sweet onions such as Vidalias, Walla Wallas, or Texas Sweets

1/2 c. of your favorite hot sauce, such as Sriracha or Frank’s RedHot

1 1/2 lb. thin-sliced bacon

Vegetable oil for oiling the grill grate

 

Set up your grill for indirect grilling and heat to medium-high. Trim the ends off the onions and peel off the thin papery skins. Slice each onion crosswise into 1/2-inch thick slices. Carefully pop the centers out of each slice, keeping the 2 outermost layers together. (Two layers make a sturdier foundation for the bacon.) Set aside the largest onion rings. You should have 8. Save the remaining onion pieces for another use. Pour the hot sauce into a mixing bowl or shallow dish. Brush each onion ring with the sauce. mSpiral each onion ring with bacon, slightly overlapping each strip, until the ring is covered. (You’ll need 2 to 3 strips of bacon for each onion ring.) Use toothpicks to secure the ends of the bacon. Brush or scrape the grill grate clean and oil it well. Arrange the onion rings on the grill grate, away from the fire (using indirect heat), and close the lid. Cook until the bacon is golden brown and sizzling, 20 to 30 minutes. Drain the onion rings on a wire rack spread with paper towels. Variation: Use barbecue sauce instead of hot sauce, if you prefer. Or brush the onion rings with melted butter and season them with your favorite barbecue rub. Or brush them with warm maple syrup and dredge the onion rings in brown sugar before wrapping them with bacon.

 

Yield: 4 servings

Calories: 260

Fat: 6g

Fiber: 1g

Caprese Chicken with Bacon

Caprese Chicken with Bacon

It’s still too early for herbs and tomatoes from my garden, but I don’t think Covid-19 is going anywhere fast, so hanging onto this recipe for later this season

Caprese Chicken with Bacon

8 bacon strips

4 boneless skinless chicken breast halves (6 ounces each)

1 tablespoon olive oil

1/2 teaspoon salt

1/4 teaspoon pepper

2 plum tomatoes, sliced

6 fresh basil leaves, thinly sliced

4 slices part-skim mozzarella cheese

 

Place bacon in an ungreased 15x10x1-in. baking pan. Bake at 400° for 8-10 minutes or until partially cooked but not crisp. Remove to paper towels to drain. Place chicken in an ungreased 13×9-in. baking pan; brush with oil and sprinkle with salt and pepper. Top with tomatoes and basil. Wrap each in two bacon strips, arranging bacon in a crisscross. Bake, uncovered, at 400° for 20-25 minutes or until a thermometer reads 170°. Top with cheese; bake 1 minute longer or until melted.

Kale & Bacon Breakfast Skillet

Kale & Bacon Breakfast Skillet

Kale & Bacon Breakfast Skillet

1 1/2 teaspoons coconut oil or ghee

6 bacon slices, chopped into small pieces

1/2 medium onion, diced

1 garlic clove, minced

1 cup chopped white mushrooms

5 large kale leaves, stemmed and chopped

Pinch of sea salt

Pinch of freshly ground black pepper

 

In a large skillet, melt the coconut oil over medium heat. Add the bacon and cook until just crisp, 4 to 5 minutes. Add the onion and garlic and cook until just soft, 3 to 4 minutes. Add the mushrooms and cook, stirring, for 2 minutes more. Add the kale, salt, and pepper and cook until the kale wilts and turns dark green, 2 to 3 minutes. Serve warm.  Change it up: Use another hearty green such as Swiss chard instead of kale.

Seared U-10 Scallops with Bacon Jam and Basil

Seared U-10 Scallops with Bacon Jam and Basil

Seared U-10 Scallops with Bacon Jam and Basil

1/2 lb. scallops preferably U-10

6 oz. bacon preferably center cut

1 cup finely chopped red onion

1/2 cup chopped grape tomatoes

1 T. sherry vinegar or balsamic

1 T. sugar

salt and pepper

olive oil

a handful of basil leaves

 

Fry up the bacon over medium heat until nice and crispy. Move to a paper towel and blot the excess grease off. Add the onion to the pan and caramelize for 10 minutes over medium heat until softened.

Add the chopped tomatoes, vinegar, and sugar, and season lightly with salt and pepper. Cook for 10 more minutes so the tomatoes can soften, and the flavors can meld together. Heat up a nonstick skillet over medium high heat. Pat your scallops dry with a paper towel, and season both sides generously with salt and pepper. Add enough olive oil to coat the bottom of the pan, then sear the scallops for about 2 minutes on each side (you don’t want to overcook these beauties)! Chop up the bacon and stir it into the onion tomato jam and serve alongside the seared scallops. Chiffonade or chop the basil leaves and sprinkle over the dish and drizzle a little bit of olive oil on the plate. Enjoy!

 

Yield: 2 servings

Calories: 544kcal

Fat: 39g

Fiber: 2g

Cheesy Ham Chowder

Cheesy Ham Chowder

Cheesy Ham Chowder

10 bacon strips, diced

1 large onion, chopped

1 cup diced carrots

3 tablespoons all-purpose flour

3 cups whole milk

1-1/2 cups water

2-1/2 cups cubed potatoes

1 can (15-1/4 ounces) whole kernel corn, drained

2 teaspoons chicken bouillon granules

Pepper to taste

3 cups shredded cheddar cheese

2 cups cubed fully cooked ham

 

In a Dutch oven, cook the bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. In the drippings, sauté onion and carrots until tender. Stir in flour until blended. Gradually add milk and water. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the potatoes, corn, bouillon and pepper. Reduce heat; simmer, uncovered, for 20 minutes or until potatoes are tender. Add cheese and ham; heat until cheese is melted. Stir in bacon.

 

Serving Size: 1 C.

Calories: 418

Fat: 28g

Fiber: 2g

Bacon, Fig Jam, & Goat Cheese Bruschetta

Bacon, Fig Jam, & Goat Cheese Bruschetta

Bacon, Fig Jam, & Goat Cheese Bruschetta

Bruschetta Bread (Olive oil toasted artisan bread)

4 oz. fig jam

6 oz. plain goat cheese

4 slices of cooked bacon crumbled

2 T. fresh basil finely chopped

 

Spread goat cheese on each slice of Bread. Spread fig jam over the goat cheese. Sprinkle crumbled bacon over the fig jam. Garnish with fresh basil. Serve at room temperature.

Best-Ever Chicken Carbonara

Best-Ever Chicken Carbonara

Best-Ever Chicken Carbonara

 

12 oz. fettuccine

4 slices bacon

3 cloves garlic, minced

1/2 lb. boneless skinless chicken breasts, cut into strips

Kosher salt

Freshly ground black pepper

4 large eggs, beaten

3/4 C. freshly grated Parmesan, plus more for garnish

1/3 C. freshly chopped parsley, plus more for garnish

 

In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain, reserving 1/2 cup pasta water, and return to pot. Meanwhile, in a large skillet over medium heat, cook bacon 5 minutes. Add garlic and cook until bacon is crispy, 2 to 3 minutes more. Transfer to a bowl and drain half the fat in skillet. Add chicken to skillet and increase heat to medium-high. Season generously with salt and pepper and cook, flipping halfway through, until no longer pink, 10 minutes. Reduce heat to low and return bacon to skillet. Toss, then add cooked pasta and toss until combined. In a small bowl, beat together eggs, Parmesan, and parsley and season with salt and pepper. Pour egg mixture over pasta and toss until coated, then add a couple tablespoons pasta water until creamy. (Add more pasta water by the tablespoonful as necessary.) Garnish with Parmesan and parsley and serve immediately.

 

 

Bacon-Grilled Onion Rings

Bacon-Grilled Onion Rings

Bacon-Grilled Onion Rings

Note: You need firm outer onion rings, so choose large sweet onions, which will provide this. You will also need wooden toothpicks.

 

2 large sweet onions such as Vidalias, Walla Wallas, or Texas Sweets

1/2 c. of your favorite hot sauce, such as Sriracha or Frank’s RedHot

1 1/2 lb. thin-sliced bacon

Vegetable oil for oiling the grill grate

 

Set up your grill for indirect grilling and heat to medium-high. Trim the ends off the onions and peel off the thin papery skins. Slice each onion crosswise into 1/2-inch thick slices. Carefully pop the centers out of each slice, keeping the 2 outermost layers together. (Two layers make a sturdier foundation for the bacon.) Set aside the largest onion rings. You should have 8. Save the remaining onion pieces for another use. Pour the hot sauce into a mixing bowl or shallow dish. Brush each onion ring with the sauce. mSpiral each onion ring with bacon, slightly overlapping each strip, until the ring is covered. (You’ll need 2 to 3 strips of bacon for each onion ring.) Use toothpicks to secure the ends of the bacon. Brush or scrape the grill grate clean and oil it well. Arrange the onion rings on the grill grate, away from the fire (using indirect heat), and close the lid. Cook until the bacon is golden brown and sizzling, 20 to 30 minutes. Drain the onion rings on a wire rack spread with paper towels. Variation: Use barbecue sauce instead of hot sauce, if you prefer. Or brush the onion rings with melted butter and season them with your favorite barbecue rub. Or brush them with warm maple syrup and dredge the onion rings in brown sugar before wrapping them with bacon.

 

Yield: 4 servings

Calories: 260

Fat: 6g

Fiber: 1g

Bacon Chicken Chopped Salad

Bacon Chicken Chopped Salad

Bacon Chicken Chopped Salad

1 package (22 ounces) frozen grilled chicken breast strips

1 cup crumbled blue cheese

3 tablespoons white wine vinegar

1 tablespoon water

1/8 teaspoon coarsely ground pepper

1/4 cup canola oil

8 cups chopped romaine

3 medium tomatoes, chopped

6 bacon strips, cooked and crumbled

 

Heat chicken according to package directions. Cool slightly; coarsely chop chicken. For dressing, place cheese, vinegar, water and pepper in a small food processor; cover and process until smooth. While processing, gradually add oil in a steady stream. In a large bowl, combine romaine, chicken, tomatoes and bacon. Serve with dressing.

 

Serving Size: 2 1/3  C.

Calories: 348

Fat: 22g

Fiber: 2g