Bacon – Kristen's Recipes

15 Minute New England Clam Chowder

October 23, 2026 Kristen

15 Minute New England Clam Chowder

11 oz. fresh clams 12-24

2 C. clam juice (see instructions to make your own, above)

1 C. smoked and cured bacon (or pancetta) cubed

1 medium onion finely chopped

1 tsp. salt

1/4 tsp. pepper

1/2 C. tarty white wine

2 Medium potatoes cubed skin on

1 Bay Laurel Leaf

1 Sprig Thyme

1 pinch cayenne pepper (or red pepper flakes)

1 C. milk

1 C. cream

1 T. butter

1 T. flour

Prepare the clams and make your own clam juice as detailed, above. In the cold pressure cooker, with the top off, add the bacon and turn on the heat at a low flame. When the bacon releases it’s fat and it begins to sizzle, add the onion, salt and pepper and raise the heat to medium. When the onions have softened, add the wine and scrape all of the brown delicious bits off the bottom of the pan to incorporate into your sauce. Let the wine evaporate almost completely and then add the diced potatoes, clam juice. If you do not have 2 C. of juice, compensate the rest with water. Bay Leaf, Thyme, and Cayenne Pepper. Close and lock the lid of the pressure cooker. Cook for 5 minutes at high pressure. When time is up, open the cooker by releasing the pressure. While the potatoes are pressure cooking, make a roux to thicken the chowder by blending equal amounts of butter and flour over low heat and stirring constantly with a small wooden spoon until they are both well blended. To the open pressure cooker add the clam meat, cream, milk and roux. Stir well, and simmer all of the ingredients in the pressure cooker, with the top off, at medium-low heat for 5 minutes. Serve garnished with soup crackers or inside a bread bowl.

Wild Mushroom Chowder with Leeks and Bacon

October 19, 2026 Kristen

Wild Mushroom Chowder with Leeks and Bacon

6 oz bacon optional sliced into ½ inch strips

½ cup all purpose flour

Soup

12 oz fresh wild or cultivated mushrooms *see note

8 oz Yukon gold potatoes diced ½ inch 2 cups

1 T. minced garlic

4 oz 1 small finely chopped onion

4 oz 1 rib celery trimmed and diced ½ inch

3 oz 1 small leek

½ cup dry white wine

1 tsp. dried thyme

2 dried bay leaves

2 T. unsalted butter

5 cups light colored chicken or vegetable stock

1 cup heavy cream

2 T. crumbled dried mushrooms such as porcini (optional-*see note below)

Kosher salt and fresh ground black pepper

For serving

Fresh chopped herbs especially chives dill, or tarragon

Wedges of fresh lemon

oyster crackers optional

Soak dried mushrooms if using in the stock for 20 minutes. Remove the mushrooms and chop fine. Strain the stock, leaving any dirt at the bottom and reserve, adding the chopped mushrooms. In the soup pot, turn the heat to medium high and fry the bacon. Drain off the bacon fat into a small mixing bowl and reserve. Cool the for a few minutes, then stir in the flour, it should make a loose paste. Add the butter, leeks and celery, along with the onion and garlic to the pot and cook for 3 minutes. If using fresh mushrooms, push everything to the side of the pan and add them now, cooking until wilted, stirring occasionally. Add the wine and reduce by half. Add the stock, potatoes, salt and pepper, bacon, soaked mushrooms, thyme and bay leaf, cover, bring to a boil, turn the heat to low and cook for 15 minutes, or until the potatoes are tender. Scrape the flour paste into the soup, whisk briskly, and simmer until thickened and you can see the flour has activated. Keep an eye on the bottom of the pot and make sure it doesn’t stick. Add the cream to the chowder, mix to combine and heat through. Do not boil it.

Finally, double check the seasoning one last time, adjust as needed until it tastes good to you, and serve, garnished with the herbs and lemon wedges on the side.

Ham and Cheese Sandwiches w/Bacon, Pineapple Caramelized Onions + Jerk BBQ Sauce

October 4, 2026 Kristen

Ham and Cheese Sandwiches w/Bacon, Pineapple Caramelized Onions + Jerk BBQ Sauce

1 large onion thinly sliced

2 sweet onions sliced thin

8 T. butter divided

1 cup pineapple juice

1 cup pineapple diced

2 tsp. Dijon mustard

1 tsp. Worcestershire

12 rolls I used slider size

12 slices leftover ham

12 slices of Swiss cheese

6-8 slices fried bacon

1 tsp. poppy seeds

Jerk BBQ Sauce

1 cup of your favorite BBQ Sauce

1/3 cup pineapple juice

1 T. soy sauce

1-2 tsp. spicy curry powder depending on your taste

1/4 tsp. cinnamon

1 jalapeno seeded + chopped

To make the BBQ sauce, combine the BBQ sauce, pineapple juice, soy sauce, spicy curry powder, cinnamon and jalapeno, mix well and keep in the fridge until ready to use or up to two weeks. Heat a large skillet over medium-high heat and add 1 T. butter. Add the onions and cook about 10 minutes, stirring frequently, until softened. At this point you want to slowly add the pineapple chunks and the pineapple juice, a little at a time, letting everything cook into the onions, slowly adding more until you have added all the pineapple chunks and juice. Cook until the onions are caramelized to your liking and the pineapple juice has evaporated. Remove from the heat. Melt the remaining butter over the stove and then whisk in the mustard and Worcestershire, Line a cookie sheet or 9×13 inch baking dish with tin foil. Place the bottom half of the rolls on the foil and brush each half with the melted butter. Add the ham, if desired drizzle the BBQ sauce over the ham. Now add the onions and then the swiss cheese and bacon. Place the top half of the rolls over the cheese. Brush the tops of the rolls with butter and sprinkle with poppy seeds. Now place another piece of foil over the sandwiches and seal the two pieces of foil together. Bake for 15-20 minutes or until the cheese is melted. Remove the foil and serve warm with BBQ sauce for dipping.

Mini Loaded Tater Tot Cups

October 4, 2026 Kristen

Mini Loaded Tater Tot Cups

48 regular-sized frozen tater tots

3 slices center cut bacon

2 oz shredded 2% milk sharp cheddar cheese

¼ cup light sour cream

1 tsp. chopped chives

Pre-heat the oven to 425. Mist a 24-count mini muffin tin with cooking spray and position two tater tots into each well. Place the muffin tin into the heated oven and bake for 10 minutes. While the tots are baking, cook the bacon to crisp according to package instructions, and then let it drain on paper towels. Crumble or chop the bacon into small pieces and set aside. When the tots come out of the oven, use something circular that’s either flat or rounded on the bottom and about 3/4” – 1” wide (I used the back of a serving utensil) to push into the center of each pair of tater tots, pressing down the center to form a cup (see photo in post above). Place the potato cups back into the oven for 10 more minutes. Remove from the oven and sprinkle the shredded cheese evenly amongst the cups. Return the cups to the oven for another 5 minutes. Remove the cheesy potato cups from the muffin tin and transfer them to a serving platter. Top each cup with ½ tsp. of sour cream and then sprinkle the crumbled bacon and chopped chives evenly amongst the cups. Serve

Brunch Bruschetta Bar

September 29, 2026 Kristen

Brunch Bruschetta Bar

1 batch basil pesto

1 batch Sun-Dried Tomato Muhammara

1 batch marinated cherry tomatoes or 2 C. tomatoes

6-8 soft-boiled or poached eggs

6-8 scrambled eggs

6-8 pieces fried bacon

2-3 cheeses (I used Humboldt Fog goat cheese, ricotta and marinated mozzarella)

grilled or toasted bread

sautéed veggies, such as spinach and mushrooms

fresh fruits

sliced avocado

prosciutto, salami, and smoked salmon

raspberry jam or other fruit jams

nut butter

honey or honeycomb

Brand Orange Juice

Arrange the sauces and spreads on a large serving board. Add the poached eggs, scrambled eggs, and bread. Drizzle the poached eggs with olive oil and season with salt and pepper. Arrange the cheese, fruits, veggies, meats, jams, nut butter, and honey around the eggs.

…Humboldt Fog goat cheese + fresh cherries + honey + basil

…peanut butter + raspberry jam + banana + honey

…Humboldt Fog goat cheese + sautéed spinach and mushrooms + poached egg

…basil pesto + marinated tomatoes + mozzarella + poached eggs + avocado

…ricotta + honey + raspberry jam + fresh raspberries + basil

…basil pesto + avocado + scrambled eggs

…Sun-Dried Tomato Muhammara + mozzarella + basil pesto

…goat cheese + smoked salmon + basil pesto

Turkey, Smashed Avocado, Cranberry, Brie and Mashed Potato Waffle Melts (Leftovers)

September 26, 2026 Kristen

Turkey, Smashed Avocado, Cranberry, Brie and Mashed Potato Waffle Melts (Leftovers)

1 1/2 C. leftover mashed potatoes

1 C. buttermilk

2 eggs

1/4 C. butter melted

4-5 leaves sage minced

1 C. flour

1 tsp. baking soda

1/2 tsp. baking powder

1/2 C. parmesan cheese grated

Sandwiches

leftover turkey enough for 4 triangles

1 T. butter

1 avocado lightly mashed

salt and pepper to taste

4 oz. brie sliced (or more!)

leftover cranberry sauce

8 slices cooked thick cut bacon optional

4 eggs cooked to your liking (optional)

To make the waffles. In a medium bowl whisk together the mashed potatoes, buttermilk, eggs and melted butter until smooth. Stir in the minced sage. Add the flour, baking soda and baking powder and stir until just combined. Fold in the parmesan cheese. Preheat waffle iron. When ready scoop the batter (you will need to spread the batter out using the back of a spoon) into the hot, greased waffle maker and cook to your preference. Repeat with the remaining batter. The batter should make about 4-5 waffles, depending on you waffle maker. Tear 2 of those waffles into fourths. If you are using a square waffles just leave them whole. Prep the sandwiches. Heat a skillet over medium heat and melt the butter. Once hot add the turkey and get it buttery and crisp all over, about 5 minutes. Remove from the heat. Add the avocado to a bowl and lightly mash with a pinch of salt and pepper. Assemble the sandwiches. Preheat the oven to 425 degree F. Line a baking sheet with parchment and place the waffles on the baking sheet. Spread the mashed avocado on four of the waffle triangles (or squares or whatever shape you have). Top with sliced brie, then the warm buttery turkey, a dollop of cranberry sauce and two slices of bacon (if using). Now grab the tops to the sandwiches (the remaining four triangles) and add a slice or two of brie. Place the pan in the oven for 5 minutes, watching closely to make sure the brie is not getting too melty! During this time I fried my eggs. Remove from the oven and top each triangle with one egg and then place the tops on the sandwiches. Push down and eat!! FYI, it is going to be a bit messy. We had to use a fork for these!

Three Meat Cowboy Breakfast Hash

September 22, 2026 Kristen

Three Meat Cowboy Breakfast Hash

4 slices thick cut bacon chopped

1 cup diced ham

1 poblano pepper diced

4 ounces chorizo

½ diced yellow onion

1 garlic clove minced

¼ – 1/3 cup canola oil or fry oil

3 medium red potatoes chopped

1 T. butter

2 – 4 eggs

chopped green onion and/or shredded cheese for serving optional

In a medium cast iron skillet, begin browning the bacon. As it browns, stir in the ham. When the ham begins to brown stir in the Poblano and cook for about 2 minutes, stirring occasionally. Set aside. In a large cast iron skillet, add the chorizo and cook over medium-high heat. As the meat begins to brown, stir in the onion and garlic. Continue cooking until the meat as browned and onions are tender, stirring occasionally. Add the chorizo mixture to the bacon skillet. Return to the empty skillet and add the fry oil. Heat over medium-high heat. Stir in the potatoes and cook until golden brown and tender, stirring occasionally. Drain any excess grease, if needed. Add the meat mixture to the larger potato skillet. Return to the empty skillet, clean if needed (so the eggs don’t stick). Melt the butter over medium heat. Add the eggs and cook over-easy. Place the eggs on top of the hash skillet. Top with green onions or cheese, if desired. Serve immediately.

Bacon Jam–Crusted Sticky Ribs

September 18, 2026 Kristen

Bacon Jam–Crusted Sticky Ribs

1 pound (455 g) sliced bacon, cut crosswise into ½-inch pieces

1 12-rib rack of St. Louis–style pork spare ribs (about 4 pounds/1.8 kg)

1 yellow onion, quartered

4 garlic cloves

¼ cup (55 g) packed brown sugar

¼ cup (60 ml) pure maple syrup

¼ cup (60 ml) apple cider vinegar

2 T. tomato paste or ¼ cup (60 ml) ketchup

12 ounces (360 ml) non-hoppy beer

Preheat the oven to 225°F (110°C). In a large cast-iron skillet, cook the bacon over medium heat until crispy and well browned. Using a slotted spoon, transfer the bacon to paper towels to drain; leave the remaining fat in the pan. Cut the rack of ribs in half and place the halves, meaty-side down, in the skillet. Cover with foil and bake in the oven for 3 hours, or until very tender and cooked through. Make the bacon jam: Place the rendered bacon pieces, onion, garlic, brown sugar, maple syrup, cider vinegar and tomato paste in a food processor. Pulse until finely chopped. Transfer to a saucepan and add the beer. Bring to a boil, then lower the heat and simmer until reduced to a jammy consistency, about 45 minutes. Let cool. When the ribs are cooked, uncover the pan and pour off any fat and juice (save this delicious cooking liquid for other uses if you like). Flip the ribs over so they’re meaty-side up. Evenly spread the bacon jam over the top of the ribs and bake, uncovered, for 1 hour. Remove from the oven and let cool for 10 minutes. Preheat the broiler. Broil the ribs until the top is bubbling and golden brown, 1 to 2 minutes. Let the ribs rest for 5 minutes before slicing and serving.

Instant Pot Bean with Bacon Soup

September 14, 2026 Kristen

Instant Pot Bean with Bacon Soup

1 pound dry pinto beans

6 slices bacon

1 28 oz container chicken broth

1 white onion diced

2 jalapenos diced

1 teaspoon onion salt

2 teaspoons salt

2 teaspoons pepper

1 tablespoon cumin

1 tablespoon paprika

1 teaspoon cayenne pepper

Wash beans in a strainer. Drain. Place beans, chopped bacon, diced onion, and jalapenos into the instant pot. Stir well. Top with broth. Add in salt, pepper, paprika, cumin, onion salt, and cayenne pepper. Stir well. Place the lid on the instant pot. Set to high pressure for 60 minutes – 1 hour. Set seal valve to close. Once the instant pot stops counting release pressure. Serve with cornbread.

Baked Cheddar Pesto Egg Boats

August 19, 2026 Kristen

Baked Cheddar Pesto Egg Boats

1 loaf ciabatta bread

1 T. extra virgin olive oil

2 T. everything bagel spice (optional)

5-6 large eggs

1/4 C. milk or heavy cream

1 T. chopped fresh chives

1 C. baby spinach, roughly chopped

1/2 C. shredded Havarti or gouda cheese

kosher salt and black pepper

red pepper flakes

1 C. shredded sharp cheddar cheese

1/3 C. basil pesto

crispy bacon, for serving (optional)

Preheat the oven to 350° F. Remove the top 1/3 of the bread and then pull out some of the insides to create space for the eggs, being careful not to remove all of the bread, you want a thick layer of bread for your boat. Rub the inside of the bread with olive oil and everything bagel spice or salt and pepper. Bake for 8-10 minutes or until the bread is toasted. Meanwhile, whisk together the eggs, milk, and a pinch each of salt, pepper, and red pepper flakes. Stir in the chives, spinach, and havarti. Sprinkle the bottom of the bread with 1/2 C. cheddar, then drizzle over the pesto. Slowly pour in the eggs, allow the mix to sink into the boat. Top with the remaining cheddar. Bake 30-35 minutes, until just set in the center. Top with bacon, basil, and extra pesto. Slice and eat!

Milkweed Buds with Bacon, Garlic, Chilies, and Anchovies

July 29, 2026 Kristen

Milkweed Buds with Bacon, Garlic, Chilies, and Anchovies

Not all milkweed is edible! Raw milkweed contains compounds that need to be denatured by cooking. Eating it raw may make you sick. Take only one flower or pod off of each milkweed plant. Only harvest from large, healthy colonies. These can often be found near agricultural areas, abandoned fields, and fringe areas.

Search for tight clusters of flower buds that feel heavy for their size. You can use the larger, more mature clusters that have uncurled, but they’re not quite as good

8 oz. tight milkweed buds washed

3 slices bacon sliced thin

3 cloves garlic minced

1 red mild chili pepper minced

3 anchovies minced

½ lemon juice plus zest

Bring a pot of water fitted with a steaming basket to a boil. Add the milkweed buds to the steamer and steam for 3 minutes. Meanwhile, add the sliced bacon to a skillet over medium heat. Fry until crispy. Set aside the bacon and discard all but 1 T. of grease from the skillet. Increase heat to medium-high and add garlic, chiles, and anchovies. Sauté for 1 minute. Add the steamed milkweed buds and bacon (for crispier bacon, you can add it at the end) and sauté for 2 minutes. Add lemon juice and zest, toss and plate. Enjoy!

German Onion Pie

July 28, 2026 Kristen

German Onion Pie

1 9-inch pie crust

1 pound onions, cut into rings (mix different varieties for color and texture)

½ pound bacon, cubed

½ C. heavy cream

⅓ C. fat-free sour cream

2 eggs

¼ tsp. nutmeg

Salt and pepper to taste

Preheat your oven to 395°F. Place your pie crust into a pie dish and set it aside. In a large microwave-safe bowl, place the onion rings and top them with the cubed bacon. Lightly coat the onion and bacon mixture with cooking spray, then microwave on high for 10 minutes. In a separate large mixing bowl, whisk together the heavy cream, sour cream, eggs, nutmeg, salt, and pepper until smooth. Combine the onion and bacon mixture with the cream mixture, stirring until well-blended. Pour the mixture into the prepared pie crust. Bake in the preheated oven for 40 minutes, or until the filling is set and the top is golden brown.

Candied Bacon Crackers

July 27, 2026 Kristen

Candied Bacon Crackers

1 lb bacon

1 C. brown sugar

1 tsp chili powder

1 box buttery crackers

Preheat the oven to 350°F (175°C). Cut the bacon into small pieces. In a bowl, mix the brown sugar and chili powder until well combined. Dip each piece of bacon into the sugar mixture, ensuring it’s fully coated, then place it on top of a cracker. Bake in the preheated oven for 10-15 minutes, or until the bacon is crispy. Allow the crackers to cool before serving.

Meal Prep Egg Bites

July 14, 2026 Kristen

Meal Prep Egg Bites

5 large eggs

1 C. shredded cheese (your choice)

1 C. cottage cheese (I prefer lowfat, but this is also personal choice)

Salt & Pepper, to taste

3 slices bacon, cooked and crumbled

3 onions, green, finely chopped

Silicone Baking C.

Preheat oven to 350 degrees. Spray muffin tins with nonstick cooking spray. In a food processor, add the eggs, cheese, cottage cheese, salt and pepper. If you don’t have a food processor, use a large bowl: whisk the eggs. Then add in the cheese, cottage cheese, salt and pepper. Whisk well. Split the bacon and green onions among the muffin cups. Then pour equal amounts of the mixture into the muffin cups. Bake 30 minutes, or until the eggs are completely cooked. Remove from the oven, take out of the cup and serve warm. You can store these in the fridge and reheat in the microwave for 30 seconds.

Bacon-Chile Relish

June 26, 2026 Kristen

Bacon-Chile Relish

5 slices bacon (not thick cut)

⅓ C. (75 g) jarred pickled red chiles in oil (we love Mama Lil’s brand or Peppadew)

2 T. chile oil from the jar

1 T. fried garlic

1 T. fried shallots

1 T. palm sugar or light brown sugar

1 T. Asian fish sauce, or more to taste

1 T. fresh lime juice, or more to taste

Preheat the oven to 300°F (150°C) and place a wire rack in a rimmed baking sheet. Arrange the bacon on the rack and bake, turning once or twice, until dark brown (but not burnt) and crispy, about 1 hour. Transfer the bacon to paper towels and blot away any excess fat. Let cool completely, then chop very finely; you should be left with a coarse meal. Transfer to a small bowl. Finely chop the pickled chiles, then add them to the bacon along with the chile oil, fried garlic and shallots. In a separate small bowl, whisk together the sugar, fish sauce and lime juice until the sugar has dissolved. Pour this mixture into the bacon-chile mixture and stir well with a fork to break up the garlic and shallots. Season to taste with more fish sauce and/or lime juice. Refrigerate in an airtight container or jar until ready to use, up to 1 week.

Bacon Fried Steaks with Pan Gravy

June 25, 2026 Kristen

Bacon Fried Steaks with Pan Gravy

8 to 10 strips (8 oz./225 g) thinly sliced bacon

1 C. (125 g) all-purpose flour

½ tsp. baking powder

1 tsp. kosher salt

1 tsp. freshly ground black pepper

¼ tsp. cayenne pepper

¼ C. (30 g) cornstarch

1 large egg

⅔ C. (165 ml) buttermilk, well shaken

2 8-oz. (225-g) sirloin tip steaks (about ¾ inch thick)

Peanut or vegetable oil, for frying

2 T. all-purpose flour

1 C. (240 ml) warm whole milk

Kosher salt and freshly ground black pepper

Tabasco hot sauce (optional)

Preheat the oven to 375°F (190°C) and place a wire rack in a rimmed baking sheet. Arrange the bacon slices on top of the rack and bake, turning the bacon over once or twice, until very crisp, about 30 minutes. Carefully pour the fat from the pan into a measuring cup and reserve. Transfer the bacon to a cutting board and chop it very finely; you should have about ½ C. (115 g). In a shallow bowl, whisk together the flour, baking powder, salt, pepper and cayenne pepper. Add the bacon pieces and work them into the flour with your hands; the flour should dampen slightly and the bacon should be completely coated. Place the cornstarch in a separate shallow bowl. In a third shallow bowl, beat the egg, then beat in the buttermilk. Place the steaks on a cutting board and pound them with a meat hammer or some other heavy object until about they’re ¼ to ½ inch thick. Season with salt and pepper. Dredge one of the steaks in the cornstarch until coated, then shake off any excess. Slide the steak into the egg mixture and turn to coat well. Lift the steak and let any excess egg drip off, then dredge in the bacon-flour mixture, pressing it into the steak until completely coated. Transfer the meat to a wire rack and repeat with the remaining steak. In a large cast-iron or nonstick skillet, heat 1 inch of oil and all but 2 T. of the bacon fat until it reaches 375°F (190°C) on a deep-fry thermometer. Carefully slide one of the steaks into the oil and cook, turning once, until browned and crisp on both sides, 2 to 3 minutes per side. Transfer the meat to a plate and repeat with the other steak. Make the gravy: Pour out all of the frying oil and add the remaining 2 T. of bacon fat; place the skillet over medium-high heat. Add the flour and cook, whisking constantly, until it turns light brown, 1 to 2 minutes. Slowly add the milk, whisking constantly. Bring the milk to a boil, then simmer until thickened to a gravy-like consistency, about 5 minutes. Remove the gravy from the heat and season to taste with salt, lots of pepper and Tabasco sauce, if using. Transfer the steaks to plates, spoon some of the gravy over the top and serve.

Campfire Potatoes with Tomatoes, Bacon, and Blue Cheese

June 24, 2026 Kristen

Campfire Potatoes with Tomatoes, Bacon, and Blue Cheese

6 T. unsalted butter

3 lb. marble potatoes

Kosher salt and freshly ground black pepper

6 cloves garlic, minced

5 cups low-sodium chicken broth

3–4 slices bacon, cooked and cut into lardons

¾ cup crumbled blue cheese

Crème fraîche

Pickled red onions (recipe follows)

Grilled cherry tomatoes (see note)

Minced fresh chives

1 cup red wine vinegar

¼ cup granulated sugar

Kosher salt and freshly ground black pepper

1 red onion, sliced

4 ice cubes

Make the pickled red onions: In a small saucepan, combine ½ cup water, vinegar, sugar, and salt and pepper to taste. Bring to a boil. Place the sliced onions in a small sealable, heat-proof container. Pour the hot solution over the onions and stir. Add the ice cubes to the top of the onions to weigh them down and cool them. Cover the container and place in the refrigerator for at least 1 hour or until cool. Set up the grill: Preheat a charcoal or gas grill to medium-high heat, and set it up with two zones: a hot side and cold (less hot) side, for direct and indirect cooking. You want the temperature to hover around 400°F. Place a large cast-iron skillet on top of the grates to heat as the grill warms up. Cook the potatoes: When the skillet is hot, add the butter to melt. Add the potatoes and toss to coat. Season generously with salt and pepper. Add the garlic and 3½ cups of the broth and move the skillet to the cooler side of the grill. Close the lid and let the potatoes cook down, basting occasionally, until cooked through and the liquid has mostly evaporated, adding more broth as needed for the potatoes to cook. You’ll likely end up needing close to 5 cups. Serve: Remove the potatoes from the grill and serve hot, topped with bacon lardons, blue cheese, dollops of crème fraîche, pickled onions, grilled tomatoes, and minced chives. Note: To grill the tomatoes, look for whole cherry tomatoes right on the vine, which you can drop directly onto the hot side of the grill grates as the potatoes finish cooking. Once they have slightly charred and started to burst, they’re finished. If you can’t find whole tomatoes on the vine, place the tomatoes either in a cast-iron skillet on the grates or in an aluminum foil packet (not too tightly sealed).

Cheesy Creamy Million Dollar Chicken Casserole

June 18, 2026 Kristen

Cheesy Creamy Million Dollar Chicken Casserole

8 slices bacon

8 oz. cream cheese, room temperature

½ C. mayonnaise

½ C. sour cream

4 boneless, skinless chicken breasts

1 tsp. garlic powder

1 tsp. onion powder

1 T. Italian seasoning

¾ tsp. sea salt

½ tsp. ground black pepper

1 ½ C. medium cheddar cheese

2 T. minced chives

Preheat oven to 350 F. Dice the bacon. Cook the bacon in a frying pan over medium heat. When the bacon is crisp, transfer it to a paper towel-lined plate to drain the fat. Set aside. Add the cream cheese, mayonnaise, and sour cream to a large bowl. Whisk to combine. Dice the chicken breasts into bite-sized pieces. Add the chicken to the cream cheese mixture along with the garlic powder, onion powder, Italian seasoning, salt, and pepper. Add in ½ C. cheddar cheese and half of the bacon. Stir to combine. Spritz a 9×13-inch baking dish with cooking spray. Add the chicken mixture to the baking dish and spread into an even layer. Place into the oven and bake for 45 minutes. Remove the dish from the oven and set the oven to broil. Top the chicken with the remaining cheese. Return to the oven and broil for 5 minutes until lightly browned and bubbling and the chicken’s internal temperature reads 165 F. Remove the dish from the oven and allow it to sit for 5 minutes. Top with chives and remaining bacon and serve.

Bacon Wrapped Duck

June 12, 2026 Kristen

Bacon Wrapped Duck

4–6 duck breasts

Wild Side Seasoning (for rubbing the duck)

Bacon (enough to wrap each breast)

3/4 C. teriyaki sauce

1/4 C. sweet soy

2 T. orange preserves

1 heaping T. wasabi (plus extra fresh wasabi for garnish)

Sesame seeds (for garnish)

Pickled ginger (for garnish)

Rub duck breasts with Wild Side Seasoning and wrap with bacon. Heat a cast iron skillet and add wrapped duck breasts. Put 3/4 C. of Teriyaki Sauce, 1/4 C. of sweet soy, 2T. of Orange Preserves and one heaping T. of Wasabi in a sauce pan on low heat. Let the mixture heat and blend together. Do not let it boil. Once heated, turn down to a simmer and stir occasionally. After Duck breasts have cooked approximately 5 minutes on each side, remove the bacon and continue to cook the breasts and bacon until Duck is browned and bacon is crispy. Remove the Duck Breasts and keep warm. Remove the bacon, drain and chop into pieces. Add the bacon pieces to the Sauce pan turn up the heat to medium and stir until the sauce just begins to boil, and then remove from heat. Slice the duck breasts into 1/2 inch slices and plate. Take the sauce and spoon to the sides of the breasts then lightly drizzle over the breasts. Sprinkle Sesame Seeds over the plate, garnish with Pickled Ginger and fresh Wasabi and serve

German Sauerkraut Casserole

June 11, 2026 Kristen

German Sauerkraut Casserole

1/2 pound bacon cut into one-inch pieces, cooked crisp. Reserve 2-3 T. drippings

1 C. onion, diced

One 15-ounce can petite diced tomatoes, drained

1/2 C. brown sugar

1/2 C. sugar

1-quart fresh sauerkraut from the refrigerated section. Do not drain.

Preheat the oven to 350 degrees. Fry bacon until crisp. Reserve 2-3 T. of the drippings. Sauté onion in bacon drippings until transparent. Combine all ingredients in a shallow casserole dish. (You want some of the liquid to evaporate.) Bake at 350 degrees for one hour.

Ricotta Toast Bowl

June 10, 2026 Kristen

Ricotta Toast Bowl

1 C. ricotta cheese

2 T. finely shredded Parmesan cheese plus additional for garnish (optional)

¼ tsp. cracked black pepper plus additional for garnish (optional)

4 slices bacon, chopped

1 T. olive oil

4 (1/2-inch-thick) slices rustic Italian bread, torn into 1-inch pieces

4 large eggs

1 C. halved cherry tomatoes

1 T. chopped fresh chives

In medium bowl, stir ricotta cheese, Parmesan cheese and pepper. In large skillet, cook bacon over medium-high heat 5 minutes or until crisp, stirring occasionally; with slotted spoon, transfer to paper towel-lined plate. Drain drippings from skillet. In same skillet, heat oil over medium heat; add bread and cook 5 minutes or until bread is golden brown and crisp on all sides, stirring frequently. Bring large saucepot of water to a boil over high heat. With spoon, carefully lower eggs into water; reduce heat to medium-low and simmer eggs 6 minutes. With slotted spoon, transfer eggs to small bowl of cool water; peel. Divide toast pieces into 4 bowls; dollop with ricotta-Parmesan mixture. Top bowls with eggs, bacon, tomatoes and chives; garnish with additional Parmesan and pepper, if desired.

Sweet & Salty Blueberry Pancake Bites

June 9, 2026 Kristen

Sweet & Salty Blueberry Pancake Bites

Nonstick cooking spray

3 C. all-purpose flour

¼ C. granulated sugar

1 T. baking powder

2-1/4 C. whole milk

½ C. aquafaba (liquid from canned chickpeas)

6 T. unsalted butter, melted

2 tsp. vanilla extract

1 C. blueberries

6 slices thick-cut bacon, finely chopped

1/4( 8-oz.) package cream cheese, softened

¾ C. powdered sugar

¼ C. maple syrup

Preheat oven to 375°; spray 2 (24-cup) mini muffin pans with cooking spray. In large bowl, whisk flour, granulated sugar and baking powder. In medium bowl, whisk milk, aquafaba, butter and vanilla extract; whisk into flour mixture until just combined. Fold in blueberries; divide batter into prepared pans. Bake pancake bites 15 minutes or until toothpick inserted in center of bites comes out clean; cool 5 minutes in pans, then transfer to wire rack to cool completely. In large skillet, cook bacon over medium-high heat 5 minutes or until crisp, stirring occasionally; transfer to paper towel-lined plate. In small bowl, whisk cream cheese, powdered sugar and syrup; drizzle over bites and sprinkle with bacon. Makes 48 bites.

Cheesy Ham Zucchini Bake

May 21, 2026 Kristen

Cheesy Ham Zucchini Bake

3 small zucchini shredded

1 small onion chopped finely

3 slices cooked bacon chopped

1 cup chopped back bacon

1 cup grated cheddar cheese

1 cup all purpose flour

1 1/2 tsp. baking powder

1/4 tsp. salt

1/8 tsp. ground black pepper

1/2 cup vegetable oil

5 large eggs slightly beaten

Preheat your oven to 350 degrees F. Shred the zucchini and place it in a strainer over a bowl. Set aside to rest. Prep the ingredients: chop the onion, chop the bacon and back bacon, grate the cheese and whisk the eggs. Set everything aside. In a small bowl whisk together the flour, baking powder, salt and pepper. First, lightly squeeze out any excess moisture from the shredded zucchini. In a large bowl mix together the zucchini, onion, bacon, back bacon and shredded cheese. Stir in the flour mixture until well combined. Add the eggs and oil and mix well. Grease a baking dish with butter (8 x 8 works great). You can also use a cooking spray to grease it. Pour the mixture into the baking dish and smooth out the top. Bake for 45 minutes. The top should be golden. Serve right away (like zucchini puff)

Runny Eggs on Creamy Scallion-Bacon Grits

May 19, 2026 Kristen

Runny Eggs on Creamy Scallion-Bacon Grits

Salt

1½ cups instant grits

2 T. unsalted butter, plus more for frying the eggs

⅓ cup freshly grated Parmigiano-Reggiano

¼ cup finely chopped scallions, white and green parts

4 slices bacon, cooked crisp and crumbled

Freshly ground black pepper

8 extra-large eggs

In a medium saucepan, combine 5½ cups water and ½ tsp. salt. Bring to a boil. Gradually whisk in the grits. Cover and cook over low heat, whisking often, until thick and creamy. Stir in the butter, cheese, scallions, and bacon — holding back a portion of the scallions and bacon for garnish. Cook 5 minutes longer. Add salt and pepper. Fry the eggs in butter until the whites are set but the yolks are still runny. (Or poach the eggs: Bring a 14-inch skillet of water to a boil; add 2 T. white vinegar and 1 tsp. salt. Slip in the eggs and poach for about 3 minutes. Remove with a slotted spoon.) Spoon the grits into bowls. Top with the eggs. Garnish with the remaining bacon crumbles, chopped scallions, and freshly ground black pepper.

Bacon, Onion, Spinach and Ricotta Manicotti

May 8, 2026 Kristen

Bacon, Onion, Spinach and Ricotta Manicotti

8-10 dry manicotti shells

8 slices bacon, chopped

1 medium onion, chopped

a handful of spinach or 1-2 large kale or chard leaves, finely chopped

1 lb. ricotta

salt and pepper

1 1/2 C. grated mozzarella cheese

1/2 C. grated Parmesan cheese

olive oil, for cooking

2 garlic cloves, crushed

1 28 oz. (796 mL) can Muir Glen fire-roasted crushed tomatoes

Preheat the oven to 350F. In a large pot of boiling salted water, cook the manicotti noodles according to package directions. Set aside on a baking sheet until they’re cool enough to handle. In a large skillet, cook the bacon until crisp; transfer to a medium bowl with a slotted spoon. Add the onion to the drippings in the skillet (remove some with a spoon if there’s a lot) and cook for 4-5 minutes, or until soft and turning golden. Add the spinach, chard or kale to the pan and cook for a minute or two, until it wilts. (If you’re using kale, add a splash of the pasta cooking water to help it along, and loosen any browned bits from the bottom of the pan.) Transfer to the bowl with the bacon. Once it cools down, add the ricotta, half a C. of mozzarella and half the Parmesan, and some salt and pepper, and stir to combine. Add a glug of olive oil to the skillet (don’t bother washing it out), warm it over medium-high heat and cook the garlic for a minute, just until fragrant. Add the crushed tomatoes to the pan and stir to heat through. Spread a large spoonful of the tomatoes over the bottom of a 9×13-inch (or similarly-sized) baking dish. Stuff the manicotti with the ricotta mixture using a small spoon and your fingers, laying them in the pan as you go. Spread the remaining tomatoes overtop and sprinkle with the remaining mozzarella and Parmesan. Bake for 45 minutes, or until bubbly and golden. Serves 6.

Bacon Toasties

April 16, 2026 Kristen

Bacon Toasties

2 C. sharp cheddar cheese, grated

1/2 C. Hellman’s REAL mayonnaise

1 C. sliced almonds, toasted

1 small onion, chopped

1 T. Worcestershire sauce

8 strips of bacon, cooked, drained & crumbled

16 oz. package of cocktail rye, crusts removed (I used Pepperidge Farm white bread slices and cut them into triangles)

Mix all ingredients together in a bowl (except bread). Spread about a T. of the cheese mixture on each slice of bread and make sure you cover the entire slice. Lay your slices on a baking sheet and freeze for about 3 hours (or overnight). Remove from the freezer and slice the frozen bread into quarters or triangles. You are now ready to either bake them, or put them back in the freezer for another time. I freeze them in ziploc bags until ready to bake them. Place the frozen triangles on a parchment lined baking sheet and bake at 400F for 10-12 minutes until bubbling.

Alsatian Tarte Flambe

April 14, 2026 Kristen

Alsatian Tarte Flambe

1 sheet of frozen puff pastry, defrosted and kept chilled

1 C. of onions, sliced thin

4 oz. bacon, cubed or chopped

1/2 c. cottage cheese

1 T. flour

1/2 c. creme fraiche (you can substitute sour cream)

salt and pepper

Roll out your pastry dough on a floured surface and fit into a 9 x 12 baking sheet.

You can also cut the dough into rounds and make individual tarts if you like. Sauté your bacon until the fat is rendered and add the onions and cook another 3 minutes in the bacon fat. I add a bit of salt to the onions. In a food processor, combine the creme fraiche, cottage cheese and T. of flour and pulse until smooth. Add salt and pepper. With a rubber spatula, smooth the creme fraiche mixture over the puff pastry. Now add your onions and bacon. Bake for 12-15 minutes at 425F.

Garlic Alfredo Chicken

April 12, 2026 Kristen

Garlic Alfredo Chicken

5 to 6 chicken breasts

¼ cup vegetable oil

1 cup cooked and crumbled bacon

½ cup butter

2 garlic cloves, minced

2 cups heavy cream

¼ tsp. white pepper

¼ tsp. salt

1½ cups grated Parmesan cheese

parsley to garnish

Pound the chicken until it is fairly flat and there are not any thicker portions. Salt and pepper the chicken. Heat a large skillet to medium high heat and oil. Place chicken in skillet and cook on each side for about 5 minutes. Check to make sure it is cooked through completely. Remove chicken from skillet. Wipe skillet to remove any residue. Melt butter over medium heat. Add garlic, cream, pepper, and salt. Bring to a low boil and reduce heat to medium low and simmer for 6 minutes. Remove from heat and slowly add cheese. Return to stove on low and add bacon and cook for 2 to 3 minutes, stirring constantly. Add chicken back in and serve. Sprinkle with Parmesan Cheese and parsley

Creamy Bacon Chicken

April 8, 2026 Kristen

Creamy Bacon Chicken

6 slices thick-cut bacon, chopped

2 large chicken breasts, cut in half lengthwise (or 4 chicken breast cutlets)

1 tsp. salt

½ tsp. black pepper

½ tsp. garlic powder

½ tsp. onion powder

¼ cup all-purpose flour

1 T. olive oil

2 T. butter

1 small onion, diced

3 cloves garlic, minced

¾ cup chicken broth

1 cup heavy cream

1 T. fresh thyme, minced

salt and pepper, to taste

Grated parmesan cheese, for serving

Add the chopped bacon to a large skillet or Dutch oven set over medium-high heat. Once the bacon is sizzling, reduce the heat to medium-low and cover with a lid. Cook, stirring occasionally until the bacon pieces are golden and release their grease. Remove the lid and continue cooking until the desired doneness is reached. Remove the bacon using a slotted spoon to a plate lined with paper towels and set aside. Reserve 2 T. of bacon grease in the pan, save the rest for later use. Meanwhile, in a small bowl combine the salt, black pepper, garlic powder, and onion powder. Pat each chicken breast dry with paper towels and slice them in half lengthwise to make four thinner chicken breast cutlets. Season both sides of the chicken with the seasoning mixture and transfer the chicken to a large ziplock bag filled with all-purpose flour. Dredge the chicken in the flour until completely covered in flour. Set the pan or skillet with the reserved bacon grease over medium-high heat. Gently shake off any excess flour from the chicken and add the chicken to the skillet. Sear each side for approximately 3-5 minutes, or until golden and nearly cooked through. Remove the chicken to a clean plate and set them aside. In the same skillet set over medium heat add the olive oil, butter, and diced onion. Cook, stirring occasionally until the onion is softened. Mix in the minced garlic and cook for an additional minute, or until fragrant. Stir in the chicken broth and bring to a low boil. Reduce heat to medium-low and stir in the heavy cream, fresh thyme, and bacon. Do not boil the cream sauce. Return the chicken back to the pan. Cover and continue to cook until the chicken reaches an internal temperature of 165°F. Season with additional salt and black pepper, to taste. Serve with freshly grated parmesan cheese, if desired.

Copycat Starbucks Bacon and Gruyere Egg Bites Delight

April 7, 2026 Kristen

Copycat Starbucks Bacon and Gruyere Egg Bites Delight

8 large eggs room temperature works best

¾ C. cottage cheese full-fat gives the creamiest texture

1 C. shredded Gruyere cheese don’t skimp—this is where the magic happens!

6 strips cooked bacon chopped (about ½ C.); crispy is key

¼ tsp. salt

⅛ tsp. black pepper

pinch cayenne pepper optional, but adds a nice kick

cooking spray or butter for greasing

Preheat your oven to 300°F. Grease a 12-cup muffin tin with cooking spray or butter.

Cook 6 strips of bacon at 400°F for 15-18 minutes until crispy. Cool and chop into small pieces. In a blender, combine eggs, cottage cheese, Gruyere, salt, pepper, and cayenne. Blend until smooth. Divide chopped bacon among muffin cups. Pour egg mixture over bacon, filling each C. about ¾ full. Pour hot water into the roasting pan until it reaches halfway up the sides of the muffin tin. Cover with aluminum foil. Bake for 22-25 minutes until set but slightly jiggles in the center. Cool in the tin for 5 minutes. Run a knife around edges and gently pop out.

Appalachian Soup Beans

April 2, 2026 Kristen

Appalachian Soup Beans

1 pound dried pinto beans

8 cups water (for stove top and slow cooker instructions)

4 strips fatty bacon chopped

1 large onion chopped

3 cloves garlic minced

1/2 tsp. cayenne pepper or 1 chopped jalepeno *Optional, if you like some spicy heat

1 smoked ham hock or ham neck bone

32 ounces chicken stock

water

salt

black pepper

Garnishment Options

Chopped raw onions

Place dried pinto beans in a colander and rinse under cold water. Pick through and discard any shriveled beans or stones. Pour the beans into a large bowl and fill with enough cold water to cover the beans by 2 inches. Let the beans soak for several hours or overnight. By the next day, the beans will have doubled in sized by absorbing most of the water. Drain the beans and rinse. In a 6 quart Dutch oven over medium-high heat, add chopped bacon and let partially cook for a few minutes on each side. Remove the bacon strips and set aside on a plate. Next add chopped onion to the Dutch oven and saute for a few minutes in the bacon grease until softened, add in the garlic and cayenne (or jalapeno) and saute for an additional 30 seconds until aromatic. Pour in about a cup of chicken stock and use a spatula to scrape up any bits stuck to the bottom of the pot. Note: It is recommended to not add salt at the beginning stages of cooking beans or it will take longer for the beans to soften up. Wait till the last part of cooking beans when they start to feel softened to add the salt. To the Dutch oven, add in the pinto beans, ham hock, onion mixture, and bacon. Pour in the remaining chicken stock and add enough water to make sure the beans are covered by 2 inches of liquid. Stir everything together. Let the bean mixture start to come to a boil and then turn the heat down to medium-low to let simmer. Partially cover the pot with a lid leaving some air space. This will ensure the beans result in a creamy texture. Let the beans simmer for 45 minutes while stirring occasionally and checking the beans. If the beans appear dry at the top, pour in additional liquid to make sure the beans stay submerged while cooking. Stir in a tsp. of salt and continue to let the beans simmer for another 30-45 minutes until they are softened. Season with salt and pepper to taste. Serve up in bowls and garnish with chopped raw onions or chow-chow. Enjoy with a side of corn bread to sop up the delicious pot likker. The flavor is even better the next day when reheated and the beans soften and thicken even more resembling a mountain chili.

Melissa Clark’s Chicken Thighs w/ Jammy Tomatoes & Pancetta

March 29, 2026 Kristen

Melissa Clark's Chicken Thighs w/ Jammy Tomatoes & Pancetta Melissa Clark’s Chicken Thighs w/ Jammy Tomatoes & Pancetta

1 ½ lb. boneless, skinless chicken thighs (I used a 10 pack)

kosher salt

9 whole unpeeled garlic cloves (save 1 for the sauce)

2 T. extra-virgin olive oil, plus more for drizzling

1 1/2 T. fresh lemon juice, plus more for serving

1 T. pimenton (smoked paprika)

1 tsp. dried oregano

1 tsp. brown sugar

3/4 tsp. ground cumin

1 pint cherry tomatoes (preferably different colors), halved

2 oz. diced pancetta or bacon

1/4 C. torn fresh dill, parsley or other herbs, for serving

freshly ground black pepper

Preheat oven to 425F. The recipe calls for cooking on a sheet pan, but I had just cleaned my oven, and I KNEW that this would be a disaster, so I chose a baking / roasting pan with sides instead….but feel free to use a sheet pan. Lay the thighs (remember, boneless, skinless here) on or in the pan. Sprinkle with kosher salt & pepper. Make the sauce: grate a garlic clove with a microplane (the best way to add raw garlic to dressings, trust me), add in the lemon juice, sugar and spices. Pour sauce over chicken thighs (I marinated this in the am for best results). Scatter the rest of the smashed garlic cloves and halved cherry tomatoes around the chicken. Sprinkle more kosher salt on the tomatoes. Place the chopped bacon on TOP of the dish (don’t add the sauce to the bacon or it won’t crisp up). Last step: drizzle a little more olive oil on top of the tomatoes and chicken. Roast 35 minutes, depending on the size of your thighs (don’t answer that). When you take the dish out of the oven, smash the tomatoes with the garlic to make a yummy pan sauce. Let rest 10 minutes before serving.

Unbundled Green Beans

March 28, 2026 Kristen

Unbundled Green Beans

3 14.5-ounce cans green beans Drain 2 cans, drain 1/2 of the other can

4 slices bacon cooked then chopped

¼ cup brown sugar

2 T. low sodium soy sauce

3 T. Worcestershire sauce

4 cloves garlic clove minced

¼ cup white onion minced

½ tsp. black pepper

salt if needed to your liking

Cook the bacon in a large skillet until crisp. Remove to a paper towel-lined plate. Chop after it has cooled. Reserve two T. of the bacon fat in the skillet.. To the skillet add garlic and onion. Cook until the onion becomes translucent. This should take about 4 minutes. Once the onion and garlic are cooked add the brown sugar, soy sauce, and Worcestershire to the pan. Whisk until well combined. Next, add the drained can of green beans followed by the half-drained can of green beans. Add the bacon. Stir to combine. Bring to a simmer and simmer until the liquid has reduced by half. About 5-10 minutes. Once done, serve immediately

Refried Black Beans

March 18, 2026 Kristen

Refried Black Beans

2 cans Black Beans rinsed

1 T. Bacon Fat

1/3 C. diced Onion

1/3 C. Chicken Stock

1 tsp. Sea Salt

1/2 tsp. ground Cumin

1/4 tsp. ground Chipotle Pepper

1/4 C. Green Onion diced

Crumbed Cotija Cheese

Add the bacon fat to a medium saucepan and heat until hot. Stir in onions and sauté until translucent, about 4 minutes. Add the rinsed black beans, spices, and salt to the pan. Aggressively stir to mash up the beans. Continue cooking for about 7 minutes. Add chicken stock to beans to get desired thickness. Once the beans resemble a chunky paste serve in a bowl and top with cotija cheese and green onions. Enjoy

Bacon Cheddar Potatoes in Foil

March 12, 2026 Kristen

Bacon Cheddar Potatoes in Foil

1 ½ – 2 pounds baby red potatoes – cut into 1-inch pieces

3 strips uncooked bacon – finely chopped

3 T. butter – melted

1 packet ranch dressing seasoning mix

salt and pepper – to taste

1 cup shredded cheddar cheese

chopped parsley – for topping

In a large bowl combine potatoes, bacon, butter, ranch seasoning, and salt and pepper to taste. Mix well. Portion the potato mixture out into the center of four 12×12 inch pieces of foil. Top with shredded cheddar cheese. Wrap foil tightly around potatoes. Pierce foil 3-4 times with a fork. Grill over medium heat for 20-25 minutes OR bake at 425 for 25-35 minutes, until potatoes are tender. Top with chopped parley and serve.

Cheddar, Bacon, and Potato Muffins

March 7, 2026 Kristen

Cheddar, Bacon, and Potato Muffins

1/2 lb. baby gold potatoes

1/8 tsp. black pepper

191 grams (1 1/2 C.) unbleached all-purpose flour

1 T. sugar

1 T. baking powder

1/4 tsp. salt

3/4 C. sour cream

1/2 C. milk

4 T. salted butter, melted

1 large egg

4 slices bacon, cooked, drained, and crumbled, reserving one T. of bacon drippings

113 grams (4 oz./3/4 C.) diced sharp cheddar cheese

1/4 C. chopped chives

Heat your oven to 400 degrees F and line a 12-cavity muffin pan with paper liners. Prick the potatoes about 4 times each, wrap them in a damp towel, and microwave them about 4 minutes, turning them halfway through. They should be cooked but not super soft. Let cool enough to handle, and grate them with a box grater. Toss the grated potatoes with the black pepper. In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a medium bowl, whisk together the sour cream, milk, melted butter, egg, and T. of bacon drippings. Pour the wet ingredients into the dry ingredients and gently mix with a rubber spatula until just combined. Fold in the potatoes, bacon, cheddar, and chives. Divide the batter evenly among the muffin cups, about an ice cream scoop-sized portion each. Bake the muffins for 22 to 25 minutes, until golden. A toothpick should come out clean. Cool in the muffin pan for five minutes, and then turn them out onto a wire rack to fully cool.

Kentucky Hot Browns Finger Sandwiches

February 26, 2026 Kristen

Kentucky Hot Browns Finger Sandwiches

2 T. unsalted butter

2 T. all-purpose flour

2 cups heavy cream

1/2 cup grated Pecorino Romano cheese

Pinch of freshly grated nutmeg

1 tsp. kosher salt

1/2 tsp. finely ground black pepper

4 thick-cut slices Texas Toast, crusts removed, toasted

16 slices roasted turkey

4 Roma tomatoes, cored and chopped

8 cooked thick-cut bacon slices, chopped

Chopped fresh parsley

Paprika

Preheat the broiler. Melt the butter in a small saucepan over medium-high heat. Add the flour and whisk until combined. Cook, whisking, until a light golden roux comes together, about 1 minute. Slowly whisk in the cream and cook, stirring often, for 2 to 3 minutes, just until the mixture comes to a simmer, then remove from the heat. Whisk in 1/4 cup of the cheese, the nutmeg, salt, and pepper. Toast the bread under the broiler for 30 seconds to 1 minute, until browned to your liking. Place each toasted bread slice in the bottom of an individual ovenproof dish. Top each piece of toast with 4 slices of turkey. Spoon a scant 1/2 cup sauce over each and evenly sprinkle the remaining cheese on top. Place under the broiler and broil until lightly browned and bubbly, 2 to 3 minutes. Remove from the oven and top with the tomatoes and bacon. Place a toothpick or skewer in each of 4 quadrants of each sandwich, then cut in between them to create 4 squares. Sprinkle with parsley, a light dusting of paprika, and a little extra salt and pepper and serve.

Kil’t Greens with Bacon Jam

February 24, 2026 Kristen

Kil’t Greens with Bacon Jam

2 lbs. mixed young greens, such as mustard, chard, kale, and spinach

1/4 cup bacon jam (recipe below)

Kosher salt and freshly ground black pepper, to taste

Optional garnishes: hot pepper vinegar, red onion, sliced boiled egg

Holly Hill Inn’s Bacon Jam

1 lb. good-quality bacon, diced

1 1/2 cups diced onion

1/3 cup bourbon

1 cup apple cider vinegar

1 cup brown sugar

1/4 cup whole-grain mustard

For the greens: Submerge greens in standing water, remove any large stems, and rip leaves into bite-size pieces if necessary. Heat a large cast-iron skillet over medium-high, add bacon jam, and melt. Add greens, turn heat to high, and toss until wilted. Season with salt and pepper. Garnish as desired and serve immediately.

For Holly Hill Inn’s Bacon Jam:

Cook bacon in a cast-iron skillet over medium-high heat until a good amount of fat has rendered and bacon just starts to turn golden, about 4 to 5 minutes. Add diced onion, turn the heat down to low, and cook together until onion is tender. Add bourbon, vinegar, brown sugar, and mustard, and simmer until thickened, about 10 minutes. Refrigerate until ready to use. (Makes about 2 cups)

Bacon Scallion Hoecakes

February 23, 2026 Kristen

Bacon Scallion Hoecakes

1 cup self-rising flour

1 cup fine yellow cornmeal

2 tsp. baking powder

1/2 tsp. salt

1/2 T. sugar

2/3 cup buttermilk

1/3 cup water

Scant 1/4 cup bacon fat

1/3 cup crème fraîche (or sour cream)

2 eggs

1/3 cup scallions, thinly sliced

1/4 cup crisp bacon, finely chopped

Canola oil, combined with some bacon fat if desired

In a medium bowl, whisk together flour, cornmeal, baking powder, salt, and sugar. In another small bowl, combine buttermilk, water, bacon fat, and crème fraîche or sour cream. Blend well. Add eggs, and mix until just combined. Pour liquid into dry ingredients, and mix just until a thick batter has formed. Stir in scallions and bacon. To keep the hoecakes tender, avoid overmixing. Heat oil and bacon fat in a cast-iron or other heavy skillet over medium to medium-high heat. Use about an eighth of a cup of batter for smaller cakes, or a quarter cup for larger ones. Cook them as you would pancakes, allowing them to fry on one side for about three minutes or until crisp and golden brown. Flip and cook for another couple of minutes. Replenish oil as needed, to maintain a generous film in the pan. Batter will keep for a couple of days tightly covered in the refrigerator. If it seems too thick after storing, stir in a bit more buttermilk or water.

Chicken of the Woods Caesar Burgers

February 6, 2026 Kristen

Chicken of the Woods Caesar Burgers

1-3 cloves garlic, minced

1 C. mayonnaise

1 tsp. anchovy paste (or 3 anchovies, minced)

2 T. lemon juice (juice from ½ a lemon)

1 tsp. Worcestershire sauce

1 tsp. smooth Dijon mustard

¾ C. Parmesan cheese, grated

1 small pinch kosher salt

½ tsp. black pepper

¼ tsp. white sugar

12 pieces bacon

1½ lb. chicken of the woods, torn into bun-sized pieces

Lard or oil for frying

1 C. all-purpose flour

½ tsp. kosher salt

½ tsp. pepper

4 eggs

2 C. panko breadcrumbs

1 head romaine lettuce, torn into large pieces

4 sesame seed buns

Mince garlic and add a small pinch of salt, allow this to sit for 5 minutes. Mince again and scrape into a paste with the side of your knife. Add it to a bowl along with the rest of the sauce ingredients and mix well. Cook the bacon slices until crispy. Drain the bacon skillet of most of its grease, then add the buns to toast them. Bring several inches of oil in a deep skillet to 350°F. Set out three plates or shallow bowls. Add the flour, salt, and pepper to one, the beaten eggs to another, and the panko breadcrumbs to the last. Dip the mushroom pieces in the flour, then shake off. Dip in the eggs on both sides, then into the panko, pressing the crumbs into the mushroom. Transfer to the hot oil and fry for about 3 to 4 minutes per side until golden brown. Do this in several batches so you don’t overcrowd the pan. Keep the fried mushrooms in a 200°F oven while you finish the rest. Tear the lettuce into large, bun-sized pieces. Slather the toasted buns with the Caesar dressing/sauce on both sides. Stack a few pieces of the fried mushroom (depending on its size) onto the bottom bun. Add bacon slices and top with lettuce, then with the top bun. Serve immediately.