Browsed by
Tag: Bacon

Bacon, Chicken, and Avocado Salad

Bacon, Chicken, and Avocado Salad

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

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

Chipotle-Honey Glazed Bacon

Chipotle-Honey Glazed Bacon

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

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

Agave Glazed Bacon

Agave Glazed Bacon

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

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

Penne with Brussels Sprouts, Chile and Pancetta

Penne with Brussels Sprouts, Chile and Pancetta

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

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

Brown Sugar-Bacon Biscuits

Brown Sugar-Bacon Biscuits

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

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

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

Fried Cabbage with Bacon, Onion & Garlic

Fried Cabbage with Bacon, Onion & Garlic

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

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

Bacon-Grits Fritters

Bacon-Grits Fritters

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

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

Puff Pastry Appetizers

Puff Pastry Appetizers

Italian PinwheelsItalian Pinwheel Appetizers

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

Spinach Artichoke Squares

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

Bacon Cheese Straws

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

Zucchini Bacon Fritters with Basil-Mayo Dipping Sauce

Zucchini Bacon Fritters with Basil-Mayo Dipping Sauce

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

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

Bacon & Mielie (corn) Bread

Bacon & Mielie (corn) Bread

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

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

Sheet Pan Supper: Bacon & Egg Crescent Squares

Sheet Pan Supper: Bacon & Egg Crescent Squares

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

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

Bacon Egg & Toast Cups

Bacon Egg & Toast Cups

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

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

Biscuits & Bacon with Honey Butter

Biscuits & Bacon with Honey Butter

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

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

One Pan Chicken & Mushrooms with Egg Noodles

One Pan Chicken & Mushrooms with Egg Noodles

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

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

Sheet Pan Suppers: Bacon and Eggs Breakfast for Dinner Bake

Sheet Pan Suppers: Bacon and Eggs Breakfast for Dinner Bake

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

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

Sheet Pan Supper: Bacon & Asparagus Brunch

Sheet Pan Supper: Bacon & Asparagus Brunch

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

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

Sheet Pan Supper: Bacon Wrapped Chicken Drumsticks & Potatoes

Sheet Pan Supper: Bacon Wrapped Chicken Drumsticks & Potatoes

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

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

Creamy Parmesan Corn

Creamy Parmesan Corn

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

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

Breakfast Pull-Apart Bread

Breakfast Pull-Apart Bread

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

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

Sweet and Savory Cheesy Bacon Wrapped Puff Pastry Straws

Sweet and Savory Cheesy Bacon Wrapped Puff Pastry Straws

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

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

Bacon Cream Cheese Stuffed Wontons

Bacon Cream Cheese Stuffed Wontons

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

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

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

Sirloin Steak with Balsamic Onions, Bacon and Brie

Sirloin Steak with Balsamic Onions, Bacon and Brie

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

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

Gruyere Popover Sandwiches with Fried Eggs and Creamed Spinach

Gruyere Popover Sandwiches with Fried Eggs and Creamed Spinach

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

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

Tortellini with Bacon, Greens and Brown Butter

Tortellini with Bacon, Greens and Brown Butter

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

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

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

Bacon Curls

Bacon Curls

bcurls

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

Bacon Pancakes

Bacon Pancakes

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

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

Creamy Pesto Gnocchi with Bacon & Parmesan

Creamy Pesto Gnocchi with Bacon & Parmesan

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

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

Avocado-Bacon Toasts

Avocado-Bacon Toasts

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

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

Ricotta Pancakes with Pancetta, Peas and Corn

Ricotta Pancakes with Pancetta, Peas and Corn

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

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

Chicken Stew with Pierogies

Chicken Stew with Pierogies

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

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

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

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

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

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

Instant Pot Savory Bacon Brussels Sprouts

Instant Pot Savory Bacon Brussels Sprouts

Instant Pot Savory Bacon Brussels Sprouts

 

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

½ medium onion, thinly sliced

1 T. ghee

1 pound Brussels sprouts, trimmed

Sea salt

Black pepper

 

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

Chicken Bacon Ranch Wraps

Chicken Bacon Ranch Wraps

Chicken Bacon Ranch Wraps

 

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

 

8 ounces nitrate-free bacon, diced

½ yellow onion, diced

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

½ tsp. fine sea salt

¼ tsp. ground black pepper

2 T. salted butter or ghee

2 tsp. dried parsley

1 tsp. garlic powder

½ tsp. dried minced onion

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

1 head butterhead lettuce, rinsed and separated

1 Roma tomato, cored and diced

2 Green Onions, chopped

 

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

Instant Pot Avocado Eggs or Instant Pot Stuffed Avocado Baked Eggs

Instant Pot Avocado Eggs or Instant Pot Stuffed Avocado Baked Eggs

Instant Pot Avocado Eggs

 

1 avocado

2 large eggs

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

1 C. water

1 T. chopped fresh cilantro (optional)

Hot sauce or salsa (optional)

 

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

 

 

Instant Pot Stuffed Avocado Baked Eggs

 

2 large ripe avocados

4 medium eggs

Sea salt and black pepper to taste

½ c. Cheddar Jack Cheese shredded

1/2 c. bacon crumbles

Optional Garnish:

chives or green onions green parts only, sliced thin

 

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

Bacon-Avocado Griddle Pizza

Bacon-Avocado Griddle Pizza

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

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

Bacon & Egg Cups

Bacon & Egg Cups

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

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

Cauliflower with Pine Nuts and Bacon Recipe

Cauliflower with Pine Nuts and Bacon Recipe

1 cauliflower head, cut into florets

1/4 cup pine nuts

1/4 pound bacon or pancetta, cut into batons

4-5 garlic cloves, sliced thin

1-2 teaspoons dried oregano

1-2 teaspoons red pepper flakes

Salt and black pepper to taste

Lemon juice to taste

cauliflower-pine-nuts-bacon

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

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

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

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

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

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

Bring a large pot of salted water to a boil. Add the green beans and cook until just tender, 4-6 minutes. Drain and transfer to a serving bowl. Meanwhile brown the butter. Melt the butter in a skillet or small saucepan over medium heat (preferably a light colored one, this helps to see the color develop). Stir the butter as it starts to foam. Remove from heat as soon as it starts to turn golden brown and smells nutty (about 1 minute). Add the lemon juice, almonds and about 1/4 t salt. Swirl skillet over heat for 30 seconds more to toast the almonds. Spoon the mixture over the green beans

Rocket Beans

Rocket Beans

4 strips bacon, sliced

1 tsp. olive oil

Salt and fresh ground black pepper to taste

15 oz jar or can butter beans, drained and rinsed

3 cloves garlic, minced

Large handful arugula, roughly chopped

1/2 lemon, juiced

 

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

Cauliflower with Bacon

Cauliflower with Bacon

 

1 box frozen cauliflower

2 bacon slices, finely chopped

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