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Cheesy Ham Chowder

Cheesy Ham Chowder

Cheesy Ham Chowder

10 bacon strips, diced

1 large onion, chopped

1 cup diced carrots

3 tablespoons all-purpose flour

3 cups whole milk

1-1/2 cups water

2-1/2 cups cubed potatoes

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

2 teaspoons chicken bouillon granules

Pepper to taste

3 cups shredded cheddar cheese

2 cups cubed fully cooked ham

 

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

 

Serving Size: 1 C.

Calories: 418

Fat: 28g

Fiber: 2g

Bacon, Fig Jam, & Goat Cheese Bruschetta

Bacon, Fig Jam, & Goat Cheese Bruschetta

Bacon, Fig Jam, & Goat Cheese Bruschetta

Bruschetta Bread (Olive oil toasted artisan bread)

4 oz. fig jam

6 oz. plain goat cheese

4 slices of cooked bacon crumbled

2 T. fresh basil finely chopped

 

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

Best-Ever Chicken Carbonara

Best-Ever Chicken Carbonara

Best-Ever Chicken Carbonara

 

12 oz. fettuccine

4 slices bacon

3 cloves garlic, minced

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

Kosher salt

Freshly ground black pepper

4 large eggs, beaten

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

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

 

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

 

 

Bacon-Grilled Onion Rings

Bacon-Grilled Onion Rings

Bacon-Grilled Onion Rings

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

 

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

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

1 1/2 lb. thin-sliced bacon

Vegetable oil for oiling the grill grate

 

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

 

Yield: 4 servings

Calories: 260

Fat: 6g

Fiber: 1g

Bacon Chicken Chopped Salad

Bacon Chicken Chopped Salad

Bacon Chicken Chopped Salad

1 package (22 ounces) frozen grilled chicken breast strips

1 cup crumbled blue cheese

3 tablespoons white wine vinegar

1 tablespoon water

1/8 teaspoon coarsely ground pepper

1/4 cup canola oil

8 cups chopped romaine

3 medium tomatoes, chopped

6 bacon strips, cooked and crumbled

 

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

 

Serving Size: 2 1/3  C.

Calories: 348

Fat: 22g

Fiber: 2g

Bacon-Wrapped Pork Chops and Cauliflower Sheet-Pan Dinner

Bacon-Wrapped Pork Chops and Cauliflower Sheet-Pan Dinner

Bacon-Wrapped Pork Chops and Cauliflower Sheet-Pan Dinner

2 packages (10 oz each) fresh cauliflower florets (about 5 cups)

3 tablespoons olive oil

1/4 teaspoon salt

1/4 teaspoon crushed red pepper

8 strips bacon

4 boneless center-cut pork loin chops, 3/4 inch thick (about 1 lb.)

1 tablespoon chopped fresh thyme leaves

1/2 teaspoon finely chopped fresh rosemary leaves

1/4 teaspoon black pepper

1 teaspoon finely grated lemon peel

 

Heat oven to 425°F. Spray bottom of 18xl3-inch rimmed sheet pan with cooking spray. In large bowl, toss cauliflower, 2 tablespoons of the olive oil, the salt and red pepper. Spread cauliflower mixture evenly in sheet pan. Roast 20 minutes; stir. Meanwhile, place bacon on microwavable plate. Cover; microwave on High 3 to 4 minutes or just until edges begin to brown but are still soft and pliable. Rub pork chops with remaining 1 tablespoon olive oil; sprinkle with thyme, rosemary and black pepper. Arrange 2 bacon pieces over top of each pork chop, and place in sheet pan with cauliflower, tucking ends of bacon underneath each pork chop. Bake 9 to 11 minutes or until meat thermometer inserted in center of pork chop reads at least 145°F. Garnish cauliflower with lemon peel before serving.

Crockpot Cowboy Beans

Crockpot Cowboy Beans

Crockpot Cowboy Beans

 

1 lb lean ground beef

12 oz bacon

1 med onion diced

16 oz can kidney beans drained and rinsed

16 oz can white beans drained and rinsed

32 oz pork ‘n beans

1 cup ketchup

1/4 cup brown sugar

1 to 2 tbsp liquid smoke

 

In a large skillet, brown ground beef. Drain and set aside. Add bacon to the skillet and cook 5 to 7 minutes or until cooked through, stirring frequently. Add onions and cook an additional 4 to 5 minutes or until onions are soft and translucent. Add ground beef and bacon mixture to a large 6 quart slow cooker. Add pork ‘n beans, drained kidney and white beans, ketchup, brown sugar and liquid smoke. Stir gently to combine. Place lid on slow cooker and cook on low for 4 to 5 hours or on high 2 to 3 hours, stirring as needed. If the mixture seems a little dry, add a few T. of water. Serve with tortillas chips, corn chips, sour cream, cheese, whatever you want. Anything goes!

Breakfast Casserole

Breakfast Casserole

Breakfast Casserole

 

24 oz. pkg. frozen hash browns, thawed

5 eggs

2 chopped green onions

1/2 c. cottage cheese

½ C. grated Cheese

1/4 t. pepper

1/2 t. garlic powder

1 t. Tabasco sauce (or other pepper sauce)

8 slices cooked and crumbled bacon

 

In mixing bowl combine hash browns, eggs, cottage cheese, cheese and spices and mix very well. Pour into large casserole dish. Cover and refrigerate overnight. Add bacon and cook at 350 degrees for 30 minutes.

Caesar Salad with Roasted Onion, Preserved Lemon, and Bacon

Caesar Salad with Roasted Onion, Preserved Lemon, and Bacon

Caesar Salad with Roasted Onion, Preserved Lemon, and Bacon

 

1 medium red onion, quartered

1 tablespoon extra-virgin olive oil

4 thick slices nitrate-free bacon

4 (l-inch) slices artisanal bread, cut into 1-inch cubes

4 tablespoons unsalted butter, melted

4 small heads assorted garden lettuce (about 1/2 pound lettuce leaves total), roughly chopped

2 cups shaved Parmesan cheese

1 cup loosely packed microgreens or small, soft herbs (such as parsley or chervil)

1 teaspoon finely chopped preserved lemon

DRESSING

1 egg

3 oil- or brine-packed anchovy fillets

1 1//2 teaspoons Dijon mustard

1//4 cup fresh herb leaves (such as a mixture of parsley, chives, tarragon, and basil)

1 garlic clove, peeled and smashed

1//4 cup champagne vinegar

2 tablespoons shredded Parmesan cheese

1/2 teaspoon Worcestershire sauce

Juice of 1/2 small lemon (about 1 tablespoon)

Salt

Freshly ground black pepper

2/3 cup extra-virgin olive oil

 

Make the salad: Preheat the oven to 35O°F. Place the onion quarters in a small casserole dish, coat with the oil, and roast for 30 minutes, or until soft. Set aside to cool. While the onion roasts, heat a large pan over medium heat. When hot, add the bacon and cook until crisp, about 10 minutes, turning occasionally. Set the bacon aside to drain on a paper towel-lined plate. Increase the oven temperature to 4OO°F. Place the bread cubes in a large bowl, drizzle the butter on top, and mix (hands work best) until the bread is evenly coated. Transfer the bread to a baking sheet and toast for 10 to 15 minutes, turning once or twice, until golden brown on all sides. Set aside to cool. Make the dressing: While the bread toasts, place the egg in a small bowl, add boiling water to cover (just about a cup), and let stand for 10 minutes. (This is called coddling the egg; it cooks most of the white outside but not the yolk.) Gently break open the egg and pour the liquid parts into a blender or food processor, discarding the cooked parts. Add the anchovies, mustard, herbs, garlic, vinegar, shredded Parmesan, Worcestershire, lemon juice, and salt and pepper to taste, and blend well. With the machine running, add the oil in a slow, steady stream, blending until completely smooth.  Place the lettuces in a large mixing bowl. Slice and add the onion, then crumble and add the bacon. Add the croutons, shaved Parmesan, microgreens, and preserved lemon. Just before serving, toss the salad with just enough dressing to coat the leaves evenly.

Bacon Wrapped Eggs

Bacon Wrapped Eggs

Bacon Wrapped Eggs

1 tablespoon coconut oil or ghee, plus more to grease the pan

12 bacon slices

2 1/2 cups baby spinach

2/3 cup chopped white mushrooms

1/8 teaspoon garlic powder

12 large eggs

1 teaspoon minced fresh chives

Pinch of sea salt

Pinch of freshly ground black pepper

 

Preheat the oven to 400°F. Lightly grease a 12-cup muffin tin with coconut oil. In a large skillet, melt the coconut oil over medium heat. Add the bacon and cook until the fat has just rendered but the bacon is still soft and pliable, 3 to 4 minutes on each side. Set the bacon aside on a paper towel. Pour out all but 1 tablespoon of the rendered bacon fat from the skillet. Return the skillet to the heat, add the spinach, mushrooms, and garlic powder, and stir. Cook until the spinach becomes soft, 1 to 2 minutes. Transfer the mixture to a bowl and set aside. Place 1 piece of bacon inside each well of the prepared muffin tin, wrapping it around the sides. Spoon about 2 teaspoons of the vegetable mixture into each well inside the bacon. Crack 1 egg into each well on top of the vegetables. Sprinkle evenly with the chives, salt, and pepper. Bake for 12 to 15 minutes, until the eggs are cooked to your desired doneness. Watch closely to prevent overcooking. Gently run a spatula or small butter knife around the edge of each bacon wrapped egg to release it from the pan. Serve warm.

Instant Pot Rigatoni All’Amatriciana

Instant Pot Rigatoni All’Amatriciana

Instant Pot Rigatoni All’Amatriciana

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

4 ounces pancetta or bacon, diced

1 onion, diced

3 garlic cloves, finely grated or minced

1/2 tsp. crushed red pepper flakes

1/2 tsp. freshly ground black pepper, plus more for serving

1 28-ounce can whole peeled tomatoes with their juices Kosher salt

8 ounces rigatoni

1/2 C. grated pecorino cheese, plus more for serving

 

Using the sauté function, heat the oil and pancetta in the pressure cooker pot. Cook, stirring frequently, until the pancetta is browned and crisp and the fat has rendered, about 5 minutes. Stir in the onion and cook until soft, 3 to 4 minutes. Stir in the garlic, red pepper flakes, and black pepper and cook for 1 minute. Use your hands to crush the whole tomatoes directly into the pot. Make sure to add all the juices from the can. Use a spatula to scrape up the browned bits on the bottom of the pot. Taste the sauce at this point and add salt to taste. Stir in the pasta and 1/2 C. water. Lock the lid into place and cook on high pressure for 6 minutes. Manually release the pressure. Stir in the pecorino. If the pasta is too al dente, cover the pot with the lid (but don’t lock it on), and let it sit for 5 minutes; the pasta mil cook a little more in the residual heat of the pot. Otherwise, serve immediately, with more pecorino, olive oil, and black pepper on top.

The Fairmont’s Rooftop Honey-Pepper Bacon

The Fairmont’s Rooftop Honey-Pepper Bacon

The Fairmont’s Rooftop Honey-Pepper Bacon

1 pound thick-cut applewood-smoked bacon

1/3 C. high-quality honey

Cracked black pepper

Preheat the oven to 35O°F. Line a large, rimmed baking sheet with foil. Arrange the bacon on the foil in one layer, then drizzle with the honey and season evenly with cracked pepper. Bake for 18 to 20 minutes, or until the bacon is crisp. Drain the bacon for 1 to 2 minutes on paper towels, then transfer to a plate and serve immediately.

One Pan Pasta with Bacon & Peas

One Pan Pasta with Bacon & Peas

One Pan Pasta with Bacon & Peas

8 oz bacon, diced

3/4 C. diced onion

2 cloves garlic, minced

2 1/2 C. chicken broth

1/2 C. milk

8 oz dry penne pasta

1 C. frozen peas

1/2 C. sour cream

salt and pepper

grated Parmesan, for serving

 

In a large skillet over medium heat, cook the bacon until crisp. Remove with a slotted spoon to a paper towel lined plate. Drain all but about 2 tsp. of the bacon grease in the skillet. To the hot bacon grease, add the onion and cook until softened, about 5-8 minutes. Add the garlic and cook for an additional minute. Pour in the chicken broth and the milk, and bring to a boil. Once the liquid is boiling, add the dry pasta and reduce the heat to medium-low. Cover the skillet and allow the pasta to cook until al dente, about 15 minutes. Once the pasta is cooked, add the peas and continue to cook until they have defrosted. Stir in the sour cream and the reserved bacon. Taste and season to taste with salt and pepper. Serve immediately, topped with parmesan cheese.

Penne Boscaiola (Woodsman-Style Pasta with Mushrooms and Bacon)

Penne Boscaiola (Woodsman-Style Pasta with Mushrooms and Bacon)

Penne Boscaiola (Woodsman-Style Pasta with Mushrooms and Bacon)

1 ounce (30g) dried porcini mushrooms

3/4 cup (180ml) dry white wine

6 slices thick-cut smoked bacon (about 6 ounces; 170g), cut into thin strips

1 pound (450g) mixed fresh cultivated and wild mushrooms, such as cremini, shiitake, maitake, hedgehog, or oyster, woody ends trimmed, thinly sliced

Extra-virgin olive oil, as needed

1 medium onion (about 7 ounces; 200g), sliced

3 medium cloves garlic, minced

1 teaspoon minced fresh thyme leaves (from about 8 sprigs)

Kosher salt and freshly ground black pepper

1 (28-ounce; 795g) can peeled whole tomatoes and their juices, crushed by hand or coarsely puréed with an immersion blender

1 pound (450g) dried tubular pasta, such as penne or rigatoni

3/4 cup (180ml) heavy cream

1/4 cup minced fresh parsley leaves and tender stems (about 1/2 medium bunch)

1 ounce (30g) freshly grated Parmigiano-Reggiano cheese, plus more for serving

 

In a small heatproof bowl or measuring cup, combine dried porcini mushrooms with white wine and microwave until wine is steaming-hot. Alternatively, heat wine and mushrooms in a small saucepan until steaming. Set aside and let soak until porcini are fully softened, 10 minutes. Using your hands, lift porcini from wine and squeeze well to remove any excess liquid; reserve porcini-infused wine. Chop soaked porcini coarsely.  Meanwhile, in a Dutch oven or large sauté pan, cook bacon over medium-high heat, stirring often, until browned, about 5 minutes. Using a slotted spoon, transfer bacon to a plate.  Add fresh mushrooms and chopped porcini to pot with rendered bacon fat and return to medium-high heat. Cook, stirring often, until mushrooms are browned, about 8 minutes. Add a splash of olive oil at any point if pot becomes too dry.  Add onion, garlic, and thyme and cook, stirring, until onion and garlic are softened and lightly golden, about 6 minutes; again, add olive oil as needed if pot becomes too dry. Season with salt and pepper. Add bacon back to pot, then add crushed or puréed tomatoes. Pour in porcini-infused wine through a fine-mesh strainer to remove any sediment. Bring to a simmer, then lower heat to maintain a bare simmer. Season with salt.  Meanwhile, bring a pot of salted water to a boil. Add pasta and cook until just shy of al dente. Drain pasta, reserving about 2 cups of pasta-cooking water. Add cream to pasta sauce along with drained pasta. Bring to a simmer, adding reserved pasta-cooking water as needed to thin sauce, until pasta is al dente and sauce forms a creamy sheen that coats pasta. If sauce ever becomes too thick, add more pasta water to thin it out. Remove pasta and sauce from heat and stir in parsley and cheese. Serve, passing more cheese at the table.

Orecchiette with Bacon Meatballs

Orecchiette with Bacon Meatballs

Orecchiette with Bacon Meatballs

12 ounces ground pork

4 slices bacon or uncured smoked bacon, cut into 1/2-inch pieces*

2 cloves garlic, finely chopped

1/2 tsp. ground black pepper, divided

2 – 3 T. olive oil

8 ounces dried orecchiette pasta

2 small shallots, thinly sliced

3 large tomatoes, coarsely chopped (2 C.)

4 C. kale or spinach, coarsely chopped

1/4 tsp. salt

1/2 C. shaved Parmesan (optional)

 

In a medium bowl combine pork, bacon, garlic and 1/4 tsp. of the pepper until well mixed. Using a tsp., scoop the mixture into the palm of your hand and shape into 1-inch meatballs. Pieces of the bacon should be visible. In a large skillet heat the olive oil over medium-high heat. Add half the meatballs. Cook and stir until meatballs are browned on all sides and the bacon is crisp, about 8 to 10 minutes. Using a slotted spoon, transfer meatballs to paper towel; drain. Repeat with remaining meatballs. Reserving 1 T. bacon drippings in the skillet; set aside. Cook pasta according to package directions in lightly salted water; drain. Reserving about 1/4 C. of cooking liquid. Cook shallot in reserved bacon dripping, over medium-high heat, 3 to 4 minutes, scraping the bottom of the pan with wooden spoon to release the brown bits. Return meatballs to the skillet. Add tomatoes; cook 2 to 3 minutes. Add pasta and kale; toss to combine, adding pasta liquid as needed to moisten the pasta. Season with salt and remaining 1/4 tsp. pepper. Top with Parmesan before serving.   Extra thick bacon does not work with this recipe. It’s too big for the mini meatballs and doesn’t stay incorporated into the meatballs when cooking.

 

Yield: 4 servings

Calories: 673

Fat: 37g

Fiber: 5g

Cheddar & Chive BLT Waffle

Cheddar & Chive BLT Waffle

WIW: Cheddar & Chive BLT Waffle

 

1.5 C. plain or all purpose flour

2 tsp. baking powder

0.5 tsp. baking soda

0.5 tsp. salt

pepper to taste

70ml / 0.3 C. melted butter

2 large eggs

230ml / 1.25 C. whole milk

50g / 1 C. grated strong cheddar cheese

1 tsp. chopped chives

 

For the sandwich filling:

8 slices crispy bacon

1 large tomato

handful of lettuce

2 T. mayo

 

In a bowl mix together the flour, baking powder, baking soda, salt and pepper. In another bowl whisk together the butter, eggs and milk. Add this mixture to the dry ingredients and stir just enough to incorporate all the ingredients. Do not over mix. Add the cheese and chives and mix gently again. Heat your waffle iron and add approximately 1/2 C. of batter to each of the plates. The amount of batter will depend on the size of your waffle iron. Cook for 4-6 minutes until the waffles are starting to get crispy on the outside. Remove and allow to cool while you prepare the sandwich fillings. Layer the bacon, lettuce, tomato and mayo between two waffles, cut in half and serve immediately.

Cracklin’ Cornbread

Cracklin’ Cornbread

Cracklin’ Cornbread

Makes one 9-inch round loaf

4 ounces bacon

2 C. Coarse Yellow Cornmeal

1 tsp. kosher salt

½ tsp. baking soda

½ tsp. baking powder

1½ C. whole-milk buttermilk

1 large egg, lightly beaten

 

Preheat the oven to 450°F. Put a 9-inch cast-iron skillet in the oven to preheat for at least 10 minutes. Run the bacon through a meat grinder or very finely mince it. Put the bacon in a skillet large enough to hold it in one layer and cook over medium-low heat, stirring frequently so that it doesn’t burn, until the fat is rendered and the bits of bacon are crispy, 4 to 5 minutes. Remove the bits of bacon to a paper towel to drain, reserving the fat. You need 5 T. bacon fat for this recipe. Combine the cornmeal, salt, baking soda, baking powder, and bits of bacon in a medium bowl. Reserve 1 T. of the bacon fat and combine the remaining 4 T. fat, the buttermilk, and egg in a small bowl. Stir the wet ingredients into the dry ingredients just to combine; do not overmix. Move the skillet from the oven to the stove, placing it over high heat. Add the reserved T. of bacon fat and swirl to coat the skillet. Pour in the batter, distributing it evenly. It should sizzle. Bake the cornbread for about 20 minutes, until a toothpick inserted in the center comes out clean. Serve warm from the skillet.

Bacon Apple Smothered Pork Chops

Bacon Apple Smothered Pork Chops

Bacon Apple Smothered Pork Chops

3 slices thick cut bacon, cut into ¼ inch slices

2 tablespoons arrowroot powder (for a roux use equal parts fat and flour)

1½ cups chicken stock

1 teaspoon fish sauce

4 (¾-inch-thick) bone-in pork chops

Kosher salt

Freshly ground black pepper

1 tablespoon ghee (butter was just fine)

1 large yellow onion, thinly sliced

1 apple, peeled, cored, and thinly sliced

2 fat garlic cloves, minced

2 fresh thyme sprigs

 

Render the bacon drippings by frying the bacon in a small saucepan over medium-low heat, remove crisp bacon to a paper towel lined small plate or bowl. Over medium-low heat, whisk the arrowroot powder into the drippings to form a smooth roux or add the AP flour to make a roux, cooking the rawness out, whisking constantly for a golden color. Pour in the broth and fish sauce and stir until incorporated. Increase the heat to medium-high, and bring the sauce to a boil. Cook until it’s thickened (around 3 minutes). Cover the saucepan and set it aside. Season the chops on both sides with salt and pepper. Heat 1 tablespoon of ghee or butter in a large skillet over medium-high heat.  When the pan is hot, add the chops and cook on each side for 1 minute or until golden-brown. Transfer the chops to a plate. Toss the onions and apple—along with a sprinkle of salt—into the empty skillet. Cook, stirring constantly, until the onions are browned on the edges (about 5 minutes). Be sure to scrape up as much of the browned porky bits on the bottom of the skillet. Add the minced garlic and sauté until fragrant (about 30 seconds). Transfer the chops back into the skillet, and smother ’em with the cooked onions and apple. Pour the reserved sauce onto the chops, add the thyme sprigs.  Bring the sauce to a boil over high heat. Then, reduce the heat to low, and cover the skillet. Simmer for 30 minutes or until the pork chops are fork tender. Plate the chops, and top them with gravy and the reserved bacon bits.

Corn, Bacon & Egg Fried Rice

Corn, Bacon & Egg Fried Rice

Bacon & Egg Fried Rice

 

1 tablespoon olive or vegetable oil

4 large eggs, beaten

½ pound bacon, cut into 1-inch pieces

2 cloves minced garlic

â…“ cup chopped red onion

1 heaping cup peas

1 heaping cup corn

sea or kosher salt and fresh black pepper

4 cups cooked white rice

1 tablespoon soy sauce (or tamari for gluten-free), plus more for serving

chopped green onions, for garnish, optional

hot sauce, for serving, optional

 

Heat the oil in a wok or heavy duty frying pan over medium-low heat. Pour in the eggs and cook through, stirring them often. Remove to a dish and cut into bite-sized pieces. Turn the heat up to medium and add the bacon. Cook until crispy or however you like it. Remove to a paper-towel lined plate. Turn off the heat and let the grease cool a little – drain it off leaving about a tablespoon in the pan. Turn the heat back to medium and add the garlic, onion, peas & corn with a couple dashes salt & pepper. Cook, stirring often until the peas & corn are tender. Stir in the rice and soy sauce, cook, stirring often, until the rice is hot. Stir in the egg and bacon. Garnish with green onion. Serve with extra soy sauce and hot sauce.

Maple Ice Cream with Bacon Bark

Maple Ice Cream with Bacon Bark

Maple Ice Cream with Bacon Bark

 

For the Maple Ice Cream:

 

2 tablespoons organic cane sugar

½ cup plus 2 tablespoons skim milk powder

1â…“ C. whole milk

¾ cup grade B maple syrup

2 C. heavy cream

3 egg yolks

 

For the Bacon Bark:

 

Butter for the baking sheet

1 pound bacon

14 tablespoons unsalted butter

2¼ C. organic cane sugar

½ cup packed dark brown sugar

2 teaspoons salt

2½ teaspoons vanilla extract

½ teaspoon baking soda

8 ounces semisweet chocolate, chopped

 

Make the maple ice cream: Prepare an ice bath in the sink or in a large heatproof bowl. In a medium saucepan, combine the sugar, skim milk powder, and milk. Stir with a hand mixer or whisk until smooth. Make sure the skim milk powder is wholly dissolved into the mixture and that no lumps remain (any remaining sugar granules will dissolve over the heat). Stir in the maple syrup and cream. Clip a candy thermometer to the saucepan and set the pan over medium heat. Cook, stirring often with a rubber spatula and scraping the bottom of the pan to prevent sticking and burning, until the mixture reaches 110ºF (45ºC), 5 to 10 minutes. Remove the pan from the heat. Place the egg yolks in a medium bowl. While whisking, slowly pour ½ cup of the hot milk mixture into the egg yolks to temper them. Continue to whisk slowly until the mixture is an even color and consistency, then whisk the egg-yolk mixture back into the remaining milk mixture. Return the pan to the stovetop over medium heat and continue cooking the mixture, stirring often, until it reaches 165ºF, 5 to 10 minutes more. Transfer the pan to the prepared ice bath and let cool for 15 to20 minutes, stirring occasionally. Pour the ice cream base through a wire-mesh strainer into a storage container and place in the refrigerator for 1 to 2 hours, or until completely cool. Make the bacon bark: Preheat the oven to 400ºF. Butter two 12-by-18-inch rimmed baking sheets and line them with parchment paper. On one baking sheet, lay out the bacon strips in a single layer. Bake until crispy, about 15 minutes. Reserve ¼ cup of the bacon grease from the pan and discard the rest or reserve it for another use. Let cool, then break the bacon into small pieces and set aside. In a medium saucepan, combine the butter, cane sugar, brown sugar, salt, reserved bacon grease, and ¼ cup water. Clip a candy thermometer to the pan and set the pan over medium-high heat. Cook, stirring, until just combined, then continue to cook without stirring until the mixture reaches 305ºF. Be very careful—the toffee will bubble up as it boils. It is very hot and will cause serious burns if it spatters on you. Using oven mitts, remove the pan from the heat, remove the thermometer, and add the vanilla. The vanilla might spatter when it hits the hot toffee, so be careful. Add the baking soda and whisk vigorously for a few seconds to combine. Then add the bacon pieces and fold into the toffee. Pour the toffee evenly onto the prepared baking sheet. Before the toffee cools, sprinkle the chocolate across the top. Wait a minute or two, then use a spatula to spread the now melted chocolate across the top of the toffee. Let cool completely, then refrigerate for 1 hour, until the toffee has hardened. Chop the toffee into bite-size pieces and set aside.  Transfer the cooled base to an ice cream maker and churn it according to the manufacturer’s instructions. Transfer the ice cream to a storage container, folding in the pieces of bacon bark as you do.

Use as much of the bacon bark as you want; you won’t necessarily need the whole batch. Serve

immediately or harden in your freezer for 8 to 12 hours for a more scoopable ice cream.

Honey Balsamic Roasted Pork with Grapes

Honey Balsamic Roasted Pork with Grapes

Honey Balsamic Roasted Pork with Grapes

1  boneless pork tenderloin (about 1 to 1¼ lb.)

Freshly ground sea salt and pepper to taste

6 strips bacon

2 T. honey

2 T. balsamic vinegar

2 T. red wine

2 T. chopped fresh rosemary (plus additional for garnish)

2 T. minced shallots

2 cups seedless red and green grapes

 

Season pork with salt and pepper. Wrap bacon strips around pork, securing with toothpicks. Cook in a large skillet over medium-high heat until golden brown on all sides. Place pork in a large shallow baking dish. Preheat oven to 375°F. Stir together honey, vinegar, wine, rosemary and shallots in a small bowl and pour over pork. Bake, uncovered, for 15 minutes. Add grapes to pan and cook for 15 minutes more or until pork reaches an internal temperature of 150°F. Let stand for 5 minutes before slicing. Transfer to a platter and surround with grapes and any sauce in dish. Sprinkle with additional chopped fresh rosemary, if you like.

Cheesy Bacon Chicken with Honey Mustard Drizzle

Cheesy Bacon Chicken with Honey Mustard Drizzle

Cheesy Bacon Chicken with Honey Mustard Drizzle

4 boneless, skinless chicken breasts (about 1 pound)
1 T. Dijon mustard
1 T. light mayonnaise

1 T. honey

2 tsp. vinegar
2 tsp. butter

1 (8-ounce) package sliced mushrooms

Black pepper, to taste

3/4 C. shredded reduced-fat Cheddar cheese
8 tsp. real bacon bits
1/4 C. sliced green onions tops

 

Cover the chicken breasts in plastic wrap and gently pound to 1/4-inch thickness. For the honey mustard, in a small bowl, whisk together next 4 ingredients (mustard through vinegar). Set aside. Melt the butter in a large nonstick skillet over medium heat; add the mushrooms and cook for 7 to 10 minutes, or until they are tender and browned. Remove from pan and set aside. Coat the skillet with nonstick cooking spray and turn heat to medium-high. Add chicken to the pan and cook for 3 minutes, or until underside is golden brown. Turn, and top each breast with 1/4 C. mushrooms. Add black pepper to taste, and sprinkle each breast with 3 T. cheese and 2 tsp. bacon. Add 2 T. of water to the pan and immediately cover. Cook for 2 minutes, or until cheese is melted and chicken is cooked through. To serve, top each breast with 1 T. green onions, and drizzle with a scant T. of the honey mustard sauce.

 

Yield: 4 servings

Calories: 265

Fat: 10g

Fiber: 1g

Bacon, Blue Cheese, and Pear Tart

Bacon, Blue Cheese, and Pear Tart

Bacon, Blue Cheese, and Pear Tart

4 slices bacon

1 8 1/2 ounce package corn muffin mix

1/2 C. all-purpose flour

2 teaspoons snipped fresh thyme or 1 tsp. dried thyme, crushed

1 Egg, lightly beaten

1/4 C. milk

1 large pear or apple, cored and thinly sliced

1/3 C. crumbled Blue Cheese or shredded Cheddar Cheese

1/4 C. chopped Toasted Walnuts (optional)

Snipped fresh thyme (optional)

 

Preheat oven to 400 degrees F. Line a 15x10x1-inch baking pan with parchment paper; set aside. In a large skillet cook bacon over medium heat until crisp. Remove bacon and drain on paper towels, reserving 2 T. of the drippings. Crumble bacon; set aside. Meanwhile, for crust, in a large bowl stir together muffin mix, flour, and the 2 tsp. snipped or 1 tsp. dried thyme. Using a fork, stir in egg and milk. Gather mixture into a ball, kneading gently until it holds together. Using floured hands, press dough into a 12×8-inch rectangle in the prepared baking pan. Arrange pear slices on top of crust. Brush pear slices and crust with 1 to 2 T. of the reserved bacon drippings.  Bake for 10 minutes. Sprinkle with blue cheese and crumbled bacon. Bake about 5 minutes more or until edges of crust are golden and center is set. If desired, sprinkle with walnuts and additional fresh thyme. Cut into rectangles.

 

Yield: 4 servings

Calories: 422 (with walnuts) 357 (without walnuts)

Fat: 12g

Fiber: 2g

Bacon & Onion Jam Topped Baguette

Bacon & Onion Jam Topped Baguette

Bacon & Onion Jam Topped Baguette

 

1 lb. bacon

1 C. onion, chopped

1 C. dark corn syrup or sorghum

1 1/2 C. dark brown sugar

1/4 C. bourbon

1 T. balsamic vinegar

1 T. coarse black pepper

 

8 ounces mascarpone cheese

1 T. tarragon, finely chopped

Baguette Slices

 

In a large pan or skillet, combine bacon and onion over medium-high heat. Cook until bacon is brown/crispy and onions are translucent, about 8-12 minutes. Add a couple T. of bourbon to the pan and stir, scraping up the bits of bacon from the bottom of the pan. Reduce heat to low. In a medium bowl, combine all remaining ingredients. Stir well to combine. Transfer contents to the bacon mixture in the pan. Bring to a low simmer and cook until jam thickens, stirring frequently, 5-8 minutes. Thickness can be determined by observing drips from the stirring spoon. Remove from heat and serve hot. Whip together mascarpone cheese with tarragon. Spread onto the baguette or biscuit before topping with bacon jam.

Bacon Jam

Bacon Jam

Bacon Jam

 

1 lb. bacon

1 cup onion, chopped

1 cup dark corn syrup or sorghum

1 1/2 cup dark brown sugar

1/4 cup bourbon

1 tablespoon balsamic vinegar

1  tablespoon coarse black pepper

 

For Serving:

8 ounces mascarpone cheese

1 tablespoon tarragon, finely chopped

 

In a large pan or skillet, combine bacon and onion over medium-high heat. Cook until bacon is brown/crispy and onions are translucent, about 8-12 minutes. Add a couple tablespoons of bourbon to the pan and stir, scraping up the bits of bacon from the bottom of the pan. Reduce heat to low. In a medium bowl, combine all remaining ingredients. Stir well to combine. Transfer contents to the bacon mixture in the pan. Bring to a low simmer and cook until jam thickens, stirring frequently, 5-8 minutes. Thickness can be determined by observing drips from the stirring spoon. Remove from heat and serve hot. Whip together mascarpone cheese with tarragon. Spread onto the baguette or biscuit before topping with bacon jam.

Roman Cauliflower with Crispy Bacon and a Caper-Raisin Vinaigrette

Roman Cauliflower with Crispy Bacon and a Caper-Raisin Vinaigrette

Roman Cauliflower with Crispy Bacon and a Caper-Raisin Vinaigrette

6 slices of bacon

1 head cauliflower, roman or white

sea salt and pepper to taste

 

1/4 C capers, rinsed and chopped

1 clove garlic, minced

1/4 C golden raisins

1/2 shallot, minced

1 T. honey

1/2 lemon, juiced

1/4 C olive oil

salt and pepper to taste

chopped parsley for garnish

 

Preheat oven to 450 degrees. Slice the bacon into lardons and cook in a cast-iron or oven-proof skillet over medium heat until brown and crispy. Set bacon aside to drain on paper towels and reserve 2 T. of bacon fat to cook the cauliflower. Meanwhile prepare the cauliflower by removing the outer leaves and cutting into quarters. Place cauliflower flat side down onto a hot pan with the hot bacon fat and transfer to the oven for 10 minutes. Rotate each cauliflower piece to its other flat side and continue cooking for another 10 minutes or until tender when pierced with a knife.  Combine all of the vinaigrette ingredients in a bowl. Serve the cauliflower with the bacon, vinaigrette and a sprinkle of sea salt.

Bacon and Dried Tomato Scones

Bacon and Dried Tomato Scones

Bacon and Dried Tomato Scones

3/4 C. dried tomatoes (not oil-packed)

2 1/2 C. all-purpose flour

1 T. baking powder

1 tsp. dried basil, crushed

1 tsp. dried oregano, crushed

1/4 tsp. garlic salt

3/4 C. butter, cut up

8 slices bacon, crisp-cooked, drained, and crumbled

1/4 C. sour cream

2 eggs, lightly beaten

2 T. milk

1/2 C. shredded mozzarella cheese

Crisp-cooked bacon, crumbled (optional)

 

Preheat oven to 400 degrees F. Place tomatoes in a bowl. Add enough boiling water to cover. Let stand 5 minutes. Drain well; chop tomatoes. In large bowl combine flour, baking powder, basil, oregano, and garlic salt. Cut in butter until mixture resembles coarse crumbs. Stir in chopped tomatoes and bacon. Make a well in center of flour mixture; set aside. In small bowl combine sour cream, eggs, and milk; add all at once to flour mixture. Stir with a fork just until moistened. Turn dough out onto a lightly floured surface. Knead dough gently 10 to 12 strokes or until dough holds together. Divide in half. Pat or lightly roll each dough half to a 7-inch circle. Cut each circle in 8 wedges. Place wedges 2 inches apart on a very large ungreased or parchment-lined baking sheet. Bake for 5 minutes. Sprinkle tops of scones with cheese. Bake 7 to 8 minutes more or until tops are lightly browned. Serve warm. Top with additional crumbled bacon. Makes 16 scones.

 

Yield: 16

Calories: 202

Fat: 13g

Fiber: 1g

Bacon & Berry Kale Salad with Honey Lemon Vinaigrette

Bacon & Berry Kale Salad with Honey Lemon Vinaigrette

Bacon & Berry Kale Salad with Honey Lemon Vinaigrette

 

Honey Lemon Vinaigrette:

2 T. extra virgin olive oil

1 T. white wine vinegar

1 T. lemon juice

1 T. honey

1/4 tsp. salt

1/4 tsp. pepper

Salad:

6 C. chopped kale

2 C. sliced strawberries

2 C. raspberries

1/2 pound cooked turkey bacon (or regular bacon)

2 small avocados, halved, pit removed, then sliced

 

Honey Lemon Vinaigrette: In a small blender or food processor, combine the ingredients for the vinaigrette: oil, vinegar, lemon juice, honey, salt, and pepper. Set aside. Salad: In a large mixing bowl, combine the kale with the dressing. Massage the kale to soften. Add the strawberries, raspberries, and bacon. Cover and refrigerate until ready to serve. When ready to serve, top with sliced avocado.

BLT Corn Cakes with Buttermilk Dressing

BLT Corn Cakes with Buttermilk Dressing

BLT Corn Cakes with Buttermilk Dressing

1/2 C. yellow cornmeal

1/2 C. all-purpose flour

1 T. baking powder

3/4 tsp. salt

1/8 tsp. ground black pepper

2 eggs

1 C. whole milk

1 C. fresh sweet corn kernels or frozen whole kernel corn, thawed and drained

Nonstick cooking spray

2 large green or red tomatoes, sliced

8 slices thick sliced applewood smoked bacon

3 T. packed brown sugar

1/4 tsp. cayenne pepper

3 C. fresh mesclun mix

1 recipe Buttermilk Dressing

1 C. cherry tomatoes, halved or quartered

Preheat oven to 400 degrees F. For corn cakes, in a small bowl combine cornmeal, flour, baking powder, salt, and pepper. In a medium bowl, lightly whisk together eggs and milk. Add cornmeal mixture to egg mixture; mix well. Stir in corn. Evenly coat a griddle or skillet with nonstick cooking spray; heat on medium-high heat until hot. Pour about 1/3 C. batter for each cake onto the griddle, spread to about 4 inches in diameter. Cook 2 to 3 minutes on each side until golden brown. Transfer to platter; cover and keep warm. Repeat with remaining batter. (Yields about 8 corn cakes) Meanwhile, for candied bacon, line a 15x10x1-inch baking pan with foil. Arrange bacon strips about 1 1/2 inches apart. In a small bowl stir together brown sugar and cayenne pepper. Spoon mixtures evenly oven bacon. Bake 14 to 16 minutes until bacon is browned and crisp. Transfer to paper towel; cool. Halve slices. To assemble, place one corn cake on each of four plates. Layer half of bacon pieces, the tomato slices, some mesclun, and remaining corn cakes. Drizzle with Buttermilk Dressing, and top with remaining bacon, mesclun, and cherry tomatoes.

 

Buttermilk Dressing: Combine 1/3 C. buttermilk, ¼ C. fat free Greek Yogurt, 2 tsp. snipped dill, 1 tsp. Lemon Juice and a bit of pepper to a mason jar and shake until well combined.

 

Yield: 4 servings

Calories: 442

Fat: 16g

Fiber: 4g

Cornmeal Bacon Waffles

Cornmeal Bacon Waffles

WIW: Cornmeal Bacon Waffles

2 eggs
1¾ C. buttermilk
5 T. butter, melted and cooled
1½ C. all-purpose flour
1 C. yellow cornmeal
2 T. sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
½ lb. bacon, chopped

Combine the eggs, buttermilk and melted butter in a mixing bowl. In a separate bowl, mix together the flour, cornmeal, sugar, baking powder, baking soda and salt. Pour the wet ingredients in with the dry and stir until everything is thoroughly combined. Now it’s time for the bacon! Mix those delicious bits into the batter so they are distributed evenly throughout. Pour the batter into your waffle iron and cook until steam is no longer being emitted from the iron. Serve with butter, syrup and a hearty helping of more bacon.

Chicken Thighs with Creamy Bacon Mushroom Thyme Sauce

Chicken Thighs with Creamy Bacon Mushroom Thyme Sauce

Chicken Thighs with Creamy Bacon Mushroom Thyme Sauce

4 chicken thighs

1 tablespoon vegetable oil

salt and pepper

1 teaspoon Italian herb seasoning (dried thyme, oregano)

 

6 oz. white mushrooms

5 slices bacon, cooked, chopped

1 cup heavy cream

1/8 teaspoon salt

5 sprigs snipped fresh thyme

 

Preheat oven to 350 F. Season both sides of chicken thighs generously with salt and pepper and Italian herb seasoning mix (usually a combination of dried thyme, oregano and other herbs). Heat vegetable oil on medium-high heat in a large skillet. Add chicken thighs skin-side down. Cook for about 5 minutes, on the skin side until nicely browned. Transfer chicken thighs, skin side up, to the foil-lined baking sheet and bake at 350 F for about 20 minutes or until chicken thighs are completely cooked through and no longer pink in the center. In the meantime, make the mushrooms sauce: Heat vegetable oil in a large skillet on medium heat. Add sliced mushrooms (without salting – to ensure the mushrooms get caramelized) and cook on medium heat for about 3 minutes flipping once. Add chopped cooked bacon to the skillet. Add heavy creamy, 1/8 teaspoon salt and snipped fresh thyme, bring to boil, stir, immediately reduce to simmer and simmer for about 2 minutes on very low heat for flavors to blend and sauce to reduce a bit. Taste and add more salt if needed. When chicken is done baking and chicken thighs are completely cooked through, add cooked chicken thighs to the skillet and spoon the sauce and the mushrooms on top of chicken thighs.

Bacon Cheddar Scallion Scones

Bacon Cheddar Scallion Scones

Bacon Cheddar Scallion Scones

3 C. flour

1 T. baking powder

1 tsp. salt

1 tsp. black pepper

1/4 tsp. cayenne pepper

1 stick butter, cut into small pieces, about 5 ounces of cheddar, grated

4 green onions

10 slices bacon, cooked crisp and crumbled

3/4 C. buttermilk

1 large egg

 

Preheat oven to 400°. Combine dry ingredients (flour through cayenne). Add in butter and work with your hands to combine – press butter between your fingers to form thin sheets. Add cheese, green onions, and buttermilk, and mix together. Add bacon and egg and mix until all the ingredients are incorporated. Turn dough out onto a flat surface and knead a few times to smooth out the dough. Form dough into a ball, then flatten into a 1/2-inch thick disk. Cut the disk into wedges. Spread wedges across a parchment-lined baking sheet, leaving a little room around them. Bake for 16-18 minutes, or until the bottom of the scones start to brown and the cheese in the scone begins to turn golden. Best served warm

Bacon & Scallion Cornbread

Bacon & Scallion Cornbread

Bacon & Scallion Cornbread

1 C. flour

3/4C. cornmeal

3 T. sugar

1 1/2tsp. baking powder

3/4tsp. salt

1/2tsp. baking soda

1/2tsp. pepper

1 C. buttermilk

2 eggs

4 slices bacon, chopped

1 bunch scallions, thinly sliced, green and white parts separated

3 T. unsalted butter

 

Preheat the oven to 425 degrees . In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, baking soda and pepper. In a small bowl, whisk together the buttermilk and eggs.  In a large (10-inch) cast-iron skillet, cook the bacon over medium heat until golden but not crisp, about 5 minutes. Stir in the scallion whites and butter. Cook, stirring occasionally, until the scallions soften, about 3 minutes.  Whisk the buttermilk mixture into the flour mixture to combine. Whisk in the scallion greens, then mix in the hot bacon mixture, leaving some fat in the skillet.  Immediately pour the batter back into the hot skillet. Transfer to the oven and bake until a toothpick inserted in the center comes out clean, about 20 minutes. Let cool in the skillet for 5 minutes before serving.

Zucchini Noodles with Bacon, Ricotta & Peas

Zucchini Noodles with Bacon, Ricotta & Peas

Zucchini Noodles with Bacon, Ricotta & Peas

2 large zucchini, spiralized into spaghetti noodle shapes

3 slices of bacon, cooked until crisp and chopped

1/2 cup part skim ricotta cheese

1/2 cup frozen peas, defrosted

2 teaspoons extra virgin olive oil

1/8 teaspoon garlic powder

Salt and pepper to taste

1 tablespoon chopped fresh basil

 

Heat a large skillet with the olive oil over medium high heat. When the skillet is hot add in the spiralized zucchini noodles, garlic powder, and salt and pepper to taste. Toss in the skillet for no more than one minute, just long enough to warm the noodles. Remove from the heat and top with the chopped bacon, peas, dollops of ricotta cheese, chopped basil, and more salt and pepper.

Serve immediately.

Why You Need to Save Bacon Grease Like Gram Did

Why You Need to Save Bacon Grease Like Gram Did

Pop popcorn in bacon fat.

Make Caesar salad dressing with bacon drippings in place of the olive oil.

Fry chicken using four parts peanut oil and one part bacon fat.

Add about 1 T. of bacon fat per pound to raw hamburger, ground turkey, or venison meat before frying or grilling the patties.

Fry liver and onions in bacon fat.

Use bacon fat to make gravies and roux.

Sauté onions, carrots, and/or garlic in bacon fat for vegetable soups.

Use bacon fat to cook refried beans and sunny-side-up eggs.

Stir l to 2 T. of bacon fat into pots of boiling white beans, polenta, grits, or rice.

Sauté sliced brussels sprouts in bacon fat.

Add bacon fat when boiling water to cook or blanch green beans.

When baking russet potatoes, coat the skin with bacon fat before putting the potatoes in the oven.

Cook hash browns in bacon fat.

Sauté chopped Swiss chard and other hearty winter greens in bacon fat.

Fry sliced tomatoes in bacon drippings (great on sandwiches).

Use bacon fat when making skillet corn bread; you’ll get a crunchier crust.

Substitute a T. of bacon fat for other fats in single- crust pies.

If you have dogs, add it to their dog food for better flavor and digestion. Not to mention is helps keep their coats shiny and healthy.

When baking cornbread (or any other bread) use it to grease the baking pan or skillet before you add the mixture.

Add it to those green things we like to call “veggies” while you’re cooking. This way you don’t really need to add much salt, and it gives the veggies a hint of delicious porky flavor.

Use bacon fat in place of margarine for certain recipes. Get crazy and experiment. You will only find your favorite recipe by having fun with it!

Use it while frying up potatoes, steaks, shrimp, onions, eggs… practically anything you can think of frying up. Except for zombies. Don’t use bacon grease to fry up a zombie.

Add bacon fat into cream cheese to make as a sauce for different dishes. It tastes delicious poured over squash, broccoli, steaks, and potatoes. Also works well in gravy recipes.

When making pancakes, instead of using oil, use bacon grease. So genius.

Add into soups when you’re cooking over the stove- it will give your soup that extra hint of delicious savory flavor.

For an even tastier turkey sandwich (or any other lunch meat), lay warm liquid bacon grease on a plate to form a very thin layer. Lay your turkey slices (or whatever meat you like for your sandwiches) on top of the grease to just lightly coat the lunch meat. Then simply add to your sandwich. You may do this with your cheese if you would like too. This method is so tasty you won’t need to use mayonnaise. You can also use the bacon grease to fry up that sandwich after you’re done putting it together!

Bacon Fried Rice

Bacon Fried Rice

Bacon Fried Rice

1 tablespoon soy sauce

1 tablespoon rice vinegar

2 teaspoons sriracha or gochujang chili bean paste

2 teaspoons toasted sesame oil

2 slices bacon, minced

½ cup thinly sliced white or yellow onion

3 cloves garlic, minced

½ teaspoon five-spice powder

1 medium carrot, diced

1 cup snap or snow peas

1 cup canned corn, drained

2 cups chopped spinach or mustard greens

2 large eggs, beaten

4 cups cold cooked rice

 

In a small bowl, combine the soy sauce, vinegar, sriracha, and oil; set aside. In a wok or large skillet set over medium-high heat, cook the bacon until it’s crisp and the fat has rendered out, 1 to 2 minutes. Using the fat as the cooking oil, stir in the onion, garlic, and five-spice powder; stir-fry until the onion is translucent, about 2 minutes. Stir in the carrot and cook until it is brightly colored and just beginning to soften, about 3 minutes. Add the peas, corn, and spinach and stir-fry for about 30 seconds, until the greens are wilted. Add the eggs, stirring quickly to scramble them with the vegetables, then add the rice, breaking up any clumps with a spatula. Stir until the rice is heated through, 1 minute or less. Stir in the sauce and remove from the heat. Serve hot. Leftovers will keep in the fridge for 5 days or in the freezer for up to 3 months.

 

WBLT (Waffled Bacon, Lettuce and Tomato)

WBLT (Waffled Bacon, Lettuce and Tomato)

WBLT (Waffled Bacon, Lettuce and Tomato)

3 strips bacon
1 T. Butter, room temperature
2 slices sturdy Sandwich Bread
1 small ripe tomato, cut into ½ inch slices
2 leaves lettuce, washed and dried completely

Preheat the waffle iron on medium. Place the bacon strips in the waffle iron and close the lid. To ensure the bacon cooks thoroughly and evenly, make sure no part of the bacon is hanging out of the waffle iron. After 4 minutes, check the bacon—thin-cut slices could be ready, though thicker cuts may need I or 2 minutes more. When the bacon is crispy without being blackened, remove it from the waffle iron and set aside. Turn the waffle iron down to low. Spread a thin, even layer of butter on one side of each piece of bread. Spread the mayonnaise on the other side of one slice of bread and place it—mayo side up—on the waffle iron, as far away from the hinge as possible. (This allows the lid to press down on the sandwich more evenly.) Distribute the bacon, tomato, and lettuce evenly across the sandwich. Top with the second slice of bread, butter side up. Close the lid of the waffle iron and cook until the bread is golden brown, 2 minutes. About halfway through, you may need to rotate the sandwich 180 degrees to ensure even pressure and cooking. Remove the sandwich, slice it in half diagonally, and serve. Variations: Add a slice of Avocado; Sub Arugula for Lettuce, Sub smoked salmon for bacon, Add sliced hard boiled egg, sub roasted red pepper for the tomato, sub pesto for mayo.

Club Salad

Club Salad

Club Salad

2 slices deli turkey, cut into ribbons
1 cup grape tomatoes, halved
1 slice crumbled bacon
2 cups chopped iceberg lettuce
1 tablespoon low-fat mayo (or other under 50 calorie dressing)

Toss lettuce with mayo or dressing and arrange on plate. Top with remaining ingredients. Serve with 5 pita chips for 245 calories.

Chicken, Bacon & Spinach Spaghetti

Chicken, Bacon & Spinach Spaghetti

Chicken, Bacon & Spinach Spaghetti

12 oz. spaghetti or angel hair
1 tbsp. extra-virgin olive oil
1 lb. boneless skinless chicken breasts
kosher salt
Freshly ground black pepper
6 slices bacon
2 cloves garlic
2 c. diced tomatoes (canned or fresh)
3 c. baby spinach
1/2 c. heavy cream
1/3 c. freshly grated Parmesan
Fresh basil, for garnish

In a large pot of salted boiling water, cook spaghetti or angel hair according to package directions until al dente. Drain, reserving 1 cup pasta water, and return to pot. Meanwhile, in a large skillet over medium-high heat, heat oil. Season chicken with salt and pepper and cook until cooked through and no longer pink, 4 minutes per side. Transfer to a cutting board and slice into strips. In a second skillet, cook bacon until crispy. Transfer to a paper towel-lined plate and drain, then chop. Pour off half the bacon fat and add garlic, tomatoes, and spinach to skillet. Season with salt and pepper, then add heavy cream, Parmesan, and 1/2 cup pasta water; let simmer. Add spaghetti or angel hair and toss until fully coated. Add chicken and bacon and toss, then garnish with basil and serve.

Crispy Waffled Bacon & Eggs

Crispy Waffled Bacon & Eggs

Crispy Waffled Bacon & Eggs

4 Strips Bacon
2 Large Eggs
Salt & Pepper

Preheat waffle iron on medium. Preheat oven to lowest temperature. Line an oven safe dish or pan with paper towels. Place bacon strips in waffle iron, without any sticking out on the edges, and close the lid. Check after 4 minutes; thick cut bacon might need 1-2 minutes more. Remove when crispy without being blackened. Remove bacon to paper towel lined dish and place in oven to stay warm. Crack eggs into a small bowl. Carefully pour eggs into waffle iron (should be greased from bacon). Cook without closing the lid, until white has set, about one minute. Loosen edges carefully with heat resistant / silicone spatula then remove, supporting egg. Season egg and serve with bacon.