2 whole eggs
1/2 C. liquid egg substitute
2 T. skim milk or low-fat plain soy milk
4 slices Canadian bacon, chopped
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Beat egg, egg substitute, and milk together. Pour into a 9-inch pie plate. Sprinkle Canadian bacon on top and cover with waxed paper. Microwave on high 4 minutes, stirring once during cooking. Remove from microwave and keep covered. Let stand 1 to 2 minutes. Fold in half. Serve immediately.
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Yield: 1 serving
Calories: 161
Fat: 7g
Fiber: 0g
1 cup reduced-sodium chicken broth
1/2 ounce dried porcini mushrooms
3 ounces thinly sliced bacon or pancetta, cut into thin strips
8 ounces shallots, thinly sliced crosswise
About 1 1/2 tbsp. olive oil, divided
1 1/2 pounds fresh mushrooms (wild, common, or a combination), rinsed and thickly sliced
6Â boned chicken breast halves (skin on; about 8 oz. each), rinsed and dried
Salt and freshly cracked black pepper
1 tablespoon butter
3/4 cup Grenache or other dry red wine
1 tablespoon chopped fresh lemon thyme or regular thyme leaves, plus sprigs for garnish
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In a small saucepan, bring broth to a boil. Add dried porcini, remove from heat, and let stand until soft, about 15 minutes. Lift porcini from broth, squeezing out any extra liquid, and chop finely. Strain broth. In a large frying pan over medium heat, stir bacon often until fat is rendered. Add shallots; stir over medium-high heat until bacon begins to brown, about 5 minutes. With a slotted spoon, transfer shallots and bacon to paper towels. If pan is dry, add about 1/2 tbsp. olive oil. Add fresh mushrooms and chopped porcini; stir often over high heat until liquid has evaporated and mushrooms begin to brown, 12 minutes. Meanwhile, preheat oven to 375°. Sprinkle chicken on both sides with salt and cracked pepper. Heat butter and 1 tbsp. olive oil in a large, ovenproof frying pan over medium-high heat. Add chicken, skin side down, and cook until well browned on the bottom, 5 to 7 minutes. Turn chicken and transfer pan to oven. Bake just until chicken is no longer pink in center of thickest part, about 20 minutes. Set chicken on a platter and keep warm. Pour wine into pan and bring to a boil over high heat, stirring to scrape up browned bits. Pour mixture into pan with mushrooms and add porcini-soaking liquid, bacon-shallot mixture, and chopped thyme. Stir often over high heat until almost all liquid has evaporated, 8 to 10 minutes. Add salt and pepper to taste. Mound ragout on plates, top with chicken, and garnish with thyme sprigs.
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4 slices bacon, cut into 1″ pieces
1 medium onion, finely chopped (1/2 C.)
1 14.5oz. can diced tomatoes with roasted garlic and onion, undrained
1 14oz. can Chicken Broth
3 C. uncooked bow tie (farfalle) pasta (7oz.)
1/8 tsp. Pepper.
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In 12″ skillet, cook bacon over medium high heat 8 to 10 minutes, stirring frequently until bacon is brown. Reduce heat to medium. Add onion; cook 2 to 3 minutes, stirring often, until onion is tender. Stir in tomatoes, broth, uncooked pasta and pepper. Heat to boiling over high heat. Reduce heat to medium; cook uncovered 10 to 12 minutes, stirring occasionally until pasta is tender and mixture is desired consistency.
2/3 C. finely chopped seeded tomato
2 T. finely chopped red onion
1 pickled or fresh jalapeno chile, or to taste, seeded and minced (wear rubber gloves)
2 T. minced fresh coriander
1 T. fresh lime or lemon juice
4 large eggs
2 T. water
1 T. unsalted butter
3 slices of lean bacon, cooked and crumbled
1 small avocado (preferably California)
1/2 C. coarsely grated Monterey Jack (about 2 oz.)
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In a small bowl stir together the tomato, the onion, the jalapeno, the coriander, the lime juice, and salt and pepper to taste until the salsa is combined well. In a bowl whisk together the eggs, the water, and salt and pepper to taste. In an 8-inch skillet, preferably non-stick, heat 1/2 T. of the butter over moderately high heat until the foam subsides, pour in half the egg mixture, tilting the skillet to spread the mixture evenly over the bottom, and cook it for 1 minute, or until it is almost set. Sprinkle half the omelet with half the bacon, half the avocado, peeled and cut into 1/2-inch pieces, and half the Monterey Jack and cook the omelet for 1 minute, or until it is set. Fold the omelet over the filling, transfer it to a plate, and keep it warm. Make another omelet in the same manner with the remaining butter, egg mixture, bacon, avocado, and Monterey Jack and serve the omelets with the salsa.
Kale with Bacon and Chestnuts
This is a perfect Christmas-dinner side dish, especially for people who avoid Brussels sprouts. It also makes an excellent accompaniment to roast partridge or pheasant or can be served with a fried egg for supper.
1 1/2 pounds curly kale (or cavolo nero, or savoy or other winter cabbage)
2 T. canola or olive oil
6 ounces bacon, finely chopped
6 ounces peeled cooked chestnuts, coarsely chopped
1 T. unsalted butter
Sea salt and freshly ground black pepper
Remove the tough stalks from the kale or other greens and coarsely shred the leaves. Cook the kale in a large saucepan of boiling salted water for 3 to 4 minutes, until tender, then drain well and let stand to steam off excess moisture. Meanwhile, heat a large frying pan, add the oil, then the bacon, and fry over medium heat until it is just starting to become crisp. Toss the chestnuts into the pan, stirring well so they absorb the hot bacon fat. Add the kale, along with the butter and some salt and pepper. Toss well and serve right away.
Buttermilk-Lady Pea Soup with Bacon
4 uncooked bacon slices, coarsely chopped
1 small shallot, minced
1/2 teaspoon minced garlic
5 cups cooked Lady Peas
3/4 to 1 cup reserved cooking liquid from Lady Peas
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cups buttermilk
Cook bacon in a large saucepan over medium heat 6 to 7 minutes or until crisp; remove bacon, and drain on paper towels, reserving 1 tsp. drippings in saucepan. Finely chop cooked bacon. Sauté shallots and garlic in hot drippings over medium heat 2 minutes or until tender. Process 3 cups peas and 3/4 cup reserved cooking liquid in a food processor until smooth. Add pureed pea mixture, remaining peas, salt, and pepper to shallot mixture. Stir in buttermilk. Cook over medium heat, stirring often, 8 minutes. (Do not boil.) Stir in up to 1/4 cup cooking liquid, 1 Tbsp. at a time, until desired consistency is reached. Spoon soup into 4 bowls, and top with bacon.
1 pound bacon
1 C. flour
1 C. brown sugar
1 tsp. pepper
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Mix together brown sugar, flour, and pepper in a large Zip-loc bag. Add bacon and shake it up to bread the bacon. Bake on a cookie sheet at 350 for about 15-20 minutes, more if you like it crispy!
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6 slices of bacon
2 Tbsp maple syrup, preferably Grade A dark or Grade B (Light and Medium are too flavorless in my opinion)
2 tsp of Dijon mustard
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Preheat the oven to 400 degrees F. Lay the bacon on a baking rack on top of a tray. Bake in the oven for 5 – 6 minutes. Then rotate the pan 180 degrees and continue to roast for another 3 – 4 minutes for thin slices, 6 – 8 minutes for thicker slices. You’ll want to keep an eye on it when it starts to crisp and brown. Depending on how crisp you like your bacon, you’ll want to take it 2 minutes before your preferred crispness to glaze it then return it to the oven. In a small bowl, mix together the maple syrup and Dijon. Use a brush or spoon to generously glaze the bacon. Return the bacon to the oven and bacon another 1 – 2 minutes, to desired crispness.  Stove top Method: You can also cook the bacon on the stove top, which is what I did for the bacon you see in the photo (that’s why there’s that little curly thingie on the bacon) since we were really craving the bacon. Cook the bacon in a skillet over medium heat. Low heat will evenly render the fat but will take too long, whereas high heat will unevenly cook the bacon and burn it in spots. Medium heat is a happy middle ground. If you use a cast iron skillet, you can season the pan while you cook your bacon. While you’re cooking the bacon, preheat the oven. You can use a toaster oven if you’re making just a few strips. Stop cooking it a minute or two before it’s cooked to your preferred crispness. In a small bowl mix together the maple syrup and Dijon. Use a brush or spoon to glaze the bacon. Then bake in the oven until it is cooked to your preference.
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2 teaspoons cornstarch
1 cup fat-skimmed chicken broth
1/2 cup pecan halves
1/4 pound sliced bacon, chopped
1 onion (1/2 lb.), peeled and chopped
3/4 pound dried bow-tie pasta
3/4 cup cranberry sauce or relish (purchased or homemade)
2 cups bite-size pieces skinned cooked turkey
1/4 cup minced parsley
salt and pepper
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In a 5- to 6-quart pan over high heat, bring 4 quarts water to a boil. In a small bowl, mix cornstarch with broth. While water heats pour pecans into a 10- to 12-inch frying pan over medium-high heat. Shake or stir nuts frequently until lightly browned under the skin (break a nut to test), about 5 minutes. Pour from pan and set aside. Return frying pan to medium-high heat; add bacon and onion. Stir often until bacon is brown, about 10 minutes; spoon out fat and discard. Add pasta to boiling water and cook until tender to bite, 10 to 12 minutes. While pasta cooks, add cranberry sauce and broth mixture to bacon and onion; stir over high heat until boiling,. Add turkey and parsley, mix, and keep sauce warm. Drain pasta. Return to pan, add turkey sauce, and mix. Spoon onto plates. Sprinkle pasta with toasted pecans and add salt and pepper to taste.
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1 package (2 1/4 teaspoons) active dry yeast
About 1 teaspoon salt
About 1/4 cup olive oil
3 1/2 to 3 3/4 cups all-purpose flour
8 ounces thick-cut bacon, chopped
About 1/4 cup yellow cornmeal
1 1/3 cups shredded parmesan or manchego cheese
12 large eggs
Pepper
1 tablespoon red wine vinegar
3 ounces baby spinach (about 2 cups), rinsed and crisped
3 ounces frisée lettuce leaves (about 2 cups), rinsed and crisped
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In a large bowl, sprinkle yeast over 1 1/2 cups warm (110°) water. Let stand until yeast is softened, about 5 minutes. Stir in 1 teaspoon salt and 1 tablespoon olive oil. Gradually stir or, with an electric mixer on low speed, beat in 3 1/2 cups flour until mixture forms a soft dough. If using a dough hook, beat on high speed until dough no longer feels sticky and pulls cleanly from bowl, 5 to 7 minutes. If dough is still sticky, beat in more flour, 1 tablespoon at a time. If kneading by hand, scrape dough onto a lightly floured board. Knead until smooth, springy, and no longer sticky, 15 to 20 minutes; add flour as required to prevent sticking. Place dough in an oiled bowl; turn dough over to coat top. Cover dough with plastic wrap and let rise in a warm place until doubled, 35 to 45 minutes. Punch dough down, cover, and chill up to 8 hours (see notes). Meanwhile, in a 10- to 12-inch frying pan over medium-high heat, stir bacon until browned and crisp, about 5 minutes. Transfer to paper towels to drain. Reserve 1 tablespoon bacon drippings to dress greens, if desired. At least 2 hours before serving, remove dough from refrigerator and let stand at room temperature for 45 minutes (see notes). Scrape onto a lightly floured board and press gently to expel air. Divide dough into four pieces. Cover with plastic wrap and let rest 10 minutes. Roll or gently stretch one piece at a time into a 13- by 7-inch oval about 1/16 inch thick. Place each on an oiled and cornmeal-dusted 12- by 15-inch rimless baking sheet; if necessary, stretch dough to reshape. Brush each oval with about 1/2 tablespoon olive oil and sprinkle with about 1/3 cup cheese. Arrange a quarter of the cooked bacon evenly over each. Bake flatbreads two at a time in a 450° oven for 10 minutes. Remove from oven and crack 3 eggs onto each oval (for firm-cooked eggs, crack eggs onto flatbread 5 minutes into baking). Sprinkle lightly with salt and pepper. Return flatbreads to oven, switching pan positions, and bake until crust is well browned, 5 to 8 minutes longer. Meanwhile, in a large bowl, mix 1 tablespoon olive oil or reserved bacon drippings and the vinegar. Add spinach and frisée and mix to coat. Slide each flatbread onto a cutting board or plate. Mound dressed greens equally on top. Cut each oval in half lengthwise, then crosswise into eight slices. Add salt and pepper to taste.
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3 to 4 tablespoons grainy mustard
1 to 2 tablespoon minced dill, plus a few sprigs for garnish (optional)
Kosher or sea salt
1 tablespoon slightly crushed pink peppercorns
4 6-ounce boneless, skinless salmon fillets, preferably at least 3/4 inch thick, pin bones removed
4 slices streaky (fatty) bacon
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Position an oven rack 4 to 5 inches from the broiling element; preheat the broiler. Have ready a broiler pan with a rack and 4 long metal skewers. Combine the mustard, dill, salt and pink peppercorns in a small bowl, mixing well. Spread in equal amounts on the top (rounded) sides of the salmon fillets, pressing the mixture down slightly into the fish. Lay a slice of bacon across each fillet (fold into a V shape, if using center-cut fillets) and tuck the ends neatly underneath. Thread a skewer through the center of each fillet to secure the edges of the bacon. Place the fillets bacon side down on the broiler pan and broil for 4 minutes, until the salmon looks opaque, then use a spatula to carefully turn them over (leaving the skewers in place) and broil for 3 to 4 minutes, until the bacon is crisp. Remove the skewers and serve immediately.
1 lb. lean ground beef
1 T. au jus seasoning mix (from 1-oz. pkg.)
1 garlic clove, minced
1/4 t. pepper
2 (8 oz.) cans crescent rolls
8 t. dijon mustard (I used regular mustard)
4 slices bacon, cooked and halved
4 (1-oz.) slices Cheddar cheese
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In large bowl, combine ground beef, seasoning mix, garlic, and pepper; mix well. Shape mixture into 4 patties, 1/2 inch thick. Heat large skillet over med. heat until hot. Add patties; cook 10-12 minutes or until thoroughly cooked, turning once. Remove patties from skillet; drain on paper towels. Cool 5 minutes. Heat oven to 375 degrees. Unroll dough forming 13×6.5 inch rectangle. Firmly press perforations to seal. Cut dough crosswise into 2 squares. Repeat with remaining can of dough, forming 4 squares. ( I just took 4 of the triangles and pressed them together to form a rectangle, then pressed them out a little to make it more square.) Spread each square with 2 t. mustard. Place one cooked patty, 2 half slices bacon, and 1 slice cheese in center of each square. Bring 4 corners of each dough square together in center; twist to from knot in center. Pinch edges to seal. Place on ungreased cookie sheet. Bake at 375 degrees for 17-23 minutes or until golden brown. Consider browning hamburger as you would for spaghetti, adding the ingredients, and then using as a filling instead of making one large patty per person.
1 pkg. Bacon
1 Large Onion
2 Can Minced Clams
Milk
2 Ribs Celery
8 Potatoes
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Cut bacon fine and dice onion. Sauté together until bacon is crisp and onion browns on edges. Dice celery and cook in 5 quart pot no more than 1/2 full of water. Peel 6-8 potatoes (depending on how much you like potatoes) and cut into chunks. Add potatoes to celery water and cook until potatoes are done. Try to use as little water as possible, with water just covering potatoes. If you have to pour off water you lose flavor and vitamins. Add bacon and onion to potatoes. Add milk to taste. Add clams.
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4 eggs
2 egg whites
1/2 tsp. salt-free seasoning blend
1 tsp. olive oil
2 slices (2 ounces) canadian bacon, cubed
1 C. packed baby spinach leaves, chopped
1/2 C. grape or cherry tomatoes, chopped
ground black pepper
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In a bowl, combine the eggs, egg whites, and seasoning blend. Beat with a fork until smooth. Heat the oil in a nonstick skillet over medium heat. Add the bacon, spinach, and tomatoes. Cook, stirring, for about 2 minutes, or until the spinach is wilted. Add the egg mixture. Cook, stirring, for about 2 minutes, or until the eggs are set. Season with pepper, if desired.
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Yield: 4 servings
Calories: 120
Fat: 7g
4 C. hot cooked instant grits
1/2 C. (2 oz.) shredded white cheddar cheese
1 T. minced fresh or 1 tsp. dried thyme
2 tsp. chopped fresh parsley
1/2 tsp. garlic powder
1/2 tsp. black pepper
3 bacon slices, cooked and crumbled
Cooking spray
Combine first 7 ingredients in a large bowl; stir well. Pour the grits into a 10-inch square baking dish coated with cooking spray, spreading evenly. Cover and chill 1 hour or until completely cool. Prepare grill. Invert grits onto a cutting board; cut into 4 squares. Cut each square diagonally into 2 triangles. Place grits triangles on grill rack coated with cooking spray; grill 5 minutes on each side or until lightly browned and thoroughly heated.
Yield: 4 servings
Serving size: 2 triangles
Calories: 255
Fat: 8.5g
Fiber: 2.4g
2 lb. green beans
2 bacon slices
1/4 C. minced shallots
3 T. coarsely chopped almonds
2 T. brown sugar
1/4 C. white balsamic vinegar
Cook green beans in boiling water for 2 minutes. Drain and rinse under cold water. Drain well; set aside. Cook bacon in a small skillet over medium-high heat until crisp. Remove bacon from skillet. Crumble; set aside. Add shallots to bacon fat in skillet; saut� 1 minute. Add almonds; saut� 1 minute. Remove and let cool. Add sugar and vinegar; stir until sugar dissolves. Add crumbled bacon. Pour vinaigrette over beans, tossing gently to coat.
Yield: 8 servings
Serving size: 3/4 C.
Calories: 75
Fat: 2.6g
Fiber: 2.8g
6 slices bacon, chopped into one inch pieces
1/2 pound dried rotini pasta
1/2 cup mayonnaise
juice of 1 lemon
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon white pepper
1 teaspoon dried dill
1 cup halved cherry tomatoes
1 avocado pitted and sliced
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Cook bacon until crisp. Transfer to a paper towel lined plate. Cook pasta according to package directions. Strain. Run cold water over the top until the pasta is cooled. While your bacon and pasta are cooking, whisk mayonnaise, lemon, salt, garlic powder, pepper and dill together in a bowl. Stir cooled pasta, cherry tomatoes, sliced avocado and reserved bacon into the dressing. Toss to combine. Â Refrigerate for 30 minutes. Serve.
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3 slices bacon, chopped
1 T. extra virgin olive oil (EVOO)
1 shallot, chopped
1 1/2 pounds Brussels sprouts, trimmed, small sprouts left whole, larger sprouts halved
Salt and pepper
1 C. chicken broth
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Brown bacon in a medium skillet over medium-high heat. Remove bacon to a paper towel-lined plate. Add EVOO to the pan, about one turn of the pan. Add shallots to the pan and sauté 1-2 minutes. Add Brussels sprouts and coat in EVOO. Season with salt and pepper. Cook Brussels sprouts 2-3 minutes until they begin to soften, then add broth. Bring broth to a bubble, cover and reduce heat to medium-low. Cook 10 minutes, until tender. Transfer sprouts to a serving dish with a slotted spoon and top with cooked bacon bits.
1 pound long cut fusilli or other corkscrew shaped pasta
salt
4 slices thick sliced smoked bacon, cut in 1/2 inch pieces
1 garlic clove, minced
1/2 teaspoon red pepper flakes
1/2 pound broccolini, ends trimmed, cut in 1 inch pieces
1/2 pound grape or cherry tomatoes, halved if large
1/2 cup heavy cream
1 teaspoon freshly ground black pepper
1/2 cup finely grated Parmigiano-Reggiano cheese, plus extra for garnish
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Bring a large pot of salted water to a boil. Add pasta and cook until al dente; drain.
Fry bacon in a deep skillet until golden brown. Transfer to a plate lined with a paper towel. Pour off all but 1 tablespoon bacon fat. Add garlic and red pepper flakes. Sauté briefly until fragrant, 30 seconds. Add broccolini. Sauté until bright green and crisp tender. Add tomatoes, cream, one teaspoon salt and black pepper. Simmer to heat through. Add pasta, bacon and 1/2 cup cheese to skillet; toss to coat. Serve immediately, garnished with remaining cheese. Note: If using arugula, toss in 2 cups washed and dried arugula with the bacon and cheese.
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3 T. EVOO
2 Shallots, chopped
16oz. bag Frozen Peas
5 C. Chicken Stock
Salt and Pepper
8 sliced Canadian Bacon, diced
½ C. flat leaf Parsley
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Heat 2 T. EVOO in a medium soup pot. Add shallots and sate 3-4 minutes. Add peas and 1 C. stock and heat through, about 5 minutes. Season with salt and pepper. Add remaining evoo to small skillet and add Canadian bacon, toss over medium heat for 3 or 4 minutes to crisp up. Transfer peas to a food processor with the parsley and puree, adding stock as needed to make a smooth puree. Return to pot, stir in remaining stock and heat through. Sprinkle with bacon pieces to serve.
When it comes to roasting, there aren’t many things more forgiving than pork belly. All that fat keeps things lovely and moist even if it is overcooked a little so fear not. When rolled like I have here it is not only a good looking roast, but the lack of bones make for super easy carving. As with all meat, it’s best if it is at room temperature before it goes into the oven so take the pork out of the fridge a few hours before you’re ready to cook.
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3 heads garlic
1 small bunch sage, leaves picked & roughly chopped
1T smoky paprika
2T fennel seeds, ground
2T olive oil
2kg pork belly, bones removed and skin scored (get your butcher to do this)
2T olive oil, extra
3 red onions
8 small apples
1C (250mL) dry white wine
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Preheat oven to 180C. Break garlic into individual cloves but leave the skins on. Place in a small ovenproof dish and bake for 20-30mins or until garlic is very soft. Allow to cool and then squeeze out soft flesh into a small bowl, discarding the skins. Stir through sage, paprika, fennel seeds and olive oil to form a chunky paste. Season. Place pork belly on a wire rack skin side up and position over the sink. Pour boiling water oven the skin to soften it then pat dry. Place belly on a clean surface skin side down and spread the paste in a long row down the center of the belly. Roll the belly into a log and tie with kitchen string to hold in place. If any of the garlic mix oozes out just stuff it back in the best you can. Increase oven temperature to 250C. Peel and slice each onion into three thick rounds and place in a layer on the bottom of a baking dish. Place pork on top of the onion with the join side down. Rub with extra olive oil and sprinkle generously with sea salt. Bake for 30mins. Reduce heat to 160C and add wine and 1C water. Score apples in a ring around their middles and place in the baking dish next to the pork. Bake for an additional 2 1/2 to 3 hours or until pork is tender inside and the skin is golden. Drain cooking juices into a saucepan and allow pork to rest in a warm place. While the pork is resting bring juices to a simmer to reduce slightly. To serve slice pork into round approx 1cm thick divide pork slices, onion and apples between 8 warmed plates. Drizzle over reduced juices and serve immediately. For a delicious Sunday lunch, serve with braised fennel, hasselback potatoes and a green salad.
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To enhance this version, add a handful or two of walnuts or pecans. Some crumbled goat cheese might also be nice here.
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4 cups farro, cooked according to package instructions*
10 slices good-quality bacon, thinly sliced
1 head cauliflower, florets roughly chopped
4 large handfuls of arugula (or other leafy green, such as spinach)
3 tbsp. olive oil
juice of 1 lemon
2 tsp. salt
freshly ground pepper
1 cup pecan halves
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In a large skillet, sauté the bacon over medium heat until crisp. Remove to a paper towel with a slotted spoon, but leave the fat in the skillet over the heat.  Add the cauliflower florets to the skillet and sauté for about 7 minutes, or until they become tender and begin to brown slightly. Remove the florets to a paper towel with a slotted spoon. Let the bacon and cauliflower cool, then toss with the farro and arugula. Drizzle with the olive oil and lemon juice, then sprinkle with salt and pepper. Toss until the salad is evenly coated. Top with pecan halves.  Variations: walnuts or pecans can be added. Try with crumbled goat cheese.   *I buy pearled farro from Whole Foods (in the bean section for some reason). The package asks you to soak it overnight. I just add about 6 cups of water to the 16 oz. that come packaged and boil for 30 – 40 minutes, or until the farro is tender, but still somewhat chewy. Drain off any excess water, cool and you’re ready to make a salad.
2 slices center cut bacon, chopped
1 small Roma tomato, chopped
Handful flat leaf parsley, chopped
2 teaspoons garlic-infused oil (I used grape seed oil)
2 teaspoons Worcestershire sauce (I forgot this and it was fine)
Small handful fresh flat-leaf parsley, chopped
Freshly ground black pepper
Bread for serving (optional)
Srircha or chili garlic sauce for serving (optional)
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Heat the oil in a medium skillet. When the oil is hot, add bacon and cook until crispy. Remove bacon with a slotted spoon and drain on a towel. Add the tomatoes to the bacon fat and oil (stand back!) and cook until warmed through. Add the Worcestershire and toss to combine. Add the bacon back to the skillet and mix with the tomato before transferring to a plate. Serve with hot sauce and bread if desired.
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1 small tomato, finely chopped
1/2 C. mayonnaise
1/2 C. real bacon bits
1/2 C. shredded Swiss cheese
1 small onion, finely chopped
1 tsp. dried basil
1 tube (12 oz.) refrigerated buttermilk biscuits, separated into 10 biscuits
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In a small bowl, combine the tomato, mayonnaise, bacon, cheese, onion and basil; set aside. Split each biscuit into three layers; press each layer into an ungreased miniature muffin C.. Spoon tomato mixture into C.. Bake at 450° for 8-10 minutes or until golden brown. Serve warm. Yield: 2-1/2 dozen.
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6 Bacon Slices
1 10oz. Pkg. Frozen chopped spinach, thawed, squeezed dry
4oz. Cream cheese, room temperature
1/4 C. Mayonnaise
1 tsp. Salt
1/2 tsp. Pepper
1/2 C. Chopped green onions
3 9-inch-diameter Flour tortillas
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Cook bacon in heavy large skillet over medium heat until crisp; drain. Crumble bacon into medium bowl; stir in spinach and next 5 ingredients. Heat 1 tortilla in large skillet over high heat until warm and pliable, about 1 minute per side. Transfer to work surface. Spread 1/3 of filling over tortilla, leaving 1/2-inch border. Roll up tightly, enclosing filling. Wrap in plastic. Repeat with remaining 2 tortillas and filling. Chill until filling is firm, at least 1 hour or up to 4 hours. Preheat oven to 400°F. Remove plastic; slice off unfilled ends. Cut rolls crosswise on slight diagonal into 3/4-inch-thick slices. Arrange on large baking sheet. Bake until heated through, about 7 minutes.
12 hard-cooked eggs
1/2 C. frozen chopped spinach, thawed
1/4 C. mayonnaise
1/4 C. real bacon bits
1 1/2 T. cider vinegar
2 T. butter, softened
1 T. sugar
2 tsp. black pepper
1/4 tsp. salt
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Peel eggs, slice in half, remove yolks, and mash yolks in a bowl. Combine yolks with remaining ingredients. Mix well. Fill whites.
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1/4 C. sugar
1/4 C. lemon juice
2 T. olive oil
4 tsp. paprika
1 tsp. each salt, pepper, curry powder, ground cumin and ground coriander
1/2 to 1 tsp. cayenne pepper
18 uncooked jumbo shrimp, peeled and deveined
9 bacon strips, halved lengthwise
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In a small bowl, combine the sugar, lemon juice, oil and seasonings. Pour 1/4 C. marinade into a large resealable plastic bag; add the shrimp. Seal bag and turn to coat; refrigerate for 30-60 minutes. Cover and refrigerate remaining marinade for basting.  In a large skillet, cook bacon over medium heat until cooked but not crisp. Drain on paper towels. Remove shrimp from marinade; discard marinade. Wrap each shrimp with a piece of bacon and secure with a toothpick.  Coat grill rack with cooking spray before starting the grill. Grill bacon-wrapped shrimp, covered, over medium heat for 5-10 minutes or until shrimp turn pink, turning and basting with reserved marinade. Yield: 1-1/2 dozen.
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1 lb. (about 12 to 13 slices) bacon, preferably thick-cut
25 Medjool dates (about 3/4 lb.)
1/3 C. ricotta cheese
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Preheat oven to 450 degrees F. Cut the bacon in half lengthwise to make twice as many slices. Set aside. To remove the pits from the dates, cut the tips off each end of the dates and insert the flat end of the skewer until it pushes the pit out of the date. Repeat with remaining dates.  Place the ricotta in the bottom corner of a strong plastic bag and seal tightly. Use scissors to cut a small hole in the tip of 1 of the corners. Now use the bag like a piping bag to fill the dates with the cheese. Wrap the ricotta stuffed dates with a slice of bacon and secure with a toothpick through the belly of the date. Arrange all the prepared dates on a parchment-lined baking sheet, allowing at least a little space between each one for good browning. Roast for 15 to 20 minutes or until bacon is browned and crispy. Remove from the baking sheet and gently remove toothpicks. Serve immediately.
2 pkgs. (8 oz. each) cream cheese, cubed
4 C. shredded Cheddar cheese (1 lb)
1 C. half and half
2 tsp. Worcestershire sauce
1 tsp. each prepared mustard and dried, minced onion
16 strips bacon, cooked and crumbled
Tortilla chips or baguette slices for dipping
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In 1 1/2 qt. slow cooker, combine all but the bacon. Cover and cook 2 hours or until cheeses are melted, stir occasionally. Fold in bacon just before serving.
6 bacon strips, diced
6 oz. cream cheese, softened
1/2 C. mayonnaise
1 can (4 oz.) mushroom stems and pieces, drained
1/2 tsp. garlic powder
1 tube (8 oz.) refrigerated crescent rolls
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In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. In a small mixing bowl, beat cream cheese and mayonnaise. Add the mushrooms, garlic powder and bacon. Separate crescent dough into four rectangles; seal perforations. Spread cream cheese mixture over each rectangle to within 1/4 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seams to seal. Cut each into six slices. Place slices cut side down on greased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Serve warm. Refrigerate leftovers. Yield: 2 dozen.
8 Slices Bacon
1 Tomato, chopped
1/2 Onion, chopped
3 oz. Shredded Swiss Cheese
1/2 C. Mayonnaise
1 tsp. Dried Basil
1 16oz. Can Refrigerated Buttermilk Biscuit Dough.
Preheat over to 375degrees. Lightly grease a muffin pan. In medium skillet over medium heat, cook bacon until evenly brown. Remove from skillet and drain on paper towels. Crumble Bacon into mixing bowl, add tomato, onion, cheese, mayonnaise and basil. Separate biscuits into halves horizontally. Place each half into cups of the muffin tin. Fill each biscuit cup with bacon mixture. Bake in oven for 10-12 minutes, or until golden brown.
Easy Meaty Breakfast Pizza Bites
6 uncooked sausage patties, quartered
4 slices bacon
2 red, green, or yellow bell peppers, diced
1/2 onion, chopped
5-6 eggs, beaten
1 C. mozzarella cheese, shredded
1 (11 oz) roll of pizza dough
Preheat oven to 4OO°F and grease a 12-C. muffin pan plus 2 C. from the second pan (14 C. in all). In a large skillet, cook bacon until crisp. Place on a paper toweled plate to drain. Reserve a tsp. of bacon fat to cook onions and peppers until tender. Finally, add pieces of sausage and cook until no longer pink. Place sausage on the plate with bacon. Next, on a floured cutting board, roll out pizza dough. Cut pizza into 14 squares. Place one square in each cup. Prebake the dough for 5 minutes. Remove pan from the oven and tamp the dough down using a tart shaper or the bottom of a shot glass. Crumble bacon and add it, along with sausage, peppers, and onions evenly into each dough cup. Fill each C. evenly with the eggs. Top each pizza C. with mozzarella cheese. Bake for 8-10 minutes, or until the egg has set. If the cheese is browning too quickly, move the tray to the bottom rack and continue to cook.
Sheet Pan Meat Lovers Breakfast Pizza
2 pkgs. Crescent Dough Sheets
½ lb. Ground Chuck
4 slices Bacon cooked crumbled
½ pkg. 8 oz. Jimmy Dean Sausage (or your favorite)
6 thin slices sandwich Ham cut into strips or smaller
7 ounces Pepperoni slices (one small package)
2 C. Shredded Hash Browns thawed
2 C. Shredded Cheese Cheddar or a blend of your favorites
6 eggs
¼ C. milk
½ tsp. salt
½ tsp. ground black pepper
4 tsp. grated Parmesan Cheese
Preheat oven to 375F. Take crescent roll dough out of fridge 15 minutes before using. Spray jelly roll pan (10×15) with nonstick spray. Combine eggs, milk, salt, pepper and Parmesan together and set aside. In a large skillet, brown the ground chuck, bacon and sausage and drain. Spread the dough in the pan and up the sides. Pinch the seams together. Spread the hash browns over the dough. Spread the ground chuck mixture, ham and pepperoni over the hash browns. Spread the cheese over the meat. Pour the egg mixture on top the cheese. Lightly sprinkle all with grated Parmesan Cheese. Bake pizza at 375F for 25-30 minutes or until eggs are set in the middle.
3-4 strips bacon (more if you use center cut)
1 C. diced celery
1 C. diced green pepper
1 C. diced onion
1 lb. lean ground beef
3 C. cooked rice
1 can tomato soup
salt & pepper to taste
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Dice bacon and cook over low heat to render most of the fat without overcooking — you want it a bit short of crumbly. Remove to large mixing bowl. Leave a T. or so of fat in pan. Raise heat to medium high and add vegetables and salt and pepper to taste. Sauté vegetables until tender. Don’t brown. I start with the celery and give it an extra minute or two. Add vegetables to bacon in mixing bowl. Brown ground beef, breaking into fairly small pieces. Drain and add to bacon and vegetables. Add rice and mix thoroughly. Add soup and mix again. Taste and adjust seasoning. Put in casserole (hot dish) dish and bake covered at 350 degrees for 45 minutes to an hour. Bacon never tasted so good!
1 lb. bacon Â
1 bag egg noodles
1 can undrained sauerkraut
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Cut bacon up into small pieces and then fry to a crisp. Cook egg noodles according to the directions on the bag, drain and then mix, along with the bacon and all of the bacon grease, with the can of undrained sauerkraut. Bake in a casserole (hot dish) dish at 350 degrees until thoroughly heated.
Bacon Wrapped Roasted Red Pepper and Goat Cheese Stuffed Chicken with Balsamic Drizzle and Basil
4 (6 ounce) chicken breasts, butterflied or pounded thin
salt and pepper to taste
4 ounces goat cheese
1 roasted red pepper, diced
2 tablespoons basil, chopped
2 teaspoons lemon zest
8 slices bacon
For the Balsamic drizzle:
1/2 cup balsamic vinegar
1 tablespoon brown sugar
Lay the chicken flat, season the outside with salt and pepper, spread 1/4 of the mixture of the goat cheese, roasted red peppers, basil and lemon zest on the chicken breasts, roll them up and wrap each in 2 slices of bacon. Grill over indirect medium heat, with the lid down, until the bacon is crispy and the chicken is cooked (160F to 165F), about 20-30 minutes, or bake in a preheated 400F/200C oven on a wire rack on a baking pan until cooked, about 20-30 minutes, turning the oven to broil for the last few minutes to ensure that the bacon is crispy. For the Balsamic drizzle: Bring the balsamic vinegar and brown sugar to a boil, reduce the heat and simmer until it has reduced by half and thickened, about 10-15 minutes.
Country Salad with Lardons
½ lb. Slab Bacon, rind removed
2 T. minced Shallots
1/3 C. Balsamic Vinegar
½ C. EVOO
Salt and Pepper
2 heads Frisee Lettuce
8oz. log Chevre, crumbled
2 C. Croutons
Tear frisee into bite sized pieces, wash, spin and dry. Arrange in salad bowl. Cut ½†cubes from bacon and brown in a heavy skillet over medium-high heat for 10 minutes. Remove to paper towels to drain. Pour out drippings; reserve 1/3 cup and return that to pan.  Lower heat to medium, add shallots and vinegar and cook, stirring constantly, about 5 minutes. Remove from heat and stir in oil. Top frisee with chevre, add lardons and dressing. Toss well to coat. Add croutons and serve.
From Crowd Pleasing Potlucks
Creamy Baked Fennel with Bacon & Mushrooms
1 fennel bulb, sliced
1 small onion, chopped
3 cloves garlic, chopped
3 rashers of bacon, chopped to small pieces
4 brown mushrooms, sliced or chopped
Salt
Black Pepper
Dried parsley
Scant C. Cream
A handful of grated parmesan
Olive oil
1 tsp. butter
Fry your bacon in a pan with a little oil till they’re crisp. Plate the bacon and keep the grease in the pan. Cook your onions with the bacon grease for 3 mins. Toss in sliced fennel and garlic. Sautee till fennel is slightly soft. Throw in mushrooms. Add a tiny pinch of salt, black pepper and your parsley. Throw in your cooked bacon. Pour your cream into the mix and let it heat on low fire. Grab half of your parmesan and mix it into the cream. Taste and adjust seasoning. Transfer fennel to an oven-proof dish. Top with the remaining parmesan and bake in a pre-heated oven of 400 for about 20 mins. Let it cool a bit. Garnish with the fennel fronds.
1 very large onion OR
2-3 leeks, white and light green parts only
2-3 slices bacon (we use high-quality pepper bacon)
Freshly-ground nutmeg
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1-2 T. butter
6 large eggs (I ended up using 7 since we’re overloaded with eggs and it was fine)
1 C. milk
2/3 C. all purpose or whole wheat pastry flour
Pinch salt
Pepper to taste
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Preheat the oven to 400 degrees and butter a 10.5 inch ceramic baking dish or pie plate (we use an oval ceramic dish and it works great). Dice the onion. If using leeks, clean thoroughly and cut into half moons
Cut the bacon pieces into matchsticks width-wise (lardons). Cook bacon in a medium to large skillet over medium high heat until the fat renders and the bacon is a little crispy. Add the onion/leeks and lots of freshly-grated nutmeg. Cook until very tender (10-12 minutes probably) then put the mixture in the bottom of your baking dish. Melt butter and set aside. Crack the eggs into a bowl and beat with an electric mixer until it is frothy. Slowly add the milk, flour, salt, pepper (if not using pepper bacon), yet more freshly-grated nutmeg and melted butter. Make sure it is well mixed. Pour batter over the onions/leeks. Bake until the clafoutis is set (puffed and golden), about 30-35 minutes. Remove from oven and let sit for a few minutes before serving. Delicious warm or cold.
1 large bunch mixed white and yellow swiss chard
2 slices thick cut bacon, chopped
3 garlic cloves, minced
2 T. butter
2 T. flour
1 c. whole milk
Salt, pepper, nutmeg
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Bring a large pot of water to a boil. Cut the center stems from the swiss chard leaves, and slice into 1/4-1/2 inch pieces. Coarsely chop leaves. Add stems to boiling water and boil for 7 minutes. Add leaves and boil for an addition 4-5 minutes. Drain chard, pressing with the back of a spoon to expel as much liquid as possible. Transfer to cutting board and chop into bite size or smaller pieces. Return emptied pot to the stove and adjust heat to medium high. Add bacon and saute until almost crisp. Add garlic and cook for about 1-2 minutes. Add chopped chard and stir to evenly mix. Remove from heat. Make Béchamel: In a small saucepan, melt butter and add flour. Mix with a fork break up any chunks and blend until smooth. Once mixture starts bubbling, cook for 2 minutes, then add milk, whisking until smooth. Cook until mixture thickens enough to coat the back of a spoon. Remove from heat. Drizzle enough béchamel sauce over the chard mixture so that it is well coated, but not so much that the chard is swimming in sauce. Add salt, pepper, and nutmeg to taste, and enjoy!