Ingredients
- 1 1/2 pound thinly sliced bacon
- 3 tablespoons corn oil
- 1/2 cup premium popping corn
For The Caramel
- 3/4 cup butter
- 1 cup brown sugar, packed
- 1/4 cup corn syrup
- 1 tablespoon Sriracha chili sauce, (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
Sriracha Bacon Caramel Popcorn
Directions
Preheat the oven to 350 degrees F. Lay the bacon flat on a sheet pan and cook for 20 minutes. Remove from oven and drain bacon on a plate covered with paper towels. Lower oven temperature to 225 degrees F. When the bacon cools, chop it into small pieces and set aside. Spray a large bowl with non-stick cooking spray. Heat the oil over medium heat in a large heavy Dutch oven with a tight fitting lid. Add the popcorn and cook, shaking often until the corn begins to pop. Cover and continue cooking and shaking until the popping is done. Transfer the popped corn to the bowl.
To make the caramel, melt the butter in a medium saucepan over medium heat. Add the brown sugar and corn syrup and mix well. Cook for 4 minutes until bubbly and hot. Remove from the heat and add the salt, baking soda and Sriracha if desired. Mix well. Working quickly while everything is hot, drizzle the caramel over the popped corn and top it with the bacon. Using two silicone spoons or spatulas fold the popcorn mixture gently until it is all well coated. Wrap a large baking sheet in foil and transfer the popcorn mixture to it. Spread the mixture evenly and put the pan in the oven for 15 minutes. Remove and toss the popcorn and thenreturn it to the oven for another 15 minutes. Remove and transfer the popcorn to two clean baking sheets separating it and spreading it evenly to cool. Let rest for 10 minutes, then eat or store in an airtight container.
Makes about 10 cups
Recipe courtesy Ray Lampe, Dr BBQ
Ingredients
- 8 slices bacon
- 1/4 pound fresh mushrooms, chopped
- 1 tablespoon butter
- 1/3 cup green onion, chopped
- 1 2/3 cups Swiss cheese, shredded
- Pastry for double-crust pie, (homemade or purchased)
- 5 eggs
- 1 2/3 cups sour cream
Bacon and Mushroom Bite-Size Quiche
Directions
Heat oven to 375 degrees F. On a lightly floured board, roll out the pastry dough 1/ 16-inch thick. Using a 3-inch cutter, cut out 42 circles; re-roll scraps as needed. Fit circles into bottoms and slightly up sides of lightly greased 2 1/2-inch muffin pans. Meanwhile, fry bacon slices until crisp, drain; crumble or chop. Chop mushrooms, saute in butter until limp and liquid evaporates. Combine bacon, mushrooms, green onion and cheese. Divide filling equally among muffin cups. In large bowl, beat together eggs, add sour cream and stir until smooth. Spoon about 1 tablespoon into each muffin cup. Bake until puffed and light brown, 20-25 minutes. Cool in pans 5 minutes; lift out. Serve warm or let cool on wire racks. If made ahead, wrap cooled quiches airtight, and refrigerate overnight. Reheat, uncovered, in a 350 degrees F. oven for about 10 minutes.
Makes 3 1/2 dozen.
Analysis done for one piece.
Serving Suggestions
Tender, cheesy and savory custards in flaky pastry shells make elegant finger food-and can be made ahead and reheated. Delicious for brunch or evening appetizers.
Ingredients
- 6 ounces pork sausage, bulk
- 4 slices bacon, thick cut, cut in half
- 8 eggs, beaten
- 1 10-inch pizza crust, purchased
- 1 cup Colby Jack cheese, shredded
- 1/2 cup onion, thinly sliced
- 1/4 cup Italian parsley, snipped
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Breakfast Sausage Pizza
Directions
In a large skillet cook sausage, bacon, and onions over medium-high heat until browned and cooked through (about 10-15 minutes). Remove with slotted spoon and set aside. Remove all but 1 teaspoon of drippings from pan. Add eggs, parsley, and seasonings, stirring to scramble. Stir while cooking for 2-3 minutes or until eggs are just set.
Meanwhile, place pizza crust on a pizza pan or baking sheet and top with 1/2 cup of the cheese. Place in a 400 degrees F oven for 3-5 minutes until cheese is melted. Remove crust and top with eggs, sausage, and onions. Top with bacon and remaining cheese. Return to oven until cheese is melted and bacon is crisp.
Garnish with additional parsley, if desired. Slice to serve.
Serves 8
Serving Suggestions
The sausage in the pizza can be replaced with ground pork, diced ham, or chorizo. Serve with fresh seasonal fruit to complete your breakfast.
Ingredients
- 12 slices bacon, crisply-cooked
- 4 8-inch flour tortillas
- 4 ounces cream cheese spread
- 1/2 cup chunky salsa
- 1 cup iceberg lettuce, shredded
- 1/2 cup guacamole
BLT&G Wrap
Directions
Spread each tortilla on one side with some cream cheese; top with some salsa and shredded lettuce and spread evenly. Place three slices bacon on each tortilla; top with some guacamole and roll up to serve immediately.
Serves 4.
Serving Suggestions
This BLT is a roll-up with a twist. Use homemade guacamole or purchase. Easy to take on a picnic or a bag lunch. Serve with chips and a fresh fruit salad.
Ingredients
- 4 pound pork loin center roast, boneless, (untied), fat and silver skin trimmed
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper, freshly ground
- 1 tablespoon vegetable oil
- 8 to 9 slices bacon
- 1 cup barbecue sauce, purchased
Simply Saucy Bacon-Wrapped Pork Loin
Directions
- Preheat oven to 450ºF. Sprinkle pork with salt and pepper.
- Heat oil in large skillet over medium-high heat. Add pork and brown on all sides, about 6 minutes. Transfer to plate and cool for 10 minutes.
- Wrap bacon slices vertically around pork roast; do not overlap bacon. Tie lengthwise and crosswise with kitchen string to hold bacon in place; tuck loose ends of bacon under string. Place on a rack in a roasting pan, tucked-bacon side down.
- Roast on rack for 15 minutes. Turn pork over and reduce temperature to 350ºF and roast for 15 minutes. Remove rack and return pork to pan, tucked-end side up. Roast, turning occasionally until bacon is browned and an instant-read thermometer inserted in the center of the roast reads 145ºF, about 50 minutes. Remove from oven and let stand for 10 minutes.
- Skim fat from pan juices, leaving browned juices in pan.
- Add barbecue sauce and preferred ingredient (*see below) and bring to simmer over medium heat, stirring to loosen browned bits in pan; simmer 2 minutes.
- Remove strings, carve pork, and serve with sauce.
Serving Suggestions
Serves 10 6-oz portions
*Preferred Ingredient
- Savory: Whisk 2 tablespoons Dijon mustard into the sauce.
- Spicy: Stir in 2 tablespoons pickled jalapenos chilies (nacho slices), drained and finely chopped, into the sauce.
- Fruity: Stir one 8.25-ounce can crushed pineapple, drained, into the sauce.
- Smoky: Stir in 1 or 2 minced canned chipotle chilies in adobo into the sauce.
Ingredients
- 12 slices bacon, crisply-cooked
- 4 cups romaine lettuce, shredded
- 16 sun-dried tomato halves, drained if packed in oil, rehydrated if dried
- 8 ounces fresh mushrooms, thinly sliced
- 4 tablespoons olive oil
- 3 tablespoons red wine vinegar
- 1/8 teaspoon sugar
- To taste, salt and black pepper
- To taste, salt and black pepper
- 1/4 cup green onions, sliced
BLT Salad
Directions
Coarsely crumble bacon and set aside. In large bowl, toss together romaine, tomatoes and mushrooms. Whisk together olive oil, vinegar, sugar and seasonings; toss with salad mixture and divide evenly among four dinner plates. Top each salad with some bacon and sliced green onion.
Serves 4.
Serving Suggestions
Who says a BLT has to be a sandwich? This pretty salad is a great lunch or light dinner. Serve with cornbread and a tall glass of ice tea.
Ingredients
- 4 New York (top loin) pork chops, 1 inch thick
- 1/2 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper, plus more to taste
- 2 tablespoons flour
- 3/4 cup chicken stock
- 3 tablespoons heavy cream
- 3 tablespoons maple syrup
Pan-Seared Pork Chops with Maple Gravy & Apple Bacon Hash
Directions
Potato-Apple Hash:
Cook bacon in large skillet over medium heat until crisp and browned, about 10 minutes. Drain on paper towels. Reserve the bacon fat – about 4 tbsps. Heat butter and 2 tbsps of bacon fat in a medium nonstick skillet over medium heat.
Cook bacon in large skillet over medium heat until crisp and browned, about 10 minutes. Drain on paper towels. Reserve the bacon fat – about 4 tbsps. Heat butter and 2 tbsps of bacon fat in a medium nonstick skillet over medium heat.
Add potato, onion, garlic, and apple and cook until lightly browned, about 10 minutes. Remove from heat and stir in the maple seasoning and cinnamon, if using. Season with salt and pepper. Keep warm.
Pork Chops:
Heat remaining bacon fat in a large skillet over medium heat. Season pork chops with salt and pepper. Add to skillet and cover. Cook, turning occasionally, until golden brown and an instant-read thermometer inserted through the center of the chop reads 145 degrees F, about 15 minutes. Transfer the chops to a plate and tent with foil to keep warm.
Maple Gravy:
Pour off all but 1 tbsp of the pan drippings from the skillet. Whisk flour into pan drippings and let bubble over medium heat for 1 minute. Whisk in broth, maple syrup and cream and bring to a boil. Cook, whisking often, until mixture reduces and thickens, about 2 minutes. Season with salt and pepper.
Crumble the bacon into the hash. Serve chops hot with the hash and sauce.
Recipe courtsey of Lauren Brennan of LaurensLatest.com
Ingredients
- 1 pound sliced bacon, cut crosswise into 1/4-inch strips
- 1 1/4 cups butter, (2 1/2 sticks)
- 1 2/3 cups hazelnuts, chopped
- 2/3 cup walnuts, chopped
- 40 9×14-inch sheets phyllo dough, (about 1 1-pound package), thawed
- 1 1/2 cups Nutella chocolate hazelnut spread
- 3/4 cup cocoa nibs
- 1 1/4 cups water
- 1/4 cup light corn syrup
Bacon Baklava
Directions
In a large skillet over medium heat, cook the bacon, stirring occasionally, until crisped, about 15 minutes. Transfer to a strainer set over a bowl, separating the cooked bacon from the bacon fat. Set both aside.
While the bacon is cooking, preheat the oven to 350 degrees F. Arrange the hazelnuts and walnuts on a rimmed baking sheet and bake until toasted and fragrant, about 10 minutes. Set aside to cool (leave the oven on).
Also while the bacon is cooking, in a small saucepan over medium heat, melt the butter. Set aside.
Set aside 1/2 cup of the bacon. Brush another large, rimmed baking sheet with butter. Top with a sheet of phyllo and brush the phyllo with butter. Repeat, using 20 sheets of phyllo and about half of the butter. Spread about 2/3 of the Nutella on top, then sprinkle with the toasted nuts, cocoa nibs, and remaining bacon. Top with the remaining Nutella and set aside.
Cover a work surface with a 12×16-inch piece of plastic wrap and brush it with butter. Top with a sheet of phyllo and brush the phyllo with butter. Repeat, using the remaining 20 sheets of phyllo and butter (you might not need all the butter). Pierce the phyllo stack all over with a fork, then use the plastic wrap to help lift the pierced phyllo stack off the work surface, placing the stack on top of the Nutella. Bake the baklava until golden brown, 30 to 35 minutes.
Meanwhile, in a medium saucepan over medium heat, combine the honey, water, corn syrup and bacon fat and bring to a boil. Set aside.
When the baklava comes out of the oven, slowly and evenly pour the honey mixture over the top. Set aside for several hours to let the syrup soak in.
Cut into 20 pieces and serve garnished with the remaining bacon.
Serves 20
Although Chef Tim Graham’s creation is more than incredible as is, if you’re inspired to make it your own, try changing the types of nuts, omitting the cocoa nibs, or adding a sprinkle of cinnamon or cardamom.
Ingredients
- 1 pound boneless pork loin, OR boneless pork chops
- 1 cup flour
- 1/2 cup yellow cornmeal
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 large sandwich buns
Midwestern Pork Tenderloin Sandwich
Directions
Cut 4 1-inch slices of pork. Trim any exterior fat from edges and butterfly each slice by cutting horizontally through the middle almost to the edge so that the halves are connected by only a thick piece of meat. Put each butterflied slice between pieces of plastic wrap. Using a wooden meat mallet, or the side of a cleaver, pound vigorously until the slice is about 10 inches across. Mix together flour, cornmeal, salt and black pepper.
Heat 1/2 inch of oil in a deep, wide skillet to 365 degrees F. Dip each slice of pork in water, then in flour mixture. Fry tenderloin, turning once, until golden brown on both sides, about 5 minutes total. Drain on paper towels and season to taste with salt and pepper. Serve on buns with desired condiments (mustard, mayonnaise, dill pickle chips, ketchup, sliced onion, lettuce).
Serves 4
Service Suggestions
The “tender” in the name of this sandwich refers to the ease with which you can sink your teeth into it. The cut of pork is actually boneless loin, “tenderized” with a meat mallet. Serve these monster sandwiches with sliced tomato, sweet onion and lettuce.
Ingredients
- 1 pound cooked pork roast, cut into 1/2-inch cubes
- 2 12-oz bags frozen corn, thawed
- 1 1/2 cups roma tomatoes, diced
- 2 tablespoons fresh herbs, minced
- leaf lettuce
- 1 tablespoon cornstarch
- 1 cup water, divided
- 1 teaspoon Dijon-style mustard
- 2 cloves garlic, minced
- 1/2 cup red wine vinegar
- 1 tablespoon olive oil
Herbed Pork and Corn Salad
Directions
For Vinaigrette, stir together cornstarch and 1/4 cup water; blend thoroughly. In small saucepan, bring remaining 3/4 cup water to boil; stir in cornstarch mixture; cook and stir to thicken. Remove from heat, cool completely and stir in remaining Vinaigrette ingredients. Store in refrigerator if made ahead.
For salad, gently toss together pork, corn, tomatoes and herbs in large bowl. Pour Vinaigrette over, toss gently. Serve on leaf lettuce.
Serves 6
*Try various combinations of herbs like fresh parsley, thyme and basil. Or your family’s favorite combination of fresh herbs.
Service Suggestions
Leftover roasted pork goes into this summer salad. Try this salad with different fresh herbs. Durning peak corn season, replace the frozen corn with fresh corn taken off the cob.
Ingredients
- 4 bone-in ribeye (rib) pork chops, 1-inch thick
- 2 teaspoons brown sugar
- 1 1/2 teaspoons coarse salt
- 1/2 teaspoon black pepper, coarse ground
- 1/2 teaspoon allspice
- 1/4 teaspoon dried thyme leaves
American Pride Pork Chop
Directions
Combine the brown sugar, salt, pepper, allspice and thyme leaves in a small bowl. Rub both sides of pork chops with herb mixture. Let stand 15 to 30 minutes. Discard any remaining herb mixture.
Prepare a medium-hot fire in grill. Pat pork chops dry while being careful not to remove the rub. Grill chops, over direct heat, turning once, to medium rare doneness about 4-5 minutes per side or until the internal temperature reaches 145 degrees Fahrenheit, followed by a 3-minute rest time.
Makes 4 servings
Service Suggestions
Insert the meat thermometer into the pork chops horizontally to get an accurate reading. Serve with potato salad, corn on the cob, and Traditional Slow-Cooked Baked Beans.
Ingredients
- 6 ounces cooked pulled pork
- 2 tablespoons water, warm (115 to 120 degrees F)
- 1/2 teaspoon active dry yeast
- 1 2/3 cups flour
- 1/2 cup water, cool (65 to 70 degrees F)
- 1 teaspoon salt
- Olive oil , for the bowl
- 1/4 cup barbecue sauce, purchased or homemade
- 1/2 cup smoked Gouda, OR smoked mozzarella, mozzarella, or Monterey Jack cheese, shredded
- 3 scallions, cut into 1-inch pieces
BBQ Pulled Pork Pizza
Directions
To make the pizza dough: In the bowl of a stand mixer, combine the warm water and yeast and set aside 15 minutes (the mixture might not get foamy). Add the flour, cool water, and salt and mix with a dough hook attachment on medium-low speed for 4 minutes. Let rest 5 minutes, then mix on medium speed until the dough is smooth, elastic, and slightly sticky, about 3 minutes.
Lightly oil a medium bowl. Transfer the dough to the bowl, turning it to coat with oil. Cover the bowl with plastic wrap and set aside to rise at room temperature for 30 minutes. Transfer to the refrigerator and chill the dough at least overnight, or up to 2 days.
Transfer the dough to a countertop and return it to room temperature, 1 to 2 hours.
To make the pizza: Preheat an oven, along with a pizza stone if you have one, to 500 degrees F.
On a lightly floured surface, roll or stretch the dough out to a 12- to 14-inch round. Transfer the dough to a pizza pan or a flour- or cornmeal-dusted pizza paddle. Top with the barbecue sauce, cheese, pork, and scallions. Transfer the pizza to the oven and bake until golden and crisp, 10 to 12 minutes.
Cut into wedges and serve.
Makes 3 or 4 servings
Service Suggestions
To reduce the prep time to about 10 minutes, use your favorite store-bought pizza dough-you’ll need about 3/4 pound. To vary the pizza, try it with different cheeses, or try adding thinly sliced red onion or chopped fresh cilantro.
Ingredients
- 4 New York (top loin) pork chops, 1 1/4-inches thick
- 1/2 cup orange juice
- 2 tablespoons olive oil
- 2 cloves garlic, crushed
- 2 teaspoons cumin
- 1/4 teaspoon black pepper, coarsely ground
Garlic and Orange Marinated Grilled Pork Chops
Directions
Place chops in a large self-sealing plastic bag; combine remaining ingredients in a small bowl and pour over chops. Seal bag and refrigerate for 4-24 hours.
Remove chops from marinade (discarding marinade) and grill over medium-hot coals for a total of 12-15 minutes, until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time.
Serves 4.
Service Suggestions
Enjoy the taste of the Pacific coast with these California-inspired marinated chops.
Ingredients
- 1 cooked pork tenderloin, (1 pound), trimmed*
- Cooking spray
- 4 cups coleslaw mix
- 2 green onions, thinly sliced
- 1/2 cup fresh cilantro, chopped
- 3 tablespoons hoisin sauce
- 16 egg roll wrappers
Baked Pork Egg Rolls
Directions
Preheat the oven to 425 degrees F. Spray a large baking pan with cooking spray.
Place the coleslaw mix and green onions in a medium microwave-safe bowl. Cover with wax paper and microwave on high until softened, 5 minutes. Transfer to a plate and let cool slightly.
Finely chop the tenderloin. Combine tenderloin, coleslaw mixture, cilantro, and hoisin sauce in a large bowl and toss to mix well.
Working with one 1 egg roll wrapper at a time (keep the remaining wrappers covered to prevent drying), place the wrapper on a work surface with one corner pointing toward you. Brush edge of wrapper with water. Spoon about 1/4 cup of the pork tenderloin mixture in the center of the wrapper. Fold the bottom corner of the wrapper over the filling. Fold in the sides and roll up. Place the egg rolls seam side down on a plate and cover with damp paper towels to prevent drying. Repeat with the remaining wrappers and filling.
Arrange egg rolls in a single layer seam side down in the prepared baking pan. Lightly spray egg rolls with cooking spray. Bake until the bottoms are lightly browned, about 8 minutes. Turn the egg rolls and bake until tops are lightly browned, about 3 minutes longer. Serve hot or warm.
Makes 16 servings
*(leftover from Roasted Pork Tenderloin with Asian Dry Rub)
Service Suggestions
Serve the egg rolls as part of any get together where you want to offer an impressive and delicious appetizer. Don’t worry if your first egg roll doesn’t look perfect; you’ll master the easy technique after rolling a couple.
Ingredients
- 12 ounces Mexican chorizo
- 8 corn tortillas, 5- or 6-inches in diameter
- Cooking spray
- 1 15-ounce can refried black beans, warmed (substitute refried pinto beans or any kind of cooked whole bean you prefer)
- vegetable oil
- 8 large eggs
- 1 15-ounce jar roasted tomato salsa
- Optional garnish: cilantro, avocado and queso fresco
Mexican Chorizo Huevos Rancheros
Directions
Preheat oven to 400 degrees F. Arrange tortillas on 2 baking sheets, making sure they are evenly spaced and not overlapping. Lightly spray the top of each tortilla with cooking spray and then transfer the baking sheets into the oven. Bake for 10 to 12 minutes until crisp, but not brown.
Heat a cast iron skillet over medium-high heat. Once hot, stir in the chorizo, breaking it up with a wooden spoon as it starts to cook. Cook for 8 to 10 minutes or until chorizo is cooked through. Remove the cooked chorizo from the skillet with a slotted spoon to let any excess fat drip off. Place the chorizo in a medium bowl and set aside.
Drain any excess fat left behind from the chorizo and, in the same skillet, add 2-3 teaspoons of oil. Carefully crack 3 eggs into the skillet, evenly spaced so they have room to cook, and cook until the egg white is solid, 3 to 4 minutes. Remove the fried eggs to a parchment-lined baking sheet and repeat this process for remaining eggs.
To assemble, smear equal amounts of the refried beans on top of each crisp tortilla, followed by equal parts of the jarred salsa. Sprinkle equal amounts of the cooked chorizo on top of the salsa, followed by one fried egg on top of each tortilla. Serve immediately.
Serves 4
Service Suggestions
To customize your huevos rancheros, try garnishing with cilantro, avocado or queso fresco as desired.
Recipes courtesy of Sysco
Ingredients
- 1 pound thick cut bacon
- 12 ounces white chocolate candy melts, like Ghirardelli White Melting Wafers
- 12 ounces dark chocolate candy melts, like Ghirardelli Dark Meltin Wafers
Bacon covered with Chocolate
Directions
Preheat oven to 375°F. Place bacon on a baking sheet lined with parchment pa- per or a half sheet pan filled with a cooling rack. Bake in the oven until bacon is cooked (15 minutes for soft bacon, 20 minutes for crispy bacon). Let bacon cool on the pan for 5 minutes then transfer to a plate lined with paper towels. Meanwhile set up a double boiler by heating a large saucepan filled with water over high heat until boiling. Reduce heat to a simmer. Set a heat-proof bowl over the simmering water. Add white chocolate and stir with a rubber spatula occasionally until smooth and completely melted. Remove bowl and set aside. Add a second heat-proof bowl over the simmering water. Repeat process with dark chocolate. Cover another baking sheet with parchment paper. Using tongs, carefully dip half the bacon into the melted white chocolate turning to coat all sides in chocolate. Transfer to the clean sheet of waiting parchment paper. Re- peat with the remaining slices of bacon, dipping them in the melted dark choco- late. Reserve a few slices of bacon, crumble them, and sprinkle them atop the dipped bacon pieces. Let chocolate set at room temperature or refrigerate until chocolate is hard. Consume within a few days.
Ingredients
- 3/4 pound rigatoni or other short pasta
- 4 slices bacon, chopped
- 1 small onion, chopped
- 3 cloves garlic, chopped
- kosher salt and black pepper
- 1 pound tomatoes, cut into bite-size pieces
- 1 10-ounce package frozen peas
- 1 ounce Parmesan, grated (about 1/4 cup), plus more for serving
Bacon and Rigatoni Pasta
Directions
Cook the pasta according to the package directions. Reserve 1 cup of the cooking water; drain.
Meanwhile, cook the bacon in a large skillet over medium heat, stirring occasionally, until beginning to crisp, 6 to 8 minutes. Add the onion, garlic, and 1/4 teaspoon each salt and pepper. Cook, stirring occasionally, until the onion is soft, 6 to 8 minutes. Add the tomatoes and cook, stirring occasionally, until thickened, 8 to 10 minutes. Add the peas and cook until warmed through, 3 to 4 minutes.
Add the pasta, Parmesan, and 1/2 cup of the cooking water to the sauce and toss to coat. (Add more cooking water as needed to loosen the sauce.) Serve topped with additional Parmesan.
Ingredients
- 14 jalapeno peppers, halved lengthwise, and seeded
- 2 slices center-cut bacon
- 1⁄2 cup cream cheese, softened
- 1⁄4 cup shredded extra-sharp cheddar cheese
- 1⁄4 cup minced green onion
- 1 teaspoon fresh lime juice
- 1⁄4 teaspoon kosher salt
- 1 small garlic clove, minced
- 2 tablespoons fresh cilantro
- 2 tablespoons chopped seeded tomatoes
Bacon Stuffed Jalapenos
Directions
Preheat grill to medium-high heat. Cook bacon in a skillet over medium heat until crispy. Remove bacon, and drain on paper towels, and crumble bacon. Combine bacon, cheeses, and the next 4 ingredients through garlic in a bowl, stirring to combine. Divide cheese evenly, and fill pepper halves. Place peppers cheese side up on grill, cover and grill peppers 8 minutes, or until bottoms of peppers are charred, and cheese mixture is lightly browned. Place peppers on serving platter. Sprinkle with tomato, and cilantro. and 1/2 cup of the cooking water to the sauce and toss to coat. (Add more cooking water as needed to loosen the sauce.) Serve topped with additional Parmesan.
Ingredients
- 2/3 cup butter
- 2 tablespoons finely chopped fresh garlic
- 2/3 cup flour
- 4 cups milk
- 3 cups half-and-half
- 4 large baking potatoes, baked, cooled, peeled and cubed
- 4-6 green onions, chopped
- 12 slices bacon, cooked and crumbled
- 1 1/2 cups shredded cheddar cheese
- 1 cup sour cream
Cheesy Bacon & Baked Potato Soup
Directions
In a large soup pot melt butter over medium-high heat. Add in garlic; cook stirring for about 2 minutes. Add in flour then stir until smooth (about 1 minute).
Gradually add milk and half and half stirring constantly until thickened and smooth. Add potatoes and onions; bring to a boil, stirring constantly. Reduce heat; simmer for 10 minutes. Add remaining ingredients; stir until cheese is melted. Serve immediately.
Ingredients
- 1 small onion, very coarsely chopped
- 4 slices bacon, very coarsely chopped 2 cloves garlic, peeled
- 1/4 cup fresh flat-leaf parsley leaves
- 1 pound ground beef chuck
- 1/2 cup grated Parmesan (2 ounces), plus more, shaved, for serving
- 3 tablespoons bread crumbs
- 1 large egg
- kosher salt and black pepper
- 12 ounces spaghetti (3/4 box)
- 3 cups marinara sauce
Bacon Meatball with Spaghetti
Directions
Heat broiler. Bring a large pot of water to a boil for the pasta. In a food processor, combine the onion, bacon, garlic, and parsley; pulse until finely chopped, 10 to 15 times. Transfer to a medium bowl, add the beef, Parmesan, bread crumbs, egg, 1/2 teaspoon salt, and 1⁄4 teaspoon pepper, and mix gently to combine.
Form the beef mixture into 16 meatballs (about 2 tablespoons each) and place on a foil-lined broiler proof rimmed baking sheet. Broil, turning once, until cooked through, 10 to 12 minutes.
Cook the pasta according to the package directions.
Heat the marinara sauce in a large skillet over medium heat, 2 to 3 minutes; add the meatballs and toss gently to coat. Serve over the pasta and sprinkle with the shaved Parmesan.
Ingredients
- 4 ounces bittersweet chocolate pieces
- 1/3 cup extra virgin olive oil
- 2 large eggs, at room temperature
- 3/4 cup granulated sugar
- 2 teaspoons maple syrup
- 1/4 teaspoon sea salt
- 1/2 cup whole wheat pastry flour
- 1/3 cup cooked bacon
Bacon Chocolate Brownies with Syrup
Directions
Preheat the oven to 350F Line an 8-inch square baking pan with foil and spray foil with cooking spray.
Melt the chocolate in the microwave or in a bowl set over a pan of barely simmering water. Whisk in the olive oil and set aside to cool slightly. Beat the eggs and sugar in a mixing bowl using high speed of an electric mixer for 5 minutes.
Beat in the syrup and salt, then fold in the cooled chocolate mixture. Fold in the flour, then gently stir in the bacon. Pour into the prepared pan.
Bake for 20-25 minutes. Mine became aromatic at 20 minutes and at 25 minutes, they had a shiny, dry, slightly crackly top. Let cool completely. Cut into squares.
Ingredients
- 1 lb diced bacon
- 1 large onion, chopped
- 1/3 cup flour
- 1/2-1 teaspoon salt
- 1/4 teaspoon pepper
- 4 cups milk
- 12 lasagna noodles, cooked and drained
- 12 hard-boiled eggs, sliced
- 2 (8 ounce) cups shredded swiss cheese
- 1/3 cup grated parmesan cheese
- 2 tablespoons minced fresh parsley
Bacon and Egg Lasagna
Directions
Preheat the oven to 350F Line an 8-inch square baking pan with foil and spray foil with cooking spray.
Melt the chocolate in the microwave or in a bowl set over a pan of barely simmering water. Whisk in the olive oil and set aside to cool slightly. Beat the eggs and sugar in a mixing bowl using high speed of an electric mixer for 5 minutes.
Beat in the syrup and salt, then fold in the cooled chocolate mixture. Fold in the flour, then gently stir in the bacon. Pour into the prepared pan.
Bake for 20-25 minutes. Mine became aromatic at 20 minutes and at 25 minutes, they had a shiny, dry, slightly crackly top. Let cool completely. Cut into squares.
Ingredients
- 1/4 lb slab bacon
- 1 onion
- 3/4 cups beer
- 2 thyme sprigs
- 2 thyme sprigs
- 2 tablespoons chopped parsley
- 2 tablespoons whole grain mustard
- 3 lbs of mussels
Bacon-Beer Mussel
Directions
Cook 1/4 pound chopped slab bacon in a pot with 1 sliced onion. Add 3/4 cup beer, some thyme sprigs and 3 pounds mussels. Cover and cook until the mussels open, 5 minutes. Stir in 2 tablespoons each chopped parsley and whole-grain mustard.
Ingredients
- 2 large eggs
- 1/3 cup buttermilk or
- 1/3 cup low-fat milk 6 slices white bread
- 3 slices American cheese
- 4 slices crispy cooked bacon, sliced in half
- 2 tablespoons butter
- syrup (optional) or raspberry jam, garnish
Bacon Grilled Cheese French Toast
Directions
Heat a griddle melt 1 tablespoon butter.
Mix eggs with buttermilk.
Quick dip bread to cover with egg mixture and place on hot griddle, brown one side, and turn place 1 slice of cheese and 2 slices of bacon on cooked side of 3 slices of bread.
Place other 3 slices of bread cooked side down on bacon.
Flip when bottom is browned.
Using the other tablespoon of butter as needed.
Garnish with Syrup or raspberry jam if you want.