Friday, April 29, 2016

3903. RIGATONI in BLUSH SAUCE with CHICKEN and BACON

Serves: 4


½ lb uncooked rigatoni pasta, cooked according to package instructions
1 chicken breast, boneless, skinless, cut into small pieces
1 medium onion, chopped
6 slices bacon
2 tbsp Frank's hot sauce
1 can (2 cups) diced tomatoes
fresh basil, chopped
2 cloves garlic, minced
½ cup water
1 cup mozzarella cheese
½ cup sour cream
fresh Parmesan cheese

In a large skillet, add the bacon and cook it until it starts rendering some fat. Add the chicken, onion and garlic and cook until chicken is no longer pink and is cooked through. Add diced tomatoes, water, basil, hot sauce, and cook for 10 minutes. Add sour cream and stir. If needed add salt and pepper to taste.

Add the pasta to the skillet, add the mozzarella cheese and toss it all together to make sure all pasta is covered in the cheese and sauce.

Grate with fresh Parmesan cheese and serve warm.


bacon recipe source: Joanna Cismaru, Jo Cooks (@jocooks_com), September 4, 2012

Thursday, April 28, 2016

3902. RIGATONI with BACON, TOMATOES and PEAS

Serves 4


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

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 ¼ 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 ½ 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. 


bacon recipe source: Chris Morocco, Real Simple (@RealSimple)

Wednesday, April 27, 2016

3901. BACON WRAPPED KIELBASA BITES with BROWN SUGAR GLAZE

Yields 8


1 lb. kielbasa
10 slices bacon
1 1/2 C brown sugar, packed
3 Tbsp stone-ground mustard
3 Tbsp white wine vinegar
1 Tbsp black pepper

Preheat oven to 375 degrees. Line a baking sheet with aluminum foil and top with a baking/cooling rack. Lightly spray the rack with non-stick spray.

Cut kielbasa done the middle, lengthwise. Slice each half into 1 inch pieces, you should have about 30 pieces of kielbasa. Cut each piece of bacon into thirds. Wrap one bacon strip around each piece of kielbasa and secure with a toothpick. Set aside.

In a small saucepan, combine brown sugar, vinegar, mustard and pepper. Heat over medium, stirring occasionally, until the sugar is dissolved. Keep warm on low.

Brush the kielbasa with glaze and place on the baking sheet/rack. Bake for 40 minutes and baste every 15 minutes. Serve immediately.


bacon recipe source: Sharon Lachendro, What The Fork Food Blog (@WhatTheForkBlog), December 18, 2014

Tuesday, April 26, 2016

3900. PORK CHOPS with CORN, BACON and MARSALA

Yield: Serves 4


4 fat boneless pork chops
Salt and freshly ground pepper
24 oz / 700 mL chicken stock or broth
2 ears of corn, kernels sliced off, cobs reserved and cut into 3" lengths
2 small Yukon Gold potatoes, peeled and diced into small 1/2" chunks
6 pieces bacon
3 large shallots, chopped
2 garlic cloves, minced
1 red chili pepper, seeds and veins removed, chopped
4 oz / 118 mL marsala wine
2 tsp chopped fresh sage (optional)
2 oz / 60 mL half and half
Handful parsley, chopped

Remove pork chops from fridge and season with salt and pepper about 30 minutes before cooking.

In a medium saucepan, combine stock, corn cobs, and potatoes. Bring to a boil, then reduce heat to low, cover and simmer. Check after about 8 minutes to see if potatoes are done. As soon as they are tender, strain broth into a bowl, discarding corn cobs and reserving potatoes in a separate bowl.

Meanwhile, in a large skillet, cook bacon til crisp. Remove from skillet and chop roughly.

Pour most of the fat from the skillet, reserving it in a bowl. Increase heat to medium-high. Cook pork chops, 4-5 minutes per side depending on thickness. Set aside and cover to keep warm.

Wipe out any burnt bits from skillet, and add a drizzle of bacon fat if the pan is too dry. Reduce heat to medium-low. Cook shallots, garlic and chili til softened, about 2 minutes. Pour in the marsala, scraping the bottom of the skillet to deglaze. Increase heat to medium-high again. Pour in stock, then gently stir in sage, corn and potatoes.

Simmer sauce til slightly thickened and reduced, about five minutes. Turn off heat and swirl in half and half. Add a bit more if you like a creamier sauce. Taste and season with salt and pepper.

To serve, pile some corn, bacon and potatoes on the plate along with a generous pour of sauce.  Top with a sprinkle of parsley, then place a pork chop on top with another drizzle of sauce. 


bacon recipe source: Borrowed Salt (@BorrowedSalt), October 12, 2014

Monday, April 25, 2016

3899. SMOKED EEL and BACON PATE

Makes 1¼ cups


2 rashers bacon
1-2 shallots, or the white part of spring onion
100 grams smoked eel
¾ cup ricotta cheese
¼ cup cream

Remove and discard the rind from the bacon, then cook it until crisp. Crumble or chop finely. Peel the shallots. If you are using spring onions, trim and discard any green part. Blend the shallots or spring onion, the eel and the ricotta in a food processor, then pour in the cream and process until thickened. Season well with salt and white pepper. Spread into a pate dish and cover with crumbled bacon.


bacon recipe source: Allyson Grofton, PO Box 18350, Glen Innes, Auckland, New Zealand

Sunday, April 24, 2016

3898. BARN-BURNING BAKED CATFISH wrapped in BACON

Makes 10 servings


6 eggs
1/4 cup Tabasco® brand Green Jalapeño Pepper Sauce
1 (15-ounce) container dry bread crumbs
6 tablespoons garlic powder
6 tablespoons Italian seasoning
10 catfish fillets
2 pounds bacon, preferably maple-flavored
8 lemons
1 (5-ounce) bottle Tabasco® brand Habanero Sauce

Preheat oven to 325°F.
Start by combining the eggs with Tabasco® Green Sauce and blending thoroughly. Pour breadcrumbs into a large mixing bowl with garlic powder and Italian seasoning. Mix thoroughly.

Wrap bacon around fillets of catfish and dip into egg mixture, then place into breadcrumb mixture, making sure every part is covered. Place on a greased pan, then drizzle Tabasco® Habanero Sauce on top of each fillet of fish in an “S” pattern.

Fish normally bakes in about 25 minutes, but with bacon wrapped around it, bake in oven for 45 minutes or until bacon is crispy and fish is flaky. Place on plates and serve with squeezed lemons and the remaining Tabasco® Habanero Sauce.


bacon recipe source: Firefighter James Coppinger, Framingham Fire Department, Massachusetts, second runner up in the 4th national Tabasco® Cook & Ladder® Competition; Tabasco.com

Saturday, April 23, 2016

3897. CODDLED EGGS with BACON and GOAT CHEESE

Servings: 4


2 Tbs. plus 2 tsp. unsalted butter, at room
 temperature
8 eggs
4 tsp. heavy cream
1/4 cup cooked diced bacon
1/4 cup crumbled goat cheese (chèvre) or
 other cheese
4 tsp. scallions, thinly sliced diagonally
Salt and freshly cracked five pepper blend,
 to taste

Preheat an oven to 350°F. Have a pot of boiling water ready.

Butter the bottoms and sides of four 5.4-fl.-oz. Apilco ramekins with the 2 Tbs. butter. Put 1/2 tsp. butter in the bottom of each one. Break 2 eggs into each ramekin, then top each with 1 tsp. cream, one-fourth of the bacon and cheese, and 1 tsp. scallions. Season with salt and pepper. Cover the ramekins tightly with aluminum foil. 

Place the ramekins in a baking dish and add boiling water to fill the pan halfway up the sides of the ramekins. Bake until the whites are just set and the yolks are runny, 18 to 22 minutes; for set whites and hard yolks, bake for 22 to 30 minutes. 

Remove the ramekins from the baking dish and remove the foil. Serve immediately with toast. 


bacon recipe source: Williams-Sonoma Kitchen (@WilliamsSonoma)

Friday, April 22, 2016

3896. KALE and BACON QUICHE

1 single crust pie dough, blind-baked

5 large eggs

1 egg yolk

1 cup of milk

½ tsp. kosher salt

¼ tsp. freshly ground black pepper

a dash of cayenne pepper (optional)

1 bunch of organic kale, chopped into bite-size pieces

5 strips of bacon, cooked and diced

½ medium-sized onion, chopped

1 garlic clove, grated

¾ cup of grated cheese (use your favorite!)

For the Blind-Baked Pie Dough
:

Preheat oven to 375 degrees F. Prepare the pie crust and flute the edges. Line the pie dough with a double layer of aluminum foil. Fill the pie pan with pie weights, dried beans or uncooked rice to weigh down the dough and prevent it from shrinking. Bake for 15-20 minutes. Remove from the oven and prepare the quiche filling in the meantime.

For the Quiche:


Lower the oven to 350 degrees F. In a medium-sized bowl, whisk together the eggs and milk. Add salt and pepper and cayenne pepper. Set aside. You want the egg mixture to get to room temperature so it doesn’t take as long to bake.

Place the strips of bacon in a large skillet. Turn the heat on to medium-high and cook until crispy or to your desired preference. Remove the bacon and transfer to a plate lined with paper towel to remove any excess grease. Chop the bacon into bite-sized pieces.

Using the same skillet you cooked the bacon, drain the excess bacon grease reserving about 1 teaspoon to cook the onions and garlic in. On a medium heat, saute the onions and garlic for 4-5- minutes or until translucent. Then add the chopped kale and cook for another 3-4 minutes until wilted. Set aside.

First, add the layer of bacon bits to the bottom. Second, add the layer of kale and onions. Grate ¾ cup of cheese, reserving ¼ cup for the top. Sprinkle the cheese over the kale layer. Gently ladle the egg mixture on top.

Top the egg custard with the remaining ¼ cup of cheese. Put the quiche in the oven and bake for 40-50 minutes or until the egg custard has set. Remove from the oven and set on a wire rack. Let cool for 15-20 minutes. Serve with a side salad and enjoy!


bacon recipe source: Sassy Pantry, June 5, 2013

Thursday, April 21, 2016

3895. BBQ BACON CHEESEBURGER NACHOS

Large tortilla chips, about ½ large bag
4 slices bacon, chopped and cooked until crisp
½ lb ground beef
½ small onion, chopped
Salt and pepper, to taste
⅛ cup and ⅓ cup barbecue sauce
3 cups shredded cheddar cheese
Green onion, lettuce and tomato as garnish if desired

Preheat the oven to 375 degrees F.

In a medium pan, combine ground beef, onion, salt, and pepper and cook, stirring, over medium-high heat until browned (drain off any excess grease). Stir in ⅛ cup barbecue sauce. Set aside.

Pour ⅓ cup barbecue sauce into a small sandwich bag and set aside.

Line baking sheet with a single layer tortilla chips, careful not to leave too much space between chips. Sprinkle with half of cheese, half of the beef mixture, and half of the bacon. Snip a small corner off of the bag with the barbecue sauce and drizzle half over the first layer of nachos.

Top with another single layer of chips, and sprinkle with remaining cheese, beef, and bacon. Drizzle with remaining sauce.

Bake for 8-10 minutes until toppings are warm and cheese is melted.

Garnish with green onion, lettuce and tomato as desired.


bacon recipe source: Ashley Fehr, The Recipe Rebel (@TheRecipeRebel), April 10, 2015

Wednesday, April 20, 2016

3894. HABANERO-BACON MARMALADE

2 red onions, chopped
6 cloves garlic, sliced
5 slices bacon, sliced into small lardon strips

5 medium roma tomatoes, peeled and crushed

3 habanero peppers, chopped

1 cup sugar
2 cups cider vinegar
2 tablespoons olive oil

In a large sauté pan, sweat onion and garlic in 2 tablespoons olive oil, until fragrant. Add bacon, cook until crispy. Add tomato and chopped habanero. Stir in sugar and vinegar. Bring a to boil and simmer until desired thickness. 


bacon recipe source: Ray Garcia, FIG Restaurant, Santa Monica, CA; Los Angeles Magazine, June 29, 2011

Tuesday, April 19, 2016

3893. ASIAGO KOHLRABI NOODLE FRITTATA with CORN, BACON and BASIL

Servings: 4


1 head of corn
5 pieces of bacon
10 eggs, beaten
5 pieces of basil, ribboned
1/4 cup shredded asiago cheese
salt and pepper, to taste
1/2 tablespoon extra virgin olive oil
1 large garlic clove, minced
pinch of red pepper flakes
1 kohlrabi, peeled, Blade C

Preheat the oven to 375 degrees.

Place the corn in a saucepan, cover with water and bring to a boil. Once boiling, cook for 2 more minutes or until easily pierced with a fork and drain into a colander. Rinse with cold water so it's easier to handle and then shave the kernels off with a knife into a bowl. Set bowl of kernels aside.

While the corn is cooking, place a large skillet over medium-high heat, coat with cooking spray and cook the bacon until crispy, in batches, if needed. Set aside on a paper towel lined plate and crumble.

Once bacon and corn are cooked, add to a bowl with the eggs, basil and asiago cheese. Season with salt and pepper and set aside.

Set a 10 or 12" skillet (preferably cast iron) over medium heat and add in the olive oil. Once oil heats, add in the garlic and red pepper flakes. Cook for 30 seconds or until fragrant and then add in the kohlrabi noodles and season with salt and pepper. Toss frequently for 3-5 minutes and cook until mostly wilted. Once wilted, pour in the egg mixture evenly over the kohlrabi.

Let cook for 2-3 minutes or until the bottom sets into the skillet.

Bake for 20-25 minutes or until when you pierce with a skewer (or fork), the skewer comes out clean and the edges of the frittata are lightly golden brown. Serve for 4 or 8.


bacon recipe source: Inspiralized, July 13, 2014

Monday, April 18, 2016

3892. BACON STUFFED CORN CAKES

Makes 6-8 pancakes


Corn Cake Mixture:
1 1/2 cups fine or medium ground cornmeal
1 teaspoon salt
1 1/2 cups boiling water
1/2 cup milk
2 tablespoons olive oil plus some for cooking
1 tablespoon sugar
1 large egg

Filling:
4 large strips bacon, diced
3-4 scallions, minced
1 cup shredded cheese
Maple Syrup, for serving
Salsa, for serving

Stir together cornmeal and salt. Add boiling water and stir. Let sit for 5-10 minutes so water can absorb.

Stir in milk, olive oil, and egg into batter. Let rest while you make filling.

Bake bacon until crispy at 350 degrees. Dice or crumble the bacon and stir in with diced scallions and grated cheese.

To make cakes, add a drizzle of oil to a griddle or large skillet over medium heat. Once hot, add 1/4 cup of the cornmeal batter.

Immediately top batter with a small handful of the bacon filling. Spoon another 1/4 cup of batter over the top of the filling so it mostly covers the filling. It's okay if it doesn't cover everything.

Let cook for 3-4 minutes or until the edges are firm around the cake.

Flip cake and cook for another few minutes until they are cooked through.

Serve cakes immediately with maple syrup or salsa!


bacon recipe source: Nick Evans, Macheesmo (@Macheesmo), May 19, 2012

Sunday, April 17, 2016

3891. SPICED and SWEET LENTILS with BACON


Serves four as a side dish


8 strips of 1/4-inch cut bacon (about a half-pound, a little less)

1-2 red onions, diced

1/2 teaspoon chicken base (optional, if you want a deeper chicken flavor)

1/2 cup white wine

1 1/4 cups dry green lentils

3 cups chicken stock

1/2 teaspoon cinnamon

1/2 teaspoon ground cumin

2 tablespoons real maple syrup

3-4 green onions, sliced thinly

Sauté the bacon over medium heat until brown and just starting to get crispy around the edges, 12-15 minutes. Add in red onions and cook until soft, about 5-7 minutes. Stir in chicken base.

Deglaze with wine and add lentils. Then add the stock, and stir in the seasonings. Cook lentils over medium heat, stirring periodically, until lentils are al dente and almost all the liquid has been soaked up, about 25-30 minutes. Off of the heat, stir in the maple syrup and season to taste.

Pour onto a sheet pan to cool. After a minute or two, sprinkle the sliced green onions on top and stir them into the lentils.


bacon recipe source: the moveable feasts, October 13, 2011; adapted from Asado Restaurant, 2810 6th Avenue, Tacoma, WA 98406

Saturday, April 16, 2016

3890. BASIL-STUFFED CHICKEN BREASTS with BACON

Servings: 4


6 slices bacon
2 cups coarsely chopped basil
1 small garlic clove
1/4 cup extra-virgin olive oil
1/2 teaspoon fresh lemon juice
Salt
4 skinless, boneless chicken breast halves, halved diagonally
Freshly ground pepper
1 cup all-purpose flour
2 large eggs, lightly beaten
1 cup fine fresh bread crumbs
2 tablespoons unsalted butter
2 tablespoons pure olive oil

In a large skillet, cook the bacon over moderate heat until crisp, about 5 minutes. Drain, then coarsely chop the bacon. In a food processor, puree the bacon, basil and garlic to a paste. With the machine on, add the olive oil in a thin stream. Transfer the stuffing to a bowl. Stir in the lemon juice and season with salt.

Make a 1-inch horizontal incision in each piece of chicken to form a pocket. Spoon 1 tablespoon of the basil stuffing into each pocket and press gently to close. Season the chicken breasts on both sides with salt and pepper.

Put the flour, eggs and bread crumbs in separate shallow bowls. Lightly flour the chicken breasts, shaking off any excess, then dip them in the eggs and coat with the bread crumbs.

In a large skillet, melt 1 tablespoon of the butter in 1 tablespoon of the oil. Add half of the chicken and cook over moderately high heat until browned and just cooked through, about 3 minutes per side; lower the heat if the chicken browns too quickly. Repeat with the remaining butter, oil and chicken.

Thickly slice the chicken and serve.




bacon recipe source: Marcia Kiesel, Food & Wine, October 1999

Friday, April 15, 2016

3889. BACON RANCH CHICKEN PASTA SALAD

2 cups small, dry pasta, cooked to al dente
2 cups shredded chicken
1 cup frozen peas, cooked
1 cup diced tomatoes
6 slices bacon, cooked and diced
½ cup bottled ranch dressing
1 tsp fresh cracked black pepper

Cook the pasta to al dente and allow to cool. Add chicken, bacon, peas and tomatoes and toss to combine.

Measure out bottled ranch dressing into a small bowl. Add 1 teaspoon of fresh cracked pepper and stir until combined.

Pour ranch dressing over pasta mixture and gently fold together.

Top with bacon crumbles for garnish, if desired.


bacon recipe source: Kristin, Yellow Bliss Road (@YellowBlissRoad), July 2, 2014

Thursday, April 14, 2016

3888. BUFFALO BACON CHICKEN DIP

1 (8-ounce) package cream cheese, softened
½ cup buffalo wing sauce
½ cup ranch dressing
2 cups cooked shredded chicken
½ cup shredded sharp cheddar cheese
½ cup cooked bacon pieces

Preheat your oven to 350 degrees F. In a large bowl, combine all ingredients.

Transfer to a 1-quart casserole dish and bake for 20 minutes or until heated through. Serve with celery sticks, crackers or tortilla chips.


bacon recipe source: Amy Brinkley, The Blond Cook (@theblondcook), December 15, 2014

Wednesday, April 13, 2016

3887. KALE, BACON and EGG WHOLE-WHEAT BREAKFAST SANDWICH

Makes one sandwich


1 whole-wheat bun

Mayonnaise or softened butter (optional)

1 strip bacon

1 1/2 cups kale, chopped into 1/2-inch ribbons

1 clove garlic, minced

1/4 teaspoon white wine vinegar

1 tablespoon vegetable oil

1 large egg

Toast the bun and set it on a plate. Spread with mayonnaise or butter, if desired.

In a medium skillet, cook the bacon until crisp, and set aside on a paper towel-lined plate. Pour off the bacon grease, leaving just a thin film on the pan. Add the garlic and kale to the skillet and cook over medium-high heat, tossing frequently and scraping up any browned bits from the bottom of the pan. Taste and add salt if needed. Cook until kale is tender, adding 1 or 2 tablespoons of water if needed to keep kale moist as it cooks. Sprinkle with vinegar, then remove from pan and set aside.

Wipe skillet clean and add vegetable oil (or 1 tablespoon of reserved bacon grease, if you're feeling frisky). Over medium heat, fry the egg. While it cooks, assemble the rest of the sandwich: Place the kale on the bottom half of the bun. Cut the bacon in half crosswise and place on top of the kale.

Top the kale and bacon with the fried egg and the top bun. Serve immediately, cutting in half just before eating.


bacon recipe source: The Kitchn (@thekitchn), September 2012

Tuesday, April 12, 2016

3886. SUN-DRIED TOMATO ANGEL HAIR PASTA with BACON

6 servings


1 box (1 lb) angel hair pasta
1 jar (7 oz) sun-dried tomatoes in olive oil, drained and oil reserved
½ cup grated Parmesan cheese
8 slices bacon, crisply cooked and crumbled

Cook and drain pasta as directed on package. Toss pasta in oil from sun-dried tomatoes. Season pasta lightly with salt and pepper. Chop sun-dried tomatoes. Add to pasta. Top pasta with Parmesan cheese; toss to coat evenly. Divide pasta among 6 bowls. Top with bacon.


bacon recipe source: Pillsbury.com, Pillsbury, General Mills, Inc., P.O. Box 9452, Minneapolis, Minnesota 55440

Monday, April 11, 2016

3885. MAPLE-BACON BREAKFAST SAUSAGE

Yield: 3 lb


Diced bacon: 0.50 lb
Finely chopped fresh parsley: 2 1/4 tsp
Ice water: 1/4 cup
Maple syrup: 1/3 cup
Fine sea salt: 1 1/2 tsp
Coarsely ground black pepper: 1/2 tsp
Red pepper flakes: 1 tsp
Finely chopped fresh sage: 2 1/4 tsp
Finely chopped fresh thyme leaves: 2 1/4 tsp
Finely grated ginger: 1/2 tsp
Ground fenugreek: 1/2 tsp
Ground nutmeg 1/2 tsp
Sheep casings (optional)

Place the pork and bacon on a rimmed baking sheet, transfer to the freezer, and chill until crunchy on the exterior but not frozen solid.

In a small bowl, add the parsley, ice water, maple syrup, salt, black pepper, red pepper flakes, sage, thyme, ginger, fenugreek, and nutmeg and stir to combine.

Nest a large mixing bowl in a bowl filled with ice. Grind the pork and bacon through the small die of the grinder into the bowl set in ice.

Add the spice mixture to the meat and stir with your hands until well incorporated; the mixture will look homogenous and will begin sticking to the bowl.

Spoon 2 tbsp of the meat mixture into a nonstick frying pan and spread into a thin patty. Cook the test patty over low heat until cooked through but not browned. Taste the sausage for seasoning and adjust as necessary.

Press a sheet of parchment paper or plastic wrap directly on the surface of the meat to prevent oxidation, then cover the bowl tightly with plastic wrap and refrigerate overnight. Alternatively, you can vacuum-seal the farce.

This sausage can be left uncased, either loose or formed into patties, or stuffed into sheep casings and twisted into links.

Breakfast sausages (both patties and links) are best cooked to an internal temperature of 145°F/63°C, either in a sauté pan or on a griddle over medium heat until browned.



bacon recipe source: Sausage Making: The Definitive Guide with Recipes, by Ryan Farr (Chronicle Books, 2014); The Splendid Table with Lynne Rossetto Kasper

Sunday, April 10, 2016

3884. APPLE and BACON BRUSSELS SPROUTS

Serves: 4


4 strips thick cut bacon, diced
2 apples, peeled and diced
3 cups Brussels Sprouts, halved
1 cup apple juice
2 tablespoons fresh lemon juice
kosher salt

In a heavy skillet cook the diced bacon over medium-high heat until the fat has rendered, about 5 minutes. Remove the bacon from the pan and set aside.

Add 2 tablespoons of olive oil and the apples and sauté for 1 minute, stirring.

Add the brussels sprouts and stir well, cooking for 2 minutes. Add 1 cup of apple juice and the lemon juice and cook over medium heat for 2-3 minutes. Add the bacon and cook over high heat for 1 minute- the brussels sprouts should be just fork tender (if they are not, give them another minute or two of cooking time. Season to taste with kosher salt and serve hot. 


bacon recipe source: Heather Christo (@heatherchristo), November 2, 2015