Thursday, October 30, 2014

3461. CLEMENTINE BASIL and BACON SALAD with WHITE BALSAMIC VINAIGRETTE

1 head lettuce
1/3 cup fresh basil leaves
3 clementines
4 slices cooked bacon

Dressing:
1 cup olive oil
1/3 cup white balsamic
1 tablespoon spicy brown mustard
salt and pepper to taste

Wash and dry all greens. Zest one of the clementines, then section all clementines. Break bacon up into small pieces. Mix dressing ingredients in a container with top and shake until well combined. Place lettuce in serving bowl. Arrange clementines in a round, place basil in the middle of clementine round. Sprinkle salad with bacon and zest. Serve with dressing on the side.


bacon recipe source: Isabel Minunni, Bella's Banquet, May 22, 2013

Wednesday, October 29, 2014

3460. SPICY PULLED CHICKEN SLIDERS with BACON-QUESO GUACAMOLE

yields 8-10 servings


1 medium yellow onion, minced
2 cloves garlic, minced
2 tablespoons olive oil
2 chipotle peppers canned in adobo, finely chopped
½ cup ketchup
1 lime, juiced
2 tablespoons honey
18 ounces beer
4 boneless skinless chicken breasts
36 slider buns
bacon-queso guacamole (recipe below)
 
Heat two tablespoons olive oil in a dutch oven (or large saucepan with a lid) over medium heat. When hot, add the minced onions and garlic and sauté for 3-4 minutes until the onions become translucent. Add the chipotles, ketchup, lime juice, honey and beer. Bring the mixture to a boil and then add the chicken breasts. Lower the heat to a simmer, cover and cook for 20 minutes.

Remove the chicken breasts from the cooking liquid and allow them to cool slightly. When cool enough to handle, shred the chicken using two forks.

Bring the cooking liquid to a boil and cook until it has reduced by about half and thickened slightly. This should take about 15 minutes.

When your sauce has reduced, mix in the shredded chicken and cook for 3-5 minutes until heated through. Spoon your spicy pulled chicken onto slider rolls and top with bacon-queso guacamole and serve immediately.

Bacon-Queso Guacamole (yields 8 servings)
3 avocados
1½ limes, juiced
1 clove garlic, minced
¼ cup red onion, minced
4 slices cooked thick-cut bacon, crumbled
½ cup crumbled queso fresco
3 tablespoons freshly chopped cilantro
salt
fresh ground pepper

Slice the avocados in half and remove the pits. Score each avocado half with a knife and spoon the avocado out of its skin into a mixing bowl. Squeeze lime juice over the avocado and mash it with a fork. Mix in the minced garlic, red onion, bacon, queso fresco and cilantro and season with salt and fresh ground pepper to taste. Cover tightly with plastic wrap until ready to use.


bacon recipe source: Serena Wolf (@serenagwolf), Domesticate Me, September 6, 2013

Tuesday, October 28, 2014

3459. CHICKEN HOMINY SOUP with BACON, TOMATO and CHILES

serves four 


1 can white hominy, drained
4 cups chicken broth
1 bone in, skin on chicken breast
2 medium tomatoes quartered
3 Hatch chile, roasted, skinned and rough chopped
1 teaspoon cumin
½ teaspoon Mexican oregano
salt and pepper to taste
4 slices thick sliced bacon, cooked and broken into pieces
¼ cup cilantro, fine chopped

Add the chicken broth to a Dutch oven. Bring to a simmer and add hominy (if using dried) Let cook for 15 minutes then add chicken breast. If using canned wait until chicken is done. Cover and cook until chicken is no longer pink. Remove the chicken from broth and let cool enough to remove skin, bone and shred meat with two forks. Add tomatoes, Hatch Chile, hominy (if using canned) and spices. Add shredded chicken and bacon to the soup and simmer for 10 minutes. Sprinkle with cilantro if you wish and serve with flour tortillas.


bacon recipe source: Lea Ann Brown, Cooking On The Ranch (@OnZRanch), September 25, 2013

Monday, October 27, 2014

3458. WARM NEW POTATO, ROCKET, BACON and SMOKED MACKEREL SALAD

serves four


400 grams (14 oz.) new potatoes, halved if large
6 unsmoked streaky bacon rashers, sliced into 1cm strips
splash of olive oil
50 grams (1.5 oz.) bag rocket leaves
1 packet (about 330 grams) smoked mackerel, skin removed, flaked
2 tablespoons extra-virgin olive oil
juice of ½ lemon

Cook the potatoes in a pan of boiling salted water for 15 minutes until tender. Drain and set aside. Meanwhile, cook the bacon with a splash of olive oil in a frying pan over a medium heat until crisp. Put the cooked potatoes in a bowl with the rocket, bacon and mackerel. Drizzle over the olive oil, add the lemon juice, season and toss together. Serve straightaway.


bacon recipe source: Charlie Clapp, delicious. magazine, Seven Publishing Group, Sea Container’s House, 20 Upper Ground, London SE1 9PD

Sunday, October 26, 2014

3457. POTATO, BACON and EGG SCRAMBLE

makes five servings 


5 slices bacon
1 lb small red potatoes (6 or 7), cubed 
6 eggs  
1/3 cup milk 
1/4 teaspoon salt  
1/8 teaspoon pepper 
2 tablespoons butter or margarine  
4 medium green onions, sliced (1/4 cup)
 
In 10-inch skillet, cook bacon over medium heat 8 to 10 minutes, turning occasionally, until crisp and brown. Remove from skillet; drain on paper towels. Crumble bacon.
 
Meanwhile, in 2-quart saucepan, heat 1 inch water to boiling. Add potatoes. Cover; heat to boiling. Reduce heat to medium-low. Cook covered 6 to 8 minutes or until potatoes are tender; drain. In medium bowl, beat eggs, milk, salt and pepper with fork or wire whisk until well mixed; set aside.
 
In 10-inch skillet, melt butter over medium-high heat. Cook potatoes in butter 3 to 5 minutes, turning potatoes occasionally, until light brown. Stir in onions. Cook 1 minute, stirring constantly.
 
Pour egg mixture into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with metal spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist. Sprinkle with crumbled bacon. 
 
 
bacon recipe courtesy of: Betty Crocker, General Mills, Inc., P.O. Box 9452, Minneapolis, MN 55440

Saturday, October 25, 2014

3456. FRY BREAD BREAKFAST TACOS

makes about 8-10 tacos


For the fry bread dough:
3 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
1½ cups warm water
vegetable oil, for frying

Toppings (all toppings are optional and as much or as little can be used, depending on what you want):
6 to 8 eggs (scrambled or fried)
bacon, cooked
sausage, crisped and crumbled
3 medium potatoes, cooked and browned
avocado, sliced
tomatoes, diced
cheese (queso fresco), crumbled
scallions, sliced
sour cream
beans
hot sauce
salsa (recipe follows)

In a large bowl combine the flour, baking powder and salt. Whisk until completely combined. Make a well in the center of the bowl and add the warm water. Stir with a wooden spoon until the dough comes together. Transfer the dough onto a lightly floured work surface and knead for a few minutes until the dough is somewhat smooth. Place back in the bowl and cover with plastic wrap. Allow to chill in the fridge for at least 30 minutes or up to overnight.

Heat the oil in a pot or a skillet with high sides, until very hot. Portion out the dough into golf ball sized balls—you should get about 8 to 10 balls—and then roll out on a lightly floured work surface, until very thin. Poke a hole in the center of the dough to allow steam to escape while frying. Fry the dough rounds, one at a time, for about 1 to 2 minutes per side or until golden brown and crispy. Drain on paper towels and transfer to a wire rack placed over a baking sheet. Repeat with the remaining dough until they are all fried. Keep the fry breads warm in the oven set at 250°F.

To assemble the tacos, top with eggs cooked the way you like it. Over easy, sunny side up, over hard or scrambled. Add browned potatoes, cooked bacon or crumbled sausage. Garnish with your choice of diced tomatoes, cheese, avocado, scallions, sour cream, beans, hot sauce or homemade salsa (recipe follows). Serve warm. The extra fry breads can be stored in the fridge in an airtight container or food storage bag and rewarmed in the oven when ready to use. You can also freeze the fried fry breads and rewarm later on. Make the toppings and assemble the tacos when you are ready to eat.


bacon recipe source: Jonathan Melendez, The Candid Appetite (@CandidAppetite), January 31, 2014

Friday, October 24, 2014

3455. AUBERGINE, RED CHILE and BACON PASTA

serves four 


2 tablespoons olive oil
1 large aubergine, cut into small cubes
6 rashers smoked streaky bacon, roughly chopped
2 garlic cloves, crushed
1 red chile, finely chopped
2 x 400 gram (14 oz) cans chopped tomatoes
300 grams pasta
grated parmesan, to serve (optional) 

Heat the oil in a large frying pan. Add the aubergine and cook for 8 mins until soft. Add the bacon and fry until cooked through, adding the garlic and chilli for the final min. Tip in the tomatoes, increase the heat and cook for 10 mins until thickened, stirring regularly. 

Meanwhile, cook the pasta. Drain well, then stir through the sauce. Serve with a scattering of Parmesan, if you like.


bacon recipe source: Good Food Magazine, December 2010; BBC

Thursday, October 23, 2014

3454. SEAFOOD MAPLE BACON DASHI BOUILLABAISE

½ cup bonito flakes
30 grams kombu
1 liter water
150 ml maple syrup
200 grams (~1/2 lb.) double smoked bacon
1 cup carrots, diced
1 cup celery, diced
1 lb. russet potatoes, peeled and diced
4 cloves of garlic, sliced
3 shallots, diced
2 cups 35% cooking cream
1 cup 3.25% milk
½ lb. littleneck clams
3 lbs. hake fish
micro arugula
parsley
chervil
olive oil

Wipe away any dirt from the kombu with a paper towel, being careful not to rub off the white powdery deposits on the seaweed. Place the kombu and water in a saucepan, and allow it to soak for 30 minutes to become soft.

Remove the kombu from the water, and cut several lengthwise slits into the leaf. Return the kombu to the water with maple syrup, and bring it to a boil. As soon as the water begins to boil, remove the kombu to prevent the stock from becoming bitter.

Stir the bonito flakes into the kombu-flavoured water, bring back to a boil, and take the pan off the heat. Allow the water to cool. When the bonito flakes have settled to the bottom, strain the dashi through a strainer lined with cheesecloth or a coffee filter.

In another pot, render the bacon and add the potatoes, carrots, shallots, garlic and celery.  Add stock and bring to a boil, then reduce heat and simmer, covered, until potatoes are almost tender, 8 to 10 minutes.

Add thicker pieces of fish to soup and simmer, covered, 2 minutes. Stir in clams and simmer, covered, until they are just cooked through and clams open wide, about 5 minutes.

Add cream and milk bring to a boil.  Carefully remove the fish and clams to a soup bowl and ladle broth and vegetables on top.

Garnish with chervil, parsley and chives and a drizzle of olive oil.


bacon recipe source: Chef Danny Smiles, Canada AM, May 27, 2014; CTV Television Network, P.O. Box 9, Station O, Toronto, Ontario, Canada M4A 2M9

Wednesday, October 22, 2014

3453. BACON, SWEET POTATO and SPINACH SALAD

makes 8-10 servings


2 pounds sweet potatoes, cleaned, skins left on, cut into 1 ” cubes
a pinch of garlic salt
a pinch of ground cinnamon
a pinch of ground ginger
a pinch of ground ground black pepper
a few tablespoons pure maple syrup
18-24 ounces baby spinach leaves
12 ounces crumbled bacon; set aside bacon grease
a few handfuls of pomegranate seeds (arils)
grated gruyére or your favorite cheese

Preheat oven to 400˚F with rack in the center. Cook bacon until brown and crispy in a fry pan.

Remove bacon from pan and drain on paper towels. Reserve bacon fat in a heat resistant container & set aside to cool a bit.

Toss sweet potato chunks with garlic salt, cinnamon, ginger, black pepper maple syrup and some bacon grease. (A little bacon grease goes a long way, so add a small amount first and you can always add more. I use just enough oil to grease them until slightly glistening.) Spread sweet potatoes on a sheet pan in a single layer. Roast for about 35 minutes until cooked through and golden brown. Toss once with tongs about halfway through cooking time for even browning. Remove sweet potatoes from oven and let cool.

Salad assembly: Put baby spinach in a large bowl. Top with roasted sweet potatoes, bacon crumbles, Gruyére and pomegranate seeds. You can season with some more garlic salt and black pepper if desired. When ready to serve, toss salad with your favorite vinaigrette dressing or olive oil and balsamic vinegar.


bacon recipe source: Marla Meridith (@MarlaMeridith), Family Fresh Cooking, November 10, 2010

Tuesday, October 21, 2014

3452. LEMON CREAM BRUSSELS SPROUTS with BACON and SAGE

serves eight






2 pounds Brussels sprouts, trimmed and halved 
3 slices thick-cut bacon 
2 shallots, halved and thinly sliced 
1 cup heavy cream 
2 teaspoons chopped fresh sage leaves 
1 teaspoon grated lemon zest 
1 tablespoon lemon juice 
1/2 teaspoon kosher salt 
freshly ground pepper, to taste
 
Bring 4 quarts of lightly salted water to a boil in a large saucepan; add Brussels sprouts. Cook 3 minutes or until crisp-tender. Drain in a colander, then refresh under cold running water to stop cooking.
 
In a large, heavy skillet over medium heat, cook bacon until crisp, about 7 minutes. Drain bacon on paper towels, leaving rendered fat in skillet. Put shallots in skillet and sauté over medium heat until translucent, about 3 minutes. Add sprouts; sauté 3 minutes longer.
 
Add cream, sage, and lemon zest, stirring to mix. Bring mixture to a simmer; reduce heat to medium-low. Simmer, uncovered, until cream is reduced and thickens to a glaze that loosely coats sprouts, about 3 minutes. Stir in lemon juice and add salt and pepper to taste. Crumble cooked bacon on top and serve immediately.
 
 
bacon recipe source: Frank P. Melodia, redbook, 300 West 57th St. 22nd Floor, New York, NY 10019

Monday, October 20, 2014

3451. SWEET PEA SALAD with SCALLION, BACON, and LEMON CREAM DRESSING

yields 4 side dish-sized servings 


Salad:
1 1/2 tablespoons olive oil
6 slices bacon, chopped
10 oz (285 g) frozen sweet green peas (not thawed)
3 scallions, green and white parts, thinly sliced
1/2 cup flat-leaf parsley leaves, pulled from the stems
salt and black pepper

Dressing:
1/4 cup (60 ml) whipping cream
1 teaspoon lemon juice
1/2 teaspoon lemon zest
1/4 teaspoon sugar
1 pinch salt

Heat the oil in a medium skillet over medium-high heat; add the bacon and fry until crispy, about 4 to 5 minutes, stirring occasionally. Transfer the bacon to a paper towel-lined plate to cool and drain off the excess oil.

Fill a medium saucepan half-full with water and bring it to a rolling boil; add a generous sprinkling of salt. Stir in the frozen peas and time them for 45 seconds. Strain the peas and let them cool.

Combine the bacon, peas, scallion, parsley leaves, and a pinch of salt and pepper in a large bowl, and then pour it onto a serving dish; chill until serving.

For the dressing, whip the cream until thickened enough so that when you spoon a dollop, it stays without spreading out too much. Whisk in the lemon juice, lemon zest, sugar, and salt.

Right before serving, dollop the lemon cream dressing onto the salad.


bacon recipe source: Faith Gorsky, An Edible Mosaic (@AnEdibleMosaic), May 16, 2014

Sunday, October 19, 2014

3450. BACON-ALFREDO CASSEROLE

makes 12 servings 


1 box (1 lb) spaghetti
1/2 cup butter 
1/3 cup all-purpose flour  
1 teaspoon salt 
1/2 teaspoon pepper  
1 quart half-and-half 
8 slices bacon, crisply cooked, crumbled  
1 bag (12 oz) frozen sweet peas, thawed 
1 1/2 cups grated Parmesan cheese  
1 egg, slightly beaten 
2 tablespoons chopped fresh parsley 

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 5-quart Dutch oven, cook and drain spaghetti as directed on package; set aside. In same Dutch oven, melt butter over medium heat. Stir in flour, salt and pepper. Cook and stir over medium heat until smooth and bubbly. Gradually stir in half-and-half. Heat to boiling, stirring constantly; boil 1 minute. Remove from heat. Add cooked spaghetti, bacon, peas and 1 cup of the cheese; toss to coat spaghetti. Stir in egg. Spoon into baking dish. Sprinkle with remaining 1/2 cup cheese. Bake uncovered 20 minutes or until set and edges are bubbly. Sprinkle with parsley. Cut into squares to serve.


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

Saturday, October 18, 2014

3449. PORCINI MUSHROOM RISOTTO with BACON

yields eight cups 


3/4 cups (about 1/3 ounce) dried porcini mushrooms 
4 1/2 cups low-sodium chicken broth 
8 ounces bacon, cut into 1/2-inch pieces 
1 medium onion, minced (about 1 cup) 
2 1/4 cups (about 1 pound) Arborio rice 
1/2 cup dry white wine 
1 cup grated Parmesan cheese 
1/2 teaspoon salt 
1/2 teaspoon fresh-ground pepper 
dried bread crumbs 
 
Make the mushroom broth: Bring 4 cups water to a simmer in a medium saucepan, completely submerge the mushrooms, and soak for 25 minutes. Remove the mushrooms with a slotted spoon and slice into 1/2-inch pieces. Strain the water and return it to the saucepan; add the chicken broth, bring to a simmer, and keep warm. 
 
Make the risotto: Cook bacon in a large saucepan until crisp. Transfer to a small bowl and set aside; reserve fat. Sauté onions in 2 tablespoons bacon fat until translucent—about 5 minutes. Add the rice and cook over medium heat until slightly translucent—about 5 minutes. Add the wine and cook until absorbed. Add 1 cup of hot broth, stirring constantly, and cook until absorbed, continue stirring and adding broth by the cupfuls until risotto is creamy and rice is cooked through but slightly al dente—about 25 minutes. Stir in the bacon, Parmesan, salt, and pepper and serve immediately or freeze (see below).
 
Freeze the leftover risotto: Shape 1/4 cupfuls of cooled risotto into 2-inch patties and coat with bread crumbs. Stack patties between sheets of waxed paper and transfer to an airtight container. Store frozen for up to 2 months. To serve, cook frozen patties in a lightly oiled or buttered skillet for 6 minutes on each side. Drain on paper towels.
 
 
bacon recipe source: Country Living2901 2nd Avenue South, Suite 270, Birmingham, AL 35233

Friday, October 17, 2014

3448. CAULIFLOWER COCONUT SOUP with CRISP BACON

yields four servings 


1 large cauliflower 
1 tablespoon coconut oil 
1 medium onion, diced 
2 cloves garlic, peeled and smashed 
2 cups beef broth 
1 teaspoon salt 
1/2 teaspoon ground black pepper 
1/2 cup coconut milk 
8 slices of crispy bacon, crumbled

Cut cauliflower roughly into smaller pieces and set aside. Set a large pot over medium-high heat and add the coconut oil. Fry the onions, carrots and garlic for about 5 minutes or until they are softened. Add the cauliflower and fry until it becomes a little bit browned.

Add broth and 1 cup water, bring to a boil. Reduce the heat and simmer (covered) until the vegetables are tender, about 45 minutes.

Puree the vegetables with a handheld blender in the pot. It is possible to use a regular blender for this step, but be careful that the hot liquid doesn’t spatter out.

Add salt, pepper and coconut milk then stir to combine. Top with crispy fried bacon bits and serve.


bacon recipe source: Simone Van Den Berg, Simone's Kitchen; on Relish.com

Thursday, October 16, 2014

3447. BARBECUED OYSTERS with BACON-CHILI-TAMARIND SAUCE

serves 8-10 people


230 grams (½ lb.) bacon rashers
80 grams (3 oz.) tamarind pulp, soaked in ¾ cup hot water for 30 minutes
160 grams (5.5 oz.) light palm sugar, crushed  
1 tablespoons fish sauce  
5 small red chillies, crushed in a mortar and pestle  
24 unopened oysters  
3 golden shallots, thinly sliced, to serve 
½ bunch Thai basil leaves, to serve To serve: lime halves
 
Remove rind from bacon and cook rind in a frying pan over medium-high heat until fat renders (5-10 minutes). Remove crackling from pan (it can be discarded or eaten by the cook). Finely chop remaining bacon, add to pan, stir occasionally until crisp and golden (10-15 minutes), then set aside on absorbent paper to drain.
 
Meanwhile, pass tamarind liquid through a sieve into a bowl (discard solids), add palm sugar and stir to dissolve. Add fish sauce and chilli and set aside.
 
Preheat barbecue to high heat, add oysters and barbecue until they pop open (3-5 minutes). Separate oyster lids from bases with a knife, top oysters with a little bacon, a drizzle of tamarind sauce, a scattering of shallot and a few Thai basil leaves and serve with lime halves.
 
 
bacon recipe source: Lisa Featherby, Gourmet Traveler (Sydney, NSW 2001 Australia), November 2013

Wednesday, October 15, 2014

3446. BALSAMIC BRAISED BEEF BRISKET with BACON and MUSHROOM

makes six servings


extra virgin olive oil
1 5-pound beef brisket 
kosher salt 
¼ lb slab bacon or 4 to 5 slices of bacon, cut into lardons 
4 onions, thinly sliced 
4 celery ribs, sliced thin on the bias 
4 cloves garlic, smashed and finely chopped 
1½ lb cremini mushrooms, stemmed and sliced 
2 cups balsamic vinegar 
3 cups chicken stock 
1 thyme bundle 
4 bay leaves
Bunch fresh chives, finely chopped

Preheat the oven to 375°F. Coat a large wide, shallow pan with olive oil and bring it to high heat. Season the brisket generously with salt and add it to the pan. Brown the meat well on all sides, about 20 minutes total. Remove the brisket from the pan and reserve. Ditch the oil. Add a few drops of fresh oil to the pan and toss in the bacon. Bring the pan to medium heat and cook until the bacon is brown and crispy, 6 to 7 minutes. Toss in the onions, celery, and garlic and season with salt. Cook until the veggies are tender, 7 to 8 minutes. Add the mushrooms and cook for 2 to 3 more minutes. Add the balsamic vinegar and cook until evaporated by half, 5 to 6 minutes. Season with salt if needed. Transfer the mixture to a roasting pan and lay the brisket on top. Add the chicken stock and jiggle the pan to nestle everyone together comfortably. Toss in the thyme bundle and bay leaves. Cover the pan with foil and place in the oven. Braise the brisket for 1 hour, then turn and braise for 1 more hour. Remove the foil and cook for 30 minutes more. Remove the brisket from the oven, transfer to a cutting board, cover loosely with foil, and let rest for 20 minutes. Skim any excess fat from the cooking liquid, taste, and reseason if needed. Slice the brisket against the grain on the bias. Serve drizzled with the sauce and sprinkled with chives.


bacon recipe source: Anne Burrell, Own Your Kitchen; Kitchen Daily

Tuesday, October 14, 2014

3445. BACON HABANERO RANCH BURGER


1 1/2 pounds ground chuck
Kosher salt and freshly ground black pepper
4 slices of white cheddar cheese
bacon, cooked
tomato, sliced
lettuce
Habanero ranch sauce
1/4 cup buttermilk
1/4 cup mayonnaise
1 habanero pepper, stemmed and seeded
1 clove garlic
1 green onion
dash white vinegar
salt and pepper, to taste

Habanero Ranch Sauce: Place all ingredients in food processor and puree until smooth.

Burgers: Heat a gas grill to high or heat coals in a charcoal grill until they glow bright orange and ash over. Grill the burgers until golden brown and slightly charred on the first side, about 3 minutes. Flip over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare (3 minutes if topping with cheese) or until cooked to desired degree of doneness. Add the cheese, if using, to the tops of the burgers during the last minute of cooking and top with a basting cover, close the grill cover, or tent the burgers with aluminum foil to melt the cheese. Remove patties from grill, serve on bun, topped with lettuce, tomato, bacon, and habanero ranch sauce.


bacon recipe source: Tommy, SMAK: a food blog, September 11, 2014

Monday, October 13, 2014

3444. BLT PIZZA on NAAN BREAD

yields four pizzas


3 tablespoons mayonnaise
1/2 tablespoon extra virgin olive oil
1/2 tablespoon garlic, minced
4 pieces naan bread, frozen
1 teaspoon oregano, dried
1 cup tomatoes, sliced
3 slices bacon, cooked, broken into pieces
1/2 cup mozzarella cheese, lite, shredded
1 handful arugula

In a small bowl, mix together mayonnaise, olive oil and garlic; mix until combined. Spread mayonnaise mixture over naan and sprinkle with oregano. Evenly divide the bacon and tomatoes over naan. Top with mozzarella cheese. Place the pizzas on a cookie sheet; bake in the oven for 5-7 minutes, until naan is cooked and cheese is melted. Top with fresh arugula.


bacon recipe source: Jennifer (@JenatPBandP), Peanut Butter and Peppers, June 20, 2014

Sunday, October 12, 2014

3443. ROASTED CHICKEN, BACON and TOMATO ALFREDO PIZZA

serves two


1 thin pizza crust
½ cup alfredo sauce
1 cup roasted chicken breast cut into small cubes
½ cup cooked bacon, crumbled
1 large tomato, chopped
2 tablespoons chopped fresh basil
1 cup mozzarella cheese
¼ cup shredded parmesan cheese

Remove pizza crust from packaging and spread Alfredo sauce over crust. Top evenly with chicken, tomato, bacon, basil, and cheeses. Place on a baking sheet and bake in a preheated 450°F oven for 8-10 minutes or until cheese has melted and is starting to brown. Remove from oven and serve. Use any leftover Alfredo sauce to dip your pizza slice in.


bacon recipe source: Stonefire™Authentic Flatbreads, c/o FGF Brands, 475 North Rivermede Road, Concord, ON L4K 3N1

Saturday, October 11, 2014

3442. CREAMY BREAKFAST POLENTA with ASIAGO, THYME, BACON and POACHED EGGS

makes four servings


5 tablespoons unsalted butter, divided
¼ cup onion, finely diced
1 large clove garlic, minced
1 cup warm water
2 cups whole milk, plus more as needed
1 cup coarse ground yellow cornmeal
salt and pepper
1 tablespoon finely chopped fresh thyme
3 oz shredded asiago cheese, plus more for serving
4 poached eggs
4 strips crisp cooked bacon, crumbled

In a medium sauce pan melt 3 tablespoons of the butter over medium heat. Add the onion and garlic and cook until translucent.

Add in the water and milk and bring to a simmer. While whisking continuously, slowly pour in the cornmeal. Continue whisking until the mixture starts to thicken.

Heavily season with salt and pepper to taste. Mix in the thyme, asiago cheese, and the rest of the butter (2 tablespoons). Add more warm milk as needed if the mixture starts becoming too thick.

Serve warm topped with more asiago cheese, a poached egg, and crumbled bacon.


bacon recipe source: Baker Bettie (@BakerBettie), October 21, 2013