Saturday, April 25, 2015


serves four

Jalapeno egg burger:
4 (1/4 pound) hamburger patties
seasoning salt
4 eggs
2 tablespoons butter
1 jalapeno, sliced
4 hamburger buns

Bacon aioli:
3 slices bacon 
1/2 cup mayonnaise 
1 tablespoon lemon juice 
1 tablespoon olive oil 
2 garlic cloves, minced 
salt and pepper

Make aioli first. Cook bacon over medium heat until cooked through. Transfer to a paper towel lined plate to cool. Once cool dice into small pieces. 

In a bowl whisk together mayonnaise, lemon juice, olive oil and garlic. Stir in bacon. Season to taste with salt and pepper. Cover and refrigerate until ready to use. 

Season both sides of hamburger patties with seasoning salt. Cook until cooked through. 

While hamburgers are cooking, melt butter in a skillet over medium heat. Cook eggs 1-2 minutes on each side, white should be set but yolk soft. 

Toast hamburger buns. 

To assemble a burger: Place hamburger on bottom bun, top with fried egg and sliced jalapenos. Spread bacon aioli on top bun. Repeat with remaining ingredients. Serve.

bacon recipe source: Deseree Kazda, Life's Ambrosia (@LifesAmbrosia), February 2015

Friday, April 24, 2015


makes four servings

8 bone-in, skin-on chicken legs
salt and pepper
1/2 teaspoon of ground cumin
1/4 teaspoon ground thyme
1/2 teaspoon onion powder
8 thin slices of bacon

2 garlic cloves, minced
1/2 cup chopped onion
1/2 cup of chicken stock
1 cup of tamarind pulp
salt and pepper
2 tablespoons of sugar

Place chicken legs in a dish and season with salt, pepper, cumin, thyme and onion powder. Place all the tamarind sauce in the blender and set aside. Preheat oven to 375°F. Wrap a bacon slice around each chicken leg. Arrange the chicken on baking pan. Drizzle the tamarind sauce over the legs and place in the fridge for about 30 minutes. Bake for about 45 minutes, until bacon is crisp and chicken cooked through.

bacon recipe source: Erica Dinho, My Colombian Recipes, January 24, 2013

Thursday, April 23, 2015


½ lb. vermicelli
2 chicken breasts, diced
24 oz. jar of pasta sauce
4½ oz. jar of sliced mushrooms, drained
1 large poblano pepper, diced with seeds
½ lb. bacon, diced
1 cup shredded mozzarella
garlic powder
seasoned pepper
olive oil
grated parmesan (optional)

Pour olive oil in pan. Saute poblano pepper and mushrooms, then set aside. Cook chicken in olive oil with a light coating of seasoned pepper. Meanwhile, boil pasta for 12 minutes or until tender. Fry bacon and drain. On low heat, mix poblano pepper and mushroom mixture, chicken, bacon, vermicelli and pasta sauce until heated throughout. Top with mozzarella cheese. Optional: top with Parmesan cheese.

bacon recipe source: cmwcook (member), (@BetterRecipes)

Wednesday, April 22, 2015

3535. CURLY KALE sauteed with GARBANZOS and BACON

1 bunch of curly kale, thoroughly washed and stems removed 1 can of garbanzo beans, drained and rinsed
2-3 slices of bacon, cut into small pieces
1/2 yellow onion, chopped
2 garlic cloves, chopped
fresh lemon juice
olive oil

In a sautoir (a pan with sides that are 2-3 inches high) fry bacon over medium heat until crispy. Pour out most of the bacon fat. Add onion and saute for a few minutes until opaque. Add garlic. Cook for another 2-3 minutes. Add the garbanzos and cook for another 3 minutes or so. Add kale. It might not fit all at once so add some, cover, mix with tongs, and when it’s reduced a bit add the rest of the kale. Cook until the kale is wilted. Season with salt and pepper and some fresh lemon juice if you like that sorta stuff. Drizzle with a bit of olive oil and serve. 

bacon recipe source: The Foodie Teacher (@TheFoodieTeach), February 21, 2013

Tuesday, April 21, 2015


makes twelve servings 

1 lb. bacon, cut into 1-inch pieces 
1 medium onion, chopped (1/2 cup) 
1 medium red bell pepper, chopped (3/4 cup) 
1 package (8 oz) sliced fresh mushrooms 
2 tablespoons Dijon mustard 
1/2 teaspoon salt 
1/2 teaspoon pepper 
3/4 cup milk 
12 eggs 
1 package (2 lb) frozen hash browns, thawed 
2 cups shredded Cheddar cheese (8 oz)
In 12-inch skillet, cook bacon until crisp. Using slotted spoon. Remove from pan to small bowl. Cover and refrigerate. Drain drippings, reserving 1 tablespoon in pan. Add onion, bell pepper and mushrooms; cook 4 minutes over medium heat, stirring occasionally. Stir in mustard, salt and pepper. In large bowl, beat milk and eggs with wire whisk. 
Spray 13x9-inch (3-quart) baking dish with cooking spray. Spread half of hash browns in baking dish. Spread onion mixture evenly on top. Sprinkle with 1 cup of the cheese. Spread remaining hash browns over top. Pour egg mixture on top. Cover; refrigerate 8 hours or overnight. 
Heat oven to 325°F. Uncover; bake 50 to 60 minutes or until thermometer inserted in center reads 160°F. Sprinkle with remaining 1 cup cheese and the bacon. Bake 3 to 5 minutes longer or until knife inserted in center comes out clean, top is puffed and cheese is melted. Let stand 5 minutes.
bacon recipe source: Betty Crocker, General Mills, Inc., P.O. Box 9452, Minneapolis, MN 55440

Monday, April 20, 2015


serves four

4 chicken breasts
12 slices of bacon

3 plum tomatoes, peeled and seeds removed, chopped
2 green onions, sliced
1 jalapeño pepper, seeded and thinly sliced
2 cloves garlic
zest and juice of 1 lime
2 tablespoons fresh cilantro, minced

Preheat your oven to 400° F. Combine all the ingredients for the salsa in a bowl and mix well. Cut the chicken breasts in half horizontally, so that you can open them up like a book. Flatten them out with a rolling pin. Fill each chicken breast with an equal amount of the salsa mixture and close them up. Roll the bacon strips around the chicken, and pin them in place with the toothpicks. Once the chicken is wrapped, place it in a baking pan and bake 30 to 35 min or until a meat thermometer reads 170 F. Then broil 5 to 6 min or until the bacon is nicely crisp. Serve with salsa.

bacon recipe source: Paleo Leap (@PaleoLeap

Sunday, April 19, 2015


serves eight pretzels
2-½ cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
2-¼ teaspoons instant yeast (or 1 packet)
1 cup warm water
1 cup boiling water
2 tablespoons baking soda
1 teaspoon sea salt
1 cup cheddar cheese, shredded and chopped
½ cup cooked bacon, finely chopping
Place all of the dough ingredients in the bowl of an electric mixer. Use the paddle to mix on low for a few seconds, just until combined. Use the dough hook and knead the dough on low for 5 minutes. Sprinkle dough lightly with flour and place in a plastic bag to rest on the counter for 30 minutes. Preheat oven to 475 degrees F. Prepare a baking sheet by spraying it with vegetable oil spray, or lining it with parchment paper or a Silpain baking mat. Place the dough on a lightly greased work surface, and divide it into eight equal pieces. Pour the baking soda/water mixture into a square baking dish. Roll each piece of dough into a rope about 30 inches long and twist into a pretzel shape (or cut into strips or nuggets). Dip each pretzel in the water mixture getting both sides wet and place on the baking sheet. Sprinkle sea salt on each pretzel and press the cheese and bacon onto each pretzel. Bake 7-9 minutes until golden brown.
bacon recipe source: Cat Davis, February 3, 2013 

Saturday, April 18, 2015


1 bag of your frozen french fry of choice
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 tablespoons crumbled goat cheese + 4 additional tablespoons for topping
2 cups chicken stock
4 slices of bacon, cooked and crumbled

Preheat your oven to 425 degrees. Once preheated, bake your fries for 30-35 minutes, flipping once half way through. Melt your butter in a saucepan over medium heat. Once butter has melted, add your flour and 2 tablespoons of goat cheese and stir until incorporated. Continue to stir the mixture for 2-3 minutes. After 2-3 minutes, add your chicken stock to the flour/butter/cheese mixture. Reduce heat to low and stir occasionally, allowing the mixture to thicken and become 'gravy-like'. Once your gravy has thickened, place your baked fries on a large plate - sprinkle the remaining 4 tablespoons of goat cheese over the fries, then pour the gravy on top, and then lastly, sprinkle the bacon crumbles. Serve hot.

bacon recipe source: Kate Schoon, And They Cooked Happily Ever After (@CookHpyEvrAfter), February 11, 2013

Friday, April 17, 2015


16 oz barbecue sauce
¼ cup bourbon
2 lbs boneless skinless chicken thighs, cut into 1" pieces
2 teaspoons kosher salt
1 teaspoon ground white pepper
½ teaspoon garlic powder
½ teaspoon onion powder
2 tablespoons paprika
3 tablespoons packed dark brown sugar
1 tablespoon smoked paprika
6 slices raw bacon, cut into small pieces

Light the grill and heat to medium-high. In a small bowl, combine the BBQ sauce and bourbon. Mix well. In a food processor, combine the kosher salt, white pepper, onion powder, paprika, garlic powder, dark brown sugar, smoked paprika, and bacon. Pulse until completely smooth. Put the chicken thigh pieces in a bowl and then rub with the bacon paste. Once well-coated, thread the chicken thigh pieces onto skewers (pre-soaked, if they're wooden). Place the kebabs on the preheated grill. Cook for about 5 minutes per side, or until nearly cooked through. Brush the kebabs with the bourbon barbecue sauce and cook for an additional minute on each side. Serve with the remaining BBQ sauce.

bacon recipe source: Morgan Eisenberg, Host the Toast (@HostTheToast), May 19, 2014

Thursday, April 16, 2015


serves two 

6 rashers of smoked streaky bacon
1 ripe avocado
2 thick slices of granary bread, or malted oat bread
4 tablespoons Caesar salad dessing
8 romaine lettuce leaves 

Heat a large non-stick frying pan and dry fry the bacon for 4 minutes each side until the rashers are golden. While they are cooking, halve, stone and slice the avocado and put the bread in a toaster – but don’t leave it in for the full time, you want to warm it rather than toast it. 

Spread the warmed bread with half the dressing then roughly slice the lettuce and pile on top of the bread with the avocado. Roughly chop the bacon into large pieces and scatter over the lettuce. Drizzle with the rest of the dressing, grind over some black pepper and eat with a knife and fork.

bacon recipe source: Good Food magazine, BBC, August 2003

Wednesday, April 15, 2015


serves four

1 tablespoon extra virgin olive oil
1/3 to 1/2 pound thick-cut, smoky bacon, chopped
salt and ground black pepper
1 3-pound beef brisket
2 large leeks, thinly sliced
2 pints grape tomatoes
2 to 3 cloves garlic, finely chopped or grated
1 bay leaf
1 cup beef stock or broth
2 tablespoons fresh thyme, chopped
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
2 tablespoons honey

To serve on top:
watercress or arugula salad
parmesan garlic croutons

Place a large skillet over medium heat with olive oil, one turn of the pan. Add bacon to the pan and cook until golden brown, about 5 minutes. Remove bacon with a slotted spoon and reserve. Return the skillet to medium-high heat with the bacon fat. Season both sides of the brisket with salt and pepper, and sear on all sides until golden brown, 3 to 4 minutes per side. While the meat is searing, add the reserved bacon, leeks, tomatoes, garlic, bay leaf, beef stock or broth, thyme, tomato paste, Worcestershire sauce and honey to the crock of a slow cooker. Season with salt and pepper and stir to combine. Add the seared meat to the crock pot and cover. Cook on high for 7 hours or low for 9 to 10 hours until the meat is tender. Serve in shallow bowls with croutons and salad on top.

bacon recipe source: The Rachael Ray Show (@RachaelRayShow), January 11, 2012

Tuesday, April 14, 2015


yields about 10 rolls 
1 bunch tender baby asparagus (about 1⁄2 pound) 
1 tablespoon olive oil
Freshly cracked black pepper
12 slices bacon, crisped
1 cucumber, cut into matchsticks
1 medium carrot, cut into matchsticks (optional)
Lettuce leaves

Fresh basil or mint leaves
Rice paper wrappers
Preheat the oven to 400°F. Trim any dry or tough ends from the asparagus spears. On a sheet pan, toss the asparagus with the oil. Add pepper to taste. (Do not salt the asparagus because the bacon will be salty.) Roast until tender, 10 to 15 minutes. (Cooking time will vary depending on the size and thickness of the asparagus.) Gather the asparagus, bacon, cucumber, carrot (if using), lettuce leaves, herb leaves, and rice paper wrappers and prepare to roll.
To roll: Fill a large bowl with warm (bath-temperature) water. Gently dip each rice paper wrapper in the water for a few seconds, just until damp. (Don’t oversoak.) Place the wrapper on a plate or wooden board. As the wrapper begins to absorb the water and becomes softer and pliable (10 to 30 seconds, depending on the thickness of the wrappers and the water temperature), begin to add the fillings. On the one-third of the wrapper closest to you, place a layer of each filling (asparagus, one slice of bacon, cucumber, carrot, lettuce, and herb leaves). Start rolling the wrapper over the fillings, away from you, tucking and rolling the wrapper with your fingers, making sure all the fillings remain within the wrapper and tucking in the sides as you roll. 
bacon recipe source: Todd Porter & Diane Cu, White on Rice Couple (@WhiteOnRice)

Monday, April 13, 2015


yields four servings 

14 ounces farfalle pasta 
3 tablespoons olive oil 
8 slices streaky bacon, chopped 
1 garlic clove, finely chopped 
1 cup heavy cream 
5 ounces peas, thawed if frozen 
2 1/2 ounces parmesan cheese, freshly grated, plus extra to sprinkle 
1 small handful sage leaf, and flat-leaf parsley leaves

Bring a pot of salted water to the boil. Tip in the farfalle and cook according to packet instructions until the pasta is al dente.

Heat the oil in another pan and add the bacon. Fry over high heat for 3 - 4 minutes until the bacon is golden brown.

Add the garlic and fry for a minute. Pour in the cream and bring to the boil. Let simmer for 5 minutes until reduced and thickened slightly.

Tip in the peas, bring back to a simmer and cook for another 3- 4 minutes. Stir the grated parmesan into the sauce, then taste and adjust the seasoning.

When the pasta is ready, drain it in a colander and immediately tip into the sauce.

Add the herbs, then toss the pasta until well coated with the creamy sauce.

Divide among warm plates and sprinkle over a little more parmesan to serve.

bacon recipe source: English_Rose (member), Manchester, UK,; adapted from Gordon Ramsay

Sunday, April 12, 2015


yields eight cups 

2 strips bacon
5 ears corn, shucked
1 red bell pepper, cored, seeded, and finely diced
1 orange bell pepper, cored, seeded, and finely diced
1 cup finely diced red onions
1 1/2 cups apple cider vinegar
1 1/2 cups water
1/3 cup sugar
2 teaspoons black mustard seeds
1/2 teaspoon fennel seeds
1 tablespoon salt
Cook the bacon in a medium skillet until crisp. Drain on paper towels. Cut the kernels off the corncobs with a sharp knife. Combine the corn, peppers, and red onions in a bowl, cover with cold water, and soak for 10 minutes to rinse out some of the starch. Drain. Combine the vinegar, water, sugar, mustard seeds, fennel seeds, and salt in a large saucepan and bring to a boil, stirring to dissolve the sugar and salt. Add the corn, peppers, and onions and bring back to a simmer. Transfer the relish to a glass jar. Add the bacon, whole or crumbled, and cover with a tight-fitting lid. Refrigerate. The relish will be ready to eat in 2 days, and it will keep for up to a week.
bacon recipe source: Smoke and Pickles: Recipes and Stories from a New Southern Kitchen by Edward Lee (Artisan Books, 2013); Cooking Channel TV

Saturday, April 11, 2015


makes four servings

1 tablespoon olive oil
2 chicken breasts, chopped
1 onion, diced
1 red pepper, thinly sliced
2 garlic cloves, crushed
1/4 lb. bacon, sliced
1 teaspoon Cajun seasoning
1 teaspoon hot chili powder
1 teaspoon paprika
1 cup long grain rice
14 oz. can plum tomatoes
12 oz. chicken stock
Juice of half a lemon
Bunch of chopped parsley

Heat the oil in a large frying pan with a lid and brown the chicken for 5-8 minutes until golden. Remove and set aside. Tip in the onion and cook for 3-4 minutes until soft. Then add the pepper, garlic, bacon and Cajun seasoning, chilli powder and paprika and cook for 5 minutes more. Stir the chicken back in with the rice, add the tomatoes and stock. Cover and simmer for 20-25 minutes until the rice is tender. At the last minute squeeze in the lemon and stir in the chopped parsley. 

bacon recipe source: Rob and Kellie, Hungry Escapades (@hungryescapades), August 14, 2013

Friday, April 10, 2015


1 prepared pizza base
1 tablespoon tomato passata, or 2-3 sliced tomatoes
2-3 slices streaky bacon, diced and cooked
2-3 slices of black pudding, cooked and crumbled
50 (1 1/2 oz.) grams goats cheese, cut into small pieces
a few sprigs of thyme

Set oven to the maximum. Spread the tomato mixture or sliced tomatoes over the base. Sprinkle on the bacon and black pudding, then the cheese and thyme. Bake for 10-15 minutes until crisp and the cheese has melted.

bacon recipe source: Bord Bia: Irish Food Board (@Bordbia), Clanwilliam Court, Lower Mount St, Dublin, Ireland, Dublin 2

Thursday, April 09, 2015


yields 12 servings
2-1/4 cups flour
1/4 cup sugar
1-1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 egg
1 cup buttermilk
1/4 cup butter, melted
8 slices bacon, cooked and crumbled
1 cup shredded sharp cheddar cheese
1/4 cup chopped fresh chives
Heat oven to 350ºF. Mix first four ingredients in medium bowl. Whisk egg, buttermilk and butter in separate bowl until blended. Add to flour mixture along with the bacon, cheese and chives; stir just until moistened. Spoon into 8x4-inch loaf pan sprayed with cooking spray. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Remove to wire rack; cool completely.

bacon recipe source: Kraft Foods, Three Lakes Drive, Northfield, Illinois 60093

Wednesday, April 08, 2015


yields eight servings

6 slices bacon
1 1/2 sticks unsalted butter, at room temperature
1 cup packed light brown sugar
7 fresh pineapple rings (about 1/2 inch thick)
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
Pinch of salt
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup buttermilk

Preheat the oven to 350 degrees F. Cook the bacon in a large skillet over medium heat, turning occasionally, until crisp, 9 to 11 minutes; remove to paper towels. Finely chop and set aside.

Pour off all but 3 tablespoons drippings from the skillet. Add 4 tablespoons butter and melt over low heat. Pour into a 9-inch-round cake pan, tilting the pan to coat the bottom. Sprinkle the brown sugar evenly over the butter mixture.

Place a pineapple ring in the middle of the pan, then arrange the remaining rings around the outside, overlapping them slightly if necessary. Sprinkle about 3 tablespoons of the chopped bacon in the middle of the rings and between them.

Whisk the flour, baking powder, baking soda and salt in a medium bowl. Beat the remaining 1 stick butter and the granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 2 minutes. Beat in the eggs, one at a time, then beat in the vanilla. Reduce the mixer speed to low and beat in the flour mixture in 3 additions, alternating with the buttermilk, beginning and ending with the flour mixture. Increase the mixer speed to high and beat until the batter is smooth, about 15 more seconds. Fold in the remaining chopped bacon.

Spread the batter over the pineapple in the pan. Bake until a toothpick inserted into the center comes out clean, about 1 hour. Transfer to a rack and let cool 15 minutes, then run a knife around the edge and invert onto a platter. Let cool at least 1 hour before serving. 
bacon recipe source: Food Network Magazine/Food Network Kitchen

Tuesday, April 07, 2015


yields 16 empanadas 

2 large chile peppers (of desired heat)
3 strips bacon
2 cups frozen yellow sweet corn
1½ cups shredded cheddar cheese
½ cup chopped scallions
1 package pie dough (two 15-oz. sheets)
1 egg yolk
1 tablespoon water
Pinch of smoked paprika

Roast the chile peppers by holding them over an open flame until the skin is completely charred. (Alternate method: Preheat the oven to 400ºF and roast the peppers on a baking sheet for 20 minutes, flipping them over once while roasting).

Place the roasted chiles in a bowl and cover with plastic wrap. Sweat the peppers for 10 minutes.

Peel the chiles then slice them in half, scraping out the seeds and removing the stem.

Dice the chiles and place them in a bowl.

Cook the bacon in a skillet over medium heat until crispy. Remove the cooked bacon and reserve 1 tablespoon of the grease.

Chop the cooked bacon and add it to the bowl with the diced chilies.

Add the corn, along with the reserved bacon grease, into the pan and saute for 8-10 minutes until it begins to brown slightly.

Add the diced chiles, chopped bacon, shredded cheddar cheese and chopped scallions into the pan with the corn. Toss to combine.

Refrigerate the corn mixture until it has completely cooled.

Preheat the oven to 400ºF.

Unroll one sheet of the pie dough onto a lightly floured work surface. Use a cookie cutter (or trace around a large drinking glass) to cut out 3½" circles.

Arrange the dough circles on a baking sheet lined with parchment paper.

Add 1 tablespoon of the corn filling in the center of each dough round then fold the rounds in half.

Use a fork to crimp the edges and seal the empanada closed.

Beat the egg yolk with the water. Brush the tops of the empanadas with the egg wash then sprinkle with a pinch of smoked paprika.

Bake until golden, about 15-18 minutes.

bacon recipe source: Kelly Senyei, Just a Taste (@justataste), September 9, 2009

Monday, April 06, 2015


serves six

2 cups masa harina
1 pinch salt, kosher variety
1 1/3 cups warm filtered water
1 cup grated cheddar cheese
4 oz bacon, diced
vegetable oil, for cooking

Cook the bacon until lightly browned. Place on a paper towel to drain, and reserve the pan with the bacon grease. Combine masa harina, salt, and water in a mixing bowl, along with 2 to 3 teaspoons of the bacon grease. Knead to form a smooth, moist dough with a play dough-like consistency. Divide the dough into six equal portions and roll into balls. The balls should be about 2 inches in diameter. Using your thumb, poke a nice hole in the center of each of the balls. Fill up the hole with bacon and cheese. Wrap the dough around the filling, and seal. Make sure that there is no leakage. Pat the dough between your hands until you have a nice round disk about 1/4 to 1/2 inch thick. Add the vegetable oil to a pan (just to cover the bottom), and bring the heat up to medium high, and then add the pupusas. Cook for several minutes per side (about 2 or 3) until each side is golden brown. Serve warm with a nice runny egg or two. Enjoy.

bacon recipe source: Andy Anderson, aka WichitaChef (member), Just a Pinch (@JustAPinchCooks)