Friday, May 29, 2015

3572. OKRA PILAU (PILAF) with BACON

serves 4-6 as a side dish


4 slices of bacon (about 5 ounces), chopped
1 cup chopped yellow onion
1/2 cup chopped green bell pepper
2 cups okra, sliced into disks, 1/2 to 3/4-inch thick (fresh or frozen, thawed)
1/4 teaspoon cayenne (or to taste)
1 teaspoon Kosher salt (use less salt if using seasoned broth)
1 cup long-grain rice
1 3/4 cup chicken stock

Spread the chopped bacon out in a pot so it covers the bottom completely and turn the heat to medium. Fry it until it's crispy, then remove the bacon with a slotted spoon and reserve. Drain off all but about 2 tablespoons of bacon fat.

Add the onion and green pepper and sauté for 2 to 3 minutes. Add the okra and turn the heat to high. Add the cayenne, salt and rice and stir-fry for 1 minute.

Stir in the chicken broth, cover and bring to a boil. Reduce the heat to maintain a low simmer and cook until the rice is done, about 20 minutes. Fluff up the rice with a fork and stir in the chopped bacon.


bacon recipe source: Elise Bauer, Simply Recipes (@simplyrecipes), October 3, 2012

Thursday, May 28, 2015

3571. BAKED PLANTAINS with BACON and QUESO BLANCO CHEESE (PLATANOS ASADOS con TOCINETA y QUESO)

makes four servings


4 ripe plantains, whole
2 tablespoons melted butter
4 thick slices of queso blanco or mozzarella
4 bacon strips
chimichurri or cilantro pesto to serve

Preheat the oven to 400°, cut the ends of the plantains and peel. Place them in a baking dish and brush with the butter, bake for 30 to 40 minutes. Remove from the oven and slice the plantains lengthwise but not all the way through, stuff them with cheese slices and wrap with bacon. Return to the oven and bake 10 more minutes until the cheese melts and the bacon is cooked.


bacon recipe source: Erica Dinho, My Colombian Recipes (@colombianrecipe), April 13, 2011

Wednesday, May 27, 2015

3570. QUINCE with CIPOLLINI ONIONS and BACON

yields six servings 


1 pound cipollini onions 
2 ½ to 3 pounds quinces (about 5), peeled, cored and cut into 1-inch chunks 
6 tablespoons pure syrup 
½ pound thick-cut bacon 
4 tablespoons good quality balsamic vinegar 
¾ teaspoon ground nutmeg 
Salt and ground black pepper 
1 tablespoon chopped flat-leaf parsley leaves
Leaves from 5 sprigs fresh thyme

Bring 2 quarts water to a boil, add the onions, turn off the heat and let sit 5 minutes. Drain and allow to cool.

Heat oven to 425 degrees. Toss quinces with half the maple syrup and spread in a single layer in a large baking pan. Bake 25 minutes, until tender.

Peel and trim the onions. Quarter large ones; cut small ones in half. Fry bacon in a large sauté pan over medium heat until browned. Remove and drain on paper towels. Pour off all but 2 tablespoons of the bacon fat. Add onions to the pan and sauté on medium until lightly browned, about 6 minutes.

Cut bacon strips in 3/4-inch pieces. Add to pan with onions. Reduce heat to low. Add remaining maple syrup and the vinegar. Fold in quince. Add nutmeg and season with salt and pepper. Add parsley and thyme. Gently fold ingredients together. Cook a few minutes, then serve warm.


bacon recipe source: Florence Fabricant, The New York Times/Cooking (@nytfood); adapted from Eric Gorman, White Silo Farm and Winery, Sherman, CT

Tuesday, May 26, 2015

3569. KOHLRABI CAKES with BACON and DILL

makes about 12 cakes, serving 6


1 pound yellow potatoes (about 4 small), peeled and quartered
1 pound kohlrabi (about 2 heads), peeled and cut the same size as the potatoes
1/2 pound bacon ends, bacon pieces, diced small
1 small yellow onion, diced
3 cloves garlic, minced
1/2 cup whole milk or canned, full-fat coconut milk
1/2 teaspoon ground white pepper
1 1/4 cups potato starch
3 tablespoons minced fresh dill (plus sprigs for garnish, if desired)
10 ounces smoked trout or white fish or 6 fried or poached eggs, for serving (optional)
2 tablespoons crème fraîche, for garnish (optional)

Boil the potatoes and kohlrabi in a pot of water for about 20 to 30 minutes, until tender. Drain and transfer to a large bowl. Set aside. In a skillet, cook the bacon over medium heat until brown and crispy. Add the onion and garlic to the pan and continue cooking until the onion is translucent. Using a slotted spoon, transfer the bacon mixture to a paper towel to drain. Pour off all but 1 tablespoon of the bacon fat from the skillet. Set the skillet with the bacon fat aside. Save the rest of the bacon fat for another use. In the large bowl, mash the drained potatoes and kohlrabi with the milk, pepper, and potato starch, then add the bacon mixture and mix well. Add the dill and mix to combine. Heat the skillet with the reserved bacon fat over medium heat. Working in batches, place three or four burger-sized clumps of the kohlrabi mixture in the pan. (Do not overcrowd the pan; the number of cakes you cook at a time depends on the size of your pan.) Cook for about 5 minutes, until the bottoms are lightly browned. Flip, lightly press down with the back of a spatula, and continue cooking until the second side is browned. Transfer the finished cakes to a plate, and repeat with the rest of the kohlrabi mixture. Serve two cakes per person with a piece of smoked fish or a fried or poached egg, and garnish with crème fraîche and a sprig of fresh dill, if you like.


bacon recipe source: Diana Rodgers, Sustainable Dish (@SustainableDish), January 10, 2015; The Homegrown Paleo Cookbook: Over 100 Delicious, Gluten-Free, Farm-to-Table Recipes, and a Complete Guide to Growing Your Own Healthy Food, by Diana Rodgers (Victory Belt Publishing, 2015)

Monday, May 25, 2015

3568. HONEY-PEPPER BACON POPS

makes 12 servings


12 8-inch wooden skewers
1/2 cup honey
1 tablespoon soy sauce
2 teaspoons Chinese five-spice powder
1 teaspoon freshly ground black pepper
1 16 ounce package thick cut bacon
Texas toast, toasted (optional)
Comb honey (optional)
 
Soak wooden skewers in water for 30 minutes. Drain just before threading on bacon. Meanwhile, preheat oven to 400 degrees F. For honey-pepper, in a small saucepan warm honey to liquid; stir in soy sauce, five-spice powder, and pepper. Set aside. Thread each bacon slice on a skewer; lay kabobs on rack of broiler pan. Bake for 15 minutes. Remove from oven. Brush generously with honey-pepper, turning to coat each side. Return to oven. Bake 5 minutes longer or until crisp. Serve with Texas toast and comb honey.
 
 
bacon recipe source: Better Homes and Gardens 

Sunday, May 24, 2015

3567. BACON GAZPACHO

serves 4-6


about 2¼ pounds tomatoes, chopped
12 ounces applewood smoked bacon
2 limes, juiced
2 garlic cloves, minced
1 large cucumber, peeled and diced
1 avocado, cut in half and divided
½ of a large red onion, chopped
1 jalapeno, seeded or unseeded depending on desired heat
½ cup (lightly packed) fresh cilantro
2 cups water
1 tablespoon bacon grease

Cook bacon until crispy, drain, reserving 1 tablespoon grease, set aside. Chop all vegetables and divide in half. Cut avocado in half and rub one half with a piece of lime, dice the other half. Crumble bacon.

Add half of the chopped vegetables, half the crumbled bacon, half of the chopped avocado, lime juice, and cilantro to a food processor and process until vegetables are fine. Pour processed vegetable mixture into a mixing bowl, then add remaining vegetables, most of the bacon (reserve some for topping), and avocado. Stir in water and bacon grease, refrigerate for at least one hour. Ladle into bowl, top with bacon and diced avocado from remaining half , if desired. Serve well chilled.


bacon recipe source:

Saturday, May 23, 2015

3566. CHICKEN, BACON and AVOCADO CHOPPED SALAD

yields 4-6 servings


2 boneless, skinless chicken breasts
salt and pepper
1 tablespoon olive oil
8 cups chopped Romaine lettuce
8 slices bacon, cooked and diced
4 ounces blue cheese, crumbled
2 avocados, pitted and diced
2 roma tomatoes, diced
1/4 cup garlic vinaigrette (recipe below)
1/4 cup chopped green onions

Garlic herb vinaigrette:
1/2 cup apple cider vinegar
3 garlic cloves, minced
1 tablespoon Dijon mustard (optional)
pinch of salt and freshly-cracked black pepper
1 tablespoon dried Italian seasonings
1 1/2 cups extra virgin olive oil

Salad: Season chicken breasts on both sides with salt and pepper. Heat oil in a large skillet over medium-high heat and add chicken. Cook for 3 minutes per side, or until the chicken is cooked through and no longer pink inside. (Cooking time wil vary depending on the thickness of the chicken.) Remove chicken and let rest for at least 10 minutes. Dice chicken into small pieces.

Add the diced chicken, lettuce, bacon, blue cheese, avocados and tomatoes to a large bowl, and toss until combined. Drizzle or toss with garlic vinaigrette and serve immediately.

Vinaigrette: Whisk all ingredients together until combined.


bacon recipe source: Ali Ebright, Gimme Some Oven (@gimmesomeoven), March 29, 2013; inspired by Martinelli's Little Italy

Friday, May 22, 2015

3565. BACON JALAPENO NACHOS

Bacon Jalapeno Nachos
4 cup tortilla chips
2 cup shredded cheddar cheese mix
1 cup creamy jalapeno sauce (recipe below)
 
Creamy Jalapeno Sauce
2 tablespoons butter
2 tablespoons flour
¼ teaspoon salt
pepper, to taste
1½ cup milk
8 oz. jalapeno cheddar cream cheese
1 cup chopped, cooked bacon
optional: additional jalapeno slices, chopped
 
Bacon Jalapeno Nachos: Spread tortilla chips into a small baking pan. Top with cheddar cheese. Bake at 375 degrees 8-10 minutes. Remove from oven. Top with hot creamy jalapeno sauce
 
Creamy Jalapeno Sauce: Melt butter in a small saucepan over medium heat. Whisk in flour, salt & pepper. Add milk and cook, stirring, until mixture is thickened and bubbly. Continue stirring and cook 1 minute more. Remove sauce from heat and stir in cream cheese until it is completely melted. Add bacon and stir to combine. Optional: top with additional jalapeno pieces
 
 
bacon recipe source: Stacey, Real Housemoms (@RealHousemoms), November 13, 2013

Thursday, May 21, 2015

3564. SOUTHERN-STYLE GREEN BEANS with BACON and NEW POTATOES

yields six servings


4 slices bacon, cut into thirds
1 medium onion, finely chopped
2 pounds fresh green beans, ends trimmed
8 small new potatoes, halved if large
Salt and freshly ground black pepper

In a large saucepan or medium Dutch oven, cook bacon over medium heat until it has rendered most of its fat and has begun to brown, about 5 minutes. Add the onion and saute until translucent, about 5 minutes. Add the green beans and potatoes and enough water to just cover them. Bring to a boil, then reduce the heat to low. Season with salt and pepper, to taste, then cover the pan and simmer until the beans are very tender, about 1 hour, stirring occasionally and adding more water if necessary to keep the beans covered. As the beans get close to being done they will become quite fragile, so take care when stirring.


bacon recipe source: Emeril Lagasse, "Pork Fat Always Rules, Emeril Live, 2004

Wednesday, May 20, 2015

3563. SMOKED GOUDA and BACON BURGERS with BARBECUE SAUCE

makes four servings


2 tablespoons vegetable oil 
One 1-pound onion, halved and thinly sliced 
salt 
1/4 cup Frank’s RedHot or other hot sauce 
1/4 cup beef broth 
6 tablespoons unsalted butter, softened 
Eight 1/2-inch-thick slices of firm white bread 
8 slices of thick-cut bacon 
2 pounds ground beef chuck (20 percent fat), formed into 4 patties the same size as the bread slices 
3 ounces smoked gouda, shredded (1 cup) 
1/4 cup sweet barbecue sauce (recipe below)

Sweet barbecue sauce (makes 2 cups)
2 tablespoons vegetable oil
1 large onion, thinly sliced
Salt
2 tablespoons unsalted butter
1 cup ketchup
1/2 cup dark brown sugar
1/2 cup apple juice
3 tablespoons fresh lemon juice
2 tablespoons chopped peeled fresh ginger
2 tablespoons unsulfured molasses
Sweet barbecue sauce: In a large skillet, heat the oil. Add the onion and a pinch of salt. Cover and cook over moderately low heat, stirring occasionally, until richly browned, about 20 minutes. Add the butter and melt. Add the ketchup, brown sugar, apple juice, lemon juice, ginger and molasses. Simmer over low heat, stirring occasionally, until thickened and reduced to 2 cups, about 25 minutes. Transfer the sauce to a blender and puree. Season with salt.

Burgers: In a large skillet, heat the oil. Add the sliced onion and a pinch of salt, cover and cook, stirring a few times, until the onion is crisp-tender and just turning translucent, 5 minutes. Stir in the hot sauce and beef broth and remove from the heat. Season with salt. 

Heat a large griddle. Spread the butter on 1 side of each bread slice and griddle buttered side down over moderate heat until toasted, about 2 minutes. Transfer the toasts to a plate. Add the bacon to the griddle and cook over moderate heat until crisp, about 4 minutes per side; drain on paper towels. Wipe off the griddle. 

Season the beef patties with salt and cook on the griddle over moderately high heat until medium-rare, about 2 minutes per side. Top each burger with 1/4 cup of smoked Gouda and cook until the cheese melts, 1 minute.Set the burgers on the unbuttered sides of 4 toasts. Top with the bacon, onion and barbecue sauce. Close the burgers and serve, passing more barbecue sauce at the table.


bacon recipe source: Brian Perrone, Slows Bar BQ (@SlowsBBQ), 2138 Michigan Ave, Detroit, MI 48216

Tuesday, May 19, 2015

3562. WAX BEANS with BACON VINAIGRETTE

yields four servings


2 pounds wax beans
4 ounces bacon ends and pieces
2 tablespoons olive oil
1 shallot, minced
2 cloves garlic, minced
2 tablespoons sherry vinegar
1 pint cherry tomatoes
1/4 cup fresh basil, minced
Kosher salt and freshly ground pepper, to taste

Snap the ends off the wax beans (the part that connects to the stem) and then snap the beans in half again.

Blanch the beans in a large pot of boiling water for 2 minutes, then transfer to a bowl of ice water. When cool, drain.

Chop bacon into small cubes. In large skillet, cook bacon over medium high heat, stirring frequently. When it starts to brown, reduce heat to medium and continue to cook until all the pieces are done, about 20 minutes.

Transfer the cooked bacon pieces to a paper towel covered plate. Drain off excess grease in pan reserving anything that sticks to the pan. Over medium heat, cook the shallots and garlic until tender, about 5 minutes. Add sherry vinegar, stir, and cook for another two minutes. Add cooked bacon, tomatoes and blanched wax beans to the skillet and cook until warm.

Toss in basil, salt and pepper prior to serving.


bacon recipe source:

Monday, May 18, 2015

3561. ONION, CHEESE and BACON TART

makes six servings 


Crust
1 cup unbleached all purpose flour
1/4 teaspoon salt
1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes
2 tablespoons chilled solid vegetable shortening, cut into 1/2-inch cubes
2 tablespoons (or more) ice water 

Filling
3 thick-cut bacon slices, chopped
1 large onion, thinly sliced
Pinch of sugar
1 cup whipping cream
1 large egg
1 large egg yolk
1/4 teaspoon ground black pepper
Generous pinch of salt
Generous pinch of ground nutmeg
1/2 cup (packed) coarsely grated Gruyère cheese 

For crust: Blend flour and salt in processor. Add butter and shortening; using on/off turns, cut in until mixture resembles coarse meal. Add 2 tablespoons ice water and process until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour.

Preheat oven to 400°F. Roll out dough on lightly floured work surface to 11-inch round. Transfer to 9-inch tart pan with removable bottom. Press dough onto bottom and up sides of pan. Pierce crust all over with fork. Freeze 10 minutes. Line crust with foil; fill with dried beans or pie weights. Bake crust 10 minutes. Remove foil and beans. Bake until crust is set and partially cooked through, about 15 minutes longer. Cool crust while making filling. Maintain oven temperature.
 
For filling: Sauté bacon in medium skillet over medium heat until crisp, about 4 minutes. Transfer bacon to paper towels to drain. Add onion and pinch of sugar to drippings in skillet and sauté until onion is deep golden brown, about 20 minutes. Whisk cream, egg, egg yolk, pepper, salt, and nutmeg in small bowl to blend. Spread onion over bottom of baked crust; sprinkle bacon over, then cheese. Pour cream mixture over.

Bake until tart is puffed and filling is set, about 25 minutes. Cool tart on rack 10 minutes. Remove pan sides. Serve warm or at room temperature.


bacon recipe source: Bon Appétit, October 2002

Sunday, May 17, 2015

3560. BACON, SAUSAGE and CHEDDAR QUICHE

serves eight


1 uncooked pie crust for a 9 inch pie
8 slices of bacon
2 tablespoons butter
1 large onion, sliced
½ cup sausage crumbles, cooked
8 eggs
½ cup heavy cream
1 cup milk
1 teaspoon salt
1 teaspoon pepper
1 teaspoon mustard powder
2 cups sharp cheddar cheese

Preheat oven to 400 degrees. Cook the bacon until just before crispy. While bacon is cooking melt butter in a large saucepan and add the onion. Allow to cook until a dark golden brown, stirring occasionally. Remove from heat and allow to cool. Whisk eggs, cream, and milk together until fluffy. Add in salt, pepper and mustard powder. Stir in the bacon, sausage, onion and cheese. Press the crust into a tart pan or a deep dish pie pan. Pour the egg mixture into the pie crust and place onto a baking dish. Loosely cover with foil and place in the oven. Bake for 40 minutes. Remove the foil and bake for another 10 to 15 minutes until crust is golden. Remove and allow to cool for 5 to 10 minutes. Slice and enjoy!


bacon recipe source: Aubrey Cota, Real Housemoms (@RealHousemoms), March 2, 2014

Saturday, May 16, 2015

3559. CRISPY COCONUT BACON TEMPURA with MAUI MUSTARD DIPPING SAUCE

serves 6-8 


1 pound thick cut bacon 
3/4 cup red pepper jelly, divided 
8 ounces can crushed pineapple, drained 
3 tablespoons whole grain mustard 
2 tablespoons fresh chopped cilantro 
1 cup all-purpose flour 
1 teaspoon sea salt, plus more for garnish 
1 tablespoon ground ginger 
1/2 teaspoon white pepper 
1/2 teaspoon garlic powder 
3/4 cup lime flavored seltzer 
2 cups unsweetened shredded coconut 
1 cup plain fine dry breadcrumbs 
2 cups coconut or vegetable oil, for frying 
2 fresh lime, cut into wedges

Heat oven 400F. Line a large rimmed baking sheet with parchment paper.

Arrange bacon slices on the paper in a single layer. Stir 4 tablespoons of pepper jelly; brush over 1 side of bacon. Bake 18 to 20 minutes or until brown and just cooked through. Transfer bacon to paper towels, glazed side up, to cool.

Meanwhile, in small bowl, stir cup pepper jelly, mustard, pineapple and cilantro until blended. Cover Maui Mustard and set aside.

When bacon is cool prepare tempura batter by whisking flour, sea salt, ginger, pepper, garlic powder and seltzer in a bowl until smooth. Combine coconut and breadcrumbs in a large shallow dish. Dip bacon pieces in tempura batter letting excess drip back into the bowl and then dredge in coconut-breadcrumbs to coat.

Pour oil to a depth of 2 inches in a deep skillet and heat to 350F. Fry bacon in batches 30 seconds per side or until crisp and golden brown. Drain on paper towels. Season with an additional sprinkle of sea salt while still hot. Serve with Maui Mustard and lime wedges.


bacon recipe source: lisak (member), cookmore

Friday, May 15, 2015

3558. GRAPEFRUIT, AVOCADO, BACON and SHRIMP on ENDIVE

makes four servings


2 grapefruit
2 heads of endive
1 medium avocado, peeled and diced
1 cup bay shrimp, rinsed and drained
3 strips bacon, chopped
1 small bunch chives, chopped
1/2 tablespoon cornstarch
1 teaspoon Dijon mustard
Salt and pepper, to taste

Using a sharp knife, cut the top and bottom off each grapefruit. Set it on a cutting board on one of the cut ends, remove the skin and the white pith by cutting along the natural curve of the fruit. Discard the skins. Hold the grapefruit in your hand and using your knife, cut between the membranes to release all of the segments. Cut each segment into 4 or 5 small pieces and place them into a medium sized mixing bowl. Use your hands to squeeze the excess juice from the remaining whole grapefruit into the bowl.

Cut an inch off the root end of each endive, allowing the leaves to separate. Set aside the larger leaves on a plate and cover with a damp cloth. Slice any remaining smaller leaves into small half circles and add them to the grapefruit.

Add the avocado and chives to the bowl. Holding back the ingredients in the bowl with your hand, pour out the grapefruit juice into a cup or small bowl. It should measure approximately one half cup. Stir the cornstarch and Dijon mustard into the grapefruit juice until well combined and set aside.

Place a small frying pan over medium heat and add the bacon. Cook the bacon until crispy. Remove bacon to a plate to cool and return the pan to the heat with the remaining bacon fat. Using a fork, slowly add the grapefruit juice mixture to the pan. Cook until heated through and well combined, then season with salt and pepper to taste. Add the shrimp and heat until warmed. Do not overcook the shrimp. Check for seasoning. 

Evenly divide the endive spears on the plates. Top with the grapefruit salad mixture. Spoon the warm shrimp and dressing on top and sprinkle each plate with bacon pieces. Serve immediately.


bacon recipe source: Sunkist.com (@Sunkist), 14130 Riverside Dr, Sherman Oaks, CA 91423

Thursday, May 14, 2015

3557. BACON, BOURBON and BLACK PEPPER BOWTIES

serves four


1 tablespoon olive oil
1/2 pound pepper bacon, apple wood-smoked if available
2 tablespoons butter
2 large onions, chopped
Salt and pepper
1/2 teaspoon ground thyme
1 large bay leaf
1 small Honeycrisp apple, peeled and chopped, optional
1/3 cup bourbon
1 cup chicken stock
1 pound whole wheat farfalle
Grated Parmigiano-Reggiano or Grano Padano cheese

Heat a large skillet over medium-high heat. Add oil and bacon, and brown until crisp; remove to paper towel-lined plate to drain.

Add butter to pan and melt; reduce heat to medium-low and add onions. Season with a little salt, fresh ground black pepper, ground thyme and bay; cook until light caramel in color, about 15 minutes. Add apples (if using) and cook 10 minutes more. Add bourbon to pan and let it evaporate. Add stock and remove bay; reduce heat to low.

To a pot of boiling water, add salt and cook pasta to al dente. Add a little starchy cooking water to the onions and drain pasta. Add it to the skillet and combine with bacon and onions; adjust seasoning and serve topped with cheese.


bacon recipe source: The Rachael Ray Show, December 9, 2013 

Bacon, Bourbon & Black Pepper Bow Ties


Serves 4
Aired
INGREDIENTS
  • 1 tablespoon olive oil 
  • 1/2 pound pepper bacon, apple wood-smoked if available 
  • 2 tablespoons butter  
  • 2 large onions, chopped 
  • Salt and pepper
  • 1/2 teaspoon ground thyme 
  • 1 large bay leaf 
  • 1 small Honeycrisp apple, peeled and chopped, optional  
  • 1/3 cup bourbon 
  • 1 cup chicken stock 
  • 1 pound whole wheat farfalle 
  • Grated Parmigiano-Reggiano or Grano Padano cheese
PREPARATION
Heat a large skillet over medium-high heat. Add oil and bacon, and brown until crisp; remove to paper towel-lined plate to drain.  
Add butter to pan and melt; reduce heat to medium-low and add onions. Season with a little salt, fresh ground black pepper, ground thyme and bay; cook until light caramel in color, about 15 minutes. Add apples (if using) and cook 10 minutes more. Add bourbon to pan and let it evaporate. Add stock and remove bay; reduce heat to low.
To a pot of boiling water, add salt and cook pasta to al dente. Add a little starchy cooking water to the onions and drain pasta. Add it to the skillet and combine with bacon and onions; adjust seasoning and serve topped with cheese.
- See more at: http://www.rachaelrayshow.com/recipe/16857_Bacon_Bourbon_Black_Pepper_Bow_Ties/#sthash.TvxmQwrq.dpuf

Wednesday, May 13, 2015

3556. ROASTED GRAPE TOMATO and BACON PASTA

½ pint grape (or other mini sized) tomatoes
2-3 slices of bacon
1 cup bow tie pasta
extra virgin olive oil
parsley
salt & pepper to taste
parmesan cheese (optional)

Preheat oven to 400. While oven is preheating wash and cut tomatoes in half. Lay cut side up in a roasting dish & liberally drizzle extra virgin olive oil and sprinkle with salt. Roast in the oven for 20-25 minutes until cooked through. Meanwhile, cook your pasta and cook & crumble your bacon. Once cooked, drain the pasta well and return to pot. Add crumbled bacon. Once the tomatoes have cooked add them as well as the olive oil still in the roasting dish to the pasta and bacon. Add parsley and a pinch of salt and pepper. Toss to coat pasta. If the pasta appears to be too dry, add a bit more olive oil. Plate and top with parmesan cheese (if desired).


bacon recipe source: Suzi Fevens (@suziconfesses), Confessions of a Fitness Instructor, January 4, 2013

Tuesday, May 12, 2015

3555. BACON and SRIRACHA MACARONI and CHEESE

makes six servings


4 slices bacon, cut into small pieces
2 tablespoons unsalted butter
1 small onion, diced finely
2 cloves garlic, minced
1 small red bell pepper, diced finely
¼ cup all-purpose flour
1–13.5 ounce can full-fat coconut milk
1–12 ounce can evaporated milk
½ teaspoon paprika
½ teaspoon dry mustard
½ teaspoon salt, plus more to taste
8 ounces extra sharp cheddar cheese, shredded
2 tablespoons Sriracha hot chile sauce
8 ounces whole wheat macaroni, cooked according to package directions
½ cup whole wheat panko breadcrumbs

Preheat oven to 350°. Spray a 11" x 7" casserole dish with cooking spray, set aside.

In a Dutch oven or high-sided skillet over medium-high heat, cook the bacon pieces until crisp. Remove the bacon pieces to drain on paper towel, leaving the bacon grease the skillet.

Add in the butter, and once melted, add in the onion, garlic, and bell pepper. Cook until just tender and fragrant, about 5 minutes.

Sprinkle on the flour, and stir to combine. Cook for 2 minutes, just to remove the flour flavor. Then whisk in the coconut milk and evaporated milk. Add in the paprika, dry mustard, and salt. And continue to cook until mixture become just slightly thickened.

Remove mixture from heat, and stir in the cheese, continuing to stir until completely melted. Add in the Sriracha sauce.

Add the cooked macaroni to the sauce, and stir well to coat. Spoon the entire mixture (extra sauce and all) into the prepared casserole dish.

In a small bowl, mix together the cooked bacon pieces and Panko. Sprinkle over top of macaroni.

Bake in preheated oven for 20-25 minutes, or until the top is golden brown and the casserole is bubbly.


bacon recipe source: , Back to Her Roots (@backtoherroots), February 10, 2015

Monday, May 11, 2015

3554. STRAWBERRY-BACON PIZZA

makes four servings 


5 slices bacon 
1/2 cup balsamic vinegar 
1 tablespoon honey 
2 4.4 oz.  whole-grain naan or one 12-inch whole wheat pizza crust 
3 ounces goat cheese crumbled (about 3/4 cup) 
1 1/2 cups sliced fresh strawberries 
1 1/2 cups baby arugula or baby spinach 
1/2 cup chopped fresh basil (optional) 

Preheat the oven to 375ºF if using naan or 450 degrees if using pizza crust. Lay bacon in a small skillet and cook over medium-high heat until crisp, 5 to 7 minutes, turning once. Transfer to a plate lined with paper towels to drain. Let cool slightly, then crumble. Meanwhile, bring vinegar to a boil over medium-high heat in a small nonstick saucepan. Reduce heat to low and simmer until reduced by half, about 10 minutes. Remove from heat and stir in honey. Return to heat and simmer 3 minutes more; set aside. Top naan or pizza crust with goat cheese, strawberries and bacon. Bake 8 to 10 minutes or until cheese is melted. Top pizza with arugula or spinach and, if desired, basil; drizzle with 2 tablespoons balsamic sauce.


bacon recipe source: Alison Lewis, Fitness Magazine (@FitnessMagazine)

Sunday, May 10, 2015

3553. WATERMELON BACON SALAD

serves four


4 cups of watermelon, cubed
1 cup strawberries
1 ear of corn, kernels sliced off
½ cup baby arugula
¼ cup basil, chopped
2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
salt & pepper, to taste
2 pieces bacon, cooked until crisp and crumbled

Combine everything except bacon in a large bowl and toss to combine. Plate and top with a portion of the bacon.


bacon recipe source: Gina Matsoukas, Running to the Kitchen (@runtothekitchen), June 19, 2012