Thursday, April 30, 2015


serves four

1 heaped teaspoon dijon mustard
½ teaspoon caster sugar
sea salt and black pepper
2 tablespoons walnut or hazelnut oil
2 oz low-fat fromage frais

5 oz smoked or unsmoked bacon lardons
3 heads of chicory (red or green or a mixture)
2 oz roasted and chopped hazelnuts
2 tablespoons coarsely chopped flat-leaf parsley

To make the dressing, whisk the mustard with the sugar and some seasoning in a small bowl, then whisk in the oil a tablespoon at a time until you have a thick emulsion. Stir in the fromage frais and thin to the consistency of double cream with a little water (about 2 teaspoons). Give the dressing another stir before serving.

Meanwhile, heat a large nonstick frying pan over a medium heat and fry the lardons for 6-8 minutes until golden, stirring frequently (no need to add oil; the rendered bacon fat will be enough). Drain on a double thickness of kitchen paper and leave to cool.

Trim the heads of chicory, discarding the outer leaves. Halve and thinly slice each one lengthways, then halve across. To serve, arrange all the salad ingredients on 4 plates or in bowls, drizzling over the dressing as you go.

bacon recipe source: Annie Bell, MailOnline (@MailOnline)/DailyMail, November 9, 2013

Wednesday, April 29, 2015


makes four servings

6 slices bacon, chopped into ½ inch pieces
1 onion, peeled and chopped
4 carrots, peeled and sliced thin
2 celery ribs, cut into ½ inch pieces
2 teaspoons salt
1 teaspoon dried thyme
6 tablespoons flour
4 cups chicken broth
2 large red potatoes, cut into ½ inch dice
3 cups shredded cooked chicken
1 cup half and half
2 scallions, chopped

Cook bacon in a large Dutch oven or other heavy pot until crisp. Remove with slotted spoon and set aside, leaving the bacon drippings in the pot. Add onion, carrots, celery, salt and thyme and cook over medium heat until the vegetables soften, about 5 minutes. Add flour, stir and cook another 2 minutes. Add broth and potatoes and bring to a simmer. Cook for about 10 minutes or until potatoes are done. Add chicken and half and half and simmer another 5 minutes. Taste and add salt and pepper as needed. Stir in cooked bacon and scallions and serve.

bacon recipe source: Kate Morgan Jackson, Framed Cooks (@FramedCooks), December 13, 2012

Tuesday, April 28, 2015


yields four servings
4 bone-in pork chops, just over 1-inch thick
Salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil, plus a drizzle
2 thick slices smoky bacon from deli counter, diced 1/4-inch
1 medium onion, diced 1/4-inch
1 rounded tablespoon all-purpose flour
1 bottle amber to dark German beer
1/2 cup stock
Chopped parsley, for garnish

Season the chops liberally with salt and pepper. Heat the extra-virgin olive oil in a skillet over medium-high heat. When the oil smokes, add the chops and cook, turning once, until caramelized and the meat is just turning firm, about 10 to 12 minutes. Remove to a platter and cover with foil, reserve.

Add a drizzle more oil to the pan, add bacon and brown for 2 to 3 minutes. Stir in the onions and saute over medium heat with the bacon until soft, 6 to 7 minutes. Sprinkle in flour, stir for 1 minute, then add the beer. Cook until reduced by half, 1 to 2 minutes more, then whisk in the stock. Remove from the heat and season with pepper. Pour the gravy over the chops, sprinkle with parsley and serve immediately.

bacon recipe source: Rachael Ray, "It's All Gravy," 30 Minute Meals, Food Network

Monday, April 27, 2015


serves four

3 strips uncooked bacon
1 medium yellow onion (about 8 ounces), chopped
1/4 cup all-purpose flour
1 teaspoon dried chives
1 teaspoon salt
3 cups chicken broth
1/2 cup heavy whipping cream or milk
1/4 cup grated Parmesan cheese

Add bacon to a large pot or Dutch oven and turn the heat on to medium. Once the bacon starts cooking, cook on one side for a few minutes until crispy then flip and finish cooking the other side. Remove the bacon and place on a plate lined with a paper towel; pat off as much grease as you can. When cool enough to handle, crumble bacon. Leave the bacon drippings in the pot.

Add the onion to the bacon drippings and cook until soft, stirring often, about 10-12 minutes.

Add the flour, chives, and salt to the cooked onions. Gradually stir in the broth. Bring to a boil, stirring often. Once boiling, cook for 5 minutes until the broth starts to thicken slightly. Add the cream, cheese, and crumbled bacon. Cook another 1-2 minutes then serve immediately. 

bacon recipe source:

Sunday, April 26, 2015


yields six servings
20 strips bacon (about 12 ounces)
20 medium-large shrimp, shelled and deveined (about 1 pound)
1/2 cup barbecue sauce
1/4 cup canola oil
3 tablespoons lemon juice
1 teaspoon dijon mustard
3 tablespoons chopped chipotles in adobo sauce
1/2 teaspoon red pepper flakes
1/4 teaspoon cayenne pepper
Freshly ground pepper

Soak 5 to 8 bamboo skewers in water for about 20 minutes to keep them from burning on the grill or under the broiler.

Meanwhile, cook the bacon in a large skillet until halfway done, about 4 minutes. Drain and cool on paper towels. Wrap a piece of bacon around the middle of each shrimp; skewer with bamboo through the point where the bacon ends meet to keep it from unraveling. Thread 3 to 5 shrimp on each bamboo skewer.

Puree the barbecue sauce, oil, lemon juice, mustard, chipotles, red pepper flakes, cayenne pepper and 1/4 teaspoon freshly ground pepper in a blender. Set aside half of the sauce for dipping.

Preheat a grill, grill pan or broiler. Grill or broil shrimp (on a foil-lined baking sheet, if broiling) for 5 minutes, basting with the sauce once they begin to turn pink. Flip, baste again and grill or broil until just cooked through, about 4 more minutes. Serve with extra sauce.

bacon recipe source: Guy Fieri, Food Network Magazine, Food Network

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)

Sunday, April 05, 2015


makes 45 tamale bites 

7 slices hardwood smoked bacon
3 scallions, bottom 1 inch removed, sliced thin
2-3 jalapenos, seeded and diced fine
2 medium tomatoes, seeded and diced
small handful cilantro, chopped
1½ cups monterey jack cheese
1½ cups masa harina (also called golden corn flour)
1 cup chicken broth, heated
2 tablespoons vegetable shortening
vegetable spray

In a large skillet, fry the bacon until cooked but not crispy, Remove to a paper towel lined plate, blot excess grease, and chop.

Drain the bacon grease from the pan, return to the heat, add the jalapeno, scallions, and tomatoes and saute for about 5 minutes or until the onions are just beginning to soften. Add the bacon and cilantro and cook for a few more minutes, stirring occasionally. Remove from heat and allow to cool.

While the filling is cooling, prepare the tamale base. In a medium bowl combine masa harina, vegetable shortening, and HEATED chicken broth. Stir until mixture resembles large crumbs, then form into dough using your hands.

Preheat oven to 350 degrees F.

Spray two mini muffin pans (if you have two, otherwise you will be making one full batch, and then another small batch) with vegetable spray. Press a thin layer of maza dough into the bottom and up the sides of each well, pushing up and removing excess from the top.

Put an equal amount of filling into each lined well. Bake for 12 minutes, top each tamale bite with cheese, and return to the oven for 5 minutes more. Allow to cool for a few minutes before removing, and serve warm.

bacon recipe source: Bernadette, Rants From My Crazy Kitchen, January 27, 2014

Saturday, April 04, 2015


serves four 

4 slices streaky bacon 
2 crisp ripe pears 
2 tablespoons balsamic vinegar 
4 tablespoons extra virgin olive oil 
1 teaspoon wholegrain mustard 
salt and freshly ground black pepper 
4 large handfuls mesclun salad leaves

Grill of pan fry the bacon until crisp, cool a little and then chop into small pieces. Slice the pears thinly, discarding the core, mix the balsamic vinegar, olive oil, mustard, sea salt and pepper in a bowl and then toss the pear slices in the dressing. Arrange the salad leaves on plates and then top with pears and bacon. Drizzle over extra dressing.

bacon recipe source: Helen Jackson, Food Lovers, PO Box 128-215, Remuera, Auckland, New Zealand

Friday, April 03, 2015


For the salad:
8 slices cooked, crumbled bacon strips
1 head of lettuce (chopped)
1 cup chow mein noodles
3 oz toasted almonds
4 tablespoons sesame seeds
Chopped green onion

For the dressing:
½ cup salad oil
6 teaspoons white vinegar
4 tablespoons sugar
1 teaspoon salt
¼ teaspoon pepper

Toast the almonds and sesame seeds on a cookie sheet at 350 degrees. Cool and add lettuce, noodles, bacon and onions. Put the dressing on salad immediately before serving.

bacon recipe source: katie7609 (member), (@bakespace)

Thursday, April 02, 2015


yields 6-8 servings

2/3 cup olive oil 
5 medium onions, chopped
8 garlic cloves, minced 
1/2 pound bacon, chopped 
3 celery stalks, chopped 
5-6 carrots, peeled and chopped 
3 parsnips, peeled and chopped 
12 ounces red lentils, rinsed and picked over 
8 cups vegetable broth 
1/2 cup tomato paste 
1/2 cup uncooked orzo 
8 cups water 
6 scallions, white and light green parts, thinly sliced 
1/2 cup chopped parsley 
1 tablespoon grated lemon zest 
Parmesan cheese, for garnish 
Heat the oil in a large soup pot. Add the onions, garlic, and bacon, and sauté over medium heat until the bacon is cooked and the onions are well browned, 6 to 8 minutes.
Stir in the celery, carrots, and parsnips. Cover, and cook until the vegetables are soft, about 5 minutes.
Add the lentils, broth, tomato paste, orzo, and water. Bring to a boil, and then reduce the heat and simmer, uncovered, until the lentils and orzo are tender, about 30 minutes.
Just before serving, stir in the scallions, parsley, and zest. Top each serving with grated Parmesan.
bacon recipe source: Soup Night: Recipes for Creating Community Around a Pot of Soup by Maggie Stuckey (Storey Publishing, 2013); (@relishmagazine)

Wednesday, April 01, 2015


makes 4-6 servings

freshly ground black pepper
olive oil, for drizzling
1/2 cup parmesan cheese, freshly grated
1 cup pasta water, reserved
1 lb. angel hair pasta
1/2 lb. thick-sliced bacon, cut into lardons
2 cups Brussels sprouts, shaved thinly
2 cups crimini mushrooms, sliced
1 sprig rosemary 

Place a large pot of salted water over high heat and bring it to a boil. 

Place a large sauté pan over medium high heat. When the pan is hot, add the bacon with a drizzle of olive oil and toss in the rosemary. Cook, stirring occasionally until the bacon begins to get crispy. In the meantime, cook your pasta, stirring occasionally for 3 minutes. 

When the bacon is crisp, add mushrooms with a pinch of salt and some freshly ground black pepper.
Cook for another minute then add the Brussels sprouts. Next add the rosemary, followed by 1 cup of the pasta water. Scrape the bottom of the pan to get any brown bits off then drain your pasta and add it to the pan. Toss to combine everything and finish with a pinch of salt and some freshly ground black pepper, the parmesan cheese and a good drizzle of olive oil.

bacon recipe source: Michael Symon, The Chew (@thechew), ABC TV