3998. APPLE BROWN BETTY with MAPLE-BACON FROZEN CUSTARD

Yield: One 9 x 9-inch Brown Betty, about 10 servings

Maple–Bacon Frozen Custard:

3 slices bacon

1/4 cup brown sugar

1/4 cup maple syrup

1 tablespoon water

5 egg yolks

1/4 cup granulated sugar

1 cup heavy cream

1 cup half and half cream

1 tablespoon bourbon

Apple Brown Betty:

1/2 cup granulated sugar, divided

1 tablespoon lemon juice

1/2 tablespoon all-purpose flour

1/2 teaspoon lemon zest

Pinch cinnamon

Pinch nutmeg

Pinch cloves

6 tart apples (such as King David), peeled, cored, and sliced 1/4-inch thick

1 cup panko bread crumbs

1/4 cup grated aged cheddar cheese

1 tablespoon unsalted melted butter

Butter at room temperature for prepping the cake pan

To make the frozen custard, preheat the oven to 350ºF. Lay the bacon on a sheet tray and bake for 15 to 20 minutes until crispy. Drain the bacon on a rack or paper towels and let cool. Chop very finely and set aside.

Place the brown sugar, maple syrup, and water in a small saucepan and heat to 250ºF. Remove from the heat and add the chopped bacon. Stir quickly to combine, then pour onto silpat or cookie sheet covered with wax paper. Let cool. (This will take about 20 minutes.) When the mixture has cooled and hardened, break into pieces and store in an airtight container.

In a large mixing bowl, whisk together the egg yolks and granulated sugar. Combine the heavy cream, half and half, and bourbon in a small sauce pot and heat over medium heat until just beginning to bubble. Slowly pour the hot cream into the egg yolk mixture, whisking constantly. Return the mixture to the pot and cook over very low heat, stirring constantly until the mixture coats the back of a spoon, about 5 minutes. Immediately remove from the heat and strain through a fine-mesh strainer. Allow the mixture to cool in the refrigerator overnight. Process the custard in an ice cream machine according to manufacturer’s instructions. Mix in the pieces of candied bacon. Store in the freezer until needed.

To prepare the Brown Betty, preheat the oven to 325ºF. Mix together 1/4 cup of the sugar, lemon juice, flour, lemon zest, cinnamon, nutmeg, and cloves in a large mixing bowl. Add the apple slices and toss to coat. In a separate bowl, mix together the panko, cheese, melted butter, and remaining sugar.

Grease a 9 x 9-inch pan with butter. Make a one-inch-thick layer of apple slices on the bottom of the pan. Sprinkle with the bread crumb mixture. Add another layer of apple slices and top with the remaining bread crumbs. Bake for 45 minutes or until brown and bubbly.

To serve, scoop out individual portions of the Brown Betty and place on serving plates. Top each serving with a scoop of maple–bacon frozen custard.

bacon recipe source: Tory Miller, L’Etoile, Madison, WI; James Beard Foundation

3993. BACON CHEESEBURGER POUTINE

4 pounds of French fries (about 8 cups)

6 strips thick-cut bacon
1 pound lean ground beef
2 tablespoons olive oil
1 tablespoon Worcestershire sauce
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon paprika
1 tablespoon dried parsley
3 cups beef stock
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups white Cheddar cheese curd
Salt
Pepper

Start cooking French fries, however you have decided to make them, from scratch or store bought.

Place bacon in a frying pan and fry over medium heat until crispy, turning regularly. When bacon is done, transfer to a plate lined with paper towel and place paper towel over top to blot grease. Then cut into large chunks.

Melt butter in a medium-sized saucepan over medium heat. Once melted, add all-purpose flour and whisk thoroughly until all lumps are removed. Cook for five minutes while the roux is bubbling. This will give the gravy a darker colour and will also cook out the raw flour. Slowly add the beef stock to the roux, whisking as you do to avoid lumps from forming. Once the stock has been added, reduce heat to medium-low and continue cooking, uncovered. You need to keep the gravy piping hot so it will melt the cheese.

Place olive oil in a large frying pan set over medium-high heat. When hot, add the beef, Worcestershire sauce, garlic powder, onion powder, paprika, parsley, and salt and pepper to taste. Stir to thoroughly combine all ingredients and continue to cook until beef is completely browned. Taste, and adjust seasoning if necessary.

To plate, set a large handful of French fries on a plate or in a bowl. Spoon about 1 cup of beef over top of beef and some of the bacon over top. Top with cheese curds and then generously spoon gravy over top.

bacon recipe source: Kate's Cuisine, September 5, 2015

3982. BEER and BACON CHEESE DIP

Approximately 16 servings


2 (8-ounce) packages cream cheese, softened

⅓ cup beer

1 (1-ounce) package ranch salad dressing mix

2 cups shredded sharp cheddar cheese

¾ cup fully cooked bacon pieces

Pretzels

In a mixing bowl, beat cream cheese, beer and ranch dressing mix until well incorporated. Add cheddar cheese and bacon pieces and stir well with a large spoon to combine. Serve with pretzels.

bacon recipe source: Amy Brinkley, The Blond Cook (@theblondcook), January 10, 2016

3972. SAVOURY CHEDDAR, ONION and BACON FINGERS

Makes: 12 finger biscuits


2 cups all-purpose flour
1 tbsp baking powder
1 tsp salt
1/3 cup butter
1 1/2 cups grated cheddar cheese
1/2 cup finely chopped onion
4 slices of cooked bacon, chopped
2/3 cups milk

Preheat oven to 450ºF (230ºC). Line a baking sheet with parchment paper.

Combine flour, baking powder and salt in large mixing bowl.

Cut in butter with pastry blender or two knives until mixture resembles coarse meal.

Stir in cheese, onion and bacon, mixing well.

Add milk all at once to dry ingredients stirring with a fork to make a soft dough.

Turn out onto floured surface and knead 8 to 10 times.

Roll out to an 8" (20 cm) square. Cut in half crosswise, then cut each half into 6 finger-shaped biscuits.

Transfer to prepared baking sheet.

Bake in preheated oven for 10 to 15 minutes or until light golden.

Serve warm.


bacon recipe source: Robin Hood Flour, Smucker Foods of Canada Corp., Consumer Services Department, 80 Whitehall Drive, Markham, ON Canada L3R 0P3

3970. ONE-POT PASTA with CHICKEN, BACON and BBQ SAUCE

Makes 6 servings

1 tablespoon bacon fat or olive oil

1 large boneless, skinless chicken breast half

sea salt and freshly ground black pepper

2 strips bacon, diced

½ medium onion, diced

1 garlic clove, minced

2 cups bone broth (see Notes)

1 15 oz. can stewed tomatoes, diced

½ cup milk

1 teaspoon fresh thyme leaves

¼ teaspoon dried chili flakes

3 cups tricolor radiatori or other short pasta

⅓ cup BBQ sauce (homemade or store-bought)

½ cup shredded sharp cheddar cheese

½ cup shredded mozzarella cheese

Warm bacon fat or olive oil in a large pot over medium heat. Season chicken with salt and pepper and place in the pot. Cook until golden brown without turning, 6-8 minutes. Flip and cook for another 6-8 minutes. Transfer chicken to a plate. Let cool for 5 minutes and then dice; it's OK if the chicken is raw in the middle as it will continue to cook when it's added back to the pot.

In the same pot, cook bacon and onion on medium heat, stirring occasionally, until bacon crisps and onion starts to brown, 8-10 minutes.

Add garlic and cook until fragrant, about 1 minute.

Add bone broth, tomatoes with juice, milk, thyme, chili flakes, pasta and diced chicken. Stir and bring to a boil. Reduce heat to medium-low, cover and simmer for 5 minutes.

Uncover and continue simmering until pasta is cooked and liquid reduces, about 5 minutes.

Remove from heat and stir in BBQ sauce and cheese. Season with additional salt and pepper to taste. Serve immediately.

Notes: Bone broth is made by simmering meaty bones for hours until they break down and release vitamins and minerals.


bacon recipe source: Alison Strickland (@AlisonTCG), Two of a Kind, June 2, 2015

3968. EGG and BACON PASTA NEST

Serves 6


8 ounces spaghetti noodles
8 slices bacon, halved and sliced lengthwise
2 tablespoons olive oil
2 garlic cloves, smashed
7 eggs, divided
Kosher salt, to taste
Freshly cracked black pepper, to taste
3/4 cup white cheddar cheese, shredded
Fresh parsley

Heat oven to 400 degrees (F). Cook pasta according to package directions; drains.

Grease 6 (10-ounce) ramekins or custard cups. Set aside.

Cook bacon until lightly brown; drain. Heat olive oil and garlic in a skillet over low heat about 2 minutes or until fragrant. Remove and discard garlic.

Whisk together olive oil, 1 egg, ¼ teaspoon kosher salt and ½ teaspoon cracked black pepper. Add pasta and bacon, toss until coated.

Twirl 1 cup pasta-bacon mixture using a fork; place in a ramekin. Create an indent in the center of each twirled nest. Repeat. Bake 5 minutes in oven.

Divide cheese among ramekins. Crack 1 egg into center of each ramekin. Return to oven.

Bake about 20 minutes more until egg yolks are set and egg whites are firm (do not overcook). Let stand 2 minutes. Remove from ramekins. Top with parsley.

bacon recipe source: San Antonio Express-News, February 9, 2016; Hali Ramdene for Better Homes and Gardens

3965. BEER and BACON PORK PIE

1 lb. roast pork loin, cut into small pieces

6 oz. apple smoked bacon cooked, cut into small pieces

1 carrot, finely chopped

1 stalk of celery. finely chopped

1/3 cup beer (I chose a lager)

1 Tbsp Worcestershire sauce

1 tbsp minced fresh sage

1 tbsp minced fresh parsley

pinch grated nutmeg

pinch allspice

pinch black pepper

2 tbsp olive oil

2 red onions, finely sliced

1/3 cup sugar

1/3 cup balsamic vinegar

1 egg, beaten

2 cups grated sharp cheddar

Preheat oven to 350 degrees Fahrenheit.

Place the roast pork, bacon, beer, Worcestershire, carrot, celery into a medium sized pan over medium-low heat. Let come to a slow boil and stir in sage, parsley, nutmeg, allspice, black pepper.

Divide the pork filling mixture among 4 individual greased mini pie pans and bake in the oven for 50 minutes. Halfway through baking, cover the edges of your pies with aluminum foil to ensure the crust edge does not burn.

Meanwhile, for the balsamic onions, heat the olive oil in a frying pan over a medium heat and fry the onions for 2-3 minutes, or until softened.

Add the sugar and vinegar, stir and bring the mixture to the boil. Cook for 8-10 minutes, or until the onions are sticky.

Remove the pies from the oven and allow to cool slightly. Carefully remove the pies from the pans*, brush the sides with the beaten egg yolk and place onto a baking tray. Spoon the balsamic onions on top of the pies and sprinkle over the cheese.

Bake the pies for a further 5-6 minutes, or until the cheese is fully melted.

*Pie Tip: If the pies don’t release easily from the pan, run a butter knife around the edge. If it still does not release, the crust may not be fully baked, continue to bake for another 5-10 minutes.

bacon recipe source: Alisun "Sunny" Hernandez, For Your Pies Only (@foryourpiesonly) 

3955. CHEDDAR BLT BURGERS with TARRAGON RUSSIAN DRESSING

Servings: 6


1/2 cup mayonnaise

1/3 cup ketchup

1 tablespoon red wine vinegar

1 tablespoon grated onion

1 tablespoon chopped parsley

1 tablespoon chopped tarragon

1 teaspoon Worcestershire sauce

12 ounces thickly sliced bacon

1 1/3 pounds ground beef chuck

1 1/3 pounds ground beef sirloin

1 teaspoon kosher salt

1/2 teaspoon freshly ground pepper

2 tablespoons unsalted butter, melted

3 ounces sharp cheddar cheese, cut into 6 slices

6 hamburger buns, split and toasted

6 iceberg lettuce leaves

6 slices of tomato

6 slices of red onion

In a medium bowl, whisk the mayonnaise with the ketchup, red wine vinegar, onion, parsley, tarragon and Worcestershire sauce. Cover and refrigerate.

In a large skillet, cook the bacon over moderately high heat, turning once, until crisp, about 6 minutes. Drain and cut the bacon into large pieces.

Light a grill and fill a large bowl with ice water. Gently mix the ground chuck with the ground sirloin, salt and pepper. Form the meat into six 4-inch patties, about 1 1/4 inches thick. Submerge the patties in the cold water and let soak for 30 seconds. Immediately transfer the burgers to the grill and brush with some of the melted butter. Grill over high heat for 9 minutes for medium-rare meat, turning once or twice and brushing occasionally with butter. Top the burgers with the cheese during the last minute of grilling and let melt.

Spread the Russian dressing on the buns. Set the lettuce leaves and tomato slices on the bottom halves and top with the burgers, red onion and bacon. Close the burgers, cut in half and serve right away.

bacon recipe source: Laurent Tourondel, Food & Wine, June 2009

3944. SAVORY CHEDDAR OATMEAL with BACON, GARLICKY GREENS and EGGS

Yield: 4 servings


For the Oatmeal:
1 cup water
1 cup milk
1 cup old-fashioned oats
1½ cups shredded sharp cheddar cheese
Salt and pepper, to taste

For the Greens:
4 slices bacon, chopped
3 garlic cloves, finely minced, grated, or pressed
2 bunches Swiss chard, ribs removed and leaves roughly chopped
Pinch of red pepper flakes
Drizzle of toasted sesame oil
Salt and pepper, to taste

Optional Toppings:
Eggs, fried or poached to desired doneness
Scallions, chopped
Toasted sesame seeds
Drizzle of toasted sesame oil
Hot sauce

For the Oatmeal: In a medium saucepan, bring the water and milk to a boil. Season with a pinch of salt and then add in the oats. Cook for about 5 minutes, stirring occasionally, or until the oats are cooked and the mixture is creamy.

Stir in the shredded cheese and season with pepper. Keep warm until ready to serve.

For the Greens: In a large skillet, crisp the bacon until rendered. Remove from the pan with a slotted spoon and set aside for garnish.

Remove the pan from the heat for a few minutes and then add in the garlic. Return the pan to medium-low heat, so as not to burn the garlic. Cook garlic for about a minute, stirring constantly.
Add in the greens and red pepper flakes, tossing them evenly in the garlic and oil. Cook for about 5 minutes, stirring frequently, or until the greens are softened and wilted but still have texture.

Season, to taste, with a drizzle of toasted sesame oil, salt, and pepper. Keep warm until ready to serve.

To Serve: Spoon oatmeal into serving bowls and top with the greens, reserved crispy bacon, and other desired toppings. I like a runny egg, scallions, hot sauce, another drizzle of sesame oil, and some toasted sesame seeds for crunch. Serve immediately.


bacon recipe source: Molly, Yes to Yolks (@mollycreilly), March 18, 2016

3938. BACON CHEDDAR PUFFS

1 cup milk
1/4 cup butter
1 cup all-purpose flour
4 large eggs
1 cup (4 oz.) shredded sharp cheddar cheese
8 slices bacon, cooked crisp, crumbled
1/2 tsp. onion salt or powder
1/4 tsp. garlic salt
1/4 tsp. freshly ground black pepper

Combine milk and butter in medium saucepan. Heat over medium heat until butter is melted and mixture is simmering. Add flour all at once; continue to cook, stirring vigorously with a wooden spoon, until mixture forms a ball. Remove from heat.

Beat in 1 egg until mixture is smooth. Repeat with remaining eggs, adding just 1 egg at a time, beating until thoroughly combined. Stir in remaining ingredients.

Drop heaping teaspoons of mixture onto greased baking sheet. Bake in preheated 350°F oven 25 minutes or until puffed and golden brown. Serve warm or at room temperature. 


bacon recipe courtesy of: Sargento Cheese, Sargento Foods Inc., One Persnickety Place, Plymouth, Wisconsin 53073

3934. WHITE BEAN SALAD with CHEDDAR, BACON and WALNUTS

Makes: 10 servings
Serving Size: about 2/3 cup


2 whole heads garlic
1 teaspoon extra-virgin olive oil plus 1/3 cup, divided
2 tablespoons plus 1 teaspoon cider vinegar
2 teaspoons Dijon mustard
3/4 teaspoon chopped fresh thyme or 1/4 teaspoon dried
3/4 teaspoon salt
1/2 teaspoon ground pepper
3 15-ounce cans navy or great northern beans (see Tip), rinsed
4 slices bacon, cooked and crumbled
1 medium orange bell pepper, finely diced
1/2 cup chopped celery
1/2 cup chopped toasted walnuts
1/2 cup chopped fresh parsley
1/2 cup shredded sharp Cheddar cheese

Preheat oven to 350°F.

Remove excess papery skin from garlic heads without separating the cloves. Slice the tips off, exposing the cloves. Place the heads on a piece of foil, drizzle with 1 teaspoon oil and wrap into a package. Roast until the garlic is very soft and starting to brown, 55 to 65 minutes. Carefully unwrap and let cool for 10 minutes.

Squeeze the garlic cloves into a food processor or blender. Add the remaining 1/3 cup oil, vinegar, mustard, thyme, salt and pepper. Puree until smooth.

Combine beans, bacon, bell pepper, celery, walnuts and parsley in a large bowl. Add the dressing and toss to coat. Add cheese and gently stir to combine. Serve at room temperature or cold.


bacon recipe source: EatingWell, May/June 2015

3929. JALAPENO BACON HOMINY

Serves 6


2 tablespoons butter
2 cloves of minced garlic
2 tablespoons of flour of your choice
1 cup milk (can use heavy cream for thicker sauce)
8 ounces shredded white cheddar
4 slices bacon diced and cooked
4 ounces diced jalapeños
1 pound hominy

Preheat oven to 350 degrees.

In medium size saucepan melt the butter. Add the minced garlic and cook for about 30 seconds.

Stir in the flour stirring constantly until combined keeping the burner on low heat. This will create a thick paste. Continue stirring for 3 minutes.

Add in the milk or cream, whisking to combine, increase to medium heat. Stir frequently for 4-5 minutes until thick.

Add in the cheese slowly while stirring. Reduce to low heat. Stir until the cheese is melted.

Add the hominy into the saucepan to mix with the sauce. Add in the diced jalapeño and diced cooked bacon. Transfer to quart size baking dish. Cover with foil and bake at 350 for 30 minutes. Remove the foil and continue baking for an additional 10 minutes.

Serve warm and enjoy!


bacon recipe source: Serene, House of Yumm (@houseofyumm), February 19, 2016

3916. BACON and EGG BREAKFAST ENCHILADAS

Servings: 8


2 tablespoons extra-virgin olive oil
1 small yellow onion, chopped
2 cloves garlic, minced
1 jalapeño, seeded and chopped
1 tablespoon chili powder
1 teaspoon cumin
Pinch of crushed red pepper
1 teaspoon smoked paprika
1/2 teaspoon dried Mexican oregano
1 teaspoon sugar
Kosher salt
Fresh ground black pepper
One 28-ounce can diced tomatoes  
1 pound thick-cut bacon
12 large eggs, slightly beaten
8 eight-inch corn or flour tortillas
8 ounces shredded cheddar cheese (about 2 cups) 
Minced green onions
sour cream

Preheat oven to 350º. In a large saucepan, heat the olive oil. Cook the onion over moderate heat until soft and translucent, about 5 to 7 minutes. Add the garlic, jalapeño, chili powder, cumin, crushed red pepper, paprika, oregano, sugar, salt and pepper and cook, stirring, for 1 minute. Stir in the tomatoes and remove from heat. Blend in a food processor or blender until smooth. Return it to heat and simmer for 20 minutes.

In a large skillet, cook the bacon over moderate heat until brown and crisp, about 7 minutes. Transfer the bacon to a cutting board and chop into 1-inch pieces. Reserve the fat.

In a large skillet, heat 2 tablespoons of the reserved bacon fat (or olive oil, if desired) over moderate heat. Pour the eggs into the frying pan and cook, stirring with a rubber spatula until small curds form, about 5 to 7 minutes. Remove from the skillet and season with salt and pepper.

Wrap the tortillas in a damp paper towel and warm them in a microwave oven until soft and pliable, about 1 minute.

Spread a thin layer of sauce on the bottom of a 9-by-13-inch glass baking dish. Arrange the tortillas on a work surface. Spoon a heaping 1/4 cup of the egg mixture, 2 tablespoons of the cheese and 2 tablespoons of the chopped bacon onto each tortilla. Roll up the tortillas and arrange them in the baking dish. Top evenly with the remaining sauce. Sprinkle the top of the enchiladas with the remaining cheese. Bake 15 to 20 minutes, until the cheese is melted. Serve warm with sour cream and minced green onions. 


bacon recipe source: Molly Yeh, Food & Wine, November 2014

3910. CHEESY SPINACH and BACON EMPANADAS

24 servings


Empanada dough (recipe below)
6 slices bacon, cut into 1-inch pieces
1/4 cup chopped onions
2 cloves garlic, minced
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
1 cup shredded sharp cheddar cheese
1/4 cup frozen corn, thawed
1 tsp. crushed red pepper
1 egg, beaten

Prepare Empanada Dough as directed:

Empanada Dough (enough dough for 12 servings, 1 medium empanada or 2 small empanadas each)

2 cups flour
1 tsp. baking powder
1/4 tsp. salt
1/2 cup lard
1/2 cup water

Combine flour, baking powder and salt in large bowl. Cut in lard with pastry blender or 2 knives until mixture resembles coarse crumbs. Gradually add water, stirring until mixture forms ball.
Place dough on lightly floured surface; knead 5 min. or until smooth and pliable. Wrap tightly in plastic wrap; set aside while preparing empanada filling.

Cook bacon in medium skillet on medium heat 3 min. Add onions and garlic; cook and stir 4 min. or until bacon is crisp. Drain; place in medium bowl. Add spinach, cheese, corn and crushed pepper; mix well.

Heat oven to 400°F. Shape dough into 24 balls, using about 1 Tbsp. dough for each ball. Press each ball into 4-inch round. Spoon about 1 Tbsp. spinach mixture onto center of each round. Brush edges of dough evenly with half the egg; fold in half. Press tops lightly to remove air pockets. Press edges together to seal. Place on parchment-covered baking sheet; brush with remaining egg.

Bake 15 min. or until golden brown. Cool slightly.


bacon recipe source: Kraft Foods, Kraft Foods Global, Inc., Three Lakes Drive, Northfield, Illinois 60093, June 30, 2011

3895. BBQ BACON CHEESEBURGER NACHOS

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

Preheat the oven to 375 degrees F.

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

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

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

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

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

Garnish with green onion, lettuce and tomato as desired.


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

3888. BUFFALO BACON CHICKEN DIP

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

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

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


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

3880. BACON and TOMATO BREAKFAST MIGAS

Serves 2


1 teaspoon olive oil
4 slices thick-cut bacon, diced
1/4 cup minced sweet onions
4 corn tortillas, diced into bite-size pieces
2 plum tomatoes, diced
1/2 cup shredded cheddar cheese
6 organic eggs, beaten
1 teaspoon garlic powder
1/2 teaspoon cumin
1/4 teaspoon crushed red pepper flakes
Salt and pepper, to taste
Fresh cilantro, for garnish
Sour cream, for garnish

Heat a large cast-iron or nonstick skillet over medium heat. Add the oil, bacon and onions, and cook for 5 – 6 minutes or until the bacon is crisp. Add in the tomatoes, cheese, eggs and seasonings. Place a lid on the skillet, and cook for an additional 3 – 4 minutes or until the eggs are firm. Transfer to a serving plate, and garnish with cilantro and sour cream. Best served warm.


bacon recipe source: Brandi Bidot, SheKnows (@SheKnows), January 8, 2016

3872. CHEDDAR, BACON and LEEK QUESADILLAS with TOMATILLO SALSA

Makes 32 slices and 2 cups of salsa


Tomatillo Salsa:

1/4 pound fresh green tomatillos, husked

1 small red bell pepper

1 clove garlic, peeled

2 Tablespoons chopped red onions

1/2 serrano chile, seeded and coarsely chopped

Juice of 1/2 lime

1/2 bunch of cilantro, thick stems removed, plus more for garnish

1/2 teaspoon sugar

1 teaspoon kosher salt

Quesadillas:

8 strips bacon

2 small leeks (white and light green parts only), cleaned, thinly sliced

1 Tablespoon butter, unsalted

1/2 teaspoon kosher salt

3 cups shredded Monterey Jack/Cheddar cheese

1/4 cup minced pickled jalapenos (optional)

Canola oil

8 (8-inch) flour tortillas

Tomatillo Salsa: Husk the tomatillos and blanch them in boiling water for 15 seconds (only). Immerse them in a bowl with ice water to cool them. Remove the core from each tomatillo. Puree tomatillos in a food processor. Roast the pepper over a flame or broil in the oven until charred. Put into a paper bag for 5 minutes then peel off the charred skin and remove seeds and stem. In the food processor, add bell pepper, garlic, chopped red onions, seeded serrano chile, lime juice, stemmed cilantro, sugar and salt. Puree until smooth. Transfer to a bowl with a small spoon for serving, and garnish with some cilantro.

Bake Bacon for Quesadillas: Place cooling rack over a sheet pan lined with foil. Lay bacon strips on cooling rack and bake for 10 minutes, until crisp. Cool slightly and cut bacon into 1/2 inch strips.

Clean Leeks: Keeping root on, split lengthwise and cut in half, then fan out in a bowl of water to remove sand. Stack the layers and cut into long strips.

Sauté Leeks: Melt butter in large skillet over medium-low heat. Add leeks and salt; sauté until tender, about 10 minutes. Set aside to cool.

Quesadilla Filling: Mix together the bacon, grated cheese, pickled jalapeno, and cooled leeks.

Make Quesadillas: Add 1 Tablespoon of canola oil to a non-stick pan over medium heat. Lay a tortilla flat in the pan. Place 1/4 cup of bacon/cheese filling on one side of the tortilla and then fold in half. Cook for a few minutes until golden, then turn and cook until toasty on the other side. Remove from heat. Repeat until all ingredients have been used.

Serve: Cut each quesadilla into 4 pieces, and serve with tomatillo salsa.




bacon recipe source: Parties That Cook® (@PartiesThatCook), San Francisco/Chicago

3868. ROASTED TOMATO and BACON COBBLER

yields 8 servings


Tomatoes
2 1/4 pounds Roma tomatoes, cut into 1/2-inch thick slices
2 tablespoons extra virgin olive oil
1 teaspoon each kosher salt and sugar
1/2 teaspoon coarse ground black pepper

Filling
1 tablespoon vegetable oil
1 medium sweet onion, thinly sliced
1 cup shredded sharp cheddar cheese
1 cup shredded Havarti cheese
1/4 cup shredded Parmesan cheese
1/2 cup mayonnaise
1/4 cup chopped sun-dried tomatoes
1/4 cup sliced fresh basil leaves
2 tablespoons chopped fresh parsley
1/4 teaspoon each kosher salt, coarse ground black pepper and red pepper flakes

Crust
1 package yellow cornbread/muffin mix
4 slices thick cut bacon, cooked and crumbled
2 tablespoons chopped sun-dried tomatoes
2 tablespoons chopped fresh parsley
2/3 cup milk

For tomatoes: HEAT oven to 450ºF. Line a large baking pan with foil. Brush with 1 tablespoon oil. Place tomatoes on pan, cut side up, in a single layer. Brush with 1 tablespoon oil. Sprinkle with salt, sugar and pepper. Roast until tomatoes are caramelized, 25 to 30 minutes. Reduce heat to 425ºF.

For filling: HEAT oil in 10 1/2-inch cast iron skillet over medium-low heat. Add onions and cook until golden, about 15 minutes, stirring often. Set aside to cool. Combine remaining filling ingredients in medium bowl. Stir in caramelized onions. Arrange half the tomatoes in skillet. Spread with cheese mixture. Layer remaining tomatoes over cheese mixture. Bake 10 minutes.

For crust: STIR together crust ingredients in medium bowl. Pour batter evenly over tomatoes. Bake 12 to 17 minutes or until golden brown. Cool 5 minutes before serving.


bacon recipe source: Martha White Foods, Inc., PO Box 751030, Memphis, TN 38175

3865. BACON CHEDDAR CROISSANT TURNOVERS

Serves: 18


1 package puff pastry
9 slices bacon, cooked and chopped
4 ounces cheddar cheese, cut into 3 inch slices
3 tablespoons dijon mustard (optional)

Preheat oven to 400ºF. Unroll the 2 sheets of puff pastry and flatten slightly. Cut each sheet into 9 squares, use the lines where it was folded to start. This makes it much easier to get it even. Place 1 tablespoon chopped bacon in center of each puff pastry square. Top bacon with cheese slice and 1 teaspoon mustard (if you choose to use the mustard). Fold pastry over to form a triangle. Crimp the edges with a fork to seal the pastry. Place on a piece of parchment paper on a sheet tray. Bake 15 minutes or until golden brown. Serve hot. 


bacon recipe source: Paula Jones, Call Me PMc, August 2014