Yields 4
12 ounces uncooked penne pasta
3 cups marinara sauce
1 cup water
1 pound bacon
14 slices provolone cheese
cooking spray
Preheat oven to 375 degrees F.
Cook bacon in a large pan over medium-high heat until crispy enough to crumble. Drain on paper towels, blotting off excess grease. When cool enough to handle, crumble into 1/2 inch or smaller pieces.
Spray a 9 x 13 baking dish with cooking spray.Mix the sauce with a cup of water, and pour one cup on the bottom of the prepared baking pan. Pour half of the uncooked pasta over the sauce in an even layer. Layer 6 slices of provolone on top of the pasta and sprinkle with half of the crumbled bacon. Top with remaining pasta, sauce, and bacon, put the remaining cheese on the side.
Bake in the preheat oven for about 40 minutes, or until the pasta is soft. Stir well, top with remaining cheese, and return to the oven for about 5 minutes, or until cheese is melted. Serve with a salad and garlic bread, if desired.
bacon recipe source: Bernadette Martin (@BernadetMartin), Rants From My Crazy Kitchen, February 8, 2014
Showing posts with label Provolone. Show all posts
Showing posts with label Provolone. Show all posts
Tuesday, June 14, 2016
Tuesday, May 31, 2016
3935. WHITE PIZZA with SPINACH and BACON
Yield: makes 1 pizza, serves 2-4
Dough
1 1/8 cups warm water
3 teaspoons active dry yeast
1 tablespoon honey
1 tablespoon olive oil
3 cups all-purpose flour
1 teaspoon salt
Pizza
6 slices thick-cut bacon
8 ounces fresh spinach
2 garlic cloves, minced
1 tablespoon olive oil
1/2 cup ricotta cheese
1 cup freshly grated provolone cheese
1/3 cup freshly grated mozzarella cheese
1/3 cup freshly grated fontina cheese
1/4 cup freshly grated parmagiano-reggiano cheese
Dough:
In a large bowl, combine water, yeast, honey and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes. Add in 2 1/2 cups flour and salt, stirring with a spoon until the dough comes together but is still sticky. Using your hands, form the dough into a ball and work in the additional 1/2 cup flour, kneading it on a floured surface for a few minutes. Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1-1 1/2 hours.
After the dough has risen, punch it down and place it back on the floured surface. Using a rolling pin or your hands, form it into your desired shape (sometimes I use baking sheets and do rectangles or free form pizzas - this specific dough will yield one pizza large enough to feed about 3-4 people) and place on a baking sheet or pizza peel. Place the towel back over the dough and let sit in the warm place for 10 minutes.
Preheat oven to 375 degrees. (Sometimes I use a pizza stone and heat my oven to 450 degrees and bake for 15 minutes. If you're just using a baking sheet, follow the directions below for baking and set to 375 degrees.)
Pizza:
Heat a large skillet over medium heat and add the bacon. Cook just until the fat has rendered - you don't want the bacon too crispy because it will cook more in the oven. Remove the bacon from the skillet and reduce the heat to low. Add the spinach and the garlic, stirring well. Cook until the spinach is wilted.
Brush the pizza dough with the olive oil. Cover it with scoops of the ricotta cheese, then evenly spread the remaining cheeses over top. Add on the spinach and the bacon. Place in the oven and bake for 25-30 minutes, until cheese and crust is golden and bubbly.
bacon recipe source: Jessica Merchant, How Sweet It Is (@HowSweetBlog), January 23, 2014
Dough
1 1/8 cups warm water
3 teaspoons active dry yeast
1 tablespoon honey
1 tablespoon olive oil
3 cups all-purpose flour
1 teaspoon salt
Pizza
6 slices thick-cut bacon
8 ounces fresh spinach
2 garlic cloves, minced
1 tablespoon olive oil
1/2 cup ricotta cheese
1 cup freshly grated provolone cheese
1/3 cup freshly grated mozzarella cheese
1/3 cup freshly grated fontina cheese
1/4 cup freshly grated parmagiano-reggiano cheese
Dough:
In a large bowl, combine water, yeast, honey and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes. Add in 2 1/2 cups flour and salt, stirring with a spoon until the dough comes together but is still sticky. Using your hands, form the dough into a ball and work in the additional 1/2 cup flour, kneading it on a floured surface for a few minutes. Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1-1 1/2 hours.
After the dough has risen, punch it down and place it back on the floured surface. Using a rolling pin or your hands, form it into your desired shape (sometimes I use baking sheets and do rectangles or free form pizzas - this specific dough will yield one pizza large enough to feed about 3-4 people) and place on a baking sheet or pizza peel. Place the towel back over the dough and let sit in the warm place for 10 minutes.
Preheat oven to 375 degrees. (Sometimes I use a pizza stone and heat my oven to 450 degrees and bake for 15 minutes. If you're just using a baking sheet, follow the directions below for baking and set to 375 degrees.)
Pizza:
Heat a large skillet over medium heat and add the bacon. Cook just until the fat has rendered - you don't want the bacon too crispy because it will cook more in the oven. Remove the bacon from the skillet and reduce the heat to low. Add the spinach and the garlic, stirring well. Cook until the spinach is wilted.
Brush the pizza dough with the olive oil. Cover it with scoops of the ricotta cheese, then evenly spread the remaining cheeses over top. Add on the spinach and the bacon. Place in the oven and bake for 25-30 minutes, until cheese and crust is golden and bubbly.
bacon recipe source: Jessica Merchant, How Sweet It Is (@HowSweetBlog), January 23, 2014
Sunday, May 26, 2013
2939. SPINACH BACON LASAGNA
yields 8-12 servings
1 pound ricotta cheese
8 ounces finely chopped spinach, drained
1 tablespoon Romano cheese
2 eggs
16 no-boil lasagna noodles
Sauce:
1/4 cup unsalted butter
1/4 cup all-purpose flour
3 cups whole milk, warmed
1/4 teaspoon ground nutmeg
1/4 teaspoon red pepper flakes
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 cup grated Gruyere cheese
1 cup grated Parmesan
1/4 cup heavy cream
2 cups shredded provolone
1 cup mozzarella cheese
1 pound bacon
2 cups panko breadcrumbs
1/4 cup grated Parmesan
1/4 cup finely chopped fresh parsley
1 pound ricotta cheese
8 ounces finely chopped spinach, drained
1 tablespoon Romano cheese
2 eggs
16 no-boil lasagna noodles
Sauce:
1/4 cup unsalted butter
1/4 cup all-purpose flour
3 cups whole milk, warmed
1/4 teaspoon ground nutmeg
1/4 teaspoon red pepper flakes
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 cup grated Gruyere cheese
1 cup grated Parmesan
1/4 cup heavy cream
2 cups shredded provolone
1 cup mozzarella cheese
1 pound bacon
2 cups panko breadcrumbs
1/4 cup grated Parmesan
1/4 cup finely chopped fresh parsley
Preheat the oven to 375 degrees F.
Combine the ricotta, spinach, Romano and eggs in a medium bowl.
Pour 2 quarts hot water into a 13-by-9-inch baking dish. Soak the noodles until pliable, and then drain on paper towels. Pour out the water and dry the dish.
For the sauce: Melt the butter in a medium saucepan, and then whisk in the flour until a paste bubbles, but avoid browning. Slowly stir in the warm milk until the sauce thickens, and then bring to boil and stir in the nutmeg, red pepper flakes, salt and black pepper. Reduce the heat and cook 2 to 3 minutes. Whisk in the Gruyere and Parmesan over low heat until melted, and then fold in the cream. Remove from the heat.
For assembling the lasagna: Spread 1 ladleful of sauce over the bottom of the baking dish, and top with 4 noodles. Spread approximately one-third of the ricotta mixture, one-third of the provolone, one-third of the mozzarella and a three-fourths ladleful of sauce on top. Repeat twice with layers of noodles and filling. Finish with 4 no-boil noodles and cover with the remaining sauce.
Cover with foil and bake 20 minutes. Meanwhile, cook the bacon in a large skillet until crispy, and then drain the bacon grease, reserving 1/4 cup. Crumble the bacon when cool enough to handle. Combine the bacon grease with the breadcrumbs in a small bowl, and then sprinkle on top of the lasagna with the Parmesan. Bake until top is brown, another 20 minutes, and then top with the crumbled bacon. Let cool 15 to 30 minutes, and then garnish with parsley and serve.
Combine the ricotta, spinach, Romano and eggs in a medium bowl.
Pour 2 quarts hot water into a 13-by-9-inch baking dish. Soak the noodles until pliable, and then drain on paper towels. Pour out the water and dry the dish.
For the sauce: Melt the butter in a medium saucepan, and then whisk in the flour until a paste bubbles, but avoid browning. Slowly stir in the warm milk until the sauce thickens, and then bring to boil and stir in the nutmeg, red pepper flakes, salt and black pepper. Reduce the heat and cook 2 to 3 minutes. Whisk in the Gruyere and Parmesan over low heat until melted, and then fold in the cream. Remove from the heat.
For assembling the lasagna: Spread 1 ladleful of sauce over the bottom of the baking dish, and top with 4 noodles. Spread approximately one-third of the ricotta mixture, one-third of the provolone, one-third of the mozzarella and a three-fourths ladleful of sauce on top. Repeat twice with layers of noodles and filling. Finish with 4 no-boil noodles and cover with the remaining sauce.
Cover with foil and bake 20 minutes. Meanwhile, cook the bacon in a large skillet until crispy, and then drain the bacon grease, reserving 1/4 cup. Crumble the bacon when cool enough to handle. Combine the bacon grease with the breadcrumbs in a small bowl, and then sprinkle on top of the lasagna with the Parmesan. Bake until top is brown, another 20 minutes, and then top with the crumbled bacon. Let cool 15 to 30 minutes, and then garnish with parsley and serve.
bacon recipe courtesy of: Jacob Piercy, "Lasagna," The Perfect 3, Cooking Channel
Monday, May 06, 2013
2919. ASIAGO CHEESE, BACON and EGG TART
serves four
1½ cups provolone cheese, shredded
2 tablespoons butter
1 cup mushrooms, thinly sliced
¼ teaspoon salt
1 teaspoon pepper
1½ cups heavy cream
¼ cup chives, chopped
6 each eggs, large
7 slices bacon
¼ cup Asiago cheese, shredded
Preheat the oven to 375° F. In a food processor, combine the eggs, cream, salt, and pepper. Lightly spray a 10-inch pie plate with non-stick cooking oil spray. Heat the bacon as directed on the package; crumble into the egg mixture. In a small skillet, heat the butter over medium and sauté the mushrooms, until tender; add to the egg mixture. Add the chives, along with the Provolone cheese. Sprinkle the top of the tart with the Asiago cheese. Bake 35 to 45 minutes or until the tart is set and the top is golden brown.
bacon recipe courtesy of: Boar's Head
1½ cups provolone cheese, shredded
2 tablespoons butter
1 cup mushrooms, thinly sliced
¼ teaspoon salt
1 teaspoon pepper
1½ cups heavy cream
¼ cup chives, chopped
6 each eggs, large
7 slices bacon
¼ cup Asiago cheese, shredded
Preheat the oven to 375° F. In a food processor, combine the eggs, cream, salt, and pepper. Lightly spray a 10-inch pie plate with non-stick cooking oil spray. Heat the bacon as directed on the package; crumble into the egg mixture. In a small skillet, heat the butter over medium and sauté the mushrooms, until tender; add to the egg mixture. Add the chives, along with the Provolone cheese. Sprinkle the top of the tart with the Asiago cheese. Bake 35 to 45 minutes or until the tart is set and the top is golden brown.
bacon recipe courtesy of: Boar's Head
Saturday, September 10, 2011
2316. MOREL MUSHROOM, ASPARAGUS and BACON PIZZA
pizza crust
1 tablespoon olive oil
1 cup fresh Mozzarella cheese slices
1/2 cup grated Provolone cheese
1/2 cup grated Parmesan cheese
1/2 – 3/4 cup chopped bacon
5-7 asparagus heads
5-7 morel mushrooms, cut in half
1 teaspoon butter
1/4 salt, to taste
dash of black pepper, to taste
Sauté the asparagus spears and morel mushrooms in 1 tsp butter over medium heat for roughly 5 minutes, until tender. Season with salt and pepper, to taste.
Place four strips of bacon on a plate lined with paper towels. Cover them with additional paper towels and microwave them for two minutes. Flip the bacon strips, and microwave them for 2 more minutes or until the bacon is done. Pat the excess grease from the bacon with the paper towels. Once it is cool enough to handle, chop it into bite-sized pieces.
Roll out your pizza dough to form a 10- or 12- inch pizza crust. Brush the dough with roughly 1 Tbsp olive oil. Arrange the fresh Mozzarella cheese slices on the crust and sprinkle it with the Provolone and Parmesan cheeses. Top with the cooked morel slices, asparagus spears and chopped bacon.
Pre-heat your oven or BBQ to 550 degrees or the highest temperature. Place the pizza on a pre-heated pizza stone or a pan with holes and bake it for 7-10 minutes (depending on the heat of the oven) until the cheese is bubbling and the crust is golden brown.
bacon recipe courtesy of: Kelsey, Itsy Bitsy Foodies, June 1, 2010
1 tablespoon olive oil
1 cup fresh Mozzarella cheese slices
1/2 cup grated Provolone cheese
1/2 cup grated Parmesan cheese
1/2 – 3/4 cup chopped bacon
5-7 asparagus heads
5-7 morel mushrooms, cut in half
1 teaspoon butter
1/4 salt, to taste
dash of black pepper, to taste
Sauté the asparagus spears and morel mushrooms in 1 tsp butter over medium heat for roughly 5 minutes, until tender. Season with salt and pepper, to taste.
Place four strips of bacon on a plate lined with paper towels. Cover them with additional paper towels and microwave them for two minutes. Flip the bacon strips, and microwave them for 2 more minutes or until the bacon is done. Pat the excess grease from the bacon with the paper towels. Once it is cool enough to handle, chop it into bite-sized pieces.
Roll out your pizza dough to form a 10- or 12- inch pizza crust. Brush the dough with roughly 1 Tbsp olive oil. Arrange the fresh Mozzarella cheese slices on the crust and sprinkle it with the Provolone and Parmesan cheeses. Top with the cooked morel slices, asparagus spears and chopped bacon.
Pre-heat your oven or BBQ to 550 degrees or the highest temperature. Place the pizza on a pre-heated pizza stone or a pan with holes and bake it for 7-10 minutes (depending on the heat of the oven) until the cheese is bubbling and the crust is golden brown.
bacon recipe courtesy of: Kelsey, Itsy Bitsy Foodies, June 1, 2010
Monday, April 04, 2011
2157. MINI SLIDERS with BACON, PROVOLONE CHEESE SAUCE and CHIPOTLE SALSA
yields more than 8 servings
CHIPOTLE SALSA:
2 tablespoons coriander, ground
5 ancho chilies (deseeded)
2 dried chili peppers (boiled in water until soft)
salt to taste
vinegar to taste
MINI SLIDERS:
2 yellow onions, finely diced
5 1/2 pounds ground flank steak, keep chilled
3 pounds bacon, rendered three-fourths of the way, chilled
5 pounds ground chuck beef
3 pounds ground turkey
1 1/2 packages Ranch powder dressing
3 tablespoons salt
1/2 teaspoon pepper
BUNS:
2 packages buns
CHEESE SAUCE:
Bechamel sauce
1 onion, finely diced
1 bay leaf
1 cup butter
1 cup all purpose flour
2 quarts cold milk
1 quart provolone cheese
CHIPOTLE SALSA:
2 onions
2 garlic cloves, minced
1 teaspoon cilantro
drizzle of oil
1 can chipotle
2 cans tomatoes
1 quart water
2 tablespoons cumin, ground
CHIPOTLE SALSA: Sauté onions with garlic, cilantro and oil. Add chipotle, tomatoes, and water. Toast cumin with coriander then add to sauce. Toast ancho chilies and add chili peppers. Cook for one hour. Puree in blender and adjust seasoning with salt and vinegar.
MINI SLIDERS: Sauté onions in butter until soft and translucent. Add salt to taste and chill over ice. Mix ingredients together. Form 1 ½-ounce balls to form 3/4-inch-thick patties and grill with cross hatch to desired temperature (medium is ideal).
BUNS: Toast buns.
CHEESE SAUCE: Add béchamel, onion and bay leaf; sauté in butter until translucent. Taste for flour (should not have flour taste). Cook 20 minutes until no color then whisk in cold milk. Cook for 20 to 30 more minutes. Finish with salt, a pinch of nutmeg and a pinch of cayenne. Whisk in provolone cheese.
bacon recipe courtesy of: Jennifer Biesty, Top Chef, Season 4, Episode 3, Bravo
CHIPOTLE SALSA:
2 tablespoons coriander, ground
5 ancho chilies (deseeded)
2 dried chili peppers (boiled in water until soft)
salt to taste
vinegar to taste
MINI SLIDERS:
2 yellow onions, finely diced
5 1/2 pounds ground flank steak, keep chilled
3 pounds bacon, rendered three-fourths of the way, chilled
5 pounds ground chuck beef
3 pounds ground turkey
1 1/2 packages Ranch powder dressing
3 tablespoons salt
1/2 teaspoon pepper
BUNS:
2 packages buns
CHEESE SAUCE:
Bechamel sauce
1 onion, finely diced
1 bay leaf
1 cup butter
1 cup all purpose flour
2 quarts cold milk
1 quart provolone cheese
CHIPOTLE SALSA:
2 onions
2 garlic cloves, minced
1 teaspoon cilantro
drizzle of oil
1 can chipotle
2 cans tomatoes
1 quart water
2 tablespoons cumin, ground
CHIPOTLE SALSA: Sauté onions with garlic, cilantro and oil. Add chipotle, tomatoes, and water. Toast cumin with coriander then add to sauce. Toast ancho chilies and add chili peppers. Cook for one hour. Puree in blender and adjust seasoning with salt and vinegar.
MINI SLIDERS: Sauté onions in butter until soft and translucent. Add salt to taste and chill over ice. Mix ingredients together. Form 1 ½-ounce balls to form 3/4-inch-thick patties and grill with cross hatch to desired temperature (medium is ideal).
BUNS: Toast buns.
CHEESE SAUCE: Add béchamel, onion and bay leaf; sauté in butter until translucent. Taste for flour (should not have flour taste). Cook 20 minutes until no color then whisk in cold milk. Cook for 20 to 30 more minutes. Finish with salt, a pinch of nutmeg and a pinch of cayenne. Whisk in provolone cheese.
bacon recipe courtesy of: Jennifer Biesty, Top Chef, Season 4, Episode 3, Bravo
Thursday, March 24, 2011
2146. ROASTED BUTTERNUT SQUASH LASAGNA with GOAT CHEESE, BACON and FRIED SAGE
serves 6
6 slices of uncooked bacon
1 1/2 cup smashed roasted butternut squash
8 ounces soft goat cheese
1/3 cup ricotta cheese
1 egg
2 tablespoons minced fresh sage or 1/2 tsp dried ground sage + 2 sprigs fresh sage to fry for garnish
1/4 teaspoon Kosher salt
1/8 teaspoon coarsely ground black pepper
3 cups marinara sauce (around 25 ounces)
9 no-boil lasagna noodles
2 cups shredded mozzarella and Provolone cheeses
Preheat oven to 375 degrees F. Ask a question about this step. Fry the bacon (sliced or whole, whichever you prefer) in a medium saucepan over medium heat until it crisps up. Remove bacon with a slotted spoon and set aside. Ask a question about this step. Meanwhile, remove leaves from the 2 sprigs of fresh sage and add to the hot bacon drippings after you remove the cooked bacon. Fry for about 45 seconds or so until they, too, crisp up. Remove fried leaves from skillet and set aside with cooked bacon bits. Ask a question about this step. In a small bowl combine the goat cheese, ricotta cheese, egg, 2 T minced fresh sage, salt & pepper. Mix thoroughly. Set aside. Ask a question about this step. Prepare an 11x7 inch casserole dish with nonstick spray and add spread a couple spoonfuls of marinara sauce in the bottom. Put a layer of lasagna noodles over the sauce. I used three, but I had to break one to make it fit. Spread about 1/2 cup smashed squash over noodles, followed by 1/3 of the goat cheese mixture, 1/3 of the marinara sauce and 1/2 cup shredded mozzarella. Repeat layering two more times with remaining ingredients and top with remaining mozzarella cheese. Ask a question about this step. Cover with aluminum foil and bake for 30 minutes. Remove foil and continue to bake, uncovered, for another 15 minutes until everything is bubbly, heated through, and the cheese begins to turn golden brown. Remove from the oven and top with reserved bacon bits and fried sage. Allow to rest for about 10 minutes before slicing. Ask a question about this step.
NOTES:This obviously goes much faster if the squash is roasted ahead of time. It also freezes well. To roast a butternut squash, preheat the oven to 400 degrees F. Slice the squash in half, discarding seeds and gunk from the center. At this point you can either place it face-up on a baking sheet and drizzle with olive oil or face-down in a casserole dish and fill the dish with about 1/2-inch of water. Bake for about 40-70 minutes, depending on the size of your squash. When it's done, it should easily pierce with a fork. Allow it to cool, then scrape the flesh from the skin, discarding the skin. Mash, then proceed with recipe. This method works for just about any type of squash. Ask a question about this step.
bacon recipe courtesy of: perrysplate, California, food52
6 slices of uncooked bacon
1 1/2 cup smashed roasted butternut squash
8 ounces soft goat cheese
1/3 cup ricotta cheese
1 egg
2 tablespoons minced fresh sage or 1/2 tsp dried ground sage + 2 sprigs fresh sage to fry for garnish
1/4 teaspoon Kosher salt
1/8 teaspoon coarsely ground black pepper
3 cups marinara sauce (around 25 ounces)
9 no-boil lasagna noodles
2 cups shredded mozzarella and Provolone cheeses
Preheat oven to 375 degrees F. Ask a question about this step. Fry the bacon (sliced or whole, whichever you prefer) in a medium saucepan over medium heat until it crisps up. Remove bacon with a slotted spoon and set aside. Ask a question about this step. Meanwhile, remove leaves from the 2 sprigs of fresh sage and add to the hot bacon drippings after you remove the cooked bacon. Fry for about 45 seconds or so until they, too, crisp up. Remove fried leaves from skillet and set aside with cooked bacon bits. Ask a question about this step. In a small bowl combine the goat cheese, ricotta cheese, egg, 2 T minced fresh sage, salt & pepper. Mix thoroughly. Set aside. Ask a question about this step. Prepare an 11x7 inch casserole dish with nonstick spray and add spread a couple spoonfuls of marinara sauce in the bottom. Put a layer of lasagna noodles over the sauce. I used three, but I had to break one to make it fit. Spread about 1/2 cup smashed squash over noodles, followed by 1/3 of the goat cheese mixture, 1/3 of the marinara sauce and 1/2 cup shredded mozzarella. Repeat layering two more times with remaining ingredients and top with remaining mozzarella cheese. Ask a question about this step. Cover with aluminum foil and bake for 30 minutes. Remove foil and continue to bake, uncovered, for another 15 minutes until everything is bubbly, heated through, and the cheese begins to turn golden brown. Remove from the oven and top with reserved bacon bits and fried sage. Allow to rest for about 10 minutes before slicing. Ask a question about this step.
NOTES:This obviously goes much faster if the squash is roasted ahead of time. It also freezes well. To roast a butternut squash, preheat the oven to 400 degrees F. Slice the squash in half, discarding seeds and gunk from the center. At this point you can either place it face-up on a baking sheet and drizzle with olive oil or face-down in a casserole dish and fill the dish with about 1/2-inch of water. Bake for about 40-70 minutes, depending on the size of your squash. When it's done, it should easily pierce with a fork. Allow it to cool, then scrape the flesh from the skin, discarding the skin. Mash, then proceed with recipe. This method works for just about any type of squash. Ask a question about this step.
bacon recipe courtesy of: perrysplate, California, food52
Thursday, March 17, 2011
2139. BACON, ROASTED TOMATO and PROVOLONE PANINI
1 pint grape or cherry tomatoes
2 tablespoons olive oil
1 tablespoon balsamic vinegar
Salt and pepper to taste
1/2 cup mayonnaise
1/4 cup prepared pesto
12 slices bacon
4 slices provolone cheese
8 slices 12-grain or other hearty bread
Preheat oven to 450 degrees. In a medium bowl toss the tomatoes with olive oil, balsamic vinegar, salt and pepper. Line a baking sheet with foil and pour the tomatoes onto it. Place in preheated oven and cook for 10 to 12 minutes or until the tomato skins burst. Remove from oven and gently mash with a potato masher.
Meanwhile, cook bacon in a large skillet until crisp; drain on paper towels. Combine mayonnaise and pesto in a small bowl; set aside.
To assemble sandwiches, spread each slice of bread with the pesto mayonnaise. Top 4 slices with a piece of cheese, three slices of bacon, a quarter of the roasted tomatoes, and another slice of bread.
Cook on a panini press until bread is slightly browned and crisp.
bacon recipe courtesy of: Cassie, Cassie Craves, October 15, 2010
2 tablespoons olive oil
1 tablespoon balsamic vinegar
Salt and pepper to taste
1/2 cup mayonnaise
1/4 cup prepared pesto
12 slices bacon
4 slices provolone cheese
8 slices 12-grain or other hearty bread
Preheat oven to 450 degrees. In a medium bowl toss the tomatoes with olive oil, balsamic vinegar, salt and pepper. Line a baking sheet with foil and pour the tomatoes onto it. Place in preheated oven and cook for 10 to 12 minutes or until the tomato skins burst. Remove from oven and gently mash with a potato masher.
Meanwhile, cook bacon in a large skillet until crisp; drain on paper towels. Combine mayonnaise and pesto in a small bowl; set aside.
To assemble sandwiches, spread each slice of bread with the pesto mayonnaise. Top 4 slices with a piece of cheese, three slices of bacon, a quarter of the roasted tomatoes, and another slice of bread.
Cook on a panini press until bread is slightly browned and crisp.
bacon recipe courtesy of: Cassie, Cassie Craves, October 15, 2010
Saturday, October 23, 2010
1994. BACON-WRAPPED CHICKEN BREAST with PROVOLONE CHEESE STUFFING
makes 4 servings
4 (around 3 to 4 oz each) boneless chicken breast
8 strips bacon
4 slices provolone cheese, or 1/2 cup shredded
1/4 tsp fresh parsley, finely chopped
1/4 tsp red pepper flakes
salt and pepper
Split the chicken breast horizontally to fillet. Season with salt and pepper to taste. Layer provolone on one side of the breast and fold over the other side to enclose. Wrap each roll with two slices of bacon. Combine red pepper flakes and fresh parsley. Sprinkle on top of chicken. Place in an oven-proof dish and bake uncovered at a 350 F until bacon turns slightly pink, around 10 to 15 minutes. Increase heat to 400 F and continue to bake until bacon crisped and juices run clear when chicken is pierced, around 20-25 minutes. Slice and serve hot.
bacon recipe courtesy of: Lalaine, The Cookmobile, February 25, 2008
4 (around 3 to 4 oz each) boneless chicken breast
8 strips bacon
4 slices provolone cheese, or 1/2 cup shredded
1/4 tsp fresh parsley, finely chopped
1/4 tsp red pepper flakes
salt and pepper
Split the chicken breast horizontally to fillet. Season with salt and pepper to taste. Layer provolone on one side of the breast and fold over the other side to enclose. Wrap each roll with two slices of bacon. Combine red pepper flakes and fresh parsley. Sprinkle on top of chicken. Place in an oven-proof dish and bake uncovered at a 350 F until bacon turns slightly pink, around 10 to 15 minutes. Increase heat to 400 F and continue to bake until bacon crisped and juices run clear when chicken is pierced, around 20-25 minutes. Slice and serve hot.
bacon recipe courtesy of: Lalaine, The Cookmobile, February 25, 2008
Monday, October 18, 2010
1989. BAKED PASTA with ROASTED PUMPKIN and BACON
serves 4-5
1 teaspoon salt, divided
1 tablespoons chopped fresh rosemary
1 teaspoon black pepper
4 cups (1-inch) cubed peeled pumpkin or butternut squash
cooking spray
6 slices favorite bacon
2 shallots, (about 1 cup) thinly sliced
1 lb favorite cut pasta
1/4 cup flour
2 cups reduced-fat milk
3/4 cup (3 oz) shredded provolone cheese
1/3 cup (1 1/2 oz) grated fresh Parmesan cheese
Preheat oven to 425°. Place squash on a foil-lined baking sheet coated with cooking spray; sprinkle with 1/2 teaspoon salt, rosemary and pepper. Toss to coat and bake at 425° for 45 minutes or until tender and lightly browned. When done, turn oven to 450°.
Cook pasta according to the package directions (omitting salt and fat, if you wish). Drain well and set aside.
Cook bacon by your preferred method until crisp. Reserve 1 1/2 teaspoons drippings, and crumble bacon before setting aside. Add reserved bacon fat to pan (or, if you’ve cooked the bacon in a pan, leave 1 1/2 tsp of fat and drain the rest) and place over medium-high heat. Add shallots and sauté 8 minutes or until tender. Combine squash, crumbled bacon and sauteed shallots; set aside.
Combine flour and 1/2 teaspoon salt in a Dutch oven over medium-high heat. Gradually add milk, stirring constantly with a whisk; bring to a boil. Cook 1 minute or until slightly thick, stirring constantly. Remove from heat. Add provolone, stirring until cheese melts. Add pasta to cheese mixture, tossing well to combine. Spoon pasta mixture into an 11 x 7-inch baking dish lightly coated with cooking spray; top with squash mixture. Sprinkle evenly with Parmesan cheese. Bake at 450° for 10 minutes or until cheese melts and begins to brown.
bacon recipe courtesy of: The Family Kitchen, October 15, 2010 | Cooking Light, March 2004
1 teaspoon salt, divided
1 tablespoons chopped fresh rosemary
1 teaspoon black pepper
4 cups (1-inch) cubed peeled pumpkin or butternut squash
cooking spray
6 slices favorite bacon
2 shallots, (about 1 cup) thinly sliced
1 lb favorite cut pasta
1/4 cup flour
2 cups reduced-fat milk
3/4 cup (3 oz) shredded provolone cheese
1/3 cup (1 1/2 oz) grated fresh Parmesan cheese
Preheat oven to 425°. Place squash on a foil-lined baking sheet coated with cooking spray; sprinkle with 1/2 teaspoon salt, rosemary and pepper. Toss to coat and bake at 425° for 45 minutes or until tender and lightly browned. When done, turn oven to 450°.
Cook pasta according to the package directions (omitting salt and fat, if you wish). Drain well and set aside.
Cook bacon by your preferred method until crisp. Reserve 1 1/2 teaspoons drippings, and crumble bacon before setting aside. Add reserved bacon fat to pan (or, if you’ve cooked the bacon in a pan, leave 1 1/2 tsp of fat and drain the rest) and place over medium-high heat. Add shallots and sauté 8 minutes or until tender. Combine squash, crumbled bacon and sauteed shallots; set aside.
Combine flour and 1/2 teaspoon salt in a Dutch oven over medium-high heat. Gradually add milk, stirring constantly with a whisk; bring to a boil. Cook 1 minute or until slightly thick, stirring constantly. Remove from heat. Add provolone, stirring until cheese melts. Add pasta to cheese mixture, tossing well to combine. Spoon pasta mixture into an 11 x 7-inch baking dish lightly coated with cooking spray; top with squash mixture. Sprinkle evenly with Parmesan cheese. Bake at 450° for 10 minutes or until cheese melts and begins to brown.
bacon recipe courtesy of: The Family Kitchen, October 15, 2010 | Cooking Light, March 2004
Monday, March 15, 2010
1771. WILDFLOWER HONEY MUSTARD, BALSAMIC, APPLEWOOD BACON and PROVOLONE BURGERS
4 slices applewood smoked bacon
1/2 cup balsamic vinegar
1 medium shallot, chopped
1 tsp. chopped garlic
1/3 cup mayonnaise
1/4 cup wildflower honey (or any local honey)
1/4 cup Dijon mustard
1/2 tsp. kosher or sea salt
1/2 tsp. fresh ground pepper
4 (6 oz.) beef sirloin patties
1 medium sweet yellow or red onion, cut into 8 slices
Kosher or sea salt
fresh ground pepper
8 slices provolone cheese
4 ciabatta or whole wheat buns
Cook bacon until crisp. Remove to paper towel and reserve 1 tablespoon bacon fat.
In a small sauce pan over medium heat, cook balsamic vinegar, shallot and garlic. Reduce until 2 tablespoons are left. Pour into mixing bowl and cool. Add mayonnaise, honey, Dijon mustard, bacon fat, salt and pepper. Chill.
Season beef patties and sliced onion with salt and pepper. Place on grill and cook burgers to 160°F and onions until soft and caramelized. Top each burger with 2 onion slices, bacon and 2 slices cheese and allow to melt. Grill buns lightly and drizzle each side with honey mustard. Place burgers on buns and drizzle with one extra tablespoon honey mustard. Serve.
bacon recipe courtesy of: Sargento Cheese, Sargento Foods Inc., One Persnickety Place, Plymouth, Wisconsin 53073
1/2 cup balsamic vinegar
1 medium shallot, chopped
1 tsp. chopped garlic
1/3 cup mayonnaise
1/4 cup wildflower honey (or any local honey)
1/4 cup Dijon mustard
1/2 tsp. kosher or sea salt
1/2 tsp. fresh ground pepper
4 (6 oz.) beef sirloin patties
1 medium sweet yellow or red onion, cut into 8 slices
Kosher or sea salt
fresh ground pepper
8 slices provolone cheese
4 ciabatta or whole wheat buns
Cook bacon until crisp. Remove to paper towel and reserve 1 tablespoon bacon fat.
In a small sauce pan over medium heat, cook balsamic vinegar, shallot and garlic. Reduce until 2 tablespoons are left. Pour into mixing bowl and cool. Add mayonnaise, honey, Dijon mustard, bacon fat, salt and pepper. Chill.
Season beef patties and sliced onion with salt and pepper. Place on grill and cook burgers to 160°F and onions until soft and caramelized. Top each burger with 2 onion slices, bacon and 2 slices cheese and allow to melt. Grill buns lightly and drizzle each side with honey mustard. Place burgers on buns and drizzle with one extra tablespoon honey mustard. Serve.
bacon recipe courtesy of: Sargento Cheese, Sargento Foods Inc., One Persnickety Place, Plymouth, Wisconsin 53073
Sunday, March 14, 2010
1770. PROVOLONE, AVOCADO and BACON WRAP
makes one sandwich
1 10-inch flour tortilla
2-3 teaspoons mayonnaise
4 thin slices provolone or Muenster cheese
1 1/2 teaspoons mango chutney
2 slices bacon, cooked until very crisp, and blotted on paper towels
1/4 ripe avocado, peeled and sliced lengthwise into 4 thin slices
alfalfa sprouts
Spread the tortilla with the mayonnaise, cover with the cheese, and spread on the chutney. Lay the bacon horizontally end-to-end on the tortilla, top with avocado and sprouts, and wrap up.
bacon recipe courtesy of: Seduced by Bacon: Recipes & Lore About America's Favorite Indulgence by Joanna Pruess with Bob Lape. Guilford, Connecticut: The Lyons Press, 2006, page 86
1 10-inch flour tortilla
2-3 teaspoons mayonnaise
4 thin slices provolone or Muenster cheese
1 1/2 teaspoons mango chutney
2 slices bacon, cooked until very crisp, and blotted on paper towels
1/4 ripe avocado, peeled and sliced lengthwise into 4 thin slices
alfalfa sprouts
Spread the tortilla with the mayonnaise, cover with the cheese, and spread on the chutney. Lay the bacon horizontally end-to-end on the tortilla, top with avocado and sprouts, and wrap up.
bacon recipe courtesy of: Seduced by Bacon: Recipes & Lore About America's Favorite Indulgence by Joanna Pruess with Bob Lape. Guilford, Connecticut: The Lyons Press, 2006, page 86
Sunday, November 30, 2008
1301. GRILLED POTATO SKINS with PROVOLONE, BACON and SOUR CREAM
yields eight servings
4 large russet potatoes washed skin on
2 tablespoons olive oil
2 cups mixed grated cheese provolone and cheddar
1 cup cooked crispy bacon drained and crumbled
1/2 cup chopped scallions
1/2 cup sour cream
salt and pepper to taste
optional garnish: salsa
Preheat barbeque to 325°F (162°C) medium low. Leave 2 burners on and one burner off. Oil the grill to prevent sticking. Rub potatoes with 1 tablespoon (15ml) of the olive oil and prick all over with a fork. Place potatoes over indirect heat for 40-50 minutes or until the potatoes are fully cooked. Remove from the grill and cool. Using a sharp serrated knife slice the potato in half lengthwise. Using a spoon, scoop out the insides leaving a ½ inch boarder of potato on the skin. Season with salt and pepper to taste and drizzle with oil paying close attention to the rim of the potato (the ½ inch border). Sprinkle the cheese and bacon equally among the potatoes. Preheat barbeque to medium high heat 375°F (190°C). Oil grill to prevent sticking. Place potato skins cheese side up on the grill. Close the lid, and allow potatoes to cook for 7-8 minutes or until the cheese is bubbling and the skin is crispy. Remove from barbeque. Top with scallions, sour cream and salsa if desired.
courtesy of: Matt Dunigan, "Little League Soccer," Road Grill, The Food Network
4 large russet potatoes washed skin on
2 tablespoons olive oil
2 cups mixed grated cheese provolone and cheddar
1 cup cooked crispy bacon drained and crumbled
1/2 cup chopped scallions
1/2 cup sour cream
salt and pepper to taste
optional garnish: salsa
Preheat barbeque to 325°F (162°C) medium low. Leave 2 burners on and one burner off. Oil the grill to prevent sticking. Rub potatoes with 1 tablespoon (15ml) of the olive oil and prick all over with a fork. Place potatoes over indirect heat for 40-50 minutes or until the potatoes are fully cooked. Remove from the grill and cool. Using a sharp serrated knife slice the potato in half lengthwise. Using a spoon, scoop out the insides leaving a ½ inch boarder of potato on the skin. Season with salt and pepper to taste and drizzle with oil paying close attention to the rim of the potato (the ½ inch border). Sprinkle the cheese and bacon equally among the potatoes. Preheat barbeque to medium high heat 375°F (190°C). Oil grill to prevent sticking. Place potato skins cheese side up on the grill. Close the lid, and allow potatoes to cook for 7-8 minutes or until the cheese is bubbling and the skin is crispy. Remove from barbeque. Top with scallions, sour cream and salsa if desired.
courtesy of: Matt Dunigan, "Little League Soccer," Road Grill, The Food Network
Saturday, November 03, 2007
907. ONION and MUSHROOM-STUFFED BACON CHEESEBURGER
1-1/2 cups sliced onions (about 3 medium)
8 oz. button or cremini mushrooms, sliced (3 cups)
1 tablespoon olive oil
2 tablespoons snipped fresh parsley
2-1/2 lb. 85-percent lean ground beef
1/3 cup Worcestershire sauce
4 cloves garlic, minced
1-1/2 teaspoons salt
1 teaspoon ground black pepper
16 slices applewood smoked bacon (about 1 lb.) (optional)
8 slices Swiss, provolone, and/or Colby and Monterey Jack cheese (optional)
8 Kaiser rolls or hamburger buns, split and toasted*
tomato slices (optional)
In very large skillet cook the onions and mushrooms in hot oil over medium heat 15 to 20 minutes or until all liquid has evaporated, and onions and mushrooms are tender and golden brown, stirring occasionally. Remove from heat. Stir in parsley; set aside to cool slightly.
In a very large mixing bowl mix beef, Worcestershire sauce, garlic, salt, and pepper until just combined (do not over mix). Shape mixture into 16 (3-1/2-inch diameter) patties. Spoon filling onto half of patties to 1/2-inch of edge. Top with remaining patties; pinch to seal. If using, lay 2 bacon slices over each stuffed patty in crisscross pattern, tucking ends under.
For charcoal grill, arrange preheated coals around drip pan. Test for medium heat above pan. Place patties over drip pan on grill rack. Cover and grill 25 to 30 minutes or until done (160 F)**. (For gas grill, preheat grill. Reduce heat to medium. Adjust for indirect grilling. Grill as above.) Top with cheese. Cover; cook 1 to 2 minutes more or until cheese melts.
Transfer burgers to serving platter. Serve on buns with tomato slices. Makes 8 servings.
courtesy of: Dennis Taylor, "Tailgating U Recipes," Better Homes and Gardens, September 2007, p. 272
8 oz. button or cremini mushrooms, sliced (3 cups)
1 tablespoon olive oil
2 tablespoons snipped fresh parsley
2-1/2 lb. 85-percent lean ground beef
1/3 cup Worcestershire sauce
4 cloves garlic, minced
1-1/2 teaspoons salt
1 teaspoon ground black pepper
16 slices applewood smoked bacon (about 1 lb.) (optional)
8 slices Swiss, provolone, and/or Colby and Monterey Jack cheese (optional)
8 Kaiser rolls or hamburger buns, split and toasted*
tomato slices (optional)
In very large skillet cook the onions and mushrooms in hot oil over medium heat 15 to 20 minutes or until all liquid has evaporated, and onions and mushrooms are tender and golden brown, stirring occasionally. Remove from heat. Stir in parsley; set aside to cool slightly.
In a very large mixing bowl mix beef, Worcestershire sauce, garlic, salt, and pepper until just combined (do not over mix). Shape mixture into 16 (3-1/2-inch diameter) patties. Spoon filling onto half of patties to 1/2-inch of edge. Top with remaining patties; pinch to seal. If using, lay 2 bacon slices over each stuffed patty in crisscross pattern, tucking ends under.
For charcoal grill, arrange preheated coals around drip pan. Test for medium heat above pan. Place patties over drip pan on grill rack. Cover and grill 25 to 30 minutes or until done (160 F)**. (For gas grill, preheat grill. Reduce heat to medium. Adjust for indirect grilling. Grill as above.) Top with cheese. Cover; cook 1 to 2 minutes more or until cheese melts.
Transfer burgers to serving platter. Serve on buns with tomato slices. Makes 8 servings.
courtesy of: Dennis Taylor, "Tailgating U Recipes," Better Homes and Gardens, September 2007, p. 272
Thursday, September 06, 2007
849. BACON-PROVOLONE CHICKEN SANDWICHES
yields 4 servings
4 boneless, skinless chicken breast halves (6 oz. each)
1 teaspoon poultry seasoning
1 tablespoon olive oil
4 kaiser rolls, split
8 strips bacon, cooked
4 slices provolone cheese
8 romaine leaves
1 small onion, sliced
1/4 cup mayonnaise
Flatten chicken to 1/4-inch thickness; sprinkle with poultry seasoning. In a large skillet, cook chicken in oil over medium heat for 4-5 minutes on each side or until juices run clear; drain.
On roll bottoms, layer the bacon, chicken and cheese. Broil 4-6 inches from the heat for 1-2 minutes or until cheese is melted. Top with romaine and onion. Spread mayonnaise over cut side of roll tops; replace tops.
courtesy of: Taste of Home's simple & delicious, July/August 2007, p. 8
4 boneless, skinless chicken breast halves (6 oz. each)
1 teaspoon poultry seasoning
1 tablespoon olive oil
4 kaiser rolls, split
8 strips bacon, cooked
4 slices provolone cheese
8 romaine leaves
1 small onion, sliced
1/4 cup mayonnaise
Flatten chicken to 1/4-inch thickness; sprinkle with poultry seasoning. In a large skillet, cook chicken in oil over medium heat for 4-5 minutes on each side or until juices run clear; drain.
On roll bottoms, layer the bacon, chicken and cheese. Broil 4-6 inches from the heat for 1-2 minutes or until cheese is melted. Top with romaine and onion. Spread mayonnaise over cut side of roll tops; replace tops.
courtesy of: Taste of Home's simple & delicious, July/August 2007, p. 8
Wednesday, December 13, 2006
583. HOT TURKEY SANDWICH with BACON and CRANBERRY-SHALLOT CHUTNEY
yields 4 servings
8 (1-ounce) slices French bread
2 tablespoons light mayonnaise
¼ cup turkey gravy
12 ounces sliced cooked turkey breast
4 reduced-sodium bacon slices, cooked and crumbled
2 slices provolone cheese, halved
1 cup arugula
For Chutney
¼ cup cranberry sauce
1 tablespoon minced shallots
1 tablespoon cider vinegar
1 teaspoon dijon mustard
Preheat the oven to 400°F. Place the bread slices on a baking sheet and spread the mayonnaise evenly over 4 bread slices. Spread the gravy evenly over the remaining 4 bread slices. Top the mayonnaise-spread slices evenly with turkey, bacon, and halved cheese slices. Top the gravy-spread slices with bacon. Bake at 400°F for 10 minutes or until cheese is melted. While the sandwiches are baking, combine chutney ingredients in a small bowl. Remove the sandwiches from the oven and top the cheese evenly with arugula. Press the sandwiches together and serve with chutney on the side.
courtesy of: Cooking Light, 2100 Lakeshore Drive, Birmingham, Alabama 35209, (205) 445-6000
8 (1-ounce) slices French bread
2 tablespoons light mayonnaise
¼ cup turkey gravy
12 ounces sliced cooked turkey breast
4 reduced-sodium bacon slices, cooked and crumbled
2 slices provolone cheese, halved
1 cup arugula
For Chutney
¼ cup cranberry sauce
1 tablespoon minced shallots
1 tablespoon cider vinegar
1 teaspoon dijon mustard
Preheat the oven to 400°F. Place the bread slices on a baking sheet and spread the mayonnaise evenly over 4 bread slices. Spread the gravy evenly over the remaining 4 bread slices. Top the mayonnaise-spread slices evenly with turkey, bacon, and halved cheese slices. Top the gravy-spread slices with bacon. Bake at 400°F for 10 minutes or until cheese is melted. While the sandwiches are baking, combine chutney ingredients in a small bowl. Remove the sandwiches from the oven and top the cheese evenly with arugula. Press the sandwiches together and serve with chutney on the side.
courtesy of: Cooking Light, 2100 Lakeshore Drive, Birmingham, Alabama 35209, (205) 445-6000
Monday, November 27, 2006
567. TAYLOR HAM, BACON, TOMATO, LETTUCE and CHEESE SANDWICH
a.k.a. the BLTTC
Taylor ham
bacon
lettuce
Provolone cheese
mayonnaise
honey mustard
salt and pepper
Grill the Taylor ham and the bacon. Add cheese to the Taylor Ham. Add the mayo, honey mustard, and tomato to a toasted sub roll. Add the meat and cheese to the roll. Top it off with lettuce, salt and pepper to taste.
courtesy of: Rich Myrlak, Rutherford, New Jersey / Jersey Pork Roll, 177 Stelton Road, Piscataway, New Jersey 08855, 1-866-4NJ-PORK
Taylor ham
bacon
lettuce
Provolone cheese
mayonnaise
honey mustard
salt and pepper
Grill the Taylor ham and the bacon. Add cheese to the Taylor Ham. Add the mayo, honey mustard, and tomato to a toasted sub roll. Add the meat and cheese to the roll. Top it off with lettuce, salt and pepper to taste.
courtesy of: Rich Myrlak, Rutherford, New Jersey / Jersey Pork Roll, 177 Stelton Road, Piscataway, New Jersey 08855, 1-866-4NJ-PORK
Wednesday, June 28, 2006
416. HEARTLAND "PEPPER HARVEST" CRACKED WHEAT GRILLED CHEESE with ROAST BEEF and BACON
Makes 4 servings
4 tablespoons butter, softened
8 slices cracked wheat bread
4 slices Monterey Jack cheese
4 slices provolone cheese
8 oz. thinly sliced peppered roast beef or pastrami
12 slices cooked bacon, sprinkled with coarse
ground pepper
Spread butter evenly on one side of each slice of bread. On the unbuttered sides of four slices of bread, layer one slice of Monterey Jack and one slice of provolone cheese. Place roast beef and bacon over cheeses and top with the remaining slices of bread, buttered side out.
Preheat a large skillet or griddle over medium heat. Cook sandwiches for 2 – 3 minutes on each side, or until golden and the cheeses are melted. Serve immediately.
courtesy of: Nancy Williams, Wichita, Kansas
4 tablespoons butter, softened
8 slices cracked wheat bread
4 slices Monterey Jack cheese
4 slices provolone cheese
8 oz. thinly sliced peppered roast beef or pastrami
12 slices cooked bacon, sprinkled with coarse
ground pepper
Spread butter evenly on one side of each slice of bread. On the unbuttered sides of four slices of bread, layer one slice of Monterey Jack and one slice of provolone cheese. Place roast beef and bacon over cheeses and top with the remaining slices of bread, buttered side out.
Preheat a large skillet or griddle over medium heat. Cook sandwiches for 2 – 3 minutes on each side, or until golden and the cheeses are melted. Serve immediately.
courtesy of: Nancy Williams, Wichita, Kansas
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