3606. GRILLED BACON, ARTICHOKE, ARUGULA and GOAT CHEESE FLATBREAD PIZZA

1 16 oz. package of pre-made pizza dough
handful of grape tomatoes, cut in half
artichoke hearts, quartered
½ red onion, sliced thinly
6 strips of applewood smoked bacon, fried extra crispy and crumbled
1 cup of arugula
½ cup of mozzarella
crumbled goat cheese
1½ teaspoon of olive oil + extra for grilling
1½ teaspoon of balsamic vinaigrette
salt and pepper

Follow directions accordingly to prepare the dough. Cook and crumble the bacon, cut the tomatoes, artichoke hearts, and onion. In a separate bowl, toss the arugula with 1½ teaspoon of olive oil and 1½ teaspoon of balsamic vinaigrette so that the arugula is lightly coated. Sprinkle in some salt and pepper to taste.

Heat the grill or grill pan to medium-high heat so that it’s nice and hot. Cut the dough in half (so there is about 8 oz. of dough for each pizza) and stretch the dough until it’s about ½ an inch thick. Lightly  drizzle olive oil over one side of the dough and spread evenly with a pastry brush so that it lightly coats the top of the dough. Place the dough on the grill pan olive oil side down. Let it cook for about 5 minutes or until the bottom is getting nice grill marks.

While the first side is cooking, drizzle olive oil on the second side and brush the entire surface of dough with the olive oil evenly. After the bottom has dark grill marks, flip the dough over. Add the tomatoes, artichoke hearts, onion, and bacon. Top with the mozzarella cheese and a little bit of goat cheese. Let cook for about 4 minutes. Close grill lid or cover grill pan for about 1 minute–just long enough for the cheese to melt slightly. Remove from grill, top with arugula and more goat cheese.
Repeat all steps for second individual sized pizza.


bacon recipe source: Life Tastes Like Food (@LifeIsLikeFood), July 14, 2011

3198. SPINACH, ARTICHOKE and BACON-STUFFED BEER SOFT PRETZELS

yields 8 giant pretzels


Soft Beer Pretzels

1/2 cups warm water

2 tablespoons light brown sugar

1 package active dry yeast (2 1/4 teaspoons)

1 cup beer

4 ounces (1 stick) unsalted butter, melted

1 1/2 teaspoons sea salt or kosher salt

2 1/2 cups all-purpose flour

2 cups whole wheat pastry flour

Canola oil, to grease bowl

3 quarts water, for boiling the pretzels

2/3 cups baking soda, for boiling the pretzels

1 egg, beaten, for brushing before baking

Coarse sea salt 

 

Spinach, Artichoke, and Bacon Dip Filling

2 slices thick-cut bacon, chopped

1 tablespoon butter

1 clove garlic, minced or grated

1 tablespoon flour

1/2 cup milk

1 ounce cream cheese

1/2 cup shredded mozzarella cheese

1/2 cup grated parmesan cheese

1/2 cup greek yogurt

1/2 teaspoon crushed red pepper flakes (optional)

1/2 teaspoon pepper

1/2 cup (about 5 ounces) frozen chopped spinach, thawed

1 (6.7 ounce) jar grilled artichoke hearts or you can sub marinated artichokes, chopped

 

To make the pretzel dough, combine the water, brown sugar and yeast in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes.

 

Add the melted butter, beer, salt, all-purpose flour and whole wheat flour to the mixture and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the sides of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands.

 

Coat a large bowl with canola oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size. This will take about 1 hour.

 

About 10 minutes before you're ready to roll out the dough make the filling. Heat a medium skillet over medium heat and add bacon. Cook until all fat is rendered and bacon is crispy, stirring often. Remove bacon with a slotted spoon and place to drain on a paper towel. To the same skillet melt the butter over medium heat. Add the minced garlic and cook for a couple of minutes. Whisk in flour until it makes a paste. Cook over medium-low heat for a minute or two, then pour in milk. Stir and cook one minute, if your paste gets too thick splash in more milk.

 

Add cream cheese, mozzarella, parmesan and pepper. Stir until cheeses are melted. Stir in the greek yogurt until smooth. Chop artichokes and spinach and add to the sauce. Add the bacon, stir to combine.

 

Preheat the oven to 425 degrees F. Bring a large pot of water to a boil.

 

Divide the pretzel dough into 8 equal balls and roll each out into a rectangle (about 11x3 inches). Spread about 1 1/2 tablespoons spinach and artichoke dip along the length of each piece. Starting with the opposite side, roll the dough up into a log, enclosing the toppings inside. Pinch the seams together and then very gently roll the dough with your hands to form an even cylinder and fully enclose the filling.

 

Take the two ends of each filled cylinder and form into a circle that is overlapped by a couple of inches of dough on either side, twist the ends and lay over the opposite side to form a pretzel shape and press to seal. Slowly add the baking soda to the boiling water. Boil the pretzels in the water solution, 2 at a time for 30 seconds, splashing the tops with the warmed water using a spoon. Remove with a large flat slotted spatula or a spider. Place 4 pretzels on each baking sheet, brush the tops with the egg wash and season liberally with sea salt. Bake for 15 to 18 minutes or until pretzels are golden brown.

 

Remove pretzels from oven and let cool five minutes. EAT!! Or if needed you can reheat the pretzels at 350 degrees F. for 15 minutes.

 

 

bacon recipe courtesy of: Tieghan, Half Baked Harvest, August 29, 2013

3185. BACON TARTS with MANCHEGO CHEESE and ARTICHOKE PESTO

¼ cup olive oil 
8 slices bacon, cooked
¼ cup parmesan cheese, grated 
1 cup manchego cheese, shredded 
8 small English muffins
1½ cups roasted red pepper, finely diced 
2 cups artichoke hearts (non-marinated), drained

Preheat the oven to 425° F. To make the pesto, puree the artichoke hearts, Parmesan cheese and olive oil in a processor until smooth. Lightly toast the bread and place on a baking sheet. Spread each with a tablespoon or more of pesto (reserve any remaining pesto for another recipe) and then layer with the peppers and 2 pieces of bacon. Sprinkle with Manchego and bake for 12 minutes or until the cheese is melted and golden.


bacon recipe courtesy of: Boar's Head, Sarasota, Florida

2744. SPINACH, ARTICHOKE and BACON DIP with CRISPY PITAS

yields 4 cups of dip; yields 96 pita crisps


1 tablespoon vegetable oil
1 shallot, minced
3 garlic cloves, minced
1 (10-ounce) package frozen chopped spinach, thawed
1 (6-ounce) jar marinated artichoke hearts, roughly chopped
10 bacon strips, fried until crisp and crumbled
1 teaspoon lemon zest
2 cups sour cream
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Crispy Pitas, recipe follows

Heat the vegetable oil in a small skillet over medium low heat. Add the garlic and shallot and cook, stirring frequently, until the shallot softens and the garlic begins to brown, about 7 minutes. Remove from heat and set aside. Put the spinach in a colander and squeeze out all of the excess water. Transfer to a large mixing bowl and add the artichoke hearts, crumbled bacon, cooked garlic and shallot, lemon zest, sour cream, salt and pepper. Mix well with a rubber spatula, and transfer to a decorative bowl. Allow to sit for 30 minutes before serving so the flavors can blend. Serve with crispy pitas.

Crispy Pitas:
1 tablespoon kosher salt
1 tablespoon dried basil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/4 teaspoon celery salt
1/2 cup vegetable oil
8 pitas, cut into 12 wedges each

Preheat the oven to 350 degrees F. Mix all of the herbs and spices in a small bowl. Put the pita wedges into a large mixing bowl and add the spice mix. Drizzle the oil over all and toss well to coat. Put the pitas onto a baking sheet, shake it to even them out and place the pan into the top half of the preheated oven until they are crispy and lightly brown, about 20 minutes. Remove from the oven, let cool 10 minutes and mound around the dip bowl.


bacon recipe courtesy of: Dan Smith and Steve McDonagh, "DVD Night," Party Line with the Hearty Boys, Food Network

2718. BACON and ARTICHOKE HUMMUS

serves eight


1/2 pound bacon, small diced and cooked until crisp
2 cups chick peas, drained
1 cup marinated artichoke hearts, drained
4 cloves garlic
Juice of 2 lemons
1 teaspoon cumin
1 teaspoon kosher salt
1/2 teaspoon pepper
Olive oil

Combine all of the ingredients except the bacon and oil in the bowl of a food processor. While food processor is running, slowly add olive oil until the ingredients have a creamy consistency. Pour into a serving bowl and fold in the bacon. Add additional salt and pepper as needed.


bacon recipe courtesy of: Smithfield, 200 Commerce Street, Smithfield, Virginia 23430

2700. ROASTED BLACK GROUPER with ARTICHOKE-BACON MASHED POTATOES, SAUTEED SPINACH and LEMON CAPER SAUCE

yields four servings

4 7 oz. black grouper fillets

2 lb peeled yukon gold potatoes
1 1/2 lb unsalted butter
1 qt heavy cream
4 artichokes hearts (fresh or canned, if fresh blanch for two minutes)
6 bacon strips, cooked and coarsley chopped
2 cups dry white wine
4 garlic cloves, sliced
2 tablespoons capers
3 sliced shallots
salt and pepper 

Sauce: Bring the wine with the shallots, garlic and capers to a boil. Reduce the heat and simmer until almost dry. Add the rest of the heavy cream and reduce to 1/2 of the original volume and add the juice of 1/2 a lemon. Slightly cool and slowly incorporate butter.

Potatoes: In a heavy pot bring potatoes to a boil in salted water to taste. Cook until soft. In a sauce pan heat 1/2 qt heavy cream and 3/4 butter. When the potatoes are cooked, carefully drain and pass through a food mill (ricer) or whip on a Kitchen Aid (mixer) slowly adding the cream and butter mixture until incorporated. Chop the artichokes and add the bacon season with salt to taste.

Fish: Season fish with salt and pepper. Heat up a pan and add 1 tablespoon of oil (your preference). Brown on one side and finish cooking in a 375° oven until cooked (about 6-8 minutes).

To finish: Spoon the sauce in the center of a warm plate. Place the mashed potatoes in the center as well and place the spinach, followed by the fish on top. Garnish with fresh flat leaf parsley.

bacon recipe courtesy of: Baleen Los Angeles, 260 Portofino Way, Redondo Beach, CA 90277 | Americas Cuisine.com

2058. BACON and ARTICHOKE HEART PIZZA with PINEAPPLE

1 portion of pizza dough
mozzarella cheese
marinara sauce
3 slices of thick cut apple wood-smoked bacon, lightly cooked and crumbled into bite-sized pieces
8-10 canned, water-packed whole artichoke hearts, cut in half
1/2 cup golden pineapple, cut into bite-sized pieces
chives, snipped over the top

Preheat oven to 475 degrees. Drain and dry on paper towels, artichoke heart and pineapple (this is important for non-soggy pizza). Form the pizza dough to the thickness and size desired right on top of the baking sheet. Layer as follows: marinara sauce, cheese, artichoke hearts, pineapple, bacon and chives. Cook until golden brown, approximately 10 to 15 minutes.


bacon recipe courtesy of: Freeing My Martha, May 26, 2010

1744. MACARONI & CHEESE with ARTICHOKE HEARTS and BACON

serves four


For the macaroni & cheese
2¼oz butter
10½oz cooked artichoke hearts, cut in half, drained, patted dry with kitchen paper
3½oz bacon lardons
1 garlic clove, peeled, crushed slightly with the edge of a knife
2oz plain flour
1 pint 7 fl oz milk
1 tablespoon wholegrain mustard
2 pinches ground nutmeg
5½oz strong hard cheese, grated
salt and freshly ground black pepper
12½oz macaroni, cooked according to packet instructions until just al dente, drained

For the topping
4-6 ripe tomatoes, thinly sliced with a serrated knife
1½oz parmesan, finely grated
3-4 pinches dried mixed herbs (such as oregano, thyme or rosemary)
salt and freshly ground black pepper
drizzle extra virgin olive oil

Preheat the oven to 200C/400F/Gas 6.

For the macaroni cheese, heat ¾oz of butter in a medium saucepan over a medium heat. When the butter is foaming, add the artichoke halves and bacon, if using, and fry, stirring regularly, for 10-12 minutes, or until the artichokes and bacon are both golden-brown and the bacon is crisp. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Heat the remaining 1½oz of butter in a large saucepan over a medium heat until foaming. Add the garlic clove and fry for one minute, or until softened. Add the flour and stir to combine, then continue to cook for a further minute, stirring vigorously, or until the flour has darkened slightly in colour. Add 3-4 tablespoons of the milk and stir until the mixture comes together as a thick paste. Add the remaining milk, a little at a time, whisking after each addition to incorporate it into the mixture and waiting until the mixture has thickened slightly before adding more milk. When all of the milk has been incorporated into the mixture, the result should be a smooth sauce with the consistency of double cream (this is called a roux). Reduce the heat slightly and stir in the mustard and nutmeg. Remove the garlic clove from the mixture and discard. Add the grated cheese and stir well until completely melted. Season, to taste, with salt and freshly ground black pepper. Add the cooked macaroni, artichoke halves and bacon, if using, to the cheese sauce and stir well to combine. Remove the pan from the heat. Transfer the macaroni cheese to an ovenproof dish.

For the topping, arrange the sliced tomatoes on top of the macaroni cheese. Sprinkle over the grated parmesan and dried herbs. Season, to taste, with salt and freshly ground black pepper and drizzle over a dash of extra virgin olive oil.

Line a baking tray with aluminum foil and place the ovenproof dish on top to catch any drips. Bake the macaroni cheese in the middle of the oven for 30-40 minutes, or until the topping is golden-brown and the macaroni cheese is bubbling.


bacon recipe courtesy of: Allegra McEvedy, Economy Gastronomy, BBC-Food

1496. MINI ARTICHOKE PIZZAS with CRISPY BACON

serves two


1-2 bacon rashers
6 small sage leaves
1-2 tablespoons olive oil
2-3 slices focaccia
3 artichoke hearts, drained and cut in half
1 tablespoon shredded basil
6 parmesan shavings

Heat the oil in a large frying pan and fry the bacon until crisp. Drain on kitchen paper and shred into small strips with a knife. Add the sage leaves to the oil in the pan and fry until translucent and crisp. Drain on kitchen paper. Cut out 6 small circles from the sliced bread and fry these in the oil that remains in the pan until crisp and golden. Remove from pan. Arrange half an artichoke heart on each piece of bread. Place a little basil and a piece of parmesan on each one and place on a serving dish. Scatter with bacon and crispy sage and serve at once.


bacon recipe courtesy of: Antony Worrall Thompson, Ready Steady Cook, BBC Food

1495. PIZZA with SHRIMP, BACON and ARTICHOKE HEARTS

serves 2


8 ounces fresh shrimp, peeled and deveined
1 teaspoon minced garlic
Kosher salt
4 thick slices bacon, cut into 1/4-inch-thick matchsticks
1 ball pizza dough
flour, for dusting
6 cooked artichoke hearts, quartered
4 to 6 ounces sliced semisoft Asiago cheese
2 tablespoons fresh oregano, roughly chopped
extra-virgin olive oil, to drizzle
freshly cracked black pepper.

At least 45 minutes before cooking, preheat the oven and pizza stone to 550 degrees.

Melt the butter in a small sauté pan over high heat until it foams. Add the shrimp and garlic, season with salt and cook for about a minute, shaking the pan, until the shrimp just start to color. Transfer to a bowl.

Place the bacon in the pan and set over high heat. Cook, stirring occasionally, until brown and crispy. Using a slotted spoon, transfer the bacon to a small bowl.

Place the dough on a heavily floured surface and stretch and pull, using your hands or a rolling pin, into about a 14-inch round. Place on a lightly floured pizza peel or rimless baking sheet. Cover with the toppings, being careful not to press on the dough and weigh it down: the bacon first, then the artichoke hearts, the shrimp, the cheese and finally the oregano, leaving roughly a 1/2-inch border. Shake the pizza peel slightly to make sure the dough is not sticking. (Gently lift any sections that are sticking and sprinkle the peel with flour.) Slide the pizza directly onto the baking stone in one quick, forward-and-back motion. Cook until the crust has browned on the bottom and the top is bubbling and browning in spots, about 7 minutes. Drizzle the pie with a little olive oil and some pepper. Serve hot.


bacon recipe courtesy of: Sam Sifton, The New York Times Magazine, April 16, 2009

1030. BACON-WRAPPED ARTICHOKE HEARTS

serves 2


¼ pound thinly sliced bacon
1 14-ounce can artichoke hearts, drained

Preheat the broiler. Cut the bacon slices in half, place on a baking sheet, and broil for 3 minutes. Let the bacon cool. When the bacon is cool enough to handle, wrap each artichoke half in a piece of bacon, broiled side facing inward, and secure with a toothpick. Broil 4 to minutes, or until the bacon is brown and crisp. Serve immediately.


courtesy of: Dr. Atkins' Quick & Easy New Diet Cookbook / Greenbush, Southeast Kansas Education Service Center, PO Box 127, 947 West 47 Highway, Girard, Kansas 66743

726. FETTUCCINE CARBONARA with GORGONZOLA

makes 6 (first-course) or 4 (main-course) servings


1 pound fettuccine
1/4 cup olive oil
2 garlic cloves, minced
2 1/2 8-ounce packages frozen artichoke hearts, thawed, quartered
1 1/2 cups crumbled Gorgonzola cheese (about 6 ounces)
1 cup whipping cream
1 cup half and half
1 teaspoon dried crushed red pepper
1 teaspoon freshly ground black pepper
1/2 teaspoon salt
3 large eggs, beaten to blend
8 slices cooked bacon, cut into 1-inch pieces
1 cup grated Parmesan cheese (about 3 ounces)
1/4 cup chopped fresh parsley

Cook pasta in heavy large pot of boiling salted water until tender but still firm to bite. Drain well, reserving 1/2 cup pasta cooking liquid.

Meanwhile, heat olive oil in heavy large pot over medium-high heat. Add garlic and sauté 2 minutes. Add artichoke hearts; sauté 5 minutes. Add 1/2 cup Gorgonzola cheese, cream, half and half, crushed red pepper, black pepper and salt and simmer until sauce thickens, about 5 minutes.

Add hot pasta to sauce and toss to coat. Remove from heat. Add eggs to pasta and toss well. Add bacon, 1/2 cup Gorgonzola, 1/2 cup Parmesan cheese and parsley and toss to incorporate. Add reserved pasta cooking liquid to thin sauce, if desired. Sprinkle remaining 1/2 cup Gorgonzola and 1/2 cup Parmesan cheese over pasta and serve.


courtesy of: Andiamo! Ristorante, San Diego, California / Bon Appétit, November 2000

634. SPINACH, BACON and ARTICHOKE DIP in a BOULE

yields 10-12 servings


1 each spinach feta bread, round (boule) loaf
½ lb. bacon
1 each small white onion, ¼" dice
10 oz. bag fresh spinach leaves, washed (frozen may be used, drain well)
14 oz. can whole artichoke hearts, drained
½ tsp. table or kosher salt
½ tsp. ground black pepper
2 tbsp. flour
1 cup half & half or milk
2 tbsp. lemon juice
1 tbsp. dijon mustard
½ cup Parmigiano Reggiano, grated
1 cup Gruyere Cheese, shredded

Using a serrated knife, carefully cut a 1 -1½ inch thick horizontal slice from the top of the Bread loaf, to create a flat round top about 6-8 inches in diameter. Carefully remove the middle of the loaf by cutting or scooping it out to create a bowl, and dice the bread that you removed into large cubes for dipping. Cut the bacon strips into 1 inch pieces and cook the bacon in a large skillet until crisp. Remove it bacon to paper towel to drain, reserving 2 tablespoons of the bacon fat in the pan. Add the onion and cook over medium heat until the onion becomes translucent and softens slightly. Add the spinach and artichoke hearts and cook, turning occasionally until the spinach is wilted. Stir in flour. Stir in the remaining ingredients except for the bacon, and heat until cheese is melted. Once the cheese is melted, pour the mixture into a food processor and/or blender and pulse on low speed 2-3 times to break up the large pieces of spinach. Pour the mixture into the boule, top with bacon and serve immediately accompanied by the bread cubes.


courtesy of: Great Harvest Bread Company, 28 South Montana Street, Dillon, Montana 59725, 800-442-0424

431. BACON ARTICHOKE BRUSCHETTA

Makes 8-10 appetizers


Toasts:
8-10 slices day-old Italian bread, cut 1/2 inch thick
1/3 cup virgin olive oil
1 clove garlic, peeled and sliced in half

Topping:
10 slices smoked bacon, crisply cooked and crumbled
4 Roma Tomatoes, seeded and diced into 1/4 inch pieces
1 jar (6 ounces) marinated artichoke hearts, drained and chopped into 1/4 inch pieces
2 tablespoons chopped fresh Basil leaves
1/4 teaspoon sea salt
1/4 teaspoon ground pepper

Garnish: with 1/3 cup grated Parmesan cheese

Brush bread with olive oil on both sides; place on baking sheet. Bake at 400°F until crisp and golden brown, turning once during the process. Rub clove of garlic over toasts. Cool.

Combine topping ingredients. Place one tablespoon of topping on toast. Garnish with shredded Parmesan cheese.


courtesy of: Pederson's Natural Farms, 1207 S. Rice, Hamilton, Texas 76531

30. CHEDDAR GRITS with BACON

serves eight


8 slices of bacon
3 cups chicken broth
1 cup water
1 cup quick grits
1 cup grated Cheddar cheese
2 tablespoons sour cream
2 tablespoons butter
1 clove garlic, minced
1/2 teaspoon cayenne pepper (more or less, to taste)
1 can (14 to 16 ounces) artichoke hearts, chopped, or use frozen cooked artichoke hearts
2 eggs, well beaten

Heat oven to 350° F. Grease a 2-quart baking dish. In a large skillet over medium heat, fry bacon until crispy. Drain on paper towels; crumble. In a large saucepan, combine broth and water. Bring to a boil. Slowly stir in grits. Reduce heat to low; cover and cook for about 5 minutes, stirring occasionally to prevent scorching. Remove grits from heat. Add the bacon and remaining ingredients; stir well. Pour into the baking dish. Bake at 350° for 50 to 60 minutes, or until set.


courtesy of: Diana Rattray