3999. FISH TACOS with SMOKED BACON

Makes 6 tacos


2 cod fillets cut into cubes

2 slices of thick smoked bacon, chopped into small pieces

1/2 white onion finely chopped

2 garlic cloves, minced

1 small tomato, chopped

1/4 cup fresh, chopped cilantro

A pinch of lemon zest and the juice of half a lemon

1 tbsp. butter

1/2 tsp. dried oregano

1/2 tsp. red pepper flakes (adjust according to taste)

salt to taste

6 corn tortillas

avocado, limes, and salsa for serving

In a large pan, cook bacon for 3-4 minutes. Add onion and continue to cook until onions soften. Add garlic and cook for 2 minutes, stirring. Add tomato and continue to stir. Add butter into pan. Add cod and cook until the fish begins to flake. Using a spoon, break the cod apart into smaller pieces. Add oregano, red pepper flakes, and salt.

Stir until fish cooks and juices from the stew begin to evaporate. Turn heat off. Add the lemon zest and juice. Stir. Taste and adjust seasonings according to taste. Fold in cilantro right before serving. Warm tortillas on the stovetop. Serve with avocado, limes, and your favorite salsa.

bacon recipe source: Ariana, Mexicrave, May 25, 2014

3986. CHIPOTLE BACON SLIDERS (GLUTEN & GRAIN FREE)

Serves: 9 small burgers


1 large yellow onion, sliced into thin rounds

2 TBS butter, ghee, or coconut oil

1 pound ground meat

4 strips of precooked bacon

1 tsp unrefined salt

½ tsp chipotle chili powder

½ tsp chili powder

1 tsp cumin powder

1 TBS butter, ghee, or coconut oil for cooking burgers

1 avocado

lime juice

unrefined sea salt

OPTIONAL:

a few dashes of your favorite hot sauce

lettuce for garnish

TO MAKE CARAMELIZED ONIONS: Melt the ghee, butter, or coconut oil on medium heat. Add onion rounds and saute slowly until golden brown. Push the onions around a bit to make sure they cook evenly. You can add a tablespoon of water if they begin to stick to pan. Mine usually take 20-25 minutes.

Mash together avocado, lime, and salt in a small bowl. Add optional hot sauce for some heat. Set aside.

Combine ground meat, chopped bacon, salt, and spices in a medium bowl. Mix to combine. Form into 9 small patties.

Heat 1 TBS of fat of choice in skillet on medium to medium high heat. Cook patties 4-5 minutes on each side, or until cooked the way you like it.

Serve over a bed of fresh lettuce. Top with caramelized onions and avocado.

bacon recipe source: Katja Heino, Savory Lotus

3985. BACON and EGG POTATO SKINS

4 eggs

2 potatoes

2 pieces bacon

4 small rectangular slivers of cheese (to fit into the potatoes)

Salt & Pepper

Olive Oil

Parsley or cilantro to garnish

Optional toppings: chili flakes, salsa, avocado

Preheat oven to 375 degrees. Microwave the 2 potatoes till cooked and cut them in half. Scoop out the insides of the potatoes - making little "potato boats" in the process. Add a sliver of cheese in each potato half and place potatoes on a baking tray. Brush potatoes with olive oil. Break an egg into each potato half and bake for 18-20 minutes. Cook strips of bacon and drain well on paper towels. Take the eggs out of the oven - making sure the whites are set. Sprinkle the potato skins with bacon and salt and pepper and parsley and chili flakes; avocados and salsa would make some super tasty toppings too.

bacon recipe source: Shashi, Runnin Srilankan (@RunninSriLankan), June 10, 2015

3956. CHARRED BRUSSELS SPROUT, BACON, and TOASTED SESAME SEED GUACAMOLE

6 ounces brussels sprouts, stems removed and cut in half

3 slices thick cut bacon, fried until crispy

1 tablespoon sesame seeds, toased

1/4 cup pomegranate seeds

2 large ripe avocados, cut in half and pitted

1 lime

1/4 cup red onion, diced

1/4 cup cilantro, chopped

1 small jalapeño, seeds removed and diced

1/2 teaspoon salt, more to taste if desired

1/4 teaspoon ground cumin, optional

Chop the rough ends off of the brussels sprouts, then carefully cut them in half. Set aside.

Place the bacon in skillet and cook over medium heat until crispy. Place the bacon on a paper towel lined plate; set aside.

Add brussels sprouts to the pan you cooked the bacon in, cut side facing down, and cook on medium-high heat for about 5 minutes, or until they have charred. Flip the brussels sprouts over, add a squeeze of lime to the pan (about 1 slice), and cook on the other side for one minute. Transfer the brussels sprouts to a cutting board. Let them cool for a few minutes, then, using a large sharp knife, roughly chop them. Set aside.

Roughly chop cooled bacon into small pieces. Set aside.

Add the sesame seeds to a large skillet over medium-heat; cook for 3-5 minutes, shaking the pan occasionally to move the seeds around a little.

Remove the seeds when they darken and become fragrant. Set aside.

In a large bowl combine the pomegranate seeds, pitted avocados, remaining lime juice, red onion, cilantro, jalapeño pepper, salt, and cumin. Smash until smooth, then stir in chopped brussels sprouts, bacon, and sesame seeds. Serve with chips!

bacon recipe source: Ashley, Baker by Nature (@BakerByNature), December 5, 2014

3920. BROWN RICE BOWL with EGG, AVOCADO and BACON

serves 4


5 pieces bacon, chopped
2 scallions, thinly sliced, plus more for garnish
8 oz. curly spinach, stemmed (8 packed cups)
1/4 tsp. kosher salt
1/4 tsp. pepper
2 Tbsp. toasted sesame oil
2 Tbsp. distilled white vinegar
2 tsp. toasted sesame seeds, plus more for garnish
4 cups cooked brown rice, warm
1 avocado, thinly sliced
4 radishes, thinly sliced
4 large fried eggs

Cook the bacon and scallions in a large skillet over medium until the bacon is crispy, 5 minutes. Add the spinach, salt, and pepper and cook just until wilted, about 1 minute.

Whisk the oil, vinegar, and sesame seeds in a small bowl.

Divide the brown rice, spinach mixture, avocado, and radishes in the bowls. Top with the eggs and garnish with scallions and sesame seeds. Drizzle with the sesame dressing and serve warm, with more dressing on the side.


bacon recipe source: Kay Chun, Real Simple (@RealSimple), March 2016

3829. CITRUS PRAWN CEVICHE with BACON DUST

Makes: 6 as canapés or 4 as starters


200 g small prawns, deveined and shelled
1 spring onion, finely chopped
½ tsp (2.5 ml) chillies, finely chopped
¼ tsp (1.25 ml) smoked paprika
pinch of cayenne pepper
zest and juice of 1 orange
zest and juice of 1 grapefruit
1 orange segmented
3 Tbsp (45 ml) lemon juice
½ C (125 ml) coriander leaves, chopped
1 avocado, diced
2 Tbsp (30 ml) cultured cream
6 slices streaky bacon, fried until crispy and finely chopped
micro herbs, for garnish

Toss the prawns, spring onion, chillies, paprika, cayenne pepper, orange juice and zest, grapefruit juice and zest, orange segments and lemon juice together. Place in the fridge for 20-30 minutes. The acidity of citrus juices will ‘cook’ the prawns. They are ready once they are firm and opaque in colour. Stir in the coriander and diced avocado. Season to taste with salt and pepper.

To serve, use a slotted spoon to spoon the mixture into serving glasses. Add a spoonful or two of the citrus liquid. Add a dollop of cultured cream, some bacon bits and garnish with micro herbs.


bacon recipe source: Illanique Van Aswegen, Crush Magazine (@crush_online), (Issue 47), 5th Floor Jaga House, 61 Wale Street, Cape Town, South Africa, 8001

3756. BACON and AVOCADO MACARONI SALAD

yields 4 servings


12 ounces elbows pasta

5 slices bacon, diced 

2 avocados, halved, seeded, peeled and diced

Kosher salt and freshly ground black pepper, to taste

2 teaspoons fresh thyme leaves, for garnish

For the lemon thyme dressing

3/4 cup mayonnaise

1/4 cup freshly squeezed lemon juice 

1 1/2 tablespoons lemon zest

1 tablespoon sugar

1 teaspoon fresh thyme leaves

Kosher salt and freshly ground black pepper, to taste

1/3 cup olive oil

To make the dressing, combine mayonnaise, lemon juice, lemon zest, sugar and thyme in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add the olive oil in a slow stream until emulsified; set aside.

In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.

In a large bowl, combine pasta, bacon, avocado, lemon-thyme dressing, salt and pepper to taste.

Serve immediately, garnished with thyme.

bacon recipe source: Chungah, Damn Delicious (@damn_delicious), June 28, 2013

3731. SHRIMP and BACON CHIMICHANGAS

serves 4-6


10 slices bacon
1 1/2 lb. fresh or frozen large shrimp (if frozen, thaw first)
1 1/2 cups Monterey jack cheese, shredded
1 avocado, peeled, pitted and sliced
1 cup red salsa
2 fresh tomatoes, chopped
2 cans green chiles, diced
6 (12-inch) flour tortillas

In a frying pan add the bacon slices and fry until crispy. Remove (keeping about two tablespoons of fat in the frying pan) and chop into roughly 1-inch long pieces.

Peel and de-vein the shrimp, then cut into 1-inch long pieces. Add to the frying pan and fry to 1-2 minutes, turning often, until they change color.

Place a tortilla on a plate. Spoon 1/6th of the cooked shrimp and bacon along the center. Top with 1/6th of the cheese, salsa, 1-2 slices of avocado, and chile to taste. Fold the tortilla up like an envelope and place seam side down on another dish.

Repeat the procedure with the rest of the ingredients.

Fry chimichangas in hot vegetable oil for 1-2 minutes per side, until dark brown in color (be careful not to burn the tortilla). Remove and place on paper towels to drain excess oil.

Serve with more salsa, sour cream and guacamole.


bacon recipe source: cookaz.com (Italian and Mexican recipes at home)

3730. BACON POTATO PANCAKE with TOASTED CORN SALSA

yields twelve

1½ pounds yellow potatoes, diced, peeling optional

5 slices bacon

¼ cup diced green onions

1/2 cup grated Gruyère cheese, grated

1 egg

¼ cup all-purpose flour (or white rice flour for gluten free)

¼ teaspoon pepper

1 to 2 teaspoons salt

avocado cream (recipe below)

grilled corn salsa (recipe below)

Avocado cream (makes 2 cups)

2 ripe avocados 

1/2 lime, juiced

1/2 cup sour cream ½ teaspoon salt to

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

Combine avocado, sour cream, lime juice, salt, garlic powder, and onion powder into a small bowl. Mash with fork, and then whip until smooth with a wire whisk. If you have one, you can use a food processor.

Toasted corn salsa

1(14.5) can yellow corn, drained well (you can also substitute fresh grilled corn)

1/4 cup chopped cilantro

2 tablespoons small-dice orange bell pepper

1/4 cup small-dice red onion

1 teaspoon light olive oil

1 lime, juiced

½ teaspoon salt

Heat a cast-iron pan until very hot. Add the corn and toast on all sides, stirring frequently so it does not burn. Remove once it has a nice brown color. In a medium bowl, add corn and the remaining ingredients. Serve hot or cold.

In a large pot, add diced potatoes and fill with water until just above potatoes. Bring to a boil. When potatoes are done (they can be split with a fork) DRAIN the water. Let the potatoes dry out in the pot for a minute or two. Fry up your bacon and cut into small pieces. Save the grease and use this for frying up the potato pancakes. In a medium bowl, combine the bacon, green onion, cheese, egg, flour, salt, and pepper. Using a potato ricer, rice the potatoes into the bowl with the other ingredients. Stir to combine. The consistency will be very thick. Use an ice cream scoop to portion the pancakes, then shape them into 2-inch disks. Using bacon grease in a pan, fry the potato pancakes until they are golden brown. Remove them to a wire rack over paper towels. Top with avocado cream and grilled corn salsa.

bacon recipe source: Simply Gourmet; United States Potato Board, 4949 S Syracuse Street, #400, Denver, CO 80237

3724. MANGO BACON GUACAMOLE

serves six


2 slices thick-cut bacon
3 ripe avocados
1 small plum tomato, diced
1 ripe mango, peel removed and diced
¼ cup diced red onion
½ of a jalapeno pepper, ribs and seeds removed and diced
Juice from 1 lime
Kosher salt, to taste

First, cook up your bacon in a skillet. After your bacon is done, mash the avocados in a large bowl to desired consistency. Gently fold in the tomato, mango, red onion, and jalapeno. Dice your bacon and fold that in as well. Squeeze the juice from 1 lime over the mixture, then mix to combine. Taste and add kosher salt as desired.


bacon recipe source: Megan Green (@baconwrappedmeg), My Bacon-Wrapped Life, June 8, 2014

3721. KIMCHI-BACON QUESADILLAS

serves four


8 flour tortillas
1-1½ cups kimchi, drained and roughly chopped
8 slices thick-cut bacon, chopped into roughly 1" pieces
2 cups grated monterey jack cheese
2 cups grated white cheddar cheese
Nonstick cooking spray

Optional (but recommended) toppings:
1 avocado, thinly sliced
scallions, chopped
queso fresco, crumbled
pico de gallo
gojuchang aioli

Cook bacon over medium heat in a medium pan until golden brown and fat is rendered. Remove bacon to a paper-towel lined plate to drain. Add kimchi to the bacon drippings and cook, stirring ocassionally, until it starts to caramelize, about 6-8 minutes.

Build your quesadillas. Mix cheeses together. Sprinkle approximately ½ cup of cheese onto a tortilla, followed by a bit of kimchi and bacon. Top with another ½ cup of cheese and another tortilla. Repeat three more times with remaining tortillas.

Spray a medium sized skillet (one big enough to fit your tortillas) with nonstick cooking spray and heat over medium heat. Cook quesadillas, one at a time and spraying pan with nonstick spray in between each one, for about 1-2 minutes, until tortilla is golden brown, and then carefully flip and cook 1-2 minutes more.

Cut into wedges and serve immediately with avocado, scallions, queso fresco, pico de gallo, and/or gochujang aioli.


bacon recipe source: Chris, Shared Appetite (@sharedappetite) 

3708. CHICKEN and MUSHROOM FAJITAS with BACON

makes six servings


For the chicken and marinade:
1½ to 2 lbs chicken breast, sliced in half lengthwise
⅓ cup cilantro, chopped
3 garlic cloves, minced
Juice of 1 lime (about 2 tablespoons)
4 tablespoons olive oil
½ teaspoon cumin
½ teaspoon paprika
1 teaspoon chili powder
½ teaspoon salt and ¼ teaspoon black pepper, or to taste

Other fajita ingredients:
2 large bell peppers, cored and sliced into strips
1 medium/large yellow onion, thickly sliced
½ lb mushrooms, thickly sliced
4 oz Monterey Jack Cheese, shredded
4 strips bacon, cooked & crumbled (or buy pre-cooked crumbled bacon)

Serve with: small flour tortillas; pico or salsa, guacamole or diced avocado, sour cream, lettuce, hot sauce

How to make the chicken: Combine marinade ingredients in a medium bowl. Slice chicken in half lengthwise so you end up with about ½" thick chicken cutlets. Add chicken to marinade and stir until evenly coated. Cover with plastic wrap and refrigerate 45 min to 1 hour, stirring midway.

To grill chicken: Preheat Grill then reduce heat to med/low (350˚F) and grill chicken 6-8 min per side, rotating midway to create grill marks.

To saute chicken: Heat a large non-stick (cast iron is best - it should be oven safe) skillet over medium heat. Saute chicken with 1-2 tablespoons oil in a single layer, until browned on each side and cooked through (3 min per side).

Preparing veggies: Heat the same non-stick, oven safe pan over medium heat. Saute mushrooms with 1-2 tablespoons oil until mushrooms are browned. Remove from pan and set aside. In the same hot pan, sauté onions and bell peppers in 1-2 Tbsp more oil. Stir the veggies every 2 minutes to sear and brown the edges and cook a total of 8 minutes. Season to taste.

Assembling the fajitas: Slice chicken into ¼" thick strips and place over the cooked vegetables. Top with sauteed mushrooms, then cheese and finally crumbled bacon. Place under the broiler in the upper third of the oven for 2-3 minutes or just until cheese is nicely melted. Wrap a stack of tortillas in a damp paper towel and microwave on high 45 seconds to 1 min or until tortillas are very warm. Keep them covered until ready to use. To assemble individual fajitas, start with a warm tortilla, add sour cream and guacamole (if using), then top with lettuce and finally the meat/veggie/mushroom/cheese mixture followed by salsa or hot sauce.


bacon recipe source: Natasha's Kitchen, April 6, 2015

3701. BACON, AVOCADO and CHERRY TOMATO OMELETTES

makes four omelettes


8 eggs 
Kosher salt, to taste 
2 tablespoons unsalted butter, melted 
5 oz. fontina cheese, grated 
6 oz. bacon, diced, cooked until crisp and drained 
12 cherry tomatoes, halved 
1 avocado, pitted, peeled and diced 
Fresh cilantro leaves for garnish

Preheat an oven to 200°F. Place 4 oven-safe plates in the oven.

Preheat an omelette pan over medium heat.

In a small bowl, whisk together 2 of the eggs and lightly season with salt. Lightly brush the inside of the pan with one-fourth of the melted butter and pour the eggs into the well closest to the handle. Tilt the pan forward to distribute the eggs evenly between the wells. Cook, tilting and swirling the pan occasionally while lightly scraping the pan sides with the omelette spatula, until the eggs are just set, 1 to 2 minutes.

Sprinkle one-fourth of the cheese, bacon, cherry tomatoes and avocado over the eggs in the well closest to the handle. Starting at this well, use the spatula to gently fold the eggs toward the center divider and continue rolling toward the opposite side of the pan to form the omelette. Transfer the omelette to one of the warmed plates in the oven. Repeat the process 3 more times with the remaining ingredients, wiping out the pan with a paper towel as needed.

Garnish the omelettes with cilantro leaves and serve immediately.


bacon recipe source: Williams-Sonoma Kitchen (@WilliamsSonoma)

3686. CHILI WAFFLE SANDWICHES with CHEESY SCRAMBLED EGGS, BACON and AVOCADO

makes four sandwiches 


For the Chili Waffles:
1 cup all purpose flour
1 1/2 teaspoons baking powder
1 teaspoon sugar
Pinch of salt
1/2 cup milk
2 eggs, beaten
1 tablespoon sambal oelek (or other chili garlic paste)
1 tablespoon Sriracha chili sauce
2 tablespoons unsalted butter, melted and cooled 

For the Cheesy Eggs:
1 tablespoon butter
8 eggs, beaten
1/3 cup shredded sharp cheddar 

For the Sandwiches:
8 strips bacon, cooked
2 avocados, sliced
1 lime, cut into sections 

For the Chili Waffles: Preheat a waffle iron. In a large bowl whisk together flour, baking powder, sugar, and salt. In a separate bowl whisk together milk, eggs, sambal oelek, sriracha, and butter.

Pour wet ingredients over dry ingredients and whisk until just smooth. Pour half the batter onto the waffle iron and cook until waffle is golden brown and crisp. Repeat with remaining batter. This amount of batter will be enough to make two large, round, deep grooved waffles. Depending on your waffle iron you need to divide the batter differently. 

For the Cheesy Eggs: In a medium non-stick skillet over medium high heat, melt butter, then stir in eggs and cheese. Cook, stirring constantly with a rubber spatula, until the eggs are soft but still slightly runny. Remove from heat. 

For the Sandwiches: Place 2 pieces of waffle on each plate, then divide the bacon between each piece of waffle, place the scrambled eggs on top of the bacon, then top the eggs with sliced avocado and squeeze the lime over top. Scatter sliced scallions over each plate and serve immediately.


bacon recipe source: Sydney Oland (@sydneyoland), Serious Eats, May 4, 2013

3682. CHORIZO BACON BREAKFAST BURRITOS

yields 8 burritos


1 lb. bulk chorizo sausage
2 tablespoons olive oil
16 oz. frozen diced hash-brown potatoes, with onions and peppers
8 large eggs, beaten
8 strips bacon, cooked and chopped
1 1/2 cups shredded Cheddar or Mexican Blend cheese
8 (8-inch) flour tortillas, heated
Pico de gallo, chopped avocado, and/or hot sauce, for serving, if desired

Heat a medium skillet over medium-high heat. Add sausage and cook for 8 to 10 minutes or until sausage is no longer pink, stirring frequently. Remove from skillet; cover to keep warm.

Wash the skillet to cook the potatoes. Heat the olive oil over medium-high heat. Add the potatoes and cook until tender and slightly cripsy, about 8-10 minutes. Remove potatoes from skillet and set aside.

In the same pan, cook the eggs. Spray with non-stick cooking spray and add the beaten eggs. Cook for 3 to 5 minutes, stirring frequently. Remove from heat.

To assemble the burritos, sprinkle shredded cheese down the center of each warm flour tortilla. Next, spoon about 1/4 cup of sausage over the cheese. Top with about 1/4 cup of potatoes, egg, and 1 strip of chopped bacon. Fold bottom of each tortilla up over filling; roll up. If desired, serve with pico de gallo, avocado, and hot sauce. Serve warm.


bacon recipe source: Two Peas & Their Pod (@TwoPeasandPod), April 24, 2015

3667. TEXAS-STYLE BACON, BEANS and EGGS: BLACK BEAN CHILAQUILES

yields four servings


12 corn or flour tortillas, cut into strips

Cooking spray
1 tablespoon vegetable oil
8 slices smoky lean bacon, sliced across the strips 1/2-inch long
1 red onion, peeled, quartered and sliced
2 Fresno or jalapeno chiles, sliced
4 cloves garlic, chopped
1 (28-ounce) can black beans
1 tablespoon cumin (a scant palmful)
1 rounded tablespoon chile powder (a healthy palmful)
Salt and freshly ground black pepper
1 cup beer (recommended: Negra Modelo)
1 (14-ounce) can diced fire-roasted tomatoes
Small handful fresh cilantro leaves, chopped
1 1/2 to 2 cups shredded hot pepper sharp Cheddar cheese or Pepper Jack cheese
4 eggs, to prepare any style (1 per person)
Ripe avocado, halved, pitted and diced
Lime, cut into wedges

 

Preheat oven to 425 degrees F.

Cut tortillas into strips and spray with cooking spray. Bake 12 to 15 minutes until crisp. Arrange in casserole dish.

Heat a skillet over medium-high heat with 1 tablespoon vegetable oil. Add bacon and brown then remove with a slotted spoon. To the skillet, add the onions, Fresno peppers, and garlic and saute a few minutes.

Add the beans and season with cumin, chile powder, salt, and pepper, stir in tomatoes, cilantro, and beer. Thicken 1 minute, then adjust seasoning and arrange on top of tortillas, and scatter in bacon bits and cheese.

Cool and store for make-ahead meal.

Bake in the hot oven until bubbly and hot, top with fried eggs (as soft or hard as you like), diced avocado and lime wedges.

bacon recipe source: Rachael Ray, "It's a Breeze," Rachael Ray's Week in a Day, Food Network

3648. ICEBERG, TOMATO, AVOCADO, BACON and BLUE CHEESE COBB SALAD

makes 4 servings


2 1/2 ounces smoked bacon, rind removed, cut into matchsticks (3/4 cup)
1 head iceberg lettuce, chopped (4 cups)
2 ripe heirloom tomatoes, cored, peeled, seeded, and chopped
1 large ripe avocado, halved, pitted, peeled, and cubed
4 ounces chilled blue cheese (preferably Roquefort), crumbled (1 cup)
4 small spring onions or scallions, white part only, trimmed, peeled, and cut into thin rounds
yogurt and lemon dressing (recipe below)
coarse, freshly ground black pepper

Yogurt and lemon dressing (yields about 3/4 cup)
1/2 cup plain low-fat yogurt
2 tablespoons freshly squeezed lemon juice
1/4 teaspoon lemon zest salt or fine sea salt
equipment: A small jar with a lid

Yogurt and lemon dressing: In the jar, combine the yogurt, lemon juice, and salt. Cover with the lid and shake to blend. Taste for seasoning. The dressing can be used immediately. (Store the dressing in the refrigerator for up to 1 week. Shake to blend again before using.)

Salad: In a large, dry skillet, brown the bacon over moderate heat until crisp and golden, about 5 minutes. With a slotted spoon, transfer the bacon to several layers of paper towels to absorb the fat. Blot the top of the bacon with several layers of paper towels to absorb any additional fat. Set aside.

In a large, shallow bowl, combine the bacon, lettuce, tomatoes, avocado, cheese, and spring onions. Toss with just enough dressing to lightly and evenly coat the ingredients. Season generously with pepper, and serve.

bacon recipe source: Salad as a Meal: Healthy Main-Dish Salads for Every Season by Patricia Wells (William Morrow, 2011); Epicurious, April 2011

3637. TOMATO, ONION, AVOCADO and BACON RICE BOWL

makes 4 bowls


2¼ cups short grain rice (Japanese rice), cooked and kept hot
2 medium tomatoes, cut into bite-sized pieces (winter substitute: 1 small peach, 1 small mango, 1 roasted sweet red pepper, cut into ½-inch cubes)
1 medium red onion, peeled and sliced
2 small avocados, pitted, peeled, cut into ½-inch chunks
12 slices bacon (7-8 ounces)
sea salt
¾ cup BBC (Basting & Cooking) Sauce (recipe below)
¼ cup chopped parsley

BBC Sauce (makes 2 cups):
1 cup mirin
½ cup sake
½ cup soy sauce
½ cup sugar
2 green onions
2 akatogarashi (Japanese dried red chile peppers)
or 1½ teaspoons red pepper flakes

BBC Sauce: Combine the mirin and sake in a small pot over medium heat. Bring to a simmer. Add the soy sauce, sugar, and green onions. Simmer gently for 8 minutes, covered. Remove from the heat to cool. Remove the green onions. Add the peppers. Store in a glass jar with a firm lid for up to 6 months in the refrigerator. This sauce can be used for a number of recipes—having it on hand makes for an efficient way to get a tasty meal on the table very quickly!

Heat a large skillet over medium heat. Add the bacon in a single layer, turning each slice once, and cook until crisp. Drain the bacon on kitchen paper to cool. Discard the fat from the skillet. Crumble the bacon slices into small (½-inch) pieces.

Wipe excess fat from the skillet leaving a thin layer of fat in the bottom. Return the skillet to the medium heat burner, then add the onion with a pinch of salt. Cook until a bit wilted. Add the BBC Sauce. Stir well. Add the tomatoes (or pepper, peach, and mango cubes) and avocados. Cook to heat through.

Distribute the rice among 4 bowls. Place the onion, tomato, and avocado stir-fry over each bowl. Garnish with the bacon crumbles.


bacon recipe source: Tess's Japanese Kitchen, October 2, 2014; Hiroko's American Kitchen: Cooking with Japanese Flavors, by Hiroko Shimbo (Andrews McMeel Publishing, 2012)

3605. BACON and AVOCADO KELP NOODLE SALAD

yields four servings


1 package kelp noodles
6 slices bacon, cooked and crumbled
1 avocado, peeled, pitted, and diced
1/4 onion, diced
1 cup shredded red cabbage
1/2 cup mushrooms, sliced
1/2 cup black olives, sliced
extra virgin olive oil, to taste
balsamic vinegar, to taste

In a large mixing bowl, combine all ingredients except for the olive oil and vinegar and toss. Drizzle on oil and vinegar to taste and toss.


bacon recipe source: Heather Resler, Cook it Up Paleo (@CookItUpPaleo), June 1, 2015

3567. BACON GAZPACHO

serves 4-6


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

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

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


bacon recipe source: Bernadette Martin (@BernadetMartin), Rants from My Crazy Kitchen, August 12, 2014