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

3621. ROSEMARY, BACON and GARLIC BRAISED OXTAIL

serves 2-4


1 tablespoon coconut oil, ghee, or grassfed butter
4 ounces bacon, cut into 2 inch pieces
1-2 pounds beef oxtail, cut up
2-3 carrots, cut into 1 inch pieces
2 celery stalks, chopped roughly
1 medium yellow onion, chopped roughly
1 head garlic, outer paper layer removed and top cut off to expose garlic cloves
1 cup dry white wine
1-2 sprigs fresh rosemary
2 bay leaves
½ cup beef or pork bone broth
sea salt to taste

Preheat oven to 300 degrees F. In an oven safe dutch oven or braising dish with lid, melt oil or butter. Add bacon and cook until fat is rendered and bacon is crisp but not burnt. With a slotted spoon, remove bacon and set aside. Salt the oxtail, and sear it in the bacon fat, turning frequently, until crisp on all sides (about 10 minutes). Remove oxtail and set aside. Add carrots, celery, onion and cook until softened. Add garlic and cook for about a minute, then add white wine and let it bubble for another minute or so. Return oxtail and bacon to the pan and toss in rosemary and bay leaves. Cover and place in oven to braise slowly. After about an hour of braising, check the pan and add broth if it has started to become dry. Braise for another 1-2 hours, or until the meat is falling off the bone. Check every 30 minutes or so and add more liquid if necessary. Remove the oxtail and let it cool so that you can easily handle it. Pull the meat off the bone and return to the dutch oven and reheat on the stovetop if necessary. Serve with a starchy vegetable, such as squash, potatoes, or sweet potatoes.


bacon recipe source: Jaime Hartman, Gutsy By Nature (@gutsybynature), September 9, 2013

3448. CAULIFLOWER COCONUT SOUP with CRISP BACON

yields four servings 


1 large cauliflower 
1 tablespoon coconut oil 
1 medium onion, diced 
2 cloves garlic, peeled and smashed 
2 cups beef broth 
1 teaspoon salt 
1/2 teaspoon ground black pepper 
1/2 cup coconut milk 
8 slices of crispy bacon, crumbled

Cut cauliflower roughly into smaller pieces and set aside. Set a large pot over medium-high heat and add the coconut oil. Fry the onions, carrots and garlic for about 5 minutes or until they are softened. Add the cauliflower and fry until it becomes a little bit browned.

Add broth and 1 cup water, bring to a boil. Reduce the heat and simmer (covered) until the vegetables are tender, about 45 minutes.

Puree the vegetables with a handheld blender in the pot. It is possible to use a regular blender for this step, but be careful that the hot liquid doesn’t spatter out.

Add salt, pepper and coconut milk then stir to combine. Top with crispy fried bacon bits and serve.


bacon recipe source: Simone Van Den Berg, Simone's Kitchen; on Relish.com

3368. BACON-BEEF LIVER PATE with ROSEMARY and THYME

makes 2 cups


6 pieces uncured bacon
1 small onion, minced
4 cloves garlic, minced
1 pound grass-fed beef liver
2 tablespoons fresh rosemary, minced
2 tablespoons fresh thyme, minced
½ cup coconut oil, melted
½ teaspoon sea salt
slices of fresh carrot or cucumber

Cook the bacon slices in a cast-iron pot until crispy. Set aside to cool, reserving the grease in the pan to cook the liver. Add the onion and cook for 2 minutes on medium-high. Add the garlic and cook for a minute. Add the liver, sprinkling with the herbs. Cook for 3-5 minutes per side, until no longer pink in the center. Turn off heat, and place contents into a blender or food processor with the coconut oil and sea salt. Process until it forms a thick paste, adding more coconut oil if too thick. Cut the cooled bacon strips into little bits and mix with the pâté in a small bowl. Garnish with some fresh herbs and serve on carrot or cucumber slices.


bacon recipe source: Mickey Trescott, Autoimmune Paleo, November 3, 2012

3357. BACON GARLIC GUACAMOLE with TARO CHIPS

3 slices of bacon
2 avocados
2 garlic cloves, minced or pressed
1 green onion, sliced
1 tablespoon of chopped cilantro or parsley
1 tablespoon of lemon juice
Salt to taste
1 medium taro root
Melted coconut oil, bacon fat or desired cooking oil

Preheat the oven to 420ºF. Grill or bake the bacon slices until crispy, allow to cool and crumble into small pieces. In a medium bowl, mash the avocado. Mix in the garlic, green onion, cilantro, lemon juice, and salt. To make the chips, peel and slice the taro root. The slices need to be very thin like a chip otherwise they won’t get crispy. A mandolin slicer makes this step much easier. Place the taro slices in a bowl, sprinkle some salt if desired and generously coat with the oil. Arrange slices in a cookie sheet on a single layer. Bake for 12 to 15 minutes or until the chips are golden brown and crispy. Some chips will be done before others. Rotate them or take them out as necessary.


bacon recipe source: Denise Nassar Rice, Edible Harmony, August 13, 2013

3126. PUMPKIN SPICE WAFFLES with BUTTERNUT BACON SYRUP

serves about 4 


Pumpkin Spice Waffles
1 cup all-purpose flour

1 cup whole wheat pastry flour
4 tablespoons sugar
1 tablespoon baking powder
1 teaspoon pumpkin pie spice (recipe below)
1/4 teaspoon salt
2 large eggs
1 1/4 cups whole milk
1 teaspoon vanilla extract
1/3 cup pumpkin puree
1/4 cup coconut oil, melted

Butternut & Bacon Syrup
4 slices bacon, chopped
1 cup chopped butternut squash cubes (about 1/2-inch cubes)
1 1/4 cups maple syrup

Homemade Pumpkin Pie Spice

4 teaspoons cinnamon

1 1/2 teaspoons ginger

3/4 teaspoon ground cloves

3/4 teaspoon nutmeg

a pinch of cardamom

Combine all spices together and mix thoroughly.

Prep the syrup first. Heat a large skillet over medium heat and add the chopped bacon. Once the fat is rendered and the bacon starts to crisp, add in the butternut squash and stir. Cover the skillet, reduce the heat to medium-low and cook until the squash is fork tender and begins to caramelize, about 10 minutes. Stir once or twice in between. Add in the syrup and bring the mixture to a boil. Once boiling, turn off the heat and cover the syrup until ready to use.

To make the waffles, combine the flours, 2 tablespoons of sugar, baking powder, pumpkin spice and salt in a large bowl and whisk together. Set it aside. Separate the eggs, and add the egg whites to the bowl of an electric mixer. Beat on medium-high speed until stiff peaks form. Beat in the remaining sugar. Set the eggs whites aside for a minute.

In a bowl, whisk together the egg yolks, milk, pumpkin and coconut oil. Add the wet ingredients to the dry and stir until just combined; do not overmix. Finally, fold in the whipped egg whites until the batter comes together. Preheat your waffle iron to the desired setting and cook the waffles according to your appliance's directions. Serve them immediately with the warm bacon and butternut syrup.


bacon recipe courtesy of: Jessica, How Sweet It Is, October 9, 2013

3115. SHRIMP with BACON-DELICATA SQUASH CREAM SAUCE on CABBAGE NOODLES

serves four


1 large or 2 small delicata squash
olive oil, for roasting squash
salt and pepper, to taste
4 slices bacon
1/2 onion, finely diced
handful mushrooms, sliced
3 garlic cloves, minced
1 can coconut milk
1 1/2 – 2 lbs. shrimp; peeled, deveined, rinsed, and patted dry
pastured butter, coconut oil, or cooking fat of choice
1 head cabbage, sliced into super thin ribbons.

Roast squash. Preheat oven to 425°F. Trim ends of squash, halve, then scoop out seeds with a spoon. Drizzle olive oil over and sprinkle with salt and pepper. Put squash in a baking pan and roast for 20-30 minutes, or until super soft when squeezed. Let cool, then scoop out flesh and mash with a fork. Set aside.

In large skillet, cook bacon over medium-high heat. When fat renders, add onion and mushrooms. When onion is translucent, add garlic, cooking for 1-2 minutes, then add mashed squash. Pour coconut milk in a 1/2 cup at a time, or until it reaches the consistency you desire. Turn heat down to low and let simmer.

In another large skillet, melt a tablespoon of butter/oil. Sprinkle shrimp with salt and pepper and add to pan. Cook on one side for 2-3 minutes then flip and continue cooking for another 2-3 minutes, or until pink, being careful not to overcook. Remove shrimp from pan to a plate and wipe out the pan with paper towels.

In cleaned out pan, melt 2 tablespoons butter/oil and add shredded cabbage. Sprinkle cabbage with salt and pepper, and toss with the cooking fat for 5-6 minutes or until cabbage noodles soften. Pile the noodles on a plate, top with a heap of sauce, and a handful of shrimp.


bacon recipe courtesy of: The Paleo Periodical, December 22, 2011

3049. BACON-WRAPPED PORK TENDERLOIN with APRICOT COMPOTE and JICAMA SALAD

serves four


For the salad:
2 cups julienne of jicama
2 oranges, segmented, including juice, all pith and membrane removed
1 apricot, pitted and sliced thin
½ red bell pepper, julienne
1-inch piece of fresh ginger, peeled and finely chopped
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lemon juice
1 jalapeño or other chile pepper, deseeded and chopped fine, optional
salt and pepper to taste

For the pork:
1 pork tenderloin, silver skin removed

Marinade:
1-inch piece of ginger, cut into strips, smashed with side of knife to release juices
1 clove garlic, peeled
⅛ orange, juice and rind (smash with side of knife to release oils then cut into strips)
1 tablespoon olive oil
¼ teaspoon dry mustard
¼ teaspoon ground coriander
⅛ teaspoon fresh ground pepper
2 strips thick-cut bacon (we used pecan-wood smoked bacon)
salt and fresh ground pepper
1 teaspoon oil for cooking, as needed

For the apricot compote:
3 medium apricots (or other seasonal stone fruit), pitted and sliced thin
1 shallot, peeled and sliced thin
1-inch piece of ginger, peeled and finely diced
2 tablespoons julienne of orange peel (as much pith removed as possible)
1 teaspoon coconut oil (or other cooking oil)
½ teaspoon ground coriander
¼ teaspoon ground allspice
¼ teaspoon dry mustard
¼ teaspoon ground cardamom
½ cup Pinot Noir (or other light bodied red wine)
salt and pepper, to taste

For the salad: Combine all ingredients in a medium-size mixing bowl. To segment the oranges, cut off each end; rest on one cut end. Remove the skin with a sharp knife by cutting along the line where the flesh meets the pith, following the natural curve of the fruit, working in small strips around the orange from top to bottom. Remove each segment individually from the membrane using a paring knife – hold over a bowl to collect any juice. Squeeze the membrane to extract any remaining juice. Season to taste. Chill for approximately 15-30 minutes (up to 6 hours) for flavors to meld.

 

For the pork: Blend all marinade ingredients, coat the pork tenderloin and rest at room temperature for 30-40 minutes, or in refrigerator for up to 2 hours; remove from refrigerator 15 minutes before cooking. Remove the pork from the marinade. Season with salt and pepper then wrap with bacon (as much or as little as you like), secure bacon ends with toothpicks, if desired. Preheat oven to 375. Heat a heavy sauté pan until very hot. Add a bit of cooking oil (not necessary if using non-stick or well-seasoned pan). Sear the pork on all sides until caramelized. Transfer the pork to a baking sheet. Save the fat, juices, and bits in the pan for use in making the compote. If the fat is pooling, drain some off (ideally, there is very little excess fat but brown – not burned – bits in the pan). Finish in oven for approximately 12-18 minutes or until the meat reaches 145 degrees. Allow to rest for at least 10 minutes before slicing. In the meantime, make the compote.

 

For the compote: If possible, use the same pan as you used to cook the pork, with the drippings – heat pan over medium heat. Add the coconut oil. Sauté the shallot and ginger until the shallot starts to become tender; add the orange peel and the dry spices. Sauté until lightly caramelized. Add the apricots. Cook over medium-high heat until the fruit starts to soften and lightly caramelize. Add the wine and use it to scrape any bits from the bottom of the pan. Simmer on low-medium heat until it reaches a desirable consistency. Season to taste. You can stir in any additional pan drippings from the pork for added flavor. This compote can be made vegetarian/vegan by using a fresh pan and not adding any renderings. It can be stored in the refrigerator for several days.

 

To serve: To plate the dish, place a 1/2 cup portion of jicama salad on the plate. Arrange 2-3 slices of pork tenderloin against it and top with the warm apricot compote. Garnish with chopped cilantro, parsley or chives. 

 

 

bacon recipe courtesy of: Annette Tomei, Eat Something Sexy, June 14, 2013

2819. TUNA BACON CAKES

makes about 7 to 8 patties


1 cup cooked sweet potato, mashed
2 to 3 green onions, finely diced
10 ounces canned wild albacore tuna, drained
2 to 3 slices cooked bacon, diced
2 tablespoons cilantro, finely chopped
1 small garlic clove, minced
Zest from 1/2 lemon (about 1/2 teaspoon)
2 pastured eggs
2 tablespoons coconut flour
sea salt and fresh ground pepper to taste
coconut oil, avocado oil, or bacon grease

In a large bowl mix together all ingredients through coconut flour. Season with salt and pepper. In a large non-stick skillet over medium-high heat add fat of choice (coconut oil, avocado oil, or bacon grease), just enough to coat pan. Form mixture into patties, should make about 7 or 8 patties. Place about 3 to 4 patties into skillet, leave enough room around patties so they cook evenly. Cook patties on each side until golden and cooked through, about 3 to 4 minutes on each side. Serve immediately over a salad or as you wish. Highly recommend with diced avocado.


bacon recipe courtesy of: Heather Connell, Multiply Delicious, August 14, 2012

2735. BACON SWEET POTATO POUTINE

serves two


1 sweet potato, cut lengthwise into preference sized french fries
6-8 strips of bacon, cut into 1 inches pieces
1 head of cauliflower, stem removed, cut into small florets
½ cup canned coconut milk
1 tablespoon almond butter
1 shallot, thinly sliced
pinch of dried thyme
pinch of black pepper
pinch of sea salt
1 tablespoon fat of choice
coconut oil spray

Preheat oven to 400 degrees. Cut your sweet potato in half lengthwise, then slice the sweet potato into ½ inch strips then cut those in half. Place parchment paper on a cookie sheet and line sweet potatoes on it so they are not overlapping. Lightly spray sweet potatoes with coconut oil then top with a pinch of salt. Remove your stem from your cauliflower and roughly chop cauliflower into small florets. Cheese curd size will do. Place in a glass baking dish and drizzle a tablespoon or so of your fat of choice. Place cauliflower as well as sweet potatoes in the oven to cook for 20-25 minutes. (Your cauliflower may take longer). While the goodies are in the oven, add your diced bacon into a skillet over medium heat. Use a wooden spoon to break up the bacon and help cook on all sides. Once bacon is done cooking, remove from heat and remove bacon with a slotted spoon and place on a paper towel. Pour excess bacon fat into a jar or can leaving 2 tablespoons behind in your skillet for the gravy. Place skillet back over low heat, add your coconut milk and almond butter then some thyme and black pepper. Let the coconut milk come to a slight boil then use your spoon to mix together and begin to cook down. Once the mixture begins to thicken, add your bacon back to the gravy and remove from heat. Once your sweet potatoes and cauliflower are done cooking, place in a bowl or on a plate, top with gravy, and devour!!


bacon recipe courtesy of: Juli, PaleOMG, March 5, 2012

2676. TARO and BACON HASH

10 small taro roots, peeled and diced
3 strips thick bacon, diced
1 tablespoon virgin coconut oil
fresh ground pepper to taste

Heat cast iron pan on medium-high heat, add diced bacon and coconut oil, cook until bacon fat begins to render (3-5 minutes). Add diced taro root and cook until taro begins to brown (10-12 minutes). Remove from pan and serve.


bacon recipe courtesy of: Josephine Svenblad, Nutty Kitchen, August 29, 2011

2651. COCONUT-CRUSTED BACON-WRAPPED CHICKEN TENDERS

6-8 large chicken tenders
6-8 slices of bacon
½ cup shredded coconut
2 tablespoons coconut flour
1 tablespoon paprika
1 tablespoon parsley
1 teaspoon garlic powder
salt and pepper
4 tablespoons coconut oil

Prepare the coconut coating: in a large bowl, add coconut shreds, flour, and spices. Mix around with fork or hands.

Prepare the chicken, in one of three ways: (1) Large tender with one bacon strip. (2) Medium tender (cut from large) with about 1/3 bacon strip, toothpick to hold (2-3 pieces from one large tender). (3) Small bite-size tender (cut from large) with about ¼ bacon strip, skewer to hold with 4 pieces (one large tender).

Prepare the chicken raw and bacon raw, before coating. Lay the bacon strip on a cutting board to measure the size of your tender if you decided to cut them; if not, just wrap the big tenders. Cut bacon and wrap, secure with toothpick or skewer.

Heat skillet to medium heat, add coconut oil. Allow to heat.

Dip the large tenders, coat evenly by flipping or coating with hands, be gentle with wrapped tenders as the bacon can come undone. Repeat with the various sizes of tender combinations, coating with coconut and spices.

Add each tender to oil, one at a time, let cook for about 3 minutes, flip tender cook for 3 and repeat about 3 times. If you have a cover, cover the bacon wrapped tenders for ONE of the round of 3 for a completely cooked chicken tender. Add more parsley towards end for taste and garnish. Remove, allow to cool and enjoy!


bacon recipe courtesy of: Nick Garcia, The Cafe Wellness, May 30, 2012

2557. BACON-ENCRUSTED MARLIN

1 lb. marlin
several strips of bacon, cooked crisp
coconut oil or pork fat
freshly ground black pepper

Bring the oil to medium heat in a skillet. Chop the bacon into small pieces. Cover both sides of the marlin with the bacon pieces and pepper. Grill the marlin for 10 minutes per inch of thickness, flipping halfway through the cook time.


bacon recipe courtesy of: Scott Hagnas, Catalyst Athletics, 1257 Tasman Dr, Suite A, Sunnyvale, California 94089, April 29, 2011

2376. SWEET POTATO COCONUT CURRY with CHICKEN and BACON

1 medium onion, chopped
3 cloves garlic, chopped
1 tablespoon unrefined coconut oil
2 pounds organic chicken breast, trim to bite sized pieces
1 can (15 ounces) sweet potato purée
4 slices cooked bacon, chopped (set aside some for the topping)
1 can (17.5 ounces) of unsweetened light coconut milk
a few pinches smoked paprika, sea salt, ground cinnamon, ground black pepper
1/2 teaspoon ground ginger
1 teaspoon pumpkin pie Spice
1 packet powdered stevia
2 tablespoons coconut flour
1 cup cherry tomatoes
1/4 cup fresh chopped cilantro (plus some for garnish)

Heat coconut oil in a large saucepan over medium heat until melted. Add chopped onions and garlic, cook a few minutes until softened and slightly browned. Increase heat to medium high and add chicken. Cook about 10 minutes until the chicken is browned on all sides, stirring occasionally. In a bowl combine the sweet potato puree with the coconut milk and spices.

Add the coconut and sweet potato sauce to the chicken. Bring to a boil and reduce heat to a simmer. Add cherry tomatoes. Taste sauce and adjust seasonings to taste. Simmer about 25 minutes partially covered.

Stir in cilantro and cooked bacon at the end. Garnish with additional bacon pieces and cilantro. You can also serve with a dollop of thick Greek yogurt or some sour cream.


bacon recipe courtesy of: Marla Meridith of Family Fresh Cooking, for Marcus Samuelsson, October 14, 2011

2012. BEEF LIVER with BACON, ONIONS and GARLIC

1 pound pastured beef liver, cut into 1/4 inch thick strips
1 lemon, juiced or 1-2 tablespoons vinegar
2 medium onions, halved and sliced thinly
4-6 oz pastured bacon, cut into bite sized pieces
8 garlic cloves, minced
1/3 cup lard, tallow, or coconut oil

Place the liver strips into a bowl and barely cover with water. Add the lemon juice or vinegar and stir. Soak in the refrigerator for several hours. Just before cooking drain, pat dry and set aside. Fry bacon pieces in a large skillet over medium heat until fat is rendered and it begins to crisp up. Remove bacon from pan, leaving drippings, and set aside. Saute sliced onions in bacon grease until softened. Remove and set aside. At this point add enough fat to the pan to create about 1/3 cup total (including bacon grease). Add liver strips to the pan and allow to cook, undisturbed, over medium heat for about two minutes. Stir in minced garlic and pre-cooked onions and bacon. Cook for an additional two minutes or until nearly done. Be very careful not to overcook. Serve alongside a green salad and a vegetable or potatoes.


bacon recipe courtesy of: Shannon, Nourishing Days: real food | natural homemaking | sustainability, June 8, 2010