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

Makes 6 servings

1 tablespoon bacon fat or olive oil

1 large boneless, skinless chicken breast half

sea salt and freshly ground black pepper

2 strips bacon, diced

½ medium onion, diced

1 garlic clove, minced

2 cups bone broth (see Notes)

1 15 oz. can stewed tomatoes, diced

½ cup milk

1 teaspoon fresh thyme leaves

¼ teaspoon dried chili flakes

3 cups tricolor radiatori or other short pasta

⅓ cup BBQ sauce (homemade or store-bought)

½ cup shredded sharp cheddar cheese

½ cup shredded mozzarella cheese

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

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

Add garlic and cook until fragrant, about 1 minute.

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

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

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

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


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

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

3903. RIGATONI in BLUSH SAUCE with CHICKEN and BACON

Serves: 4


½ lb uncooked rigatoni pasta, cooked according to package instructions
1 chicken breast, boneless, skinless, cut into small pieces
1 medium onion, chopped
6 slices bacon
2 tbsp Frank's hot sauce
1 can (2 cups) diced tomatoes
fresh basil, chopped
2 cloves garlic, minced
½ cup water
1 cup mozzarella cheese
½ cup sour cream
fresh Parmesan cheese

In a large skillet, add the bacon and cook it until it starts rendering some fat. Add the chicken, onion and garlic and cook until chicken is no longer pink and is cooked through. Add diced tomatoes, water, basil, hot sauce, and cook for 10 minutes. Add sour cream and stir. If needed add salt and pepper to taste.

Add the pasta to the skillet, add the mozzarella cheese and toss it all together to make sure all pasta is covered in the cheese and sauce.

Grate with fresh Parmesan cheese and serve warm.


bacon recipe source: Joanna Cismaru, Jo Cooks (@jocooks_com), September 4, 2012

3864. BACON CAPRESE SANDWICH

Yield: 1 sandwich


1 Ciabatta roll, split (or 2 slices of crusty bread)

2 ounces Fresh mozzarella, sliced

1 small tomato, sliced

4 large fresh basil leaves

3 bacon slices, cooked

Balsamic glaze, for drizzling

Salt and freshly ground black pepper, to taste

Layer fresh mozzarella, tomato slices, basil, and bacon on bottom half of roll (or bread). Drizzle with balsamic glaze and season with salt and pepper, to taste. Sandwich with top half of roll or another slice of bread.


bacon recipe source: Maria & Josh, Two Peas & Their Pod (@TwoPeasandPod), July 10, 2015

3862. BACON and RED ONION GRILLED PIZZA

Makes 4 pizzas


 8 tsp. vegetable oil
1 pound pizza dough
All-purpose flour, for rolling

Toppings:
3/4 cup tomato sauce
12 slices thick-cut bacon (about 12 ounces), cooked and cut into 1" pieces
1 large red onion, thinly sliced
2 cups shredded mozzarella
1 tsp. crushed red pepper flakes.


Preheat grill so that 2/3 of grill is on high heat and 1/3 is on low heat. Cut dough into 4 equal pieces. On a lightly floured work surface, roll out each piece of dough into a 6" circle. Cover dough loosely with plastic wrap and let rest 10 minutes. 


Coat a large, rimmed baking sheet with oil. Gently stretch a piece of dough into a 9" round, then place on oiled pan to coat both sides. Repeat with other pieces of dough and set aside on another baking sheet. 


Working 2 pieces at a time, lift a dough round and drape it over the hot part of the grill. Repeat with second piece. Grill over high heat until seared, about 10 seconds. Using tongs, rotate dough and continue cooking 10 to 20 seconds more. Turn dough over and move to the cooler area. Apply 1/4 of the toppings to each piece of dough, then slide dough back and forth between hot and cool areas to finish cooking dough, melt cheese, and heat toppings, about 30 seconds more. With a large metal spatula, transfer pizzas to a cutting board, slice, and serve. Repeat with remaining dough and toppings.


bacon recipe source: O, The Oprah Magazine, June 2013

3854. BACON-WRAPPED DATES with BALSAMIC REDUCTION

12 bacon-wrapped dates


Bacon-Wrapped Dates
12 medjool dates
6 strips of bacon, cut into halves
3 ounces fresh mozzarella (or other cheese of choice)*
2-3 tablespoons brown sugar

Balsamic Reduction
10 ounces (1 cup) good-quality balsamic vinegar

Bacon-Wrapped Dates 
Preheat oven to 425ºF and line a baking sheet with parchment paper.

Slice date in half without separating halves completely and remove pit. Press 1/4 ounce of cheese into the center of date. Close date and wrap tightly with a half slice of bacon. Roll in brown sugar. Place on the prepared baking sheet with bacon seam-side down and secure with a toothpick if desired. Repeat with remaining dates.

Bake in preheated oven for 10 minutes, and then flip dates, carefully pressing any loose melted cheese back into the dates as best as possible. Bake another 10-12 minutes, until bacon is crisped all around. Cool slightly and serve with balsamic reduction.
 
Balsamic Reduction
In a small saucepan, bring balsamic vinegar to a low boil over medium heat. Reduce heat to maintain a simmer and simmer until the vinegar has reduced to about 1/4-1/2 of the original amount, or until as thick as desired (Reduce more for drizzling and less for dipping). For me, this took about 25 minutes, although times will vary based on stove differences.

Allow to cool briefly before serving. Serve balsamic reduction in a bowl for dipping or drizzle on dates just before serving. A spoon or a pastry bag fitted with a small round tip can be used for drizzling.


bacon recipe source: Alexandra, Bright-Eyed Baker (@brighteyedbaker), January 31, 2014

3846. CORN and BACON FRITTERS with GARLIC-DILL CREMA

Serves: 6-8


Corn and Bacon Fritters
4 slices bacon
1 small onion, chopped
2 cups frozen corn, cooked
2 large eggs
⅔ cup milk
1 cup all-purpose flour
1 cup shredded mozzarella cheese
½ tsp. sugar
½ tsp. salt
½ tsp. baking soda
½ tsp. baking powder
oil for frying (canola, vegetable, coconut)

Garlic-Dill Crema
½ cup sour cream
3 small garlic cloves, pressed
2 tsp. fresh dill, chopped
½ tsp. fresh lemon juice
sea salt and fresh ground pepper

Corn and Bacon Fritters: In a medium non-stick skillet over medium heat, cook bacon until crispy and browned. Drain and cool on paper towels.

In the same skillet, cook the chopped onion in 1 Tablespoon of the reserved bacon fat until translucent and lightly golden; set aside.

In a medium bowl, whisk eggs and milk. Mix in flour, cheese, sugar, salt, baking soda, and baking powder. Crumble the bacon and add to the batter, along with cooked onion and corn. Mix the batter until everything is evenly incorporated.

Start off with heating 2 Tablespoons of oil (you will need to add more as you go) in a medium non-skillet. Add 3-4 corn fritters to the hot skillet using ¼ cup measuring cup. Cook the fritters for 3 minutes on each side. Remove on paper towel to cool.

Repeat the process with the rest of the batter. Yields about 15 fritters.

Garlic-Dill Crema: Mix sour cream, garlic, fresh dill and lemon juice. Season with salt and pepper to taste.

Serve fritters hot or cold alongside the cream.




bacon recipe source: Katya, Little Broken, August 17, 2014

3799. BACON and CHEESE STROMBOLI

1 pizza crust

1 cup shredded mozzarella
3 scallions/green onions, sliced
¼ cup crumbled crispy bacon
1 tablespoons extra virgin olive oil
A few pinches of red chili flakes
sea salt
freshly ground black pepper

Preheat the oven to 400˚F. Line a baking tray with parchment paper.

Unroll the dough and brush with olive oil. Scatter the scallions over the dough, follow by the cheese, chili flakes, bacon, and season with salt and pepper. Roll up the long side, tuck the short sides in and slide onto the baking tray, seal side down. Make a few cuts on top of the dough and brush lightly with olive oil. Bake for about 20 minutes or until cooked through and browned. Leave to cool slightly before serving.

bacon recipe source: Angie Tee, Seasaltwithfood (@Seasaltwithfood), September 24, 2012

3768. PULLED PORK BACON CHEESEBURGERS

7½ lb. bone-in pork shoulder, also known as Boston butt

2/3 lb. each beef burgers

4 lbs. thick-cut bacon

mozzarella and cheddar cheese

pork rub

1/3 cup apple cider

Apply the rub to the pork shoulder, place it in a marinade bag, and add some apple cider. Let it marinade in the refrigerator for 4-6 hours. Place it in your smoker and then "low and slow" at 225-250ºF until the internal temperature of the shoulder reaches 195ºF. Note: 195ºF is the temperature required to melt the connective tissue and fibers in the roast and produce tender and juicy pulled pork. Remove from the smoker, wrap in foil and let rest for about an hour. Shred the roast.

bacon recipe source: BBQ Pit Boys (@BarbecueRecipes)

3757. BACON and SMOKED GOUDA QUESO FUNDIDO

6 slices bacon, diced

3⁄4 cup red bell peppers, diced

1⁄2 cup jalapeno peppers, seeded and diced

1⁄4 cup red onion, diced 

1 teaspoon chili powder

1 1⁄2 cups sharp cheddar cheese, shredded

1 1⁄2 cups smoked gouda cheese, shredded

1⁄2 cup mozzarella or Monterey Jack cheese shredded 

Cilantro, for garnish 

Pickled or fresh jalapeno slices, for garnish 

Tortilla chips, for serving 

Dice up the bacon into small squares. Saute the bacon on medium-low heat, for about 10 minutes, stirring occasionally. When it's nice and crisp, remove the bacon bits from the pan and drain them on a paper towel. Reserve 1 tablespoon of the bacon drippings. Wipe out the pan you cooked the bacon in, then add the reserved bacon drippings, and heat the pan to medium heat. Add the peppers, onions and chili powder, and stir to combine. Saute the veggies for 5-7 minutes, until tender but not browned. Remove the veggies from the pan and set them aside to cool slightly. Now, preheat your oven to 400 degrees F. In an oven proof dish, add 1⁄2 of the cheese, half of the peppers, and  half of the bacon. Repeat, by creating a 2nd layer with the rest of the ingredients. Cover the dish with aluminum foil, then bake the dish for 10-12 minutes, until the cheese is just melted. Make sure you don't overcook it, or the cheese won't be as gooey. Garnish the hot dip with sliced jalapenos and chopped cilantro. Serve with tortilla chips.

bacon recipe source: Delish D'Lites (@DelishDLites), January 25, 2015

3704. CHEESY CHICKEN and BACON ZITI

1 (16-oz) package ziti or penne
2 (10-oz) containers refrigerated Alfredo sauce
1 cup sour cream
2 cups cooked chicken, shredded or cut into bite sized pieces
2 eggs, lightly beaten
1 (15-oz) Ricotta cheese
1/2 cup grated Parmesan cheese, divided in half
1/4 cup grated Romano cheese
1/4 cup minced fresh flat leaf parsley
4 slices bacon, cooked and drained
1-3/4 cup shredded Mozzarella

Preheat the oven to 350°F. Cook the pasta according to the package directions. Drain it and return it to the pot. Add the Alfredo, sour cream, and chicken. Spoon half into a 13" x 9" pan that has been lightly buttered. Combine the eggs, Ricotta, 1/4 cup Parmesan, Romano, parsley, and bacon (in that order) in a medium-size bowl and spread the mixture over the pasta. Top with the remaining pasta and then sprinkle with the Mozzarella and remaining Parmesan. Cover and bake for 50 minutes. Uncover and bake for about 10 minutes more, or until cheese is bubbly. Let it sit for about 10 minutes before serving.


bacon recipe source: Jill Bauer, QVC (@QVC), 1200 Wilson Drive, West Chester, PA 19380

3702. FONTINA and MOZZARELLA GRILLED CHEESE with BACON and HONEY CRISP APPLES

makes four servings


12 slices bacon

8 slices fresh mozzarella, 1/4 inch thick
8 slices pumpernickel
1 stick unsalted butter, at room temperature
1/4 cup Dijon mustard
16 slices fontina, thinly sliced from the deli
1 Honey Crisp apple, peeled and sliced really thinly

 

Cook the bacon in a large saute pan over medium heat until brown and crispy on both sides. Transfer to a plate lined with paper towels and reserve.

Preheat a griddle or nonstick saute pan to medium. Between two pieces of paper towels, pat dry the mozzarella.

Spread each piece of bread with a thin, even layer of butter. Spread the other side of each piece of bread with Dijon. Lay the bread down with the Dijon sides facing up on a baking sheet.

Place one slice of fontina, one slice of mozzarella and then another slice of fontina on each piece of bread. Lay 3 bacon slices on half of the slices of the cheese-lined bread. Top the bacon with an even layer of apple slices (these are the bottoms, the ones with just cheese are the tops--together they make a pair!).

Place the tops and bottoms on the griddle butter-side down and cook until the bread gets brown and crusty and the cheese begins to melt, 5 to 7 minutes. When the cheese is nice and melty, flip the tops onto the bottoms so the cheese is on the inside. Give each sandwich a press, flip over and cook for 1 to 2 minutes more.

Cut the sandwiches in half on the bias and serve hot.

bacon recipe source: Anne Burrell, "Scratching the Surface," Worst Cooks in America, Food Network

3673. CHICKEN and BACON PASTA with CREAMY CILANTRO-LIME SAUCE

yields 4 servings


2 tablespoons olive oil
1 lb chicken breast, sliced
salt and pepper
3 garlic cloves, minced
2 tablespoons freshly squeezed lime juice (use less if bottled juice)
1/4 cup chicken broth
1 tablespoon fresh cilantro, chopped
2/3 cups heavy cream
2/3 cups milk
1/2 cup mozzarella or parmesan cheese, grated
8 oz spaghetti pasta
reserved cooked pasta water
1 teaspoon fresh cilantro, chopped
7 strips of bacon, cooked, drained of fat, and chopped

Heat olive oil in a large skillet on medium-hot heat. Generously season sliced chicken with salt and pepper, add to the hot skillet and cook for about 5 minutes until done. Remove sliced chicken from the skillet.

To the same skillet, add minced garlic, lime juice and chicken broth. Cook for 1-2 minutes on high heat, deglazing and scraping the skillet until the liquid is reduced and making sure garlic does not burn and brown too much. Mix in chopped cilantro.

Add heavy cream and milk. Bring to boil, the immediately add cheese and mix in until melted, while boiling. Then, remove from heat.

Cook pasta according to package instructions, drain, reserving some cooked pasta water.

Add pasta to the sauce, along with the half of the chicken and half of chopped bacon. Mix everything in and season pasta with more salt, if needed.

Top with the remaining half of the chicken, the remaining half of chopped bacon, and more chopped cilantro. 


bacon recipe source: Julia's Album (@JuliasAlbum), August 25, 2015

3650. CARAMELIZED ONION and PEPPERED BACON FLATBREAD

makes 24 servings 


1/4 cup firmly packed brown sugar
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
8 slices thick-sliced bacon
4 cups thinly sliced sweet onion (about 1 lb)
2 cloves garlic, minced
2 tablespoons butter
1 can Pillsbury™ refrigerated thin pizza crust
1 can (14.5 oz) organic diced tomatoes, drained
2 cups (8 oz) shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 cup thinly sliced fresh basil leaves 

Heat oven to 400°F. Line 15x10-inch pan with sides with aluminum foil. Place cooling rack in pan. In large resealable food-storage plastic bag, combine brown sugar, black pepper and cayenne; shake to combine. Separate bacon slices and place in bag; shake to coat. Place bacon on rack in pan. Bake 25 to 30 minutes, turning once halfway through baking, or until bacon is browned and thoroughly cooked. Cool completely. Chop bacon; set aside.

Meanwhile, in 12-inch skillet, cook onions and garlic in butter over medium heat 15 to 20 minutes, stirring frequently, or until onions are golden brown. Remove from heat; set aside. Spray15x10-inch pan with sides with cooking spray. Unroll pizza crust dough in pan; press dough to edges of pan. Bake 7 minutes. Remove from oven.

Spread onion mixture over partially baked crust; top with drained tomatoes. Sprinkle with mozzarella and Parmesan cheeses; top with bacon. Bake 7 to 11 minutes or until crust is golden brown and cheeses are melted. Remove from oven; sprinkle with basil.


bacon recipe source: Dawn Logterman, Janesville, Wisconsin, Bake-Off® Contest 45, 2012; Pillsbury.com, Pillsbury, General Mills, Inc., P.O. Box 9452, Minneapolis, Minnesota 55440

3612. KIMCHI SPAGHETTI with BACON

serves six


500 grams spaghetti
160 grams kimchi
80 grams onion
400 grams bacon
120 grams button mushroom
40 grams butter
2 tablespoons soy sauce
2 tablespoons gochujang
a dash of salt

Optional for garnishing

Mozzarella cheese

Sesame seeds

Sliced spring onion

Prepare main ingredients. Finely chop Kimchi, onion, bacon. Thin slice the mushroom.

Boil some water in a pot and add a dash of salt. Once it starts to boil add the spaghetti.

While the spaghetti is getting ready, get other ingredients ready. Heat the wok on high heat and melt the butter. Once the butter is melted, add the mushrooms and stir it well until cooked. When the mushrooms are cooked, take them out and put them onto a plate.

Add the bacon in an emptied wok and stir it until cooked. Add the onion. Cook further until the bacon and onion crisps. Once they are cooked, take them out and put them onto a separate plate.

Add the kimchi in an emptied wok and stir it until cooked. (Add some vegetable oil if required). Once the kimchi is cooked, add the mushroom from step 3 and stir them together for 30 seconds. Then reduce the heat to medium to low.

By now, the spaghetti should be cooked. Drain the water and add the spaghetti into the wok.

Add the bacon (from step 4), the soy sauce and the gochujang on the spaghetti. Mix them all thoroughly.

Serve the kimchi spaghetti on a plate and garnish with your preferred ingredients.

bacon recipe source: Sue, My Korean Kitchen (@MyKoreanKitchn), February 28, 2013

3588. CREAMED CORN and BACON LASAGNA

makes eight servings


1 (16 oz.) pkg. bacon

1 medium potato (about 1/2 pound)

3 tablespoons butter

3 tablespoons flour

2 cups milk

2 cans (14.75 oz.) sweet corn, cream style

3/4 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon cayenne pepper

1 package lasagna

1 cup chopped scallion (greens only)

2 cups shredded Monterey cheese

2 cups shredded mozzarella 

Preheat a large skillet with deep sides on medium high. Cut bacon into 1/2 inch pieces. Add to hot pan. Cook, stirring until crispy, but not hard. Remove from oil and drain on paper towels. Set aside. 

Fill a small saucepan halfway with water and bring to a boil. Meanwhile, peel and slice potato into 1/8" slices. Place in water and parboil for 3 minutes. Drain and pat dry with paper towels. Set aside.

Melt butter in a medium saucepan on medium heat. Add flour and whisk for about 2 minutes. Increase heat to medium high. Slowly add milk, whisking constantly for about 2 minutes or until thicken and smooth. Stir in cream corn and season with salt, black pepper, and cayenne pepper. Remove from heat. 

Preheat oven to 375 degrees F.

Spray a 9x13 inch baking dish with a non-stick cooking spray. Spread 1 cup of cream corn sauce on the bottom of the baking dish. Top with 3 sheets of lasagna, leaving space in between each for expansion during baking. Spread 1 rounded cup of cream corn sauce over pasta. Layer with a third of the potato slices. Add 1/2 cup of mozzarella and 1/2 cup of Monterey. Sprinkle with 1/4 of the bacon pieces. Add 1/4 of the chopped scallion. 

For the next two layers: repeat layering 3 sheets of lasagna, 1 rounded cup of cream corn sauce, 1/3 of the potato slices, 1/2 cup mozzarella, 1/2 cup Monterey, 1/4 of the bacon, and 1/4 of the chopped scallion.

For the top layer: add three sheets of lasagna (there is will 3 unused sheets), 1 rounded cup of creamed corn sauce, and the remaining cheeses.

Spray a heavy duty foil with cooking spray. Cover lasagna tightly with foil. Bake for about 40 minutes or until a pointed knife pierces through the layers of lasagna easily. Broil, uncovered for 1-2 minutes or until the cheese becomes lightly golden. Remove from oven. Garnish with the remaining bacon and scallion. Allow to set for about 15 minutes before serving.

bacon recipe source: Thao, In Good Flavor, November 10, 2014

3575. CHILES stuffed with SCRAMBLED EGGS and BACON with CHIHUAHUA CHEESE SAUCE

makes six servings


1 1/2 cups (or more) whipping cream
1 1/2 cups (packed) coarsely grated queso chihuahua (see note) (about 6 ounces)
6 large fresh poblano chiles (each about 4 ounces)
12 ounces bacon slices, coarsely chopped
6 tablespoons (3/4 stick) butter
16 large eggs, beaten to blend in large bowl
2 dried guajillo chiles, seeded, sliced very thinly into strips
fresh cilantro sprigs
corn tortilla chips
sliced tomatoes

Bring 1 1/2 cups cream to boil in medium saucepan over medium-high heat; whisk in cheese. Boil sauce until reduced to 1 cup, whisking occasionally, about 5 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Before serving, rewarm over low heat, and thin with cream by tablespoonfuls if desired.)

Char poblano chiles over gas flame or in broiler until blackened. Enclose in paper bag 10 minutes. Peel chiles, leaving stem intact. Cut 1 slit lengthwise down side of each chile; carefully remove seeds.

 Cook bacon in large skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer to paper towels to drain. Pour off drippings from skillet. Add butter to same skillet and melt over medium heat. Add eggs and stir gently until softly set, about 4 minutes. Mix in bacon. Season eggs with salt and pepper.

Spoon eggs into roasted chiles through slit. Arrange 1 stuffed chile on each plate. Spoon warm cheese sauce over. Garnish with guajillo chile strips, cilantro, tortilla chips, and tomatoes.

Note: Melting cheese available in balls, braids, or rounds. Sometimes labeled queso asadero or queso oaxaca. Substitute mozzarella or Monterey Jack.


bacon recipe source: Las Ventanas al Paraíso, Los Cabos, Mexico; Bon Appétit, May 2003

3571. BAKED PLANTAINS with BACON and QUESO BLANCO CHEESE (PLATANOS ASADOS con TOCINETA y QUESO)

makes four servings


4 ripe plantains, whole
2 tablespoons melted butter
4 thick slices of queso blanco or mozzarella
4 bacon strips
chimichurri or cilantro pesto to serve

Preheat the oven to 400°, cut the ends of the plantains and peel. Place them in a baking dish and brush with the butter, bake for 30 to 40 minutes. Remove from the oven and slice the plantains lengthwise but not all the way through, stuff them with cheese slices and wrap with bacon. Return to the oven and bake 10 more minutes until the cheese melts and the bacon is cooked.


bacon recipe source: Erica Dinho, My Colombian Recipes (@colombianrecipe), April 13, 2011

3536. CHICKEN POBLANO BACON VERMICELLI

½ lb. vermicelli
2 chicken breasts, diced
24 oz. jar of pasta sauce
4½ oz. jar of sliced mushrooms, drained
1 large poblano pepper, diced with seeds
½ lb. bacon, diced
1 cup shredded mozzarella
garlic powder
seasoned pepper
olive oil
grated parmesan (optional)

Pour olive oil in pan. Saute poblano pepper and mushrooms, then set aside. Cook chicken in olive oil with a light coating of seasoned pepper. Meanwhile, boil pasta for 12 minutes or until tender. Fry bacon and drain. On low heat, mix poblano pepper and mushroom mixture, chicken, bacon, vermicelli and pasta sauce until heated throughout. Top with mozzarella cheese. Optional: top with Parmesan cheese.


bacon recipe source: cmwcook (member), BetterRecipes.com (@BetterRecipes)

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