3790. SMOKED TROUT and BACON PITAS

makes 4 pitas

10 ounces thick-cut bacon, cut into 1-inch pieces (about 10 slices)

1/4 cup mayonnaise

1/4 cup sour cream

2 tablespoons grainy mustard

Salt and freshly ground pepper

6 ounces skinless smoked trout fillets, flaked

1 1/2 cups cherry tomatoes (1/2 pound), halved

1/4 pound frisée, torn (4 cups)

2 scallions, thinly sliced

Four 7-inch pita breads

In a large skillet, cook the bacon over moderately high heat until browned and crisp, about 8 minutes. Drain the bacon on paper towels. In a bowl, mix the mayonnaise with the sour cream and mustard and season with salt and pepper. Add the bacon, smoked trout, cherry tomatoes, frisée and scallions and toss to coat. Spoon the salad into the pita breads and serve.

bacon recipe source: Annie Miller, Food & Wine, August 2004

3528. APPLE and BACON PITA PIZZAS

serves 4 (serving size: 1 pizza)


4 (6-inch) whole-wheat pita
2 teaspoons olive oil
2 ounces cheddar cheese, shredded (about 1/2 cup)
2 cups thinly sliced Fuji apple
3 tablespoons grated fresh Parmesan cheese
2 tablespoons chopped walnuts, toasted
1 teaspoon chopped fresh thyme
2 applewood-smoked bacon slices, chopped and cooked

Preheat broiler to high. Broil pitas 1 minute or until lightly golden. Remove from oven; carefully flip pitas over. Brush evenly with olive oil. Sprinkle cheddar over pitas; arrange apple slices over cheese. Sprinkle Parmesan cheese, walnuts, thyme, and bacon evenly over apples. Return to oven; broil 1 to 2 minutes.


bacon recipe source: Jessica Cox, Cooking Light (@Cooking_Light), October 2014

2909. MINI BACON, FIG, and GOAT CHEESE PIZZAS

yields four servings


4 mini, whole wheat pitas
3 oz. goat cheese
4 figs, thinly sliced
2 tablespoons real bacon bits
1 cup arugula
1 tablespoon honey
1 tablespoon balsamic vinegar

Preheat oven to 400 degrees. Place a sheet of aluminum foil over a small cookie sheet or baking tray, and spray with nonfat cooking spray. Place pitas on baking sheet. Spread goat cheese evenly amongst the pitas. Top with figs and bacon bits. Bake oven for about 10 minutes, or until the edge of the pita starts to brown and crisp. In the meantime, heat honey and vinegar in s small saucepan, and warm until well combined and heated through. Remove pizzas from oven and top evenly with arugula. Then drizzle with the honey vinegar glaze and put back in the oven for about another 5 minutes, or until the arugula just begins to wilt.


bacon recipe courtesy of: LaaLoosh, June 28, 2012

2846. BACON and EGG PITA POCKETS

makes four servings


6 eggs
1/3 cup alfredo sauce
1/4 cup chopped bacon
1/8 teaspoon onion powder
1 tablespoon chopped fresh parsley
dash of pepper
2 pita (pocket) breads, each 6-inches in diameter 

Put the eggs in the saucepan and add enough water to cover the eggs so the tops of the eggs are 1 inch below the top of the water. Put the saucepan on top of the stove and turn the heat to medium-high. When the water boils, take the saucepan off the heat and put the cover on top. Let the covered saucepan stand for 18 minutes. Then take off the cover and put the saucepan in the sink. Run cold water over the eggs until they don't feel warm anymore. 

Take the eggs out of the cold water and lightly tap the egg on a tabletop or other hard surface to crack the shell all over. Then roll the egg between your hands to loosen the shell. Starting at the large end of the egg, peel off the shell. Use the table knife to chop the eggs into bite-size pieces on the cutting board. Put the chopped eggs in the bowl.

 

Measure out the alfredo sauce and the bacon pieces. Put them in the bowl. Measure out the onion powder. Add it in the bowl, too.

 

Rinse about 2 handfuls of parsley with cold water. Pat it dry with a paper towel. Use the kitchen scissors to snip the leafy part of the parsley into little pieces. Measure out 1 tablespoon. Toss the parsley into the bowl. Sprinkle a little pepper into the bowl, too. Mix it all up with the wooden spoon. 

 

Use the sharp knife to cut each pita bread in half on the cutting board. You should now have 4 halves. Open the halves to make pockets. Spoon the egg mixture into each of the pockets.

 

Wrap each pocket sandwich loosely in plastic wrap or waxed paper. Microwave each sandwich on High 20 to 30 seconds, until warm. Be careful when you take the plastic wrap off the sandwiches because hot steam may come out.

 

 

bacon recipe courtesy of: Pillsbury, General Mills, Inc., P.O. Box 9452, Minneapolis, Minnesota 55440

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

2672. WHOLE-WHEAT PITA CHIPS with BACON and MASCARPONE-CHIVE DIPPING SAUCE

yields 4-6 servings


4 whole-wheat pita breads, halved
2 tablespoons olive oil
1 teaspoon dried oregano
1/2 teaspoon kosher salt, plus extra for seasoning
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
4 strips bacon, cooked until crisp, finely chopped
1 cup (8 ounces) mascarpone cheese, at room temperature
3/4 cup sour cream
1/4 cup chopped fresh chives

Place an oven rack in the center of the oven and preheat to 450 degrees F. Ct each pita half into 4 wedges. Arrange the pita wedges in a single layer on a baking sheet. Brush with the oil, then sprinkle with the oregano, salt and pepper. Bake for 5 to 8 minutes until crisp and golden. In a medium bowl, combine the bacon, mascarpone cheese, sour cream, and chives. Season with salt and pepper, to taste. Transfer the dip to a serving bowl. Arange the pita chips and dip on a platter and serve.


bacon recipe courtesy of: Giada De Laurentiis, "Small Bites," Giada at Home, Food Network

2504. CHICKEN BACON RANCH PITA PIZZA

yields four


4 6-inch whole wheat pita bread rounds
4 tablespoons low fat ranch dressing
1 6oz pkg refrigerated grilled chicken breast strips cut into 1/2-inch pieces
4 tablespoons bacon, chopped into bacon bits
1/2 cup shredded mozzarella cheese
1/2 tablespoon dried oregano

Preheat oven to 400 degrees. Place pita rounds on a baking sheet and bake for 3 minutes. Top each pita with 1 tablespoon ranch and spread evenly. Evenly add remaining ingredients. Bake for 8 minutes or until cheese has melted.


bacon recipe courtesy of: Jenny, The Healthified Mom, February 13, 2011

2443. BROAD BEAN, BACON, CHILI and TAHINI SALAD SANDWICH

serves two


1 tablespoon olive oil
¼ medium white onion
½ clove garlic
1 teaspoon balsamic vinegar
sea salt and black pepper, to taste
25 grams (a couple of rashers) streaky bacon,
100 grams (about 400 grams of unpodded ones) shelled broad beans,
½ small red chili
about a tablespoon of fresh mint leaves
1 tablespoon tahini
2 small pita breads
20ml (or a heaped tablespoon) crème fraîche

Blanch or fry the beans for a couple of minutes until the skins split/separate, cool and then shell. Whilst the beans are cooling, cut the bacon and chili up into small pieces, peel and slice the onion, peel and crush the garlic and, if necessary, rinse the mint. Heat the olive oil in a frying pan. Fry the bacon until crisp then add the de-skinned beans and chili. Stir well and cook for a minute or two. Add the onion and garlic to the beans and bacon, stir in well and cook for another minute. Whilst the onion is cooking, you can, if you want, heat the pitta breads up briefly (a minute in a toaster will do it) then split them. Take the pan off the heat, stir in the tahini, balsamic vinegar and mint. Divide the salad between the breads and, if you want, season and add a dessertspoon of crème fraîche.


bacon recipe courtesy of: Cook At Home by Peter Gordon. Hodder & Stoughton, 1999. On WTF Do I Eat Tonight? July 27, 2011

1614. WHITE BEAN and BACON DIP with ROSEMARY PITA CHIPS

yields eight servings; serving size: 3 pita chips and 3 tablespoons dip


Chips:
1/2 teaspoon dried crushed rosemary
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon freshly ground black pepper
3 (6-inch) pitas, each cut into 8 wedges
cooking spray

Dip:
2 applewood-smoked bacon slices, chopped (such as Nueske's)
4 garlic cloves, minced
1/3 cup fat-free, less-sodium chicken broth
1 (19-ounce) can cannellini beans, drained
1/4 cup chopped green onions
1 tablespoon fresh lemon juice
1/2 teaspoon hot sauce
1/8 teaspoon salt
1/8 teaspoon paprika

Preheat oven to 350°.

To prepare chips, combine first 4 ingredients. Arrange pita wedges in a single layer on a baking sheet. Lightly coat pita wedges with cooking spray; sprinkle evenly with rosemary mixture. Lightly recoat pita wedges with cooking spray. Bake at 350° for 20 minutes or until golden.

To prepare dip, cook bacon in a small saucepan over medium heat until crisp. Remove bacon from pan with a slotted spoon; set aside. Add garlic to drippings in pan; cook 1 minute, stirring frequently. Add broth and beans; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes.

Combine bean mixture, onions, and remaining ingredients in a food processor, and process until smooth. Spoon mixture into a bowl; stir in 1 tablespoon reserved bacon. Sprinkle dip with remaining bacon just before serving. Serve with pita chips.


bacon recipe courtesy of: Cooking Light, May 2003

1587. TURKEY and BACON PITA POCKETS

makes 12 pitas


1 lb. turkey, cubed
½ lb. bacon
¼ cup onion
¼ cup green pepper
1 lb. mozzarella
pita pockets

Chop onion and green pepper and sauté in small amount of oil. Cut up bacon. Add to peppers and onion. Cook until bacon is done. Add turkey, heat through. Add cheese. When cheese is just starting to melt, put the mixture into pita pockets.


bacon recipe courtesy of: Connie Johnson, Hearts at Home, 1509 North Clinton Boulevard, Bloomington Illinois 61701, (309) 828-MOMS

1176. PIGEON, BACON and BLACK PUDDING PITAS

serves 4


4 pigeon breasts
4 tablespoons olive oil
400 grams cooked black pudding, sliced
200 grams smoky bacon lardons
1 lemon, juice only
mixed green salad leaves
4 white pita breads

Preheat the grill. Grill the pigeon breasts for 12-15 minutes until the juices run clear. Meanwhile heat 2 tablespoons of olive oil in a pan and fry the bacon until crisp. Slice the pigeon.

To serve: arrange the mixed leaves in a bowl and place the pigeon breast, black pudding and bacon on the top. Drizzle the remaining olive oil and lemon juice and season with salt and pepper. Provide plenty of forks and allow the guests to stuff their own pitas


courtesy of: Mike Robinson, Heaven's Kitchen At Large, UKTV Food, Sky Channel 259, Virgin TV 260

184. PICNIC CHICKEN PITAS with BACON

yields 4 servings


1 package (10 oz.) frozen broccoli florets, cooked and drained
2 cups shredded cooked chicken
1 cup (4 oz.) shredded cheddar cheese
1 medium tomato, chopped
¼ cup mayonnaise
2 tablespoons prepared mustard
½ teaspoon salt
1/8 teaspoon pepper
4 pita breads (6 inches), halved
4 bacon strips, cooked and crumbled

In a large bowl, combine the broccoli, chicken, cheese and tomato. In a small bowl, combine the mayonnaise, mustard, salt and pepper; pour over the broccoli mixture and toss to coat. Spoon about ¾ cup into each pita half; top with bacon.


courtesy of: Marla Brenneman, Goshen, Indiana