Saturday, January 31, 2015


1/2 lb penne noodles
1/2 lb bacon, chopped into small pieces
1/2 large yellow onion, chopped into 1/2” pieces
28 ounce can crushed tomatoes
1/2 teaspoon granulated garlic or garlic powder
3/4 teaspoon Italian seasoning
1/2 teaspoon kosher salt, adjust to taste
Freshly ground black pepper, adjust to taste
Cook the pasta noodles, drain and set aside when finished. While the pasta water is heating, cook the bacon in a large skillet over medium-high heat until crispy. Drain the bacon on paper towels and set aside. Toss the chopped onion into the bacon grease and sauté until tender and browned. Drain the onions on paper towels.
Drain the grease out of the pan and then pour the crushed tomatoes into the pan. Add the spices and simmer over medium heat for a few minutes. Add the bacon and onion into the sauce and stir to combine. Serve the sauce poured over the cooked pasta.

bacon recipe source: Mary Younkin, Barefeet in the Kitchen (@BarefeetKitchen), November 2, 2011

Friday, January 30, 2015


makes four servings

½ pound slab bacon, diced
1 whole (3-4 pound) chicken, quarter
freshly ground black pepper
1 large or 2 small onions, chopped
vegetable oil, if necessary
2 small sprigs thyme
1 bay leaf
1 teaspoon crushed red pepper flakes
1 teaspoon sweet smoked paprika
1 pound sauerkraut
½ cup chicken stock or water

Preheat the oven to 350°F. Render the fat from the bacon in a large cast-iron skillet or ovenproof pan set over medium heat. Remove the bacon and set aside. Season the chicken with salt and pepper to taste on all sides, and brown in the bacon fat. Transfer to a plate. Brown the onions in bacon fat, adding a bit of oil if necessary. Add the thyme, bay leaf, red pepper flakes, and paprika, and sauté briefly. Return the bacon to the pan and stir to mix in. Add the sauerkraut to the pan and stir to mix. Arrange the chicken pieces around the top of the pan on top of the sauerkraut and add the stock. Transfer the pan to the oven and roast the chicken, uncovered, for about 40 minutes, checking the chicken pieces for doneness after 30 minutes. (If the pan begins to dry out, add a bit more stock.) The chicken is cooked when the juices run clear and an instant-read thermometer inserted into the thickest part of the thigh reads 165°F. Serve the chicken immediately with plenty of sauerkraut and pan juices.

bacon recipe source: Edible Brooklyn: The Cookbook, compiled by Rachel Wharton (Sterling Epicure, 2011); on Cooking by the Book (@CBTBINC), May 17, 2012

Thursday, January 29, 2015


serves ~6

5-6 ounces of dried mung bean threads
dash of oil
12 oz. bacon, cut into strips
1-2 cups seafood mix (comes with shrimp, calamari, and mini scallops; frozen is fine)
5-7 cloves garlic, minced
1 medium onion, chopped or sliced
salt & pepper, to taste
1 tablespoon or so bouillon (vegetable, chicken, or beef)
3/4 cup water or broth (vegetable, chicken, or beef)
1-2 tablespoons tamari or soy sauce
1-2 tablespoons fish sauce aka patis (optional)
1-2 tablespoons Worcestershire sauce
8 ounces dried canton noodles
1/2-1 cup shiitake mushrooms, chopped
1/2 cup of celery, chopped
1/2-1 cup carrots, chopped
1 cup baby broccoli, chopped, stems and florets separated
1/2-1 cup snow peas or snap peas, left whole or cut into bite-sized pieces
2 cups cabbage, shredded
3 scallions, thinly sliced + more for garnish
1/4 cup parsley, chopped (optional)
2 (4-6 oz each) salmon fillets, skin on (pan-sear when ready to eat)

Soak mung bean threads in hot water for about 30 minutes. While soaking the bean threads, you can cook the other components. After the 30 minutes or until softened, drain and set aside.

Cook the bacon in a bit of oil until crispy. Set aside and save the bacon fat.

Using a dash of bacon fat, cook the seafood mix in the same pan as you cooked the bacon. Be careful not to over cook. When done, set aside on a plate.

In the same pan, sauté the onion and garlic, adding a tablespoon more bacon fat or oil if needed. Season with salt & pepper to taste. Mix in bouillon and continue to sauté for about 5 minutes or until onions have softened.

On medium heat, add the water or broth, soy sauce, fish sauce, and Worcestershire sauce. Let it come to a boil. Put the dried canton noodles on top and let it absorb the liquid. Keep tilting the pan and gently pressing on the noodles so that they soften. This will take 3 minutes or so.

After the canton noodles have softened, add the mushrooms, celery, carrots, and broccoli stems. Mix and let cook for a couple of minutes. Add more broth or water if needed.

Add the softened mung bean threads in addition to the snap peas. Mix and cook for a couple more minutes. Turn the heat off and add the cooked bacon (save a handful for garnish), cooked seafood, cabbage, scallions and parsley. Mix well. Adjust seasoning, adding more salt & pepper, soy sauce, fish sauce, or Worcestershire sauce if needed.

When ready to eat, make the pan-seared salmon. Let rest 5-10 minutes. Slice and add to the dish. Alternatively you can slice the raw salmon into bite sized pieces and stir-fry until brown on both sides and fully cooked. Garnish the dish with a little bacon, parsley, and scallions. Serve with calamansi, lemon, or lime.

bacon recipe source: David, food flavor fascination, June 13, 2013

Wednesday, January 28, 2015


yields 20 kabobs

oil, for frying
1 cup sweet chili sauce 
2 tablespoons soy sauce 
1 1/2 tablespoons Worcestershire sauce 
2 teaspoons hot sauce 
1 1/2 pounds catfish fillets, cut into 2-inch cubes 
2 medium-sized unripe tomatoes, cut into wedges 
1 large Spanish onion, cut into wedges 
3 cups cornmeal 
2 tablespoons Cajun seasoning 
20 slices bacon
special equipment: 20 long wooden skewers

Heat the oil in a tall, narrow stockpot to 350 degrees F. In a large mixing bowl, combine the chili sauce, soy sauce, Worcestershire sauce and hot sauce. Add the catfish cubes, tomatoes and onions and toss to coat. In a shallow, wide dish, combine the cornmeal and Cajun seasoning. To assemble the kabobs: First skewer through one end of a bacon slice and then a cube of catfish. Wrap the bacon around and then skewer a wedge of tomato. Wrap the bacon around again, skewer a wedge of onion and then wrap the bacon and skewer one last time. Repeat with the remaining skewers and ingredients. Roll the kabobs in the cornmeal mixture, drop in the oil in batches and cook until golden brown, about 3 minutes. Remove to a paper-towel-lined plate and repeat with the remaining skewers. Serve on the stick!

bacon recipe source: Ben Sargent, "Oklahoma," Hook, Line & Dinner, Cooking Channel TV 

Tuesday, January 27, 2015


yields six servings

For the steak:
1 tablespoon unsweetened cocoa powder
2 teaspoons sweet paprika
1/4 teaspoon smoked paprika
1 teaspoon packed light brown sugar
1/4 teaspoon cayenne pepper
Kosher salt
3 1 -pound New York strip steaks (about 1 1/2 inches thick)
1 tablespoon unsalted butter
For the gravy:
4 strips bacon, diced
1 leek (white and light green parts only), finely chopped
1 tablespoon all-purpose flour
1/2 cup whiskey
3 cups low-sodium chicken broth
2 bay leaves
1/2 cup heavy cream
1 tablespoon unsalted butter
2 tablespoons chopped fresh parsley
Kosher salt and freshly ground pepper

Make the steak: Mix the cocoa powder, both paprikas, brown sugar, cayenne and 2 teaspoons salt; rub on the steak and bring to room temperature, 30 minutes.

Make the gravy: Cook the bacon in a large skillet over medium heat, stirring, until crisp, about 5 minutes. Remove to paper towels with a slotted spoon; set aside. Add the leek to the drippings and cook until soft, about 3 minutes. Add the flour and cook, stirring, 1 minute.

Remove the skillet from the heat. Add the whiskey, then return to medium heat; if the alcohol ignites, let the flames die out. Bring to a simmer and cook, stirring occasionally, until slightly thickened, about 2 minutes. Add the chicken broth and bay leaves. Bring to a boil over medium-high heat and cook until the mixture is reduced by one-quarter, about 8 minutes. Whisk in the heavy cream and simmer, stirring occasionally, until the gravy coats a spoon, about 7 minutes. Stir in the butter, reserved bacon and parsley; season with salt and pepper. Keep warm.

Heat a large cast-iron skillet over high heat, about 3 minutes. Add 1 tablespoon butter; when it melts, add the steak and sear until a dark crust forms, about 8 minutes per side. Transfer to a cutting board and let rest 5 minutes. Season with salt. Slice and serve with the gravy.

bacon recipe source: Food Network Kitchen, Food Network Magazine 

Monday, January 26, 2015


servings: 16 poppers 

16 slices bacon
1 pound okra
1 8-ounce container chive cream cheese, softened
1/2 cup extra-sharp cheddar cheese, shredded
1/4 cup green onions, chopped
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
vegetable cooking spray 
Preheat oven to 425° with oven rack 6 inches from heat. Cook bacon, in 2 batches, in a large skillet over medium-high heat 1 to 2 minutes on each side or just until bacon begins to curl; remove bacon, and drain on paper towels. Cut each slice in half crosswise. Discard drippings. Cut each okra pod lengthwise down 1 side, leaving stem and other side of pod intact; remove seeds and membranes. Stir together cream cheese and next 4 ingredients in a small bowl. Carefully pipe/spoon cheese mixture into cavity of each okra pod. Wrap each stuffed okra pod with 1 bacon piece, and secure with a wooden pick. Place half of okra, cheese side up, on a foil-lined baking sheet coated with cooking spray. Bake at 425° for 8 minutes or until okra is tender and bacon is crisp. Transfer to a serving platter; keep warm. Repeat procedure with remaining half of okra. Serve warm.
bacon recipe source: Food Republic (@foodrepublic), February 18, 2013; from Southern Living (@Southern_Living), 2100 Lakeshore Drive, Birmingham, AL 35209

Sunday, January 25, 2015


serves two

2 croissants (ready made or part baked, doesn't matter) 
150 grams (~5 1/2 oz.) closed cup mushrooms 
4 cherry tomatoes 
1 1/2 tablespoons olive oil 
4 rashers of bacon 
Ground pepper (mill) or good pinch of pepper powder.

Turn on oven, to around 300ºF. Halve the croissants, but don't place in oven yet. Clean mushrooms with damp cloth. Slice mushrooms. Heat olive oil in wide pan to the point where a mushroom slice when dropped in will immediately start to sizzle. 

Add all mushrooms, and stir around with wooden spatula. Add about 12 to 18 twists of pepper from the pepper mill. Turn on grill. Keep stirring the mushrooms. They will soon start to give up their moisture, and the pan / oil temperature will drop to the boiling point of water. Keep on stirring till all the moisture is driven off, and all that is left is the oil and mushrooms. Keep cooking until the sliced mushrooms just start to brown. Turn down the pan heat to low. 

Place bacon and tomatoes under the grill. Grill bacon to taste and the tomato skins are just blackening on top. Half way through this, place the croissants in the oven. 

After about 3 minutes, remove the pre-sliced croissants from oven. With a fork, mash two cherry tomatoes onto one half of each of the two croissants. Layer two rashers of bacon over the tomatoes. Spoon the mushrooms over the bacon. Place the top half of the croissants over the mushrooms.

bacon recipe source: boscad (Good Food community member), BBC Good Food (@bbcgoodfood)

Saturday, January 24, 2015


yields four servings
3 tablespoons extra-virgin olive oil
2 slices thick-cut bacon, cut into 1/4-inch pieces
1/2 onion, chopped
1 small head escarole, roughly chopped
Kosher salt and freshly ground pepper
1 17 .5-ounce package potato gnocchi
1 1/2 cups cherry tomatoes, halved
1/2 cup grated parmesan cheese (about 1 ounce)
2 tablespoons chopped fresh parsley
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the bacon and cook, stirring occasionally, until browned and crisp, about 7 minutes. Add the onion and continue cooking until softened, about 2 minutes. Stir in the escarole, 1/2 teaspoon salt and a few grinds of pepper. Cook until the escarole is completely wilted, about 3 minutes.

Meanwhile, bring a large pot of salted water to a boil. Add the gnocchi and cook as the label directs. Reserve 1/2 cup cooking water, then drain the gnocchi and add to the pot with the escarole mixture. Add the reserved cooking water and stir to coat, about 1 minute. Stir in the tomatoes, parmesan and parsley; season with salt and pepper.

bacon recipe source: Food Network Kitchen, Food Network Magazine

Friday, January 23, 2015


makes six waffles

1 cup pancake mix (recommended: Bob's Red Mill's 10-grain)
1 cup masa harina
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup milk
1/4 cup canola oil
2 eggs, whites & yolks separated
2 tablespoons agave syrup
4-6 Hatch (or other green) chiles, roasted, peeled and seeded
non-stick vegetable spray
10-12 slices bacon
cinnamon agave syrup to serve

Fry the bacon in a medium skillet until crispy. Drain on paper towels. Heat your waffle iron and set it between medium and dark. Finely chop 2 of the hatch chiles. Slice the remaining 2 chiles vertically into wide strips and set aside. In a mixing bowl, whisk together pancake/waffle mix, masa harina, baking powder and salt. In a small bowl, whisk together milk, canola oil, egg yolks and agave syrup. Add wet ingredients to dry and stir just until combined. In a small bowl, whisk the egg whites until soft peaks form. Fold the egg whites into the batter mix. Spray the waffle iron with non-stick vegetable spray. Pour batter onto the iron and sprinkle on ~1 tablespoons chiles. Close the lid and cook 3-4 minutes until browned. Garnish with 1-2 slices of chile and 1-2 slices of bacon. Drizzle with cinnamon agave syrup.

bacon recipe source: dailywaffle (member), Food52 (@Food52),  August 26, 2013

Thursday, January 22, 2015


makes 6 servings (about 1 cup each)

2 6-8 oz. baking potatoes
3 tablespoons butter 
1/2 cup chopped onion
1/4 cup chopped celery3 tablespoons all-purpose flour 
1/2 teaspoon dried thyme, crushed1/4 teaspoon salt1/8 teaspoon ground black pepper 
4 cups half-and-half, light cream or milk1 1/4 cups shredded American cheese (5 ounces)1 cup chicken broth 
8 slices bacon, crisp-cooked, drained and crumbled2 tablespoons thinly sliced green onion1/4 cup dairy sour cream 
Scrub potatoes with a vegetable brush; pat dry. Prick potatoes with a fork. Bake in a 425 degree F oven for 40 to 60 minutes or until tender; cool. Peel potatoes, if desired. Chop potatoes; set aside. 
In a heavy large saucepan or Dutch oven, melt butter over medium heat. Add onion and celery. Cook and stir about 5 minutes or until crisp-tender. Stir in flour, thyme, salt and pepper. Add half-and-half or milk all at once. Cook and stir for 5 to 6 minutes or until thickened and bubbly. Add potatoes, 1 cup of the cheese, and the broth; stir until cheese melts. Slightly mash potatoes with the back of a spoon or a potato masher. 
For the topping, reserve 2 tablespoons of the bacon. Stir the remaining bacon and 1 tablespoon of the green onion into soup. Heat through. 
To serve, top each serving with reserved bacon, remaining 1/4 cup cheese, green onions and the sour cream.
bacon recipe source: Midwest Living (@MidwestLiving)

Wednesday, January 21, 2015


yields two servings

6 cups baby kale, prewashed
2 cups sliced strawberries
1 ripe avocado, sliced

The dressing
4 slices bacon
1/2 cup mayonnaise
2 tablespoons sugar
2 tablespoons white vinegar
1/2 teaspoon poppy seeds
salt & pepper, to taste

Place kale, strawberries and avocado into a large bowl and set aside.

For the dressing, cook bacon until crisp. Remove from pan and drain bacon on paper towels. Crumble into small pieces and whisk together with remaining ingredients. Drizzle over salad and serve.

bacon recipe source: Lauren Brennan, Lauren's Latest (@laurens_latest), April 4, 2013

Tuesday, January 20, 2015


serves four

8 slices bacon
1/2 cup whole milk

1/4 cup water

1 1/2 cups chicken stock

1/2 cup gluten-free steel-cut oats

1/2 cup shredded sharp cheddar cheese

1/4 cup chopped fresh chives, plus 1 to 2 tablespoons for garnish
salt and fresh place pepper to taste

1 heaping cup grape or cherry tomatoes, halved

cayenne pepper sauce (optional)

In a large skillet over medium-high heat, cook bacon in batches, turning frequently, until browned and crisp, about 5 to 8 minutes. Set aside on a paper towel.

While bacon is cooking, bring milk, water, and stock just to a boil in a medium saucepan over high heat. Stir in oats and reduce heat to a simmer. Cook, stirring regularly, for 25 to 30 minutes, until liquid is absorbed and oats are tender and cooked through. Stir in cheddar, chives, salt, and pepper and taste for seasoning. Just before serving, crumble bacon and stir into oatmeal. Top with cherry tomatoes and extra chives and serve cayenne pepper sauce on the side.

bacon recipe source: Brittany Risher (@Brittany_Risher), Shape, November 5, 2014

Monday, January 19, 2015


makes about 48 hors d'oeuvres

1 teaspoon vegetable oil for pan
3 tablespoons cornmeal
1 pound store-bought pizza dough
1/2 pound meaty, thick-cut bacon, cut crosswise into 1/4-in.-thick pieces 
2 cups thinly sliced yellow onions 
1/2 pound Alsatian münster, taleggio, or other washed-rind cheese, rind removed and cheese cut into 1/2-in. dice 
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper 
Preheat oven to 450°. Bring a medium pot of water to a boil. Pour oil into a 12- by 17-in. rimmed baking pan and lightly oil with a paper towel. Sprinkle pan with cornmeal.

On a lightly floured surface, stretch dough with hands and/or roll with a rolling pin into a rectangle roughly the same size as the pan. Transfer dough to pan, stretching to fit. Fold over 1/2 in. of dough around edges to form a slightly raised rim for the tart. Prick dough all over with a fork.

Add bacon to boiling water and blanch 30 seconds. With a slotted spoon, transfer to paper towels to drain. Add onions to water and blanch 2 minutes, then drain in a colander and spread evenly over dough. Scatter cheese over onions, then sprinkle bacon over cheese. Sprinkle with salt and pepper.

Bake tart until cheese is melted and beginning to brown and crust is crisp and well browned, 20 to 25 minutes. Lift out of pan with a spatula, cut into roughly 2-in. squares, and serve immediately.
Make ahead: The tart can be made up to 2 days ahead and kept wrapped in waxed paper at room temperature. To serve, unwrap and reheat 10 minutes at 200°.

bacon recipe source: Greg Higgins, Higgins Restaurant & Bar, Portland, Oregon; Sunset Magazine, April 2009

Sunday, January 18, 2015


makes 8 individual servings of lasagna roll ups

8 lasagna pasta, cooked and drained.
1 pound bacon, diced, cooked and drained
1 small red or yellow onion
6 cloves of garlic, crushed
2 boneless chicken breasts, cooked and shredded
2 cups of Parmesan cream sauce (recipe below)
½ cup mozzarella (to sprinkle on top)
½ cup grated Parmesan (to sprinkle on top)

1 cup ricotta cheese
½ cup sour cream
6 oz. cream cheese
½ cup grated Parmesan
1 tablespoon garlic powder
2 teaspoons onion powder
salt and pepper, to taste

Parmesan cream sauce (makes about 4 cups)
8 ounce cream cheese, cold or room temperature
4 tablespoons (real) unsalted butter
2 cups heavy whipping cream, divided
1 1/2 cups half & half, divided
1 cup grated Parmesan
1 cup shredded Parmesan
1 tablespoon Italian seasoning
1 teaspoon onion powder
1 teaspoon garlic powder
salt & pepper, to taste
fresh parsley for garnishing, optional.

In a large skillet on medium heat, put in the cream cheese and butter. Pour in 1 cup of heavy whipping cream and seasonings. Whisk together until cream cheese has melted and all combined. It will be thick. Whisk in 3/4 cup of half & half and bring it to a simmer for a few minutes. Keep whisking! It will begin to thicken up. Add the rest of the of the heavy whipping cream and half & half. Whisk and simmer until it comes to a creamy consistency. Usually takes a few minutes. The longer you let the sauce simmer, the thicker it becomes. If it gets too thick, add a tablespoon of half & half at a time. Turn temperature down to low. Whisk in the grated Parmesan. Stir in the shredded Parmesan. Ready to serve over your favorite pasta!

Lasagna roll ups: Add 8 pieces of lasagna pasta to a large pot of boiling water. Cook pasta 2 minutes less than the directions on the package. It will finish cooking in the oven. Drain pasta in strainer and lay pasta onto paper towels to dry off excess water. Shred chicken breasts. Set aside. Cut and fry bacon. Add diced onions and crushed garlic 3 minutes prior to baking being finished. Drain bacon mixture onto a plate with paper towels. (It will catch the excess fat.) In a medium size bowl, mix together the ricotta cheese, sour cream, cream cheese, Parmesan and seasonings. Divide and spread the filling onto the cooked pasta evenly. Add the shredded chicken onto each pasta. Sprinkle the bacon mixture on top of the chicken and cheese mixture. (Save some for the top after you roll up the pasta.) Sprinkle some Parmesan on top of the bacon and chicken. Spread ½ cup of Parmesan Cream Sauce on the bottom of a medium baking dish. Roll the pasta and put seam side facing down into the sauce that is in the baking dish. Cover the roll ups with the rest of the cream sauce. Top with pieces of bacon. Sprinkle mozzarella and Parmesan on top. Bake in a preheated oven at 350 degrees for 25 to 35 minutes. Let it rest after taken out of oven for 5 to 10 minutes.

bacon recipe source: Gloria Phillips, Simply Gloria (@simplygloria1), March 18, 2013

Saturday, January 17, 2015


serves four

10 slices of thick-cut bacon
2 cucumbers, sliced into ¼ inch rounds
8 slices of bread
4 tablespoons mayonnaise

Cook the bacon: Place bacon in a single layer on a sheet pan and put into a cold oven Turn the oven on to 375° and cook for 20 – 30 minutes, or until desired crispness is achieved. Drain bacon on paper towels 
Assemble the sandwich: Each sandwich requires 2 slices of bread, 1 tablespoon mayonnaise, approximately ½ of a cucumber, and 2 ½ slices of bacon. Mayonnaise up both slices of bread. Layer thusly: bread, cucumber, bacon, bread.
bacon recipe source: Jason's Cooking (@jasoniscooking), July 2, 2014

Friday, January 16, 2015


yields four servings

Bacon macaroni and cheese:
Kosher salt
1 pound elbow macaroni
6 strips thick-cut smoked bacon, cut in 1/4-inch pieces
1/4 cup all-purpose flour
4 cups hot whole milk
freshly ground black pepper
1 teaspoon dry mustard, or more as needed
8 ounces sharp Cheddar, shredded (2 cups)
8 ounces Muenster cheese, shredded (2 cups)
1 tablespoon hot sauce

Baked tomatoes:
4 beefsteak tomatoes
Kosher salt and freshly ground black pepper
1/4 cup panko
1/4 cup grated Parmesan
2 tablespoons chopped fresh parsley
Olive oil, for drizzling

For the mac and cheese: In a pot of boiling salted water, cook the pasta until al dente; drain. Set an extra-large skillet, or a large heavy saucepan, over medium-low heat and cook the bacon until crispy and the fat renders out, 10 to 12 minutes. Set the bacon aside, reserving the fat to build your sauce. At this point you should have about 1/4 cup of reserved fat. If needed, add some olive oil or butter to make sure you have a 1/4 cup of fat in the pan. Add the flour and cook, whisking constantly, until the paste bubbles a bit, about 2 minutes (make sure it doesn't brown). Continuing to whisk, add 3 cups of the hot milk and cook until the sauce thickens, about 5 minutes. Season with salt and pepper. Bring the sauce to a boil, reduce the heat to low and cook for 2 to 3 more minutes. Stir in the dry mustard, and then gradually add the Cheddar and Muenster cheeses, stirring constantly until all of the cheese has melted into the sauce. Stir in the hot sauce and the remaining 1 cup milk. Add the cooked pasta to the sauce and stir to coat. Stir in the crispy bacon and season with salt and pepper. You'll need 1 to 2 cups of mac and cheese for the tomatoes.

For the baked tomatoes: Set your oven rack to the middle position and preheat your oven to broil. Using a paring knife, remove the tops of your tomatoes (the stem end), and then carefully hollow each one out with a spoon. You want to create a bowl, while removing all the seeds and some of the flesh, leaving about 1/2-inch of flesh in each tomato. Season the inside of the tomatoes with salt and pepper. Then stuff each one with as much mac and cheese as you can, 1/4 to 1/2 cup. Mix the panko, Parmesan and parsley together, and season with salt and pepper. Pile some of the breadcrumb topping onto each tomato. Each one will accommodate about 2 tablespoons of the topping. Now, drizzle the breadcrumbs with olive oil, so the panko browns up nicely. Broil the tomatoes until the breadcrumb topping is golden brown and crispy, 2 to 3 minutes.

bacon recipe source: Kelsey Nixon, "After Hour Eats," Kelsey's Essentials, Food Network

Thursday, January 15, 2015


makes four servings

12 ounces ground pork
4 slices bacon or uncured smoked bacon, cut into 1/2-inch pieces
2 cloves garlic, finely chopped
1/2 teaspoon ground black pepper, divided
2 tablespoons olive oil
8 ounces dried orecchiette pasta
2 small shallots, thinly sliced
3 large tomatoes, coarsely chopped (2 cups)
4 cups kale or spinach, coarsely chopped
1/4 teaspoon salt
1/2 cup shaved Parmesan (optional)
In a medium bowl combine pork, bacon, garlic and 1/4 teaspoon of the pepper until well mixed. Using a teaspoon, scoop the mixture into the palm of your hand and shape into 1-inch meatballs. Pieces of the bacon should be visible. 
In a large skillet heat the olive oil over medium-high heat. Add half the meatballs. Cook and stir until meatballs are browned on all sides and the bacon is crisp, about 8 to 10 minutes. Using a slotted spoon, transfer meatballs to paper towel; drain. Repeat with remaining meatballs. Reserving 1 Tbsp. bacon drippings in the skillet; set aside. 
Cook pasta according to package directions in lightly salted water; drain. Reserving about 1/4 cup of cooking liquid. 
Cook shallot in reserved bacon dripping, over medium-high heat, 3 to 4 minutes, scraping the bottom of the pan with wooden spoon to release the brown bits. Return meatballs to the skillet. Add tomatoes; cook 2 to 3 minutes. Add pasta and kale; toss to combine, adding pasta liquid as needed to moisten the pasta. Season with salt and remaining 1/4 teaspoon pepper. Top with Parmesan before serving.
bacon recipe source: the Test Kitchen at Better Homes and Gardens

Wednesday, January 14, 2015


yields 8 enchiladas; serves 5-6

1 16 ounce jar ready made Alfredo sauce
1/2 cup milk
2 cups cooked, chopped chicken
1/2 cup diced cooked bacon
1 4 ounce can diced green chilies
1 cup shredded cheddar cheese
1 1/2 cups shredded mozzarella cheese, divided
8 flour tortillas
diced tomatoes
chopped lettuce
Stir together the Alfredo sauce and milk. Spread out a few spoonfuls on the bottom of a 9x13 pan. Combine the chicken, bacon, green chilies, cheddar cheese, and 1 cup mozzarella cheese in a bowl. Divide the mixture onto the 8 tortillas. Roll each one up and place in the prepared pan. Pour the remaining Alfredo mixture on top. Sprinkle with the leftover mozzarella cheese. Bake at 375 degrees for 20 minutes. Then broil on high for 2-3 minutes to brown the cheese. Remove and serve hot. Top with lettuce and tomatoes.
bacon recipe source: Jocelyn Brubaker, Inside BruCrew Life (@BruCrewLife), May 22, 2014

Tuesday, January 13, 2015


yields 10 sandwiches

10 ciabatta rolls or other crusty, full-bodied bread rolls

For the pulled pork
1 (5 to 15 pound) pork roast
salt and pepper to taste
liquid smoke (optional) 

For the greens
2 pounds kale leaves, stems removed and cut into 2-inch pieces
1/2 pound bacon + 4 tablespoons reserved bacon grease
1 large onion, chopped
2 cloves garlic, minced
1/4 cup chicken stock
salt and pepper to taste

For the vinegar sauce
3/4 cup apple cider vinegar
3 tablespoons hot sauce

For the pulled pork:

If using a slow cooker: Season pork well with salt and pepper. Place in slow cooker. Drizzle with liquid smoke if desired. Set cooker on low for 8 - 10 hours or on high for 4-5 hours. Remove pork from bones (if any) and shred with forks. Keep warm.

If using an oven: Season pork well with salt and pepper. Rub with liquid smoke if desired. Wrap tightly in foil and bake at 220 degrees for 7 to 8 hours. Remove pork from bone (if any) and shred with forks. Keep warm. 

For the greens: Cook bacon in a large skillet over medium heat until crisp, turning once. Set bacon aside and pour off bacon grease, reserving 4 tablespoons grease. Return reserved grease to pan. Add onions and cook, stirring frequently, until translucent. (About 3 minutes.) Add garlic and cook an additional 2 minutes. Add kale to the skillet by handfulls, turning constantly until all the kale is wilted. Crumble bacon into the greens and stir until well combined. Add chicken stock and season with salt and pepper. Keep warm.

Putting it all together: Split ciabatta rolls in half. Plop a healthy amount of the pork on the roll and drizzle with vinegar mixture. top with greens and drizzle with vinegar mixture again. Cover with top of roll. Share and enjoy! 

bacon recipe source: Jerry, Cooking by the seat of our pants (@cbsop), April 26, 2013

Monday, January 12, 2015


8 oz. organic bacon
1 pound pastured chicken livers, rinsed and dried
5 garlic cloves
2¼ teaspoons dried thyme
2¼teaspoons dried rosemary
1/2 teaspoon unrefined sea salt
1/3 cup bacon grease
herbs for garnish (optional)

Equipment: Food processor

In a medium pan, cook all the bacon until crisp and set aside on a plate. Pour most of the bacon grease into a measuring cup, but leave enough behind to leave the bottom of the pan well-coated. In the same pan, add the garlic and sautee for a couple of minutes over medium heat. Add the chicken livers, thyme and rosemary. Cook until the livers are no longer pink in the center. Remove everything from the pan and set aside to cool for a few minutes. While you’re waiting for the livers to cool, add enough coconut oil (or oil of your choice) to the bacon grease to equal 1/3 cup. Add liver mixture, bacon, salt and 1/3 cup fat to the food processor. If desired, you can keep a few pieces of bacon out to use as a garnish. Process the mixture until it forms a paste. Transfer to bowls, add garnish if desired, and serve immediately. We love to cut carrots in to long “chips” and use them as crackers.

bacon recipe source: Heather Dessinger, Mommypotamus (@mommypotamus)

Sunday, January 11, 2015


makes four burgers

1 1/4 pounds ground beef
4 slices American cheese
4 slices bacon, cooked crispy and crumbled
coarse salt and fresh black pepper
4 buns
Your favorite condiments and toppings
Divide beef into 4 equal portions. Form each portion into a tightly packed ball. Working with one ball at a time divide into 2 equal portions. Flatten them into a circle on a cutting board. Fold a slice of cheese in half twice so you have 4 squares of cheese and place in middle of burger. Cover the cheese with bacon crumbles and place the other patty on top so. Crimp the edges together to seal them, the cheese will make a bump on top. Repeat until all 4 burgers are ready. Season the tops with salt and pepper.
Heat a large cast iron or heavy-bottomed skillet over medium heat (alternately you can grill them) and cook burgers over heat 5 minutes on first side (the cheese bump should facing up). Flip the burgers and poke the tops of the burgers with a toothpick to let steam escape. Cook 3-4 minutes. Remove from heat and let burgers rest a few minutes (especially when serving to children) as cheese is molten hot and can cause burns. Serve on buns with the condiments of your choice.
bacon recipe source: Reeni Pisano, Cinnamon Spice & Everything Nice (@cinnamonkitchn), May 26, 2012

Saturday, January 10, 2015


1 unsliced crustily loaf of bread (round, or rectangle)
8 ounces deli sliced white American cheese
8 ounces deli sliced yellow American cheese
6 slices of bacon, cooked and chopped into bite sized pieces
1/2 cup melted butter
1/4 teaspoon garlic powder
1/4 teaspoon dried parsley
green onion for garnish
Ranch dip for dipping

Preheat your oven to 350 degrees. Place the loaf of bread on a foil-lined rimmed baking sheet. Make cuts going across the bread, about 1 inch apart making sure not to cut all the way through the bottom crust. Make cuts going in the opposite direction, about 1 inch apart, making sure not to cut all the way through the bottom crust. In a bowl, toss the cheeses together. Stuff the cheese between each of the cuts on the loaf of bread. Sprinkle cooked bacon pieces over the top, making sure they fall into some of the cuts. Combine the melted butter with 1/4 teaspoon garlic powder and drizzle evenly over the loaf of bread. Cover the loaf of bread with foil and bake for about 15 minutes. Uncover and continue baking for about 10 minutes, or until the cheese is all gooey and melted. Serve with homemade ranch dip on the side.

bacon recipe source: Ashley Wagner, CenterCutCook (@CenterCutCook), September 17, 2014 

Ashley Wagner Posted on September 17th, 2014


Friday, January 09, 2015


makes 8 to 10 servings

4 Yukon gold potatoes (about 1 3/4 pounds)
8 ounces (2 sticks) unsalted butter
3 1/2 ounces thick-cut bacon, cut into 1-inch pieces
8 ounces onions, finely chopped
1 pound leeks, white and light green parts only, split lengthwise, washed well, and thinly sliced
1 pound tart apples, peeled, quartered, and sliced
Salt and freshly ground black pepper to taste
Pinch of ground nutmeg
1 pound puff pastry, defrosted according to package instructions
10 ounces Gomser cheese (raclette cheese)
1 large egg, beaten

Place the potatoes in a pot full of water, bring to a boil over medium heat, then cook until a skewer glides easily into the center, about 40 minutes in all. Remove the potatoes, peel, cut into quarters, slice, and set aside.

In a large flameproof casserole, melt the butter with the bacon over low heat and cook until the bacon is slightly crispy, about 10 minutes. Add the onions and leeks and cook, stirring, until softened and slightly caramelized, about 20 minutes. Add the apples and cook, stirring, for 5 minutes. Season with salt, pepper, and nutmeg.

Preheat the oven to 400 degrees.

Roll out two-thirds of the puff pastry dough to fit into a 9-inch diameter deep-dish pie pan. Spread half the onion mixture over the dough and top with half of the potatoes and then half the cheese. Cover the cheese with the remaining filling in the same order. Roll out the remaining puff pastry and cover the filling with it. Score in several places and brush with the beaten egg. Bake until golden brown, about 35 minutes. Serve hot.

bacon recipe source: Hot & Cheesy by Clifford A. Wright (Houghton Mifflin Harcourt, 2012); Kimberly L. Jackson,, January 29, 2013

Thursday, January 08, 2015


yields four servings

2 teaspoons extra-virgin olive oil 
6 ounces spinach or chard, washed
salt and pepper 
3 ounces thick-cut bacon, cut crosswise into 1/4-inch lardons 
4 large 1/2-inch-thick slices bread from a day-old rustic loaf, such as miche or pain au levain (about 6 by 4 inches) 
Dijon mustard 
4 ounces Raclette or Gruyère cheese

Put oil in a skillet over medium-high heat. Add spinach, season with salt and pepper, and cook, stirring for about 1 minute, until just wilted. Drain, cool and squeeze out excess water.

Fry bacon lardons in a dry skillet over medium-high heat for about 1 minute, until barely crisped. Remove and drain on paper towel.

Put the bread slices on a baking sheet and toast lightly on both sides under broiler (or use a toaster and place toasted slices on baking sheet). Brush lightly with mustard. Divide greens among the four toasts and spread out to cover. Tuck the bacon here and there.

Top each toast with slices of Raclette or Gruyère (about 1 ounce total on each toast). Broil for 2 to 3 minutes, not too close to the heat, until nicely browned. Alternatively, bake tartines 3 to 5 minutes on top shelf of a 450-degree oven, or individually in a countertop toaster oven. Serve hot.

bacon recipe source: David Tanis, The New York Times (Cooking) (@nytfood)

Wednesday, January 07, 2015


serves two 

4 slices raisin bread
4 slices white cheddar cheese
6 slices cooked bacon

Preheat panini grill. Butter one side of each piece of raisin bread. Keeping the buttered side of bread on the outside, layer the inside with cheese, 3 slices bacon, and cheese again. Grill until the cheese is melted and bread is crisp and browned. Serve immediately.

bacon recipe source: Quick & Dirty Kitchen (@QDKitchen), August 25, 2013; Panini and Other Great Grilled Sandwiches: Recipes for the Original Anytime and Anywhere Meal by

Tuesday, January 06, 2015


yields 4 servings (8 fritters)
serving Size: 2 fritters 

2 eggs
1/3 cup flour
3 cups spaghetti squash, cooked and wringed out (see instructions below)
1/2 cup Parmesan cheese, freshly grated
1/4 + 1/8 teaspoons salt
3 green onions, chopped
5 bacon strips, cooked, drained of fat, and chopped
2 tablespoons olive oil

For garnish:
2 green onions, chopped
dollop of Greek Yogurt

Preheat oven to 425 Fahrenheit.

Cut the squash in 2 halves, scrape out the seeds and the fiber out of each half. Spray oil over the cut sides of the squash. Spray the baking sheet with oil and place the squash on the baking sheet cut side down.

Bake for about 30-40 minutes. Remove it from the oven when it's cooked through and soft, and let it cool. Flip the squash so that cut side faces up. After squash cools, scrape squash with a fork to remove flesh in long strands and transfer to a bowl. Let it cool. 

Note: Wring out the spaghetti squash by wrapping portions of it in paper towels and squeezing hard with your hands over the sink. Be careful not to drop the spaghetti squash into the sink if the paper towel breaks. Try to get rid of as much liquid as you can.

Cooked spaghetti squash can be refrigerated for 5 days. I prefer to cook spaghetti squash, refrigerate it and make fritters the next day or 2 days later - that allows spaghetti squash to drain the liquid out and get dryer, which is preferable for fritters

Fritters: In a large bowl, using electric mixer, beat 2 eggs on high speed for 1-2 minutes. Add flour and continue beating for about 30 seconds to combine. To the same bowl, add spaghetti squash, Parmesan cheese, 3 chopped green onions, and 1/4 + 1/8 teaspoons salt. Mix very well until all the mixture has uniform consistency. Add chopped bacon and mix. Taste and adjust seasoning, if necessary, even though it should be just perfect.

Heat a large skillet on high-medium heat until VERY hot. Only then add olive oil. It should sizzle and smoke right away. Using a tablespoon, spoon the tablespoon-ful of the batter for each fritter and drop on the skillet. Using a spatula, correct the shape of each fritter, making it flatter and rounder. Cook until the bottom side of each fritter is golden brown, about 1-2 minutes. Reduce heat to medium. Using spatula, flip fritters to the opposite side, and cook 1-2 more minutes. When flipping the fritters, you can use a spoon on the opposite side of spatula to help push each fritter onto the spatula and then flipping. Turn off the heat and let the fritters sit in the skillet (uncovered) for 2-3 more minutes. Do 4 fritters at a time, you should have a total of 2 batches (8 fritters total).

Serve as is, or top with the dollop of Greek yogurt and chopped green onions.

bacon recipe source: Julia's Album (@JuliasAlbum), September 14, 2014

Monday, January 05, 2015


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

Sunday, January 04, 2015


yields eight servings

1 large loaf challah bread
2 large onions
1 cup cubed thick slab bacon
3 eggs
1 cup large pecans
½ cup brown sugar
1 large butternut squash
2 cups milk
1 bunch fresh sage
1 tablespoon salt
6 turns of pepper mill
Zest of 1 lemon
Grated nutmeg

Cut the Challah into one-inch cubes. Leave to dry out overnight, up to one week. Soak the pecans in water overnight. Preheat the oven to 350 degrees. Slice the squash in half and roast with a little salt until cooked. Meanwhile, dice the onion and sweat over medium heat with the bacon cubes until the onion is very tender. Scoop the flesh of the cooked squash into the bacon and onion mixture. Add the milk and heat to a simmer. In a large bowl, dump the milk onion mixture over the challah. Add chopped sage, the eggs, and seasonings, and mix well. Cover with plastic wrap for 30 minutes so the bread absorbs the mixture. Let cool so you can handle the mixture. Roll the stuffing into tubes, wrap tightly in plastic wrap, and poach until the internal temperature is 160 degrees or higher. Cool in the refrigerator. While that's cooling, preheat the oven to 300 degrees. Toast the pecans for about 30 minutes, or until crunchy. Turn off the oven and let them dry. To finish, cut the knodel into thick slices and pan fry in butter until golden. Add the brown sugar and the pecans and serve.

bacon recipe source: Tim Wiechmann's Challah Knodel, by Molly Elizalde, Condé Nast Traveller, November 25, 2014 

Saturday, January 03, 2015


yields 6-8 servings

4 pounds flatiron steak, or other cut beef chuck
2 oranges
6 cups dry red wine
1/4 cup cognac or brandy
1/4 pound country bacon, cut into 1/2 inch thick strips
2 garlic cloves, peeled and thinly sliced
Bouquet garni (4 sprigs fresh flat-parsley, 1 sprig fresh thyme, 1 sprig fresh rosemary, and 1 bay leaf tied with kitchen string)
6 stalks celery, trimmed and cut on bias into 1/2-inch-thick slices
4 large carrots, peeled, trimmed, and on the bias into 1/2-inch-thick slices
2 large onions, peeled and cut into inch-thick slices or wedges
2 cups beef stock, low sodium canned beef broth, or water
1/4 cup vegetable oil
1/4 cup (1/2 stick) unsalted butter
Coarse sea salt or kosher salt
1 1/2 teaspoons crushed black pepper
2 tablespoons all-purpose flour

The day before you want to cook the beef, place it in a nonreactive bowl or Pyrex dish. Remove the zest of 1 orange using a vegetable peeler, including as little of the white pith as possible, and julienne. Juice both oranges and strain the juice. In a large bowl, combine the orange juice and zest, red wine, cognac, bacon, garlic, and bouquet garni. Pour the marinade over the beef, add the celery, carrots, and onions, cover, and marinate for at least 12 hours, or overnight, in the refrigerator.

Place a rack in the lower third of the oven and preheat the oven to 325°F.

Transfer the beef to a platter. Strain the marinade through a colander into a medium saucepan and reserve the vegetables and herbs. Pour the beef stock into the pan and bring to a boil. Lower the heat and keep at a slow, steady simmer.

Warm the vegetable oil and butter in a large cast-iron pot or Dutch oven over medium-high heat. Pat the beef dry and season all over with salt and the pepper. Dust the beef with the flour on all sides. When the oil is hot, add the beef to the pot and sear until golden brown on all sides, 12 to 15 minutes. Pour in the hot stock mixture and add the reserved vegetables and bouquet garni.

Cover the pot and transfer it to the oven. Braise, basting and turning the beef every 30 minutes, until the meat is fork-tender, 3 to 3 1/2 hours. Discard the bouquet garni. If the sauce is too thin or is not flavored intensely enough, ladle most of it off into another pot and simmer it until it thickens and intensifies. Then add it back to the original pot and serve.

bacon recipe source: Braise: A Journey Through International Cuisine by Chef Daniel Boulud (ECCO /Harper Collins, 2006)

Friday, January 02, 2015


yields four servings

Brussels sprouts: 
6 cups apple cider vinegar
2 cups distilled vinegar
1/2 cup kosher salt
1/2 cup granulated sugar
3 ounces pickling spice
1 ounce red pepper flakes
1 ounce whole peppercorns
1/2 bunch fresh dill
3 bay leaves
1 pound Brussels sprouts

Pumpkin puree:
1 small to medium pumpkin
1/2 cup brown sugar
1/2 stick butter, melted
1/4 cup maple syrup
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg

Elk chops:
1 ounce fresh rosemary
1 ounce fresh sage
Oil, for frying and searing
1 rack elk chops, broken down into double chops
1 pound sliced bacon

4 cups beef stock or 1 cup beef demi-glace
Unsalted butter, optional

For the Brussels sprouts: Combine 8 cups water, the apple cider vinegar, distilled vinegar, kosher salt, sugar, pickling spice, red pepper flakes, whole peppercorn, fresh dill and bay leaves, into a large pot and bring to a boil. Cut the Brussels sprouts into quarters, place them into a large container and pour the boiling liquid over them. Let the sprouts sit overnight, or at least 1 to 2 hours so they are at room temperature.

For the pumpkin puree: Preheat oven to 375 degrees F. Remove the seeds from the pumpkin. Quarter the clean pumpkin and roast in the oven until tender, 30 to 45 minutes.
Scoop out the meat of the pumpkin into a bowl and add the brown sugar, melted butter, maple syrup, cinnamon and nutmeg. Combine the ingredients by hand using a wooden spoon. Look for a slightly chunky consistency.

For the elk chops: Decrease the oven to 350 degrees F. Fry the rosemary and sage in some oil. Crumble the herbs, rub them on the sides of the elk chops and then wrap with the bacon. Secure with butcher's twine.
Add some oil to a hot pan and sear the elk chops, achieving a nice caramel color before flipping over and repeating on the other side. Finish cooking in the oven until medium.

For the demi-glace: Reduce the beef stock by three-quarters over low heat. Butter can be added if desired.

When the meat is cooked, place a large spoonful of the hot pumpkin puree on a plate. Remove the butcher's twine from the chop and lean it against the puree. Drizzle the demi-glace over the chop. Garnish the dish with a few pieces of the pickled sprouts and the dish is ready to serve.

bacon recipe source: adapted from Brian Jupiter, "Frontier," America's Best Bites, Cooking Channel

Thursday, January 01, 2015


makes about 18 three-inch pancakes 

1 1/2 cups (gluten-free) all-purpose flour
2 tablespoons sugar 
1 tablespoon baking powder 
1/2 teaspoon salt 
1/2 teaspoon pumpkin pie spice 
1 cup milk 
1/2 cup canned pumpkin puree 
4 tablespoons unsalted butter, melted and cooled, plus more for the griddle 
2 large eggs, at room temperature 
2 teaspoons pure vanilla extract 
1/4 cup chopped pecans 
1/4 cup crumbled cooked bacon 
Warm pure maple syrup, for serving 

In a large bowl, whisk the flour with the sugar, baking powder, salt and pumpkin pie spice. 

In a medium bowl, whisk the milk with the pumpkin puree, 4 tablespoons of melted butter, the eggs and vanilla. Using a wooden spoon, stir the wet ingredients into the dry ingredients, just until combined. Fold in the pecans and bacon. 

Heat a large nonstick skillet or griddle and brush lightly with butter. Scoop 1/4-cup mounds of batter onto the skillet and spread to 3-inch rounds. Cook over moderate heat until the pancakes are golden on the bottom, about 2 minutes. Flip each pancake and cook until fluffy and cooked through, about 2 minutes longer. Serve right away, with maple syrup.

bacon recipe source: Silvana Nardone (Food & Wine Digital Contributor), Food & Wine (@foodandwine