3809. STRAWBERRY BACON SPINACH SALAD with POPPY SEED DRESSING

Serves: 6


1 pound of baby spinach

½ pound strawberries, washed, hulled, and diced

1 (10 oz) can mandarin oranges, drained

½ cup grated Swiss cheese

½ pound cooked bacon, chopped

½ pound button mushrooms, cleaned, trimmed, and sliced (optional)

½ cup candied pecan pieces

For the Dressing

2 tablespoons, plus 1 teaspoon white vinegar

2 tablespoons, plus 1 teaspoon maple syrup

⅓ cup grapeseed oil (or other neutral flavored oil)

2 tablespoons grated red onion

¼ teaspoon salt

1 tablespoon prepared yellow mustard

1 tablespoon poppy seeds

In a large bowl, combine all of the salad ingredients and toss well.

In a separate bowl, whisk together the dressing. Pour dressing over salad just before serving and toss.

bacon recipe source: Allison Ruth (@somethewiser), Some the Wiser, July 1, 2014

3786. SWEET FRENCH TOAST with BACON

Serves 2

4 slices premium center-cut or thick-cut bacon

2/3 cup milk

2 eggs

2 tsp vanilla extract

1 tsp cinnamon

1/8 tsp nutmeg

4 slices hearty whole-grain bread

Butter for frying

Berries (strawberries or blueberries are good) or apple slices (optional)

2 Tbsp real maple syrup

Preheat oven to 375°F/190°C. Put the bacon in the oven; bake for 18 to 20 minutes or until crispy. Remove from oven and transfer to a plate lined with paper towels.

While bacon is cooking, combine milk, eggs, vanilla extract, cinnamon, and nutmeg in a pie plate or shallow bowl; whisk until well blended.

Dip 2 bread slices into egg mixture and let stand 30 seconds to absorb the liquid. Flip bread over and let stand in mixture another 30 seconds.

Heat the butter in a nonstick frying pan over medium heat until melted (but be careful not to burn it). Add 2 dipped bread slices and cook for 2 minutes or until lightly browned. Flip over and continue cooking for 1 minute or until done. Repeat steps 3 and 4 with remaining 2 bread slices.

On each plate, place 2 strips of bacon and 2 slices of French toast. Garnish with berries or apple slices, if you'd like, and serve with syrup.

bacon recipe source: philippagraham51 (member), BBC Good Food

3554. STRAWBERRY-BACON PIZZA

makes four servings 


5 slices bacon 
1/2 cup balsamic vinegar 
1 tablespoon honey 
2 4.4 oz.  whole-grain naan or one 12-inch whole wheat pizza crust 
3 ounces goat cheese crumbled (about 3/4 cup) 
1 1/2 cups sliced fresh strawberries 
1 1/2 cups baby arugula or baby spinach 
1/2 cup chopped fresh basil (optional) 

Preheat the oven to 375ºF if using naan or 450 degrees if using pizza crust. Lay bacon in a small skillet and cook over medium-high heat until crisp, 5 to 7 minutes, turning once. Transfer to a plate lined with paper towels to drain. Let cool slightly, then crumble. Meanwhile, bring vinegar to a boil over medium-high heat in a small nonstick saucepan. Reduce heat to low and simmer until reduced by half, about 10 minutes. Remove from heat and stir in honey. Return to heat and simmer 3 minutes more; set aside. Top naan or pizza crust with goat cheese, strawberries and bacon. Bake 8 to 10 minutes or until cheese is melted. Top pizza with arugula or spinach and, if desired, basil; drizzle with 2 tablespoons balsamic sauce.


bacon recipe source: Alison Lewis, Fitness Magazine (@FitnessMagazine)

3553. WATERMELON BACON SALAD

serves four


4 cups of watermelon, cubed
1 cup strawberries
1 ear of corn, kernels sliced off
½ cup baby arugula
¼ cup basil, chopped
2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
salt & pepper, to taste
2 pieces bacon, cooked until crisp and crumbled

Combine everything except bacon in a large bowl and toss to combine. Plate and top with a portion of the bacon.


bacon recipe source: Gina Matsoukas, Running to the Kitchen (@runtothekitchen), June 19, 2012

3544. STRAWBERRY AVOCADO KALE SALAD with BACON POPPY SEED DRESSING

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

3157. BACON, STRAWBERRY and CHOCOLATE WAFFLES

makes 12 servings 


2 cups Original Bisquick® mix 
1 1/3 cups milk 
1 egg 
2 tablespoons vegetable oil 
6 slices bacon, crisply cooked, chopped 
1 cup sliced fresh strawberries 
1/4 cup chocolate-flavor syrup


Heat waffle maker; grease with shortening or vegetable oil (or spray with cooking spray before heating). In large bowl, stir together Bisquick mix, milk, egg, oil and bacon until blended. Pour 3/4 cup batter onto center of hot waffle maker. Close lid of waffle maker. Bake about 5 minutes or until steaming stops. Carefully remove waffle. Repeat with remaining batter. Serve waffles with strawberries and chocolate syrup.


bacon recipe courtesy of: Adam and Joanne Gallagher, Inspired Taste; Betty Crocker, General Mills, Inc., P.O. Box 9452, Minneapolis, MN 55440

3022. BBQ PULLED PORK SANDWICHES with STRAWBERRY BACON SALSA

makes eight servings


2 lb. pork shoulder or Boston butt
12 oz. ginger ale
1 cup barbecue sauce
1/4 cup strawberry jelly
2 tablespoons apple cider or balsamic vinegar
2 tablespoons chipotle hot sauce
1 1/4 cup diced strawberries
3 strips cooked and crumbled bacon
1/4 cup finely chopped red onion
1/4 cup finely chopped cucumber
1 tablespoon seeded and minced fresh jalapeño
2 tablespoons minced fresh cilantro
1 tablespoon lemon juice
1 pinch salt
1 pinch ground black pepper
8 sourdough of French sandwich rolls
8 tablespoons chive and onion cream cheese, or herbed boursin cheese

Place the pork in a slow cooker. Pour ginger ale over pork, cover & cook on high for 4 hours or until meat is tender. Drain & shred using 2 forks. Meanwhile, in the last few minutes of cooking add the barbecue sauce, jelly, vinegar & hot sauce to a sauce pan. Bring mixture to a simmer, stirring constantly. Keep warm. Stir into shredded pork. In a bowl, place the strawberries, bacon, onion, cucumber, jalapeño, cilantro, lemon juice, salt & pepper. Toss until combined. Split rolls. Spread roll tops with cheese. Spoon pork over bottom rolls. Top with salsa. Replace top rolls.


bacon recipe courtesy of: Thecatladycooks (member), BetterRecipes.com

2923. STRAWBERRY BALSAMIC BACON PIZZA

yields 1 12- to 14-inch pizza 


For the sauce:

¼ cup balsamic vinegar
½ cup good quality strawberry jam or preserves
1 teaspoon sriracha chili sauce

To assemble:
1 ball pizza dough
Olive oil, for brushing
1 cup shredded or diced cooked chicken
4 slices applewood smoked bacon, diced and cooked until crisp
½ cup thinly sliced yellow onion
4 oz. shredded mozzarella cheese
2 oz. freshly grated Parmesan cheese
2-3 tablespoons minced fresh cilantro
Scant ½ cup hulled strawberries, diced

Add the balsamic vinegar to a small saucepan over medium-high heat. Bring to a boil, reduce to a simmer, and let cook 4-5 minutes or until reduced by about half with a thick, syrupy texture. In a small bowl, combine the balsamic reduction with the strawberry jam and sriracha chili sauce. Set aside.

To make the pizza, heat the oven to 500˚ F and preheat a pizza stone for at least 30 minutes. Roll out the pizza dough into a 12-14 inch round. Lightly brush the perimeter of the dough with olive oil. Spread the balsamic-strawberry mixture in a thin layer over the crust. Layer with the chicken, bacon, onion, cheeses, cilantro, and strawberries.

Transfer the pizza to the preheated pizza stone and bake until the cheese is melted and bubbling and the crust is lightly browned, about 11-12 minutes. Remove from the oven and let cool slightly before slicing and serving.


bacon recipe courtesy of: Annie's Eats, May 9, 2012

2892. BACON, AVOCADO and STRAWBERRY SALAD with GREEK YOGURT POPPY SEED DRESSING

yields 4-6 servings 

3 cups baby spinach

3 cups torn romaine lettuce or other crisp greens

10 slices bacon, crisp cooked and crumbled

2 cups ripe strawberries, washed and quartered

2 ripe avocados, sliced

1/4 cup sliced almonds

For the Greek Yogurt Poppyseed Dressing:

1/4 cup Greek yogurt

1/4 cup mayonnaise

2 tablespoons white vinegar

1 tablespoon sugar

1 teaspoon poppy seeds

salt and pepper to taste

To a salad bowl, add the spinach and lettuce and toss to combine. Top with quartered strawberries, sliced avocado, almonds, and crumbled bacon. 

In a smaller bowl, whisk together the yogurt, mayo, vinegar, sugar, poppy seeds, salt and pepper until smooth. Drizzle over salad and serve promptly (or if not serving promptly, leave dressing on the side so as to not wilt the lettuce).

bacon recipe courtesy of: Alaska from Scratch, March 11, 2013

2474. WARM STRAWBERRY BACON ORZO and SPINACH SALAD

serves two


1/2 cup uncooked whole wheat orzo
2 slices bacon, chopped
1/4 cup whole pecans
1/2 red onion, sliced
2 garlic cloves, minced
4 cups raw spinach
4 large strawberries, sliced
1 ounce goat cheese, crumbled
fresh basil for garnish
salt and pepper

Heat a large skillet over medium heat and add bacon. Fry until golden brown and crispy, then remove with a slotted spoon and drain on a paper towel. Add pecans and toast for about 6-8 minutes, stirring occasionally so they do not burn. Remove and drain on a paper towel. In the meantime, boil water for orzo and cook according to directions.

Add sliced red onion to the skillet with a sprinkle of salt and stir to coat with bacon grease. Saute until onions are soft and caramelized, about 10 minutes. Add in garlic and spinach and cook until spinach wilts. Add in strawberries and orzo and mix to coat. Season with salt and pepper, then add in pecans and bacon. Remove from heat and stir in crumbled goat cheese. Top with fresh basil to garnish if you’d like. Serve immediately.


bacon recipe courtesy of: Jessica, How Sweet It Is, Pittsburgh, Pennsylvania, March 31, 2011

2444. SCALLOPS with CRISPY BACON, STRAWBERRIES and BASIL ESSENCE

yields two servings


2 scallops
1 shallot, chopped
2 cloves garlic, chopped
1 sprig fresh thyme
1 bay leaf
4 peppercorns
¼ cup white wine
2 tablespoons heavy cream
½ lb cold butter, cubed
½ lb thick cut bacon, small diced
½ red onion, small diced
4 strawberries, small diced
1 tablespoon fresh cilantro, chopped
½ teaspoon lemon juice
¼ bunch fresh basil leaves
extra virgin olive oil, as needed
salt and pepper, to taste

Dry scallops with a paper towel. In a small saucepan, sweat shallots and garlic in olive oil until translucent. Add thyme, bay leaf, peppercorns, and white wine, reduce to au sec. Add cream and reduce by half. Slowly whisk in cold butter. Strain through chinois and season. Sauté bacon until crispy. Drain and let cool. Toss with remaining ingredients and season with 1 teaspoon olive oil, salt, and pepper. Blend basil with ¼ cup olive oil. Strain through chinois. Season scallop with salt and pepper. In a hot sauté pan, sear scallop until brown. Flip over and cook to medium rare.


bacon recipe courtesy of: Chef Alex Reznik, Top Chef, Season 7, Episode 7, Quickfire Challenge, Bravo TV

2144. WATERMELON SALAD with BASIL and BACON

makes 6 servings


6 cups cut watermelon
2 cups quartered fresh strawberries
2 green apples, cored and diced
1 tablespoon extra-virgin olive oil
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon ground black pepper
6 slices cooked and cooled bacon, crumbled
1/4 cup thinly sliced fresh basil

In a large bowl, combine the watermelon, strawberries and apples. In a small bowl, whisk together the olive oil, lemon juice, salt and pepper. Drizzle the mixture over the fruit, then gently toss to combine. Scatter the bacon and basil over the salad. Serve immediately at room temperature.


bacon recipe courtesy of: J.M. Hirsch, The Seattle Times, August 12, 2010

1923. SAGE BRUNCH BISCUITS with STRAWBERRIES, BACON and HONEY CREME FRAICHE

makes twenty


1 lb. bacon, cooked and crumbled
10 ripe strawberries, halved
3 tablespoons strawberry preserves
2 cups all-purpose flour
2 tablespoons finely chopped fresh sage
2 teaspoons baking powder
2 teaspoons sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 stick cold unsalted butter, cut into pieces
3/4 cup well-shaken buttermilk plus additional for brushing
8 oz. crème fraiche (or sour cream)
honey

Preheat oven to 450°F.

Whisk together flour, sage, baking powder, sugar, baking soda, and salt. Blend in butter with your fingers or a food processor until mixture resembles coarse meal. Stir in buttermilk, stirring until a dough forms. Gather dough into a ball and gently knead on a lightly floured surface 8 times. Pat or roll dough until 1/2 inch thick and cut into 2 inch rounds.

Arrange biscuits about 1 inch apart on a greased baking sheet and brush tops with additional buttermilk. With the back of a spoon or your thumb, press indents into each biscuit, leaving a rim around the outside. Place about 1/2 tsp. of jam in each, and some bacon crumbles. Place strawberry half on top, and press down firmly.

Bake in middle of oven until golden brown and biscuits are cooked through, about 7-10 minutes. Mix crème fraiche with honey until slightly sweet, to taste. Serve warm, topped with crème fraiche mixture and garnished with edible flowers.


bacon recipe courtesy of: Liz Vidyarthi, Zested, May 9, 2010 | Gourmet, February 2000

1795. STRAWBERRY, CLEMENTINE ORANGE and BACON SALAD

1/2 of a bunch of Red Leaf Lettuce, torn
1 head heart of Romaine lettuce, torn
1 pint fresh sliced strawberries, divided
1 can (11 ounces) Clementine oranges, drained
8 slices thick bacon, cooked and crumbled
1/2 cup pecan halves
3 teaspoons water
3 teaspoons extra virgin olive oil
1 teaspoon red wine vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon freshly ground pepper
dash of salt
2 teaspoons finely chopped chives

Place the lettuce in a large bowl. Reserve l cup of sliced strawberries for dressing. Add remaining stawberries and orange segments to lettuce. Set aside. Place l cup sliced strawberries, water, olive oil, red wine vinegar, Dijon mustard, pepper and salt in a blender. Blend until smooth. Stir in chives. Pour dressing over lettuce and toss gently. Divide the salad on individual salad plates, Sprinkle with crumbled bacon and pecans. Serve immediately.


bacon recipe courtesy of: epicurious.com, July 26, 2005

1580. FRENCH TOAST with SMOKY BACON, BERRIES and MAPLE SYRUP

One loaf of sourdough bread, cut into thick slices
4 free range eggs
400 ml cream
2 tablespoons castor sugar
1/4 teaspoon cinnamon
12 thick cut rashers thick cut bacon

Berries
1 punnet strawberries
1 punnet raspberries
1 punnet blueberries
2 tablespoons sugar
A splash of rum (optional)

Beat eggs, cream, sugar, and cinnamon together in a bowl. Soak each slice of bread, one by one. Place onto a lightly oiled grill plate with a medium heat. When golden on one side turn over till other side is golden. Grill bacon until crisp. Place berries in a bowl. Add sugar and rum. Stir very gently.

To serve: Arrange French toast on a platter. Cover with bacon. Spoon on berries. Pour on a generous amount of maple syrup. Dust with icing sugar.


bacon recipe courtesy of: Adrian Richardson, "Boys Weekend," LifeStyle FOOD

1579. STRAWBERRY and MANDARIN ORANGE SALAD with BACON and ALMONDS

Salad:
8 cups chopped romaine lettuce
2 cups sliced, fresh strawberries
1 11-oz. can mandarin oranges, drained
1 small or medium red onion, sliced into thin rings
1/3 cup slivered almonds, toasted
4-6 bacon strips, cooked and crumbled

Dressing:
1/4 cup sugar
2 tablespoons cider vinegar
2 tablespoons honey
1 1/4 teaspoons lemon juice
1/2 teaspoon paprika
1/2 teaspoon ground mustard
1/2 teaspoon grated onion
1/4 teaspoon celery seed
1 dash salt
1/3 cup canola oil or vegetable oil

In a 2-cup microwaveable bowl, combine all dressing ingredients except oil and microwave on high for 1 1/2 to 2 minutes. Stir until sugar dissolves. Whisk in oil, cover and refrigerate until ready to serve.

In large salad bowl, combine lettuce


bacon recipe courtesy of: Victoria, Marion, Illinois | Recipe4Living.com, February 6, 2009

840. BACON TOPPED SPINACH and STRAWBERRY SALAD

makes 6 servings


FOR SALAD:
1/2 pound fresh strawberries
1 (6 oz) package pre-washed baby spinach leaves
1 cup bacon, cooked and crumbled
1 small, red onion, cut into thin rings

FOR DRESSING:
1/4 cup sugar
1/4 teaspoon Worcestershire sauce
1/4 teaspoon paprika
1/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
1 tablespoon sesame seeds, toasted

Wash and hull strawberries; set aside to drain. Place spinach,bacon and red onion into large salad bowl. Cut strawberries into halves or quarters and add to spinach mixture. In small bowl, whisk together dressing ingredients. Pour dressing over the spinach mixture and toss to coat.


courtesy of: Hormel Foods

316. TROPICAL BACON CROISSANT

makes 4 servings


4 croissants, split
¼ cup cream cheese, softened
4 pineapple slices, cut in half
12 slices bacon
4 strawberries, thinly sliced
1 medium kiwi, peeled, thinly sliced

Spread bottom half of each croissant with 1 tablespoon of the cream cheese.

Top each with 2 pineapple pieces, 3 bacon slices and ¼ each of the strawberries and kiwi; cover with top of croissant.


courtesy of: Kraft Foods