3847. BACON and CARAMELIZED ONION GREEK YOGURT TOPPING

Makes about 1 cup for 8 servings


2 thick slices bacon
3/4 cup chopped yellow onion
1 teaspoon sugar
2/3 cup plain Greek-style yogurt

Salt and ground black pepper to taste.

In small skillet over medium heat, cook bacon until crispy; transfer to paper towel to drain.

Pour off all but 2 teaspoons fat from skillet and return to medium-low heat; add onions and sugar and cook slowly, stirring often, for about 10 minutes or until onions are tender, translucent and deeply colored.

Transfer onions to small bowl. Chop or crumble bacon and add to onions, along with yogurt; stir everything together and season with salt and pepper. Use right away or cover and refrigerate for up to 3 days.


bacon recipe source: Cabot (@cabotcheese), Cabot Creamery Headquarters, 193 Home Farm Way, Waitsfield, VT 05673

3649. RIB-EYE STEAK with BACON WEDGE SALAD

Steak 
2 tablespoons sugar 
1 tablespoon kosher salt 
5 cloves garlic (finely chopped) 
1 tablespoon hot red pepper flakes 
1 tablespoon freshly ground black pepper 
1/4 cup porcini mushrooms (ground to a fine powder in a spice grinder) 
1/4 cup extra-virgin olive oil 
1 28- ounce rib-eye steak (cut 2 inches thick, bone-in) 
best-quality extra-virgin olive oil (for drizzling) 
best-quality balsamic vinegar (for drizzling)

Wedge Salad 
1 head iceberg lettuce (cut into 4 wedges) 
1/2 cup Greek yogurt 
1/4 cup red wine vinegar 
1/2 cup olive oil 
8 ounces gorgonzola dolce (divided) 
8 slices bacon (cooked until crispy) 
kosher salt and freshly ground black pepper 

In a small bowl, combine the sugar, salt, garlic, red pepper flakes, pepper, mushroom powder, and olive oil and stir well to form a thick, fairly dry paste. Rub the paste all over the steak, coating it evenly, and refrigerate, wrapped in plastic, for 12 hours or overnight. 

Preheat the grill or broiler. 

Remove the steak from the refrigerator and brush off the excess marinade with a paper towel. Cook on the hottest part of the grill for 25 minutes, turning every 6 minutes, or to an internal temperature of 120ºF. For medium rare. 

Allow the steak to rest for 10 minutes, then slice against the grain. Drizzle with the olive oil and balsamic vinegar and serve immediately with the wedge salad.

For the Wedge Salad: place the lettuce wedges on 4 separate plates.

In a small mixing bowl, stir together the Greek yogurt, red wine vinegar, olive oil and 1/2 of the gorgonzola.  Season with salt and pepper.  Pour equal amounts of the dressing onto the lettuce wedges. 

Crumble the other half of the gorgonzola into chunks and sprinkle on top.  Finish by placing two pieces of bacon crisscrossed on the top of each wedge.


bacon recipe source: Mario Batali, The Chew, ABC-TV; Babbo, 10 Waverly Place, New York City

3648. ICEBERG, TOMATO, AVOCADO, BACON and BLUE CHEESE COBB SALAD

makes 4 servings


2 1/2 ounces smoked bacon, rind removed, cut into matchsticks (3/4 cup)
1 head iceberg lettuce, chopped (4 cups)
2 ripe heirloom tomatoes, cored, peeled, seeded, and chopped
1 large ripe avocado, halved, pitted, peeled, and cubed
4 ounces chilled blue cheese (preferably Roquefort), crumbled (1 cup)
4 small spring onions or scallions, white part only, trimmed, peeled, and cut into thin rounds
yogurt and lemon dressing (recipe below)
coarse, freshly ground black pepper

Yogurt and lemon dressing (yields about 3/4 cup)
1/2 cup plain low-fat yogurt
2 tablespoons freshly squeezed lemon juice
1/4 teaspoon lemon zest salt or fine sea salt
equipment: A small jar with a lid

Yogurt and lemon dressing: In the jar, combine the yogurt, lemon juice, and salt. Cover with the lid and shake to blend. Taste for seasoning. The dressing can be used immediately. (Store the dressing in the refrigerator for up to 1 week. Shake to blend again before using.)

Salad: In a large, dry skillet, brown the bacon over moderate heat until crisp and golden, about 5 minutes. With a slotted spoon, transfer the bacon to several layers of paper towels to absorb the fat. Blot the top of the bacon with several layers of paper towels to absorb any additional fat. Set aside.

In a large, shallow bowl, combine the bacon, lettuce, tomatoes, avocado, cheese, and spring onions. Toss with just enough dressing to lightly and evenly coat the ingredients. Season generously with pepper, and serve.

bacon recipe source: Salad as a Meal: Healthy Main-Dish Salads for Every Season by Patricia Wells (William Morrow, 2011); Epicurious, April 2011

3589. SWEET POTATO, BACON and COLBY MUFFINS

1 medium sweet potato, peeled and finely diced
1 1/2 cups self raising flour
1 teaspoon baking powder
¼ teaspoon cumin
1 teaspoon ground coriander
5 1/2 tablespoons oil
2 eggs
8 1/2 oz. milk
3 oz. natural yoghurt
1 1/2 cups colby finely grated cheese
2 rashers bacon, finely chopped

Roast sweet potato at 400°F for 25 minutes or until just tender. Blitz. Sift flour, baking powder and spices into a bowl. Combine oil, eggs, milk and yoghurt and stir into dry ingredients until smooth. Add 1 cup colby finely grated cheese, bacon and sweet potato. Spoon mixture evenly into 12 lightly buttered ½ cup capacity muffin pans and top with remaining cheese. Bake in oven at 400°C for 15-20 minutes or until golden brown and cooked through. Turn out onto wire rack and serve warm or cold.


bacon recipe source: Mainland, Fonterra Brands (Australia) PTY LTD, 327 Ferntree Gully Road, Mt Waverley, VIC 3149

3582. CHEESY MAPLE BACON CAJUN PULLED PORK SANDWICH

makes 8 sandwiches


3 pounds boneless pork shoulder
1 tablespoon salt

2 teaspoons black pepper

2 teaspoons paprika
1 teaspoon cayenne pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried thyme leaves
1/2 teaspoon celery seed
1/4 cup chicken stock, apple juice, or water
8 soft potato burger buns, split horizontally
8 thick slices extra-sharp Cheddar cheese
About 24 bread and butter pickles


Sriracha yogurt:
1/2 cup nonfat Greek yogurt

1 tablespoon Sriracha chili sauce



Crispy potatoes:
2 pounds Yukon gold potatoes, 1 to 2 inches in diameter
2 1/2 tablespoons olive oil

Salt

2 small scallions, sliced

Maple bacon:
8 slices thick-cut bacon

2 tablespoons pure maple syrup

To make the Cajun Pulled Pork: In a small bowl, combine the salt, black pepper, paprika, cayenne pepper, garlic powder, onion powder, thyme, and celery seed. Rub the mixture over all sides of the meat, pressing it to adhere. Transfer the meat to a slow cooker and add any of the spice mix that didn’t adhere. Add the broth, cover, and cook until the pork is very tender, 6 to 8 hours on low or 4 to 5 hours on high.

Meanwhile, make the Sriracha Yogurt: In a small bowl, combine the yogurt and Sriracha. Set aside in the refrigerator.

About 1 3/4 hours before the pork is done, preheat oven to 400 degrees F.

Meanwhile, start the Crispy Potatoes: Place the potatoes in a large pot of cold, well-salted water and bring to a boil over high heat. Reduce to a simmer and cook until the potatoes are very tender, 15 to 18 minutes. Drain the potatoes and set aside.

While the potatoes are cooking, make the Maple Bacon: Arrange a wire rack over a large rimmed baking sheet and arrange the bacon on the rack. Bake until the bacon is beginning to brown, 15 to 18 minutes. Remove the bacon from the oven and brush it on both sides with the maple syrup. Continue baking until the bacon is nicely browned, 5 to 7 minutes. Remove from the oven and set aside until cool enough to handle, then transfer the bacon to a plate. Pour the bacon fat on the baking sheet into a measuring cup, about 3 tablespoons. Set the bacon, bacon fat, and baking sheet aside.

Increase the oven to 500 degrees F.

Arrange the potatoes on the baking sheet that had the bacon fat and use a spatula to smash each to about 1/2-inch thick. Add enough olive oil to the bacon fat to equal 1/3 cup, and then drizzle the mixture over the potatoes. Sprinkle generously with salt. Bake until well browned and crisp, about 35 to 40 minutes. Top with the scallions.

While the potatoes are baking, transfer the cooked pork to a cutting board and let rest 10 to 15 minutes. Use two forks to shred the meat into bite-sized pieces. Moisten/season with cooking juices to taste.

Break the bacon pieces in half and arrange on the bottom halves of the rolls. Top with the pork, cheese, and pickles and Sriracha yogurt if you’d like. Serve with the potatoes and Sriracha yogurt alongside.


bacon recipe source: The National Pork Board, 1776 NW 114th Street, Des Moines, IA 50325

3573. BRAN, BACON and CINNAMON MUFFINS

serves 12

1 oz bran 

4 fl oz milk 

3½ oz self-raising flour 

3½ oz wholemeal flour 

2 teaspoons fine demerara sugar 

pinch baking powder 

3 oz smoked bacon lardons, cooked until browned

1 lemon, zest only

1 teaspoon ground cinnamon 

3 tablespoons clear honey 

3 oz butter 

1 free-range egg 

3½ fl oz plain yoghurt 

extra butter, to serve

Soak the bran in the milk for five minutes. Preheat the oven to 200C/400F/Gas 6. Sift the flours, sugar and baking powder into a bowl. Add the bacon, lemon zest and cinnamon. Heat the honey and melt the butter in a small saucepan over a low heat. Off the heat, beat in the egg, yoghurt and bran with its milk. Stir the wet ingredients into the dry ingredients in the bowl. Spoon the batter into muffin cases and bake in the oven for 20-25 minutes. Serve with butter.

bacon recipe source: Simon Rimmer, Something for the Weekend, BBC Food

3613. MAPLE BUTTERCREAM CUPCAKES with BACON SPRINKLES

makes 12 cupcakes


For the cupcakes: 
1 ½ cups all-purpose flour 
2 teaspoons baking powder 
½ teaspoon baking soda 
1 pinch of salt 
½ cup very soft unsalted butter 
⅔ cup soft light brown sugar 
2 large eggs 
⅓ cup plain yogurt 
⅓ cup maple syrup

For the maple buttercream:
1 stick very soft butter 
2 cups confectioners' sugar 
7 tablespoons maple syrup

For the bacon sprinkles:
6 slices thin-cut streaky rindless bacon 
1 teaspoon oil

Preheat the oven to 180ºC/350ºF and line a 12-cup tin with paper cases.

Next fry the bacon rashers in 1 teaspoon of oil until crisp. Remove to a plate lined with kitchen paper and allow to cool. Once cool, crumble them to resemble sprinkles. Set aside.

In a bowl, combine together flour, baking powder, bicarb and salt.

Cream together the butter and sugar, using a freestanding mixer, handheld electric mixer or just a bowl and a wooden spoon. Then beat in one egg, followed by half the dry ingredients, mixing well before adding the second egg and the remaining dry ingredients. Again, mix well, and then add the yoghurt and maple syrup, beating and folding to give a smooth batter.

Divide the mixture among the cupcake cases and bake in the oven for around 20 minutes until a case tester comes out clean.

Turn the cupcakes out on to a wire rack to cool completely before icing.

To make the buttercream icing blitz the icing sugar in a food processor to remove any lumps. Then add the butter, blitz again and then add the maple syrup down the funnel with the motor running, till you have a smooth buttercream. If you sieve the icing sugar, obviously all this can be done by hand, too.

Once the cupcakes are completely cool, top with the buttercream, using the back of a spoon to make a spiky effect, and adorn with your bacon sprinkles.

Eat on the day they are made.


bacon recipe source: Nigella Lawson (@Nigella_Lawson), Nigella.com

3529. BACON, SPAGHETTI SQUASH, and PARMESAN FRITTERS

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

3485. SWEET POTATO, KALE and BACON SCRAMBLE

serves two


6 eggs
4 strips thick cut smoked bacon
2 teaspoons olive oil
1/8 cup liquid (such as water, chicken broth, vegetable broth)
½ medium sized sweet potato, peel on, chopped into ¼- inch squares
¼ red onion, diced
2-3 stalks kale, stems removed and chopped, leaves chopped
toppings of your choice: cheese, guacamole, salsa, plain Greek yogurt

In a medium-sized skillet, heat about two teaspoons of olive oil on medium heat. Add the chopped sweet potato and onion and saute 3 or 4 minutes before adding a little liquid and covering. In about 2 minutes, check to see if the liquid has burned off. If it has, add a little more and cover again. Repeat this several times until the sweet potato is soften, but still al dente. Add the chopped kale stems. Saute another 3 to 5 minutes and add additional liquid if necessary. Add the chopped bacon. Allow the bacon to cook to desired crisp. Add the kale leaves. Allow to steam for about 30 seconds before pouring the scrambled egg mixture evenly over the meat and veggies. This is where the technique comes in. Avoid the temptation to stir. Simply allow the skillet to sit 2 to three minutes. Then, using a wooden spoon or spatula, begin flipping sections of egg and veggies. Once all sections have been flipped over, everything to sit and cook another 2 or 3 minutes. Repeat the flipping. Continue doing this until the egg is no longer cooking to the skillet. Add salt to taste. Serve with your favorite toppings.


bacon recipe source: Julia Mueller, The Roasted Root (@RoastedRootFood), October 30, 2012

3387. BACON-WRAPPED MEATLOAF with BROWN SUGAR-KETCHUP GLAZE

yields 6 to 8 servings


Brown sugar ketchup glaze

1/4 cup ketchup or chili sauce
2 tablespoons light or dark brown sugar
2 teaspoons cider or white vinegar

Meatloaf
2 teaspoons vegetable oil
1 medium onion, chopped
2 garlic cloves, minced
2 large eggs
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon ground black paper
2 teaspoons Dijon mustard
2 teaspoons Worchestershire sauce
1/4 teaspoon hot red pepper sauce
1/2 up milk, buttermilk or low-fat plain yogurt
2 pounds meat-loaf mix (2 parts ground chuck, 1 part ground veal, 1 part ground pork)
2/3 cups crushed saltine crackers (about 16) or quick oatmeal or 1 1/3 cups fresh bread crumbs
1/3 cup minced parsley
6 ounces thin-sliced bacon

Brown sugar ketchup glaze: Mix all ingredients in a small bowl; set aside.

Meatloaf: Preheat oven to 350 degrees. Heat oil in a medium skillet. Add onion and garlic, saute until softened, about 5 minutes; set aside to cool.

Mix eggs with thyme, salt, pepper, mustard, Worchestershire, pepper sauce, and milk or yogurt. Add egg mixture to meat in a large bowl, along with crackers, oatmeal or bread crumbs, parsley and cook onions and garlic; mix with a fork until evenly blended and meat mixture does not stick to bowl. (If mixture does stick, add additional milk, a couple tablespoons at a time, and continue stirring until mixture stops sticking.)

Turn meat mixture onto a work surface. With wet hands, pat mixture into a loaf approximately 9 by 5 inches.

Cover a wire rack with foil; prick foil in several places with a fork. Place a rack on a shallow roasting pan lined with foil for easy cleanup.

Set formed loaf on rack. Brush loaf with all of glaze, then arrange bacon slices, crosswise, over loaf, overlapping them slightly and tucking them under to prevent curling.

Bake loaf until bacon is crisp and loaf registers 160 degrees, about 1 hour. Cool for at least 20 minutes. Slice and serve.

bacon recipe source: Pam Anderson, Cooking Live, Food Network

3316. BACON-WRAPPED MASALA CHICKEN

12-15 pieces of chicken (drumsticks, thighs or breast) skin removed

Lemon/chili marinade
2 tablespoons of lemon juice
salt to taste (about 1 tablespoon)
1/2 teaspoon of turmeric
1 teaspoon of red chili powder (or to taste)

Yogurt marinade
1 cup of yogurt
1 teaspoon of garam masala
1 tablespoon of paprika
1 tablespoon of cumin
4-5 cloves of garlic grated
2 tablespoons of grated ginger
1 teaspoon onion powder or some pulverized onion
black pepper

Clean and skin your chicken pieces. Cut a few slits into each piece of chicken so the marinate can absorb all the way to the bone. Mix the lemon juice/chili marinade and apply it to each piece of chicken making sure that the marinate gets into each slit. Allow to sit for a few minutes while you make the yogurt marinate. Next apply the yogurt marinate all over the chicken pieces. At this point you want let the chicken sit in the fridge overnight or 8-12 hours so it soaks up all the flavors.

Wrap a slice of bacon around each piece of chicken. Place on a foil lined baking sheet (sprayed with cooking sprayed or lightly greased). Bake in a 375 degree oven for 1 hour until chicken is cooked through and bacon is crispy.

Serve with rice, naan, raita or any curry meal.


bacon recipe source: Ramona, Curry and Comfort, July 9, 2013

3198. SPINACH, ARTICHOKE and BACON-STUFFED BEER SOFT PRETZELS

yields 8 giant pretzels


Soft Beer Pretzels

1/2 cups warm water

2 tablespoons light brown sugar

1 package active dry yeast (2 1/4 teaspoons)

1 cup beer

4 ounces (1 stick) unsalted butter, melted

1 1/2 teaspoons sea salt or kosher salt

2 1/2 cups all-purpose flour

2 cups whole wheat pastry flour

Canola oil, to grease bowl

3 quarts water, for boiling the pretzels

2/3 cups baking soda, for boiling the pretzels

1 egg, beaten, for brushing before baking

Coarse sea salt 

 

Spinach, Artichoke, and Bacon Dip Filling

2 slices thick-cut bacon, chopped

1 tablespoon butter

1 clove garlic, minced or grated

1 tablespoon flour

1/2 cup milk

1 ounce cream cheese

1/2 cup shredded mozzarella cheese

1/2 cup grated parmesan cheese

1/2 cup greek yogurt

1/2 teaspoon crushed red pepper flakes (optional)

1/2 teaspoon pepper

1/2 cup (about 5 ounces) frozen chopped spinach, thawed

1 (6.7 ounce) jar grilled artichoke hearts or you can sub marinated artichokes, chopped

 

To make the pretzel dough, combine the water, brown sugar and yeast in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes.

 

Add the melted butter, beer, salt, all-purpose flour and whole wheat flour to the mixture and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the sides of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands.

 

Coat a large bowl with canola oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size. This will take about 1 hour.

 

About 10 minutes before you're ready to roll out the dough make the filling. Heat a medium skillet over medium heat and add bacon. Cook until all fat is rendered and bacon is crispy, stirring often. Remove bacon with a slotted spoon and place to drain on a paper towel. To the same skillet melt the butter over medium heat. Add the minced garlic and cook for a couple of minutes. Whisk in flour until it makes a paste. Cook over medium-low heat for a minute or two, then pour in milk. Stir and cook one minute, if your paste gets too thick splash in more milk.

 

Add cream cheese, mozzarella, parmesan and pepper. Stir until cheeses are melted. Stir in the greek yogurt until smooth. Chop artichokes and spinach and add to the sauce. Add the bacon, stir to combine.

 

Preheat the oven to 425 degrees F. Bring a large pot of water to a boil.

 

Divide the pretzel dough into 8 equal balls and roll each out into a rectangle (about 11x3 inches). Spread about 1 1/2 tablespoons spinach and artichoke dip along the length of each piece. Starting with the opposite side, roll the dough up into a log, enclosing the toppings inside. Pinch the seams together and then very gently roll the dough with your hands to form an even cylinder and fully enclose the filling.

 

Take the two ends of each filled cylinder and form into a circle that is overlapped by a couple of inches of dough on either side, twist the ends and lay over the opposite side to form a pretzel shape and press to seal. Slowly add the baking soda to the boiling water. Boil the pretzels in the water solution, 2 at a time for 30 seconds, splashing the tops with the warmed water using a spoon. Remove with a large flat slotted spatula or a spider. Place 4 pretzels on each baking sheet, brush the tops with the egg wash and season liberally with sea salt. Bake for 15 to 18 minutes or until pretzels are golden brown.

 

Remove pretzels from oven and let cool five minutes. EAT!! Or if needed you can reheat the pretzels at 350 degrees F. for 15 minutes.

 

 

bacon recipe courtesy of: Tieghan, Half Baked Harvest, August 29, 2013

3128. HATCH CHILE and BACON MACARONI and CHEESE

yields 3-4 generous servings


8 oz pasta
4 oz white American cheese, shredded
4 oz Monterey Jack cheese, shredded
1/2 cup plain yogurt
3 slices of bacon, cooked to a crisp
4-5 roasted hatch chiles, chopped (with skins, seeds, and stems removed)
black pepper
salt

Bring salted water to boil and add pasta, cooking according to package directions. While the water is coming to a boil and the pasta is cooking, shred the cheese, chop your chiles, and measure out the yogurt. Before draining the pasta, dip a 1-cup measuring cup into the pot and pull out a full cup of the boiling pasta water. This is important. If you think you'll forget, put your measuring cup in the strainer when you put it in the sink. Drain the pasta and return it to the pot. Immediately add 1/2 cup of the pasta water, the yogurt and 1/3 of the cheese, stirring until the cheese has mostly melted. Add the remaining cheese in two batches, stirring until the cheese has melted into a smooth sauce. Add additional splashes of water as necessary to keep the sauce thin and the cheese hot. Add the chiles, bacon, and black pepper, stirring until evenly distributed. Serve immediately.


bacon recipe courtesy of: Jason and Shawnda, Confections of a Foodie Bride, August 15, 2013

3109. ZUCCHINI and BACON FRITTERS with GARLIC YOGHURT

makes four servings 


2 medium zucchini, grated
1 medium desiree potato, peeled, grated 
4 shortcut bacon rashers, trimmed, finely chopped
1/4 cup plain flour 
1 egg, lightly beaten
2 tablespoons chopped fresh chives 
vegetable oil, for shallow frying 
chopped chives, to serve

Garlic yoghurt 
2 garlic cloves, crushed
1/2 cup plain Greek-style yoghurt

Squeeze excess moisture from zucchini. Drain on paper towel. Combine zucchini, potato, bacon, flour, egg and chives in a bowl. Season with salt and pepper.

Heat oil in a large frying pan over medium-high heat. Spoon 1?4 cup zucchini mixture into pan, pressing to flatten. Repeat to make 3 more fritters. Cook for 5 minutes or until golden underneath. Turn, pressing again to flatten. Cook for 5 minutes or until golden and crisp. Transfer to a plate lined with paper towel. Cover loosely with foil to keep warm. Repeat process with remaining mixture.

Meanwhile, make Garlic yoghurt: Combine garlic and yoghurt in a bowl. Season with salt and pepper. Sprinkle fritters with extra chives. Serve with garlic yoghurt.


bacon recipe courtesy of: Kim Coverdale, Super Food Ideas, October 2012, p. 13; Taste, Alexandria, NSW, 2015 Australia

3001. CHIPOTLE SWEET POTATO, BLACK BEAN and BACON TACOS

serves four


8 oz. smoked bacon, diced

2 organic sweet potatoes, peeled & diced (approx 1 1/2 lbs)

1 red onion, diced

1 can organic black beans, drained & rinsed

chipotle peppers in adobo sauce

3 cloves garlic, minced

3 limes

handful of fresh cilantro

1/2 cup drained Greek yogurt

1 tablespoon honey

cinnamon, to taste

smoked paprika, to taste

cumin, to taste

Kosher salt, to taste

black pepper, to taste

8 corn or flour tortillas

 

Preheat oven to 400°. Add the bacon to a cold skillet, heat to medium high and cook until crisp. Transfer bacon to paper towels to drain, reserving 2 tablespoons bacon fat in the skillet. Save the rest of the bacon fat for the next step.

 

In a large bowl, toss the diced sweet potatoes with chopped chipotle peppers, 2 tablespoons bacon fat, the juice of one lime, and plenty of cumin, smoked paprika and cinnamon, about a teaspoon.

 

Spread the diced potatoes in a roasting pan or baking sheet, lined with parchment paper for the least amount of mess or sticking. If you don't have parchment paper, spray lightly with non-stick cooking oil. Sprinkle with a little kosher salt and black pepper. Roast at 400° until fork tender, about 30 minutes.

 

In the skillet should be about 2 tablespoons reserved bacon fat. Add the diced red onions, turn down the heat to low, and allow these to caramelize while the sweet potatoes roast. Stir occasionally  making sure they aren't sticking to the skillet.

Make the yogurt sauce. To the Greek yogurt, add a spoonful of adobo sauce, one clove of garlic (minced), the juice and zest of one  lime, and salt and pepper to taste. Add honey to finish sauce.

To the onions, add a couple teaspoons of minced garlic. Season the onions with a pinch of kosher salt, a little cumin, smoked paprika and cinnamon.

Stir in the black beans and allow them to warm up. Season with a little salt and pepper. 

Warm up tortillas in a small dry skillet or in the microwave.

Add bacon to sweet potatoes and gently toss.

Scoop some black beans into a warmed tortilla. Follow with a good portion of roasted sweet potatoes and crispy bacon. Finish with a dollop of yogurt sauce and a few sprigs of cilantro. Serve with extra lime wedges for garnish.


bacon recipe courtesy of: Angela Davis, The Kitchenista Diaries, February 26, 2013

2990. CUSTARDY BAKED ORZO with SPINACH, BACON and FETA

makes six servings 


salt 
1 cup orzo 
12 ounces thick-cut bacon, cut into 1/2-inch pieces 
1 1/2 pounds leeks, white and tender green parts only, thinly sliced 
10 ounces baby spinach 
8 ounces feta cheese, crumbled 
freshly ground pepper 
4 large eggs 
1/2 cup plain Greek yogurt 
1/2 cup milk 

Preheat the oven to 375°. In a large saucepan of salted boiling water, cook the orzo until al dente. Drain and transfer to a medium bowl. 

In a large skillet, cook the bacon over moderate heat until browned, 8 minutes. Add the leeks and cook until tender, 8 minutes. Add the leek mixture to the orzo, leaving 1 tablespoon of fat in the skillet. Add the spinach to the skillet and cook until wilted; transfer to a colander and press out the excess liquid. Add the spinach to the orzo, fold in the feta and season with salt and pepper. 

In a bowl, whisk the eggs with the yogurt and milk, season with pepper and stir into the orzo. Scrape the mixture into an oiled 12-by-8-inch baking dish and bake for about 45 minutes, until the eggs are set and the top is browned. Let stand for 10 minutes before serving. 


bacon recipe courtesy of: Mike Isabella, Food & Wine, February 2013

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

2861. YOGURT PASTA with BACON and SNAP PEAS

serves 4-6


1 pound pasta (bow tie, penne or spiral pasta works great)
One 16-ounce package (454 grams) frozen sugar snap peas
2 teaspoons (10 ml) olive oil
4 slices (175 grams) thick-cut bacon
1 cup (247 grams) plain 2% (reduced fat) Greek yogurt
3/4 cup (84 grams) freshly grated Parmigiano-Reggiano cheese, plus more for serving
Kosher salt and freshly ground pepper
1/4 to 1/2 cup reserved pasta water (reserve before draining cooked pasta)
Juice of one lemon
Freshly chopped chives

Bring a large pot of salted water to the boil. Set a timer for three minutes LESS than the cooking time suggested on the pasta box then add pasta. Once the timer goes off, add frozen sugar snap peas and cook until pasta is cooked (pasta should be firm, not hard). Reserve about 1/2 a cup of the boiling pasta water then drain pasta and snap peas. (The pasta water will be used later to help make the sauce).

Meanwhile, slice bacon into 1/4-inch pieces. Then, heat olive oil over medium heat then add bacon pieces and cook, stirring occasionally until the fat renders from the bacon, is bubbling and the bacon becomes crisp.

Depending on how much bacon fat has rendered, you might want to remove a tablespoon or two – just make sure about two tablespoons are left in the pan.

Remove pan from heat, and then add the drained pasta and snap peas. Spoon Greek yogurt, and the 3/4 cup of cheese on top. Pour about a 1/4 cup of the reserved pasta water over the yogurt then use tongs or two spoons to toss everything together. If the sauce seems too thick, add more pasta water. Finish the sauce by adding the juice of one lemon and season with a little salt and pepper then toss well.

To serve, transfer to bowls and serve topped with extra cheese and fresh chives (if desired).

If the pasta has cooled down too much, cook over low heat, tossing, until the sauce re-coats the pasta and then serve.


bacon recipe courtesy of: Adam and Joanne Gallagher, Inspired Taste, September 10, 2012

2808. POTATO and BACON SOUP with CORN and BACON SOFRITO

1/2 cup onions, diced
1/4 cup leeks, diced
2 cloves garlic, minced
1 cup diced bacon
1/2 cup small diced potatoes
1/4 cup cilantro
1 tablespoon Greek yogurt
1/2 cup milk
1 cup heavy cream
salt and pepper to taste

Bacon Sofrito:
1 cup fresh corn
1/2 cup red peppers, diced into small pieces
2 tablespoons bacon fat
1/2 small onion, diced
1 tablespoon garlic, minced

Sear bacon in a sauté pan until crispy. Stir in remaining ingredients, and let mixture simmer until potatoes are nearly liquid. Top with bacon sofrito and serve hot.

Sauté all ingredients at high heat for 5 minutes. Place sofrito on top of the soup.


bacon recipe courtesy of: Lorena Garcia, Top Chef Masters, Season 4, Episode 7, Elimination Challenge, Bravo TV

2763. QUINOA, BACON, and BLUE CHEESE FRITTERS with HORSERADISH-YOGURT SAUCE

makes two dozen fritters 


1/3 cup red quinoa, or a mix of red and white, rinsed
2/3 cup water
1 cup quinoa flour
1/2 teaspoon kosher salt
1 1/2 teaspoons baking powder
1 large egg
3/4 cup whole milk
4 slices cooked bacon, crumbled
1/2 cup crumbled blue cheese (3 ounces)
2 tablespoons chopped flat-leaf parsley
1/2 to 1 cup canola oil, as needed for frying
1/2 cup plain low-fat yogurt
1 tablespoon bottled horseradish
1 tablespoon minced chives

In a small saucepan over high heat, bring the quinoa and water to a boil. Reduce the heat to low, cover, and cook until the water has been absorbed and the quinoa is tender, 18 to 20 minutes. Turn off the heat and let the quinoa sit for 5 minutes. Fluff with a fork. Preheat the oven to 200°F. In a small bowl, stir together the quinoa flour, salt, and baking powder. In another small bowl, whisk the egg, then add the milk and whisk to combine. Pour the egg mixture into the quinoa flour mixture and whisk to combine. Fold in the bacon, quinoa, blue cheese, and parsley. Line a rimmed baking sheet with paper towels. Pour enough oil into a large nonstick skillet to cover the bottom by about 1/4 inch. Heat the oil over medium heat until it shimmers. Test the oil's temperature by dropping in a tiny bit of batter; if it sizzles, it's hot enough. Spoon heaping teaspoons of batter into the skillet. Do not overcrowd. Fry until browned, about 3 minutes on the first side and 2 minutes on the second side. Transfer to the prepared baking sheet and repeat with the remaining batter and additional oil, as needed. Keep cooked fritters warm in a 200°F oven. Stir together the yogurt, horseradish, and chives in a small bowl, and serve with the fritters for dipping. Fritters should be served hot, as soon as possible after frying.

 

 

bacon recipe courtesy of: Quinoa Cuisine: 150 Creative Recipes for Super Nutritious, Amazingly Delicious Dishes by Jessica Harlan and Kelley Sparwasser, 2012 | Epicurious.com  | October 2012