Monday, January 26, 2015

3549. CHEESE and BACON OKRA POPPERS

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

3548. BACON and MUSHROOM CROISSANTS

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

3547. GNOCCHI with BACON and ESCAROLE

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

3546. MASA WAFFLES with HATCH CHILE and BACON

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

3545. BACON and BAKED POTATO SOUP

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

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

Tuesday, January 20, 2015

3543. GLUTEN-FREE SAVORY PORRIDGE with BACON, CHEDDAR, FRESH TOMATOES and CHIVES

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

3542. BACON, ONION, and MUENSTER TART

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

3541. CHICKEN and BACON LASAGNA ROLL UPS

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)

Filling
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

3540. BACON and CUCUMBER SANDWICHES

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

3539. BAKED TOMATOES stuffed with CREAMY STOVETOP BACON MACARONI and CHEESE

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

3538. ORECCHIETTE with BACON MEATBALLS

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

3537. CHICKEN BACON ALFREDO ENCHILADAS

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

3536. PULLED PORK, GREENS and BACON SANDWICH

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

3535. BACON and CHICKEN LIVER PATE

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

3534. BACON and CHEESE STUFFED BURGERS

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

3533. BACON, CHEESE and RANCH PULL APART BREAD

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

Recipe: http://centercutcook.com/bacon-cheese-and-ranch-pull-apart-bread/

Friday, January 09, 2015

3532. GOMSER CHOLERA (SWISS POTATO and CHEESE PIE with BACON)

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, NJ.com, January 29, 2013

Thursday, January 08, 2015

3531. SPINACH and BACON TARTINE

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

3530. BACON CHEDDAR RAISIN TOAST PANINI

serves two 


4 slices raisin bread
butter
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