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Caramelized Brussels Sprouts and Bacon Recipe

Ingredients

  • 1 ½ – 2 lb(s) (675-900 g) brussels sprouts
  • 5 slices bacon, diced
  • 1 Tbsp (15 mL) olive oil
  • 1 Tbsp (15 mL) butter
  • 1 shallot, diced
  • ⅓ cup (75 mL) hot water (optional)
  • ½ lemon
  • Salt to taste
  • Pepper to taste

Caramelized Brussels Sprouts and Bacon Recipe

Directions

  1. Remove outer leaves from brussels sprouts, trim stem end and halve. Leave smaller sprouts whole, cutting an X in stem end to allow heat to penetrate.
  2. In large skillet, cook bacon until browned, 3-5 minutes. Remove bacon from skillet, keeping warm. Drain excess grease from skillet, reserving 3 tbsp (45 mL) in pan.
  3. Add butter and olive oil to bacon grease. Add shallot; cook until translucent.
  4. Add brussels sprouts and sauté until golden and tender, yet still slightly firm, about 10 minutes. Be careful not to burn. (Add up to ⅓ cup (75 mL) hot water to skillet if pan is getting dry and sprouts aren’t cooking).
  5. Add bacon to brussels sprouts.
  6. Just before serving, squeeze lemon juice over brussels sprouts and season with salt and pepper.

Brussels Sprouts with Bacon, Beer, Maple Syrup & Mustard Recipe

Ingredients

  • 1 ¼ lb(s) Brussels sprouts, tough ends removed and halved
  • 4 slices bacon, cut into 1-inch pieces
  • ¼ cup beer (preferably dark ale)
  • 2 Tbsp grainy mustard
  • 2 Tbsp maple syrup
  • ½ tsp salt
  • 1 Tbsp bacon fat or unsalted butter
  • ½ cup panko breadcrumbs

Brussels Sprouts with Bacon, Beer, Maple Syrup & Mustard Recipe

Directions

  1. Preheat oven to 425ºF.
  2. In a small bowl, combine beer, mustard, maple syrup and salt.
  3. On a large cast iron pan or high-sided skillet over medium heat, cook bacon until crisp, about 5 minutes. Transfer to a plate.
  4. In the same pan or skillet over medium heat, sear sprouts cut side-down until golden brown on the bottom, about 5 minutes. Stir in prepared beer mixture and bacon. Transfer skillet to the oven and roast until sprouts are tender and liquid has reduced, about 10 minutes.
  5. Meanwhile, in a skillet over medium heat, melt bacon fat or butter. Stir in panko and toast until golden brown, about 2 minutes.
  6. Transfer sprouts to a large serving platter or bowl and sprinkle with toasted panko. Serve.

Creamy Seafood Fettuccine Recipe

Ingredients

  • 1/4 cup finely chopped pancetta-style bacon
  • 1 cup chopped onion
  • 1 canwhole baby canned clams,
  • 1clove garlic, minced
  • 1 can CAMPBELL’S Condensed Low Fat Cream of Celery Soup
  • 1 cup )low fat (1%) milk
  • 12 oz extra-large or large shrimp, peeled and deveined
  • 3/4 cup frozen peas, thawed
  • 12 oz fettuccine pasta or other long pasta, cooked
  • 2 tbsp chopped fresh parsley

Creamy Seafood Fettuccine Recipe

Directions

  1. In large saucepan,cook pancetta and onion over medium heat until softened,about 5 minutes. Drain clams,reserving ¼ cup (60 mL) liquid. Add clams and liquid to pan. Stir in garlic.
  2. Stir in condensed soup,milk,shrimp and peas; bring to boil. Reduce heat and simmer,stirring,until reduced and thickened,about 10 minutes.
  3. Stir in pasta; sprinkle with parsley.

BLT Salad with Vinaigrette Recipe

Ingredients

  • 8 slices bacon
  • 4 slices country Italian bread
  • 1 1/2 cups cherry tomatoes
  • 8 cups torn romaine
  • 1/3 cup blue cheese crumbles
  • 1/4 cup cider vinegar
  • 1/4 cup olive oil
  • 1 teaspoon sugar
  • 1 teaspoon Dijon-style mustard
  • Salt and ground black pepper

Directions

  1. In large skillet cook bacon over medium heat until crisp, turning occasionally. Remove bacon from skillet; drain on paper towels.
  2. Meanwhile, toast bread. Halve cherry tomatoes. Break bacon in 2-inch pieces. On plates layer toast, romaine, tomatoes, bacon, and blue cheese.
  3. For vinaigrette, in screw-top jar combine vinegar, oil, sugar, and mustard. Shake well. Season to taste with salt and pepper. Drizzle vinaigrette on salads. Makes 4 servings.

Baking Cheddar Potato Skins Recipe

Ingredients

  • 4 large baking potatoes, baked
  • 3 tablespoons canola oil
  • 1 tablespoon grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/8 teaspoon pepper
  • 8 bacon strips, cooked and crumbled
  • 1-1/2 cups shredded cheddar cheese
  • 1/2 cup sour cream
  • 4 green onions, sliced

Directions

  1. Preheat oven to 475°. Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4-in. shell (save pulp for another use). Place potato skins on a greased baking sheet.
  2. Combine oil with next five ingredients; brush over both sides of skins.
  3. Bake until crisp, about 7 minutes on each side. Sprinkle bacon and cheddar cheese inside skins. Bake until cheese is melted, about 2 minutes longer. Top with sour cream and onions. Serve immediately. Yield: 8 servings.

Guinness Irish Stew Recipe

St.Patrick’s Day celebrates Ireland’s patron saint, St.Patrick. This stew was probably around long before even he was, and it’s one of my favorites because it’s not complicated, fussy, or difficult to put together.

Ingredients

  • Guinness Irish Stew4 slices bacon
  • 2 1/2 pound boneless beef chuck
  • 1 teaspoon salt
  • pepper to taste
  • 2 tablespoons olive oil
  • 2 onions, coarsely chopped
  • 2 cloves garlic, minced
  • 1 can dark Irish beer (like Guinness)
  • 1 small can tomato paste
  • 3 carrots
  • 3 large russet potatoes, cubed
  • 1 tablespoon brown sugar
  • 2 – 3 cups beer broth

Directions

  1. In a 6-quart slow cooker, combine the potatoes, carrots, onions, garlic, beer, olive oil, brown sugar and tomato paste. In a separate bowl, mix the flour with the salt and pepper. Dredge the beef pieces in the dry mixture, shaking off any excess.
  2. Cook and stir bacon in a heavy skillet over medium-high heat until bacon is browned and crisp, 3 to 4 minutes. Transfer bacon into a large stew pot, reserving bacon fat in the skillet.
  3. In batches, add the beef pieces and sear until brown, about 2 minutes, transferring the beef to the slow cooker as done. Remove the last batch of beef to the slow cooker, add 1 cup of the beef broth to the skillet and scrape up all the brown bits that have accumulated on the bottom of the pan. Add the pan juices to the slow cooker, along with the remaining 2 cups of beef broth. Cover, and cook on low for 6 – 8 hours.

Aussie Cheese Fries Recipe

A fun recipe for a Friday night family movie night or for serving while having a bunch of people over for the big game.

Ingredients

  • ¾ bag of your favorite type of crinkle cut fries.
  • ¾ cup shredded Colby Jack cheese (shred it yourself for a creamer cheese)
  • 4 slices bacon
  • 2 green onions, chopped
  • ½ cup to 1 cup ranch dressing
  • salt and pepper

Directions

  1. Heat oven to 425.
  2. Spread fries onto baking sheet.  Bake according to package directions.
  3. Cook bacon until crispy in skillet, drain on paper towel, and chop.
  4. When fries are crispy, remove from oven, season with salt and pepper.  Pile fries into the center of the pan.  Top with shredded cheese and bacon.
  5. Put back in oven for another 3-5 minutes to melt cheese.
  6. Remove and top with green onions.  Serve with ranch on the side.

Aussie Cheese Fries Recipe

Layered Turkey BLT Salad Recipe

What do you do with those turkey leftovers?  Here is a healthy and tasty salad that is a great option for the days after the holiday.

Ingredients

  • 4 cups tightly packed chopped romaine lettuce
  • 2 cups chopped roasted turkey
  • 1/2 cup cherry tomatoes, cut in half
  • 1/4 small red onion, thinly sliced
  • 1/4 cup bacon bits
  • 1/2 cup whole wheat croutons
  • 1/4 cup Ranch Dressing

Directions

  1. Place lettuce on large platter.
  2. Top with all remaining ingredients except dressing.
  3. Drizzle with dressing just before serving.

Baked Bacon-Broccoli Cheese Dip Recipe

Another rich and decadent snack perfect for a cold winter night or to serve up during the big game.

Ingredients

  • 1 bag (12 oz) frozen broccoli & cheese sauce
  • 1 package (8 oz) cream cheese, softened
  • 1/2 cup shredded Cheddar cheese (2 oz)
  • 1/4 cup sour cream
  • 2 tablespoons mayonnaise
  • 1/8 to 1/4 teaspoon ground red pepper (cayenne), if desired
  • 4 slices cooked and crumbled bacon
  • Crackers, as desired

Directions

  1. Heat oven to 375° F.
  2. Cook broccoli with cheese sauce as directed on bag. Remove from bag to large bowl. Using kitchen scissors, roughly cut up broccoli. Add cream cheese, half of the Cheddar cheese, the sour cream, mayonnaise, ground red pepper and crumbled bacon. Stir until well combined. Scrape mixture into ungreased ovenproof dish (that will hold at least 2 cups), and place on cookie sheet. Sprinkle top with remaining cheese.
  3. Bake 20 to 25 minutes or until golden and bubbling. Cool 5 to 10 minutes before digging in.
  4. Serve with crackers.