Everything is better with bacon. I won’t talk about the obvious bacon
cheeseburger, bacon and eggs, baked potato with sour cream and bacon bits or BLT. I
thought I would share some new bacon ideas today with you.
Corn on the Cob and Bacon
This is an easy veggie dish to cook up on one side of the
grill as you cook your burgers or chicken.
Everything is good wrapped in bacon.
6 ears of Corn, husked and cleaned
6 strips of Bacon
Salt and pepper
Clean the corn and salt and pepper each ear. Wrap each corn cob with a strip of bacon and
individually wrap each ear in foil.
Cook over med 15 minutes turning gradually and regularly
(rotate about a ¼ turn every 3 minutes).
Remove from grill and keep in foil until ready to serve.
Old
Bay Seafood Seasoning
Enjoy your bacon for a snack, breakfast, lunch or dinner or dessert. Tomorrow I am going to talk about grillin'.
Grilled Asparagus
It works so well with corn, try it with asparagus. It is equally as good.
10 fresh asparagus spears, trimmed
1/8 teaspoon pepper
5 bacon strips, halved lengthwise
Place asparagus on a sheet of waxed paper; coat with cooking
spray. Sprinkle with pepper; turn to coat. Wrap a bacon piece around each
spear; secure ends with toothpicks.
Grill, uncovered, over medium heat for 4-6 minutes on each
side or until bacon is crisp. Discard toothpicks. Yield: 2-3 servings.
Rumaki
I already shared this in the liver chapter, but I thought I would save you having to go back and look it up.
It is my favorite appetizer.
1/2 pound chicken livers (30 chicken livers)
15 slices thin bacon, cut in half
1 can (8 ounces) sliced water chestnuts, drained (Optional
but traditional)
1/3 cup low sodium soy sauce
1/4 cup melted butter
Salt and pepper to taste
Cut each chicken liver in half; put a water chestnut slice
between the two halves; wrap with a slice of bacon and secure with toothpick.
Sprinkle with salt and pepper.
Combine soy sauce and melted butter in a container large
enough to hold the chicken livers. Add the chicken livers; turn to coat well;
cover container and marinate for 3 to 8 hours. Just before serving, broil for
about 5 minutes on each side. Recipe
will make 30 appetizers.
BLT Soup
5 slices bacon, diced small
1/2 cup diced green onions
2 tablespoon butter
3 cup iceberg lettuce, julienne
1/2 cup instant-blending flour
3 1/2 cup fresh or canned chicken broth, heated to a
simmer
1 cup diced fresh tomatoes
1/8 teaspoon grated fresh nutmeg
1/8 teaspoon ground red pepper
1 cup heavy cream
1/4 cup mayonnaise
1/4 cup sour cream
crisp crumbled bacon
Bread croutons
In a 3-quart pot, cook the bacon over medium heat till
lightly browned. Add the onions and saute, stirring, until soft. Add the
butter and stir until melted. Add the lettuce and saute for 2 minutes. Sprinkle
the flour into the pot, then stir it in until well blended. Remove the pot from
the heat and add the hot chicken broth, tomatoes, nutmeg and pepper. Heat the
soup to boiling, stirring constantly, then reduce the heat and simmer gently
for 5 minutes. Add the cream and mix well. Mix together the mayonnaise and sour
cream.
Serve each portion of soup with a dollop of mayonnaise
mixture topped with crumbled bacon.
Serves 8.
Variation: I have had
another BLT soup and the lettuce was not put into it until just before serving
as a garnish on top. It was more of a
creamed based soup with bacon in it and then garnished on top with the tomato, shredded lettuce and croutons. I prefer it to the above one.
Baked Potato Soup (Staci calls this Sunday Soup)
Slice new or small red potatoes and put into cold chicken
broth (just enough to cover the potatoes) and boil until the potatoes are
tender. The both is adding extra flavor.
Note:
you are never suppose to start your potatoes in hot water. You can add the pre-cooked bacon and kale right
away before boiling the potatoes to add extra flavor to the potatoes. Add onion powder and salt and pepper to taste
right away also. Once potatoes are
tender add cream or half and half or even 2% milk if you want to keep the fat
down. Check to see if you need to add
additional seasoning. Once the mixture
has come to a boil add a corn starch slurry to thicken. I freeze Kale and always have it on hand for
soups. You can use spinach if you don’t
have kale. I also like to serve it with
grated cheddar cheese and a little extra bacon for garnish on top.
Bean and Bacon Soup
1 bag of Northern White Beans (My mom loves to use lima beans)
1 small onion
1 pound of bacon
Salt and pepper
Pre-soak your bag of white beans over night in plenty of water. Drain the beans and rinse. Cut up your bacon in small pieces and fry in a pot large enough to hold all the beans once they are cooked. Saute a small onion in a large pot with the bacon. Add you beans and cover completely with water. Season with salt and pepper. Simmer for 1 1/2 hours or until beans are tender. Keep adding water as it boils away. You'll want a good amount of broth.
Chocolate Covered Bacon
Just imagine. Three great foods in one: bacon, chocolate, and nuts!
6-8 slices thick cut, best-quality bacon
12 ounces semisweet chocolate chips
4 ounces white chocolate, melted, optional for garnish
Macadamia Nuts
Preheat the oven to 375°F.
Place the bacon on a baking sheet lined with parchment paper. Bake in
the oven, until bacon is cooked to your liking. 15 minutes for soft bacon, 20
minutes for crispy bacon. Let bacon cool
on the parchment paper for 5 minutes then transfer to a plate lined with paper
towels.
Using a heated double boiler add the chocolate chips and
stir with a fork until smooth and completely melted. Cover another baking sheet with parchment
paper. Using tongs, carefully dip the
bacon into the melted chocolate turning to coat all sides in chocolate.
Transfer to the clean sheet of waiting parchment paper. Repeat with remaining
slices of bacon.
Drizzle with the white chocolate and sprinkle with Macadamia
nuts if desired. Refrigerate until
chocolate is hard.
Spinach and Bacon Salad
2 bundles of fresh spinach
2 boiled eggs sliced
1/2 pound chopped crisp bacon
1 cup walnuts (or substitute pecans or almonds)
Start by rinsing and removing the stems from the fresh
spinach. Add a couple of boiled eggs thinly sliced. Top with crisp bacon. To
give the salad some extra crunch toast walnuts on a baking sheet. It only takes
about 15 minutes in the oven at 300 degrees. You can use either walnuts, pecans
or almonds. Top with simple vinegar and
oil dressing.
Wrapped Smokies, Scallops or Shrimp
Everything is better wrapped in bacon. Next time you fix Little Smokies, scallops or
shrimp wrap them in a half a slice of bacon.
They make excellent appetizers. What else can you wrap in bacon
Shrimp
Bake shrimp in 350 degree oven wrapped with a ½ slice of
bacon in teriyaki sauce until golden brown. I like to use pre-cooked bacon since you do not want to over cook the shrimp and they take very little time to cook.
Scallops
Fresh scallops
Extra virgin olive oil
Medium thickness bacon slices
Toothpicks
Bank your charcoal on one side of your grill so that you
have a hot side and a cooler side. Once you get your fire burning, brush the
scallops lightly with extra virgin olive oil on both sides. Wrap the scallop
with a piece of bacon around the edge, and use a toothpick to hold it in place.
Sprinkle each side with a little Old Bay Seafood Seasoning, and you are ready
for the grill. Do not over cook your
scallops.
Little Smokies
Little Smokies
Bacon
Brown Sugar
Tooth picks
Wrap the Smokie in bacon and put on baking sheet. Sprinkle brown sugar on top and bake in a 325
degree oven until golden brown.
If you’re serving these at a party, they taste even better
after a little time in the slow cooker on low heat. Add that bacon grease that
has co-mingled with the brown sugar the slow cooker also.
Maple Syrup Bacon
I have spoiled myself and use the pre-cooked bacon to save
time and mess. You can do as I do or
pre-cook your own bacon and then brush
the bacon slices with maple syrup and bake for another 3 to 5 minutes, depending on how well done you like your bacon. I like it really crispy. It
makes for a very special breakfast if you add maple flavored bacon.
Cucumber Bacon
Appetizers
2 English Cucumbers
Mild or medium salsa to taste (Well drained)
½ C. sour cream
1/4 C cream cheese
Salt and pepper to taste
Bacon
Chives
Cut cucumbers into 1 inch rounds. With a melon baller scoop
out the middle without going all the way through, so you have a small cucumber
bowl. Mix the very well drained salsa, chopped bacon, chopped chives, cream
cheese and sour cream. Taste and season
with salt and pepper and more heat if you’d like more salsa. Fill the cucumber slices with the mixture.
Top with chopped chives. You can make it
more decorative by peeling the cucumber with green stripes leaving the skin on
part of the cucumber.
Do not toss the scoops of cucumber. Perfect for a salad.
Variations: Another variation could be to put stuff little
roasted potatoes that are cut in half and roasted till golden brown. Scoop out like the cucumber and stuff with
the filling or put the filling in a scooped out bread bowl and use bread you
scooped out to dip. It’s all good with
bacon dip.
Bacon Jerky
I found and have fallen in love with Bacon Jerky. I found it a Walmart and my big problem is only eating one. You will want to eat the whole bag. Great for taking camping if you can wait until then.
Grandma’s Bacon Gravy
My Grandma Lindley always saved her bacon dripping in a
coffee can on her stove and she used it in a lot of her food preparations
including a milk gravy she fixed with potatoes at almost every dinner.
2 tablespoons bacon grease
2 tablespoons flour
2 cups milk
Salt and pepper to taste
She would begin by making a rue. Preheat a large skillet to medium heat. Add flour to the bacon grease and whisk
together. Cook for about a minute to get the flour taste out of the mix. Be careful not to burn. Should be a light brown. Add milk; whisk together. Heat until bubbling. Simmer for 5-10 minutes,
until sauce starts to thicken. Add salt
and pepper (to taste). Allow to simmer until desired consistency.
Variation: Instead of sausage and gravy, you can add bacon bits to the gravy and serve over biscuits for breakfast.
Bacon Mac and Cheese
Cups uncooked elbow macaroni (about 12 oz)
1/4 cup butter or margarine, cut into pieces
1 can (12 oz) evaporated milk
1 1/2 cups half-and-half
3 cups shredded mild Cheddar cheese (12 oz)
8 oz (half of 16-oz loaf) prepared cheese product, cut into
cubes
2 teaspoons Dijon
mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup chopped packaged precooked bacon (about 8 slices
from 2.1-oz package)
Spray 3 1/2- to 4-quart slow cooker with cooking spray. Cook
and drain macaroni as directed on package, using minimum cook time. Place
macaroni in slow cooker; immediately add butter and stir until melted. Add evaporated milk, half-and-half, 2 1/2 cups
of the Cheddar cheese, the cubed cheese, mustard, salt and pepper; stir to
blend well. Cover; cook on low heat
setting 2 to 3 hours, stirring once halfway through cooking time. During last
15 minutes of cooking, sprinkle with remaining 1/2 cup Cheddar cheese and the
bacon.
Enjoy your bacon for a snack, breakfast, lunch or dinner or dessert. Tomorrow I am going to talk about grillin'.
Be happy and may God bless you and yours.
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