Posts Tagged ‘bacon recipes’
Bacon-Wrapped Hot Dogs with Avocado
- 6 hot dogs
- 6 slices of bacon
- 2 tablespoons vegetable oil
- 6 hot dog buns, split and warmed
- 1 Hass avocado, cut into 12 slices
- 1/4 cup plus 2 tablespoons sour cream
- 1/4 cup plus 2 tablespoons spicy salsa
- Pat the hot dogs and bacon dry with paper towels. Wrap each hot dog with a slice of bacon in a spiral; secure the bacon at each end with a toothpick.
- In a large skillet, heat the vegetable oil until shimmering. Add the hot dogs and cook over moderate heat, turning, until the bacon is crisp, about 5 minutes. Transfer the hot dogs to paper towels to drain. Discard the toothpicks.
- Tuck the hot dogs in the buns. Top with the sliced avocado, sour cream and salsa and serve.
Here you go – stop messing with the bacon on top of the burger… put it right in the burger.
Double 50/50 Burger
½ lb lean ground sirloin (or ground beef of your choice)
½ lb ground bacon
salt and pepper to taste
vegetable oil for grilling
3 toasted hamburger buns or Kaiser rolls
6 slices cheddar cheese
6 slices Jack cheese
1. Place beef and bacon into a large mixing bowl and season with salt and pepper. Mix together until fully combined.
2. Form six equal patties and place in the refrigerator between parchment to chill.
3. Heat a grill pan over medium-high heat and brush the surface with vegetable oil.
4. Place patties onto the grill pan (three at a time) and grill for 5 to 7 minute on each side.
5. About two minutes before the patties are done, place a piece of cheddar and jack cheese over each patty and allow cheese to melt before removing and placing onto a clean surface. Repeat with the remaining patties and cheese.
6. To assemble: Stack two patties onto one another and place on a bun. Add any remaining toppings and condiments of your choice and serve.
Good Housekeeping Magazine has a great article with 5 recipe ideas using bacon!
Each of these recipes calls for 6 slices (6 oz.) of regular bacon.
1. BAR NUTS
In 12-in. skillet, cook bacon, chopped, on medium 8 minutes or until browned. Discard fat. To bacon in pan, stir in 2 c. roasted, salted peanuts; 1 tsp. sugar; and ⅛ tsp. cayenne pepper. Cook 2 minutes or until nuts brown lightly, stirring. Makes 2½ c.
2. BACON-WRAPPED CHICKEN
Sprinkle 1 tsp. fresh thyme, ⅛ tsp. salt, and ¼ tsp. pepper on 2 lg. skinless, boneless chicken-breast halves; wrap with bacon to cover. Add to ovenproof skillet on medium-high. Cook 5 minutes, turning. Transfer to 400°F oven; roast 12 minutes or until no longer pink (165°F). Transfer to plate; discard fat. Into same pan, stir 2 Tbsp. balsamic vinegar. Serve over chicken. Serves 4.
3. SAVORY SCONES
Preheat oven to 450°F. In 12-in. skillet, cook bacon on medium until browned. Drain on paper towels; crumble. Transfer bacon and ¼ c. fat to lg. bowl. Mix in 2 c. all-purpose flour, 1 Tbsp. baking powder, ¼ c. finely chopped green onions, and ¼ tsp. each salt and pepper. Stir in ¾ c. milk. Drop by heaping tablespoons onto cookie sheet. Bake 12 minutes or until golden brown. Makes 20.
4. WILTED KALE SALAD
In 12-in. skillet on medium, cook bacon, chopped, 8 minutes. Stir in 1 c. chopped onion; cook 8 minutes or until tender. In lg. bowl, toss 7 c. thinly sliced kale leaves with 2 Tbsp. red wine vinegar, ¼ tsp. salt, and ¼ tsp. pepper, and then with bacon mixture. Top with ½ c. crumbled goat cheese. Serves 4.
5. EASY CARBONARA
Cook 1 lb. spaghetti 2 minutes less than label directs. Add 2 c. frozen peas; cook 2 minutes. Reserve ½ c. cooking water; drain pasta and peas. Meanwhile, in 12-in. skillet, cook bacon, chopped, on medium 8 minutes, or until browned; reserve fat. In lg. bowl, beat 4 lg. eggs, ½ c. finely grated Pecorino Romano cheese, 2 Tbsp. reserved fat, reserved water, and ½ tsp. each salt and pepper. Toss in pasta mixture and bacon. Serves 6.
Here you go guys! Breakfast or dinner – your call!
1/2 lb bacon (8 slices)
- 1/3 cup packed brown sugar
- 2 cups Original Bisquick® mix
- 1 cup of your favorite regular or nonalcoholic beer
- 2 eggs
- Heat oven to 350°F. Line cookie sheet with foil. Place wire rack on top of cookie sheet. Arrange bacon in single layer on top of rack. Bake 10 minutes.
- Sprinkle bacon with half the brown sugar. Bake 10 minutes longer. Turn bacon over; sprinkle with remaining brown sugar. Bake 10 to 15 minutes longer or until golden brown. Remove from rack. Cool completely, about 15 minutes. Crumble bacon into small pieces; set aside.
- Heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease with vegetable oil or shortening.
- In medium bowl, beat Bisquick mix, beer and eggs with whisk until blended. If batter is too thick, add additional beer until desired consistency. Stir in bacon. Pour by 1/2 cupfuls onto hot griddle. Cook until edges are dry. Turn; cook until golden brown.
Thanks Betty Crocker and Bisquick. Click the link and you can see a “how-to” video.
Happy New Year!
Is eating healthier part of your New Year’s resolution? But you don’t want to give up your bacon… well maybe this recipe is the answer.
Somehow it doesn’t seem right, but here it is – a healthy makeover on a Bacon Chicken Alfredo recipe. 87% of the reviewers said they would make it again and it received 4 stars… so give it a try!
- 1 package (16 ounces) whole wheat fettuccine
- 8 bacon strips, chopped
- 1 pound boneless skinless chicken breasts, cubed
- 1/2 teaspoon salt, divided
- 1/4 teaspoon pepper
- 2 garlic cloves, minced
- 1 tablespoon butter
- 3 tablespoons cornstarch
- 3 cups 2% milk
- 1 cup half-and-half cream
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 1 cup grated Parmigiano-Reggiano cheese, divided
- 1/2 teaspoon Italian seasoning
- Cook fettuccine according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain.
- Sprinkle chicken with 1/4 teaspoon salt and pepper. Cook chicken and garlic in butter over medium heat for 4-6 minutes or until meat is no longer pink; remove and keep warm.
- Combine cornstarch and milk until smooth; stir into skillet. Add cream and remaining salt. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the spinach, chicken, 3/4 cup cheese, Italian seasoning and half of the bacon; cook and stir until cheese is melted.
- Drain fettuccine; add to chicken mixture. Cook and stir until heated through. Sprinkle with remaining cheese and bacon. Yield: 8 servings.
Just in case you are interested…
1 cup equals 465 calories, 14 g fat (7 g saturated fat), 72 mg cholesterol, 584 mg sodium, 51 g carbohydrate, 7 g fiber, 32 g protein.
Thank you Taste of Home - http://www.tasteofhome.com/Recipes/Makeover-Bacon-Chicken-Alfredo