Tag Archives: bacon

Traditional Bubble and Squeak

by Elaine Lemm
2 to 4 servings

Bubble and squeak is a quirky name for a dish that is mostly fried leftover vegetables, usually from Sunday lunch—making it popular for Monday lunch or dinner. It’s also a popular British appetizer.

The origins of the name bubble and squeak are not known, but there is a reference in the “Classical Dictionary of the Vulgar Tongue” from 1785: “Bubble and squeak is beef and cabbage fried together. It is so-called from its bubbling up and squeaking while over the fire.” In Ireland, colcannon is made from mashed potatoes, cabbage or kale, and onion, and it’s very similar to bubble and squeak, as is rumbledethumps in Scotland.

Traditionally, bubble and squeak will be eaten on a Monday for lunch or dinner, sometimes with a fried egg on top, and can include a little bacon or leftover meat from the day before. It makes a nice side dish for a meaty dinner, too. There are no hard-and-fast rules for this recipe except for mashed potatoes—it’s the “glue” that holds the dish together. Use bubble and squeak as a way to use up whatever you have left from dinner and transform it into something delicious.

Ingredients

6 tablespoons unsalted butter (or vegetable oil)
1/2 cup onion (finely chopped)
1 pound mashed potatoes (about 2 cups)
1 cup leftover vegetables (e.g., cabbage, kale, peas, cooked swede, cooked carrots, and/or cooked Brussels sprouts; finely chopped)
Optional: bacon pieces, leftover roast, bangers, and/or ham pieces
Salt (to taste)
Freshly ground black pepper (to taste)
For serving: fried or poached eggs

Steps to Make It

Gather the ingredients.

In a large frying pan, melt the butter over medium heat and make sure it doesn’t brown. Add the finely chopped onion and fry gently for about 3 minutes or until soft and translucent.

Turn the heat up ever so slightly and add the mashed potato and all of the chopped up leftover vegetables. Add the chopped meat, if using. Fry for at least 10 minutes, turning everything over continuously in the melted butter to ensure that the potato and vegetables are thoroughly reheated. You are also aiming to brown (but not burn) the outside edges of the vegetables, so occasionally press the mixture into the pan to brown a little before turning.

Finally, when the mixture is heated right through, give the vegetables one long final press onto the base of the pan with a spatula and leave to cook for 1 minute. Flip over and repeat. Season with salt and pepper.

Serve with either a fried or poached egg on top. Enjoy.
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Avocado Bacon Breakfast Burger


1 serving

Ingredients

For the Tomato Jam:

2 pounds cored tomatoes (chopped)
1/2 cup sugar
1/2 lemon (juiced)
1 tablespoon fresh ginger (finely chopped)
1 pinch ground cumin
1 pinch ground cinnamon
1/4 tsp curry powder
1 teaspoon salt

For the Sausage-Infused Burger Patty:

1/4 pound grass-fed beef
2 tablespoons spicy sausage
Cooking spray
Salt (to taste)
Ground black pepper (to taste)

For the Breakfast Burger:

2 tablespoons tomato jam
1 sausage burger patty
2 tablespoons shredded gouda
1 everything bagel (toasted)
3 to 4 slices bacon (cooked with grease saved)
1 egg (cooked sunny side up)
1/4 avocado (sliced thin)
1 tablespoon tomato jam

Steps

Note: while there are multiple steps to this recipe, this breakfast burger is broken down into workable categories to help you better plan for preparation and cooking.

For the Tomato Jam

Add the tomatoes, sugar, lemon juice, ginger, cumin, cinnamon, curry powder, and salt to a stainless steel pot and turn the heat to medium-high.

Once the mixture begins to boil, reduce the heat to medium-low and continue to simmer, stirring often, until the mixture reduces and thickens into a jam-like consistency; about 1 hour.

While this is reducing, make the sausage-infused patties.

For the Sausage-Infused Burger Patty

Meanwhile, add your beef and sausage in a bowl and gently mix together, being sure not to overwork the meat and form into a patty shape and season with salt and pepper.

Set aside and heat up your grill or cast iron to medium-high heat.

Spray the surface of whatever you’re using to cook the patty and add the meat, allowing it to cook for a few minutes on each side until it’s cooked all the way through.

Turn the heat off and add the gouda on top.

Then prep the remaining ingredients for assembling the burger.

For the Breakfast Burger

Gather the ingredients.

Toast the everything bagel until crispy on the outside and smear both sides with the homemade tomato jam.

Add the cooked cheeseburger sausage patty, then top with egg, bacon, and avocado.

– MacKenzie Smith
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Maple & Bacon Glazed Brussels Sprouts


4 servings
For special meals, here’s a fantastic side dish that even children will love. The sweet maple syrup and smoky bacon complement the Brussels sprouts perfectly. —Jan Valdez, Chicago, Illinois

Ingredients

5 bacon strips, chopped
1 pound fresh Brussels sprouts, trimmed
3 tablespoons butter
1/2 cup chicken broth
1/4 cup chopped pecans
1/4 cup maple syrup
1/4 teaspoon salt
1/4 teaspoon pepper

Directions

1. In a small skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain.

2. Meanwhile, cut an “X” in the core of each Brussels sprout. In a large skillet, saute sprouts in butter until lightly browned, 4-5 minutes.

3. Stir in the broth, pecans, maple syrup, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Uncover; cook and stir until Brussels sprouts are tender, 8-10 minutes longer. Sprinkle with bacon.

from Taste of Home
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Slow-Cooker Bacon, Corn & Cheese Frittata


Prep time: 5 min Cook time: 2 hrs

Ingredients

Nonstick cooking spray
6 eggs, lightly beaten
3/4 cup fresh or frozen whole kernel corn, thawed
1/2 cup thinly sliced green onions
6 slices bacon, crisp-cooked and crumbled
1/4 cup finely chopped roasted red sweet peppers
1/4 cup half-and-half
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
3/4 cup shredded Monterey Jack cheese with jalapeño peppers (3 ounces)
1/4 cup chopped fresh chives or Italian parsley

Directions

Lightly coat a 1 1/2–quart soufflé dish or round casserole with cooking spray.

In a medium bowl combine the next 8 ingredients (through salt). Stir in 1/2 cup of the cheese.

Transfer egg mixture to prepared dish. Top with remaining 1/4 cup cheese.

Place dish in a 5- to 6-quart slow cooker. Cover and cook on high 2 to 2 1/2 hours or until frittata is set. (Frittata will puff during cooking and settle when cooling.)

Let stand 10 minutes. Sprinkle with chives.
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Bacon-and-Cheddar Grits Quiche

Ingredients

6 thick bacon slices
2 1/4 cups milk
2 tablespoons butter
1/2 cup uncooked stone-ground grits
2 teaspoons kosher salt, divided
1 teaspoon black pepper, divided
2 1/2 cups shredded sharp Cheddar cheese, divided
6 large eggs
2 1/2 cups half-and-half
1 cup heavy cream
1/3 cup sliced green onions

How to Make It

Preheat oven to 350°. Cook bacon in a skillet over medium heat until crisp. Remove bacon; drain and crumble. Transfer 2 tsp. bacon drippings to a saucepan.

Bring drippings, milk, and butter to a boil over medium heat. Gradually whisk in grits, 1 tsp. salt, and 1/2 tsp. pepper; cook, whisking constantly, 15 minutes or until very thick. Remove from heat; let stand 10 minutes. Stir in 1 cup cheese; let stand 10 minutes. Stir in 1 egg; spread in a 9-inch springform pan coated with cooking spray.

Bake at 350° for 25 minutes or until set and browned. Sprinkle remaining 1 1/2 cups cheese over warm grits, spreading to edges. Let stand 15 minutes.

Reduce oven temperature to 325°. Combine half-and-half, cream, onions, and remaining 5 eggs, 1 tsp. salt, and 1/2 tsp. pepper. Pour over grits; sprinkle with crumbled bacon. Place pan on a foil-lined baking sheet.

Bake at 325° for 1 hour and 15 minutes or until lightly browned and just set. Let stand 20 minutes. Run a sharp knife around edges of quiche; remove sides of pan.

Note: Spread cheese to the edge of the warm, bacony grits “crust” to prevent any custard from seeping out while the quiche bakes.
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Pizza Monkey Bread

 

Ingredients

1 can jumbo biscuits
1/4 c. diced olives
8 slices bacon, crisp & crumbled
1/4 c. Canadian bacon, diced
1/2 c. Italian sausage, cooked
1 small can green chiles
1 Tbsp. garlic powder
2 tsp. Italian seasoning
1/4 c. olive oil
1 c. cheese, shredded (we used pepper jack)
pizza sauce for dipping

Directions

Cut each biscuit into 6 pieces. Easiest to cut in half. Place on top of each other. Cut in thirds and then separate. Put aside until all are cut in pieces.

In a large bowl, combine all other ingredients together. When combined well, drop biscuits pieces into it and gently toss to get mixed well. Using your hands is a plus here.

Preheat oven 350F. Coat bundt pan with cooking spray.

Place in bundt pan and spread out evenly.

Place bundt pan in oven and bake for 35 – 40 minutes. Keep an eye on them so they don’t over bake on the outside and doughy on the inside.

After about 35 minutes, gently pull a piece of bread away to see if it is done or not. If not, bake in 5 minute intervals until finished.

Serve with pizza sauce and enjoy.
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Bacon-Jalapeno Wrapped Tater Tots with Jack Cheese Dipping Sauce


Recipe from: Noble Pig Serves: 24 tater tot wraps

Ingredients

Cheese Sauce

2 Tablespoons butter
2 Tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon ground black pepper
2 cups whole milk
1 cup grated Monterey Jack Cheese

Wraps

vegetable oil
1 pound sliced bacon, cut into 3-1/2″ long pieces (you might have leftovers)
24 frozen tater tots, thawed
24 slices jalapeno, about three

Directions


For the sauce, in a medium saucepan over medium heat melt the butter. Add the salt, pepper and flour, whisking over heat for one minute. Add the milk slowly while whisking constantly to remove any lumps. Continue to cook until bubbly, add cheese until melted. Serve warm.

For the wraps, heat oil over medium-high heat to 375 degrees F. Roll one piece of bacon around each tater tot and slice of jalapeno. Secure tightly with a toothpick.

Fry each tater tot, about four at a time, until bacon is crisp, about 2 minutes. Serve with warm cheese sauce for dipping.
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Tater Tot Bacon Cheeseburger Casserole


Serves 6

Ingredients

1 tablespoon olive oil
1-1/2 pounds ground beef
2 tablespoons butter
2 tablespoons flour
1 teaspoon onion powder
1 teaspoon garlic powder
3 cups milk
1 teaspoon salt
1/2 teaspoon ground black pepper
1 32-ounce package frozen tater tots
6 slices bacon, cooked and crumbled
2 cups cheddar cheese, shredded
2 cups sour cream

Directions

Preheat oven to 350 degrees Fahrenheit and grease a 9-by-13 casserole dish.

Preheat olive oil in a large skillet over medium heat. Add ground beef and cook, stirring regularly, for about 10 minutes. Drain and place in a large bowl.

While the beef is cooking, melt butter in a medium saucepan over medium heat. Whisk in flour until there are no lumps.

Allow the flour to cook out for about 2 or 3 minutes. Whisk in onion powder and garlic powder.

Slowly whisk in the milk, breaking up lumps. Season milk mixture with 1 teaspoon of salt and 1/2 ground black pepper. Whisk and continue cooking over medium heat for about 10 minutes, until it thickens slightly.

Add the tater tots, crumbled bacon, cheddar cheese, sour cream and béchamel mixture to the bowl with the ground beef. Stir to mix all ingredients.

Pour the mixture into the baking dish and spread evenly. Bake for 45 to 50 minutes, until the entire mixture is bubbly and the cheese has fully melted.
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Sheet Pan Breakfast Bake

Ingredients

8 slices bacon, cut in half
30 ounces frozen and thawed shredded hash brown potatoes
1 tablespoon italian seasoning
1/2 teaspoon granulated garlic
2 teaspoons kosher salt
1 pinch red chili pepper flakes
1 1/2 cups shredded mozzarella cheese
1 cup shredded sharp cheddar cheese
8 large eggs
3 tablespoons chopped chives (garnish) or 3 tablespoons sliced scallions (garnish)

Directions

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Place bacon in a single layer on baking sheet and bake, turning once, until lightly crisp, about 10 minutes. Remove bacon to a towel lined plate; set aside.

Place potatoes, Italian seasoning, granulated garlic, salt and chili flakes on baking sheet and use tongs or a spoon to combine, then spread into an even layer. Bake until potatoes are starting to turn golden, about 20 minutes.

Remove baking sheet from oven and sprinkle mozzarella and cheddar cheese over the top. Use a spoon to create 8 wells. Break the eggs into the wells and season with salt and pepper. Place the bacon slices over the potatoes and bake until eggs are set and bacon is completely crisp, about 10-15 minutes more.

Garnish with chopped chives or sliced scallions to serve.
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Baked Potato Bacon Soup


10 to 12 Serving

Ingredients

2 sticks (1 cup/16 tablespoons) unsalted butter
1 cup all-purpose flour
8 cups whole milk
5 large potatoes, baked and cubed (peeled, if desired)
2 pounds bacon, cooked and crumbled (about 2 cups)
3 cups shredded cheddar cheese
2 cups sour cream
1 bunch green onions, thinly sliced
1 tablespoon kosher salt
1 tablespoon ground black pepper
1 clove garlic, minced (optional)
1/4 cup grated Parmesan cheese (optional)

Instructions

Melt the butter in the bottom of a large pot over medium-high heat. Add flour and whisk to combine until thickened. Whisking continuously, slowly pour in the milk and whisk until mixture is smooth. Be sure to get the corners of the pan.

Add all of the remaining ingredients and lower the heat to medium. Stir occasionally until the cheese is melted and the soup is warmed through. Be sure to scrape bottom of the pot as you stir so the soup doesn’t burn.

Serve when warm and enjoy.
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