Tag Archives: bacon

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.
—————————————

Advertisements

Sausage Bacon Egg Grits Mini Muffins


Makes 36

Ingredients

1 Cup Grits (not prepared)
3 Cups Water
1 Cup Milk
1/4 Cup Colby Jack and Monterrey Cheese
2 large eggs
1 teaspoon of Pepper
1 teaspoon of Salt
6 Large Strips of Bacon
8 oz of Hot/Spicy Sausage (crumbled)

Instructions

Preheat oven to 415F.

Cook bacon and sausage. Drain excess grease and set aside.

Bring water to a boil in a medium sauce pan. Add one cup of grits and cook for about 6 minutes.

Add cheese and mix until it’s completely melted.

Add milk, eggs, pepper, salt, cooked bacon, and cooked sausage.

Spray mini-muffin pan with cooking spray.

Scoop mixture into each muffin pan, filling each spot about 3/4 full.

Cook for 30 minutes or until a fork is inserted and comes out relatively cleanly.

Let cool slightly before eating.

Best when served with a creamy, white sauce.
————————————

Crock Pot Bacon and Potato Chowder


makes 6 servings

Ingredients

2 cups potatoes, cut into small cubes
4 oz Canadian-style bacon, cut into 1/4-inch pieces
1 large carrot, diced
1 cup leeks, chopped, white part only
3 medium garlic cloves, minced
4 cups fat-free chicken broth
1/2 cup uncooked barley
1 bay leaf
1/4 tsp dried thyme, crushed
1/4 tsp black pepper
1 cup fat free half and half

Instructions

In a slow cooker, combine potatoes, carrots, leek, garlic, broth, barley, bay leaf, thyme, pepper and bacon; cover and cook on low for 4-6 hours.

Stir in half-and-half; heat through, uncovered, about 10 minutes.
———————————

White Cheddar Shells with Spinach and Bacon


Yields: About 6 servings

Ingredients

8 ounces small pasta shells
4 slices bacon (or more)
1 tablespoon butter
2 cloves garlic, minced
1 tablespoon all-purpose flour
1 + 3/4 cups milk
1/4 cup heavy cream
2 cups freshly shredded sharp white cheddar cheese
1/2 teaspoon salt
1/4 teaspoon pepper
3 packed cups baby spinach, stacked and cut into thin ribbons
1/3 cup grated Parmesan cheese

Directions

Cook pasta to al dente according to package directions.

Meanwhile, in a large saucepan cook bacon until crispy. Set aside to cool.

Drain the grease from the pan. Add the butter and melt over medium low heat. Add the garlic and cook until fragrant, about 2 minutes.

Add the flour and cook 1 minute stirring. Slowly add the milk and heavy cream. Turn the heat up and bring to a simmer. Simmer 3 – 4 minutes, stirring often.

Turn the heat down to low and add the cheddar, salt, and pepper. Stir until the cheese is melted and then remove from heat.

Stir in the spinach, Parmesan and drained pasta.

Crumble bacon and mix in (reserving some to sprinkle on top). Season with more salt and pepper if needed.
——————————-

Baked Brie with Cranberry-Pecan-Bacon Crumble

Ingredients

4 strips bacon
2 tablespoons candied pecans or walnuts, finely chopped
2 tablespoons dried cranberries, finely chopped
6 dried apricots, finely chopped
1 tablespoon fresh rosemary leaves, finely chopped
2 teaspoons red wine vinegar
Kosher salt and freshly ground black pepper
One 7- to 8-ounce round high-quality Brie, preferably from France
Sliced baguette, crackers and apple and/or pear slices, for serving

Directions

Preheat the oven to 325 degrees F. Lay the bacon in a large skillet, then cook over medium heat until golden and crisp, 4 to 5 minutes per side. Drain the bacon on paper towels, let cool, then finely chop.

Combine the bacon, pecans, cranberries, apricots, rosemary, vinegar, pinch of salt and a few grinds of pepper in a small bowl.

Remove the Brie from its packaging. Cut off the top rind of the round of Brie, leaving a 1/4-inch border around the edges (use a sharp knife and go in from above at a slight angle). Discard the rind you have removed. Put the Brie in a small baking dish. Top with some of the cranberry-pecan-bacon crumble, and scatter the rest around the Brie. Cover the dish with foil, and bake until the cheese is warm and gooey, 30 to 35 minutes.

Serve with bread, crackers and apple and/or pear slices for dipping.
————————————

Deviled Bacon and Eggs

Ingredients

6 slices peppered bacon
1 dozen eggs
1/4 cup mayonnaise
1/4 cup heavy cream
1 teaspoon yellow mustard
1 teaspoon sugar
1 teaspoon white vinegar
Hot sauce, such as Tabasco, as needed
Kosher salt and freshly ground black pepper
Paprika, for sprinkling

Directions

Fry the peppered bacon in a pan over medium heat until crisp, 12 to 15 minutes. Remove to a paper-lined plate.

Fill a large pot with enough water to cover the eggs, then bring to a boil (without the eggs). Using a slotted spoon, gently lower the eggs into the boiling water. Cover and simmer for 10 minutes. Run the eggs under cold water until completely cooled.

Peel the eggs, cut in half and scoop out the yolks into the bowl of a stand mixer fitted with the whisk attachment. Add the mayo, cream, mustard, sugar and vinegar. Add hot sauce if using and salt and pepper to taste. Whip until smooth.

Using a small spoon, fill each egg white half with a generous teaspoon of the filling. Lightly sprinkle with paprika. Cut the bacon into chunks and decorate the tops of the egg halves with a shard of bacon.
——————————

Bacon Wrapped BBQ Meatloaf Stuffed with Cheese

Ingredients

Meatloaf

1 lb ground beef
1 egg
2 Tbsp bbq sauce
1/4 c dry seasoned bread crumbs
1 1/2 tsp Parmesan cheese, grated
1/2 tsp garlic powder
1/8 tsp sea salt, optional
2 cloves garlic zested or minced
1/4 tsp rounded, dry mustard
1/4 tsp rounded, oregano
1/4 tsp rounded, basil
1/4 tsp rounded, black pepper fresh ground
2-3 green onions, white and green part, chopped finely
1/2 small green bell pepper, small dice
1 c shredded sharp cheddar cheese (reserve 1/4c for on top)

Topping

3 slice bacon cut in half (6 smaller slices total)
2 Tbsp bbq sauce
1 Tbsp rounded, light brown sugar not packed

Directions

Preheat oven to 375 F. Get out a 9×13 baking pan. Do not use a bread pan. You can line this with foil to help with clean up, or just spray with a non-stick spray. Set aside.

Keep hamburger in the refrigerator until the last minute. In a bowl, combine the bread crumbs, Parmesan cheese, garlic powder, salt, minced garlic, dry mustard, oregano, basil, pepper, onion and bell pepper. Stir it around a bit to get everything mixed. Add the 2 tsp bbq sauce and egg; mix.

Grab the rest of the ingredients, this will go quickly so the “loaf” holds its shape.

Take the hamburger and add this to the bowl, quickly mix together with clean hands, forget the spoon.

Place 1/2 of the hamburger mix in the center of your pan. Make a “well” with your hand so it looks like a hollowed out 1/2 potato. Add 3/4 cup of the cheese and gently press it in.

Add the second half of the hamburger on top and press it together and shape like a log.

Lay the bacon strips on top of the loaf.

Smear the last 2 tbsp of bbq sauce on top of the bacon. Sprinkle brown sugar on top of the sauce and put this into the oven for 60 minutes. (temp should be 160°F internally)

After 60 minutes, you can sprinkle the remaining 1/4 c cheese on top and return it to the oven for 5 minutes, just to let the cheese melt. If you don’t want to to this, you can just stuff all the cheese inside and leave the outside to the bacon and bbq sauce.
——————————————–