AwesomeBites

Tag: bacon

  • Crocheted Eggs & Broccoli Bacon Fry

    You are probably tired of hearing about my childhood, but my parents would always send us off to school with a hot breakfast. We lived on a small farm and kept animals for food, not for pets – although we had a few pets also. Collecting the eggs was one of my older sister’s jobs and my father would raise pigs and make his own bacon.

    IMG_5964

    For each person
    2 large to extra large egg
    Vegetable oil to fry the egg in
    1/2 – 3/4 cup of broccoli
    2 strips of bacon
    Salt and pepper

    Yummy!

    My mom would fry an egg in oil with the heat a bit hotter and the outside of the egg white would crochet a beautiful lace doily. I loved this crunchy bit with my egg yolk all soft in the inside.

    While my mom would serve this with potatoes, I have yielded to a version with less carbs.
    Fry bacon and cut into 3/4 inch pieces, remove most of the bacon fat from the pan and fry the broccoli in the bacon fat. Add the bacon back in with the broccoli right before serving. Season with salt and pepper. This tastes awesome served with your crocheted eggs!

    Serve with a Bloody Mary or Mimosa.

  • Spaghetti Carbonara

    Spaghetti Carbonara

    Your family is going to lick their plates clean! This is so very good and rich that after eating it I racked my brain on ways to make it healthier.
    My big decisions? Add vegetables to it! I am thinking one of my favorites like peas, carrots, zucchini, yellow squash, broccoli, mushrooms, or califlower!

    In a pot of hot salted water boil your spaghetti. Get it started, then dice your ham or bacon, I like ham for this dish. Set it aside. Finely dice garlic or if you have roasted garlic like I do in my refrigerator, use that. Set it aside. If you are going to use vegetables that are fresh, then you should blanch them or steam in the microwave until fork tender. Careful not to turn them into mush. Then grate the cheese. I used 1/2 parmesan and 1/2 white cheddar.

    When you add the spaghetti to the boiling water, get your frying pan out and through in the diced ham. You want it to look like it has been fried and it will release some of its water. Remove from the heat and wait for the spaghetti to be ready.

    Wisk the eggs, grated cheese and sour cream together with the spice you have choosen.
    Drain the spaghetti when it is al dente and pour into a large enough pan that you can stir additional ingredients into. I use a casserole pan.
    Add ham, and your while the spaghetti is still hot, pour the eggs and cheese mixture into the spaghetti. You want it hot because it will cook the eggs in your sauce. You need to stir it to avoid scrambling the eggs – not what you want! Add a little of the hot water from the cooked spaghetti if you need more moisture. Stir and then add your veggies.
    If dinner time is a few minutes away, put the casserole pan in the oven at 200 degrees to keep warm.
    You can easily double this recipe for a large gathering!

    2 eggs
    1 cup cheese
    1 cup sour cream

    1 pkg spaghetti
    1 cup diced ham fried
    2 tsp fresh basil or oregano
    Salt and pepper
    Roasted garlic or 4 cloves diced
    Optional: Veggies
    My favorite combinations: peas and carrots, zucchini and yellow squash, broccoli and califlower, mushrooms and green beans
    If you want to spice this dish up, you can either add a tsp of red pepper flakes, or sliced jalapeno peppers!

    Serve with freshly grated cheese.

  • Strawberry Spinach Salad

    Strawberry Spinach Salad

    Strawberry Spinach Salad

    I love this salad. I remember going to Kansas City and Dennis ordered this salad. Inspired, I went home and imitated it!
    Easy to make, family and friend favorite. Dennis loves it without the bacon as well. Who would have guessed that!

    Ingredients

    2 tablespoons sesame seeds
    1 tablespoon poppy seeds
    1/2 cup white sugar
    1/2 cup olive oil
    1/4 cup distilled white vinegar or balsalmic
    1/4 teaspoon paprika
    1/4 teaspoon Worcestershire sauce
    1 tablespoon minced onion
    10 ounces fresh spinach – rinsed, dried and torn into bite-size pieces
    1 quart strawberries – cleaned, hulled and sliced (No stawberries?
    1/4 cup almonds or walnuts, blanched and slivered
    1/4 cup sliced red onions on garnish
    4 slices of bacon, crisp (crumbled)

    Directions
    1.In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour. (You can also mix with your blender.)
    2.In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.

    Or make it Hot spinach salad –
    I have prepared this two ways: hot and cold. Fried and crumbled bacon, then added all dressing ingredients till sugar dissolved. Pour this hot dressing over spinach/strawberries: outa this world! Also delicious prepared cold.

    Adding chicken chunks and kiwi is another wonderful variation for a complete, colorful meal in a bowl!

  • Cheddar Stuffed, Bacon Wrapped Grilled Jalapeno Peppers

    Cheddar Stuffed, Bacon Wrapped Grilled Jalapeno Peppers

    STUFFED JALAPENOS

    12 pickled jalapeno peppers
    1 (3 oz.) pkg. cream cheese, softened
    1/2 c. shredded sharp cheddar cheese (2 oz.)
    1/4 c. sliced green onion (optional)
    12 slices bacon

    Rinse and drain jalapeno peppers. Slit lengthwise on one side; remove seeds and veins, leaving stem attached. (If you want them hot, leave the hot stuff inside!) Beat cream cheese until fluffy. Beat in grated cheddar cheese. Stuff each pepper with cheese mixture. Wrap with a piece of bacon. Use a tooth pick to hold the bacon on and keep them closed.

    Grill until bacon is crisp and cheese is melted. We love ’em!

    If you’re not in a grilling mood, pop them in the oven.
    Bake in 450 degree oven until bacon is crisp about 10 minutes or until cheese melts. Makes 12.

    Tip: Use disposable gloves when cutting and removing seeds from the jalapeno peppers.

  • Bacon Caesar Salad

    Bacon Caesar Salad

    Bacon Caesar Salad

    Oh my, simple and excellent.

    2 cups baby romaine, chopped
    1 cup mixed herb salad, prewashed
    3 scallions chopped, green and white
    6 slices of bacon, fried crisp and crumbled
    1/4 cup Girard’s Light Creamy Caesar Dressing
    Salt and Pepper to taste

    You can prepare the salad ahead of time by washing and chopping, then keep in refrigerator until ready to eat. Dress the salad right before serving, add the bacon and scallions and salt and pepper. Awesome bites!

    Variations: Add 1/4 cup crumbled blue cheese for Bacon and Blue Caesar or C
    Add 1/4 cup toasted pecans
    Add 1 cup sliced strawberries for Berry Bacon Salad
    (make sure you wash the strawberries well or your salad could end up gritty)
    Add baked rotisserie chicken from your local supermarket for a quick dinner,
    serve on the side, or chop and add to the salad.

    Serve with Croque Madame

  • Split Pea and Lentil Soup

    Split Pea and Lentil Soup

    Ingredients
    Ham bone or 10 Slices of Bacon
    2 (32-ounce) containers low-sodium fat-free chicken stock or broth
    1 cup dried split peas – small package
    1 cup dried lentils – small package
    4 carrots, sliced (I happen to not have carrots today, so I omitted them)
    4 celery ribs, sliced or 1 tsp celery seeds, or 1 tsp celery salt
    2-4 onions, chopped
    2 bay leaves
    1/2 teaspoon salt
    1 tsp garlic powder
    1/4 tsp cardammom
    1/2 tsp nutmeg
    1 teaspoon black pepper
    1/4 teaspoon red pepper flakes

    2 cans peas (add after the other ingredients have been pureed.)

    Ham bits, croutons and Sour cream for garnish
    Preparation
    In a large dutch oven, brown the chopped bacon then add onions to saute.
    Combine other ingredients reserving the garnish for ater.
    Bake, covered, at 400° for 2 hours or until peas and lentils are tender.

    Re-season according to your taste. Salt and Pepper. To reduce the fat content in the soup, remove the chopped bacon. Easy to do as it will float on the top. Then
    using a stick blender puree the mixture. If you want a more refined soup, strain.
    At this point, I like to add the drained canned peas. It adds back texture to the soup and I like the taste.
    Serve in bowls with dallop of sour cream, croutons and bits of ham on top.

    Serve with half ham and cheese on Rye sandwiches or salad or fresh french bread with cheddar cheese spread.

  • Green Salad – Cobb Salad – Bacon, Lettuce, Tomato, Avocado and Blue Cheese

    Green Salad – Cobb Salad – Bacon, Lettuce, Tomato, Avocado and Blue Cheese

    Came home late the other night and the kids had put together this salad.  Perfect for dinner.  Thank you Matt and Denny.

    Ingredients:

    Romaine

    Spinach

    Bacon, fried and crumbled

    Tomatoes, Cherry or bite size chop

    Avocado

    Chicken, cooked, chopped bite size pieces (leftovers are good to use here.)

    Sunflower seeds

    pecans

    Cucumber (optional)

    Grated Cheese, finely grated (optional)

    Boiled eggs, quartered

    Blue Cheese Crumbs (optional – don’t use if you don’t love it!)

    Use your favorite dressiong or classic ranch dressing on the side.

    Salad for Dinner – Cobb Salad
  • Brussel Sprouts with Carmelized Shallots

    Brussel Sprouts with Carmelized Shallots

    Brussel Sprouts with Carmelized Shallots

    6 tablespoons (3/4 stick) butter, divided

    • 1/2 pound shallots, thinly sliced
    • Coarse kosher salt
    • 2 tablespoons apple cider vinegar
    • 4 teaspoons sugar
    • 1 1/2 pounds brussels sprouts, trimmed
    • 3 tablespoons extra-virgin olive oil
    • 1 cup water

    Preparation

    Melt 3 tablespoons butter in medium skillet over medium heat. Add shallots; sprinkle with coarse kosher salt and pepper. Sauté until soft and golden, about 10 minutes. Add vinegar and sugar. Stir until brown and glazed, about 3 minutes.

    Halve brussels sprouts lengthwise. Cut lengthwise into thin (1/8-inch) slices. Heat oil in large skillet over medium-high heat. Add sprouts; sprinkle with salt and pepper. Sauté until brown at edges, 6 minutes. Add 1 cup water and 3 tablespoons butter. Sauté until most of water evaporates and sprouts are tender but still bright green, 3 minutes. Add shallots; season with salt and pepper.

  • Linguini with Bolognese Sauce – Did someone say bacon?

    Linguini with Bolognese Sauce – Did someone say bacon?

    Linguini Bolognese
    Did someone say bacon?

    Since you’ve decided to have pasta, put on a pot of water add some salt and let is start to boil.

    From the refrigerator, I found:

    Peppered Bacon – cut into 1/2 inch slices

    1 Cup of Cream

    2 Pkg of  fresh Linguini or Spaghetti (You’ll love the leftovers. Search for Spaghetti Frittata.)

    1 medium white onion

    2 cans stewed tomatoes or substitute the tomatoes you have.

    1 tsp red pepper flakes (optional)

    Garnish with freshly grated Parmesan Cheese or Romano.

    Start heating the frying pan and add the bacon. Let’s get this meal on the table.  As the bacon crisps, put a small dice on one onion.  Once you have set aside the bacon and have it draining on a paper towel, remove all but 1 tablespoon of bacon fat from the pan. Add the onions and let them sweat.

    Run to the pantry and figure out what type of canned tomatoes you have available. I had stewed tomatoes that were preseasoned with oregano.   When the onions are tender, add the tomatoes and sauce from both cans.  Add a splash of cooking sherry and bring to a simmer.  Your water should be boiling. Add the pasta.

    Add 1/2 cup to 3/4 cup of cream to the tomato mixture and turn the burner down to low.

    As soon as the linguini is al dente, strain and add to the tomatoe mixture. Stir and allow the linguini soak up all the goodness.

    Add a nice mound to the center of the plate, sprinkle the crisp bacon on top.  Serve to the hungry crowd.

    As my son would say, “Did someone say bacon?”  Hmmm irresistable.

  • Black Pepper Sweet Bacon

    Thick sliced bacon.
    Smokehouse Black Pepper
    1/4 cup Brown Sugar

    Spread the bacon onto a baking sheet. I like to use a cooling rack so the fat can drip off the bacon.
    Do NOT overlap.
    Spring liberally with black pepper and brown sugar.
    Bake in 350 degree oven until crisp.
    Remove from oven and serve with waffles or on your favorite salad!