Posts Tagged ‘Bacon’

Cheesecake of the Month – April 2017!

March 15, 2017

This month’s delectable recipe is for a savory cheesecake (meant to be served as an hors d’oeuvres).  Three types of cheese and bacon . . . of course I’ll like it!

Gorgonzola Cheesecake

1-1/2 tablespoons butter, softened
1/2 cup lightly toasted bread crumbs
1/4 cup grated parmesan cheese
1/2 pound bacon, chopped
1 cup finely chopped onions
1-3/4 pounds cream cheese, softened
1/2 pound gorgonzola cheese
4 eggs
1/3 cup whipping cream
1/2 teaspoon salt
Hot sauce to taste

Preheat the oven to 325 degrees. Butter a 9-inch springform pan. Mix the bread crumbs with the Parmesan cheese. Sprinkle the crumb mixture in the pan, turning the pan to coat evenly.

Fry the bacon in a heavy skillet until crisp. Remove from the pan and drain on paper towels. Dispose of all but about one tablespoon of bacon fat from the skillet. Add the onions, and cover and cook over low heat about 10 minutes until soft, stirring occasionally.

Crumble the bacon. Combine the cream cheese and the Gorgonzola in a blender or food processor and process until smooth. Add the eggs, cream, salt and hot sauce and process until smooth. Blend in the bacon and onions, but don’t over mix.

Pour the mixture into the prepared pan. Set the pan in a roasting pan and add enough hot water to come halfway up the sides of the springform. Bake until the cheesecake sets, about an hour and 20 minutes. Turn the oven off and cool the cheesecake about an hour with the oven door ajar. Transfer to a rack and cool to room temperature before removing the pan and serving.

Source: Judy Walker, a writer for The Times-Picayune, Greater New Orleans (newspaper).


I Don’t Normally Do Casseroles . . .!

January 5, 2017

But I found this fabulous recipe that was an instant hit (and super easy to prepare)!  And, it has bacon to boot!

Bacon Cheeseburger Tater Tot Casserole

1-1/2 pounds of ground beef
1/2 pound of bacon (cooked and crumbled)
2 cups of shredded cheddar cheese
1 package (32 ounce) of frozen tater tots
1 can (10.75 ounce) of condensed cheddar cheese soup
16 ounces of sour cream

1.  Preheat oven to 350 degrees.
2. Lightly spray a 13″ x 9″ pan with cooking spray.
3. Cook the ground beef in a large skillet until it is no longer pink and drain the fat.
4. In a large bowl, combine the cooked beef, cooked bacon pieces, cheddar cheese, tater tots, cheese soup, and sour cream.  Mix until thoroughly combined.
5. Spread this mixture into the prepared 13×9 pan.
6. Bake for 45-50 minutes (until bubbly).


Awesome Slaw!

December 11, 2016

I generally a fan of cole slaw despite the fact that the mayonnaise makes it a little less healthy option for consuming cabbage.  I will definitely be a fan of this recipe for slaw that doesn’t require mayonnaise, a win, right?  Well, it may not have mayonnaise, but it does have bacon which probably drops it right down to a category of bad equal to that of mayonnaise.  Alas, what is one to do.  But for all of you bacon lovers out there, here’s another option for you.

Bacon Slaw

Cook six (6) slices of thick-cut bacon in 1 Tablespoon of olive oil; drain the bacon and crumble. To the bacon drippings: add 1/2 sliced red onion, 1/4 cup each of the cider vinegar and the water, 2 Tablespoons of brown sugar and 1/2 teaspoon of celery seeds.  Mix well then toss with six (6) cups of shredded cabbage; add the bacon and toss.  Enjoy!


Eat More Chicken!

November 1, 2016

Here’s a recipe that will make it easy to abide by the Chick-Fil-A slogan to “eat more chicken.”

Chicken with a Mustard/Bacon Sauce

1/3 cup of Dijon mustard
1/4 teaspoon of paprika
1/4 teaspoon of salt
1/8 teaspoon of pepper
8 strips of bacon, uncooked and chopped
1 cup of chopped onion
1 Tablespoon of olive oil
3 chicken breasts (boneless and skinless)
1-1/2 cups of chicken broth

1. Combine the mustard, paprika, salt, and pepper in a small bowl.  Spread mixture evenly over both sides of the breasts and set aside.

2.  In a large skillet, cook the chopped bacon on medium-high heat until it starts to brown.  Remove the bacon to a plate.  Add your chopped onion to the bacon grease and cook until softened.  Remove from the pan.

3.  Add 1 Tablespoon of oil to the hot skillet and cook the mustard-smeared chicken on medium heat for about 1-1/2 minutes per side.  Remove the chicken (it won’t be done, but will continue to cook in a later phase of the recipe).

4.  Add the chicken broth to the skillet and scrape the bottom of the pan.  Bring to a boil.  Add back the bacon and the onions and mix well.  Add the chicken breasts back to the skillet and reduce the heat to low-medium and cook for about 15-20 minutes (turning the chicken once), or until the chicken breasts are fully cooked.

Serve with wild rice and your choice of vegetable (I use my carrots au gratin recipe and freshly steamed broccoli).

Shrimp and Bacon!

August 20, 2016

Happy Saturday!  I just ran across a recipe involving two of my favorite foods (shrimp and bacon) that I can’t wait to try (courtesy of and Elise Bauer).

Bacon-Wrapped Shrimp

1 pound of shrimp (raw, peeled and deveined – tail on)
2 Tablespoons of olive oil
Zest from 1 lime
2 Tablespoons lime juice
1/2 teaspon of chipotle/chili powder (adjust to your liking)
6-10 strips of thin bacon, cut in half (have as many pieces of bacon as you have pieces of shrimp)
Skewers (for grilling) or toothpicks (for oven)
Optional brine
4 cups of water
1/4 cup of kosher salt
1/4 cup of sugar
1 cup of ice

Directions (abbreviated, here’s the full descriptive recipe)
1. Toss shrimp with lime zest, lime juice, olive oil, chipotle/chili powder.
2. Partially cook the bacon.
3. Prepare the grill or preheat the oven.
4. Wrap the shrimp with the bacon.
5. Secure the bacon to the shrimp with skewers if grilling, toothpicks if cooking in the oven.
6. Grill or bake the shrimp.

Source: (Elise Bauer)

A Healthy Salad!

August 6, 2016

Well, reasonably healthy (there’s not that much bacon).  Here’s a quick and easy salad that’s sure to please.

Broccoli Cranberry Salad

6 strips of bacon
1 cup of mayonnaise
1/4 cup of white sugar
2 Tablespoons of red wine vinegar
3 heads of brocolli, finely chopped
1/2 cup of chopped red onion
1/3 cup of salted sunflower kernals, toasted
1/4 cup of dried cranberries

1. Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned (about 10 minutes).  Drain bacon slices on paper towels and crumble.

2. Whisk mayonnaise, vinegar, and sugar in a bowl; refrigerate until ready to combine with the salad.

3. Combine the broccoli, onion, bacon, sunflower seeds, and cranberries in a large bowl.  Drizzle the mayonnaise dressing over the broccoli mixture and toss to coat.

Cheesy and Bacony!

July 8, 2016

Next time you are looking for an amazing appetizer (or potluck offering), here is a wonderful recipe to try.

Cheesy Turkey-Bacon Cups

Cooking spray
1-1/2 cups (5 ounces) finely chopped Parmesan cheese
1/2/3 cups of milk
1/4 cup of butter
3 Tablespoons of all-purpose flour
1/2 cup (2 ounces) of shredded Cheddar cheese
1/8 teaspoon of salt
1/8 teaspoon of pepper
4 ounces of thinly sliced deli turkey cut into 2″ squares
4 cooked bacon slices, crumbled (really, only 4?)
1/2 cup of diced fresh tomato
Garnish: fresh flat leaf parsley

1. Preheat oven to 350 degrees.  Line two baking sheets with aluminum foil and lightly coat with cooking spray.  Spoon the Parmesan cheese onto baking sheets (1/2″ apart) forming 12 (2-1/2 inch) rounds on each sheet.

2. Bake the first sheet for 7-9 minutes or until the edges are lightly browned and beginning to set.  Working quickly, transfer the cheese rounds to a lightly greased 24-cup mini-muffin pan pressing gently into each cup to form shells.  Repeat the procedure with the second baking tray.

3. Microwave the milk for 30 seconds on high or until warm.  Melt the butter in a small saucepan over medium-high heat.  Whisk in the flour; cook while whisking constantly for 1-2 minutes or until thickened.  Whisk in the shredded Cheddar cheese, salt and pepper.

4. Increase oven temperature to 425 degrees.  Line each Parmesan shell with two (2) turkey pieces and fill each cup with 1 teaspoon of the cheese sauce.   Bake for five (5) minutes.
Remove from the pan and transfer to a wire rack.  Top each cup with crumbled bacon and diced tomato.

Show Me The Bacon!

June 10, 2016

Here is a tasty and easy recipe that’s a bit of a twist on the stuffed potato peel appetizers that are popular in many restaurants.   And even though it takes you an hour to prepare, it is well worth the investment of time.

Cheese and Bacon Potato Rounds

4 baking potatoes, cut into 1/2″ slices
1/4 cup of melted butter
8 slices of bacon, cooked and crumbled
8 ounces of shredded cheddar cheese
1/2 cup of chopped green onion
Sour cream (if desired)

1. Preheat oven to 400 degrees.

2. Brush both sides of the potato rounds with butter and place them on an ungreased cookie sheet.  Bake for 30-40 minutes (turning once) or until they are lightly browned on both sides.

3. When the potatoes are ready, top them with the bacon, cheese and green onion and continue baking until the cheese has melted.

4. Top with sour cream (if you so desire).

Oatmeal With a Twist!

April 11, 2016

I’ve generally never been a fan of oatmeal as a breakfast option.  I’m not sure what turned me off — texture, taste, other?  — but something didn’t sit well with me early on and I’ve never done much with oatmeal as a breakfast food in quite some time.  However, I have used oatmeal when baking (cookies, cakes, etc.).  However, I think I have finally found a recipe for oatmeal that sounds palatable to me.  It is probably not the healthiest way to eat oatmeal, but I can’t wait to give it a try in the not too distant future.  Of course, having bacon on the ingredient list never hurts.

Peanut Butter, Banana & Bacon Oatmeal

4 cups milk
1 cup steel cut oats
½ cup crunchy peanut butter
2 T packed brown sugar
2 bananas, peeled and cut into chunks
4 strips bacon, crisp-cooked and crumbled
2 T flaxseed, ground
2 T grape jelly
½ cup chopped strawberries

In a large saucepan, bring milk just to a boil over medium heat (watch to make sure it doesn’t boil over). Add oats and 1 t salt.  Reduce heat to medium-low.  Cook uncovered, 25-30 minutes or until the oats are tender and mixture is thickened and creamy stirring frequently to prevent skin from forming and to prevent sticking.  Remove from heat.

Preheat oven to 400 degrees. Stir peanut butter brown sugar, bananas, bacon, and flaxseed into oats.  Spoon into a 9-inch cast iron skillet or 1-1/2 quart casserole.  Bake 10-15 minutes or until heated through.  Stir in jelly.  Top with strawberries and additional bacon.  Drizzle with additional jelly.

My Kind of Pie!

March 10, 2016

This “pie” looks positively amazing.   I’m sure it is a totally unhealthy option, but hey, you only live once — carpe diem!    So, all you bacon lovers out there, enjoy!