Best Bacon Crock Pot and Slow Cooker Recipes

best-bacon-crock-pot-and-slow-cooker-recipes There’s something about autumn that makes us want to bust out our crock pots. And as the holiday season approaches, many home cooks rely on their crock pots to do most of the cooking so they can concentrate on more important things. Like, baking. With so many delicious bacon-laden crock pot recipes, we’ve rounded up the best of the best. Keep this list handy and see how many of these you can knock out before Spring arrives.

Apple Bacon Pork Roast

Credit: Momswithcrockpots.com

Credit: Momswithcrockpots.com

Bacon Cheeseburger Dip

Credit: Tammileetips.com

Credit: Tammileetips.com

Bacon & Corn Chowder

Credit: Onehundreddollarsamonth.com

Credit: Onehundreddollarsamonth.com

Bacon-Wrapped Beef Tenderloin

Credit: Aspicyperspective.com

Credit: Aspicyperspective.com

Bacon Jam

Credit: Abakershouse.com

Credit: Abakershouse.com

Breakfast Casserole

Credit: Crockpotladies.com

Credit: Crockpotladies.com

Bacon Mac & Cheese

Credit: Pillsbury.com

Credit: Pillsbury.com

Cheesy Chicken Bacon Tater Tot Casserole

Credit: Realhousemoms.com

Credit: Realhousemoms.com

Loaded Potato Soup

Credit: Ourlittlecoop.com

Credit: Ourlittlecoop.com

Bacon Bourbon Baked Beans

Credit: Howsweeteats.com

Credit: Howsweeteats.com

Cheese Bacon Chex Mix

Credit: Bettycrocker.com

Credit: Bettycrocker.com

Smoky Beef and Bacon Chili

Credit: Myrecipes.com

Credit: Myrecipes.com

Bacon Barbeque Chicken Sliders

Credit: Spendwithpennies.com

Credit: Spendwithpennies.com

Bacon Quiche

Credit: Engineeredcreations.wordpress.com

Credit: Engineeredcreations.wordpress.com

Beef, Butternut and Bacon Chili

Credit: Thecafesucrefarine.com

Credit: Thecafesucrefarine.com

Beef, Port and Bacon Stew

Credit: Comfortbites.blogspot.uk

Credit: Comfortbites.blogspot.uk

The post Best Bacon Crock Pot and Slow Cooker Recipes appeared first on Bacon Today.

Hipsters on Horseback

A recipe sent in by our West Coast correspondent, Kajsa:
You've had Angels On Horseback, (oysters wrapped in bacon), and Devils On Horseback, (dates wrapped in bacon - the ones at Magnolia are fantastic), I now give you Hipsters On Horseback! Yes, there may have been drinking involved in the naming of this creation. These are super simple and quick to make and the brininess of the hearts goes well with the salty fattiness of the bacon. I prefer to use thick cut peppered bacon from a butcher—it cooks more evenly and is easier to wrap.
1lb bacon
1 large jar of marinated artichoke hearts
Preheat broiler to 400º and move the rack to the top position.
Line a shallow baking pan with aluminum foil.
Drain the artichoke hearts and cut the bacon in half, wrap each heart and secure with a toothpick.
Broil for 5 minutes, turn them over and broil for another 5 - 9 minutes, until bacon is crispy.
Makes about 24
Can I rate my own dish? 4 strips!!!

2637. BACON-BLUEBERRY CORNBREAD with BLACKBERRY BUTTER

yields ten servings


Blackberry Butter?
1 package (6 ounces or 1 1/3 cup) blackberries
½ cups granulated sugar 2 teaspoons fresh lemon juice 2 tablespoons unsalted butter, well softened
Blueberry-Bacon Cornbread?
3 slices center-cut, reduced-sodium bacon 1 cup yellow cornmeal, preferably stone-ground ¾ cups plus 1 tablespoon all-purpose flour, divided 2 tablespoons granulated sugar 1 ½ teaspoons baking powder 1/4 teaspoons salt 1 package (6 ounces or 1 ¼ cup) blueberries 2/3 cups 1% low-fat milk 1 large egg 2 tablespoons canola oil
Blackberry Butter: Place a ceramic saucer in the freezer to chill. Combine berries, sugar and lemon juice in small nonreactive saucepan. Bring to a boil, stirring gently to dissolve sugar. Reduce heat to medium-low and simmer, stirring occasionally until juices create large thick bubbles, about 10 minutes. Spoon 1 teaspoon juices onto chilled saucer; if juices thicken to jam-like consistency after 15 seconds, jam is ready. If not, cook another minute or so. Transfer to a bowl and cool completely. Knead butter in a bowl with a wooden spoon or silicon spatula until smooth. Gradually mix in berry jam. Butter can be made up to 3 days ahead; keep covered and refrigerated. Serve at room temperature.

Bacon-Blueberry Cornbread: Preheat oven to 350°F. Cook bacon in 9-inch ovenproof skillet (preferably cast-iron) over medium heat until browned and crisp, about 10 minutes. Transfer to paper towels to drain; cool, and coarsely chop. Discard fat from skillet; do not clean skillet, leaving a thin film of fat inside. Whisk cornmeal, ¾ cup of the flour, sugar, baking powder and salt in a medium bowl. Toss blueberries and bacon with remaining tablespoon flour; set aside. Whisk milk, egg and oil in a small bowl. Add to cornmeal mixture and stir with a wooden spoon just until combined. Fold in blueberries and bacon. Spread batter in the bacon fat coated skillet. Bake until toothpick inserted in center comes out clean, about 25 minutes. Cool 10 minutes. Cut into wedges and serve from skillet with blackberry butter.?


bacon recipe courtesy of: Driscoll's Berries, PO Box 50045, Watsonville, California 95077-5045
Posted in Uncategorized

Huitlacoche & Smoked Corn Pate

We moved out of the city almost a year and a half ago. It seems like ages ago, but really has not been. However, what we found in the burbs from a dining perspective can be described most nicely as “limited”. Coming from Chicago, where we could stumble down the street for any number of great things to eat and having dozens of great places to deliver food to us, it was a shock. Since moving, we’ve adjusted. We have bought a second car. My garden has grown exponentially. But, some adjustments will never be made. We usually travel into the city to eat out and go in to do so as frequently as we went out when we lived in the city.

There are so few options near us that a place serving real quesadillas with handmade tortillas four miles from our house qualifies as destination dining for me.  The quesadillas are hidden on the last page of the menu and caught my eye when I saw nopales, huitlacoche, flor de calabasa, and chorizo. I was concerned, given what I have seen in the area, these would be ortega flour tortillas and shredded cheez. Since discovering the deliciousness of the huitlacoche and nopales quesadillas, I have adopted a more regular weekend lunch pattern of grabbing lunch while out (like a normal person).

The quesadilla

When I saw in the nearby bodega, a jar of huitlacoche, I picked it up. I had a half dozen ears worth of corn smoked over corn cobs (meta) to go along with the huitlacoche. When I opened the can, I was surprised by how ugly the contents were. Black sludge with large kernels, corn silk and everything. Knowing this was corn smut, mold and fungus, I was ready. After all, I had the real thing in the kitchen last summer from a local farmer. That was a different animal. Even so, I wanted to embrace the horrifying appearance and make something where I saw the ugliness. I didn’t want to hide it in a casing or puree it into a sauce, so I made a pate.  Cross sections of black-hued pork with flecks of fungus throughout.

As ugly as it was, there was a deep richness to the pate coupled by a really unique savory quality with the combination of the smoked sweet corn, the pork and the huitlacoche. The corn brings a smokey flavor, but also a bit of color among the muddy, ugly pate.

Huitlacoche & Smoked Corn Pate

750 g fatty ground pork, I ground a fatty pork shoulder 150 g smoked corn 250 g huitlacoche 20 g kosher salt 1/4 cup cilantro, chopped 4 cloves garlic, grated 1 serrano chile, roughly chopped

Panade

10 grams all-purpose flour 1 large egg 70 milliliters heavy cream

Step one: Assemble your gear and cut your pork shoulder into one inch cubes, run it through your meat grinder using the fine disc. Refrigerate.

Step two: Add corn, huitlacoche, salt, cilantro, garlic and chile

Step three: Assemble the panade and combine with the forcemeat. Using the paddle attachment on your stand mixer, mix the forcemeat/panade until it is sticky.

Step four: Line the inside of your terrine with plastic wrap. Form the mixture into a loaf and place it inside the terrine. Fold the pastic wrap over the loaf, cover, and place terrine into a high sided roasting pan. Fill the pan with water until in reaches 2/3’s of the way up the terrine. Place in a preheated 300 degree oven and cook to an internal temperature of 160 degrees.

Step five: Remove terrine from oven and place a two pound weight on the pate to weigh it down until it cools to room temperature. Once cooled, refrigerate overnight.

Step six: Slice the Pâté about a centimeter thin and serve with salsa and corn tortilla.