serves four
1/4 cup Dijon mustard
1/4 cup maple syrup
1/2 teaspoon salt
1/4 teaspoon black pepper
4 slices bacon, diced
4 (4- to 5-ounce) boneless, skinless chicken breasts, trimmed
1 shallot, peeled and minced
1 1/4 cups fat-free, low-sodium chicken broth
1 cup pearl (Israeli) couscous
1 tablespoon parsley, freshly chopped
2 teaspoons cider vinegar
In a small bowl, whisk the mustard, maple syrup, 1/2 teaspoon salt and 1/4 teaspoon pepper; set aside. In a 12-inch nonstick skillet cook the bacon over medium heat until crisp, 6 to 8 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate.
Pour off all but 2 tablespoons of fat from skillet and return pan to medium-high heat until fat shimmers. Pat chicken dry with paper towels and season with salt and pepper. Cook chicken until golden brown and meat registers 160 degrees, about 6 minutes per side. Transfer to platter, brush with mustard mixture, and tent loosely with aluminum foil. (You might not use all of the mustard mixture depending on the size of the chicken breasts.
Add shallot to now-empty skillet and cook over medium heat until softened, about 3 minutes. Add broth and bring to simmer. Stir in couscous, cover, and cook over low heat about 10 minutes. Stir cooked bacon, parsley and vinegar into couscous. Season with salt and pepper to taste. Serve couscous and chicken with any remaining Dijon sauce on the side.
bacon recipe courtesy of: Detroit Free Press, 615 W. Lafayette, Detroit, MI 48226, March 3, 2013; adapted from Cook's Country Magazine, January 2013
Tag Archives: bacon flavored
Bacon Brownie Cookie Bar
There are days when you feel like baking, but you don’t feel like spending a lot of time in the kitchen. You know those days… when you want a home-baked dessert, but you don’t want to put a ton of effort into it? Or how about when you’re craving different types of baked goods. Like, when you want chocolate chip cookies AND brownies. You know, days when you are just the epitome of indecision.
I recently experienced one of these moments in the kitchen. I wanted brownies, I wanted cookies, I wanted them fast and I wanted them with bacon. A bit of experimentation resulted in this super quick-and-easy recipe to have on-hand when you’re feeling the same. The result was a rich and delicious brownie-bacon-cookie that quickly satisfied all of my cravings.
Don’t be concerned about the cookies or brownies over-baking… The grease from the bacon will leak into the brownie batter and the batter will take longer to bake than it would on its own. This will also infuse the brownies with lots of bacon flavor and make them extra-moist and bacon-y good. The combination of sweet cookie, savory bacon and rich indulgent brownie is phenomenal. Add a scoop of vanilla ice cream and drizzle with chocolate syrup. You’ve conquered your cravings; you’ve done it pretty darn quick and with a minimum amount of effort.
If you like, you can infuse even more bacon flavor into these by substituting bacon grease for some of the oil that goes into the brownie mix.
Ingredients:
1 large tube of your favorite pre-made chocolate chip cookie dough
1 box of your favorite brownie mix
1 pound of bacon. I used Smokey’s Savory Select Maplewood.
Directions:
1. Lie bacon strips on a foil-lined baking sheet. Bake until cooked, but not crispy, then transfer strips to a paper-towel lined plate. Allow to cool then chop into chunks.
2. Butter a 9” x 13” glass casserole dish. Mix brownies according to package instructions. May substitute bacon grease for part of the oil. Add cooked bacon pieces to batter, then pour into dish.
3. Sprinkle cooked bacon pieces on top of brownies.
4. Remove cookie dough from packaging and place in a empty dish. Microwave the cookie dough “cylinder” for 20-30 seconds until soft and pliable.
5. Drop spoonfuls of cookie dough onto the brownie batter. Don’t worry about leaving holes between the cookies, they will spread out as they cook.
6. Put in oven and bake for 30-40 minutes or until brownies are fully cooked and a toothpick inserted in the middle comes out clean.
7. Serve with a scoop of vanilla ice cream or a dollop of whipped cream and a drizzle of chocolate or caramel syrup. Enjoy!
Behold the Magnetic Power of Bacon…
I love Etsy! Seriously! You love something and have an idea for a product – BAM – you’ve got a store front and are out there makin’ it happen.
Where else could you find something as simple and as wonderful as these?
Yes, those are bacon magnets. Created by DesignDude, they come in four different “sizes” and help pork up any fridge.
Four “slices” in a package, $4.99 per.
Make it so!
Â
Originally posted 2009-12-18 18:30:03.
Related Stories:February 7, 2013 -- Fun Up Your Fridge – Bacon Magnets (and more)…December 10, 2009 -- Bacon X-Mas Cards…2936. BROCHETTE of SALMON with BACON
yields four servings
1 1/2 pounds skinless, boneless salmon
salt to taste if desired
1 large sweet red pepper
6 slices bacon
1 red onion
1 tablespoon olive oil
3 tablespoons butter
1 tablespoon lemon juice
3 tablespoons shredded fresh basil leaves
Preheat a charcoal grill or oven broiler to high. Soak 8 wooden skewers in cold water to cover until ready to use. Cut the salmon into 1 1/2-inch cubes. There should be 24 pieces. Sprinkle the pieces with salt and pepper. Cut away and discard the pepper core and veins. Discard the seeds. Cut the pepper into 16 pieces of equal size. Cut the bacon into 16 rectangles of equal size. Cut the onion into 16 1/2-inch cubes. Put any remaining onion to another use. Heat a nonstick skillet and add the bacon pieces in one layer. Scatter the sweet pepper and onion cubes over the bacon. Cook, shaking the pieces and stirring for about 1 minute. Drain and let cook slightly. Drain the bacon mixture. Arrange the various foods on each of the skewers as follows: 1 sweet pepper cube, a piece of bacon, 1 piece of salmon, a cube of onion, a piece of salmon, a cube of onion, a piece of bacon, a piece of salmon and a cube of pepper. Brush brochettes all over with olive oil. Sprinkle with salt and pepper. If the brochettes are to be cooked under the broiler, arrange them on a rack. Place them about 4 inches from the source of heat and leave the door slightly ajar. Cook 3 minutes on one side and turn the brochettes to the other side. Cook 2 minutes. If the brochettes are to be cooked on a charcoal grill, place them on the grill and cook 3 minutes. Turn and cook on the other side about 2 minutes. Meanwhile, heat the butter and add the lemon juice and basil. Stir and pour or brush the sauce over the brochettes.
bacon recipe courtesy of: Pierre Franey, 60-Minute Gourmet, The New York Times, August 27, 1986
1 1/2 pounds skinless, boneless salmon
salt to taste if desired
1 large sweet red pepper
6 slices bacon
1 red onion
1 tablespoon olive oil
3 tablespoons butter
1 tablespoon lemon juice
3 tablespoons shredded fresh basil leaves
Preheat a charcoal grill or oven broiler to high. Soak 8 wooden skewers in cold water to cover until ready to use. Cut the salmon into 1 1/2-inch cubes. There should be 24 pieces. Sprinkle the pieces with salt and pepper. Cut away and discard the pepper core and veins. Discard the seeds. Cut the pepper into 16 pieces of equal size. Cut the bacon into 16 rectangles of equal size. Cut the onion into 16 1/2-inch cubes. Put any remaining onion to another use. Heat a nonstick skillet and add the bacon pieces in one layer. Scatter the sweet pepper and onion cubes over the bacon. Cook, shaking the pieces and stirring for about 1 minute. Drain and let cook slightly. Drain the bacon mixture. Arrange the various foods on each of the skewers as follows: 1 sweet pepper cube, a piece of bacon, 1 piece of salmon, a cube of onion, a piece of salmon, a cube of onion, a piece of bacon, a piece of salmon and a cube of pepper. Brush brochettes all over with olive oil. Sprinkle with salt and pepper. If the brochettes are to be cooked under the broiler, arrange them on a rack. Place them about 4 inches from the source of heat and leave the door slightly ajar. Cook 3 minutes on one side and turn the brochettes to the other side. Cook 2 minutes. If the brochettes are to be cooked on a charcoal grill, place them on the grill and cook 3 minutes. Turn and cook on the other side about 2 minutes. Meanwhile, heat the butter and add the lemon juice and basil. Stir and pour or brush the sauce over the brochettes.
bacon recipe courtesy of: Pierre Franey, 60-Minute Gourmet, The New York Times, August 27, 1986
2936. BROCHETTE of SALMON with BACON
yields four servings
1 1/2 pounds skinless, boneless salmon
salt to taste if desired
1 large sweet red pepper
6 slices bacon
1 red onion
1 tablespoon olive oil
3 tablespoons butter
1 tablespoon lemon juice
3 tablespoons shredded fresh basil leaves
Preheat a charcoal grill or oven broiler to high. Soak 8 wooden skewers in cold water to cover until ready to use. Cut the salmon into 1 1/2-inch cubes. There should be 24 pieces. Sprinkle the pieces with salt and pepper. Cut away and discard the pepper core and veins. Discard the seeds. Cut the pepper into 16 pieces of equal size. Cut the bacon into 16 rectangles of equal size. Cut the onion into 16 1/2-inch cubes. Put any remaining onion to another use. Heat a nonstick skillet and add the bacon pieces in one layer. Scatter the sweet pepper and onion cubes over the bacon. Cook, shaking the pieces and stirring for about 1 minute. Drain and let cook slightly. Drain the bacon mixture. Arrange the various foods on each of the skewers as follows: 1 sweet pepper cube, a piece of bacon, 1 piece of salmon, a cube of onion, a piece of salmon, a cube of onion, a piece of bacon, a piece of salmon and a cube of pepper. Brush brochettes all over with olive oil. Sprinkle with salt and pepper. If the brochettes are to be cooked under the broiler, arrange them on a rack. Place them about 4 inches from the source of heat and leave the door slightly ajar. Cook 3 minutes on one side and turn the brochettes to the other side. Cook 2 minutes. If the brochettes are to be cooked on a charcoal grill, place them on the grill and cook 3 minutes. Turn and cook on the other side about 2 minutes. Meanwhile, heat the butter and add the lemon juice and basil. Stir and pour or brush the sauce over the brochettes.
bacon recipe courtesy of: Pierre Franey, 60-Minute Gourmet, The New York Times, August 27, 1986
1 1/2 pounds skinless, boneless salmon
salt to taste if desired
1 large sweet red pepper
6 slices bacon
1 red onion
1 tablespoon olive oil
3 tablespoons butter
1 tablespoon lemon juice
3 tablespoons shredded fresh basil leaves
Preheat a charcoal grill or oven broiler to high. Soak 8 wooden skewers in cold water to cover until ready to use. Cut the salmon into 1 1/2-inch cubes. There should be 24 pieces. Sprinkle the pieces with salt and pepper. Cut away and discard the pepper core and veins. Discard the seeds. Cut the pepper into 16 pieces of equal size. Cut the bacon into 16 rectangles of equal size. Cut the onion into 16 1/2-inch cubes. Put any remaining onion to another use. Heat a nonstick skillet and add the bacon pieces in one layer. Scatter the sweet pepper and onion cubes over the bacon. Cook, shaking the pieces and stirring for about 1 minute. Drain and let cook slightly. Drain the bacon mixture. Arrange the various foods on each of the skewers as follows: 1 sweet pepper cube, a piece of bacon, 1 piece of salmon, a cube of onion, a piece of salmon, a cube of onion, a piece of bacon, a piece of salmon and a cube of pepper. Brush brochettes all over with olive oil. Sprinkle with salt and pepper. If the brochettes are to be cooked under the broiler, arrange them on a rack. Place them about 4 inches from the source of heat and leave the door slightly ajar. Cook 3 minutes on one side and turn the brochettes to the other side. Cook 2 minutes. If the brochettes are to be cooked on a charcoal grill, place them on the grill and cook 3 minutes. Turn and cook on the other side about 2 minutes. Meanwhile, heat the butter and add the lemon juice and basil. Stir and pour or brush the sauce over the brochettes.
bacon recipe courtesy of: Pierre Franey, 60-Minute Gourmet, The New York Times, August 27, 1986
Linkapalooza!
I had a long day, so today is a LINK day!
Here’s a bacon cookie recipe from a former Quicken Loans colleague of mine (thanks Chris for the link)
How about a bacon wrapped hot dog this Super Bowl Sunday?
New Domino’s Pizza varieties…includes a new Cali Chicken Bacon Ranch pizza.
How Detroiter’s roll – buying their bacon local. (Thanks Suneil for the link)
Butter pecan ice cream in this bowl would be yummy! (Thanks Matt for the link)
A photographic “Ode to Bacon”. (Thanks Jeff for the link)
and finally…
“IT’S BACON!!”
See you tomorrow.
Originally posted 2009-01-27 13:00:49.
Related Stories:February 8, 2009 -- Random Thoughts out of FresnoApril 22, 2009 -- Bacon Bits…V. 22935. AVOCADO and BACON MAHI MAHI TACOS
serves six
1¼ lbs boneless skinless mahi mahi
12 whole wheat tortillas (6?)
2 medium avocados, Sliced
4 strips apple-smoked bacon, crumbled
½ cup diced tomatoes
½ cup diced red onion
½ cup sour cream
1½ tablespoons butter
1½ tablespoons lime juice
1 tablespoon tequila
1 tablespoon chili powder
1 teaspoon sea salt & coarse black peppercorn
Cooking spray to grease
On cutting board cut mahi mahi into 1? cubes, then season with salt & pepper and transfer to large bowl. Melt butter in microwave, then combine with lime juice, tequila, and chili powder, whisking thoroughly. Pour marinade over fish and toss until all pieces are well coated. Place in refrigerator to marinate for 1 – 6 hours.
Heat skillet over medium flame and lightly toast each tortilla, flipping with kitchen tongs to crisp both sides. Place on wire rack to cool until needed.
Generously grease same skillet, then saute red onion over medium-high heat. As onions begin to brown, add in mahi mahi and stir continuously for 6-8 minutes until fish is evenly cooked. Reduce flame to low before stirring in tomatoes, then allow ingredients to simmer for 5 minutes.
Cook bacon in microwave and crumble with hands, then slice avocados. When ready, build tacos with a layer of sliced avocado, one serving spoon of mahi mahi, a dollop of sour cream, and a sprinkling of bacon. Immediately serve.
bacon recipe courtesy of: Christine Fischer, Cooking with Cakes, April 29, 2013
1¼ lbs boneless skinless mahi mahi
12 whole wheat tortillas (6?)
2 medium avocados, Sliced
4 strips apple-smoked bacon, crumbled
½ cup diced tomatoes
½ cup diced red onion
½ cup sour cream
1½ tablespoons butter
1½ tablespoons lime juice
1 tablespoon tequila
1 tablespoon chili powder
1 teaspoon sea salt & coarse black peppercorn
Cooking spray to grease
On cutting board cut mahi mahi into 1? cubes, then season with salt & pepper and transfer to large bowl. Melt butter in microwave, then combine with lime juice, tequila, and chili powder, whisking thoroughly. Pour marinade over fish and toss until all pieces are well coated. Place in refrigerator to marinate for 1 – 6 hours.
Heat skillet over medium flame and lightly toast each tortilla, flipping with kitchen tongs to crisp both sides. Place on wire rack to cool until needed.
Generously grease same skillet, then saute red onion over medium-high heat. As onions begin to brown, add in mahi mahi and stir continuously for 6-8 minutes until fish is evenly cooked. Reduce flame to low before stirring in tomatoes, then allow ingredients to simmer for 5 minutes.
Cook bacon in microwave and crumble with hands, then slice avocados. When ready, build tacos with a layer of sliced avocado, one serving spoon of mahi mahi, a dollop of sour cream, and a sprinkling of bacon. Immediately serve.
bacon recipe courtesy of: Christine Fischer, Cooking with Cakes, April 29, 2013
What Makes a Trend?
A really interesting, albeit short, article in the Wall Street Journal last week about how food trends start. Here’s an excerpt:
Bacon. It’s everywhere. Wendy’s features it in the “Baconator” and Paula Deen crumbles it into quiche. Ditto for those deluxe cupcakes top-heavy with frosting. Is there a bakery or supermarket that doesn’t sell them?
Bacon and cupcakes — like sliders, bubble tea, popsicles, food trucks and chipotle — have caught on from coast to coast.
But how?
How indeed. Click on through, it’s a good read with a great quote from Ted Allen at the end.
Originally posted 2011-03-21 12:09:45.
Related Stories:October 5, 2010 -- Bacon Bubble Bursting?January 19, 2011 -- Really? REALLY?? Really?2934. BACON, BOURBON and HAZELNUT HOT CHOCOLATE
makes four servings
4 thick-cut slices of bacon
1/2 teaspoon corn starch
1/4 cup cocoa powder
1 tablespoon granulated sugar
pinch kosher salt
3 cups whole milk
4 ounces milk chocolate chips
4 ounces bittersweet chocolate chips
4 ounces Frangelico
4 ounces Bourbon?
whipped cream and chopped toasted hazelnuts for garnish
Cook bacon in a large, heavy-bottomed skillet over medium-low heat until crisp and rendered. Transfer bacon to a paper towel-lined plate. Pour fat into a small bowl and stir in corn starch with a fork.
In medium saucepan, stir cocoa with sugar and salt. Stir in reserved bacon fat/corn starch mixture, milk, milk chocolate, and bittersweet chocolate. Heat over medium heat until, stirring constantly, until chocolate is melted and mixture is hot. Gently whisk to completely homogenize mixture.
Add Frangelico and bourbon. Pour into individual serving cups. Top with whipped cream, chopped toasted hazelnuts, and a strip of bacon. Serve immediately.
bacon recipe courtesy of: J. Kenji Lopez-Alt, Managing Editor, Serious Eats, February 8, 2012
4 thick-cut slices of bacon
1/2 teaspoon corn starch
1/4 cup cocoa powder
1 tablespoon granulated sugar
pinch kosher salt
3 cups whole milk
4 ounces milk chocolate chips
4 ounces bittersweet chocolate chips
4 ounces Frangelico
4 ounces Bourbon?
whipped cream and chopped toasted hazelnuts for garnish
Cook bacon in a large, heavy-bottomed skillet over medium-low heat until crisp and rendered. Transfer bacon to a paper towel-lined plate. Pour fat into a small bowl and stir in corn starch with a fork.
In medium saucepan, stir cocoa with sugar and salt. Stir in reserved bacon fat/corn starch mixture, milk, milk chocolate, and bittersweet chocolate. Heat over medium heat until, stirring constantly, until chocolate is melted and mixture is hot. Gently whisk to completely homogenize mixture.
Add Frangelico and bourbon. Pour into individual serving cups. Top with whipped cream, chopped toasted hazelnuts, and a strip of bacon. Serve immediately.
bacon recipe courtesy of: J. Kenji Lopez-Alt, Managing Editor, Serious Eats, February 8, 2012
Bacon Pic of the Day – Nice Balls!
Why them’s some big balls you got there Chief! And bacon flavored to boot…
Big ups to FotDB Seth (SHOUT OUT) for the image.
Have a great day everyone. We’ll be back later with “Top Chef“…
Originally posted 2010-06-24 08:50:20.
Related Stories:January 27, 2013 -- Bacon Pic of the Day – I’m Eatin’…February 26, 2013 -- Bacon Pic of the Day – Saving the Auto Industry…