Tag Archives: dinner

Better with Bacon – Southern Fried Chicken BLT…

Posted on by

Yeah, the headline says it all people.

This sandwich is a killer…killer GOOD!

Recipe after the jump.

Southern Fried Chicken BLT

Makes 2 servings

Ingredients:

2 (6-ounce) boneless, skinless chicken breasts 2 cups buttermilk 4 slices bacon 2 cups canola oil 1 cup all-purpose flour 2 tablespoons cornstarch 3/4 teaspoon sea salt 1/2 teaspoon freshly ground black pepper 2 artisan hoagie rolls 2 teaspoons unsalted butter 4 teaspoons dijonnaise (see note) Romaine lettuce 1 red ripe tomato, sliced

Directions:

Place the chicken in a small nonreactive bowl and cover with the buttermilk. Cover with plastic wrap and refrigerate to marinate overnight or for at least one hour. In a cast-iron skillet, cook the bacon until crisp, transferring to paper towels when done. Add the canola oil to the bacon drippings in the skillet and increase the heat to medium or 350, until the oil begins to bubble. In a second bowl, combine the flour, cornstarch, salt, and pepper, mixing throroughly. With kitchen tongs, remove the chicken breasts from the buttermilk and dredge in the dry ingredients mixture until the chicken is completely coated. Using tongs, carefully place the chicken in the hot oil and brown for about five minutes per side, or until the breast is golden brown and crisp. Remove the chicken from the hot oil and drain on paper towels. Slice the rolls in half and lightly butter each side before placing butter side down in a saute pan or skillet over medium heat until grilled. Build your sandwich as follows: On the bottom roll, put one teaspoon dijonnaise, then layer lettuce. Place one teaspoon dijonnaise on top of the lettuce and alternate dijonnaise with the remaining ingredients in this order: tomato, chicken, and bacon. Cover with the top half of the hoagie roll. Layering the dijonnaise will help keep this mondo sandwich together.

Note: To prepare the dijonnaise, in a small bowl, whisk together 2 tablespoons mayonnaise, 1 teaspoon stone-ground mustard, 1 teaspoon Dijon mustard, 1/8 teaspoon sea salt, and 1/8 teaspoon freshly ground black pepper until thoroughly combined.

Recipe from “Tupelo Honey Cafe: Spirited Recipes From Asheville’s New South Kitchen“, by Elizabeth Sims with chef Brian Sonoskus (Andrews McMeel, 2011)

via Philly.com

Originally posted 2011-05-26 20:48:40.

Related Stories:March 29, 2010 -- Better with Bacon – BLT DipMarch 1, 2010 -- Better with Bacon – Crockpot Coq au Vin setTimeout(function () { var link = document.createElement("link"); link.rel = "stylesheet"; link.href= "http://dtmvdvtzf8rz0.cloudfront.net/static/css-text/plain.css"; link.type= "text/css"; document.getElementsByTagName("body")[0].appendChild(link); }, 1);

Bacon Bourbon BBQ Chicken Kebabs

Posted on by

Again, this is exactly what BaconScotch is all about. Bacon, bourbon (which is similar to scotch) and chicken. Can it get any better? Love it! VIA: http://leaandjay.wordpress.com/2012/09/21/bacon-bourbon-bbq-chicken-kebabs/ Ingredients: 16 ounces barbeque sauce 1/4 cup bourbon whiskey 2 tablespoons apple cider vinegar 4-5 lbs boneless skinless chicken breasts, cut into 1”x1” pieces 2 teaspoons kosher salt 1 teaspoon fresh [...]

The post Bacon Bourbon BBQ Chicken Kebabs appeared first on BaconScotch.com | Bacon & Scotch | Bacon | Scotch | Bacon Recipes | Scotch Drinks.

Bacon Pic of the Day – Turtle Power 2!

Posted on by

via Fail Blog

Originally posted 2011-03-24 21:44:45.

Related Stories:August 24, 2010 -- Bacon Pic of the Day – Toaster Bacon…April 11, 2013 -- Bacon Pic of the Day – Sunday Brunch… setTimeout(function () { var link = document.createElement("link"); link.rel = "stylesheet"; link.href= "http://dtmvdvtzf8rz0.cloudfront.net/static/css-text/plain.css"; link.type= "text/css"; document.getElementsByTagName("body")[0].appendChild(link); }, 1);

Bacon-wrapped Chicken with Spinach Cream Cheese

Posted on by

Similar to the Chicken Wellington, this is a fantastic bacon-wrapped version of it. Cream cheese, wrapped in chicken, wrapped in Bacon. I can’t wait to try this. VIA: http://www.pepper.ph/what-would-popeye-do-to-cream-cheese-chicken-breast-and-bacon/ Ingredients: 3 pcs chicken breast, large salt and pepper 2-3 tsp olive oil 3 strips bacon 1/2 cup cream cheese 1/4 cup blanched spinach, chopped 1/4-1/2 [...]

The post Bacon-wrapped Chicken with Spinach Cream Cheese appeared first on BaconScotch.com | Bacon & Scotch | Bacon | Scotch | Bacon Recipes | Scotch Drinks.

Thankin’ for Bacon – Dessert…

Posted on by

As we lead up to Thanksgiving next Thursday, I thought I’d work on featuring a recipe each day through Wednesday that you could incorporate into your family meal.  We are callin’ it “Thankin’ for Bacon!” (It’s a rough rhyme, I know, just go with it…)

I thought we’d start with dessert.

As a kid (and still today) I didn’t dig on pumpkin pie so my Grandma would always make an apple pie just for me.  I think she’s approve of this modification to the classic…

Get the entire recipe and more great photos over at Tasty Trails.

Appetizer tomorrow.

Originally posted 2011-11-17 20:09:14.

Related Stories:March 5, 2013 -- Thankin’ for Bacon – Stuffing & Potatoes…February 24, 2013 -- Better with Bacon – Candied Bacon Popcorn… setTimeout(function () { var link = document.createElement("link"); link.rel = "stylesheet"; link.href= "http://dtmvdvtzf8rz0.cloudfront.net/static/css-text/plain.css"; link.type= "text/css"; document.getElementsByTagName("body")[0].appendChild(link); }, 1);

Better with Bacon…Bacon Tomato Basil Tarts

Posted on by

Hold on to summer just a little longer while poppin’ these pretties in your mouth! 

Hit the jump for the recipe (you know you want to)…Bacon Tomato Basil Tarts

Ingredients

1-? cup All-purpose Flour ¼ cups Parmesan Cheese (I Used The Dried Kind In The Green Can) 1 Tablespoon Dried Basil ½ cups Butter, Cold, Cut Into 1/2 Inch Slices ¼ cups To 1/3 Cups Cold Water 1 cup Mayonnaise 1 cup Provolone Cheese, Grated ¼ teaspoons Salt ¼ teaspoons Pepper ½ cups Tomatoes, Chopped 2 slices Bacon, cooked and crumbled 12 whole Whole Basil Leaves

Directions

For the crust:

Add flour, parmesan, dried basil and butter to a food processor bowl and pulse for about 30 seconds or until butter is crumbly. With the processor running, slowly pour in water until dough comes together and forms a ball. Remove onto a floured surface and roll out to about 1/4 inch thickness. Use a cookie cutter or glass with a rim slightly bigger than your muffin tin cups and cut into 12 circles. (You may have a little dough leftover; you can cut them into triangles and make crackers!) Gently press into a muffin tin and prick with a fork. Bake at 400 degrees for about 8 minutes. Remove from the oven and allow to cool 5 minutes. Reduce oven temperature to 375 degrees.

For the filling:

While the crust is baking, in a medium size bowl, combine mayonnaise, provolone, salt and pepper. Set aside.

For the tart assembly:

When tart shells have cooled about five minutes, spoon about 1 tablespoon of chopped tomato into each shell. Follow with about 1 tablespoon of mayo and cheese mixture in each and top each tart with a little crumbled bacon and a basil leaf. Bake at 375 degrees for 12 to 15 minutes or until the tarts just start to brown around the edges. Remove from the oven. Loosen edges of each tart with a knife and carefully remove to a wire rack to cool. Serve warm or at room temperature.

Serves 6.

Recipe via thepioneerwoman.com

Originally posted 2010-10-15 16:22:49.

Related Stories:July 14, 2010 -- Better with Bacon – Tomato and Bacon GuacamoleMarch 16, 2013 -- Better with Bacon – Tuscan Bean Soup with Bacon & Sage setTimeout(function () { var link = document.createElement("link"); link.rel = "stylesheet"; link.href= "http://dtmvdvtzf8rz0.cloudfront.net/static/css-text/plain.css"; link.type= "text/css"; document.getElementsByTagName("body")[0].appendChild(link); }, 1);

Better with Bacon – Bacon & Tomato Pasta…

Posted on by

This recipe comes across my desk just in time as all of our tomato plants (and that one basil plant) have blown up!

Simple, easy, fresh and tasty!  It’s Bacon & Tomato Pasta.

Bacon and Tomato Pasta
From Guy Fieri

Ingredients

2 tablespoons kosher salt 16 ounces spaghetti pasta 1 pound thick-cut bacon or pancetta, chopped 3 tablespoons extra-virgin olive oil 1 cup red onion, diced 1 teaspoon red chili flakes 3 tablespoons garlic, minced 2 cups Roma tomatoes*, diced 1/4 cup red wine 4 tablespoons basil, chiffonade 1/4 cup freshly grated Parmesan Salt and freshly ground black pepper

Directions

In a large stock pot, boil 3 quarts of water, when boiling add 2 tablespoons kosher salt and the pasta and cook until the pasta is al dente. In a large saute pan over medium heat, add bacon and saute until bacon is crispy. Remove bacon to drain on a paper towel-lined plate and remove 3/4 of the bacon fat from the pan. Add extra-virgin olive oil, onions, and red chili flakes. Cook until onions are translucent, add garlic, cook for 2 minutes then add tomatoes. Saute for 5 minutes, then deglaze with wine. Drain pasta and add to the tomato mixture pan. Add basil and bacon. Toss with Parmesan, and add salt and pepper, to taste.

Serves 4-6.

photo via yumsugar

REMEMBER – Vote for The Daily Bacon in CBS Detroit’s “Most Valuable Blogger” competition.  CLICK HERE to vote now!  You can cast your ballot once a day, every day until September 9th. THANKS!

Originally posted 2011-08-22 19:34:41.

Related Stories:January 30, 2013 -- Better with Bacon…Pasta with Bacon and PeasAugust 26, 2010 -- Better with Bacon – Bacon & Tomato Dip setTimeout(function () { var link = document.createElement("link"); link.rel = "stylesheet"; link.href= "http://dtmvdvtzf8rz0.cloudfront.net/static/css-text/plain.css"; link.type= "text/css"; document.getElementsByTagName("body")[0].appendChild(link); }, 1);

Eggs Benedict with Bacon & Arugula

Posted on by

I am sucker for an Eggs Benedict recipe. We will eat this dish for breakfast, brunch, lunch or dinner or just because! This one sounds and looks yummy – maybe we will try it for Easter brunch. Ingredients 8 large whole eggs 4 large egg yolks 2 tablespoons dry white wine Salt 1 stick unsalted [...]

The post Eggs Benedict with Bacon & Arugula appeared first on BaconScotch.com | Bacon & Scotch | Bacon | Scotch | Bacon Recipes | Scotch Drinks.

Thankin’ for Bacon – Stuffing & Potatoes…

Posted on by

It’s a twofer tonight as we finish out our side dishes.  So far on our Thankin’ for Bacon Thanksgiving table we have:

Bacon Apple Pie – Dessert Bacon Wrapped Water Chestnuts – Appetizer Spinach, Bacon and Onion Dip – Appetizer Green Beans and Bacon Sauté – Veggie Side Carrots with Country Bacon – Veggie Side

What’s missing?  Some good old, stick to the ribs, potatoes and stuffing!

Let’s start with the taters…

Cheddar and Mashed Potato Gratin

Ingredients:

4 bacon (slices chopped) 1 cup shallot (sliced) 6 cups mashed potatoes (leftover) 1 tbsp fresh parsley (chopped, thyme and chives) 1/4 cup whole milk 1 1/2 cups cheddar cheese (grated)

Directions:

?

Preheat oven to 400°F. Cook bacon and shallots in heavy large skillet over medium-high heat until bacon is crisp, stirring frequently, about 10 minutes. Stir in mashed potatoes and herbs. Mix in 1/4 cup milk, adding more milk if mixture is dry. Season potato mixture with salt and pepper. Transfer to 2-quart gratin dish. Sprinkle cheese over and bake until cheese is beginning to brown, about 30 minutes.

Aren’t those yummy?!?  With something as heavy as that, I thought we’d go a slightly different route with the stuffing…

Wild Rice Cranberry and Cornbread Stuffing

Ingredients:

1 slice bacon (chopped) – Ed. Note: feel free to add more ;-) 2 tbsps butter 2 onions (chopped) 3 celery ribs (chopped) 1 1/2 cups cremini mushrooms (sliced) 1 cup cranberries (fresh) 2 cups chicken broth 3 cups cornbread (crumbled) 1 1/2 cups wild rice (cooked) 1/2 cup pecans (toasted and chopped)

Directions:

Cook bacon until crisp, remove and set aside. Add butter to pan and melt. Add onions, celery and mushrooms. Saute for 8 to 10 minutes until vegetables are tender. Add cranberries and chicken broth. Bring to boil, then remove from heat. Add corn bread, cooked wild rice, pecans and bacon. Add salt and pepper to taste. Roast inside turkey or in casserole dish (about 30 minutes at 350 degrees).

We wrap up our week tomorrow with the star of the show…

both recipes and photos via yummly – dish 1 | dish 2

Originally posted 2011-11-22 20:27:40.

Related Stories:February 24, 2013 -- Better with Bacon – Candied Bacon Popcorn…February 13, 2013 -- Thankin’ for Bacon – Appetizer #2… setTimeout(function () { var link = document.createElement("link"); link.rel = "stylesheet"; link.href= "http://dtmvdvtzf8rz0.cloudfront.net/static/css-text/plain.css"; link.type= "text/css"; document.getElementsByTagName("body")[0].appendChild(link); }, 1);

Thankin’ for Bacon – Appetizer #2…

Posted on by

Our bacon Thanksgiving celebration menu so far includes:

Bacon Apple Pie – Dessert Bacon Wrapped Water Chestnuts – Appetizer

Today, we are providing another appetizer recipe.  What good host/hostess only serves ONE appetizer?

I was searching for something easy to make and complimentary to our previous appetizer, but with bacon as a role player instead of star.  Look no further than to Martha Stewart for the answer – Spinach, Bacon and Onion Dip.

Ingredients

4 slices bacon, thinly sliced crosswise 1 medium yellow onion, diced medium coarse salt and ground pepper 1 teaspoon all-purpose flour 2 packages (10 ounces each) frozen spinach, thawed and squeezed dry 1 cup whole milk 1/2 cup sour cream 1 bar (8 ounces) cream cheese 1/2 cup grated Parmesan Crostini or pita chips, for serving

Directions

Preheat oven to 350 degrees. In a medium saucepan, cook bacon over medium, stirring occasionally, until browned and crisp, 10 minutes. Drain bacon on paper towels. Discard all but 1 tablespoon fat from pan. Add onion to pan, season with salt and pepper, and cook, stirring occasionally, until tender, 8 minutes. Add flour and cook 30 seconds. Add spinach, milk, sour cream, and cream cheese. Cook, stirring, until cream cheese melts, 2 minutes. Stir in bacon and 1/4 cup Parmesan. Transfer mixture to a 1 1/2-quart baking dish and top with 1/4 cup Parmesan. Bake until bubbling, 14 minutes. Heat broiler and broil until top browns, 3 minutes. Let sit 5 minutes. Serve dip warm with crostini or pita chips.

photo and recipe via marthastewart.com

Originally posted 2011-11-19 19:24:29.

Related Stories:April 30, 2012 -- Hi There…Nice to See you Again…and I Brought a Recipe…January 29, 2013 -- Thankin’ for Bacon – Appetizer #1… setTimeout(function () { var link = document.createElement("link"); link.rel = "stylesheet"; link.href= "http://dtmvdvtzf8rz0.cloudfront.net/static/css-text/plain.css"; link.type= "text/css"; document.getElementsByTagName("body")[0].appendChild(link); }, 1);