yields four servings

4 large Idaho potatoes, cut into wedges
1 tablespoon grill seasoning
2 tablespoons extra-virgin olive oil (EVOO), plus additional for drizzling
1/2 cup crumbled blue cheese
1/4 cup sour cream
few dashes hot sauce
1 tablespoon chives, chopped
salt and freshly ground black pepper
2 avocados, pitted and fruit removed from the skin
juice of 1 lime
2 pounds ground turkey breast
2 cloves garlic, finely chopped or grated
4 to 6 sundried tomatoes, reconstituted for a few minutes in a bowl of hot water and chopped
1/4 cup chopped parsley
8 slices center-cut bacon
4 sandwich-size English muffins, toasted
2 hard-boiled eggs, peeled and sliced
1 large pickle, sliced lengthwise
1 small red onion, thinly sliced

Preheat oven to 400ºF.

Place potato wedges on a baking sheet and drizzle with some EVOO. Sprinkle grill seasoning over them and toss to evenly coat. Transfer to the oven and roast, turning occasionally, until golden brown and crispy, about 50 minutes.

While the potatoes are roasting, combine the blue cheese, sour cream and chives in a small mixing bowl. Season with salt and freshly ground black pepper and set it aside to top the burger.

In another small mixing bowl, mash the avocado with a fork. Add the lime juice, hot sauce and some salt and freshly ground black pepper, and mix to combine. Set aside while you prepare the burgers.

Heat 2 tablespoons EVOO, about 2 turns of the pan, in a large skillet over medium-high heat. While it heats, combine the turkey, garlic, chopped sundried tomatoes and parsley in a small bowl. Season the mixture with salt and pepper and mix well with your hands. Pat the meat down gently in the bowl and use the side of your hand to divide it into four portions. Scoop out one portion and shape it into a patty, then place it into the hot skillet. Place the other three burgers into the pan and cook them through, 4-5 minutes per side.

Once you get all the burgers into the pan, place the bacon slices onto a baking sheet and toss them into the oven with the potatoes until crispy and golden brown, 6-8 minutes.

When the burgers and bacon are finished, spread the avocado mixture over four English muffin bottom halves. Top each half with a burger and divide the blue cheese mixture between the four burgers. Top each one off with a few slices of hard-boiled egg, pickle and onion, and cap them off with the other English muffin half. Serve these babies up with some oven fries and enjoy!

bacon recipe courtesy of: Rachael Ray, Rachael Ray Show, December 7, 2007

Originally posted 2011-03-06 09:11:00. Republished by Blog Post Promoter

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Kosher salt
12-16 oz pasta
16-24 meatballs, thawed if frozen
3-6 slices bacon
1 small yellow onion, chopped
1-2 shallots, minced
2 cloves garlic, minced
1/4 teaspoon red pepper flakes
1 28-ounce can crushed tomatoes
1/2 cup vodka
2/3 cup heavy cream
1/2 cup freshly grated parmesan cheese, plus more for topping
Handful of fresh basil leaves, torn, plus more for topping

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain the pasta.

Fry bacon until crisp in a large skillet. Remove to paper towels. Add the onion and shallots to the bacon drippings in the skillet and cook, stirring occasionally, until slightly softened, about 3 minutes. Add the garlic and red pepper flakes and cook, stirring, a minute more or until fragrant. Crumble the bacon into the skillet over the onions and add the meatballs, cooking until the meatballs are warmed. Stir in the vodka, tomatoes and salt to taste. Return the skillet to medium heat and simmer, stirring often, until the alcohol cooks off, 7-10 minutes. Stir in the cream and cook until the sauce thickens slightly, about 3 minutes. Stir in the parmesan and basil.

Add the pasta to the sauce and toss to combine. Season with salt. Serve topped with more parmesan and basil.

bacon recipe courtesy of: Krista, Krista’s Kitchen, March 9, 2011

Originally posted 2011-05-02 08:51:00. Republished by Blog Post Promoter

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serves twelve

6 graham crackers (full sheets)
6 slices of bacon
1/3 cup pecans
1 teaspoon brown sugar
1 teaspoon vanilla extract

1/3 cup brown sugar
3 tablespoons all-purpose flour
1/4 teaspoon salt
1 1/2 teaspoons unflavored gelatin
3 tablespoons water (room temperature)
1 1/2 cups non-fat/skim milk
1 egg yolk
2 1/2 teaspoons vanilla extract
2 bananas (medium, very ripe, but not too mushy)

Whipped Cream Topping
1/2 cup heavy whipping cream
1 teaspoon brown sugar
1/2 teaspoon vanilla extract

Optional: banana slices for garnish

Preheat the oven to 350F. Spread the pecans on a parchment lined baking sheet and bake until the nuts begin to brown and become fragrant, about 10 minutes. Meanwhile, cook the bacon on a griddle or in a pan until very crispy. Transfer the bacon to a plate lined with paper towel to cool. Into a food processor, add all of the ingredients for the crust, making sure to break the larger items into pieces so that they will be easier to break down. Pulse the crust ingredients until you are left with a crumb mixture that resembles wet sand.
Grease a 12-cup muffin pan with cooking spray or a little bit of oil. Evenly divide the crust mixture between the 12 cups and press the crumbs into a thin layer, working it as far up the sides of the cup as possible. You can use a small cup (like a shot glass) to press it in more evenly. Bake the crust for about 10 minutes, or until it has browned a bit. Allow it to cool before filling.
To prepare the filling, put the water into a small bowl. Sprinkle the gelatin evenly over the top to prevent clumping. Stir the gelatin until it appears to have absorbed all of the water. In a medium sauce pan, combine the brown sugar, flour and salt. In a medium bowl, whisk together the milk and egg yolk. Pour the milk mixture into the sugar mixture and cook over medium heat, whisking constantly, until the pudding thickens and begins to boil, about 5 minutes. Remove the saucepan from the heat and whisk in the gelatin and the vanilla. Let the pudding come to room temperature before filling the crust.
While the pudding cools, slice the bananas, about 1/8-1/4 inch thick. Place about 1/2 of the banana slices in the bottom of the muffin cups. Top those slices with about half of the pudding. Top that with the remaining banana slices, then the remaining pudding. Refrigerate the pies for a couple of hours so that they can set fully.
To make the whipped cream, whisk (either by hand or with a hand mixer) until it becomes frothy. Add the sugar and vanilla. Then, continue to whisk until you have stiff peaks and the mixture is thick and spoonable.
To plate, work a knife around the sides of the pie and gently remove it from the muffin tin. If some of the crust remains in the muffin cup, you can use it to garnish the plate or to sprinkle on top of the pie. Spoon the whipped cream into a plastic bag and push it into one corner. Snip the tip of the corner off with scissors, and pipe a small dollop of whipped cream onto to the pie. If you like, garnish with a slice of banana.
bacon recipe courtesy of: Carrie, Munchie Mashups, January 13, 2012

Originally posted 2012-06-07 08:11:00. Republished by Blog Post Promoter

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serves 2-4

12 ounces bacon, cut into approx 1/2 inch pieces
1/2 cup chopped macadamia nuts
12.4 ounce package of refrigerated cinnamon roll dough

Cook the bacon pieces until quite crisp; remove from pan with a slotted spoon and drain on paper towels. Add the macadamias to the pan and toast them briefly until they just start to color, about 1-2 minutes (be careful not to toast them too much or they’ll turn bitter.) Remove them from the pan and drain on paper towels. Mix the bacon and macadamias together.

Preheat the oven to 400 degrees (or whatever temperature the package directions recommend.) On a non-stick surface, carefully remove the cinnamon rolls from the package, keeping them in their original configuration. Unroll them together (side by side) on your work surface, top them with the bacon/macadamia mix, spread it out to the edges and press it firmly into place.

Working carefully and with the aid of a spreader or similar long flat tool, lift up the bottom edge of the cinnamon roll dough and re-roll it. Try to keep it as tight as possible.

Using a sharp knife, cut the cinnamon rolls apart and place them, sides touching, in a pie tin or similar baking pan that’s been coated with cooking spray. Bake for 12-16 minutes or until golden brown. Spread with softened butter and return to the oven for another minute or two. Remove and top with icing.

bacon recipe courtesy of: Doug DuCap, Hugging the Coast: a Celebration of Coastal Food, October 20, 2009

Originally posted 2011-05-12 10:33:00. Republished by Blog Post Promoter

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2-11 oz. bags of candy corn
1 1/4 cup peanut butter
1 package crispy cooked bacon
milk chocolate or candy coating

Butter two 8×8 disposable pans. Set aside.

Slowly melt the candy corns in a large microwave safe bowl until smooth and completely melted. I microwaved mine for 1.5 minutes then stirred, then put it back in for 30 seconds, stirred and continued the process until it was smooth and easy to stir.

Stir in the peanut butter until completely incorporated.

Evenly distribute the mixture into the two pans.Set in a cool place to firm up (about an hour or two)

Cut into what ever shape you want and dip into melted chocolate. Tap off the excess chocolate and carefully place onto wax paper or parchment paper.

Dip bacon pieces that will fit the candy pieces into the chocolate, shake off some of the excess then place on top of the chocolate covered candies.

Allow to set in a cool place, or refrigerator until chocolate is set.

bacon recipe courtesy of: Carrie, Fields of Cake and Other Good Stuff, November 21, 2011

Originally posted 2013-05-15 01:20:00. Republished by Blog Post Promoter


serves six

3 sheets leaf gelatine
200 grams petit pois
1 bunches fresh mint
1 pinches sugar
75 ml double cream

Onion rings
6 rings of onions
100 grams flour
1 egg, beaten
50 grams breadcrumbs

Garlic croutons
6 croutons
2 tablespoons garlic oil

To serve
6 rashers of streaky bacon

For the mousse: place the gelatine leaves into a tray of cold water for 2-3 minutes, or until softened. Bring the water to the boil in a saucepan, then add the peas and mint and boil for 1-2 minutes. Remove from the heat. Transfer to a blender and blend to a smooth purée. While the purée is still hot, remove the gelatine leaves from the water, squeeze out any excess moisture and add to the purée and blend again. Pass the purée through a sieve into a bowl, then season to taste with sugar, salt and pepper. Set aside to cool completely, about 30 minutes. When the purée is set, whip the double cream to soft peaks and fold it into the purée. Cover with cling film and place in the fridge for at least 2 hours to allow the mousse to set completely.

??For the onion rings: heat a frying pan with 1-2cm of oil. Dip the onion rings in the flour, then into the egg then roll in the breadcrumbs to cover. Fry in the oil for 3-4 minutes, or until golden-brown and crisp. ??

For the garlic croutons: drizzle the croutons with garlic olive oil. ??To serve, spoon the mousse onto a serving plate, top with a slice of crisp bacon and an onion ring and crouton.

bacon recipe courtesy of: Galston Blackiston, Market Kitchen, Good Food Channel, UKTV

Originally posted 2012-09-24 08:54:00. Republished by Blog Post Promoter


yields 2-3 servings

7 strips thick sliced hickory smoked bacon
7 tablespoons honey, divided
7 teaspoons finely ground chai spice

Bake the bacon on a broiler pan at 325° F for 25 minutes, flip and bake another 20-30 minutes until just crispy. Drizzle each strip with 1 tablespoon honey and sprinkle on 1 teaspoon chai spice. Bake another 8-12 minutes on top rack of oven until golden brown. Cool completely on a rack or parchment paper to form a chai candy coating.

bacon recipe courtesy of: EATnLISTEN.com, May 8, 2010

Originally posted 2012-03-02 09:30:00. Republished by Blog Post Promoter

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