Those that know me know that I do not dig on eggs…but this blog’s not all about me…it’s about sharing me and all things bacon with the interwebs!
I will never make this nor eat it if someone made it for me, but you’all who like eggs can appreciate this quick and easy recipe and then tell me if it’s good or not.
photo via Right Cuisine
Recipe after the jump…Easy Bacon Pie
10 slices bacon, cooked and crumbled
1 cup grated cheese
1/3 cup chopped onion
2 cups milk
1 cup Bisquick
1/4 tsp salt
1/8 tsp pepper
Heat oven to 400 degrees. Lightly grease a 10 inch pie plate. Sprinkle bacon, cheese and onion on pie plate. Beat remaining ingredients until smooth. Pour into pie plate. Bake 30 min or until golden brown and knife inserted in center comes out clean. Let stand 5 min.
If using 9 inch pie plate, decrease milk to 1 1/2 cups, Bisquick to 3/4 cup, and eggs to three.
Recipe by Cathryn Friar through Right Cuisine.
Originally posted 2009-05-27 12:00:00.
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These fabulous rhinestone skull earbuds are so cool, I had to pick up a pair from Overstock.com. At only $11.99, I can't vouch for the sound quality, but who cares? I'll have skulls in my ears on my way to work!
Not that I need any more skull stuff. I just got back from my first trip to L.A., which was absolutely amazing. On a good tip from a friend, we made a stop at Olvera Street where they were celebrating Dia De Los Muertos. There were so many merchants selling skulls that I pretty much lost my mind for a while. Seriously, at one point I was completely overwhelmed and unsure of what to do next. I was on a limited budget and really trying to pace myself. In the end, I only picked up a skull hat, skull earrings, handpainted skull matches, a Day of the Dead wedding statue and an awesome tin wall hanging with two flying skeletons around a flaming heart.
Here's some pics, even though they don't do justice to the experience. If you're around Los Angeles, I highly recommend visiting Olvera Street.
sWith all the bacon we consume, every now and then we like to do our hearts a favor and bulk up on the veggies. Though the idea of one of those cardboard tasting veggie burgers is less than desirable.
So we revamped the veggie burger into a roasted stack of awesomeness. These thick cut veggies roast up perfectly and make for an awesome meatless option.
What you end up with is a mouth busting stack of smoky roasted veggies. The whiskey and oil mixture helps to keep the veggies moist at such a high temperature. You get a big messy burger without all the guilt of…well, a big messy burger. Filling, healthy and tasty enough to make carnivores think about converting.
Whiskey Roasted Veggie Burger by Whiskey Beard
Prep Time: 15 minutes
Cook Time: 45 minutes
Ingredients:1 large eggplant4 tomatoes2 onions1/2 cup olive oil1/2 cup whiskey1/4 cup apple cider vinager2 tsp liquid smoke1 tbsp garlic powder1 tbsp black pepper1/2 tbsp salt1/2 cup asiago cheese4 buns
Instructions: Preheat oven to 400. Cut all veggies in to 1/2 inch slices, keeping them as close to even as possible. Using a serrated or bread knife works best. Whisk together all other ingredients, except the cheese and buns. Line 2-3 cooking sheets with foil. Use 1/4 cup of olive oil to grease the pans. Lay out out all of the veggies. Touching and slight overlapping is ok, just make sure they are not stacked. Pour all of the whiskey-oil mixture onto the veggies. Place in oven and cook for 15-20 minutes. Turn and cook for another 10-15 minutes. Sprinkle asiago on to veggies and cook for an additional 5 minutes. Toast buns. Remove veggies and let cool for 2-3 minutes so you can remove without them sticking. Begin stacking on buns as you like and top with sauce of choosing.
The post Whiskey Roasted Veggie Burger appeared first on Whiskey Bacon.
We’re big gyro fans here at Bacon Today. And so we thought, why not make gyro-seasoned bacon? This bacon will be devoured by fans of gyros and fans of Greek and Mediterranean cooking. Sub fresh herbs if you have them. You can eat this bacon on its own, add it to a Greek salad, or make a Gyro Bacon Pita BLT.
1 package of thick-cut bacon
1.5 teaspoon garlic powder or 3 crushed garlic cloves
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried rosemary
2 tablespoons olive oil
1 tablespoon lemon juice
1.5 teaspoon salt
1 teaspoon freshly ground black pepper
In a small bowl, whisk together garlic, thyme, oregano, rosemary, olive oil, lemon juice, salt, and pepper.
Line a edged baking sheet with foil. Lay out the bacon strips onto the sheet and coat each strip with the spice blend. Place the baking sheet in the oven. Heat oven to 375 degrees and cook for 17-20 minutes while the oven heats up. When the bacon is done cooking, take out the baking sheet and transfer the bacon strips to a paper towel-lined plate to drain excess oil.
The post Gyro Seasoned Bacon appeared first on Bacon Today.
Cook bacon in heavy large skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to large bowl. Pour off all but 2 tablespoons drippings from skillet. Add onions and celery to drippings in skillet. Cover and cook over medium heat until vegetables are soft, stirring occasionally, about 12 minutes. Add vegetables to bacon; mix in apples, thyme, and sage, then chestnuts. (Can be made 1 day ahead. Cover and chill. Reheat to lukewarm before continuing.)
Add corn bread stuffing mix to chestnut mixture. Mix in 1 3/4 cups broth. Drizzle with butter.
To bake stuffing in turkey: Loosely fill main cavity and neck cavity of turkey with stuffing. Add enough broth to remaining stuffing to moisten slightly (1/4 cup to 3/4 cup, depending on amount of remaining stuffing). Generously butter baking dish. Spoon remaining stuffing into prepared dish. Cover dish with buttered foil, buttered side down. Bake stuffing in dish — alongside turkey or while turkey is resting — until heated through, about 25 minutes. Uncover stuffing in dish. Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer.
To bake stuffing in dish: Preheat oven to 350°F. Generously butter 13x9x2-inch glass baking dish. Add enough extra broth to stuffing to moisten (3/4 cup to 1 1/4 cups). Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down. Bake until heated through, about 40 minutes. Uncover and bake until top is slightly crisp and golden, about 20 minutes longer.
Look at our sweet ol’ grandma! Her name is Norma Pemberton and from what they report in Australia’s “Central Coast Express Advocate” she’s got quite a knack for cookin’ up cheese and bacon snacks.
Being the wonderful lady that she is, she’s shared the recipe with the paper and now, through the, I share it with you.
Recipe after the jump…
Cheese and Bacon Snacks
2 cups grated tasty cheese
1 cup self raising flour
1 small onion, finely chopped
3 bacon rashers finely chopped
1 tsp french mustard
1/2 cup milk
Preheat oven to 190 degrees
Beat milk and egg lightly in a bowl.
Add remaining ingredients and mix until thoroughly combined.
Put 2 spoonfuls at a time on to a tray lined with baking paper
Place tray in oven and cook for 15 to 20 minutes or until brown.
God Bless you Norma Pemberton!
Originally posted 2011-08-03 20:31:14.
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I’m not even sure if I would actually make any type of sandwich out of this. Just throw a bunch of butter on it. Done! VIA: http://www.foodrepublic.com/2011/08/03/beer-bacon-and-cheddar-bread-recipe? Ingredients 3 cups unbleached all-purpose flour 1 1/2 tablespoons baking powder 1/2 teaspoon salt 3 tablespoons honey 1 egg 12 ounces of your favorite beer 3 pieces thick-cut [...]