OMG! Bacon Wrapped Cheese Filled Tater Tots of Goodness

Anyone that has caught an episode of Bacon Live knows that here at Mr. Baconpants one of our favorite foods other than bacon is tater tots. Those yummy little puffs of potatoes remind us of our childhood and we just can’t get enough of them. Sadly not a lot of restaurants feature the mighty tots on their menu but when they do they quickly become one of my favorite places to eat.

Now when you take the crispy nostalgia of tater tots and wrap them in the power of bacon you have yourself a food that will be the envy of any tailgating event. But then if you add cheese in the mix you have yourself a treat fit for the gods.

Collegiate Times has a quick and easy recipe for these mouth watering poppers. Now you can be the hit at any party by showing up with a tray of these bad boys. Let me just give one pro tip that can separate the men from the boys. While making your bacon wrapped cheese filled tater tots slice a jalapeño and stick a pepper ring to each tot for an extra kick.

Check out the recipe here and let us know if you have any ways of taking these tots to the next level.

Originally posted 2013-06-18 07:00:14. Republished by Blog Post Promoter

Kiss The Pig

So, the Vegetarian brought me home a savory surprise from the Ballard farmer’s market today. It was called a “Kiss the Pig” cupcake from an operation called Cupcake Luv. They specialize in bite-sized delights, “handcrafted with the finest local ingredients”, with a variety of chocolate- and vanilla-based cupcakes, plus seasonal and savory offerings. The Kiss […]

Originally posted 2011-05-31 06:20:00. Republished by Blog Post Promoter

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serves 2-4

1 tablespoon extra-virgin olive oil
4 slices thick-cut bacon, cut into 1/2-inch pieces
1 cup hard cider
3 sprigs fresh thyme
2 bay leaves
4 lb. mussels, scrubbed and debearded
1/4 teaspoon salt
1/4 cup heavy cream
2 tablespoons minced fresh parsley

Adjust oven rack to lowest position and heat oven to 500 degrees.

Heat oil and bacon in roasting pan until bacon has rendered and is starting to crisp, about 5 minutes. Add hard cider, thyme sprigs, and bay leaves and bring to boil. Cook until cider is slightly reduced, about 1 minute. Add mussels and salt.

Cover pan tightly with aluminum foil and transfer to oven. Cook until most mussels have opened (a few may remain closed), 15-18 minutes.

Remove pan from oven. Push mussels to sides of pan. Add heavy cream to center and whisk until melted. Discard thyme sprigs and bay leaves, sprinkle parsley over mussels, and toss to combine. Serve immediately.

bacon recipe courtesy of: Andrew Janjigian, “The Best Way to Cook Mussels,” Cook’s Illustrated, September & October 2013, page 19

Originally posted 2013-09-04 01:27:00. Republished by Blog Post Promoter


Leave it to the most healthy state in the country, North Carolina, to release the results of a study showing that a plate of bacon and eggs can help pregnant women have smarter babies. And then leave it to the most healthy country in the world, the UK, to report about it HERE

Eat it Dr. Spock!

Originally posted 2010-01-09 14:24:00. Republished by Blog Post Promoter


serves six?

1 2-pound piece boneless pork loin?
1/2 teaspoon ground allspice
black pepper
1/2 cup dried cherries, chopped?
1/2 cup fresh flat-leaf parsley, chopped?
1 tablespoon whole-grain mustard?
6 slices bacon?
1 tablespoon currant jelly?
1 teaspoon red wine vinegar

Heat oven to 350°?F. Season the pork with the allspice and 1?2 teaspoon pepper and place on a rimmed baking sheet. In a small bowl, combine the cherries, parsley, and mustard. Spread evenly over the pork.?Lay the bacon slices crosswise over the pork, overlapping them slightly and tucking the ends underneath. Roast for 45 minutes. In a small bowl, combine the jelly and vinegar. Brush over the bacon and continue roasting until an instant-read thermometer registers 150°; F, 10 to 15 minutes more. Let rest at least 10 minutes before slicing.

bacon recipe courtesy of: Kate Merker, Real Simple, March 2009

Originally posted 2013-02-26 01:28:00. Republished by Blog Post Promoter


serves ten

2 strip of bacon (2 oz.)
1/4 cup Greek yogurt
1/4 cup crumbled gorgonzola cheese
1 teaspoon fresh rosemary, chopped
1/4 teaspoon pepper
endive leaves

Chop bacon and cook in a frying pan (not nonstick) over high heat until crisp, about 4 minutes. Drain on a paper towel. Pulse in a food processor to make fine crumbs; put in serving bowl. In another bowl, mix yogurt, gorgonzola cheese, 1/2 teaspoon rosemary and pepper. Sprinkle with an additional 1/2 teaspoon chopped rosemary. Pile endive leaves in a wide bowl; serve with dip and bacon dust.

bacon recipe courtesy of: “Retro Punch Party,” Sunset, December 2011, page 75

Originally posted 2011-12-11 11:34:00. Republished by Blog Post Promoter

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