2576. SESAME RAMEN with BACON and EGG

makes four servings 

3 (3 ounce) packages ramen noodles 
4 cups baby spinach
2 teaspoons dark sesame oil 
1 teaspoon low sodium soy sauce 
6 slices bacon, finely chopped 
1 bunch green onion, sliced 
4 eggs

Cook noodles in a large pot of boiling water, following package directions but omitting seasoning, 2 to 3 minute Add spinach for the last 30 sec of cooking. Drain and return noodles and spinach to pot. Stir in oil and soy. Set aside. Heat a large non-stick frying pan over medium. Add bacon and cook, stirring occasionally, until crispy, 5 to 6 minute Remove bacon to a paper-towel-lined plate. Set aside. Discard all but 1 tsp fat from pan. Return pan to heat and add green onions. Cook until onions are just tender, 1 to 2 minute Scoop onions into noodle pot. Crack eggs into pan. Cook, covered, until eggs are no longer runny, 1 to 2 minute Divide noodles among 4 plates. Top each with 1 egg. Sprinkle with bacon.

bacon recipe courtesy of: Sweet Jezebel (member), for Food.com: Home of the Home Cook, November 30, 2011

Originally posted 2012-05-28 08:32:00. Republished by Blog Post Promoter

2714. BACON-WRAPPED SWEET POTATO FRIES

2 medium sweet potatoes, cut into matchsticks about the width of your pinky finger
8 oz bacon, don’t use thick cut

Get your oven to 425°F and place your oven rack in the center of the oven. Slice each piece of bacon in half, lengthwise and then in half, widthwise (you’ll have 4 strips cut from 1 piece of bacon). Wrap 1 strip of bacon around 1 matchstick sweet potato. Lay on a baking sheet lined with a silicone pat or parchment paper. Repeat until all the bacon is gone. If you have left over sweet potatoes, toss ‘em on the pan; they’ll cook beautifully in the rendered bacon fat. Bake for 15 minutes until the sweet potatoes feel soft. Turn the oven to broil and let the tops get crispy.

bacon recipe courtesy of: Megan Keatley, Health-Bent, February 11, 2012

Originally posted 2012-10-13 08:59:00. Republished by Blog Post Promoter

Bacon Pic of the Day – Mondo Burger…

What’s wrong with this picture?

Only three layers of bacon…I mean COME ON HARDEE’S!!

Via Hardee’s Facebook page

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Originally posted 2011-02-09 02:35:37. Republished by Blog Post Promoter

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Bacon Quesadillas

So I finally got around to trying one of my bacon ideas tonight for dinner. I picked up some deli bacon at Winco knowing that I needed to cook something with it. Tonight the stars were aligned and it was time to work up some bacon quesadillas. It is not the first time I have tried them, but the first time with fresh cooked bacon.

I cooked up the bacon in the frying pan and then cut it up roughly. I dumped a bit of the grease and then made up the quesadillas. I used two small taco size tortillas because that is what I had and then put on the bacon and some pre grated “mexican” cheese. Now comes my quesadilla secret, I put some cheese in the pan just before slapping it in. I am a lover of the fried cheese and it adds a nice crunchiness. Get one side cooked well and then lift it up throw down some more cheese and flip. Then as you can see I add a little salsa and sour cream to the plate. I also used the pizza cutter to make it into a nice finger meal.

The bacon is a nice touch. The flavor, crunchiness and cooking grease really add to a classic quesadilla. This is the first and probably easiest of my bacon ideas floating around in my head. I love bacon and will make sure and let you know how they go.

note: Sorry about the crappy pics, the iPhone failed me. Also don’t know why the layout is so funky but live with it.

Originally posted 2009-06-16 02:21:00. Republished by Blog Post Promoter

Bacon Thing of The Day: Bacon-Wrapped Banana Slices


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This is a picture of sliced Bananas wrapped in Bacon and pan-fried. Looks and Sounds Delicious!

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Originally posted 2011-07-18 18:03:02. Republished by Blog Post Promoter

Shakin’ and bacon

Almost as much as she loves bacon, Head BDJ Lab Tech Jenni S. enjoys shakin’ her plump rump to some sweet, sweet grooves. Which is why she’s very glad she’s discovered the wonder that is Dance Dance Party Party–a few nights a week, a bunch of broads gather at a dance studio and get their groove on in the name of fun and fitness. No dudes, no drinking–just getting jiggy with it. Last night, she made her DJ debut, under the moniker “DJ Bacon Strippa.” So sad you couldn’t have been there–but if you read the lovely entry the nice ladies that run DDPP Chicago wrote about her, it’s just like you’re there. Click here for the playlist, and some more sweet bacon mashup pics.

Originally posted 2011-03-04 07:22:00. Republished by Blog Post Promoter

Cultured Butter

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Recently, I had the great pleasure of dining at an event where Rene Redzepi, the famed chef of Noma in Copenhagen, not only made the rounds singing books (he is an exceptionally nice man and a proud father), but helped with dinner. The dinner was delicious with more than a few memorable dishes, but the one which sticks out the most, oddly, was a simple roll with homemade butter. Something about a warm, yeasted roll slathered with delicious, salty butter raised that simple small plate above some of the more complicated dishes.

When I got home late that night, I had it in my head how I would make butter at home. It was going to happen and when I returned home from work the next night, my older daughter explained how, as part of her preparation for their Thanksgiving feast, she had already made butter at school with a jar and a marble. She, at the age of four, was ahead of me in making butter and I could not have been more proud.

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The next day, I found a recent recipe in the New York Times for cultured butter. I, then, picked up a quart of heavy cream and started the two day culturing period (I bumped the time from 18-24 to 48 hours for the extra oomph). Finally, the soured and thickened cream was spun through the food processor until the butter solids separated from the butter milk.

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Then, the mixture was strained and pressed. Finally the butter was “washed” with ice water until the run-off runs clear. This was the hardest part of making the butter (think making pasta by hard, but way more room for error). At this point, I salted the butter with smoked maldon salt and divided them into bricks. With 3/4 pound homemade butter and 3 cups of fresh buttermilk, few things sound better than scalding hot cornbread melting that butter the old-fashioned way.

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The butter, while certainly not Redzepi-level, was better than anything I had picked up at the store even consider I was less than a novice, and at a fraction of the price of good butter, without even considering the buttermilk supplement. The butter was complex and slightly sour with a quality best described as almost sweetgrass-like. Despite adding a good bit of salt, the butter was not salty, but the smoke added a nice savory quality to the butter.  The cornbread was a nice, little full circle bite of cultured butter including its buttermilk.

Originally posted 2013-12-02 00:27:54. Republished by Blog Post Promoter