2656. BACON and DILL SANDWICH with GREEN ONIONS and ALMONDS

8 oz. cream cheese, softened
1/2 cup mayonnaise
5 bacon slices, cooked and finely chopped
1 tablespoon chopped green onion
1 teaspoon dill weed
1/8 teaspoon pepper
1 cup toasted slivered almonds

Mix ingredients until well combined. Spread half of the bread with a thin coating of mayonnaise. Spread the other bread with the cream cheese mixture. Remove the crusts, and cut into four triangles.

bacon recipe courtesy of: Tea Laden, 1619 South Kentucky Street, Amarillo, Texas 79102

Originally posted 2012-08-16 08:52:00. Republished by Blog Post Promoter

2973. MANGO, BACON and STREAKY BACON SALAD

¼ cup of blanched almonds, chopped
A selection of salad greens
1 mango, peeled and diced
70 to 80 grams of feta, crumbled
4 rashers of streaky bacon
1 lemon
2 spring onions, finely sliced
Freshly ground black pepper

In a dry pan, toast the chopped almonds briefly until golden and remove from the heat. In the same pan fry the bacon rashers until crispy, drain on absorbent paper. Assemble the salad greens onto two plates, sharing the diced mango, feta and sliced spring onions between each plate. Chop or rip the warm bacon into bite sized pieces and scatter over the greens with the toasted almonds. Dress the salads with a squeeze of lemon juice and a little black pepper to taste. Serve immediately.

bacon recipe courtesy of: Bron Marshall, March 21, 2006

Originally posted 2013-06-29 01:03:00. Republished by Blog Post Promoter

2892. BACON, AVOCADO and STRAWBERRY SALAD with GREEK YOGURT POPPY SEED DRESSING

yields 4-6 servings?

3 cups baby spinach3 cups torn romaine lettuce or other crisp greens10 slices bacon, crisp cooked and crumbled2 cups ripe strawberries, washed and quartered2 ripe avocados, sliced1/4 cup sliced almonds
For the Greek Yogurt Poppyseed Dressing:1/4 cup Greek yogurt1/4 cup mayonnaise2 tablespoons white vinegar1 tablespoon sugar1 teaspoon poppy seedssalt and pepper to taste
To a salad bowl, add the spinach and lettuce and toss to combine. Top with quartered strawberries, sliced avocado, almonds, and crumbled bacon.?
In a smaller bowl, whisk together the yogurt, mayo, vinegar, sugar, poppy seeds, salt and pepper until smooth. Drizzle over salad and serve promptly (or if not serving promptly, leave dressing on the side so as to not wilt the lettuce).

bacon recipe courtesy of: Alaska from Scratch, March 11, 2013

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

2740. CHOCOLATE-COVERED BACON ON A STICK with MARCONA ALMONDS and DRIED CHERRIES

serves twelve

12 slices of thick-sliced apple or hickory wood smoked bacon, skewered lengthwise
2 cups high quality semi sweet chocolate chips
6 tablespoons butter?1/8 teaspoon sea salt?1/2 cup finely chopped marcona almonds1/2 cup finely chopped dried cherriesdemerara or turbinado sugar for sprinkling
Cook bacon: Preheat the oven to 400. Place skewered bacon on a broiling pan. When oven is ready, bake the bacon until crisp, about 20 – 25 minutes in the top third of your oven. When done, set the pan aside and let the bacon cool. Meanwhile, line a baking sheet with wax paper and set aside.?
Prep assembly line: Place bowl of finely chopped almonds and bowl of finely chopped cherries next to the bacon. Place Demerara sugar next to that. When your chocolate is done, you will have an assembly line of bacon, melted chocolate, cherries, almonds, and Demerara sugar.
Prep chocolate: Place semi sweet chocolate and butter in a shallow microwaveable bowl and microwave for 1 minute. Stir. Continue to microwave in 15 second increments, stirring after each one, until the chocolate and butter have melted. When melted, add a the sea salt and stir to combine.
Cover bacon in chocolate: Using a pastry brush, coat both sides of each piece of bacon with melted chocolate and place on baking sheet. If your bowl of chocolate sauce cools and hardens before you are finished brushing it onto the bacon, just stick it back into the microwave for 20 seconds or so.?
Sprinkle with almonds, cherries, and sugar: When all of the bacon is covered in chocolate, work with one piece at a time and cover with toppings. While the chocolate is still warm, place some of the chopped cherries over the chocolate on one side of a piece of bacon. The cherries are sticky so it is a bit of work. Sprinkle that side with the almonds and a pinch of Demerara sugar. Flip that piece over and do it again so that both sides are sprinkled with cherries, almonds, and Demerara. Do this for each piece of chocolate covered bacon. Refrigerate until hardened. Serve.

bacon recipe courtesy of: Waverly (member), Food52, New York City

Originally posted 2012-11-08 14:17:00. Republished by Blog Post Promoter

A Go-To-Dinner Favorite: Butternut Squash with Apples, Sage and Almonds

Sometimes a recipe works so well that it becomes one of your go-to dinner favorites. This favorite of mine is a side dish of caramelized butternut squash and apples finished with a sage/almond/olive oil pesto. Its multiple layers of flavors team up beautifully with pork, beef, or poultry roasts. No, bacon here! So vegans will love it, as well, for its full-meal heartiness. 

2 butternut squash, about 4 pounds total

1/2 cup olive oil (more or less as needed)

2 teaspoons peeled, chopped fresh ginger root

1 teaspoon brown sugar, packed

Salt and pepper to taste

Cayenne pepper to taste (optional)

2 large apples (any kind except Red or Golden Delicious)

1/4 cup chopped fresh sage

2 large cloves garlic, peeled and smashed

1/3 cup almonds, toasted

1.) Preheat the oven to 450 degrees F with two racks positioned in the bottom third of the oven. 

2.) Peel the butternut squash; cut each in half lengthwise and remove the seeds. Cut each half crosswise into slices about 1-inch thick. 

Recipe Note: Every time I cut open a hard-shelled butternut squash, I remind myself, “Keep your fingers out of the way of the knife’s blade!” I use a Chinese cleaver and a honing steel or a heavy mallet to gradually pound the blade of the cleaver into the squash as pictured here. The hardest part is getting started, and it helps to cut off a small piece on the other side of the squash to keep it from rocking, before you make the first cut.  

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Keep pounding the top of the clever until you can slip it between the two halves to separate them completely. 

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Once you’ve halved the squash, remove the seeds and fibers with a metal spoon; then peel off its skin. 

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3.) Place the cut squash pieces in a large bowl and drizzle with 3 tablespoons of the olive oil. Sprinkle over the ginger, brown sugar, salt, pepper, and cayenne, if using, and toss to mix well. 

Recipe Note: Cayenne pepper is very intense, but when used sparingly it wakes up the other flavors in the dish. Just a little sprinkling over the squash is enough to have this effect.

4.) Place the squash in a single layer, on two baking sheets, dividing it equally.

5.) Roast in the preheated oven 10 minutes. 

6.) While the squash bakes, peel and core the apples. Slice them into wedges about 1/4 to 1/2-inch thick. (Or, if you prefer, you can core the apples and slice them crosswise into rounds about 1/4 to 1/2-inch thick.)

7.) Remove the squash from the oven and using long-handled tongs turn the pieces over. Add the apples to the baking sheet, dividing them evenly between the two sheets. 

8.) Place the sheets back into the oven and roast 10 to 15 minutes more or until the squash is caramelized and the apples are tender when pierced with a fork. (Be careful not to overcook the squash. You want it a little firm so it doesn’t fall apart when lifted from the baking sheets.) 

9.) As the squash roasts, make the pesto: Add 3 tablespoons of the olive oil to a small saucepan; add the sage and garlic, and cook over low heat just until the oil bubbles. Remove and discard one of the garlic cloves, then add the oil-sage mixture and the remaining garlic clove to the bowl of a mini food processor or blender container. Add the toasted almonds and process into a fine crumble, adding a little more olive oil if the mixture is stiff or difficult to process.  (You’re making a pesto that is more nutty and less oily than a traditional pesto.)

Recipe Note: Toast the almonds in a small dry skillet until their ends are lightly browned, over low heat, stirring occasionally and watching them carefully to prevent them from burning. Depending on the pan and the heat of your range, this should take 5 to 8 minutes. 

10.) Transfer the roasted squash and apples to a serving platter or bowl and spoon over the sage-almond pesto. 

Serves 6 to 8 as a side dish

2984. PEAR, BACON and SWISS SANDWICH with LINGONBERRY MAYONNAISE

serves one

2 slices rye bread
4 slices Swiss cheese
3 slices bacon, encrusted in crushed potato chips, baked in a 350 oven until crisp
enough pear slices to cover bread
salt and pepper to taste
1 tablespoon mayonnaise
1 1/2 tablespoons lingonberry preserves
2 tablespoons butter
1 tablespoon toasted slivered almonds

Mix mayo and jam together. Spread on both slices of bread. Add almonds on top of mayo mixture on both sides. Assemble the rest of the ingredients on the bread. Close sammie and butter the outside of each side. Grill until cheese in melted and bread is golden.

bacon recipe courtesy of: Nancy R (member), Durham, North Carolina, Just A Pinch