3032. CANTALOUPE BACON PIZZA with GOAT CHEESE and ARUGULA

pizza crust (ready-made or homemade baked and ready to go) 1/4 cantaloupe, sliced4 pieces of cooked bacon, crumbled4 oz. crumbled goat cheese1 cup arugula3 tablespoons olive oilsea salt or kosher saltfreshly ground black pepper?Preheat oven at 350 degrees. Place pizza crust on pan. Prep pizza crust by bushing with olive oil. Once oven is heated, place pizza crust in oven. Allow to bake for five minutes. Using a grill pan, brush cantaloupe slices on both sides with olive oil and grill until marks appear and cantaloupe is slighted wilted. On heated pizza crust, coat with goat cheese, crumbled bacon and cantaloupe slices. Return to oven for five minutes. Remove from oven, sprinkled with salt to taste and top with 1 cup of arugula. Crack freshly ground black pepper on top, serve and enjoy.??bacon recipe courtesy of: Linda Arceo, Giggles, Gobbles and Gulps, August 13, 2013?
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Originally posted 2013-08-27 01:21:00. Republished by Blog Post Promoter

2704. DOUBLE CHEESE, AVOCADO and BACON SLIDERS

serves eight?

4 strips bacon?
1 lb. lean ground beef
1 tablespoon soy sauce
1/2 teaspoon fresh ground pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon marjoram
8 mini hamburger buns or small Hawaiian-style sweet rolls, split and toasted if desired
2 cups baby arugula?
2 oz. cheddar cheese, shredded?
1 ripe, fresh avocado, seeded and peeled?
2 oz. smoked Gouda cheese, sliced to fit buns?

Cut bacon strips in half crosswise and cook until crisp. Place cooked bacon on paper towels; reserve. Gently mix ground beef with soy sauce, pepper, onion powder, garlic powder and marjoram. Being careful not to compact the meat, gently form into thin burger patties that are slightly wider than the buns. Grill or pan fry patties over medium-high heat, about 3 to 4 minutes per side, or until cooked through. Meanwhile, slice each avocado half crosswise to make 2 small slices per slider; reserve. Assemble the sliders: top the bottom half of each mini bun with the arugula and shredded cheddar cheese. Place burger patties on top of the shredded cheese; top each with bacon, Gouda cheese, 2 slices of avocado and the top bun.

bacon recipe courtesy of: The Hass Avocado Board, 230 Commerce, Suite 190, Irvine, California 92602-1336

Originally posted 2012-10-03 08:02:00. Republished by Blog Post Promoter

2780. BACON, POTATO, ROSEMARY and FONTINA PIZZA

yields 1 (13 by 18-inch) pizza?

1 recipe fresh pizza dough (recipe below)
3 to 4 baby Yukon gold fingerling potatoes, finely sliced
1/2 small onion, finely sliced
6 slices applewood smoked bacon, finely chopped
2 tablespoons rosemary leaves
1/4 cup extra-virgin olive oil, plus extra to grease pan
Kosher salt and freshly ground black pepper
1 cup shredded fontina cheese
1 cup baby arugula, optional
1/2 lemon, juiced

Fresh Pizza Dough:
2 packages active dry yeast
2 teaspoons sugar
2 cups warm water (100 to 110 degrees F.)
2 tablespoons kosher salt
6 cups unbleached all-purpose flour, plus more for dusting
2 tablespoons extra-virgin olive oil, plus extra for bowl

In a small bowl, combine the yeast, sugar and water and stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, 5 to 10 minutes. If you’re using a stand mixer, combine the salt and flour to the bowl and pulse a few times to mix. Add the yeast mixture, at the lowest speed, until the flour incorporates. When the dough starts to come together, increase the speed to medium and mix until the dough gathers into a ball. This should take about 2 minutes. Add the olive oil and pulse a few more times. Stop the machine periodically to scrape the dough off the hook. Get a feel for the dough as you’re making it by squeezing a small amount together between your thumb and fingers. If it’s crumbly, add more water, if it’s sticky, add more flour, 1 tablespoon at a time. Turn the dough out onto a lightly floured surface and fold it over itself a few times, kneading until it’s smooth and elastic. If you’re making the dough by hand, add the yeast mixture to a large bowl and stir in the salt and the 2 tablespoons of olive oil. Then begin stirring in the flour. When the mixture becomes too stiff to stir with a spoon, knead in the rest of the flour by hand, adding just enough so that the dough is soft but not too sticky. As you work, squeeze a small amount of dough together between your thumb and fingers. If it’s crumbly, add more water; if it’s sticky, add more flour, 1 tablespoon at a time. Knead until smooth and elastic, about 10 minutes. Form the dough into a round and put it into a lightly oiled bowl, turning it over to coat the dough entirely with the oil. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e., over a gas pilot light) until it doubles in size, about 1 hour.

Pizza: Preheat the oven to 450 degrees F. Put a jelly roll pan or half sheet pan in the oven. In a large mixing bowl, combine the fingerling potatoes, onion, bacon, and rosemary leaves. Add 1/4 cup of olive oil and season with salt and pepper, to taste. Toss together to coat with olive oil. Take the preheated jelly roll pan out of the oven and drizzle some olive oil over entire surface. Cut the dough into 2 pieces and reserve 1 piece for another use. Stretch the pizza dough out so it is just bigger than the pan, then lay it inside the pan so the dough comes up the sides to form a crust on the rim. Pour the potato mixture onto the pizza dough, then sprinkle with shredded fontina. Bake for 20 to 25 minutes until crispy and golden, about 20 to 25 minutes. Garnish with arugula and drizzle the lemon juice over the top. Serve immediately.

bacon recipe courtesy of: Tyler Florence, “Pizza,” Tyler’s Ultimate, Food Network

Originally posted 2012-12-18 08:05:00. Republished by Blog Post Promoter

3038. BACON and EGG SANDWICHES with PICKLED SPRING ONIONS

makes four servings?

Pickled spring onions: ?
4 spring onions or 6 scallions, whites only, thinly sliced?
1/4 cup apple cider vinegar?
2 teaspoons sugar?
1 teaspoon kosher salt
?Maple bacon and spicy mayo:?12 slices thick-cut bacon?2 tablespoons pure maple syrup?1/4 cup mayonnaise?1 tablespoon Sriracha ??Fried eggs and assembly:?8 slices white sandwich bread, such as Pullman?1/4 cup mayonnaise?2 tablespoons unsalted butter?4 large eggs?Kosher salt, ground pepper?1 cup arugula leaves??For pickled spring onions: Combine onions, vinegar, sugar, salt, and 1 tablespoon water in a small bowl and toss to combine; let stand for 30 minutes.??For maple bacon and spicy mayo: Preheat oven to 350°F. Place bacon on a foil-lined large rimmed baking sheet; brush both sides with syrup. Bake until bacon begins to crisp but is still pliable, 20-25 minutes. Mix mayonnaise and Sriracha in a small bowl to combine; set aside. ?For fried eggs and assembly: Spread 1 side of bread slices with plain mayonnaise. Heat a large skillet over medium-low heat. Working in batches, cook bread, mayonnaise side down, until brown and crisp, about 3 minutes. Wipe out skillet. Melt butter in same skillet over medium heat; crack eggs into skillet. Cook, occasionally basting with butter in skillet, until whites are set, about 3 minutes. Season with salt and pepper. Spread untoasted side of each bread slice with spicy mayo. Build sandwiches with bread, bacon, eggs, pickled spring onions, and arugula.?

bacon recipe courtesy of: Noble Sandwich Company, 11815 620 N. Suite 4, Austin, Texas; Bon Appétit, April 2013

2992. BACON and ARUGULA SALAD with a WARM CABERNET VINAIGRETTE

yields six servings

1/4 lb. thick-cut bacon
2 oz. Pecorino Romano
6 cups arugula
4 tablespoons grapeseed oil
3 tablespoons shallots
1 1/2 cup apples, scrubbed, seeded and cut in 1/2-inch cubes
2 tablespoons apple cider vinegar
1/4 teaspoon salt
1/4 teaspoon pepper

Chop the bacon into bite-sized chunks and saute in a frying pan until golden and just crisp, about 8 minutes. Transfer the cooked bacon to a plate lined with a paper towel. Cover the bacon with a second paper towel and press down until most of the fat is absorbed. Set aside. Using a vegetable peeler, peel 12 long, thin strips of the Pecorino Romano. Set aside. Fluff the arugula in a large mixing bowl and set aside. Pour off the bacon drippings from the pan and discard. Add the oil to the pan and warm it over medium-low heat. Add the shallots to the pan and cook, stirring occasionally, until they are soft and translucent. Add the apples and cook gently for 1 minute more. Increase the heat to medium and add the vinegar, salt and pepper to the pan. Stirring continuously, add the bacon pieces back to the pan to heat. Cook, stirring constantly, for 1 minute. Pour the warm dressing over the arugula and toss to coat. Divide the salad into portions and arrange Pecorino Romano strips decoratively over each. Serve immediately.

bacon recipe courtesy of: AprèsVin, Prosser, Washington
Cabernet Bacon Bleu Burgers with Herbed Mayonaise q_man
See all q_man Recipes I guess this could be a main dish or even outdoor cooking…you can decide…but they are taassty! 🙂 Makes about six sandwiches (but that depends on how large you make ’em)

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Add to Recipe Box Print 2 CATEGORIES Sandwich? INGREDIENTS Cooking Time: 6-10Servings: 6Preparation Time: 451/2 lb. thick sliced pepper bacon, diced 1/4″ 2 Tbsp. bacon fat 1 cup sweet onion, diced 1/4″ 2 Tbsp. fresh garlic, chopped fine 2 cups Cabernet Sauvignon 2 lbs. ground sirloin 1/2 lb. Maytag bleu cheese (use whatever you like, but Maytag is sooo creamy and mild) 6 each large onion rolls Herbed Mayonnaise: 3/4 cup mayonnaise 1/4 cup sour cream 1 1/2 Tbsp. fresh basil, chopped 1 Tbsp. fresh Italian parsley, chopped 1 Tbsp. + 1 tsp. capers, drained and chopped 1 tsp. lemon zest 1 Tbsp. lemon juice DIRECTIONS Fry the bacon in a dry pan until crisp. Remove the bacon and drain on paper towels.

discard all but 2 Tbsp. of the fat. Saute the onion in the reserved bacon fat until just beginning to brown.

Add the garlic and cook until the onion is well browned.

Add the wine and cook until there is very little liquid left.

Remove from heat and allow to cool completely.

Mix bacon and cooled onion mix into the ground sirloin.

Seperate into 6 equal portions and form into patties about 1/2″ thick.

Grill over high heat about three minutes per side to medium doneness.

top with bleu cheese and cover to melt the cheese.

while cheese is melting place the buns under the broiler and toast them to golden.

Herbed Mayonnaise.

Combine all ingredients and chill thouroghly.

Assemble:

Spread 1 1/2 Tbsp. herbed mayonnaise on each half of each of the buns. I like to use a slice of ripe tomato and some shredded iceburg lettuce (I know, some will laugh at the lettuce, but I like it).

Top with the cooked patties…and enjoy- See more at: http://www.bakespace.com/recipes/detail/Cabernet-Bacon-Bleu-Burgers-with-Herbed-Mayonaise/16449/#sthash.AjYBk2Jb.dpuf

2909. MINI BACON, FIG, and GOAT CHEESE PIZZAS

yields four servings

4 mini, whole wheat pitas
3 oz. goat cheese
4 figs, thinly sliced
2 tablespoons real bacon bits
1 cup arugula
1 tablespoon honey
1 tablespoon balsamic vinegar

Preheat oven to 400 degrees. Place a sheet of aluminum foil over a small cookie sheet or baking tray, and spray with nonfat cooking spray. Place pitas on baking sheet. Spread goat cheese evenly amongst the pitas. Top with figs and bacon bits. Bake oven for about 10 minutes, or until the edge of the pita starts to brown and crisp. In the meantime, heat honey and vinegar in s small saucepan, and warm until well combined and heated through. Remove pizzas from oven and top evenly with arugula. Then drizzle with the honey vinegar glaze and put back in the oven for about another 5 minutes, or until the arugula just begins to wilt.

bacon recipe courtesy of: LaaLoosh, June 28, 2012

2796. GNOCCHI with BACON MARINARA and CRISPY ARUGULA

makes four servings?

1 package prepared gnocchi (4 serving size package)?
4 slices bacon, chopped?
½ whole medium onion, finely diced?
3 cloves garlic, minced and divided?
2 cups canned crushed tomatoes
crushed red pepper, to taste
salt to taste?
1 tablespoon olive oil?
4 cups arugula, washed and coarsely chopped?
½ cups loose basil leaves, optional

Bring a pot of water with 1 tablespoon salt to a boil for the gnocchi. When it boils, boil the gnocchi for 2-4 minutes, as package directs. Cook just until the gnocchi floats to the top of the boiling water. Drain off the water and set the gnocchi aside until ready to use.

Meanwhile, make the marinara. Heat a large skillet to medium heat and add the bacon. Stir and cook for 5 minutes or so until bacon is browned at the edges but still somewhat soft. Add the onion to the bacon and cook for 2 minutes more, stirring.

Add half the garlic to the onion mixture and stir for 90 seconds, then add the crushed tomatoes. Taste the marinara, and add as much crushed red pepper and salt as you’d like. Let the sauce simmer very gently while you prepare the arugula.

Heat a separate skillet to medium heat with a drizzle of olive oil. Add the arugula and remaining garlic with a sprinkle of salt and saute for 90 seconds until wilted and crispy around the edges. Remove pan from heat and set aside.

Right before serving, add the drained cooked gnocchi and basil leaves to the marinara. Stir together.

Serve each portion of gnocchi topped with a bit of garlic arugula. Drizzle with good olive oil.

bacon recipe courtesy of: FunnyLoveLindsay, Tasty Kitchen, November 13, 2012