2901. GRILLED CHEESE GUACAMOLE and BACON BRUSCHETTA

yields 20-25 appetizers

3 medium just-ripe avocados
3 tablespoons sour cream
salt and pepper
dash or two of cayenne pepper
3/4 teaspoon lime juice
1 skinny French baguette, sliced
butter
garlic salt
1 cup shredded cheddar cheese
4 slices center cut bacon, fried until crisp and chopped
1 medium tomato, chopped finely
cilantro leaves or Italian parsley, optional
lime wedges, optional?

Prepare the easy guacamole: Cut avocados in half and scoop out the avocado into a medium bowl. Mash the avocado with a fork. Stir in sour cream. Season to taste with salt and pepper, cayenne and a squeeze of lime juice.?

Make the grilled cheese toasts: Preheat oven to broil and set rack in the middle of the oven. Place baguette slices on a baking sheet. Spread each slice lightly with butter, and sprinkle with garlic salt. Broil the bread slices 1 to 2 minutes, just until beginning to crisp. Top the bread slices with shredded cheddar. Broil again until the cheese is melted and toasts are browned lightly on the edges (1 to 2 minutes). Remove from the oven.?

Assemble the bruschetta: Place the grilled cheese toasts on a platter. Spread each toast with a generous smudge of guacamole, a few bacon pieces and tomatoes, and a garnish of cilantro or Italian parsley. Serve immediately with lime wedges added to the platter for optional squeezing.

bacon recipe courtesy of: Lori Lange, RecipeGirl.com, January 28, 2013

Originally posted 2013-04-18 01:13:00. Republished by Blog Post Promoter

2891. CHEESY CHICKEN BACON ROLLATINI

4 slices cheddar cheese
4 chicken breasts
1/2 cup baby spinach leaves
4 slices applewood bacon
1/4 cup olive oil
3 tablespoons apple cider vinegar
2 sprigs fresh thyme
1/2 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
2 cloves crushed garlic

Night before cooking: combine olive oil, apple cider vinegar, fresh thyme, sea salt, garlic & black pepper in a Ziploc bag. Butterfly the chicken breasts and drop in bag. Seal and marinate in fridge for at least 6 hours and up to 24 hours.

Preparation: Take 1 butterflied breast of chicken and lay on cutting board. Lay 1 slice of cheddar cheese and 3 leaves of baby spinach inside. Starting at one end of chicken, roll tightly. Wrap 1 slice of bacon around outside and seal with a toothpick. Follow the same for the other 3 breasts. Preheat oven to 350 Degrees. Place 1 tablespoon butter in a baking dish and place in oven while preheating. Once preheated, remove baking dish (with melted butter) and place chicken rolls seam side down. Cook for 25-30 minutes until cooked through.

To serve: Remove toothpick and slice chicken rollatini.

bacon recipe courtesy of: Friends of Elsie, Borden Dairy, Dairy Farmers of America, Inc., 10220 North Ambassador Drive, Kansas City, MO 64153

Originally posted 2013-04-08 01:38:00. Republished by Blog Post Promoter

3006. BACON TOMATO BISQUE

serves 4-6

6 strips bacon, chopped
2 tablespoons butter
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup flour
28 oz can diced tomatoes
1.5 cups chicken or vegetable stock
1 bay leaf
1 teaspoon coarse ground black pepper
2 teaspoons sugar
3/4 cup heavy cream
1 cup finely grated cheddar cheese (optional)
salt, to taste
Heat up a big soup pot over medium heat and add the bacon. Cook, stirring occasionally, until crisp, about 10 minutes. Remove the bacon with a slotted spoon to a paper towel, but leave the bacon fat in the pan and add the butter. Add the onion and celery and cook for 5 minutes over medium heat.
Add the flour and cook, stirring frequently for 3 minutes.
Add the diced tomatoes,chicken stock, bay leaf, black pepper, and sugar. Bring to a boil, reduce to a simmer, and cook for 30 minutes, giving the bottom of the pan a good scrape every 5 minutes (since there’s flour in here and that will want to burn).
Add the heavy cream to cool the soup slightly, remove the bay let, then blend up all of the soup in small batches (be careful when blending hot liquids, if you add too much to the blender it might explode). Strain the blended soup through a fine meshed sieve, and return the strained liquid to a pot set over medium heat. Add the cheddar, if using, heat until warmed, then make any necessary salt adjustments, to taste. Serve with the crumbled bacon on top.

bacon recipe courtesy of: Joanne Ozug, Fifteen Spatulas, June 11, 2012

Originally posted 2013-08-01 01:26:00. Republished by Blog Post Promoter

Cheddar Bacon Drop Biscuits

bacon-cheddar-drop-biscuitsI will admit it…I love bread, probably a little too much. The problem is I don’t have the patience to actually make bread. Or the patience for most baking, really. So I’m constantly looking for quick breads and biscuits that I can make with pretty standard items. This has lead me to a love of drop biscuits. Tasty, airy, quick and addictive.

We have a basic drop biscuit recipe that’s a great breakfast side, but not too long ago I wanted a dinner biscuit and couldn’t get the Red Lobster cheddar bay biscuits out of my head. So I began searching recipes and playing around and eventually came up with these savory cheesy delights. This recipe is adapted from Two Peas and Their Pod.

bacon-cheddar-drop-biscuits-garlic bacon-cheddar-drop-biscuits-baconWhat makes these for me is the thick bacon and chunks of garlic. Each bite tastes like the ultimate comfort food. Salty, savory goodness.

bacon-cheddar-drop-biscuits-butter bacon-cheddar-drop-biscuits-cheese bacon-cheddar-drop-biscuits-panOne of the big keys to getting these biscuits right is the cold butter. The butter will melt while cooking and leave buttery pockets throughout each biscuit.  NOMMMMMM! Add in the gooeyness of the cheese… all …that …cheese. For the best result, used shredded and cubed cheese. It’ll be cheesy throughout, but you’ll also get nice chunks of cheddar as well, which makes them even better the next day.

These drop biscuits are so simple and wildly delicious that they’ll become a staple at the dinner table after the first batch.

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Cheddar Bacon Drop BiscuotsCheddar Bacon Drop Biscuots by Whiskey Beard

Prep Time: 20 minutes

Cook Time: 15 minutes

Yield: 7-8

Ingredients:1 1/2 cup flour1 tsp baking powder1 tsp sugar1/4 tsp baking soda6 cloves garlic, chopped3 strips extra thick bacon4 tbsp cold butter, cubed3/4 cup sour cream1/2 cup cheese, cubed and/or shredded2 tbsp water2 tbsp olive oilpinch of salt
Instructions:
Preaheat oven to 450 degrees. Cook bacon strips till crispy and crumbly, being careful not to burn them. When done, remove to paper towel to dry. Reserve 1 tbsp of the bacon fat. Combine flour, baking soda, baking powder, sugar and salt in large bowl. Add cold butter cubes and using fingertips combine with dry mixture until clumpy. Chop bacon and garlic into large chunks and add to mixture, then add cheese. Add sour cream and mix well. Slowly add water until mix becomes sticky ball. The ball should stick to its self and be a tad hard to separate. Using your hands coat baking sheet with olive oil. Now use oily fingers to separate your dough into 7-8 biscuits and place on sheet. Drizzle each with reserved bacon fat. Cook for 12-15 minutes. When done, remove from sheet and serve hot.

The post Cheddar Bacon Drop Biscuits appeared first on Whiskey Bacon.

Originally posted 2014-02-24 18:38:43. Republished by Blog Post Promoter

3053. PUFFBALL, LOBSTER MUSHROOM and BACON FRITTATA

serves 6-8

1 1/2 cups puffballs, halved or quartered if large
1 heaping cup lobster mushrooms, sliced (discard any brown-fleshed pieces)
1 tablespoons bacon fat
1 tablespoons butter
salt
several pinches Herbes de Provence
7 medium eggs (5-6 jumbo)
1/2 cup whole milk
1 cup cheddar cheese, grated
6 strips maple bacon, cooked until firm and roughly chopped
1/2 onion, diced
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon Herbes de Provence

Preheat oven to 375 F. In a frying pan on low medium heat, sauté puffballs and lobster mushrooms with bacon fat, butter, salt, and several pinches Herbes de Provence. Cook until mushrooms are soft throughout, and begin to turn a caramel golden brown, at least ten minutes. Set aside. Heat an oiled cast iron skillet (9-10?) over low medium heat. Add additional butter, bacon fat, or olive oil to coat the pan if needed. In a large bowl, whisk eggs and milk, two minutes. And the reserved mushrooms. Add cheese, bacon, onion, salt, pepper and Herbes de Provence, and mix well. Pour mixture into cast iron skillet when it is heated, and cook for 5-7 minutes. Occasionally run a spatula across the bottom of the pan in a figure-8 motion, to prevent the egg mixture from sticking, and to more quickly distribute heat. When mixture starts to bubble through to the top (about the same time that a turn of the spatula reveals a large chunk of cooked egg), transfer pan to the oven. Bake for 12-16 minutes more, until frittata is cooked through. Remove from oven, and allow to cool slightly before serving.

bacon recipe courtesy of: Emma, of agates and madeleines, September 24, 2012

Originally posted 2013-09-17 01:49:00. Republished by Blog Post Promoter

3000. BACON, CHIVE and CHEDDAR BISCUITS with WHIPPED MAPLE BUTTER

makes twelve biscuits

For the biscuits:?
6 slices bacon?
3 tablespoons of Grade A maple syrup?
3 cups all-purpose flour?
4 teaspoons baking powder?
1 teaspoon baking soda?
3 tablespoons sugar?
1 pinch Kosher salt?
1 1/2 sticks unsalted butter, cut into small cubes, chilled?
1 cup buttermilk?
1 1/2 cups shredded cheddar cheese?
1/4 cup chopped fresh chives

For the whipped maple butter:
2 sticks unsalted butter, softened?
3 tablespoons grade A maple syrup?
pinch of kosher salt

Pre-heat oven to 425 degrees F. Place bacon slices flat on a roasting tray and cook in the oven for 7-8 minutes. When brown and crispy, remove from oven and use a pastry brush to glaze with maple syrup. When cool, finely chop up into small pieces and set aside.

In a food processor combine flour, baking powder, baking soda, sugar and salt. Pulse until well combined then add cold butter cubes. Pulse until the butter is well incorporated. Add cheddar cheese, chives and bacon then pulse again until evenly mixed. Add buttermilk to moisten dough and fold together.

Drop 1/2 cup sized balls of dough on a lined sheet tray spacing them about 1-1/2 inches apart from one another. Bake for 17 minutes until golden brown.

Combine softened butter, salt and maple syrup in a large bowl and whisk together. Scrape into a ramekin and cool in refrigerator. Serve with warm biscuits.

bacon recipe courtesy of: Gail Simmons, for Huffington Post, October 27, 2011

Originally posted 2013-07-26 01:05:00. Republished by Blog Post Promoter

2658. BACON-SRIRACHA CORNBREAD

1 1/4 cups coarse yellow cornmeal
2 cups cultured buttermilk
6 slices thick-cut bacon
1 1/4 cups unbleached all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
1/3 cup sugar
1 1/2 teaspoons kosher salt
2 eggs, lightly beaten
4 tablespoons unsalted butter, melted
1 cup fresh or frozen sweet corn kernels
1/2 cup (2 ounces) grated sharp Cheddar cheese
1/3 cup Sriracha

In a mixing cup, combine the cornmeal and buttermilk. Cover and leave at room temperature 4-6 hours, or overnight. After the cornmeal finishes its long buttermilk bath, preheat the oven to 450 degrees with a 10-inch cast iron skillet placed inside. Meanwhile, in a large skillet over moderate heat, cook the bacon until it nears crispy. Drain off the rendered fat, reserving for later use. Allow the bacon slices to cool, then dice into pieces. In a large mixing bowl, sift together flour, baking powder, and baking soda. Mix in the sugar and salt. Pour in the eggs, butter, corn, cheese, bacon pieces, and the cornmeal/buttermilk mixture. Mix until combined. Using a hot pad, carefully remove the hot skillet from the preheated oven. Slowly pour the reserved bacon fat into the skillet. (The grease should hiss and pop upon contact. If not, return your skillet to the oven for another 10-15 minutes until it gets good and hot.) Pour the cornbread batter into the hot, greased skillet. Working briskly, spoon the Sriracha throughout the batter to create swirly “veins” of Sriracha that will be visible in the finished bread. Using a hot pad, quickly return the skillet to the oven. Decrease the oven temperature to 425 degrees. Bake until golden brown, 20 to 25 minutes. Allow the cornbread to cool slightly in the pan for 5 minutes, then turn it out onto a plate to cool for an additional 5 to 10 minutes before serving.

bacon recipe courtesy of: The Sriracha Cookbook: 50 “Rooster Sauce” Recipes that Pack a Punch, by Randy Clemens. Ten Speed Press, 2011

Originally posted 2012-08-18 08:29:00. Republished by Blog Post Promoter