Bacon and Cherry Tomato Skewers

You want simple and easy bacon recipes?  Well you don’t get simpler than this…and at this time of year with your (my) garden spewing forth cherry tomatoes…

Bacon and Cherry Tomato Skewers

49095844[photo via Richard Hartog, Los Angeles Times] 

Ingredients:

Bacon
Cherry Tomatoes

Directions:

Cut each strip of bacon in thirds lengthwise.
Wrap each bacon piece around a cherry tomato and thread them onto skewers.
Grill over a medium fire until browned and crisp, about 10 minutes. If the fire starts to flare up, move the skewers to the cool side of the grill until the flare-up dies down.

Enjoy!

[via LA Times.com]

Originally posted 2009-09-09 14:08:04.

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Originally posted 2013-09-23 17:10:06. Republished by Blog Post Promoter

2739. CHOPPED SALAD with BACON and FRIED GARBANZO BEANS

serves six

3/4 cup olive oil, divided
1 cup canned garbanzo beans, rinsed and drained
1 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper, divided
1/8 teaspoon chili powder
4 slices (1/4 pound) bacon
3 tablespoons red wine vinegar
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1 clove garlic, finely chopped
1 small shallot, finely chopped
12 cherry tomatoes, halved
1 cucumber, preferably English, peeled, seeded, and chopped
1 large head romaine lettuce, trimmed and sliced
1 can (15 ounces) butter beans, rinsed and drained
1/2 cup small feta cheese cubes
6 tablespoons ranch dressing

Heat 6 tablespoons oil in a large skillet over medium-high heat. Carefully add garbanzo beans and fry, stirring often, until crisp and golden, 5 to 7 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate and sprinkle with 1/4 teaspoon salt, 1/8 teaspoon pepper, and chili powder; set aside.

Carefully discard oil in skillet and wipe clean. Return skillet to medium heat, add bacon, and cook, turning occasionally, until crisp, 7 to 8 minutes; transfer to a paper-towel-lined plate. When cool enough to handle, crumble into small pieces.

In a large bowl, whisk together vinegar, basil, oregano, garlic, shallot, and remaining 6 tablespoons oil, 3/4 teaspoon salt, and 1/8 teaspoon pepper to make a dressing. Add tomatoes, cucumbers, lettuce, butter beans, and cheese, tossing gently to combine. Transfer to bowls, drizzle ranch dressing over the top, garnish with bacon and garbanzo beans, and serve.

bacon recipe courtesy of: Traci Des Jardins, O, The Oprah Magazine, February 2011

Originally posted 2012-11-07 09:33:00. Republished by Blog Post Promoter

2801. ROTELLE with BACON, WATERCRESS and CHERRY TOMATOES

makes four servings?

1/2 pound sliced bacon, cut crosswise into 1/2-inch strips?
1 1/2 cups cherry tomatoes, halved?
1 teaspoon salt?
3/4 teaspoon fresh-ground black pepper?
1 bunch watercress (about 5 ounces), tough stems removed?
3/4 pound rotelle?
2 tablespoons butter?
2 tablespoons olive oil?
1 scallion including green top, cut into thin slices?
grated Parmesan cheese, for serving?

In a large frying pan, cook the bacon until golden brown and just crisp, about 5 minutes. Remove with a slotted spoon and drain on paper towels. Pour off all but 1 teaspoon of the fat. Add the tomatoes, salt, and pepper to the pan. Cook over moderate heat, stirring, until the tomatoes soften slightly, about 3 minutes. Add the watercress and cook, stirring, until just wilted, about 1 minute. In a large pot of boiling, salted water, cook the rotelle until just done, about 12 minutes. Reserve 3/4 cup of the pasta water. Drain the pasta and toss with the bacon, 1/2 cup of the reserved pasta water, the tomato mixture, the butter, and the olive oil. If the pasta seems dry, add more of the reserved pasta water. Top with the sliced scallions. Serve with grated Parmesan.

bacon recipe courtesy of: Food & Wine Magazine.com

Originally posted 2013-01-08 08:15:00. Republished by Blog Post Promoter

2376. SWEET POTATO COCONUT CURRY with CHICKEN and BACON

1 medium onion, chopped
3 cloves garlic, chopped
1 tablespoon unrefined coconut oil
2 pounds organic chicken breast, trim to bite sized pieces
1 can (15 ounces) sweet potato purée
4 slices cooked bacon, chopped (set aside some for the topping)
1 can (17.5 ounces) of unsweetened light coconut milk
a few pinches smoked paprika, sea salt, ground cinnamon, ground black pepper
1/2 teaspoon ground ginger
1 teaspoon pumpkin pie Spice
1 packet powdered stevia
2 tablespoons coconut flour
1 cup cherry tomatoes
1/4 cup fresh chopped cilantro (plus some for garnish)

Heat coconut oil in a large saucepan over medium heat until melted. Add chopped onions and garlic, cook a few minutes until softened and slightly browned. Increase heat to medium high and add chicken. Cook about 10 minutes until the chicken is browned on all sides, stirring occasionally. In a bowl combine the sweet potato puree with the coconut milk and spices.

Add the coconut and sweet potato sauce to the chicken. Bring to a boil and reduce heat to a simmer. Add cherry tomatoes. Taste sauce and adjust seasonings to taste. Simmer about 25 minutes partially covered.

Stir in cilantro and cooked bacon at the end. Garnish with additional bacon pieces and cilantro. You can also serve with a dollop of thick Greek yogurt or some sour cream.

bacon recipe courtesy of: Marla Meridith of Family Fresh Cooking, for Marcus Samuelsson, October 14, 2011

Originally posted 2011-11-10 10:44:00. Republished by Blog Post Promoter

2794. PAN-FRIED BACON with POACHED EGG and BALSAMIC TOMATOES

serves two

1 teaspoon sunflower oil
4 rashers of rindless smoked back bacon?1 teaspoon white wine vinegar?2 free-range very fresh eggs (fridge cold)8 cherry tomatoes, halvedgood handful of watercress?drizzle of good-quality balsamic vinegar?freshly ground black pepper
Brush a large non-stick frying pan with sunflower oil, using the tip of a pastry brush. Place the pan over a medium heat and add the bacon. Cook for two minutes until lightly browned, then turn and dry-fry on the other side for another three minutes. While the bacon is cooking, half fill a medium non-stick saucepan with water, add the vinegar and bring to the boil. Turn the heat to low, so the water is only just bubbling. Crack the eggs into the water, one at a time, spacing them well apart. Cook for 2½ minutes. The eggs should rise to the surface within a minute. If the egg white sticks to the bottom of the pan, lift it gently with a wooden spoon. Alternatively, you can use a hob-top egg poacher, lightly greased with sunflower oil. Add the tomatoes to the pan with the bacon and season with plenty of black pepper. Cook the tomatoes for about a minute until just beginning to soften, turning them once. Put a small pile of watercress on each plate. Place some bacon and tomatoes on the plates and drizzle with a dash of balsamic vinegar. Take the eggs out of the water with a slotted spoon and place them on top. Season with a little more pepper and tuck in right away while it’s all lovely and hot.

bacon recipe courtesy of: The Hairy Bikers, Hairy Dieters: How to Love Food and Lose Weight, BBC-Food

Originally posted 2013-01-01 08:19:00. Republished by Blog Post Promoter

3043. BACON, TOMATO and FARRO SALAD

makes six servings

1 cup farro, or quick-cooking barley
2 slices center-cut bacon
1 medium shallot, chopped
2 tablespoons white-wine vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 pint cherry tomatoes, quartered
1/4 cup chopped fresh basil

Place farro (or barley) in a medium saucepan; add enough water to cover by 2 inches. Bring to a boil. Cover, reduce heat and simmer until tender, 15 to 20 minutes for farro (about 10 minutes for barley). Drain and transfer to a large bowl.

Meanwhile, cook bacon in a nonstick skillet over medium heat until crisp. Drain on a paper towel-lined plate; leave the fat in the pan. Add shallot to the pan and cook, stirring, for 1 minute. Stir in vinegar, salt and pepper. Remove from heat.

Crumble or chop the bacon. Add to the bowl along with tomatoes, basil and the warm vinaigrette; gently stir to combine. Serve warm or at room temperature.

bacon recipe courtesy of: EatingWell, May/June 2013?

3013. TILAPIA with BACON TOMATO BUTTER

2 cups water
1 tablespoon Kosher salt
2 teaspoons sugar
4 tilapia filets
4 slices uncooked bacon, finely chopped
1 clove garlic, thinly sliced
1/2 teaspoon smoked paprika
1 pint cherry or grape tomatoes, halved
2 tablespoons butter
Combine the water, kosher salt and sugar in a shallow baking dish. Mix until dissolved. Add the tilapia and let stand 20 minutes. Heat a medium skillet over medium heat. Add the chopped bacon and cook 3-5 minutes until almost crisp. Add the garlic and cook an additional two minutes, stirring frequently. Add the paprika and stir for 30 seconds. Add the tomatoes and cook until just softened, about 3 minutes. Remove from heat and stir in butter. Transfer the bacon tomato butter to a small bowl. Return skillet to medium heat. Remove the fish from the water mixture and pat dry with paper towels. Cook the tilapia fillets 3-5 minutes per side. Transfer the tilapia to plates, then top with the bacon tomato butter, about 2 tablespoons per filet.

bacon recipe courtesy of: The Jey of Cooking, July 27, 2012