2888. BACON ACORN SQUASH PATTIES

makes 4-8 patties

1 large acorn squash, cut in half, seeds removed
4-6 strips bacon, diced
2 eggs
2 tablespoons coconut flour
salt and pepper, to taste

Preheat oven to 400 degrees. Cut your squash in half and place your squash open side, face down on a baking sheet. Roast your squash for 25-30 minutes. Once your squash is soft when you poke its skin, remove it from the oven to cool. Then cook your bacon in a medium pan until cooked through, and place on a paper towel to soak up the excess fat. Reserve 2 tablespoons of bacon fat in your pan after your bacon in done cooking. Scoop out your acorn squash into a bowl and add your bacon, eggs, coconut flour, and salt and pepper. Mix thoroughly until eggs are broken up completely. Use a spoon to scoop out a large spoonful of mixture and add to your hot bacon fat pan. Cook each patty for 3-5 minutes then use a spatula to flip it over and press down and cook for another 3-5 minutes. You just want to create a crust on each side of the patty. Repeat.

bacon recipe courtesy of: Juli, PaleOMG, September 25, 2012

Originally posted 2013-04-05 01:28:00. Republished by Blog Post Promoter

2711. BACON, EGG and CHICORY SALAD

serves four

7 oz. smoked rindless streaky bacon, diced
6 medium eggs
6 heads mixed red and green chicory
2 tablespoons chopped walnuts optional

Dressing
1 tablespoon cider vinegar
2 teaspoons English mustard
1 scant teaspoon caster sugar
sea salt
4 tablespoons walnut or hazelnut oil
3 tablespoons groundnut or vegetable oil

Fry the bacon in a large nonstick frying pan over a medium heat for 8-10 minutes, stirring frequently until golden, then drain on a double thickness of kitchen paper and leave to cool. At the same time, bring a medium-sized pan of water to the boil, gently lower in the eggs and simmer for 7 minutes. Drain the pan, refill with cold water and leave the eggs to cool.

Trim the heads of chicory and separate into leaves, discarding any damaged outer ones.

To make the dressing, whisk the vinegar, mustard, sugar and a little salt together in a medium-sized bowl, then gradually whisk in the oils a tablespoon or two at a time until combined into a thick, deep-yellow dressing. Give it another quick whisk just before serving.

Shell and halve the eggs, which should still be slightly runny in the centre. Arrange the leaves, bacon and eggs on a platter or individual plates, drizzling over the dressing as you go (you may have some left over). Scatter over the walnuts if wished and serve.

bacon recipe courtesy of: Annie Bell, Daily Mail Online, February 4, 2012

Originally posted 2012-10-10 08:53:00. Republished by Blog Post Promoter

3039. LATKES with BACON and APPLE SAUCE

serves 4-6?

For the apple sauce?
2 Bramley apples?
25 grams butter?
1 tablespoon sugar?

For the latke?
1 onion (optional)?
1 kilogram floury potatoes
2 large eggs?
4 tablespoons flour?
oil, for frying?
24 rashers streaky bacon?
maple syrup (optional)?

For the apple sauce: peel, quarter and chop the apples – work quickly as the air will turn them brown. Put in a pan with 100ml water. Cover and bring to the boil. Cook until the apples collapse. Remove form the heat and stir in the butter and sugar.

For the latke: peel and grate the onion on the large hole side of a cheese grater. Peel and grate the potatoes and mix with the onion. Squeeze the mixture dry by pressing the mixture between your hands. Lightly beat the eggs with a generous pinch of salt. Sift over the flour gradually, stirring until the batter is smooth. Add the potatoes and onion and stir well. Heat 1 cm oil in a frying pan. Drop spoonfuls of the latke mixture into the hot oil and flatten a little with the back of the spoon. Lower the heat so that the pancakes cook through evenly. After 2–4 minutes, when the bottom is golden brown and has formed a crust, turn and cook the other side. While the latkes are cooking, preheat the grill. Grill the bacon until crisp.

Serve the latkes with the bacon and apple sauce. Drizzle with maple syrup.

bacon recipe courtesy of: Lindsey Bareham, Market Kitchen, Good Food Channel

Originally posted 2013-09-03 01:22:00. Republished by Blog Post Promoter

2993. SWEET POTATO, BACON and EGG SALAD

1 small to medium sweet potato, diced
2 eggs
8 slices of bacon, diced
4 tablespoons dill, finely chopped
2 tablespoons mayonnaise
2 tablespoons lemon juice

Place eggs in small sauce pan, cover with cold water, cover pan and place over high heat until just before boiling. Remove from heat and let sit, covered, for 13 minutes. Immediately rinse in cold water, peel eggs, dice and set aside. Meanwhile, dice sweet potato. Heat skillet over medium-high. When hot, add bacon and cook for 5 minutes. Add diced sweet potato and continue to cook until potato is tender and bacon is fully cooked. In a small bowl, mix dill, mayonnaise and lemon juice. Add eggs, sweet potato and bacon, and mix. Serve warm or cold.

bacon recipe courtesy of: Crossfit Tidal Wave, 2324 Market Street, Galveston, TX 77550

Originally posted 2013-07-19 01:38:00. Republished by Blog Post Promoter

2930. RAMP and BACON OMELET with ASPARAGUS and GOAT CHEESE

makes one serving

1 slice of bacon, cut into small pieces
2 ramps, trimmed and cleaned
2 eggs, lightly beaten
salt and pepper to taste
4 spears asparagus, cleaned, trimmed and blanched
2 tablespoons goat cheese, crumbled

Cook the bacon in a pan over medium heat until crispy, about 8-10 minutes. Meanwhile chop the white parts of the ramps and slice the green parts thinly. Add the white parts of the ramps to the pan and saute for a minute. Reduce the heat to medium-low. Season the eggs with salt and pepper and pour them into the pan and top with the greens of the ramps, the asparagus and the goat cheese. Cook without disturbing until the eggs have set, about 2-4 minutes. Slide the omelette out of the pan and enjoy.

bacon recipe courtesy of: Kevin Lynch, Closet Cooking, May 28, 2011

Originally posted 2013-05-17 01:33:00. Republished by Blog Post Promoter

2846. BACON and EGG PITA POCKETS

makes four servings

6 eggs
1/3 cup alfredo sauce
1/4 cup chopped bacon
1/8 teaspoon onion powder
1 tablespoon chopped fresh parsley
dash of pepper
2 pita (pocket) breads, each 6-inches in diameter?

Put the eggs in the saucepan and add enough water to cover the eggs so the tops of the eggs are 1 inch below the top of the water. Put the saucepan on top of the stove and turn the heat to medium-high. When the water boils, take the saucepan off the heat and put the cover on top. Let the covered saucepan stand for 18 minutes. Then take off the cover and put the saucepan in the sink. Run cold water over the eggs until they don’t feel warm anymore.?

Take the eggs out of the cold water and lightly tap the egg on a tabletop or other hard surface to crack the shell all over. Then roll the egg between your hands to loosen the shell. Starting at the large end of the egg, peel off the shell. Use the table knife to chop the eggs into bite-size pieces on the cutting board. Put the chopped eggs in the bowl.
?Measure out the alfredo sauce and the bacon pieces. Put them in the bowl. Measure out the onion powder. Add it in the bowl, too.?Rinse about 2 handfuls of parsley with cold water. Pat it dry with a paper towel. Use the kitchen scissors to snip the leafy part of the parsley into little pieces. Measure out 1 tablespoon. Toss the parsley into the bowl. Sprinkle a little pepper into the bowl, too. Mix it all up with the wooden spoon.??Use the sharp knife to cut each pita bread in half on the cutting board. You should now have 4 halves. Open the halves to make pockets. Spoon the egg mixture into each of the pockets.?Wrap each pocket sandwich loosely in plastic wrap or waxed paper. Microwave each sandwich on High 20 to 30 seconds, until warm. Be careful when you take the plastic wrap off the sandwiches because hot steam may come out.??bacon recipe courtesy of: Pillsbury, General Mills, Inc., P.O. Box 9452, Minneapolis, Minnesota 55440

Originally posted 2013-02-22 01:06:00. Republished by Blog Post Promoter

3067. CREMINI MUSHROOM, BACON and SHALLOT CRUSTLESS QUICHE

yields 1 (9-inch) quiche, 6 to 8 servings

8 thin slices bacon, about 6 ounces
4 tablespoons unsalted butter
1 pound cremini mushrooms or a combination of cultivated and wild mushrooms, trimmed, cleaned, thinly sliced
1/2 teaspoon kosher salt, plus more for seasoning
6 medium shallots, finely chopped, about 1/2 cup
1 clove garlic, chopped
2 tablespoons minced flat-leaf parsley
2 tablespoons freshly grated Parmesan cheese
2 cups half-and-half
2 large eggs
2 large egg yolks
Freshly ground black pepper
Generous pinch freshly grated nutmeg
4 ounces grated Gruyere or Swiss cheese, about 1 cup
2 tablespoons snipped fresh chives?Preheat oven to 350 degrees F. Cook the bacon in a medium skillet, over medium-high heat until just crisp. Transfer to paper towels to drain. Discard all but 2 tablespoons of the fat in the pan. Add 2 tablespoons butter, the mushrooms and 1/2 teaspoon salt. Cook, stirring over medium heat, until the mushroom juices evaporate, about 7 to 10 minutes. Add the shallots and cook until tender and mushrooms are golden, about 3 minutes more. Add the garlic and parsley. Remove from heat, cool slightly.

Brush a 9-inch glass or ceramic pie pan with the remaining butter and sprinkle evenly with the grated Parmesan. Place pan on a baking sheet. Scatter half the Gruyere into the pan and crumble the bacon on top. Add 3/4 of the mushrooms, then the remaining cheese.

Whisk the half-and-half, eggs and yolks in large glass measuring cup. Season with salt, pepper, and nutmeg to taste. Pour the custard over the fillings. Top with remaining mushroom mixture and sprinkle with chives.

Bake until the quiche is just set in the center, about 40 to 50 minutes. Cool completely on a rack before serving.

bacon recipe courtesy of: Food Network Kitchens, Food Network, 2009

Originally posted 2013-10-01 01:24:00. Republished by Blog Post Promoter