2744. SPINACH, ARTICHOKE and BACON DIP with CRISPY PITAS

yields 4 cups of dip; yields 96 pita crisps

1 tablespoon vegetable oil
1 shallot, minced
3 garlic cloves, minced
1 (10-ounce) package frozen chopped spinach, thawed
1 (6-ounce) jar marinated artichoke hearts, roughly chopped
10 bacon strips, fried until crisp and crumbled
1 teaspoon lemon zest
2 cups sour cream
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Crispy Pitas, recipe follows

Heat the vegetable oil in a small skillet over medium low heat. Add the garlic and shallot and cook, stirring frequently, until the shallot softens and the garlic begins to brown, about 7 minutes. Remove from heat and set aside. Put the spinach in a colander and squeeze out all of the excess water. Transfer to a large mixing bowl and add the artichoke hearts, crumbled bacon, cooked garlic and shallot, lemon zest, sour cream, salt and pepper. Mix well with a rubber spatula, and transfer to a decorative bowl. Allow to sit for 30 minutes before serving so the flavors can blend. Serve with crispy pitas.

Crispy Pitas:
1 tablespoon kosher salt
1 tablespoon dried basil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/4 teaspoon celery salt
1/2 cup vegetable oil
8 pitas, cut into 12 wedges each

Preheat the oven to 350 degrees F. Mix all of the herbs and spices in a small bowl. Put the pita wedges into a large mixing bowl and add the spice mix. Drizzle the oil over all and toss well to coat. Put the pitas onto a baking sheet, shake it to even them out and place the pan into the top half of the preheated oven until they are crispy and lightly brown, about 20 minutes. Remove from the oven, let cool 10 minutes and mound around the dip bowl.

bacon recipe courtesy of: Dan Smith and Steve McDonagh, “DVD Night,” Party Line with the Hearty Boys, Food Network

Originally posted 2012-11-12 09:47:00. Republished by Blog Post Promoter

2175. HEARTY LENTIL SOUP with BACON and HERBS

serves six

1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrot
1 slice bacon, chopped
2 teaspoons minced garlic
7 cups (or more) canned low-salt chicken broth
2 cups dried lentils (about 12 1/2 ounces)
2 large fresh thyme sprigs or 1/2 teaspoon dried
1 bay leaf
2 tablespoons chopped fresh parsley
2 tablespoons chopped chives or green onions

Combine onion, celery, carrot, bacon and garlic in heavy Dutch oven. Stir over medium-high heat 2 minutes. Reduce heat to medium-low; cover and cook until vegetables are tender, about 7 minutes. Uncover; add 7 cups broth, lentils, thyme and bay leaf and bring to boil. Reduce heat and simmer uncovered until lentils are tender, stirring occasionally, about 45 minutes. Discard thyme sprigs and bay leaf.

Transfer half of soup to processor; cool slightly. Puree until smooth. Return puree to Dutch oven. (Can be prepared 1 day ahead. Cover and refrigerate.)

Bring soup to simmer, thinning with more broth, if desired. Season soup to taste with salt and pepper.

Combine parsley and chives in small bowl. Ladle soup into bowls. Sprinkle parsley mixture over and serve.

bacon recipe courtesy of: Bon Appétit, March 1996

Originally posted 2011-04-22 09:48:00. 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

2994. SWORDFISH with OLIVE-RAISIN TAPENADE with BROCCOLINI and BACON

yields four servings

1 cup olives, chopped
½ cup raisins, plumped in hot water
½ cup tomatoes, small diced
2 tablespoons garlic, minced
2 tablespoons fresh basil, chiffonade
2 tablespoons fresh mint, chiffonade
4 oz olive oil
2 oz balsamic vinegar
¼ cup pine nuts, toasted
salt and pepper, to taste

Broccolini:
2 bunches broccolini, cleaned
1 tablespoon garlic, minced
2 oz olive oil
salt and pepper, to taste

Eggplant Puree:
3 eggplants, whole
1 lemon, juiced
3 oz olive oil
2 tablespoons fresh basil, finely chopped
1 tablespoon fresh mint, finely chopped
salt and pepper, to taste

Swordfish:
4 (6 oz) swordfish fillets?
olive oil, to coat
salt and pepper, to taste

For the Olive and Raisin Tapenade: Toss together ingredients and season to taste.

For the Broccolini: Blanch broccolini in salted water, shock in ice bath, and drain off excess water. Heat sauté pan with olive oil and slightly brown garlic. Add broccolini and heat through. Season with salt and pepper.

For the Eggplant Puree: Char eggplant over open grill until soft. Peel skin off eggplant and put in food processor. Add lemon juice, olive oil, salt, and pepper. Blend until smooth. Mix in bowl with basil and mint.

For the Swordfish: Season swordfish with olive oil, salt, and pepper. Sear until golden on both sides. Let rest.

To Plate: Place broccolini on plate. Make a line of eggplant puree. Lay swordfish across both. Top with tapenade.

bacon recipe courtesy of: Tiffany Derry, Top Chef, Season 7, Episode 7?

Originally posted 2013-07-20 01:05:00. Republished by Blog Post Promoter

2808. POTATO and BACON SOUP with CORN and BACON SOFRITO

1/2 cup onions, diced
1/4 cup leeks, diced
2 cloves garlic, minced
1 cup diced bacon
1/2 cup small diced potatoes
1/4 cup cilantro
1 tablespoon Greek yogurt
1/2 cup milk
1 cup heavy cream
salt and pepper to taste

Bacon Sofrito:
1 cup fresh corn
1/2 cup red peppers, diced into small pieces
2 tablespoons bacon fat
1/2 small onion, diced
1 tablespoon garlic, minced

Sear bacon in a sauté pan until crispy. Stir in remaining ingredients, and let mixture simmer until potatoes are nearly liquid. Top with bacon sofrito and serve hot.

Sauté all ingredients at high heat for 5 minutes. Place sofrito on top of the soup.

bacon recipe courtesy of: Lorena Garcia, Top Chef Masters, Season 4, Episode 7, Elimination Challenge, Bravo TV

Originally posted 2013-01-15 08:04:00. Republished by Blog Post Promoter

3008. BACON, CORN and MASCARPONE TAGLIATELLE

yields four servings

2 tablespoons olive oil, 2 turns of the pan
1/3 pound lean, thick cut bacon, diced
1 small onion, chopped
4 cloves garlic, chopped
4 to 6 ears fresh sweet corn on the cob, kernels scraped
2 tablespoons thyme, chopped
1 cup chicken stock
1/2 cup Mascarpone cheese
black pepper, espelette or cayenne pepper, to taste
1 pound egg tagliatelle or fettuccine
chopped flat-leaf parsley and chives
grated Parmigiano-Reggiano, for serving

Bring a large pot of water to a boil. Heat olive oil over medium high heat in large skillet, add bacon and crisp. Remove to a plate; add onions to the drippings and reduce heat a bit. Cook to soften then add garlic, corn and thyme; cook until corn just begins to lightly brown. Add stock, bring to a bubble and reduce a minute or so. Stir in mascarpone cheese and reduce heat to low. Salt boiling water and cook pasta to al dente. Add a ladle of starchy cooking water to the sauce, drain pasta and add to pan. Toss with corn sauce, bacon and a handful of cheese. Toss vigorously to combine and serve in shallow bowls with parsley and chives on top; pass extra cheese at table.

bacon recipe courtesy of: Rachael Ray, Rachael Ray Show, July 19, 2013

Originally posted 2013-08-03 01:04:00. Republished by Blog Post Promoter

2774. SQUID with BACON and GARLIC OIL

yields 4 appetizer servings?

8 ounces slab bacon, cut into lardons
6 cloves garlic, finely chopped
2 tablespoons olive oil
2 pounds fresh squid, cleaned and sliced into rings
salt and freshly ground pepper
3 tablespoons chopped fresh parsley leaves
1 tablespoon freshly chopped thyme leaves

Place the bacon in a medium saute pan over medium heat and cook until lightly golden brown and the fat has been rendered. Increase the heat to high and add the garlic, olive oil, and squid, and season with salt and pepper, to taste. Cook the squid for 2 to 3 minutes or until just cooked through. Stir in the herbs and serve.

bacon recipe courtesy of: Bobby Flay, “Tapas,” Boy Meets Grill, Food Network

Originally posted 2012-12-12 08:20:00. Republished by Blog Post Promoter