Better with Bacon – Peach, Bacon & Gouda Grilled Cheese…

Sounds pretty intriguing doesn’t it? Well then wait until you see it…

Man o’ man, that looks fantastic sittin’ in a little pretzel roll!

Better yet, it’s as easy to “make” as it looks.  Put these out at your next party and be a hero!

Check out more photos and the “complete recipe” over at How Sweet It Is…(that’s where the above photo came from too)

Originally posted 2012-07-31 21:08:33.

Related Stories:October 15, 2012 The Bacon Weave Grilled Cheese…March 2, 2013 Better with Bacon – Guac & Chips Grilled Cheese…


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


makes eight tacos?

4 jalapeños?
1/2 pound thick-cut smoked bacon, cut crosswise into 1/2-inch pieces?
2 ounces shredded smoked Gouda cheese (1 cup)?
2 ounces shredded asadero or Monterey Jack cheese (1 cup)?
2 ounces finely grated Cotija cheese or ricotta salata (1/2 cup)?
8 corn tortillas?
salsa verde and sour cream, for serving?

Roast the jalapeños directly over a gas flame or under a preheated broiler, turning, until charred all over. Let cool. Using a paper towel, rub off the skins and discard the stems. Thinly slice the chiles crosswise, keeping most of the seeds.?

Heat a large rimmed cast-iron griddle or a cast-iron skillet. Add the bacon to the griddle and cook over moderate heat, stirring occasionally, until the fat is rendered and the bacon is nearly crisp, 6 to 8 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain. Pour off all of the fat and wipe the griddle clean.?

Meanwhile, in a bowl, toss the Gouda with the asadero and Cotija cheeses.?

Warm the tortillas on the griddle over moderate heat, turning once, until pliable, about 1 minute. Transfer the tortillas to a work surface. Fill the tortillas with the bacon, jalapeños and mixed cheeses and fold in half. Griddle the tacos, turning once and pressing gently with a spatula, until browned in spots and the cheese is melted, 3 to 4 minutes. Transfer the tacos to a platter and serve with salsa verde and sour cream.

bacon recipe courtesy of: Rayme Rossello, Food & Wine, May 2013


makes 6 servings?

8 ounces dried elbow macaroni (2 cups) or other short tubular pasta (2 1/3 cups)?
6 slices bacon
1/2 cup chopped onion (1 medium)
2 cloves garlic, minced?
2 tablespoons all-purpose flour?
1 teaspoon dry mustard?
1/2 teaspoon freshly ground black pepper?
2 1/2 cups whole milk?
6 ounces smoked Gouda cheese, rind removed and shredded?
1 8?oz. package cream cheese, cubed and softened?
2 tablespoons snipped fresh oregano or 1 teaspoon dried oregano, crushed?
2 tablespoons butter or margarine?
2 tablespoons packed brown sugar ?
2 red and/or green pears, thinly sliced?
2 tablespoons finely shredded Parmesan cheese?

Cook pasta according to package directions; drain. Return pasta to hot pan; cover to keep warm. Set aside.?

Meanwhile, in a large skillet, cook bacon over medium heat until crisp, turning once. Drain bacon on paper towels, reserving 3 tablespoons bacon drippings in skillet. Crumble and set aside. Reserve 3 tablespoons bacon drippings in skillet.?

Cook onion and garlic in bacon drippings over medium heat for 30 seconds. Stir in flour, dry mustard and pepper. Add milk all at once. Cook and stir until thickened and bubbly; reduce heat. Add smoked Gouda cheese and cream cheese; cook and stir until almost melted.?

Pour cheese sauce over the cooked pasta. Stir in oregano and all but 2 tablespoons of the crumbled bacon. Transfer mixture to an ungreased to 2-quart rectangular baking dish; cover with foil. Bake in a 350 degrees oven for 25 minutes.?

Meanwhile, melt butter in a clean, large skillet. Stir in brown sugar; add pear slices. Cook, turning occasionally, until pears are tender, about 6 to 8 minutes. Remove from heat. Remove foil from the baking dish. Stir about half of the cooked, sliced pears into the macaroni and cheese. Spoon the remaining pear slices atop macaroni and cheese; sprinkle with Parmesan and reserved crumbled bacon. Return to oven and bake 5 minutes or until Parmesan has softened. Let stand 10 minutes before serving.

bacon recipe courtesy of: Midwest Living ?


makes four panini sandwiches

2 grilled (or otherwise cooked) chicken breasts, sliced
4 slices bacon
1/2 cup mayonnaise
2 tablespoons homemade or high-quality store-bought pesto
4 ciabatta rolls
2 ounces smoked gouda
2 medium tomatoes, sliced
16 large fresh spinach leaves

Preheat a panini press or a grill pan set over medium-high heat. If using a grill pan, wash and cover a brick in aluminum foil. This can be placed on top of the sandwich to mimic a panini press.
In a large skillet, cook bacon until crispy. Drain on a piece of paper towel. In a medium bowl, stir together mayonnaise and pesto. Cut ciabatta rolls in half horizontally. Spread about 2 tablespoons of the pesto mayo on the cut sides of each roll. Lay about 4 slices of chicken on each ciabatta roll and top with a strip of that crispy bacon.

Top each sandwich with 2 to 3 slices of smoked gouda, 2 slices of tomato and 4 large leaves of fresh spinach. Close the sandwich and place in a preheated panini maker or grill pan. Cook until the bread is toasted and the cheese is starting to melt. Cut in half and serve immediately.

bacon recipe courtesy of: Dara Michalski, Cookin’ Canuck, April 23, 2010