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

2777. BLACKBERRY APPLE COBBLER with BACON-SAGE CRUST

yields twelve servings

2 cups fresh or frozen blackberries, stems removed
8 apples peeled, cored, cut into wedges
1/2 cup plus 3 tablespoons sugar
1 tablespoon lemon juice
freshly grated zest of 1/2 lemon
2 cups whole wheat pastry flour or all-purpose flour
pinch of salt
1 tablespoon baking powder
scant 1/2 cup unsalted butter
1 egg?
1/3 cup milk
4 slices bacon, cooked and crumbled into 1/2? pieces
2 fresh sage leaves, chopped very finely, or 1/4 teaspoon ground dried sage

Preheat oven to 425. Butter a 9 x 13 inch baking pan and set aside. Combine berries, apples, 1/2 cup sugar, lemon juice and lemon zest in the prepared pan. In a medium bowl, combine the flour, salt, baking powder and 1 tablespoon of the sugar.? Work in the butter with a pastry blender or your fingertips. Lightly beat the egg and milk together, and slowly but firmly (you don’t want too many strokes) stir into the flour mixture. Stir in the chopped bacon and sage. Knead lightly, sprinkling on a bit more flour as necessary to form a smooth dough. Break off portions of the dough and place them on top of the fruit in the pan, pressing and spreading the dough as you go. Cover the entire surface. Sprinkle remaining sugar over the dough and bake until well browned, 35-45 minutes. Serve immediately, with ice cream of course.

bacon recipe courtesy of: Cheryl Herrick, CrankyCakes, September 12, 2009 | adapted from The New Basics Cookbook by Julee Rosso and Sheila Lukins

Originally posted 2012-12-15 08:10:00. Republished by Blog Post Promoter

2350. OVEN-ROASTED ASPARAGUS with BACON and ROMANO CHEESE

serves six

6 slices bacon
2 tablespoons olive oil
2 bunches asparagus
salt and fresh ground black pepper, as needed
juice of lemon
zest of 1 lemon
shredded Romano cheese

Preheat oven at 475 F. Adjust oven rack to position 3. Cut bacon into small pieces. Fry in a pan until crispy and brown; drain on paper towels. Drizzle rimmed cookie sheet with olive oil. Arrange asparagus in a single layer, turning to coat with oil. Salt and pepper liberally. Roast for 7 minutes or until fork tender. Drizzle lemon juice and lemon zest. Sprinkle with Romano cheese and bacon. Serve warm.

bacon recipe courtesy of: Artisan Pantry Cheese, Wisconsin

Originally posted 2011-10-15 09:31:00. Republished by Blog Post Promoter

3077. GARLIC and LEMON BROCCOLI RABE with BACON LARDONS

serves 3-4

1 bunch broccoli rabe
4-5 slices thick cut bacon
4 cloves garlic, minced
juice of 1/2 lemon
?zest of 1/4 lemon?pinch red pepper flakes
salt and pepper, to taste

First, bring a pot of water to a boil and add int he broccoli rabe. Let the broccoli blanch for 2-3 minutes, then remove and rinse with very cold water, to stop the cooking process, then drain all of the water from the broccoli and pat dry.

In a large pan, cook your bacon over medium-high heat, for 6-8 minutes or so, until crispy. Remove with a slotted spatula onto a plate lined with paper towels to drain. Remove all but 1-2 tablespoons of bacon fat from the pan (and reserve the rest for later – I like to keep excess bacon fat in the fridge to use later for extra crispy home fries) and add in the broccoli rabe (alternatively, you can just use olive oil in place of the bacon/bacon fat). Cook for 5 minutes over medium heat, then add in the garlic, lemon juice, lemon zest, and a pinch of red pepper flakes, for another 2-3 minutes, until the garlic is fragrant and the broccoli is tender. Taste, and add salt and pepper as desired. Serve warm or at room temperature.

bacon recipe courtesy of: Sydney Kramer, The Crepes of Wrath, May 16, 2012

Originally posted 2013-10-11 01:24:00. Republished by Blog Post Promoter

2851. CRAB and BACON FLAUTAS

serves six

1 cup crab meat, well drained
1/2 cup red bell pepper, finely chopped
1/4 cup sliced green onion
3 slices bacon, cooked and crumbled
1/4 cup cream cheese, softened1 teaspoon cayenne pepper hot sauce1/4 teaspoon cayenne pepper sauce1 6″ white corn tortilla, well crumbled1 tablespoon mayonnaise1 tablespoons capers, drained1/4 teaspoon lemon zest6 8″ flour tortillas1/2 batch salsa?Combine all ingredients except the tortillas in a large bowl. Place ¼ cup crab mixture down the middle of each tortilla. Fold in the sides, then roll up tightly. Secure with a toothpick. Place flautas in a deep fat fryer heated to 350ºF. Fry until golden and drain on a paper towel lined surface. Serve with salsa.??bacon recipe courtesy of: Mission Food Service, 1159 Cottonwood Lane #200, Irving, Texas 75038

Originally posted 2013-02-27 01:20:00. Republished by Blog Post Promoter

2955. TORTELLINI with RICOTTA, SPINACH and BACON

serves four

250 grams tortellini
2 rashers lean back bacon
25 grams walnuts pieces
zest ½ lemon, juice of 1
1 tablespoon finely grated parmesan, plus extra for serving
1 tablespoon olive oil, plus extra for serving
100 grams bag salad spinach
2 tablespoons ricotta

Heat the grill. Boil the pasta according to pack instructions, then tip into a colander and cool under gently running water. Meanwhile, grill the bacon on a baking tray until golden and crisp at the edges. When almost ready, tip the walnuts onto the tray to toast a little. Snip the bacon into strips.

Mix the lemon zest and juice, Parmesan and oil in a large bowl. Season with pepper, then tip in the spinach, tortellini, bacon and walnuts. Toss well, add the ricotta in small blobs, then gently toss. Season to taste, then serve with a drizzle more oil and more Parmesan, if you like.

bacon recipe courtesy of: Jane Hornby, Good Food Magazine, Building 800, Guillat Avenue, Kent Science Park, Sittingbourne ME9 8GU

Originally posted 2013-06-11 01:35:00. Republished by Blog Post Promoter

2821. CREAMY BACON and OLIVE TAPENADE SPAGHETTI

yields four servings 

6 ounces pitted black olives, drained
1 clove garlic, chopped
1 teaspoon anchovy paste
1 teaspoon capers
1/2 teaspoon lemon zest
2 tablespoons chopped walnuts
2 tablespoons chopped fresh basil
1 1/4 teaspoons kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
3 tablespoons extra virgin olive oil
8 ounces spaghetti
5 slices bacon, cut into 1/2-inch pieces
1/2 cup chopped sweet onion
1 clove garlic, minced
8 ounces cream cheese, softened, cut into cubes
2 tablespoons minced fresh basil
2 teaspoons fresh lemon juice
1/2 teaspoon crushed red pepper flakes
freshly grated parmesan cheese and additional chopped fresh basil for garnish, optional 

In the bowl of a food processor, place the olives, chopped garlic, anchovy paste, capers, lemon zest, walnuts, chopped basil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Process until finely chopped. With the processor running, stream in the olive oil and process until fully combined; set aside. 

Bring 3-4 quarts of water to a rolling boil over high heat. Break spaghetti in half lengthwise, add to boiling water and salt according to taste. Cook spaghetti according to package directions to al dente. Drain, reserving about 1 cup of pasta water; set both spaghetti and pasta water aside. 

Meanwhile, heat a large non-stick skillet over medium heat. Add in the bacon and cook until crisp, approximately 4-5 minutes; remove bacon from skillet and set aside. Remove and discard all but 1 tablespoon of the bacon drippings from the skillet. Place skillet with bacon drippings back over medium heat. Add in the onion and 1/4 teaspoon salt and cook until softened, approximately 3-4 minutes. Add in the minced garlic, cook 1 additional minute. To the onions, add in the reserved olive tapenade mixture, cream cheese and about 1/4 cup of the pasta water and cook until cream cheese melts, approximately 1-2 minutes. Add in the reserved spaghetti, reserved bacon, minced basil, lemon juice, crushed red pepper flakes, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon black pepper; mix until fully combined, adding in enough of the remaining pasta water to loosen up the cream cheese mixture and create a sauce. 

To serve, place spaghetti onto a serving platter or dinner plate and garnish with parmesan cheese and additional fresh basil.

bacon recipe courtesy of: Sirbarney (member), Relish.com

Originally posted 2013-01-28 08:23:00. Republished by Blog Post Promoter