2939. SPINACH BACON LASAGNA

yields 8-12 servings

1 pound ricotta cheese
8 ounces finely chopped spinach, drained
1 tablespoon Romano cheese
2 eggs
16 no-boil lasagna noodles
?
Sauce:
1/4 cup unsalted butter
1/4 cup all-purpose flour
3 cups whole milk, warmed
1/4 teaspoon ground nutmeg
1/4 teaspoon red pepper flakes
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 cup grated Gruyere cheese
1 cup grated Parmesan
1/4 cup heavy cream
2 cups shredded provolone
1 cup mozzarella cheese
1 pound bacon
2 cups panko breadcrumbs
1/4 cup grated Parmesan
1/4 cup finely chopped fresh parsley

Preheat the oven to 375 degrees F.

Combine the ricotta, spinach, Romano and eggs in a medium bowl.

Pour 2 quarts hot water into a 13-by-9-inch baking dish. Soak the noodles until pliable, and then drain on paper towels. Pour out the water and dry the dish.

For the sauce: Melt the butter in a medium saucepan, and then whisk in the flour until a paste bubbles, but avoid browning. Slowly stir in the warm milk until the sauce thickens, and then bring to boil and stir in the nutmeg, red pepper flakes, salt and black pepper. Reduce the heat and cook 2 to 3 minutes. Whisk in the Gruyere and Parmesan over low heat until melted, and then fold in the cream. Remove from the heat.

For assembling the lasagna: Spread 1 ladleful of sauce over the bottom of the baking dish, and top with 4 noodles. Spread approximately one-third of the ricotta mixture, one-third of the provolone, one-third of the mozzarella and a three-fourths ladleful of sauce on top. Repeat twice with layers of noodles and filling. Finish with 4 no-boil noodles and cover with the remaining sauce.

Cover with foil and bake 20 minutes. Meanwhile, cook the bacon in a large skillet until crispy, and then drain the bacon grease, reserving 1/4 cup. Crumble the bacon when cool enough to handle. Combine the bacon grease with the breadcrumbs in a small bowl, and then sprinkle on top of the lasagna with the Parmesan. Bake until top is brown, another 20 minutes, and then top with the crumbled bacon. Let cool 15 to 30 minutes, and then garnish with parsley and serve.??bacon recipe courtesy of: Jacob Piercy, “Lasagna,” The Perfect 3, Cooking Channel

Originally posted 2013-05-26 01:24:00. Republished by Blog Post Promoter

3015. WATERMELON SALAD with BACON VINAIGRETTE

3 cups watermelon, cubed
3 large ripe tomatoes, chopped
1/3 cup fresh mozzarella, cubed
4 ounces bacon
3 tablespoons olive oil
1 medium shallot, chopped
splash, sherry vinegar
black pepper
basil (garnish)

In a large bowl combine 3 cups cubed watermelon, 3 large ripe tomatoes, chopped, and 1/3 cup cubed mozzarella. For the vinaigrette, render 4 ounces chopped bacon in olive oil until crisp. Add some chopped shallot, a splash of sherry vinegar, and lots of black pepper. Toss with the watermelon and tomatoes. Garnish with fresh basil.

bacon recipe courtesy of: Mark Bittman, for Today Food, NBC News

Originally posted 2013-08-10 01:26:00. Republished by Blog Post Promoter

2923. STRAWBERRY BALSAMIC BACON PIZZA

yields 1 12- to 14-inch pizza?

For the sauce:
¼ cup balsamic vinegar
½ cup good quality strawberry jam or preserves
1 teaspoon sriracha chili sauce

To assemble:
1 ball pizza dough
Olive oil, for brushing
1 cup shredded or?diced?cooked chicken
4 slices applewood smoked bacon, diced and cooked until crisp
½ cup thinly sliced yellow onion
4 oz. shredded mozzarella cheese
2 oz. freshly grated Parmesan cheese
2-3 tablespoons minced fresh cilantro
Scant ½ cup hulled strawberries, diced

Add the balsamic vinegar to a small saucepan over medium-high heat. Bring to a boil, reduce to a simmer, and let cook 4-5 minutes or until reduced by about half with a thick, syrupy texture. In a small bowl, combine the balsamic reduction with the strawberry jam and sriracha chili sauce. Set aside.

To make the pizza, heat the oven to 500? F and preheat a pizza stone for at least 30 minutes. Roll out the pizza dough into a 12-14 inch round. Lightly brush the perimeter of the dough with olive oil. Spread the balsamic-strawberry mixture in a thin layer over the crust. Layer with the chicken, bacon, onion, cheeses, cilantro, and strawberries.

Transfer the pizza to the preheated pizza stone and bake until the cheese is melted and bubbling and the crust is lightly browned, about 11-12 minutes. Remove from the oven and let cool slightly before slicing and serving.

bacon recipe courtesy of: Annie’s Eats, May 9, 2012

Originally posted 2013-05-10 01:21:00. Republished by Blog Post Promoter

2795. BAKED EGGPLANT with BACON and MOZZARELLA

1 large eggplant
1 clove of garlic, minced
1 small onion, diced
1 15oz can of diced tomatoes
1/2 pack of bacon, diced
1 pepper (yellow or green), diced
6 slices of fresh mozzarella cheese
Salt and pepper
6 basil leaves, cut into chiffonades

Preheat oven to 375°F. Cut the eggplant in half, lengthwise, and scoop out the insides. Dice the insides. Place the hollowed eggplant “boats” on a non stick baking sheet. Heat a medium pan on medium heat. Stir-fry the bacon until done. Drain the fat from the bacon. Add the garlic, onion, and diced eggplant to the bacon in the pan. Cook until onions and eggplant are soft. Add the tomatoes and pepper. Cook the mixture down for around 10 minutes. Add salt and pepper to taste. Fill the eggplant “boats” with the mixture and cover with mozzarella slices. Bake for 25 minutes. Serve with basil on top.

bacon recipe courtesy of: Fork + Canvas, January 18, 2012

Originally posted 2013-01-02 08:20:00. Republished by Blog Post Promoter

2791. TOMATILLO GRILLED CHEESE and BACON SANDWICHES

serves 4 to 6

12 slices (1/2-inch thick) ciabatta bread
about 1/4 cup butter, softened
4 oz. sharp cheddar cheese, thinly sliced
about 4 tomatillos (6 oz.), husks removed, rinsed, and cut into 1/4-inch thick slices
8 slices cooked bacon, broken into thirds
1/4 cup cilantro sprigs
6 oz. panela cheese or mozzarella, cut into thin wedges

Spread a side of each bread slice with butter. Turn 6 slices over; top with cheddar, then tomatillos, bacon, cilantro, and panela. Top with remaining bread, buttered side up. Cook sandwiches in a large nonstick frying pan (work in batches or use 2 pans) over medium-low heat until golden on both sides and cheese melts, 7 minutes total.

bacon recipe courtesy of: “In Season,” Sunset, August 2012, p. 90

Originally posted 2012-12-29 08:01:00. Republished by Blog Post Promoter

2653. BAKED POTATO and BACON WHITE PIZZA

makes one pizza

1 pizza crust mix or recipe made per directions for a 14 or 15 inch pizza
2 medium red potatoes
4 slices bacon
1/2 medium-sized white onion, thinly sliced. ?
1/2 tablespoon fresh chives, snipped
1 1/3 cups ranch dip?
3/4 cup grated mozzarella cheese
3/4 cup grated medium or sharp cheddar cheese
pizza spices, as desired
Preheat the oven to 425 degrees. Microwave the bacon until it is barely cooked. Snip it into 1-inch pieces and set it aside. Microwave the potatoes for 3 minutes on high. They should be slightly undercooked. When they are cool enough to handle, slice them into 1/8-inch slices and set them aside. Make the pizza dough and roll it out in the pan using a pizza roller. Spread the ranch dip over the uncooked dough. Place the potatoes evenly over the dip. Evenly distribute the bacon pieces over the potatoes and then the onions and chives. Spread the cheeses evenly over the crust.? Sprinkle with pizza spices, as desired. Bake for 13 to 17 minutes or until the edges of the crust are browned and the cheese is bubbly and beginning to brown.? Baking times will vary depending on the pan and the toppings. Remove the pizza from the oven.? Slide the pizza to a cutting board and cut with a pizza roller.? Serve immediately.

bacon recipe courtesy of: The Prepared Pantry, 2 Landmark Lane, Rigby, Idaho 83442

Originally posted 2012-08-13 08:09:00. Republished by Blog Post Promoter

3035. CHEESE-STUFFED BACON MEATBALLS

yields four servings

Meatballs:
8 to 10 slices applewood smoked bacon
1 pound ground chuck
1 tablespoon Worcestershire sauce
1 package onion soup mix
1/2 cup panko bread crumbs
1 tablespoon coarse black pepper
1 tablespoon beef stock
8 to 10 bocconcini mozzarella balls

Marinara:1/4 cup olive oil
1 yellow onion, finely diced
2 tablespoons minced garlic
2 tablespoons freshly chopped basil leaves
2 tablespoons freshly chopped oregano leaves
1 tablespoon coarse ground black pepper
2 (14-ounce) cans crushed tomatoes
2 (14-ounce) cans diced tomatoes in puree
1/2 teaspoon crushed red pepper flakes
1 tablespoon chicken bouillon?Meatballs:

Preheat the oven to 400 degrees F.

Arrange the bacon slices on a sheet pan. Put in the oven and bake until crisp, about 8 to 10 minutes. Remove the bacon from the pan to a cutting board and chop. Set aside.

In a large bowl, mix together the beef, Worcestershire, onion soup mix, bread crumbs, black pepper, stock and the chopped bacon.

Form portions of the meat around bocconcini to make smooth balls. Arrange the meatballs on a sheet pan with a rack and bake until thoroughly browned, about 10 to 15 minutes.

Marinara:

Add the oil to a medium saucepan over medium-high heat. When the oil is hot add the onion, garlic, basil, oregano and pepper and saute for a few minutes. Stir in the crushed and diced tomatoes, red pepper flakes and the bouillon. Lower the heat and simmer for 10 to 15 minutes.

Remove the meatballs from the pan to a serving platter and serve with the marinara sauce.

bacon recipe courtesy of: Aaron McCargo Jr., “Dishes with Dad,” Big Daddy’s House, Food Network