Better with Bacon – Bacon Pizza Bites…

Bacon Pizza Bites


1 (12oz) can Pillsbury refrigerated biscuits
1/2 cup pasta or pizza sauce
1/4 cup shredded taco cheese
1/4 cup crumbled cooked bacon
1-2 scallions, sliced


Heat oven to 400°F. Lightly grease cookie sheets.
Separate dough into 10 biscuits and flatten out to form a mini pizza crust; place on greased cookie sheets.
Top each mini crust with 1 teaspoon pizza sauce. Top each with desired toppings and cheese.
Bake at 400°F. for 7 to 9 minutes or until cheese is melted and biscuits are golden brown.

recipe adapted from Pillsbury by Joelen’s Culinary Adventures.

Originally posted 2010-12-16 22:31:56.

Related Stories:September 14, 2013 Better with Bacon – Bacon Pear Pizza…March 17, 2009 Better With Bacon – Bacon, Tomato & Cheese Pizza


makes twelve biscuits

For the biscuits:?
6 slices bacon?
3 tablespoons of Grade A maple syrup?
3 cups all-purpose flour?
4 teaspoons baking powder?
1 teaspoon baking soda?
3 tablespoons sugar?
1 pinch Kosher salt?
1 1/2 sticks unsalted butter, cut into small cubes, chilled?
1 cup buttermilk?
1 1/2 cups shredded cheddar cheese?
1/4 cup chopped fresh chives

For the whipped maple butter:
2 sticks unsalted butter, softened?
3 tablespoons grade A maple syrup?
pinch of kosher salt

Pre-heat oven to 425 degrees F. Place bacon slices flat on a roasting tray and cook in the oven for 7-8 minutes. When brown and crispy, remove from oven and use a pastry brush to glaze with maple syrup. When cool, finely chop up into small pieces and set aside.

In a food processor combine flour, baking powder, baking soda, sugar and salt. Pulse until well combined then add cold butter cubes. Pulse until the butter is well incorporated. Add cheddar cheese, chives and bacon then pulse again until evenly mixed. Add buttermilk to moisten dough and fold together.

Drop 1/2 cup sized balls of dough on a lined sheet tray spacing them about 1-1/2 inches apart from one another. Bake for 17 minutes until golden brown.

Combine softened butter, salt and maple syrup in a large bowl and whisk together. Scrape into a ramekin and cool in refrigerator. Serve with warm biscuits.

bacon recipe courtesy of: Gail Simmons, for Huffington Post, October 27, 2011


makes 6 servings

Lamb roast:?
2 cups fresh basil leaves?
2 tablespoons olive oil?
1 3-pound boneless lamb shoulder roast, tied (a butcher can do this)?
Kosher salt, freshly ground pepper?

4 sprigs thyme?
1 small shallot, finely chopped?
1 garlic clove, finely grated?
1 cup coarse polenta?
1 cup heavy cream?
3 cups (or more) low-sodium chicken broth?
Kosher salt, freshly ground pepper?

Beans and assembly:?
1/3 cup sugar?
1/3 cup unseasoned rice vinegar?
1/2 teaspoon hot chili paste (such as sambal oelek)?
1 teaspoon kosher salt plus more?
2 leeks, white and pale-green parts only, halved lengthwise, sliced crosswise 1/4″ thick, divided?
3 ounces thick-cut bacon, sliced crosswise 1/4″ thick?
1 14-ounce can cannellini beans, rinsed?
freshly ground black pepper?
3/4 cup fresh flat-leaf parsley leaves?
1/2 cup fresh cilantro leaves with tender stems?

For lamb roast: Preheat oven to 325°F. Blend basil and oil in a food processor until smooth. Place lamb in a roasting pan. Season generously with salt and pepper and rub basil purée all over. Cover with foil, and cook until fork-tender, 3-3 1/2 hours. Increase oven temperature to 500°F. Remove foil and roast lamb until golden brown, 10-15 minutes. Let rest 30 minutes. Pour pan juices into a measuring cup and skim; set jus aside.?
For polenta: Reduce oven temperature to 325°F. Mix thyme, shallot, garlic, polenta, cream, and 3 cups broth in a 13x9x2″ baking dish; season with salt and pepper. Cover with foil and bake, without stirring, until polenta is softened and liquid is almost completely absorbed, 60-75 minutes. Thin polenta with more broth, if needed.?
For beans and assembly: Bring sugar, vinegar, chili paste, 1 teaspoon salt, and 1/3 cup water to a boil in a small saucepan. Add half of leeks, reduce heat, and simmer until soft, 8-10 minutes. Drain; set leeks aside. Wipe out saucepan. Cook bacon over medium heat until fat renders and bacon is crisp, about 5 minutes; transfer to a paper towel-lined plate. Add remaining uncooked leeks to saucepan and cook, stirring often, until soft, 8-10 minutes. Add beans, bacon, and reserved boiled leeks and cook until heated through, about 3 minutes; season with salt and pepper. Untie lamb and thinly slice. Divide polenta among bowls. Top with lamb, beans, and herbs; drizzle with jus.

bacon recipe courtesy of: Justus Drugstore, 106 W Main Street, Smithville, Missouri; Bon Appétit, September 2013


makes six servings?

1 tablespoon red wine vinegar?
1 tablespoon sugar?
2 tablespoons extra-virgin olive oil?
8 ounces thick-cut bacon slices, cut crosswise into 1-inch pieces?
1 medium onion, thinly sliced?
4 large garlic cloves, peeled, crushed?
1 1/2 pounds turnips, peeled, cut into 1-inch chunks?
1 1/2 pounds white-skinned potatoes, peeled, cut into 1-inch chunks?
1 teaspoon coarse sea salt?
1 tablespoon chopped fresh Italian parsley

Mix 1/4 cup water, vinegar, and sugar in small bowl. Combine oil and bacon in heavy large skillet; sauté over medium-high heat until fat is rendered, 3 to 4 minutes. Add onion and garlic; sauté until onion is golden, about 5 minutes. Add turnips and potatoes; sprinkle with 1 teaspoon sea salt and toss 5 minutes. Reduce heat to medium-low, cover, and cook until vegetables are almost tender, stirring and turning vegetables occasionally, about 15 minutes.

Push vegetables to 1 side of skillet. Pour vinegar mixture into cleared space. Toss vegetables with vinegar mixture. Spread vegetables in even layer in skillet; cook until golden and slightly crisp on bottom, about 4 minutes. Turn vegetables over; spread in even layer and cook until browned and slightly crisp on bottom, about 4 minutes. Continue to turn, spread, and cook vegetables until tender, golden, and crisp around edges, 7 to 8 minutes longer. Season with more sea salt and black pepper. Transfer to bowl. Sprinkle with parsley.

bacon recipe courtesy of: Lidia Bastianich, Bon Appetit, October 2010

Better with Bacon – Bacon Bourbon Brownies…

Yup, that’s what I said, bacon + bourbon + brownies.  That equals deliciousness!

See that “crumble” on the top?  That’s diced bacon my friends.

I got wind of these from over at The Food in my Beard (now that sounds like a food blog I could get behind). He’s got great step-by-step photo instructions but no recipe.  For that, you’ll have to use what he did over at Food and Wine.

Originally posted 2011-12-26 21:44:30.

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