Thankin’ for Bacon – Veggie Side #2…

It’s Thankin’ for Bacon week and the table is starting to fill up!  We’ve got…

Bacon Apple Pie – Dessert
Bacon Wrapped Water Chestnuts – Appetizer
Spinach, Bacon and Onion Dip – Appetizer
Green Beans and Bacon Sauté – Veggie Side

and today we’ll add another vegetable to the table (you’ve got to have some variety you know).

Carrots with Country Bacon

Country bacon in this recipe refers to thick-sliced or wood-smoked bacon.

Ingredients

4 thick bacon slices
2 pounds carrots, peeled and diagonally sliced into 12 cups water
1/4 cup firmly packed light brown sugar
2 tablespoons butter or margarine
2 teaspoons chopped fresh thyme

Directions

Cook bacon in a large skillet over medium heat until crisp. Drain, reserving 1 tablespoon drippings in skillet. Crumble bacon, and set aside.
Add carrots and next 3 ingredients to skillet. Bring to a boil. Cook over medium-high heat 30 to 35 minutes or until liquid is reduced to a glaze and carrots are tender.
Sprinkle with thyme and reserved bacon.

via myrecipes.com

Originally posted 2011-11-21 21:26:35.

Related Stories:November 20, 2011 — Thankin’ for Bacon – Veggie Side #1…March 5, 2013 — Thankin’ for Bacon – Stuffing & Potatoes…


Originally posted 2013-12-17 02:07:41. Republished by Blog Post Promoter

Better with Bacon – Bacon Barley Risotto

Another savory dish from our friends up north!  This would make a great side dish for, say, a 14 oz. bacon wrapped filet?!?

Man, I just made my stomach rumble…

Check it out after the jump…

Bacon Barley Risotto

Ingredients:

4 or 5 cups of chicken broth
4 slices bacon, thinly chopped
2 x onions, peeled and chopped
6 cloves garlic, chopped
1 cup barley, pearl or pot
Salt and pepper
1 bunch chives or parsley, chopped

 Directions:

In one pot heat the broth to a gentle simmer.
In another pot fry the bacon over medium-high heat, until crisp and golden brown.
Add the onions and garlic and sauté until soft and golden.
Add the barley and stir for a few moments until well coated with bacon fat and heated through.
Add 1 cup or so of the hot chicken broth and stir until it is fully absorbed. Continue to add broth, 1 ladle-full at a time, letting it absorb fully before adding the next ladle. Continue simmering until the barley is tender.
Season to taste with salt and pepper.
Stir in a handful of your favourite herbs.

Yield: 2 main courses, or 4 sides.

© Food Network Canada
via

Originally posted 2010-02-15 17:53:39.

Related Stories:October 29, 2013 — Better with Bacon – Broccoli Bacon SaladSeptember 22, 2009 — Better with Bacon…Baked Potato Soup


Originally posted 2013-12-10 01:23:13. Republished by Blog Post Promoter

Better with Bacon – Roasted Potato & Bacon Salad

So simple, so mouth watering delicious…my kind of recipe! 

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Let’s get our cooking on, shall we?

Roasted Potato & Bacon Salad

Ingredients:

6 slices bacon, chopped
1-1/2 lb.  baby red potatoes, halved
Sea salt + freshly ground pepper
Handful flat-leaf parsley leaves (or to taste), chopped
2 pickles, diced
1 tbsp each: grainy mustard, mayonnaise
1 tsp red wine vinegar

Directions:

In large skillet, add bacon and splash water (to decrease chances of it burning as it releases its fat). Cook over medium-high, reducing heat if needed, until bacon is crisp. Transfer bacon to paper towels to drain. Strain fat; reserve 3 tablespoons.
In roasting pan, toss potatoes and reserved bacon fat. Season well with salt and pepper. Roast in preheated 400F oven 40 minutes or until golden. Cool 5 to 15 minutes. Toss with bacon, parsley, pickles, mustard, mayonnaise and vinegar.
Serve warm.

Makes 4 side servings.

[photo and recipe via Toronto Star]

Originally posted 2009-11-02 14:41:55.

Related Stories:July 31, 2013 Better with Bacon – Iceburg, Potato, Bacon SaladMarch 22, 2014 Better with Bacon – Barbecue Bacon and Bean Salad


Originally posted 2014-04-07 14:28:26. Republished by Blog Post Promoter

Better with Bacon – Barbecue Bacon and Bean Salad

Getting late, got a case of bacon writer’s block, start surfing and what do I find?  Nothing short of a little helping of heaven on a plate…

It’s a Barbecue Bacon and Bean Salad.

As we approach another  holiday week you may be looking for a different side dish to delight and surprise the family…I’m thinking this would do it!

Recipe after the jump…

BARBECUE BACON AND BEAN SALAD

INGREDIENTS:

1/2 pound bacon, cut into 1-inch pieces
1 large yellow onion, diced
1/2 teaspoon smoked paprika
1/2 cup prepared barbecue sauce
15-ounce can corn kernels, drained (or kernels cut from about 4 ears)
Two 15-ounce cans white beans, drained
1 medium bulb fennel, finely chopped
1 tablespoon cider vinegar
Salt and ground black pepper, to taste
1 tablespoon chopped chives

DIRECTIONS:

In a large saute pan over medium-high, cook the bacon for 4 minutes. Add the onion and continue cooking until the bacon is crispy and the onion tender. Remove the pan from the heat. If there is more than about 1 tablespoon of fat in the pan, drain most of it, leaving the bacon and onions in the pan. Stir in the smoked paprika and barbecue sauce. Transfer to a bowl and place in the freezer for 10 minutes to cool quickly.
In a large bowl, mix together the corn, beans and fennel. Mix in the cooled bacon mixture, tossing well. Sprinkle in the cider vinegar and season with salt and pepper. Garnish with chopped chives.

Start to finish: 20 minutes

Servings: 6

photo and recipe via ABC News

Originally posted 2010-06-25 21:43:20.

Related Stories:March 4, 2014 Better with Bacon – BBQ Bacon-Wrapped Hot Dogs…February 8, 2013 Better with Bacon – Roasted Potato & Bacon Salad


Thankin’ for Bacon – Veggie Side #1…

As we continue Thankin’ for Bacon week it’s time to get to what’s going on the big table!

So far we’ve got:

Bacon Apple Pie – Dessert
Bacon Wrapped Water Chestnuts – Appetizer
Spinach, Bacon and Onion Dip – Appetizer

Today we bring a modified version of a Thanksgiving table staple, the green bean casserole.  Leave that canned soup in the cupboard and go Au natural…

Green Beans and Bacon Sauté

Ingredients

10 slices bacon, diced
1 tablespoon crushed garlic
1/2 teaspoon crushed red pepper flakes
2 (10 ounce) packages frozen whole green beans
salt and pepper to taste

Directions

Cook bacon in a large skillet set over medium-high heat until crisp. Use a slotted spoon to remove bacon pieces and drain them on a paper towel-lined plate. Pour off excess grease from the skillet, leaving about 2 tablespoons in the pan.
Add the garlic and red pepper flakes to the bacon grease and cook over medium-high heat until fragrant, about 1 minute. Add green beans and season with salt and pepper. Cook and stir until beans are tender but still a little crunchy, about 10 minutes. Return bacon to the pan and toss with the beans before serving.

via Bent County Democrat

Originally posted 2011-11-20 20:48:37.

Related Stories:December 17, 2013 — Thankin’ for Bacon – Veggie Side #2…March 5, 2013 — Thankin’ for Bacon – Stuffing & Potatoes…


Beer, Caramelized Onion, Bacon and Parmesan Muffins

Bakin’ bacon? Oh yes! Bakin’ beer? Yes again! Who says that you can’t bake with pig? I recently made a bacon pie (stay tuned for that post). Anyhow, I came across this little gem. Beer, caramelized onion, bacon and parmesan muffins. Enjoy! 6 slices bacon, chopped 2 cups chopped onion 3 teaspoons sugar, divided 1/4 […]