Bacon and Cherry Tomato Skewers

You want simple and easy bacon recipes?  Well you don’t get simpler than this…and at this time of year with your (my) garden spewing forth cherry tomatoes…

Bacon and Cherry Tomato Skewers

49095844[photo via Richard Hartog, Los Angeles Times] 


Cherry Tomatoes


Cut each strip of bacon in thirds lengthwise.
Wrap each bacon piece around a cherry tomato and thread them onto skewers.
Grill over a medium fire until browned and crisp, about 10 minutes. If the fire starts to flare up, move the skewers to the cool side of the grill until the flare-up dies down.


[via LA]

Originally posted 2009-09-09 14:08:04.

Related Stories:March 10, 2013 — Better with Bacon – Bacon & Tomato Pasta…February 3, 2010 — Better with Bacon – Tomato Bacon Cups

Originally posted 2013-09-23 17:10:06. Republished by Blog Post Promoter

Better with Bacon – Bacon & Tomato Pasta…

This recipe comes across my desk just in time as all of our tomato plants (and that one basil plant) have blown up!

Simple, easy, fresh and tasty!  It’s Bacon & Tomato Pasta.

Bacon and Tomato Pasta
From Guy Fieri


2 tablespoons kosher salt
16 ounces spaghetti pasta
1 pound thick-cut bacon or pancetta, chopped
3 tablespoons extra-virgin olive oil
1 cup red onion, diced
1 teaspoon red chili flakes
3 tablespoons garlic, minced
2 cups Roma tomatoes*, diced
1/4 cup red wine
4 tablespoons basil, chiffonade
1/4 cup freshly grated Parmesan
Salt and freshly ground black pepper


In a large stock pot, boil 3 quarts of water, when boiling add 2 tablespoons kosher salt and the pasta and cook until the pasta is al dente.
In a large saute pan over medium heat, add bacon and saute until bacon is crispy. Remove bacon to drain on a paper towel-lined plate and remove 3/4 of the bacon fat from the pan.
Add extra-virgin olive oil, onions, and red chili flakes. Cook until onions are translucent, add garlic, cook for 2 minutes then add tomatoes.
Saute for 5 minutes, then deglaze with wine.
Drain pasta and add to the tomato mixture pan. Add basil and bacon. Toss with Parmesan, and add salt and pepper, to taste.

Serves 4-6.

photo via yumsugar

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Originally posted 2011-08-22 19:34:41.

Related Stories:January 30, 2013 — Better with Bacon…Pasta with Bacon and PeasAugust 26, 2010 — Better with Bacon – Bacon & Tomato Dip
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Originally posted 2013-03-10 17:47:42. Republished by Blog Post Promoter

Better with Bacon – Tomato and Bacon Guacamole

Top Chef Master himself, Mr. Rick Bayless, shared this recipe over at Good Morning America’s site on…

This from Rick:

This is kind of a no-brainer, bacon, lettuce and tomato being such a beloved sandwich combo, especially when there’s a good smear of mayo. This guacamole is in the same vein, except that the tangy, creamy mayo is replaced by avocado and lime. Come to think of it, the avocado, along with a little cilantro, brings the lettuce-green to the picture as well. It’s a perfect Mexican-American fusion of smoky, bright, creamy, fresh and satisfying.

Sign me up!  Recipe after the jump!

Bacon and Tomato Guacamole


5 strips medium-thick bacon (full-flavored smoky bacon is great here)
3 medium-large (about 1 1/4 pounds) ripe avocados
1/2 medium white onion, chopped into 1/4-inch pieces
2 or 3 canned chipotle chiles en adobo to taste, removed from the canning sauce, stemmed, slit open, seeds scraped out and finely chopped
1 medium-large round, ripe tomato, cored and chopped into 1/4-inch pieces
1/4 cup fresh cilantro, loosely packed, coarsely chopped, thick bottom stems cut off
1 or 2 tablespoons fresh lime juice


In a large (10-inch) skillet, cook the slices of bacon in a single layer over medium heat, turning them occasionally, until crispy and browned, about 10 minutes. Drain on paper towels, then coarsely crumble.
Cut around each avocado, from stem to blossom end and back again, then twist the two halves apart. Dislodge the pit. Scoop the flesh from the skin into a large bowl. Using an old-fashioned potato masher or a large fork or spoon, mash the avocados into a coarse puree.
Scoop the onion into a small strainer and rinse under cold water. Shake off the excess water and transfer to the bowl, along with the chipotle chiles, tomatoes, cilantro (save out a little for garnish if you wish) and about 2/3 of the bacon.
Gently stir to combine all of the ingredients. Taste and season with salt, usually about 1/2 teaspoon, and enough lime juice to add a little sparkle.
Cover with plastic wrap directly on the surface of the guacamole and refrigerate until you’re ready to serve. Scoop the guacamole into a serving dish, sprinkle with the remaining bacon (and cilantro if you have it), and you’re ready to serve.
Tip: If the tomato is really ripe and juicy, cut it in half widthwise (across its “equator”), then gently squeeze out the jelly-like seeds from each half. That’ll keep the guacamole from becoming runny.
If you’re not serving right away, wait to stir in bacon to ensure the crispy texture!

Recipe by Rick Bayless courtesy (with photo) from

Originally posted 2010-07-14 19:02:51.

Related Stories:March 11, 2013 Better with Bacon…Bacon Tomato Basil TartsFebruary 10, 2014 Better with Bacon – Tomato Bacon Cups

Better with Bacon – Bacon & Tomato Dip

This courtesy of Riley Adams over at the “Mystery Lovers’ Kitchen“

It doesn’t get any more easy than this one people (the exception being the melon wrapped bacon from last week) and she says it “tastes a lot like a blt” so you know its good!

Bacon and Tomato Party Dip


6-8 slices cooked, crumbled bacon
1 (8 oz.) pkg. softened cream cheese
2 tsp. mustard
1/2 tsp. celery salt
2 Roma tomatoes, chopped and seeded.


Combine the softened cream cheese, mustard and celery salt.
Stir in the crumbled bacon and chopped tomato.
Cover and chill.
Serve with crackers.

Makes 2 cups.

photo and recipe via Riley Adams

Originally posted 2010-08-26 21:02:30.

Related Stories:January 2, 2013 Better with Bacon – Baked Bacon Blue Cheese DipOctober 7, 2013 Better with Bacon – Bourbon Bacon Cheddar Fondue…

Better with Bacon – Tomato Bacon Cups

Here’s one I haven’t seen before and it is incredibly easy!!

photo via Matt McKeon, Times Daily

Tomato Bacon Cups!

Not only do I have the recipe for you, but there’s VIDEO too…so there is NO REASON for you not to try this recipe yourself.

Tomato Bacon Cups


1 small tomato, finely chopped
1/2 cup mayonnaise
1/2 cup real bacon bits (As always, replace “bacon bits” with actual bacon you make then chop…)
1/2 cup shredded Swiss cheese
1 small onion, finely chopped
1 teaspoon dried basil
1 tube (12 ounces) refrigerated buttermilk biscuits, separated into 10 biscuits


In a small bowl, combine the tomato, mayonnaise, bacon, cheese, onion and basil; set aside.
Split each biscuit into three layers; press each layer into an ungreased miniature muffin cup.
Spoon tomato mixture into cups.
Bake at 450 degrees for 8 to 10 minutes or until golden brown.
Serve warm.

Yield: 2 1/2 dozen

via the “TimesDaily“ in Alabama.

Originally posted 2010-02-03 13:16:45.

Related Stories:January 18, 2010 Better with Bacon – Maple Bacon BiscuitsMarch 11, 2013 Better with Bacon…Bacon Tomato Basil Tarts

TASTE TEST – Bakon Vodka & the Bacon Mary!

So Baird, months back you were jumpin’ for joy over gettin’ your bottle of Bakon Vodka


but then nothing – no updates, no taste tests, NOTHING!!

Well Brent (SHOUT OUT) was kind enough to send me this link last week about carnivorous cocktails. The article references Bakon Vodka and that reminded me that I haven’t posted anything about how this stuff tasted!

Well finally, here you go…

Bakon Vodka and my Bacon Mary!

First, full disclosure, I don’t typically dig vodka.  In fact straight up vodka is on my banned list (along with tequila).  Now I’ll drink it in a few mixed drinks but, due to an incredibly bad experience in my immediate post college days, I usually stay far away from it!

So as a taster of Vodka, I’m not the best suited.  But in the name of science and BACON I had to give this a shot…literally.

On it’s own, it had a slight smokey smell and taste, but I didn’t get any sort of essence of bacon.  Maybe that was because I didn’t give it enough time in my mouth to even register…it went right down the hatch.  How could I savor the vodka a little more slowly??  How about makin’ up a Bacon Mary?!


I got my “Bar American” book out and whipped up their Bloody Mary Mix recipe.  I changed a few little things up, like using V8, a couple extra shots of Tabasco and some Bacon Salt in my mix, mixed it all together and popped in the fridge overnight to set up.

That next day after work, it was time to wet my whistle…


Behold my Bacon Mary!  Isn’t it purdy?!?

It was a darn tasty drink but this became a case of too much of a good thing.  My mix was too tasty (and a little hot) to really pull any of the vodka’s subtle bacon flavor.  In the end, it was just another Bloody Mary…drat!

So back to the drawing board I’ll go.  The folks at Bakon Vodka have a few other drink recipes that I’ll give a try and we’ll see if this pork inspired alcohol really does achieve the promise of bacon in a bottle.

Originally posted 2009-09-30 12:30:45.

Related Stories:July 2, 2011 — BEST OF TDB | Bakon Vodka & The Bacon Mary!October 9, 2013 — It’s Here, It’s Here…Bakon Vodka

Simple Shakshuka with Bacon Recipe

Simple Shakuska with Bacon-10Shake a, shake a, shake a! At least that’s what I ought to call this poached tomato recipe. Traditionally middle Eastern, this Greek gal

The Hairy Bikers make a Kefta Tagine in Morrocco that follows the same idea – but with meatballs and in a tangine. Smitten Kitchen has an Israeli shakshuka recipe that is simply made in a skillet, and Real Simple has a braised onions, peppers and tomatoe recipe with poached eggs. The latter was my first taste of such a recipe, which has slowly over the years become a little more like shakshuka.

Simple Shakuska with Bacon-1

At the end of a day – a very, very long day even – this recipe doesn’t need much. Even when my pantry was at it’s very worst – pre moving days – the whole recipe pulls off wonderfully with just canned tomato sauce, a dash of cumin, some chunks of garlic, and poached eggs all served over pasta. Typically, I’ll braise onions and peppers, but on a low key, let’s never put on pants or go to the store, day, onions will do. Most recipes recommend serving with bread, a nice crusty loaf or crisp pita. Simple Shakuska with Bacon-2 Simple Shakuska with Bacon-3 Simple Shakuska with Bacon-4

The key is making sure to scoop little wells for your eggs to sit in and poach perfectly. I love a runny egg, so the more poached the better. Some friends aren’t fans, so a well done egg it is!Simple Shakuska with Bacon-5 Simple Shakuska with Bacon-6 Simple Shakuska with Bacon-7 Simple Shakuska with Bacon-8 Simple Shakuska with Bacon-9

It’s a filling meal with enough vegetables, but also tastes great served over pasta. For more protein punch, I’ve tossed in chicken, but most importantly, bacon.

Simple, versatile, and healthy too. This shakshuka recipe is my favorite.

Simple Shakshuka with Bacon Recipeby NoBakeLeniIngredients:2 bulbs Garlic2 medium Onions3 Peppers3 Tomatoes, diced or chopped2 cups tomato sauceSpices – cumin, chili powder, zataar seasoning.
Heat oil and garlic in a skillet. Slice onions and peppers into strips. Once hot, add onions and peppers. Cover. Cook onions and peppers until softened. Add tomato sauce, tomatoes and spices. Bring to a soft boil.

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