Posts Tagged With: recipes

Video: Bacon Wrapped Chicken Recipe

This recipe video for bacon wrapped chicken is amazing not just for the titular ingredients, but for the stuffing inside. The chicken is wonderfully seasoned with salt, pepper, garlic, and paprika, folded over (it needs to be hammered a bit before use), and stuffed with a mixture of goat cheese and spinach. This takes a great concept like chicken wrapped in bacon to a whole new level, transforming it into art.

Video is by

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Video: How to Make Vegan Bacon

As I’ve said in the past, bacon is so universally beloved that even people who don’t eat pork want to eat bacon.  There are some store bought options that aren’t too bad, but if you want something a little more natural, here’s a recipe showing how to make vegan bacon out of eggplant. I like eggplant – especially eggplant parmesan – but this recipe is really nothing like bacon. Still, if youre craving something salty, smokey, crispy on the edges and a bit chewy in the middle, this eggplant bacon should work for you. It doesn’t taste like bacon, but it’s not bad on a sandwich.

Video by DIYVeganTV


All you need is one eggplant, olive oil and some seasonings to make your own crispy-on-the-outside, tender-in-the-middle eggplant bacon. It’s slightly sweet with a smoky kick. A great addition to sandwiches or breakfasts, it is a versatile addition to recipes. For example: you can wrap the strips around figs before baking for an amazing appetizer!


1 medium eggplant, sliced into strips
1-2 generous pinch salt
1 pinch pepper
1 tbp smoked paprika
generous drizzle olive oil (about 1/2 cup)
extra oil for pans

Preheat oven to 375°F. Toss the eggplant strips with the seasonings until evenly coated. Add the oil and toss to coat. Transfer to oiled or paper-lined baking sheets, being sure not to overlap.

Bake for about 15 minutes until crisp on one side. Then flip to other side and bake another 15 minutes or until crisp. Serve immediately or store between wax paper sheets in a tightly-sealed container for up to 2 weeks, refrigerated.

To reheat, crisp in toaster oven or hot pan for 30 seconds.


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BLT Tomato Bites (Gluten Free) | Clare Cooks!

Reblogged from Clare Cooks!, this is a super healthy little recipe for an appetizer or snack. Of course you could just make a bunch of them and make them dinner, too! Hey, there’s nothing wrong with healthy food, as long as it’s got some bacon in it!

These are the tastiest little bites I’ve had in a while. Tomatoes are in their prime at the moment and I suggest you make these as soon as you can! Every single bite was a little bit sweet, a little bit salty, a little bit spicy, and a whole lot of delicious.

I have been attempting to make these nearly all summer, but seemed to encounter a Goldilocks dilemma every single time. Definitely make sure you get actual cherry tomatoes. I made the mistake of buying a Costco sized box of grape tomatoes, twice, and they are just too small. Then I tried Campari tomatoes and they are just too big, but finally I actually found cherry tomatoes! And they are just right. I used the small end of a melon baller to ‘pit’ the tomatoes and it was the easiest thing ever.

You can use just about any hot sauce you want. I personally used chipotle Tabasco for just about everything and it was absolutely perfect for these. I am sure your personal favorite will work just fine. I think sriracha or a Mexican hot sauce, like Cholula or Tapitio, would be great as well.

BLT Tomato Bites (Gluten Free)

2 pints cherry tomatoes (about 32)

6 slices bacon, cooked crisp and broken into big pieces

1/2 cup mayonnaise or plain Greek yogurt (I used half and half of each)

2 teaspoons of your favorite hot sauce (I recommend Chipotle Tabasco)

1 cup finely chopped romaine lettuce leaves from the heart

Cut off the stem ends of the tomatoes and discard. Using a paring knife or the small end of a melon baller, remove the seeds and discard; place the tomatoes cut side down on paper towels to drain.

Stir together the mayonnaise/yogurt and chipotle and spoon into a resealable bag. Cut off the tip of one corner.

Place the tomatoes cut side up on a platter and press some romaine inside each tomato; sprinkle with salt. Pipe some chipotle mayo over the romaine and top with bacon.

via BLT Tomato Bites (Gluten Free) | Clare Cooks!.

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Paleo Bacon and Egg Omelet Muffins

These bad boys are paleo friendly. You know, omelet muffins, just like the cavemen used to eat. They’re pretty healthy, and super easy to make, so make up a few and enjoy!

omelet muffinsIngredients

8 eggs
8 ounces cooked bacon, crumbled
1 cup diced red bell pepper
1 cup diced onion
1/4 teaspon salt
1/8 teaspoon ground black pepper
2 tbsp. water


Preheat the oven to 350F. Grease a muffin tin with at least 8 cups, or line with paper liners.

Beat the eggs together in a large bowl. Mix in the bacon, veggies, salt, pepper, and water. Pour the mixture into the muffin cups.

Bake for 18-20 minutes, until muffins are cooked thoroughly.

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Recipe: Southern Cornbread Dressing with Bacon

My father always makes a sweet cornbread dressing at Thanksgiving. He’s done it for years. It’s delicious, but he makes it with cans of soup rather than fresh ingredients. So when I was craving some the other day, I reformed the recipe and created a similar one from scratch. I threw in some bacon to, because bacon.

cornbread dressing


1 package of Jiffy cornbread mix (16 ounce)
1/2 pound bacon, cooked and crumbled
2 tbsp. butter
1/2 cup celery, chopped
1/2 cup mushrooms, chopped
1 small Vidalia onion
2 eggs, beaten
2 cups vegetable broth
2 tbsp. fresh sage
1 tbsp. fresh rosemary
1 tbsp. fresh thyme
salt and pepper to taste


Cook the Jiffy cornbread according to the directions on the package. Cool and crumble.

Cook the bacon and crumble it up. Reserve the grease.

Preheat oven to 350F. Grease a 9″ x 13″ baking dish.

In a large skillet, melt the butter, and suttee the veggies until soft.

In a large bowl, combine the bacon, veggies, cornbread, eggs, broth, and spices; mix well. It’s possible that you will need a bit more liquid; you want it to be very moist, but not soupy. Think of a good dressing like a cake. You’re kinda making a batter here.

Place into the baking dish and bake for about 35 minutes. If you had to add broth, you may need a second smaller pan to bake some extra in, but it should all fit in a 9×13.

Your finished product should be solid, but nice and moist.

OPTIONAL: Use the reserved bacon grease to make a gravy. If you use corn flour for this, you can make a sweet and savory gravy that will compliment the cornbread dressing.

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Awesome Bacon and Cheese Stuffed Burgers

A New Twist on Bacon Burgers

bacon stuffed burgersMy step mother always used to make these sort of “kitchen sink” burgers, where the toppings were mixed in with the beef. So she would chop onions, cube cheese, and mince pickles, mix them with the beef, and grill the patties. She never made them with bacon, but when I got older, I started doing it that way myself. Here’s the recipe:


2 lbs. ground beef/turkey/chicken
1 lb. bacon
1 large yellow onion, chopped
1/2 cup cubed cheese of your choice (bacon cheddar or smoked gouda are great choices)
1/4 cup dill pickles, chopped
Worcestershire sauce
Burger seasoning

Serves ~10 (depending on burger size)


bacon stuffed cheeseburgersDirections

Cook the bacon until it’s crispy. You might like yours a little chewier. I don’t care. You need crispy for this. When it’s done, drain it on some paper towels like normal, and set them aside.

Dump the ground meat (whichever you choose) in a big mixing bowl. Combine with cheese, pickles, and onions. Crumble the bacon in as well, keeping the crumbles on the large side (maybe half-time size; you don’t want little grains of bacon, you want to know its there in the final product).

Add the worcestershire sauce and burger seasoning. The amount is up to you. I could tell you “2 tablespoons of worcestershire sauce, 2 teaspoons of seasoning” but hey man, it’s really your call. The sauce adds some bold flavor and some moisture, so add enough to keep the burgers from drying out.

TIP: When forming the burgers into patties, use a spoon to make a little indentation in the top. When grilled, burgers have a tendency to “bubble” up, and this can cause them to break. Pressing them down with the spoon prevents this.

Grill the burgers until they’re done. They’re not steaks, you don’t get to choose how done you want them.

Serve them on some nice buns. I like onion or poppy-seed rolls. You can top them with some ketchup and stuff, but don’t overdo your toppings; you’ve got most of what you need already in the burgers. That’s the beauty of these bad boys.

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Sugar and Spice Bacon


A very simple recipe that’s easy to make, and makes breakfast a whole lot more special.


1/2 cup all-purpose flour
1/2 cup brown sugar
1 teaspon corasely ground black pepper
1/4 teaspoon cayenne pepper
1 pound thick cut bacon


Preheat oven to 400 degrees F

Place dry ingredients into resealable plastic bag and shake to mix. Add bacon to the bag a few pieces at a time and shake until the bacon is nicely coated.

Place bacon onto a baking sheet or broiler pan.

Baked for 15 minutes (longer if you like it a bit darker).


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Cheesy Bacon Wrapped Meatloaf

cheesy bacon wrapped meatloaf




2 pounds ground beef
2 eggs
2 tablespoons ketchup
1 cup dry bread crumbs
1 tablespoon Parmesan cheese
1 teaspoon garlic powder
1/2 teaspoon kosher salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon ground black pepper
1 small yellow onion, diced
6 slices bacon
8 ounces sharp Cheddar cheese, cut into quarters
1 tablespoon ketchup



Preheat an oven to 375 degrees F (190 degrees C).

Combine ground beef, eggs and 2 tablespoons of ketchup in a large bowl. Mix well, then add bread crumbs, Parmesan cheese, garlic powder, salt, oregano, basil, pepper, and onion. Set mixture aside. Line the bottom of a 9×13 inch pan with bacon, widthwise. Place half of the meat mixture across the top of the bacon. Lay 3 of the 4 pieces of Cheddar cheese across the center of the meat, lengthwise. Cover the cheese with the second half of the meat mixture and mold the meat into a loaf shape. Pull the ends of the bacon up and around the loaf. Spread 1 tablespoon of ketchup thinly over the loaf.

Bake in the preheated oven until no longer pink in the center, about 60 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Remove from the oven.

Cut the final piece of Cheddar cheese into slices and place on top of the meat loaf. Return the meat loaf to the oven and continue baking until the cheese is melted, about 5 minutes. Remove from the oven and allow the meat loaf to rest for 5 minutes before serving.

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How to Cook Bacon: Mistakes to Avoid

Reblogged from Huffington Post

If you’re looking for the article Conan O’Brien mentioned in the April 27 White House Correspondents’ Dinner, you’ve come to the right place.

Although we all constantly expect the backlash to soon rear its head, we pretty much all still love bacon. But we have all done the unthinkable and prepared bacon that was less than ethereal. Maybe your bacon never gets crispy enough. Maybe it curls up on itself and won’t cook evenly. Maybe you burn it every time. We’re here to help you put an end to these common bacon mistakes.

Most of us have a pretty good idea of how to cook bacon. But we want great bacon. We all deserve great bacon. Let’s all agree to stop making these mistakes when we make bacon:

1.) Trying to cook cold bacon.

Bacon is meat — especially fatty meat. The secret to the meat and fat cooking evenly is for them to start out around the same temperature. Let your bacon sit at room temperature for fifteen minutes or so before you cook it. It will help the fat render more quickly, so it will be crispy and not burnt.

2.) Starting bacon in a hot pan.

It seems intuitive to heat up your pan, drop your bacon in and listen to it sizzle, so we understand why people make this mistake all the time. But again, the secret to perfectly-cooked bacon is slowly rendered fat, without burning the meat. Starting your bacon in a cold pan allows that to happen. Start the heat on medium low. When it starts to sizzle, bring it up just a bit to medium. Once enough of the fat has rendered down (meaning there’s a lot of liquid fat in the pan and the white parts of the bacon have become translucent) you are very close to perfect bacon.

3.) Crowding the pan.

See the steam coming off that pan? That’s because there’s too many slices of bacon too close to each other and the bacon is steaming. Do you know what steamed bacon is like? It’s floppy. It’s not crispy. This is not the bacon you are looking for.

4.) Piling your bacon on top of itself in the pan.

There is a chance that bacon cooked all jumbled up on itself will render and cook alright, but it will never get crispy, it will never be great. GIVE YOUR BACON THE SPACE IT NEEDS TO BE GREAT.

5.) Buying cheap, thin, sad bacon.

We think bacon is great, but we also know it’s not particularly healthful. We should treat it like an indulgence, not an everyday food. When you buy thinly sliced, watery, cheap bacon, you do yourself a disservice. Once you buy a thick cut, well-smoked, bacon made of pigs that ate well and were treated the same (like the bacon above), you’ll understand how great bacon can really be. We like to eat a little less bacon in order to eat a little bit better bacon.

6. Burning it.

We’ve said it before, we’ll say it again: you will never burn something you are paying attention to. There is, however, a very fine line between extra crispy bacon and burnt, acrid bacon. Walk that line at your own peril, but we all know when we cross it. Keep in mind that the hot fat on your bacon will continue to cook it for a minute, even after it’s out of the pan.

7. Throwing out your bacon fat.

This is a cardinal sin. Bacon fat is one of earth’s greatest gifts to home cooks. It cooks Brussels sprouts perfectly, does incredible things to collard greens and makes cornbread totally transcendent. Once your pan has cooled a bit, strain the fat into a mason jar and keep it in the fridge. You will not regret this.

You could also bake your bacon on a rack, if you want to enjoy less fat. We prefer the pan method because we can pay such explicit attention to each perfect strip. We’ve even heard of people cooking bacon in a waffle iron. You can microwave your bacon if you absolutely must, but we really wish you wouldn’t.

via Bacon Mistakes To Avoid: How To Cook Bacon.

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Chorizo Stuffed Bacon Wrapped Dates

bacon wrapped dates

These things will be sweet and savory. It’s pork candy. Fairly simple, but extremely satisfying, serve them at a party to impress the hell out of everyone.


15 pitted dates
1 pound chorizo, cut into 15 blocks (sized to fit dates)
5 slices bacon, cut into thirds
1/2 cup maple syrup


Heat that oven to 400F, and slap a piece of parchment paper over a baking sheet.

Slit each date with a knife. Give it a good surgical cut, like you’re about to remove its spleen; you don’t want to cut the damn thing in half. Cram a chorizo block in there, and pinch the date closed. Now that your date’s been sliced, it’s cold, so give it a bacon scarf. Wrap it up in a bacon third, double wrapping if you’ve got extra long strips. Now impale it with a toothpick like it was an undead Romanian prince – right through the middle. Lay your date-pires to rest on your baking sheet, and send them to that 400F hell you prepared for them.

Let them sweat it out for about 5-6 minutes, until the bacon is starting to crisp up. Pull them out, turn them over, and repeat for another 5-6 minutes. By that point, they’ll know you mean business.

Now take them out again, brush both sides with maple syrup, and then shove them back in the oven. After 1-2 minutes, your dates should be getting crackly and sticky (which takes much longer with most of the dates I’ve been on). Take them out and serve them hot, with the toothpicks in (or the bacon will come undone).

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