Guest Chef, Lisa Lewey-Shields, is back with dishes featuring BACON!
Broccoli Grape Salad (I usually double this)
Broccoli – 2 small bags of florets or 2 Crowns broken into bite size florets . If I double the recipe, I use one bag of broccoli florets from Sam’s. I only use the florets, I cut off the stems.
Half bag of broccoli slaw – chopped
1 cup red seedless grapes cut in half
½ cup golden raisins
¼ cup sunflower kernels (I use the sunflower/pumpkin kernel mix)
½ small onion red, white or sweet yellow – diced or minced
6-8 slices or ¼ cup crispy bacon– crumbled or Hormel real bacon bits
Place all above ingredients into serving bowl. Toss with the following dressing. I double the recipe.
1 cup mayo ( I use Hellmann’s but it must be mayo)
¼ cup sugar
4T white vinegar
Taste to your preference and pour over broccoli. I prefer mine a little tangy. Mix. Chill 1 hour before serving.
Bacon and Cream Cheese Stuffed Mushrooms
8 oz bacon
1/2 cup finely minced sweet onion
1 clove garlic, minced
16 oz white button mushrooms
8 oz cream cheese
1/4 cup grated parmesan cheese
salt and pepper
Preheat oven to 350F degrees. Using scissors or a sharp knife, cut raw bacon into small pieces. In a large saute pan, over medium heat, cook bacon until nice and crispy.
While bacon is cooking, remove mushroom stems from caps and chop stems into small pieces.
When bacon is done, remove from pan and set aside; reserve 2 tablespoons of bacon grease and pour the rest from pan.
Saute onion until soft about 5 minutes, scraping up any brown bits on bottom of pan.
Add chopped mushrooms stems and garlic and cook a few minutes longer. Reduce heat to low.
Add cream cheese and parmesan cheese and stir until cheeses are melted.
Add reserved chopped bacon and season to taste with salt and pepper.
(Mixture can be made, cooled, and stored, covered, in the fridge for up to two days.)
Remove mixture from heat and stuff each mushroom cap generously with mixture.
Bake at 350F for about 20 minutes or until mushrooms are soft and filling is nice and hot.
8 oz. cream cheese 1/2 cup mayo 8-10 slices center cut bacon, cooked and crumbled 1 cup chopped tomatoes 4 eight-inch flour tortillas 1 cup shredded romaine lettuce Mix cream cheese and mayo in a bowl. Add crumbled bacon and diced tomatoes. Spread mixture on tortillas and top with lettuce. Roll up tightly and refrigerate for an hour. Slice into 1/2 inch slices.
Mini Bacon-wrapped Sausages
1 lb bacon (14 slices) 1 package (1 lb) cocktail-size smoked link sausages (40 sausages) 3/4 cup ketchup 1/2 cup granulated sugar 1/2 cup packed brown sugar 1 tablespoon white vinegar 1/4 teaspoon onion salt 1/4 teaspoon garlic powder 1/4 teaspoon pepper
Bacon Wrapped Water Chestnuts
1 c white sugar
1 c brown sugar
10 oz. ketchup
Whole peeled water chestnuts
1 pkg bacon
Cut bacon in ½’s or 1/3’s; wrap around each water chestnut;
Secure with wooden toothpick.
Bake at 350° for ½ hour. Drain fat.
Pour sauce over water chestnuts. Bake for an additional ½ hour.
Bacon Wrapped Dates
18 slices hickory smoked bacon
36 dates, whole
½ cup balsamic vinegar
¼ cup maple syrup
pinch salt & pepper
Preheat oven to 400°. Line a baking sheet with foil and arrange the bacon slices on top
of the foil. Place in the oven until 75% cooked (approximately 12 – 14 minutes). Remove from the oven and allow to cool enough to handle – keep the oven on at 400°.
Cut bacon in half and wrap each date with a half slice of bacon – secure with a toothpick.
Place wrapped dates in an oven-friendly dish or pan and set aside while preparing the
Place balsamic vinegar and maple syrup in a sauce pan and bring to a boil over medium
heat. Pour sauce into dish or pan with the wrapped dates and bake in oven for 3 – 4
minutes. Remove from the oven and carefully place the wrapped dates on a serving dish or in a cast iron skillet. Pour the sauce over the wrapped dates.
Bacon Alfredo Pizza
Recipe shared from Ashley at Wishes and Dishes Blog
· 1 package classic crust pizza dough
· ½ cup Alfredo pasta sauce (homemade or store-bought)
· 4 green onions, thinly sliced, white and green parts separated
· 3 cloves garlic, finely chopped
· 2 cups baby spinach leaves
· 1 cup shredded mozzarella cheese
· ½ cup chopped cooked bacon
1. Preheat your oven to 425°F.
2. Place oven rack in low position. Unroll dough onto ungreased large cookie sheet. Use an offset spatula or spoon to spread Alfredo sauce evenly over dough. Top evenly with green onion (white parts) and garlic.
3. Add on the spinach, cheese and bacon and spread evenly.
4. Bake 16 to 21 minutes or until crust is golden brown. Top with green onion (green parts). Serve hot!
Bacons are meat products. They are made of cured pig meat.
Bacon is made from the side and back cuts pork meat. The taste and flavor of the meat is generally better.
People eat it in several ways. Smoked, boiled, fried or grilled bacon can be used to make tasty dishes. You can add some other ingredients to make a dish of your taste.
As for nutrition, 20 grams of bacon might contain 5.4 grams fat and 4.4 grams protein. If you’re eating four pieces of bacon, this means you are having around 800 mg sodium and 1.92 grams salt.
The cooking process and the cut of the meat decide how much fat and protein the bacon might contain.
Although bacon made of pig meat is most popular, chicken, lamb, goat, beef and turkey can be used to make its great replacements.
As Jewish and Muslims don’t eat pork meat, they prefer the replacements over the regular ones.
Bacon is so popular in the America that many bacon flavored products have started gaining huge popularity.
Most salable bacon flavored products are bacon toothpaste, bacon peanut brittle, bacon dental floss, bacon popcorn, bacon vodka, bacon mints, etc.
Salty bacon bits are generally used as salad and roasted potato topping, they are made of crumbled pieces of bacon.
Sometimes turkey bacon is also used as a replacement of real bacon. They are generally healthier than the regular bacon.
Guanciale is Italian specialty bacon made from pork cheeks.
Depending on the cut of the meat, taste and flavor of the bacon can vary. You’ll get side bacon, middle bacon, slab bacon, back bacon, cottage bacon, etc.
“BRINGING HOME THE BACON” GOES BACK CENTURIES. These days the phrase refers to making money, but its origins have nothing to do with income. In 12th century England, churches would award a “flitch,” or a side, of bacon to any married man who swore before God that he and his wife had not argued for a year and a day. Men who “brought home the bacon” were seen as exemplary citizens and husbands.
BLT Sandwiches became popular after WWII when supermarkets expanded making fresh lettuce and tomatoes available year round.
In 1924, Oscar Mayer patented the first packed, sliced bacon.
In the US, bacon is eaten 70% for breakfast, 11% for lunch, 2% snack, 17% dinner.
A single serving of bacon is 3 slices which equals 100 calories, 8 grams of fat, 440 mg of sodium, 0 trans fat.
Average American consumes 17.9 lbs of bacon a year. In the UK, 90.4% of households purchase bacon. Denmark consumes the most pork in the world.
There are varieties of Beer, Vodka, Bourbon that are bacon flavored. Two of many bacon flavored cocktails are the Bloody Mary and the Bacontini.
Hardee’s Frisco Burger, one of the first fast-food burgers served with bacon, came out in 1992 and was a hit.
September 3rd is National Bacon Day
Canadian bacon is not really bacon. It is fully cooked smoked pork loin.
Pregnant women should eat bacon. Choline, which is found in bacon, helps fetal brain development.
More males eat bacon than females.
Bacon helps with hangovers…