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THE LOVE BACON RECIPE LIBRARY
Bacon deserves a chef who can make it shine
Jalapeno Poppers of Champions
18 fresh jalapeno peppers, halved lengthwise and seeded 1 (8 ounce) package cream cheese, softened 1 (5.25 ounce) package frozen vegetarian bacon strips, thawed toothpicks
Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Fill each jalapeno half with cream cheese. Wrap 1 bacon strip around each jalapeno half and secure with a toothpick. Arrange wrapped jalapenos on baking sheet. Bake 12 minutes in preheated oven, or until bacon strips are crisp. Serve warm.
Corn with Bacon and Chili Powder
4 ears corn, husked and cleaned 4 slices bacon 4 dashes chili powder
Wash the husked corn. Wrap one slice of bacon around each ear. It probably won't cover the entire ear, but be sure it goes from one end to the other. Sprinkle with chili powder to taste. Wrap the corn and bacon and chili powder in heavy aluminum foil and place over medium coals, or medium flame on gas grill. Cook approximately 20-25 minutes. Time will depend on the size of the ears of corn, and how fresh they are.
Carne en su Jugo (Meat in its Juices)
4 fresh tomatillos, husks removed 3 serrano chile peppers, seeded and chopped 1 clove garlic, peeled 3 cups water 6 slices bacon 2 pounds flank steak, cut into 1/2- inch squares 4 teaspoons chicken bouillon granules 2 (15.5 ounce) cans pinto beans 1/2 onion, chopped 6 tablespoons chopped fresh cilantro ground black pepper, to taste 1 lime, cut into 6 wedges
Combine the tomatillos, serrano peppers, garlic, and water in a small saucepan over medium-high heat; bring to a boil, cover, and simmer for 10 minutes. Remove the pan from the heat and allow to cool. Transfer the contents to a blender and blend until smooth. Set aside. Cook the bacon in a large, deep skillet over medium-high heat until crispy, about 10 minutes. Drain on a paper towel-lined plate. Crumble the bacon and set aside. Place a non-stick skillet over medium-high heat; cook the flank steak in the hot skillet until completely browned. Pour the tomatillo mixture over the beef and bring to a boil. Stir the chicken bouillon into the mixture, and reduce heat to medium. Cover the skillet and simmer until tender, at least 30 minutes and up to 1 hour. Meanwhile, heat the pinto beans in a saucepan over medium heat until warm; reduce heat to low to keep warm until needed. Stir the bacon and pinto beans into the flank steak mixture; divide the mixture between 6 bowls. Garnish each with onion, cilantro, black pepper, and a lime wedge.
Sunday Brunch Eggs
12 slices Canadian bacon 12 slices Swiss cheese 12 eggs 1 cup whipping cream 1/3 cup grated Parmesan cheese 12 slices toast (optional)
Place Canadian bacon in a greased 13-in. x 9-in. x 2-in. baking dish; top with Swiss cheese. Carefully bread an egg over each piece of cheese. Pour cream over eggs and sprinkle with Parmesan cheese. Bake, uncovered, at 375 degrees F for 20-25 minutes or until eggs reach desired doneness. Let stand for 5 minutes. Cut between each egg; serve on toast if desired.
Red Rice and Sausage
2 cups long grain white rice 4 cups water 3 slices turkey bacon 1 onion, chopped 1 teaspoon minced garlic 1 green bell pepper, seeded and chopped 1 (16 ounce) package smoked turkey sausage, halved and sliced 1 (14.5 ounce) can stewed tomatoes, drained 1 (14 ounce) jar spaghetti sauce dried Italian seasoning to taste salt and pepper to taste
Combine the rice and water in a saucepan, and bring to a boil. Cover, reduce heat to low, and simmer for 15 to 20 minutes, until rice is tender and the water has been absorbed. Set aside. Preheat the oven to 350 degrees F (175 degrees C). Heat a large skillet over medium heat. Add the bacon, and brown on each side. Add the onion, garlic and green peppers to the skillet, and cook until soft, stirring frequently. Mix in the sausage, and cook until hot, then pour in the tomatoes. Cook just until heated through. Stir in the cooked rice and spaghetti sauce. Season with Italian seasoning, salt and pepper. Transfer to a large casserole dish, and cover with a lid or aluminum foil. Bake for 1 hour in the preheated oven, then remove the lid, and cook for an additional 15 minute
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