Posts tagged bacon

Shrimp Cobb Salad

Shrimp Cobb Salad

Recipe: Shrimp Cobb Salad

Ingredients

  • 4 slices center-cut bacon
  • 1 pound large shrimp, peeled and deveined
  • 1/2 teaspoon paprika
  • 1/4 teaspoon black pepper
  • Cooking spray
  • 1/4 teaspoon salt, divided
  • 2 1/2 tablespoons fresh lemon juice
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon whole-grain Dijon mustard
  • 1 (10-ounce) package romaine salad
  • 2 cups cherry tomatoes, halved
  • 1 cup shredded carrots (about 2 carrots)
  • 1 cup frozen whole-kernel corn, thawed
  • 1 ripe peeled avocado, cut into 8 wedges

Instructions

  1. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; cut in half crosswise. Wipe pan clean with paper towels. Increase heat to medium-high. Sprinkle shrimp with paprika and pepper. Coat pan with cooking spray. Add shrimp to pan; cook 2 minutes on each side or until done. Sprinkle with 1/8 teaspoon salt; toss to coat.
  2. While the shrimp cooks, combine remaining 1/8 teaspoon salt, juice, oil, and mustard in a large bowl, stirring with a whisk. Add lettuce; toss to coat.
  3. Arrange about 1 1/2 cups lettuce mixture on each of 4 plates. Top each serving with about 6 shrimp, 1/2 cup tomatoes, 1/4 cup carrot, 1/4 cup corn, 2 avocado wedges, and 2 bacon pieces.

Preparation time: 15 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 4

Inspired By: Shrimp Cobb Salad

Clams Casino Pizza

Clams Casino Pizza

Recipe: Clams Casino Pizza

Ingredients

  • 1 recipe of your favorite pizza dough
  • 1 tablespoons olive oil
  • 4 slices of thick-cut bacon
  • 1 small red onion, chopped (about 3/4 cup)
  • 1 small red pepper, chopped (about 3/4 cup)
  • 1 small green pepper, chopped (about 3/4 cup)
  • 4 garlic cloves, minced
  • 4-5 glugs of tabasco/hot sauce
  • 8 ounces shredded mozzarella cheese
  • 1/3 cup parmesan cheese
  • 2 cans of minced clams, DRAINED

Instructions

  1. Preheat oven to 375 degrees F.
  2. Heat a large skillet on medium-high heat. Chop the 4 raw slices of bacon and add to the skillet. Cook for 3 minutes (no longer), just so a bit of fat is rendered. You do not want the bacon to be crispy at this point. Remove it with a slotted spoon and set it aside in a bowl, then turn heat down to medium. Add in onions and peppers with a sprinkle of salt, and stir. Cook for 5 minutes, continuously stirring. Add in garlic and cook for 3 more minutes. Completely drain clams, then add them to the peppers and onions along with half of the bacon. Cook for 2 minutes. Remove from heat and add a few shakes of hot sauce.
  3. Brush olive oil over pizza dough evenly and sprinkle with italian seasoning. Sprinkle dough with 4 ounces of mozzarella. Spoon clam/pepper/onion mixture evenly over pizza, then top with remaining mozzarella, parmesan, and the rest of the bacon. Bake for 25-30 minutes or until cheese is golden and bubbly.

Preparation time: 10 minute(s)

Cooking time: 50 minute(s)

Number of servings (yield): 4

Inspired By: Clams Casino Pizza

Roasted Cabbage with Bacon

Recipe: Roasted Cabbage with Bacon

Ingredients

  • 1 tsp olive oil
  • 2 tbsp real bacon bits
  • 2 tbsp lemon juice
  • 1 tbsp worcestershire sauce
  • 1/4 tsp kosher salt
  • 1/4 tsp ground black pepper
  • 1 Medium Head of Cabbage

Instructions

  1. Preheat the oven or the grill to 425 degrees.
  2. Mix the olive oil, bacon bits, lemon juice, worcestershire sauce, salt and pepper to make the marinade.
  3. Prepare the cabbage by washing, removing the loose outer leaves and quartering.
  4. Lay each wedge on a sheet of aluminum foil large enough to wrap it up in. Spoon about 2 tbsp of the marinade on top making sure to get it in all the nooks and crannies.
  5. Wrap each wedge and bake for 30 minutes.

Preparation time: 10 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 4

Inspired By: Roasted (Wish They Were Grilled) Cabbage

Cheesy Jalapeño Popper Baked Stuffed Chicken

Recipe: Cheesy Jalapeño Popper Baked Stuffed Chicken

Ingredients

  • 2 slices center cut bacon, cooked and crumbled
  • 3 jalapeños, chopped (remove seeds for milder)
  • 3 oz fat-free cream cheese, softened
  • 4 oz reduced fat shredded cheddar jack or Mexican blend (Sargento)
  • 2 tbsp chopped scallions
  • 8 thin sliced skinless chicken breast cutlets, 3 oz each
  • 1/2 cup Italian seasoned whole wheat breadcrumbs
  • 2 juicy limes, juice of
  • 1 tbsp olive oil
  • salt and fresh pepper
  • olive oil non-stick spray

Instructions

  1. Preheat oven to 450°. Lightly spray a baking dish with non-stick spray.
  2. Combine cream cheese, cheddar, scallions, jalapeño and bacon crumbles in a medium bowl.
  3. Lay chicken cutlets on a working surface and pound thin if needed.
  4. Spread 2 tbsp of cream cheese mixture on each cutlet. Loosely roll each one, secure the ends with toothpicks to prevent the cheese from oozing out.
  5. Place breadcrumbs in a bowl; in a second bowl combine olive oil, lime juice, salt and pepper.
  6. Dip chicken in lime-oil mixture, then in breadcrumbs and place seam side down on a baking dish. Repeat with the remaining chicken. When finished, lightly spray the top of the chicken with oil spray.
  7. Bake 22-25 minutes, serve immediately.


Quick Notes

These can be prepared the night before, up to the point of cooking. Store in the refrigerator for a quick dinner the next night

Preparation time: 30 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 4

Inspired By: Cheesy Jalapeño Popper Baked Stuffed Chicken
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Green Bean Bundles

Recipe: Green Bean Bundles

Ingredients

  • 1 pound fresh green beans, trimmed
  • 8 bacon strips, partially cooked
  • 1 tablespoon finely chopped onion
  • 2 tablespoons butter, margarine or bacon drippings
  • 1 1/2 tablespoon white wine vinegar
  • 1/2 tablespoon sugar
  • 1/4 teaspoon salt

Instructions

  1. Cook the beans until crisp-tender. Wrap about 15 beans in each bacon strip; secure with a toothpick. Place on a foil-covered baking sheet. Bake at 400 degrees F for 10-15 minutes or until bacon is done. In a skillet, saute onion in butter until tender. Add vinegar, sugar and salt; heat through. Remove bundles to a serving bowl or platter; pour sauce over and serve immediately.

Preparation time: 10 minute(s)

Cooking time: 25 minute(s)

Number of servings (yield): 8

Inspired By: Green Bean Bundles

Grilled Chicken-and-Bacon Mac-n-Cheese

Recipe: Grilled Chicken-and-Bacon Mac-n-Cheese

Ingredients

  • 6 slices good-quality smoky bacon, such as apple-wood smoked bacon
  • Salt and pepper
  • 1 pound whole wheat, short-cut pasta
  • 2 pieces skinless chicken breasts, lightly pounded
  • EVOO – Extra Virgin Olive Oil, for drizzling
  • 1/2 teaspoon sweet smoked paprika
  • 4 tablespoons butter
  • 1 large onion, quartered lengthwise and very thinly sliced
  • 2 rounded tablespoons flour
  • 1/2 cup cloudy apple cider or chicken stock
  • 2 cups whole milk
  • 2 tablespoons chopped fresh thyme
  • Freshly grated nutmeg, to taste
  • 1 1/2 cups shredded extra-sharp white cheddar cheese
  • 1 cup shredded Gruyere cheese
  • Chopped flat-leaf parsley or celery greens, for garnish

Instructions

  1. Preheat oven to 375 °F. Arrange the bacon on a slotted broiler pan or on a rack placed over a baking sheet and bake until crisp, about 15 minutes. Chop and reserve. Switch on the broiler and position the rack in the center of the oven.
  2. Bring a pot of water to boil, salt it, add pasta and cook 1 minute less then instructions indicate, or until just shy of al dente. Drain and return to the pot.
  3. While pasta is working, heat grill pan or cast-iron griddle over medium-high heat. Drizzle chicken with EVOO to coat lightly then season evenly with paprika, salt and pepper. Grill chicken for about 10 minutes, turning occasionally. Transfer to a cutting board and halve the pieces lengthwise, then thinly slice crosswise.
  4. While the chicken cooks, melt the butter in a medium saucepan over medium heat. Add the onion and cook until light golden brown and very soft, 15 to 20 minutes. Sprinkle in the flour and stir for 1 minute. Whisk in cider (or stock), then add milk. Bring to a boil and cook, whisking, until the sauce coats the back of a spoon, 3 to 4 minutes. Add thyme and season with salt, pepper and nutmeg. Stir in the cheese until melted.
  5. Add the chicken, bacon and sauce to the pasta and transfer to a casserole. Broil until bubbling and browned, about 5 minutes. Garnish with parsley or celery greens.

Number of servings (yield): 6

Inspired By: Grilled Chicken-and-Bacon Mac-n-Cheese

Pear-Cheddar Turnovers with Hot Bacon-and-Spinach Salad

Recipe: Pear-Cheddar Turnovers with Hot Bacon-and-Spinach Salad

Ingredients

  • 4 slices bacon, thinly sliced crosswise
  • 1 bosc pear—peeled, cored and cut into 1/2-inch pieces
  • 3/4 cup grated cheddar cheese (about 2 1/2 ounces)
  • 1 teaspoon chopped fresh tarragon
  • Salt and pepper
  • 1 frozen puff pastry sheet, thawed
  • 1 1/2 tablespoons heavy cream
  • One 5-ounce bag baby spinach
  • 1/4 red onion, thinly sliced
  • 1 1/2 tablespoons fresh lemon juice

Instructions

  1. Preheat the oven to 400°. In a skillet, cook the bacon over medium heat until crisp, 7 to 10 minutes; drain on paper towels. Reserve the bacon grease in a small, heatproof bowl and reserve the skillet. In a large bowl, combine the pear, 1/2 cup cheese, the tarragon and 1/2 tablespoon of the reserved bacon grease; season with salt and pepper.
  2. Using a rolling pin, roll out the puff pastry to a 12-inch square; cut the pastry into quarters. Arrange in a single layer on a baking sheet. Divide the pear mixture evenly among the squares, reserving the bowl. Moisten the edges of the pastry with water, then fold over to enclose the filling, pressing the edges to seal. Brush each turnover with the cream, cut a few slits on top and sprinkle with the remaining 1/4 cup cheese. Bake until browned, about 20 minutes.
  3. In the reserved large bowl, combine the spinach, red onion and cooked bacon. Reheat 1 tablespoon of the reserved bacon grease in the reserved skillet, then remove the pan from the heat and swirl in the lemon juice. Drizzle over the salad, season with salt and pepper and toss. Serve with the turnovers.

Cooking time (duration): 50 min

Number of servings (yield): 4

Inspired By: Pear-Cheddar Turnovers with Hot Bacon-and-Spinach Salad

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