For those who love the idea of bacon and chocolate, this is a must try recipe.
Ingredients: ¾ cup brown sugar 2 tsp. cocoa powder ½ tsp. ground chipotle chili pepper seasoning 2 lb. thick cut bacon
Directions: Preheat oven to 350 degrees. Place baking racks inside rimmed cookie sheets lined with foil. Whisk together brown sugar, cocoa powder and chipotle season until well combined. Pour into shallow plate. Cut the bacon into thirds crosswise. Press one side of each bacon piece into the brown sugar mixture to coat with a thin layer of the spiced sugar, brushing off any excess. Arrange on racks in prepared baking pans, sugar side up, close together put not touching. Bake for 45-60 minutes until dark brown but not burnt. Keep an eye on it as oven temps vary. Let cool completely before serving.
This was a wild idea dish stemming from the fact that I had asparagus that had to be eaten. I started off cooking some rice and knew I wanted chicken for dinner. So, I ended up throwing bacon into the mix for an unusual flavor combination that my husband absolutely loved.
4 Chicken Breasts
12 Bacon Slices, cut into 3″ pieces
4 c Asparagus, cut into 3″ pieces
1 1/2 c Rice, uncooked
Cook rice according to directions. When done, set aside and keep warm. In the meantime. Add bacon to a large skillet and begin cooking. Add the chicken breasts on top of the bacon. Cover and cook for about 10 minutes turning the chicken and stirring the bacon occasionally. Once the bacon and chicken are nearly done, remove the cover and add the asparagus. Cook until the asparagus is tender. Serve with the rice.
Sometimes, even adults want that great kid’s standby of Mac-n-Cheese. This version just makes eating it look, and taste, a bit more gourmet!
2 c (8 oz.) Elbow Macaroni
1/2 c Onion, chopped
2 Tbs Butter2 Tbs Flour
1/8 tsp Pepper
2 c Milk
12 oz. Cheese total (Mozzarella, Cheddar, Blue…)
4 Slices Bacon, cooked and crumbled
2 Slices Bread, turned into bread crumbs
Pre-heat your oven to 350°. Cook bacon if you don’t have any already done up. Cook pasta according to directions. Drain and set aside. Meanwhile, cook onion in butter until translucent. Add in the flour and pepper. Whisk constantly to make a roux. Slowly add in the milk while continuing to whisk the mixture. You don’t want any lumps forming. Once the milk and butter/flour mixture has been smoothly combined, continue to stir gently until the milk starts to lightly bubble. Add in your cheese mixture of mozzarella, cheddar, blue… anything you’d like as long as it’s 12 ounces total. Keep stirring until the cheese is fully melted. Add your pasta in and turn off the stove. Stir well to attempt filling the pasta tubes with cheesy goodness. Transfer to a 2 qt. oven safe casserole dish. Top with bacon and bread crumbs. Bake at 350° for 30 minutes or until bubbly and slightly golden brown.
Potatoes (1 per person)
Pre-heat oven to 425°. Scrub potatoes and prick all over with a fork. Wrap in foil and bake for 1 hour. Remove potatoes from oven and test that they are done (they give when you squeeze them). Remove the foil and cut a slit in the top of the potatoes. Squeeze the potato together to create a nice hole in the top of the potato. Top with your choice of toppings. We used sour cream, chives, shredded cheddar cheese and bacon!
Cook Bacon, and drain on paper towels. Butter one side of each slice of bread. Place half of the bread on a griddle, butter side down. Layer your cheeses on top followed by the bacon. Top with remaining bread slices, butter side up. Cook for 3-5 minutes per side. Enjoy!
German potato salad is meant to be served warm. This is very different in comparison to the American potato salad we see at pot lucks and often sold in large tubs. This potato salad is simple yet full of flavor.
2 lb. Potatoes, peeled and sliced 1/2″ thick
1/2 lb. Bacon (6-8 slices)
3/4 c Onion (or 3 Tbs Dried Minced)
1/3 c Vinegar
2 Tbs Sugar
2 Tbs Mustard1/4 tsp Salt
1/4 tsp Pepper
1/4 c Vegetable Oil
Green Onion (optional)
Cook bacon on a griddle. When the fat has rendered, remove to a paper towel lined plate to cool. When cool, crumble into bite size pieces. Cook potatoes in boiling water about 15 minutes or until they break apart with a fork not to easily. We want them to stay in one piece but still be soft enough to eat. Drain the potatoes and set aside, keeping warm. Cook onion in vegetable oil in a high sided skillet or a large pot. Whisk in the vinegar, sugar, mustard, salt & pepper. Stir until it has thickened a little and it’s not too bubbly. Add in your potatoes and toss to coat. Dish up and top with bacon. Add chives or green onion if using.