Bacon. Need I say more?

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bacon with Ask Jen header

I honestly don’t think there’s anything I could write to give due justice to the something as beautiful — as heavenly — as (dare I say) godly — as bacon. Just cook it. However the heck you want, just cook it and eat it, preferably with happiness in your heart, and bacon grease on your face.

No rambling, no stories, no testaments from this bacon lover this week. Just recipes. Joyous, melodic, bacony goodness for you.

You’re welcome.

Go make something awesome,
Jen

Bacon – Broccoli Salad

  • 6 cups broccoli (chopped)
  • 1 cup raisins
  • 1 red onion (medium, peeled and diced)
  • 2 tablespoons sugar
  • 8 bacon slices (cooked and crumbled, optional)
  • 2 tablespoons lemon juice
  • 3/4 cup mayonnaise, low-fat
  1. Combine all ingredients in a medium bowl.
  2. Mix well.
  3. Chill for 1 to 2 hours.
  4. Serve.

Bacon Cheeseburger Bombs

  • 1 can refrigerated biscuits
  • 16 frozen (thawed) cooked meatballs
  • 1 block (8 oz) Cheddar cheese, cut into 16 cubes
  • 16 slices bacon
  • Long toothpicks or skewers
  • Canola oil for frying
  1. Separate dough into 8 biscuits.
  2. Cut each biscuit in half; press with hands into circle about 3 inches in diameter. In center of each biscuit round, place 1 meatball and 1 cube of cheese.
  3. Wrap dough to completely enclose beef and cheese; pinch seams to seal.
  4. Heat oven to 400°F.
  5. Place bacon on foil-lined cookie sheet with sides.
  6. Bake about 8 minutes to partially cook bacon. Wrap each stuffed “bomb” with 1 slice partially cooked bacon slice.
  7. Place bacon wrapped dough 2-inches apart on two foil-lined cookie sheets with dough seam side down.
  8. Bake 13 to 15 minutes or until golden brown. Serve warm with ketchup and mustard, if desired.

Bacon-Wrapped Turkey Pub Sandwiches

  • 1 can refrigerated biscuits (8 biscuits)
  • 3 tablespoons chopped green onions (3 medium)
  • 1/3 cup mayonnaise
  • 1/2 teaspoon Garlic Powder
  • 4 turkey breast tenderloins (8 oz each)
  • 16 slices thick-sliced peppered bacon
  • 2 cups shredded four-cheese blend (8 oz)
  1. Heat oven to 350°F.
  2. Line large cookie sheet and 15x10x1-inch pan with Parchment Paper.
  3. Separate dough into 8 biscuits. Place green onions in pie plate or dish.
  4. Brush top of each biscuit with water; press tops into green onions.
  5. Place 2 inches apart on large cookie sheet, onion sides up.
  6. Bake 14 to 17 minutes or until golden brown. Remove from cookie sheet to cooling rack.
  7. Increase oven temperature to 400°F. Meanwhile, in small bowl, mix mayonnaise, garlic powder and 1/4 teaspoon pepper until well blended; refrigerate.
  8. Cut each turkey tenderloin in half crosswise to make 8 tenderloin steaks.
  9. Wrap 2 slices of bacon in crisscross pattern around each steak. Place 2 inches apart on 15x10x1-inch pan.
  10. Bake 28 to 30 minutes or until juice of turkey is clear when center of thickest part is cut (165°F) and bacon is cooked.
  11. Set oven control to broil.
  12. Split biscuits. Place biscuit halves, split sides up, back on large cookie sheet.
  13. Sprinkle split side of each of the 8 biscuit tops with 1/4 cup cheese.
  14. Broil with tops 4 inches from heat 1 to 2 minutes or until biscuits are toasted and cheese is melted.
  15. Spread garlic-pepper mayonnaise on split side of each of the biscuit bottoms; top with turkey steak and biscuit top.

Slow-Cooker Bacon-Ranch Chicken and Pasta

  • 1 lb chicken breasts
  • 6 slices bacon, cooked and diced
  • 2 to 3 cloves garlic, finely chopped
  • 1 package (1 oz) ranch dressing and seasoning mix
  • 1 can (10.75 oz) condensed cream of chicken soup
  • 1 cup sour cream
  • ½ teaspoon pepper
  • ½ cup water
  • 8 oz spaghetti, cooked
  1. Spray 4-quart slow cooker with cooking spray; place chicken breasts in cooker.
  2. In medium bowl, mix remaining ingredients except spaghetti. Pour over top of chicken.
  3. Cover; cook on Low heat setting 6 hours or on High heat setting 3 to 4 hours.
  4. When about 15 minutes are left, cook and drain spaghetti as directed on package.
  5. Just before serving, shred chicken with 2 forks, and toss creamy chicken mixture with cooked spaghetti.

Bacon-Ranch Potato Salad

  • 1 ½ lb small red potatoes (about 10), quartered
  • ½ teaspoon salt
  • 1 cup grape tomatoes, cut in half
  • ½ cup chopped celery
  • ¼ cup chopped fresh chives or green onions
  • 6 slices cooked bacon, chopped
  • ½ cup ranch dressing
  1. In Dutch oven or 5-quart saucepan, place potatoes and salt.
  2. Add water just to cover. Heat to boiling; reduce heat to low.
  3. Cover; simmer 10 to 15 minutes or until tender.
  4. Drain; rinse with cold water to cool. Drain well. Cool slightly.
  5. Place potatoes in large bowl. Add tomatoes, celery, chives and bacon. Stir in ranch dressing.
  6. Serve warm, or cover and refrigerate until ready to serve.

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