Tag Archives: bacon

Bacon Wrapped Jalapeno Poppers

Bacon Wrapped Jalapeno Poppers

Prep Time: 0

Yield: 10

Bacon Wrapped Jalapeno Poppers

These are healthier than their breaded deep fried cousins and they have twice the flavor. I first saw this recipe on Pioneer Woman and it has become cult legend in our circle of friends. Thanks Ree!

Ingredients

  • 20 whole jalapenos, split lengthwise and seeded carefully
  • 2 blocks cream cheese
  • 1 lb thin bacon, cut into thirds
  • toothpicks

Instructions

  1. Depending on the heat levels of the peppers you are using you may want to use latex gloves to protect your skin. I personally like incredibly hot Bulgarian Carrots instead of the Jalapenos but I am insane.
  2. Preheat oven to 375 degrees.
  3. Once your jalapeno slices are split and seeded fill them generously with cream cheese. Wrap a piece of bacon around the pepper half and secure with a toothpick. You can freeze or refrigerate this peppers for later use or bake immediately.
  4. Bake on a pan with a rack for 20-25 minutes. If after 20 minutes your bacon is not brown turn on your broiler and watch carefully until brown.
  5. These are great hot or at room temperature so don't waste hot plate space on these. They probably won't survive long enough to get cold anyway.
http://www.culinarycafe.com/2010/11/04/bacon-wrapped-jalapeno-poppers/

Bacon Corn Chowder

Bacon Corn Chowder

Prep Time: 0

Yield: 8

Bacon Corn Chowder

While I was processing around 12 dozen ears of corn from my garden this weekend and I wanted to come up with a recipe that would make that fresh corn sing. My family says that I hit the nail on the head with this dish.

Using fresh corn with all its milky goodness makes a world of difference in this dish. You will have to chase people away from the pan to keep them from eating it all in one sitting.

I have paired it with two solid teas with outstanding flavor that will be able to cut through the richness of this chowder.

Ingredients

  • 1 lb Bacon -- chopped
  • 1 medium onion -- chopped
  • 3 medium potatoes - cubed
  • 3 Tbs Ham soup base
  • 1 can evaporated milk
  • 6 cups fresh corn, sliced from cob with as much corn milk as you save
  • salt & freshly ground black pepper to taste
  • 2 eggs
  • 1 3/4 cup all purpose flour
  • 2 quarts Water

Instructions

  1. Brown bacon in a heavy stockpot.
  2. When the bacon is mostly browned at onion.
  3. Once the onion has begun to be translucent add the potato cubes and water.
  4. Let the bacon, onion and potato mix boil until potatoes become tender.
  5. Add Ham soup base and the fresh corn and simmer while making hand noodles.
  6. Place flour and a pinch of salt in a bowl and add two beaten eggs.
  7. Stir with your hands until you have a lightly stick noodle dough. You may need to add more flour to bring it to the right consistency.
  8. Pinch the dough into small lumps and add to soup.
  9. Stir frequently to distribute noodles for even cooking.
  10. Let soup simmer for 15 minutes, add evaporated milk, season with salt and pepper and serve.
http://www.culinarycafe.com/2009/08/25/bacon-corn-chowder/

Cabbage and Bacon Pie

Cabbage and Bacon Pie

Prep Time: 0

Yield: 6

In Ireland, the term bacon is used loosely; the meat in this casserole is actually ham.

Ingredients

  • 6 russet potatoes, peeled and quartered
  • 14 tbsp. butter
  • 6 tbsp. flour
  • 5 cups milk
  • 2/3 cup chopped fresh parsley
  • Salt and freshly gound black pepper
  • 1 head savoy cabbage, chopped
  • 1 cup beavy cream
  • 2 scallions, trimmed and finely chopped
  • 1 1/2 lbs. baked ham, diced

Instructions

  1. 1. Preheat oven to 400º. Put potatoes into a medium pot, cover with cold water, and boil over medium-high heat until soft, 30-35 minutes.
    2. Meanwhile, melt 6 tbsp. of the butter in a medium saucepan over medium heat. Add flour and cook, stirring, for 2 minutes. Add milk and cook, stirring often, until sauce thickens, 8-10 minutes. Add parsley and salt and pepper to taste and set aside.
    3. Boil cabbage in a medium pot of boiling salted water over high heat until soft, about 5 minutes. Drain and set aside.
    4. Drain potatoes, return them to pot, and mash until smooth. Stir in cream, the remaining 8 tbsp. butter, scallions, and salt and pepper to taste and set aside.
    5. Scatter ham in bottom of a large baking dish, cover with cabbage, then sauce, then mashed potatoes, in that order, piping potates through a pastry bag fitted with a 1/2" star tip, if you like. Bake until bubbling hot and golden on top, 30-35 minutes.
http://www.culinarycafe.com/2009/08/17/cabbage-and-bacon-pie/