Tag: Bacon

Cheddar Cheese and Bacon Deviled Eggs

Deviled Eggs

Easter means an abundance of hard-boiled eggs. What do you do with them when the holiday is over? How about deviled eggs. Here’s a delicious recipe for Cheddar Cheese and Bacon Deviled Eggs, sure to please everyone.

Deviled Eggs

Deviled eggs aren’t just for parties, they make a great breakfast, especially these, similar to an omelette or a typical bacon and egg dish. Prepare the eggs in advance and pack a few for your coffee break at the office or in the kids’ lunches.

Another use for deviled eggs is to chop up the egg whites and fold into the deviled egg mix for a delicious egg salad. Add another tablespoon or two of mayonnaise or yogurt to loosen up.

Deviled Eggs

Don’t have a lot of time? Purchase pre-cooked and shelled hard-boiled eggs and this recipe comes together in minutes.

Watch the Cheddar Bacon Deviled Egg video here.
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Cheddar Cheese and Bacon Deviled Eggs

  • Author: Trish Lobenfeld
  • Prep Time: 40 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour
  • Yield: 12
  • Category: Eggs

Ingredients

1 tablespoon unsalted butter
1 small shallot minced
¼ teaspoon coarse salt
6 hard-cooked eggs, shelled and sliced in half lengthwise, yolks and whites separated
3 strips cooked bacon, divided
¼ cup shredded Cheddar cheese
¼ cup mayonnaise
Generous dashes of hot sauce, such as Frank’s or Tabasco

Garnish
Bacon bits

Instructions

Melt the butter in a small skillet over medium heat.

Stir in shallots and salt; sweat for 4 minutes or until the shallots are soft.

Place the yolks, 2 bacon strips, Cheddar cheese, mayonnaise and hot sauce in the base of a food processor. Purée, scraping sides as needed. Add the cooked shallots and purée again.

Fill the cavity of each egg white with the egg yolk purée by using a spoon or a piping bag.

Garnish each egg with the bacon bits.

Cover and store in the refrigerator for up to 4 days. Best served at room temperature.

Notes

The bacon is used in two different steps; two strips are used in the recipe and one for a garnish.

Bacon Spinach Quiche

Quiche

Quiche is simply an omelet in a pre-baked pie shell. It makes for a different presentation than what we usually eat for breakfast and you don’t have to make toast, the crust is a delicious alternative. See our post video on how to blind bake a pie crust.

NOTE: Since taping this video, I now prefer to completely blind bake the crust and not partially as suggested in the video.

Watch the Quiche Video Here:

Quiche is also a wonderful way to use leftovers. Dice up the remains from a charcuterie platter, sharp cheese, salty spicy salami, dice some onions and garlic add in some fresh herbs and you have an improvised quiche. Leftover steamed or roasted vegetables are also great starters for quiche.

Quiche

Use your imagination when you go to the store; look at the fresh produce and select what strikes your fancy and don’t forget some fresh herbs. Pick a cheese, almost any cheese works, that pairs well with your produce or suits your mood that day. The possibilities are endless.

Quiche

Quiche is delicious served hot out of the oven, but it’s also great at room temperature and it travels well. Pack it for lunch for the kids or for yourself at work.

Quiche

Watch the Quiche Video Here
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Bacon Spinach Quiche

quiche

A quiche is simply an omelet in a pastry shell. The possibilities for fillings are endless. Use leftovers or your imagination to create an unending variety!

  • Author: Trish Lobenfeld
  • Prep Time: 1 hour
  • Cook Time: 40 mins
  • Total Time: 1 hour 40 mins
  • Yield: 1 ten-inch pie
  • Category: Eggs
  • Method: Baking

Ingredients

  • One single pie crust
  • 6 large eggs (1 cup)
  • 2 cups half and half
  • 1 teaspoons coarse salt
  • ½ teaspoon freshly ground pepper
  • 1 ¼ cups diced Gruyere cheese (1/4-inch dice)
  • 1 10-ounce package frozen spinach, squeezed dry
  • ½ cup finely diced cooked bacon, about 5 ounces
  • ½ cup minced shallot

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Place the eggs in a medium mixing bowl and whisk until foamy.
  3. Whisk in the half and half, salt and pepper.
  4. Strew the cheese, spinach, bacon and shallots over the bottom of a half blind-baked pie shell.
  5. Pour the egg mixture over all. And put on a foil line baking tray.
  6. Bake for 30 minutes or until the custard is set.
  7. Let sit for 10 minutes for slicing.

Notes

Line a baking tray with foil or parchment and place the quiche on this for baking. If the quiche leaks, the baking tray contains the mess and keeps your oven clean.

The quiche needs to rest before slicing to allow the eggs to finish gelling.

Nutrition

  • Serving Size: 8 portions

Wilted Spinach Salad with Warm Bacon Vinaigrette

Wilted Spinach Salad with Warm Bacon Vinaigrette

A wilted salad is typically an unappealing one, with old, brown leaves. An intentionally wilted spinach salad, however, gently “cooks” the leaves with a warm vinaigrette and is delightful to the eye and palette.

I prefer baby spinach in general, because it requires less work. The stems are delicate, edible and usually less sandy than their mature counterpart. Mature spinach needs a thorough wash and rinse and the tough stems have to be removed. A tedious job.

Wilted Spinach Salad with Warm Bacon Vinaigrette

The best way to cook bacon is in a cold pan to prevent sticking and browns evenly. Place the bacon in the pan and cook over medium-high heat, stirring frequently.

The bacon, scallions and vinegar release aromas that are smoky, savory and tangy all at once. For added texture, don’t hesitate to add toasted or seasoned nuts for an added crunch.

Watch the Wilted Spinach Salad with Warm Bacon Vinaigrette Video Here

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Wilted Spinach Salad with Warm Bacon Vinaigrette

Wilted Spinach Salad with Warm Bacon Vinaigrette

A wilted spinach salad gently “cooks” the leaves with a warm vinaigrette and is delightful to the eye and palette.

  • Author: Trish Lobenfeld
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 4 portions
  • Category: Salads

Ingredients

Bacon Vinaigrette

2 slices bacon, diced
4 sliced scallions, green tops included
2-3 tablespoons olive oil
2 tablespoons champagne vinegar
a pinch of coarse salt
a few cranks on the pepper mill

Spinach Salad

6 cups baby spinach
2 cups, about 6 ounces, button mushrooms, washed, woody stems removed and thinly sliced
½ cup thinly sliced red onions, rinsed and dried
16 cherry tomatoes, halved
¼ cup blue cheese crumbles

Instructions

Bacon Vinaigrette

Place the bacon in a cold pan over medium-high heat and cook until crisp, stirring occasionally.

Stir in the scallion and cook until wilted, about 2 minutes.

Add the olive oil, vinegar, salt and pepper and whisk.

Spinach Salad

Place the spinach, mushrooms, onions and tomatoes in a salad bowl.

Whisk the hot dressing one more time and pour over the salad.

Toss and top with the blue cheese.

Notes

Use as much olive to the bacon fat to make 1/4 cup.

The best way to cook bacon is in a cold pan to prevent sticking and browns evenly. Place the bacon in the pan and cook over medium-high heat, stirring frequently.

 

Linguine with White Clam Sauce

Linguine with White Clam Sauce and Bacon

I frequently dine alone on weeknights as my husband’s work schedule is a little crazy. He was in Washington for a few days last week and again this week. Oftentimes, I don’t think much about what I’m going to eat. I clearly won’t starve, the pantry, refrigerator and freezer hold ample supplies that allow for a quick meal for one, such as Linguine with White Clam Sauce.

Linguine with white clam Sauce is one of my favorite pasta dishes and not one Eric cares for. When he’s out of town, it’s a golden opportunity to treat myself! By the time I think of making this, it’s too late to do the whole fresh clam thing, so I keep little 6.5 ounce cans of clams on hand. At 6pm when I begin to wonder what’s for dinner, I can cook up a single serving in the amount of time it takes to boil a few ounces of pasta. It’s quick, easy and very satisfying.

One night it occurred to me that clams and bacon go together in such a delicious way, why not chop up a little bacon, crisp it up and use it with he clams. Now I have two versions of this Linguine with white clam sauce!

Linguine with White Clam Sauce and Bacon

Putting it all Together

Gather and prep your ingredients while a large pot of salted water comes to a boil.

Put the pasta in the boiling water, stir and don’t forget to set your time for about 2 minutes less than recommended. The pasta finishes cooking in the skillet with the sauce.

Start the Bacon in a Cold Skillet

Place the bacon in a cold medium skillet over medium heat. Starting with a cold pan keeps the bacon from sticking and burning. Cook and stir until crispy. Remove and place the bacon bits in a small bowl. Skip this step if you don’t want bacon, but it’s really, really good!

Linguine with White Clam Sauce and Bacon

Add enough olive oil to the hot skillet with the bacon fat to make about 2 tablespoons of fat. Add the shallot, garlic, salt and pepper flakes. If you don’t want the heat from the pepper flakes, use freshly ground pepper instead. Cook and stir until soft and translucent, about 4 minutes. Turn down the heat if the garlic is browning too quickly.

Add the clam juice only and bring to a boil, let simmer for 30 seconds. Stir in the lemon juice and parsley.

Linguine with White Clam Sauce and Bacon

Drain the pasta, reserving ½ cup of the cooking water, and add the pasta and the  bacon bits to the sauce with the clams; toss to combine. Cook until the pasta is al dente, a little firm, not hard, to the bite. The pasta soaks up the sauce, add a little of the reserved cooking liquid if needed.

Garnish with the grated Parmesan cheese.

 

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Linguine with White Clam Sauce

Linguine with White Clam Sauce and Bacon

Keep pasta and canned clams on hand for a quick and easy single serving of Linguine with White Clam Sauce. For a little variety add bacon!

  • Author: Trish Lobenfeld
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes
  • Yield: 1 serving
  • Category: Pasta

Ingredients

  • 3-4 ounces dry linguine, cooked according to the package instructions, reserve ½ cup cooking liquid
  • 1 -2 slices smoky bacon, diced
  • 1-2 tablespoons olive oil, depends on how much bacon fat is left in the pan
  • 1 small shallot, minced
  • 2 cloves garlic, thinly sliced
  • ½ teaspoon coarse salt
  • ¼ – ½ teaspoon crushed red pepper flakes (optional)
  • 1 can (6.5 ounces) clams with juice
  • 1 ½ tablespoons freshly squeezed lemon juice
  • Garnish
  • 1 tablespoon freshly chopped parsley
  • Freshly grated Parmesan cheese

Instructions

  1. Gather and prep your ingredients while a large pot of salted water comes to a boil.
  2. Put the pasta in the boiling water, stir and don’t forget to set your time for about 2 minutes less than recommended. The pasta finishes cooking in the skillet with the sauce.
  3. Place the bacon in a cold medium skillet over medium heat. Starting with a cold pan keeps the bacon from sticking and burning. Cook and stir until crispy. Remove and place the bacon bits in a small bowl.
  4. Add enough olive oil to the hot skillet to make 2 tablespoons with the bacon fat.
  5.  Add the shallot, garlic, salt and pepper flakes. If you don’t want the heat from the pepper flakes, use freshly ground pepper instead.
  6. Cook and stir until soft and translucent, about 4 minutes. Turn down the heat if the garlic is browning too quickly.
  7. Add the clam juice only and bring to a boil, let simmer for 30 seconds. Stir in the lemon juice.
  8. Drain the pasta, reserving ½ cup of the cooking water, and add it along with the bacon bits and clams to the sauce; toss to combine. Add a little reserved cooking liquid if the sauce is dry.
  9. Garnish with the parsley and Parmesan cheese.

Warm Cheddar Bacon Dip

Use celery sticks to scoop up this Warm Cheddar Bacon Dip. The cheese needs to be soft enough to blend into the sour cream but not oozing. The contrast of the warm dip and cool celery is pleasant, the aroma of the bacon, cheese and chives enticing, and the crunch of crisp celery completes this snack or appetizer. Don’t wait for a party to serve this; have some ready for the kids when they get home from school!

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Shred the cheese with a hand grater or food processor.IMG_3069

Combine the sour cream, Cheddar cheese, bacon, chives, hot sauce and salt in a medium-size, heatproof bowl. Warm the cheese mixture in the microwave for a few seconds. Just enough to soften the cheese. Stir to combine.

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Cut the celery on the bias.

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Cutting on the bias creates a “scoop” for holding the dip.

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Warm Cheddar Bacon Dip

Use celery sticks to scoop up this Warm Cheddar Bacon Dip. The cheese needs to be soft enough to blend into the sour cream but not oozing.

  • Author: Trish Lobenfeld
  • Prep Time: 20 mins
  • Total Time: 20 mins
  • Yield: 2/3 cup
  • Category: Appetizer

Ingredients

  • 3 ounces shredded Cheddar cheese
  • 1/4 cup sour cream
  • 1 ounce minced crispy bacon (1 thick slice of bacon)
  • 3 tablespoons minced chives
  • several dashes hot sauce, such as Franks Hot Sauce, or Tobasco Sauce
  • pinch of Kosher salt
  • 20 two-inch trimmed and cleaned celery stalks, cut on the bias

Instructions

  1. Combine the cheese, sour cream, bacon, chives, hot sauce and salt in a heat-proof bowl until creamy, about 25 seconds.
  2. Serve with celery.

 

Potato Leek Turnip and Bacon Soup

This Potato Leek Turnip and Bacon Soup came together in an ad hoc manner. I noticed potato leek soup in the soup bar at the store. When I got home there were turnips in the vegetable bin. The bacon was a no brainer.

Method

 

Put the bacon in a cold large Dutch oven or saucepan pot over medium heat, cook, stirring occasionally until fat is rendered and the bacon is crisp. Remove to a paper-towel lined plate.

Pour off all but 1 tablespoon of the bacon fat and add the onions. Cover and sweat for three minutes; scrape the bottom to remove any flavorful tidbits.

Toss in the garlic and stir until fragrant, about 30 seconds.

Stir in the potatoes, turnips, stock or water, salt and pepper, bring to a boil, then lower the heat to a gentle simmer and cook until the vegetables are very tender; they should easily break apart when pushed against the side of the pan with a spoon. The timing will vary depending on the size of the potatoes and turnips.

Let the soup cool for about 20 minutes then purée in a blender, food processor or with an immersion blender until completely smooth. See our post on how to safely blend hot ingredients.

Reheat and top with chopped chives.

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Potato Leek Turnip and Bacon Soup

This Potato Leek Turnip and Bacon Soup came together in an ad hoc manner. I noticed potato leek soup in the soup bar at the store. When I got home there were turnips in the vegetable bin. The bacon was a no brainer.

  • Author: Trish Lobenfeld
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes
  • Yield: 2 quarts
  • Category: Soup

Ingredients

6 ounces bacon, medium dice
4 leeks, white part only, root trimmed, thinly sliced
1 medium onion, peeled and thinly sliced
2 garlic cloves, lightly smashed
3 Idaho potatoes, peeled and cubed
2 large turnips, peeled and cubed
8 cups stock or water
1 teaspoon Kosher salt
1/2 teaspoon freshly ground pepper
Garnish
chopped chives

Instructions

Put the bacon in a cold large Dutch oven or saucepan pot over medium heat, cook, stirring occasionally until fat is rendered and the bacon is crisp. Remove to a paper-towel lined plate.

Pour off all but 1 tablespoon of the bacon fat and add the onions. Cover and sweat for three minutes; scrape the bottom to remove any flavorful tidbits.

Toss in the garlic and stir until fragrant, about 30 seconds.

Stir in the potatoes, turnips, stock or water, salt and pepper, bring to a boil, then lower the heat to a gentle simmer and cook until the vegetables are very tender; they should easily break apart when pushed against the side of the pan with a spoon. The timing will vary depending on the size of the potatoes and turnips.

Let the soup cool for about 20 minutes then purée in a blender, food processor or with an immersion blender until completely smooth. See our post on how to safely blend hot ingredients.

Reheat and top with chopped chives.

 

Spinach and Arugula Salad

A salad is a lovely addition to any meal. The crisp texture of the lettuce and the acidity of the vinaigrette are a great palette pleaser. Here’s Spinach and Arugula Salad with a Champagne-Dijon Vinaigrette.

Method

Combine 3 cups baby spinach and 1 1/2 cups baby arugula. Top with 4 ounces of cooked bacon bits, 3 tablespoons toasted pine nuts, 2 ounces crumbled blue cheese and thinly sliced red onion.

For the vinaigrette whisk together 1/4 cup extra-virgin olive oil, 2 tablespoons champagne vinegar, 1 tablespoon minced shallot, 1/2 teaspoon Dijon mustard, 1/2 teaspoon Kosher salt and fresh ground pepper to taste.

Toss and serve.

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Spinach and Arugula Salad

A salad is a lovely addition to any meal. The crisp texture of the lettuce and the acidity of the vinaigrette are a great palette pleaser.

  • Author: Trish Lobenfeld
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Total Time: 25 minutes
  • Yield: 6 portions
  • Category: Salads

Ingredients

4 ounces bacon, diced
3 cups baby spinach
1 1/2 cups baby arugula
3 tablespoons toasted pine nuts
2 ounces crumbled blue cheese
4  thin slices red onion
1/4 cup extra-virgin olive oil
2 tablespoons champagne vinegar
1 tablespoon minced shallot
1/2 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon ground pepper

Instructions

Place the bacon in a small, cold skillet. Turn the heat to medium and cook, stirring occasionally, until the fat is rendered and the bacon is crispy.

Remove to paper-towel lined plate.

Combine 3 cups baby spinach and 1 1/2 cups baby arugula. Top with cooked bacon,  pine nuts, blue cheese and onion.

For the vinaigrette whisk together extra-virgin olive oil, vinegar, shallot, mustard, salt, and pepper.

Toss and serve.

Blue Cheese and Bacon Sliders

Small plates are great fun for parties. And small plates give everyone a chance to sample lots of dishes without too much guilt. These Blue Cheese and Bacon Sliders are flavorful and easy to make. I’ll serve these on mini onion rolls.

I added the cheese, bacon, chives, and sour cream, for moisture, into the hamburger meat. It seems to make sense rather than  pile these on top of such a small sandwich.

Method

Combine the beef, blue cheese, bacon, chives, sour cream, salt, and pepper in a large mixing bowl.

Use your hands to knead the ingredients into the ground beef.

Form into a 1 1/2 ounce meatballs and flatten.

Refrigerate for a couple of hours. Cook and serve, or freeze.

Cook’s tasting sample – delicious!

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Blue Cheese and Bacon Sliders

Make these Blue Cheese and Bacon Sliders for parties. Small plates are lots of fun for you and guests – and it feels guilt-free because of the size!

 

  • Author: Trish Lobenfeld

Ingredients

1 pound ground chuck (80/20)
4 ounces crumbled blue cheese
4 ounces cooked bacon, chopped
2 tablespoons sour cream
2 tablespoons chopped chives
1/2 teaspoon coarse salt
1/2 teaspoon ground pepper

Instructions

Combine chuck, cheese, bacon, sour cream, salt, and pepper in a large mixing bowl.

Measure 1 1/2 ounces for each slider, roll into a meatball, then flatten.

Refrigerate for a couple of hours and grill, panfry, or freeze for a later date.

Garnish: Slice of cherry tomato, sprig of watercress or arugula, served on a mini roll.

Sautéed Greens

Here are two quick and easy recipes for sautéed greens. The first combines kale with potatoes and bacon and the other mustard greens, cannelloni beans and bacon. Great side dishes or a complete meal.

Read this post on how to clean and store winter greens.

Kale with Potatoes and Bacon

Onions, garlic and lemon contribute flavor.

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Wash and spin dry the kale, remove and discard the tough stems.

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Stack the leaves horizontally and cut into a rough chop.

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Dice the onion, mince the garlic and cube the potatoes.

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Trim any excess fat from the bacon and dice.

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Start the bacon in a cold pan, it prevents sticking. Add the onions, potatoes and garlic and cook until the potatoes are tender.

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Deglaze or dissolve the fond on the bottom of the pan by adding a little waterand scraping the browned tidbits up with a wooden spoon.

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This is what the pan looks like when you’ve finished deglazing the fond. There is only a little water left on the bottom, the potatoes absorb some and the rest evaporates. You many need to deglaze the pan 3-4 times. Don’t let the fond get too dark or you risk having a burned flavor in your finished dish. If you find the fond returning quickly and getting very dark, lower the heat.

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Add the kale and peppers, cover and steam until wilted. Season to taste.

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Kale with Potatoes and Bacon

Kale Potatoes and Bacon

Hearty kale with potatoes and bacon, a delicious side dish or a meal.

  • Author: Trish Lobenfeld
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 1 quart
  • Category: Side Dish

Ingredients

3 slices of bacon, remove excess fat and cut into 1/2-inch pieces
2 medium waxy potatoes, peeled and cut into 1/2-inch cubes
1 small onion, small dice
3 garlic cloves, minced
1/2 teaspoon kosher salt
1/2 teaspoon pepper
1 large bunch of kale, stems removed, roughly chopped, and washed
1/2 red bell pepper, medium dice
grated zest of one small lemon

Instructions

Place the diced bacon in a cold pan over medium heat and cook, stirring occasionally, until fat is rendered and bacon is crisp.

Lower the heat to medium, add the potatoes, onion, garlic, salt and pepper. Add more salt later. The bacon contributes saltiness, too. Cover and cook for 2 minutes.

Remove the cover and stir mixture. Continue cooking over medium heat, uncovered, stirring occasionally, until potatoes are barely tender. Use water as needed to scrape the fond (the flavorful tidbits of caramelized sugars and browned protein) on the bottom of the pan. This prevents burning and intensifies flavor.

When the potatoes are almost tender add the kale and red pepper. Combine well, cover, and steam for 2 minutes. Stir again, cover, and steam for 2 minutes more, or until all the greens are wilted. Remove cover and continue cooking, stirring occasionally, until the kale is tender, but retains its bright green color.

Adjust seasoning with salt and pepper; sprinkle the top with lemon zest, and serve immediately.

Mustard Greens with Cannelloni Beans and Bacon

Clean and chop the mustard greens the same way as the kale

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Drain and rinse the beans, slice up some pitted Mediterranean olives.

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Start the bacon in a cold pan, it prevents sticking. Add in the onion, garlic and beans.

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Mustard greens are firm and curly, which makes them a little bulky; add to pan in batches was the greens wilt.

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Mustard Greens with Cannelloni Beans and Bacon

Keep  pitted olives on hand for last minute garnishes.

  • Author: Trish Lobenfeld
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 1 quart
  • Category: Side Dish
  • Method: Saute

Ingredients

3 slices of bacon, remove excess fat and cut into 1/2-inch pieces
1 small onion, small dice
3 garlic cloves, minced
1/8 teaspoon crushed red pepper flakes
1 can (15.5 ounces) cannelloni beans, rinsed and drained
1 bunch mustard greens, stems removed, roughly chopped, and washed
1/2 teaspoon kosher to taste
6 pitted green olives, sliced

Instructions

Place the diced bacon in a cold, large skillet over medium heat and cook, stirring occasionally, until fat is rendered and bacon is crisp.

Lower the heat to medium and add the onion, garlic and pepper flakes to the bacon; cover and sweat for 3 minutes, stirring occasionally.

Stir in the beans and let them warm, about 3-4 minutes.

Raise the heat again to medium-high,  add the mustard greens and 1/4 cup cold water. Combine the ingredients well, cover, and steam for 3 minutes.

Stir again, cover, and steam for 3 more minutes, or until all the greens wilt. (Mustard greens are a bulky, if they don’t all fit in the pan at once, add in intervals and increase steaming time for each batch, stirring to combine after each addition.)

Remove cover, add the salt and continue cooking, stirring occasionally, until the mustard greens are tender, but still bright green and the excess liquid evaporates.

Garnish with sliced olives and serve immediately.