Category: Bacon

Cooking Bacon on the Stovetop

cooking bacon on the stovetop

The real secret to successfully cooking bacon on the stovetop is to start with a cold frypan, which prevents the bacon from sticking. Lay the strips of bacon in the bottom of the pan, a slight overlap is okay as the bacon shrinks, and place over high heat. Use a good frypan that distributes heat evenly, such as an iron or a Le Creuset frypan.

Cooking bacon on the stovetop is messier that cooking bacon in the microwave or in the oven. A frying spatter screen helps contain some of the mess, but the stove still requires requires a good wipe down.

cooking bacon on the stovetop

Once the bacon begins to sizzle and render some fat, lower the heat to medium and continue cooking. Lift the spatter guard and gently flip the bacon. Bacon spatters and to help prevent burning yourself, lift the end of the strip closet to you and turn toward the back of the pan. Hopefully any spattering occurs away from you!

cooking bacon on the stovetop

Return the spatter cover, and cook a minute or two more. The bacon cooks quickly at this point, so watch closely to remove the bacon at the floppy or crispy point.

Place the cooked bacon on a plate lined with paper towel to absorb some of the excess fat.

cooking bacon on the stovetop

As an alternative to a frypan, use a griddle. The rectangular shape and bigger size accommodates more strips. There’s quite a bit of spattering and unfortunately no spatter screen for a griddle, so a bigger cleanup job.

Whether you use a skillet or griddle, have a plate ready for the cooked bacon and place in a warm oven or warming draw to hold. Finish cooking the remainder of the bacon and your eggs or pancakes or waffles.

stovetop bacon

Cleanup requires some elbow grease. I use a Mr. Clean Magic Eraser, which makes the job a little easier.

Watch our How to Cook Bacon on the Stovetop Video Here.
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Cooking Bacon on the Stovetop

stovetop bacon

Cook up a batch or two of bacon and hold in a warm (200-degrees F) oven while you finish cooking.

  • Author: Trish Lobenfeld
  • Prep Time: 5 minutes
  • Cook Time: 5-10 minutes
  • Total Time: -25891171.35 minute
  • Yield: 2 slices per person
  • Category: Breakfast/Brunch

Ingredients

4-6 slices bacon

Instructions

Lay the strips of bacon in the bottom of the pan, a slight overlap is okay as the bacon shrinks, and place over high heat.

Once the bacon begins to sizzle and render some fat, lower the heat to medium and continue cooking.

As an alternative to a frypan, use a griddle. The rectangular shape and bigger size accommodates more strips. There’s quite a bit of spattering and unfortunately no spatter screen for a griddle, so a bigger cleanup job.

Lift the spatter guard and gently flip the bacon. Bacon spatters and to help prevent burning yourself, lift the end of the strip closet to you and turn toward the back of the pan. Hopefully any spattering occurs away from you!

Notes

Use a good frypan that distributes heat evenly, such as an iron or a Le Creuset frypan.

Keywords: bacon, panfrying bacon, frying bacon, cooking bacon, cooking bacon on the stovetop

Microwave Bacon

Cooing bacon in the microwave.

As much as I love bacon, it’s a messy business to cook up a batch. My preferred method is to cook Microwave Bacon using a microwavable bacon plate.

Cooing bacon in the microwave.

I’ve had mine a long, long time. I looked them up on Amazon and found better designed models than my round one. Why round??? They even come with tops to prevent spattering; I use paper towel. I also line the bottom with paper towel for safety reasons. The ridges do keep the bacon grease away from the bacon, but if you’re cooking up several strips, that’s a lot of fat, the plate is hot, and the grease is slopping around in the bottom – very easy to get burned. The paper towel soaks up that grease and prevents dripping.

Cooing bacon in the microwave.

Place a paper towel over the top to prevent spattering.

Crispy bacon or floppy bacon – which camp are you in?

The crew at Honeypie’s Recipes like floppy bacon, however my family members like crispy, really crispy bacon. The only thing needed to make crispy bacon is more time. You can easily make both floppy and crispy by removing some bacon earlier and holding in a warm oven (200 degrees F) on a platter or in a warming drawer.

Serve the bacon with our delicious recipe for Cinnamon Raisin French Toast.

Cooing bacon in the microwave.

Watch the How to Cook Microwave Bacon Video here.

 

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 1x
  • Category: Eggs
  • Method: Baking
Scale

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 promote even browning. 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.

Keywords: warm salad, spinach salad, spinach, bacon, mushrooms, spinach and bacon salad, dairy-free, gluten-free, bacon vinaigrette, warm vinaigrette, salad dressing, warm salad dressing

 

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.

IMG_3085

Cut the celery on the bias.

IMG_3939

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

IMG_3943

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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 1x
  • Category: Appetizer
Scale

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.

 

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.