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Iceberg Wedge with Warm Bacon and Blue Cheese Dressing

November 23, 2010 by Camp Cook  
Filed under Bacon, Easy Bacon Recipes, New Bacon Recipe

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bacon - A deliciously light salad with lots of flavour as well. This bacon recipe is nice served on the side with a pice of grilled beef or chicken.

Ingredients to make

1 1/2 cups mayonnaise
2 tablespoons fresh lemon juice
1 tablespoon coarsely ground black pepper
1 teaspoon hot pepper sauce
1 cup coarsely crumbled blue cheese
Buttermilk (optional)
1/2 pound thick-cut bacon, cut crosswise into 1-inch pieces
1 large head of iceberg lettuce, cut into 6 wedges, each with some core attached
1/2 red onion, very thinly sliced

Directions to make

Step 1:

Mix first 4 ingredients in medium bowl. Add blue cheese and stir until well blended. If too thick, thin with buttermilk by tablespoonfuls to desired consistency. (Can be made 1 day ahead. Cover and chill.)

Step 2:

Cook bacon in large skillet over medium heat until golden brown and beginning to crisp. Arrange lettuce on plates. Spoon dressing over. Using slotted spoon, transfer warm bacon from skillet onto salads, dividing equally. Garnish with red onion.

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Fix It Fast Turkey Bacon Salad

June 17, 2010 by Firehouse Chef  
Filed under Bacon, Buffet, Easy, Easy Bacon Recipes, Lunch, Microwave, New Bacon Recipe, Salad

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bacon Fix It Fast Turkey Bacon Salad - This fantastic, filling, recipe for turkey bacon salad, is as meaty as salads come, and beyond quick and easy. From prep to plate in 20 minutes, with a creamy dressing mixture, an a bed of romaine lettuce, this simple quick turkey bacon salad recipe is the best!

Prep Time: 5-10 mins
Cook Time: 4-6 mins
Servings: 4
Main Ingredient: Bacon, Turkey
Difficulty Level: 1

Ingredients to make Fix It Fast Turkey Bacon Salad

5 slices low-sodium bacon
2 cups sugar snap peas
1/2 cup light mayonnaise
1 Tbsp. Dijon-style mustard
1 Tbsp. cider vinegar
1 Tbsp. snipped fresh dill
1 small head romaine, coarsely chopped or torn
8 oz. smoked turkey breast, cut into bite-size strips

Directions to make Fix It Fast Turkey Bacon Salad

Step 1:

Line a 9-inch microwave-safe pie plate with paper toweling. Arrange bacon in layer on toweling. Cover with additional toweling. Cook on 100 percent power for 4 minutes or until crisp. Remove plate from microwave. Set bacon aside to cool. Meanwhile, cook peas, covered, in boiling salted water for 2 minutes or until crisp-tender; drain. Crumble one bacon slice; set aside. Break remaining into pieces.

Step 2:

In bowl combine mayonnaise, mustard, vinegar and dill. Stir in crumbled bacon. Arrange romaine on each plate. Add peas, turkey strips, and bacon pieces. Top with dressing.

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Cheesy Bacon Quiche

December 8, 2009 by Firehouse Chef  
Filed under Baked, Breakfast, Buffet, Easy, Easy Bacon Recipes, Lunch, Main Course, New Bacon Recipe, Supper

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bac Cheesy Bacon Quiche - This enormous, loaded with everything quiche, has the added crispy, crunchiness of one of a kind bacon. A real homestyle recipe, with veggies, eggs, bacon, bread, and 2 cheese, and to make it extra hearty, we added pasta. Great for brunches and even potlucks.

Prep Time: 15-20 mins
Cook Time: 60 mins
Servings: 6
Main Ingredient: Egg, Bacon, Cheese
Difficulty Level: 2

Ingredients to make Cheesy Bacon Quiche

1 (7-oz) or 1/2 lb pkg elbow macaroni,(2 cup), uncooked
6 sl To 8 sl bacon chopped
2 c Shredded american cheese
2 c Shredded monterey jack cheese
2 c Soft bread cubes
1 md Onion finely chopped
1 sm Green bell pepper finely chopped
4 Egg separated
2 c Milk
1 ts Salt
6 To 8 drop bottled hot pepper sauce
Red salsa (optional)

Directions to make Cheesy Bacon Quiche

Step 1:Prepare elbow macaroni according to package directions; drain.
Step 2:In medium skillet, cook bacon until crisp; drain. In large bowl, combine macaroni, bacon, cheeses, bread cubes, onion and green pepper. In medium bowl, beat together egg yolks, milk, salt and hot pepper sauce. Add to macaroni mixture; mix well.
Step 3:In large bowl, beat egg whites until stiff. Fold into macaroni mixture. Put into buttered 12 inch quiche dish or a 13 x 9 inch baking dish. Place a shallow baking dish with 1-2 inches water on lowest rack of a 325 degree oven.
Step 4:Place quiche on center rack. Bake until set and knife inserted in center comes out clean, about 1 hour. Let stand 5 minutes before cutting. Garnish as desired. Serve with salsa.

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Meaty Manhattan Clam Chowder

October 27, 2009 by Firehouse Chef  
Filed under Bacon, Boiled, Buffet, Easy, Easy Bacon Recipes, Lunch, Main Course, New Bacon Recipe, Soup, Supper

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Maine Summer Dinner Meaty Manhattan Clam Chowder - This marvelous, extra meaty clam chowder is also packed with chunky, healthy vegetables. The bacon is cooked first, and everything else done in the same pot, giving that succulent, smokey bacon throughout. But we didn’t stop there, we also added some sausage, some clams, and a patchwork of fresh garden vegetables. This quick-fix, stove top chowder is a very filling meal.Prep Time: 5-10 mins
Cook Time: 15-20 mins
Servings: 6
Main Ingredient: Clams, Meat, Vegetables
Difficulty Level: 2

Ingredients to make Meaty Manhattan Clam Chowder

1/4 pound thick cut bacon
1/2 large onion
1 stalk celery
1/2 green bell pepper
2 cloves garlic
1/4 pound chorizo sausage
1 tablespoon flour
1 cup white wine
1 large Idaho potato
2 cups clam juice
1 can (10 oz size) whole clams in juices
1 can (24 oz size) diced tomatoes
1 cup fish orchicken stock

Directions to make Meaty Manhattan Clam Chowder

Step 1:Preheat soup pot over medium high heat. Cut bacon cross wise into 1/2-inch pieces. Add bacon to hot pot and sauté for about 5 minutes to render fat.
Step 2:Meanwhile, dice onion, celery, and green pepper. Mince garlic. Remove bacon from pot and set aside for later. Add onion, celery and pepper to bacon fat. Reduce heat to medium and sweat onions and celery for about five minutes until softened. Add garlic and chorizo and sweat for another 2 minutes. Add flour and sauté for 1 minute. Add white wine and bring to a boil and reduce by half.
Step 3:Peel potato and dice into 1/2-inch cubes. Add clams with their juices, clam juice, tomatoes with their juices and stock. Cover with a lid and bring to a boil. Add potatoes and boil for about 5-6 minutes until cooked through. Bring soup to a simmer. Adjust seasoning with salt and pepper. Serve garnish with reserved bacon pieces.

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Rolled Flank Steak with Bacon and Vegetables

May 15, 2009 by Firehouse Chef  
Filed under Bacon, Easy Bacon Recipes, Main Course, Supper

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rolled_flank_steak_bacon_vegetables Rolled Flank Steak with Bacon and Vegetables - Wow! The appearance of this meal is almost as good as the taste, and the appearance is impressive. Vegetables and just enough bacon to spread the flavor throughout, all rolled into flank steak. Then cut into pinwheels, absolutely beautiful.Prep Time: 45 mins
Cook Time: 60 mins
Servings: 6
Main Ingredient: Steak
Difficulty Level: 3

Ingredients to make Rolled Flank Steak with Bacon and Vegetales

1 (2 pound) beef flank steak
1/4 cup soy sauce
1/2 cup olive oil
2 teaspoons steak seasoning
8 ounces thinly sliced provolone cheese
4 slices thick cut bacon
1/2 cup fresh spinach leaves
1/2 cup sliced crimini mushrooms
1/2 red bell pepper, seeded and cut into strips

Directions to make Rolled Flank Steak with Bacon and Vegetables

Step 1:Place the flank steak on a cutting board with the short end closest to you. Starting from one of the long sides, cut through the meat horizontally to within 1/2 inch of the opposite edge. (You can also ask your butcher to butterfly the flank steak for you instead of cutting it yourself.)
Step 2:Mix the soy sauce, olive oil, and steak seasoning together in a gallon-sized resealable plastic bag. Marinate flank steak in the refrigerator 4 hours or more.
Step 3:Preheat oven to 350 degrees F (175 degrees C). Grease a glass baking dish.
Step 4:Lay out the flank steak flat in front of you with the grain of the meat running from left to right. Layer the provolone across the steak, leaving a 1-inch border. Arrange the bacon, spinach, red pepper, and mushrooms across the cheese covered steak in stripes running in the same direction as the grain of the meat. Roll the flank steak up and away from you, so that when the roll is cut into the pinwheel shape, each of the filling ingredients can be seen. Roll firmly, but be careful not to squeeze the fillings out the ends. Once rolled, tie every 2 inches with kitchen twine.
Step 5:Place in prepared baking dish, and bake in preheated oven for one hour, or until the internal temperature reaches 145 degrees F (65 degrees C). Remove from the oven and let rest for 5 to 10 minutes before cutting into 1 inch slices. Be sure to remove the twine before serving!

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