Tag: Bacon

Slow Cooker Venison Chili

Hooray for slow cooker season! I love a good slow cooker (paid link) recipe, and this Slow Cooker Venison Chili is no exception!

I decided it was about time to update my original recipe for Slow Cooker Venison Chili; I figured after 13 years it could use some sprucing up!

The ingredients haven’t changed much, but the method used to develop the flavors is updated. This hearty Slow Cooker Venison Chili will definitely be a family favorite!

Ingredients:

Chili Seasoning:

  • 1 tablespoon chili powder
  • 1/2 tablespoon dried parsley
  • 1/2 tablespoon dried basil
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper

Venison Chili:

  • 4 strips bacon, cooked
  • 1 tablespoon olive oil
  • 2 bell peppers, seeded and chopped
  • 1 medium onion, chopped
  • 6 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1 tablespoon reserved bacon fat, or 1 tablespoon unsalted butter
  • 2 lbs ground venison
  • 2 (15.5 oz) cans red kidney beans, drained and rinsed
  • 1 (28 oz) can tomato sauce
  • 1 (28 oz) can diced tomatoes
  • 1 teaspoon hot sauce
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon honey
  • 1 cup beef stock
  • 1/2 cup coffee

Toppings:

  • Fresh cilantro, chopped, for garnish
  • Sour cream (omit for dairy free)
  • Cheddar or Pepper Jack cheese, shredded (omit for dairy free)
  • Cooked bacon crumbles

Continue reading Slow Cooker Venison Chili

Corn Bisque

One of my favorite local restaurants is The House of William and Merry. The creativity and pure deliciousness coming out of that restaurant is impressive! A recent dinner there inspired me to use some of my CSA corn this week to make this Corn Bisque!

This silky corn bisque is delicious on its own, but I strongly suggest topping it with chopped bacon for extra saltiness and chives for brightness.

To make the corn bisque, you first make a corn stock. You’ll make more than you need for this particular recipe but don’t throw it away! You can use this lovely liquid like you would use vegetable or chicken broth.

Ingredients:

  • 6 ears of corn, shucked
  • 8 slices of bacon, cooked (I like to cook mine in the oven) note: reserve the bacon grease!)
  • 2 tablespoons unsalted butter
  • 1 small onion, chopped
  • 1 tablespoon flour
  • 1 tablespoon apple cider vinegar
  • 1 bay leaf
  • 1/4 cup heavy cream
  • salt, to taste
  • pepper, to taste
  • chives, for garnish

Continue reading Corn Bisque

Bacon Cheddar Chive Scones

Note: I was sent a copy of Father Dominic Garramone’s Breakfast Breads & Sweet Treats in order to write this post. Opinions are mine alone.

I’m back with another awesome recipe from the Bread Monk himself, Father Dominic Garramone, with this recipe for Bacon Cheddar Chive Scones is from his latest cookbook Breakfast Breads & Sweet Treats (paid link). What better way to start off 2023?

I have only made “real” scones once before (as well as kind of a “cheat” drop scone), so this was a fun opportunity for me to do something I don’t often bake!

Breakfast Breads & Sweet Treats is a great cookbook for any breakfast afficionado in your life. Father Dominic really covers it all, from how to make puff pastry from scratch to baking mixes, to even a recipe for English muffin bread!

There is also an entire chapter dedicated to scones, which is where I found this mouthwatering recipe for Bacon Cheddar Chive Scones.

Ingredients (Serves 8):

  • 8 oz bacon, cooked crisp and chopped (about 1 cup)
  • 2 cups all-purpose flour
  • 2 teaspoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (one stick) cold butter
  • 1 cup shredded cheddar cheese (I went with sharp)
  • 1/4 cup minced fresh chives (the original recipe had 1/2 cup; I only had enough for 1/4 cup!)
  • 1 cup sour cream

Continue reading Bacon Cheddar Chive Scones

Bacon Wrapped Stuffed Figs

From August to October, figs are in season. Whenever I come across fresh figs, I just have to buy them!

I’ve shared recipes in the past using this yummy ingredient — everything from adding it to a flatbread to turning it into a cookie filling to using it in a jam.

So today I figured I’d go a little simpler with a favorite appetizer: Bacon Wrapped Stuffed Figs!

This recipe is so easy, and uses just 4 ingredients. They are great for parties or just as an appetizer with friends.

Ingredients:

  • 12 fresh black mission figs
  • 2 oz blue cheese
  • 6 slices of bacon, cut in half crosswise
  • freshly ground pepper, to taste

Note: you’ll need toothpicks for this recipe

Continue reading Bacon Wrapped Stuffed Figs

Smoky Bacon Topped Mac and Cheese

Note: I was sent samples of Bear Mountain BBQ Wood Pellets in order to write this post. Opinions are mine alone.

I’m going to keep the yummy smoked recipes going because, well, I can! This recipe for Smoky Bacon Topped Mac and Cheese would be a perfect make ahead dish to bring to your next barbecue.

The Bacon highlights the smoky flavor, but if you want to keep it vegetarian, just omit it!

This recipe is basically my Homemade Mac and Cheese recipe with a few adjustments to make it ready for some smoker action!

Ingredients:

  • 1 to 2 cups pellets, like Bear Mountain BBQ’s Gourmet BBQ Pellets
  • 1/2 an onion, chopped
  • 1 bay leaf
  • 2 garlic cloves, crushed
  • 2 3/4 cups 2% milk
  • 1 box uncooked elbow macaroni
  • 2 tablespoons all-purpose flour
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon grated nutmeg
  • 4 ounces shredded sharp cheddar cheese
  • 4 ounces shredded gouda cheese
  • 1/2 lb bacon, cooked
  • Panko breadcrumbs
  • Grated fresh Parmesan cheese
  • Fresh parsley, chopped

Continue reading Smoky Bacon Topped Mac and Cheese

Homemade Baked Beans

Barbecue season is upon us, and many of us are hoping to enjoy some socially distant outdoor time with friends and family. So I wanted to share the perfect recipe to bring along to a barbecue: homemade baked beans!

This recipe takes about an hour and a half to make but can be made ahead of time. The beans can be served warm or at room temperature.

Ingredients (makes 10 servings):

  • 1 tablespoon olive oil
  • 1/2 pound bacon, chopped
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 1 bell pepper, chopped (I used a yellow pepper)
  • 2 (15 oz) cans pinto beans, drained and rinsed
  • 2 (15 oz) cans red kidney beans, drained and rinsed
  • 3/4 cup ketchup
  • 1/2 cup packed brown sugar
  • 1/4 cup molasses
  • 1/2 tablespoon hot sauce (I used Tobasco Chipotle)
  • 1 tablespoon Worcestershire sauce
  • 1 1/2 tablespoons stone ground mustard (or any mustard you prefer)
  • 1/2 teaspoon each of salt and black pepper

Continue reading Homemade Baked Beans

Smoked Potato Salad with Bacon and Sriracha Mayo

Note: I was sent a sample of Bear Mountain Gourmet Blend BBQ Wood Pellets in order to write this post. Opinions are mine alone.

I absolutely love grilling, and love to grill anything I can get my hands on. I do not have much experience with smoking foods on my grill though. So when Bear Mountain contacted me about trying some of their wood pellets, I couldn’t wait to get started!

source: bearmountainbbq.com

Smoking adds an additional layer of flavor to your grilled foods that can completely change the taste of a dish. If you’re new to smoking your food, wood pellets are a great “intro” option – you don’t have to soak them ahead of time and they can be used on any normal grill. Bear Mountain offers a bunch of different blends to pair with poultry, seafood, lamb, pork, beef and vegetables. Their wood pellets don’t use any fillers, binders, or bark so their premium all-natural wood pellets deliver a perfect, clean smoke – every time.  They’ve also refined the pellet-making process, creating the perfect pellet structure with only 5% moisture.  This means that Bear Mountain pellets grant the perfect burn, infusing mouth-watering flavor with little ash to clean up.

source: bearmountainbbq.com

I was looking through Bear Mountain’s recipes for a little inspiration and was intrigued when I cam across a recipe for  potato salad that smoked the potatoes on the grill before tossing them in a yummy sriracha mayo.

I decided to add some bacon to further highlight the rich, smoky flavor of the pellets. The result is this amazing Smoked Potato Salad with Bacon and Sriracha Mayo!

Ingredients:

  • 2 pound red potatoes, cut into bite sized pieces
  • 3 tablespoons olive oil
  • 1 tablespoon salt
  • 1 teaspoon ground pepper
  • 1-2 cups Bear Mountain Gourmet Blend BBQ Pellets
  • 4 slices of cooked bacon, finely chopped
  • 1 to 2 tablespoons sriracha, depending on your preferences
  • 1 cup mayo
  • 1 tablespoon finely chopped parsley
  • 1 tablespoon finely chopped scallions

Continue reading Smoked Potato Salad with Bacon and Sriracha Mayo

Bacon Egg Bites

Note: I was sent a copy of The Dirty, Lazy, Keto Cookbook in order to write this review. Opinions are mine alone.

January is the time of year where many set goals for themselves for the next 12 months, with a lot of those goals centered around diet and exercise. I am not a registered dietician, and am not here to tell you what’s best for you to eat, but I do hope to offer a range of recipes for you to peruse.

Adding to my repertoire, this recipe is adapted from a Keto-inspired cookbook called The Dirty, Lazy, Keto Cookbook. The cookbook is written by Stephanie Laska, who lost more than half her body weight be adjusting the traditional keto diet into something she could stick with without using expensive, hard-to-find ingredients and without adhering to so many strict rules.

The general gist of the keto diet is based on a low-carb, high fat, adequate-protein diet that forces the body to burn fats rather than carbohydrates for weight loss. These Bacon Egg Bites have very few carbs per serving, but will keep you full through a busy morning. The addition of multiple types of dairy make for fluffy, creamy eggs that can be transported to work or eaten quickly before heading out the door, a perfect breakfast for busy mornings!

What I really like about this recipe is it’s completely adaptable to what you might have on hand. I used this as a bit of a fridge cleaner, so feel free to substitute ingredients as you see fit!

Note: this recipe is adapted from The Dirty, Lazy, Keto Cookbook’s recipe for Starbucks Egg Bites

Ingredients:

  • 4 strips no-sugar added bacon, cooked and crumbled
  • 6 large eggs
  • 1 cup shredded cheese of your choice (I used manchego)
  • 1 (8 oz bar) full-fat cream cheese
  • 1/4 cup sour cream
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup baby arugula (or whatever greens you have on hand – kale or spinach would also work)

Continue reading Bacon Egg Bites

Maple Bacon Cupcakes

Note: I received a bottle of Nielsen-Massey’s Madagascar Bourbon Pure Vanilla Extract in order to write this post. All opinions are mine alone. #BetterYourBake

How is it already nearly October? Every fall, time seems to speed up and the months for the rest of the year just fly by! With so much happening in the fall, it makes sense that it feels like things are in fast forward. But it’s important to take the time to step back and do something you enjoy amid all the chaos.

Nielsen-Massey was nice enough to remind me of that, and sent me a bottle of their Madagascar Bourbon Pure Vanilla Extract to do what I love: bake! Recent studies have shown that creative activities, such as baking, help people feel more relaxed and happier in their everyday lives.

But in order to benefit from the mindful nature of baking, basic techniques must first be mastered. To help learn some new baking tricks, Nielsen-Massey has developed “Better Your Bake,” which delivers technique-based videos, tips and tools to help home bakers learn and master the basics of baking with the help of Nielsen-Massey products.

I was asked to show off my newest learned skill after watching some of Nielsen-Massey’s videos: how to temper chocolate. It takes some effort, but it’s easier than an initially thought!

  • Tempering chocolate is typically used for special occasions and results in a smooth, glossy chocolate coating that dries shiny and has a crisp snap
  • The process involves divvying and melting a portion of the chocolate, stirring in the reserved chocolate and heating the whole batch to the required temperature
  • Tempered chocolate is great for cake pops, fruit, candy molds and more

So, what could be better than chocolate covered bacon? This recipe, from Nielsen-Massey’s website, originally developed by Pastry Chef Jessica Ellington, is for Maple Bacon Cupcakes, topped with a maple buttercream frosting, crumbled bacon, and a half slice of chocolate dipped bacon. And yes, they are every bit as delicious as you are imagining!

Nielsen-Massey has a bunch of videos that are helpful for this recipe, so I’ve linked to them throughout the post.

Ingredients:

Maple Bacon Cupcakes

  • 8 slices of bacon, cooked and crispy
  • 8 tablespoons unsalted butter (1 stick), room temperature
  • 2 cups sugar
  • 3 tablespoons pure maple syrup
  • 4 eggs, yolks and whites separated
  • 1 teaspoon Madagascar Bourbon Pure Vanilla Extract
  • 1 ½ cups cake flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon kosher salt
  • ¼ cup whole milk

Chocolate-Covered Bacon

  • 1 cup bittersweet chocolate, chopped, divided
  • 9 slices of bacon, cooked and crispy

Maple Buttercream Frosting

  • ¾ cup unsalted butter (1 ½ sticks)
  • 1 ½ cups pure maple syrup
  • 1 ¼ teaspoons kosher salt
  • 1/3 cup half and half
  • ¾ teaspoon Madagascar Bourbon Pure Vanilla Extract
  • 3 cups powdered sugar, sifted

Continue reading Maple Bacon Cupcakes

Breakfast Guacamole

Note: This post is sponsored by Pete and Gerry’s Organic Eggs. All opinions are mine alone.

Eggs are a big part of my cooking repertoire: they are a great source of healthy fats, protein, vitamins and minerals, all for a fairly affordable price. My husband is a huge fan of eggs, especially post-run. So I’m always trying to find new fun brunch recipes that star eggs as the main ingredient, like in this fun recipe for Breakfast Guacamole!

So when Pete and Gerry’s Organic Eggs contacted me about highlighting the health benefits of eggs for National Egg Month (May), I knew it would be a great opportunity to find a new yummy way to enjoy eggs!

source: peteandgerrys.com

Pete and Gerry’s Farm Free Eggs are organic and free range. The eggs are also certified humane, non-GMO, and have no added hormones and are antibiotic and pesticide-free. Eggs have 5 grams of fat, primarily from polyunsaturated and monounsatured fats, helping to fill you up and control blood sugar. Each egg has less than 8% of your daily value of saturated fats, or 1.5 grams. Eggs also have 6 grams of protein, high amounts of antioxidants lutein and zeaxanthin, along with vitamins D, B12, A, K, and riboflavin.

Despite all of the benefits of eggs, the current FDA definition of “healthy” stipulates that foods must be very low in fat (3 grams of less per serving) to meet the definition of healthy. This means that foods high in good fats, such as eggs and nuts, cannot technically be labeled as healthy. So, with the help of Registered Dietician and founder of Nutritious Life, Keri Glassman, Pete and Gerry’s Organic Eggs is petitioning the FDA to amend the definition of “healthy” to allow it to be used with eggs. You can read more about it here.

source: peteandgerrys.com

I decided to make a breakfast version of guacamole – guacamole topped with eggs and bacon – as a yummy hearty breakfast this past weekend.

Ingredients (serves 4):

  • 4 slices bacon
  • 1/4 small red onion, finely chopped
  • 1/2 small jalapeno, seeds and membranes removed, finely chopped
  • 1 tablespoon chopped fresh cilantro, plus more for garnish
  • 2 ripe avocados
  • the juice of 2 limes
  • salt and pepper, to taste
  • 1 tablespoon butter
  • 2 eggs, such as Pete and Gerry’s Organic Eggs
  • tortilla chips, for serving

Continue reading Breakfast Guacamole

Dublin Coddle

I thoroughly dislike rainy, cold weather. The only perk of this crummy weather is the awesome comfort food that typically emerges from it! Dublin Coddle is one of those dishes.

This slowly simmered dish uses all of the traditional Irish fixin’s — bacon, sausage, and potatoes. Dating back to the 1700’s Dublin Coddle makes use of leftover rashers (bacon), bangers (sausage) and potatoes and turns them into a wonderful winter comfort food dinner.

This dish is a great Saturday dish… it takes while to cook but is well worth the wait!

Ingredients:

  • 12 oz thick cut bacon
  • 1 lb breakfast sausage
  • 2 large onions, sliced
  • salt and pepper, to taste
  • 2 (24 oz) bags small potatoes, quartered
  • 2 teaspoon dried parsley
  • 3 cups chicken broth
  • 1 pint Guinness, if desired
  • 1 tablespoon freshly chopped parsley
  • Irish soda bread, for dipping

Continue reading Dublin Coddle

Black Eyed Peas with Collard Greens

Happy New Year! I’m a bit late in posting this recipe, but honestly, this comfort food Southern staple for Black Eyed Peas with Collard Greens makes for a delicious meal on any cold winter night.

Black eyed peas are a New Years Day staple in the South, as eating them on New Years Day is thought to bring you prosperity throughout the year.

This version is a bit of a fridge and pantry cleaner. Or, at least it was for me after hosting a New Years Eve party.

I used leftover sandwich rolls to make bread crumbs, leftover bacon from New Years Day morning,  collard greens from a Blue Apron meal I forgot to make (oops), and then added in what was left of the onions, garlic, carrots and herbs I had on hand, which kind of turned this recipe into a cassoulet of sorts.

Ingredients:

  • 1 cup dried black eyed peas
  • 6 oz bacon, chopped
  • 1 yellow onion, chopped
  • 6 garlic cloves, minced, divided
  • 1 large carrot, peeled and chopped
  • salt and pepper, to taste
  • 1 (14 oz) can diced tomatoes, undrained
  • 2 sprigs of rosemary, divided
  • 4 sprigs of thyme, divided
  • 1/2 teaspoon hot sauce, or to taste
  • about 1 cup chopped day old bread (I used one sandwich roll)
  • 1 tablespoon olive oil
  • 1 bunch collard greens, ribs discarded, leaves chopped
  • 2 cups cooked rice

Continue reading Black Eyed Peas with Collard Greens

Bacon Pancake Strips

Note: I was sent a breakfast kit from Krusteaz in order to write this post. Opinions are mine alone.

September is National Breakfast Month, so I’m trying to share a few more breakfast recipes on my blog!

Krusteaz, makers of premium pancake and waffle mixes, recently launched a new Buttermilk Protein Pancake mix that they were gracious enough to send my way.

(Krusteaz is also offering one I Can Cook That reader a breakfast kit! More details at the end of the post.)

The protein pancake mix is free of partially hydrogenated oils, high fructose corn syrup, artificial colors, flavors and preservatives and had 13g of added protein. The back of the box has a few additional suggestions to add even more protein to the pancakes, by using milk and eggs in the batter. I immediately thought this batter would be great for bacon pancake strips!

Ingredients:

Continue reading Bacon Pancake Strips

Slow Cooker Boston Baked Beans

My slow cooker gets such a workout this time of year. But I’m not willing to fully give up “summer” foods just yet. I had a craving for baked beans recently, so I decided to make a batch in my slow cooker and serve it with a cheeseburger and cornbread. Yum. This recipe is a “Boston Baked Beans” recipe, meaning it uses molasses in the recipe.

This recipe uses bacon that was sent to me by ButcherBox, a company that delivers 100% grass-fed beef and other protein to your door.  The company partners with a collective of small farms to deliver high quality products at an affordable price.

Butcher Box is a subscription service, so the boxes are mailed monthly.

 

The boxes come with 7-10 pounds of meat (20+ servings). There are a bunch of options: All Beef, Beef & Chicken, Beef & Pork, or Mixed (Beef, Chicken & Pork, which is what I received).

The Mixed box includes 100% grass-fed beef, organic chicken, and all-natural pork. Most of the meat comes frozen (the bacon was not), so you can stick it right in your freezer and eat when convenient for you. I’ll have future recipes using the rest of the ingredients in the box, but for now, they are in my freezer.

This recipe also includes the best way to make bacon, in my humble opinion. Making bacon in the oven allows you to make quite a bit at a time, and the bacon doesn’t shrink up as much as it cooks. On to the recipe!

Ingredients:

  • 1 pound dry navy beans, soaked in water overnight
  • 10 oz bacon, cooked and cut into bite sized pieces
  • 1/3 cup molasses
  • 1/2 cup ketchup
  • 1/4 cup Dijon mustard
  • 1/4 cup Worcestershire sauce
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/8 teaspoon ground cloves
  • 1 bay leaf
  • additional water or beef broth, as needed

Continue reading Slow Cooker Boston Baked Beans

Cheddar Corn Casserole #10minutewow

Ham is a given at my family’s Easter dinner table. And I’m not going to lie, I’m not the biggest fan. But I do love all of the sides that accompany it! So I wanted to share a side dish that would pair well with the ham but not take forever to prepare.

This Cheddar Corn Casserole from Del Monte’s website is filled with pure deliciousness: corn, cheese, breadcrumbs, bacon… what’s not to love?

The recipe takes just 10 minutes to prep and  then 35 minutes to cook. Del Monte actually has a section on their website highlighting all of their recipes that have 10 minutes or under prep time, so you can worry about the main dishes instead of the sides!

Ingredients:

  •  3 cups shredded Cheddar cheese, about 12 oz.
  • 2 Tbsps. all-purpose flour
  • ½ tsp. black pepper
  • ¾ cup milk
  • 4 oz. cream cheese, softened
  • ⅔ cup sliced green onions, divided
  • 1 tsp. hot sauce
  • 4 cans (15.25oz.ea.) Del Monte® Whole Kernel Corn, well drained
  • 3/4 cup breadcrumbs
  • 4 slices bacon, cooked and crumbled (omit to make vegetarian)
  • ½ cup diced red bell pepper, optional topping

 

Continue reading Cheddar Corn Casserole #10minutewow

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