All About Bacon

Grilled Chicken BLT Salad

Orzo with Caramelized Butternut Squash and Bacon

Bacon Chedder Bread Bombs with Bacon Butter

Vanilla Cupcakes with Chocolate Bacon Bark   

Bacon Chedder Bread Bombs with Bacon Butter

Yield: 2

¼ pizza dough recipe, prepped

2 strips bacon, sliced and cooked saving bacon grease

½ cup cream cheese

½ cup cheddar

¼ cup mozzarella

2 tablespoons fresh parsley minced

2 tablespoons freshly chopped chives or green onions

2 tablespoons parmesan

4 tablespoons softened butter

Salt and pepper to taste

Preheat oven 400”F

In a bowl combine cooked bacon, cream cheese, cheddar, and mozzarella. Season with salt and pepper then set aside.

In another bowl combine butter, bacon grease, parmesan, parsley and chives/green onions. Stir to fully combine. Set aside

Cut pizza dough int 4-6 pieces, press flat then divide cheese mixture between all dough. Roll dough onto itself ensuring cheese is kept inside, forming dough back into a ball. Place on a sheet tray with parchment paper that’s been sprayed with cooking spray. Place it in oven and bake for 25-30 minutes, or until golden brown. Remove from oven and serve with bacon butter.

Orzo with Caramelized Butternut Squash and Bacon

  Yield: 2

2 Bacon strips sliced

1 cup Butternut squash, small diced

2 Garlic cloves minced

1 cup Green beans

½ cup Onion

¼ cup fresh parsley chopped

¼ cup basil, chopped

1 cup Orzo pasta

2 cups water or stock

½ teaspoon garlic powder

½ teaspoon onion powder

2 tablespoons Butter

¼ cup Parmesan cheese

¼ cup feta

In a skillet over medium heat add bacon, cook until bacon is crispy then remove from pan and leave bacon grease. Add onions, green beans and butternut squash, cook until onions are soft, add garlic and cook for 30 seconds. Turn heat down to medium low and add water/stock and orzo. Stir until water is absorbed. Turn heat off  add parsley, basil, garlic/onion powder, and butter. Stir together, finish with parmesan, feta and bacon. Serve.

Grilled Chicken Blt Salad

  Yield: 2

1 cup sliced chicken

Oil

Salt and pepper to taste

4 cups lettuce or 1 head romaine chopped

2-4 strips of bacon, cooked and chopped

½ cup diced tomatoes

1 cup croutons

 DRESSING:

½ cup smashed roasted tomatoes

2 tablespoons roasted garlic with oil

½ lemon zested

¼ cup mayonnaise

¼ teaspoon complete seasoning

Salt and pepper to taste

Season chicken with salt and pepper then bring a grill pan up to medium high heat, add oil and chicken. Cook chicken on each side for 4-5 minutes. if chicken is not cooked through transfer to oven to finish. In a bowl combine all dressing ingredients, adjust seasoning with salt and pepper. Toss dressing with lettuce, bacon, tomatoes and croutons. Plate and serve cooked chicken over top.

Vanilla Cupcakes

Cupcakes

1 1/3 cups all-purpose flour

1 ¼ teaspoon s baking powder

½ teaspoon salt

½ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

2 tablespoons

½ cup sour cream

Frosting:

1 cup unsalted butter

3 cups confectioner’s sugar

2 teaspoons vanilla extract

2 tablespoons heavy cream

  Preheat oven to 350 degrees

Line a muffin pan with cupcake papers. Set aside

In a large bowl, whisk together flour, baking powder and salt. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment, combine butter and sugar and beat until light and fluffy. Add eggs one at a time and beat. Add vanilla and sour cream and mix until fully incorporated.

Slowly add dry ingredients to wet ingredients, stopping to scrape bowl and mix until fully incorporated.

Fill cupcake papers just a little over half-full. You should end up with 12-14 cupcakes. Bake for 18-22 minutes until a wooden toothpick inserted into center comes out clean. Transfer to cool surface and let cool completely

To make the frosting, add butter to a stand mixer fitted with a paddle attachment and beat at medium speed until smooth. Add confectioner’s sugar and vanilla and mix on low speed until well combined. Slowly add heavy cream and increase speed to medium. Mix a few more minutes until frosting is smooth and well mixed.

Chocolate Bacon Bark

Yield: 10

1 cup sugar

1 cup water

4 tablespoons butter

½ cup cooked bacon

1 cup chocolate

Bring sugar, water and butter to a boil and allow to turn a rich amber color.

Place parchment paper on a sheet tray and pour hot sugar mixture out onto sheet tray in a thin layer, top with cooked bacon and chocolate. Allow chocolate to warm up then spread out evenly with a rubber spatula. Chill in fridge then remove and break into pieces.