Bacon Makes it Better

Bacon Pear Salad with Parmesan

Spinach Stuffed Bacon Wrapped Chicken

Loaded Bacon Potato Skins

Bourbon Soaked Bacon and Ginger Cinnamon Rolls

 Bacon Pear Salad with Parmesan Dressing

  Yield: 2

2 cups chopped leaf lettuce

2 cups chopped fresh kale

1 medium pears, thinly sliced

½ cup shredded pepper jack cheese or goat cheese

2 bacon strips, cooked and crumbled

1 cup croutons

Parmesan garlic dressing:

1/4 cup mayonnaise

1 tablespoon Dijon mustard

2 teaspoons grated Parmesan cheese

1/2 teaspoon garlic powder

1/8 teaspoon pepper

2 to 3 tablespoons milk

In a bowl, whisk mayonnaise, mustard, Parmesan cheese, garlic powder and pepper. Gradually whisk in enough milk to reach desired consistency. Combine lettuce and kale. Top with pears, croutons, pepper jack cheese and bacon. Toss to coat and serve.

 Spinach Stuffed Bacon Wrapped Chicken

  Yield: 2

2 boneless skinless chicken breasts, pounded

½ cup cooked spinach

2 cloves garlic finely chopped

¼ cup onion finely chopped

¼ cup cream cheese

¼ cup shredded mozzarella

¼ cup grated Parmesan cheese

4 thin slices bacon

salt and pepper to taste

Preheat your oven to 425 degrees F.

In a mixing bowl, combine the cream cheese, spinach, garlic, onions, mozzarella and Parmesan. Mix until the cream cheese is evenly distributed.

Divide filling between chicken. Roll chicken up. Starting from the top of the breast, wrap one bacon strip around the 1st half of the chicken breast. Repeat with a second slice. You can stretch the bacon a bit to wrap the whole breast evenly. Repeat with the other chicken breasts.

Place the chicken breasts onto a sheet tray lined with parchment paper, and place in oven cook 35-40 minutes, until cooked through (175F internal temperature).

 Loaded Bacon Potato Skins

  Yield: 2

2 large baking potatoes, baked

3 tablespoons oil

1 tablespoon grated Parmesan cheese

Salt to taste

1/4 teaspoon garlic powder

1/4 teaspoon paprika

Pepper to taste

4 bacon strips, cooked and crumbled

1 cup shredded cheddar cheese

¼ cup sour cream

2 green onions, sliced

Preheat oven to 475°. Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4-in. shell (save pulp for another use). Place potato skins on a sheet tray lined with parchment paper. Combine oil with next 5 ingredients; brush over both sides of skins.

Bake until crisp, about 10 minutes. Sprinkle bacon and cheddar cheese inside skins. Bake until cheese is melted, about 2 minutes longer. Top with sour cream and onions. Serve immediately.

 Bourbon Soaked Bacon and Ginger Cinnamon Rolls

  Yield: 8

8 bacon strips

3/4 cup bourbon

1 tube (12.4 ounces) refrigerated cinnamon rolls with icing

1/2 cup chopped pecans

2 tablespoons maple syrup

1 teaspoon minced fresh gingerroot

In a large skillet, cook bacon over medium heat until nearly crisp but still pliable. Remove to paper towels to drain. Discard all but 1 teaspoon drippings.

Preheat oven to 375°. Separate dough into 8 rolls, reserving icing packet. Unroll spiral rolls into long strips. Place 1 bacon strip on each strip of dough, then reroll forming a spiral. Pinch ends to seal. Repeat with remaining dough. Transfer to a parchment-lined baking sheet; bake until golden brown, 9-11 minutes.

Meanwhile, combine pecans, bourbon and maple syrup. In another bowl, stir together ginger with contents of icing packet. In same skillet, heat reserved bacon drippings over medium heat. Add pecans; cook, stirring frequently, until lightly toasted, 2-3 minutes.

Drizzle icing over warm cinnamon rolls; top with pecans.