Bacon Makes it Better V1.2
Bacon Pear Salad with Parmesan
Chicken Breast with Onion Bacon Jam
Loaded Twice Baked Potatoes
Elvis Ice Cream Sandwich
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.
Onion Bacon Jam
Ingredients
4 slices thick-cut bacon, diced
1/2 yellow onion, finely chopped
1/2 large shallots, diced
1/2 teaspoons garlic, minced
3 Tablespoons light brown sugar
1 Tablespoon (85 g) maple syrup
2 Tablespoons apple cider vinegar
1/4 teaspoon chili powder, optional, but highly recommended
Instructions
In a medium skillet over medium heat, cook bacon until crispy. While the bacon is cooking, line a plate with a paper towel.
Place the cooked bacon onto the lined plate. Set aside.
Leave about 2 tablespoons of bacon grease in the pan, carefully removing the rest.
To the pan, add the onion and diced shallots. Reduce the heat to medium-low. Cook until the onions and shallots are caramelized, 15-20 minutes, stirring often.
Mix in the garlic, brown sugar, maple syrup, apple cider vinegar, chili powder, and pieces of cooked bacon.
Simmer for 7-10 minutes, or until the mixture has thickened. It should be about the consistency of a jam.
Serve warm or cold, but you may want to warm slightly if it has been refrigerated.
Oven Baked BBQ Chicken
- 2 Tablespoons brown sugar
- 2 Tablespoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper (Optional)
- 4 chicken Thighs
Combine all the ingredients for the rub in a bowl and mix. Coat the chicken in the rub and place on a tray.
Baking chicken thighs at 400°F (204°C) typically takes about 25-30 minutes, depending on the thickness of the thighs and whether they are bone-in or boneless. Here’s a simple guide:
- Preheat your oven: Set it to 400°F (204°C).
- Prepare the chicken thighs:
- Pat them dry with paper towels.
- Season with salt, pepper, and any desired herbs or spices.
- Arrange the thighs:
- Place them on a baking sheet or in a baking dish, skin-side up.
- Bake:
- Boneless thighs: Bake for approximately 20-25 minutes.
- Bone-in thighs: Bake for around 25-30 minutes.
- Check for doneness by using a meat thermometer. The internal temperature should reach 165°F (74°C).
- Rest and serve:
- Let the chicken thighs rest for a few minutes before serving. Top with the bacon jam.
Remember to adjust the cooking time based on the specifics of your oven and the size of the chicken thighs. Enjoy your deliciously cooked chicken!
Twice-Baked Loaded Potatoes
2 russet potatoes
2 teaspoons olive oil
½ cup sour cream, plus more for serving
2 tablespoons unsalted butter, melted
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 cup shredded cheddar cheese, divided
½ cup scallions, thinly sliced, divided
2 strips bacon, cooked, crumbled yield: 2
Preparation
Preheat the oven to 400˚F (200˚C).
Rub each potato with 1 teaspoon of oil and prick the top with a fork.
Place the potatoes on a rimmed baking sheet and bake for 1 hour.
Transfer potatoes to a cutting board and cut in half.
Using a spoon, gently scoop out the inside flesh of the potatoes into a potato ricer and transfer to a medium bowl. Reserve the skins.
Add the sour cream, melted butter, salt, pepper, ½ of the shredded cheese, and ½ of the scallions, and combine.
Use a spoon to transfer the potato mixture back into the scooped out potato skins.
Bake for 10 minutes.
Sprinkle the potatoes with remaining cheese, and bake for 5 more minutes, until the cheese is melted.
Top with sour cream, bacon, and the remaining scallions.
Elvis Ice Cream Sandwich
delightful treat that pays homage to the King of Rock and Roll. Here’s how you can make your own version of this creamy concoction:
Ingredients:
- 12-16 soft peanut butter cookies
- 2 medium ripe bananas, mashed
- 5 strips of cooked bacon, finely chopped
- 3 tablespoons pure maple syrup
- 1 pint (2 cups) vanilla ice cream, softened
- 8 ounces semi-sweet melting chocolate
- 1 tablespoon coconut oil
- Sea salt (optional)
Instructions:
- Prepare the Ice Cream Filling:
- In a medium bowl, stir together the softened vanilla ice cream, mashed bananas, chopped bacon, and maple syrup. Mix until all the ingredients are thoroughly combined.
- Assemble the Sandwiches:
- Take two peanut butter cookies and spread a generous scoop of the banana-bacon ice cream mixture onto one cookie.
- Top with another cookie to create a sandwich.
- Freeze the Sandwiches:
- Place the assembled sandwiches on a baking sheet lined with parchment paper.
- Freeze for at least 1 hour or until firm.
- Melt the Chocolate:
- In a microwave-safe bowl, melt the semi-sweet chocolate and coconut oil together. Stir until smooth.
- Dip and Coat:
- Dip each frozen sandwich into the melted chocolate, coating it completely.
- Return the coated sandwiches to the parchment-lined baking sheet.
- Optional Sea Salt Finish:
- Sprinkle a pinch of sea salt over the chocolate-coated sandwiches for an extra flavor boost.
- Chill and Serve:
- Place the sandwiches back in the freezer for about 10 minutes to set the chocolate.
- Serve chilled and enjoy the sweet, salty, and indulgent flavors!
Remember, this Elvis-inspired dessert is a hunka, hunka frozen goodness that’ll have you singing its praises!
