bacon

Crispy Shrimp Sandwiches.

Crispy Shrimp Sandwiches makes 4 sandwiches & is easily multiplied/halved 1 pound of peeled and deveined raw shrimp 1/2 cup flour 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon smoked paprika 1/2 teaspoon chili powder 1/2 teaspoon garlic powder 3 slices bacon 1/2 avocado, chopped lettuce for garnish (I used butter lettuce) 4 sandwich rolls/breads/buns of choice, preferably toasted Combine flour, paprika, garlic and chili powder in a large bowl and mix. Set aside. Heat a large skillet over medium-high heat. Once hot, add bacon and cook until fat is rendered and bacon is golden and crispy. Remove and let drain on a paper towel. Do not turn off heat. Quickly salt and pepper the shrimp, the toss in the flour mixture (I actually “tossed” mine and this went much quicker and just as successful as dredging it). Working in batches, add shrimp to the skillet and cook until golden on each side, about 2-3 minutes per side. Remove and let drain on a paper towel. Combine shrimp, avocado and crumble the bacon into a bowl and lightly mix to create a sticky “salad” of sorts. Spread bread of your choice with parmesan mayo, garnish with lettuce, then stack on [...]

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Whole Wheat Fontina Portobello Pizza.

Whole Wheat Fontina Portobello Pizza dough: [I used my standard dough, use whatever dough you'd like.] 1 cup all purpose flour + 3/4 cup regular whole wheat flour 3/4 cup warm water 2 1/4 teaspoons active dry yeast (1 packet) 1 tablespoon honey 1 tablespoon olive oil 1/2 teaspoon salt toppings: 1 tablespoon olive oil 2 cups sliced baby bella mushrooms 3 slices bacon 3 garlic cloves, minced 6 ounces fontina cheese, freshly grated 4 ounces provolone cheese, freshly grated 1/4 cup grated parmesan + a bit more for topping fresh parsely, chopped for garnish Combine water, yeast, olive oil and honey and mix with a spoon. Let sit for about 15 minutes until yeast becomes foamy. When I made this pizza I actually used my stand mixer + dough hook for simplicity, but you can also do it by hand. Add in flour and salt and mix until a ball forms and dough comes together (with the mixer, I mixed for about 5 minutes). Using your hands, knead dough for 1-2 minutes until it is somewhat smooth. Place in an oiled bowl (in a warm spot) and let rise for 60-90 minutes. Punch down the dough, then let rise [...]

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Grilled Corn Summer Breakfast Hash.

Grilled Corn Summer Breakfast Hash serves 3-4 4 slices of bacon, chopped 4 medium yukon gold potatoes, chopped into cubes 1/2 red onion, chopped 1 medium zucchini squash, chopped 2 garlic cloves, minced 1 red pepper, chopped 2-3 ears grilled corn on the cob, cut off the cob 1 teaspoon olive oil (you may not need this) 2 green onions, chopped 3-4 large eggs smoked sea salt + pepper Heat a large skillet over medium heat. Once hot, add chopped bacon and cook until crispy and fat is rendered – about 4-5 minutes. Remove bacon with a slotted spoon and drain on a paper towel. Add potatoes with a sprinkle of salt and pepper to the bacon fat and cook for 8-10 minutes, stirring and tossing every few minutes. While potatoes are cooking, heat another skillet on medium high and cook your eggs as desired, then set aside over low heat. Add peppers and onions (and another little sprinkle of salt and pepper) to potatoes and cook for another 5 minutes, stirring. At this time you may need to add the additional teaspoon of olive oil depending on how much bacon fat is left. After 5 minutes, add in the [...]

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BLT Salmon Tacos.

BLT Salmon Tacos serves 2 4-6 4-inch tortillas 2 3-4 ounce salmon filets 2 slices bacon, fried and crumbled 1 tomato, chopped (I used an heirloom tomato… love) 1 avocado, chopped shredded lettuce for garnish salt & pepper Heat the broiler on your oven and position the oven rack as need be. Sprinkle your salmon with salt and pepper liberally, then broil for 4-5 minutes on each side, or until pink and flaky. [This is my favorite way to make salmon, but you can easily bake it as well.] Once salmon is done, flake it with a fork. Set up an assembly line with tortillas, salmon, lettuce, tomato, bacon and dressings of your choice. I combined 1/4 cup of my favorite mustard (Bone Suckin’ mustard!) with 1 tablespoons of sour cream and 1/2 teaspoon smoked paprika. It was fabulous drizzled on top!

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Grilled Corn with Bacon Butter and Cotija Cheese.

Grilled Corn with Bacon Butter and Cotija Cheese makes 6 ears 6 ears of corn 1 tablespoon olive oil 3 tablespoons butter, softened 2 slices bacon, fried and crumbled (very small crumbles!) 3-4 ounces cotija cheese, crumbled fresh cilantro for garnish black pepper Preheat your grill on the highest setting. Shuck corn ears and brush each with olive oil and sprinkle with pepper. Wrap each in a square of aluminum foil – just so there is one layer cover the corn. Grill for about 5 minutes each “side” – rotating corn 4-5 times during grilling. While grilling corn, combine softened butter with crumbled bacon. Crumble cotija cheese on a large plate. Once corn is finished, let sit for about 5 minutes to cool a bit before serving. The corn will still be very hot. Serve with a brush for the bacon butter, the plate of cotija to roll the corn in, and a bunch of fresh cilantro for garnish. Note: there are so many ways to grill corn and this is what we have found to work best for us – feel free to grill your corn another way if you’d like. Also, if you can’t find cotija cheese I’m [...]

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Roasted Potatoes To Change Your Life.

Roasted Potatoes with Bacon, Gorgonzola, Cilantro and Other Stuff makes one full baking sheet’s worth 3 pounds baby yukon gold potatoes, quartered or halved 2 slices of uncooked bacon, chopped (he used canadian bacon, I didn’t have that on hand) 1/2 vidalia onion, chopped 1 teaspoon olive oil 2-3 ounces of gorgonzola cheese, crumbled (you can sub cheddar if you don’t like blue) 3 tablespoons chopped chives 2 green onions, chopped 1/4 cup chopped fresh cilantro 1/4 cup chopped fresh parsley salt and pepper Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil and spray with non-stick spray. Add potatoes and onions to a large bowl and drizzle with a teaspoon of olive oil (do not use more as the bacon will release fat when cooking) and a bit of salt and pepper. Toss with your hands and try to coat most of the potatoes. Lay them on the baking sheet and top with chopped bacon. Bake for 15 minutes, flip, and bake for 15 more. Flip one more time and cook for 15 minutes longer. Bacon should be crisp at this point. Remove potatoes from oven and immediately sprinkle on crumbled gorgonzola. Let potatoes sit [...]

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Clams Casino Pizza.

Clams Casino Pizza makes 1 pizza dough: 1 cup whole wheat flour (I used whole wheat pastry) 1 1/4 cups all-purpose flour 1 packet of active dry yeast (2 1/4 teaspoons) 1 tablespoon honey 1 tablespoon olive oil 1/2 teaspoon salt 3/4 cup warm water In a large bowl, add warm water, yeast, honey and olive oil. Stir and let sit until yeast gets foamy, about 15 minutes or so. Once yeast is foamy, add 1 cup all-purpose and 1 cup wheat flour and salt to the bowl. Mix well until a ball forms, then continue to mix with your hands until a ball forms. If dough is too sticky, add remaining flour. If too dry, add water 1 teaspoon at a time. Flour your counter and knead dough 20-30 times with your hands. (I also have used an electric mixer to make this dough.) Lightly oil the same bowl, add the dough back in, cover with a towel and set in a warm place to rise for 1 1/2-2 hours. Once dough is ready, flour your counter again and use a rolling pin (or a bottle of wine!) to roll dough in to a circle, or shape of your [...]

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Avocado Crab Crostini.

Avocado Crab Crostini serves 4-6 1 pound of lump crab meat 1 avocado, pitted and chopped 1 cup of grape tomatoes, roughly chopped 4 slices of bacon, fried and crumbled 2 tablespoons chopped fresh tarragon 2 tablespoons chopped fresh parsley 1/2 teaspoon salt 1/2 teaspoon pepper juice of one lemon 2 tablespoons olive oil 1 french baguette (mine was about 16 inches long) Preheat oven to 375 degrees. Add one tablespoon of olive oil to a small bowl. Slice the baguette into rounds about 3/4 inch thick. Brush each round with olive oil and lay on a baking sheet. Bake for 6-8 minutes, or until baguette rounds are toasty and golden in color. Set aside. In a large bowl, combine crabmeat, tomatoes, bacon, avocado, tarragon, parsley, salt and pepper. Stir with a large spoon until the mixture is combined. Add in lemon juice and remaining olive oil, and continue to mix. The mixture will be somewhat “loose,” but as it sits the avocado will break down a bit and cause a more creamy texture. Serve in a large bowl with multiple spoons and a plate of the baguette rounds. On another note, I had some delicious She Crab soup on [...]

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Green Bean Bacon Bundles.

Green Bean Bacon Bundles makes about 10-12 bundles 1 pound fresh green beans 10-12 slices of thick-cut bacon 2 tablespoons butter 1 tablespoon brown sugar 2 cloves of garlic, minced 1/4 teaspoon salt 1/4 teaspoon pepper Preheat oven to 400 degrees F. Spray a 9 x 13 baking dish with non-stick spray. Wash and thoroughly dry green beans, then season with salt and pepper. Bundle together about 5-8 green beans – this will depend on your size of beans and the amount of beans you get for one pound. Bundle together as many as you’d like! Using a slice of bacon, wrap it around the center of the beans to hold it together. Lay the bundle bacon seam side down in the baking dish to hold it together. Repeat with remaining beans. Heat a small saucepan over low heat. Add butter, brown sugar and garlic and whisk until melted and combined. Using a pastry brush, brush the mixture over top of each green bean bundle. Cover the bundles with foil and bake for 35 minutes. Remove foil and bake for 10-15 minutes more, just until bacon gets crispy. Bacon for life!

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Chewy Peanut Butter Cookies with Chocolate Candied Bacon.

Will you still love me if I do this? How about this? I’m hoping so, considering you loved me after this and this. I think. By the way, I enjoy this unconditional crush we’ve got going on. Believe it or not, and judging from today’s title I’m sure you’re teetering on “not,” I have a plethora of healthy meals to share with you. I swear. That’s actually what we eat… like 80% of the time. Sort of. I just can’t.get.them.out. There is something utterly gratifying and spectacular about creating a recipe that makes you feel the need to go to confession. A cookie that makes you feel like an adulterous glutton, a chewy round of peanut butter laced with chocolate candied bacon that feels so wrong but tastes so right. A snack that lands at the top of the list for thisiswhyyourefat. A sweet and salty fusion that sends many into a panic, who claim that you’re the reason “all Americans are fat” and this particular cookie deems you responsible for all childhood obesity occurring after May 17th, 2011. Something a little freakish about putting pork in a cookie, I admit. It happens people. Forgive me for I have [...]

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