Bakin’ With Bacon and King Teddy

Hi Loyal Subjects and Bacon Buddies!  Ready for a new recipe??

This one is absolutely, positively as delicious as it sounds.    It’s also RIDICULOUSLY easy!    I thought it might be something some of you have never had before too and it’s a recipe my Mom says she remembers from when she was a kid living in Alabama.    That was back in the dinosaur age – I didn’t know they ate cole slaw back then but apparently they did!

Anyway, this really is tasty stuff………………you’ve GOTTA try it!

Hot Bacon Cole Slaw

INGREDIENTS

2 bacon slices (or more !!)

1 (16-ounce) package ready-to-eat coleslaw

¼ cup balsamic vinegar

1 ½ tablespoons brown sugar

3 tablespoons water

½ teaspoon seasoned salt

¼ teaspoon ground red pepper

Directions

• Cook bacon in a large nonstick skillet over medium-high heat until crisp; remove bacon from skillet, reserving drippings in skillet. Set bacon aside.

• Add coleslaw to drippings, and sauté over medium-high heat 3 minutes. Add vinegar and next 4 ingredients (vinegar through red pepper); cook 1 minute, stirring constantly. Remove from heat; crumble bacon, and stir into coleslaw mixture. Serve warm.

 

Well now if that doesn’t sound good what the heck does?!!    This is amazingly yummy with BBQ which is how my Mom used to have it.   She and her family would go to a little roadside shack that had the BEST BBQ and they also had this cole slaw.    DY-NO-MITE (she says – I have to take her word for it because I don’t eat the stuff!!).

Give it a whirl……………….trust me……………..

Oh yeah!  See you next week!

The King

Bakin’ With Bacon and THE KING

Oh Boy!  Your King is here surrounded by two beauties today from 15andmeowing who brought me a fabulous recipe that their Mom Miss Ellen has made and recommended!

 

Thanks Penny and Joanie for this super recipe……………….I think everyone will want to give this a try.   Make sure and give your Mom a ROYAL HUG from King Teddy and a “MOM OF THE KING” hug from my Mom for sending in this delish dish.     AND thanks for bringing a photo of your Mom’s creation so we can show the finished product to everybody.

Chicken/Bacon and Mozzarella Stromboli

Ingredients:

pizza dough  (you can get the pizza dough in a bag ready to mix and use at the grocery – if not you can make your own!) ***

1/2 cup Ranch dressing

2 cups shredded cooked chicken

1/ 2 cup chopped bacon

2 cups shredded mozzarella

1 egg

***  WikiHow’s recipe for making pizza dough without yeast  CLICK HERE

Instructions:

1. Preheat oven to 425 degrees F and line a baking sheet with parchment paper.

2. Flour a surface to roll out pizza dough.

3. Combine chicken, bacon, cheese and dressing together and spread across the dough leaving a 1 inch border on the edges.

4. Roll the dough up and tuck in the edges. Place the stromboli on the parchment paper lined baking sheet with the seam side down.

Then cut a few slits on top.

5. Whisk egg and coat the top of the stromboli with it.

6. Cook for 20 minutes.

Serve with some ranch dressing on the side.

This is super tasty AND we thank Miss Ellen for letting her girls bring us the recipe and help to make it with the KING OF BACON (that would be ME!).

See you next Saturday for more BACON FUN!   

King Teddy

Bakin’ With Bacon and King Teddy

The Castle Kitchen is open for business!   Welcome!

‘Tis I…..the King of Bacon and ruler of Castle Baconia and today we’re going to whip up another baconized delightful recipe.   Hopefully something that YOU might find interesting enough to give a try.    Expand your bacon repertoire with the King!    Today’s recipe is so delicious I can’t even think of a word BEYOND “delicious” to use to describe it.   You’ll just have to try it to understand!!

“Corn Pudding With Cheddar and Bacon”

 

Ingredients

• 1 tablespoon olive oil
• 3/4 cup chopped sweet onion
• 3/4 cup chopped sweet red pepper
• 4 large eggs, room temperature
• 1 cup heavy whipping cream
• 1 teaspoon baking soda
• 1 teaspoon hot pepper sauce
• 1/2 teaspoon salt
• 2 cups fresh or frozen corn
• 2 cups crushed cornbread stuffing
• 1/2 pound bacon strips, cooked and crumbled
• 1-1/2 cups shredded sharp cheddar cheese, divided

Directions

1. Preheat oven to 350°. In a 10-in. cast-iron or other ovenproof skillet, heat oil over medium heat. Add onion and red pepper; cook and stir until crisp-tender, 6-8 minutes. Remove from skillet; set aside.
   In a large bowl, whisk eggs, cream, baking soda, hot pepper sauce and salt. Stir in corn, stuffing, bacon, 1 cup cheese and onion mixture. Transfer to skillet.
   Bake, uncovered, 35 minutes. Sprinkle with remaining 1/2 cup cheese. Bake until puffed and golden brown, 5-10 minutes longer. Let stand 10 minutes before serving.

 

Now doesn’t that sound incredibly good?   Well it is.   Mom went crazy and had it as a side dish with fried chicken.   Well, she and Dad decided they’d definitely found something better to have with fried chicken than the potato salad Mom USUALLY makes with fried chicken.    THIS IS IT!.

I’ll have ANOTHER whopper recipe for you next Saturday so stay tuned………………this is one kitchen that is dedicated to making bacon the most popular recipe ingredient on Planet Earth!

Enjoy the recipe – see you next Saturday!

King Teddy

Bakin’ With Bacon and King Teddy

Hello Bacon Fans and Welcome To My Kitchen!

Ready for another baconized recipe from the Castle Baconia’s cookbook of delightful treats?   Well good because I have one for you.    As always.   Would I let you down?   This probably sounds a little weird because of the combination of ingredients but TRUST ME………it’s a tasty treat.    It involves the SWEET/SALTY combination of peaches and bacon and oh boy is it incredible in this recipe!

Linguini with Bacon, Peaches & Gorgonzola

 

INGREDIENTS

4 servings

One 12-ounce box linguine

1 tablespoon extra-virgin olive oil

6 ounces bacon, chopped

2 shallots, chopped

1 peach, thinly sliced

¾ cup crumbled Gorgonzola cheese

2 tablespoons fresh thyme

 

DIRECTIONS

1. Cook the linguine in a large pot of salted boiling water until tender, 8 to 10 minutes. Drain, then toss the linguine with the olive oil.

2. In a large skillet, cook the bacon until crisp, 5 to 6 minutes. Remove the bacon from the pan and cook the shallots in the bacon fat until tender, about 2 minutes.

3. Add the peach slices and cook until tender, about 4 minutes.

4. Add the pasta and bacon back to the pan and toss to combine. Add the Gorgonzola and toss until just combined. Garnish with thyme.

 

Gorgonzola is a different cheese – very tasty but probably not a cheese you would normally find in your refrigerator!    We got it at our local grocery store and you probably can too.

It’s always fun to try a recipe you may NEVER have thought of making – and this gives you a chance to do just that………….!!

Until next Saturday when we will meet again in my kitchen!

Bakin With Bacon and the King

Hello Visitors to the Castle Baconia!   It’s ME – King Teddy with two Assistants today!   These ladies have a Mom who sent in a fabulous recipe that we’re sharing today……Miss Ellen of 15andMeowing is the “Mom” and these are two of her crew, Miss Penny and Miss Joanie who routinely help out at home in the kitchen. 

How lucky am I this week to have two beautiful ladies assisting in the kitchen.    We’re surrounded by bacon too – which is great because we can snack while we cook!    This recipe I’m sharing has a LOT of ingredients and sounds a bit complicated but it is worth it.   Trust me.   Ready?

Photos of SMALL pot pies and a full size pot pie

 

Chicken, Mushroom and Bacon Potpie

Ingredients

• 2 1/2 pounds chicken pieces (2 whole legs and 1 whole bone-in breast) 
• 2 cups low-sodium chicken broth
• Salt and freshly ground black pepper
• 5 ounces thick-cut bacon, cut into 1/2-inch pieces
• 10 ounces sliced button mushrooms (about 4 1/2 cups)
• 5 tablespoons unsalted butter
• 2 leeks, white and light-green parts only, sliced and well washed (1 1/2 cups)
• 2 carrots, cut into a 1/2-inch dice (1 cup)
• 2 celery stalks, sliced (3/4 cup)
• 1 medium Yukon Gold or white potato, peeled and cut into 1/2-inch pieces (1 1/4 cups)
• 1/2 cup red wine
• 1/2 cup all-purpose flour
• 1 cup fresh or frozen peas
• 2 teaspoons chopped fresh thyme
• Package of two “ready to go” pie crusts or of course you can make your own
• 1 large egg, beaten

DIRECTIONS

• Step 1

  Place chicken in a medium Dutch oven or large saucepan, skin-sides down. Cover with broth and 2 cups water; add 1 teaspoon salt. Bring to a boil, then reduce heat to low and simmer, uncovered, until chicken is just cooked through, about 20 minutes. Transfer chicken to a plate; let cool about 30 minutes. Strain broth, discarding solids (you should have about 3 1/2 cups).

• Step 2

  Remove chicken from bones and shred meat into bite-size chunks. Discard skin and bones. You’ll need 2 1/2 cups chicken; save the rest for salads or sandwiches.

• Step 3

  Wash and dry Dutch oven or saucepan; add bacon and cook over medium heat until crisp, 7 to 9 minutes. Remove bacon with a slotted spoon and transfer to a paper-towel-lined plate. Discard all but 1 tablespoon fat from Dutch oven.

• Step 4

  Add mushrooms to pot and cook over high heat until golden brown and liquid has evaporated, about 6 minutes. Add butter, leeks, carrots, celery, potato, 1 teaspoon salt, and some pepper. Cook, stirring, until leeks are translucent, about 4 minutes. Add wine; cook until mostly evaporated, about 1 1/2 minutes.

• Step 5

  Stir in flour; cook 20 seconds, stirring constantly. Stir in 2 3/4 cups broth. Bring to a boil, then reduce heat and simmer, stirring often, until potato is just barely tender, about 5 minutes (mixture will look very thick; that’s okay, as the vegetables will release liquid in the oven).

• Step 6

  Stir in chicken, peas, reserved bacon, and thyme. Season to taste; divide filling into to four small baking dishes or ramekins (with about 2 cups capacity), and let cool 30 minutes, or refrigerate, covered, up to 1 day. (See note below for baking dish dimensions for one large potpie instead.)

• Step 7

  Preheat oven to 375°F. Roll each prepared pie crust 1/8 inch thick; cut out rounds just larger than the diameter of individual baking dishes. Drape rounds over dishes with cooled filling; cut 5 vents in each crust and brush with beaten egg. Transfer dishes to a rimmed baking sheet and bake until golden brown and bubbling in center, 45 to 50 minutes. Let cool 20 minutes before serving.

  Cook’s Notes

To make one large potpie, roll out one (or two “joined together”) prepared crusts into a 1/8-inch-thick round or rectangle that’s slightly larger than a 2 1/2-quart baking dish (such as a 9 1/2-to-10-by-2-inch-deep round one). Drape it over the cooled filling. Cut 5 vents in dough and brush with egg before baking.    Another alternative is using puff pastry for the top!

Penny and Joanie – you graced my kitchen with your beauty and please thank your Mom for allowing you to visit the Castle kitchen and help me make this yum recipe with your help for our guests!

Now let’s eat!

Your King………….tune in next week for more bacon fun!