Greetings Bacon Fans! Your King awaits you in the castle kitchen!
I’ve got an incredible and imminently edible bacon omelette recipe for you but it’s NOT just bacon – there are so many good things in this you won’t be able to resist trying it. Honest!
We can all make a “regular” bacon omelette but when you get creative and add bunches of interesting OTHER things in addition to bacon you wind up with an EXPERIENCE – not just an OMLETTE. Why this is called a RIVER OMELETTE I’m not sure but who cares. It’s really good!
Ten Eggs (important ingredient in an omelette!)
- 1/3 cup milk
- 1/2 teaspoon salt
- 4 dashes hot pepper sauce, or to taste
- 1/2 pound bacon – cooked, and chopped into bite-size pieces
- 1 (4 ounce) can black olives, drained
- 2 roma (plum) tomatoes, chopped
- 1/4 cup green onions, chopped
- 1/3 cup mushrooms, sliced
- 3/4 cup Colby-Monterey Jack cheese, shredded
- Preheat oven to 350 degrees F (175 degrees C). Coat an 8 inch square baking dish with non-stick cooking spray.
- In a large bowl, combine eggs and milk. With an electric mixer, beat until frothy. Blend in salt and hot pepper sauce. Stir in bacon, olives, tomatoes, green onions, mushrooms and cheese. Pour into prepared pan, and cover with lid or aluminum foil.
- Bake in preheated oven for 40 to 50 minutes, or until eggs are set in the center.
See? Not that complicated – oh and if you want more spice – add more hot sauce………….yep that’s what I said – in fact, you know this recipe isn’t different from most of the ones I pass on to you in that you can and should adjust it to your own taste. Some people don’t want olive in it – don’t put them in………some prefer cheddar so use it instead of Colby-Monterey jack……just go for it – after all, we fans of bacon know THAT’s the most important ingredient anyway!
Now – maybe you should give this a whirl for tomorrow’s Sunday breakfast? If you want to try it – you’d better go to the grocery NOW and get those ingredients!
You better believe it baby!
Your Bacon King and Chef
Hello from The Castle Kitchen!
I’m here cookin’ up a storm after giving the Castle of Baconia’s CHEF the day off. I wonder what he does on his day off? Clean the moat? Take a spin in the countryside? Visit his girlfriend? Well, I’m just happy to leave my regular duties as the King of Baconia to bring you some YUMMY bacon recipes I’ve found here and there.
Today’s is probably the EASIEST one I’ve ever given you. You might even think it’s just too easy to be good – but you’d be wrong! It’s excellent. The fact of the matter is, you really COULD use any two cheeses you like in this recipe but I really think Swiss and Cheddar (my preference is sharp cheddar) are a wonderful combination that compliments each other.
So, as I said – there’s something extra special about an EASY to make but “different” sandwich so here’s one for you to try.
Bacon, Tomato and Two Cheeses Sandwich (makes 4)
- 1/4 cup mayonnaise
- 2 teaspoons Dijon mustard
- 8 slices sourdough bread
- 8 slices Swiss cheese (3/4 ounce each)
- 8 slices cheddar cheese (3/4 ounce each)
- 8 slices tomato
- 4 slices sweet onion
- 8 cooked bacon strips (or more)
- 2 tablespoons butter, softened
- In a small bowl, mix mayonnaise and mustard; spread over four bread slices. Layer with cheeses, tomato, onion and bacon. Top with remaining bread. Butter outsides of sandwiches.
- On a griddle, or in a frying pan, toast sandwiches over medium heat until golden brown and cheese is melted, 2-3 minutes on each side.
See? I wasn’t kidding was I – easy as can be.
Well it makes me happy too or I wouldn’t be King of Baconia right? Angel Sammy passed the crown on to me because HE also was happy about bacon. One of the PERFECT foods!
Have a super Saturday, I’m headed to my throne to rest!
So you survived Christmas but how about New Year’s Eve or Day or all those football games?
That’s right – you are going to need to make PLENTY of snacks/appetizers for any of these occasions coming up and we are BACK to bacon-themes and I’ve got a doozy for you. It’s also an EASY DOOZY. Especially if you are like my Mom (the Royal Mom of course) and enjoy using your crockpot to cook up yummy stuff while you’re cleaning the house for guests or setting a table or WHATEVER you need to do! This snack will be ready to go.
Slow Cooker Bacon Cheeseburger Dip
8 oz. bacon (or more of course if you are a bacon nut like we are)
1-8 oz. package cream cheese cut into cubes
1/2 lb. ground beef
8 oz. shredded cheddar/Monterey jack cheese blend (Mom gets this particular mix in a package at the grocery BUT you can always whack up your OWN combination of cheeses if you don’t like cheddar/Monterey jack).
2 tablespoons parsley (optional – adds nice color though)
1 -10 oz. can diced tomato with green chili peppers (Ro-Tel is the one Mom buys)
- Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon to a plate lined with paper towels, reserving drippings in the skillet.
- Break ground beef into the skillet; cook and stir until completely browned, 5 to 7 minutes. Drain beef, return skillet to stove, and reduce heat to low.
- Stir diced tomatoes with green chile peppers, cream cheese, and shredded Cheddar-Monterey Jack cheese blend into ground beef. Crumble bacon and stir most of it, reserving a few teaspoons for garnish, into beef mixture; cook and stir until cheese begins to melt, 2 to 3 minutes; transfer to a slow cooker.
- Cook in slow cooker on Low until hot and bubbly, 2 to 3 hours. Stir parsley into the dip. Garnish with reserved bacon. Keep in the slow cooker set to Low to serve.
You can serve this with just about anything – those scoop tortilla chips are good – so is thinly sliced bagette or crostinis. It’s a “loose” dip – the scoops are the easiest.
This stuff is really delicious. You can double it if you have a lot of people coming over or they are the type who can eat buckets of appetizers while talking, watching football, partying, watching a movie, etc.
So – we here at Castle Baconia will be having a New Year’s Celebration. No fireworks though. We are NOT big on fireworks. Especially your King – I am not a fan. But I will enjoy my Mom and Dad having their traditional bottle of bubbly between them to toast and bring in the New Year. Twenty nineteen……..good grief…….time does fly doesn’t it?
A fun flashback photo – our original King of Baconia – Sammy along with yours truly your current King of Baconia, Teddy!!
Long Live Baconia…….
Welcome to the Castle! Where Bacon is the King (well……actually I’m the King but……)
Today I have a holiday cookie recipe for you which is totally crunchy and delicious – has a lot of yummy ingredients in it though so you just KNOW it has to be delicious when you make these. It’s got two of our Castle Baconia favorite things in it too – BACON and PECANS!
Bacon Lace Cookies
- 3 slices of bacon, cooked until crispy but not burnt and then crumbled to make about ⅓ cup of bacon crumbles, 1 T fat reserved
- 4 Tablespoons (1/4 cup, ½ stick) unsalted butter
- ½ cup sugar
- 3 Tablespoons light corn syrup
- 1 Tablespoon heavy whipping cream
- pinch of salt
- 1 teaspoon vanilla
- ½ cup flour
- heaping ⅓ cup chopped pecans
- Place the oven racks in the top and bottom thirds of the oven. Preheat the oven to 350 F. Line 2 baking sheets with parchment paper or silicone mats.
- Place the 1 tablespoon reserved bacon grease into a 2 quart saucepan. Add the butter, sugar, light corn syrup, cream and salt to the bacon fat. Turn the heat onto medium and let the mixture come to a boil, stirring constantly.
- Add the flour and vanilla and continue to stir constantly for about 1 minute, until the mixture is thickened and starting to pull away from the sides of the pot.
- Turn off the heat and mix in the bacon and pecans.
- Using a teaspoon measure, drop teaspoons of the batter 3 inches apart on the cookie sheets (I placed 6 to a sheet). These cookies will spread–truly use just a teaspoon of the batter.
- Bake the cookies until they are bubbling and a darker golden, about 6-8 minutes. Rotate the cookie sheets top to bottom and front to back halfway through.
- Let the cookies cool on the baking sheet about 4 minutes, until you can gently move them to a cooling rack.
- Store the cookies between paper towels–although this cookie does not taste greasy, much like bacon itself it benefits from resting on paper towels to absorb any excess oil from the nuts and bacon both. The paper towels will also prevent sticking.
Yes you CAN HAZ because I made extra!!
Surely we aren’t supposed to BELIEVE this are we????
It makes us ALL happy right?????
I truly think these cookies will make you happy too. They are crunchy, crispy, and delectable with that bacon and sweet flavor together. The other thing you need to know about them is they are addictive. But then WHAT isn’t when it’s made with bacon? Right????
Until next Saturday, this is your King in the castle kitchen in Baconia, signing off! (well actually I’m napping off…..time for a snooze).
Love, Your King………….
Welcome to The Castle Kitchen! King Teddy is cookin’ !
Hello friends………….I had so much fun making that easy peasy simple snack for you last week that I thought I’d do another easy peasy simple snack for you today! My Mom is a sucker for crostini with almost anything on it and this is – well – almost sinfully delicious. You’ve GOTTA try it!
Ah My King! I shall prepare this for you and your Royal guests at your next Castle Cocktail Party!
Almond Bacon Cheese Crostini
- 1 French bread baguette (1 pound), cut into 36 slices
- 2 cups shredded Monterey Jack cheese
- 2/3 cup mayonnaise
- 1/2 cup sliced almonds, toasted
- 6 bacon strips, cooked and crumbled
- 1 green onion, chopped
- Dash salt
- Additional toasted almonds, optional
- Place bread slices on an ungreased baking sheet. Bake at 400° for 8-9 minutes or until lightly browned.
- Meanwhile, in a large bowl, combine the cheese, mayonnaise, almonds, bacon, onion and salt. Spread over bread. Bake for 7-8 minutes or until cheese is melted. Sprinkle with additional almonds if desired. Serve warm.
See what I mean? EASY………………and who’d have thought that bacon and almonds with cheese could possibly taste this good………..well………it’s a winner and it’s easy so that had my attention right off the bat.
What do you think??
YES INDEEDY WE ALL DO ON SATURDAYS HERE IN THE CASTLE!
Uhhuh…….and there’s some cheese around too! Two things you would LOVE to wrap your mouth around!
Bacon makes everyone happy doesn’t it? I do recognize that not everyone eats bacon………or if they do it’s turkey bacon (which is delicious)……..but once in a while we deserve a treat – something we don’t normally eat because maybe it’s not that good for us. I “get” that believe me. But all of us need to spoil ourselves SOMETIMES!
Yep – we all need the occasional tingle…….!
Give this one a try. Trust me.
Have a good Saturday citizens of Baconia – it is so decreed by your KING!
Greetings from the Kitchen of Castle Baconia! I am your King – TEDDY!
I’m here to share another fabulous (and this week fabulously EASY) recipe using our most favorite food item here in my Kingdom – BACON. Some recipes are toughies and some are just the opposite – incredibly easy – THIS is one of THOSE! Ready???
1 (16 ounce) package buttery round crackers (like Ritz or any other buttery type cracker)
- 1 pound sliced bacon, cut into thirds
- 1 pound brown sugar (you don’t need ALL of it – use as much as you like)
- Preheat oven to 250 degrees F (120 degrees C).
- Arrange the crackers in a single layer on a large baking sheet. Top each cracker with 1/3 slice bacon, and sprinkle desired amount of brown sugar over all.
- Bake 1 hour in the preheated oven, or until browned and crisp. Serve warm.
DOES IT GET ANY EASIER THAN THAT??????????????????? No and while it’s ridiculously EASY to make, it’s surprising how delicious it is. Just a quickie snack or appetizer when you can’t find anything else to snack on OR serve those pesky last minute drop in neighbors!!!
Of course here at the Castle Baconia, we rarely have drop-in neighbors………….heck, we don’t have any neighbors anyway………..the moat around the castle keeps everyone away!!!
Yep – pull up your food bowl pup and have some bacon crackers!
One of our favorite HA-HAs…………..!!
You better believe it! Even a KING can be rather possessive about his BACON!!
Enjoy you stay at Castle Baconia won’t you? Just don’t disturb me as I nap in my Royal Chamber please!
Until next Saturday! Teddy, King of Baconia
Yes that’s Hello in Greek and I know you can tell from this photo that’s where I am visiting THIS week to bring you another recipe from “around the world with bacon” !! I’m the King of Baconia nad I can travel wherever bacon leads me right? Right!
I have a glorious recipe for you this Saturday. Chick-hen (which we all love) and a bunch of wonderful other ingredients INCLUDING bacon!!!! Now it calls for four slices but if you want more – go for it. Also while feta is optional in this recipe, feta is important as far as I’m concerned because it’s tasty and adds a lot of flavor.
EASY GREEK CHICKEN BAKE
- 1.5 lbs chicken thighs bone in with skin
- ½ tsp sea salt
- ½ tsp black pepper
- ⅔ cup cherry tomatoes chopped in half
- ½ cup pitted green olives
- ½ cup quartered artichoke hearts canned or frozen
- 5 cloves garlic peeled and chopped
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 4 slices bacon chopped
- 1 tbsp thyme leaves
- 3 tbsp feta cheese * optional
Preheat oven to 425 F. Place chicken skin side up in a 13 x 9 x 2 inch rectangular baking pan.
Sprinkle chicken with sea salt and black pepper.
In a large mixing bowl combine: tomatoes, garlic, olives, artichoke hearts, thyme, lemon juice and olive oil. Toss to coat veggies. Pour veggie oil mixture over chicken.
Sprinkle chopped bacon and feta cheese over the top.
On top oven rack, bake for 40 to 45 minutes and until a thermometer reads 165 F or above when inserted into a thick part of the chicken thigh while avoiding the bone.
EASY RIGHT? RIGHT! It’s also super yummy.
Here’s your dessert – some giggles! Low cal and fun too!
ALWAYS LISTEN TO YOUR DOCTOR!!!!!
Are you average or BETTER than average??????? We are BETTER at my house!
Where in the world will I be next week? I’m not sure – my Travel Department is working on it now. I’ve said though that I would NOT mind coming back to Baconia because I miss the castle and having Bacon Saturdays in my own kitchen. We’ll see – I may come home this week or I may not…………I’ll keep you guessing until next Saturday.
It’s GOOD to be KING!
Hello friends!!! Your King of Bacon is in Australia today – just to prove that so many places in the world have great recipes that use our FAVORITE ingredient – BACON. This one is fabulous for breakfast and is much like quiche in the list of ingredients, etc. but it really is a MEAL IN A PIE as you will see.
Did you know that it’s WINTER here in Australia right now? That’s right – hard for some of us who are baking right now in the hot summer sun to realize that where they are it’s cold. Yes it sounds rather delicious to be cold when we’re burning up in the sun BUT here, it’s fireplace, heavy jacket, watch the kangaroos in the snow kind of weather.
So, here’s the photo of, and the recipe for, a fabulous dish that I think you’re going to REALLY love! By the way, this is a recipe for TWO pies but they are smaller than the usual 8 or 9 inch pies we make at my house……you can adjust things for whatever pie tins you will be using.
Australian Bacon and Egg Pie
4 slices smoked bacon
1/3 cup sharp cheddar cheese, grated
1 large potato
4 cherry tomatoes, halved
1/2 white onion, sliced
2 packages 9-inch refrigerated pie crusts (each package should have two crusts)
1 teaspoon sesame seeds
- Preheat the oven to 350 degrees F.
- Boil the potato until it’s soft and then drain and cut it into slices. Set aside.
- Fry the bacon slices until slightly crispy and then drain on a paper towel. Break into small pieces. Set aside. Using the same pan, fry the onions on a medium heat for 5 minutes. Drain and set side.
- Beat one egg with a fork and set aside to use as egg wash.
- Open one package of pie dough and lay each pie dough on lightly floured work surface. Using one (4 x 5 inch) pie tin, place the pie tin on each pastry dough and cut a slightly larger circle around it. This is the top crust. Discard excess dough.
- Lightly grease 2 (4 x 5 inch) pie tins. Open the second package of pie dough and gently press 1 pastry circle into the bottom of each pie tin. Press the dough up the sides and around the rim.
- Line each pie with a slice of potato, then a layer of bacon and onion. Sprinkle on the cheese and add several tomato pieces. Crack 2 eggs into each pie.
- Brush the rim with egg wash. Cover each pie with the top crust and push it down with your fingers.
- Brush the top with more egg wash. Press around the rim of each pie with the back of a fork to seal.
- Using a sharp knife, make a small incision in the top of each pie to allow for steam to escape. Sprinkle on some sesame seeds.
- Bake in the oven for 12 minutes. Serve hot or cold with tomato sauce
Now, you’ve just GOT to admit – this would be a totally dy-no-mite breakfast or lunch………or WHENEVER. I think you could actually use as much bacon as you want in this so go crazy if you want more! Is there any such thing as TOO MUCH bacon?
Yep that’s what I thought you’d say!
You betcha guys……you definitely can haz……!!
Where will I bet next Saturday with a recipe for you? Not sure – my Travel Agent hasn’t told me yet. I can tell you one thing though – I love traveling but there is NO PLACE LIKE HOME!!
I haven’t found one single floor on my trip that’s as comfy as my floor at home for a “belly-up” nap!!
See you next week Baconians!
Greetings from sunny Italy!
So here I am in Italy to bring you another example of how popular bacon is AROUND THE WORLD…………we’ve traveled to many countries so far and each of them gave me a recipe to share and today I’ve got yet ANOTHER one for you! This one might have a lot of ingredients but honestly it’s SUPER easy and SUPER fast to put together.
Tuscan Chicken, Bacon & Spinach Spaghetti
12 oz. spaghetti or angel hair
1 tbsp. extra-virgin olive oil
1 lb. boneless skinless chicken breasts
Freshly ground black pepper
6 slices bacon (you know me – I say you can have MORE if you want to!!!!)
2 cloves garlic
2 c. diced tomatoes (canned or fresh)
3 c. baby spinach
1/2 c. heavy cream
1/3 c. freshly grated Parmesan
Fresh basil, for garnish
- In a large pot of salted boiling water, cook spaghetti or angel hair according to package directions until al dente. Drain, reserving 1 cup pasta water, and return to pot.
- Meanwhile, in a large skillet over medium-high heat, heat oil. Season chicken with salt and pepper and cook until cooked through and no longer pink, 4 minutes per side. Transfer to a cutting board and slice into strips.
- In a second skillet, cook bacon until crispy. Transfer to a paper towel-lined plate and drain, then chop.
- Pour off half the bacon fat and add garlic, tomatoes, and spinach to skillet. Season with salt and pepper, then add heavy cream, Parmesan, and 1/2 cup pasta water; let simmer. Add spaghetti or angel hair and toss until fully coated.
- Add chicken and bacon and toss, then garnish with basil and serve.
Mama Mia is this good!
I recommend cannoli OR tiramisu for dessert……………..
I of course not only got a sample of bacon but chicken too when my “Mama” made this one. You can substitute whatever you want to but the recipe as it is really is delicious.
So next week I’ll be heading to another spot on planet Earth where bacon is loved and recipes can be found – I’ll be sure and share it with you my bacon-loving friends! After all, I’m taking this trip around the world because ALL OF US LOVE BACON right????
Until next Saturday – your King of Baconia will spend a few days in Venice!
Amore, Teddy the King
Ohhhh La La! We are in France!
Oui Oui, mon amis……we are outside a Paris brasserie and I have another recipe for you!
My Mom and Dad have been to Paris twice………….once on their honeymoon in 1990 and again in September of 2001. They stayed in downtown Paris in 1990 but in Montmartre in 2001. They say that the BEST FOOD ever was in the little bistros or brasseries that were on EVERY corner….friendly people, delicious food, and many memories made. The photo I’m in above is not a place where they ate, but is representative of the many wonderful and homey places where you can get just about anything from a cup of coffee to a 10 course amazing meal. One of the things my Mom and Dad both loved was the lovely onion tart. I thought I’d give you a recipe for one so you can enjoy it yourself!! AND – OF COURSE – it has bacon in it…………………..
Tarte a l’Oignon (French Onion Pie)
10 slices bacon cut into 1″ pieces
5 thinly sliced onions
1 teaspoon salt
1/8 teaspoon black pepper
1/2 cup milk
1/2 cup heavy cream
1 tablespoon flour
1 pinch nutmeg
1 9″ unbaked pie crust
- Preheat oven to 400 degrees F (200 degrees C).
- Place the bacon into a skillet, and cook over medium heat until browned. Remove bacon from skillet, reserving 4 tablespoons bacon fat, and drain on paper towels.
- Place the onions into the same skillet with the bacon fat, and cook over medium-high heat until evenly browned, about 8 minutes. Season with salt and pepper. Combine the milk and cream in a bowl. Sprinkle the flour over the onions, and stir to blend. Stir in the milk mixture. Cook and stir over medium heat until the mixture thickens. Remove from heat, stir in the bacon, and set aside to cool 10 minutes.
- Beat the eggs in a mixing bowl until light colored and frothy. Stir a spoonful of the onion mixture into the eggs. Add another spoonful of the onion mixture, and continue stirring. Repeat, until all the onions have been stirred into the eggs and are thoroughly blended. Pour the mixture into the prepared pie shell. Sprinkle with nutmeg.
- Bake in preheated oven until the crust is lightly browned, about 20 minutes. Remove from the oven and cool 5 minutes before serving.
HEAVENLY! (and easy)
Where will the King’s Bacon Brigade go next week??? Tune in next Saturday and find out!
Your King….searching the world for the best in bacon………