Tag Archives: bacon

Bacon Around The World: Italy

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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

Ingredients
12 oz. spaghetti or angel hair
1 tbsp. extra-virgin olive oil
1 lb. boneless skinless chicken breasts
kosher salt
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
Directions
  1. 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.
  2. 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.
  3. In a second skillet, cook bacon until crispy. Transfer to a paper towel-lined plate and drain, then chop.
  4. 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.
  5. Add chicken and bacon and toss, then garnish with basil and serve.

Mama Mia is this good!

I recommend cannoli OR tiramisu for dessert……………..

Cannoli

Tiramisu

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.

My Motto!!

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

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Bacon Round The World: France

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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)

Ingredients:

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

4 eggs

1 pinch nutmeg

1 9″ unbaked pie crust

Directions:

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. 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.
  3. 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.
  4. 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.
  5. 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……… 

King Teddy

 

Bakin’ in Baconia!

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Greetings and Salutations from Castle Baconia – King Teddy at your service!

That’s right – here I am again in the kitchen of the castle we all know and love…………the place where bacon HAPPENS!    We love our bacon here and we know you do too.   Every Saturday I toss our castle chef out of the kitchen to give him a break and I take over – I show you some great recipes I find that use BACON in the ingredients and trust me – they are all beyond delicious.   Most of these we have had at least once and in some cases REPEATEDLY because they are just so darn yummy.

Today’s is EXTREMELY easy………..but just because it’s easy doesn’t mean it’s not tasty!    READY?????

Cheddar Bacon Chicken Tenders

Ingredients

1 egg

1/2 cup Progresso plain panko crispy bread crumbs

1/2 cup finely shredded Cheddar cheese (2 oz)
5 slices fried bacon (yes you can use more or less as you want!!)
1 package (14 oz) uncooked chicken tenders (not breaded)

Directions

Heat oven to 400°F. Spray large cookie sheet with cooking spray.

In shallow bowl, beat egg. In large resealable food-storage plastic bag, place bread crumbs, cheese and bacon. Dip chicken into egg. Place in bread crumb bag; seal and shake to coat. Place chicken on cookie sheet.
Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and bread crumbs are golden brown.
Do I have to tell you how crispy/yummy/delicious these are?   Can be a snack OR serve with a vegetable of your choice and it can be dinner………or lunch…………WHATEVER!   Chicken and bacon make a swell combination.   My Mom uses panko bread crumbs for almost ALL her baked meats and even her fried chicken.

YES INDEEDY WE ALL DO ON SATURDAYS HERE IN THE CASTLE!

People who live in glass houses shouldn’t throw stones! Right?

Hey guy – if our castle cook ever leaves us, you’re HIRED!

Happy Saturday to all Baconians from your King

Bakin’ in Baconia

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Welcome to the Kitchen at Castle Baconia – I am your HOST, King Teddy!

Yep – only on Saturdays do I throw the head cook of my castle OUT for the morning and take over because I wish to share one of my favorite bacon-ful treats with all of you……my loyal subjects of the land where bacon reigns supreme – BACONIA!

Today I’m doing an unusual item – it’s a BREAKFAST cookie.   What’s so great about these?  Well for one thing they are great for camping/hiking because it’s a portable breakfast in a few bites (although there’s no way you can just eat ONE of these………ever……..camping or at home).   Another thing is while they have a lot of ingredients, if you read the ingredients, they are all GOOD.     And before you ask me, yes you can have more bacon in them than this recipe calls for.    And also before you ask me, although I made these with the oat flour I imagine you could use ANY flour.

Peanut Butter Bacon Breakfast Cookies (say that five times fast!)

Ingredients

  • 1 1/2 cups Old Fashioned Oats
  • 1 cup Oat Flour  (yes it’s a slightly exotic ingredient but it IS with the other flours in the baking aisle at the grocery!)
  • 1/3 cup Packed Brown Sugar
  • 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • pinch of Salt
  • 2 large Ripe Bananas, mashed
  • 1 Egg
  • 1/3 cup Peanut Butter, melted
  • 2 teaspoons Pure Vanilla Extract
  • 1 cup Peanut Butter Chips
  • 6 slices Cooked Bacon, crumbled

Directions

  1. Preheat oven to 350°F.
  2. In a large bowl, whisk together oats, oat flour, brown sugar, baking powder, baking soda, and salt.
  3. In a medium bowl, whisk together mashed bananas, egg, peanut butter, and vanilla.
  4. Add the wet ingredients to the dry ingredients, and stir until just combined.
  5. Fold in the peanut butter chips and bacon.
  6. Drop by 1/4 cup scoops onto parchment paper or silicone mat-lined baking sheets. Flatten slightly.
  7. Bake for 12-15 minutes, or until cookies are lightly browned at the edges.
  8. Remove to wire racks to cool.

It’s impossible to tell you ADEQUATELY how delicious these are.   Trust me.   You do trust your KING don’t you?    Even our castle CHEF liked them when I granted his wish to try one:

Ooohhh la la…..zee cookies, they are trez bon!

That’s Baconian French for “these cookies ROCK”……………..so I know they are good for ANYONE!

Now, as you know, today is the ROYAL WEDDING at Windsor Castle……………we want to wish the happy couple all the best of luck and love………….and yes of course my Mom and I will be watching on the royal television set.    After all, I’m a KING so I like seeing other Royals enjoying themselves and a wedding is such a beautiful occasion.

We hope they will be happy forever………..

It’s good to be King………..(or even a Prince!)

See you next week!  

Bakin’ in Baconia

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King Teddy – coming to you from Castle Baconia’s kitchen!

It’s time for our little Saturday get together where I give you an incredibly delightful recipe for an amazingly EASY (most of the time) snack that I’ve managed to find in the blogosphere.    Today’s really is just about the easiest – although slightly strange – recipe involving bacon that I’ve EVER given you!

Oh Monsieur Le King I shall be taking notes – Easy recipes means more time for me to float in the moat here at Castle Baconia!!!

Well this will give you lots of leisure time that’s for sure……………and it will give ME a whole lotta great snacks.

Bacon-Parmesan Cracker Delites

Now this recipe might sound just a little weird – hard to imagine something this simple could be this good but trust me…………. For one thing it uses Club Crackers which always have been one of my Mom’s FAVORITE crackers (next to Ritz maybe!)………and I’m thinking you probably can substitute other similarly shaped crackers for Club – I think the Club is the BEST of the REST.

INGREDIENTS

1 package Club Crackers (this recipe will make 36 appetizers)

1 lb. thin sliced bacon (the thick stuff which is our favorite around here is too thick to use for wrapping!)

Container of Kraft Grated Parmesan OR if you really want to go crazy get the Parmesan/Romano mix!

DIRECTIONS

Lay crackers (as many as you want) face up on a baking rack/cooling rack.

Scoop about 1 teaspoon of grated Parmesan cheese onto each cracker. Cut your package of bacon in half (or cut pieces individually) and carefully, so the cheese doesn’t fall off, wrap each cheese covered cracker in one half piece of bacon, completely covering the cracker. It should fit snugly around the cracker.

Place the bacon wrapped crackers on the rack onto a baking sheet.

Place in a 250-degree oven for about 2 hours.   (yes I know this sounds nuts at such a low temp but it works!   It really does work!)

 

Cool these babies when they get out of the oven but they are delish warm or room temp either way.    It’s just a very seemingly unusual recipe that’s beyond simple but also delightful.   That’s a good combination right??????

Bacon makes me wanna DANCE with “HAPPY” !!

That’s all from Castle Baconia this Saturday.   Hope to see you again next week when I share something else delightfully delicious that has BACON in it……………!

Your Royal Catness, King Teddy

Bakin’ With Bacon

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Ready to do a little baking in Baconia??

I hope you are……….and I think you’ll like this one even if it’s ever so slightly overloaded with ingredients.   It’s yumminess MORE than makes up for having a longer grocery list (although I must say my Mom had most of this stuff in our pantry anyway!).

Zee Baconian Castle has EVERYTHING in zee pantry Monsieur Le King!

Yes I think we probably have the best equipped kitchen in the universe Chef………..and I thank you from my Kingly heart every Saturday when you allow me to mess up your pantry, use every pot and pan and utencil there is in this place and make a huge mess all for the sake of eating ANYTHING that has bacon as an ingredient!

Today’s recipe is a dessert………..and I’ve served these before here on the blog on special occasions but never given you the recipe………..are you ready Bacon Fans????

Chocolate Magic Bacon Bars

  • 18 KRAFT Caramels (I say KRAFT because those are the easiest to find but any caramel candies will do)
  • 1 Tbsp. 2% milk
  • 1 pkg. (16.5 oz.) refrigerated sugar cookie dough
  • 1 can (14 oz.) sweetened condensed milk
  • 1 cup Semi-Sweet Chocolate Morsels
  • 3/4 cup Slivered Almonds, toasted, coarsely chopped  (I don’t bother toasting them but you can if you want to)
  • 1 cup flaked coconut, toasted (again not necessary to toast but it does make it crunchier)
  • 6 slices Bacon, cut into 1-inch pieces, cooked  (yes of course you can make more bacon if you want to…….!)

    DIRECTIONS:

  • Heat oven to 350°F.
  • Microwave caramels and 2% milk in microwaveable bowl on HIGH 1-1/2 to 2 min. or until caramels are completely melted and mixture is well blended, stirring every 30 sec.
  • Line 13×9-inch pan with foil, with ends of foil extending over sides. Press cookie dough onto bottom of prepared pan. Pour condensed milk over dough. Top with layers of chocolate, nuts, coconut and bacon; drizzle with caramel sauce.
  • Bake 25 min. or until lightly browned. Cool completely. Use foil handles to lift dessert from pan before cutting into bars.

IF ONLY I COULD EAT CHOCOLATE!!!!

Yes I know what you mean………..chocolate is a no no for we cats AND dogs as well and for any human who is trying to lose weight but GOSH, chocolate is also important because it’s a mood-enhancer and SO DARN YUMMY (for humans of course).    Anyway it’s a dy-no-mite dessert/snack.

That’s what I say!!!!!    

Give these a try and make your tummy happy…………………….

Til Next Week When I Destroy the Castle Kitchen Again!!  

Your King

!

IMPOSSIBLE!!!!!!!!!!!!!

Tee Hee!!

Yep!

 

Bakin’ With Bacon

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Saturday!  Time to ask our Baconian Castle Chef to

vacate the premises so I – your King –

can play in the kitchen!!

Oui my King….I am out of here and zeee kitchen, she is all yours!

That’s right – it’s the day of the week that I present to you something yummy to make that involves BACON – after all, this is the land of Baconia that I am King of so we do a lot of bacon-ized things around here!    Today I have something that some people just have no taste for – don’t make or eat them – but down South, everybody knows about them.    What am I talkin’ about?????

GRITS (or you may pronounce

it GREEE-ITS in Southernese!)

Specifically though this grits recipe is for Bacon Cheddar Grits so we’re talking SPECIAL grits.   Not just plain old grits.   My Mom lived in Alabama for some years and her Mom made grits for them frequently – from scratch.  Nowadays they have instant grits and quick cook grits so it doesn’t take as long to make.   This recipe uses quick cook grits but you COULD use instant if you want to!

Teddy’s Bacon Cheddar Grits

INGREDIENTS:

4 slices bacon, finely chopped  (you CAN actually use as much bacon as you want……but try to be reasonable!)

 1 jalapeno, finely chopped (optional – if you like a little “heat”!)

 4 1/2 cups water

 1 cup quick-cooking grits

 Coarse salt and ground pepper

 1 cup plus another 1/2 cup grated sharp cheddar (2.5 ounces)

Directions

  1. 1. In a medium saucepan, cook bacon and jalapeno (optional) over medium heat, stirring occasionally, until bacon is browned, about 8 minutes. With a slotted spoon, transfer bacon and jalapeno (if using) to a small bowl. Remove pan from heat and carefully add 4 1/2 cups water (fat may sputter).
  2. 2. Bring liquid to a boil over high and whisk in grits. Whisk until mixture begins to thicken, then reduce heat to low and gently simmer, stirring occasionally to prevent sticking, 25 minutes or until creamy. Season with salt and pepper. Whisk in 1 cup grated cheddar and three-fourths the bacon mixture. Pour into a 2-quart serving dish and top with remaining cheddar and remaining bacon mixture.

Mmmmmmmmm – Good!

I’m trying to be patient – I wanna try some grits!!!!!

Everyone comes running when there’s BACON involved!    Hope you all try this recipe – trust me – even if you’re not a FAN of grits – you will be soon!!!!

See you next Saturday from the Castle Kitchen of Baconia….until then – EAT BACON!

 

Bakin’ in Baconia!

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Come Bake With Me!!!

It’s me – Teddy the King of Baconia in his very own kitchen in the Castle here in Baconia.   Every Saturday I sneak in (well I don’t have to sneak since it’s my castle) and give the Castle Chef the day off while I mess around in here getting flour everywhere and creating some fabulous bacon delight to share with ALL OF YOU!!

Oui…..and guess who cleans up zee mess????!!!!

 

I am going to show you a GEM of a breakfast item to make using – of course – BACON along with some other yummy items including tortillas to hold the whole thing so you can eat them!

Apple Bacon Breakfast Burritos

Ingredients:

  • olive oil for the pan
  • 4 strips apple wood smoked bacon (actually ANY bacon will do – it’s just the extra apple flavoring in applewood bacon that’s extra nice)
  • 1/2 cup apple, peeled and cut into small dice
  • 1/4 cup finely chopped onion
  • 3 eggs
  • Salt and pepper
  • 4 small flour or corn tortillas
  • 1/2 cup grated Gruyere or Swiss cheese

Preparation:

Serves 2
In a small mixing bowl, whisk the eggs with a bit of salt and pepper, and set aside. Line a small bowl with foil and set aside.

Over medium heat, cook the bacon in a large saute pan, until it starts to brown.  Remove it from the pan, pour any excess bacon fat into the foil covered bowl (to throw out once it’s cool), and add the apple and onion to the pan. Over medium heat, cook until the onions are soft and slightly browning, about 4 minutes. Crumble the bacon and combine it with onion and apple. Season to taste with salt and pepper and set aside in a bowl.

Place the tortillas in the same pan. Over medium heat, let them warm for about 30 seconds, and then pour 1/4 the egg mixture on top of each tortilla.  If some egg slides off, just scoop it back onto the tortilla with a small spatula.  Sprinkle 1/4 of the cheese onto each egg covered tortilla.  Then sprinkle 1/4 of the apple-bacon mixture in the center of each one. Use a small spatula to fold the tortilla into thirds, making a burrito. With the seam side up, turn the heat to low, cover, and cook until the burrito puffs up a bit, about 3 minutes.

Just double or triple the recipe if you’re making more than FOUR total tortillas……….and let’s face it – you know you’ll want to!!!!

Toss a burrito our way pretty please?????

How could you resist those faces?  Make some BACON!!

Nothing worse than having a grumpy face to look at – solve the problem with some bacon!

Until next Saturday, I, King Teddy of Baconia wish you all the bacon you can eat!

It’s good to be King….when there’s bacon!!!!

Bakin’ With Bacon in Baconia!

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Welcome to the Kitchen at Castle Baconia!

‘Tis I – King Teddy, King of Baconia in my very own kitchen bringing you another bacon delight!

Today I have another easy one for you…………..and it uses a muffin tin like last week’s delightful bacon treat!    Just makes things easier right?   We like EASY here in the Baconian Kitchen, right?

Monsieur Le King you are EVER so right but then you always are right because you ARE Zee King of Baconia and I am just zee lowly Assistant Chef !

Alright, alright – I know you don’t like me invading your kitchen but I only invade on Saturday morning so we can share some ideas with the other bacon loving peeps out there in blog land!    Now, where was I………….oh yes.    Today I’m going to show you how to make:

BACON QUICHE TARTS

You will need:

One muffin tin with at least TEN muffin cups

Ingredients:

Five slices of bacon

8 oz. cream cheese softened

2 tablespoons milk

2 eggs

1/2 cup shredded swiss cheese

2 tablespoons green onion

1 10-oz. can of refrigerated flaky biscuit dough

 

Preheat oven to 375 – grease muffin tins.   Cook bacon and crumble.   In bowl beat cream cheese, milk and eggs with electric beater until smooth.    Add the shredded swiss and onion and mix in with a spoon.   Put one biscuit in each of ten tins……fit into cup well and leave a 1/4 inch “rim” of dough at top.   Put HALF of the crumbled bacon into the cups – distribute evenly.   Then spoon in two tablespoons of your cream cheese mixture into each cup.     Bake 20-25 minutes until “set” and the “rims” of dough are golden brown.   Sprinkle remaining bacon on tops of each tart and press into the filling.    BEST served WARM!

YES YOU DO AND IT’S GONNA BE DELISH!!!  

Bacon makes me wanna DANCE with “HAPPY” !!

I hope you enjoy trying this one out because it’s EASY and really yummy.   You know the SUPER DUPER BOWL is this Sunday…………….while I know most humans enjoy popcorn, hot dogs, burgers, fried chicken, pizza, etc., wouldn’t hurt to put out something not only DELICIOUS but DIFFERENT!     Like these cute little tarts!!

Wait – no – not cute little tarts like them – tarts like the ones I gave you a recipe for!

HAHAHA….just kidding!

I shall return to the kitchen here at the castle NEXT Saturday and share yet another fab bacon delight with you!  

Until then…… 

A Royal Hug from King Teddy

 

 

 

Bakin’ in Baconia

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It is I – your King of Baconia – King Teddy

and we’re bakin’ with bacon this morning!

Who says a King can’t cook right?   Right!    I invade the castle kitchen every single Saturday morning to bring you some fun stuff made with bacon in mind because we all are – after all – BACONIANS!

Today I have an EASY EASY EASY recipe but it’s quick and tasty and my Dad LOVES these for breakfast.    Ready??

I’m waiting to sample what you’re making King Teddy!

BRING IT ON YOUR ROYAL HIGHNESS!

King Teddy’s Easy Bacon/Egg/Toast Cups

Equipment:

One muffin tin – doesn’t matter if it’s a six or twelve or more size – however many of these eggs you want to make!   My Mom uses a 6-muffin size tin – five for Dad and one for her (!!!!!).

Ingredients:

However many eggs you want to cook

However much bacon you want to use but at least one strip per egg cup

One slice of bread for each egg cup you’re making

How To Make them:

Preheat your oven to 400.   Butter the inside of the muffin tins.    Cut the crusts off your bread and roughly fashion into a “sort of” circle and tuck a slice of bread into each muffin tin fitting it to the cup snugly.   Put the tin with bread into the oven and let it toast in the 400 degree oven about 5 minutes until lightly browned.    Cook bacon until it’s cooked but still “pliable” and drain.   Turn oven down to 350.    Take a piece of bacon and wrap around the interior of each muffin cup…….then crack an egg into the “cup” – you can top with a little cheese if you want to.    Bake in oven about 15 minutes or until the whites are set.

They will just pop right out of the muffin tins onto the plate – You can use a fork or spoon to take them out…….!

Your family will think the bacon fairy granted their wish – these are easy and delicious!

So you just can’t get much easier than this so give it a try.    I will also tell you that Mom makes these sometimes NOT using the toast – she will line the muffin tin cups with a slice of ham then add the egg, cheese and bake.   Interesting but with the bread it really is fabulous to have everything inside a crusty bit of bread.

YES INDEEDY WE ALL DO ON SATURDAYS HERE IN THE CASTLE!

Happy Saturday from the kitchen of Castle Baconia!

Baking is exhausting – I shall now retire to my chair for a snoozer…….

With Kingly Hugs, King Teddy

 

On a sad note………….

Before we leave we want to say a final farewell to yet another friend………..Mr. Buttons, from the family of Timmy Tomcat – has taken his final trip to join all the other Angels we all know and love and miss.    He had kidney disease and fought a hard fight to stay with his big kitty family and his Dad.    If you haven’t left a message for them, you can visit them HERE to leave one.   Farewell Mr. Buttons.

Graphic by Ann of Zoolatry