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………