Bakin’ With Bacon and TWO Chefs!

Greetings from the Castle Kitchen…..I have Assistant Chef SammyP with me today!

Why?   Well not only is he a good friend of your King’s BUT his Mom supplied us with a fabulous baconized recipe and SammyP is giving me a hand (paw) so I make it according to the recipe.     It’s also a very tasty recipe so we of course hope you will TRY it!    I’ve given you all some maple bacon bread goodies before but this is DIFFERENT – trust me!

Maple Bacon Cheddar Biscuits

INGREDIENTS:

• 8 slices bacon, diced
• 4 cups all-purpose flour
• 1 cup shredded extra-sharp cheddar cheese
• 4 teaspoons baking powder
• 1 1/2 teaspoons kosher salt
• 1 teaspoon baking soda
• 3/4 cup unsalted butter, frozen
• 1 1/2 cups buttermilk
• 6 tablespoons maple syrup, divided
• 2 tablespoons melted unsalted butter

DIRECTIONS:

1. Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
2. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate.
3. In a large bowl, combine bacon, flour, cheese, baking powder, salt and baking soda.
4. Grate butter using the large holes of a box grater. Stir into the flour mixture.
5. In a medium bowl, whisk together buttermilk and 4 tablespoons maple syrup. Add to the flour mixture and stir using a rubber spatula until a soft dough forms.
6. Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pin, roll the dough into a 1 1/4-inch thick rectangle. Cut out 12 rounds using a 2 to 2 1/2-inch biscuit or cookie cutter. Place biscuits onto the prepared baking sheet; place in the freezer for 15 minutes.
7. Remove biscuits from freezer. Place into oven and bake for 15-18 minutes, or until golden brown.
8. In a small bowl, whisk together remaining 2 tablespoons maple syrup and butter.
9. Serve biscuits warm, brushed with the maple-butter mixture.

 

SammyP this is really delish – make sure and tell your Mom for me and my Mom that it’s a winner and we hope our Loyal Subjects give it a whirl.    Meanwhile – I’ll see you at Cat Scouts old buddy, old pal and thanks for helping me in the Castle Kitchen today.

By the way, SammyP and his Mom have a fab blog if you’re not already familiar with it.    Because he’s in a house full of kitties his blog is called “15andMeowing.com” and you can find out all about them if you visit!

It’s good to be King!  See you next week.   

King Teddy

Bakin’ With Bacon and King Teddy

Happy New Year From Castle Baconia and Your King!

 

WOO HOO! We all made it through New Year’s Eve and now we’re into a brand new year.     Today I’m going to give you a recipe for something really REALLY good.    Ready?

Bacon Mushroom Spinach Frittata

 

INGREDIENTS:

• 5 large eggs
• 1/2 cup milk
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• Dash of hot sauce (optional but awfully darn good!)
• Kosher salt and freshly ground black pepper, to taste
• 4 slices bacon, diced
• 2 cloves garlic, diced
• 8 ounces cremini mushrooms, thinly sliced (any type of mushrooms will work!)
• 2 cups baby spinach
• 1 Roma tomato, diced

DIRECTIONS:

1. Preheat oven to 425 degrees F.
2. In a large bowl, whisk together eggs, milk, basil, oregano, thyme and hot sauce; season with salt and pepper, to taste. Set aside.
3. Heat a large oven-proof skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes, reserving 1 tablespoon excess fat. Transfer to a paper towel-lined plate.
4. Add garlic and mushrooms to the skillet, and cook, stirring occasionally, until tender and browned, about 3-4 minutes; season with salt and pepper, to taste.
5. Stir in spinach and tomato until the spinach begins to wilt, about 2-3 minutes. Stir in egg mixture and bacon, reserving 2 tablespoons, until well combined. Cook, undisturbed, until edges are set, about 2 minutes. Top with remaining bacon.
6. Place into oven and bake until top is set and golden brown, about 14-15 minutes.
7. Serve immediately.

 

This is so darn good.     I don’t often make frittatas or even THINK about making them, but they sure are tasty and once you get the idea, you can make them out of almost ANYTHING!    My Mom and Dad are BIG on breakfast.   It’s the most important meal of the day you know!    With all the goodness in this meal, it will make you wish you could have it every single morning – hey – why not?    HAHA

You’ve got to try this recipe – trust me.  I’m your King!

Happy Saturday – see you next week!   The King

Bakin’ With Bacon and the King!

Hello Bacon Lovers!   It’s ME – The King – NEXT Saturday is July 4th but I’m cooking up a 4th of July breakfast casserole with BACON today so you can have time to get the ingredients and make it for NEXT Saturday!

This is great for a crowd or a hungry family and maybe kind of fun to have a SPECIAL breakfast on July 4th (or any time).     I just know you’re going to like it.

Charleston Breakfast Casserole

INGREDIENTS

12 slices bacon

1/4 cup butter – melted

3 cups croutons (plain)

2 cups grated cheddar

6 eggs

1-3/4 cups milk

1 bell pepper (any color) – diced

1 tablespoon prepared mustard (any kind)

1/2 teaspoon salt and pepper to taste

 

DIRECTIONS

1.  Place bacon in a large, deep skillet.  Cook over medium high heat until evenly brown – drain, crumble and set aside
2.  Preheat oven to 325 degrees F (165 degrees C)
3.  Melt butter in the microwave or a small pan on the stove over low heat.   Spray a 9×12 inch baking dish with vegetable spray – place croutons in the bottom of the dish and drizzle with melted butter.   Sprinkle with grated cheddar
4.  Crack eggs into a bowl and whisk to break up the yolks.  Add milk, peppers, mustard, salt, and pepper and beat until well-combined.  Pour mixture over croutons and cheese and sprinkle with the crumbled bacon
5.  Bake in preheated oven for 40 minutes – remove and let rest 10 minutes before serving

 

YES and I made an extra slice for YOU !

Doesn’t this just sound wonderful?   Well it is.    And really not a big deal to make either – most casseroles are just mixtures of yummy things tossed in together.    That’s why they’re fun to make and why more people enjoy them.    This one really is tasty.

Yep – there’s just something about that wonderful aroma…………………MMMMMMM!

Hope you have a Happy 4th of July and we will have ANOTHER July 4th recipe NEXT Saturday on THE BIG DAY.

King Teddy

 

Bakin’ with Bacon and the King

Welcome to the Castle Kitchen!   Let’s cook with BACON!

How about a recipe for a really yummy salad side dish?     Great for Spring or Summer or probably any old time but this is a “warm weather” favorite with burgers around here.    Mom has even made this same recipe – minus the bacon and with shrimp.

Anyway, here’s a delicious one for you to try.

Bacon Ranch Macaroni Salad

INGREDIENTS

6 slices bacon

1 lb. elbow macaroni (actually the spiral macaroni works nicely too as you can see from the photo!)

1 cup mayonnaise

1/2 small red onion diced small

1 package ranch salad dressing mix

1 8 oz. package cheddar cheese cut into small cubes

DIRECTIONS

Cook bacon in a large deep skillet over medium-high heat until crisp – about 10 minutes – drain on a paper-towel lined plate until cool then crumble.

Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain.

Rinse macaroni with cold water until cool; drain.

Mix cooled macaroni, crumbled bacon, mayonnaise, red onion, green bell pepper, ranch salad dressing mix, and Cheddar cheese together in a large bowl.

Cover the bowl with plastic wrap and refrigerate at least 4 hours before serving.

 

I WANT THIS NOW!!!!!!

Yeah I think a lot of people would want this now but you have to wait until you get all these goodies at the grocery store then you can make it and eat it to your heart’s content!    Also a note for those of you who don’t know what ranch dressing in a package is all about.    You CAN find this in the grocery store where the “make it yourself” salad dressing stuff is – in our store it’s on a top shelf above the regular bottled salad dressings.   If you can’t find it – use salad dressing – I’m thinking it would work out – it will be a lot more “CREAMY” a salad but nothing wrong with that either!

Our motto around the Castle…………

Happy Saturday Bacon Lovers!   

Your King

 

Bakin’ With Bacon And The King

Hello Bacon Recipe Fans!  Welcome to the Castle Baconia Kitchen………

Today is a SUPER DUPER easy recipe……….and probably something EVERYONE has made before so this would just be a reminder to many of you just how tasty leftovers can sometimes be.    This is one that the Royal Mom’s mother used to make although she did NOT put cheese in…….we just made it BETTER by adding cheese.   Ready to see what I’m talking about?

 

Bacon Cheddar Patty Cakes

Ingredients (for four servings)

3 (or maybe 4 (!) slices of bacon

4 cups cold leftover mashed potatoes

2 eggs

1 teaspoon onion powder

1/2 teaspoon salt

1/2 teaspoon pepper

1 cup shredded cheddar cheese

 

Directions

Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Remove the bacon slices, crumble, and set aside. Leave the bacon drippings in the skillet.

Mix the mashed potatoes, eggs, onion powder, salt, and black pepper together in a bowl; stir in the crumbled bacon and Cheddar cheese.

Form the mixture into 8 patties. Heat the bacon drippings over medium heat, and pan-fry the patties in the drippings until crisp on each side, about 4 minutes per side.

 

See what I mean?   What’s more simple to make than these?   The problem is how many to make because they are so good you can’t just eat one or two……..know what I mean?    Also, you can get a better “patty” if your mashed potatoes aren’t too “wet”….I suppose it depends on how you make your mashed ‘taters!!    They’re even good with lumpy mashed potatoes.   LOL

So what are you waiting for?    Make sure next time you make mashed potatoes you make a little more than you know you’ll eat at dinner time………………….then have them next morning with eggs and maybe even MORE BACON?????????????????????

Maybe this is the answer we need right now – bacon…………………..it would be nice if it was this simple……………!

Stay safe everyone……..see you next Saturday!   

King Teddy