Welcome to the kitchen at the Castle in the land of Bacon (Baconia!)
Time for us to spend some time together whipping up some kind of delish recipe of one kind or another which features our FAVORITE THING – BACON!!!!!! YAY!!!!! I’ve got one today that’s pretty darn easy but also pretty darn delicious too – if you like cabbage that is.
Southern Fried Cabbage With Bacon, Onions, and Mushrooms
1 lb. of bacon
1 large head of cabbage – chopped
1 large onion chopped
1 8-ounce package of slided fresh mushrooms
1 pinch of salt and black pepper to taste
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels; crumble when cooled. Drain all but 3 tablespoons of bacon drippings from skillet.
Cook and stir cabbage, onion, and mushrooms in the remaining bacon drippings until tender and lightly browned, about 20 minutes. Fold bacon into cabbage mixture. Season with salt and black pepper.
Now – what do you think of this recipe???? Sounds pretty darn good huh? My Mom loves cabbage but rarely thinks to make it…………..other than in cole slaw or with corned beef. This is just a really nice variation of a cabbage side dish with added GOODNESS – bacon!!!!!
You know you want to try this right? So – what are you waiting for? This recipe was after all approved by the KING OF BACONIA – ME!
AHHH………it’s good to be King!
Hello Loyal Subjects of the Land of Baconia! I – your King – am here to make something yummy for you to copy!
I aim to find some delicious treats for you that have EVERYTHING to do with enjoying our favorite THING here in Bacon-land……………………..BACON! My recipes always have that ingredient in them and even more yummy stuff to make these recipes SCRUMMY (that’s UK-talk for scrumptious). Today – a really good little snack – binge-watching TV lately? Put a plate of these by your side and they’ll be gone before you know it. Watching a sporting thing on the tube? Put a stack of these on your side table and you’ll not be sorry you made them! Why the name? Well these little pies fit quite nicely in your hand…….how HANDy!!!
BACON HAND PIES
- 1 pkg pre-made pie crust (2 crusts)
- 8 oz. cream cheese
- 1/4 cup sour cream
- 2 slices bacon, cooked and crumbled (or more – to taste)
- 1/2 cup cheddar cheese, shredded
- 2 green onions, stems only
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 tsp parsley flakes
- 1/4 tsp dill
- 1/8 tsp salt
- 1 egg
Note: The spices are not totally necessary – or you can add your own – I didn’t have parsley flakes or dill so I made these with garlic and onion powder – Honestly I think whatever your favorite spices are could be in this recipe considering the other ingredients!
Preheat oven to 400 degrees F. Place parchment on a cookie sheet and set aside.
Mix the cream cheese, sour cream and spices until well combined. Stir in bacon, cheese and green onions.
Unroll the pie crusts and cut out 16 circles using a 4″ biscuit cutter. Roll together any leftover pie crust pieces to get enough pastry to reach 15 or 16 circles.
Top each circle of crust with a tablespoonful of the cream cheese mixture. Dip your finger in a bit of water and rub that along the edge of the circle, to help seal the hand pies. Fold the crust over and seal the pies however you prefer. I did a pinch and fold, but crimping the edges with a fork would work just as well.
Place onto prepared cookie sheet and cut a small slice into each pie so steam can escape. Beat egg with 1 tbsp of water and brush onto each hand pie.
Bake for 20-22 minutes. Enjoy
Oh yes there’s no doubt about it……………..tasty is the word…………………just one tablespoon of the mixture in each little pie – you finish one and reach for another….and another…..and – well – you get the idea! I also say the more bacon in there the better……but that’s just me – after all I am the KING OF BACONIA!
My work is done……I shall take a royal nap now! See you next week……….
Hello Bacon Fans! It’s me – King of Bacon – here with yet another delish recipe – this time it’s a CROCKPOT recipe!
We use our Royal Crockpot in this kitchen quite often………..it allows the Castle Cook to start a wonderful meal – walk away and do FUN stuff – then return in time for a fully prepared dinner. Can’t beat that with a stick right? Right! This one you can vary to taste – try other soups for instance – cream of ANYTHING probably tastes just as yummy.
Chicken With Bacon Crockpot
- 8 bacon slices
- 8 boneless, skinless chicken breasts
- 2 (10 oz) cans cream of mushroom soup
- 1 cup sour cream
- 1/3 cup flour
You can prepare this one of two ways. For the first way, place the bacon in a large skillet and cook over medium-low heat until some of the fat is rendered. Be sure that the bacon is still pliable and not crisp. Drain on paper towels. If you use this method, reduce the flour to 1/4 cup. Or for the second way, use the new precooked bacon in the market. It’s pliable enough to wrap around the chicken.
Wrap one slice of bacon around each boneless chicken breast and place in a 4-5 quart crockpot.
In medium bowl, combine condensed soups, sour cream, and flour and mix with wire whisk to blend.
Cover crockpot and cook on low for 6-8 hours until chicken and bacon are thoroughly cooked.
You may want to remove the chicken and beat the sauce with a wire whisk so it is very well blended. Serve this over noodles or rice or just as it is.
THIS IS SOOOOOOOOOOOOOOOOOOO good. AND SOOOOOOO easy.
This is the only problem you may run into if you have dogs or cats in the house……..
Time to rest my royal tushie on my royal chair……cooking is exhausting!
Enjoy! King Teddy
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