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

Welcome to the Castle where Bacon RULES!

Happy Saturday Bacon Lovers.    I’ve got a goodie for you – maybe I should say ANOTHER goodie because we do cook up some delightful goodies in the Castle Kitchen and this one is really extra yummy for breakfast OR brunch.

BLT Brunch Pie

Ingredients

• 1-1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon dried basil
• 1/2 cup shortening
• 1/2 cup sour cream
• FILLING:
• 3/4 cup mayonnaise
• 1 cup shredded cheddar cheese
• 1 can (4-1/2 ounces) mushroom stems and pieces, drained
• 8 bacon strips, cooked and crumbled
• 1 tablespoon chopped green pepper
• 1 tablespoon chopped onion
• 3 medium tomatoes, peeled and sliced

Directions

• In a large bowl, combine the first 4 ingredients. Cut in shortening until crumbly. Stir in sour cream. Cover and refrigerate for 30 minutes.
• Press dough into a 9-in. pie plate; flute edges if desired. Bake at 375° for 10 minutes. Cool completely.
• In a large bowl, combine the mayonnaise, cheddar cheese, mushrooms, bacon, green pepper and onion. Layer half of the tomatoes in crust; top with half of the mayonnaise mixture. Repeat layers.
• Bake at 350° until a knife inserted in the center comes out clean, 30-35 minutes. Refrigerate leftovers.

Makes your mouth water right?

As always feel free to adjust here and there for your personal tastes but this is just so good AS IS.     The dough is amazing.   Just make it, let it rest in the refrig and then press it into a pie pan.  Easy?  DEFINITELY.

Enjoy!

 

Bakin’ With Bacon and the King

Hello from the Kitchens at Castle Baconia!   Ready to cook?

OK – first off I have a confession…………………this one is a recipe that I haven’t made yet.    I found the recipe and intended to make it but Saturday got here too quickly this week and I didn’t have time to TASTE TEST it.   However, I think you’ll agree after reading the ingredients and seeing the photo that it simply HAS TO BE INCREDIBLE.

 

Bacon Maple French Toast

Ingredients

• 8 large eggs
• 2 cups half-and-half cream
• 1 cup 2% milk
• 1 tablespoon sugar
• 1 tablespoon brown sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Dash salt
• Dash cayenne pepper
• 1 loaf (1 pound) French bread, cut into 1-inch slices
• TOPPING:
• 6 thick-sliced bacon strips, cooked and crumbled
• 1 cup butter, melted
• 1 cup packed brown sugar
• 1/2 cup chopped pecans, toasted
• 2 tablespoons corn syrup
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• Maple syrup

DIRECTIONS

• Grease a 13×9-in. baking dish; set aside.
• In a large shallow bowl, whisk the first 10 ingredients. Dip each slice of bread into egg mixture. Arrange slices in prepared dish. Pour remaining egg mixture over top. Cover and refrigerate overnight.
• Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. In a small bowl, combine the first eight topping ingredients. Spread over top.
• Bake, uncovered, 40-45 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving. Drizzle with syrup.

 

How on earth could you go wrong with this recipe????    I just know it will be great and I do intend to make this soon – it’s just been a rather busy week or so around the Castle and I didn’t have a chance to whip it up for you.     Usually we TRY OUT the recipes we pass on to you.   There is an official TASTE TESTER here at the Castle………..it’s the ROYAL PARENTS and they’re pretty good at taste testing.    We’ll let you know how it was next week.    Meanwhile don’t let THAT stop you – GO FOR IT!

Same here…..this would be very convenient!

Have a royally wonderful week!!   King Teddy

Bakin’ With Bacon and The King

Greetings from the castle kitchen in the land of bacon!   Let’s eat!

I have a swell appetizer recipe for you today but it could easily be a whole meal with a nice bottle of wine (Mom says so anyway – what would I know????!!!!!).      We saw this recipe as we arrived on my blog this morning – good old AOL handed me a great idea and I’m running with it!

Creamy Feta and Bacon Bruschetta

 

Ingredients

• 6 ounces feta crumbled
• 2 ounces cream cheese
• 2 Tablespoons Olive oil
• 1 teaspoon garlic minced
• salt and pepper to taste
• 6 slices bacon cooked and chopped
• 1/2 cup grape tomatoes halved
• 3 Tablespoons fresh basil julienned
• 1 baguette cut into 1/4 inch diagonal slices, toasted

Instructions

1. In a food processor combine crumbled feta, cream cheese, olive oil, minced garlic and salt and pepper to taste. Pulse until smooth and creamy.
2. Spread creamy feta on top of each toasted baguette slice. Top with grape tomatoes, bacon, and basil.

 

Now doesn’t that sound wonderful on a HOT summer evening with a coolish breeze blowing and a COLD glass of white wine or maybe Prosecco?????    Oh boy.    What can I say – Mom and Dad can eat enough of these little bruschetta bundles of joy to make a complete meal out of them.    Finish it off with a little sorbet or maybe vanilla ice cream with fresh fruit.     Magic!

Thanks to Friends Furever for this one!!

May the bacon fairy visit you soon and inspire you to try this recipe!!!!

Kingly Hugs………………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