Que pasa?? Welcome to the Temporarily Mexican Kitchen at Casa De Baconia!
Since it’s almost Cinco De Mayo, how could I possibly NOT show you how to make something fabulous involving bacon? This is one most of you are familiar with but now you will know how to make them for yourselves!! A couple of notes: Avocado isn’t necessary but we are an avocado-loving household…….you don’t need kosher salt but it’s nice and chunky…….!
Ingredients: (makes four tacos)
16 slices bacon, halved
Freshly ground black pepper
6 large eggs
1 tbsp. whole milk
1 tbsp. unsalted butter
2 tbsp. Chopped chives
1/4 c. Shredded Monterey Jack
1 avocado, sliced
Hot sauce, for serving
- Preheat oven to 400° and line a large, rimmed baking sheet with foil. In one corner, make a bacon weave with 8 halves of bacon each, creating a square. Repeat to make next three weaves. Season with pepper. Place an inverted baking rack on top to make sure bacon lays flat.
- Bake until bacon is crispy, 18 to 20 minutes. Working quickly, trim each square with a paring knife or kitchen shears to make a round shape.
- Meanwhile, make scrambled eggs. In a medium bowl, whisk together eggs with milk until well incorporated.
- In a medium, nonstick skillet over medium-low heat, melt butter. Pour egg mixture into the pan. Gently move the eggs around with a spatula, creating large curds. When the eggs are almost cooked to your liking, season with salt and pepper. Fold in chives and remove from heat.
- Assemble tacos: On a serving platter, fill the bacon taco shells with eggs. Sprinkle each with cheese, nestle in a few slices of avocado, and top with hot sauce.
Have a couple of these to start your Cinco De Mayo celebration and you’ll be ready to do the Mexican Hat Dance!!
I won’t keep you – I know you have places to go and things to do on this day before Cinco…………….but whatever you do remember to enjoy tomorrow’s celebrating…………..
Mexican Hugs, Teddy Ole’ !!
Ginger mustache or black curly??? Not sure – I tried on both for this post! HAHAHA
Today’s the day you silly goose
That we Baconians celebrate Dr. Seuss!
Green eggs and ham would be a good start…..
Here’s what you’d need in your grocery cart!
First of all we are hooking up to a bunch of blogs that are celebrating Dr. Seuss Day! Who knows what kind of fun they’re having – just like we’re having fun in honor of “THE MAN” we all love too. Dr. Seuss – this blog today is in your honor. If you click the badge below you’ll be able to see links to everyone pawticipating in the HOP today!
Happy Dr. Seuss Day everyone………………..we’re celebrating today with one of the traditional foodables from the Dr. Seuss books………….. We are using BACON (of course) instead of actual ham but then it all comes from the same place right?
Green Eggs and Ham – a la Seuss!!
- 4 large eggs
- 4 slices of bacon cooked until NOT YET CRISPY – needs to be “bendable”
- about 3 tsp of pesto per egg
- Preheat oven to 400F. Grease muffin tins. Put bacon in each tin forming ring around inside of cup. Crack egg in – put in all of the yolk and about 1/2 the white for runny yolks or all of the white if you don’t care for runny yolks.
- Put 1 tsp pesto on each egg
- Bake 7-8 minutes until white is set and yolks are runny OR longer if you prefer non-runny yolks.
- Add a bit more pesto when you serve!
There are of course all kinds of ways you can change this recipe around and still be honoring Dr. Seuss with some green eggs and ham – some people use spinach in the recipe – pesto is another way to add the green………it’s up to you – remember my “Baconian Chef Philosophy” – recipes are GUIDELINES – you can “wing it” and come out with something even better if you want!
I thought you might like to see what I’m wearing to the Cat Scouts Dr. Seuss party later today – What? You didn’t know I was a Cat Scout in addition to being King of Baconia? Oh yes I am. My brother Angel Sammy was a Scout and I’m following in his pawtracks. Maybe you’d like to join up? If you’re a cat, we’d love to have you. Just go to CATSCOUTS.COM and register!
The Cat In The Hat (or Chefs Hat??!!)
Have a happy Dr. Seuss Day……………and try some green eggs and ham won’t you?
So you survived Christmas but how about New Year’s Eve or Day or all those football games?
That’s right – you are going to need to make PLENTY of snacks/appetizers for any of these occasions coming up and we are BACK to bacon-themes and I’ve got a doozy for you. It’s also an EASY DOOZY. Especially if you are like my Mom (the Royal Mom of course) and enjoy using your crockpot to cook up yummy stuff while you’re cleaning the house for guests or setting a table or WHATEVER you need to do! This snack will be ready to go.
Slow Cooker Bacon Cheeseburger Dip
8 oz. bacon (or more of course if you are a bacon nut like we are)
1-8 oz. package cream cheese cut into cubes
1/2 lb. ground beef
8 oz. shredded cheddar/Monterey jack cheese blend (Mom gets this particular mix in a package at the grocery BUT you can always whack up your OWN combination of cheeses if you don’t like cheddar/Monterey jack).
2 tablespoons parsley (optional – adds nice color though)
1 -10 oz. can diced tomato with green chili peppers (Ro-Tel is the one Mom buys)
- Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon to a plate lined with paper towels, reserving drippings in the skillet.
- Break ground beef into the skillet; cook and stir until completely browned, 5 to 7 minutes. Drain beef, return skillet to stove, and reduce heat to low.
- Stir diced tomatoes with green chile peppers, cream cheese, and shredded Cheddar-Monterey Jack cheese blend into ground beef. Crumble bacon and stir most of it, reserving a few teaspoons for garnish, into beef mixture; cook and stir until cheese begins to melt, 2 to 3 minutes; transfer to a slow cooker.
- Cook in slow cooker on Low until hot and bubbly, 2 to 3 hours. Stir parsley into the dip. Garnish with reserved bacon. Keep in the slow cooker set to Low to serve.
You can serve this with just about anything – those scoop tortilla chips are good – so is thinly sliced bagette or crostinis. It’s a “loose” dip – the scoops are the easiest.
This stuff is really delicious. You can double it if you have a lot of people coming over or they are the type who can eat buckets of appetizers while talking, watching football, partying, watching a movie, etc.
So – we here at Castle Baconia will be having a New Year’s Celebration. No fireworks though. We are NOT big on fireworks. Especially your King – I am not a fan. But I will enjoy my Mom and Dad having their traditional bottle of bubbly between them to toast and bring in the New Year. Twenty nineteen……..good grief…….time does fly doesn’t it?
A fun flashback photo – our original King of Baconia – Sammy along with yours truly your current King of Baconia, Teddy!!
Long Live 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!
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 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…….!)
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!!
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
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)
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. 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!
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
- 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
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!!!!
Greetings Baconians! Welcome To My Castle Kitchen!
Today I am going to whip up a fabulous cake for you with our favorite food item – BACON! It’s a BACON MAPLE CAKE and you’re gonna LOVE IT!
Bacon Maple Cake
1 lb. maple bacon (not maplewood smoked – although if you can’t find MAPLE bacon – this works!!)
1 box butter yellow recipe cake mix
1/2 cup brown sugar, firmly packed
1 stick butter
1 1/2 cconfectioners’ sugar (or more for spreadable consistency)
1/8 cup maple syrup (or 1/2 tsp. maple flavor)
MAKING THE CAKE………………………………..
Cut bacon into 1 inch pieces, cook over med-low heat in skillet – don’t make it “crunchy” by cooking too much! Cool on paper towels to absorb excess grease.
PREHEAT OVEN TO 350, Butter and flour two 9″ round cake pans.
Make the cake according to directions on box, using the 3 eggs, 2/3 cup water, and one stick of softened butter.
Coarsely mix in half a stick of softened butter with the brown sugar, and sprinkle evenly on the bottom of the cake pans keeping away from the edge about a half inch. Drizzle the syrup over the sugar. Divide the batter among the two pans, pouring over the syrup/sugar mix. Bake for 23-25 minutes, check for doneness with toothpick.
Cool in pan for 10 minutes (no more!)and invert cakes out of pan carefully onto plates to cool completely.
Take about 2/3 of the cooled bacon and dice VERY fine.
FROSTING: Beat one stick butter til creamy, add confectioners sugar one half cup at a time. Add the syrup, being aware of the consistency.
frost the gooey side of one cake, sprinkle with the finely diced bacon, top with other cake gooey side DOWN on the bacon. Frost the entire cake and top with remaining 1/3 of the bacon pieces.
Not really COMPLICATED but maybe a few more steps than my usual bacon recipe for you on Saturday huh? Trust me – it’s worth it……………honest.
My Mom says the reason this is so yummy is that mixing maple with bacon is one of her favorite things about having pancakes with bacon. That syrup gets on the bacon and it’s a REALLY GREAT combination of salty/sweet and she likes it even better than the pancakes. HAHAHA
I know you’re all probably still FULL from your Thanksgiving dinners this past week but when you’re in the mood for something SWEET with that bacony taste – try this cake!
I can’t leave you without giving you some of our favorite silliness!
I shall retire now to my Throne Room for a Royal SNOOZER!
Your King, Teddy
Greetings from Baconia! ‘Tis I – your King
and part-time Bacon Chef!
I do hope you are well this fine Saturday morning. I care about all my loyal (and even the not-so-loyal) subjects and I think if we eat plenty of bacon, we should feel WELL – am I right? That is why I decided to devote Saturday morning – before we get busy in the royal Baconian court/castle life – to spend a little time in the castle kitchen whipping up some kind of bacon delight to share with you. These recipes ARE ones I find here and there but this one ESPECIALLY we have had here in the Castle……..and we (that’s the “royal WE”) loved it.
So shall we begin? The name of this delightful confection is “Bacon-Apple Gallette” – don’t you just LOVE that name? Sounds oh so French, OUI?????
Ooohhh La La!!!
- 6 slices bacon
- 1 1/2 cups plus 1 tablespoon all-purpose flour, plus more for dusting
- 1/2 cup sugar
- 5 tablespoons cold unsalted butter, cut into pieces
- 4 assorted apples (such as McIntosh and Granny Smith) (Chef Teddy’s Note: I used ALL Granny Smiths but it’s up to you!)
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon ground cinnamon
- 1 large egg, beaten
- Maple syrup, for brushing
Make the crust: Cook the bacon in a large skillet over medium heat, turning occasionally, until golden but still soft, about 6 minutes; remove to paper towels. Reserve 1 tablespoon of the drippings in a small bowl; refrigerate until cold, about 15 minutes.
Pulse 2 slices of the bacon in a food processor until finely ground. Add 1 1/2 cups flour and 2 tablespoons sugar and pulse to combine. Add the chilled bacon drippings and pulse to combine. Add the butter and pulse until the mixture looks like coarse meal with some pea-size pieces. Drizzle in 4 tablespoons cold water and pulse until the dough just comes together. Turn out onto a piece of plastic wrap; use the plastic to help form the dough into a disk. Wrap and chill until firm, at least 1 hour.
Line a baking sheet with parchment paper. Roll out the dough into a 13-inch round between 2 sheets of lightly floured parchment. Peel off the top sheet of parchment, then invert the dough onto the prepared baking sheet. Peel off the sheet of parchment. Refrigerate the dough until ready to use.
Preheat the oven to 375 degrees F. Make the filling: Peel the apples and slice 1/4 inch thick. Toss with the lemon juice, cinnamon, 3 tablespoons sugar and the remaining 1 tablespoon flour in a large bowl. Arrange the apples in the center of the dough, leaving a 2-inch border. Fold the edge of the dough over the filling, pleating as needed. Cut the remaining 4 slices bacon into bite-size pieces and sprinkle over the filling.
Brush the crust with the egg and sprinkle the remaining 3 tablespoons sugar over the whole galette. Bake until the apples are tender and the crust is golden brown, about 50 minutes. (Tent loosely with foil if the filling gets too brown.) Remove from the oven and brush the filling with maple syrup while still hot. Transfer to a rack to cool slightly before serving.
This is SOOO good!
Now I know not EVERYONE has a food processor. Of course here in the Baconian Castle we have all kinds of equipment right Royal Chef????
YES YOUR ROYAL HIGHNESS, WE ARE FULLY EQUIPPED!
So if you don’t have a food processor you can STILL make the crust ………an alternative would be to buy the already prepared pie crust dough – the boxes usually contain TWO pie crusts……….you can make this recipe using those and just divide your filling into TWO gallettes. Making the crust yourself is STILL the best and tastiest BUT there are alternatives!!
Now that I’ve prepared this delicious dessert for my bacon-addicted Baconians, I shall retire to my Kingly Quarters, change into my royal garb and conduct business here in the Castle for the rest of my day………………but first……………………..!!
May your day be bacon-filled!
A Royal Thanks to all Veterans….
without your sacrifices,
we would not be who and what we are today.
Land of the FREE and Home of the BRAVE………….