Hello Bacon Fans! I have my friend and Guest Chef Raz with me today for this recipe.
ARE YOU READY FOR THE NEW YEAR?
Raz and his Mom keep an eye out for what they think are delicious baconized recipes and when we use one of them, my friend Raz is kind enough to help me whip them up in the kitchen for you! This one is REALLY easy and what a PERFECT New Year’s Day Morning breakfast it would make. You can adjust this recipe’s proportions for whatever size group (even if it’s one or two!) you are having – there aren’t a lot of ingredients involved but this is MMMMMMMMMM good and LOT CARB!
Raz why don’t you tell our visitors what we’re making today?
Raz: “It’s a super yummy, super delicious, bacon and brie frittata Teddy!”
I think everyone will like this one Raz………………
- 8 slices bacon chopped
- 8 large eggs
- 1/2 cup whipping cream
- 2 cloves garlic minced
- 1/2 tsp salt
- 1/2 tsp pepper
- 4 ounces brie sliced thin (easiest to do when it’s cold)
In a 10 inch saute pan, cook chopped bacon over medium heat until crisp. Remove with a slotted spoon and let drain on a paper towel lined plate. Reserve skillet and 2 tbsp of the bacon grease.
In a large bowl, whisk eggs with cream, garlic, salt and pepper and about two thirds of the cooked bacon. Set skillet over medium low heat and swirl remaining bacon grease to coat bottom and sides.
Pour egg mixture into skillet and cook undisturbed until edges are set up center is still somewhat loose, about 10 minutes.
Preheat broiler to high and set an oven rack on the second highest setting in the oven. Lay slices of brie on top of frittata. Sprinkle with remaining bacon. Broil until puffed and golden brown, about 5 minutes, watching carefully to make sure it doesn’t burn.
Remove and let cool a few minutes before serving.
See how it would be easy to make a larger frittata to serve more people? Just change your amounts. This is one of those things that is absolutely MELT IN YOUR MOUTH.
How about a bite of this frittata? Oh boy!
Give this recipe a whirl for New Year’s Day – OR if not then, as soon as you can get the ingredients. Trust me – it’s wonderful and I also know that this can be a very basic type recipe that you could ADD ingredients of your choice to and it would be just as delicious (or better!).
We Chefs Wish You A Happy New Year (with bacon)!!!!
Your Chefs, King Teddy and Friend Furever Raz!
Happy Bacon Saturday Friends! It’s ME – The King – here in my kitchen!
Today I have a recipe that you might think you’ve seen before – and you sort of have – I’ve made another recipe for Bacon Appetizer Crescents in the past but this is a NEW one and it’s super easy and a very FUN little appetizer for party time. It’s holiday party time and I’m loading you up with recipes that are EASY to serve to a group!!! No matter what size group!!!! Ready?
Bacon Appetizer Crescents
- One 8 oz. package cream cheese softened
- Eight slices bacon cooked and crumbled
- 1/3 cup Grated Parmesan cheese
- 1/4 cup finely chopped onion
- 2 tablespoons chopped fresh parsley
- 1 tablespoon milk
- 2 (8 ounce) packages refrigerated crescent dinner rolls
- Heat oven to 375 degrees F.
- Mix all ingredients except crescent dough.
- Separate each can of dough into 8 triangles; cut each triangle lengthwise in half. Spread each dough triangle with 1 generous tsp. cream cheese mixture; roll up, starting at short side of triangle. Place, point-sides down, on baking sheet.
- Bake 12 to 15 min. or until golden brown. Serve warm.
See what I mean? EASY! And people love these – I should know – I tried these out on THE ROYAL PARENTS and they ate all of them in like five minutes. It was a feeding frenzy! Like sharks! That’s how most people arrive to a holiday party too…..starving and ready for finger food. Break these babies out for your guests and they are guaranteed to be happy………
Countdown to Christmas continues next week with another great baconized recipe – stay tuned – we’ll have you ready to party in no time.
Greetings Bacon Lovers! I’ve got another TREAT for you today!
I know Thanksgiving is coming very soon and while this isn’t something you would have for your WHOLE meal, it’s still something that would make a very tasty appetizer for holiday time – whether Thanksgiving or Christmas. Just a snack – or maybe even something to put on a brunch buffet if you have company! It sure is good – The ROYAL Mom and Dad can testify to that.
Shrimp-Pineapple-Bacon Party Pizza
- 2 sheets frozen puff pastry, thawed
- 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
- 1 can (8 ounces) unsweetened pineapple tidbits, drained and juice reserved
- 6 thick-sliced bacon strips, apple- or maple-smoked is best
- 1 small green pepper, diced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup hoisin sauce (optional – in fact I didn’t use it but it’s in the recipe and if I’d had it I would have used it – hoisin is delicious)
- 1 carton (8 ounces) spreadable chive and onion cream cheese (it was in the cheese department in all four of our grocery stores so pretty “common” to find!)
- 1 cup shredded Parmesan cheese, plus more for topping
- Preheat oven to 400°. On a lightly floured surface, unfold pastry sheet; cut in half. Roll each half into a 10×6-in. rectangle. Place on a baking sheet. Fold under 1/4-in. of edges to form a rim. Prick center of pastry with a fork. Repeat with remaining pastry sheet. Bake until crust is golden, about 12 minutes. While pastry is baking, marinate shrimp in juice from pineapple tidbits.
- Meanwhile, in a large skillet, cook bacon, stirring occasionally, over medium-low heat until crisp, about 12 minutes. Remove with a slotted spoon; drain on paper towels. Reserve 1-1/2 tablespoons drippings.
- Heat 1 teaspoon of drippings in skillet over medium-high heat; cook pepper until crisp-tender, about 4 minutes. Remove from skillet. Drain shrimp; add to skillet with remaining bacon drippings. Sprinkle with salt and pepper. Cook and stir until shrimp turn pink, about 2 minutes. Remove from heat; stir in hoisin sauce.
- Spread cream cheese over puff pastries. Scatter shrimp evenly over cream cheese. Sprinkle bacon and green pepper over shrimp. Using paper towels, squeeze pineapple tidbits dry; scatter over pizza. Sprinkle with Parmesan cheese.
- Bake until crust is browned and cheese has melted, about 10 minutes. Let stand briefly before cutting each pastry into 6 rectangles. If desired, top with addition Parmesan cheese.
KITCHEN SPY GUY: “If I’m real quiet, perhaps The King of Bacon won’t notice me hiding in the back of the kitchen watching him make this – sure sounds delish and I want to make it myself!!!!!!”
Oh little kitty – don’t eat that leaf – I’ve got something way better with shrimpies and bacon in it!
Give this one a whirl everyone – it’s really delicious. Would I kid you? Nope!
It’s good to be King – especially around the holidays! Join me next week for another winner…..
Greetings from the Baconian Castle kitchen – ready for a great recipe?
I, your King, will favor you with yet another amazingly delicious “ball of yummy” – you’ll see why I’m calling it that when you see what we’re making today. Kind of fun – and absolutely delicious. A great football season snack, or honestly a great and FUN dinner item or “company’s coming” snack. Oh baby are these good!
BBQ Bacon-Wrapped Onion Bombs
- 2 lbs. lean ground beef
- 1 cup bread crumbs
- 1 egg, beaten
- 1/2 cup milk
- 1/2 cup BBQ sauce
- 1 tsp. salt
- 1/2 tsp. onion powder
- 1/2 tsp. thyme
- 1/2 tsp. freshly ground pepper
- 1/2 tsp. garlic powder
- 1/2 ” cube of cheddar cheese per meatball
- 5-6 large yellow onions
- 1 lb. bacon
- Additional BBQ sauce
- Mix the the meatball ingredients together, omitting the cheese, in a large bowl with your hands until well combined. Preheat the oven to 425F. Line a sided cookie sheet with foil and set aside.
- Slice the top and bottom off of an onion and peel off the skin. Cut the onion in half and now peel back the layers. Use the two sides of the onion and see how large you need to make your meatball. Stuff the meatball with the 1/2″ cheese cube and roll into a ball. Insert your meatball in the onion halves and make sure it fits nicely, not too small or too large.
- Wrap each of the onion bombs with 2-3 slices of bacon depending on the size of the bomb and secure with toothpicks. Bake on the prepared cookie sheet for 40 min. or until a thermometer reads 165F. Brush liberally with BBQ sauce and bake another 5-10 min.
Not such a toughie to make is it! Not only that, they are beyond delicious. If you like meatballs with BBQ sauce or anything even remotely LIKE that, you’ll love these. Don’t get too hung up in the “onion assembly” part of putting these together – as long as the meatball has onion “around” it – even if the sides don’t match, SO WHAT – you’re gonna wrap it up in bacon anyway. The onion is a great wrap for the meatball……….and the bacon holds it all together then slather it up in BBQ sauce (save some for a bowl on the side for dipping) and you’re in HEAVEN in no time.
Football snack right? That’s what we think anyway………….but you probably could eat these for breakfast and love them too.
I don’t have to think – I know which way I’m goin’ !! How about you ??
King of Baconia……and I hereby issue an order that all in the Kingdom try a new baconized recipe soon – expand your horizons – enjoy your bacon!!
Greetings from Castle Baconia! I’m with Chef Raz again today!
Yes Chef Raz is helping me out again today in the kitchen because he brought us a FABULOUS recipe that absolutely HAD to be this Saturday’s featured recipe. I just knew he’d enjoy making this for you to try. We are the DYNAMIC DUO of Baconia’s kitchen today…………….
What are we making?
Cheesy Bacon Dill Pickle Cheeseball
- 1 Pound Bacon, Cooked and Crumbled (YES – a WHOLE POUND!!!!!!!)
- 5 Green Onions, Diced
- 12 Ounces Cream Cheese Softened
- 2 Tablespoons Dill Pickle Juice
- 1 Cup Chopped Dill Pickles
- 1 Cup Shredded Cheddar Cheese
- 1 Teaspoon Garlic Powder
Place the softened cream cheese in a large bowl and stir in the pickle juice and garlic powder until smooth.
Stir in the chopped pickles, cheddar, and half of the crumbled bacon until well combined.
Use your hands to shape the mixture into a ball.
Pour the remaining crumbled bacon and the diced onion in a single layer on a large plate.
Roll the cheese ball into the bacon and onion mixture until coated on all sides.
Serve immediately or cover in an airtight container for up to 2 days before serving.
Serve this with your favorite chips, crackers, and veggies.
I have to admit that the Royal Mom is not a big fan of dill pickles but with the salt and cheese and onions in there – the pickles added JUST THE RIGHT TOUCH! Chef Raz and I highly recommend this as a snack in your own castle. Would we lie to you? Heck no!!!
Thank you Chef Raz for joining me again in the Castle Kitchen today…………..it was a pleasure…………now – LET’S EAT!!!
Happy Caturday with a side of bacon!!
Happy Bacon Recipe Day!
Welcome to Castle Baconia where I – your King – will share yet another fantabulous (yes that’s a word) recipe with you – something that’s not tough to make but maybe something you haven’t THOUGHT about making before – a PIZZA!
Yep – who doesn’t like pizza? The Royal Mom and Dad here sometimes have problems with tomato sauce (burp….oops) and so this one is JUST for them. Besides, Mom loves spinach and alfredo so you can’t go wrong when you also add bacon right?
BACON ALFREDO PIZZA
1 package refrigerated classic crust pizza dough (I use Pillsburys but there are a LOT of them out there!)
1/3 cup Alfredo pasta sauce
4 green onions, thinly sliced, white and green parts separated
3 cloves garlic, finely chopped
1 1/2 cups baby spinach leaves (slightly packed)
1 1/2 cups shredded mozzarella cheese (6 oz)
1/2 cup chopped cooked bacon (or more – I used 3/4 cup and probably could have used MORE than that!!!!!)
A note for those who can’t eat bacon or “shouldn’t” eat it – this recipe is VERY tasty without bacon in it…….just thought you’d like to know that!!
Heat oven to 400°F for nonstick sheet pan (425°F for all other pan types). Place oven rack in low position. Unroll dough with oven-safe parchment paper onto ungreased large cookie sheet (dough bakes on paper). Nonstick parchment paper will brown during baking.
Spread Alfredo sauce evenly over dough. Top with green onion whites and garlic. Top sauce with spinach, cheese and bacon.
Bake 17 to 22 minutes or until bottom of crust is golden brown. Top with green onion greens.
Don’t forget this about Santa – and just for the record – CHRISTMAS IS JUST OVER THREE MONTHS AWAY!!!!!! Better start stocking up on your bacon supply!
Oh it’s good to be King – and it’s good to share some bacon fun on Saturdays! Now if you’ll excuse me – I believe it’s time for the Royal Nap…………..
NAP TIME FOR THE KING!
It’s Bacon Time!
Hello bacon lovers and visitors to Castle Baconia for our regular Saturday morning bake-fest. I love to share a very cool and delicious recipe with you every week – that INCLUDES bacon in the list of ingredients! Today I have something that’s a bit more involved and complicated to make but it’s absolutely incredibly delicious with the combination of vegetables, cheese, bacon, and eggs….it’s a bit like a quiche on steroids! I kind of think it’s a marvelously elegant appetizer when you have company over but that doesn’t mean it’s not just as yummy when you make it for yourselves to enjoy WITHOUT company. Just that it’s something different and who doesn’t enjoy “different” once in a while??? LOTS of ingredients in this one.
Cheddar-Veggie Appetizer Torte
- 1-1/3 cups finely crushed multigrain crackers (note: multigrain crackers are interesting but in truth it can be almost any cracker but NOT Saltines!!)
- 1/4 cup butter, melted
- 2 cups shredded sharp cheddar cheese
- 1 small zucchini, finely chopped
- 1/2 cup sliced fresh mushrooms
- 1/3 cup finely chopped red onion
- 1/4 cup finely chopped sweet red pepper
- 1 tablespoon olive oil
- 1 carton (8 ounces) spreadable garlic and herb cream cheese (I used Alouette because I buy their spreads often but ANY garlic/herb cream cheese will do!)
- 4 large eggs, lightly beaten
- 2 tablespoons crumbled cooked bacon (alright – you know me – I ignored the two tablespoons thing and just crumbled up two whole pieces of bacon!)
- 2 tablespoons grated Parmesan cheese
- In a small bowl, combine cracker crumbs and butter. Press onto the bottom of a greased 9-in. springform pan. Sprinkle with cheddar cheese. In a large skillet, saute the zucchini, mushrooms, onion and red pepper in oil until tender. Spoon over cheese.
- In a large bowl, beat cream cheese until smooth. Add eggs; beat on low speed just until combined. Stir in bacon. Pour over vegetable mixture. Sprinkle with Parmesan cheese.
- Place pan on a baking sheet. Bake at 375° for 30-35 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; remove sides of pan. Serve warm or chilled. Refrigerate leftovers.
This is EVER so delicious. We love zucchini here – and all the other veggies that are in this recipe as well as mushrooms – it all goes so well with the cheddar cheese. The crust stands up beautifully too which is nice – makes it easy to slice and serve.
I encourage you to give this one a try FOR SURE………………..it certainly will be used around here for special occasions when there’s company afoot in the Castle!
I hope the Bacon Fairy visits your house soon!!!!
Yep – we Baconians are hooked…See you next Saturday for more fun…….
It’s GOOD to be King of Baconia……..