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……..
Let’s get bakin’ with bacon shall we??
I’ve got a goodie for you today – a dessert. We like dessert around here – how about you? Of course all of us who attend this cooking class are fans of bacon no matter WHAT it’s in so let’s get bakin’ shall we?
- 1 cup butter
- 1 cup light corn syrup
- 2 cups brown sugar
- 1 can condensed milk
- 3/4 pound pecan halves
- 1/2 pound bacon (cooked crispy)
- 8 ounces semisweet chocolate
- 3 tablespoons butter
FOR THE CARAMEL:
- Add the butter, corn syrup, brown sugar and condensed milk to a heavy-bottomed saucepan with high sides. Start with the heat on high until it is boiling, and then reduce the heat to medium. Stir constantly for approximately 15 minutes, or until the caramel reaches 235 degrees Fahrenheit. One way to test this is to drop a bit of the caramel into cold water. If it forms a soft ball, then it is ready. This is known as the ‘soft ball stage’. Let the caramel cool for about an hour. It should still be warm but not hot.
ASSEMBLE THE TURTLES:
- Arrange pecans to resemble turtles – one for the head and two for the feet – on parchment paper. Roll small balls of the caramel and place in the center of the pecans, squishing gently into place. Cover the caramel with a piece of cooked bacon. Place in the fridge for at least 30 minutes.
FOR THE CHOCOLATE:
- Gently melt chocolate and butter over low heat until just melted. Be careful not to burn the chocolate. Hold the turtle by the head and spoon the chocolate over top. Place the turtles back onto the parchment paper and sprinkle lightly with medium course sea salt. Put them back into the fridge to harden the chocolate.
I know…..it’s an exciting recipe……!!!!!!
So give this one a whirl. My Mom uses parchment paper for cookies and biscotti and all sort of baking things – sure saves on scrubbing down cookie sheets! It’s a handy thing to have in the kitchen cupboard.
Any questions? No? Good!
Get Busy Bakin’ !!
Farewell from the Castle Kitchen for another week!
Greetings From Baconia! It’s Your King AND a Guest Chef Today!
Yes I have a guest with me in the kitchen and it’s someone a lot of you already know – my buddy from Friends Furever – RAZ! His Mom found a yummy bacon recipe for me to pass on to all of you so I thought I’d invite Raz to help me whip this up on a “trial run”for you.
10 slices bacon
2 tbsp. mayonnaise
1 c. chopped tomatoes
1/2 avocado, diced
1 c. shredded romaine
Freshly ground black pepper
- Preheat oven to 400° and place a wire rack over a large baking sheet. Place 5 slices bacon side by side. Lift one end of every other bacon slice and place another bacon slice on top of the lifted pieces. Lay slices back. Next, lift opposite bacon slices back and place a bacon slice on top. Lay slices back down. Repeat weaving process until you have a bacon weave of 5 strips by 5 strips. Set bacon weave on prepared baking sheet. (I know this sounds complicated but it really isn’t – try this “weaving” with bits of ribbon or paper first until you get the hang of it! It makes a PERFECT “wrap” for the contents in this recipe!)
- Bake until bacon is cooked but still pliable, 20 minutes. (This is important – pliable means the bacon is not crisp and stiff – otherwise you will have trouble rolling it after contents are in!!)
- Pat bacon weave with paper towels to drain fat and transfer to a piece of plastic wrap (it helps with rolling!)
- Spread mayo on top of bacon weave in a thin layer, then top bottom third of bacon weave with tomatoes and avocado. Sprinkle romaine all over and season with salt and pepper.
- Starting from the bottom, tightly roll, then slice crosswise into “sushi rolls”.
Here’s what the “bacon weave” looks like after it’s cooked – still not too crispy to “bend” for a roll – AND this is a bigger bacon weave than we are doing for this recipe – you only have five strips by five strips of bacon and this one has 7 but you get the idea……
Here’s what it looks like after rolling and slicing:
Oh boy oh boy oh boy…………..Raz this is really super easy AND super delicious don’t you think?????
Thanks a whole bunch for helping me out with this recipe today Raz…………….and please, give your Mom a big hug from THE KING will you? It was great that she thought this would be a good recipe to share…………she was RIGHT!
Sorry guy – we used all the bacon we had for the sushi!
It’s GOOD to be King and it’s nice to have a Guest Chef too!
Happy Saturday from the Castle Baconia – I am your KING!
I always enjoy taking over the kitchen here on Saturdays from our usual royal Chef. He gets a day off and I get to share a bacon recipe with all of you…………..today’s is a yummy one too I’m sure you will agree.
Bacon and Chicken Pan-Fried Sandwiches
INGREDIENTS (for four sandwiches)
2 tablespoons lemon juice
1 tablespoon chives (chopped) – and this is optional too
1 cup chicken (cooked and shredded)
8 slices smoked cheddar cheese
- Cook bacon until crispy
- Place the mayonnaise, garlic, lemon juice, chives and chicken in a bowl and mix well to combine.
- Spread both sides of the bread with butter (you will fry sandwiches butter side down of course!!)
- Put cheese slice on bread, add cheese and chicken mixture, top with another slice of cheese and bread. You have enough mixture for FOUR of these sandwiches!
- Heat a large non-stick frying pan over low heat and cook the sandwiches in batches if necessary for 3-4 minutes each side or until golden and the cheese is melted.
Oh do I have to tell you how divine this is? We love chicken around here and bacon too so how can you miss with this combo. Also, I know this is NOT a “diet option” but when my Mom made this she fried boneless chicken breasts for the chicken – of course we had more than the cup we needed for this recipe but she and my Dad love fried chicken sandwiches. Anyway I’m mentioning this because the crunch from the fried chicken and the crunchy bacon were a GREAT combination for those who love that CRUNCH! Mom didn’t shred the chicken TOO much either – left it kind of chunky. Make these sandwiches however YOU want to – just use the ingredients we gave you and you can’t go wrong!!
So are you interested in making this one? I hope so……….it really is easy as you can see and maybe a combination of things you wouldn’t have thought of……….but DEFINITELY delicious!
See? Even doctors recommend bacon!
Have a Royal and Bacon-filled Weekend!!!!