Welcome to Goodies With Bacon!
Won’t you join me in the castle kitchen here in the land of bacon? Baconia is the place to be if you like bacon like we do and every Saturday I share a recipe with you that has this PAWSOME item in it. It can be a side dish or main dish or dessert but whatever it is – it has bacon as an ingredient. Today’s recipe has a little HEAT in it – hot peppers……………some people love them and others stay away from them – in this recipe you really could “take ’em or leave ’em”…………..but it sure is tasty stuff with a bowl of chili.
Bacon Cheddar Jalapeno Cornbread
- 5 slices bacon
- 3 cups all-purpose flour
- 1 cup yellow cornmeal
- ¼ cup white sugar
- 2 tablespoons baking powder
- 2 teaspoons kosher salt
- 1 cup milk
- 1 cup buttermilk
- 1 cup unsalted butter, melted
- 3 extra large eggs, lightly beaten
- 1 (8 ounce) package shredded sharp Cheddar cheese
- 3 jalapeno peppers, diced
Humans do the craziest things…………..
Have a super weekend everyone and I’ll look for you back here in my kitchen NEXT Saturday with another baconized recipe for you to try………………………..
Hugs, King Teddy
Happy Almost Mother’s Day to All Moms (especially mine!)
In honor my Mom and her addiction to potatoes among other things (!) I am making a special bacon potato casserole for cooking class today. This is one of my Mom’s fave ways to eat potatoes even though (yes she knows) she shouldn’t eat so much starch. Anyway, it’s a special day tomorrow so I’m making it for HER and for YOU too!
Potato Bacon Casserole
Nonstick cooking spray, for greasing the baking dish
6 large russet potatoes
8 ounces sliced bacon (or more!)
1 cup milk
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup (1/2 stick) unsalted butter
Pinch garlic salt
Pinch freshly ground black pepper
2 cups grated Cheddar
- Preheat the oven to 400 degrees F. Grease a 2-quart baking dish with cooking spray.
- Peel the potatoes and cut them into 1-inch cubes. Boil the potatoes in a pot of water with a pinch of salt until tender, about 20 minutes.)
- While the potatoes boil, cook the bacon in a medium skillet over medium heat until browned and cooked through, 8 to 10 minutes. Drain the bacon on paper towels and, when cool enough to handle, crumble it into small pieces. Set aside.
- Add the milk, mayonnaise, sour cream, butter, garlic salt, pepper and 1 cup of the cheese to a stand mixer with a paddle attachment. Whip the mixture until thoroughly combined. Drain the potatoes and add to the mixer. Mix again to combine and the potatoes are whipped smooth.
- Spoon the mixture into the prepared baking dish. Sprinkle the crumbled bacon and remaining 1 cup cheese over the top and bake until the cheese is melted and the casserole is heated through, about 20 minutes.
Mom this is just for you but I have a feeling other Moms will enjoy it too!!!
Love, Your KING of Hearts, Teddy
Hello Cooking Friends! It’s me – Your King – here with another baconized recipe you will LOVE!
Fabulous Bacon Corn Chowder (in a crockpot!)
1 lb. small red potatoes cut into 1-inch cubes
1/2 cup chopped onion
2 bags (12 oz each) frozen whole kernel corn
1/2 teaspoon ground pepper
1/2 lb bacon, crisply cooked, crumbled
1 In 3 1/2- to 4-quart slow cooker, mix potatoes, onion, corn, broth, salt and pepper.
2 Cover; cook on High heat setting 3 to 4 hours or until potatoes are tender.
3 In small bowl, beat half-and-half and cornstarch with whisk until smooth. Stir half-and-half mixture and bacon into mixture in slow-cooker. Cover; cook 10 to 15 minutes longer or until slightly thickened.
Do I have to tell you how happy this will make your tummy? I’ll let Pooh tell you!
My Mom makes all kinds of chowders…………….her personal fave is what she calls “Seafood Chowder” – it’s got clams, oysters, cod filets, shrimp, potatoes, corn, milk AND half-n-half and pinches of this that and the other. All I know is when she’s making it Dad won’t stay out of the kitchen. Chowders are great for cool nights or days……….but my Mom says they’re delicious any old time. This one sure is – just ask POOH!
“yawn”…..well thanks to my sampling that chowder while I made it for you, I’m tired and so I’m going to take a royal nap. Happy Saturday and Happy Baking/Cooking!!!
Your King – Teddy
Friends, Romans, Country………oops – wrong speech!
Hello everyone and welcome to Cooking With The King of Bacon!
I’ve got a very yummy recipe for you today – and you can put as much bacon in it as you want………….recipe calls for an amount but like most recipes – it’s a guideline and not a set rule so add or subtract as you like but one thing I can promise you – this sure tastes good (The Royal Mom says so).
Oven Swiss Steak
- 8 bacon strips
- 2 pounds beef top round steak (3/4 inch thick)
- 2 cups sliced fresh mushrooms
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1/2 cup chopped onion
- 1 to 2 teaspoons dried tarragon
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 cup heavy whipping cream
- Minced fresh parsley, optional
- In a large cast-iron or ovenproof skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain, reserving 1/4 cup drippings. Crumble bacon and set aside.
- Trim beef; cut into serving-size pieces. Brown on both sides in drippings. Top meat with mushrooms, tomatoes and onion. Sprinkle with tarragon and bacon. Cover and bake at 325°, until meat is tender, 1-1/4 to 1-3/4 hours, basting twice.
- Remove meat to a serving platter; keep warm. Combine cornstarch and water until smooth; add to skillet. Bring to a boil; cook and stir until thickened, 2 minutes. Reduce heat; stir in cream. Simmer, uncovered, until heated through, 3-4 minutes. Return meat to skillet and turn to coat with sauce. If desired, sprinkle with parsley.
I think what Garfield is trying to say is that the Swiss Steak was delicious but he still has room for his cherry pie dessert. Good for you Garfield! You’re a bigger and better man than I !
But not THAT much bigger (hahaha) !!
Give this one a try gang……trust me…….you’re gonna love it.
Royal Hugs, King Teddy
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……….
Welcome to the castle where I – the King of Bacon – reside and give you yummy baconized recipes every Saturday! Ready for another one????
What do I have for you today? Well it’s a soup – and yes our soup season (winter) might be over but there are always evenings ANY season when you just want a nice grilled cheese sandwich (or something similar) and a bowl of homemade soup. This fits the bill…………and it’s also VERY yummy.
Bacon, Potato, Cheddar Soup
How to Make It
Cook the bacon in a large pot or Dutch oven over medium heat until crisp, stirring occasionally, 12 to 14 minutes. Transfer to a plate. Pour out all but 2 tablespoons of the fat from the pot; reserve the pot.
Add the onion and garlic to the reserved pot. Cook, stirring frequently, until softened, 6 to 8 minutes.
Add the potatoes, bouillon, milk (or half and half), 1 teaspoon salt, 2 tablespoons butter and ¼ teaspoon pepper and bring to a boil. Reduce heat, add frozen corn, and simmer, stirring occasionally, until the potatoes are very soft (almost falling apart) and the soup is slightly thickened, 30 to 40 minutes.
Serve warm topped with the Cheddar, chives, and reserved bacon.
So what do you think of this one? It’s got it all right? Those of you who can’t have bacon probably have figured out that with this list of goodies, the bacon COULD be left out and it would still be “finger-lickin'” good! Bacon does add a lot but hey……we can’t always have everything right?
I’m holding my breath until you give us a sample!
Yep – I’ll be happy to rescue you with a little taste – step right up! Everybody else – put these ingredients on your shopping list……………………..this is GOOOOOOOOOOOOD!
See you next Saturday! King Teddy
Hello All! Just getting in the mood for St. Patrick’s Day!
The recipe today isn’t an Irish one – I could have done one as I have plenty – but this does have some GREEN in it. Broccoli! That’s a biggie around my house. The Royal Parents love broccoli so we always have some on hand. This recipe isn’t all about broccoli but it does have some in it along with lots of other yummy stuff!
Yes that’s actually the name of this one but I’m sure it can have a million names – this being just one of them…..you could also call it “DELICIOUS” which works for me! Might work for you too after you’ve made it once.
6 slices bacon
6 tbsp. butter
6 tbsp. all-purpose flour
3 c. whole milk
3 c. shredded cheddar
2 large heads broccoli, cut into small florets
3 c. shredded chicken
1 (16.3-oz.) can refrigerated biscuits
2 tsp. ranch seasoning mix (this is ranch dressing – you can get it in a packet or in a jar already made into a ranch salad dressing – this recipe NEEDS the sprinkle on ranch dressing in a packet)
- Preheat oven to 350°. Grease a 9″-x-13″ baking dish with cooking spray. In a large skillet, cook bacon until crispy, about 8 minutes, then drain on a paper towel lined plate. Wipe skillet clean.
- In the same skillet over medium heat, melt butter. Whisk in flour and cook until bubbly, about 1 minute. Gradually stir in milk and bring to a simmer. Cook until thickened, about 2 minutes. Whisk in cheese and cook until melted, 1 minute. Season with salt and pepper and stir in broccoli. Remove from heat.
- Spread broccoli mixture into the bottom of the baking dish, then top with chicken. Cut each biscuit into eighths and scatter on top of chicken. Chop bacon into small pieces and scatter on top of biscuits, then sprinkle with ranch seasoning.
- Bake until biscuits are golden and cooked through, about 25 minutes.
Casseroles are nice…………….there’s always leftovers when Mom makes a 9×13 casserole as it’s way more than two humans can eat BUT like a lot of other things (spaghetti for instance!) – it’s even better the second time around. Mom just heats the leftovers up and the Royal Parents have this casserole AGAIN!
Hope you have the luck of the Irish on St. Patrick’s Day
King Teddy O’Kimmell