Tag Archives: recipe with bacon

Bakin’ With Bacon and King Ted

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Howdy Visitors!   YES I’m getting in the Easter spirit a little early.   

Welcome to the castle kitchen and another bacon recipe from the King!

This one is interesting.   Maybe because there are some ingredients that I’d never have thought would work so well together but THE ROYAL PARENTS can attest to how yummy this recipe really and truly is.     Of course my Mom and Dad love butternut squash so that was a big plus!

What am I making for you today?

ROASTED BUTTERNUT SQUASH SALAD WITH BACON AND ONIONS

 

Ingredients

1 butternut squash, halved lengthwise and seeded

1 tablespoon olive oil

aluminum foil

6 slices bacon

1 cup sliced onion

8 cups chopped romaine lettuce

1/3 cup toasted and chopped pecans

1/3 cup raisins

2 tablespoons maple syrup or more if you like

 

Directions

Preheat the oven to 450 degrees F (230 degrees C).

Brush cut sides of butternut squash with olive oil. Wrap each squash half tightly in aluminum foil.

Roast squash halves in the preheated oven until they begin to soften, about 20 minutes. Remove squash from the oven and let sit until cool enough to handle. Remove foil and slice into 3/4-inch thick slices. Remove skin from each slice and cut into 3/4-inch cubes. Set aside 8 cups of the cubed squash, reserving any remaining squash for another use.

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crispy, 10 to 12 minutes. Remove bacon and drain on paper towels. Add onions to the skillet and cook in the bacon grease for 2 to 3 minutes. Add 8 cups squash and cook, tossing occasionally, until onions are soft and beginning to caramelize, and squash cubes are tender, 10 to 15 minutes.

Place romaine lettuce in a large serving bowl. Crumble bacon on top and add pecans and raisins. Add butternut squash-onion mixture; toss to combine. Drizzle with maple syrup and serve warm.

 

Sounds good doesn’t it?    Guess what………………..it is delicious.    This recipe serves six so you can either adjust as you want OR make the whole thing and have some leftovers – it’s just as yummy the second time around.

Tee Hee!!

See you Next Sunday for an EASTER Recipe!!

Royal Hugs from your King!

Bakin’ With Bacon and Teddy

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Sunday is Bacon Day at Castle Baconia!

That’s right – we find some sort of recipe to share with everyone then whip it up in my kitchen herein the castle………………and there you have it – something new to try out in YOUR kitchen!  I’ve got a really easy one for you today.   I mean REALLY.    This is a great “watching TV” snack.     I’m sure many of you have made this before but just in case, here’s the recipe.

 

Bacon Carbonara Appetizers

 

INGREDIENTS:

Italian pizza crusts (6 inch)
1/4 cup any brand alfredo pasta sauce (I used CLASSICO)
slices cooked and crumbled bacon
Tbsp. chopped red onions
tsp. grated Parmesan cheese
2 tsp. chopped fresh parsley

Directions:

Heat oven to 350°F.
Place pizza crusts in single layer on baking sheet; spread with sauce.
Top with remaining ingredients.
Bake 8 min. or until crusts are crisp and golden brown, and pizzas are heated through.
Doesn’t that just sound delicious?    We are pizza fans here at my house (well Mom and Dad are – me – I like to sniff it).    If you like the ingredients – bacon/cheese/onions/alfredo sauce then you’ll love them all piled on a crispy pizza!
Add this one to your collection……………trust me………..you’ll be glad you did!

Happy Caturday!  

Your King

Bakin’ with Bacon and the King

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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

 

 

Ingredients

  • 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

Directions

  • Step 1

    Fry bacon in a large cast-iron skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a paper towel-lined plate; reserve remaining bacon grease in skillet. Crumble bacon.

  • Step 2

    Preheat oven to 350 degrees F (175 degrees C). Place skillet with bacon grease in oven.

  • Step 3

    Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl. Whisk milk, buttermilk, butter, and eggs in another bowl; stir milk mixture into flour mixture until just combined. Batter will be slightly lumpy. Fold in Cheddar cheese and jalapeno peppers. Allow batter to rest at room temperature for 10 minutes.

  • Step 4

    Pour batter into hot skillet and sprinkle with crumbled bacon, gently pressing bacon into batter.

  • Step 5

    Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pan for 10 minutes before slicing.

     

    YES INDEEDY – it does sound good………………spicy and delicious………………….and my Mom and Dad who do love cornbread with their chili say this is the perfect compliment.   I must admit as a cat (even though I’m a King) I don’t care for spicy.    Humans are crazy for it sometimes though – apparently!

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