Tag Archives: Bacon

Bacon Jalapeno Popper Cheese Bites

  • Difficulty: easy
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Bacon Jalapeno Popper Cheese Bites
Jill had a party the other night and asked me to make some cocktail appetizers. I made some blue cheese filled dates topped with spicy pecans, pimento cheese atop of cheddar biscuit and then jalapeno popper bites. Now I failed to take a picture of them so I used a pic of my pimento cheese recipe as a stunt double to give you an idea of how they look. So instead of seeing the red pepper you would see bacon. When making stuff for parties I always forget to photograph my food and when I remember I feel stupid snapping photos when people are around.

So apparently these were a hit and Jill has been on me to post the recipe as people were asking about it. If you have seen those grilled jalapeno poppers that are filled with cream and cheddar cheese with bacon wrapped around the stuffed jalapeno this is basically the same thing but made as a one bite appetizer served on a Ritz cracker.

Ritz Crackers
Candied Jalapenos http://woodys-smokehouse.com/product/sweet-fire/
3 Jalapenos diced (seeds and ribs removed)
1 package of cream cheese
2 cups of fresh shredded cheddar cheese
6 strips of roasted bacon
2 shots of Worcestershire Sauce
3-6 slugs of Tabasco

1. Preheat your oven to 375 degrees. Layout your bacon on a wire rack and roast until crispy which will be about 40-50 minutes. Cool and then dice up.

2. In a mixer add your cheeses, diced jalapenos, Worcestershire and Tabasco with a half of the bacon bits.

3. Roll the cheese mixture into balls. The size should fit onto a Ritz cracker with room around the edges. Now roll a strip of the ball in the bacon so that it shows on the outside. My pic doesn’t show it because that is Pimento Cheese. Top with a candied Jalapeno. If you don’t fine them in your store/market I posted a link above to a place where I get mine. It’s a roadside joint in Madisonville, Texas called Woody’s Smokehouse.

Chicken Club Sandwich with Herb Goat Cheese

Chicken Club Sandwich with Herb Goat Cheese

  • Servings: 2
  • Difficulty: easy
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Chicken Club Sandwich with Herb Goat Cheese
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This was a terrific sandwich. The soft sourdough bread with crispy bacon, tender chicken breast, balsamic marinated heirloom tomatoes complimented with tangy and herbaceous goat cheese. Very simple but one of those meals where you think “wow why don’t I have this once a week”. You could serve it hot, room temperature or even cold.

Fresh Sourdough Bread
3 strips of bacon
2 chicken breasts (pounded to even thickness)
1-2 heirloom tomatoes
3 tbs of goat cheese
Fresh thyme
Fresh Basil
Dukes Mayo
Kosher Salt

1. In a medium-low heated cast iron skillet add your bacon. The trick is to go low and slow to properly render out the fat and to crisp it perfectly. It shouldn’t curl up on you. If it does turn your heat down. When cooked remove and place it on paper towel.

2. Lightly salt and pepper your chicken after you pounded it so that it is a consistent thickness. This will ensure it cooks evenly and stays juicy. Place the chicken right into the pan you were using for cooking the bacon. When done let it rest and slice thinly against the grain. IMG_0394

3. While your chicken is cooking. Take some goat cheese and add chopped basil and thyme. I heat it in the microwave for 5 seconds to blend it easier. Let it come to room temp and you can skip that step. Also slice your tomatoes, salt them and place on a paper towel. The salt will draw out the moisture and aide the balsamic vinegar in soaking into the tomato. After about 5 minutes dab with paper towel and drizzle balsamic vinegar on your tomatoes. IMG_0393

4. Slice your bread. Put Dukes Mayo on one slice and goat cheese on the second slice. Add chicken, then bacon and top with your tomato. Enjoy. IMG_0397</aIMG_0400>

Pea Salad

Pea Salad

  • Servings: 4
  • Difficulty: easy
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Pea Salad
When trying to build an Easter meal, it’s hard to ignore peas, asparagus and ham. Peas just seem like Spring..deep green and bright. I saw this on the Pioneer Woman and thought I would adapt her recipe. I think what drew me in was her use of little chunks of cheese. I like peas in pasta and figured the little cheese chunks would be similar.

Pop of peas, with tangy sour cream, salty cheese and tiny red onions cutting through it all. Super easy but hit the spot and complimented the ham and potatoes.

1 package of Peas (2 cups)
4 slices of crispy bacon (diced)
Red onion (diced tiny) I used about 2 tbs use your onion sense
3 ounces of fresh cheddar cut into little cubes (a little bigger than the pea)
1/4 cup of Sour cream
1 tsp of Dukes Mayo
1 tsp of White Wine Vinegar

1. Dice your onions and cheddar. If you are not an onion fan use less and be sure to chop finely.
When your peas are thawed out mix your wet ingredients and pour into a bowl with your peas, onions and cheese chunks. Mix well and refrigerate until ready to serve.

2. I wanted my bacon to stay crispy so cooked it, chopped it and waited to incorporate just before serving. Top with Parsley for a touch of freshness and attractiveness.

Best Chicken Rice Casserole

Best Chicken Rice Casserole

  • Servings: 4-6
  • Difficulty: easy
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Best Chicken Rice Casserole
When Jill and I were newly married we would “house sit” for extra money. Often times “house sitting” came along with kids. Jill worked in an affluent part of town. So we had so much fun staying the weekend in these mansions and seeing how “the one percenters” lived. We were broke but happy as clams. A weekend of free food while making money felt like we were scamming them. Most of the families were fabulous and given Jill was a teacher we could sign up for the better behaved kids. Only a couple times we regretted the assignment and we would have gladly passed on the cash.

So on one gig, we luckily scored a delightful house of happy kids. So one evening we entered the house full of fragrant food smells. A simple glass dish tightly wrapped in foil sat on the stove top. The kids were delighted and raved about chicken rice night. We unwrapped the foil and saw a pretty simple looking dish. However, following my first spoonful of that rice blew my mind. What the heck is this? How is this rice so full of flavor?

You basically lay down some bacon, put uncooked rice and chicken on top and then pour the wet ingredients so that covers the chicken and rice. The rendered bacon fat infuses into that rice and transforms it into something magical. The chicken comes along for the ride but the black pepper and oregano make it special with a nice heat. What’s crazy is that for the most part you don’t eat the bacon. Maybe the meaty bits but the fatty parts you chunk. You could partially cook it and then add it but I don’t dare dabble in voodoo because it would be tragic to jeopardize that rice. IMG_9766

You really should try this one. You can adjust the spice according to your tastes.

2 trimmed chicken breasts and two thighs
1 can Cream of Chicken
1 cup of water
1 cup of uncooked long grain rice
3-4 strips of bacon
1-2 tsp of black pepper
pinch of Slap Ya Mama (cayenne)
1-2 tsp of Oregano
1 tsp of Garlic Powder

1. Preheat your oven to 300. Take a glass baking dish (2qt) or 9×9 or 8×11. Lay the raw bacon on the bottom of the dish. Arrange it so that it is touching but not overlapped. Cut it to fit.

Sprinkle your cup of rice over the top of bacon and then nestle your chicken atop the rice. Mix your wet ingredients and spices together and pour that mixture over the chicken/rice/bacon. Move it around to make sure everything it coated. Pepper your chicken and top it with Paprika for some color.
Double wrap this dish tightly with foil and cook it for 1 hour and then open the foil to allow the liquid to reduce until gone. I also made a simple spinach by sauteing some onions and garlic and then added spinach with a few splashes of red wine vinegar.

Perfect Morning: Bacon, Eggs and Potato Hash

Perfect Morning: Bacon, Eggs and Potato Hash

Growing up my Mom made us breakfast every morning before school. Not sure why but my Dad always called it a “sawmill breakfast” Breakfast meat, eggs, potato and some toast. A perfect way to nourish your chubby little spawn:) I do like making breakfast on Saturday’s and Sunday’s. Nothing fussy but more substantial than your average morning rise.

We started cooking bacon like this a few years ago. If you are a crispy bacon person this is your technique. First off you must go low and slow to render that fat out over time. It also lays down perfectly flat. I use a 300 degree oven and arrange them on a wire wrack atop a sheet pan. Today I topped it with a touch of brown sugar and cayenne.
So divine and you can keep some for use later in the week. IMG_9624

I also had three small potatoes left over so I thought I would make a potato hash thing. Frankly it sucked. I grated the potato and about half an onion and even crumbled in a touch of bacon. The potato itself wasn’t made for this and I didn’t like how it turned out.

And finally the cheddar eggs with a touch of sour cream for some tang. Really there is no recipe to share other than the bacon above. I wouldn’t pass along the potato trash I created.

Bacon Roasted Chicken in the Greens

Bacon Roasted Chicken in the Greens
I had a lot of greens in the fridge that I needed to use up so decided to make a chicken dish that incorporated them. My original idea was to stuff the breast and wrap them in bacon but they were too thin for that so I opted to rest them on top of the greens. This is a nutrient rich dish that tastes great. I am partial to the stinky green though.
2 air chilled organic chicken breasts
4 strips of organic bacon
Head of Collard Greens
Two portions of Brussels Sprouts
1 leek
4 cloves of garlic
1 tbs of GF Dijon
1 lemon
Kosher Salt
Garlic Salt
Splash of Chicken Stock (organic)

In a medium heated pot sweat your onions and leeks with a strip of diced bacon. Then add your greens and garlic with some Kosher Salt and Pepper and a squeeze of half the lemon. Cook about 10mins to soften them up prior to putting them into the oven.

Preheat your oven to 375 degrees. Now trim your chicken and rub on the Dijon, Kosher salt, Pepper and Garlic Powder and then wrap in uncooked bacon. Add your greens to the baking dish and nestle your chicken breast atop the greens. Roast in the oven for about 40mins.


Chicken and Bacon Rice

Chicken and Bacon Rice


Jill and I stumbled on this recipe through house sitting when we were first out of university. One maid created this dish and we just loved it. Now I tried to lighten it up or “paleo/gf/df” it and did sacrifice some flavor and creaminess by omitting the can of cream of chicken soup.

What is nice about this dish is that the bacon slowly cooks so it renders out it’s fat which melds into the rice. The chicken coated in pepper, paprika and oregano concentrate spicy but herbaceous flavors. It’s just a great comforting dish. I had an idea about injecting more veggies by perhaps first lining the pan with greens like collards or kale.

2 chicken breasts (organic free range air chilled)
1 cup of brown rice
4 strips of no nitrate bacon
2 cups of chicken stock (organic)
Kosher Salt and Black Pepper
Dried Oregano

1 can of cream of chicken soup (I omitted this during our detox)

1. We are going low and slow on this one. So preheat your oven to 300 degrees. In a sauce pan add chicken stock and rice with half the spices. Heat through to allow the rice to soak up some liquid.

2. In a 9×12 pan line the bottom with your bacon strips and lightly pepper. No pour your sauce pan of rice and stock on to of the bacon. Add your chicken to the top of the rice and dust with spices. (I cut my breast up into chunks for Jill because she tends to pick at breasts looking for grizzly bits despite my trimming ).

3. Cover and cook for 2 hours checking on it every 30mins or so. You will want to pay attention to the rice to make sure it has enough moisture to soften/fluff. Add a little stock if necessary. We discard most of the bacon at the bottom of the dish as we eat it. Your call.


Cabbage Patch

Cabbage and Bacon
I love stinky cheeses and stinky greens so when I saw cabbage was an option I thought it would pair well with my chicken.  The bacon I used doesn’t contain nitrates or any other preservatives.

1 head of cabbage
1 onion
2 strips of organic/chem free bacon
1-2 cloves of minced garlic
Organic Chicken broth (use to keep it moist)
Black Pepper

Cook your bacon in a medium heated pot until crispy. Remove but leave the fat at the bottom and add your onions until translucent and then add your garlic and thinly shredded cabbage. Add some chicken stock and let it cook down until tender. Before serving crumble your bacon bits on top.

Note if you are not into bacon you can skip that step and simply replace it with Coconut oil.

Mac and Cheese #1

Mac and Cheese #1

  • Servings: 4
  • Difficulty: easy
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Mac and Cheese #1
Over the course of time I will likely have several recipes of Mac and Cheese. This one is a stove top version that includes some onions, garlic and crispy bacon. I also play around with cheese blends but this one is pretty awesome.

Elbow Macaroni (half a box)
4 tbs of butter
2 tbs of AP flour
1 cup of cream
4 oz of Gruyere
4 oz of Cheddar (again buy the block and shred it yourself)
3 slices of Bacon
1 shallot
3 cloves of garlic
Cayenne pepper
Black Pepper
Kosher Salt
1. Cook your bacon on low to medium heat until crispy. Remove to a paper towel. Remove some of the grease but keep a tablespoon or so and then add shallots and cook until soft followed by minced garlic. Remove from heat and set aside and crumble bacon back into the pan and stir.

2. Cook your pasta according to the package. Set aside a little pasta water.

3. Now lets make a rue by taking a large pot and put it on medium low heat. Melt the better and then add the flour and stir until light brown. Add your cream and stir until it thickens into a béchamel. Start adding your cheeses slowly letting them melt. When you get the consistency you want add the bacon, onions and remaining spices and stir. The slowly add your pasta until completely coated. Taste and salt and pepper accordingly.

Colonel Mustard’s Bubble and Squeak

Colonel Mustard’s Bubble and Squeak

  • Servings: 4
  • Difficulty: easy
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Colonel Mustard’s Bubble and Squeak

Adapted this recipe from http://www.Food52.com, (poster aargersi). The name jumped out at me but when I saw it had mustard greens…hooked. I love stinky bitter greens. This is a side dish but I think you could sneak some protein into it and make a meal out of it.

However, for my first “at bat” I am sticking with it as a side and pairing with a mustard crusted filet.
Mustard Greens
2 Russet Potatoes
1 yellow or white onion
4 cloves of garlic
3 strips of bacon
¼ cup of grainy mustard
1 tbs of Tabasco
Olive oil
Kosher Salt and Pepper

Before we start you are basically going to make a big potato cake.
1. Potatoes – clean, dice into 1 inch cubes and boil them in salted water until tender. When soft, drain the water and mash them up and allow to steam and cool.

2. Cut your mustard greens (remove spine and dice) onions, and mince garlic.

3. In a skillet on medium heat cook your bacon until crisp and then remove. Add your onions and cook until soft. Add garlic carefully for 1 min or so and remove. In the same skillet add the greens and cook down.

4. Now mash all of this up in a bowl with your mustard and Tabasco. In a medium high heated skillet pour in olive oil and put this mixture in and mash it into a massive pancake. Cook until crusty and then flip and crust up the other side.