bacon

Beef bourguignon

olive oil

beef trimmed,

brown onion, finely chopped

shortcut rindless bacon, halved lengthways, cut into 1cm strips

garlic cloves, finely chopped

red wine

Massel beef stock

tomato paste

pickling onions, peeled (see tip)

small button mushrooms

Green beans, to serve

 8 ounces bacon, chopped 1/4 cup good olive oil 6 cups chopped yellow onions (4 large onions) 4 tablespoons unsalted butter 1/2 cup all-purpose flour 2…

Cheddar Corn Chowder

bacon, chopped

yellow onions (4 large onions)

unsalted butter

all-purpose flour

salt

black pepper

turmeric

chicken stock,

corn kernels, fresh (10 ears) or frozen (3 pounds)

half-and-half

sharp white Cheddar cheese, grated

Barefoot Contessa

This cheesy nostalgic spud dish is on your table in less than an hour.

Loaded Potato Skins

russet potatoes (1 3/4 to 2 pounds total)

sharp cheddar cheese, shredded (about 3/4 cup)

scallions

bacon (3 to 4 slices)

black pepper, plus more as needed

sour cream

Heat the oven. Arrange 2 racks to divide the oven into thirds. Place a baking sheet on the lower rack to catch any drippings and heat the oven to 425ºF. 

Prep the potatoes. Scrub and dry 4 small russet potatoes. Rub 2 teaspoons olive oil on the potatoes and sprinkle all over with 1 teaspoon kosher salt. 

Bake the potatoes. Place the potatoes directly on the upper rack. Bake until tender, about 50 minutes. Meanwhile, prepare the toppings.

Prepare the toppings. Grate 3 ounces sharp cheddar cheese on the large holes of a box grater (about 3/4 packed cup). Thinly slice the greens from 2 medium scallions. Cut 4 ounces bacon into 1/2-inch pieces. 

Cook the bacon and reserve the fat. Place the bacon in a medium skillet and cook on medium heat, stirring occasionally, until browned and crisp, 8 to 10 minutes. Transfer with a slotted spoon to a paper towel-lined plate. Keep the bacon fat in the skillet.

Scoop out the potatoes. When the potatoes are ready, remove the baking sheet from the oven and set aside to cool. Transfer the potatoes to a wire rack and let sit until cool enough to handle but still warm, about 15 minutes. Cut each potato in half lengthwise. Scoop out the insides, leaving about 1/4-inch of potato as the shell, and transfer the insides to a bowl. Reserve the scooped-out flesh for another use.

Heat the oven to broil. Wash and dry the baking sheet, then line it with parchment paper if desired. Place the potato shells on the baking sheet and brush the reserved bacon fat all over the flesh and skin sides. Arrange in a single layer skin-side down. Season with 1/4 teaspoon black pepper. Divide the cheese between the skins.

Bake and assemble the potato skins. Bake on the upper rack until the cheese is melted, 1 to 2 minutes. Remove from the oven. Divide 1/3 cup sour cream, the bacon, and scallions between the potato skins and serve immediately.

Oven-Baked Sheet-Pan Bacon recipe | Epicurious.com

lb. thick-cut bacon (about 16 slices)

Crumb-Covered Poached Eggs recipe | Epicurious.com

butter

panko

cayenne

Salt and black pepper

Tbsp. salt

eggs

Wondra flour, or all-purpose flour

eggs, eggs

Chilaquiles With Bacon, Eggs, and Cheese recipe | Epicurious.com

lb. thick-cut bacon,

garlic cloves, crushed, peeled

serrano chile, thinly sliced

pinto beans, drained, rinsed

tortilla chips,

Kosher salt

Monterey Jack or pepper Jack, shredded (about 1 cup)

Cotija

cilantro leaves

Hot sauce and lime wedges (for serving)

Turmeric Eggs with Kale, Yogurt, and Bacon recipe | Epicurious.com

curly kale, ribs

olive oil, divided

plain Greek yogurt

Urfa pepper

This homemade biscuit recipe is simple to prepare and requires no rolling, cutting, or even dropping. They are packed full of bacon and cheese and flavor!

Bacon Cheese Butter Pan Biscuits

baking powder

buttermilk

cheddar cheese

sugar

Preheat oven to 425 degrees F

Melt butter in the oven in an 8x8 or 9x9 inch pan that has at least 2-inch sides. (See notes in post.)

Combine dry ingredients in a large bowl.

Stir in buttermilk, cheese, and bacon.

Stir until just combined being careful not to over-work the dough, this will make it tough.

Pour into the pan over the melted butter.

With a sharp knife, score the biscuits in 9 equal portions.

Bake at 425 degrees F for 30 minutes or until cooked through and brown on top.

Remove from oven and cut into squares using the score lines as a guide.

Serve immediately.

https://www.youtube.com/watch?v=vh72f9QTg2s

Bacon Cheese Butter Pan Biscuits are cheesy, buttery, and full of bacon goodness! Each bite is a flavor sensation!
https://www.callmepmc.com/bacon-cheese-butter-pan-biscuits/

In a pinch, canned baby clams make a very decent pasta ingredient. There is great variation between different brands of canned clams — some are not salty at all, so bear that in mind when seasoning. The liquid in the cans is not needed here, but you may save it for another purpose if you wish.

Spicy Clam Pasta With Bacon, Peas and Basil

basil leaves, loosely packed,

parsley

garlic cloves, minced

Salt and pepper

extra-virgin olive oil

bacon,

baby clams, drained

serrano chile

red-pepper flakes

peas,

spaghetti

Lemon wedges

Put basil, parsley and garlic in a mortar or food processor. Add salt and pepper to taste and 1/4 cup oil. Pound or whiz to obtain a bright green purée.

Put a pot of water on to boil and make it very salty. (It will boil faster with the lid on.)

Over medium heat, render bacon in its own fat until browned and crisp but not hard, 5 to 8 minutes. Remove with a slotted spoon and set aside. Pour off fat but leave a small amount in the pan, just to coat the bottom.

Increase heat to medium-high, add 2 tablespoons olive oil, the clams, serrano chile and red pepper. Season with salt and pepper and cook for 2 minutes, stirring and coating clams well. Add peas and warm through, then turn off heat.

Boil pasta and cook until slightly underdone. Drain pasta and add to pan with clams. Turn heat to medium-high and stir all together. Add a splash of pasta water, if it seems dry. Add basil purée and toss well. Top with bacon and reserved basil leaves. Pass lemon wedges.

This easy slow cooker dinner is an internet smash! I created this recipe with busy families in mind!

Slow Cooker Crack Chicken

chicken breasts

(8 oz) blocks cream cheese

(1 oz) packets dry Ranch seasoning

oz bacon,

In a slow cooker combine place chicken, cream cheese, and Ranch seasoning.

Cook on low for 6-8 hours or on high for 4 hours, until chicken shreds easily.

Once chicken shreds stir with a large fork or spoon, so the chicken shreds and all the ingredients combine.

Add in crumbled bacon and stir to incorporate.

https://content.jwplatform.com/videos/esUi21QT.mp4

Cookies and Cups - Crack Chicken

This Cobb Egg Salad from Delish.com will put all other egg salads to shame. 

Cobb Egg Salad

mayonnaise

Greek yogurt

tbsp. red wine vinegar

eggs,

avocado, thinly sliced

c. crumbled blue cheese,

c. cherry tomatoes, halved,

tbsp. chives

Not a fan of blue cheese so I used some cheddar instead. Also added a small amount of ranch seasoning and paprika to kick it up a bit - Yumm!

Sad to see  many mean  spirited People. Anyhoo, thanks for the recipe.

https://streaming.hearstdigitalstudios.com/c77e27d8-1776-49fb-bfdb-4d96e4872a4a/video_rover_16x9_1080p_hd_1522071752_54650.mp4

Cobb Egg Salad Will Change Your Life

These scalloped baked potatoes really are fully loaded—with crumbled bacon, cheese, sour cream and fresh snipped chives.

Fully Loaded Scalloped Potatoes

lb. red potatoes (about 6)

OSCAR MAYER Bacon

Tbsp. flour

milk

Sour Cream

Tbsp. chopped fresh chives, divided

KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA

Cook potatoes in boiling water in saucepan 25 min. or just until tender; drain. Cool. Meanwhile, cook bacon as directed on package.

Heat oven to 350°F. Crumble bacon; reserve 1/4 cup. Cut potatoes into 1/4-inch-thick slices. Whisk flour and milk in large bowl until blended. Stir in sour cream. Add potatoes, remaining bacon and 2 Tbsp. chives; stir to evenly coat potatoes.

Pour into 2-qt. casserole sprayed with cooking spray; top with cheese.

Bake 30 to 35 min. or until heated through. Sprinkle with remaining chives and reserved bacon.

This homemade bacon recipe is made with pork belly and cured with maple syrup and espresso. It makes the best DIY bacon.

Homemade Maple-Espresso Bacon

pork

dark brown sugar

maple syrup

espresso powder

water

Hickory or applewood sawdust, chips, chunks, or bisquettes

Rinse and pat the pork belly dry. Trim any scraggly edges so the pork belly forms a neat rectangle. Save the scraps for sausage, if desired. (Who in his right mind doesn&#8217;t desire sausage?)

In a medium bowl, mix the brown sugar, maple syrup, salt, espresso powder, curing salt, pepper, and enough water to make a sludgy mess. Using your hands, slather the mixture all over the pork belly, turning to coat all sides. Slip the floppy belly into a large resealable plastic bag and seal it. Fit the belly, in its bag, into a baking dish and then slide the whole thing into the fridge. Refrigerate for 7 days, making sure to flip the bag and massage the liquid that accumulates in the bag into the pork belly once a day.

After 7 days, remove the pork belly from the bag, rinse it thoroughly under cool running water, and pat it lightly dry. Set up your smoker, charcoal grill, or gas grill for hot smoking using sawdust, chips, chunks, pellets, or bisquettes.

Smoke the meat in your smoker (or, if using a charcoal or gas grill, over indirect heat) making sure to keep the temperature at 200°F (93°C), until the internal temperature of the bacon registers 150°F (65°C), roughly 3 to 4 1/2 hours, give or take some time depending on the size of your pork belly and the exact temperature of your smoker. [If you don&#8217;t have the means to smoke the pork belly, you can make the bacon by brushing the fatty side with liquid smoke and then baking it in a 200°F (93°C) oven until it reaches an internal temperature of 150°F (65°C).] Remove the bacon from the smoker and let it rest until it&#8217;s cool enough to handle.

Grab a sharp knife, slice the cooled bacon as thickly or as thinly as you please, and cook it up any way you want it. I can&#8217;t resist sizzling it up in a skillet. Wrap the rest tightly in plastic wrap and refrigerate for up to 1 week or freeze it for up to 2 months.

https://s23991.pcdn.co/wp-content/uploads/2018/12/homemade-maple-espresso-bacon.mp4

Learn how simple it is to make homemade bacon. All you need is time and a few ingredients.

How to Make Homemade Maple-Espresso Bacon

<p>Who needs toast?! You can make these Hash Brown Egg Nests! This is your new favorite breakfast!</p>


Hash Brown Egg Nests

large Russet potatoes, peeled and grated

canola oil

chili powder

scallion, garnish

In this cozy weeknight meal, roasted butternut squash and Parmesan are combined for a dish that’s flavorful but not too heavy. A bit of thick-cut bacon adds crunch and smokiness. If you don’t have thick-cut on hand, you can certainly use thin-cut, but keep an eye on it, as it will cook through faster. Be prepared to pluck it from the oven once crisp and allow the vegetables to finish cooking at their own pace. A handful of chopped fresh herbs added just before serving gives this comforting dish a bit of brightness.

Butternut Squash Pasta With Bacon and Parmesan

butternut squash, peeled and cut into 3/4-inch pieces (about 4 cups)

Kosher salt and black pepper

red onion,

short, twisty pasta,

Parmesan (about 1 1/2 ounces)

chives

Set a rack in the center of the oven and heat to 375 degrees.

Add the butternut squash to a large baking sheet. Drizzle 2 tablespoons olive oil over the top and season with red-pepper flakes, salt and pepper. Toss to combine, then spread the squash into an even layer and bake for 15 minutes.

While the butternut squash bakes, in a small bowl, toss the red onion with the remaining 1 tablespoon olive oil.

After the squash has cooked for 15 minutes, give it a stir and push it to one side of the baking sheet to make room for the onion and bacon, trying to keep the squash in one layer. Add the red onion to the pan, then lay the strips of bacon in a single layer next to the onion.

Return the baking sheet to the oven for another 30 minutes and cook, stirring the squash and onion after about 15 minute. The bacon should be crisp and the vegetables cooked through and beginning to caramelize at the edges. (They don’t have to be super golden brown, but a little color is nice.)

Just before the vegetables and bacon are done, bring a large pot of salted water to a boil and cook the pasta until al dente according to package instructions. Reserve 1 cup pasta water, then drain the pasta and return it to the pot to keep warm if necessary.

When the vegetables are tender and the bacon crispy, take the baking sheet out of the oven and carefully transfer the bacon to a cutting board. Coarsely chop the bacon.

Add the butternut squash, onions and any bacon fat to the pot with the pasta. Add about 1/2 cup Parmesan and 1/2 cup pasta water to the pot and stir everything until well combined. You want the squash to break down a bit and coat the pasta; add more pasta water as necessary to coat the pasta with the squash and cheese.

Stir in half the chopped bacon, then season with salt and pepper to taste. Divide the pasta among bowls or plates. Top with chives, parsley, black pepper and the remaining Parmesan and bacon. Serve immediately.

This Bacon-Wrapped Shrimp from Delish.com couldn't be easier. 

Bacon-Wrapped Shrimp

shrimp

thick-cut bacon,

tbsp. butter, melted

tbsp. chili powder

Very tasty! May add a lil smoked paprika next time, definitely a hit! Didn't use frozen shrimp.

I used thawed shrimp and wrapped raw bacon and then grilled them...came out perfect. thank you!!

This is AMAZING and easy. Thank you! 
I used thin bacon and wrapped with 2 pieces (only because this is what I had on hand). 
Came out perfect. I'll be making this again and again!

This dish came out exceptionally well. So easy to make. We did it with turkey bacon but it came out just as well. Kids and Grownups wanted more and more

i made these as an appetizer for Christmas dinner. The maple butter spread made them super tasty, however, next time I plan to purchase jumbo shrimp and NOT precook the bacon!

Precook the bacon at 400 for 20 minutes on an oven safe cooling rack. Toss the raw shrimp in the maple butter chili powder mix. Carefully wrap the thawed shrimp with the hot (still pliable) bacon and secure with a toothpick. This will ensure perfectly crispy bacon and perfectly cooked shrimp. After allowing to cool for 5 minutes, the bacon will crisp up completely around the shrimp.

These were delicious. I placed the bacon in the prepared pan and baked it for 14 minutes on 425 and let it cool before preparing the shrimp. It probably should have gone a few minutes longer. I also went with a little less than a Tbs of chili powder. I used equal parts of ancho and chipotle powders. There was a nice amount of heat but not too much even for the kids. I broiled them on Lo for 3 minutes. This would make a great party appetizer.

https://streaming.hearstdigitalstudios.com/75419e5b-b199-4999-86c8-47c77e9d6e6c/video_rover_16x9_1080p_hd_1556202220_75956.mp4

These Bacon-Wrapped Shrimp Are Ridiculously Addictive

To make the perfect Cobb salad, you MUST use homemade dressing. Our recipe is filled with crispy bacon, hard-boiled eggs, chicken breast, and creamy avocado. 

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