bacon recipe

The best and easiest way to cook crispy bacon is in the oven. Our recipe means less mess and it makes serving bacon to a crowd in the morning incredibly simple.

How To Cook Bacon In The Oven

bacon

I found 30 minutes to make crispy bacon at 400 degrees and using parchment paper.

To the person who said who only cooks 4 pieces of bacon? Haha, I only BUY 4 pieces at a time. It's a little reward when I'm good.😁

My husband &amp; I like limp chewy bacon. I won't eat it if it's crispy/crunchy .. so I prefer making mine in the oven. Plus with cooking in the oven you keep the bacon from frying in its own grease. Unlike my husband I don't like anything cooked in bacon grease. Used to do it in the microwave but when you're making a lot it, you need a ton of paper towels plus it cooks very unevenly.

great instructions! the reminder to save the grease was very helpful, and the texture of  the bacon was just right -- i pulled it out just shy of 20 minutes and ended up with crispy bacon, with far less texture irregularity than if i'd pan cooked it myself -- and with wayyy less strain on my back, lol.

https://streaming.hearstdigitalstudios.com/75dab7f4-9a35-4ee3-85bf-a732d9ef9268/video_rover_16x9_1080p_hd_1544815988_86795.mp4

Bacon is delicious no matter HOW you prepare it. We break down some of the best techniques to ensure your bacon is always as crisp as it can be.

Delish Insanely Easy | How To Cook Bacon

Bacon Guac Bombs from Delish.com are a Keto dream snack. 

Bacon Guac Bombs

bacon,

avocados, pitted, peeled, and mashed

cream cheese, softened

lime

garlic clove,

red onion,

jalapeno (seeded if you prefer less heat), chopped

tbsp. cilantro

cumin

chili powder

Kosher salt

black pepper

Do you crave savory or salty snacks more?

https://streaming.hearstdigitalstudios.com/2b6dba05-2224-44ff-a095-e50a635cea78/video_rover_16x9_1080p_hd_1532112802_40143.mp4

Bacon Guac Bombs Are The Perfect Keto Snack

Take mash potato to a whole new level of greatness in this pie recipe; combine your favourite side dish with bacon, leeks and cheese and bake until golden. Want to make it vegetarian? Just leave out the bacon for a just-as-good winter warmer.

Mashed potato pie with bacon, leeks and cheese

kg floury potatoes,

olive oil

onion, finely chopped

leeks, finely sliced

milk cream

medium free-range egg, beaten

paprika

firm cheese,

Halve or quarter the potatoes so they’re all about the same size. Put in a large pan, add cold water to cover, salt well and bring to the boil. Simmer for 20 minutes until tender.

Meanwhile, heat the oil in a frying pan over a low heat. Add the onion and leeks and fry for 10 minutes until soft. Add the bacon or pancetta and fry for 3-5 minutes until browned. Season to taste and set aside.

Preheat the oven to 190°C/fan 170°C/gas 5. Drain the potatoes well and mash coarsely, mixing in the butter and milk. Season well and add the egg. Stir to combine.

Stir in the leek mixture, parsley, paprika and half the cheese, then use to fill a 24cm buttered casserole. Sprinkle over the remaining cheese and bake in the preheated oven for 35-45 minutes until well browned. Serve immediately.

Skillet Chicken with Bacon and White Wine Sauce - this simple crowd-pleasing recipe goes perfectly with warm bread and a green salad!

Skillet Chicken with Bacon and White Wine Sauce

flour (I used white whole wheat)

salt and pepper

herbes de provence

chicken

shallots, thinly sliced

dry white wine

chicken stock

parsley

BACON: Preheat the oven to 350 degrees. Heat a large ovenproof Dutch oven or cast iron skillet over medium high heat. Cut the bacon into small pieces and fry for 5-6 minutes, stirring occasionally. Remove from the pan with a slotted spoon and set aside, leaving the hot bacon grease in the pan (turn down the heat while prepping the chicken).

CHICKEN: Mix the flour with salt and pepper and the herbes de provence. Dredge each piece of chicken in the flour mixture and transfer to the hot pan. Pan-fry the chicken for a few minutes on each side, until golden brown (but not cooked through). Remove the chicken from the pan and set aside on plate.

SHALLOTS: Add the shallots to the pan with the olive oil. Saute for 5-10 minutes, until softened and fragrant and golden brown. Add the wine slowly, stirring to get all the browned bits from the bottom of the pan. Add the chicken stock and let everything cook until it reduces slightly, about 5-10 minutes.

BAKE: Add the chicken and bacon back to the pan and bake for 40 minutes, stopping ever 10 or 15 minutes to baste the chicken with the pan sauce. Remove from oven when the chicken skin is crispy and the chicken is fully cooked. Skim the oil off the top of the sauce if you want (see notes) and serve with bread to soak it all up.

This looks so beautiful I might cry. ALL THE AFTERNOON HUNGER PANGS. 

<a href="https://www.littlemisskaty.co.uk/" rel="nofollow ugc">Little Miss Katy | UK Lifestyle Blog</a>

So I know this is supposed to be about the chicken, but those onions!? WOW.  This looks amazing. Those onions...that sauce.... I need this in my life.

Whoa Sarah... what is up with the star monitoring? Have you always felt so strongly about the distribution of star giving? I can just envision you in kindergarten stealing those metalic star stickers from your peers in kindergarten. 

P.S. I have also given five stars but I'm mainly just doing it to give myself a high five for my comment... which I'm pretty sure is also against "the rules".

See THIS, this is why I just like you so very much!  Yu-um! &lt;3

Sarah - I agree that it can be misleading to see "5 stars" on a recipe that everyone comments on, but no one has actually made.  :\ I think I "get" what you were saying.  I stumbled upon this recipe - and am cooking it now -- but almost didn't because there wasn't really anyone in here who has reviewed it after actually making it.  Pinterest is FULL of those recipes too - all look great in the photos - but then read the reviews, and inevitably you'll find that it needs to be tweaked, etc.  Anyway -- I will post an update on this recipe when it's done.....  (pause)

My review:

Tweaks:  

- I dredged chicken in a mixture of egg (1) and a bit of cream I had on hand THEN dredged in the flour mixture.  It tends to stick better, brown better, and have thicker crust this way (and it will thicken the sauce a bit too).

- Added a handful of parmesan cheese to the flour mixture for a bit of "bite". 

- Used 2-3 tbsp of butter to the oil when I fried the chicken.   Butter is good on everything.  :)

- I used 3 large chicken breasts

Result:  A very savory sauce and flavor!  I liked it!  Husband liked it!  College-age son - eh - wasn't his thing, but he didn't dislike it either.  I wouldn't say this is my most favorite chicken recipe, but I would likely make this again.  I was worried that the chicken breasts would dry out since they were pretty big - but they remained moist!  Served it with brown &amp; wild rice - which complimented it perfectly.

Suggestions:  You're not left with a lot of sauce at the end - I turned down the heat about halfway through noticing the sauce was evaporating quickly.  I would add just a bit more wine and chicken stock if you like a lot of sauce.  :)  For us - it was fine, though.  

More bacon wouldn't hurt - :) Maybe another slice or two at most.

I would also toss something with a bit of kick into the flour next time - maybe a little more parmesan, and definitely a bit more salt.  But you don't want to drown out the herbs - they made the whole house smell wonderful (comfort food).

Very tasty - and very easy to make.  Prep time: 15-20 min

***OOPS - also - I did NOT cover the dish at any time (iron skillet).  I realize it's recommended, however, I wanted the chicken to stay crispy.  :)  Thus - turning down the heat a bit to spare the sauce from evaporating too much.

This looks amazing! Pan searched chicken + white wine (with a squeeze of lemon!) is always a winning combo in my book. Loving the thigh action, too! I'm gonna have to give this one a try :)

https://www.youtube.com/watch?v=hwbMvig5kJE

Skillet Chicken with Bacon and White Wine Sauce - this simple crowd-pleasing recipe goes perfectly with warm bread and a green salad! 

Full recipe: https://pinchofyum.com/skillet-chicken-bacon-white-wine-sauce

Products (Amazon affiliate links):
Herbs de Provence: https://amzn.to/2QhFqyC
Olive oil: https://amzn.to/2O72ihy

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Facebook: https://www.facebook.com/pinchofyum/
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A handful of ingredients and a quick and simple method - midweek cooking couldn't be easier

Leek & bacon risotto

leeks

risotto rice

milliliters white wine

grated parmesan

chives

Keep the stock hot in a saucepan. Heat the oil in another large pan and fry the bacon until crisp. Remove from the pan with a slotted spoon and set aside.

Stir in the leeks and soften for 5-7 mins. Add the rice and cook for 1 min. Pour in the wine and keep stirring until it is absorbed. Add the stock, one ladle at a time, stirring and waiting for the rice to absorb the liquid before adding more. Continue for about 20 mins until the rice is just cooked and the risotto has a creamy consistency. Season, then stir through the bacon along with most of the Parmesan and chives, saving a little of each to scatter over before serving.

This recipe is a delicious side salad at a barbecue, but if you're not careful, it could be all you end up eating.

Chats with bacon and Gribiche-style dressing recipe

potatoes

rashers smoky bacon, rind removed

Dijon mustard

tbs white wine vinegar

cornichons, finely chopped

capers

artichoke quarters, finely chopped

(80 milliliters) extra virgin olive oil

soft-boiled eggs, chopped

Easy to make, healthy recipe for fried cabbage with bacon, the perfect cabbage side dish or a delightful light meal on its own.

Fried Cabbage with Bacon

g/ 3.5 oz lean bacon (See note 1)

vegetable oil (See note 1 as well)

onions

garlic

kg/ 2.2 lbs white or green cabbage

sweet paprika powder

sugar

caraway seeds (See note 2)

tomato

vegetable broth

balsamic vinegar +

fine sea salt and black pepper

Chop the cabbage and set it aside. Cut the bacon into cubes and slice the onions. Finely chop the garlic cloves. Keep the garlic separated from the bacon and onions.

Heat the oil (only if using lean bacon) in a large skillet. Saute the bacon and the onions until the fat has rendered and the onion slices are golden. Pour out most of the rendered bacon fat, keeping only about 1-2 tablespoons of the fat.

Add the chopped garlic cloves to the pan and stir for 1-2 minutes. Add the chopped cabbage. It will seem like a lot, but the cabbage will wilt down after a few minutes of cooking time. Cover and cook for about 6-7, stirring well a few times in between.

Add the sweet paprika powder, sugar, caraway, some salt, and pepper. Stir well and add the finely chopped tomato and the vegetable broth. Cover the pan and saute for another 6-7 minutes or until the cabbage is almost done. You might want to cook the cabbage for a shorter or longer period of time, depending on your taste, the cabbage can remain crunchy or get even softer. But it should not become mushy.

Add 1 tablespoon balsamic vinegar. Stir well and cook the cabbage for another 4-5 minutes without the lid. Adjust the taste generously with more sea salt and pepper, balsamic vinegar, and a little sugar. The cabbage should taste slightly sweet and sour.

Stir in the chopped parsley.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1573558566/zexnmvvcw3nholryqayk.mp4

Maple Flavored together with Brown Sugar Sweetener, those Keto Candied Bacon Twists are the perfect Sugar-Free Bacon Candy with 0 Carb per slice for whenever you need that little sweet Keto Treat. Fully Low Carb, Gluten-Free, Grain-Free, and Diabetic Friendly Bacon Candy, you can serve during Breakfast, Brunch, or even Halloween night without raising your Blood Sugar.

Keto Candied Bacon Twists

Slices of Bacon

Cup Brown Sugar Sweetener

Cup Sugar-Free Maple Syrup

Prepare your bacon - whatever size and thickness...

Prepare your bacon - whatever size and thickness you want. 

At the same time preheat the oven to...

At the same time preheat the oven to 180C or 350F.

Prepare Candied Glaze. Place both sweeteners into the...

Prepare Candied Glaze. Place both sweeteners into the small bowl, where you would be able to mix them together.

Using the brush, mix both together into one...

Using the brush, mix both together into one thicker consistency. 

If you have a wooden board or any...

If you have a wooden board or any other boards, start spreading bacon slices onto it, so they do not touch each other.

Using your brush, brush the mixture onto all...

Using your brush, brush the mixture onto all of the bacon slices from one side. After you are done, turn all of the slices upside down and brush the other side as well. 

Prepare your baking sheet and cover it with...

Prepare your baking sheet and cover it with Parchment paper.

Start one by one, twisting the bacon using...

Start one by one, twisting the bacon using your hand.

Twist from each side in the opposite direction. 

Once done, gently place the twisted bacon onto...

Once done, gently place the twisted bacon onto the baking sheet covered with Parchment Paper.

Bake at 180 C or 350 F for...

Bake at 180 C or 350 F for approximately 30 minutes, depending on the size and thickness of your bacon.

https://mediavine-res.cloudinary.com/video/upload/padx9odhmpdwa66ucvob.mp4

A quick and easy midweek dinner with pillowy gnocchi and a delicious creamy sauce. It’s high in protein and uses light cream cheese, making it healthier than it looks.

One-Pot Bacon & Leek Gnocchi

Leek

Red Onion

Thick Cut Unsmoked Back Bacon

Garlic Clove

Dijon Mustard

Mixed Herbs

Vegetable Stock

Gnocchi

Cream Cheese

Parmesan

Slice the leek in half lengthways then wash it and thinly slice it into half-moons. Dice the red onion and bacon. Crush the garlic cloves. Set aside.

Pour a small dash of olive oil into a large lidded frying pan and use a sheet of kitchen roll to spread the oil around. Get the diced bacon into the cold pan, then set it over a low-medium heat. When the fat starts to run out, increase the heat to high and cook for a few minutes on each side until crispy. Transfer the bacon to a bowl and set aside.

Return the pan to a medium heat and add another dash of olive oil. Add the onion, garlic, leek and a pinch of salt and cook for around 8 mins, until softened.

Add ¾ of the crispy bacon pieces back into the pan (keeping the rest for the topping). Stir in the mustard, mixed herbs and some black pepper. Stir in the stock then bring to the boil.

Stir the gnocchi through the sauce then reduce the heat to low-medium so the sauce is just simmering. Pop the lid on and leave for 2-3 mins until the gnocchi is cooked through.

Stir through the cream cheese and season with salt and pepper to taste.

To serve, divide the creamy gnocchi into bowls. Top with the remaining bacon bits and some grated Parmesan, if you like.

Made this with 300g dry rigatoni instead. Easily serves 4 people.

Top 9 bacon recipe recipes from across the web

The most viewed bacon recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

How To Cook Bacon In The Oven

Bacon Guac Bombs

Mashed potato pie with bacon, leeks...

Skillet Chicken with Bacon and Whit...

Leek & bacon risotto

Chats with bacon and Gribiche-style...

Fried Cabbage with Bacon

Keto Candied Bacon Twists

One-Pot Bacon & Leek Gnocchi

Top 9 bacon recipe recipes from across the web

The most viewed bacon recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

How To Cook Bacon In The Oven

Bacon Guac Bombs

Mashed potato pie with bacon, leeks...

Skillet Chicken with Bacon and Whit...

Leek & bacon risotto

Chats with bacon and Gribiche-style...

Fried Cabbage with Bacon

Keto Candied Bacon Twists

One-Pot Bacon & Leek Gnocchi

The most viewed bacon recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine