Top 10 Easy Bacon Recipes
Written by: Catalogs.com Editorial Staff
January 3, 2012
Filed Under Food
Contributed by Paul Seaburn, Catalogs.com Top 10 Guru
Nothing tastes so good that it can’t be improved by adding bacon.
That would make bacon-wrapped bacon my ultimate dinner, although bacon-wrapped bacon deep-fried on a stick might be worth trying while my arteries can still handle it. It’s pretty simple to prepare, especially in the microwave, and these easy recipes get it on your plate faster than Homer Simpson can say “Mmm … bacon!”
10. Bacon chicken salad
Prepare 4 slices of microwave bacon as directed on the package, drain on paper towels and chop. In a medium bowl, toss the bacon, 3 cups cubed cooked chicken and 1-1/2 cups shredded carrots. Add 1/2 cup mayonnaise and mix. Place on an avocado half or spread on a sandwich. Serves 4.
9. Bacon wrapped sausages
Preheat the oven to 400 degrees. Cut 3/4 pound of bacon slices in half and fry in a large pan until the bacon is cooked but not yet crispy. Cool the bacon for 5 minutes on paper towels, then wrap the slices around each little smoked sausage in a 1 pound package. Roll each in brown sugar (2/3 cup), secure with a toothpick and place them on a wire rack in a 13″ x 9″ baking pan lined with foil. Drizzle 1/4 cup maple syrup over the sausages, sprinkle with pepper (1/4 teaspoon) and bake for 25-35 minutes until the sausages are hot and the bacon is crisp. Remove the rack from the pan and cool for 4-5 minutes. Serves 8.
8. Brown sugar bacon
Preheat the oven to 425 degrees. Cover a rack with foil, poke holes in it for draining and place it in a cookie sheet with sides. Place 1 pound of bacon slices in a row on the foil, sprinkle them with 2/3 cup brown sugar and 1/4 teaspoon pepper, then bake for 20-26 minutes until the bacon is crispy and brown. Cool for a minute in the pan, then place on a wire rack and cool for 4 more minutes. Serves 6-8.
7. Grilled bacon chicken
Sprinkle 4 boneless skinless chicken breasts evenly with 1 teaspoon Italian seasoning and 1/8 teaspoon pepper. Cut 4 slices of uncooked bacon into thirds and place them on top of the chicken breasts. Cook on a George Foreman-style grill for 4-6 minutes until the bacon is crisp and the chicken is thoroughly cooked. Sprinkle with 1/2 cup grated Parmesan cheese. Serves 4.
6. Scrambled eggs with bacon
Cook 8 slices of bacon until crisp. Drain on paper towels, crumble and set aside. Wipe out the skillet with a paper towel. In a bowl, beat 8 eggs, 3 tablespoons light cream, 1/2 teaspoon salt and 1/8 teaspoon white pepper. Melt 2 tablespoons butter in a skillet, add the eggs and cook over medium heat, stirring occasionally, until the eggs are almost set. Stir in 1/3 cup grated Parmesan cheese and the crumbled bacon and continue cooking until the eggs are set. Serves 4.
5. Bacon pizza
Cook 1/2 pound of bacon until crisp, drain on paper towels until cool, then crumble. Heat oven to 425 degrees. Heat 1 Tablespoon oil in a large skillet and sauté 2 chopped onions and 3 cloves of minced garlic for 4-5 minutes. Add 1/4 teaspoon paprika, 1/8 teaspoon pepper and 1 Tablespoon flour and cook while stirring for 3 minutes. Add 1/3 cup sour cream and 1/2 teaspoon dried thyme leaves and cook until thickened for 1-2 minutes. Spread over a pre-baked pizza crust and top with the bacon, 1 cup shredded Cheddar cheese, 1 cup shredded mozzarella cheese and 1/4 cup grated Parmesan Bake for 8-13 minutes until the crust is golden brown and the cheese is melted. Serves 6.
4. Bacon onion cheese spread
Cook 1/2 pound of bacon in a large, deep skillet over medium-high heat for about 10 minutes until evenly browned and crispy, then drain and cool on paper towels. Crumble and set aside. Beat 2 8-ounce packages of softened cream cheese and 1/2 cup mayonnaise together in a bowl until light and fluffy. Finely chop 1/2 bunch of green onions. Add 1/2 cup shredded Parmesan cheese, most of the crumbled bacon, and most of the green onions into the cream cheese mixture, reserving a little bacon and onion for garnish. Stir until all ingredients are evenly mixed. Chill in refrigerator until slightly firm, about 1 to 2 hours, then shape the mixture into a ball and roll it in the remaining bacon and onions. Put back in refrigerator until set for 8 hours or overnight.
3. Hot bacon dressing
In a large skillet, cook 3/4 pound diced bacon until crisp. Remove the bacon and set aside. Reserve 2 tablespoons of drippings in the skillet and drain the rest. Sauté 1/2 cup chopped onion until tender. Remove the skillet from the heat and add 1 cup cider vinegar, 2 cups water, 1-1/2 cups sugar, 1 2-ounce jar diced pimientos (drained), 2 tablespoons Dijon mustard, 1 teaspoon salt, 1/4 teaspoon pepper and the bacon and mix well. In a bowl, combine 3 Tablespoons of cornstarch and 2 Tablespoons of cold water, then stir the mixture into skillet. Place the skillet back on the stove and cook and stir until the mixture comes to a boil. Boil for 2 minutes, stirring constantly. Serve warm over fresh spinach or mixed greens. Refrigerate the leftover dressing and reheat before serving.
2. Bacon and potato soup
Cook 6 thick slices of bacon in a 3-quart saucepan until crisp, then remove and drain on paper towels. Dispose of the bacon grease and wipe the pan clean with a paper towel. Add 1 1/2 teaspoon olive oil to the saucepan. Add 1/2 cup chopped onion, 1/2 cup chopped carrots and 1 chopped celery stalk and sauté for 3-4 minutes until the onion is soft but not browned. Stir in 4 cups of low-fat low-sodium chicken broth, 4 cups cubed potatoes and 1/8 teaspoon cayenne pepper and bring to a boil. Reduce the heat, cover and simmer for 10-15 minutes until the potatoes are tender. Stir in 1/2 cup shredded Cheddar cheese and heat just until melted. Chop the bacon and add it to soup. Season with 1/2 teaspoon kosher salt if desired.
1. The Classic BLT (bacon-lettuce-tomato) Sandwich
Cook 4 slices of bacon in a large, deep skillet over medium-high heat for 10 minutes until evenly browned, then drain on paper towels. Place one slice of white bread on a plate and stack the bacon, two slices of tomato and two slices of lettuce. Spread one Tablespoon of mayonnaise on a second slice of bread, place it on top and enjoy.