Cuisine: Bacon
Pasta with Broccoli Rabe, Bacon, Bread Crumbs, & Manchego
Pasta with Broccoli Rabe, Bacon, Bread Crumbs, & Manchego a taste of Italy! Pasta di Gragnano is imported from Gragnano, Italy, which is a small town south of Naples that's reputed to be the birthplace of dried pasta. This is where Pasta di Gragnano produces this unique line of bronze-died pasta made with local wheat. The name itself implies a location and style of production, much the same way that a DOC wine appellation does. To be called pasta di Gragnano, the pasta must be produced in a legally defined area in and around the Bay of Naples and it must be made by mixing durum wheat with the calcium poor water of the Monti Lattari. The dough is forced through rough bronze forms and dried at low temperatures in the mountain air. The result is a high quality product with plenty of surface area to absorb the flavor and liquid of the sauce with which it is served.
By - Prep: 5 mins
- Cook: 20 mins
- Yields: 6 Servings
Bacon Wrapped Chicken Skewers with Pineapple & Teriyaki Sauce
Get your grill on! These Bacon Wrapped Chicken Skewers with Pineapple & Teriyaki Sauce are fantastic!
- Prep: 45 mins
- Cook: 10 mins
- Yields: 6 - 8 Servings
Grace’s Gnocchi Carbonara
Grace's Gnocchi Carbonara made by my daughter Grace is fantastic. It is a wonderful twist on a classic dish. Why didn't I think of that!? Talk about comfort food!
- Prep: 10 mins
- Cook: 15 mins
- Yields: 4 Servings
Potato, Pepper, Onion Frittata with Bacon & Parmesan
Potato, Pepper, Onion Frittata with Bacon & Parmesan makes a great breakfast or lunch. The great thing about making a frittata is that you can basically put any type of vegetables that you have on hand in it. Also, you can leave out the bacon to make it vegetarian, just use olive oil in the pan before sautéing. This can be served hot, warm or cold. It's also great for a picnic!
- Prep: 15 mins
- Cook: 10 mins
- Yields: 4 Servings
Bacony Twice Baked Potato Casserole
Usually, twice baked potatoes are baked and then you scoop out the interior, leaving the skin as a shell. This mixture is then spooned back into the skin shells and they are replaced in the oven to warm through. This version is an easier casserole to feed a crowd. It's great for potlucks and can be made in advance.
- Prep: 15 mins
- Cook: 1 hrs 45 mins
- Yields: 10 - 12 Servings
Caramelized Onion, Gruyère, and Bacon Spread
Our guests went crazy for this Caramelized Onion, Gruyère, and Bacon Spread! My daughter, Zoe, sends me recipes that she wants me to make. I made this one immediately. It's actually from Cooking Light Magazine.
- Prep: 10 mins
- Cook: 50 mins
Bacon & Brown Sugar Smokies
Warning! These Bacon & Brown Sugar Smokies are addictive! This is reminiscent of Brown Sugar Bacon, which is transcendent. My husband thinks the little smokies should be bathed in Dijon mustard before wrapping up in the bacon, which would be very good.
- Prep: 20 mins
- Cook: 40 mins
- Yields: 12 Servings
Brown Sugar Bacon
Let’s talk bacon! Brown Sugar bacon to be exact! Who doesn’t like bacon? One of my closest friends is obsessed with the stuff. Here is a new way of cooking bacon with brown sugar. It is transcendent. You won't believe how good this is...
- Prep: 10 mins
- Cook: 20 mins
- Yields: 4 Servings
Peppery Bacon Wrapped Filet Mignon
This Peppery Bacon Wrapped Filet Mignon will satisfy all steak lovers! Wrapping bacon around filets mignons prevents meat from drying out while being roasted.
- Prep: 35 mins
- Cook: 20 mins
- Yields: 3 Servings
Braised Cabbage & Bacon
Braised Cabbage & Bacon is a great winter side dish. This recipe has been adapted from Saveur magazine.
- Prep: 10 mins
- Cook: 1 hrs
- Yields: 6 - 8 Servings
