DadsStory: Bringing Home The Bacon

Submitted by:  Brian

Nothing smells better than bacon being cooked, and my S13 can’t get enough of it.  So I thought I’d share a few bacon-oriented recipes with everyone.  Honestly, my son devours these before I even get the opportunity to have one bite!

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Bacon & Cheese Quiche
Ingredients:
            6 eggs
            2 cups heavy cream
            1 cup cheddar cheese
            8 ounces cooked bacon
            9 inch store-bought pie crust
Directions:
            1.)  Preheat oven to 425 degrees.
            2.)  Put the eggs and cream in a medium sized mixing bowl, and whisk them until they are well blended together.  Stir the cheese into the mixture.
            3.)  Break up the bacon and put in the bottom of the pie crust to form a thin layer.  Then pour the egg mixture over the bacon.
            4.)  Bake for 15 minutes; then reduce the heat to around 325 degrees and bake for around 35 minutes or until done.   You’ll know when this dish is done when a knife inserted into the middle comes out clean.  Once it’s done, be sure to let it cool for a few minutes before attempting to cut it.

 

Barbequed Bacon & Chicken
Ingredients:
            4 boneless, skinless chicken breasts
            10 strips of bacon
            ¼ cup brown sugar
            1 tablespoon seasoned salt
            1 teaspoon onion powder
            1 tablespoon paprika
            1 tablespoon chili powder
            1 teaspoon garlic powder
Directions:
            1.)  In a large mixing bowl, mix together the sugar, seasoned salt, onion powder, paprika, chili powder, and garlic powder.  Next, put foil over a baking or cookie sheet being sure to wrap it up and around the edges as the sugar gets very sticky and hard to clean.
            2.)  Taking one breast at a time, roll it in the rub mixture.  Then wrap two to three strips of bacon around the chicken breast to completely cover it and place it on the foil wrapped baking sheet.  Once all the chicken breasts are done, turn your broiler onto a low setting.
            3.)  Broil for 15 minutes per side, flipping each only once.  Make sure the chicken is done before serving.

 

Bacon and Potato Hash
Ingredients:
            3 tablespoons olive oil
            1 pound of peeled and diced potatoes
            ½ teaspoon store-bought chopped garlic
            8 slices bacon, roughly chopped
            6 scallions (or green onions)
            1 tablespoon mustard
            4 eggs
            Salt and pepper
Directions:
            1.)  Heat the oil in a large frying pan and cook the potatoes over a low heat for 10 to 15 minutes, turning occasionally.  Add the garlic and bacon and increase the heat.  Fry the mixture for 5 to 6 more minutes, tossing it occasionally until the potatoes and bacon are golden.  Add the onions and cook for one more minute.  Stir in the mustard and plenty of salt and pepper, then remove from the frying pan.
            2.)  Fill a small frying pan half-way with water and bring to a simmer.  Break the eggs into the water and allow the water to come back to a boil.  Simmer the eggs for 1 minute then remove each egg using a slotted spoon.  Place an egg on top of each serving of the hash mix, and sprinkle with black pepper.

 

Easy Risotto with Bacon
Ingredients:
            1 chopped onion
            2 tablespoons olive oil
            ½ ounce butter
            6 slices bacon, chopped
            10 ounces risotto rice
            4 cups vegetable stock, pre-heated and still hot
            4 ounces frozen peas
            Salt and pepper
Directions:
            1.)  Heat the olive oil and butter in a pan, add the onions and fry until they are lightly browned (about 7 minutes).  Add the bacon and fry for another 5 minutes or until it starts to crisp.  Add the rice and stock then bring the mixture to a boil.  Stir well and reduce the heat.  Cover and cook for another 15 to 20 minutes or until the rice is almost tender.  Stir in the peas, add a little salt and pepper and cook for another 3 minutes or until the peas are cooked.
            2.)  Serve by sprinkling parmesan and black pepper on top.

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