The crust is filled with squash and bacon and just a touch of maple syrup and egg. I loved this for lunch with some arugula. Continue reading
Category Archives: Bacon
Bfast Pizza with Everything Bagel Crust
This breakfast inspired pizza has bacon, cheese, eggs, and an everything bagel brushed crust. Continue reading
Chopped BLT Sandwiches
The BLT gets chopped so every bite is the perfect bite. Continue reading
Chicken, Bacon, Ranch Loaded Fries
Chicken, bacon, ranch loaded fries are practically perfect in every way. Just like Mary P. Continue reading
Chicken, Bacon & Ranch Grilled Sandwich
We took our fav flavor combo of chicken, bacon, ranch, cheese and put it on a sandwich. Continue reading
Ultimate Breakfast Sandwich
A breakfast sandwich on Texas toast, with maple bacon aioli and greens? Yes please! Continue reading
Bacon Ranch Deviled Eggs
{originally published in 2017 and updated in 2022}The twists on deviled eggs are endless. I whipped up these bacon ranch deviled eggs the first time for a holiday party. The hostess has a revolving door of party-goers, kiddos, and lots … Continue reading
Birthday Burger – Bacon Jam & Parmesan Peppercorn
Happy Birthday Mr J! The birthday burger was belated and became doubled up with Father’s Day – our guy is such a trooper. We were all about the toppings this year – bacon jam and parmesan peppercorn dressing! These beauties had lots of melty cheese and brioche rolls.
Bacon jam is delicious and definitely worth it. In a pinch, 3 parts crumbled bacon finely chopped + 1 part apple cider vinegar + 1 part maple syrup is a great quick fix.
Burgers with Bacon Jam & Parmesan Peppercorn Dressing
Ingredients: (for 4 burgers)
1 pound ground meat
4 tablespoons bacon jam (that’s ~1/3 of what the batch above makes)
2 tablespoons mayo
1 tablespoon sour cream
1-2 teaspoons milk
2 teaspoons grated Parmesan cheese
1/2 teaspoon black pepper
sprinkle of salt
sprinkle of garlic powder
4-6 slices of cheese
4 brioche buns
arugula
Directions:
Make the bacon jam ahead of time.
Form the burger patties and preheat the grill.
For the dressing, mix together the mayo, sour cream, some of the milk (adding more if needed later), parmesan cheese, pepper, salt, and garlic powder. Add remaining milk if you find it too thick (think: spreadable not quite like dressing).
Cook the burgers to your preference – we did some ground beef, some ground pork.
Top with lots of cheese and let that melt.
Assemble the burgers with a smear of parmesan peppercorn dressing on each bun half, arugula, the burger and top with bacon jam.
Enjoy!
I loved this combo. The bacon jam is complex – sweet and a tiny tang and the coffee and red wine adds some serious depth. The parm peppercorn dressing is so much better than the jar. I liked making a small amount – and will do so again another time – it would be delightful on a turkey sandwich!
The Historical Timeline of the Birthday Burgers:
2021 it was a Waffle Breakfast Burger with ground sausage in the patty, maple aoli, and melted gouda.
2020 it was a BLT burger with ground bacon IN the burger and tomato jam
2019 it was a Manchego Burger with manchego, quince jam, and arugula
2018 it was a Garlic Lovers Burger with garlic butter, chips, garlic aoli and white cheddar.
2017 it was an Ultimate Mexican Burger with queso, guac, and beans.
2016 it was a Mac & Cheese Stuffed Burger topped with bacon, onions, and tomato.
2015 it was a Picnic Burger with slaw & potato sticks
2014 it was a German Burger with horseradish, caramelized onions, pickles and a pretzel roll
2013 it was a Vermont Burger with maple mayo, cheddar, bacon, and spinach
2012 it was a Bacon Wrapped Burger – enough said
2011 it was a Stuffed Burger stuffed with bacon & cheddar or bacon & blue cheese
Sweet Potato & Bacon Hash
Happy 2022! We started the new year with this fun breakfast after getting to sleep in and it was great – a bit decadent from the bacon and the maple aoli but a bit smartly balanced from the sweet potato and egg.
Both the bacon and sweet potato can be made ahead – or cooked a few ways. That would even turn it into a speedy weekday breakfast too!
Sweet Potato & Bacon Hash
Ingredients: (for 2)
1 sweet potato
4 strips of bacon
2 tablespoons mayo
2-3 teaspoons maple syrup
2-4 eggs
Directions:
Peal and chop the sweet potato into bite-sized pieces. Then cook (bake ~20 minutes or airfry ~10 minutes or pan fry ~ 10 minutes & bonus points if cooking them in the bacon fat!)
Fry the bacon – ~20 minutes in the oven or chop into small pieces and pan fry for ~7 minutes.
Mix together the mayo and syrup together. Start with some of the syrup and add more to taste.
Mix together the sweet potatoes and chopped bacon and divide onto plates. Drizzle half of the aoli on top.
Cook the eggs sunny-side or over easy with salt and pepper.
Put the eggs on top and drizzle remaining maple aoli on top.
Enjoy!
I loved this. The runny yolk is the best. The aoli could swap the maple with hot sauce instead! Add some onions and peppers. Add some garlic. Add in some black beans. Go for what you like! A shred of cheese would be delicious too.
Our bacon was leftover from NYE sliders. Sometimes I make it in the oven or anytime it is crumbled means pan frying in little pieces would be easy too. This would be ideal as breakfast-for-dinner too!
Chicken, Bacon & Ranch Burrito
What happens when you cross a wrap with a burrito? You get the flavors of a sandwich mixed with the textures you love from a burrito. There’s freshness from the greens, some decadence with the ranch and bacon and warm rice and cheese inside turns it into a burrito, plus the whole thing gets griddled. These freeze well and are ideal for lunch or a dinner on the go.
Chicken, Bacon & Ranch Burrito
Ingredients (for 2)
1 chicken thigh or breast or 2 tenders grilled or ~1 cup shredded rotisserie chicken
1 cup brown rice, cooked according to package (mine was leftover but originally in the pressure cooker with chicken broth).
1/4 cup crumbled bacon (~3 strips)
1/2 cup shredded cheddar
4 tablespoons ranch dressing
1/2 teaspoon ranch dressing powder mix
2 cups greens (baby arugula or spinach)
2 tortillas
Directions:
Chop the chicken and bacon and lightly warm the torillas for better flexibility.
Lay the tortillas down and spread ~1 tablespoon of ranch dressing onto each one. Then layer onto each one with the rice, cheese, bacon, sprinkle on the dry dressing mix, chicken, greens, and remaining dressing.
Warm a skillet to medium heat and roll up the burritos. (I fold the sides in, then keep those inward with my pinkys while using the rest of each hand to roll the whole thing away from me, tucking the sides in as I go.)
If freezing: individually wrap in plastic, label and freeze. Defrost in the fridge overnight or defrost in the microwave over low heat and pan fry or finish in a toaster oven to crisp the outside a bit.
Toothpick them closed before pan frying them if you wish! Put them in seam side down and use a cover or tongs to keep them from unrolling while pan frying them to get golden, crisp, and melting the cheese inside. Turn to warm each side.
Enjoy!
I loved these! It not only has some of my fav flavors but the rice in there really gives a good twist and makes it wayyy better than an everyday sandwich. It also uses up just a bit of leftover rice & chicken.
I rarely remember to defrost over night but our home microwave has the best defrost I’ve ever used so I’d do that – or maybe work lunch hangs out in your bag before heating? A whole bunch could go into the oven if feeding a crowd.
Skip the bacon and swap ranch for creamy caesar for a caesar salad burrito. Or go spicy for a buffalo chicken burrito! Basically the rice + any cheese + chicken + any dressing will change the vibe and I’m here for it.