
BLT becomes a burrito with rice & you guessed it: bacon; lettuce; and tomatoes and more cheese than you initially think. Continue reading
BLT becomes a burrito with rice & you guessed it: bacon; lettuce; and tomatoes and more cheese than you initially think. Continue reading
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
This breakfast inspired pizza has bacon, cheese, eggs, and an everything bagel brushed crust. Continue reading
The BLT gets chopped so every bite is the perfect bite. Continue reading
Chicken, bacon, ranch loaded fries are practically perfect in every way. Just like Mary P. Continue reading
We took our fav flavor combo of chicken, bacon, ranch, cheese and put it on a sandwich. Continue reading
The ingredients say it all. Bacon, check. Ranch, check. Mac & cheese, check. Ohh my deliciousness. This mac and cheese was awesome. It is orange and amazing. Whip it up and enjoy between trick or treaters!
6 strips of thick cut bacon
1 box jumbo shells
¼ cup butter
⅔ cup flour
1 cup heavy cream
8 oz shredded cheddar melting blend
1 packet ranch dressing mix
Boil pasta according to box.
Fry bacon until crisp, then chop into pieces.
Melt butter over medium and add the flour to the melted butter.
Stir butter-flour paste mix for about 5 minutes. The roux needs to cook through so there isn’t any flour flavor.
Slowly add the cream while whisking to get any lumps out.
Slowly add the cheese until melted before adding the ranch mix.
Mix cheese sauce and pasta.
Add the bacon last before into ramekins or baking dish so it doesn’t get too broken up.
Top with shredded cheese and bake for 10 minutes at 375-degrees.
This was amazing. I loved the flavor. I used ¾ of a pound of pasta and I think it was too little. There was plenty of cheese sauce and tons of ranch flavor. It was almost too much.
I’ll definitely make this again. I wanted a fall pasta dish that wasn’t just thrown together when I didn’t know what else would be for dinner. I think this fit the bill. It isn’t light by any means. It was heavy, warm, and comforting. I thought it was good for a crisp October night!
I had more bacon jam. I was really trying to spread the joy into more meals. We ate it ON burgers as a condiment, then ON pizza as a topping and I mayyyy have eaten a spoonful here and there.
This time I put some INTO my burger. Notice the change in preposition? I mixed some into my turkey burger then topped it all with cheese on the grill.
Swoon.
I had all this bacon jam and didn’t know what to do with it.
Well, that’s a lie. I could eat it out of the jar.
I just wanted to highlight its amazingness. So I created this BLT pizza. I won’t win any photographic awards with this one, but man, this was great pizza.
pizza dough
8 oz shredded mozzarella
4 oz fresh mozzarella, sliced
1 medium – large tomato, sliced
¼ cup bacon jam (recipe found here)
2 cups spinach or greens of your choice
1- 2 tbs ranch dressing (or dressing of choice)
Spread pizza dough out onto a pizza stone or baking sheet. Bake for 10-20 minutes at 400-degrees to get it preliminarily crispy.
Top with shredded mozzarella then tomato slices, then fresh mozzarella. Add dollops of bacon jam.
Bake for 20 minutes at 400-degrees.
Let the pizza rest for 5 minutes (cheese needs to solidify before you cut).
Mix the greens with some salad dressing of choice.
Top slices with lettuce and dressing.
I only had a little basil so I threw that on. If lettuce on your pizza isn’t your thing, throw on more fresh basil.
This was so cheesy. The bacon jam has a sticky brown sugary flavor so I thought the tang of the dressing was perfect. I used spinach but any greens would do, and spinach could have easily been cooked onto the pizza. I like the warm vs. cool and alternating textures.
It was a great use of the bacon jam. That stuff is just. so. good.
I have one more use to drag out my love for bacon jam. Stay tuned!
Two words. BACON JAM.
Yes, I jumped on the band-wagon and now I’m pretty much the band-leader. Love at first sight. Why didn’t I know I needed to be able to spread bacon. I’ve seen recipes all over and just needed long enough to whip it up.
I adapted Closet Cooking’s recipe to fit my tastes to avoid it being too spicy and added some red wine…because why not?!
1 ½ -2 pounds of bacon
1 large (or 2 small) onions, sliced
1 tbs garlic, chopped
¼ cup cider vinegar
1 cup coffee
½ cup brown sugar
¼ cup maple syrup
¼ cup red wine
1 pinch red pepper flakes
Crisp bacon in shifts, removing when crispy at medium high heat.
Leave a tablespoon of bacon drippings to sauté the onions. When they start to get translucent, add the garlic.
Deglaze the pan with the cider vinegar, then add the coffee, brown sugar, maple syrup, and wine. Add in the bacon.
Reduce the temperature to low and cook covered for an hour.
When cooled slightly and syrupy, process in a food processor until crumbled and spreadable.
Try not to eat it all in one sitting.
This stuff is seriously addictive. As in, it might disappear if you have a spoon too close to the jar.
Sis wasn’t a fan, but Mr. J liked it. It has some big time flavor.
Picture it: I made it late one afternoon on a Sunday. It was a beautiful day and sis came over for dinner. We grilled some cheese burgers and spread some bacon jam on them. Then I took one magical bite and time stood still. It was that good.
Ohh yeah, we ate some potato salad and a corn and tomato salad, but all I cared about were vehicles to be able to eat more bacon jam.