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BLT Salad (Bacon, Lentil, and Tomato) Crispy bacon and fresh tomatoes made healthy in a lentil salad with balsamic dressing and fresh thyme. Perfect for summer lunches. Yay for not having to turn the oven on! 4 pieces bacon, preferably thick slices
2 cups green or black lentils
1/2 cup balsamic vinegar
1 teaspoon sea salt
1/2 teaspoon dried thyme (or fresh)
1 pound small tomatoes

Slice the bacon into strips. In a medium skillet cook the bacon pieces until crisp, then reserve. Save a tsp or so of the bacon drippings for the dressing. Meanwhile cook the lentils about 15 – 20 minutes, or until tender.

Carefully add the balsamic vinegar, salt and thyme to the bacon drippings, adding a tablespoon or so of olive oil. Whisk the dressing, making sure to loosen any bits stuck to the pan. Remove from the heat and reserve.

Drain the cooked lentils and place into a large bowl. Pour the hot dressing over the hot lentils, and mix well. Let the lentils cool to room temperature.

Halve or quarter the tomatoes, depending on the size. Once the lentils are cooled, stir in the reserved bacon and the tomatoes. Serve immediately or refrigerate until ready to eat.

Original recipe
The perfect winter meal: warm, creamy potato soup with sweet ham, corn, and bacon. Be sure to use good quality ham, thick cut.

6 c. diced potatoes
8 strips bacon
½ onion, sliced
1 c. celery, sliced
2 c. honey ham, chopped
3 tbs. butter
6 tbs. flour
2 c. milk
2 cans chicken broth
1 ½ tsp. thyme
1 tsp. salt
½ tsp. pepper
¾ can corn
chives
cheese

Fry bacon. Empty most of grease. 
Sauté onion and celery until tender, slowly add broth and milk with flour to create a nice roux.
Add remaining ingredients and simmer on medium until potatoes are done.

From: Daniel
Stewed chicken, marinated and braised in red wine with bacon and prunes. Amazing flavor, but takes forever (plus the 24 hrs marinating).

2+ cups red wine
1 cup chopped yellow onion
1 cup chopped carrot
1 teaspoon salt
1 teaspoon dried thyme
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon freshly ground black pepper
2 (8-ounce) chicken breast halves, skinned
2 (4-ounce) chicken thighs, skinned
2 (4-ounce) chicken drumsticks, skinned
1/2 cup all-purpose flour (about 2 1/4 ounces)
3 bacon slices, chopped
1/2 cup pitted dried plums, quartered
2 bay leaves
Chopped fresh parsley (optional)

Combine first 10 ingredients in a large bowl; cover and marinate in refrigerator at least 4 hours or up to 24 hours.

Remove the chicken from marinade, reserving marinade, and pat chicken dry. Place flour in a shallow dish. Dredge the chicken in flour; set aside.

Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving drippings in pan; set bacon aside. Add half of chicken to pan; cook 4 minutes, browning on all sides. Remove chicken from pan. Repeat procedure with remaining chicken.

Remove onion and carrot from marinade with a slotted spoon, reserving marinade. Add onion and carrot to pan; sauté for 5 minutes or until softened. Stir in marinade, scraping pan to loosen browned bits. Add chicken, bacon, dried plums, and bay leaves; bring to a simmer. Cover, reduce heat, and simmer 1 hour and for 20 minutes or until chicken is tender. Discard bay leaves. Garnish with parsley, if desired

Nutritional Information (for about 3/4 cup sauce and 1 breast half or 1 thigh and 1 drumstick)
Calories: 353 (29% from fat)
Fat: 11.2g (sat 3.5g,mono 4.4g,poly 1.7g)

Original recipe