Mmmmmmm, bacon recipes from Yahoo this morning

[dfollett_98]

Bacon recipes

Each of these recipes calls for 6 slices (6 oz.) of regular bacon.

1. BAR NUTS
In 12-in. skillet, cook bacon, chopped, on medium 8
minutes or until browned. Discard fat. To bacon in pan, stir in 2 c. roasted,
salted peanuts; 1 tsp. sugar; and ⅛ tsp. cayenne pepper. Cook 2 minutes or until
nuts brown lightly, stirring. Makes 2½ c.

2. BACON-WRAPPED CHICKEN
Sprinkle 1 tsp. fresh thyme, ⅛ tsp. salt,
and ¼ tsp. pepper on 2 lg. skinless, boneless chicken-breast halves; wrap with
bacon to cover. Add to ovenproof skillet on medium-high. Cook 5 minutes,
turning. Transfer to 400°F oven; roast 12 minutes or until no longer pink
(165°F). Transfer to plate; discard fat. Into same pan, stir 2 Tbsp. balsamic
vinegar. Serve over chicken. Serves 4.

3. SAVORY SCONES
Preheat oven to 450°F. In 12-in. skillet, cook
bacon on medium until browned. Drain on paper towels; crumble. Transfer bacon
and ¼ c. fat to lg. bowl. Mix in 2 c. all-purpose flour, 1 Tbsp. baking powder,
¼ c. finely chopped green onions, and ¼ tsp. each salt and pepper. Stir in ¾ c.
milk. Drop by heaping tablespoons onto cookie sheet. Bake 12 minutes or until
golden brown. Makes 20.

4. WILTED KALE SALAD
In 12-in. skillet on medium, cook bacon,
chopped, 8 minutes. Stir in 1 c. chopped onion; cook 8 minutes or until tender.
In lg. bowl, toss 7 c. thinly sliced kale leaves with 2 Tbsp. red wine vinegar,
¼ tsp. salt, and ¼ tsp. pepper, and then with bacon mixture. Top with ½ c.
crumbled goat cheese. Serves 4.

5. EASY CARBONARA
Cook 1 lb. spaghetti 2 minutes less than label
directs. Add 2 c. frozen peas; cook 2 minutes. Reserve ½ c. cooking water; drain
pasta and peas. Meanwhile, in 12-in. skillet, cook bacon, chopped, on medium 8
minutes, or until browned; reserve fat. In lg. bowl, beat 4 lg. eggs, ½ c.
finely grated Pecorino Romano cheese, 2 Tbsp. reserved fat, reserved water, and
½ tsp. each salt and pepper. Toss in pasta mixture and bacon. Serves 6.

 

[Mick]

About the only thing I use bacon for now is as a seasoning with Avocados.

I grew up in L.A. and the entire back yard was taken up by a very old Avocado tree. The area I grew up in was part of the old Rancho Santa Anita land grant avocado orchard which was subdivided in the early 20's. The house I grew up in was built to the front of the lot to save the massive avocado tree that covers the entire back yard. It may very well be the last tree from that old orchard as most of the homes in the area have been dozed and McMansions built in their place.

6 grown men could join hands and not reach around the trunk of that avocado tree and that was back when I was a child. Every year I get my parents to send me a few boxes of the avocados from that tree. The tree is the Fuerte variety and fruit from it is almost imposable to find as the skins are very thin so the fruit does not travel well thus it has gone out of favor with the commercial avocado growers but the flavor blows the commercial Hass variety away.

I just had my favorite again this morning.

2 Fuerte avocados, pealed and mashed
2 strips of bacon crisped and crumbled
Tabasco sauce (a fair amount)
salt.

That all gets creamed up then spread on toasted home made bread, covered in Mayonnaise. I like to add some more Tabasco on top.

I grew up eating this for breakfast every day that the tree would bear fruit (which is about 9 months out of the year).

It don't look all that great but man it is something else to taste.....

 

[Cal_Bear]

Hey Turtle...Never seen/heard of that dish, but I might give it a try if I can ever get some good avocados here in SE New Mexico. May add some tomato slices and squeeze some lime on it...Thanks!