Category Archives: Bacon

Double Turkey Bacon Lentil Soup

Turkey bacon isn’t so bad. Turkey bacon isn’t so bad. Turkey bacon isn’t so bad. 

Double Turkey Bacon Soup

Double Turkey Bacon Soup

I’ve been trying to repeat this mantra for many years now. But making the switch from pork bacon to turkey bacon has been difficult. It’s just not the same. So we’ve made a compromise. Breakfast bacon remains regular bacon, but when a recipe calls for bacon, I’ll substitute turkey bacon. In this recipe, I actually use two different kinds of turkey bacon. The two different types add to the depth of flavor.

Enjoy!

Double Turkey Bacon & Lentil Soup

Double Turkey Bacon & Lentil Soup

Double Turkey Bacon Lentil Soup

Makes 12-16 servings

Adapted from Martha Stewart

Ingredients

3 tablespoons olive oil
4 ounces turkey thigh bacon, cut into slivers
4 ounces peppered turkey thigh bacon, cut into slivers
1 large onion, small dice
3 carrots, small dice
2 celery stalks, tiny dice
8 sage leaves, tiny slivers
4 garlic cloves, minced
2 packages Trader Joe’s Steamed & Fully Cooked Lentils
8 cups chicken or vegetable stock
4 cups water
Kosher Salt & Freshly Ground Pepper to taste

Directions

1. In a large heavy bottomed case iron pot on medium/high heat, heat the olive oil.
2. Add both types of slivered turkey bacon and saute about 3 minutes.
3. Add onions, carrots, celery and sage. Saute until softened. Approximately 5 minutes.
4. Sprinkle 1 teaspoon of kosher salt.
5. Add garlic and saute for about a minute, until lightly browned and fragrant.
6. Add lentils, stock and water. Bring to a simmer.
7. Taste and add kosher salt and pepper to taste.
8. Simmer on low heat for 15-20 minutes.
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Eat, Drink & Be Yummy!
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Broccoli & Cauliflower Salad with Turkey Bacon

Here’s a great salad that uses a bit of mayo to make an otherwise boring salad, extraordinary! I usually don’t use a mayonnaise-based salad dressing because I find them too heavy and bulky. A mayo-based dressing works so well in this salad because the flavors and texture of the broccoli and cauliflower are so strong on their own that a slightly creamier dressing helps to them mellow out.

The salad is crunchy and refreshing and will travel well; just pack the dressing separately, in a refrigerated case and add it to the salad when you get to your destination! The kids love it and it will be a big hit at potluck dinners. Enjoy and let me know what you think in comments!

Broccoli Cauliflower Salad with Turkey Bacon

Broccoli Cauliflower Salad with Turkey Bacon

Broccoli & Cauliflower Salad with Turkey Bacon

Broccoli & Cauliflower Salad with Turkey Bacon

Broccoli & Cauliflower Salad with Turkey Bacon

 Serves 10-12 as a side Adapted from Melissa D’Arabian

Ingredients

Salad
1 8oz package Trader Joe’s uncured turkey bacon (or soy bacon)
1 head of broccoli, cut into small florets
1 head of cauliflower, cut into small florets
1/2 red onion, diced
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Dressing
3 tablespoons granulated sugar
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
3 tablespoons vegetable oil (or another mild flavored oil)
1/2 cup mayonnaise
2 teaspoons Old Bay Seasoning
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Kosher Salt & Freshly Ground Pepper to taste

Directions

1. On a large baking sheet, broil turkey bacon (or soy bacon) until crispy. Approximately 8 minutes on one side and then 5 minutes on the other side. Let bacon cool and cut into 1/2 inch strips. Reserve.
2. In a large bowl combine broccoli florets, cauliflower florets and diced red onion.
3. Combine dressing ingredients. Whisk to combine. Taste and add salt and pepper to taste.
4. Add dressing to large bowl with broccoli, cauliflower and red onion. Toss to combine.
5. Enjoy immediately or refrigerate for 1-2 days. Tastes best at room temperature.
6. Top with turkey bacon pieces prior to serving.
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Eat, Drink & Be Yummy!
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Pulled Pork & Crispy Pork Rinds (Optional)

Pulled pork is one of my favorite and easiest crowd pleasing proteins! It requires about 5 minutes of hands-on time but a long cooking time. One pork shoulder can easily feed a crowd of 15, but it’s not just great for parties. It’s an easy protein to make when you have to cook for week of family meals. There are so many options for pulled pork: pulled pork with coleslaw, pulled pork sandwiches, quesadillas, tacos, mixed into tomato sauce… really, go nuts with it.

Pulled Pork Sandwich

Pulled Pork Sandwich

My personal reward for such an easy protein are the Crispy Pork Rinds that follow. I’m fully aware that this is not the healthiest thing to eat, but my goodness, they’re delicious! I’m not even kidding myself that baking is healthier than deep frying them, it’s still a devilish treat!

Enjoy!

Pork Shoulder, lightly dusted with seasoning mix

Pork Shoulder, lightly dusted with seasoning mix

Cover the shoulders with aluminum foil

Cover the shoulders with aluminum foil, put them into the oven and walk away. Overnight magic!!

Baked and beautiful pork shoulder

Baked and beautiful pork shoulder

Remove the layer of fat

Remove the layer of fat

Remove the shoulder bone

Remove the shoulder bone

On a layer of foil, place the cut pieces of skin

On a layer of foil, place the cut pieces of skin, fat side down

Spread them out evenly

Spread them out evenly

Bake at 350 degrees for 30-45 minutes or until desired crispness is achieved

Bake at 350 degrees for 30-45 minutes or until desired crispness is achieved

Sprinkle with a touch of kosher salt as soon as they come out of the oven

Sprinkle with a touch of kosher salt as soon as they come out of the oven

 

 

 

Crispy Pork Rinds

Crispy Pork Rinds

Pulled Pork with Mashed Potatoes and Steamed Broccoli

Pulled Pork with Mashed Potatoes and Steamed Broccoli
Pulled Pork with Carrot, Pea Shoot & Broccoli Slaw

Pulled Pork with Carrot, Pea Shoot & Broccoli Slaw

Pulled pork Tacos with Avocado & Crema

Pulled Pork Tacos with Avocado & Crema

Pulled Pork & Crispy Pork Rinds (Optional)

Feeds a small army

Ingredients

Bone In Pork Shoulder
Spice mixture:
1 Tablespoon Brown Sugar
1 Tablespoon Paprika
1 Tablespoon Coriander
1 Tablespoon Chili Powder (Not the chili mix, straight chili powder)
2 Tablespoons Kosher Salt
1 Teaspoon Freshly Ground Pepper
(Based on this proportion, I make large batches and keep the mix in the pantry, in an airtight container)
Directions
Preheat oven to 275 degrees
1. Spread the spice mixture all over the pork shoulder. (Thin layer of the spice mixture will do. No need to over-season the meat)
2. Place the pork shoulder in a deep baking vessel and cover tightly with foil.
3. Bake for 8-10 hours. (I bake mine overnight)
4. Remove from the oven and let cool.
5. Remove the skin. Set aside if you’re going to make pork rinds or discard.
6. Shred the pork shoulder into a bowl. Add some of the rendered juice, from the pan, to the shredded pork shoulder. Add the rendered juice in small increments.  For one shoulder, I usually add about a cup of the rendered liquid… you might like your meat juicier!
Optional:
7. Cut the skin into pieces, about 2″ x 2″.
8. Place the pieces, fat side down, on a foil lined baking sheet.
9. Bake at 350 until crispy, about 30-45 minutes.
10. Sprinkle with kosher salt as soon as they come out of the oven.
Enjoy!
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Eat, Drink & Be Yummy!
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Bacon & Onion Marmalade (with Vegan Variation)

Bacon really does make everything better… unless you keep to a kosher, vegetarian or vegan diet. 

Serve with crusty bread and brie...

Serve bacon & onion jam with crusty bread and brie…

This year, during Rosh Hashana, I was asked to bring some dips and spreads as appetizers. While I’ve been making the bacon version of this dish for some time, it hadn’t even occurred to me to attempt to make a vegan version. Until I had to. The modifications to the recipe that follows have been tried and retried… and will make any meat-lover lick their fingers and then dive in for more.

Enjoy!

Note: I find this to be one of the more time consuming things that I make. You can half the recipe…  I know that 4.5 pounds of onions seems like a lot, but it reduces down to very little. It’s so delicious that you’re going to be annoyed with yourself that you *only* made half the batch. 

Setting up supplies... Bacon, thyme and onions

Setting up supplies… Bacon, thyme and onions

Rendering the bacon fat...

Rendering the bacon fat…

Dicing onions

Dicing onions

Bacon, beautiful bacon!

Bacon, beautiful bacon!

Add the onions to the bacon rendered fat

Add the onions to the bacon rendered fat

Coat the onions with the fat, scraping up all of the wonderful flavor from the bottom of the pot

Stir to coat the onions with the fat, scraping up all of the wonderful flavor from the bottom of the pot

Add the apple juice/cider

Add the apple juice/cider

Add the chopped bacon

Add the chopped bacon

Add the salt (is this a gorgeous photo or what?!)

Add the salt (is this a gorgeous photo or what?!)

Add the brown sugar and white wine vinegar...

Add the brown sugar and white wine vinegar…

Add the thyme... and stir... stir...

Add the thyme… and stir… stir… and let it simmer… and then stir some more… until it reduces and there is almost no liquid at all.

This is what your onion jam should look like when it's done.

This is what your onion jam should look like when it’s done. Thick and rich, with little liquid remaining.

Glorious jam!!

Glorious jam!!

Bacon Onion Jam

Bacon Onion Jam

Optional: top with a few leaves of fresh thyme

Optional: top with a few leaves of fresh thyme

Bacon & Onion Jam (with Vegan Variation)

Adapted from Tasty Kitchen

Makes approximately 4 pint jars

Ingredients

1 pound of bacon (I usually use TJ’s uncured ends and pieces)
4.5 pounds vidalia onions, medium dice
1 Tablespoon Kosher Salt
2 cups Apple Cider (I used Unfiltered Apple Juice…. so yummy!)
1/4 cup white wine vinegar
1/4 cup brown sugar
10-15 sprigs thyme
Kosher Salt & Black Pepper, to taste
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Optional: a few leaves of thyme to garnish
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Vegan variation:
Substitute 3 tablespoons of olive oil for the rendered bacon fat.
When adding the apple juice/cider, etc. add 10-15 grinds of Trader Joe’s African Smoke.

Directions

1. Heat a heavy bottomed pot or dutch oven on medium/high heat.
2. Add the bacon. Cook the bacon until it is crispy and all of the fat has been rendered.
3. Remove the bacon from the pot, leaving the rendered bacon fat. Coarsely chop the bacon.
3a. Vegan’s start here by adding the olive oil to a pot and heating it up.
4. Add the diced onions to the pot. Stir. There will be some darker, possibly burned on, areas of the pot, but the onions will release some liquid and as you stir, the onions will get coated with the fat and will pick up the dark spots.
5. When the onions have softened a bit (after approximately 10 minutes), add the apple juice/cider, salt, white wine vinegar, chopped bacon, brown sugar and whole thyme sprigs. (Vegans add the TJ’s African Smoke)
6. Bring to a boil and then reduce the heat to medium/medium low. The liquid should be gently bubbling.
7. Stir occasionally. It’s going to take between one and two hours for the liquid to sufficiently reduce, so be patient. Don’t try to speed up the process by turning up the heat because you’ll burn the onions instead of caramelizing them. No one likes a burned onion 😦
8. Remove thyme sprigs. The leaves will have fallen off during the simmering process.
9. Taste and adjust for salt and pepper.
10. See photo for what the jam looks like when it’s done. You’ll be able to stir the jam and clear the bottom of the pot without liquid seeping back into the area you just cleared.
11. Let cool and refrigerate for up to 3 weeks.
12. Enjoy at room temperature, topped with a few leaves of thyme and a soft cheese… or in a grilled cheese sandwich!
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Eat, Drink & Be Yummy!
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Gluten Free Carrot Cake with Bacon Cream Cheese Frosting


Our family motto is “Bacon and Butter Make Everything Better”. When both of those ingredients combine in a single dish? Magic!


Gluten Free Carrot Cake with Bacon Cream Cheese Frosting
I’m really picky about my carrot cake. I like it with carrots, but some people add nuts. Others use coconut. And yet others include raisins. I’m a purist. It’s a Carrot Cake. Not a Carrot-Nut- Raisin-Coconut Cake. If you insist on the additional elements when you make this cake, go for it! But I’m a simple girl.


When it comes to the frosting though… well, I’m more than happy to experiment. The salty and smokey addition of bacon compliments the sweetness of the cream cheese. You’ll love it!

Getting ready to pull it all together…
Sift the dry ingredients (just noticed my reflection in the sifter! Ha!)
Add butter/oil, applesauce (I used strawberry applesauce) and vanilla to the beaten sugar and eggs.
Shredded Carrots. Definitely worth getting the food processor out of the cabinet.
Combine shredded carrots with cake batter.

Gluten Free Carrot Cake with Bacon Cream Cheese Frosting


Gluten Free Carrot Cake with Bacon Cream Cheese Frosting

Gluten Free Carrot Cake:

Ingredients

2 cups sugar
4 eggs

8 ounces (2 sticks) butter, melted or your favorite vegetable/canola oil
1/2 cup apple sauce
2 cups all-purpose gluten-free flour
2 teaspoons baking soda
2 teaspoons gluten-free baking powder
1 teaspoons cinnamon
1 teaspoon salt
2 teaspoons vanilla extract
1 pound carrots, grated

Directions

Preheat oven to 350° F
This recipe makes: two 9″ round cake pans, one 9″x13″ pan or muffin/cupcake tins (makes 36). I used two 8″x8″ square cake pans. Grease your baking vessel or line your muffin/cupcake tins.

1. Beat sugar and eggs in a large mixing bowl with an electric beater or in a stand mixer. 
2. Add butter (or oil) and vanilla and beat until smooth. 
3. In a large bowl, combine gluten-free flour mix, baking soda, baking powder and salt. Sift to combine. (Using a sifter will allow for a lighter cake texture. If you don’t have a sifter, whisk well) 
4. Add the dry ingredients to the wet ingredients and beat until blended.
5. Stir in grated carrots. 
6. Pour the batter into prepared pans.
7. Bake for 40-55 minutes (depending on the size of your baking vessel), until a toothpick comes out clean. Cupcake cooking time is 30-35 minutes.
8. Let completely cool before removing from pan and before icing.


Bacon Cream Cheese Frosting:

Ingredients

8 ounces (2 sticks) unsalted butter, room temperature
12 ounces cream cheese, room temperature
1 pound confectioners’ sugar, sifted
3/4 teaspoon pure vanilla extract

12 ounces bacon

Directions

Preheat oven to 450 degrees.

1. Line a baking sheet with foil. Lay out bacon in a single layer.

2. Bake the bacon for 15 minutes, until fragrant and crispy.
3. Remove from oven, cool on a paper towel lined plate.
4. Finely chop all but two slices of the bacon (to incorporate into the frosting).  The other two slices should be coarsely chopped (to top the frosting).

5. Beat butter and cream cheese with a mixer on medium-high speed until fluffy, 4-5 minutes. 

6. Add confectioners sugar, in thirds. Beat at low speed until incorporated. Repeat until all confectioners sugar has been incorporated.
7. Add vanilla and mix to incorporate.
8. Add finely chopped bacon. With a wooden spoon, mix to combine.

Build your cake:
1. Place bottom layer on a cake plate. 
2. Spread 1/3 of the frosting on the top of the cake.
3. Place the second layer on top of the frosted bottom layer.
4. Spread remaining 2/3 of the frosting on the top and sides of the cake.
5. Refrigerate for at least 2 hours and up to 3 days.

Eat, Drink & Be Yummy!

Bacon & Egg Carbonara


This winter season has been odd at the farmers market. A few weeks ago I bought cabbage, parsnips and turnips. My hands were cold when I was picking out the produce,  so I didn’t really get to “feel” them. When I got home, all of the items were soggy and not crisp. Around NY, there isn’t as much variety during colder months. 


Bacon & Egg Carbonara

It also depends on the day of the week that you go. So I had a lot working against me when I went last week on a super cold Wednesday morning. Stone Arch Farms had a small display of baked goods and a few dozen gorgeous eggs. The truth is that I bypassed the stand and continued walking through the market. But then I came back.

It’s very rare that I can admit to letting the kids get the better of me. But here, I’ll share that I’m a victim of succumbing to the kids request. What request? “Let. Us. POP. The. Yolk. PLEEAAAAASSEEEEEEE.”  Sheesh. Of all of the things that I deny them, this pleasure I have to let them have. They love popping the yolk and then mixing it in with the hot pasta and cream sauce. Check the picture with the kids bowls… you’ll see that the littlest one (on the far right) popped her yolk as I was taking pictures.

Seriously, the ingredients accidentally ended up near each other
Gently render the fat out of the bacon
Remove bacon from skillet



Saute onion and garlic, in the rendered bacon fat, until lightly browned


Add frozen peas, half and half (or CREAM!!!) and parmesan. Warm through


The picture plate and the kids dinner plates (popped yolk on the right)

Bacon & Egg Carbonara

Serves 5

Ingredients

12 ounces bacon, cut in 1/2 inch pieces
1 small onion, diced

5 or 6 cloves of garlic
3/4 cup grated parmesan
3/4 cup heavy cream (I didn’t have cream today and used half and half. Go ahead and call the authorities)
10 ounce frozen peas
2 tablespoons parsley, fine chiffonad (plus more to garnish)
10-12 ounces long pasta, cooked as per instructions (
reserve 1 cup of hot pasta water)
5 egg yolks
parmesan slivers to garnish
Kosher Salt
Freshly ground pepper

Directions

1. With skillet hot on Medium/High heat. Saute bacon until fat has rendered and the bacon has just started to crisp. Don’t overcook the bacon! Remove from skillet, onto a paper towel lined bowl and reserve.
2. Into the rendered bacon fat, add the onions and garlic and saute until the onions have started to get a golden color.

3. Add peas, parmesan, heavy cream (or half and half if you forgot to buy heavy cream; D’OH!!!) and parsley. Saute to heat the peas through. 
4. Add pasta and coat with the sauce. Add some pasta water if the sauce is too thick.
5. Divide pasta between 5 bowls. 
6. Top with egg yolk and reserved bacon pieces.  Mix to combine.
7. Taste and add Kosher salt and freshly ground pepper to taste.
8. Garnish with parmesan slivers and parsley.

Eat, Drink & Be Yummy!

Pizza with Clams, Bacon & Arugula

I lost my appetite during a recent bought of illness. Feeding *this* cold was not an option. It takes a lot for m to loose my appetite, so I knew that this was serious. After spending the better part of a week in bed, at 2:45 on that Friday afternoon, I knew that things were about to get better. How? I had my first real food thought in a week and it was strong enough to make me salivate. Yes, just thinking about food made me salivate.  I knew that I was on the mend when I was physically salivating thinking about pizza with clams. 
Pizza with Clams, Bacon & Mozzarella about to go into the oven


Usually, when I get food thoughts like this, it takes me at least a few days to act on them. Find a recipe, buy ingredients, find the time to make it, etc. But in this case, I knew that it was going to be satisfied that night! I didn’t have a particular dinner planned and this was going to be perfect! Involve the kids a little bit and everyone would be thrilled. I’d buy all of the ingredients on the way home from picking up #3.

Cast of Characters from top left, Arugula, Whole Wheat Pizza Dough,
Clams, Mozzarella, & Bacon

Let pizza dough rest in a lightly oiled bowl, covered with a
kitchen towel for 20 minutes-2 hours.

Bake bacon until crispy, 450 for about 15 minutes
Rendered bacon fat with crushed garlic.
Brush onto pizza dough, making sure to give each kid a turn.


Kid 1

Kid 2

Kid 3

Two cans of chopped clams, drained (a few TBSP of liquid reserved)
Evenly spread sliced mozzarella, clams and bacon over pizza

Sprinkle cooked pizza with arugula, lemon juice and garlic bacon oil, slice and enjoy!
We cut our pizza with kitchen shears


Pizza with Clams, Bacon & Arugula

Ingredients

1 pound refrigerated pizza dough
All-purpose flour, for kneading

9 slices bacon3 large cloves garlic, crushed
1 pound ball fresh mozzarella, sliced (about 10 slices)
2 6.5-ounce cans chopped clams, juice drained and few TBSP reserved

2 cups baby arugula
Juice of 1 lemon

Kosher salt

Directions

Preheat the oven to 450 degrees. 

1. Place pizza dough into a bowl that has been lightly slicked with olive oil. Cover with a kitchen towel and let stand for at least 20 minutes, up to 1.5 hours.
2. Place bacon on a foil lined baking sheet. Place rack in the middle of the oven and bake bacon for 15-20 minutes.
3. Remove bacon onto paper towel lined plate and let cool. When cooled, crumble the bacon.
4. Pour rendered bacon fat into bowl and add crushed garlic.
5. Increase oven temperature to 500 degrees. Place baking rack in bottom 1/3 of the oven.
6. Knead the dough on a lightly floured surface. Roll and stretch into a large rectangle: the size of a large baking sheet.
7. Brush the entire crust with the garlic bacon oil (including the perimeter crust!!). This should use about 1/2 of your bacon oil. Reserve remainder.
8. Evenly place sliced mozzarella, clams and bacon over the dough.
9. Drizzle 2 tablespoons of clam juice over dough. Sprinkle with Kosher salt.
10. Bake  for 15 minutes, until the crust is light brown.
11. When the pizza comes out of the oven, top it with arugula (the arugula that touches the pizza will wilt a little, so put enough arugula to have both wilted and crunchy!) and drizzle with lemon juice and some of the reserved garlic bacon oil.  
Eat, Drink Be Yummy!