Bacon Cheeseburger Chowder Monday, Oct 3 2016 

1 pound ground beef
1 medium onion, chopped
1 medium sweet red pepper, chopped
1 garlic clove, minced
3 tablespoons all-purpose flour
2-1/2 cups 2% milk
1 pound potatoes (about 2 medium), peeled and chopped
1-1/2 cups water
1 tablespoon reduced-sodium beef bouillon granules
12 ounces processed cheese (Velveeta), cubed (about 2-1/4 cups)
3 bacon strips, cooked and crumbled (I used WAY more)

In a 6-qt. stockpot, cook beef, onion and pepper over medium heat 6-8 minutes or until beef is no longer pink and onion is tender, breaking up beef into crumbles; drain. Add garlic to beef mixture; cook 1 minute longer. Stir in flour until blended.

Gradually stir in milk. Add potatoes, water and bouillon; bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until potatoes are tender.

Add cheese; stir until melted. Sprinkle servings with bacon.

Taste of Home, November 2014, page 88

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Fried Egg BLT Sandwich  Saturday, Jul 30 2016 

1 teaspoon olive oil
4 large eggs
4 (1-ounce) slices focaccia bread, toasted
1 cup packed baby arugula (I used iceberg lettuce)
4 applewood-smoked bacon slices, cooked, drained, and halved crosswise
4 (1/4-inch-thick) tomato slices
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Heat a large nonstick skillet over medium heat. Add olive oil to pan; swirl to coat. Crack eggs into pan; cook 2 minutes. Cover and cook an additional 2 minutes or until whites are set or until desired degree of doneness. Remove from heat.

Place 1 focaccia slice on each of 4 plates; top each serving with 1/4 cup arugula, 2 bacon slice halves, and 1 tomato slice. Sprinkle tomatoes evenly with salt and pepper. Top each serving with 1 egg; garnish with additional freshly ground black pepper, if desired.

Cooking Light, June 2012, page 158

Wilted Kale with Bacon and Vinegar Tuesday, Jul 1 2014 

3 center-cut bacon slices
3/4 cup vertically sliced red onion
8 cups lacinato kale, stemmed and chopped
2/3 cup unsalted chicken stock (such as Swanson)
1 tablespoon sherry vinegar
1 teaspoon maple syrup

Cook bacon in a Dutch oven over medium-low heat until crisp. Remove from pan; crumble. Increase heat to medium. Add onion to drippings in pan; sauté 3 minutes. Add kale; cook 2 minutes or until kale begins to wilt, stirring occasionally. Add stock; cover and cook 4 minutes or until tender, stirring occasionally. Stir in vinegar and syrup. Sprinkle with crumbled bacon.

Cooking Light, September 2013, page 28

Amount per serving: Calories 76, Fat 2g, Saturated fat 0.8g, Monounsaturated fat 0.0g, Polyunsaturated fat 0.2g, Protein 5g, Carbohydrate 11.2g, Fiber 1.9g, Cholesterol: 6mg, Iron: 1.3mg, Sodium: 155mg, Calcium: 108mg

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Bacon and Blue Cheese Stuffed Chicken Breasts Friday, Jan 24 2014 

2 ozs bacon, finely chopped
1/2 cup (2 ozs) crumbled blue cheese
1/3 cup finely chopped seeded tomato
1/2 tsp salt, divided
4 (6-oz) skinless, boneless chicken breast halves
1/4 tsp freshly ground black pepper
1 1/2 tsps olive oil

Preheat oven to 400°.

Cook guanciale in a large ovenproof skillet over medium heat 10 minutes or until crisp, stirring frequently; remove from pan. Combine bacon, 1 tablespoon drippings, cheese, tomatoes, and 1/4 teaspoon salt in a small bowl, stirring well.

Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff 2 tablespoons cheese mixture into each pocket; secure with a wooden pick. Sprinkle both sides of chicken evenly with remaining 1/4 teaspoon salt and pepper.

Wipe pan clean with paper towels. Return pan to medium-high heat. Add oil to pan; swirl to coat. Add chicken; sauté 4 minutes. Turn chicken over. Place pan in oven; bake at 400° for 8 minutes or until chicken is done. Let stand 5 minutes. Discard wooden picks. Cut chicken diagonally into 1/2-inch-thick slices, if desired. Serve with pan juices.

Inspired by Cooking Light, page 56

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Quick Asian-style Dumpling Soup Wednesday, Dec 25 2013 

Serves 4

4 slices bacon, cut into 1/2-inch pieces
3 scallions, white and green parts separated, sliced thin on bias
2 teaspoons grated fresh ginger
1/4 teaspoon red pepper flakes
4 ounces shiitake mushrooms, stemmed and sliced thin
6 cups chicken broth
2 8 ounce bags frozen Asian-style dumplings or potstickers
2 tablespoons fish sauce
2 tablespoons lime juice

Cook bacon in large saucepan over medium heat until crisp, 6 to 8 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate. Pour off all but 2 tablespoons fat from pan and return pan to medium heat. Add scallion whites, ginger, and pepper flakes and cook until scallion whites have softened, about 2 minutes. Add mushrooms and cook until beginning to brown, about 5 minutes.

Add broth and bring to boil. Add dumplings and simmer over medium-low heat until dumplings are cooked through, 10 to 15 minutes. Remove from heat and stir in fish sauce and lime juice. Serve, sprinkled with scallion greens and bacon.

Cook’s Country, October/November 2013, recipe card

Seared Scallops with Bacon, Cabbage and Apple Thursday, Mar 14 2013 

3 center-cut bacon slices, cut crosswise into 1/2-inch pieces
6 cups thinly sliced green cabbage
1 tablespoon chopped fresh thyme
1/2 cup water
1 1/2 cups chopped Fuji apple (1 medium)
3 tablespoons cider vinegar
1/2 teaspoon freshly ground black pepper, divided
1 tablespoon canola oil
16 large sea scallops (about 1 pound)
1/4 teaspoon salt
2 teaspoons chopped fresh dill

Cook bacon pieces in a Dutch oven over medium-high heat until crisp. Remove bacon pieces from pan, reserving 1 1/2 tablespoons drippings in pan. Add sliced cabbage and chopped thyme to pan; sauté 2 minutes, stirring cabbage mixture occasionally. Add 1/2 cup water, scraping pan to loosen browned bits. Bring mixture to a boil. Reduce heat to medium; cover pan. Cook 5 more minutes. Stir in chopped apple and cider vinegar; cover. Cook 5 minutes. Stir in cooked bacon and 1/4 teaspoon pepper.

Heat a large, heavy skillet over high heat. Add oil to pan; swirl to coat. Sprinkle scallops with 1/4 teaspoon salt and remaining 1/4 teaspoon black pepper. Add scallops to pan; cook 3 minutes on each side or until scallops are done. Place about 1 cup cabbage mixture on each of 4 plates. Arrange 4 scallops on each serving. Sprinkle each serving with 1/2 teaspoon dill.

Amount per serving, serves 4
Calories 201, Fat 6.1g, Saturated fat 1.2g, Monounsaturated fat 2.3g, Polyunsaturated fat 1.3g, Protein 22.4g, Carbohydrate 15.1g, Fiber 3.9g, Cholesterol 43mg, Iron 1.2mg, Sodium 458mg, Calcium 86mg

Cooking Light, January/February 2013, Page 23

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Grilled Bacon-Wrapped Scallops Skewers with Celery and Apple Salad Friday, Jun 15 2012 

4 Tablespoons apple jelly
8 slices bacon, cut in half crosswise
16 large sea scallops (about 1 pound)
Salt and Pepper
1/4 tsp cayenne pepper
3 tbsp cider vinegar
4 tsp Dijon mustard
5 tbsp olive oil
6 celery ribs, sliced thin on the bias, leaves reserved
2 Granny Smith apples, cored, and cut into 1/4-inch matchsticks

In microwave safe bowl, microwave apple jelly on high power until bubbly, 30-60 seconds. Set aside to cool slightly. Meanwhile, spread out bacon pieces on microwave-safe plate over 4 layers of paper towels and cover with 2 layers of paper towels. Microwave bacon on high power until bacon fat begins to melt but is still pliable, 1-2 minutes.

Pat scallops dry with paper towels. Whisk 2 tablespoons apple jelly, 1/4 teaspoon salt, 1/4 teaspoon pepper, and cayenne pepper in bowl. Toss scallps and bacon in jelly mixture. Wrap piece of bacon around each scallop. Using four, 10-inch metal skewers, skewer 4 on each skewer.

Whisk remaining 2 tablespoons apple jelly with vinegar, mustard, and olive oil. Toss dressing with celery, celery leaves, and apples. Season with salt and pepper and set aside.

Grill scallops, with surface of bacon touching grill, over medium fire until scallops are cooked and bacon is crisp, about 2 minutes per side. Serve with celery-apple salad.

10-Minute Suppers, Summer 2011, page 41

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Mini Bacon Blue Cheese Burgers Thursday, Feb 2 2012 

Makes 2 1/2 dozen mini burgers

2 pounds ground chuck
10 slices bacon, cooked and crumbled
8 ounces crumbled blue cheese
2 Tablespoons Worcestershire sauce
2 teaspoons minced garlic
1 teaspoon ground black pepper
1/2 teaspoon salt
3/4 cup mayonnaise
1/4 cup sour cream
2 Tablespoons Dijon style mustard
2 (11 ounce) packages frozen Parker-House style rolls, split and toasted
Garnish – shredded lettuce, sliced cherry tomatoes

Preheat oven to 350 degrees. Line the bottom half of a broiler pan with aluminum foil, top with broiler grate. Set aside.

In a medium bowl, combine ground chuck, bacon, blue cheese, Worcestershire, garlic, pepper, and salt. Shape mixture into 30 (2 inch) patties. Place on prepared broiler pan. Bake for 20 minutes.

In a small bowl, combine mayonnaise, sour cream and mustard. Spread mayonnaise mixture on bottom halves of rolls; top each with one burger. Top with shredded lettuce and sliced tomatoes, if desired. Spread mayonnaise mixture on top halves of rolls, and place on tomatoes. Serve immediately.

Southern Favorites 2011, page 77

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Farmhouse Chicken Chowder Thursday, Feb 2 2012 

Serves 4

6 slices bacon, chopped
6 scallions, white parts chopped fine and green parts sliced thin
2 carrots, peeled and sliced thin
2 celery rib, sliced thin
Salt and pepper
1/3 cup all purpose flour
4 cups low sodium chicken broth
1 cup water
1 pound red potatoes, scrubbed and cut into 1/2 inch pieces
1 rotiserie chick, skin discarded, meat chopped into bite size pieces
1 cup cream (or half and half)
1 cup frozen peas

Cook bacon until crisp in Dutch oven over medium heat. Remove bacon and place on paper towel. Pour off all but 2 Tablespoons bacon grease from pot, reserving it for later use. Cook scallion whites, carrots, celery and 1/2 teaspoon salt in bacon grease until vegetables are softened. Add flour. Use reserve bacon grease, adding 1 Tbsp at a time, if necessary to flour mixture. Cook until golden brown.

Stir in broth, water and potatoes then bring to a boil. Reduce heat to a simmer, cover and cook until vegetables are tender. Add chicken, cream and peas. Simmer until it is heated through. Season with salt and pepper. Sprinkle bacon and scallion greens. Serve.

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Horseradish-Crusted Filet Mignon with Braised Portobello Mushrooms and Cheesy Potatoes with Bacon and Oregano Wednesday, Dec 7 2011 

SERVES 4

For the Steaks
½ cup prepared horseradish
1/4 cup spicy brown mustard
3 tablespoons minced garlic
2 tablespoons olive oil
2 tablespoons cracked black pepper
4 6-ounce filets mignons
Coarse sea salt or smoked salt
3/4 cup panko breadcrumbs
1 tablespoon canola oil

For the Portobellos
2 tablespoons unsalted butter
4 Portobello mushroom caps, cut into ¼-inch-thick slices
1 teaspoon salt
1 teaspoon cracked pepper
1 tablespoon minced garlic
1/2 cup red wine
1/4 cup beef broth
1 tablespoon sherry vinegar
1 tablespoon chopped fresh thyme

To cook the steaks, preheat the oven to 4OO degrees. In a medium bowl, whisk together the horseradish, mustard, garlic, olive oil and pepper.

Season the steaks with salt and more pepper. Coat both sides with the mustard mixture.

Dip the steaks in the panko breadcrumbs to coat on both sides.

In a large skillet, heat the canola ail over medium-high heat and sear the steaks for 2 minutes on each side. Lift the steaks from the skillet and set aside on a rack set in a baking pan.

To cook the Portobello mushrooms, drain any excess oil from the skillet and thenmelt the butter over medium-high heat. Add the mushrooms to the skillet and season with the salt and pepper. Cook stirring, until the mushrooms soften and color slightly, 3 to 4 minutes. Add the garlic to the pan and stir into the butter and exuded juices from the mushrooms. Add the wine and broth, stir, and cook for about 3 minutes to reduce slightly. Spoon the sauce over the mushrooms to coat them. Stir in the vinegar and thyme.

Meanwhile, cook the steaks in the oven for about 5 minutes for medium-rare or until cooked to the desired doneness and the breading has browned. Let the steaks rest for about 5 minutes, then serve wiht the mushrooms spooned over them, alongside the Cheesy Potatoes with Bacon and Oregano.

Cheesy Potatoes with Bacon and Oregano Serves 8 to 10

3 quarts canola oil
2 pounds fingerling potatoes, quartered or halved into even size pieces about the size of walnuts
10 slices bacon, cooked until crispy, then crumbled
1 cup shredded cheddar cheese
1 cup shredded Gouda cheese
1 1/2 cups barbecue sauce
2 teaspoons fresh oregano leaves, chopped
1 teaspoon freshly ground black pepper

Preheat the oven to 400 degrees. Grease a 9 inch square glass baking dish.

In a large, heavy pot, heat the oil oven high heat until a deep fat thermometer reaches a temperature of 375 degrees. Using a slotted spoon or tongs, and without crowding the pot, submerge the potatoes in the oil and fry until they’re golden brown, 4 to 6 minutes. Lift the potatoes from the oil and drain on paper towels. Lift the potatoes from the oil and drain on paper towels. Let the oil return to only 350 degrees between batches.

In a large bowl, mix together the bacon, cheeses, barbecue sauce, oregano and pepper. Add the potatoes and stir until incorporated. Transfer the mixture to the prepared dish and bake for 15 minutes or until hot and bubbling. Serve hot.

Recipe by Aaron McCargo, Jr., Annual 2011, Fall, Page 30 & 31

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