8 Easy Bacon Recipes That Taste Gourmet

8 Easy Bacon Recipes That Taste Gourmet

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It may sound cliché, but mention the word bacon and you’ve got our attention. We love it stuffed into a sandwich, wrapped around some meat, scattered on top of a salad, or even eaten straight from the pan. However it is served, bacon transforms any meal from boring to gourmet in less than 5 minutes.

While some people like to say that it’s the salty, smoky flavor or the yummy smell that keeps them coming back for more, we like to think it’s the infinite variety of ingredients you can pair bacon with.

8 Easy Bacon Recipes That Taste Gourmet

1. Creamed Bacon and Chicken

Ingredients:

8 bacon slices

8 boneless, skinless chicken breasts

2 (10 oz) cans roasted garlic cream of mushroom soup

1 cup sour cream

½ cup flour

Salt and pepper

Directions:

Wrap one slice of bacon around each boneless chicken breast and place in a 4-5 quart crockpot.

In medium bowl, combine condensed soups, sour cream, and flour and mix with wire whisk to blend. Pour over chicken. Cover crockpot and cook on low for 6-8 hours until chicken and bacon are thoroughly cooked. You may want to remove the chicken and beat the sauce with a wire whisk so it is very well blended. Pour sauce over chicken.

2. Fully Loaded Baked Potato Salad

Ingredients:

One 5 pound bag medium Russet Potatoes

1 cup sour cream

1/2 cup mayonnaise

1 package of bacon, cooked and crumbled

1 small onion, chopped

Chives

1 1/2 cups shredded cheddar cheese

Salt and pepper

Directions:

Wash the potatoes and poke holes in them with a fork. Bake at 350 degrees for about an hour or until fork tender. Cool and cut the potatoes into bite sized chunks. Mix the mayo and sour cream together in a bowl. Add to the potatoes, then add the onions, chives, and cheese. Salt and pepper to taste. Top with extra shredded cheese, bacon, and chives, and serve!

3. Brie Bacon Pasta

 

Ingredients:

10 oz pasta

1/2 cup pasta water – reserved

4 pieces think sliced bacon

1/2 yellow onion, thinly sliced

2 cloves garlic, minced

1/2 lb brie, cut into cubes

10 basil leaves

salt and pepper

Directions:

Bring a large pot of water to a boil and cook the pasta according to the package directions. Reserve 1/2 cup of the pasta water before draining, then drain the pasta and set it aside. Place the bacon in a large cast-iron skillet over medium heat and cook the bacon on both sides until brown and crispy. Remove the bacon from the skillet and set it to cool on a paper towel-lined plate. Once the bacon is cool, break it into bite-sized pieces. Add the thinly sliced onion into the cast iron skillet with the bacon grease and saute over medium-high heat until the onions are caramelized, about 5 minutes. Add the garlic and toss for about 30 seconds until fragrant. Add the cubed brie into the cast iron skillet along with the reserved pasta water. Stir constantly until the cheese is melted and then add the cooked pasta to the mixture and toss to combine. Add the basil and season with salt and pepper as needed. Serve immediately.

4. Bacon Crusted Beer Mac and Cheese

Ingredients:

2-1/2 cups macaroni

3 tablespoons butter

3 tablespoons flour

1-1/2 cups milk

12 oz. beer

1-1/2 cups cheddar cheese, shredded

1-1/2 cups parmesan cheese, shredded

½ teaspoon smoked paprika

¼ teaspoon pepper

¼ teaspoon garlic powder

½ teaspoon salt

¼ teaspoon nutmeg

½ cup panko bread crumbs

6 strips bacon, cooked and crumbled

Directions:

Preheat oven to 375 degrees. Prepare pasta according to package directions, cooking 1-2 minutes less than the time noted. In a saucepan over medium-high heat, melt butter. Whisk in flour and cook until bubbly and golden in color. Whisk in milk and beer in saucepan, Stir in cheeses. Lower heat to medium and continue to stir, cooking for 5-6 minutes while mixture thickens. Stir in paprika, pepper, garlic powder, salt and nutmeg. Stir drained macaroni into sauce. Pour macaroni and sauce mixture into two single size serving dishes, dividing evenly. In a small bowl, combine panko bread crumbs and crumbled bacon. Top each dish with half of the bacon mixture. Grate additional parmesan cheese over bacon crust. Bake for 15-20 minutes. Remove from oven and let stand for 5 minutes before serving.

5. Bacon Jalapeno Deviled Eggs

Ingredients:

12 large eggs, hard-boiled and peeled

1 cup mayonnaise

1 1/2 teaspoon rice vinegar

¾ teaspoon ground mustard

½ teaspoon sugar

2 jalapenos, seeded and chopped

6 pieces bacon, cooked, crisp, and crumbled

paprika

Directions:

Slice the hard boiled eggs in half, lengthwise. Remove the yolks and put them in a mixing bowl. Mash the egg yolks with a fork. Add the mayonnaise, rice vinegar, ground mustard, and sugar to the mashed egg yolks and stir until well combined. Mix in the jalapenos and bacon Put the mixture in a resealable bag and cut a small hole in the corner of the bag. Fill each egg hole with the mixture. Sprinkle with paprika. Chill until ready to serve.

6. Bacon Cheese Puffs

 

Ingredients:

4 strips of thick-sliced bacon

1/2 cup whole milk

4 tablespoons butter

1 teaspoon salt

1 teaspoon onion powder

1/2 teaspoon sugar

1/8 teaspoon cayenne

1 1/4 cups bread flour, sifted

3 large eggs

1 1/4 cups freshly grated Parmesan cheese

Directions:

Heat the oven to 425˚F. Line 2 baking sheets with parchment paper. Cook the bacon in a large skillet over medium-low heat until crisp but not too dark. Transfer the bacon to a plate lined with paper towels, and reserve 1/4 cup of the rendered fat. When the bacon is cool, chop to make 1/2 cup. Bring the milk, 1/2 cup water, the butter, and the reserved bacon fat to a simmer in a medium saucepan over medium heat. Stir in the salt, onion powder, sugar, and cayenne. Add the flour and, using a wooden spoon, stir very quickly in one direction. The flour will quickly absorb the liquid and form a dough. Continue stirring to cook the flour and simmer off more of the moisture until the dough pulls away from the sides of the saucepan, an additional minute or two. Transfer the dough to a bowl. Add the eggs one at a time, and mix on medium speed until each is incorporated into the dough. On low speed, stir in 1 cup of the Parmesan and the bacon until just combined. Using a small ice cream scoop, scoop the dough onto the prepared baking sheets. Top the puff balls with an equal amount of the remaining 1/4 cup Parmesan. Bake until puffed and golden, 20 to 25 minutes. Serve warm.

7. Crispy Cheese and Bacon Potatoes

Ingredients:

1/2 pound bacon

3 extra large russet potatoes, peeled and chopped into small pieces

1 teaspoon salt

3/4 teaspoon black pepper

1 1/2 cups shredded cheddar cheese

3 green onions, sliced thin

Directions:

Spread the bacon strips out across a large rimmed baking sheet pan and place on the middle rack of a cold oven. Set the temperature to 400 degrees. Set a timer for 16 minutes and check the bacon. Remove it from the oven when it is crisp. While the bacon is cooking, peel and chop the potatoes. Transfer the bacon to a paper towel lined plate to drain. There should be 2-3 tablespoons of bacon grease left on the tray. Put the potatoes on the tray and toss with tongs to thoroughly coat them in the bacon grease. Sprinkle with salt and pepper. Spread the potatoes out in a single layer and bake for 20 minutes, stir well and bake an additional 20 minutes. Stir again, making sure that none of the potatoes are sticking to the tray. Bake another 15 minutes. Chop the bacon into small pieces. Remove the potatoes from the oven, stir again and sprinkle generously with shredded cheese and chopped bacon. Return the tray to the oven and bake an additional 2-3 minutes, until the cheese has melted. Top with sliced green onions just before serving. Enjoy!

8. Ranch Chicken Club Roll Ups

Ingredients:

8 chicken tenders, precooked or sauteed

16 slices bacon

8 slices colby jack cheese

2 cans crescent roll dough, pressed into rectangles.

Directions:

Preheat oven to 375. Place about 2 tsp or so of ranch on each crescent roll rectangle. Add a slice of Colby jack cheese. Add 2 slices bacon. Add one chicken strip. Roll up and place seam side down on greased cookie sheet. Bake for 15-20 minutes until golden. Serve with ranch for dipping.

Image Source: Big Stock

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