Archives for category: bacon

chiv1 chiv2 chiv3

Source is http://www.fatgirltrappedinaskinnybody.com/2011/05/cheddar-bacon-and-chive-savory-cheesecake/

Ingredients
Crust
1/2 cup grated Parmesan cheese
1 cup seasoned bread crumbs
6 tbsp melted unsalted butter

Filling
24 ounces cream cheese, at room temperature
1 cup shredded cheddar cheese, at room temperature
2 tbsp flour
3 eggs, at room temperature
1/4 cup sour cream, at room temperature
1/4 cup chopped chives
1 cup cooked and crumbled bacon
Pinch of kosher salt
Pinch of fresh cracked pepper

Topping
1 cup shredded cheddar
1/2 cup cooked and crumbled bacon
2 tbsp chopped chives (or green onions)

Water crackers, pita chips and apples slices for serving
*Why apple slices? Because apples and cheese are another FANTASTIC combo!

Preparation
Preheat oven to 350 degrees.

Line the bottom of a 9 inch springform pan with tin foil (this makes it really easy to transfer to a serving platter).

In a small bowl combine the parmesan cheese, bread crumbs and melted butter together. Mix thoroughly and pour into a 9 inch springform pan. Firmly press the mixture into the bottom of the pan. Bake for 10 minutes. Cool while making the filling.

Increase oven to 400°F.

In large bowl, beat the cream cheese until smooth (about 2 minutes). Add the eggs, one at a time, beating well after each addition. Scrape the mixture off of the sides of the bowl. Add the cheddar, sour cream, chives, bacon, flour, salt and pepper. Beat until combined. Pour into the pan.
*Adding flour or cornstarch to cheesecakes helps prevent them from cracking while baking.

Bake 15 minutes then lower the oven temperature to 325 and bake for 1 hour (until the cheesecake is slightly golden brown and it doesn’t jiggle when you shake it).
*Do not open the oven door when you lower the temp. You don’t want the heat to escape.

Remove the cheesecake from the oven and cool in the pan completely. Run a knife around the edge of the pan to loosen the cheesecake before removing it. Refrigerate at least 4 hours before servings.
*Refrigerating cheesecake, savory or sweet, prior to serving allows the cheesecake to get firm and the flavors to really blend together. You can make them up to 3 days ahead of time and just keep them refrigerated until ready to serve.

Transfer the cheesecake to a serving platter and sprinkle with the toppings.

Source is http://www.fatgirltrappedinaskinnybody.com/2011/05/cheddar-bacon-and-chive-savory-cheesecake/

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waffleqwaffle1 waffle2

Lucky J’s Waffles

• 2 cups all-purpose flour
• 1 tsp. salt
• 1 Tb. baking powder
• 3 large eggs
• 1/4 cup vegetable oil
• Vegetable oil spray (optional)

Combine the flour, salt and baking powder in a mixing bowl and whisk to mix. Place the eggs, oil and 1 cup of water in a large mixing bowl and whisk to combine. Whisk in dry ingredients, adding up to 1/2 cup more water until the batter has a loose consistency. Let the batter rest for 15 to 20 minutes.

Coat a waffle iron with vegetable oil spray. Pour about 1/2 cup of the batter into the waffle iron and cook the waffle until both sides are golden brown but not crisp, about 5 minutes. Repeat with remaining batter.

IN waffle taco:

  • add 2 breaded, fried chicken breasts using your favorite recipe
  • 2 slices of swiss cheese
  • 3 slices of bacon
  • drown with maple syrup and drizzle the sriracha sparingly
  • fold and enjoy!

Source is: http://www.luckyjs.com/menu/ and http://trailerfooddiaries.blogspot.com/2010/09/recipe-lucky-js-breakfast-waffle-taco.html

peanut1 peanut3

Ingredients

8 slices of bacon

3 small bananas

1/4 cup flour

1/2 cup blackberries

3 tablespoons sugar

1/2 lemon, juiced

Or 1/4 cup tart blackberry jam

8 slices soft, French Bread

1/4 cup butter, softened

1/2 cup peanut butter

Instructions

1.  Cook the bacon in a medium sized frying or saute pan. Drain on paper towels.

2.  Meanwhile, place the blackberries, sugar and lemon juice in a small pot and cook over medium heat until the berries give off their juice when mashed with a fork and sugar is dissolved. Stir and cook to desired thickness Or, use a tart blackberry jam.

3.  Slice the bananas crosswise into 2 to 3 inch segments and then lengthwise into slices a little thicker than 1/4 inch. Dust the bananas with flour and fry in the bacon fat remaining in the saute pan until golden brown.

4.  Butter one side of each slice of bread. Spread 2 tablespoons of peanut butter on the other side of 4 of the slices. Layer bacon, bananas and 1 tablespoon of blackberry jam on top of the peanut butter. Top with the other slice of buttered bread with the butter facing out.

5.  Wipe out the saute pan and grill the sandwiches until golden brown.

6.  Serve the sandwiches warm from the pan.

Source is http://www.everydaysouthwest.com/main-dishes/elvis-fried-banana-bacon-sandwich-recipe/