Tag Archives: Bacon

Bacon, Bean, & Brussels Bowl

Posted by Lindsey @ Baking Bytes in Entrée, Salad, Side dishes and tagged with , , , , , , , , ,

One of my yearly intentions is to use up the special and fun ingredients I have hoarded over the years. Much like gift cards, I enjoy the idea of using fancy things even more than actually doing so. Unfortunately, this results in a somewhat ridiculous amount of my cupboard space being filled with anything I consider rare, expensive, or difficult to replace. In an effort to not wait for a special occasion but instead to make every day a special occasion, I’m off on a journey of using what we have.

Brussels, Bacon, & Bean Bowl {{Baking Bytes}}

As such, when I rediscovered this delightful lemon dill mustard I started to put it on, well, everything. You may remember it from the meatloaf grilled cheese from two weeks ago. Wraps, sandwiches, scrambled eggs, burgers, bowls…you name it, I’ve done it. It’s a wonderful spring and summer condiment since it carries all the lightness of lemon with the heartiness of a mustard. I am nearing the end of the jar and after I make it through my remaining hoarded condiments, I will definitely be treating myself to another.

Brussels, Bacon, & Bean Bowl {{Baking Bytes}}

This bowl was born of needing to use up items in the fridge without making a trip to the store. In the current climate, not making unessential excursions outside the house is even more important, and it’s definitely cut back on our trips to the grocery store. Since it’s only about a 10-minute walk, I’m not usually opposed to heading over on a baking whim, but these days I am doing my best to avoid it.

Brussels, Bacon, & Bean Bowl {{Baking Bytes}}

As such, the Brussels sprouts, canned kidney beans and copious amounts of bacon ends called to me. Mixed with a scoop of rice and a handful of spinach, the lemon dill mustard compliments everything while making it a cohesive dish. It’s extremely filling and hearty and easily tailored to your macro preferences, but hits a number of lovely flavors with minimal effort. Crispy Brussels, salty bacon, creamy rice and beans, and a pop of color from the spinach are all pulled together with a light coating of mustard (or any sauce you like) and a generous crumble of goat cheese. For vegetarian/vegan options, sub the bacon in favor of a few extra beans, and ditch the cheese or use your favor non-dairy version.

Brussels, Bacon, & Bean Bowl {{Baking Bytes}}

If you’re making a single serving you can easily do it in a cast iron skillet, but for the full recipe I preferred to use the oven, which is the method outlined below. (Mostly for less bacon grease to clean up afterward.) This dish is and excellent way to use up leftover rice and beans from tacos, and it’s delicious both warm and cold if your weather also tends to flip-flop back and forth. Keeps well in the fridge for a few days (mine was all gone by then) and makes an excellent entree or side for whichever spot on the table you’re looking to fill.

Bacon, Bean, & Brussels Bowl

Serves 2 (entree) – 4 (side)

Ingredients

1 Tbsp olive oil
3/4 lb Brussels sprouts, trimmed and cut into halves or fourths
1/4 tsp salt
2-4 oz bacon

2/3 cup (about half a can) kidney beans
1 cup cooked rice
2-4 Tbsp (lemon dill) mustard or other sauce
2 oz spinach
2 oz goat cheese (or Parmesan)
fresh pepper and dill, to taste

Directions

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Line 1/3 of the sheet with foil, with the ends turns up to form a mini tray. Arrange bacon on the foil.
  3. Drizzle olive oil on the remainder of the baking sheet and add sprouts and salt. Use your hands and toss until well coated. Spread evenly on the tray, cut side down, if possible.
  4. Roast for 18-20 minutes, or until bacon is to desired crispiness. Remove foil with bacon and continue to roast the sprouts for another 5-10 minutes or until crispy. Place the bacon on a paper towel to drain, then chop into bite-sized pieces.
  5. Meanwhile, in a large bowl add the beans, rice, and 2 tablespoons mustard. Use a rubber scraper to gently toss until well coated.
  6. When the Brussels are done, add them and the bacon to the bowl and stir gently until evenly coated. Taste and add additional mustard, if desired.
  7. Stir in spinach, then top with goat cheese, pepper, and dill. Serve immediately for a warming entree, or cover and refrigerate until ready to eat. Great as leftovers either chilled or reheated in the microwave.

Notes

1 Words

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(Bacon & Cheddar) Herb Beer Bread

Posted by Lindsey @ Baking Bytes in Baking, Bread, Quickbread, Side dishes and tagged with , , , , ,

For week two of Oktobeerbreadfest we are going a bit more traditional. Beer, cheese, and a bacon are a lovely combination in soup form which gave me the inspiration for this bread. I added some fresh herbs (you can use dried herbs too) for something a little extra, and wound up with a bread that really shines alone, as well as being excellent to dip in tomato soup, craft a glorious grilled cheese, or serve with actual beer cheese soup.

Bacon Cheddar Beer Bread {{Baking Bytes}}

Sharp cheddar is my cheese of choice here, but any cheddar or firm cheese would do nicely. Play around with the flavors to mix and match with your entrées and sandwiches. Crumbled bacon adds an extra savory note and a bit of texture, without overpowering the bread itself. If you only want a hint of bacon, I recommend just crumbling a slice or two on top of the loaf (before baking) rather than folding it into the batter itself.

Bacon Cheddar Beer Bread {{Baking Bytes}}

Vegetarian or just not into bacon? Stick to just cheese and herbs and you’ll still wind up with something amazing. Vegan? Herb beer bread is excellent as well, or try your favorite vegan cheese substitute (and let me know how it turns out!)

Cheddar Herb Beer Bread {{Baking Bytes}}

Extra cheddar and/or bacon will result in a grilled cheese for the ages; optionally, pair with a bottle of the beer you used in the bread to bring the whole meal together. For breakfast, top with a poached egg and extra herbs and you are good to go.

Bacon Cheddar Beer Bread {{Baking Bytes}}

 

Regardless of the variation(s) you try, this bread is a super easy way to get that cheesey, bready, goodness without needing the patience for yeast. Let me know your favorite combinations!

(Bacon & Cheddar) Herb Beer Bread

Makes one standard loaf

Ingredients

1 1/2 cup whole wheat flour
1 1/2 cup white flour
4 1/2 tsp baking powder
1 1/2 tsp salt
1 Tbsp dried herbs (I used a mix of basil and chive)

12 oz beer
4 oz sharp cheddar, coarsely grated
2-4 slices bacon, cooked and crumbled (optional)

Directions

  1. Preheat oven to 350 degrees Fahrenheit. Grease a 9×5″ loaf pan and set aside.
  2. In a medium bowl, combine dry ingredients and whisk together to remove lumps.
  3. Pour in beer and stir until just combined.
  4. Fold in cheddar and bacon, if using.
  5. Spread evenly into prepared pan, then top with remaining oats.
  6. Bake 50-60 minutes, or until nicely browned and a toothpick comes out clean.
  7. Cool on the counter about 10 minutes, then remove to a wire rack to cool completely.
  8. Serve with butter, either solo or alongside your favorite chili.

Notes

1 Words

Roasted Red Pepper and Bacon Salad

Posted by Lindsey @ Baking Bytes in Entrée, Salad, Side dishes and tagged with , ,

I’ve written about my favorite Italian restaurant in Bozeman, Fresco Cafe, as the inspiration for one of my grilled cheese concoctions from April. This is probably the place I go to with the most regularity, both for team lunches with work and with out-of-town visitors. It has delicious pastas and paninis, several delightful salads, and the specials are always on point. Although a semi-expensive place to dine, it is worth every single dollar to have amazing food and service every time. (As an aside, it’s also one of the few places that serves plain water rather than ice water, which is always worth a lot of points in my book.)

A couple of weeks ago during team lunch, the special salad was basically the combination of all my favorite things: bacon, bell peppers, goat cheese, and balsamic vinaigrette. Served atop a bed of mixed spinach and arugula, it was one of the best salads I’ve ever had, in addition to being the perfect size for lunch. I expressed my ecstatic review, as well as requested they put it on the regular menu, which is something I’ve never actually bothered to do at a restaurant before. Since they haven’t heeded my advice yet, I set out to recreate a similar experience in my own kitchen.

It might sound plain and possibly too light, but with a slice of bread and a latte (I always get a latte at Fresco) it was properly filling without leaving me feeling overstuffed and heavy for the rest of the afternoon. Roasted red peppers are something I could eat with every meal, and you’ve probably already noticed I have a slight obsession with goat cheese (blame Costco.) Bacon and walnuts bring a little salt and a lot of protein to the dish, and a bed of leafy greens rounds out the meal nicely.

The original uses their house-made balsamic vinaigrette, but I opted to dress mine with plain balsamic vinegar from my local oil and vinegar spot. This was mostly out of laziness but also because it’s one of my favorite ways to top any savory salad. In any case, you can substitute your favorite balsamic vinaigrette or reduction in its place for a more traditional pairing.

I served mine with the bacon and peppers still warm (which will be extra great in the winter), but you could absolutely let them cool to room temperature during these excessive heatwaves everyone is having. I made myself all four servings and then each day assembled the leftovers for lunches this week. If you do the same, you could either serve it all cold or briefly reheat the bacon and peppers in the microwave before stirring it all together, as I’ve done for the past three days. Goes perfectly with a side of focaccia fresh from the Co-op.

Roasted Red Pepper and Bacon Salad

Inspired by Fresco Cafe
Serves 4

Ingredients

8 slices bacon
2 large red bell peppers, thinly sliced

1 cup walnuts, halved

~8 cups fresh spinach & arugula (10-12 oz)
1/4 cup balsamic vinegar (or your favorite vinaigrette or reduction)

4 oz goat cheese, crumbled

Directions

  1. Preheat oven to 425 degrees Fahrenheit. Line a rimmed cookie sheet (or two quarter sheets, if you have them) with foil. If you’re using one sheet, create an edge of foil in the middle of the pan.
  2. Arrange bacon in one half of the pan; lightly coat the other half with olive oil and arrange the peppers on top.
  3. Bake for 20-25 minutes, or to desired doneness. Remove bacon to paper towels to drain and set aside bell peppers.
  4. Spread walnuts on the bare pan and return to the oven to toast for 3-5 minutes.
  5. In a large bowl, gently toss greens and balsamic vinegar (or dressing.)
  6. Divide greens into four bowls or plates – don’t scrape the mixing bowl.
  7. Gently toss bell peppers in the large bowl with leftover vinegar/dressing, then arrange on top of the greens.
  8. Slice bacon on an angle into bite-size pieces and arrange in the bowls.
  9. Top each with walnuts, goat cheese, and freshly ground pepper.
  10. Enjoy immediately, optionally garnished with a slice of bread.

Huckle-Bacon Brie Grilled Cheese

Posted by Lindsey @ Baking Bytes in Entrée and tagged with , , ,

I’ve saved my favorite for the last week of National Grilled Cheese Month. An unusual but amazing blend of flavors I hope you all love.

One of my favorite cheeses, Brie is often served in both sweet and savory experiences. Baked in puff pastry dough, topped with jam, and served with apple slices, melted into gooey crepes, or enjoyed plain on a cheese board, there’s really no wrong direction to go. Since lately I’ve been loving the sweet and salty combination, I went that route here.

Huckle-Bacon Brie Grilled Cheese {{Baking Bytes}}

Gooey Brie sandwiched with crisp bacon and tart huckleberry jam, this sandwich tastes almost like breakfast (and in fact, I think would also be awesome cooked French toast style) but works equally well for lunch or dinner. With the sweetness of the jam I recommend serving with a decidedly savory side dish, like roasted veggies or a green salad.

I chose sourdough bread for its wonderful crispy texture and neutral but tangy flavor, but any white-ish bread will be great. I would personally avoid a hearty wheat or multi-grain because I think the bread would overpower the filling, but obviously that’s completely up to you.

Huckle-Bacon Brie Grilled Cheese {{Baking Bytes}}

Be careful not to go overboard with the jam as a little goes a long way, but if you want to add an extra slice or two of bacon I won’t judge. I kept mine a bit lighter with three ounces of Brie and two slices of bacon, but if you’re looking for an extravagant and indulgent experience, definitely increase those portions. Or if your bread slices are on the smaller side, stick to two ounces of cheese. Brie is quite rich so a bit less can be plenty.

Huckle-Bacon Brie Grilled Cheese {{Baking Bytes}}

I will say this sandwich is best served immediately so if you’re serving more than a couple of people, plan to eat in stages or use a large griddle. (You could possibly keep them warm in the oven as well, but I’ve not personally tried this since I’m rarely cooking for more than two people anyway.)

Round out your month with a classy grilled cheese (can grilled cheese be classy? I’m going with yes) and a fantastic flavor profile. I hope you enjoyed the series and maybe even found a new sandwich to try.

Huckle-Bacon Brie Grilled Cheese
Makes 1 sandwich

Ingredients

2 slices bacon, cooked and drained

2-4 oz Brie cheese, thinly sliced
1 Tbsp huckleberry jam2 

2 slices bread
butter or oil

Directions

  1. If you haven’t already, cook the bacon. Set aside on a paper towel to drain.
  2. In a medium pan (big enough to fit both slices side by side), heat a little butter or oil over medium-low.
  3. Meanwhile, spread one slice of bread with huckleberry jam, and top with bacon.
  4. Arrange brie in a single layer on the other.
  5. Place a lid (or a plate, or whatever you have around) over the pan and continue to cook low and slow until the Brie is melty and the jam is warmed through.
  6. Gently transfer the Brie slice on top of the other, and cook an additional 30-60 seconds so the flavors meld.
  7. Remove from pan, slice in half, and enjoy immediately.

Notes

1 I like this method of grilled cheese preparation because it doesn’t require flipping the whole sandwich, and I think the cheese melts faster, but feel free to use your own preferred method!

2 If you don’t have huckleberry, any reasonably tart jam would work great; try raspberry, blackberry, boysenberry, marionberry, etc.

[Slow Cooker] Bacon Bean Soup

Posted by Lindsey @ Baking Bytes in Entrée, Slow Cooker and tagged with , ,

There’s something about bean soup that just feels cozy: nice and filling, warms you up on a cold day, and requires fairly minimal effort on the cooking front. I made this soup last year and then the springtime weather promptly returned with no time for me to post another wintery item.

[Slow cooker] Bacon Bean Soup {{Baking Bytes}}

With a recent cold snap here, I decided to resurrect this recipe and share it with all of you. Full of veggies, easily made vegan, and quick to throw in the slow cooker, this is a great meal for a busy week. Ditch the bacon (or use pre-cooked crumbles) and there’s almost no hands-on time other than chopping some veggies. I like to prep the veggies the night before, dump everything in the crock pot in the morning, and come home to delicious aromas and a hot meal. A quick puree with the stick blender and a side of bread and/or a vegetable and you’re good to go.

[Slow cooker] Bacon Bean Soup {{Baking Bytes}}

This soup is one I like to describe as comfortable. Nothing too snazzy with the flavors but it tastes great, fills you up, and is a healthy way to end the day. It keeps for at least a week and reheats well in the microwave, so don’t be afraid of a large batch even if you’re on your own to finish it off.

[Slow cooker] Bacon Bean Soup {{Baking Bytes}}

I personally nixed the celery in favor of zucchini, but if you have celery on hand throw it in there too. With it all pureed together at the end the flavors meld into one instead of a more traditional and chunky vegetable soup. It turned out fairly thick, great for topping with extra bacon, cheese, chives, or whatever else you like to throw on there.

Warm yourself from the inside out with a healthy and filling dinner, then maybe splurge on dessert.

Bacon Bean Soup

Adapted from Emily Bites
Makes about 2 quarts

Ingredients

8 slices bacon1

3 (15oz cans) Great Northern beans, rinsed
1 can butter beans, rinsed
6-8 carrots, diced
1 onion, diced
1 medium zucchini, diced (optional)
4 stalks celery, diced (optional)
4 cloves garlic, minced
32 oz chicken or vegetable broth
1-2 bay leaves
1 Tbsp parsley (fresh or dried)
1 tsp thyme
1/2 tsp sage
1/2 tsp red pepper flakes

salt and pepper, to taste

Directions

  1. Fry bacon or bake for 15-20 minutes at 400 degrees. Allow to drain, then crumble into small pieces. Set aside.
  2. Add half the bacon and all remaining ingredients (except salt and pepper) to a slow cooker and stir gently. Cook on low for about 8 hours, or on high for about 4 hours.
  3. Use an immersion blender to puree at least half the soup (I did all of it, but you can stop whenever you like the texture) in the crock pot, or carefully remove 3-4 cups of soup to a blender and puree, then stir back into the crock pot.
  4. Taste soup and add salt and pepper if necessary. Top with remaining bacon and serve hot. Also delicious with a little grated cheese!

Notes

1 It would also be great with cubed ham. Great way to use those leftovers! Or nix the meat entirely for a vegan/vegetarian option, it’s delicious that way too.