Tag Archive: Bacon

If you’ve followed my blog at all, you know we develop favorites which end up on the menu at least once every week or so.  Right now, Kimchi Fried Rice is that favorite!  This recipe makes a lot, but the leftovers go quickly!


1 lb. thick sliced bacon (I used Greenfield Farms Thick Cut Applewood Bacon)

1 C. kimchi (I used Wildbrine Korean Kimchi)

8 c. cooked rice (I used Lundberg Farms Wildblend Rice)

12 eggs

I start the rice cooking first.  Meanwhile, I cook the bacon in oven at 350.  I use two 13 x 9 baking dishes which will be used to cook the fried rice later.  It takes about 20 minutes.  I take it out and turn it several times.  Before cooking the rice in the oven, turn up heat to 400.

Place the cooked bacon on sheet pan lined with paper towels to absorb the grease.  The Greenfield Farms bacon was surprisingly lean!  Pour the bacon grease from the baking dishes into the rice that is cooking and set the backing dishes aside.  The residue of the bacon grease in the dish makes the rice crisp up nicely.



I cut up the bacon and chop up the kimchi and put in a bowl together to put in the rice when it’s done.


I also put the eggs in little dishes to enable me to quickly pour them into the rice to cook in the oven.


Once the rice is cooked, mix in the bacon, kimchi mixture.  Spoon into the two reserved backing dishes with the bacon grease residue.


Spread out evenly, and make six wells for the eggs in each baking dish.  Put in the 400 oven for 10 minutes.   Do not put the eggs in yet!  Bake for 10 minutes to get the rice piping hot.  This will help the egg whites to cook quicker.


Once baking dishes are really hot, pull from the oven and put eggs in the wells.  Return to the oven for 7 minutes.


That’s it!  Top with siracha, if you like it hot.



My local grocer had russet potatoes on sale for an amazing price.  I bought 10 pounds!  I can’t eat much of them because of my sensitivity to nightshades, but the kids really like the stuffed baked potato skins we had on night one.  I served them with Teriyaki Ranch Chicken Thighs and Roasted Baby Bellas.


I baked the potatoes a day ahead, so I could work with them cool.   I made 18 potatoes!  I washed them thoroughly, poked them with a fork and baked at 350 F for an hour.

The next day, I scooped out the skins, leaving a little potato and refrigerated the skins again for a while.  I put the scooped out potatoes in a tupperware for mashed potatoes another day.

Brush skins with oil, season with a little seasoned salt and pepper blend, or other seasonings you like, and then sprinkle with cheese (I used vegan cheese) and cooked bacon pieces.


Meanwhile, I put the chicken in a baking dish, and the baby bellas in another.  The chicken was marinaded and cooked in Giorgio Blendabella Coconut Thai Sauce that was amazing!  I added in some Marsala wine to make it liquidy enough to be a marinade.


They were simply tossed with oil (I used sunflower) and seasoned salt and pepper blend.  These can be seasoned according to taste.


It all baked together at 350F for about 40 minutes (chicken with internal temperature of 165F.  I kept checking the food the last 15 minutes or so, and cut the chicken up so it would crisp up.

Then tonight, I made mashed potatoes by ricing the potatoes and adding in melted butter, non-dairy milk, and seasonings.  I just heated them on the stove top while tonight’s Honey Mustard Jalapeno Chicken cooked in the oven.

The Honey Mustard Jalapeno Marinade/Cooking Sauce was made from stuff I had a little of each of in the fridge.  Raspberry Honey Mustard mixed with Jalapeno Pineapple Jam.  No kidding.  Really good.

I served a salad that was a kit from Target’s new line.  Maple, Bourbon, Bacon salad.

Maple Bourbon Bacon Salad Kit

Yummm.  I know it sounds like a lot of different flavors, but they all complemented each other.

Raspberry Honey Mustard Chicken.jpg

Maple Bacon Bourbon Baked Wings

Maple Bacon Bourbon Wings

40 wings

1 Tbsp. chopped rosemary

1 Tbsp. chopped thyme

1 Tbsp. smoked paprika

1 tsp. salt

1/2 tsp. pepper

1/4 c. balsamic vinegar

1/4 c. olive oil

2 Tbsp. soy sauce

1/2 c. ketchup

1/2 c. maple syrup

1/4 c. bourbon

6 pieces bacon cooked crisp and crumbled

Mix seasonings, vinegar, oil, and soy sauce.  Toss with wings and refrigerate 20 minutes to overnight.

Place wings in 13 x 9 baking dishes or on jelly roll pans, reserving marinade into small saucepan.  Bake at 425 for 20 minutes or until slightly charred on top.  Reduce to 350 and cook until internal temperature reaches 170 F – about another 25-30 minutes.

Meanwhile, cook and crumble bacon.

Add ketchup, maple syrup, and bourbon to reserved marinade.  Cook until reduced by half.

Add in cooked, crumbled bacon.

Keep sauce warm until wings come out of the oven.  Spoon sauce over wings and enjoy!

The only problem was I should’ve made more!!  These were delicious.  Even the kids who are not really wings fans loved them.  I served them with sweet potato hash topped with an egg!  Yummy.




1 large zucchini, sliced

1/4 c. blue cheese dressing

1 oz. bacon bits

Dip zucchini in dressing and place on baking sheet sprayed with coconut oil spray.

Sprinkle with bacon bits.

Bake at 350 F. for 20 minutes.

I cooked this along side my chicken.  The petite sweet potatoes came in a microwave ready bag.

This meal was from fridge to table in 30 minutes!

This was my favorite zucchini ever.  Of course, everything’s better with bacon.


I saw some of these at Target (Archer Farms brand) already prepared and was inspired to make some!

6 boneless, skinless chicken breasts

8 oz. cream cheese

1 Tbsp. chopped jalapenos

12 slices bacon

1 Tbsp. Adobo seasoning

Combine cream cheese and jalapenos.

Place spoonful on each chicken breast.

Fold over edges of chicken.

Wrap in bacon.

Place on baking sheet  sprayed with cooking spray and season with Adobo seasoning.


Bake 400 F for 45 minutes until bacon is crispy.


We had it with tortellini and sliced baby tomatoes from Trader Joe’s.



So yummy when you cut into it!

Today is Daniel’s birthday.  He requested breakfast – anything with bacon.  I had bought croissant dough already so I decided to go with a recipe already posted and report on the variation of using bacon instead of sausage!


1 tube croissant dough

1 lb. bacon, cooked and crumbled

8 eggs

1/4 c. milk

1 package garlic and herb hash browns

1 package Velveeta shredded cheese

Grease 13 x 9 pan.  Spread croissant dough in the bottom.  Top with bacon.  Top with potatoes (I precook mine so there are some crunchy bits in it) even though the original recipe didn’t say to cook them.  Mix eggs and milk.  Pour over.  Spread cheese across the top.

Bake 375 for 35 minutes.

Happy Birthday Daniel!

Daniel and Austin at the beach July 2014Daniel on the left, Austin on the right!

Gluten Free Raspberry Bacon and Chocolate Chip Pancakes (for Elliot's birthday)

Yes, I do have two sons with their birthdays one the day after the other – November 9 and 10. When I did the math, they are apparently Valentine’s Day babies!

Elliot works tonight, so his birthday dinner isn’t until tomorrow. So, since I do breakfast every Sunday anyhow, I let him pick breakfast.

3 C. Pamela’s Bread Mix
1/4 C. sugar
1 egg
3 egg whites
2 c. raspberry yogurt
2 c. vanilla soy milk
1/3 c. sour cream
2 Tbsp. oil
1 Tbsp. vanilla
4 oz. bacon pieces (I would use more next time – you could barely know they were in there!)
3/4 c. mini chocolate chips

Mix dry ingredients in a large bowl.

Mix remaining ingredients (except bacon and mini chips).

Mix wet and try ingredients together in the big bowl. Batter will be very thick.


Put chips and bacon pieces in small bowl. Toss with a Tbsp. of Pamela’s. I’m told this keeps the chips from sinking to the bottom. (They still sank a little).

SAM_0550 SAM_0549

Everyone loved these, but as I said the bacon got lost in the sweetness. I’ll try it with more bacon next time.


I really missed having my oven to put the pancakes in as I finished them on the stove top.  Not only does it keep them warm, but it helps them cook a little more.  The batter is so thick, you have to be careful to spread it out more than I did on this one, or your pancakes will be a little doughy in the middle.  Molly microwaved hers so she could be sure hers wasn’t.


Creamy Risotto with Chicken, Butternut Squash and Peas

3 C. Risotto
6 cooked chicken thighs (I used thighs I had previously cooked and frozen)
1 package frozen peas
1 package frozen butternut squash
1 qt. chicken broth
2 Tbsp. dehydrated onions
2 Tbsp. garlic salt
2 Tbsp. bacon grease

2 Tbsp. Parmesian cheese

Brown chicken in bacon grease until golden.  Remove from skillet and set aside to cool.


In bacon grease, brown risotto, stirring regularly to ensure it doesn’t burn.

SAM_0412Roast butternut squash in the oven at 400 F for 15 minutes.  Rinse frozen peas with water to defrost.

Add dehydrated onions and garlic salt to risotto.  Add 1/2 cup chicken broth.  Simmer until liquid is absorbed.  Add another 1/2 cup chicken broth.  Simmer until liquid is absorbed.  Repeat process until risotto is fully cooked and tender, approximately 20 minutes.

Meanwhile, remove chicken thighs from bone and chop.  Add to risotto when almost done.


At the last minute stir in Parmesian cheese.  Gently fold in roasted butternut squash and defrosted peas and serve.


Gluten Free Strawberry Yogurt Pear Waffles

1 box gluten free pantry brown rice pancake/waffle mix – we really like this mix!
2 eggs
1 c. vanilla soy milk
1/3 c. oil
2 containers greek style strawberry yogurt
1 pear finely diced
1 12 oz. package center cut bacon


Blend yogurt and eggs. Add package of mix, oil and milk. Fold in pears.

Cook in waffle iron according to directions. Mine took about 7 minutes a piece.


I put them on a tray in the oven to keep warm and cooked the bacon on the stovetop while I cooked the waffles. Only do this on a day when you have lots of energy, as I was at the stove off and on for about 50 minutes.

I cut the bacon in half and cooked it on the stovetop in a skilled with a lid in about 4 batches or so.  I placed it on a paperlined cookie sheet and kept it warm in the oven at 175 F.  This is how much a 12 oz. package of center cut bacon makes.  It was 32 pieces.


I put the waffles into the oven on a foil lined cookie sheet as well so that the kids all get a warm breakfast (our Sunday tradition) no matter what time they get out of bed.


Maple Mesquite Pork Tenderloin

1 Pork Tenderloin
4 slices bacon
1/2 c. mesquite barbecue sauce
1/4 c. maple syrup
1 Tbsp. dijon mustard

Mix barbecue, maple and mustard. Pour over tenderloin.

Wrap bacon around tenderloin.

Bake uncovered 325 F for 70 minutes. Check internal temperature and when meat reaches 160 F, broil for a few minutes to crisp up the bacon.

Tonight, there were only three of us home for dinner, and enough leftovers from last night, so I got out of cooking for once!

If you want to do something a little more fancy, you can cut the tenderloin to make a pocket and stuff with veggies.  I’ve done it with mushrooms and onions before and it was yummy.



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