Mixed Greens In Pot Likker Recipe

1/2 lb bacon, diced
1 medium sweet onion, diced
4 lbs mixed greens (collard, kale, mustard, turnip)
4 cups water
salt and black pepper to taste
dash of hot sauce
pinch of brown sugar

Fry the bacon in a large, heavy Dutch oven until most of the fat is rendered off.

Add the onion and fry until soft, then add the greens and water, turn heat down, cover pot tightly, and let simmer very slowly for 45 minutes.

Add salt, black pepper, hot sauce, and brown sugar, stir, and adjust seasoning as you wish.

Serve greens in big bowls with some of the pot likker ladled out into the bowls, too. Stick a piece of cornbread alongside in each bowl for soaking up the pot likker to enjoy.

Breakfast Biscuit Recipe

2 Tbsp butter
1 box (9 oz) frozen chopped spinach, drained, squeezed dry, and chopped
1/2 tsp kosher salt
1/4 tsp black pepper
1 canister (8 count) LARGE flaky refrigerated biscuits
4 oz crumbled cooked bacon or finely diced Canadian bacon
8 eggs
2 cups finely shredded medium Cheddar cheese

Preheat oven to 350 degrees. Prepare a large muffin tin (8 grand size cups) by spraying with cooking spray.
In a large skillet, melt the butter over medium heat, then add the spinach, salt, and pepper, and stir, cooking for about 5 minutes until spinach is heated thoroughly. Remove skillet from heat and set aside.

Open the biscuit canister and separate into 8 biscuits. Press each biscuit out flat with your hands and place one in each of the 8 prepared muffin cups. Pull and press the biscuit up the sides of the muffin cup.

Divide the bacon evenly and place in the bottom of each cup.

Divide the spinach mixture evenly and spoon into each muffin cup. Make an indentation in the center of the spinach.

Crack each egg into separate little bowls or cups; slide one egg into each of the eight muffin cups into the indentation you made in the spinach. Salt and pepper as desired.

Divide the shredded cheese evenly and sprinkle on the top of each egg in the muffin cups.

Bake in preheated oven for 25 to 30 minutes or until the biscuits are deep golden brown.

Remove from oven and let cool for 7 to 10 minutes before serving.

Makes 8 large potluck size servings. This recipe can easily be repeated as often as necessary to make 8, 16, 24, or more. You can also make smaller muffins using regular size biscuits and small eggs.

Bacon And Chicken Golden Noodle Casserole Recipe

6 chicken tenders
6 strips bacon
6 oz wide egg noodles, cooked al dente
1 can (10 oz) golden mushroom soup
1 soup can of milk
salt and pepper

Preheat your oven to 300 degrees. Lightly oil a shallow casserole dish.

Wrap each chicken tender with a strip of bacon.

Put a skillet over medium-high heat.

Place the bacon wrapped chicken tenders in the hot skillet and fry until bacon crisps and chicken cooks until almost done, turning to get all sides. Remove as needed to make room for more.

Put the cooked egg noodles, soup, and milk in a bowl and toss together until well blended, then dump into the casserole dish.

Set the bacon wrapped chicken tenders on top of the noodles.

Bake, uncovered, in preheated oven for 35 to 45 minutes or until chicken is thoroughly cooked.
Will serve 2 to 4.

Bacon And Mushroom Wild Rice Bake Recipe

1 cup wild rice
4 cups water
1 tsp salt
8 slices bacon, chopped
2 yellow onions, diced
1 green bell pepper, diced
3 ribs celery, diced small
8 oz fresh mushrooms, chopped
2 tsp butter, melted
1/4 cup beef stock
chopped nuts for serving

In large soup pot over medium-high heat, add rice, water, and salt; bring to a boil, reduce heat to low, cover pot and simmer for 30 minutes.

While rice is simmering, fry bacon pieces in skillet until crisp; remove bacon to paper towel covered rack and set aside.

To the skillet with bacon drippings, add onions, green pepper, celery, and mushrooms, cook until vegetables soften; about 5 minutes.

Preheat oven to 350 degrees and butter a casserole dish.

Stir the melted butter, beef stock, and rice into the mixture in the skillet then pour the mixture from the skillet into the casserole dish.

Cover casserole and bake in preheated oven for 20 to 25 minutes or until wild rice is tender.

Serve hot, topping with sprinkles of chopped nuts if you wish.

Will serve 4 to 6.

Bacon Bean And Rice Skillet Recipe

6 slices bacon, diced
1 large onion, diced
1 garlic clove, minced
1 cup beef broth
1 1/2 cups water
1 cup uncooked rice
1 tsp dried thyme
2 cups cooked (or canned) pinto or kidney beans

Put large skillet over medium heat, add bacon pieces and cook until browned and crispy; remove and set aside.

With skillet still over medium heat, add the onion, stir and cook until softened slightly, then add garlic and cook 30 seconds longer, stirring constantly.

Add beef broth and water to skillet, stir, then add the rice and thyme.

Cover skillet, turn heat to low, and simmer until rice is tender, about 20 to 25 minutes depending on rice.
Add the beans, stirring to combine, and heat until mixture is hot; remove from heat, cover skillet again and let stand for 5 more minutes.

Uncover skillet and stir in bacon pieces.  Serve immediately.

Will serve 4 to 6.

Easy Bacon And Egg Fried Rice Recipe

4 slices bacon, diced
4 eggs, beaten slightly
4 cups COOKED rice
3 tsp soy sauce
3 green onions, chopped
1/2 cup frozen peas

Fry bacon in skillet until crisp; remove bacon pieces (reserving bacon drippings in skillet) and set bacon pieces aside.

With skillet over medium-low heat, add beaten eggs and cook (lightly scramble); remove and set aside.

Turn heat under skillet up to medium-high, add rice and stir-fry until rice browns slightly, add soy sauce, stir and cook for 1 minute, then add in the onions and frozen peas, cook for 1 minute, then add in the bacon and cooked eggs, stirring and cooking just until everything is hot.

Serve immediately.

Will serve 4.

Low Carb Cauliflower Bacon Chowder - Slow Cooker

3 slices bacon, cut up small and fried crisp
1 bag (16 oz) frozen cauliflower, thawed
1/4 cup diced onion
1 garlic clove, grated
1/2 Tbsp fresh chopped parsley
1 tsp kosher salt
1/4 tsp black pepper
1/4 tsp dried thyme
2 cans (14 oz size) chicken broth
1 pint heavy cream

Put all ingredients (EXCEPT heavy cream) in crockpot.

Set temperature to LOW, cover, and cook for 6 hours.

Stir in heavy cream, turn heat off crockpot, and let sit for 5 minutes.

You may want to sprinkle more fried crispy bacon on top for serving.

Will serve 2 to 4.

Good Morning Bacon Cheddar Potato Breakfast Casserole

4 cups frozen shredded hash brown potatoes
8 ounces bacon 
1/2 cup finely chopped onion
1 cup Cheddar cheese
1 large egg
12 ounces evaporated milk
1 1/2 teaspoons seasoned salt

While oven is preheating to 350 degrees, grease an 8 inch square baking dish.
In the greased baking dish, layer 1/2 potatoes, 1/2 bacon, 1/2 onion and 1/2 cheese and continue with layers until those ingredients are gone.
In a small mixing bowl, combine the egg, milk and seasoned salt, then evenly pour over the potato mixture. 
Cover and bake for 60 minutes, then uncover and bake for 5 more minutes.
Before serving, let stand 10-15 minutes.

Late Night Egg And Bacon Sandwich

1/2 cup mayonnaise
2 Tbsp Dijon mustard
1 Tbsp red wine vinegar
1/2 tsp kosher salt
1/4 tsp black pepper
1/2 cup onion, finely diced
3 celery stalks, finely diced
3 hard-cooked eggs, peeled and chopped
2 bacon slices, fried crisp and crumbled
4 slices whole-wheat bread, toasted
2 large leaves romaine lettuce, optional

In a bowl, whisk together the mayonnaise, mustard, vinegar, salt, and pepper.
Add the onion, celery, eggs, and bacon and mix together gently. Spread toast slices with butter, or mayonnaise, or mustard if you like, then spread mixture evenly on toasted bread and top each sandwich with a lettuce leaf.
This is the perfect way to serve a meal somewhere between dinner and breakfast, especially when you're not quite ready to eat bacon and eggs.

Low Carb Tangy Hot Bacon Spinach Salad

4 slices bacon, diced
1/2 cup diced onion
1/3 cup apple cider vinegar
salt and black pepper to taste
4 cups fresh baby spinach, washed and dried well
4 hard-boiled eggs, sliced
hot pepper flakes or smoked paprika for garnish

In a skillet, cook bacon pieces until crisp; remove to paper towel to drain.
To same skillet with bacon drippings, add the onion, cooking until just starting to get clear, then add the apple cider vinegar, stirring to combine and get brown bacon bits from bottom of skillet.
Turn heat to simmer, and cook for 5 minutes, stirring often.
To serve, divide washed spinach between 4 salad plates, immediately drizzle hot dressing from skillet over each serving, tossing slightly.
Sprinkle bacon pieces over each serving evenly, and finally arrange the egg slices evenly over the top. If desired, sprinkle a few hot pepper flakes over each salad or a sprinkle of smoked paprika.
Makes 4 servings.

Thanksgiving Day Walnut Stuffed Dates With Bacon

12 large dates
12 walnut halves
4 slices lean bacon, cut into thirds (so you have 12 pieces)

Get out a broiler pan and set the oven rack about 6 inches below broiler element. Turn broiler on.
With a small paring knife, make a little slice into each date (remove the pit) and put a walnut half in, squeezing the date around the walnut.
Wrap a piece of bacon around the date and stick a toothpick through.
Repeat with each date until all are used up.
Arrange the bundles on the broiler pan and place under preheated broiler. Leave oven door slightly ajar, and broil for about 9 or 10 minutes, turning several times, until bacon is crispy.
Remove to a paper towel covered plate and let sit for a few minutes to cool slightly.
Remove toothpicks and serve warm.
Makes 12 appetizers.