#bacon recipes

[toyastales]

Breakfast Platter

[daily-deliciousness]

Creamy garlic chicken breasts with crispy bacon

[thepioden]

Brussels Sprouts That Fuck Like Hell

Hardware

Baking sheet

Parchment

Mixing bowl

Software

1 - 1.5 lbs. Brussels Sprouts

4 oz. bacon (about 4 or 5 strips)

1/4 cup extra virgin olive oil

3 tbsp. brown sugar

2 tbsp. balsamic vinegar

2 tsp. kosher salt

1/2 tsp. ground mustard

1/2 tsp. black pepper, or to taste

Procedure

Preheat oven to 425F and line baking sheet with parchment.

Trim the stems of the sprouts and cut them in half lengthwise. Keep any leaves that fall off.

In the mixing bowl, toss sprouts and loose leaves with olive oil, vinegar, salt, pepper, sugar, and mustard powder until sprouts are evenly coated.

Dice bacon into ~1/2 inch bits.

Spread sprouts in a single layer on the parchment lined baking sheet, cut-side-down. Drizzle with any remaining dressing.

Sprinkle diced bacon over the top so it's evenly distributed across the sprouts.

Bake uncovered for 20-25 minutes, or until bacon is crispy.

Optional:

Toss some chopped walnuts or pecans in with the sprouts

Crumble some goat cheese over the sprouts when they come out of the oven

Add a drizzle of fresh lemon juice for a little brightness

Use maple syrup in lieu of brown sugar

Okay stop boiling your tiny cabbages they're nicer roasted okay I love you all mwah mwah

[foodshowxyz]

Crispy Chicken Tenders with Béchamel Sauce

Ingredients:

Chicken Tenders:

1 pound chicken tenders

1 cup all-purpose flour

2 eggs, beaten

1 cup breadcrumbs or panko

1 teaspoon garlic powder

1 teaspoon paprika

Salt and pepper to taste

Oil for frying

Seasoned French Fries:

2 large russet potatoes, cut into fries

1 tablespoon olive oil

1/2 teaspoon garlic powder

1/2 teaspoon paprika

Salt and pepper to taste

Béchamel Sauce:

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

1 cup milk

Salt and pepper to taste

A pinch of nutmeg (optional)

Instructions:

Prepare the Chicken Tenders:

In one bowl, place the flour seasoned with garlic powder, paprika, salt, and pepper.

In a second bowl, have the beaten eggs.

In a third bowl, have the breadcrumbs.

Dredge each chicken tender first in the flour, then dip in the egg, and finally coat with breadcrumbs.

Heat oil in a large frying pan over medium heat and fry the chicken tenders until golden brown and cooked through, about 4-5 minutes per side. Drain on paper towels.

Bake the French Fries:

Preheat your oven to 425°F (220°C).

Toss the cut fries with olive oil, garlic powder, paprika, salt, and pepper.

Spread out the fries in a single layer on a baking sheet lined with parchment paper.

Bake for 25-30 minutes or until crispy, flipping halfway through.

Make the Béchamel Sauce:

In a saucepan, melt the butter over medium heat.

Stir in the flour and cook for about 2 minutes until the mixture is pale yellow and bubbly.

Gradually whisk in the milk, and continue to cook, whisking constantly until the sauce thickens, about 5-7 minutes.

Season with salt, pepper, and nutmeg (if using). Cook for an additional minute and remove from heat.

Serve:

Arrange the chicken tenders and French fries on a plate.

Drizzle the béchamel sauce generously over the chicken tenders.

Optionally, garnish with parsley and ground black pepper.

[eat-love-eat]

Bacon & Cheese Rolls with Garlic Butter

[lustingfood]

Twice Baked Potato Casserole (x)

[niftyrecipe]

Honey bacon roasted potatoes

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[fattributes]

Cheesy Bacon and Ranch Loaded Fries

[savorytoothgirl]

Whipped Goat Cheese Candied Bacon Dip

[cravefoodie]

Mini Jalapeno Popper Egg Rolls

Ingredients:

8 ounces cream cheese, softened

1 cup shredded cheddar cheese

4-6 strips bacon, cooked and chopped

3-5 jalapenos, seeded and diced

2 green onions, finely sliced

1/2 teaspoon garlic powder

Salt and pepper to taste

Wonton wrappers (around 22)

Directions:

In a mixing bowl, combine the cream cheese, cheddar cheese, bacon, jalapenos, green onions, and garlic powder until well blended. Season with salt and pepper to taste.

Lay a wonton wrapper with a corner pointing towards you. Place about 1 tablespoon of filling near the bottom third of the wrapper. Moisten the edges with water using your finger.

Fold the sides towards the center and roll the wrapper tightly around the filling, ensuring the edges are sealed. Repeat with the remaining filling and wrappers.

To Bake: Preheat the oven to 425°F (218°C). Spray a baking sheet with non-stick cooking spray. Place the egg rolls seam-side down on the sheet. Combine melted butter and vegetable oil, and brush on the egg rolls. Bake for 5 minutes, then flip and bake for another 4-5 minutes until golden.

To Fry: Heat oil in a deep pot to 350°F (177°C). Fry the egg rolls for 3-4 minutes until crispy and golden. Drain on paper towels.

[toyastales]

Triple Bacon Cheeseburger 🍔 🧀 🥓

[fullcravings]

Maple Bacon Cinnamon Rolls

[daily-deliciousness]

Grilled chicken salad

[whitefireprincess]

Chicken Bacon Ranch Quesadillas | All Things Cooking

[sweetoothgirl]

Pancakes ‘n' Bacon Cookies