You Had Me at Bacon

By Sarah Correll  

Bacon is a favorite meat of many, and I’m sure I don’t need to sell you on the savory, salty, and slightly sweet meat. Whether you prefer it crispy, chewy, or burnt, these recipes are sure to be stars with your family!

Mountaintop Oven Baked Bacon from Beyer Beware

 

Do you dip your bacon in syrup? Leah’s oven baked bacon combines sweet and savory in a similar way!

Spaghetti Carbonara from Two Maids a Milking

 

Liz combines pasta, bacon, chicken, and cheese in this recipe. What could be better?

Loaded Potato Soup from 3 Kids and Lots of Pigs

 

This slow cooker soup is a hit with Heather’s family!

Honey Mustard Bacon Chicken Tenders from Beyer Beware

Leah has an entire category dedicated to bacon on her blog, and these chicken tenders are sure to be a new favorite!

Country Potato Bake from Fencerow to Fencerow

 

Cheese and bacon star in Jeanette’s simple and delicious casserole!

Quick and Easy Strawberry Bacon Spinach Salad from Two Maids a Milking

 

If you’re looking for a little lighter bacon recipe, Liz’s salad has tons of flavor!

I Love Bacon Cookbook

Our friends and farmers over at Indiana Pork have a treat for you!

One lucky reader will win the I Love Bacon! Cookbook

"Legendary chef and food writer James Beard wrote of bacon, "There are few sights that appeal to me more than the streaks of lean and fat in a good side of bacon, or the lovely round of pinkish meat framed in delicate white fat that is Canadian bacon." Whether you crave its flavorful crunch in the morning, the salty taste it lends to a Mediterranean BLT, or the way it transforms Spaghetti Carbonara, you'll never be disappointed by bacon.

In I Love Bacon, Jayne Rockmill presents more than 50 bacon-themed recipes from some of America's hottest chefs--from Cat Cora to Rick Tramonto, Ming Tsai, Jasper White, Andy Husbands and Joe Yonan, Pichet Ong, Bradford Thompson, John Besh, and many others--along with mouthwatering photography.

With instructions on how to make bacon from scratch and how to feature bacon in brunch dishes, small bites, soups, salads, sides, entrees, and even cocktails and desserts, this full-color cookbook proves that bacon isn't just for breakfast anymore."

Interested? Enter to win below (email/feed subscribers need to visit the blog to enter)

Meat Candy

October is Pork Month and bacon is meat candy.

October is National Pork Month and in celebration of this oh-so-special occasion you are granted permission to eat bacon every single day.  Whether at breakfast, lunch or dinner (or all three) be sure to include a little of this meat candy in your day because let’s face it: Everything is better with bacon.

And in honor of pork month (and all things bacon), you have the opportunity to win this super fun tee from our friends at Indiana Packers Corporation in Delphi, IN.  And be sure to check out their fun new website at www.baconloversbacon.com

Enter to win on the widget below. Note if you are an email or feed subscriber, please visit the blog to view the widget.

Hot and Spicy Potato Soup

How about some Hot and Spicy Potato Soup to warm you up on this cold Spring day?

Ingredients

2 bacon slices

1 cup chopped carrots

1 cup chopped poblano chiles

1 cup chopped onion

2 tablespoons minced seeded jalapeno pepper

1/2 teaspoon cumin

3 minced garlic cloves

2 16-ounce cans fat free chicken broth

5 cups diced peeled baking potatoes

1/2 teaspoon salt

1/3 cup flour

2 1/2 cups skim milk

5 ounces Cabot 50% Light Jalapeno Cheddar cheese

2 ounces Cabot 50% Light Cheddar cheese

2/3 cup onion

Directions
Cook bacon until crisp. Remove bacon from pan leaving 1 tablespoon drippings in pan. Crumble bacon, set aside.

Add carrots and next 5 ingredients to drippings. Sauté until golden brown. Stir in broth and add potato and salt. Bring to a boil. Cover, reduce heat and simmer 25 minutes or until potato is tender. Combine flour and milk in a small bowl stirring with a whisk. Add to pan slowly. Cook over medium heat until thick, about 12-15 minutes. Remove from heat. Add reduced fat and Jalapeno Cheddar cheese, stirring until melted.

Serve in bowls topped with green onions and crumbled bacon.

Recipe created by Cabot Creamery, Courtesy of http://www.nationaldairycouncil.org

Nutritional Facts
Calories: 171

Fat: 3 g
Saturated Fat: 2 g
Cholesterol: 8 mg
Sodium: 705 mg
Calcium: 20% Daily Value
Protein: 8 g
Carbohydrates: 27 g

Psst... Don't forget to enter our $50 grocery gift card giveaway this week!