Compiled Recipe – BLT Soup

BLT Soup

* 8 slices bacon (crisply cooked)
* 28 ounces crushed tomatoes
* 14 ½ ounces chicken broth
* 15 ounces white beans (cannellini or navy)
* 1 ½ tsp. Italian seasoning
* 2 tsp. balsamic vinegar
* 1 cup leaf lettuce (shredded)
* ¼ cup fresh basil (thinly sliced)

* Coarsely crumble bacon & set aside. In 2-quart saucepan, stir together tomatoes, broth, beans and seasoning. Bring to a simmer; stir in vinegar. In small bowl, toss together lettuce & basil. Ladle soup into large soup plates or bowls; garnish each serving with crumbled bacon and lettuce & basil.


Compiled Recipe – Low-Carb Twice Baked Cauliflower

Low-Carb Twice Baked Cauliflower

* 1 head cauliflower
* 4 oz. cream cheese (cut into cubes)
* ½ cup sour cream
* ¼ cup green onions (minced)
* ¼ cup grated parmesan cheese (fresh)
* 6 slices bacon (or more , cooked until very crisp, fat blotted with paper towel and then crumbled)
* 1 cup sharp cheddar cheese (grated)

1) Preheat oven to 350F/180C. Spray a glass casserole dish with olive oil or non-stick spray. Cut out stem and core from cauliflower, and cut into small pieces. Cook in a large pot of boiling salted water until cauliflower is tender, but not overly soft. Drain well and mash with potato masher, leaving some chunks.

2) While cauliflower is cooking, cook the bacon and crumble, slice green onions, cube the cream cheese, measure sour cream, and measure Parmesan. Mix cream cheese, sour cream, green onion, Parmesan, and 3/4 of the crumbled bacon into the drained cauliflower.

3) Spread evenly in a 1.5 Quart Glass Casserole Dish. Sprinkle with cheddar cheese and reserved bacon. Bake 20-25 minutes covered, or until hot and bubbly. Remove the lid and bake about 10 minutes more, or until the cheese is slightly browned. Serve hot.






Compiled Recipe – Bistro Breakfast

Bistro Breakfast

* 8 ounces mushrooms (stem and pieces, divided)
* ¾ cup sour cream (divided)
* 6 strips bacon (cooked and sliced, divided)
* ¾ cup Swiss cheese (grated, divided)
* 6 eggs (divided)
* salt
* pepper
* paprika

1) Preheat oven to 350°F. Spray the 3 ramekins with non-stick cooking spray. Drain the can of mushrooms and squeeze out any extra water in them. Divide amongst the 3 containers.

2) Next, layer each ramekin with ¼ cup sour cream, 2 strips of diced bacon, and then ¼ cup Swiss cheese.

3) Top each with 2 eggs and sprinkle with salt, pepper and paprika to taste.

4) Bake for 20-25 minutes until eggs are done on top.






Compiled Recipe – Macaroni With Apple and Bacon Salad

Macaroni with Apple and Bacon Salad

* 2 cups Lady’s Choice Real Mayonnaise
* 2 cups macaroni salad pasta
* salt and pepper (to taste)
* 2 tbsp. honey
* 1 cup chopped apples, soak in water until ready to use
* 4 to 6 crispy bacon strips, finely chopped
* ¼ cup greek style yogurt
* cilantro or parsley, topping

1) Cook macaroni pasta according to the package. Let cool and set aside.

2) Place all ingredients in a bowl and toss well until well incorporated. Season with salt and pepper.

3) Top with chopped cilantro or parsley before serving. Place in the fridge for at least an hour.



Compiled Recipe – Bacon And Cheese Bread

Bacon And Cheese Bread

* 2 ½ tsp. instant yeast
* ¼ cup water
* 1 cup milk
* 2 tsp. salt
* 2 tbsp. sugar
* 3 ½ cups bread flour
* 8 slices bacon, chopped and cooked
* ½ cup cheddar cheese, grated finely
* 2 tbsp. butter (for greasing)

1) In the bowl of an electric mixer fitted with the dough hook attachment, combine all ingredients except for bacon and cheese; knead until a soft dough forms (You can also combine them in a bowl and knead by hand).

2) Add bacon and knead until combined.

3) Adjust dough’s consistency with additional flour or water as needed. The dough should be soft and not sticky. Knead for about 10 minutes until smooth.

4) Add cheese. Knead just until cheese is mixed into the dough.

5) Place dough in an oiled bowl and cover with a towel or plastic wrap. Allow to rise until it doubles in size, about 1 hour.

6) Transfer dough into a lightly greased, clean work surface. Divide dough into two portions. Pat first portion and roll into an 8×8-inch square with a rolling pin. Afterwards, roll into an 8-inch log. Transfer log into a lightly greased 8×4-inch loaf pan, then leave to rise for 45 minutes or until dough doubles in size. Repeat with second portion.

7) Pre-heat oven to 325◦F. Bake bread for 15 to 20 minutes or until golden brown. Remove from the oven. Remove from pan and place on a wire rack to cool completely.




Compiled Recipe – Bacon, Lettuce and Tomato Pasta

Bacon, Lettuce and Tomato Pasta

* 150 grams bacon
* 5 leaves Romaine lettuce, chiffonade
* 2 baguio tomatoes, cubed and seeded
* 2 tsps. apple cider vinegar
* ¼ cup butter
* ½ cup finely chopped onions
* 3 tbsp. Japanese breadcrumbs
* 2 tsps. finely chopped parsley
* 250 grams spaghetti noodles, cooked al dente

1) Lay bacon on a baking sheet and bake in the oven for 30 to 40 minutes. Set aside rendered bacon fat. Chop bacon into bits.

2) Mix bacon, lettuce, tomatoes and apple cider vinegar. Take 2 teaspoons rendered bacon fat from the pan and add to the mixture. Set aside.

3) In a pan, melt butter. Add onions and cook until translucent. Remove from pan from heat, then add breadcrumbs and parsley. Combine with bacon mixture.

4) Toss bacon-onion mixture and cooked pasta together. Serve warm.


Compiled Recipe – Spaghetti Carbonara

Spaghetti Carbonara

* 1 tbsp. sea salt
* 150 grams linguine
* 2 large egg yolks
* 4 tbsp. parmesan cheese, grated
* 2 to 3 tbsp. heavy whipping cream
* black pepper (to taste)
* 4 tbsp. bacon, diced
* 1 tbsp. olive oil
* 1 clove garlic
* parmesan cheese, shredded

1) Bring a large pot of water to a boil over high heat. Add salt. Cook pasta according to package directions or until al dente.

2) Meanwhile, beat together egg yolks, Parmesan cheese and heavy cream in a large bowl. Season with salt and pepper to taste. Set aside.

3) About 5 minutes before pasta is done cooking, sauté bacon in olive oil in a pan over medium heat. Add garlic and cook until it changes color. Set aside.

4) Drain pasta and pour in egg mixture. Toss quickly so the heat of the pasta cooks the eggs. Toss in bacon and garlic. Season with salt and pepper and top with cheese. Serve immediately.


Compiled Recipe – Bacon Pancakes

Bacon Pancakes

* ½ cup whole wheat flour
* ½ cup all purpose flour
* 2 tbsp sugar
* 4 tsp baking powder
* ¼ tsp salt
* ½ cup corn, drained
* 5 strips bacon
* 1 large egg
* ¾ cup milk
* 2 tbsp butter, melted

1) Whisk whole wheat flour and all purpose flour, sugar, baking powder and salt in a medium bowl. Set aside.

2) Chop finely whole kernel sweet corn. Mix with flour mixture into another ½ cup corn. Set aside. Dice bacon into 1-inch lengths. Pan fry until crispy. Transfer to bowl with flour mixture. Mix egg, milk, butter to the flour mixture and stir just until combined.

3) Pour ½ cup batter onto heated non-stick frying pan. Cook until bottom is brown and top begins to bubble. Flip and cook until center of pancake has risen and springs back when lightly pressed. Remove from pan and serve immediately with butter, more corn kernels and honey.


Compiled Recipe – Creamy Macaroni Salad

Creamy Macaroni Salad

* 1 (400 gram) pack elbow macaroni
* 5 slices bacon, chopped
* 1 red onion, small, peeled, chopped
* 2 cloves garlic, peeled, chopped
* 1 carrot, small, peeled, chopped finely
* 1 red bell pepper, small, chopped finely
* 1 bunch string beans, cut into 1-inch length
* 1 cup sweet kernel corn, drained
* 1 cup all purpose cream
* 1 (227 gram) block cream cheese, cubed, softened
* salt and ground black pepper (to taste)
* water, as needed

1) Bring a pot of salted water to a boil. Cook pasta according to package directions. Drain and transfer to a large bowl. Keep warm.

2) Heat a large non-stick pan over medium heat while pasta cooks. Cook bacon until crisp. Scoop bacon from pan, and transfer to a rack over paper towels. Remove excess bacon fat, leaving just enough to cover the bottom of the pan.

3) Sauté onion then garlic in the same pan until translucent. Add carrot, bell pepper, string beans and finally, corn, cooking each until just heated through. Season to taste with salt and pepper. Transfer to bowl with macaroni.

4) Heat cream in the same pan over low heat. Add cream cheese and stir until melted. Season with salt and ground pepper, to taste. Pour over macaroni and toss with bacon to coat. Season to taste and serve while warm.





Compiled Recipe – Beef Chili With Pumpkin

Beef Chili with Pumpkin

* 5 slices bacon, chopped
* 2 cups pumpkin, cubed into small pieces
* 1 large red onion, peeled, chopped
* 3 cloves garlic, peeled, minced
* ½ kilo ground beef
* 1 beef cube
* 1 tsp ground cumin
* 1 tsp chili powder
* 1 cup kidney beans, drained, rinsed
* 1 can pork and beans, around 230 grams
* 1 can sweet kernel corn
* cheese, grated (to serve)
* salt (to taste)
* ground black pepper (to taste)

1) Cook bacon in a medium pot until crisp. Remove with a slotted spoon and drain on paper towels. Set aside.

2) Sauté pumpkin in the bacon oil until softened. Transfer to a plate and mash thoroughly. Set aside.

3) Sweat onion and garlic in the same pot before adding the beef in the remaining oil. Sauté beef in the remaining oil. Add beef bouillon cube and mashed pumpkin. Mash pumpkin into the beef mix, then season with cumin and chili powder.

4) Stir in beans and corn. Season with salt and ground black pepper to taste. Serve topped with grated cheese.