If you’re cooking less than a full package of bacon, how do you store the extra slices? Just roll each slice into a tight cylinder, place in an airtight plastic bag, and freeze. Simply thaw and unroll when you’re ready to cook.
Tags: Baking, Bison, Bordon, Jungle Jim, Olive oil, Saturated fat, Serving size, Trans fat
Today’s Menu: Smoked Cheddar Bison Burger w/ Baked Crinkle Fries
A laid back day today! Outside riding the 4 wheeler around and watching Football. Went with a light and easy to prepare dinner, Smoked Cheddar Bison Burger w/ Baked Crinkle Fries. I used Great Range Ground Bison. I seasoned it with McCormick Grinder Steakhouse Seasoning and fried it in Extra Virgin Olive Oil, about 4 minutes per side. It came out just like I wanted medium rare! It’s tough to beat the taste of Bison and how easy it is to prepare. Bison’s a lean meat so it fries up or grills in a short period of time. I just hope it doesn’t keep going up in price like it has been. I topped my Burger with a slice of Borden’s Smoked Cheddar and served it on a Healthy Life Whole Grain Bun.
For a side I baked up some Alexia Crinkle Fries. Crisp and great tasting fries plus only 120 calories and 19 carbs. I had a side of a new Ketchup that I purchased on my last trip to Jungle Jim’s Market, Captain Thom’s Slappin’ Fat Bacon Ketchup. It’s a very sweet, tangy, smoky – with just a hint of spiciness from the red pepper. This really is a great tasting catsup. Great to keep on hand when you want that bit of bacon flavor added to your meals. this ketchup would be great for a Meatloaf! Then for dessert later I baked 3 mini loaves of Pillsbury Nut Quick Bread. I’ll keep I loaf out while freezing the other 2.
Alexia Oven Crinkles Classic
Serving Size: 3oz (84g/about 13 pieces)
Servings per container: 5.4
Calories [per serving]: 120
Calories from fat: 35
Total Fat 4.0g 6%
Saturated Fat 0.0g 0%
Trans Fat 0.0g
Cholesterol 0.0mg 0%
Sodium 7mg 7%
Potassium 280mg 8%
Total Carbohydrate 6g 6%
Dietary Fiber 3g 12%
Vitamin A 0%
Vitamin C 0%
Captain Thom’s Slappin’ Fat Bacon Ketchup
Bacon Ketchup: Calories 15, Total Carbs 4g, Sugars 4g
Ketchup (tomato concentrate, high fructose corn syrup, distilled vinegar, corn syrup, salt, less than 2% of: onion powder, garlic powder, natural flavors), water, bacon flavored oil (sunflower oil, fractionated coconut oil, natural flavor), onion, red pepper.
Tags: Business, Grover Cleveland, Holidays, Home, Labor Day, Richmond Virginia, Service Employees International Union, United States
It’s a rainy and gloomy day here in and around the Ohio Valley. Any picnics today will be on the inside. Started my day off with a toasted Healthy Life Whole Grain English Muffin topped with an Egg Sunnyside Up and side of the New and Improved (and it is) Jennie – O Turkey Bacon. Also had a cup of steaming hot Bigelow Green Tea along with the morning papers. Rainy on the outside and cozy on the inside! Happy Labor Day All!
Tags: bacon, Canada, cook, Food, Meat, Pork, Shopping, United States
Bacon is a cured meat prepared from a pig. It is first cured using large quantities of salt, either in a brine or in a dry packing; the result is fresh bacon (also known as green bacon). Fresh bacon may then be further dried for weeks or months in cold air, boiled, or smoked. Fresh and dried bacon is typically cooked before eating. Boiled bacon is ready to eat, as is some smoked bacon, but may be cooked further before eating.
Bacon is prepared from several different cuts of meat. It is usually made from side and back cuts of pork, except in the United States, where it is almost always prepared from pork belly (typically referred to as “streaky”, “fatty”, or “American style” outside of the US and Canada). The side cut has more meat and less fat than the belly. Bacon may be prepared from either of two distinct back cuts: fatback, which is almost pure fat, and pork loin, which is very lean. Bacon-cured pork loin is known as back bacon.
Bacon may be eaten smoked, boiled, fried, baked, or grilled, or used as a minor ingredient to flavor dishes. Bacon is also used for barding and larding roasts, especially game, e.g. venison, pheasant. The word is derived from the Old High German bacho, meaning “buttock”, “ham” or “side of bacon”, and cognate with the Old French bacon.
In continental Europe, this part of the pig is usually not smoked like bacon is in the United States; it is used primarily in cubes (lardons) as a cooking ingredient, valued both as a source of fat and for its flavor. In Italy, this is called pancetta and is usually cooked in small cubes or served uncooked and thinly sliced as part of an antipasto.
Meat from other animals, such as beef, lamb, chicken, goat, or turkey, may also be cut, cured, or otherwise prepared to resemble bacon, and may even be referred to as “bacon”. Such use is common in areas with significant Jewish and Muslim populations. The USDA defines bacon as “the cured belly of a swine carcass”; other cuts and characteristics must be separately qualified (e.g., “smoked pork loin bacon”). For safety, bacon must be treated to prevent trichinosis, caused by Trichinella, a parasitic roundworm which can be destroyed by heating, freezing, drying, or smoking.
Bacon is distinguished from salt pork and ham by differences in the brine (or dry packing). Bacon brine has added curing ingredients, most notably sodium nitrite, and occasionally sodium nitrate or potassium nitrate (saltpeter); sodium ascorbate or erythorbate are added to accelerate curing and stabilize color. Flavorings such as brown sugar or maple are used for some products. If used, sodium polyphosphates are added to improve sliceability and reduce spattering when the bacon is pan fried. Today, a brine for ham, but not bacon, includes a large amount of sugar. Historically, “ham” and “bacon” referred to different cuts of meat that were brined or packed identically, often together in the same barrel.
Bacon is cured through either a process of injecting with or soaking in brine or using plain salt (dry curing).
In America, bacon is usually cured and smoked, and different flavors can be achieved by using various types of wood, or rarely corn cobs; peat is sometimes used in the UK. This process can take up to eighteen hours, depending on the intensity of the flavor desired. The Virginia House-Wife (1824), thought to be one of the earliest American cookbooks, gives no indication that bacon is ever not smoked, though it gives no advice on flavoring, noting only that care should be taken lest the fire get too hot. In early American history, the preparation and smoking of bacon (like the making of sausage) seems to have been a gender-neutral process, one of the few food-preparation processes not divided by gender.
In the United Kingdom and Ireland, smoked and unsmoked varieties are equally common, unsmoked being referred to as green bacon. The leaner cut of back bacon is preferred to the bacon from the belly (that is ubiquitous in the United States) which is referred to as streaky bacon due to the prominence of the bands of fat. While there is a tendency on both sides of the Atlantic to serve belly bacon well-done to crispy, back bacon may at first appear undercooked to Americans.
Cuts of bacon
Rashers (slices) differ depending on the primal cut from which they are prepared:
*Side bacon, or streaky bacon, comes from pork belly. It is very fatty with long layers of fat running parallel to the rind. This is the most common form of bacon in the United States. Pancetta is Italian streaky bacon, smoked or aqua (unsmoked), with a strong flavor. It is generally rolled up into cylinders after curing. In America unsmoked streaky bacon is often referred to as side pork.
*Middle bacon, from the side of the animal, is intermediate in cost, fat content, and flavor between streaky bacon and back bacon.
*Back bacon (called Irish bacon/Rashers or Canadian bacon in the United States comes from the loin in the middle of the back of the pig. It is a very lean, meaty cut of bacon, with less fat compared to other cuts. It has a ham-like texture. Most bacon consumed in the United Kingdom is back bacon.
*Cottage bacon is thinly sliced lean pork meat from a shoulder cut that is typically oval shaped and meaty. It is cured and then sliced into round pieces for baking or frying.
*Jowl bacon is cured and smoked cheeks of pork. See Guanciale.
*Slab bacon typically has a medium to very high fraction of fat. It is made from the belly and side cuts, and from fatback. Slab bacon is not to be confused with salt pork, which is prepared from the same cuts, but is not cured.
Bacon joints include the following:
*Collar bacon is taken from the back of a pig near the head.
*Hock, from the hog ankle joint between the ham and the foot.
*Picnic bacon is from the picnic cut, which includes the shoulder beneath the blade. It is fairly lean, but tougher than most pork cuts.
Traditionally, the skin is left on the cut and is known as bacon rind, but rindless bacon is also common throughout the English-speaking world. The meat may be bought smoked or unsmoked. Bacon is often served with eggs as part of a full breakfast.
A side of unsliced bacon was once known as a flitch it is now known as a slab. An individual slice of bacon is a slice or strip. The term rasher of bacon is occasionally encountered (e.g., on restaurant menus) to mean a serving of bacon (typically several slices).
American bacons include varieties smoked with hickory or corncobs and flavorings such as red pepper, maple, honey, molasses, and occasionally cinnamon. They vary in sweetness and saltiness and come from the Ozarks, New England and from the upper South (mainly Kentucky, North Carolina, Tennessee and Virginia).
The term bacon on its own refers generically to strip bacon from the belly meat of the pig, which is the most popular type of bacon sold in the U.S.
The term Canadian Bacon or Canadian-style bacon must be made from the pork loin, and means back bacon, but this term refers usually to the lean ovoid portion (longissimus muscle, or loineye). It also can be made from the sirloin portion of the loin (gluteal muscles), but must be labeled appropriately. Similar products made from the ham are used as less expensive substitutes.
The United States has seen an increase in popularity of bacon and bacon related recipes, dubbed “bacon mania”. Dishes such as bacon explosion, chicken fried bacon, and chocolate-covered bacon have been popularized over the internet, as has using candied bacon. Recipes spread quickly through the national media, culinary blogs, and YouTube. Restaurants are organizing bacon and beer tasting nights, The New York Times reported on bacon infused with Irish whiskey used for Saint Patrick’s Day cocktails, and celebrity chef Bobby Flay has endorsed a “Bacon of the Month” club online, in print, and on national television.
Commentators explain this surging interest in bacon by reference to what they deem American cultural characteristics. Sarah Hepola, in a 2008 article in Salon.com, suggests a number of reasons, one of them that eating bacon in the modern, health-conscious world is an act of rebellion: “Loving bacon is like shoving a middle finger in the face of all that is healthy and holy while an unfiltered cigarette smolders between your lips.”She also suggests bacon is sexy (with a reference to Sarah Katherine Lewis’ book Sex and Bacon), kitsch, and funny. Hepola concludes by saying that “Bacon is American”:
Bacon is our national meat. The pig is not an elegant animal, but it is smart and resourceful and fated to wallow in mud. A scavenger. A real scrapper.
Alison Cook, writing in the Houston Chronicle (she calls bacon “democratic”), concurs with the third of these reasons, arguing the case of bacon’s American citizenship by referring to historical and geographical uses of bacon. Early American literature echoes the sentiment—in Ebenezer Cooke’s 1708 poem The Sot-Weed Factor, a satire of life in early colonial America, the narrator already complains that practically all the food in America was bacon-infused.
Bacon dishes include bacon and eggs, bacon, lettuce, and tomato (BLT) sandwiches, bacon wrapped foods (scallops, shrimp, and asparagus), and cobb salad. Recent bacon dishes include chicken fried bacon, chocolate covered bacon, and the bacon explosion. Tatws Pum Munud is a traditional Welsh stew, made with sliced potatoes, vegetables and smoked bacon. There is even bacon jam.
In the U.S. and Europe, bacon is commonly used as a condiment or topping on other foods. Streaky bacon is more commonly used as a topping in the U.S., on items such as pizza, salads, sandwiches, hamburgers, baked potatoes, hot dogs, and soups. In the U.S. Sliced smoked loin, which Americans call Canadian bacon, is used less frequently than streaky, but can sometimes be found on pizza, salads, and omelettes.
Bacon is also used in adaptations of dishes, for example bacon wrapped meatloaf, and can be mixed in with green beans or serve sauteed over spinach.
Bacon fat liquefies and becomes bacon drippings when it is heated. Once cool, it firms into lard if from uncured meat, or rendered bacon fat if from cured meat. Bacon fat is flavorful and is used for various cooking purposes. Traditionally, bacon grease is saved in British and southern U.S. cuisine, and used as a base for cooking and as an all-purpose flavoring, for everything from gravy to cornbread to salad dressing.
Bacon, or bacon fat, is often used for barding roast fowl and game birds, especially those that have little fat themselves. Barding consists of laying strips of bacon or other fats over a roast; a variation is the traditional method of preparing filet mignon of beef, which is wrapped in strips of bacon before cooking. The bacon itself may afterwards be discarded or served to eat, like cracklings.
One teaspoon (4 g, 0.14 oz) of bacon grease has 38 calories. It is composed almost completely of fat, with very little additional nutritional value. Bacon fat is roughly 40% saturated. Despite the disputed health risks of excessive bacon grease consumption, it remains popular in the cuisine of the American South.
The popularity of bacon in the United States has given rise to a number of commercial products that promise to add bacon flavoring without the labor involved in cooking it or the perceived negative qualities of bacon. Some of the more unusual products are evidence of the recent fad, including Bacon vodka, bacon peanut brittle, bacon toothpaste, baconnaise (bacon mayonnaise), bacon salt and bacon mints. A range of inedible products are also available including bacon bandaids, scarfs, soaps, perfumes and air fresheners.
Bacon bits are a frequently used topping on salad or potatoes, and a common element of salad bars. Bacon bits are made from either small, crumbled pieces of bacon (ends and pieces) or torn or misshapen slices; in commercial plants they are cooked in continuous microwave ovens. Similar products are made from ham or turkey, and analogues are made from textured vegetable protein, artificially flavored to resemble bacon. They are most often salted.
Popular brands include Hormel Bacon Toppings, Oscar Mayer Real Bacon Bits and Pieces, and the analogue Betty Crocker Bac-Os.
Turkey bacon and vegetarian bacon fill a niche for alternatives to the meat from pigs. There is also a wide range of other bacon-flavored products, including a bacon-flavored salt, Bacon Salt, and a bacon-flavored mayonnaise, Baconnaise. Jon Stewart satirized Baconnaise in his The Daily Show as a combination of gluttony and sloth: “for people who want heart disease but are too lazy to actually make the bacon.” Outside of the United States, baconnaise seems to characterize the U.S. in the same way Stewart proposed, as suggested by the French blog Écrans.
Tags: Chicken, cook, Dietary fiber, Food Network, Green Bean, Healthy Life Whole Grain Bread, Kraft, Turkey Bacon
Today’s Menu: Chicken & Roasted Red Potatoes w/ Green Beans and Whole Grain Bread
What do you get when add Chicken Breast, Red Potatoes, 2% Cheese, Turkey Bacon, and Kraft Free Ranch Dressing all together, my dinner! Came across this recipe on the http://www.kraftrecipes.com/home.aspx web site, I left the link and full recipe at the end of the post. I cut the carbs and calories from the Kraft recipe by using Turkey Bacon, Kraft Free Ranch Dressing and 2% Kraft Shredded Cheese. I also cut the amounts of everything listed to make just half of the recipe amount. Everything turned out delicious! As they say on the Food Network “Winner, Winner, Chicken Dinner“. A must try recipe!
The Chicken was moist, tender and really flavorful. I marinated the Chicken for about an hour in a 1/4 cup of Kraft Free Ranch Dressing and a 1/2 teaspoon of Frank’s Red Hot Sauce. I then preheated the oven to 400ºF. I cooked the Oscar Mayer Turkey Bacon in large skillet on medium heat until crisp. Removed the bacon from skillet, reserving 1 Tbsp. drippings in skillet. Drained bacon on paper towels. Then added the Red Potatoes chunks and Onions to reserved drippings; cooked 5 min., stirring occasionally. Removed from the heat. Crumbled the bacon. Added to potato mixture; mixing lightly. Spooned into 13×9-inch baking dish. Removed chicken from marinade; discard marinade. Place chicken over potato mixture. I baked the dish for 1 hour and 10 minutes until the potatoes were tender and chicken read 165ºF. Topped with Kraft 2% Shredded Sharp Cheddar Cheese and Parsley. I also had a side of Green Beans and Healthy Life Whole Grain Bread. For dessert later a Jello Sugar Free Chocolate Pudding topped with Cool Whip Free.
Chicken & Roasted Red Potatoes
What You Need
1/4 cup KRAFT Ranch Dressing
6 large bone-in chicken thighs (1-3/4 lb.), skin and visible fat removed
4 slices OSCAR MAYER Bacon
1-1/2 lb. red potatoes (about 5), cut into 1-inch chunks
1 onion, cut into 1/2-inch chunks
1 cup KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA
2 Tbsp. chopped fresh parsley
*HEAT oven to 400ºF. Cook bacon in large skillet on medium heat until crisp. Remove bacon from skillet, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels.
*ADD potatoes and onions to reserved drippings; cook 5 min., stirring occasionally. Remove from heat. Crumble bacon. Add to potato mixture; mix lightly. Spoon into 13×9-inch baking dish. Remove chicken from marinade; discard marinade. Place chicken over potato mixture.
*BAKE 55 min. to 1 hour or until potatoes are tender and chicken is done (165ºF). Top with cheese and parsley.
Kraft Kitchens Tips
*Serve with cooked fresh green beans.
*Mix 1/2 tsp. hot pepper sauce with ranch dressing before pouring over chicken.
nutritional info per serving
Tags: Cheddar cheese, Cheese, cook, Cream cheese, Home, Mushroom, Stuffed Mushrooms, Tablespoon
Cheese ‘n Bacon Stuffed Mushrooms
12 large fresh mushrooms (1 lb.)
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Fat Free Cream Cheese, softened
1 clove Garlic, minced
4 slices OSCAR MAYER Turkey Bacon, cooked, crumbled
1/2 cup KRAFT 2% Shredded Sharp Cheddar Cheese
1 Tbsp. chopped fresh Parsley
HEAT oven to 350°F.
REMOVE stems from mushrooms; discard or reserve for another use.
MIX remaining ingredients; spoon into mushroom caps. Place, filled-sides up, in shallow baking dish.
BAKE 18 to 20 min. or until heated through.
Kraft Kitchens Tips
Prepare using PHILADELPHIA Neufchatel Cheese, OSCAR MAYER Turkey Bacon and KRAFT 2% Milk Shredded Cheddar Cheese.
Sprinkle with paprika before baking.
Tags: Black pepper, Burger, Food Network, Ore-Ida, Sandra Lee, Sea salt, Turkey, Turkey Bacon
Today’s Recipe: Bleu Cheese and Bacon Turkey Burgers w/ Bleu Cheese Butter and Baked Crinkle Fries
I got the idea for these burgers from Sandra Lee of the Food Network. I made some changes from her original recipe to cut the calories and carbs. I switched the Burger from Beef to Turkey along with switching to Turkey Bacon. The flavor of the Burger is fantastic! I’ll be making more of these this way. I topped it with a Bleu Cheese Butter, another Sandra Lee recipe. I wasn’t too sure about the Butter but I gave it a try and it was delicious. Perfect topping for Burgers and Bleu Cheese lovers!. I served it on a Healthy Life Whole Grain Bun. For a side I had Ore Ida Crinkle Fries. I left the recipes for the Burger and Bleu Cheese Butter at the end of the post. For dessert/snack later a 100 Calorie Bag of Jolly Time Mini Bag of Pop Corn. Thanks again to Sandra Lee and the Food Network!
Bleu Cheese and Bacon Turkey Burgers
1 1/2 pounds Jennie – O Lean Ground Turkey (93/7)
1/2 cup Bleu Cheese Crumbles (recommended: Murray’s Mayfield)
1/4 cup real Turkey Bacon pieces (recommended: Oscar Mayer Low Sodium)
1 tablespoon Montreal steak seasoning (recommended: McCormick Grill Mates)
Sea Salt and freshly Ground Black Pepper, McCormick Grinders
4 Healthy Life Whole Grain Buns, toasted
Lettuce, Tomato, Onion, sliced Avocado, optional
For the burgers:
In a mixing bowl, stir to combine ground beef, 1/3 cup bleu cheese crumbles, bacon pieces, and steak seasoning. Wet your hands to prevent sticking and shape into 4 patties slightly larger than the buns. Cover with plastic and set aside in refrigerator.
Your choice to grill, broil or fry the burgers.
For Bleu Cheese Butter:
4 tablespoons butter
2 tablespoons bleu cheese crumbles (recommended: Treasure Cave)
For bleu cheese butter:
In a small bowl with a fork, smash together butter and 2 tablespoons bleu cheese crumbles; set aside.
Tags: American cheese, Bread roll, Brown Sugar, Cheese, cook, Dough, Granny Smith, Home, Kraft Foods, Splenda, Triangle, Turkey Bacon
1 to 2 Granny Smith Apples, cut into 16 (1/4-inch) slices
1 tablespoon packed Brown Sugar or Splenda equivalent (1/2 tablespoon)
1 can Pillsbury® refrigerated Reduced Fat Crescent Dinner Rolls
8 Slices (1/4 inch) Kraft 2% Extra-Sharp Cheddar Cheese, cut in half
16 slices packaged precooked Turkey Bacon
1. Heat oven to 375°F. Line cookie sheet with nonstick foil, parchment paper or silicone baking mat. (Some cheese will melt out during baking so this will make cleanup easier.)
2. In medium bowl, toss apple slices with brown sugar; sprinkle with salt.
3. On cutting board, unroll dough; separate dough into 8 triangles. From center of longest side to opposite point, cut each triangle in half, making 16 triangles.
4. Place 1 cheese slice on shortest side of each dough triangle; top each with 1 apple slice. Fold sides of dough triangle up slightly; wrap dough around apple and cheese.
5. Wrap 1 bacon slice around outside of each dough roll-up, making sure ends of bacon are on bottom and slightly tucked in. Place on cookie sheet.
6 Bake 12 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.
Tags: Black pepper, Gouda, Oscar Mayer, Sea salt, Shroom, Turkey, Turkey Bacon, Whole grain
I really didn’t want a lot for dinner tonight so I had a Turkey Bacon, Double ‘Shroom, Smoked Gouda, Mayo Turkey Burger on a Wholr Grain Bun. I used a Jennie – O Turkey Burger that I seasoned with Sea Salt and Ground Black Pepper. This morning I had baked some Turkey Bacon for breakfast and saved 1 slice of it for my Burger, I used Oscar Mayer Low Sodium Turkey Bacon. I topped the Burger with the Turkey Bacon, Sauteed Mushrooms, a slice of Smoked Gouda Cheese, and Kraft Reduced Fat Mayo w/ Olive Oil. The double “Shrooms is Mushrooms on top and bottom of the Burger, I like Mushrooms on anything! I served it all on a Healthy Life Whole Grain Bun. No sides just the Burger. For dessert later a Yoplait 100 Delight Chocolate Eclaire Parfait.