Tags: Black pepper, Canola, cook, French fries, Jennie, Jennie-O, Ore - Ida, Sargento Cheese, Serving size, Trans fat
Today’s Menu: Cheddar Bacon Turkey Burger w/ Baked Fries
Well they were right when they said it would be cooler! Rolled out to get the Morning Paper and the old unofficial Outdoor thermometer said 38 degrees and with the cool breeze that was blowing it felt a bit cooler than that. But I love this weather! It was a beautiful Autumn Day out, sunny and cool. For dinner tonight I prepared a Cheddar Bacon Turkey Burger w/ Baked Fries.
While at Mejier last week I had picked up some Jennie – O Turkey Burger Patties (Lean). I had one for dinner last week and it was so good I decided to have it again for dinner tonight. Easy to prepare and only 180 calories and 9 g fat and already made into patties. Pan fried it in Canola Oil about 17 minutes, flipping three times. While the pattie was frying, in another skillet I fried up some Jennie -O Turkey Bacon, another low calorie and lean Jennie – O Turkey Product. The bacon is only 30 calories, 0 carbs and .05 g fat. I served the burger on an Aunt Millie’s Reduced Calorie Whole Grain Bun and topped with a slice of Sargento Reduced Fat Sharp Cheddar and a slice of Turkey Bacon. Love these Burgers!
For a side with my burger I baked some Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries. Served these with a side Daisy Reduced Fat Sour Cream. For dessert later a Healthy Choice Chocolate Swirl Frozen Yogurt.
An all-natural burger choice.
* Gluten Free
* All Natural
* The Biggest Loser® product
Spray skillet with nonstick cooking spray or add 1-2 teaspoons of oil.
Preheat skillet over medium-high heat.
Place burgers patties in hot skillet.
Cook approximately 15 to 17 minutes, turning occasionally (2-3 times).
Always cook to well-done, 165°F. as measured by a meat thermometer.
Spray grill rack with nonstick cooking spray.
Preheat grill over medium-high heat.
Place burger patties on grill rack 4 inches from heat source.
Grill approximately 15 to 17 minutes, turning occasionally (2-3 times).
Always cook to well-done, 165°F. as measured by a meat thermometer.
Serving Size 112 g Total Carbohydrates 0 g
Calories 180 Dietary Fiber 0 g
Calories From Fat 80 Sugars 0 g
Total Fat 9.0 g Protein 21 g
Saturated Fat 2.5 g Vitamin A 2%
Trans Fat .0 g Vitamin C 0%
Cholesterol 80 mg Iron 6%
Sodium 100 mg Calcium 2%
Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries
You can take the potatoes out of the country.
But you can’t take the country out of our delicious Cracked Black Pepper and Sea Salt Country Style French Fries. Simple ingredients like potatoes, olive oil and sea salt – simply prepared. That’s Ore-Ida style.
Ore-Ida Simply Cracked Black Pepper and Sea Salt Country Style French Fries:
* French fried potatoes seasoned with cracked black pepper, olive oil and sea salt
* All natural
* Made with Grade A potatoes
* 0 grams trans fat per serving
* Gluten free
SERVING SIZE: 84g
FAT 4 1/2g
Tags: Baked beans, Boston, Bush, Full breakfast, H. J. Heinz Company, Heinz, Phaseolus vulgaris, Van Camp
Baked beans is a dish containing beans, sometimes baked but, despite the name, usually stewed, in a sauce. Most commercial canned
baked beans are made from haricot beans, also known as navy beans – a variety of Phaseolus vulgaris in a sauce. In Ireland and the United Kingdom, a tomato and sugar sauce is most commonly used. They are commonly eaten on toast or as part of a full English breakfast.
In the United States there are multiple styles. Boston baked beans use a sauce prepared with molasses and salt pork, the popularity of which has led to the city being nicknamed “Beantown“. Beans in a tomato and brown sugar, sugar or corn syrup sauce are a widely available type throughout the US. Maine and Quebec-style beans often use maple syrup.
Canned baked beans are used as a convenience food, shortening cooking times for a meal, or may be eaten straight from the can, in camping or emergency settings, as they are fully cooked. They are sometimes served with chips, waffles, or the like.
The beans used to make baked beans are all native to North America and were introduced to Italy in 1528 and to France by 1547. The dish of baked beans is commonly described as having a savory-sweet flavor and a brownish or reddish tinted white bean once baked, stewed, canned or otherwise cooked. According to alternative traditions, sailors brought cassoulet from the south of France or northern France and the Channel Islands where bean stews were popular. Most probably, a number of regional bean recipes coalesced and cross-fertilised in North America and ultimately gave rise to the baked bean culinary tradition familiar today.
While many recipes today are stewed, traditionally beans were slow baked in a ceramic or cast-iron beanpot. A tradition in Maine, USA, of “bean hole” cooking, may have originated with the native Penobscot people and was later practiced in logging camps. A fire would be made in a stone-lined pit, allowed to burn down to hot coals and then a pot with eleven pounds of seasoned beans would be placed in the ashes, covered over with dirt and left to cook overnight or longer. These beans were a staple of Maine’s logging camps, being served at every meal.
Canned beans, often with pork, were among the first convenience foods. The U.S. Food and Drug Administration stated in 1996 that “It has for years been recognized by consumers generally that the designation ‘beans with pork,’ or ‘pork and beans’ is the common or usual name for an article of commerce that contains very little pork.” This is typically a piece of salt pork to add fat to the dish
In the UK, Ireland, Hong Kong and Singapore the term baked beans refers almost exclusively to canned beans in a tomato sauce.
Many people regard baked beans as an integral part of the modern full English breakfast, including beans on toast. Every day 2.3 million British people eat Heinz Baked Beans; 1 million of those people eat them for dinner. Although Heinz Baked Beans have long been the biggest selling brand, other brands such as Branston Baked Beans, supermarket own brands, and HP baked beans (later purchased by Heinz), are available. Heinz baked beans were first sold in the UK in 1886 in the upmarket Fortnum & Mason store in London as an exotic import at a high price. Although they are now a staple food, the store continues the tradition of selling Heinz Beans among its more expensive wares. Baked beans are also considered to be a staple food of students, as they are typically easily heated in a microwave and are very cheap.
Metropolitan Australian and Kiwi cafes typically serve beans in a tomato sauce prepared freshly rather than canned, as the provision of canned food would be considered odd in an eating establishment. These are made with crushed tomatoes (which may or may not be peeled), smoked hock of ham, onion, garlic, and assorted spices. The beans may be of haricot, navy, borlotti & cannellini varieties. UK-style tinned baked beans are also popular for home consumption due to the quick preparation time. Wattie’s Baked Beans are considered a cultural icon for New Zealanders.
In the United States, Bush’s (Bush Brothers and Company), Van Camp’s, B&M (Burnham & Morrill Inc.), Allens, Inc., the H. J. Heinz Company, and the Campbell’s Soup Company are well-known producers or brands of packaged baked beans. B&M specializes in Boston-style baked beans often sold in beanpot shaped jars, and canned brown bread, a traditional regional accompaniment to baked beans; whereas Bush and Van Camp produce multiple flavor varieties of canned beans, some styles using cured bacon to add its flavorings to the products.
In the New England region, baked beans are flavored either with maple syrup (Northern New England), or with molasses (Boston),
and are traditionally cooked with salt pork in a beanpot in a brick oven for six to eight hours. In the absence of a brick oven, the beans were cooked in a beanpot nestled in a bed of embers placed near the outer edges of a hearth, about a foot away from the fire. Today, baked beans can be made in a slow cooker or in a modern oven using a traditional beanpot, Dutch oven, or casserole dish.
In southern states and along the eastern seaboard of the US, the beans become tangier usually due to the addition of yellow mustard. For example the baked beans of Tennessee based Bush’s include mustard in most of their varieties of beans. Ground beef may also become common alongside bacon in the home versions some of these bean styles. They may take on a flavor similar to Cowboy Beans, a home mixed stew, somewhat similar to a chili but made instead with sweet baked beans.
Heinz baked beans became very successful as an export to the UK, where canned baked beans are now a staple food. In America, the H. J. Heinz Co. continue to sell baked beans, however, they are not always as widely distributed as competing American brands. Despite their international fame, there are currently substantial differences between the Heinz baked beans produced for the UK market (descended from the original American recipe) and the nearest currently equivalent American product (Heinz Premium Vegetarian Beans).
The American product contains brown sugar where the British beans do not, and the US product contains 14g of sugar per 16 oz tin compared to 7g for the British version (equating to 140 vs 90 calories). The US beans have a mushier texture and are darker in color than their UK counterpart. This has resulted in a situation where the product is now imported back to the brand’s home country. For several years, the UK Heinz Baked Beans have been available in the US, either in different sized cans from those sold in the UK or in a 385 gram can (the same can as the 415 gram can in the UK) with an “export” label with American English spelling and the word “baked” dropped from the title on the label. These are sold in many US specialty stores, such is the popularity of baked beans and their appeal to expats. Bush, Van Camp, B&M, and Heinz all produce pork-free baked beans labeled as vegetarian beans, making this American dish available to people who abstain from pork for religious, dietary, or ethical reasons.
Around the World:
Traditional cuisines of many regions claim such recipes as typical specialities, for example:
* In Iran, Loubia Garm (Hot Beans) is prepared using beans in a tomato sauce, often served in winter on stalls in streets.
* In Poland, with the addition of bacon and/or sausage these are known as Breton Beans (fasolka po bretońsku).
* Jersey bean crock
* Boston baked beans
* Pork and beans, which despite the name often contain very little pork
* Guernsey Bean Jar
* Spanish Cocido Montañés
* French cassoulet
* Frijoles charros, pinto beans cooked with bacon and sometimes tomatoes, are popular in Mexico and the American border states.
* Greek Fasolia Gigandes Gigandes plaki
* In the Italian cuisine beans (of various size and various types) are widely used for several recipes also mixed with other ingredients: “fagiolata” generally stands for baked beans but there are also regional variations like “fagioli alla uccelletto” in Florence; “minestra di fagioli” (beans soup normally cooked with vegetables) “pasta e fagioli” (meaning “pasta and beans”).
* New England baked beans
* Quebec-style baked beans are often prepared with maple syrup.
* Bean-hole beans, traditionally from Northern New England and Quebec, cooked in a covered fire pit in the ground for up to two days
* British cuisine claims beans on toast as a teatime favourite, the combination of cereal and legume forming an inexpensive complete protein; compare rice and beans. Variations of “beans on toast deluxe” can include extras as such as egg, grated cheese, marmite, tuna etc., and baked beans sometimes form part of a full English breakfast.
* Beans cooked in barbecue sauce (or a similarly flavoured sauce) are a traditional side dish in an American barbecue.
* “Franks & beans”, a recipe wherein hot dogs are cut up and cooked in the same sauce as the baked beans. In Canada, this recipe is more commonly called “beans and wieners”.
* In Mexico and Latin America baked beans are also popular: black beans (frijoles negros) and frijoles pintos (pinto beans) are the most common.
* In the Balkans, they are known as prebranac.
* The traditional Jewish Shabbat dish cholent (also known as hamin) is made with meat, potatoes, beans and barley.
* Many unusual dishes are made with baked beans including the baked bean sandwich. These are slices of bread topped with beans and other additions, such as melted cheese.
In 2002 the British Dietetic Association allowed manufacturers of canned baked beans to advertise the product as contributing to the recommended daily consumption of five – six vegetables per person. This concession was criticised by heart specialists who pointed to the high levels of sugar and salt in the product. However, it has been proven that consumption of baked beans does indeed lower total cholesterol levels and low-density lipoprotein cholesterol, even in normo-cholesterolaemic individuals. Some manufacturers produce a “healthy” version of the product with reduced levels of sugar and salt.
Tags: bacon, Breyer, Cheese, cook, GRITS, Shrimp, Shrimp & Grits, Walmart
It’s getting harder and harder to watch the news anymore, regarding the ever declining status and condition of our Country. But I’m not going to use this blog and get all political. Hot and a little humid today, high in the 80′s. I’m not real hungry and not real motivated today so I went with something real easy to prepare, Sea Pak Shrimp and Grits with Cheese and Bacon.
I came across this the other day at Walmart, It’s new from Sea Pak Seafoods. It looked and sounded good so I thought I would give it a try. Easily prepared, I just emptied the entire contents of bag into a 10″ skillet and arranged shrimp in a single layer. Added 1 cup of water to the skillet with shrimp and grits. Heated the skillet on high heat. When the sauce boils (about 5 minutes) turn down to low heat and cover. Continued cooking for an additional 8-10 minutes, stirring occasionally, until shrimp was fully cooked and the water is absorbed by the grits. Removed from heat and let stand 2 minutes. You can make the grits creamier by adding 1-2 tablespoons of additional water and cook an additional 2-3 minutes. Quick way to have some Shrimp and Grits! Everything was nicely seasoned and really loved the grits! Wish the Shrimp was a tad larger but overall really enjoyed it. It was 250 calories and 32 carbs for a serving and there’s two servings per box. I’ll keep a box or two in the freezer.
For a side or appetizer I had the Dill Pickled Carrots i had made the other day. They turned out delicious! The Dill and Brine just loaded the Carrots with flavor. Very good recipe, a keeper! For dessert later a bowl of Breyer’s Carb Smart Vanilla ice Cream topped with some Del Monte No Sugar Added Peach Slices.
Sea Pak SHRIMP & GRITS
Delight your dinner table with a Southern staple by serving up our new Shrimp & Grits. Your family will enjoy our tender shrimp and home-style grits, complete with an extra helpin’ of cheese and bacon. Mmm.
Empty entire contents of bag into a 10″ skillet and arrange shrimp in a single layer.
Add 1 cup of water to the skillet with shrimp and grits.
Heat skillet to HIGH heat. When the sauce boils (about 5 minutes) turn down to LOW heat and cover. Continue cooking for an additional 8-10 minutes, stirring occasionally, until shrimp are fully cooked and the water is absorbed by the grits*. Remove from heat and let stand 2 minutes, then serve.
*For more creamier grits add 1-2 tablespoons of additional water and cook an additional 2-3 minutes.
Empty entire contents of bag into a 1 quart microwavable bowl.
Add 1/2 cup of water to bowl containing shrimp and grits.
Microwave on HIGH for 7-8 minutes, stirring occasionally.
Cover bowl and let stand for 3 minutes and serve.
Due to differences in appliances and quantity prepared, cooking time may vary and require adjustment.
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.