If you not only bring home the bacon, but also are responsible for cooking it up, then you might find the following recipes quite helpful.
One Christmas my dad was gifted with 15 pounds of fresh bacon as a thank you from a guy he helped at the office. For weeks we ate bacon for breakfast, lunch and dinner. Once the pig product was gone I took a break from bacon… for about 12 years. I’m not kidding. I swore off bacon until well after I graduated from college.
To this day I rarely, if ever, eat bacon. However, that didn’t stop my dad from passing on his bacon recipe collection to me the last time I was home. The following are some of his favorites (they are quite good—-just not for every meal):
BACON WRAPPED CHICKEN BREASTS
Ingredients:
4 whole boneless chicken breasts, pounded thin
4 pieces of thick bacon
2 cups fresh baby spinach
1 cup crumbled feta cheese
Salt and pepper
1 tablespoon olive oil
Directions:
Preheat oven to 375 degrees.
Season chicken breasts on both sides with salt and pepper.
Place about 1/4 cup spinach on chicken breasts. Spoon a few tablespoons of feta on top of spinach. Roll up tightly. Wrap bacon strip around each chicken breast. Secure with toothpick.
In a large oven proof skillet heat oil and brown chicken breasts on each side. Once chicken is nicely browned, place skillet in oven for another 20 to 30 minutes.
Serves 4.
BACON WRAPPED WATER CHESTNUTS
Ingredients:
1 can whole water chestnuts
1 pound sliced bacon
Wooden toothpicks
2 tablespoons soy sauce
2 tablespoons honey
Directions:
Preheat oven to 375 degrees.
Wrap half slice of bacon around water chestnut. Secure with toothpick.
Mix soy sauce and honey. Brush on water chestnuts.
Bake in oven for 15 to 25 minutes until bacon is slightly crisp.
BACON AND POTATO CASSEROLE
Ingredients:
6 to 8 medium sized potatoes, cooked but slightly firm
2 teaspoons garlic salt
1/2 teaspoon black pepper
1 pound sliced bacon, cooked and crumbled
1 16 oz. container of sour cream
1/2 cup milk
1/2 cup heavy cream
2 cups shredded mozzarella cheese
3 cups shredded sharp cheddar cheese
2 green onions, sliced
Directions:
Preheat oven to 350 degrees.
Cut baked potatoes into 1-inch cubes. Place half in a greased 13 by 9-inch baking dish.
Sprinkle with half of the garlic salt, pepper and bacon. Mix sour cream with milk and heavy cream. Spoon half of the sour cream mixture over potatoes. Top with half of cheese. Repeat layer.
Bake uncovered for 45 minutes to 1 hour or until cheeses are melted.
Remove from oven and garnish with green onions before serving.
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