Tag: Bacon

Pressure Cooker Egg Bites

You do need special equipment for this one – one of those Sous Vide Egg Bite molds for the pressure cooker.

These are so easy to make and great for a quick grab and go breakfast.

  • 1/2 c bacon, fully cooked and crumbled
  • 4 large eggs
  • 3 oz shredded cheese, such as cheddar, Parmesan, mozzarella, Muenster, or smoked Gouda
  • 1/2 cottage cheese
  • 1 c fresh spinach
  • 2 tbsp heavy cream
  • 1 tsp granulated onion
  • pinch of kosher salt
  • Add 1 cup of water to the Instant pot. Spray silicone egg bite molds with non-stick cooking spray; divide the cooked and crumbled bacon between each egg bite cup of both molds.
  • In a blender add eggs, cheese, cottage cheese, heavy cream, granulated onion, spinach and salt until well combined.
  • Pour the prepared egg mixture over the bacon in each egg bite cup, filling each one 2/3 full. Using a small spoon, stir the ingredients in each cup a bit. Cover the egg bite mold with the silicone lid.
  • Lower the egg bite molds down into the pressure cooker, placing on top of the trivet.
  • Lock the lid into place. Using the manual button, choose High Pressure for 8 minutes, bringing to full pressure. When the timer sounds, perform a quick release to remove all pressure.
  • Lift the egg bite mold. Remove the lids, letting the egg bites stand for 5-10 minutes to cool a bit. Gently invert the molds onto a platter so the egg bites can slide out. Serve at once, or let the egg bites cool, then refrigerate and reheat as needed.
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Potato, Bacon and Cheese Casserole

This dish is perfect for a holiday gathering and you can assemble ahead of time abs pop in the oven when it’s time to bake it. Just let it sit on the counter at room temp for 30 minutes.

  • 2 lbs. potatoes, boiled
  • 1⁄2 lb. bacon, cut in 1⁄2-inch slices
  • 2 medium onions, peeled and sliced
  • 2⁄3 cup crème fraîche
  • 1 lb. Reblochon or raclette cheese
  • 1 tsp. salt
  • 1 tsp. ground black pepper
  • Fill a large saucepan with cold water, add the potatoes, and bring to a boil over high heat. Boil for 20 minutes and drain.
  • Preheat the oven to 350°F. In a medium nonstick skillet, cook the bacon over medium-high heat. After 1 minute, add the slices of onions and cook for 5 minutes, stirring often with a wooden spatula.
  • Cut cooked potatoes in thin slices. Layer half of them at the bottom of a large baking dish. Add a layer of onion slices and bacon. Pour the cream on everything, then add a last layer of sliced potatoes on top.
  • If you have a whole Reblochon, slice it in two round, thinner cheeses. Put them on top of the dish, rind facing the top of the oven. If you’re cooking with slices of cheese, spread them all over the potatoes. Season with salt and pepper. Put in the oven and bake for 20 minutes.
  • Serve warm.

Slow Cooker German Potato Salad

This is defiantly a sometimes food. If bacon is not your jam use a little liquid smoke. The play of sweet and sour is wonderful!

  • 3 lb red potatoes
  • 1 lb bacon
  • 1 onion, chopped
  • 3 tbsp flour
  • 1/3 c sugar
  • 1/4 c packed brown sugar
  • 2 tsp salt
  • 1/2 tsp pepper
  • 1/3 c Apple cider vinegar
  • 2 c water

Place potatoes in a pot, bring to a boil. Reduce and cook for 15 min. Drain and let cool, then slice.

In a multicooker on high sauté, cook the bacon in batches till crispy. Remove bacon.

Add onions, and cook for 4 – 6 until soft. Stir in the flour until blended. Stir in sugar, salt and pepper. Gradually stir in vinegar and water; bring to a boil and stir until thicker, add potatoes, top with bacon.

Cook on low for 3 – 4 hours.

Serves 12.

BLT Panzanella Salad with Avocado

This is adapted from Tartine at Home – I added Avocado.

Basil Oil

1/2 c Basil leaves

2 tbsp parsley leaves

1/2 c olive oil

2 cloves garlic

1 tbsp drained capers

Salt

Combine in a small food processor and pulse till chopped and combined.

3 tomatoes, quartered

Salt and pepper

4 strips bacon, cooked and cut into 1/4 inch pieces

6 oz spinach

4 oz arugula

3 slices of sourdough

Olive oil spray

1 avocado, diced

Preheat oven to 400. Spray bread with olive oil and bake until toasted on each side. Cool and cut into bite sized pieces.

Place tomato in a large shallow bowl, season with salt and pepper. Add bacon, spinach, arugula and bread, toss to combine. Add a couple tbsp of Basil oil, toss. Divide among plates, top with avocado and a drizzle of basil oil.

Serves 2 – 4.

Cabbage, Bacon and Potato Soup

Perfect soup for a cold winter night. This comes together in less than an hour. 

Ingredients:
6 oz bacon, cut into lardons
1 lb yellow flesh potatoes, cubed
3 celery ribs, sliced thin
1 leek, sliced thin
1 onion, sliced thin
5 cloves garlic chopped
1 quart chicken stock
10 oz savoy canbage, sliced thin
salt and pepper

In a large stock pot, cook the bacon over medium heat until crispy. Turn heat to low, add potatoes, celery, onion, leek and garlic and sweatcook covered until softened, 5 minutes. Add stock and bring to a boil, then reduce to a simmer. Cook 20 minutes until the potatoes are soft. Stir in cabbage and cook for 1 – 2 minutes.

    Serves 6.

    Pressure Cooker Quinoa with Bacon, Tomatoes and Parmesan 

    Finally using the pressure cooker setting of my multicooker! This recipe is super simple and tasty, serve it with a salad and you’ve got a healthy weeknight meal.

    Ingredients:
    3 oz bacon, diced
    20 scallions, thinly sliced
    1 lb cherry tomatoes, halved
    1/4 c vermouth
    3 1/2 c chicken broth
    1 1/2 c quinoa
    4 thyme sprigs
    1/4 c parmesan, grated
    salt and pepper

    Place bacon in the pot and set on sauté. Cook until crispy, stir in onions and tomatoes and cook until tomatoes soften. Add vermouth and scrape any brown bits. Add broth, quinoa and thyme.

    Set machine to 9 – 11 psi for 9 minutes. 

    Unlock and set to sauté medium. Cook until thickened (about 3 min). Stir in cheese and pepper.

    Serves 4 – 6.

    Brussel Sprouts Hash

    Comfort food and healthy! What?? This is perfect for one of those nights when you just don’t feel like cooking.

    Ingredients:
    1 lb brussles sprout, quartered
    3 slices bacon, sliced into thin strips
    1 onion, sliced thin
    salt and pepper
    2 eggs

    In a cast iron skillet cook bacon, Brussels sprouts and onion over medium heat until crispy, stirring frequently.

    In a medium size pot of water, add a tbsp of vinegar and bring to a simmer. Add eggs and cook about 2 – 3 minutes.

    Divide Sprouts and top with bacon.

    Serves 2.

    Loaded Potato Soup

      
    This is from Skinny Taste – its so yummy you’ll never believe it’s health!!

    2 russet potatoes, washed and dried
    1 small head of cauliflower, stem removed cut into florets
    1 1/2 c chicken broth
    1 1/2 c 1% reduced-fat milk
    Salt and pepper
    1/2 c light sour cream
    10 tbsp reduced-fat shredded sharp cheddar cheese
    6 tbsp chopped chives, divided
    3 slices bacon, cooked and crumbled

    Preheat oven to 400.  Pierce potatoes with fork and bake for 1 hour until soft. Coursley chop when cool enough to handle.

    Meanwhile, steam cauliflower with water in a large covered pot until tender. Drain and return to pot. 

    In a large pot over medium heat, add chicken broth, milk, potatoes and bring to a boil. Use an immersion blender to puree until smooth. Add sour cream, half the chives, salt and pepper and cook on low another 5-10 minutes, stirring occasionally.
    Remove from heat. Ladle 1 cup soup into each bowl. Top each serving with 2 tbsp cheese, remaining chives, and bacon.

    Serves 4.

    Slow Cooker Kahlua Pork

      
    When you don’t have time to dig a pit and roast your own pig, this will do nicely.

    Ingredients:

    • 5 lb pork 
    • 3 slices bacon
    • 1 tsp pink sea salt

    Place bacon in the bottom of the slow cooker, place pork on top and sprinkle with salt. Cook for 6 – 8 hours until faint apart. Shred and return to pot to soak up the juices.

    Serve on Hawaiian rolls.

    Serve 10.