Tag: Bacon

Meat Lovers Pizza Boats – Spoon Fork Bacon

In high school I worked as a hostess at this local pizza restaurant. We had a pizza there called “The Carnivore Combo” which I always thought was both hilarious and kind of gross. It was just so loaded with meat that I felt like there were too many things going on. After finally trying it, I can see the draw for sure. They are really delicious. Definitely a grease bomb for sure, but really good. Here are our little meat lovers pizza boats, which are definitely not as meaty as others out there, but just the right amount in my opinion 🙂
♥ Teri

Meat Lovers Pizza Boats

Serves 1 or 2

1 French (or sourdough) demi baguette, ends trimmed and sliced in half crosswise
1 1/2 cups marinara sauce
1 cup shredded mozzarella
1/4 red onion, thinly sliced
2 sweet or spicy Italian sausages, cooked and crumbled
4 ounce pepperoni stick, thinly sliced
2 ounces diced ham
2 slices cooked bacon
cracked black pepper to taste

fresh basil leaves, to garnish


1. Preheat oven to 400˚F.
2. Place boats onto a baking sheet and spread a small amount of marinara sauce over each cut side of bread.
3. Top each boat with about 1/3 cup cheese and load each boat up with meat toppings. Sprinkle each with remaining cheese and cracked black pepper.
4. Bake for 15 to 20 minutes or until cheese has melted and the baguette has lightly toasted.
5. Remove from oven and allow boats to cool for about 5 minutes. Serve.

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Fresh Shiitake Spring Rolls – Spoon Fork Bacon

We made these really beautiful and simple Fresh Shiitake Spring Rolls. Sometimes we can find those beautiful chamomile flowers at Trader Joes, but sometimes they have other edible flowers at your local grocery store by all the fresh herbs. I love this idea as a really nice appetizer for get togethers, you can definitely make these in advance. You also definitely don’t have to use any edible flowers, or specifically pink radicchio either. These will be just as tasty without them, just not as cute. 🙂 Enjoy!
♥ Teri

Fresh Shiitake Spring Rolls

Makes 12

dipping sauce:
1 cup rice wine vinegar
2/3 cup granulated sugar
2 teaspoons sambal chile paste
1/2 serrano pepper, seeded and minced
1 garlic clove, minced
1/4 teaspoon peeled and minced ginger
spring rolls:
2 tablespoons vegetable oil
8 ounces shiitake mushrooms, cleaned, stemmed and thinly sliced
2 1/2 tablespoons tamari
1 teaspoon light brown sugar
24 Chamomile flowers
1 head of pink radicchio, leaves pulled apart
1 cup cooked cellophane noodles
1 carrot, peeled and thinly sliced
1 red bell pepper, thinly sliced
1/2 bunch mint leaves
12 (5”) rice paper wrappers


1. For dipping sauce: Place vinegar and sugar in a small pot and simmer until sugar dissolves. Remove from heat and allow to cool completely. Stir in remaining ingredients and set aside.
2. For spring rolls: Place a skillet over medium-high heat and add oil. Sauté mushrooms for 3 to 4 minutes. Add tamari and sugar and stir together until most of the liquid evaporates. Remove from heat.
3. To assemble: Dip rice paper wrappers in hot water for 1 to 2 minutes until soft and pliable. Lay wrapper flat onto a very lightly oiled surface. Tuck each side in by about 1/2 inch so you have two straight sides. Lay 2 chamomile flowers, back side up in the center of the rice wrapper and lay a leaf of radicchio over the flowers. Place a small amount of the remaining ingredients into the wrapper and tightly roll until sealed. Repeat until all wrappers and filling ingredients have been used. Serve with dipping sauce.

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BBQ Chicken Pizza Boat – Spoon Fork Bacon

BBQ Chicken Pizza Boat

Serves 1 or 2

1 French (or sourdough) demi baguette, ends trimmed and sliced in half crosswise
1 1/2 cups barbecue sauce
2 cups cooked, shredded chicken
8 ounces shredded mozzarella
1/4 red onion, thinly sliced
cracked black pepper to taste

chopped cilantro or sliced green onion for garnish


1. Preheat oven to 400˚F.
2. Place boats onto a baking sheet and spread a small amount of barbecue sauce over each cut side of bread.
3. In a mixing bowl combine remaining barbecue sauce with chicken and toss together.
4. Top each boat with a sprinkle of cheese and load each boat up with barbecue chicken and red onions. Top each pizza boat with more shredded cheese and season with cracked black pepper.
5. Bake for 15 to 20 minutes or until cheese has melted and the baguette has lightly toasted.
6. Remove from oven and allow to cool for about 5 minutes . Top with chopped cilantro or sliced green onions. Serve.

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Shredded Pork Coconut Curry – Spoon Fork Bacon

We are so excited to share this super easy slow cooker recipe with you today! We love using our slow cooker when work is especially crazy. Every little bit of time saved is a really big help. When it’s cold outside (it’s been raining so much here in LA! It’s been nuts!) we crave hearty dishes. We love this Shredded Pork Coconut Curry because it’s super filling and makes great leftovers. We used the Smithfield Sweet & Smoky Marinated Fresh Pork Roast in this recipe because it’s conveniently pre-seasoned, yummy, and made from 100% fresh pork with no artificial ingredients. It really helps cut the time down on the prep for this recipe.

Smithfield is helping at-home cooks like us get out of our regular dinner rut and get creative in the kitchen with the Smithfield “Shake It Up” Contest. From now through April 26, visit Smithfield.com/ShakeItUp for more details, and to submit a photo of your original dish along with a brief description on how you shake up your go-to recipes with Smithfield Fresh Pork instead of beef or chicken.

You can also visit Smithfield.com and get some other quick and easy recipes that are perfect for weeknight dinners. Available in a wide variety of cuts and flavors, you can find Smithfield Marinated Fresh Pork products at local grocery stores including Walmart, Publix, Food Lion, ShopRite, Albertsons/Safeway, and Save A Lot. We hope you enjoy this one!

Shredded Pork Coconut Curry

Serves 5 to 7

1 Smithfield Sweet and Smoky Marinated Fresh Pork Roast, quartered
1/2 thinly sliced sweet onion, divided
4 thinly sliced garlic cloves, divided
2 tablespoons grated ginger, divided
3 cups unsalted chicken stock, divided
1 (5 ounce) can sliced bamboo shoots, drained
1 (5 ounce) can sliced water chestnuts, drained
10 each whole, canned baby corn, drained and cut into thirds crosswise
1/2 serrano pepper, seeded and diced
1 (15 ounce) can coconut milk, shaken
1 lime, juiced
salt and cracked black pepper to taste

steamed rice, for serving
crushed peanuts
thinly sliced serrano pepper
cilantro leaves


1. Place half of each the sliced onion, garlic and ginger into a 4 to 5 quart slow cooker.
2. Add quartered Smithfield Sweet and Smoky Marinated Fresh Pork Roast to slow cooker and pour 1 ½ cups chicken stock over pork roast. Season mixture with salt and pepper.
3. Cover slow cooker with lid and set to high. Cook pork roast for 4 hours.
4. Remove lid from slow cooker and transfer pork to a plate. Discard liquid mixture.
5. Add remaining onion, garlic and ginger to slow cooker and top with reserved pork.
6. Pour remaining stock over pork, followed by bamboo shoots, water chestnuts, baby corn, and diced serrano.
7. Place lid back over slow cooker and cook on high for an additional hour.
8. Uncover slow cooker and completely shred pork with two forks.
9. Stir coconut milk and lime juice into shredded pork mixture, season with salt and pepper and cover. Cook for 10 minutes to heat coconut milk, then adjust seasonings and stir.
10. To serve: Scoop steamed rice into each bowl and top with a ladle or two of curry. Finish each serving with a sprinkle of crushed peanuts, some sliced serrano and fresh cilantro leaves.

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Loaded Vegetable Pizza Boats – Spoon Fork Bacon

Loaded Vegetable Pizza Boats
Serves 1 or 2

1 French (or sourdough) demi baguette, ends trimmed and sliced in half crosswise
1 1/2 cups marinara sauce
8 ounces fresh mozzarella, thinly sliced
1/4 red onion, thinly sliced
1/2 zucchini, trimmed and thinly sliced into rounds
4 cremini mushrooms, cleaned, trimmed and thinly sliced
1/2 cup thin strips, roasted red bell pepper
1 1/2 teaspoons minced oregano
cracked black pepper to taste

fresh basil leaves, to garnish

1. Preheat oven to 400˚F.
2. Place boats onto a baking sheet and spread a small amount of marinara sauce over each cut side of bread.
3. Top each boat with a layer of cheese and load each boat up with toppings, adding bits of torn mozzarella over the top. Sprinkle with oregano and cracked black pepper.
4. Bake for 15 to 20 minutes or until cheese has melted and the baguette has lightly toasted.
5. Remove from oven and allow to cool for about 5 minutes . Top with fresh basil leaves and serve.

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Farm-Inspired Bacon + Kale Stuffed Shells – A Cozy Kitchen

There are only a few dishes that evoke pure happiness from people. Chocolate can sometimes do it. Freshly made bread has that power, always. And stuffed shells. People love stuffed shells!

Baked stuffed shells were one of the first things I ever learned how to cook. And ’til this day, they’re still one of my favorite dishes to make because of how easy and delicious they are. Every single time. They never get old. Kids love them, adults love them—everyone!

This iteration is a bacon-driven one that begins with bacon being baked in the oven (my favorite way to cook bacon). And then it’s chopped up and added to sautéed kale, ricotta, egg and Parmesan cheese.

For this post, I teamed up with Pure Farmland and used their bacon in this dish.

Pure Farmland Bacon is all-natural and free from antibiotics, preservatives and MSG, so you can feel good about incorporating this savory bacon into any meal, including this pan of stuffed shells.

I had the pleasure of visiting Underwood Family Farms. The owner, Craig Underwood, drove me around on a rainy day in Los Angeles (we’ve had a lot of those lately). We talked about lots of things, ranging from how he farms the land to what produce is his favorite. We toured the beautiful strawberry fields and he and I spoke about the connection between farming and cooking.

As we drove around, I saw all the beautiful cauliflower and rows of kale and knew that I really wanted to make something from the sturdy kale that grew from their land.

Pure Farmland teamed up with American Farmland Trust, which is an organization that tackles the biggest threats to our nation’s farmland and family farmers. In fact, more than 175 acres of American farmland are lost every hour across the United States, so it’s important to get involved and see the role we can play in our food system with farmers like Craig. Now through December 31, 2019, Pure Farmland has pledged to protect one square foot of American farmland for every specially-marked Pure Farmland item purchased, up to $140,000.

It was a lovely educational day, and I’m glad I could take what I learned and incorporate it into this dish.

CourseMain Course


Keywordbacon pasta, farmland bacon, stuffed shells

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Serving Size: 4

Calories: 350kcal

  • 1 (10-ounce) package Pure Farmland All-Natural Uncured Bacon  
  • 1/2 pound medium shells
  • 1 bunch kale, cut into very thin slices and then minced
  • 4 garlic cloves, minced
  • 7 ounces fresh ricotta
  • 1/4 cup freshly grated Parmesan-Reggiano
  • Pinch crushed red pepper flakes
  • 1 large egg, beaten
  • 12 ounces jarred marinara sauce
  • 2 cups shredded mozzarella
  • 1 tablespoon minced Italian parsley

To Make the Bacon:

  • Preheat oven to 400 degrees. Line a baking sheet with a cooling rack. Place the bacon side-by-side on the cooling rack. Transfer to the oven to bake until crispy and golden brown, about 20 to 25 minutes. Place the bacon on a few layers of paper towels to drain. When cool enough to handle, chop up the bacon into bite-size pieces.  

To Make the Stuffed Shells: 

  • I made this in a 10-inch skillet but feel free to use what you have that’s comparable. A square baking dish or round baking dish would also work. 

  • Bring a pot of salted water to a boil. Cook the shells according to your package’s directions. For pasta that I’m then going to bake, I always cook it a minute or two under the recommended time. Drain and rinse well with cold water.

  • In a saute pan, set over medium heat, add the olive oil. When warm, add the kale and cook until softened, about 2 to 3 minutes. Add a pinch of salt and mix in the garlic cloves. Cook for an additional minute or so.  

  • To a medium bowl, add the sautéed kale and garlic mixture, fresh ricotta, Parmesan, crushed red pepper, black pepper, few pinches of salt and beaten egg. Mix until combined. Then fold in the bite-size bacon. 

  • Preheat the oven to 350 degrees F. The assembly takes a few minutes so this is the perfect time to preheat your oven.

  • To the bottom of your baking dish, add 1/2 cup of marinara sauce. Spread it around so it’s an even layer.

  • Scoop a teaspoon or two of the bacon/ricotta mixture into the shells and place them in the pan. Repeat until you’ve worked through all of the shells. 

  • Pour about a cup marinara on top and then sprinkle with 1 cup of cheese. Transfer to the oven to bake for 25 to 30 minutes, until the cheese is melted and the color is lightly golden brown. Garnish with Italian parsley and a sprinkle of crushed red pepper.

(This post is sponsored by Pure Farmland. Thanks for supporting the sponsors that keep A Cozy Kitchen cozy.)

Adrianna Adarme
Adrianna Adarme

A Cozy Kitchen is a blog written by Adrianna Adarme. Adrianna likes corgis, pancakes and cute things.

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The Frittata : a Real Food Recipe Rap

The Frittata : a Real Food Recipe Rap

Ever wanted to know how to make a Frittata? Watch these two hardcore rappers instruct you on how to make one. Watch the video to find out what every ingredient has to have in common in order to make the ultimate Frittata.

Taco Pasta Skillet | Spoon Fork Bacon

Taco Pasta Skillet

Serves 3 to 4

taco seasoning:
2 teaspoons smoked paprika
1 teaspoons chile powder
1/2 teaspoon cumin
1/2 teaspoon onion powder
1/2 teaspoon coriander
1/2 teaspoon dry mustard

1 corn on cob
6 ounces dry cavatappi pasta
2 tablespoons extra virgin olive oil
1/2 pound lean ground beef
1 small shallot, minced
2 garlic cloves, minced
1/2 cup tomato sauce
1 cup shredded Mexican Blend cheese
salt and pepper to taste

2 roma tomatoes, seeded and diced
2 green onions, thinly sliced
few dollops sour cream
chopped cilantro, optional
chopped avocado, optional
sliced jalapeno, optional


1. Combine all spices in a small bowl and stir together. Set aside.
2. Set oven to broil and char corn under broiler on each side for 1 minute. Remove from broiler and slice kernels off cob and set aside (discard cob).
3. Preheat oven to 375˚F.
4. Fill a large pot with water and place over medium-high heat.
5. Once water is boiling, add a handful of salt and pasta and boil until al dente, about 7 to 8 minutes, stirring occasionally.
6. Remove from heat and drain pasta. Set aside.
7. Place an 8” skillet over medium-high heat and add oil.
8. Add ground beef and saute for 3 to 4 minutes, breaking up the beef as it cooks. Season with salt and pepper.
9. Add shallot and garlic and continue to saute for 2 to 3 minutes.
10. Stir in taco seasoning and stir together. Saute for 2 to 3 minutes. Season with salt and pepper.
11. Stir tomato sauce into the mixture and reduce heat to medium. Simmer mixture for about 10 minutes adding 2 tablespoons water at a time to mixture, if it begins to get too thick.
12. Once ground beef mixture has thickened, fold in cooked pasta and. charred corn until evenly distributed.
13. Top pasta skillet with shredded cheese and place in oven for 6 to 8 minutes or until cheese has melted.
14. Remove from heat and top with diced tomatoes, dollops of sour cream and sliced green onions. Serve.

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Vegetarian Chili Cobbler | Spoon Fork Bacon

I love chili so very much. It’s one of the most comforting things I think you can make. It’s the first thing that comes to mind when it’s cold outside and I’m planning dinner. So we have a new version for you that is meatless! With all the beans it’s actually really filling, and a great recipe for meatless Monday if you do that! We made this vegetarian chili into a cobbler. It’s perfect, it’s cozy, and it cooked in one skillet which is pretty nice. Stay warm!
♥ Teri

Vegetarian Chili Cobbler

Makes ~3 quarts

2 tablespoons extra virgin olive oil
1 small red onion, chopped
1 poblano pepper, stemmed, seeded and chopped
1 jalapeno, seeded and diced
2 heaping cups peeled, seeded and chopped butternut squash
1/2 head cauliflower, stemmed and cut into bite sized florets
2 garlic cloves, minced
1 tablespoon thinly sliced chives
2 teaspoons minced oregano
1 bay leaf
2 1/2 tablespoons chile powder
1 tablespoon smoked paprika
2 teaspoon ground cumin
1 (28 ounce) can diced tomatoes with juices
1/4 to 1 cup vegetable broth, as needed
1 ( 15 ounce) can black beans with liquid
1 (15) ounce) can pinto beans with liquid
Salt and pepper to taste
cornmeal drop biscuits:
1 1/4 cup all-purpose flour
3/4 cup yellow cornmeal
2 1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons superfine sugar
1 1/2 teaspoons salt
1/2 teaspoon cracked black pepper
1/2 cup (1 stick) cold unsalted butter, cut into small cubes
3/4 cup buttermilk
1/4 cup unsalted butter, melted and slightly cooled


1. Chili: Place a large pot over medium-high heat. Add oil to pot, followed by onion, poblano and jalapeno and saute for 3 to 4 minutes. Add butternut squash and continue to saute for an additional 3 to 4 minutes. Season with salt and pepper.
2. Add cauliflower, garlic, chives, oregano, and bay leaf and stir together. Add chile powder, paprika and cumin and continue to saute mixture for 4 to 5 minutes.
3. Stir in diced tomato with juices and lower heat to medium. Season with salt and pepper. Simmer mixture for about 15 minutes, adding 1/4 cup of broth at a time, if mixture gets too dry.
4. Stir beans into chili and simmer for 5 minutes. Remove from heat and pour into a 3 quart baking dish. Set aside. Vegetables should be tender with a slight bite to them (they will continue to soften in the oven).
5. Preheat oven to 400˚F.
6. Place flour, cornmeal, baking powder, baking soda, sugar, salt, and pepper into a large mixing bowl and whisk together.
7. Cut in butter with a pastry knife or using your fingers until a fine grainy texture forms.
8. Fold buttermilk into mixture until a loose dough forms.
9. Scoop 1/3 cup sized dollops of biscuits all over the top of the chili, until fully covered leaving about 1/2 inch space between each biscuit. Brush tops of each biscuit with melted butter.
10. Bake cobbler for 15 to 20 minutes or until biscuits are golden brown and vegetables in chili are fork tender. Cool for 10 to 15 minutes before serving.

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Croque Madame Croissant Casserole | Spoon Fork Bacon

We love Croque Madame in general, and have made Croque Madame Flatbreads and Croque Madame Toasts. Our love runs deep. Today we made a Croque Madame Croissant Casserole. Croque Madame for everyone! But really, this is going to be a crowd pleaser, and it’s the perfect brunch dish, and the best way to feel a crowd. You could also easily cut this recipe in half if it’s just for you and another person, or just you. 🙂 Happy weekend!! ♥ Teri

Croque Madame Croissant Casserole

Makes 1 (4 quart) casserole

4 (day old )butter croissants, split in half
2 tablespoons Dijon mustard
5 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups whole milk
Pinch fresh grated nutmeg
1 teaspoon salt
1/2 teaspoon cracked black pepper
2 1/2 cups shredded gruyere cheese, divided
1 1/2 cups (about 12 ounces) chopped ham
4 large eggs, separated


1. Preheat oven to 375˚F.
2. Rub 1 tablespoon butter along bottom and sides of baking dish. Set aside.
3. Brush each side of each split croissant with Dijon mustard (on cut side) and set aside.
4. Melt remaining butter in a saucepan over medium heat. Add flour and whisk together until mixture is smooth and foaming stops. Slowly whisk in milk, breaking up any lumps.
5. Continue whisking together until mixture is smooth and thick enough to coat the back of a wooden spoon. Stir in nutmeg, salt and pepper.
6. Remove béchamel from heat and in small handfuls, stir in 1 1/2 cups shredded cheese until sauce is smooth. Set aside and slightly cool.
7. To assemble: Pour 1/3 of cheese sauce into the bottom of the prepared baking dish. Top cheese sauce with bottom halves of croissants, cut side up.
8. Top each croissant with 1/4 cup ham (about 2 ounces ) and pour another third of the sauce over the baking dish.
9. Gently press top halves of croissants over bottom halves (cut side down) and pour remaining sauce on top.
10. Create 4 divots around the baking dish and add an egg white into each divot.
11. Cover baking dish with foil (making sure foil doesn’t rest directly atop contents of baking dish) and bake for 15 to 20 minutes or until casserole is bubbling and egg whites are almost set.
12. Remove casserole from oven, uncover and add an egg yolk over each egg white.
13. Sprinkle remaining shredded cheese over dish and place back into the oven, uncovered, for 6 to 8 minutes or until cheese has melted and browned and yolks have heated through, but are still runny.
14. Remove casserole from oven and allow it to cool, 10 to 15 minutes. Top casserole with more cracked black pepper, sliced chives (if using) and serve.

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