PEPPER CRUSTED BACON CHEESEBURGERS

PEPPER CRUSTED BACON CHEESEBURGERS

PREP TIME: 15 MINUTES 
COOK TIME: 10 MINUTES 
TOTAL TIME: 25 MINUTES
SERVINGS: 4 -8 BURGERS  A
UTHOR: THE CHUNKY CHEF

INGREDIENTS
GARLIC AIOLI:

• 2 cloves small garlic pressed or very finely minced (or 1 large clove)
• 1/4 tsp kosher salt
• 1/2 cup mayonnaise
• 2 Tbsp extra virgin olive oil
• 1 Tbsp fresh lemon juice
• 1 1/2 tsp fresh minced parsley

PEPPER CRUSTED BURGERS:

• 2 pounds ground beef I used 80/20
• 1 small sweet onion
• 1 Tbsp heavy cream
• Salt and pepper to taste
• Cracked black pepper
• Green leaf lettuce
• slices Colby-Jack cheese
• 8 slices bacon
• Sliced sweet onion
• Kings Hawaiian hamburger buns

INSTRUCTIONS
MAKE THE AIOLI:

1. In a small bowl, add pressed garlic and salt. Using a fork, mash until garlic becomes a paste.
2. Add mayonnaise, extra virgin olive oil, lemon juice and parsley and whisk until combined.
3. Cover and chill in the refrigerator.

MAKE THE BURGERS:

1. In a skillet, cook bacon until crisp. Set aside to drain on paper towels.
2. Keep bacon grease in the pan and heat over MED-HIGH heat. Place hamburger buns, cut side down, in the grease to toast, until golden brown. Remove buns to a plate to cool.
3. Wipe out skillet with paper towels.
4. Crack some freshly ground black pepper onto a paper plate and set aside.
5. To a large mixing bowl, add ground beef. Peel the onion and grate (using a hand grater or even a box grater) about 2 Tbsp of onion into the meat. Use the fine side of the grater, so you're getting very small pieces of onion. You'll get onion juice too, and that's good.
6. Add heavy cream and salt and pepper. Using your hands, mix together until just combined. Don't over-mix.
7. Form into patties (4 patties will yield a roughly 1/2 lb burger, 6 patties will yield a 1/3 lb burger, and 8 patties will yield a 1/4 lb burger), and lightly press patty into the plate of cracked pepper (on both sides). Make an indentation in the center of each patty, to ensure even cooking.
8. Grill over MED-HIGH heat for about 5 minutes per side, or until cooked to desired doneness.
9. The last 30 seconds of cooking, place a slice of Colby-Jack cheese on each patty.
10. Serve on toasted Kings Hawaiian buns, with lettuce, sliced onions, cooked bacon and garlic aioli.

source:https://www.thechunkychef.com

Chicken Bacon Ranch Lasagna

Chicken Bacon Ranch Lasagna

Ingredients

• 9 lasagna noodle, cooked according to package directions
• 6 cups cooked and chopped chicken breasts
• 2¼ cups of cooked and chopped bacon
• 3 cups grated cheddar cheese

SAUCE

• ¼ cup butter
• ¼ cup flour
• 3 cups heavy cream
• 2½ cups milk
• 1 package ranch dressing mix
• 1 chicken bullion, crushed

Instructions
SAUCE

1. In a large sauce pan melt butter and add flour. Cook for 1 minute. Add heavy cream, milk, ranch dressing, and bullion. Cook over medium high heat, stirring constantly, until it comes to a boil.

TO ASSEMBLE:

1. Preheat oven to 350 degree F.
2. Spray a 9x13 baking dish with cooking spray.
3. Lay 3 noodles on the bottom of dish. Next sprinkle 2 cups of chicken evenly over the noodle. Next sprinkle ¾ cup bacon over the chicken. Next pour ⅓, (about 2 cups), of the sauce over the top of the bacon. Next sprinkle 1 cup of the cheese over the sauce and repeat 2 more times.
4. Bake for 45 minutes or until heated all the way through.

source:https://www.chef-in-training.com

Turkey Bacon Brie Grilled Cheese

Turkey Bacon Brie Grilled Cheese

Yield: 2 sandwiches

Ingredients

• butter
• 4 pieces of artisan bread
• 4 ounces of brie (enough to cover one side of bread)
• 4 ounces of Jennie-O Oven Ready Turkey (a few pieces per sandwich)
• 2 slices of thick cut bacon, cooked
• 1/4 cup mayonnaise
• 1/4 tsp garlic

Instructions

1. Mix together the mayonnaise and garlic salt. Set aside.
2. Spread butter on one side of each of the pieces of bread. Heat a large skillet with a lid over medium low heat. Put two pieces of bread butter side down in the skillet. Add the brie, the turkey, the bacon, and then spread the mayo mixture on the other piece of bread and place it mayo side down, butter side up to top off the two sandwiches.
3. Cover the skillet and cook over low heat for a few minutes. Carefully flip the sandwiches and cook, covered, for another minute or two. Serve immediately.

source:http://www.wineandglue.com/

BOURBON BACON ROAST BEEF SLIDERS

BOURBON BACON ROAST BEEF SLIDERS

Preparation 10 mins
Cook Time 20 mins
Total Time 0:30
Serves 15 ADJUST SERVINGS

INGREDIENTS

• 15 Slider buns
• 12 oz. Roast Beef, slices (about 10 slices)
• 8 slices Whiskey Candied Bacon
• 6 Cheddar Cheese slices
• 3 Tbsp Butter, melted
• 2 tsp Poppy seeds

INSTRUCTIONS

1. Preheat oven to 350°F.
2. Place the bottom half of the slider buns in a greased casserole dish.
3. Place a layer of roast beef over the bottom buns.
4. Top with a layer of cheddar cheese slices.
5. Finish with a layer of Whiskey Candied Bacon slices.
6. Place the top buns on the sliders.
7. Cover the dish with foil and bake for 10 minutes, then remove the foil, brush the slider buns with melted butter and sprinkle with poppy seeds.
8. Continue baking for another 10 minutes.
9. Enjoy!

source:http://breadboozebacon.com/

Bacon Cream Cheese Bombs

Bacon Cream Cheese Bombs

Prep Time 5 mins
Cook Time 11 mins
Total Time 16 mins
Servings: 8

Ingredients

• 1 can of refrigerated biscuits
• 8 oz cream cheese softened
• 8 oz bacon cooked and crumbled
• 1/4 cup of chopped green onion
• 1/4 cup grated parmesan cheese
• 1/4 cup grated cheddar cheese
• 1 tsp garlic salt

Instructions

1. In a medium sized mixing bowl, mix together cream cheese, bacon, green onions, garlic salt, and parmesan cheese, mix well. 
2. Open can of biscuit dough and separate out each biscuit. Roll each biscuit out flat. 
3. Take a spoonful of the cream cheese mixture and place it into the center of the biscuit dough. 
4. Take edges of the biscuit dough and fold over until cheese is covered. Pinch edges to seal. 
5. Place on a greased baking sheet and repeat until all the biscuit dough is filled. Sprinkled grated cheddar cheese on each biscuit before placing in the oven. 
6. Bake at 350 degrees for 11-13 minutes or until golden brown.

source:http://centslessdeals.com

CREAMY ROASTED TOMATO BACON DIP

CREAMY ROASTED TOMATO BACON DIP

Prep Time: 20 mins
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Yield: 8-10 servings

INGREDIENTS

• 1 pound bacon
• 1 cup diced onion
• 2 tablespoon fresh garlic, minced
• 2 14.5-ounce cans Hunt’s Fire Roasted Diced Tomatoes
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 1 teaspoon dry thyme
• 1 teaspoon dry oregano
• 8-ounce tub softened whipped cream cheese
• 1 cup Colby Jack cheese, shredded
• ½ cup Romano cheese, grated
• 1 baguette
• 2 tablespoons olive oil

INSTRUCTIONS

1. Cook the bacon until crisp in a large oven proof sauté pan and reserve two tablespoons of the bacon fat. Discard the remaining bacon fat or save for another recipe. Cut the cooked bacon into small pieces or crumble by hand. Set aside.
2. Preheat oven to 425 degrees F.
3. Reheat the two tablespoons of bacon fat over medium high heat and add the onions. Cook for three minutes then add the garlic.
4. Cook the garlic and onions for one more minute then add the two cans of tomatoes including the juice as well as the salt, pepper, thyme, and oregano.
5. Stir once then place the pan in the oven and roast for 30 minutes, stirring once halfway through.
6. Remove from the oven and lower oven heat to 375 degrees F.
7. While tomatoes are roasting, mix cream cheese, Colby jack and Romano in a medium bowl. Mix in all but ¼ cup of the crumbled bacon.
8. Pour the roasted tomato mixture into the casserole dish and then spread the cheese and bacon mixture over the top. Does not need to be spread to the edges.
9. Bake for 45 minutes uncovered.
10. While mixture is baking, slice baguette on the bias into half inch slices, brush both sides with the oil and grill on a ribbed grill pan for a few minutes on each side.
11. Remove the dip from the oven, sprinkle the top with the reserved crumbled bacon and serve with toasted baguette slices.

source:https://www.afamilyfeast.com

BACON AND SPINACH PASTA WITH PARMESAN

BACON AND SPINACH PASTA WITH PARMESAN

Total Cost $5.23 recipe / $1.31 serving
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4

INGREDIENTS

• 6 oz bacon (1/2 12 oz. pkg) $2.15
• 1 small onion $0.25
• 2 cups chicken broth $0.28
• 1/2 lb pasta $0.50
• 1/4 lb 3-4 cups fresh spinach $1.50
• 1/3 cup grated Parmesan $0.55

INSTRUCTIONS

1. Cut the bacon across the strips into one-inch pieces. Sauté the bacon in a large skillet until it is brown and crispy (no extra fat needed). Remove the browned bacon to a bowl with a slotted spoon. Carefully pour the fat off into a separate bowl, leaving about one tablespoon in the skillet.
2. While the bacon cooks, dice the onion. Once the bacon is removed and the fat is drained from the skillet, add the diced onions and sauté until they are soft and transparent. Allow the moisture from the onions to dissolve some of the browned bits off of the bottom of the skillet.
3. Add two cups of chicken broth to the skillet and dissolve off any remaining browned bits of bacon drippings from the bottom of the skillet.
4. Finally, add the uncooked pasta to the skillet, place a lid on top, and let the skillet come to a boil over high heat. Once it reaches a boil, give it a quick stir, turn the heat down to low, and let simmer for 10 minutes with the lid in place. Give the skillet a stir to loosen the pasta from the bottom every few minutes or so, replacing the lid quickly each time. After 10 minutes the pasta should be tender and most of the broth absorbed. There should be a little bit of thick, saucy broth remaining in the bottom of the skillet.
5. Add the fresh spinach to the skillet and stir until it has wilted into the pasta. Turn off the heat, add the cooked bacon back to the skillet, sprinkle the Parmesan over top, stir to combine, and then serve.

source:https://www.budgetbytes.com