Bacon, Gruyere, & Butternut Squash Frittata

Ingredients:

• 6 slices thick sliced, applewood smoked bacon
• 2 cups butternut squash (~half a small one)
• 1 small sweet onion
• 1 1/2 tablespoons fresh minced rosemary, plus more for garnish
• 6 large eggs
• 1 cup whole milk
• 1/2 cup heavy cream
• 3 oz. Gruyere
• 1/2 teaspoon Redmond's® Real Salt (or to taste)
• 1 teaspoon McCormack's® Peppercorn Medley (or to taste)

Preheat oven to 375 degrees.

Directions:

Peel the butternut squash and cut into small cubes and set aside.  Chop the onion and set aside.  Strip the rosemary leaves from the stem, mince, and set aside.  Grate the Gruyere, separate into 2/3 and 1/3, and set aside.

Over a large oven-safe skillet (preferably cast iron) over medium-high heat, using kitchen shears, snip the bacon slices in to 1 centimeter slices.  Cook bacon until beginning to soften (~4 minutes). 

Add butternut squash, onion, and rosemary and cook until softened, stirring frequently (~14 minutes).

Whisk eggs, milk, cream, 2/3 of the cheese, salt, and pepper in a large bowl or glass measuring cup. Pour the egg mixture over butternut squash mixture.  Cook over medium heat until edges of eggs begin to set (~8 minutes).

Sprinkle remaining cheese on the top, top with a bit more rosemary, and carefully transfer to oven.  Bake until golden brown (~15 minutes).


Myrtle's Note:  I found this recipe tasty, of course, but also a bit off in timing.  The times in my recipe reflect what it actually took for me to cook two of the steps rather that what the recipe said.  The only other change I did was to model what I learned in quiches and use 1 cup of milk and 1/2 cup of heavy cream instead of 1 1/2 cup milk.  Other than that, I highly recommend peeling and cubing the butternut squash the night before if you are going to have this in the morning.


Yield: 4-6 servings

Source:  http://www.delish.com/cooking/recipe-ideas/recipes/a44788/bacon-gruyere-butternut-squash-frittata-recipe/

Maple Roasted Brussels Sprouts with Bacon

Ingredients:

• 1 pound brussels sprouts
• 5 slices Wright's® Applewood Smoke Bacon
• 1/4 cup olive oil
• 3 tablespoons pure maple syrup
• 1/2 teaspoon Redmond's Real Salt®
• 1/2 teaspoon McCormack's® Peppercorn Medley

Preheat oven to 425 degrees.

Directions:

Cut the bacon into 1/4 inch strips and cook them about half-way to done.  Scoop out the pieces and set aside.

Place Brussels sprouts in a large mixing bowl.  Add bacon.  Drizzle with olive oil and maple syrup and then toss to coat. Season with salt and black pepper and toss again.

Spread on an aluminum pan and roast until bacon is crispy and Brussels sprouts are caramelized, approximately 25-30 minutes, stirring halfway through.

Myrtle's Note:  Gosh, these were such a hit with guests of all ages.  I followed the advice of one of the reviewers of the original recipe and partially cooked the bacon as I directed above.  That worked well.  So well that everyone wished I had doubled the recipe!


Yield:  4-6 servings

Source:  http://allrecipes.com/recipe/228875/maple-roasted-brussels-sprouts-with-bacon/

Bacon Pineapple Bites

Ingredients: 

• fresh pineapple
• thick sliced applewood smoked bacon
• brown sugar

Preheat oven to 425 degrees.


Directions:

Make and eat!  Easy peasy!

First, soak enough toothpicks in water.  [I put them in a small dish of water and microwaved them for 30 seconds to hasten the soaking and then let them sit for about 10 minutes.]  Set aside.

Cut the top, bottom, and sides off the pineapple, slice into rings, and cut into one inch cubes/chunks, avoiding the core.  [The leftover pineapple will keep well in the refrigerator, especially if you flip the container once a day to keep the juices coating the pieces.]  Set aside.

Put some brown sugar into a smaller, wider bowl.  [I use pyrex 10 ounce custard cups.]  Set aside.

Cut each strip of bacon in half.  Wrap the bacon around the slice and pin it with a toothpick.  [I just set the bites on the same pan I was going to use to cook them until they were all speared.]  Several recipes recommend putting the seam part down, but, in cooking these twice, I found they held together better with the seam side up.

Once speared, dunk each bite into the brown sugar, coating the bacon.  You may need to use your fingertips to press some brown sugar on top.

Place on an aluminum baking sheet (lined with foil if you wish, but crimp the edges so the juices do not run off), making sure that each bite has a bit of space around it so that they do not stick together during the roasting.

Roast at 425 degrees for 35-40 minutes.  [I found 38 minutes to be just perfect for mine, pictured below.]


Myrtle's Note:  I got the basics of the recipe off of a Google search, but was not interested in all the variations of dipping sauces for these.  They don't need enhancement!  The recipes all had different roasting temperatures.  The second time I made them, I upped the temperature, because I think that the best basic roasting temperature is 425 and did not use that the first time.  The higher temperature made the brown sugar coating more prominent, so there was more of a blend of tastes to the bites.  I just adore these wicked appetizers.


Yield:  As much as you wish to make.

Source:  a variety from Google Search (bacon pineapple bites).

Pasta with Mustard Vinaigrette

Ingredients:

• 1 pound (16 ounces) small shell pasta
• 6 pieces thick cut applewood smoked bacon (Wright's®)
• 2 teaspoons dijon mustard
• 4 tablespoons white balsamic vinegar
• 10 tablespoons olive oil, plus a bit more
• 2-3 large clove of garlic
• 2 teaspoons minced fresh thyme
• 1/2 teaspoon sea salt
• 1 teaspoon McCormack® Peppercorn Medley

Directions:

Using kitchen shears, cut the bacon into 1/4 inch strips along the length of the pieces.  Put into a pan and cook over medium heat until nicely browned, stirring periodically to prevent burning and ensure even cooking.

While the bacon is cooking, mince garlic and set aside.  Add water to your pasta pot and bring to a boil.  When the bacon is finished, let rest on paper towels to soak up excess grease.  Now add the pasta to the boiling water.

While the pasta is cooking, combine mustard, garlic, balsamic vinegar, thyme, salt, and pepper in a glass bowl or 2-cup measuring cup.  Stir thoroughly.  Then, add the olive oil one tablespoon at a time, stirring vigorously as you go to emulsify the dressing.

When the pasta is finished, drain thoroughly and then return to a large bowl.  Stir a bit to let some of the heat escape.  Then pour the dressing over the pasta in thirds, stirring throughly as you go.

Serve with crumbled bacon on top.


Myrtle's Note:  I liked the vinaigrette from the Grilled Asparagus with Bacon and Mustard Vinaigrette so much that I tried it with pasta, doubling the recipe.  I found it to be tasty.


Yield:  8 servings

Bacon Wrapped, Cream Cheese Stuffed Chicken Breasts

Ingredients:

• 2 boneless skinless chicken breast
• 4 ounces tablespoons cream cheese
• 1/2 teaspoon Italian herbs
• 1/2 teaspoon oregano
• 1/2 teaspoon basil
• 2 cloves minced garlic
• 6 pieces bacon

Pre-heat oven to 375 degrees.

Either set out the cream cheese before hand or warm for about 15 seconds in the microwave. Mix together cream cheese, herbs (crushing them between your fingers as you drop them in), and garlic in a small glass bowl and set aside.

Pound out the chicken breasts so they are about 1/4" thick.  Spread cheese mixture over the top of the chicken breast.  Roll the chicken breast and wrap it with the bacon.  Secure with toothpicks.

Plase on baking sheet and cook for approximately 30-35 minutes at 375.  Finish by broiling for approximately 5 minutes to crisp the bacon.

Yield: 2

Source:  (adapted)  https://www.facebook.com/photo.php?fbid=496530787062859&set=a.422796857769586.88209.422777977771474&type=1&theater 

Bacon Cheddar Puffs

Ingredients:

• 1 cup milk
• 1/4 cup butter
• 1 cup all-purpose flour
• 4 large eggs
• 1 cup sharp cheddar cheese, shredded
• 8 slices bacon, cooked crisp and crumbled
• 1/2 teaspoon onion powder
• 1 large dollop of Gourmet Gardens® Minced Garlic
• 1 teaspoon McCormick's® Peppercorn Medley

Pre-heat oven to 350 degrees.

Cut the bacon into small strips.  Cook, drain on paper towel, and set aside.

Combine milk and butter in medium saucepan.  Cook over medium heat, stirring frequently until butter is melted and mixture is simmering.  Add flour, stir until mixture forms a ball.  Remove from heat.

Beat in 1 egg at a time until mixture is smooth.  Stir in remaining ingredients; mix well.  Drop heaping teaspoons of mixture onto greased baking sheet.

Bake for 25 minutes or until puffed and golden brown.  Serve warm or at room temperature.


Myrtle's Note:  This recipe is a bit forgiving.  I made it with farm eggs that were medium, so I used five eggs, instead of four, and then had one be a double yolk.  The puffs turned out a bit more eggy, but most delicious!  They can be stored in the refrigerator and eaten later.  A good pot-luck brunch item!


Yield: 16-20

Source: http://www.food.com/recipe/bacon-cheddar-puffs-407150

Crustless Bacon Cheddar Quiche

Ingredients:

• Butter, for ramekins
• Coarse salt
• 6 large eggs
• 1/2 cup cream
• 6 slices of cooked bacon
• 1/4 teaspoon ground pepper
• 1/2 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 3/4 cup shredded cheddar cheese (3 ounces)

Preheat oven 350 degrees

Butter four 8-ounce ramekins (or a 9-inch pie dish); set aside. Cook six slices of bacon.  Chop coarsely.  In a large bowl, whisk together eggs, cream, salt, pepper, and nutmeg. Stir in bacon and cheese.

Place ramekins on a rimmed baking sheet. Ladle the egg mixture into ramekins, dividing evenly. Bake until golden brown, 35 to 40 minutes. Serve with crusty bread and a mixed-green salad, if desired.

Yield: 4

Source: http://www.marthastewart.com/318409/crustless-broccoli-cheddar-quiches?czone=food%2Fdinner-tonight-center%2Fdinner-tonight-main-courses&center=0&gallery=274623&slide=285719