Tag Archives: Bacon

Bacon Jam

I first learned that bacon jam was a thing when I received a new cookbook in the mail from my aunt on the west coast.  (BEST. MAIL. EVER.) It obviously seemed like a brilliant concept and to be honest I was a little mad I didn’t think of it first, but I got past it and gave this recipe a try.   It’s incredibly rich and indulgent.  And sweet and spicy, and savoury and wonderful.  The mixture simmers aromatically for about 2 hours, cooking itself down into a sticky, sweet, spicy and rich jam like texture.  You can also use a hand held blender at the end to break it up further and make it even more jam-like.

Bacon Jam Ingredients

Bacon Jam Ingredients

Start by cooking up a pound of bacon, remove it to a paper towel lined plate, and drain off most of the grease.  Leave about 2 – 3 tbsp and then throw in onions and garlic, and allow to cook until soft and golden brown.  Add the rest of the ingredients and simmer over medium heat for 2 hours.  Add 1/4 cup of water every half hour, or whenever it starts to burn a little or stick to the bottom of the pan.  Not surprisingly, your home is going to smell pretty unreal.

Cooking Bacon Jam

Cooking Bacon Jam

Blend the mixture slightly, so that it is spreadable but still has some texture.  Store it in a glass jar in the fridge and use it in any number of delicious ways.

Bacon Jam

Bacon Jam

Like on a grilled cheese sandwich! The one below also has herb and garlic cream cheese, roasted red pepper and old cheddar.  Serve this with Bread and Butter Pickles on the side for a sublime grilled cheese experience. 🙂


Grilled Cheese Sandwich with Bacon Jam

Bacon Jam Recipe

1 lb bacon, cut into 1 inch pieces
4 cloves garlic, chopped
1 medium onion, thinly sliced
3 tbsp packed brown sugar
1 tsp hot sauce
1 cup brewed coffee
1/4 cup apple cider vinegar
1/4 cup maple syrup
1/2 tsp pepper

  1. In a deep pan, fry bacon in batches until lightly browned and beginning to crisp.  Remove bacon from the pan with a slotted spoon and set aside.  Drain bacon fat from pan, leaving only about 2 tbsp.
  2. Add garlic and onions to the rendered bacon fat and fry over medium heat for 5 minutes or until translucent.  Return bacon to the pan and add all remaining ingredients.  Simmer uncovered for 2 hours, adding 1/4 cup water every 30 minutes.  Consistency should be thick and jam-like.
  3. Use immersion blender or food processor to pulse mixture for 2 to 3 seconds, leaving some texture.  Allow to cool.  Keep refrigerated in an airtight container.


Filed under Apps & Sides, Comfort Food, Junk Food


I had one of those days recently where I just felt like a hearty and indulgent brunch, but I couldn’t decide wether I wanted an omelette or crepes….so I decided to stick an omelette inside of a crepe.  Why not just have both?

I started by digging out some veggies and cheese from my fridge to make up the omelette…

…then I sautéed some leeks…

Sautéed Leeks

and poured a few whisked eggs on top…

Red Pepper and Leek Omelette

While that mixture simmers away….whip up a bit of crepe batter!

Crepe Batter

Then fry up some of that batter in a bit of butter….mmmmmhhmmm

Cooking Crepe

Allow it to get golden brown.


When it’s good and golden, sprinkle with a bit of old cheddar…

Cheesy Crepe

…then that omelette thing we were working on earlier.  Oh, and crumbled bacon.

Crepe, Red Pepper and Leek Omelette and Bacon

Then comes a bit more cheese and another crepe.  The cheese acts as glue here, so don’t be shy with it.  Not that any person with taste buds would ever go light on the cheese.

Omelette Stuffed Crepe

Cut up into four sections, and serve!


Omelette Recipe

3 Large eggs
1 Leek, diced
1/2 red pepper, diced
1/4 cup grated asiago
salt and pepper
2 strips bacon, crumbled or finely chopped
Grated cheddar cheese

Crepe Recipe

Equal parts milk and flour
1 Egg
Butter for frying

  1. Chop up some veggies, (leeks and red pepper for example), then sauté them in a bit of butter.  Whisk 3 eggs together and sprinkle with salt and pepper.
  2. Pour egg mixture over veggies into hot pan.  Turn heat to medium and allow eggs to bake into solid omelette form.  Tilt pan from side to side to drain uncooked eggs to the edges, if necessary.
  3. Mix 2 cups each milk and flour with and add egg.  Whisk thoroughly to combine.
  4. Melt a bit of butter into a frying pan and add a laddle full of the crepe batter. Tilt from side to side to spread the batter out evenly, and cook until golden brown.  Flip and repeat.
  5. Top a crepe with grated cheddar, and slide the omelette on top of the crepe.  Add crumbled bacon and more cheddar, then top with another crepe.
  6. Cut into quarters and eat!

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Filed under Breakfast

Bacon, Apple and Cheddar Quesadillas

I’ve noticed that a lot of my posts lately have been meat/bacon-centric….and this one is no different!  I guess I’ve fallen into a pretty heavy bacon phase, but I’m not fighting it. I made these fancy quesadillas  for dinner with a salad on the side, but I would have them as appetizers as well (and breakfast too probably, if presented with the opportunity, but that’s beside the point).  Salty, sweet, crunchy, cheesy flavour heaven here I come!

Start with everyone’s favourite ingredient….the bacon.


Meanwhile, chop up some apples and add the bacon and some caramelized onions to make the quesadilla filling.  Add a bit of BBQ sauce to the mixture too so it isn’t dry.  Extra flavour too!

Quesedilla Filling

Load up some of the filling on a tortilla with cheese.

Loaded Quesedilla

Better add some more cheese on top of that!

Cheesy Quesedilla

Top with another tortilla and cook until golden and crispy, then flip and repeat on the other side.

Time to dig in!

Bacon, Apple and Cheddar Quesedillas

Bacon, Apple and Cheddar Quesadillas

6 Strips Bacon
1 white onion
1 apple, chopped
1 -2 cups grated old cheddar cheese
2 tbsp BBQ sauce
8 flour tortillas

1.    Cook bacon until crispy, and remove to a paper towel lined plate and dab bacon to absorb excess grease.  Chop or crumble bacon into small pieces.
2.    Slice onion, and fry over medium heat with a bit of butter, until browned and thoroughly cooked.
3.    Mix bacon, onion and apple in a bowl.  Add BBQ sauce and stir until evenly mixed.
4.    Heat a frying pan over medium heat, and grease with cooking spray or a bit of olive oil.  Add a tortilla and a handful of cheese.  Top with bacon, apple and onion mixture.
5.    Add another handful of cheese and top with a second tortilla.
6.    Cover frying pan with a lid or plate to ensure cheese melts.  Flip after 2 – 3 minutes or when bottom tortilla has browned.
7.    Once both sides are golden and crispy and cheese has melted, remove from pan, cut into sections and serve!  Serve with additional BBQ sauce and/or sour cream.

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Filed under Apps & Sides, Main Courses

Chipotle Turkey Bacon Sandwiches

My holiday indulgence and over-eating definitely extends to the week between Christmas and New Years.  Hence, the turkey sandwich on giant french bread with bacon, cheese and chipotle mayo I made for dinner tonight. Oh, and avocado.  There may also have been some fries on the side. A holiday glutton’s dream.  And an easy and delcious way to use leftover turkey that your in-laws send home with you 😉

These sandwiches were totally worth the pain I caused a stranger at the grocery store, when I grabbed the last loaf of french bread right before he went in for it.  He told me he was going for it too….I laughed awkwardly and slowly backed away with the bread in my basket…I know it’s Christmas and all and I could have let him have it…..but I had chipotle turkey bacon sandwiches to make!!  And, I’m cautiously optimistic that if the stranger had a chance to try these sandwiches, he would agree that the precious boxing day french bread went to a good home.

Sidenote:  I was half expecting the bread guy to chase me down the street and try to steal it from me, much like the infamous marble rye Seinfeld episode.  But I managed to make it home unscathed after all.

Here is how I put it to use:

Turkey Bacon Club ingredients

Lightly toast the bread and pile on the toppings.

Add some fries for a well rounded holiday meal.

Toasted Turkey Bacon Sandwiches

Chipotle Turkey Bacon Sandwiches Recipe

Leftover Turkey
Old Cheddar Cheese
Chipotle Mayo (Equal parts puréed chipotle peppers in adobo and mayonnaise, mixed)
Crusty, fresh bread

1.  Lightly toast the bread and cover one side of each piece with chipotle mayo.  Pile on the rest of the toppings and eat.

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Filed under Burgers & Sandwiches

Potato, Leek and Bacon Pizza

I’m not going to muck up this post with a bunch of words.  Here is what you need to know:  this pizza is insane, you have to try it.

Dough Ingredients

Don’t be intimidated by the thought of making your own dough.  There are only 4 ingredients, and you don’t have to do much other than wait.  Just activate the yeast in some warm water, mix it up with the rest of the ingredients and let it sit for about two hours so it can rise.  (The picture below is right after mixing, before the dough has risen.Forgot to take an after shot.  Oops.)

Dough Ball

Cut the dough in half, and either put half in the freezer for another day, or get ready to make yourself a second pie! Spread/roll the dough out on a baking sheet and drizzle with olive oil and salt.  You probably don’t want the dough to be perfectly flat, use your hands to knead it a little bit and create little bumps.  This way you create pockets for delicious flavours to get trapped in.

Layer with potatoes sliced paper thin.  You might think it’s strange to not use tomato sauce (or any kind of sauce for that matter), but you’ll just have to trust me on this one.

Thin layer of potatoes on top of the crust

Next, layer big slices of fresh mozarella.

Layer of fresh mozarella

Leeks, bacon and crumbled feta finish it off.  The secret here is to cook the bacon first, drain off most of the grease and then throw the leaks into the bacon pan.  MMMMMMMMMMMMM.

Ready for the oven

Not everyone is a fan of leeks, so I did this version half and half – one side all dressed, the other without leeks or feta.  Both were insanely delicious.

Potato, Leek and Bacon Pizza


Potato, Leek and Bacon Pizza

One more shot, just for fun 🙂

Potato, Leek and Bacon Pizza


Pizza Crust Recipe

1 tsp or ½ packet active dry yeast
4 cups all purpose flour
1 tsp kosher salt
½ cup extra virgin olive oil, plus more for drizzling

1.    Pour 1 ½ cups warm water into a bowl.  Sprinkle the yeast over the water.
2.    Combine the flour and salt in a mixing bowl.  (Or in the bowl of your food processor if you want to make your dough that way.)
3.    With and electric mixer (or food processor) on low speed, drizzle in the olive oil until just incorporated.
4.    In a separate bowl, gently stir the yeast/water mixture and drizzle it into the flour/oil mixture; mix until the dough forms a ball.  (You can also mix by hand until the dough comes together)
5.    Drizzle a little olive oil into a clean bowl.  Toss the ball of dough into the bowl and turn over to coat in oil.
6.    Cover the bowl with a moist kitchen towel and set in a warm place for 1 to 2 hours, or cover with plastic wrap and store in the fridge for up to 2 days.
7.    To prepare the pizza, preheat the oven the oven to 500 degrees.
8.    Divide the dough in half.  Lightly drizzle olive oil on a pizza pan or rimmed backing sheet.
9.    Using your hands, stretch the dough to the desired shape, pressing the dough into the pan with your fingers.  The thinner the better!  The surface of the dough should be lumpy from finger marks.  All the better to receive and hold toppings!
10.    Lay the desired toppings over the dough and bake the pizza for 8 to 10 minutes, until the edges of the crust are golden brown.
11.    The other half of the dough may be wrapped tightly in plastic wrap and refrigerated up to 3 days before use, or frozen for up to 6 months.

Potato, Leek and Bacon Pizza Recipe

1 Pizza Crust
Extra virgin olive oil
Kosher salt
6 slices thick-cut bacon, cut into 1 inch pieces
3 leeks, rinsed well to remove grit and thinly sliced
5 small red or Yukon gold potatoes, sliced paper thin
1 pound fresh mozzarella cheese, sliced thin
4 ounces feta cheese (or goat’s cheese if you like it)
Grated Parmesan cheese
Freshly ground black pepper

1.    Preheat oven to 500 degrees.
2.    Prepare the pizza crust and drizzle lightly with olive oil.  Sprinkle lightly with salt.
3.    Begin by placing the bacon in a skillet over medium heat.  Fry the bacon until cooked but not crisp.
4.    Remove the bacon from the pan and set aside.
5.    Pour off most of the grease.  Do not clean the skillet.  Return the skillet to the stove and turn the heat to medium-low.
6.    Add the leeks to the pan and sauté over medium-low heat until soft, about 3 minutes.  Remove from the heat and set aside.
7.    Using a sharp knife or mandolin, slice the potatoes very thin.  You’ll need to do this just before you need them, as the potatoes will brown very quickly.
8.    Arrange the potatoes in a single layer all over the crust, slightly overlapping the edges.
9.    Sprinkle the potatoes lightly with salt, then lay the mozzarella slices in a single layer on top of the potatoes.
10.    Place the leeks on top of the cheese.  The flavour of leeks sautéed in bacon grease is not to be believed.
11.    Next, sprinkle the fried bacon pieces over the top.
12.    Followed by a generous addition of crumbled feta, grated parmesan and a sprinkle of freshly ground black pepper.
13.    Bake for 8 to 11 minutes, until the edges of the crust are golden brown and the cheese is melted and bubbly.  Cut into wedges or squares and serve immediately.

From:  The Pioneer Woman (I love her)


Filed under Main Courses

Ultimate Burger

There is BACON AND CHEESE built right into this burger…..right there in the patty.  You don’t even have to work to get this goodness, IT’S RIGHT THERE!!  Hope I didn’t oversell that one.  But seriously, this burger is juicy and flavourful.  Because of the bacon fat.  And that’s the delicious kind of fat.

Here they are fresh off the grill, smothered in delicious homemade BBQ sauce:

Ultimate Burger, BBQ’d

Here it is, all dressed up with fried onion strings!

Ultimate Burger topped with Fried Onion Strings

Is this picture inappropriate?

Extreme Close-Up

They also worked out pretty well as part of a big cottage dinner:

Burgers at a dinner party!

Ultimate Burger Recipe

For the burgers:
3 lbs lean ground beef
2 cups aged cheddar cheese
¼ cup onion
¼ cup hoisin sauce
2 tbsp finely chopped garlic
1 tbsp Worcestershire sauce
2 cups chopped bacon
2 eggs
½ cup bread crumbs
3 tsp salt
3 tsp ground pepper

Optional glaze:
½ cup barbecue sauce
¼ cup hoisin sauce
1 tbsp honey
1 tsp ground cinnamon

1.    In a large mixing bowl, combine the ground beef, cheddar, herbs, onions, hoisin, garlic, and Worcestershire.
2.    Sauté the bacon over medium heat until cooked through.  Add the warm bacon, including the fat, to the beef mixture.  Stir in the eggs, bread crumbs, salt and pepper.
3.    Once it’s well combined, form the mixture into eight evenly sized burgers and chill.
4.    Combine the barbecue sauce with the hoisin, honey and cinnamon.
5.    Cook the burgers on a very hot grill, brushing with the glaze each time they are turned.  Warm the buns on the side or top rack.  Once the burgers are cooked through, remove from the grill and brush once more with the glaze.

From:  3 Chefs

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Filed under Burgers & Sandwiches

BBQ Stuffed Jalapenos

These are sensational.  I made them for a big group at the cottage, and I should have made twice as many, all evidence of them was gone.  I should mention that I was largely responsible for that. These would make popular appetizers or a savoury side dish for BBQ’d burritos, like we did at the cottage…..excuse me while I escape back to that moment for a while…

ANYWAYS, although this recipe may seem sort of fussy, the list of ingredients is actually pretty short, and it won’t take as long as you might think to put these together. Just try it, you will send yourself a thank you card for making these.

Start by rinsing and slicing a few jalapenos in half.  Then remove the ribs and seeds, unless you want to seriously up the heat factor.


Mix some cream cheese, old cheddar cheese and green onions.

Cream Cheese Mixture

Stuff the jalapenos with the cream cheese mixture.

Stuffed Jalapenos

NOW WRAP THEM IN BACON!!!  (And add some BBQ sauce)

Bacon wrapped stuffed jalapenos w/ BBQ sauce

Next, put them on the BBQ…

Stuffed Jalapenos on the grill

Now put them on a plate and eat them!!

BBQ Stuffed Jalapenos

I took these to a few dinner parties too….guaranteed to make you a whole bunch of new friends!

BBQ Jalapenos

 BBQ Stuffed Jalapenos Recipe

12 Jalapenos, sliced in half, ribbed and seeded
12 pieces of bacon, cut in half
1 block cream cheese (8 oz )
½ cup shredded old cheddar
2-3 green onion, chopped
BBQ Sauce (Store bought works great)

1.    Put cream cheese, old cheddar and green onions to a bowl and stir until evenly mixed.
2.    Stuff halved jalapenos with cream cheese mixture and then wrap with bacon.  Secure bacon in place with toothpicks, and then brush with BBQ sauce.
3.    Either bake in the oven at 350 until bacon is cooked (about half an hour), or grill on BBQ until ready.

From:  The Pioneer Woman


Filed under Apps & Sides, Easy Peasy