Monday, December 16, 2013

A Bacony Christmas (Acorn Squash Risotto with Bacon)

'Tis the season, for some mighty awesome bacon gifts.  My first so the non-edible, clothing category....Bacon Apron!  Next time I'm smoking up another pork belly (in about 11 days) I'll be sporting this baby... (Thanks Mark!)

In fresh bacon news this week...Santa read my letter...(even though I was quite certain I was on the naughty list)...and Merry Christmas! Bacon will get cheaper.  With the great corn crop this year pigs have had an abundance of cheap corn to eat and are happy as pigs in ...well, you know.  What does that mean for the bacon connoisseur like you?  Brace yourself, Bacon prices will drop.  (I don't know about you, but my bacon budget is pretty high, so this is great news!)  Businessweek reports that currently bacon prices are nationally over $5 per pound.  Since September 2013, the price for bacon has slowly been going up and a national crisis of a impending bacon shortage were predicted.  It is now estimated that wholesale pork belly (just like the kind I buy to make my own bacon) will drop to around $1.80 a pound.  What does that mean for you?  If your lucky and local, more bacon food to share from yours truly! What does that mean for me?  I need to get started on a business proposal on a start-up for my own bacon food truck.  I could be bringing that bacon to you...!  If that is not one of the best Bacony Christmas Presents ever, then I don't know what is.

Want to hear the best Bacon Christmas Story?  Read Twas the Night Before Bacon...

This was so very good, I had leftovers that I ate even!  (I don't usually like leftovers)


 Acorn Squash Risotto with Bacon
  • 3 cups (1/2-inch) cubed peeled Acorn squash, divided
  • 3 1/2 cups fat-free, lower-sodium chicken broth 
  • 2 cups uncooked Arborio rice
  • 5 ounces applewood-smoked bacon, cooked and crumbled
Combine 2 cups squash and 2 1/2 cups water in a saucepan; bring to a boil. Reduce heat; simmer 5 minutes. Remove pan from heat; let stand 5 minutes. Place mixture in a food processor. Process until smooth. Return mixture to pan. Stir in broth; bring to a simmer. Reserve 1/4 cup squash mixture. Keep pan warm over low heat. Heat a large deep skillet over medium-high heat. Coat pan with cooking spray. Add rice; cook 2 minutes, stirring constantly. Stir in remaining 1 cup squash, 2 1/2 cups squash mixture, and 1/8 teaspoon salt. Cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining squash mixture, 1 cup at a time, stirring until each cup is absorbed before adding the next (about 20 minutes). Remove from heat; stir in reserved 1/4 cup squash mixture. Top with bacon.

Sunday, December 8, 2013

Bacon Christmas Gifts (Bacon & Potato Cupttatas)

Do you or a loved one suffer from Baconaholism?  Are you still in search of a bacon gift for Christmas?  There is a plethora of bacon products on the market, and I've seen just about everything out there...of course, I do spend my free time googling bacon....

Here's a few of my new bacony favorite things available for your or loved ones pleasure...
*Bacon Body Wash - for when you want to smell like you've been washing with breakfast.
*Bacon Ornament - I'm shocked and saddened there is no bacon on my Christmas tree yet!
*Bacon Stocking - Just like the bacon fat clogs my arteries, I hope Santa stuffs the bacon stocking full!
*Sizzlin' Bacon Candy - Bacon meets 1984 and Pop Rocks! 
*Bacon Love Desk top Calendar - Bacon 24/7, 365 Baby!
* Bucket of Bacon Game - Barrel of Monkey's meats (get it?) Bacon.  Mmm Monkey Bacon in a bucket!

This recipe evolved because I was hungry for breakfast, and I had potatoes.  My husband used to make the frittatas once in awhile, however, I think these were better.  Really though, how could you go wrong for breakfast?

Bacon & Potato Cupttatas
    2 cups finely chopped peeled baking potato (about 12 ounces)
    5 bacon slices (uncooked)
    1/2 cup finely chopped sweet onion
    1 teaspoon salt, divided
    1/4 teaspoon dried thyme
    1/2 cup chopped fresh chives, divided
    2 tablespoons grated fresh Parmesan cheese
    1/4 teaspoon freshly ground black pepper
    7 large egg whites, lightly beaten
    3 large eggs, lightly beaten
    Cooking spray
    6 tablespoons fat-free sour cream


Preheat oven to 375°.

Place potato in a medium saucepan; cover with water. Bring to a boil; cook 4 minutes or until   almost tender. Drain.

Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon; set aside. Add potato, onion, 1/4 teaspoon salt, and thyme to drippings in pan; cook 8 minutes or until potato is lightly brown over medium-high heat. Remove from heat; cool.

Combine the potato mixture, bacon, remaining 3/4 teaspoon salt, 2 tablespoons chives, cheese, pepper, egg whites, and eggs, stirring well with a whisk. Coat 12 mini muffin cups with cooking spray. Spoon about 1 tablespoon egg mixture into each muffin cup. Bake at 375° for 16 minutes or until lightly brown. Cool 5 minutes on a wire rack. Remove frittatas from muffin cups. Top each with 1/2 teaspoon sour cream and 1/2 teaspoon chives.