Wednesday, September 24, 2014

Bacon Cannibalism (Fried Cabbage with Bacon and Onions)

So this exists...

...I wonder if it's better than mine...

Because it's cabbage season....

Fried Cabbage with Bacon and Onions

6 slices bacon, chopped
1 large onion, diced
2 cloves garlic, minced
1 large head cabbage, cored and sliced
1 tablespoon salt
1 teaspoon ground black pepper
1/2 teaspoon garlic powder

Place the bacon in a large stockpot and cook over medium-high heat until crispy, about 10 minutes. Add the onion and garlic.  Stir and cook until the onions become translucent and carmelizes; about 10 minutes.
Stir in the cabbage and continue to cook for 10 minutes. Season with salt, pepper and garlic powder. Reduce heat to low, cover and simmer.  Stir occasionally for another 20 minutes or so until cabbage is tender.

Saturday, September 6, 2014

Life, Liberty and the Pursuit of Bacon (Bacon Cheeseburger Bombs & Cheesy Bacon Dip)

It's after Labor Day which means...cooler nights, pumpkin-flavored-everything and no more wearing white.  It's also time to bring out the apple cider, squash and hearty dinners.  Look forward to those ingredients being featured in the next few posts.

2 new epically bacon products are out there on the shelves.  Friends of mine found the Bacon Tape for me (to go along with the Bacon Duct Tape I buy in bulk) and I ran across the Bacon Rub at my local Wegmans.  (Who doesn't love Wegmans!)  So keep your eye out.  There's always something new out there in the Bacon novelty market.

We had a bonfire on International Bacon Day (the last Saturday before Labor Day).  What better way to celebrate than with a huge fire?  I made a really cheesy Bacon dip and Cheeseburger Bacon Bombs.  Both with my home-made bacon.  Both were nothing short of phenom-nom-nom-inal.

Cheesy Bacon Dip

2 softened bricks cream cheese (8 oz. each)
4 cups shredded cheddar cheese
16 oz. sour cream
8-10 cooked bacon strips, chopped
1 tbsp Worcestershire sauce
1/2 tsp onion powder
1/2 tsp garlic powder

Preheat oven to 350° Fahrenheit.   

Combine all ingredients, except reserve a small amount of bacon for the top of the dip.  Mix well until well blended. Pour into a baking casserole dish and top with the remaining bacon.

Bake at 350° for 20-25 minutes. 


Bacon Cheeseburger Bombs
1 can (16 oz) refrigerated biscuits
16 frozen (thawed) cooked meatballs
1 block (8 oz) Cheddar cheese, cut into 16 cubes
16 slices bacon 


Preheat oven to 350° Fahrenheit. Separate dough into 8 biscuits. Cut each biscuit in half; take each half and make a small circle by gently pressing the dough out.

In center of each biscuit round, place 1 meatball and 1 cube of cheese. Wrap dough to completely enclose beef and cheese; pinch the seams to seal tightly.  

Place bacon on foil-lined cookie sheet with sides. Bake about 8 minutes to partially cook bacon. Wrap each stuffed “bomb” with 1 slice partially cooked bacon slice. Place bacon wrapped dough 2-inches apart on two foil-lined cookie sheets with dough seam side down. Bake 13 to 15 minutes or until golden brown.