Maple-Laquered Bacon

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I don’t know what I’m going to do with myself until October now that The Walking Dead is over. The season finale was mind blowing and I’ve been really obsessed with that show lately. That and bacon. Zombies and bacon are a few of my favorite things.  I doubt the people at Terminus eat bacon either. :)

Maple – Lacquered Bacon is bacon that has been dipped in maple syrup and seasoned with black pepper to give it a little spice. If you want your bacon extra spicy add some cayenne pepper to it. I have made this twice now since watching Amy’s show on Saturday morning with my bacon that I got at Everette’s butcher shop in Minneapolis Minnesota. One of these days I’m going to have to make a trip up to where Thielen Meats in Little Falls, MN to get some of their bacon.

You can dip the bacon slices in maple syrup.  I chose to brush the syrup on the bacon with a pastry brush. Less of a a mess that way. Once you start eating one slice you won’t be able to stop!

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Recipe from Amy Thielen
Ingredients1/4 cup maple syrup
12 slices good-quality thick-cut bacon
Coarsely ground black pepper

DirectionsPreheat the oven to 375 degrees F. Line a baking sheet with a silicone baking mat or parchment paper.Pour the maple syrup into a shallow bowl and give each bacon slice (both sides) a generous dip in the syrup. Lay the bacon on the prepared baking sheet, and sprinkle it with black pepper. Bake for 20 minutes. Flip the bacon over and bake until it is crisp at the edges and caramelized on the bottom, another 10 to 15 minutes.Remove the baking sheet from the oven. Nudge the bacon slices to unmoor them from the baking sheet, and let cool for a minute to firm up. Transfer to a long platter to serve.


Bacon Wrapped Green Beans

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The first part of this post will not be related to green beans. Instead, I am going to rant about cauliflower. Cauliflower has been quite the rave lately and I just don’t get it. I’ve seen it in pizza crust, cheese sauces, and as rice. I did try the cauliflower rice and it was just ok to me. My house  ended up stinking of cauliflower for quite a while.  Cauliflower pizza crust just sounds disgusting to me. Even though it is supposed to be healthier than regular pizza crust, I’d rather have pizza crust. Why? Because it TASTES better than cauliflower ever will.  One thing is for sure that you will never see anything cauliflower related on this website.  My favorite vegetable is probably broccoli. I’m going to create a broccoli pizza crust and that will be the next huge thing you’ll see all over pinterest, just you wait!

Green beans are probably my second favorite vegetable next to broccoli. I like the French Style canned and I prefer the fresh over frozen green beans. It would be rather hard to wrap some bacon around either frozen or canned green beans. With fresh green beans, you boil them in water for a bit until they turn that bright green color and then shock them in ice to stop the cooking. I then wrapped the green beans in bacon and placed them in the oven. Super tasty and fun side to make for a dinner party.

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1 pound fresh green beans
Olive oil
Salt and pepper


Preheat oven to 350 degrees F.

Blanch green beans for 3 minutes. Toss them in olive oil and salt and pepper. Bundle about 5 green beans and wrap a piece of bacon around the bundle. Place in a roasting pan and roast for 10 to 15 minutes, until bacon is cooked.


Killer Mac and Cheese with Bacon


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Any of you watch Worst Cooks in America? This Killer Mac and Cheese with Bacon recipe comes from Anne Burrell. I found this recipe in the latest edition of Food Network’s magazine which has all bacon recipes in it. I haven’t been watching the show at all this season. That is on Sunday nights and my other show is on at that time. The Walking Dead. I just love that show and can’t get enough of it. I get so attached to the characters and story line, I forget everything that is going on in my life at the current moment. If there was ever a zombie apocalypse I’d really miss bacon and mac and cheese if you couldn’t use a stove top. I need to learn how to start fires so that I can find other ways around cooking. :)

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There was wayyyyyyyyyyyyyyyyy too much cheese sauce for this and I even halved. The recipe called for a pound a noodles and I used 8 ounces . Maybe I should have used the whole 16 ounce box of noodles which is a pound by the way. That way there would have been plenty of noodles for the sauce.

The cheese sauce was good. Usually I don’t like mustard in my mac and cheese but in this recipe I didn’t mind it at all. Maybe it was the bacon fat that made up for that? I almost want to add in some ground hamburger to this to make it taste more like a cheeseburger.

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Recipe from Food Network Magazine


Extra-virgin olive oil
6 slices bacon, cut crosswise into 1/2-inch pieces
3 tablespoons unsalted butter
1 onion, cut into 1/4 inch dice
Kosher salt
1/2 cup all-purpose flour
1 quart whole milk, plus more as needed
1/4 cup dijon mustard
Tabasco or other hot sauce
1 pound medium shells or other short pasta
2 cups grated cheddar cheese (about 8 ounces)
2 cups grated fontina cheese (about 8 ounces)
1 cup grated parmesan cheese (about 4 ounces)


Drizzle a bit of olive oil in a large saucepan. Add the bacon and set the pan over medium heat; cook, stirring occasionally, until brown and crisp, 8 to 10 minutes. Remove from the pan and drain on paper towels. Do not discard the bacon fat: Reserve that deliciousness!

Add the butter and onion to the pan with the bacon fat; season with salt and cook until the onion is soft and aromatic, 4 to 6 minutes. Add the flour and cook, stirring frequently, until the mixture looks like wet sand, about 3 minutes.

Slowly whisk in the milk, mustard and a few shakes of Tabasco. Season with salt and bring to a boil, then reduce the heat to low. Simmer until the mixture is slightly thicker than heavy cream, 6 to 8 more minutes.

Meanwhile, bring a large pot of well-salted water to a boil. Add the pasta and cook 1 minute less than the instructions on the package suggest. Taste it: It should be toothsome, with just a little nugget of hard pasta still in the center-this is al dente. Drain the pasta.

Add the cheddar, fontina and parmesan to the milk mixture and whisk to combine. Taste and adjust the seasoning, if needed, adding a little more milk if the mixture seems too thick. Stir in the cooked bacon and pasta. The mixture should be very creamy and flavorful. Serve immediately. (If making ahead, transfer to a baking dish or ramekins, then reheat in a 375 degree oven.)

Bacon Cheddar Fries

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Ore Ida makes these good french fries and they are called Crispies. They have almost an orange hue to them but that is because of the spice.

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They’re pretty tasty and spicy and I don’t fry them, I bake them. Much healthier that way. I make them even worse by topping them with cheddar, crispy bacon, and some scallions, the scallions are the nutritious part of the fries. I got this idea to make fries like this when the husband and I went out to eat on Valentine’s Day.

Ben and I went to this new steak house in town called Beefsteak Club. They have these awesome fries that they cook in duck fat, and top them with gruyere cheese, duck bacon, and herbs. Those fries are so good, they’re cooked in duck fat! No wonder why they tasted so good!  Sorry this pic was taken with my phone.


I didn’t feel like going out to buy some duck fat and cut up my own potatoes to make french fries so here you go. A much easier way to prepare a dish like this. Bake some french fries in the oven, top with melted cheese, bacon, and scallions, and Viola!  Oh yah, and there isn’t any duck bacon in any of the stores here I can guarantee that. Should have asked the owner of the restaurant if I could take some home with me. The food was excellent. On top of duck fat fries, Ben had a dry aged steak and I had the prime rib which had guinness gravy on top and caramelized onions. For Valentine’s Day, I got a 1 hour massage that I can’t wait to use either!

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Bake french fries in the oven according to package instructions. Top the french fries with your favorite type of cheese, I used cheddar and melt the cheese on top of the french fries in the microwave or oven. Top with crumbled bacon or diced scallions.