Tag Archives: Bacon

Shrimp and Spinach Salad with Bacon

Shrimp and Spinach Salad with Bacon

This recipe came out of Mens Health September 2010 magazine.

Course: Salad

Cuisine: American

Keyword: Bacon, Shrimp, Spinach

Servings: 4

Calories: 316kcal

Ingredients

8 strips bacon cut into small pieces
1 medium red onion sliced
1 cup mushrooms sliced
8 oz shrimp peeled and deveined
2 TBS pine nuts
3 TBS red wine vinegar
1 TBS Dijon mustard
Olive Oil optional
6 oz baby spinach
3 medium egg hard boiled

Instructions

Heat a large skillet on medium. Cook the bacon pieces until they're crispy, 5 to 7 minutes. With a slotted spoon, transfer them onto a paper towel.
Add the onion and mushrooms to the hot pan and cook them until the onion begins to brown, about 3 minutes. Season the shrimp with salt and pepper and add them to the pan, along with the pine nuts. When the shrimp are pink and firm (2 to 4 minutes), stir in the vinegar and mustard, and season again with salt and pepper. If the pan looks dry, add a splash of olive oil.
Divide the spinach and eggs among four plates and top with the hot shrimp mixture, some of the dressing from the pan, and the bacon.

Up North Beans

Up North Beans

Recipe courtesy of Ann Mullen – long-time friend of the Fishers. Easy to make and sure to satisfy. Can be made a day ahead.

Course: Side Dish

Cuisine: American

Servings: 10

Ingredients

5 can beans 1 each of five different types of beans, drained
6 slice bacon cooked and cut up
1 ½ cup onion chopped
¾ cup brown sugar
2 tsp salt
1 tsp dry mustard
1 clove garlic minced
½ cup white vinegar
½ cup ketchup

Instructions

In a large dutch oven combine all five cans of beans, bacon, and onion. In a sauce pan combine remaining ingredients, bring to boil, and cook for 5 minutes. Add to beans and onions and stir to thoroughly combine. Bake uncovered 1 ½ hours at 325 degrees.
Feed 8-10 hungry folks.

Meatloaf w/Bacon-BGE

1.5 lb Chuck meat
3/4 lb Italian Sausage
1 Medium onion – chopped
6 oz sharp cheddar cheese – shredded
1/2 cup milk
2 eggs, beaten
1 cup Panko Bread crumbs
1 TBL kosher salt
1 TBL ground black pepper
1 package bacon

Mix all ingredients except the bacon. Shape into loaf. Make a lattice of bacon and then drape it over the meatloaf.

Heat Big Green Egg to 350 degrees, indirect method of cooking. Place a drip pan with a small amount of water to keep the drippings from burning. Put the loaf on another pan for the first 40 minutes then move to the rack. Remove from Big Green Egg when internal meat temperature hits 160 degrees (about 1 to 2 hours). Let rest for 15 minutes before slicing.