Bacon often sneaks into the list of common suspects when it comes to caloric and undesirable products. Let’s call it bacono Let’s give it a patina of Spanish with the term bacon or bacon, it always remains on the most wanted list when pursuing the enemies of our arteries.
It is true that it is not an ingredient that should be part of our day to day, but it is also true that in moderation and defatted it is a tasty product, grateful, cheap and which few palates resist.
Leaving the script of fried foods and claiming it as a good integrator of a simple, functional and very manageable snack is not difficult, even more so when you see these seven winning horse recipes with which the bacon shows that you do not have to demonize him and knowing how to take advantage of its virtues, albeit in an exceptional way.
Individual pancakes with potato, leeks and bacon
Few marriages there better avenues for breakfast than the one that egg and bacon form. If you add the presence of the potato to the couple, it becomes a combined dish of aúpa and if you believe that there is life beyond and you mutate them into pancakes (along with a pinch of leek) the pleasure multiplies.
We peel the potatoes, cut them into small squares and put them to cook in a saucepan with plenty of water and a little salt. If you prefer, you can cook the potatoes with their skin and then cut them, as when we prepare Russian salad.
Once the potato is cooked, we reserve it. In a frying pan, we poach a leek cut into small pieces and while it is being done, we cut the bacon in very thin strips and we also add it to add its flavor. We cook it over low heat so that neither the leek nor the bacon are crunchy, but soft.
In a bowl we put the cooked potatoes and add two egg yolks and a pinch of salt and we are mixing without destroying the potatoes too much, although some will be naturally pureed. Once the egg yolks are integrated, add the bacon and leek and mix well.
We heat a small frying pan -I use a 12 cm diameter one- and with almost no oil we cook portions of that dough that we have made with the potatoes, leeks, bacon and egg yolks, during a couple of minutes for each face, until golden brown and with the appearance of classic tortillas.
We are stacking the individual pancakes and take them to the table where they will be well received by our family, since in addition to being light because they have almost no oil, They are delicious and are ideal for garnishing simple dishes such as grilled steaks or steamed fish.
Direct link to the full recipe | Individual pancakes with potato, leeks and bacon
Bacon Stuffed Spikes of Bread
If you’ve never dared to flirt with the bakery, this infallible recipe will help you take your first steps; If you are already a seasoned baker, you have no excuse not to enter the tasty world that bacon and a pinch of bread offer. You just have to ‘forget’ about the dough for a while and the rest will come rolled.
- Ingredients for 6 units. One teaspoon of dry baker’s yeast, 2 cups of warm water, 4 or 5 cups of wheat flour, 1 teaspoon of salt, 1 teaspoon of sugar, and 6 slices of bacon.
- Elaboration. We start by boiling a pot of water. When the water boils, add the bacon slices and boil them for five minutes. We take them out and let them cool on a plate covered with a paper napkin, we reserve them. Boiling is optional, but greasiness and salinity are reduced in the final product. We melt the sugar and yeast in a cup of warm water and let it rest for 10 minutes, until the top of the mixture is foamy. In a bowl, mix 4 cups of flour and salt. Add the yeast mixture and the other cup of warm water. We mix. If the dough is very sticky, we can add the other cup of flour. We knead for about 10 minutes. We cover the container with plastic wrap and let the dough rise for about 1 hour, until it doubles in volume. Once folded, we remove the air from the dough and divide it into 6 parts. We form a ball with each of the parts. We take a ball and spread it out. We place a slice of bacon on top. We fold the dough, pressing the edges to seal it and put it face down on a baking sheet lined with greaseproof paper. With scissors we are making cuts in the shape of a “V” and we are separating the dough to the right and left. After forming the ears with all the dough, we let the loaves rest on the tray for another hour. Meanwhile, we preheat the oven to 220ºC. We put a bowl of water in the oven and cook the ears for 10 minutes. We lower the temperature to 190ºC and bake for 5-10 more minutes, until the ears are golden brown and sound hollow when touched. Let them cool on a rack.
Direct link to the full recipe | Bacon Stuffed Spikes of Bread
Individual egg tartlets with bacon
They can manage a breakfast or a quick snack at any time of the weekend with a recipe that it will take you just 10 minutes (timed) and that everyone will like. Three ingredients, a lot of flavor and a simple dinner finished in little more than it would take to set the table.
- Ingredients for 4 people. 4 wafers of empanadillas, 4 eggs, 4 slices of bacon and salt to taste.
- Elaboration. We put a dumpling wafer in the bottom of each muffin tin. We cut a piece to each of the 4 bacon slices to line the bottom of the mold covered by the patty with that piece and use the long pieces to wrap the outer ring of each tartlet. Once everything is placed in the molds, we place them in the oven preheated to 160ºC for two minutes, so that the bacon slices are somewhat crispy. We open the oven and in each space we put a chicken egg from which we remove a little white so that it does not overflow and a pinch of salt. If you prefer, you can also use quail eggs. After adding the egg, we put it back in the oven and leave it until the white is set. To save money, we can turn off the oven since the eggs will be done in a few minutes with the remaining heat. Once finished, we carefully remove the tartlets from the mold.
Direct link to the full recipe | Individual egg tartlets with bacon
Potato boats with cheese and bacon
These potato skins They show that bacon and potatoes like the company of cheese and they also prove that we don’t always need the deep fryer to add flavor. Easy, tasty and one of those recipes that just need to be aware of the oven and that will become a classic of your snacks.
- Ingredients for 2 people. 6 very small new potatoes, 4 slices of bacon, 80g of emmental or cheddar cheese, olive oil, ground black pepper, salt and barbecue sauce or ketchup to taste.
- Elaboration. Preheat the oven to 200ºC. Choose smooth new potatoes on a regular basis, wash them well and dry them. Arrange them in a baking dish and sprinkle them with a drizzle of olive oil, stirring well so that they are impregnated. Bake for about 30 minutes, until they are tender inside. While the potatoes are cooling, chop the bacon and fry it in a frying pan with a pinch of oil (or nothing but its fat) until it is very crisp. Drain on kitchen paper and chop it fine. When the potatoes can be handled, cut them lengthwise in two and empty the inside with the help of a spoon or a scoop, taking care not to break the skin. I recommend saving the meat of the potatoes for another preparation. Place them upside down in the baking dish and bake for another 5 minutes, until the edges begin to brown. Out of the oven, fill each one with a little bacon, a touch of barbecue sauce or another to taste (optional) and top with grated cheese. Bake the stuffed potatoes until the cheese is well melted, about 4 minutes. Sprinkle with freshly ground black pepper and a little more barbecue sauce if desired. Serve immediately.
Direct link to the full recipe | potato boats stuffed with bacon and cheese
Chicken drumsticks with bacon stuffed with mushrooms and goat cheese
It can work perfectly as a main dish but also as a starter or appetizer if we cut each thigh in half and skewer them with a toothpick. In this case, the farce is about mushrooms and goat cheese, but we can play with it at will, some sweet fruity touch may work well or flirting with other types of cheeses.
- Ingredients for 2 people. 4 boneless chicken thighs, 1 small spring onion, 150g of mushrooms, 80ml of white wine, 3ml of Worcestershire sauce, 30g of soft goat cheese in a roll, 10 wide strips of bacon, granulated garlic, dried thyme, ground black pepper, oil and salt.
- Elaboration. Preheat the oven to 200ºC. Clean the mushrooms gently, wash with water if they are mushrooms and dry well. Chop into small pieces. Chop the chives and sauté in a pan with a little olive oil and salt. Add the mushrooms and sauté over high heat. Water with a splash of wine and cook until the liquid evaporates. Lower the heat, season and add granulated garlic, thyme and rosemary to taste. Add the Worcestershire sauce and cook until reduced, mashing the mushrooms to make them almost like a paste. Let cool slightly and mix with the goat cheese in a bowl. Open the chicken thighs and bone, in case we have acquired them with the bone. Cut the excess fat that they may have. Salt and pepper lightly and spread the mushroom and cheese mixture, without completely reaching the edges. Close each piece into firm rolls and wrap each one in two or three strips of bacon or bacon. Brush a pan or nonstick skillet suitable for the oven with a little oil and place the rolls with the locks facing down. Bake for about 25-30 minutes, turning occasionally, until very golden on the outside.
Direct link to the full recipe | Chicken drumsticks with bacon stuffed with mushrooms and goat cheese
Pear, gorgonzola and bacon sandwich
Find your favorite bread, a creamy gorgonzola, a juicy pear and a good bacon and …