Tag: bacon

Stuffing Waffles With Caramelized Onions and (Beef) Bacon

Stuffing WafflesAs I was trying to come up with a recipe for the Thanksgiving season, I was listening one of the Thanksgiving episodes of one of my new favorite podcasts BBQ Radio Network, when one of the hosts, Andy Groneman mentioned two magical words: “stuffing waffles”. Andy Groneman is a second generation pitmaster who won hundreds of awards including 25 grand champions and was named the reserve grand champion at 2008 American Royal, which is considered by many to be the World Series of BBQ.

As many of you know, I am the pitmaster of the kosher BBQ team 5 Dudes and A Vegetarian. I had the privilege of cooking next to Andy at the KC Kosher BBQ Festival. Not only is he a great cook, but he is an all around good guy. Once I heard Andy mention stuffing waffles, I knew I needed to make them so I reached out to Andy to make sure he was OK with me borrowing his idea. I highly recommend his podcast if you are interested in anything BBQ related.  Please check it out, subscribe via your favorite podcast player, and leave them a nice review.

This may reach you a little too late for Thanksgiving. That being said, there is no rule that says you can’t have stuffing the rest of the year.  Also, making your stuffing into waffles is a great way to use up leftover stuffing that maybe didn’t sell so well at your dinner table.  Stuffing waffles can also be used as bread for leftover turkey sandwiches. Finally, if you don’t have a waffle iron, you can form these into patties and fry them. Sort of like a Thanksgiving latke.

Don’t forget to check out some of out other Thanksgiving recipes:

Maple Pecan Twice Baked Sweet Potatoes

Gluten-Free Pumpkin Cornbread

Peking Duck For Thanksgiving

Ginger Lime Cranberry Sauce

0 from 0 votes
Stuffing Waffles
Print
 Stuffing Waffles With Caramelized Onions and (Beef) Bacon
Prep Time
30 mins
Cook Time
2 hrs
Hydration time
2 hrs
 

A crispy take on a holiday classic

Course: Side Dish
Cuisine: American, Holiday, Thanksgiving
Keyword: Bacon, mushroom, Stuffing, Thanksgiving
Servings: 12 Mini Waffles
Author: Daniel Peikes
Ingredients
  • 6 Slices (Beef) Bacon
  • 6 Large Onions Diced
  • 3 Ribs Celery Sliced
  • 8 oz Sliced Mushrooms Washed and Stems Removed
  • 3 Cloves Garlic minced
  • 3 Cups 1" Bread Cubes Left out to stale for a day and lightly toasted in the oven
  • 3 Large Eggs Beaten
  • 2 Cups Chicken or Vegetable Stock
  • 2 tbsp Dried Sage
  • Vegetable Oil For sauteing
  • Cooking Spray To stop your waffles from sticking to the waffle iron
Instructions

  1. Place your (beef) bacon on a parchment lined sheet pan and place in a cold oven. Turn the oven on to 400°F. The bacon should be crispy roughly when the oven reaches temperature. Allow the bacon to cool and chop in to small pieces and put to the side.

  2. In a large sauté pan add about a ½ inch of vegetable oil and add your onions. Sauté the onions over low heat until they are dark brown.

  3. Add the garlic, mushrooms, and celery to the pan with the onions and continue to cook until the celery and mushrooms begin to brown.

  4. In a large mixing bowl add the bread, vegetables, bacon, eggs, stock and sage. Stir to combine. Allow the mixture to sit covered in the refrigerator to hydrate for two hours to overnight.

  5. Place enough stuffing to fill your waffle iron to fill it up and cook until crispy. Serve immediately or keep warm in a 200°F oven. Top with your favorite gravy and enjoy.

 

“Bacon” Ranch Crack Dip

Superbowl Snacking

I know what you’re thinking. Bacon and Crack? Did Rachel fall off the deep end? Not so fast, ya’ll! Since the Superbowl is this Sunday, it seemed only fitting to make a party dip that was so addicting, it was like crack!  Seriously, look up “crack dip“, it’s a thing!

So let’s dive head-first into this (meatless) Bacon Ranch Crack Dip. Obviously we’re not talking about real bacon here. The “bacon” comes from the salty, earthy, umami flavors of… MUSHROOMS! It’s a great way to sneak some veggies into a dish for your kids (or in my case, my husband, who isn’t a big veggie eater, but sadly, he despises these delicious fungi – shhh, don’t tell him there are mushrooms in this dip)!

Easy as…mushroom bacon

This recipe is so easy to whip up for your Superbowl party or any time of year. Yes it’s a lot of fat (and very Keto-friendly), but it’s a fun spin on a typical onion dip. And maybe you get a little tired of guacamole at every party, so this is a great alternative to introduce to your party guests.

Of course if you’re not into mushrooms, you can omit them. You won’t get as much of that umami flavor bomb, but you could always add in some fake bacon bits instead. And for the record, the mushroom bacon came out insanely delicious – crispy, smoky (the shiitakes are known for their smoky flavor), and a little salty – the PERFECT addition to this creamy, cheesy dip!

I like how versatile this dip is (well, aren’t all of my recipes pretty versatile?). You can add in some caramelized onions, to add a hint of sweetness to balance out the earthy mushroom flavors. But how can you go wrong when you mix cream cheese, sour cream, cheddar cheese and ranch dressing? I mean, now you can understand the meaning behind “crack” dip, right?

True, the traditional recipes call for real bacon but I put my own twist on it! Adding the meatless mushroom “bacon”, and some freshly squeezed lemon juice for a bright pop of acidity to round out all the flavors. And for this recipe, I used Walden Farm’s Bacon Ranch Dressing. Most of the time I have my own homemade salad dressings in the fridge, but I wanted an extra kick of that salty bacon flavor so I went with it for this go-around. But if you want to add in some homemade ranch – go for it!

So whoever you’re rooting for (Go CHIEFS!!!!) and wherever you’ll be during the Superbowl this year (or not even watching it because you’ll forget about it, or just don’t care, ha), go ahead and whip up a batch of this super creamy, salty, sweet and undeniably addicting Bacon Ranch Crack Dip!

And after you made it, feel free to comment below with your thoughts! What did you add to make it more fun? Maybe a squeeze of sriracha or hot sauce? We’d love to know how you liked it!

Enjoy – and Happy Superbowl Snacking!

0 from 0 votes
Print
Meatless "Bacon" Ranch Crack Dip
Prep Time
10 mins
Cook Time
15 mins
 
Course: Appetizer
Cuisine: American
Servings: 15 servings (1/4 cup per serving)
Author: Rachel Katzman
Ingredients
  • 1/2 cup Shiitake Mushrooms Caps only - use the stems for making veggie stock! Also, shiitakes specifically have kind of a smoky flavor compared to other types of mushrooms, so they work best in this recipe
  • 2 tbsp Olive oil
  • 1/4 tsp Sea Salt
  • 1/4 tsp Bacon Seasoning, optional I love the brand, Flavor God, the "bacon lover's seasoning" - their spices mixes are awesome, AND Kosher!
  • 8 oz Cream Cheese 8 oz = 1 cup
  • 3/4 cup Ranch Dressing I used the Bacon Ranch dressing from Walden Farms, but use whatever you like - store bought, or homemade!
  • 1/3 cup Sour Cream
  • 1 cup Cheddar Cheese
  • 1/3 cup Green Onions, chopped
  • 1/8 tsp Cayenne Pepper
  • 1/2 Lemon, halved and juiced
Instructions

  1. Make the mushroom bacon: Pre-heat the oven to 375F and line with parchment paper

  2. Remove the mushroom stems and slice the mushroom caps into thin slices

  3. Add the sliced mushrooms to the baking sheet, and drizzle the olive oil, salt and bacon seasoning (if using). Make sure the mushrooms are coated evenly, then arrange in a single layer, making sure they don't overlap

  4. Bake at 375F for 20 minutes, then flip each slice over. Return to the oven for 7 more minutes, until the mushroom caps are browned, but not burnt. They'll get crispy around the edges but even if the centers are soft, don't worry, they'll crisp up as they cool

  5. Cool the mushroom bacon for at least 15 minutes. Remove any excess oil with a towel and chop into small pieces, to use for the dip later

  6. And now, make the dip! Pre-heat the oven again but this time at 350F



  7. Heat the cream cheese slowly in the microwave until it's warmed (NOT hot) and stirs easily. I popped it in the microwave for 30 seconds, stirred, the 30 more seconds until warm and melty

  8. Pour the ranch dressing into the cream cheese, and mix until smooth, then add in the sour cream. Once mixed thoroughly, add in the cheddar, mushroom bacon, cayenne pepper, and lemon juice (but NOT the green onions)

  9. Add the dip into a 1/2 quart baking dish (or similar size) and bake for about 15-20 minutes or until hot and bubbly

  10. Garnish with the green onions and serve hot or warm with cut up veggies, tortilla chips or low carb chips or crackers!

Lamb Bacon Chili Shakshuka With Quail Eggs

Before you ask, yes you can may this with any type of bacon and eggs, it does not need to be lamb bacon or quail eggs.  I happened to have some excellent lamb bacon from CWS Meats and I also managed to find a local small chain grocery store that regularly carries kosher quail eggs.  I figured a kosher bacon and egg change would be a great one for me and Rachel.

Lately it has been wet, cold and gray in Chicago so I was craving something warm and hearty.  As we are getting close to Passover I did not want to buy any new ingredients, so I rummaged through my fridge and came up with this shakshuka recipe.  Shakshuka is generally made by simmering vegetables in a tomato sauce, and then carefully adding whole eggs and cooking they until the whites are set and the yolks are just warmed through.  Chili peppers are often added to the sauce to give it a kick.

This recipe can easily be scaled up and down for more people, or for that matter the size of your pan.  This recipe comes out wonderfully in  cast iron skillet, but a saute pan or a large frying pan will work in a pinch.

Don’t forget to check out Rachel’s dish using the lamb bacon and quail eggs and let us know which you liked better in the comment.  Hers can be found here: Lamb Bacon French Fries topped with Quail Eggs and Chopped Parsley

5 from 1 vote
Print
Lamb Bacon Chili Shakshuka With Quail Eggs
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 
Course: Main Dish
Cuisine: Mediterranean, Mexican
Servings: 4
Author: Daniel Peikes
Ingredients
  • 6 Slices Lamb, Beef, or Pork Bacon Diced
  • 1/2 lb Ground Beef
  • 1 Medium Onion Diced
  • 6 Medium Mushrooms Sliced
  • 1 Each Red and Green Pepper Diced
  • 15 oz Can of Tomato Sauce
  • 1 Tbsp Italian Seasoning
  • Slices of Pickled Jalapenos For garnish if you like it hot
  • Torilla Chips
Instructions
  1. Put a large saute pan or cast iron skillet over medium heat. Add the bacon and cook until crispy. Remove the bacon, keeping the fat in the pan.
  2. Add the ground beef and cook until completely browned. Remove the ground beef, again leaving the fat in the pan.
  3. Add the onions and cook until the start to brown. Add the peppers and mushrooms and cook until the also start to brown.
  4. Add the tomato sauce, cooked ground beef, and Italian seasoning. Bring to a simmer.
  5. Carefully add the eggs one at a time, being careful not break the yolks. Let the eggs cook in the sauce until the whites are set and the yolks are warm.
  6. Sprinkle on the bacon and garnish with the jalapenos and tortilla chips. Serve immediately.

Lamb Bacon French Fries topped with Quail Eggs and Chopped Parsley

img_5187I must admit, I was a bit perplexed when I was given “lamb bacon” and “quail eggs”.  No, not because I didn’t know what to do with BACON, but because I had just too many ideas running through my head!  Do I go with a breakfast dish?  Snack?  Maybe even a dessert?  Hey, bacon and chocolate is a thing! :)

I’m not sure why, but my first instinct was to do French fries – fried in lamb bacon drippings.  Bit of an odd thing for a pescetarian to be daydreaming about, but hey, I was up for the challenge!  And I wanted the ingredients to shine, to use them in a pure state, not mask them with a ton of ingredients.

Here are some tidbits on this…

  • Don’t hesitate to experiment with the seasonings on the fries!  If you don’t like spicy, omit the chili lime seasoning!  Try a BBQ rub on the fries instead!  Or, just with the basics on this – you can’t go wrong!
  • The lamb bacon definitely had a smoky quality (though I have no idea what bacon of any kind tastes like), but if it’s not your thing, omit it!  You can top it with some seared skirt steak, or fried salami instead!  Or…even without the meat (dare I say that)?

Okay people, let’s DO THIS!

Don’t forget to check out Daniel’s lamb bacon and quail egg dish and let us know which you like better in the comments: Lamb Bacon Chili Shakshuka With Quail Eggs

5 from 1 vote
Lamb Bacon French Fries
Print
Lamb Bacon French Fries topped with Quail Eggs and Chopped Parsley
Prep Time
25 mins
Cook Time
45 mins
Total Time
1 hr 10 mins
 

A fun take on French fries, with some unexpected ingredients.

Course: Appetizer
Cuisine: American
Keyword: Fries
Servings: 2 people
Author: Rachel Katzman
Ingredients
  • 3-4 Yukon Gold Potatoes
  • 1/4 cup Chopped Lamb Bacon
  • 4 Fresh quail eggs
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp Chili Lime Seasoning
  • Drizzle Extra Virgin olive oil
  • Handful Freshly Chopped Parsley Optional
Instructions
  1. Place parchment paper on a baking sheet and pre-heat in oven at 450F
  2. Slice the potatoes into French fry shape, or spears (any shape you want, really) 🙂
  3. Soak potatoes in cold water for 10 minutes. Drain well
  4. Drizzle olive oil over the potatoes and sprinkle the salt, pepper, chili lime seasoning and garlic powder. Mix well.
  5. Bake for 25 minutes until just turning golden brown
  6. Fry bacon in a hot skillet. Add the hot potatoes to the pan, making sure not to overcrowd the pan. You may need to do this in batches. Fry for a minute or two, just to crisp up the potatoes in the bacon drippings.
  7. Remove the bacon from the pan. Crack the eggs into the bacon grease and fry for 2 minutes, or until the whites are cooked through.
  8. Pile the fries on a large platter, top with the chopped (drained, preferably on a paper towel) lamb bacon, add the eggs (you can cut through the yolk to get some of the runny yolk, but keep in mind the yolks are small so you won't get as much runniness compared to a larger egg), and add the chopped parsley.
  9. Serve hot and devour!