Cut slices of bacon in half. Cook bacon half way (should not be crisp). Combine Jack Daniel's(R) Barbeque Sauce, lemon juice and garlic powder (pour half of mixture into separate bowl for use later).
Dip shrimp into half of sauce to thoroughly coat. Wrap each piece of shrimp with 1/2 piece of bacon. Place on skewer (leave small space between pieces). Place on greased hot grill, basting with remaining sauce mixture. Grill for approximately 4 to 6 minutes (depending on size of shrimp).
Preheat oven to 400\u00b0F. Grease an 8 inch cake pan. Heat a frying pan over high heat, add bacon and cook for 5 mins, or until golden and crisp. Set aside. Add spring onion, corn and jalapenos.
Meanwhile, combine polenta, flour, baking soda and baking powder in a bowl. Whisk buttermilk, egg and butter together then add to polenta mixture. Add bacon and corn mixture and stir until just combined.
Transfer to prepared pan and level surface. Bake for 20 mins, or until golden. Let cool for 5 mins in pan then cut into wedges. Serve warm.
Preheat the oven to 375\u00b0F. Place the taco shells in the oven to warm for 2-3 mins.
Heat a non-stick frying pan, add the bacon and garlic and fry for 4-5 mins, until crisp. Fill taco shells with bacon, cabbage, pepper and chili sauce, serve.
ollow egg whites.
Fry bacon in a large skillet over
est as you prepare the spicy ketchup.
In a small
Cook rice according to package instructions. Serve in bowl topped with shredded carrots, diced avocado, and julienned cucumber. Season with soy sauce and top with a dollop of fat-free spicy mayo.
Spicy Mayo Recipe: Stir 3 tbsp of plain, fat-free Greek yogurt in with desired amount of Sriracha.
nd brown sugar. Lay the bacon side by side on the
Arrange bacon in a large skillet and cook over medium-high heat, turning occasionally, until lightly browned but still pliable, about 5 minutes. Drain the bacon slices on paper towels.
Wrap each slice of bacon around one sea scallop and secure with a toothpick. Season with Cajun seasoning.
Heat olive oil in a clean skillet over medium-high heat; sear scallops until golden and bacon is crisp, 3 to 4 minutes on each side. Squeeze lemon over scallops. Serve immediately.
Heat the oil and cook bacon.
Cut into 1-inch strips.
When bacon is crispy, transfer to paper towel to drain.
Discard half of bacon drippings.
Saute onion in remaining fat until tender. After mashing tomatoes, add onion with pepper flakes.
Simmer 5 to 10 minutes.
Cook and drain pasta.
Serve sauce over pasta, topped with bacon.
Sprinkle with Parmesan cheese.
Cut each strip of bacon in half. Wrap one strip
atty.
pepperjack cheese.
bacon slice (2 halves side by
Place the bacon in a large skillet and
Preheat oven to 350 degrees Fahrenheit.
Slice chicken into bite-sized pieces.
Cut bacon into 1 to 1-1/2 inch pieces.
Wrap a piece of bacon around each chicken piece. Use toothpicks if necessary.
Combine the brown sugar and cayenne in a small bowl.
Roll each piece of chicken and bacon in the brown sugar/cayenne mixture.
Place on a cookie sheet keeping the pieces from touching.
Bake for 15 to 20 minutes or until chicken is cooked through.
In Dutch oven, combine beans, corn, bacon, onion, pepper, barbecue sauce, chili powder and garlic powder.
Cover and cook over medium heat 35 minutes, stirring occasionally.
Sprinkle with cheese.
Makes 20 servings.
Line a large baking sheet with 2 sheets of aluminum foil, making sure pan is completely covered.
Arrange bacon strips on the prepared baking sheet, keeping at least 1/2-inch space between strips. Place pan in the cold oven.
Heat oven to 425 degrees F (220 degrees C). Cook bacon for 14 minutes.
Transfer cooked bacon to paper towel-lined plates. Let cool for 5 minutes for bacon to crisp.
Mix turkey with Worcestershire sauce and Cajun seasoning in a bowl.
Cook bacon bits, jalapeno pepper, and minced garlic in a skillet over medium-high heat until bacon bits start to stick, about 4 minutes. Add the turkey mixture; cook and stir until no pink remains, about 4 minutes.
Place 2 ounces of turkey mixture in each flatbread. Place 4 pickle slices, 1/2 cup spinach, and 1 pepper Jack cheese slice in each wrap.
Preheat oven to 350\u00b0F.
Stir together brown sugar, cayenne, and black pepper in a small bowl.
Arrange bacon slices in l layer on a large broiler pan and bake in middle of oven for 20 minutes.
Turn slices over and sprinkle evenly with spiced sugar.
Continue baking until bacon is crisp and brown, 15 to 20 minutes more, then transfer to paper towels to drain.
Wash and trim asparagus spears.
Cut bacon strips in half crosswise.
Wrap one-half strip bacon around each asparagus spear, leaving tip and end exposed.
Lay on a cookie sheet with sides.
Bake in a preheated 400 degree Fahrenheit oven for 20 to 25 minutes, or until bacon is cooked.
Serve warm or at room temperature.
**Note: You may want to try my Baked Bacon recipe #187790 for 10 minutes, to avoid over cooking asparagus.
ell.
Add the spinach, bacon, artichoke bottoms and cheese. Stir
Set oven to 350 degrees.
In a small cup stir together brown sugar, cayenne and black pepper.
Arrange the bacon slices on a large broiler pan and place on the second-lowest oven rack.
Bake for 18-20 minutes.
Turn the slices over and sprinkle with spiced sugar mix.
Place back in the oven and continue baking until crisp and brown (about 15-20 minutes more).
Remove and transfer to paper towels.