Bacon and Sweet Onion Jam

This recipe from Southern Living magazine is not much to look at but on pork it is absolutely wonderful.  They recommended it for pulled pork, or pork tenderloin sandwiches but we liked it so much we had the left over on pork chops which was really good as well.

Ingredients

• 4 uncooked thick applewood-smoked bacon slices, chopped
• 1 tablespoon butter
• 2 medium-size sweet onions, chopped
• 4 large shallots, chopped
• 1/2 cup balsamic vinegar
• 3 tablespoons light brown sugar
• 2 1/2 teaspoons kosher salt
• 2 tablespoons chopped fresh chives
• 2 teaspoons chopped fresh thyme

Preparation

1. Cook bacon in a medium skillet over medium-low heat, stirring occasionally, 8 to 10 minutes or until crisp. Remove bacon, and drain on paper towels, reserving drippings in skillet.

2. Add butter to drippings, and stir until butter melts. Increase heat to medium; add onions, and sauté 10 to 12 minutes or until tender. Add shallots, vinegar, sugar, and kosher salt, and cook, stirring constantly, 1 to 2 minutes or until sugar dissolves.

3. Reduce heat to low, and cook, stirring occasionally, 20 to 25 minutes or until onions are very tender and brown. Remove from heat; stir in chives, thyme, and bacon. Cool completely (about 20 minutes), or refrigerate in an airtight container up to 3 days.

Chicken and Asparagus Skillet Supper

Sorry no picture on this one. The orginal recipe stated 320cal per serving, 8 points, but I have modified it slightly it was originally for chicken thighs. The cooking liquid is a surprisingly deep brown in color and very tasty. It makes a great sauce on this dish.

Ingredients
4 skinless, boneless chicken breasts
5 slices of bacon, coarsely chopped
3/4 cup chicken broth
1 lb asparagus spears, trimmed
2-3 zucchini, or crookneck squash cut into 1/2 strips
1/2 yellow onion cut in strips

Preparation

Sprinkle the chicken with salt and pepper. In 12 inch skillet cook chicken and bacon over medium high heat until browned on both sides. Add the onion in the last 3-4 minutes. Carefully add the broth; cover and cook 3-5 minutes more or until chicken is tender and no longer pink.

Meanwhile in microwave safe 2 quart dish combine asparagus, squash, and 2 Tbsp of water. Sprinkle salt and pepper. cover with vented plastic wrap. Cook on 100% power 5-7 minutes, until vegetables are crisp-tender, stirring once. Transfer to plates, Drizzle cooking liquid; top with chicken, bacon and onions.

Wilted Baby Spinach with Honey and Bacon

Dorothy and I did this with only 0.5lbs of Spinach, decreased the honey by half. Cut the cooking time to 4 minutes. Turned out great and very tasty.

2 lbs baby spinach cleaned
3 slices thick bacon-diced
2 T cider vinegar
4 T honey

Cook bacon in a heavy pot until crisp. Drain fat and keep the bacon in the pot. Add honey and vinegar and stir well. Add spinach and sprinkle with 1/4 c of water. Cook over medium high heat, covered, for about 10 minutes - just until wilted. Remove lid and stir up all that honey and bacon goodness throughout your spinach. Delicious!

Spaghetti Bolognese

Ingredients

6 oz bacon slices, cut into 1/2" pieces
1 yellow Onion, Diced
1 1/2 tsp salt
3 Garlic gloves
2 lb. Ground beef
6 oz tomato paste
1 cup milk
1/2 cup grated Parmigiano-Reggiano
Fresh ground Pepper
1 lb Spaghetti, cooked , water reserved

Directions

In large pot over medium high heat, cook bacon until crisp 7-10 minutes. Spon off all but 1 tablespoonful of fat. Add Onion and 1/2 tsp salt; cook until tender, 5-7 minutes. Add garlic; cook 1 minute. Add ground beef and 1 tsp salt; cook, stirring occasionally, until beef is no longer pink. about 5 minutes. Stir in tomato paste, milk and 1/2 cup of cheese.

Cook on Low until sauce thickens about 4 hours. Skim fat off sauce. Adjust seasonings with salt and pepper.


Add cooked spaghetti to sauce plus enough pasta-cooking water to loosen sauce; toss to combine. Transfer to individual bowls; sprinkle with cheese. Serve immediately.

Bean and Bacon Soup Recipe

From GroupRecipes.com
Ingredients

1 lb. dried small white beans
6 cups of water
8 slices bacon, cut into 1" pieces
1 cup chopped celery
1 cup chopped carrots
1 cup chopped onions
1 clove minced garlic
1 tsp. Italian herb seasoning
Substitute with 1 tsp of mix of 1/4 tsp Oregano, Majarom, Basil, Rosemary, Thyme, Sage

Salt and pepper to taste

Directions

Soak the beans in water overnight.
Drain the water from the beans and place in slow cooker. Add six cups fresh water.
Cook bacon pieces until done, but not too crispy. Remove from pan with slotted spoon and drain on paper towels. Add drained bacon to slow cooker.
Add remaining ingredients. Cover and cook on low for 8 to 10 hours or until beans are tender.
Remove three cups of beans with a slotted spoon. Mash (I used a potato masher) or puree in food processor according to the texture you like. Return mashed beans to slow cooker. Cook for 30 minutes more to rewarm mashed beans.
I served the soup in a bread bowl made from a small round loaf of sourdough bread.