Bacon-recipes

Strawberry, Spinach and Bacon Salad Recipe

Strawberry and bacon might seem like an unorthodox pairing, but trust us, this is one delicious recipe! Combining freshly chopped strawberries, baby spinach and a warm bacon dressing, it is the perfect spring salad to enjoy in the sun on a lazy Saturday morning.

RELATED: TGIF Vodka O Strawberry Cocktail Recipe

Serves 4

Ingredients

4 cups spinach

2 cups strawberries, chopped

¼ cup onion, diced

1 package of bacon (10 pieces)

1 tbsp sugar

3 tbsp apple cider vinegar

½ tsp dijon mustard

Pinch of salt and pepper

Method

For the dressing

  1. In a large skillet, chop up the bacon and fry until crispy. Crumble the bacon and set aside.
  2. Pour bacon grease into a small pot.
  3. Add onion and sautee.
  4. When the onion is clear, add the sugar, apple cider vinegar and dijon mustard.
  5. Heat the mixture on low heat, whisk while heating.
  6. Add a pinch of salt and pepper.
  7. Add the crumbled bacon.

For the salad

  1. Chop up the strawberries and add them to the spinach in a medium sized bowl.
  2. Pour the dressing on top, toss, and serve warm.

Image and Recipe courtesy of Vivian and Me

April 23, 2015

Inspirational Ideas For Leftover Christmas Ham

Luckily, ham is one of the most versatile foods you can have in your fridge. Apart from being able to tuck a slice between a piece of bread or two, there are so many other ways to serve it. You can also substitute it for anything which usually uses bacon, so that opens the possibilities enormously. If you want some inspiring ways to use up the ham lingering in your fridge, you’ve come to the right place.

Peas and ham

Did I just hear someone say yuk? Well, it certainly didn’t come from our household. Peas and ham are a winning combination, it’s packed with fiber, eats like a snack or a meal, it’s super easy, you can freeze it, plus it tastes awesome!

First, chop up the ham to resemble shredded bacon. Cook it on high to medium in a large saucepan or pot with garlic. Add as much or as little garlic as you like. I love it and it’s a great way to load the family up with a good hit, so I throw in a few large freshly chopped cloves but it doesn’t matter if it’s dry. Add a dash of water so it doesn’t stick to the bottom and stir it until you can smell the garlic cooking.

Then open a packet of frozen peas and add them, along with a sprinkle of sugar, salt and pepper to taste and water to cook the peas in. About a 3/4 of a cup for a 500gm packet will suffice. It’s easier to add more water later than try to remove it. Stir it all in, pop the lid on and turn the heat down low. Let it cook for about 45 minutes, stirring occasionally. You can tell when it’s ready when the peas looked cooked, but not mushy.

If you have a bit of water lingering around, cook it for a bit without the lid. The more often you cook it, the easier it gets and you can tweak it anyway you like. Serve it straight away or have it cold. It tastes great either way. It freezes really well and is perfect as a side dish or quick main meal on busy days. It’s even a great lunch box alternative.

Creamy ham sauce

There’s a great little product that has hit the shelves for people suffering lactose intolerance. Don’t let that deter you though. It tastes great, stores in the cupboard, is really low in fat, is perfect for cooking, plus it’s under $2!

Now, trying to source it is like pinching eggs out of a chicken coop, because our local supermarkets can’t seem to stock enough. As soon as it hits the shelf, a day or so later, it’s vanished! It’s usually found in the long life milk section, so if and when you can get a hold of it, grab 2 or 3 to keep in the cupboard for super quick, tasty meals for the whole family.

To make the pasta sauce, chop and cook up the ham and garlic like the previous recipe. Instead of adding peas, add the cream with salt and pepper to taste. Cook it long enough to heat the cream and ham. It’s super yummy over any sort of pasta, baked potatoes and especially over plain steamed veggies. Once again, it freezes really well.

Now, for a little more inspiration, I’ve compiled the following list, with a few extra ideas for you to use your leftover ham.

  • Ham morney (substituting tuna)
  • Add a handful of chopped ham into a garden salad
  • Shredded ham and coleslaw on baked potatoes
  • Ham, cheese and pineapple topped pancakes
  • Door-stoppers: thick toasted bread with ham, melted cheese and creamed corn
  • Ham steaks with egg and baked beans

Ham also goes well with potato, green veggie, beans, cauliflower, asparagus, and apples combinations. Don’t forget you can also use apple or cranberry sauce to switch the flavor yet again.

Image via porkbeinspired.com

December 26, 2014

Maggie Beer’s Bacon, Walnut and Pear Salad Recipe

One of our favourite celebrity chefs Maggie Beer shares a delicious salad recipe combining ripe pears with crunchy walnuts and golden, crispy bacon. It makes the perfect dinner party entrée or light lunch.

Ingredients
2 Tbsp (40mls) extra virgin olive oil
2 ripe pears
½ cup walnuts
6 rashers belly bacon
4 strips lemon zest
3 Tbsp (60mls) vino cotto
1 cup rocket leaves
1 Tsp (5mls) lemon juice
Sea salt and cracked black pepper

Method
1. Peel, core and slice the pears into 1/8’s. Cut the bacon into 3 cm pieces.

2. Heat the olive oil in a heavy based frying pan, add the pears and sauté for 3 to 4 minutes, then add the bacon and lemon zest.

3. Add the whole walnuts and toss through.

4. Continue to cook until the pears are golden and the bacon crispy.

5. Deglaze the pan with the Vino Cotto, taste for seasoning and adjust if necessary.

6. Remove from the pan and place on a serving platter, scatter the rocket over the top of the pears and bacon, add the lemon juice to the pan juices and drizzle over the salad.

What’s your favourite salad recipe?

September 3, 2013