LOVE BACON?

L O V E
B A C O N ?
5 SIMPLE RECIPES
FOR ANY OCCASION
A N Y T I M E
I S
A
G O O D
T I M E
F O R
B A C O N
Bacon is by far my number one fave
ingredient / meat that I dig most in the
pork family.
Not only is it the best flava of the whole
pig, it can take so many dishes to a
whole nother level. So here’s 5 Bacon
recipes perfect for any occasion to make
this tail-tooting ingredient the star of
your meal!
Much Love
B A C O N - G O AT C H E E S E - D AT E
SPREAD WITH BAGUETTE SLICES
SE RVES 6-8
INGREDIENTS
4 ounces Goat Cheese, at room temperature
4 ounces Cream Cheese, at room temperature
¼ cup finely diced Dates
2 cups diced cooked Chicken Breast
8 slices well cooked Apple-smoked Bacon, crumbled
2 tablespoons chopped Scallions, white and green parts
½ French Baguette, cut into 2-inch-thick slices
DIRECTIONS
In a mixing bowl, stir together (or use a hand mixer) the goat cheese, cream
cheese, and dates until the dates are thoroughly incorporated and the spread is as
smooth as possible.
Add the chicken, bacon, and scallions and fold gently just until mixed. Spread on
the baguette rounds and serve.
If not serving right away, cover and refrigerate for up to 3 days.
BACON-WRAPPED SAUSAGES
WITH CASHEWS
M AK ES 32 S AUS AGE S ; S E RV E S 4 T O 6
INGREDIENTS
12 slices Bacon (par-cooked)
8 smoked, Hot Beef Sausages cut into 1-inch pieces
1 cup packed Dark Brown Sugar
1 cup coarsely chopped Honey-Roasted Cashews
1 cup finely chopped Scallions, white and green parts
1 teaspoon Cayenne Pepper
1 teaspoon Ground Cinnamon
DIRECTIONS
Preheat the oven to 400 degrees F.
Lay the bacon slices on a baking sheet and bake for 8 to 10 minutes or just until
the bacon softens and is still limp and pliable. Drain on paper towels.
In a mixing bowl, stir together the sugar, cashews, scallions, cayenne and cinnamon.
Lay each slice of bacon on a work surface and sprinkle an equal amount of the
sugar mixture along the length of the bacon. Press gently to make sure the mixture
adheres to the bacon.
Lay a sausage quarter near the end of each bacon slice and roll the sausage in the
bacon. As it’s rolled, transfer each roll to a shallow baking pan, seam-side down.
Bake for 18 to 20 minutes or until the bacon is crispy and cooked through. Serve hot.
B L T- S T U F F E D B E L G I A N E N D I V E
SE RVES 4
INGREDIENTS
½ cup Cream Cheese, softened
2 cups Mayonnaise
2 tablespoons Ranch Dressing powder
2 tablespoons chopped Fresh Chives
½ cup finely diced, seeded Tomatoes
¼ cup crumbled cooked, crispy Bacon (6 to 8 slices)
3 large heads Belgian endive
2 tablespoons chopped Scallions, white and green parts, for garnish
DIRECTIONS
In a mixing bowl, using a hand mixer blend together the cream cheese, mayonnaise,
ranch dressing, and chives. When well mixed, fold in the tomatoes and bacon.
Separate the endive leaves from the heads. Dollop the mayonnaise mixture on the
wide end of each endive leaf and serve, garnished with scallions.
B A C O N & B E A N M I N I PA S T R I E S
M AK ES A BO UT 3 0 PAS T RIE S
INGREDIENTS
2 sheets frozen Puff Pastry, thawed
One 16-ounce can Refried Beans
1 cup crumbled cooked, crispy Bacon (about 1 pound bacon)
1 pound crumbled or shredded Cheddar Cheese
¾ cup pickled Jalapeño Pepper Rings (at least 24 pieces)
½ cup Sour Cream
¼ cup chopped Scallions, white and green parts
½ cup Chipotle Salsa, or mild or spicy store bought salsa for garnish, optional
½ cup Zesty Guacamole for garnish, optional
DIRECTIONS
Preheat the oven to 325 degrees F.
Cut the puff pastry sheets into 24 squares and press the squares into 24 mini muffin
tins. With a fork, pierce the sheets several times and bake for 12 to 15 minutes or
until golden brown. Set the muffin tin aside.
Increase the oven temperature to 400 degrees F
In medium bowl, mix the beans with the bacon and spoon equal amounts into each
baked pastry shell. Top with equal amounts of cheese and bake for 6 to 8 minutes
until the cheese melts.
Top each with a slice or two of jalapeño, a dollop of sour cream, and a few scallions.
Serve garnished with salsa and guacamole, if desired.
GNOCCHI, BACON AND
SWEET PEA SALAD
SE RVES 6
INGREDIENTS
Kosher Salt
1 -pound package Potato Gnocchi
12 slices Bacon, chopped
2 tablespoons minced Garlic
2 tablespoons freshly chopped Thyme Leaves
2 tablespoons Butter
1½ cups Frozen Peas, thawed
Freshly cracked Black Pepper
1 Lemon, juiced
DIRECTIONS
Bring a large pot of salted water to a boil over medium heat. Add the gnocchi and
cook for 5 to 6 minutes.
In a large skillet over medium heat add bacon and cook until slightly crisp. Discard
the excess fat. Add the garlic and thyme and cook for 30 seconds. Drain the gnocchi
and add it to the pan. Stir in the butter, and then add the peas, a pinch of black
pepper, and a pinch of salt and mix to combine.
Add the lemon juice and allow flavors to blend. Taste and season with salt and pepper,
if needed. Transfer the gnocchi to a serving bowl and serve.
For more tips and recipes from AMJ
go to www.aaronmccargo.com
Want more recipes?
Simply done, well done
is available for purchase at
www.aaronmccargo.com/book
The book includes 120 recipes covering soups, salads, appetizers.
side dishes, main courses. sandwiches, sauces, and desserts. it
also features enticing full-color photographs throughout.
When it’s time to cook for the family, Simply Done. Well Done will
make sure that “delicious” is definitely on the menu.
Follow Aaron on Facebook & Twitter
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