Bacon, bacon, baaacoooon

We went out to a family breakfast at our local all you can eat buffy, my mother and Shanti got a plate full of bacon. Nothing else but different types of bacon, they must really like bacon. You can add bacon to just about everything and anything. People but bacon bits on baked potatoes, potatoes salad, broccoli salad and vegetable salads. They also go great in quiches and soups galore.

You can wrap bacon around so much too. I have seen bacon wrapped around smokes, green bean or asparagus. The list is endless on what you can do with bacon as the newest rave is making bacon bowels. Bacon is very versatile and many people love it.

Here are some more ideas for you to think about it.

Cheesy veggies with bacon

makes 4 servings
4 strips bacon, sliced into bits
1/4 onion diced fine
1 clove garlic minced
2-3 ears corn, taken off cob OR 1 drained can of corn
1 zucchini diced
about 15-20 cherry tomatoes OR 3 roma tomatoes diced
4 oz cheddar cheese shredded
1/4 c white wine or water

Cook the bacon in a large sautee pan until crispy. Remove and drain bacon, reserve for later use.

In the same skillet use 4 T of the rendered bacon fat, discarding the rest, and cook the onions and garlic until they start to brown, about 5-7 minutes. Add the diced zucchini and cook until golden, another 10 minutes or so. Stir frequently to avoid hot spots & burning. If using fresh off the cob corn add it now too.

Once the zucchini has started to turn golden add the corn (if using canned) and cherry tomatoes. Stir well to coat everything in the bacon fat. Cover and allow to cook another 5-10 minutes, stirring ever few minutes.

Deglaze the pan with the wine or water. Stir well scraping the bottom to dissolve the cooked on browned bits. Simmer for 4-5 minutes to reduce liquid.

Once the tomatoes burst add the cheese in an even layer over the top and cover with bacon pieces. Cover and remove from heat. Allow cheese to melt, about 2-3 minutes and serve.

Bacon and Cheddar Stuffed Mushrooms 

Ingredients:
3 slices bacon
8 crimini mushrooms
1 tablespoon butter
1 tablespoon chopped onion
3/4 cup shredded Cheddar cheese

Directions:
1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, dice and set aside.
2. Preheat oven to 400 degrees F (200 degrees C).
3. Remove mushroom stems. Set aside caps. Chop the stems.
4. In a large saucepan over medium heat, melt the butter. Slowly cook and stir the chopped stems and onion until the onion is soft. Remove from heat.
5. In a medium bowl, stir together the mushroom stem mixture, bacon and 1/2 cup Cheddar. Mix well and scoop the mixture into the mushroom caps.
6. Bake in the preheated oven 15 minutes, or until the cheese has melted.
7. Remove the mushrooms from the oven, and sprinkle with the remaining cheese.