Tag: Bacon

German Venison Rouladen

German Venison Rouladen

A few years ago I discovered a new recipe for Oktoberfest and made German Venison Rouladen. It’s fabulously flavorful and possibly my new favorite German food. If you’re not familiar with this recipe, think thin slices of venison rolled up around bacon, onion, and cornichons 

Irish Mashed Potatoes – Colcannon

Irish Mashed Potatoes – Colcannon

Irish Mashed Potatoes – Colcannon is the perfect side dish for your Saint Patrick’s Day Supper. It goes well with Bangers and Mash, Corned Beef, Pot Roast, or even Irish Stew. Creamy Mashed Yukon Gold Potatoes mixed with bacon, braised cabbage, and lots of butter.

Butternut Squash Bisque with Bacon

Butternut Squash Bisque with Bacon

The last few years I’ve been experimenting with butternut squash in a few recipes. This Butternut Squash Bisque with Bacon is a delicious dish to serve your guests as an appetizer or soup course. It’s easy enough to make and if desired, you can prepare it ahead of time and then simply warm up before serving. Our family loved the addition of bacon, so don’t leave that step out, please! Continue reading Butternut Squash Bisque with Bacon

German Cabbage with Bacon

German Cabbage with Bacon

This German Cabbage with Bacon recipe is a tangy, delicious side dish to serve your family, especially good with a pork or corned beef dinner. Filled with cabbage, onion, bell peppers, and bacon, it’s perfect for your next Oktoberfest celebration! 

Honey Balsamic Bacon-Wrapped Asparagus

Honey Balsamic Bacon-Wrapped Asparagus

This recipe for Honey Balsamic Bacon-Wrapped Asparagus is so delicious and the perfect addition to your next breakfast, brunch, or light supper.

Shrimp Chowder with Bacon

Shrimp Chowder with Bacon

My husband is always skeptical when I try a new recipe. I think he’d be happy to eat beef and potatoes every day of his life. This Shrimp Chowder with Bacon is a soup we both enjoy!

(Recipe slightly modified on 12/29/21)

Serving Shrimp Chowder with Bacon and Cheddar Cheese

I love the creamy sweetness, the chunky pieces of shrimp, all topped with cheddar cheese and crisp chewy bacon. Serve this with a slice of hard, crusty bread. Oh my! Yummy!

 

Ingredients to Make Shrimp Chowder with Bacon

  • Yukon Gold Potatoes
  • chicken broth
  • canned sweet corn, drained
  • medium to large shrimp
  • whole milk
  • half-and-half cream
  • butter
  • sweet yellow onion
  • all-purpose flour
  • dried or fresh parsley
  • kosher salt
  • freshly ground black pepper
  • bacon
  • cheddar cheese

 

Instructions for Making this Recipe

Ingredients for this Recipe

To begin, gather your ingredient so that you have everything close at hand on the counter or table.

 

Prepare the Ingredients

Using a sharp knife and cutting board, dice the potatoes and sweet yellow onion.

Chop the Thawed Shrimp

Thaw the shrimp in a colander under cool running water. Then peel, devein, and chop the shrimp.

Cook the strips of bacon in a small skillet. Cool and break into bite-size pieces. Reserve for garnish.

Shred the cheddar cheese and set aside until the end for garnish.

 

Make the Soup

Boil Potatoes in Chicken Broth

In a medium saucepan, boil the potatoes in chicken broth until tender, about 15-20 minutes. Add the drained corn and chopped shrimp to the potatoes. Stir in milk and half and half.

Prepare the Roux for Thickening

In the same skillet that you cooked the bacon, saute the onion and minced garlic, using the leftover bacon grease and 1 tablespoon of melted butter. Add flour to make a paste.

Whisk the roux into the chowder, and continue cooking until it thickens to desired consistency.

Cook Chowder until Thickened

Season with dried parsley, kosher salt, and freshly ground black pepper. Top with crumbled bacon and cheddar cheese.

This recipe will serve 4 people.

Shrimp Chowder with Hard Crusty Bread

Serve this soup with a hard, crusty bread, such as my Tangy Sourdough Bread. Or maybe my Cheesy Garlic Biscuits. 

For a wine, may I suggest Duckhorn Sauvignon Blanc from Wine.com.

See more Soup Recipes Here. See more Seafood Recipes Here.

 

Recipe for Shrimp Chowder with Bacon

Shrimp Chowder with Bacon

My husband is always skeptical when I try a new recipe. I think he'd be happy to eat beef and potatoes every day of his life. But here's a delightful soup I served him, which we both loved! Enjoy!
5 from 1 vote
Print Rate
Course: Soup
Cuisine: English
Keyword: Bacon, Cheddar Cheese, Large Shrimp, Sweet Corn, Yukon Gold Potatoes
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4

Equipment

Knife Set
Cutting Board
Stainless Colander
Cuisinart Cookware

Ingredients  

  • 2 cups Yukon Gold potatoes diced
  • 2 1/2 cups chicken broth
  • 15 oz. sweet corn drained
  • 1 pound large shrimp peeled, deveined, and chopped
  • 1 1/2 cups whole milk
  • 1 1/2 cups half and half cream
  • 1 tablespoon butter
  • 1 cup sweet yellow onion chopped
  • 1 tablespoon minced garlic
  • 5 tablespoons all-purpose flour
  • 1 teaspoon dried parsley
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 slices bacon cooked and crumbled
  • 1 cup cheddar cheese shredded

Instructions

  • Gather your ingredients so that you have everything close at hand on the counter or table.

Prepare the Ingredients

  • Using a sharp knife and cutting board, dice the Yukon gold potatoes and sweet yellow onion. Mince the garlic.
  • Thaw the shrimp in a colander under cool running water. Then peel, devein, and chop the shrimp.
  • Cook the strips of bacon in a small skillet. Cool and break into bite-size pieces. Reserve for garnish.
  • Shred the cheddar cheese and set aside until the end.

Prepare the Soup

  • In a medium saucepan, boil the potatoes in chicken broth until tender, about 15-20 minutes.
  • Add drained corn and chopped shrimp to the potatoes. Stir in milk and half and half cream.
  • In the same skillet that you cooked the bacon, saute the chopped onion and minced garlic, using the leftover bacon grease and 1 tablespoon of melted butter. Add flour to make a paste.
  • Whisk the roux into the chowder, and continue cooking until it thickens to desired consistency.
  • Season with dried parsley, kosher salt, and freshly ground black pepper. Top with crumbled bacon and shredded cheddar cheese. Serves 4.

Notes

*Unless otherwise indicated, all butter used on this recipe site is salted.

Nutrition

Calories: 595kcal | Carbohydrates: 52g | Protein: 35g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 224mg | Sodium: 2047mg | Potassium: 1111mg | Fiber: 4g | Sugar: 12g | Vitamin A: 1329IU | Vitamin C: 23mg | Calcium: 496mg | Iron: 2mg
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Spinach Quiche with Bacon

Spinach Quiche with Bacon

Spinach Quiche with Bacon is a delicious recipe to serve for a brunch or a light evening meal. Eggs. Bacon. Onions and Green Peppers. Spinach. Herbs and Swiss Cheese. All whipped up together and formed inside a yummy baked shell. I must admit that spinach 

Bacon Ranch Pasta Salad

Bacon Ranch Pasta Salad

This Bacon Ranch Pasta Salad reminds me of the boxed Suddenly Salad product you can buy in the store. Only better!

Broccoli Raisin Salad

Broccoli Raisin Salad

Broccoli Raisin Salad is one of my favorites. I love the combination of fresh broccoli, bacon, cheddar cheese, and raisins all tied together in a creamy dressing. Yum!

My husband and I live close to both of our families. So when we have gatherings, we usually have a nice number of people who attend. Most of them tend to have certain dishes they are required to bring. AKA family favorites.

For instance, one of my nieces always brings Tortilla Pinwheels. Because we love them. My mom always makes her coleslaw, and my oldest brother usually brings baked beans. One of my cousins brings deviled eggs. You get the idea.

My grandma used to make this wonderful Broccoli Raisin Salad. She didn’t always bring it to the gatherings, but when she did, it was always a hit. It’s very simple to make as well.

 

Ingredients Needed to Make Broccoli Raisin Salad

  • cooked bacon
  • large head of broccoli
  • sweet onion
  • golden raisins (or dark raisins if that’s what you have in your pantry)
  • block of cheddar cheese
  • mayonnaise
  • wine vinegar
  • granulated sugar
  • kosher salt and freshly ground black pepper

 

Instructions for Making This Recipe

Gather all your ingredients so that you have everything close at hand on the counter or table. Wash and trim the broccoli and cut into bite-size pieces. Chop the sweet onion, using a Chef’s knife and cutting board. Cut the cheddar cheese into small bite-size cubes. Set aside until ready to use.

Using a large skillet, cook bacon until brown and crispy. Drain on paper towels and allow to cool. Crumble into small pieces and set aside.

You may opt to fry the bacon ahead of time so it has time to cool. You could even make extra at breakfast if you happen to be making eggs and bacon.

In a large bowl, combine the prepared broccoli, crumbled bacon, chopped onion, golden raisins and cubed cheese.

Using a glass measuring cup, combine mayonnaise, wine vinegar, granulated sugar, kosher salt and freshly ground black pepper. Stir well. Pour over broccoli mixture and toss gently to combine.

Spoon into a serving bowl. Cover with plastic wrap and refrigerate until ready to serve. But not overnight. The salad is best served fresh as it tends to gets soupy if it sets too long.

This recipe will serve 6-8 people. I hope you will enjoy it as much as I do!

See more Salad Recipes Here. Browse Holiday Dinner Ideas Here.

Broccoli Raisin Salad

Broccoli Raisin Salad

Here's a delicious salad to serve at your next family gathering. One of our favorites!
5 from 1 vote
Print Rate
Course: Salad
Cuisine: American
Keyword: Bacon, Broccoli, Cheddar Cheese, Family Recipes, Holiday Meals, Vegetable Salad
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 8

Equipment

Cast Iron Skillet
Glass Mixing Bowls
Glass Measuring Cups
Glass Serving Bowl

Ingredients  

  • 6-8 slices bacon cooked and crumbled
  • 1 large head broccoli washed and trimmed, and cut into bite-sized pieces.
  • 1/2 cup sweet onion chopped
  • 1/2 cup golden raisins
  • 8 oz. cheddar cheese cut into 1/2" chunks
  • 1 cup mayonnaise
  • 2 tablespoons wine vinegar
  • 1/4 cup granulated sugar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Instructions

  • Gather all your ingredients so that you have everything close at hand on the counter or table. Wash and trim the broccoli and cut into bite-size pieces. Chop the sweet onion, using a Chef's knife and cutting board. Cut the cheddar cheese into small bite-size cubes. Set aside until ready to use.
  • Using a large skillet, cook bacon until brown and crispy. Drain on paper towels and allow to cool. Crumble into small pieces and set aside.
  • In a large bowl, combine the prepared broccoli, crumbled bacon, chopped onion, golden raisins and cubed cheese.
  • Using a glass measuring cup, combine mayonnaise, wine vinegar, granulated sugar, kosher salt and freshly ground black pepper. Stir well. Pour over broccoli mixture and toss gently to combine.
  • Spoon into a serving bowl. Cover with plastic wrap and refrigerate until ready to serve. But not overnight. The salad is best served fresh as it tends to gets soupy if it sets too long. Serves 6-8.
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Cabbage Bacon Salad

Cabbage Bacon Salad

This Cabbage Bacon Salad is a recipe I really enjoy. Crunchy, sweet, with the added saltiness of smoked bacon. Yum!