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Tag Archives: bacon

Lulu’s Chicken Burgers

29 Friday May 2015

Posted by BakedNorthwest in Burgers, Chicken, Grilling, LuLu's Classics, Main Dish

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Tags

avocado, bacon, BBQ, Chicken Burgers, Grilled Chicken, Lettuce, onion, Summer Cooking, tomato

Chicken Burgers

I can’t quite remember when our family started the summer tradition of grilling chicken burgers. Maybe my mom came up with it because a certain daughter of hers (cough cough) was always really picky about regular hamburgers. Or maybe we all just realized that these were better than any other homemade grilled sandwich out there. I rarely order grilled chicken sandwiches at restaurants, because nothing ever compares to Lulu’s classic summer chicken burgers.

Chicken Burgers

In the past, I’ve tried to recreate these chicken burgers myself, but I never can seem to get the marinade quite right. The secret is store-bought margarita mix. Now, this isn’t always something I have laying around, so I have used lime juice instead with sub-par results. As you probably know, margarita mix has added sugar that lime juice does not, and though we have tried with other sweeteners, nothing has ever compared to this marinade and how perfect it tastes on a toasted bun with all the fixings. Continue reading →

Westport, WA (Plus Clamming, and Chowder!)

01 Sunday Mar 2015

Posted by BakedNorthwest in Events, Seafood, Travel

≈ 2 Comments

Tags

bacon, birthday, chowder, clam chowder, clamming, Otto, razor clams, soup, the coast, washington, westport

What do you do for your dogs 2nd birthday? Take him to the beach…Obviously!

Otto's Birthday

Back in April (yes, this is a super belated post) we went to Westport, WA to meet up with my friend Morgan and her family (her new pup included)! We arrived on Friday afternoon and it was a beautiful day to hang out with Otto on the beach…

Westport

Continue reading →

Maple Bacon Sugar Cookies

07 Wednesday Jan 2015

Posted by BakedNorthwest in Baking, Breakfast, Cookies, Desserts, Entertaining, LuLu's Classics

≈ 3 Comments

Tags

bacon, cookies, frosting, maple, maple bacon, maple frosting, sugar cookies

So…this happened.

Maple Bacon Sugar Cookies

Instead of making goals like, “Run for office” or “Do an Ironman” or “Save Money” I decide, “I need to make a different sugar cookie every month this year.” And so here we are. Month one. Sugar Cookie number one. I don’t really know if I can top this, they are easily one of the best treats I have ever created.

Maple Bacon Sugar Cookies

You see, this sugar cookie recipe is old, classic, and foolproof. There are so many fun directions you can go…Different frostings, different cookie cutters, different seasons…the possibilities are endless! One problem I have – I am the worst cookie decorator of all time.

Maple bacon Sugar Cookies

But I will always say that taste trumps looks in the culinary world. Sure…it may look beautiful…but if it tastes bad, it’s all out the window. And so here we are. Basic, round sugar cookies…with maple frosting and crumbled bacon. Thank God for the invention of maple bacon everything!

Maple Bacon Sugar Cookies

I can’t really promise anything more amazing than this – there will be more sugar cookies…they just won’t be maple bacon. Most of the recipes this year will be using the classic sugar cookie dough recipe that Grammy used…a recipe that may be more near and dear to my heart than any other recipe out there. I’ll explore different ways to make these cookies fun, tasty, and seasonal! Now you know my goal and can hold me to it…And I will need to be sharing lots of cookies…

Maple Bacon Sugar Cookies

Continue reading →

Broccoli Crunch Salad

05 Monday Jan 2015

Posted by BakedNorthwest in Easy, Entertaining, Salad, Side Dish

≈ 1 Comment

Tags

almonds, apple cider vinegar, bacon, broccoli, currants, green onion, honey, lemon, mayo, red onion, salad, stone grain mustard

Broccoli Crunch Salad

One of the things in life that I really excel at, seriously, I don’t even have to try – is making healthy things not so healthy anymore. But I am also dangerously good at convincing people (mostly myself) that the un-healthified meal in question is basically like eating plain lettuce.

Broccoli Salad

The real moral of the story here is that for this ridiculous dialog to be happening, there has to be a sliver of healthy goodness in there. I don’t scream out, “HEY, IT’S VEGGIE!” when I’m shoving my face at Burgerville eating my favorite Spicy Anasazi Bean Burger. I usually know when to shut up and just enjoy it. But at least I don’t get the double bacon cheeseburger….

Broccoli Salad

So anyways, this broccoli salad, yeah. It’s pretty good. No, we aren’t eating plain broccoli here, we are throwing on some creamy dressing and bacon. But broccoli is going to steal the show no matter how much we try to trash this up.

Broccoli Crunch Salad

This is a riff on those broccoli salads you have at Bridal Showers, Summer BBQ’s, and the stuff you pick up for lunch from the deli counter. Since first making this, it’s been requested by Jordan for his work lunches several times. However, if you are bringing it to work, you may want to leave out the garlic in the dressing and those red onions out of the salad…Broccoli + garlic + onions can be pretty potent, if you know what I mean. Your call though, it’s really tasty either way!

Recipe
Broccoli Crunch Salad
Serves 6 to 8
by Baked Northwest

Ingredients

for the dressing:
2/3 cup mayonnaise
1 1/2 – 2 tablespoons apple cider vinegar
1 heaping tablespoon whole grain mustard
1 garlic clove, minced (optional)
1 teaspoon honey
1 teaspoon lemon juice (optional)
1/2 teaspoon salt
1/4 teaspoon cracked black pepper

for the salad:
2 heads broccoli, cut into bite sized florets (you can also trim and cube the stems for use in this salad)
8 ounces (about half of a regular sized package) bacon, cooked and chopped into bit size pieces
1/2 cup slivered almonds (can substitute peanuts or cashews)
1/3 cup Zante currants (can sub dried cranberries)
1/4 cup diced red onions (optional)
1 green onion, thinly sliced

Directions

1. Place all dressing ingredients into a small mixing bowl and whisk together. Base amounts on how thin you like your dressing. If you like a thicker dressing, add 1 1/2 tablespoons apple cider vinegar. Like it thinner? Add about 2 tablespoons. If you want a sweeter dressing, add more honey, if you need a little zing, add some lemon juice! We eyeball ours and it comes out a little different each time, but it’s always delicious.

2. Place broccoli florets and all other salad ingredients into a large mixing bowl and top with dressing. Fold together until fully combined.

3. Adjust seasonings if necessary. Cover with plastic wrap and refrigerate for at least 4 hours and up to 1 day.

4. Toss salad before serving. This salad is great to make ahead and save for work lunches, but it’s always a hit at parties too!

Smoked Salmon BLT’s

03 Monday Feb 2014

Posted by BakedNorthwest in Easy, Main Dish, Sandwiches

≈ 1 Comment

Tags

avocado, bacon, blt, blta, capers, cream cheese, lemon, onion, red onion, smoked salmon, tomato

Smoked Salmon BLT's

Having in-laws that live in Alaska is awesome for many reasons, one of them being is they send you smoked salmon around the holidays! One can only eat so many smoked salmon bagel sandwiches for breakfast, and I wanted to get creative with our salmon, and these epic smoked salmon BLT’s were born.

Smoked Salmon BLT's

 

Smoked Salmon BLT's

A Wingin’ It Recipe
Smoked Salmon BLTs
Makes 2 Sandwiches

Ingredients

  • 8 slices thick cut bacon
  • 1/4 cup mayonnaise
  • 1/4 cup whipped cream cheese, at room temperature
  • 1 teaspoon lemon zest
  • 1 teaspoon fresh lemon juice
  • 1 – 2 tablespoons capers
  • 2 tablespoons chopped fresh dill leaves
  • 4 slices multigrain bread
  • 6 – 8 ounces smoked salmon
  • 1 cup arugula, divided
  • 2 medium tomatoes, sliced
  • about 1/2 – 1/4 of a red onion, either sliced thin or diced small
  • 1 ripe avocado

Directions
In a medium skillet over medium-high heat, cook the bacon until crispy, about 3 to 4 minutes on each side. Remove from the skillet and drain on paper towels.

In a small bowl, combine the mayonnaise, cream cheese lemon zest, lemon juice, fresh dill, and capers. Stir together to form a spread. A note of the amounts – you can use as much cream cheese and mayo as you like, doesn’t have to be 1/4 cup of each. Spread the mixture over 1 side of each slice of bread. Arrange the smoked salmon on 4 slices of the bread. Break the bacon in half and put on top of the smoked salmon. Top the bacon with tomatoes and arugula. Add sliced avocado and onion slices (if using). Cover with remaining slices of bread, spread side down.

Arrange the sandwiches on a platter and serve.

Pumpkin Soup with Bacon and Croutons

30 Wednesday Oct 2013

Posted by BakedNorthwest in Entertaining, Events, Holidays, Main Dish, Soups

≈ 2 Comments

Tags

autumn, bacon, carrots, chicken broth, croutons, fall, goat cheese, nutmeg, October, onion, pumpkin, pumpkin seeds, soup

Nothing says Fall like a warm, hearty bowl of soup. Pumpkin Soup with Bacon and Croutons, however, takes Fall to a whole new level.Pumpkin SoupI was blown away with how this soup turned out. Normally I associate the canned pumpkin with sweet treats and desserts, but this soup has changed my mind. I also couldn’t help but think baby food as everything was cooking down (aren’t I super good at convincing you to try my recipes?)…but dammit, it’s a really freakin good adult version of baby food that I would be proud to feed my baby/kids someday (showing them this blog with all the swearing probably won’t be on my list though).Pumpkin SoupAnyways, Pumpkin Soup ended up being a huge success! The bacon and croutons are a must – so was the sprinkling of goat cheese on top. Another thing that blew my mind was the soup was even better the next day. I think this soup will become a yearly October tradition in our house. Next time I will likely double the recipe since the soup is great as leftovers. I also see new versions of this soup surfacing in the years to come, and I can’t wait!Pumpkin Soup

Recipe
Pumpkin Soup with Bacon & Croutons
Serves 4

Ingredients

  • 2 tbsp olive oil
  • 1 onion, chopped
  • 1 cup chopped carrots
  • 1 (15 oz) can unsweetened pumpkin
  • 2 cups cooked, diced bacon
  • pinch nutmeg
  • 32 oz (2 lbs) low sodium chicken broth
  • dash thyme
  • dash red pepper flakes
  • salt and pepper to taste
  • 4 – 6 slices day old bread, depending on what size of loaf you are using (I used a few slices of a crusty artisan loaf)

Additional Garnishes:

  • Goat cheese or sour cream
  • Toasted Pumpkin Seeds

Directions

1. Heat the oil in a large pan. Add the chopped onion and carrots and cook over low heat, stirring occasionally, for 5 – 10 minutes or until softened. Add a few dashes of salt and pepper while the veggies are cooking down.

2. While the vegetables are cooking, dice raw bacon into small pieces and add to a separate pan. Cook on medium until bacon pieces get slightly crisp. Set aside and drain on paper towels. Leave remaining grease in pan for the croutons. To make croutons, cut bread into small squares and cook on medium-low in the bacon pan until brown and crisp. Set aside to drain on paper towels.

3. Add the pumpkin, half of the cooked bacon (about 1 cup), and nutmeg to the carrot and onion mixture, stirring well. Cover and simmer, stirring occasionally, for 5 – 10 minutes.

4. Pour in the chicken broth, increase the heat to medium, and bring to a boil. Reduce the heat and simmer for at least 15 minutes. Add a few dashes of thyme and red pepper flakes, season to taste with more salt and pepper if needed.

5. Remove the pan from heat and let cool slightly. Use an immersion blender to blend up the soup until smooth. If you don’t have an immersion blender, I highly recommend you get one…but transferring the soup to a food processor or blender and blending in batches also works fine. If so, return it to the pan and reheat.

6. Serve soup with the reserved bacon bits and croutons. Soup is excellent with a few sprinkles of goat cheese on top, or sour cream. Toasted Pumpkin Seeds add a nice seasonal flair as well.

New York Breakfast Casserole

18 Monday Mar 2013

Posted by BakedNorthwest in Breads, Breakfast, Easy, Eggs, Entertaining, Main Dish

≈ 1 Comment

Tags

bacon, bagels, breakfast, capers, cream cheese, eggs, lox, make-ahead, red onion, smoked salmon, tomatoes

Pre-baking, during baking, and after baking! Yum.

Pre-baking, during baking, and after baking! Yum.

A couple of weeks ago, we had some friends in town and decided to hold a wine tasting to try to decide on what wines to have at our Wedding. I had a feeling we were going to be a little foggy the next morning, so I wanted something make-ahead and easy for breakfast the next day. Continue reading →

Thanksgiving and Mom’s Birthday

23 Friday Nov 2012

Posted by BakedNorthwest in Entertaining, Events, Healthy, Holidays, Side Dish, Thanksgiving

≈ 2 Comments

Tags

bacon, brown sugar, brussels sprouts, butter, gravy, green beans, haricots verts, red wine vinegar, shallots, turkey

Jake loves turkey. and butter.

Yesterday we celebrated my Mom’s birthday, and what was the most relaxing and successful Thanksgiving ever. We had a quiet day, where every dish turned out wonderfully, most likely because there was no stress built around anything.

The meal: Turkey with Madeira Gravy, Tzatziki mashed potatoes, green beans with caramelized shallots, brussels sprouts with bacon, and mom’s stuffing.

I am Thankful for so many things, but this year the highest gratitude goes to spending the day with the people (and animals) I Love the most.

We dove into that Turkey right away, barely any time to catch a photo! Everything is already gone, leftovers are being prepped for a delicious soup…

Of course I can’t forget a few of our Thanksgiving recipes! We made 2 great veggie dishes this year, both from Southern Living. Green Beans with Caramelized Shallots and Brussels Sprouts with Applewood Smoked Bacon.

Madeira Gravy, Green Beans with Caramelized Shallots, and Brussels Sprouts with Applewood Smoked Bacon

Recipes

Green Beans with Caramelized Shallots

Green Beans with Caramelized Shallots

Delicious Shallots, caramelizing away!

From Southern Living

Makes 8-10 Servings

Ingredients

  • 2 pounds haricots verts (tiny green beans), trimmed
  • 3 tablespoons butter
  • 1 tablespoon light brown sugar
  • 1 tablespoon olive oil
  • 1 pound shallots, halved lengthwise and peeled
  • 2 tablespoons red wine vinegar

Preparation

  1. Cook green beans in boiling salted water to cover 3 to 4 minutes or until crisp-tender; drain. Plunge beans into ice water to stop the cooking process; drain.
  2. Melt butter and brown sugar with olive oil in a large skillet over medium-high heat; add shallots, and sauté 2 minutes. Reduce heat to medium-low, add vinegar, and sauté 10 minutes or until shallots are golden brown and tender.
  3. Increase heat to medium-high; add green beans, and sauté 5 minutes or until thoroughly heated. Season with salt and freshly ground pepper to taste.

Brussels Sprouts with Applewood Smoked Bacon

Brussels Sprouts with Applewood Smoked Bacon

Recipe

From Southern Living

Ingredients

  • 2 pounds fresh Brussels sprouts, halved
  • 5 applewood-smoked bacon slices, diced
  • 2 tablespoons butter
  • 1/3 cup firmly packed light brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon freshly grated nutmeg

Preparation

  1. Cook Brussels sprouts in boiling salted water to cover 4 minutes; drain. Plunge sprouts into ice water to stop the cooking process; drain.
  2. Cook bacon in a large skillet over medium heat, stirring often, 10 minutes or until crisp; remove bacon, and drain on paper towels, reserving 1 Tbsp. drippings in skillet.
  3. Melt butter in hot drippings over medium-high heat; stir in brown sugar, cinnamon, and nutmeg. Cook, stirring constantly, 1 minute or until sugar is melted and sauce thickens slightly. Stir in Brussels sprouts; cook, stirring often, 10 to 12 minutes or until lightly browned. Add salt and pepper to taste.

Hot Honey Mustard Spinach Salad with Bacon

28 Wednesday Mar 2012

Posted by BakedNorthwest in Easy, LuLu's Classics, Main Dish, Salad, Weeknight Meals

≈ 1 Comment

Tags

bacon, honey mustard, mushrooms, parmesan, spinach

This is probably one of the least healthy salads ever. But it’s definitely one of the best tasting salads out there. Probably because there is bacon, and lots of it. My mom has wowed guest after guest with this salad, and for a good reason.

Recipe

Hot Honey Mustard Spinach Salad with Bacon

serves 4 – 6

Ingredients

For the dressing:

  • 5 slices of bacon (or more, depending on your love for bacon)
  • 3 Tbl rice wine vinegar or apple cider vinegar
  • 3 Tbl vegetable oil
  • 1 1/2 Tbl prepared mustard (whatever you like, honey mustard, sweet hot, pub mustard, they are all good)
  • 1 1/2 Tbl honey
For the Salad:
  • about 6 cups raw spinach
  • 1/4 cup slivered almonds
  • about 2 cups raw mushrooms, sliced
  • 1/4 – 1/2 cup grated parmesan cheese
  • 1/2 cup halved cherry tomatoes (optional)

Cut bacon into bite size pieces before cooking.  Cook bacon until crispy. Remove cooked bacon from pan, set on a plate w/ paper towel to absorb the grease. Add the raw mushrooms to the bacon grease and cook on medium until mushrooms are tender. Remove mushrooms from pan. Add vinegar, another dash of vegetable oil (ONLY if the mushrooms absorbed all of the bacon grease). Add the mustard and honey.  Bring to a boil over medium high heat stirring constantly with a wire whisk.  Remove from heat. It won’t seem like a lot of dressing, but it’s gonna coat the salad beautifully.

Place mixed greens, parmesan, almonds, and tomatoes in a large bowl. Add the cooked bacon and mushrooms. Pour warm dressing over greens and toss gently to coat. Serve immediately.

Mom’s Meatloaf

28 Wednesday Mar 2012

Posted by BakedNorthwest in LuLu's Classics, Main Dish, Weeknight Meals

≈ Leave a comment

Tags

bacon, ground turkey, ketchup, meatloaf, onions, pork sausage, sweet chili sauce

Sometimes you just gotta have meatloaf. Apologies for the less than stellar photo, by the time this was done cooking we were starving and couldn’t wait.

I screwed up the bacon-wrapped part. Next time I will make sure the bacon pieces are long enough and tucked under the loaf so they don't curl over.

Recipe

Mom’s Meatloaf

Ingredients

For the Brown Sugar Ketchup glaze:

  • 1/4 cup ketchup
  • 2 tablespoons light or dark brown sugar
  • 2 teaspoons apple cider or white vinegar

For the Meat Loaf:

  • 2 teaspoons vegetable oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 2 large eggs
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon ground black paper
  • 2 teaspoons sweet-hot mustard
  • 2 teaspoons Worchestershire sauce
  • 1/4 teaspoon sweet chili sauce
  • 1/2 up milk (or buttermilk, or plain yogurt)
  • 2 pounds meat-loaf mix (I use 1 lb. ground turkey, 1 lb. ground sweet Italian sausage)
  • 1 cups fresh bread crumbs
  • 1/3 cup packaged italian-style breadcrumbs
  • 1/3 cup minced parsley
  • 6 ounces thin-sliced bacon

Directions

for the glaze:

Mix all ingredients in a small bowl; set aside.

for the Meat Loaf:

Preheat oven to 350 degrees. Heat oil in a medium skillet. Add onion and garlic, saute until softened, about 5 minutes; set aside to cool.

Mix eggs with thyme, salt, pepper, mustard, Worchestershire, sweet chili sauce, and milk. Add egg mixture to meat in a large bowl, along with bread crumbs, parsley and cooked onions and garlic; mix with a fork until evenly blended and meat mixture does not stick to bowl. (If mixture does stick, add additional milk, a couple tablespoons at a time, and continue stirring until mixture stops sticking.)

Turn meat mixture onto a work surface. With wet hands, pat mixture into a loaf approximately 9 by 5 inches.

Cover a wire rack with foil; prick foil in several places with a fork. Place a rack on a shallow roasting pan lined with foil for easy cleanup.

Set formed loaf on rack. Brush loaf with all of glaze, then arrange bacon slices, crosswise, over loaf, overlapping them slightly and tucking them under to prevent curling.

Bake loaf until bacon is crisp and loaf registers 160 degrees, about 1 hour. Cool for at least 20 minutes. Slice and serve.

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