Joy to the Fullest: Farmers Market Finds: Bacon, Bacon, Bacon!

Who likes bacon? I do! Entire cooking shows are devoted to bacon. And for a good reason. It’s Bacon! And YUM!

But first, a shout out to all of the Farmers Market vendors from the Monroeville Farmers Market, who unknowingly have contributed to the past, present and future posts entitled Farmers Market Finds:

Produce: A plethora of farms and farmers from throughout the area, who sell the most wonderful fruits and veggies
Raw honey vendors: Pauls Orchard and Johns Other Honey
All Natural Preserves: Ruk’s
Bacon, Bacon, Bacon and other fine meats: Mish Farms Meat Market
The bakers and popcorn makers who fill the market with an aroma of deliciousness

I have enjoyed all kinds of bacon dishes from breakfast sandwiches to bacon jam to bacon ice cream and have recreated some. So, in honor of the Farmers Market, I am spotlighting bacon and have included more than one bacon recipe in this post, but sorry, there's no room for bacon ice cream!

Just think about the creativity behind the vast variety of bacon recipes, both savory and sweet. So is the creativity that God infused when He created this place where we live called earth. Look around and see the wondrous works of God!

Job 37:14 (NKJ)

Stand still and consider the wondrous works of God.

We went to Phipps Conservatory last weekend and marveled at the beauty of the lush, green plants, shot, tall, big and small. Plants that produce fruits or vegetables or that provide shade from the hot sun or that spread far and wide to cover the ground with dense, low shades of green that sparkle in the sun like emeralds. And hen there’s the flowers. Bright, vibrant shades of pinks, oranges and yellows, along with scarlet reds and velvety royal purples, not to mention the rich fragrances wafting through the entire place. We turned the corner and before the lavender was in view, we knew what was ahead. There is no mistaking that sweet, fresh aroma floating through the air. All of this beauty created by God for us to enjoy. And since we are all made in His image, with the likeness of God, and, knowing that God is creative, then we can embrace the fact that we too are creative.

Genesis 1:27 (AMP)

So God created man in His own image, in the image and likeness of God He created him; male and female He created them.

God has blessed me to be creative and I enjoy sharing my creativity. I can be found watching a Pirates game while crocheting, sewing, painting, and especially while cooking. So here it is: Bacon, Bacon, Bacon! Three bacon recipes for you to enjoy from one extreme to another:

Pineapple Jalapeno Bacon

Twisted Cabbage and Noodles

Bacon Cheddar Muffins

God is Good; All the time!

Priscilla

Pineapple Jalapeno Bacon

16 ounces farmers market bacon

1/4 to 1/2 cup (or even more) pineapple Jalapeño preserves

1/4 to 1/2 cup (or even more) mixture of hot pepper preserves and your favorite fruit preserves

Preheat the oven to 375.

I use a baking tray with a wire rack. (It is actually a 9 by 13 baking pan with a rack that was a gift from daughter. I like roasting a whole chicken or duck and the pan drippings are wonderful for the gravy…but that’s a whole other subject!) Or, use a cookie sheet covered in parchment. Have the prepared pan ready and waiting.

Add the preserves to a skillet that is large enough to fit the bacon. Over low heat, warm the preserves. When the jam is loose and will easily spread in the pan, remove the skillet from the heat. Glaze each strip of bacon by placing it into the skillet and spread the warm preserves with a pastry brush. Place the coated bacon strip over the rack in the prepared pan (or over the parchment paper) a single layer. Repeat until all of the bacon is coated. Scrape the rest of the warm jam from the skillet, if any is left, and evenly distribute it over the already coated bacon.

Place the pan into the oven for 15 minutes to 20 minutes until the bacon is crisp with a beautiful glossy finish. Keep an eye on the bacon if it needs longer to crisp as the glaze could easily burn.

Enjoy Pineapple Jalapeño Bacon with eggs over easy for breakfast, as the “B” on a BLT for lunch, or with a big plate of Pierogi for dinner. Pineapple Jalapeño Bacon anytime! YUM!

Twisted Cabbage and Noodles

1 pound farmers market bacon, chopped

1 onion, chopped

1 small cabbage or 1/2 large cabbage, chopped

1/2 to 1 stick butter

1 pound egg noodles

salt

pepper

In a medium to large pot, that has a lid, cook the chopped farmers market bacon until it’s crisp. With a slotted spoon, remove the bacon onto a waiting plate and set aside, out of reach of snacking! Using the hot bacon fat, still in the pot, add the onion. Salute until it is softened and begins to caramelize. Add the cabbage into the pot. Stir to coat the cabbage with the bacon fat and to infuse the onion with the cabbage. Cook over a medium, low heat with the lid on for 10 to 20 minutes, until the cabbage begins to soften. Add butter, up to a 1/2 stick at a time, if needed.

In the meantime, prepare the egg noodles using the package directions.

Once the cabbage is soften, remove the lid and stir in salt and pepper to taste. Now, crank the heat under the pot to just below high and stir, stir stir. This will gentle fry the cabbage and onion. Add up to 1/2 stick of butter, if needed. Add the well drained noodles to the mix and continue “frying” the cabbage and noodles for up to five minutes.

Now here’s the twist: Add the bacon! You can add the bacon in either of two ways:

Fold the pile of crisp, chopped bacon and distribute it evenly through the cabbage and noodles.

Ladle a portion of cabbage and noodles into an individual bowl and sprinkle the crisp, chopped bacon on top. I like this option for a three reasons:

1. Some folks do not like bacon thrown into the mix (I can’t figure out why!!).

2. Some folks like lots of bacon, while others like just a touch of bacon.

3. If you have leftovers, the bacon will soften if it is in the mix with the cabbage and noodles.

No matter what, you will enjoy eating Twisted Cabbage and Noodles!

Bacon Cheddar Muffins

12 to 16 ounces farmers market bacon, chopped

1 1/4 cup flour

1 tablespoon baking powder

3 T sugar

pinch salt

1 tablespoon finely chopped onion

3 cups shredded sharp cheddar cheese - I like sharp white cheddar

5 eggs slightly beaten

1/4 cup oil

1 cup milk

Preheat oven to 350.

Butter the muffin cups or use cooking spray or use paper liners in the cups. This recipe makes 12 to 18 muffins, so have a second muffin tin ready, just in case.

In a skillet, cook the chopped farmers market bacon until crisp. With a slotted spoon, remove the bacon onto a waiting plate and set aside to cool down, out of reach of snacking! Save the liquid bacon fat to use as all or part of the 1/4 cup oil for the Bacon Cheddar Muffins or discard.

In a bowl, add the flour, baking powder, sugar, salt, the cooled chopped, crisp farmers market bacon, the finely chopped onion and the shredded cheddar. In a large liquid measuring cup, slightly beat the eggs, then add the bacon fat or oil and milk. Pour the liquid into the dry mixture and mix just enough to gently incorporate the wet into the dry. Do not over mix! Pour the batter into each prepared muffin cup, about 3/4 full.

Bake the muffins for 20 to 22 minutes until lightly browned. Remove the tin from the oven and follow this very important instruction: Do not remove the muffins yet!!!

Cool the muffins for 15 minutes before removing from the pan or they will flatten, leak cheese and appear to be under baked. Use a small metal spatula to loosen the edges around each muffin, then pop each out.

For a little kick, spread your Bacon Cheddar Muffin with hot pepper preserves!