Category — Breakfast
Three of my favorite things, all thrown into a crockpot. Walk away for a view hours and BAM, yummy goodness!
Bacon Cheese Potatoes
- 1/4 pound bacon, diced
- 2 medium onions, thinly sliced
- 4 medium potatoes, thinly sliced
- 1/2 pound cheddar cheese, thinly sliced
- salt and pepper
- Green Onions (optional)
- Line crockpot with foil, leaving enough to cover the potatoes when finished.
- Layer half each of the bacon, onions, potatoes and cheese in crockpot. Season to taste and dot with butter.
- Repeat layers of bacon, onions, potatoes and cheese. Dot with butter.
- Cover with remaining foil.
- Cover and cook on low for 10-12 hours.
thanks to Moms with Crockpots for this one!
May 1, 2015 No Comments
Not just any food like “promoter pasta” but real food, good food…so of course that means bacon!
Their latest concert rider comes in at 52 pages. Part seven features their “Field Guide To Food Coloring Book And Activity Pages“. I’ve pulled together two pages that may be of interest to the FoTDB, but strongly encourage you to witness the entire section in all it’s glory. Also, I’d suggest attempting the word search…it’s a little more complicated than you may think and it includes a “hidden message” for all those promoters out there.
I’m printing the Dave Grohl cover especially for Lil’ to color. Think of the street cred she’s going to get at daycare…
via Smoking Gun
April 6, 2015 No Comments
This weekend, why not whip up a tasty batch of donuts?
I mean look at those! Can’t you just picture yourself with that hot cup of coffee and plate sitting in front of you? Sun coming in through the window, paper (or iPad) on your lap…bliss!
There’s not a lot of bacon in these, but if you maybe add some bacon grease to your fryin’ oil…just sayin’.
Maple Bacon Glazed Donuts
- Scant 2 cups flour, divided
- 1/3 cup sugar
- 1/3 cup milk
- 1 egg beaten
- 1 tbsp canola oil
- 1 tbsp baking powder
- 1/2 tsp cinnamon
- 1/2 tsp salt
- oil for frying
- 3/4 cup powdered sugar
- 1/4 cup maple syrup
- 3 slices cooked bacon, crumbled
For those and a couple other great pictures, head over to D Magazine.
Photo via Travis Awalt , D Magazine
March 13, 2015 No Comments
Hope everyone has / is having / had a terrific “BACON SUNDAY“!
In the Baird household, we are staying close to home and big daddy is makin’ his famous Belgium Waffle breakfast…
- Fresh Whipped Cream
- Raspberry Compote
- Orange Juice
- and BACON!!
That’s how we roll!
My best to all!
March 4, 2015 No Comments
Do you like bacon? Of course you do!
Do you like eggs? I don’t, but you might.
Do you like sushi? Or at least the concept of a bunch of goodness in a roll of rice and seaweed?
Do you feel adventurous?
Do you just wish I’d get to the point?
It’s bacon and egg “sushi” people!
Remarkably this post was originally written in Oct. 2009. How the hell did I miss this?
Click on over to tastyniblets.com for more photos and the blow by blow on how these (and other rolls) were made.
February 10, 2015 2 Comments
because you never know what you are going to find.
Like today for example…
I get my daily alerts from the Google Machine and notice an article from Marcus Samuelsson’s blog where he explains the different cuts of bacon. It’s a good read as he talks through side, pancetta, slab, back, nitrate free…then I see something that makes me stop in my tracks:
Cooking with bacon can be a great way to add a little bit of flavor to a dish. You can chop some side bacon or pancetta and use it to enhance your favorite pasta, or in a banana bread or leave the strips whole and wrap them around fruits for a great appetizer like tapas or “Devils on horseback” or wrapped around oysters to make “Angels on horseback.”
Wait…back up…banana bread? Are…….you……kidding me?
February 7, 2015 No Comments
I said I was going to have it for breakfast…and I did…and I liked it!!!
This is the bacon cinnamon roll!
It’s a tough recipe…here are the ingredients:
Now, I made a mistake…it seems that the mini rolls are only stamped to look like they were rolled. So I had to bust out a knife to cut into a strip:
Once pulled out on the counter, you just place a strip of bacon along the dough.
I was glad we still had a pound of the center cut in the freezer…given the size of these rolls, it was a perfect sized slice. Also, it’s fresh seal packaging allowed me to just pull a couple slices out and just snap the case shut.
So here we are, all rolled up and ready for the oven. Since this was the first time making these, I only put two together…In the event that things went south, I didn’t want to ruin a whole pan of these and deny Better Half her breakfast.
After 12 minutes at 400 degrees…here we are…just add icing and…
There you go!
Now I typically don’t like “wrapping” bacon around food. I love the taste, but the bacon never really cooks and I just don’t dig on soggy bacon.
These cooked up great! The bacon was still soft inside the roll, but it wasn’t stringy. When I took a bite straight in, I didn’t pull any of the bacon with me. The bacon fat melting through the bun gave it a real good taste and a nice sort of glaze formed on the bottom of the roll. It was a GREAT blend of sweet and savory!
Next time…use the larger cinnamon rolls that are ACTUALLY rolled. I also think I might hit the bacon in the stove for about 7 minutes and then roll it into the dough…so I get more of a cooked piece of bacon. Some experimenting to go…but I got to tell you, it already was pretty close to perfection!
January 22, 2015 1 Comment
I had some time to kill this morning before I headed off to “Donuts with Daddy” at Lil’s school and I had $10 burning a hole in my pocket so I stopped by a local establishment for breakfast.
My meal came with two slices of bacon. This is what was presented to me…
BOOOOOOOOOOOOOOOOOO! And just plain old sad!
January 16, 2015 No Comments
You heard me. BOURBON BACON PANCAKES! Now bacon pancakes, sure, who hasn’t had them. But BOURBON??? Come on!!
It’s my two favorite things added to my absolute favorite non-meat breakfast item. Can you say WIN WIN WIN? I can…
Recipe after the jump…make it for someone you love this weekend! [Read more →]
January 15, 2015 1 Comment
Seriously, can you say yum?!? I do believe I know the menu for the next family brunch at the Baird compound / TDB World Headquarters…
Maple Syrup, Bacon and Blueberry Bread Pudding
- 5 cups (600 g) stale French bread (6-8 thick slices) cut in 1.5-in. cubes
- 1 1/2 cups (225 g) bacon (15-20 slices)
- 4 large eggs
- 3 large egg yolks
- 1 cup (250 ml) half & half 10% cream
- ? cup (75 ml) maple syrup
- ? cup (160 ml) butter, melted
- 1 1/2 cups (375 ml) blueberries — fresh or frozen
- Pre-heat oven to 350F (175C). Butter a non-stick 8 x 8-in. (22 cm) baking pan. Cut stale bread into cubes and set aside. Fry slices of bacon in a pan, let cool and cut into 3/4 inch pieces.
- In a large bowl whisk together eggs, egg yolks, cream, butter and maple syrup. Soak cubed stale bread in egg mixture for 10-20 minutes until bread absorbs egg mixture. Fold in bacon and blueberries.
- Pour into buttered baking pan. Bake in a oven for 50-65 minutes until bubbling and golden brown. Serve with a drizzle of maple syrup.
via Toronto Sun
December 24, 2014 1 Comment