Blue Cheese and Bacon Dog with Sriracha Mayo

This football season I've been choosing the snacks I make for the Packer game based on the rival city/region and through that process I've learned of many a special regional hot dog. Detroit has the Coney Dog, Cleveland has the Polish Boy, and Chicago (obviously) has the Chicago dog, and I've made and devoured each one with aplomb. But never one to leave well-enough alone, I've been inspired to get creative on my own.

Blue cheese and bacon are a tried-and-true delicious combination, so it's no surprise that they'll make an all-natural, natural casing hot dog even more delicious. But with all that richness, there needs to be distinct elements to cut through it, and that contrast is perfectly achieved by the sharp scallions and spicy Sriracha mayo. Blue cheese can be a very polarizing ingredient, and although I think its funk is an important flavor component, sharp cheddar could be substituted for a version with wider appeal.

There's still a few of my Pecatonica Valley Farm hot dogs left in the freezer, so I doubt this is the last you've seen of my hot dog creations. I've got a fridge packed with winter CSA vegetables and a mind racing with ideas, so it can't be long until some of them come together with my latest favorite culinary canvas.

Blue Cheese and Bacon Dog with Sriracha Mayo
serves 1, easily multipliable

1 hot dog, preferably natural casing and nitrite- and nitrate-free
1 tablespoon mayo
1/4 teaspoon Sriracha, or to taste
1 hot dog bun, preferably whole grain

1 slice thick-cut bacon, cooked and crumbled
2 tablespoons crumbled blue cheese
2 tablespoons thinly sliced scallions


1. Cook hot dog via method of choice (grilling is best, but in a pinch even the microwave will do).


2. Meanwhile, combine mayo and Sriracha in a small bowl and and stir until well-combined. Spread on one side of the hot dog bun.

3. Place cooked hot dog on bun and top with crumbled bacon, scallions, and blue cheese. Serve promptly.

Chicken, Bacon, and Parmesan Rotini with Scallions and Garlic

When I'm cooking and eating lunch or dinner by myself, my meals quite often fall into one of three broad categories - sandwiches, salads or noodles. These are typically vegetarian for health and convenience reasons, running the gamut from elaborate and complex to a good ol' PB&J. In the summer months, my noodle preferences lean towards cold veggie noodle salads, but now that autumn is settling in, it is game on with heartier pasta fare.

It doesn't take a genius to realize why this is so delicious. When you start with bacon and end with Parmesan, almost anything you throw in between is guaranteed to be delectable. This recipe might only use one slice of bacon, but not a bit of that flavor is wasted, the rendered fat used to gently cook the onions chicken, and garlic and unite all the ingredients with rich and smoky flavor. The final sharp accent of the scallion greens is the perfect contrast, making all the luxuriousness even more notable.

Not only is this particular combination delicious, but the recipe provides a nice jumping off point for cozy pasta dinners for one (or more). The basic method of cook pasta, saute proteins and vegetables, and create a pan sauce with pasta water is endlessly useful and a method every busy chef should have at their fingertips.

Chicken, Bacon, and Parmesan Rotini with Scallions and Garlic

adapted from Food and Wine

serves 1

1 ounce sliced bacon, cut crosswise into 1/2-inch strips

2 ounces boneless, skinless chicken breast or thigh, cut into bite-size pieces
1/2 medium to large or 1 small onion, sliced thin
Salt and freshly ground black pepper
2 scallions, white bulbs cut into 1/2-inch lengths, green tops chopped
2 cloves garlic, sliced thin
2 to 3 ounces pound whole wheat rotini, or other small pasta
2 tablespoons grated Parmesan

1. In a large deep frying pan, cook the bacon over moderate heat until crisp. Remove the bacon with a slotted spoon. Put the pan over moderate heat. Add the onions and a pinch of salt. Cook onions, stirring occasionally, until the onions start to soften and become translucent, just a few minutes. Add the chicken and continue cooking until the onions are golden, 7 to 10 minutes total.

2. Meanwhile, in a large pot of boiling, salted water, cook the pasta until almost done, about 9 minutes, reserving 1/2 cup pasta water. Drain the pasta and set aside. 

3. Stir in the scallion bulbs and the garlic; cook 1 to 2 minutes longer, stirring occasionally. Add the pasta water and bring to a simmer. Cook until the pasta is just done, about 3 minutes. Stir in the Parmesan and season to taste with salt and pepper. Toss with the bacon and scallion greens and serve promptly.

Brie and Bacon Burger with Cherry Mayo

It's cherry season! The notable Door County cherries are finding their way to the farmers' market along with sweet and sour cherries from lots of other local farmers. It's hard to resist just eating them all plain, but I try to preserve some of each summer fruit as it comes so I can enjoy them long after the season has passed, most often as jam or preserves. Although I most frequently scoop them generously on toast, yogurt, and ice cream, subtle accents of fruit in savory dishes are a thing of beauty. The sweet-sour flavor of the cherry preserves are a wonderful complement to the savory, smoky bacon, creamy brie, and hearty beef piled high in this indulgent burger. Each bite is a complex collection of complementary flavors that traverses a host of textures, moving from creamy Brie to tender onions to charred burger, book-ended by toasty bread. A perfect choice for a summer cookout now, you'll still be a craving a journey back to this taste of summer in the depths of winter.

Brie and Bacon Burger with Cherry Mayo
makes 1 burger

2 ounces thick-cut bacon (1 to 2 slices, depending on size)
1/2 cup sliced white or yellow onion
Salt and freshly ground black pepper
1 whole grain burger bun or pretzel bun
Olive or canola oil or melted butter
1 tablespoon mayonnaise
1 tablespoon cherry preserves
1 ounce sliced Brie
4- to 6-ounce grass-fed beef patty

1. Preheat a pan over medium heat. Add bacon and cook, turning occasionally, to desired level of crispiness. Drain bacon on paper towels, reserving grease in the pan.

2. Reduce heat to medium low, add onions, and add a pinch of salt and ground black pepper. Cook, stirring occasionally, until onions are tender and caramelized, 10 to 15 minutes.

3. Meanwhile, prepare a grill over medium to medium high heat. Brush burger bun with oil or melted butter and grill until bun is golden and toasted, just a couple of minutes. While the bun is toasting, combine mayo and cherry preserves in a small bowl. After bun has cooled to room temperature, spread top half with cherry mayo.

4. When grill is ready, brush each side of burger with oil and season with salt and pepper. Grill, turning once halfway through, to just shy of desired level of doneness (I like my burgers medium rare). Place onions and bacon on burger patty and top with Brie. Cook until burger is cooked to desired level and cheese is melted. Place burger on bottom half of bun, top with other half, and serve promptly.

Bacon and Kraut Burger

Last weekend I had the pleasure of attending REAP's Burgers and Brew at Capital Brewery in Middleton. I've been to the event every year it has taken place, but every year I am still absolutely thrilled to dig into the ever-evolving menu of locally-sourced burgers and Wisconsin microbrews that appear. Some people might have had their fill after an afternoon full of those culinary delights, but it inspired me to try my hand at creating a new fancy burger of my own with what I had around the house. I'm definitely an old hand at burger creations, my efforts ranging from ultra-healthy veggie burgers to fish burgers to hedonist meat lovers' delights, with this burger falling more on the indulgent end of the spectrum. I really went all out with this one - local, grass-fed, organic ground beef, Lodi bacon, and Pleasant Ridge Reserve cheese all coming together in in a savory delight almost beyond description. (My only regret was not having a pretzel bun to pile on this stuff with all this deliciousness.) It might all be a bit too much were it not for the sharp mustard and tart sauerkraut that cut through the fattiness and allow all the rich ingredients to shine independently. It probably goes without saying, but there's nothing better than a cold beer with this burger and I recommend a brown ale, such as Rebel Kent the First you can see waiting in the background here. Pair those with a warm and sunny day and a comfy chair in the backyard and you've got the recipe for a perfect summer afternoon.

Bacon and Kraut Burger
serves 1

2 slices bacon (about 2 ounces)
1 whole grain or pretzel bun
1 tablespoon coarse mustard
One 4- to 6-ounce grass-fed burger patty
1/4 cup drained sauerkraut (bagged or homemade, not canned)
1 ounce thinly sliced Pleasant Ridge Reserve cheese (or sharp cheddar, Swiss, or Gruyere)

1. Preheat a pan over medium heat. Add bacon and cook, turning periodically, until crisp. Drain bacon on paper towels and reserve warm bacon grease.

2. Meanwhile, prepare a charcoal or gas grill. When grill is ready, split bun, spread with a thin layer of warm bacon grease and toast until golden brown. Spread one half of the bun with the coarse mustard and set aside.

3. Add burger patty to grill, and cook, turning once, to just shy of desired level of doneness (I like my burgers medium-rare). A minute or two before the burger will achieved desired level of doneness, place sauerkraut, bacon, and cheese on top of burger patty and continue cook until burger is done and cheese is melted, another minute or two. Place burger on bottom half of bun

Creamy Winter Squash and Greens Soup

Bacon and kale? Awesome. Bacon and winter squash? Delicious. Bacon, kale, and squash? Absolutely scrumptious, and an easy way to get a healthy dinner on the table in less than 30 minutes. The cliche that bacon makes everything better exists for a reason, with just a small amount of that glorious ingredient turning what would just be a merely tasty bowl of soup into a really memorable one. It's hard to believe that just four ingredients (if you don't count water, salt, and pepper) are this flavorful when brought together, each bite the perfect balance of savory, salty bacon, sweet squash, and hearty kale. (If you are a vegetarian or vegan, and have chosen to deny yourself the glory that is bacon, you can simply saute the onion in olive oil instead of rendered bacon fat.) All this creamy veggie-packed deliciousness demands a roll or piece of crusty bread to sop up every last bit of flavor, making this soup the perfect excuse to stop at your favorite bakery. Extra soup freezes well, so whip up an extra batch for a quick meal anytime, but hold off on garnishing with the bacon bits until you're ready to serve.

Creamy Winter Squash and Greens Soup
adapted from Martha Stewart
serves 4

4 strips bacon, 4 ounces, cut crosswise into 1/2-inch pieces
1 medium onion, finely chopped
1/2 pound kale, or other hearty green, thick stems removed, leaves finely chopped (about 8 cups)
4 cups homemade winter squash (butternut, acorn, etc.) puree, or 2 packages (12 ounces each) frozen winter squash puree, thawed
Coarse salt and ground pepper

1. Cook bacon in a large saucepan over medium heat, stirring occasionally, until crisp, 4 to 5 minutes. Using a slotted spoon, transfer bacon to a paper-towel-lined plate; set aside.

2. Add onion to fat in pan, and cook until softened, 4 to 5 minutes. Add kale; cook until soft, 3 to 4 minutes.

3. Add squash puree and 3 cups water (or more if necessary to achieve desired consistency); bring just to a boil. Season generously with salt and pepper. Serve, garnished with reserved bacon.

Sweet Potato Poutine with Bacon and Caramelized Onions

Last weekend seemed a little incomplete without a Packer game and its requisite Packer snack. This Sunday I'll be watching the game with some family and a Thanksgiving spread I'm preparing, but if you're watching the game sans feast, I can think of nothing better to recommend that this over-the-top poutine. If I'm given the option between potatoes and sweet potatoes, sweet potatoes win out virtually every time. And although they're not the traditional choice for poutine, they bring all the crispiness of regular fries, but with an added sweetness and depth of flavor that plays perfectly off of the salty cheese curds and smoky bacon. If that isn't already enough, caramelized onions add an extra layer of flavor that infuses eat bite with pure savoriness. The crispy fry and bacon bookends perfectly contain the squeaky, spongy curds and tender caramelized onions for a delightful variety of textures in each bite. An unabashedly decadent dish, this is a soul-satisfying treat nobody can resist and the perfect companion to an afternoon of football.

Sweet Potato Poutine with Bacon and Caramelized Onions
gravy recipe adapted from The Food Network
serves 2

1/2 tablespoon canola oil
1/4 cup finely chopped onion
1/2 tablespoon finely minced garlic
1 cup chicken stock
1 cup beef stock
1 tablespoon ketchup
1/2 tablespoon apple cider vinegar
1/4 teaspoon Worcestershire sauce
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
Kosher salt and freshly ground pepper
12 ounces frozen sweet potato fries
4 slices bacon (about 3 ounces)
1 small onion, sliced
4 ounces fresh cheese curds, at room temperature or slightly warm

1. Make the gravy: Heat canola oil in a saucepan over medium heat. Add the onion and garlic and saute until translucent, about 3 minutes. Add the chicken and beef stock, ketchup, vinegar, and Worcestershire sauce and bring to a boil.

2. Meanwhile, in a separate saucepan, melt the butter over medium-high heat. Add the flour and make a roux, stirring until slightly browned, 2 to 3 minutes. Whisk the stock mixture into the roux and simmer until reduced by half, about 20 minutes. Season the gravy with salt and pepper and keep warm.

3. While the gravy is simmering bake the fries according to package directions. Shortly before the fries are ready to come out of the oven, strain the gravy.

4. Meanwhile, cook bacon in a pan over medium heat until crisp. Remove from pan and drain on paper towels, leaving 1 to 2 tablespoons bacon grease in the pan. Once bacon is cool, crumble into small pieces. Add onions to hot bacon grease and cook over medium-low heat until onions are soft and caramelized, about 20 to 30 minutes.

5. Split fries between two plates, topping each with half of the onions, cheese curds and bacon. Pour the hot gravy over the top and serve promptly.

Breakfast Poutine

I'm still on my poutine kick for Packer snacks. An over-the-top, decadent food that I'll eagerly try any time I see it on a menu, since I first made it myself at home I can't stop tinkering with the recipe. So far I've shared a classic poutine recipe and Reuben variation, but if you want to indulge in poutine for breakfast or brunch, this is really the recipe for you. We all know the cliche that bacon makes everything better, and quite often the same case can be made for a fried egg, its addition taking this poutine even further into the indulgent category. This is an unabashedly decadent meal - crisp and smoky bacon, salty and squeaky cheese curds, starchy and hearty potatoes, rich and runny egg, all happily co-mingling until a silky blanket of gravy. To complete your brunch or football-watching experience, pair this with a breakfast stout, hard cider, or other boozy brunch beverage your of choice (although I don't think mimosas quite work with this heavy-duty dish) and enjoy some quality time with friends or family. Go Pack Go!

Breakfast Poutine
gravy recipe adapted from The Food Network
serves 2

1/2 tablespoon canola oil
1/4 cup finely chopped onion
1/2 tablespoon finely minced garlic
1 cup chicken stock
1 cup beef stock
1 tablespoon ketchup
1/2 tablespoon apple cider vinegar
1/4 teaspoon Worcestershire sauce
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
Kosher salt and freshly ground pepper
12 ounces frozen french fries
4 slices bacon (about 3 ounces)
2 large eggs
4 ounces fresh cheese curds, at room temperature or slightly warm

1. Make the gravy: Heat canola oil in a saucepan over medium heat. Add the onion and garlic and saute until translucent, about 3 minutes. Add the chicken and beef stock, ketchup, vinegar, and Worcestershire sauce and bring to a boil.

2. Meanwhile, in a separate saucepan, melt the butter over medium-high heat. Add the flour and make a roux, stirring until slightly browned, 2 to 3 minutes. Whisk the stock mixture into the roux and simmer until reduced by half, about 20 minutes. Season the gravy with salt and pepper and keep warm.

3. While the gravy is simmering bake the fries according to package directions. Shortly before the fries are ready to come out of the oven, strain the gravy.

4. Meanwhile, cook bacon in a pan over medium heat until crisp. Remove from pan and drain on paper towels, leaving about 1 tablespoon of bacon grease in the pan. When cool, crumble into medium pieces.

5. Crack the eggs into the hot pan containing the bacon grease, frying until whites are set and yolk is warm, but runny, flipping halfway through, or to desired level of doneness.  (If you're unsure as to how to cook over-easy eggs, check out Alton Brown's expert instructions here).

6. Split french fries between two plates, topping each with half of the cheese curds and bacon, and one egg. Pour the hot gravy over the top and serve promptly.

Caramelized Cauliflower with Bacon and Spinach

In my humble opinion, few vegetables take on caramelization as beautifully as cauliflower. I could eat Dijon-Roasted Cauliflower by the pound, and it was hard to tear myself away from one of my all-time favorite recipes to try something new with the many heads of cauliflower I've bought at the farmers' market this fall. Although it's become a cliche, bacon really does make things better. Vegetarians, vegans, and those adhering to a strict kosher diet aside, I don't know many people who don't love that smoky, salty, savory perfection. Bacon is a really high-mileage food - just a little bit gives a dish a lot of flavor and meatiness. I'm a meat lover, but not a huge meat consumer for environmental, moral, and health reasons, so when I do incorporate meat into my diet, I like to make the most out of my indulgence. The smoky bacon extravagance is balanced by fresh dill and spinach and bright lemon juice, creating a well-rounded dish that could almost be a meal in itself (and if you throw in a can of white beans or chickpeas, it most certainly can be). A balance of luxury and nutrition, this dish celebrates is a perfect way to celebrate one of the best vegetables fall has to offer.

Caramelized Cauliflower with Bacon and Spinach
adapted from Food and Wine
serves 4

2 ounces thick-cut bacon, sliced into small pieces
1 small cauliflower (1 1/4 pounds), cored and cut into small florets
1 small onion, finely chopped
1 tablespoon coarsely chopped dill
1 bay leaf
1 tablespoon fresh lemon juice
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
5 ounces baby spinach

1. Heat a large skillet over medium-high heat. Add the bacon and cook over moderate heat until the fat has been rendered and bacon is crisp. Remove bacon from the pan with a slotted spoon and drain on paper towels.

2. Stir in the cauliflower, onion, dill and bay leaf and season with salt and pepper. Cover, stirring occasionally, until the cauliflower is tender and browned, about 10 to 15 minutes. Remove the pan from heat and stir in the spinach, stirring constantly until the spinach is just beginning to wilt.

2. In a large bowl, mix the lemon juice with the olive oil. Season with salt and pepper. Add the cauliflower mixture, toss and serve, garnished with the bacon bits.

Broccoli, Bacon, and Blue Cheese Salad

I really stepped it up with my lunch salad this weekend. Typically, at least one meal on both Saturday and Sunday is a main course salad for me, consisting of fresh or dried fruit, nuts, and cheese. I mix it up a lot, depending on what I happen to have around and strikes my fancy, and I never tire of it. This weekend I happen to have some leftover roasted broccoli, which conjured up memories of one of my signature dishes as a child, Broccoli Bacon Salad. I was no kid gourmand, but I could always be counted on to make Broccoli Bacon Salad or Parmesan Potato Pie for a holiday or family gathering. The broccoli in that dish was not roasted, but it started me thinking about how much I love the combination of broccoli, raisins, sunflower seeds, and bacon in that salad. With that recipe safely hidden away in a cookbook at my parents' house, I decided it was the perfect opportunity to adapt those ingredients to a main course salad. And sure enough, that combination still makes my taste buds dance with delight, even better dressed up with a bit of red onion and blue cheese. There's no doubt that there's a lot going on in this salad-smokiness from the roasted broccoli and bacon, sweetness from the raisins, saltiness from the bacon and sunflower seeds, sharpness from the red onion, and a pungent punch from the blue cheese-but it all manages to blend together in perfect harmony. No lightweight in heartiness or flavor, this salad is perfect fuel for raking the yard, picking apples, carving pumpkins, or any other favorite fall pastime.

Broccoli, Bacon, and Blue Cheese Salad
serves 1

2 ounces mixed greens, rinsed and dried
4 ounces broccoli, roasted in olive oil, salt, and pepper until browned and tender
2 slices bacon, cooked until crisp and crumbled
1/2 ounce thinly sliced red onion
2 tablespoons raisins
2 tablespoons sunflower seeds
1 ounce blue cheese, crumbled
Salad dressing, for serving

1. Spread mixed greens evenly on a large plate, distributing remaining ingredients evenly over the top. Dress with salad dressing of choice, and enjoy!

Shrimp and Bacon Spinach Salad

When the weather is warm and the farmer's market is in full-swing I become completely obsessed with creating new main-course salads. Although they still make regular appearances in my diet, in the depths of winter my culinary obsessivness is typically redirected to warm dishes like soups, or more recently, veggie burgers. The unseasonably warm weather of late has rekindled my salad obsession earlier than usual, with my first new creation of the season landing on my dinner table on Valentine's Day. My husband asked if I wanted to venture out into the crowds, but I much prefer a nice dinner at home on the days when everyone is expected to go out, so I got to work in the kitchen. Although it may not seem like salad is elaborate enough meal for a romantic dinner, this salad is so full of intensely savory flavors and luxurious ingredients that it is more than appropriate for any special occasion. Shrimp, cooked gently in bacon fat, blends deliciously with creamy, tangy goat cheese and smoky, crispy bacon on a bed of spinach, corn, and red onion, creating the perfect balance of rich and fresh flavors. The generous helping of vegetables is the perfect foil to the decadent toppings, keeping the dish light and crisp, creating a contrast that allows all of the lush components to really shine. Add a glass of wine and piece of crusty bread with butter for the perfect meal to linger over with friends, family, or that special someone, be it Valentine's Day, or just an ordinary Tuesday night.

Shrimp and Bacon Spinach Salad
serves 2

4 ounces bacon
8 ounces large shrimp, peeled and deveined
4 ounces baby spinach
1/2 cup corn
1/4 cup finely chopped red onion
2 ounces goat cheese
Salad dressing, for serving

1. Preheat a pan over medium heat. Add bacon and cook, turning frequently, until browned and crisp. Remove from pan and place on paper towels to drain.

2. Remove all but 1 tablespoon of the rendered bacon fat from the pan. Add shrimp to pan and cook until shrimp is translucent, taking care not to overcook (shrimp will become tough and gummy). Remove from the pan, divide between the two salads, and serve promptly with your dressing of choice.

3. Meanwhile, divide spinach evenly between two large places, topping each with half of the corn, red onion, and goat cheese. When bacon is cool enough to handle, crumble into small pieces and sprinkle evenly over the two salads. Add the cooked shrimp, top with dressing of choice, and serve warm.

Chicken, Roasted Broccoli, and Bacon Salad

Since we're due for a bit of summer-like weather this week, I thought I'd sneak in another salad recipe, though this one is decidedly hearty and a bit too heavy for the hottest days of summer. Carnivores will appreciate the moist grilled chicken and crispy, smoky bacon, while vegetable enthusiasts will delight in the fresh greens and the sumptuous caramelized broccoli.This salad has the flavors of a decadent baked potato without turning into a complete gut bomb, filling you up without requiring an immediate post-meal nap. This meal toes the line between healthy and indulgent, sneaking in some healthy ingredients for those who would otherwise turn their nose up at salad and allowing salad enthusiasts to spoil themselves a bit. For those of you in households with both the meat and potatoes and vegetable-lover camps, try out this delicious middle ground recipe and make everyone happy.

Chicken, Roasted Broccoli, and Bacon Salad
serves 2

8 ounces broccoli florets
1/2 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper

8 ounces boneless, skinless chicken breast
4 slices bacon
1/2 small red onion, sliced
8 ounces mixed salad greens
2 ounces shredded sharp cheddar cheese
Salad dressing, for serving (I suggest ranch or honey mustard dressing)

1. Preheat an oven to 450 degrees. Toss broccoli florets with olive oil and salt and pepper to taste. Spread in an even layer on a baking sheet. Cook until broccoli is caramelized and tender, tossing occasionally, for about 20 minutes (depending on the size of the florets).

2. Preheat a grill or grill pan over medium heat. Season both sides of the chicken breasts with salt and pepper. Cook chicken breast until internal temperature reaches 170 degrees F, remove from heat, and allow to rest for 5 minutes. Shred or slice into small pieces.

3. While the chicken is cooking, preheat a pan over medium heat and add the bacon. Cook, flipping regularly, until bacon is crisp. Remove bacon from pan and drain on paper towels. Once cool, break bacon into small pieces.

4. Meanwhile, wash and dry greens and chop, if necessary. Distribute greens evenly between two large plates, topping each with half of the onion, broccoli, bacon and cheese. Add the sliced chicken to the top, drizzle with dressing, and enjoy!

Breakfast Burger

With Fourth of July weekend fast approaching, having a large arsenal of recipes for grilling is a must. While even the plainest burger is delicious cooked on the grill, a Fourth of July cookout is also a great chance to try out some creative recipes and impress your guests, so I offer up to you this recipe for your holiday grilling. This supremely savory burger is wonderfully decadent, with smoky bacon, pungent cheddar cheese, and decadent egg yolk melding together in an incredible collection of rich flavors. If you want to take it completely over the top, use a combination of ground pork and pork sausage instead of ground beef to make this burger maximally indulgent. Runny egg yolk melding all the ingredients together is one of the best parts of this burger, but if you're not a fan of runny egg yolks, this burger will still be fantastic if you cook the yolk through. I've put together many burger creations this summer, but my husband cites this as probably his favorite creation so far, so I know this is a recipe worth sharing. Go forth and fire up the grill this holiday weekend, enjoying some quality time and good eats with friends and family.

Breakfast Burger
serves 2

2-4 slices bacon (depending on size)
8-12 ounces ground beef (local, grass-fed organic is the best if you find/afford it)
Salt and freshly ground black pepper
1 tablespoon mayonnaise
1 teaspoon maple syrup (preferably Grade B)
2 whole grain buns or English muffins
2 oz. sliced sharp cheddar cheese

1. Preheat a pan over medium heat. Cook bacon to desired level of crispness, remove from pan, drain, and break each slice into two pieces, if large. Reserve bacon grease in the pan. While the bacon is cooking, mix mayonnaise and maple syrup together in a small bowl. Spread evenly over the top halves of the two buns.

2. Meanwhile, preheat a grill pan or gas grill over medium to medium-high heat or prepare a charcoal grill (my personal preference). Divide ground beef into two even patties and season each side with salt and freshly ground black pepper. Cook burgers to just shy of desired level of doneness (I like my burgers medium-rare). Preheat the pan containing the bacon grease over medium heat towards the end of the burger cooking time.

3. Placed sliced bacon and cheese on top of burgers and continue cooking until cheese is melted. While the cheese is melting, cook the eggs until the whites are set, but the yolks are still runny, flipping halfway through. Place the burgers with the bacon and cheese on top of the bottom halves of the buns, top with the fried egg, and the other half of the bun.

BBQ Bacon Burgers

Made any Picked Red Onions yet? If you haven't had the time or motivation to try out that delicious condiment, let me provide a bit of inspiration. I came up with the recipe for this burger before I ever made pickled red onions, and the desire to put them on this burger was the impetus for finding a recipe. I usually caramelize onions in bacon fat whenever I'm making bacon for a burger, but the bright flavor of the pickled red onions was a welcome change from my usual routine. The sharp and crisp red onions are the perfect contrast to smoky barbecue and rich and savory beef, bacon, and cheese, holding their own against the other big flavors in this burger. This recipe isn't the only place picked red onions have found a home, so check back soon for more ways to incorporate this simple condiment into your culinary repetoire.

BBQ Bacon Burgers
serves 2

2-4 slices bacon (depending on size)
2 whole grain hamburger buns
2 tablespoons barbecue sauce (I used Frontera barbecue sauce)
2 oz. sliced baby Swiss cheese
8 oz. ground beef (local, organic, grass-fed is the best if you can find/afford it)
Kosher salt and freshly ground black pepper
Pickled Red Onions

1. Preheat a pan over medium heat. Cook bacon to desired level of crispness, remove from pan, drain, and break each slice into two pieces.

2. Preheat a grill pan or gas grill over medium to medium-high heat or prepare a charcoal grill (my personal preference). Cook burgers to just shy of desired level of doneness. Placed sliced bacon and cheese on top of burgers and continue cooking until cheese is melted.

3. Meanwhile, spread 1 tablespoon barbecue sauce on the top half of each hamburger bun and top with pickled red onions. Add cooked burger to bottom half of bun, top with upper half, and serve.

Guacamole Bacon Burgers

I'm a huge fan of routine, from the utterly mundane (my weekly schedule for laundry and cleaning) to the purely delightful and indulgent, like the weekly ritual of grilling out on Sunday night that I've reinstituted now that weather is warm again. I love pretty much anything cooked on a (charcoal) grill and burgers are another great palette for culinary creativity. This recipe certainly isn't my first foray into putting together creative burger toppings, but it may be my favorite (this burger comes in a close second). This burger brings together the creamy freshness of guacamole with savory, salty bacon and melty cheese in an exquisite union of Mexican flavors and traditional American grilling. To accompany these decadent burgers, whip up a batch of spicy black beans in lieu of the traditional baked beans to carry the wonderful Mexican flavors throughout the meal.

Guacamole Bacon Burgers
serves 2

For the guacamole:
1 medium ripe Hass avocado
1 clove garlic, minced or pressed through a garlic press
1/4 teaspoon salt, or to taste
1 tablespoon chopped cilantro
1/2 tablespoon fresh lime juice
1 tablespoon minced jalapeno, or to taste
2 tablespoons chopped white onion

2 whole wheat hamburger buns
8-12 ounces ground sirloin
Salt and freshly ground black pepper
Ground chipotle pepper (optional)
3 ounces bacon, cooked (2-4 strips, depending on the thickness of your bacon)
2 ounce sliced quesadilla or other good melting cheese
Lettuce, greens, or alfalfa sprouts (optional)
Sliced tomato (optional)

1. First, make the guacamole. Cut the avocado in half, remove the pit, and scoop the flesh into a medium bowl. Mash the avocado into a paste using a fork or potato masher, add the remaining ingredients, and stir well to combine. Put 1/4 cup guacamole on each of the top halves of the hamburger buns, reserving any remaining guacamole for another use.

2. Meanwhile, preheat a grill pan, gas grill, or charcoal grill. Divide the ground sirloin into two patties and season each side with salt, pepper, and chipotle pepper (if using). Cook to desired level of doneness using desired method of cooking (I prefer a medium-rare burger, cooked over charcoal). When burgers are just shy of done, place cooked bacon and cheese on top of the burger and cook until the cheese is melted, just a couple of minutes. Place one burger on each of the bottom halves of the buns and add lettuce and tomato, if desired, top with upper halves of buns, and serve.

Goat Cheese, Caramelized Onion, and Bacon Burgers

The road to this recipe started with a craving for roasted potatoes with malt vinegar, of all things. Once I'd decided that hearty potatoes were on the menu for dinner, I took a glance in the fridge and freezer for some hearty meat to accompany it and was lucky enough to find all the ingredients for these indulgent burgers. My husband is very tolerant of all the healthy food I make, but he's really a meat and potatoes guy at heart, so I try to make meals like this on a regular basis as well to satisfy both of our carnivore cravings. And what carnivore wouldn't love this burger? A juicy burger (I never cook mine beyond medium-rare), topped with creamy and tangy goat cheese, rich and crispy bacon, and savory, tender onions is sure to put a smile on almost everyone's face, made even better paired with some roasted potatoes and an ice cold beer.

Goat Cheese, Caramelized Onion, and Bacon Burgers
serves 2

4 slices thick-cut bacon
1 medium onion, sliced
8 ounces ground sirloin
Kosher salt and freshly ground black pepper
2 ounces goat cheese, slightly softened
2 whole wheat hamburger buns
Melted butter

1. Preheat a pan over medium heat. Cook bacon until desired level of crispness, drain on paper towels and set aside. Add sliced onions to pan with rendered bacon fat and cook, stirring occasionally until onions are tender and caramelized, about 30 minutes. Remove the onions from the pan and set aside.

2. Form ground sirloin into two patties and add to the pan. Cook the burgers, flipping once until they reach desired level of doneness (125 to 130 degrees for medium-rare). Meanwhile, preheat the broiler. Spread the goat cheese evenly on the top halves of the buns, top with the caramelized onions and bacon, and brush the bottom halves bun with a bit of melted butter. Place buns under the broiler until goat cheese is slightly melted, onions and bacon are warm, and the bottom half is slightly toasted, 2 to 4 minutes. Add cooked burger to bottom half, put the two halves together, and dig in!

Cheese, Apple, and Bacon "Quesadillas"

I eat apples at an amazing pace this time of year, but don't really cook that much with them beyond desserts. I had some sprouted grain tortillas leftover from Chipotle Black Bean Burgers, along with an abundance of different Wisconsin cheeses and wonderful local bacon, inspiring me to make these "quesadillas". (I hate to even use the word quesadilla to describe these, but I can't think of anything that conveys the idea more clearly.)

The crisp and fresh apples are a wonderful contract to the rich and salty bacon and cheese; I would recommend using an apple that is somewhat tart, but not something as tart as a Granny Smith as some degree of sweetness is a nice added contrast to the bacon and cheese. Cheddar and Swiss are my preferences for cheese, though provolone might be good as well, and smoked cheese is an added bonus. Flour tortillas are not rich enough in texture or flavor for this recipe, so make sure to use whole wheat or other whole grain tortillas for their nutty flavor and sturdy texture. If you don't have any tortillas, these ingredients would also make for a fantastic grilled cheese sandwich on some crusty whole grain bread.

Cheese, Apple, and Bacon "Quesadillas"
serves 2 (as a main dish) or 4 (as an appetizer)

4 slices smoked bacon
4 small whole wheat or sprouted grain tortillas
4 slices cheese (I used two cheddar and two smoked Swiss)
1 apple, sliced into 16 pieces
Canola cooking spray (or butter or oil)


1. Fry bacon until crisp and drain on paper towels. Break each slice into two pieces and set aside. Meanwhile, preheat electric panini press (such as a Cuisinart Griddler) or large frying pan.

2. Place one slice of cheese, 4 apple slices, and 2 slices of bacon (1 piece) on one half of each tortilla and fold in half.

3. Spray preheated panini press or pan with cooking spray. Place quesadillas on panini press and grill until cheese is melted (or grill in pan, flipping halfway through cooking). Serve warm.

Rigatoni with Green Beans and Bacon

This is another quick and simple dish that is made delicious by fresh, high-quality ingredients. The farmer's market is flush with beautiful green beans and I got some delicious hickory smoked bacon at Sentry from Lodi Sausage Co. and Meat Market. I love using bacon in dishes because even a small amount adds a lot of flavor. As everyone knows, bacon makes (nearly) everything better and this area has no shortage of wonderful local bacon.

Rigatoni with Green Beans and Bacon

serves 4

8 oz. whole wheat rigatoni
4 slices high-quality bacon
2 cloves garlic, thinly sliced
8 oz. green beans, trimmed and cut into 1- to 2-inch pieces
1/4 c. Parmigiano-Reggiano, shaved
Freshly ground salt and black pepper


1. Bring a large pot of water to a boil. Add pasta and cook until just shy of al dente, about 8 minutes. Drain, reserving 1/4 c. of the pasta water, and set aside.

2. Meanwhile, cook bacon in a large skillet over medium heat until crispy. Remove from pan, drain on paper towels, break into small pieces and set aside.

3. Add garlic to skillet with bacon grease and cook 1-2 minutes, stirring frequently, until garlic just starts to brown. Add green beans and reserved pasta water, cooking until green beans are crisp-tender, about 3 minutes. Add pasta and toss thoroughly. Season to taste with freshly ground salt and pepper. Top with crumbled bacon and shaved cheese.

Spring Vegetable Carbonara

I picked this dish out of the most recent issue of Cooking Light for a number of reasons-first, it looked delicious! No matter how healthy something is, I'm not going to eat it if it's isn't tasty. It's also really healthy and used the asparagus and eggs I got from the farmer's market this weekend. I'm also working on eating less meat, and this only has a few slices of bacon, which lends a lot of flavor without a ton of calories. I also happened to have everything else on hand with the exception of the red pepper and I'm working out cleaning out our cabinets and refrigerator a bit, so it was really a perfect storm of reasons to make this dish. And I definitely didn't regret it! 

If you don't want to spend the money for pecorino Romano cheese, grated Parmesan will work almost as well. I also recommend using farm-fresh eggs if possible since they are much more flavorful than the supermarket ones and will make the sauce richer.
 
Spring Vegetable Carbonara
from Cooking Light, May 2010

makes 4 servings (about 1.75 c. each)

1/2 c. frozen peas, thawed
12 oz. asparagus, trimmed and cut into 1-inch pieces
8 oz. uncooked cavatappi or fusilli pasta
1/2 c. (2 oz.) grated pecorino Romano cheese
1/2 t. kosher salt
1/2 t. freshly ground black pepper
3 large eggs, lightly beaten
4 slices center-cut bacon, chopped
1 c. chopped seeded red bell pepper

1. Cook peas and asparagus in boiling water for 3 minutes or until asparagus is crisp-tender; drain. Plunge into ice water; drain. Cook pasta according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 1/4 c. cooking liquid. Combine pasta and vegetables.

2.  Combine cheese and the next 3 ingredients (through eggs) in a bowl, stirring well with a whisk. Gradually add hot cooking liquid to egg mixture, stirring constantly with a whisk. Cook bacon in a large skillet over medium heat until crisp, stirring occasionally.  Remove back from pan, reserving 1 T. drippings in pan. Add bacon to pasta mixture. Cook bell pepper in drippings for 3 minutes, stirring occasionally. Add pasta mixture; cook 1 minute or until thoroughly heated. Remove pan from heat and stir in egg mixture. Return pan to low heat; cook for 2 minutes or until sauce thickens slightly, stirring constantly.

Bacon and Butternut Squash Pasta

Every time I get a new issue of Food and Wine or Cooking Light, I go through page by page marking each recipe I want to try with a Post-It note. Most months I don't get to even half of the bookmarked recipes, but I definitely try. I'm working on incorporating more vegetarian dishes and those very light in meat into my diet, and this dish fits the bill. It also gives me the opportunity to use the green onions I've been growing in my apartment and to eat butternut squash, a vegetable I don't have often enough.

Many people seem to have an aversion to blue cheese, either because the taste and/or smell is too pronounced or they don't like the concept of visible mold streaked throughout (penicillium, in case you're interested). If this is the case, I would suggest feta or queso fresco as a substitute, although the blue cheese taste is very subtle in this dish and I don't think most people would know it had blue cheese unless you told them.

I was surprised at how such an odd combination of ingredients made an absolutely delicious dinner. This will most definitely be made again at my house. In addition being delicious, it's also quite inexpensive, a big bonus in my book.

Bacon and Butternut Squash Pasta
from Cooking Light, March 2010

yields 4 servings

3 1/4 t. salt, divided
8 oz. uncooked fettuccine
2 bacon slices
2 T. butter
3 c. (1/2-inch) cubed, peeled butternut squash
2 garlic cloves, minced
1/2 c. (2 oz.) crumbled blue cheese
1/2 c. sliced green onions

1. Bring 3 quarts water and 1 T. salt to a boil in a large saucepan. Add pasta; cook for 8 minutes. Drain in a colander over a bowl, and reserve 1/3 c. cooking liquid.

2. Cook bacon in a large skillet over medium heat until crisp. Remove bacon from pan, reserving 2 t. drippings in pan. Crumble bacon; set aside. Add butter to drippings in pan; cook 30 seconds or until butter melts. Increase heat to medium-high. Add squash; saute 7 minutes or until almost tender. Add garlic; cook 1 minute, stirring constantly. Stir in remaining 1/4 t. salt, pasta, reserved cooking liquid, and cheese; cook 2 minutes or until pasta is al dente, stirring frequently. Sprinkle with bacon and onions.

Baked Beans with Bacon

We had some brats in the freezer that needed to be used up and the natural accompaniment to brats, at least in my opinion, is baked beans. Usually I'll just pick up a can, but I decided to make my own for this time. Many of the commercial ones are sweetened with high fructose corn syrup, which I like to avoid, and are often too sweet for my taste. I also just like knowing exactly what is in the things I eat, all the more reason to make it myself. I went to my number one resource, The Joy of Cooking, for a recipe. There were two different recipes, one that involved soaking dried beans and baking them for four and a half hours, and one that involved canned beans and only an hour of baking time. I opted for the latter. Plus, it had bacon! You can't go wrong with bacon.

Pretty much all commercial baked beans are made with white beans. I used Great Northern beans, but navy beans or cannellini beans would probably also work well (especially the navy beans). I used two 15.5-ounce cans of beans because the store didn't have any 28 oz. cans. The recipe doesn't call for you to drain the beans, but next time I think I'll drain and rinse the beans, adding back the amount of liquid I want since the sauce came out a bit thinner than I'd like and maybe bake uncovered for a bit longer. I also think chopped green peppers and maybe even a little bit of jalapeno pepper would be good additions. I also only used 4 pieces of bacon because I had large, center-cut slices and used an 8x8-inch instead of a 9x9-inch pan. Although the recipe doesn't specifically call for it, I cut the bacon into bite-size pieces.

Baked Beans with Bacon
from The Joy of Cooking

3 c. canned beans (one 28-ounce can)
1/4 c. ketchup or chili sauce
1/4 c. minced onion
2 T. molasses
2 T. brown sugar
1 T. cider vinegar (optional)
3 drops hot pepper sauce or 1 T. prepared mustard (optional)
2 T. bacon drippings (optional)
6 slices bacon

1. Preheat the oven to 350 degrees. Place beans in a greased 9x9-inch baking dish. Add ketchup, onion, molasses, brown sugar, cider vinegar, hot pepper sauce, and bacon drippings; stir lightly to combine. Cover the top with sliced bacon.

2. Bake, covered, about 30 minutes. Uncover and bake about 30 minutes more.