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Category

Bacon

Jul 20
1

Bacon-Wrapped Pickles

By | Bacon, Recipes | No Comments

Bacon-Wrapped Pickles

Ingredients

  • 10 pickle halves
  • 1 package Boulder Sausage Bacon
  • 4 oz cream cheese
  • 2 oz sour cream
  • Scallions, sliced
  • Shredded pepper jack
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon chili powder
  • Ranch for dipping
  • Chopped parsley for garnish

Preparation

  1. Preheat oven to 425 degrees Fahrenheit (if you like your bacon extra crispy, try baking it for 4-6 minutes before wrapping around the pickles).
  2. Halve pickles and scoop out seeds/insides. Throw away the insides. Pat pickles dry with a paper towel.
  3. In a mixing bowl, combine cream cheese, sour cream, shredded cheese, scallions, onion powder, and chili powder. Stir until well mixed.
  4. Scoop mixture into the halved pickles, then wrap with a strip of bacon. Poke through with a toothpick to help keep the pickles held together.
  5. Place pickles on a baking sheet and bake for 20 minutes, or until the bacon is brown and crispy.
  6. Let pickles cool and garnish with parsley, then serve with ranch dressing.

For a fun and unique flavor, try soaking the bacon in whiskey overnight before you make this recipe! This will be sure to add a sweet, memorable taste that you’ll want to replicate over and over again!

Jul 06
1

Strawberry Spinach Salad with Bacon

By | Bacon, Recipes | No Comments

Strawberry Spinach Salad with Bacon

Ingredients:

For the Salad

  • 6 to 6 slices of BOULDER SAUSAGE Uncured Bacon
  • 8 cups chopped spinach
  • 1 pound strawberries, sliced
  • 2/3 cup crumbled feta
  • 1 cup pecans
  • 1 chopped onion

 

For the HONEY BALSAMIC VINAIGRETTE

  • 1/4 cup olive oil (I use extra virgin)
  • 2 Tablespoons balsamic vinegar
  • 2 Tablespoon honey
  • 1 teaspoon Dijon mustard
  • salt and fresh black pepper

Instructions:

1. Whisk Olive oil, balsamic, honey, and dijon mustard together in a bowl. Taste, then add salt and pepper as needed. Place in the refrigerator while preparing the salad.
2. Fry bacon in a pan until crisp. Chop into crumbles.
3. Preheat oven to 300°F (150°C). Spread pecans on top of baking sheet and toast for 7-8 minutes. Allow them to cool. Chop into crumbles like the bacon
4. Slice strawberries, onion, and spinach. Toss all of the salad ingredients together in a bowl. Add salad dressing to taste.
5. Plate and serve. Works as a starter or as a main course.

Prep Time: 30 minutes – Cook Time: 10 minutes – Total Time: 40 minutes – Yield: Serves 6-8

 

 

 

 

May 08
0
Gluten Free Carbonara + Boulder Sausage + Pieno Pasta

Fully Gluten Free Carbonara

By | Bacon, Recipes | No Comments

Finally! A 100% Gluten Free Carbonara that actually tastes good and it might even be a little healthier too. At Boulder Sausage, we believe food should be about bringing people together, without sacrificing taste. If either you, family members, or friends are affected by Gluten, you know how hard it can be to find products & recipes that everyone will truly enjoy, whether they are Gluten Free or not. So, we partnered with Pieno Pasta (details below) to create real Gluten Free recipes that everyone will enjoy.

Read More
Jul 23
0

Apple & Bacon Salad

By | Bacon | No Comments

Apple & Bacon  Salad

Ingredients:

1 package (5-ounces) Baby Romaine Lettuce

2 cups fresh baby spinach

8 bacon slices

3 to 4 medium-sized red apples , chopped

1 cup chopped walnuts

1 cup crumbled French feta cheese

Balsamic Vinaigrette 

 

Directions:

  1. Cook Bacon to a desired crispness and crumble
  2. Pour all ingredients in a large salad bowl; gently toss to combine.
  3. Serve.

We would like to thank Diethood.com for this delicious recipe

Feb 16
0

Pasta Carbonara

By | Bacon | No Comments

Pasta Carbonara

Ingredients:

6-8 strips of Boulder Sausage bacon, sliced into pieces about 1/4 inch thick by 1/3 inch square
2 large eggs and 2 large yolks at room temperature
1 cup of grated Pecorino Romano
1 cup of grated Parmesan
1-2 garlic cloves, minced
1 tablespoon olive oil
12 ounces spaghetti (about 3/4 box)
1 handful fresh flat-leaf parsley, chopped
Salt and pepper to taste

Directions:

  1. Heat a large pot of salted water on the stove. Once the water has reached a rolling boil, add the dry pasta, and cook, uncovered, at a rolling boil.
  2. While the water is coming to a boil, heat the olive oil in a large sauté pan over medium heat. Add the bacon and cook slowly until crispy. Add the garlic and cook another minute. Remove from heat and put the bacon and garlic into a large bowl.
  3. In a small bowl, beat the eggs and mix in about half of the cheese.
  4. When the pasta is al dente (still a little firm, not mushy), move it to the bowl with the bacon and garlic quickly, (you want the pasta to be hot so it will heat the eggs sufficiently to create a creamy sauce). Toss the pasta with bacon: while still dripping wet. Reserve some of the pasta water.
  5. Allow the pasta to cool just enough so that it doesn’t make the eggs curdle, then add the beaten egg mixture and toss quickly to combine once more. Add salt to taste. Add some pasta water back to the pasta to keep it from drying out.
  6. Serve at once with the rest of the Parmesan, Romano, and freshly ground black pepper. Top with chopped parsley.
We would like to thank Simply Recipes for their spin on this delicious classic
Oct 27
0

Roasted Cauliflower Salad With Bacon and Chickpeas

By | Bacon, Italian Sausage | No Comments

Roasted Cauliflower Salad With Bacon and Chickpeas

Ingredients:

1 head cauliflower
5 pieces of Boulder Sausage Peppered Bacon
1/2 red onion
2 Tbsp olive oil
Salt and Pepper to taste
1/2 bunch parsley

LEMON TAHINI DRESSING

1/3 cup tahini
1/3 cup water
1/4 cup lemon juice
2 cloves garlic, minced
1/2 tsp cumin
1/4 tsp cayenne
1/4 tsp salt

SPICED CHICKPEAS

15 oz can chickpeas
1 Tbsp olive oil
1/2 tsp smoked paprika
1/4 tsp garlic powder
1/8 tsp cayenne
Salt and Pepper to taste
Order Ingredients

Instructions:

1.Preheat the oven to 400ºF. Chop the cauliflower into small florets and slice the red onion into 1/4-inch strips. Drizzle with olive oil and season with a pinch or two of salt and pepper. Toss the cauliflower and onions until coated in oil, salt, and pepper then place on baking sheet.
2. Roast the cauliflower and onions in oven for 20 minutes, then stir, return them to the oven, and roast for an additional 10-15 minutes, or until the cauliflower is tender and browned on the edges. Let the cauliflower cool slightly.
3. While the cauliflower and onions are roasting, make the lemon tahini dressing. Blend the tahini, water, lemon juice, garlic, cumin, cayenne, and salt until smooth, then refrigerate until ready to serve.
4. Fry the bacon in a pan until crisp. When finished place on a paper towel to collect excess oil, then chop into bite size pieces
5.Drain and rinse the chickpeas. Add them to a skillet along with the olive oil, smoked paprika, cayenne, and a pinch of salt and pepper. Stir and cook the chickpeas over medium heat for about five minutes, or until they sizzle and become slightly crispy. Remove the chickpeas from the heat.
6.Pull the parsley leaves from their stems and roughly chop the leaves into small pieces (about 1.5 cups loosely packed, once chopped).
7.Combine the roasted cauliflower and onions in a bowl with the spiced chickpeas and chopped parsley. Drizzle the lemon tahini dressing over top, and toss. Serve warm or cold.
Thanks to budgetbytes.com, for the inspiration for this recipe. We did change it up a bit by including adding our delicious bacon.
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