Best 20 Honey Bacon Recipes

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Honey bacon is a delectable dish that combines the sweet flavor of honey with the savory taste of bacon. This culinary delight can be enjoyed as an appetizer, a main course, or a delightful addition to salads and sandwiches. With its crispy texture and tantalizing aroma, honey bacon is sure to impress even the most discerning palate. Whether you prefer to cook it in the oven, on the stovetop, or on the grill, there's a recipe that's perfect for you. So get ready to indulge in the irresistible taste of honey bacon, and discover how this simple dish can transform your meals into something extraordinary.

Check out the recipes below so you can choose the best recipe for yourself!

HONEY-BOURBON GLAZED BACON



Honey-Bourbon Glazed Bacon image

Provided by Bobby Flay

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 4

1/4 cup clover honey
2 tablespoons bourbon
12 slices double-smoked, thick-cut bacon
Coarsely ground black pepper

Steps:

  • Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  • Combine the honey and bourbon in a small saucepan and bring to a boil over high heat. Remove from heat and let cool slightly.
  • Lay the bacon on the prepared baking sheet and roast for 10 minutes. Brush with some of the honey-bourbon syrup. Continue roasting until deeply caramelized and crispy, another 10 to 15 minutes--the bacon will really crisp as it cools. Sprinkle with 1/4 teaspoon pepper and serve.

HONEY-MUSTARD PORK ROAST WITH BACON



Honey-Mustard Pork Roast with Bacon image

Provided by Giada De Laurentiis

Categories     main-dish

Time 2h10m

Yield 6 servings

Number Of Ingredients 11

1/4 cup Dijon mustard
2 tablespoons whole-grain mustard (recommended: Maille)
2 tablespoons honey
2 garlic cloves, minced
2 tablespoons chopped fresh rosemary leaves
1 (3 1/2-pound) center-cut, boneless, pork loin roast
12 slices bacon (about 1 pound)
3 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
5 cups (5 ounces) baby arugula

Steps:

  • For the pork: Put an oven rack in the lower 1/3 of the oven. Preheat the oven to 350 degrees F.
  • In a small bowl, add the Dijon mustard, whole-grain mustard, honey, garlic, and rosemary and mix together until smooth. Arrange the pork in a 9 by 13-inch baking pan and spread the mustard mixture evenly over the pork. Starting on 1 side, lay a piece of bacon, lengthwise, on the pork. Lay another slice of bacon on the pork making sure to slightly overlap the first piece. Continue with the remaining bacon, until the pork is fully covered in bacon. Using 3 pieces of kitchen twine, secure the bacon in place. Roast for 1 hour. Cover the pan, loosely, with foil and roast for another 10 to 20 minutes until an instant-read thermometer inserted into the thickest part of the pork registers 160 degrees F. Remove the pan from the oven and transfer the roast to a cutting board. Cover the pan with foil and allow the pork to rest for 20 minutes. Remove the kitchen twine and slice the pork into 1/2-inch thick slices.
  • For the salad: In a small bowl, whisk together the lemon juice and oil until smooth. Season with salt and pepper, to taste.
  • Put the arugula on a large platter and drizzle with the dressing. Arrange the pork slices on top and serve.

SPINACH SALAD WITH HONEY BACON DRESSING



Spinach Salad with Honey Bacon Dressing image

The best spinach salad I've ever had. Every time I serve this to guests, I get requests for the recipe. I found this in Taste of Home Soups, Salads and Sandwiches.

Provided by Hey Jude

Categories     Spinach

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 12

8 cups torn fresh spinach
1 cup sliced fresh mushrooms
1/4 cup sliced green onion
1 medium tomatoes, seeded and chopped
1 hard-boiled egg, chopped
1/2 cup shredded parmesan cheese, shredded on large holes of grater
7 slices bacon, cooked and crumbled
1/2 cup honey
1/2 cup vinegar
1/3 cup vegetable oil
1 teaspoon yellow mustard or 1 teaspoon spicy brown mustard
1 teaspoon lemon juice

Steps:

  • Combine first 6 ingredients with 5 of the cooked, crumbled bacon strips in a large bowl.
  • In a small bowl, whisk together the honey, vinegar, oil, mustard lemon juice and remaining 2 strips of cooked, crumbled bacon.
  • Pour over salad.
  • Serve immediately.

HONEY MUSTARD CHICKEN, BACON, AND AVOCADO SALAD RECIPE BY TASTY



Honey Mustard Chicken, Bacon, And Avocado Salad Recipe by Tasty image

Here's what you need: olive oil, honey, stone ground mustard, dijon mustard, lemon, minced garlic, salt, pepper, chicken thighs, romaine lettuce, cherry tomato, red onion, avocado, hard-boiled egg, cooked bacon

Provided by Ochi Scobie

Categories     Lunch

Yield 4 servings

Number Of Ingredients 15

2 tablespoons olive oil
⅓ cup honey
3 tablespoons stone ground mustard
2 tablespoons dijon mustard
½ lemon
1 teaspoon minced garlic
½ teaspoon salt
½ teaspoon pepper
4 chicken thighs, skinless and boneless
1 head romaine lettuce, chopped
1 cup cherry tomato, halved
¼ red onion, thinly sliced
1 avocado, sliced
1 hard-boiled egg, sliced
¼ cup cooked bacon, diced

Steps:

  • In a small bowl, add the olive oil, honey, stone ground mustard, Dijon mustard, lemon, garlic, salt, and pepper. Whisk until smooth.
  • Remove ½ of the marinade and refrigerate to use as a dressing.
  • Add chicken thighs to remaining marinade and let it marinate for two hours.
  • Add a teaspoon of olive oil to a nonstick pan. Sear chicken on each side until golden, crispy, and cooked through. Set aside and allow to rest.
  • Put lettuce in a large bowl, add tomatoes, red onions, avocado slices, and hard-boiled egg.
  • Slice chicken into strips and place in the salad.
  • Add the remaining marinade to the salad and toss.
  • Sprinkle bacon on top.
  • Enjoy!

Nutrition Facts : Calories 548 calories, Carbohydrate 40 grams, Fat 26 grams, Fiber 5 grams, Protein 41 grams, Sugar 32 grams

PEANUT BUTTER, BACON AND HONEY SANDWICH



Peanut Butter, Bacon and Honey Sandwich image

Toasted whole wheat or multi-grain bread really makes the difference with this bizarre yet delicious savory/sweet combo. Try apple- or maple-smoked bacon for the best flavor.

Provided by Cheryl Jones

Categories     Meat and Poultry Recipes     Pork

Time 15m

Yield 1

Number Of Ingredients 4

2 slices applewood smoked bacon
2 slices whole wheat bread
2 tablespoons peanut butter
1 tablespoon honey

Steps:

  • Place the bacon in a skillet, and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
  • Toast the slices of whole wheat bread in a toaster, and spread a toasted slice with peanut butter and honey. Place the bacon on the honey, top with the remaining toasted bread slice, and serve.

Nutrition Facts : Calories 492.7 calories, Carbohydrate 47.4 g, Cholesterol 19.8 mg, Fat 25.8 g, Fiber 5.9 g, Protein 22.2 g, SaturatedFat 6.3 g, Sodium 834 mg, Sugar 23.4 g

SUNNY'S BACON-WRAPPED HONEY DIJON TURKEY BREAST



Sunny's Bacon-Wrapped Honey Dijon Turkey Breast image

Provided by Sunny Anderson

Categories     main-dish

Time 11h50m

Yield 4 to 6 servings

Number Of Ingredients 9

1/4 cup kosher salt
2 tablespoons sugar
2 boneless turkey breasts
1/4 cup grainy Dijon mustard
2 tablespoons mayonnaise
1 tablespoon honey
1 teaspoon chopped fresh thyme
12 slices bacon
Freshly ground black pepper

Steps:

  • For the brine: Add the salt, sugar and 1 cup warm water to a medium bowl. Whisk until the granules dissolve. Add the turkey, then transfer everything to a resealable plastic bag and refrigerate for 8 hours or up to overnight.
  • For the coating: Add the mustard, mayonnaise, honey and thyme to a small bowl. Stir to combine.
  • Remove the turkey from the brine, then pat dry and let rest at room temperature for 2 hours.
  • Preheat the oven to 400 degrees F.
  • Slather half the coating over the top side of each breast. To wrap the turkey, lay 6 slices of bacon parallel to each other, overlapping slightly, on a piece of parchment paper or plastic wrap. Place a turkey breast, coated-side down, in the middle of the strips, oriented perpendicularly to the bacon. Cover the bottom of the turkey with more coating. Use the parchment or plastic wrap to lift all of the bacon over and around the breast, overlapping the ends. Roll over and release from the parchment, then place on a baking sheet outfitted with a wire rack, bacon-seam-side down. Sprinkle generously with black pepper. Repeat with the remaining bacon and turkey breast.
  • Roast the turkey until a meat thermometer reads about 160 degrees F, about 1 hour. Remove and cover lightly with aluminum foil. Let rest for 10 to 15 minutes, then carve into 1-inch slices.

HONEY BOURBON GLAZED SMOKED SPARERIBS, WITH BEER BACON BBQ SAUCE AND SOUTHWESTERN GREEN CHILI MAC 'N' CHEESE



Honey Bourbon Glazed Smoked Spareribs, with Beer Bacon BBQ sauce and Southwestern Green Chili Mac 'n' Cheese image

Provided by Food Network

Categories     main-dish

Time 8h50m

Yield 6 servings

Number Of Ingredients 39

1/2 cup bourbon
2/3 cup honey
2 tablespoons brown sugar
3 tablespoons unsalted butter
1/2 cup diced white onion
2 teaspoons chopped garlic
One 12-ounce bottle of your favorite beer
1/2 cup cooked bacon, coarsely chopped
1/8 cup apple cider vinegar
2 cups ketchup
1/4 cup molasses
1/3 cup granulated sugar
3 tablespoons brisket drippings
2 tablespoons chili powder
1 tablespoon Worcestershire
Kosher salt and pepper
1/4 cup kosher salt
1/4 cup coarse black pepper
1/8 cup Korean chile powder
1/8 cup granulated garlic
Canola oil, for rubbing the ribs and smoker grates
2 racks pork spareribs
1 cup apple cider vinegar, in a spray bottle
Garnish: sliced green onions
4 to 6 cups half-and-half
1 tablespoon chopped garlic
1 tablespoon chipotle hot sauce
1 teaspoon ground roasted cumin
1 teaspoon seafood seasoning
1 teaspoon fresh thyme leaves
1/2 cup shredded American cheese
1 pound medium pasta shells, cooked to al dente
1 cup diced cooked green chiles
1 cup shredded jack cheese
1 1/2 cups shredded sharp Cheddar
1 cup shredded smoked Gouda
Kosher salt and pepper
2/3 cup toasted buttered breadcrumbs
1 teaspoon Korean chile powder

Steps:

  • For the honey bourbon glaze: Pour the bourbon into a saucepan over low heat; ignite bourbon to burn off the alcohol for about 5 minutes. Add the honey and brown sugar and whisk to thicken. Simmer for another 3 minutes, then remove from heat. Pour glaze into a small bowl and set aside.
  • For the beer bacon bbq sauce: Heat a large pot on high heat, then add the butter and let it melt for 1 to 2 minutes. Reduce heat to medium. Add the onions and garlic. Saute until translucent. Add the beer and bacon and cook for 8 to 10 minutes. Add the apple cider vinegar and reduce by a quarter, then add ketchup, molasses, granulated sugar, brisket drippings, chili powder, Worcestershire, salt and pepper and cook on low heat for 30 to 45 minutes, stirring occasionally. Let cool for 10 minutes, then puree in a blender until smooth, and season with salt and pepper to taste.
  • For the ribs: Whisk together the salt, pepper, chile powder and garlic powder in a small bowl. Drizzle a little canola oil over the ribs, front and back, then rub the oil in. Holding your hand high, season both sides of the ribs with rub. Be sure to get an even coating on both sides, along with the sides of the ribs.
  • Soak 5 to 6 paper towels with canola oil, then open the smoker lid and place soaked paper towels in the smoker with 1 chunk hickory, 2 small chunks apple wood and a few handfuls charcoal. Light the paper towels. Let the coals burn down for 20 to 30 minutes. Add a couple more chunks hickory, apple and charcoal, then let smoker come up to 250 degrees F. Place a small pan of water on smoker rack, then place ribs in smoker. Let cook 30 to 40 minutes.
  • Add another chunk of each wood and more charcoal; repeat this process every 30 to 45 minutes. At 2 hours into the cooking process, spritz ribs with apple cider vinegar, then spritz every 30 minutes until the third hour of cooking. At the third hour, wrap the ribs in foil and place back on the smoker. At the 4 1/2-hour mark, take the ribs out of foil and glaze with the honey bourbon. Let glaze set in for 20 to 30 minutes in the smoker meat-side up. Let ribs rest for 10 to 15 minutes, then slice. Drizzle ribs with Beer Bacon BBQ sauce and toss. Garnish the ribs with sliced scallions.
  • For the Southwestern Green Chili Mac 'n' Cheese: Meanwhile, heat four cups half-and-half to a gentle boil in a medium-large saucepot. Add the garlic, chipotle sauce, cumin, seafood seasoning and thyme, then add the American cheese, whisking until smooth and melted. Fold in the pasta and green chiles and heat through until lightly bubbly. Add the shredded jack, Cheddar and Gouda. If the pasta is too thick, add in another cup or two of half-and-half to smooth it out. Season to taste with salt and fresh ground pepper. Garnish with toasted buttered breadcrumbs and a sprinkle of Korean chile flakes.
  • If you prefer baked mac 'n' cheese, place pasta into a casserole dish, sprinkle a handful of extra Cheddar and jack cheeses on top and bake at 350 degrees F until browned and bubbly, about 30 minutes.

BACON-WRAPPED POTATOES WITH HONEY SAUCE



Bacon-Wrapped Potatoes With Honey Sauce image

Provided by Aaron McCargo Jr.

Time 35m

Yield 4 servings

Number Of Ingredients 8

2 large Idaho potatoes (about 1/2 pound each)
12 slices bacon (3/4 pound)
2 cups canola oil
2 tablespoons unsalted butter, melted
1 tablespoon honey
1 tablespoon chopped scallions, white and some green
1/2 teaspoon chopped fresh parsley
Kosher salt and freshly cracked pepper

Steps:

  • Cut each potato lengthwise into 6 wedges. Wrap each wedge with a slice of bacon and secure each end with a toothpick. Place the oil and potato wedges in a large saute pan-the oil should come at least halfway up the sides of the potatoes. Over medium heat, cook the potato wedges until tender, turning occasionally, about 20 minutes. Increase the heat to high and cook until the bacon is crisp, 3 to 5 minutes. Transfer to a paper towel-lined plate to drain.
  • In a small bowl, mix the melted butter, honey, scallions, parsley, 1/4 teaspoon pepper and salt to taste.
  • Carefully remove the toothpicks from the potato wedges and transfer the potatoes to a platter. Drizzle with the melted-butter mixture.

BACON MUSHROOM HONEY DIJON CHICKEN



Bacon Mushroom Honey Dijon Chicken image

Number Of Ingredients 11

1/4 cup Dijon mustard
1/4 cup honey
1/2 teaspoon lemon juice
2 Tablespoons of Extra Virgin Olive Oil
4 boneless skinless chicken breast halves
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups sliced fresh mushrooms
1 cup shredded Monterey Jack cheese
8 bacon strips, cooked and cut (I used Turkey Bacon)
2 Tablespoons of chopped green onions

Steps:

  • In a small bowl, combine the mustard, honey, and lemon juice. Set Aside
  • In a large skillet over medium heat, cook chicken all the way through in 2 Tablespoons of oil. Sprinkle with salt, pepper. Remove and set aside.
  • In the same skillet, saute mushrooms with cooked bacon and 2 Tablespoons of green onions until tender. Remove and set aside. Add chicken breasts to skillet, top with cheese, mushrooms and bacon. Keep on skillet until the cheese is melted.
  • When cheese is melted remove from skillet, place on a plate. Spoon some Honey, mustard, and lemon juice sauce over the chicken. Top with the cooked mushrooms and bacon pieces.
  • Add more raw green onions and sauce if you would like.

CHICKEN WITH BACON AND HONEY-DIJON MUSTARD



Chicken With Bacon and Honey-Dijon Mustard image

Make and share this Chicken With Bacon and Honey-Dijon Mustard recipe from Food.com.

Provided by pink cook

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

3 slices bacon
4 boneless chicken breast halves (or use boned thighs)
1/2 cup flour (for dredging)
1/3 cup honey
3 tablespoons Dijon mustard
1 teaspoon curry powder
1 teaspoon salt
1 teaspoon black pepper

Steps:

  • Cook the bacon in a skillet over medium heat until crisp. Remove with a slotted spoon, reserving bacon drippings in the pan. Drain bacon on paper toweling, then crumble and set aside.
  • Dredge the chicken pieces with flour, shaking off excess. Place the skillet with the reserved bacon drippings over medium heat, add the chicken and cook until pieces are browned on all sides.
  • Transfer chicken to a baking dish. Bake the chicken uncovered at 350ºF., until the juices run no longer pink from the center of the chicken.
  • In a small bowl, combine the honey, Dijon mustard, curry powder, salt, and pepper to taste.
  • Drizzle the mixture over the chicken and bake uncovered until tender and the glaze looks lighty browned on top of the chicken pieces.
  • Top with crumbled bacon just before serving.
  • MY PERSONAL NOTE UPDATED: I have already made the necessary corrections to this recipe according with the review and hope this time will work fine. Thanks for letting me know.

HONEY MUSTARD BACON-WRAPPED CHICKEN



Honey Mustard Bacon-Wrapped Chicken image

These sweet-salty dippers go over big with kids and adults alike. Guests at my daughter's 13th birthday party couldn't get enough of the bacon-wrapped chicken and yummy sauce.-Kim J. Forni, Claremont, New Hampshire

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 4 dozen (1-1/2 cups sauce).

Number Of Ingredients 14

1 cup chicken broth
1/2 cup honey
2 tablespoons ground mustard
1/2 teaspoon salt
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes (about 48)
SAUCE:
1 cup Dijon mustard
1/2 cup honey
4 teaspoons ground mustard
1/2 teaspoon dried rosemary, crushed
ASSEMBLY:
16 bacon strips

Steps:

  • In a small bowl, whisk the first six ingredients. Pour into a large resealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate 4 hours or overnight., In a small bowl, combine sauce ingredients; set aside. Cut bacon strips crosswise into thirds. In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain., Drain chicken, discarding marinade. Wrap a bacon piece around each chicken piece; secure with a toothpick., Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill chicken, covered, over medium heat or broil 4 in. from heat 3-4 minutes on each side or until bacon is crisp and chicken is no longer pink. Serve with sauce.

Nutrition Facts :

SPINACH PEAR SALAD W/BACON AND HONEY DIJON DRESSING



Spinach Pear Salad W/Bacon and Honey Dijon Dressing image

A salad recipe that is really a keeper for those who like to mix bold flavors! Served it last night to guests that were still talking about it when we served dessert...enjoy!

Provided by Jan Waters

Categories     < 30 Mins

Time 20m

Yield 8 serving(s)

Number Of Ingredients 13

8 pieces smoked bacon, reserve grease (fried crispy)
4 ounces spinach, Fresh Baby Spinach (stems removed)
2 fresh pears, sliced, or bite-size pieces
1/2 cup fresh blueberries (optional)
1/4 bunch fresh mint leaves, torn
2 ounces goat cheese, soft, crumbled
1/4 cup apple cider vinegar
8 tablespoons Dijon mustard
1/4 cup honey
4 tablespoons bacon grease, reserved
1/4 cup extra virgin olive oil
sea salt
fresh ground pepper

Steps:

  • Fry smoked bacon to cripsy stage. Remove from skillet, let cool and reserve grease for dressing; Wash and Plate Spinach (remove stems); Wash and slice pears (using red pears will add color) - arrange over the bed of spinach; Add Blueberries if desired; Tear mint leaves and add to the plates; Crumble the crispy bacon and goat cheese over top. Dressing is simple -- Add vinegar, dijon mustard and honey to blender, mix well. With blender set on low speed, add bacon grease, and add EVOO slowly to emulsify dressing. Add salt and pepper to taste' mix well on high for the last couple of minutes. Drizzle on salad, and serve.

Nutrition Facts : Calories 238.2, Fat 17.1, SaturatedFat 5.3, Cholesterol 14.7, Sodium 290.8, Carbohydrate 19.2, Fiber 2.6, Sugar 14.7, Protein 3.8

HONEY MUSTARD CHICKEN WITH BACON AND MUSHROOMS



Honey Mustard Chicken With Bacon and Mushrooms image

Make and share this Honey Mustard Chicken With Bacon and Mushrooms recipe from Food.com.

Provided by Boomette

Categories     Chicken Breast

Time 2h52m

Yield 3-4 serving(s)

Number Of Ingredients 11

1 -1 1/2 lb boneless skinless chicken breast
1/4 cup Dijon mustard
1/4 cup honey
1 teaspoon lemon juice
2 cups fresh mushrooms, sliced
8 -12 slices bacon, partially cooked
1 cup grated cheddar cheese
1 tablespoon fresh parsley, chopped
salt
pepper
paprika

Steps:

  • Make marinade by mixing together mustard, honey, and lemon juice. Add chicken breasts and refrigerate for two hours.
  • Preheat oven to 350 degrees F. Heat a small amount of oil (canola or vegetable) in a skillet and add chicken breasts, discarding marinade. Cook chicken a few minutes on each side. Set aside.
  • Scrape out most of the juices from the pan, and add mushrooms. Saute mushrooms until tender (a few minutes).
  • Assemble chicken in a large baking dish: chicken, then bacon, then mushrooms, then cheese.
  • Bake at 350 degrees F for about 20 minutes, until chicken is cooked through. Sprinkle with chopped parsley before serving.

HONEY MOLASSES CURED BACON RECIPE - (4.2/5)



HONEY MOLASSES CURED BACON Recipe - (4.2/5) image

Provided by Beefman-2

Number Of Ingredients 10

5 LB PORK BELLY, SKIN REMOVED
2 TSP INSTA CURE #1
1/4 - 1/2 CUP OF MOLASSES HONEY MIXTURE
2 TBSP KOSHER SALT
1/2 BROWN SUGAR
2 TBSP GROUND MUSTARD
HONEY MOLASSES MIXTURE
1 - 12 OUNCE JAR OF GRANDMAS MOLASSES
1 - 24 OUNCE CONTAINER OF ORANGE BLOSSOM HONEY
MIX THE TWO TOGETHER SIMMER FOR 30 TO 45 MINUTES LET COOL AND PLACE INTO AIR TIGHT CONTAINER. USE WHEN NEEDED.

Steps:

  • MIX ALL DRY INGREDIENTS TOGETHER IN A BOWL, MIX START TO ADD IN MOLASSES MIXTURE TILL YO HAVE A THIN SLURRY MIXTURE, APPLY MIXTURE TO PORK BELLY RUBBING IT IN COATING THE BELLY EVENLY. PLACE INTO 2 GALLON SEALABLE BAG, REMOVING AS MUCH AIR AS POSSIBLE FOLDING EXCESSIVE BAG UNDER THE BELLY. PLACE IN FRIDGE, FOR 6 - 7 DAYS TILL FIRM TO THE TOUCH, TURNING OVER ONCE A DAY. WHEN READY REMOVE FROM FRIDGE, REMOVE FROM BAG RINSE THOROUGHLY RUBBING IT WITH HANDS AS YOU RINSE TO REMOVE EXCESSIVE SALT. SET ON RACK TO AIR DRY, IF POSSIBLE IN FRIDGE ON THE RACK AND COOKIE SHEET LET DRY 2 TO 3 HOURS PULL FROM FRIDGE AND LET COME UP TO ROOM TEMPERATURE. START YOUR SMOKER. SMOKER TEMP AT 175 F, SMOKE WITH MAPLE OR APPLY FOR 2 HOURS. CONTINUE TO COOK IN THE SMOKER TILL THE BACON HAS REACHED AN I.T. OF 140- 145 THEN REMOVE, PLACE ON COOLING TRAY AND LET COOL, THEN INTO FRIDGE OVER NIGHT TO FIRM UP, NEXT MORNING REMOVE FROM FRIDGE, SLICE, COOK AND ENJOY

BACON WALNUT BREAD WITH HONEY BUTTER



Bacon Walnut Bread with Honey Butter image

My savory walnut bread filled with bacon bits and blue cheese dressing is complemented by the sweetness of honey-flavored butter. Cut yourself a thick slice, slather on the butter and enjoy!-Pam Ivbuls, Omaha, Nebraska

Provided by Taste of Home

Time 1h5m

Yield 1 loaf (16 slices) and 3/4 cup honey butter.

Number Of Ingredients 14

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
1 cup half-and-half cream
3/4 cup refrigerated blue cheese salad dressing
2 large eggs, room temperature
1 tablespoon honey
2/3 cup coarsely chopped walnuts
1/2 cup bacon bits
HONEY BUTTER:
3/4 cup butter, softened
2 tablespoons honey

Steps:

  • Preheat oven to 325°. In a large bowl, whisk the first 5 ingredients. In another bowl, whisk cream, salad dressing, eggs and honey until blended. Add to flour mixture; stir just until moistened. Fold in walnuts and bacon bits. , Transfer to a greased and floured 9x5-in. loaf pan. Bake until a toothpick inserted in center comes out clean, 40-50 minutes. Cool in pan 10 minutes before removing to wire rack to cool completely., In a small bowl, beat honey butter ingredients. Serve with bread.

Nutrition Facts : Calories 296 calories, Fat 23g fat (9g saturated fat), Cholesterol 65mg cholesterol, Sodium 350mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 1g fiber), Protein 6g protein.

HONEY MUSTARD CHICKEN, AVOCADO + BACON SALAD



HONEY MUSTARD CHICKEN, AVOCADO + BACON SALAD image

Make and share this HONEY MUSTARD CHICKEN, AVOCADO + BACON SALAD recipe from Food.com.

Provided by Lelandra

Categories     Chicken

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 13

1/3 cup honey
3 tablespoons whole grain mustard
2 tablespoons smooth and mild Dijon mustard
2 tablespoons olive oil
1 teaspoon minced garlic
salt (to season)
4 skinless and boneless chicken thighs or 4 chicken breasts
1/4 cup diced bacon, trimmed of rind and fat
4 cups romaine lettuce leaves, washed
1 cup sliced cherry tomatoes (or grape tomatoes)
1 large avocado, pitted and sliced
1/4 cup corn kernel
1/4 of a red onion, sliced

Steps:

  • Whisk marinade / dressing ingredients together to combine. Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows. Refrigerate the reserved untouched marinade to use as a dressing.
  • Heat a nonstick pan (or grill pan or skillet) over medium heat with about a teaspoon of oil and sear / grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest.
  • Wipe pan over with paper towel; drizzle with another teaspoon of oil and fry the bacon until crispy.
  • Slice chicken into strips and prepare salad with leaves, tomatoes, avocado slices, corn, onion strips and chicken.
  • Whisk 2 tablespoons of water into the remaining untouched marinade / dressing and drizzle over the salad. Sprinkle the bacon over the top and season with a little extra salt and cracked pepper (optional).

HONEY BACON



Honey Bacon image

I love when you find a recipe that is so simple made with EVERYTHING you already have. This recipe is so quick and easy and a fun way to give breakfast bacon a sweet and savory twist.

Provided by Elizabeth

Categories     Breakfast

Time 25m

Yield 3 slices of bacon, 2 serving(s)

Number Of Ingredients 3

1 cup brown sugar
2 tablespoons chili powder
6 -8 slices of uncooked bacon

Steps:

  • Set Oven to 400 degrees.
  • Mix brown sugar and chilli powder together in a bowl.
  • Coat your bacon with the mixture. Making sure both sides or pretty much evenly coated.
  • Put your bacon in a pan and bake at 400 degrees for 20 minutes. Your bacon will come out crispy and sweet.

AWESOME HONEY BACON BOURBON BBQ SAUCE



Awesome Honey Bacon Bourbon BBQ Sauce image

On New Year's Eve I always serve my smoked pork ribs, slathered in my homemade BBQ sauce. This is a kickin' sauce that really delivers a lot of flavor, and can stand up to the rigors of a slow cooker without breaking down. I have clients that will never use any other BBQ sauce, and so I usually make this sauce by the...

Provided by Andy Anderson !

Categories     Other Sauces

Time 35m

Number Of Ingredients 18

DRY SPICES
1 Tbsp dark brown sugar
1 Tbsp smoked paprika
2 Tbsp chili powder
1 Tbsp ground yellow mustard
1 Tbsp dried sage
1/2 tsp cayenne powder (totally optional)
1 tsp salt, kosher variety
THE SAUCE
8 oz smoked bacon, rough chopped
1 medium yellow onion, rough chopped
4 clove garlic, rough chopped
1 large shot of good bourbon
1/2 c coffee, brewed
1/2 c espresso, brewed
2 Tbsp fresh honey
1 c ketchup, homemade, if possible
1 Tbsp soy or tamari sauce

Steps:

  • 1. Gather your dry ingredients.
  • 2. Gather your sauce ingredients.
  • 3. Rough chop the bacon, onion, & the garlic.
  • 4. Chef's Note: What's a rough chop. A rough chop is when the veggies need to be cut up but they are not a part of the presentation of the dish.
  • 5. Chef's Note: Take a nice big swig of the bourbon... just to make sure it's fresh.
  • 6. Place a skillet over medium heat, and then add the bacon.
  • 7. Cook, stirring regularly, until the bacon begins to brown, but not burn, about 8 to 10 minutes.
  • 8. Add the onion and garlic to the skillet.
  • 9. Continue to cook and stir, until the onions have softened, about 8 to 10 minutes.
  • 10. Add all of the dry ingredients.
  • 11. Chef's Note: The cayenne sends this sauce into the hot category. You can cut that down to a small pinch, or leave it out altogether. When I leave it out, I usually add a bit of cumin as a substitute.
  • 12. Stir until they are combined into the bacon/onion mixture.
  • 13. Chef's Note: Take another swig of the bourbon... just to make sure it's still fresh.
  • 14. Deglaze the pan with a generous splash of bourbon (a nice large shot).
  • 15. Immediately take the pan off heat.
  • 16. Add the contents of the pan to a blender or stand mixer.
  • 17. Add the coffee, espresso, ketchup, honey, and soy sauce.
  • 18. Chef's Note: When I talk about using ketchup in this recipe, I would really hope you choose a homemade variety. Otherwise you are making a condiment out of a condiment. Besides, store-bought ketchup has things in it, other than ketchup. Go homemade... if you can. https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/versatile-homemade-ketchup.html?r=1
  • 19. Blend until completely smooth.
  • 20. Store in a glass airtight container, and refrigerate until ready to use. Enjoy.
  • 21. Keep the faith, and keep drinking... err cooking.

BACON AND SWEET POTATO SALAD WITH WARM HONEY MUSTARD DRESSING



Bacon and Sweet Potato Salad With Warm Honey Mustard Dressing image

Tasty sweet potato salad served on baby spinach leaves. Salad features green beans, Canadian bacon, red onion, and a honey Dijon dressing. I found this recipe @ http://www.sweetpotatorecipes.net I'm posting it here for safe keeping.

Provided by SassiFras

Categories     Yam/Sweet Potato

Time 25m

Yield 8-10 serving(s)

Number Of Ingredients 9

1 (5 ounce) bag Baby Spinach
1 cup water
1 pinch salt
1 lb sweet potato, peeled, halved lengthwise, then cut crosswise in 1/4 inch thick slices
8 ounces green beans, ends trimmed, beans cut in half
2 teaspoons vegetable oil
8 ounces Canadian bacon, thick sliced, stacked and cut in strips
1 red onion, cut in thin wedges
1/3 cup honey Dijon salad dressing

Steps:

  • Line a serving plate with baby spinach leaves.
  • Add water and salt to skillet. Bring to a boil.
  • Add sweet potatoes and green beans to skillet and cook until sweet potatoes are tender, about 7 minutes.
  • Drain potatoes and green beans in colander.
  • Wipe skillet and add vegetable oil. Heat over medium heat.
  • Add Canadian bacon and onion to hot oil and sauté 5 minutes or until bacon is lightly browned and onions are tender.
  • Spoon sweet potatoes, green beans, bacon and onions over spinach leaves.
  • Add honey Dijon dressing to skillet and heat through.
  • Spoon over sweet potato salad.

Nutrition Facts : Calories 125.4, Fat 3.4, SaturatedFat 0.9, Cholesterol 15.3, Sodium 498.5, Carbohydrate 16, Fiber 3.2, Sugar 3.4, Protein 8.4

MAPLE HONEY GLAZED BACON



Maple Honey Glazed Bacon image

Make and share this Maple Honey Glazed Bacon recipe from Food.com.

Provided by ROSAMARIA

Categories     Breakfast

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 lb bacon, sliced
1/2 cup lightly packed light brown sugar
1 tablespoon maple syrup
1 tablespoon Dijon mustard
2 tablespoons red wine vinegar

Steps:

  • Bake bacon in 350 degree oven in large pan 10-15min until crisp.
  • Drain fat.
  • Mix the rest of the ingredi.
  • and pour over the bacon.
  • Make sure bacon glaze covers both sides and bake at 350 degrees until it bubbles, about 10 min.
  • Remove bacon from pan and place on wax paper.
  • Cut slices in half if desired.
  • Do not refrigerate or cover, but let sit at room temp until ready to serve.
  • It should be dry to the touch, not sticky.
  • If bacon is limp or sticky, bake a bit longer, about 2 min.

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