Bacongarlicparsleypeas Recipes

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BACON AND GARLIC SUGAR SNAP PEAS



Bacon and Garlic Sugar Snap Peas image

This flavorful side dish calls for only four ingredients! Feel free to use fresh sugar snap peas if you'd like. -Tami Kuehl, Loup City, Nebraska

Provided by Taste of Home

Categories     Side Dishes

Time 10m

Yield 4 servings.

Number Of Ingredients 4

2 bacon strips, coarsely chopped
1 package (14 ounces) frozen sugar snap peas, thawed
1 shallot or small onion, thinly sliced
2 garlic cloves, thinly sliced

Steps:

  • In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir peas in bacon drippings until heated through. Add shallot and garlic; cook 1 minute longer. Sprinkle with reserved bacon.

Nutrition Facts : Calories 126 calories, Fat 6g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 100mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic exchanges

BACON PEA SALAD



Bacon Pea Salad image

Peas, bacon, cheese, onions, celery, and mayo dressing are tossed together and chilled in this great summer salad.

Provided by CarolTyson

Categories     Salad     Vegetable Salad Recipes     Green Pea Salad Recipes

Time 50m

Yield 8

Number Of Ingredients 9

4 slices bacon
¾ cup mayonnaise
1 tablespoon honey
1 tablespoon white sugar
salt and ground black pepper to taste
1 (20 ounce) package fresh green peas
2 stalks celery, chopped
½ cup cubed Cheddar cheese
⅓ cup chopped onion

Steps:

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble. Reserve 1 tablespoon bacon grease.
  • Whisk mayonnaise, reserved bacon grease, honey, sugar, salt, and black pepper together in a bowl until dressing is smooth.
  • Mix bacon, peas, celery, Cheddar cheese, and onion together in a bowl. Drizzle dressing over salad and toss to coat. Refrigerate until chilled, about 30 minutes.

Nutrition Facts : Calories 280.8 calories, Carbohydrate 15.6 g, Cholesterol 21.5 mg, Fat 21.3 g, Fiber 3.8 g, Protein 7.9 g, SaturatedFat 4.9 g, Sodium 303.6 mg, Sugar 8.4 g

PARSNIPS WITH BACON



Parsnips with Bacon image

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cook 2 strips chopped thick-cut bacon in vegetable oil over medium-high heat until almost crisp. Add 1 thinly sliced onion; cook until softened. Add 1 pound parsnips (peeled and cut into 2-inch pieces), 2 sliced celery stalks, and salt and pepper. Cook until lightly browned, 5 minutes. Add 1 1/2 cups chicken broth;simmer until mostly reduced, 10 minutes. Add a little water; stir in 1 tablespoon butter, some chopped parsley and thyme, and salt and pepper.

PEAS WITH BACON, GARLIC AND PARSLEY



Peas with Bacon, Garlic and Parsley image

Categories     Garlic     Side     Sauté     Quick & Easy     Bacon     Pea     Spring     Bon Appétit     Kidney Friendly     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 5

7 bacon slices, chopped
3 garlic cloves, chopped
2 10-ounce packages frozen peas, thawed
2 tablespoons (1/4 stick) butter
Chopped Italian parsley

Steps:

  • Sauté bacon in heavy large skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels and drain. Discard all but 2 tablespoons drippings from skillet. Add garlic to skillet; sauté until fragrant, about 30 seconds. Add peas and butter to skillet. Saut until heated through, about 5 minutes. Mix in bacon; season with salt and pepper. Transfer to dish; sprinkle with parsley.

CRISPY POTATOES WITH BACON, GARLIC, AND PARSLEY



Crispy Potatoes with Bacon, Garlic, and Parsley image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

1 1/2 pounds red-skinned potatoes, quartered with skin (about 1 1/2-inch pieces)
Kosher salt, plus 1 teaspoon
3 pieces bacon, cut into 1-inch pieces
1 to 2 tablespoons unsalted butter or oil
2 tablespoons chopped flat-leaf parsley leaves
1 to 2 large cloves garlic, minced
Freshly ground black pepper

Steps:

  • Put the potatoes and salt in a medium saucepan and cover with cold water. Bring to a boil over high heat and simmer for 1 minute, then drain. Pat dry.
  • Meanwhile, put the bacon in a well-seasoned cast iron skillet or a saute pan over medium-low heat, and cook until nearly all the fat has rendered and the bacon is crispy, aromatic, and browned, about 5 minutes. Remove the bacon with a slotted spoon and set aside on a paper towel lined plate.
  • Add the 1 to 2 tablespoons of butter or oil to the remaining bacon fat. Increase the heat to medium. Add the potatoes, positioning them in the pan so the cut sides get nice and brown. Cook turning only as needed until the potatoes are golden brown, about 15 minutes. Stir in the parsley, garlic, and bacon and stir until fragrant and lightly browned. Season with 1 teaspoon of salt and pepper. Serve.

PARSLEY PEAS



Parsley Peas image

A change of pace recipe for frozen peas taste not-so-ordinary. Recipe source: Bon Appetit (May 1982)

Provided by ellie_

Categories     Vegetable

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 7

3 tablespoons butter or 3 tablespoons margarine
1/4 cup chopped onion
1 (10 ounce) package frozen peas (do not thaw)
1 tablespoon fresh parsley, chopped
1/2 teaspoon salt
1 -1 1/2 cup lettuce, chopped
3 tablespoons chicken stock

Steps:

  • Melt butter in small saucepan over low heat.
  • Increase heat to medium-high and add onion, cooking 10 minutes or until tender.
  • Add peas, parsley and salt. Reduce heat to medium-low, cover pan and cook, stirring frequently for 5 minutes.
  • Stir in lettuce and chicken stock.
  • Reduce heat to low and simmer until heated (2-5 minutes).

PEAS WITH BACON



Peas with Bacon image

A touch of smoky bacon turns frozen peas into a sumptuous side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 15m

Number Of Ingredients 4

5 slices bacon, cut into 1/2-inch pieces
2 packages (10 ounces each) frozen peas
1 teaspoon white-wine vinegar
Coarse salt and ground pepper

Steps:

  • In a large skillet, cook bacon over medium, stirring occasionally, until fat is rendered and bacon is crispy, 5 to 7 minutes. With a slotted spoon, transfer bacon to a paper-towel-lined plate, leaving fat in skillet.
  • Add peas to skillet. Cook, stirring frequently, until heated through, 4 to 6 minutes. Remove from heat; stir in vinegar, and season with salt and pepper. Serve peas topped with bacon.

CRISPY POTATOES WITH BACON, GARLIC AND PARSLEY



Crispy Potatoes With Bacon, Garlic and Parsley image

I am always searching for new ways to serve potatoes. This recipe is courtesy of the Food Network's "How to Boil Water".

Provided by Marie

Categories     Potato

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/2 lbs red potatoes, unpeeled and quartered into 1 1/2" pieces
1 teaspoon salt
3 slices bacon, cut into 1" pieces
1 -2 tablespoon butter
2 tablespoons chopped fresh parsley
1 -2 clove minced garlic
salt and pepper

Steps:

  • Put the potatoes and salt in a medium saucepan and cover with cold water.
  • Bring to a boil over high heat and simmer for 1 minute, then drain and pat dry.
  • In skillet, saute bacon over medium heat and cook until crispy.
  • Remove bacon with a slotted spoon and set aside on paper towels.
  • Add butter to bacon fat and increase heat to medium.
  • Add potatoes to pan so that the cut sides get nice and brown.
  • Cook, turning only as needed until the potatoes are golden brown, about 25 minutes.
  • Stir in parsley, garlic and bacon and stir until lightly browned.
  • Season with salt and pepper to taste.

SMYE'S LIGHTLY PEPPERED BACON



Smye's Lightly Peppered Bacon image

Bacon, what's not to love? How about the incredibly high salt content, cost, inconsistent flavor, and oft-questionable quality of the meat prior to the cure? Well folks, here's the solution, home-cured, home-smoked bacon from scratch. It's absolutely incredible and less than 1/3 the cost of storebought.

Provided by Smye Sarrel

Categories     Meat and Poultry Recipes     Pork

Time P1DT3h15m

Yield 40

Number Of Ingredients 11

5 pounds skinless pork belly
¼ cup brown sugar
3 ¾ tablespoons non-iodized salt
3 tablespoons paprika
3 tablespoons red pepper flakes
2 tablespoons ground black pepper
2 teaspoons pink curing salt
2 teaspoons cumin seeds
2 ½ tablespoons maple syrup
applewood chunks
hickory wood chunk

Steps:

  • Rinse pork belly and pat dry. Mix brown sugar, salt, paprika, red pepper flakes, black pepper, curing salt, and cumin seeds together. Add maple syrup. Spread the cure mixture evenly over pork belly.
  • Vacuum-seal the pork belly or place it into a resealable plastic bag, squeezing out as much air as possible. Refrigerate for 7 to 10 days.
  • Remove pork belly from bag and rinse thoroughly. Pat dry and refrigerate while preheating your smoker to 220 degrees F (105 degrees C) according to manufacturers' instructions.
  • Place pork belly, fat-side down, onto the wire rack. Place the rack into the smoker. Add 1 fist-sized chunk of applewood and 1 chunk of hickory wood to the smoke pan according to manufacturer's directions. Smoke for 1 1/2 hours; add 2 more chunks of applewood. Continue smoking until pork belly reaches an internal temperature of about 150 degrees F (66 degrees C), about 1 1/2 hours more.
  • Remove pork belly from smoker and slice as desired. Store in the refrigerator for roughly 30 days. You can also portion out the finished bacon and freeze whatever you don't plan to consume right away, as you would any other meat product. To use, simply thaw in the refrigerator and you're good to go with little loss of texture.

Nutrition Facts : Calories 114.5 calories, Carbohydrate 3.4 g, Cholesterol 20.6 mg, Fat 8 g, Fiber 0.5 g, Protein 7.1 g, SaturatedFat 2.6 g, Sodium 1213.2 mg, Sugar 2.2 g

PARMESAN AND GARLIC PEPPER BACON



Parmesan and Garlic Pepper Bacon image

Flavorful bacon for a crowd with less mess and less hassle!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h5m

Yield 8

Number Of Ingredients 3

1/2 lb bacon (8 slices)
1/4 cup shredded Parmesan cheese
2 teaspoons garlic-pepper seasoning

Steps:

  • Heat oven to 350°F. Line cookie sheet with foil. Place wire rack on foil.
  • Arrange bacon in single layer on rack. Bake 20 minutes. Meanwhile, in small bowl, stir together Parmesan cheese and garlic-pepper seasoning.
  • Turn bacon over; sprinkle with Parmesan mixture. Bake 10 to 15 minutes longer or until golden brown. Remove from rack. Cool completely, about 15 minutes.

Nutrition Facts : Calories 60, Carbohydrate 0 g, Cholesterol 10 mg, Fiber 0 g, Protein 4 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 0 g, TransFat 0 g

BACON PEA SALAD



Bacon Pea Salad image

My husband absolutely loves peas. My middle son isn't the biggest fan, but he loves bacon. So, I combined the two, and it was perfect! This pea salad is an awesome side dish, especially for barbecue. -Angela Lively, Conroe, Texas

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 10m

Yield 6 servings.

Number Of Ingredients 7

4 cups frozen peas (about 16 ounces), thawed
1/2 cup shredded sharp cheddar cheese
1/2 cup ranch salad dressing
1/3 cup chopped red onion
1/4 teaspoon salt
1/4 teaspoon pepper
4 bacon strips, cooked and crumbled

Steps:

  • Combine the first 6 ingredients; toss to coat. Refrigerate, covered, at least 30 minutes. Stir in bacon before serving.

Nutrition Facts : Calories 218 calories, Fat 14g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 547mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 4g fiber), Protein 9g protein.

BACON, GARLIC & PARSLEY PEAS



Bacon, Garlic & Parsley Peas image

Make and share this Bacon, Garlic & Parsley Peas recipe from Food.com.

Provided by Marie

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 5

7 bacon, slices chopped
2 cloves garlic, minced
2 (10 ounce) packages frozen peas
2 tablespoons butter
chopped fresh parsley

Steps:

  • Saute bacon until brown& crisp.
  • Remove from pan to paper towels to drain.
  • Discard all but 2 T drippings from pan.
  • Add garlic and saute about 30 seconds.
  • Add peas& butter to pan.
  • Saute until heated through, about 5 minutes.
  • Mix in bacon and season with salt& pepper.
  • Transfer to serving dish and sprinkle with parsley.

Nutrition Facts : Calories 108.2, Fat 4.2, SaturatedFat 2.5, Cholesterol 10.2, Sodium 133.3, Carbohydrate 13.3, Fiber 4, Sugar 5.1, Protein 5

BACON & PARSLEY HOTCAKES



Bacon & parsley hotcakes image

This is perfect for a lazy brunch or a quick supper. To make brunch even easier, make the dry mix the night before, then stir in the eggs and milk

Provided by Mary Cadogan

Categories     Breakfast, Brunch

Time 25m

Yield Makes 8

Number Of Ingredients 9

100g smoked bacon lardons
100g self-raising flour
50g grated mature cheddar cheese
1 tsp fresh thyme leaves, or 1/2 tsp dried
2 tbsp chopped parsley
2 eggs
6 tbsp milk
sunflower oil , for frying
poached eggs and crème fraîche to serve

Steps:

  • Dry-fry the lardons until crisp and golden. Tip onto a plate to cool. Mix the flour, cheese, herbs, lardons, salt and pepper in a bowl. Make a well in the centre and drop in the eggs. Beat with a wooden spoon, then gradually add the milk, drawing the flour into the centre as you go. You should end up with a fairly thick batter.
  • Heat a little oil in a frying pan, drop in large spoonfuls of the batter, then cook until the hotcakes start to set around the edges. Flip them over, then cook until golden. Keep warm while you cook remaining hotcakes.
  • Serve each person 2 hotcakes topped with a poached egg and a spoonful of crème fraîche, garnishing with extra thyme, if you like.

Nutrition Facts : Calories 201 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 10 grams carbohydrates, Protein 7 grams protein, Sodium 0.68 milligram of sodium

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