Orange Juice Glazed Bacon Recipes

GLAZED BACON

Steps:

• Preheat oven to 350°. Place bacon on a rack in an ungreased 15x10x1-in. baking pan. Bake for 10 minutes; drain. , Combine brown sugar, orange juice and mustard; pour half over bacon. Bake for 10 minutes. Turn bacon and drizzle with remaining glaze. Bake until golden brown, about 15 minutes longer. Place bacon on waxed paper until set. Serve warm.

ORANGE-GLAZED BACON

Steps:

• In a small saucepan, combine the first 5 ingredients. Bring to a boil; cook until liquid is reduced to 1/3 cup., Place bacon on a rack in an ungreased 15x10x1-in. baking pan. Bake at 350° for 10 minutes; drain., Drizzle half of glaze over bacon. Bake for 10 minutes. Turn bacon and drizzle with remaining glaze. Bake until golden brown, 5-10 minutes longer. Place bacon on waxed paper until set. Serve warm.

BACON MONKEY BREAD WITH ORANGE GLAZE

Steps:

• For the sweet dough: Heat the milk in a small saucepan over medium-high heat until it just starts to simmer, about 4 minutes. Remove from the heat. Stir in the butter and granulated sugar until melted. Set aside to cool.
• Put the warm water in a small liquid measuring cup and stir in the yeast. Let it sit until foamy, about 5 minutes.
• Combine the milk mixture, yeast mixture, eggs, salt and half the flour in the bowl of a stand mixer fitted with the dough hook. Mix on medium speed until smooth, about 2 minutes. Slowly add the remaining flour, mixing until a smooth ball forms. Increase the speed to medium-high and continue to knead the dough until very smooth and elastic, about 5 minutes. Coat a large bowl with nonstick cooking spray, then place the dough inside. Cover with plastic wrap and let it rise in a warm place until doubled in size, 60 to 75 minutes.
• For the bacon and assembly: Meanwhile, cook the bacon in a large nonstick skillet over medium heat until crisp, about 8 minutes. Transfer to a paper-towel-lined plate to drain. Reserve the bacon drippings. Chop the cooked bacon into 1/2-inch pieces.
• Stir together 4 tablespoons of the butter and the brown sugar in a small bowl until combined. Spray a 3-quart Bundt pan with nonstick cooking spray, then use a pastry brush to brush the butter-sugar mixture all over the inside of the pan.
• Punch down the dough and invert it onto a worksurface lightly dusted with flour. Cut the dough into 1-inch pieces, then roll into balls (about 36 balls). Microwave the remaining 8 tablespoons butter in a medium microwave-safe bowl until melted, about 1 minute. Add the reserved bacon drippings to the butter and stir to combine. Stir together the granulated sugar, cinnamon and orange zest in another medium bowl. Roll each dough ball first in the melted butter, then coat in the cinnamon-sugar mixture. Layer in the prepared pan, scattering some of the chopped bacon as you go between the layers. Cover with plastic wrap and let it rise in a warm place until almost doubled in size, about 30 minutes.
• Preheat the oven to 350 degrees F.
• Cover the pan with foil and bake until the edges are lightly browned and the dough has puffed and started to set, about 30 minutes. Uncover and bake until well browned and cooked through, about 20 minutes more.
• Let it sit 15 minutes, so it has time to cool slightly, then run a small offset spatula around the edges of the pan and invert the monkey bread onto a serving platter.
• For the orange glaze: Meanwhile, whisk the confectioners' sugar, milk, orange juice and zest together in a small bowl until smooth; it should be thick but pourable. Drizzle over the monkey bread or serve on the side for dipping if desired.

EASY GLAZED BACON

Steps:

• Preheat oven to 350°. Place bacon on a rack in an ungreased 15x10x1-in. baking pan. Bake 10 minutes; drain. , Combine brown sugar, wine and mustard; drizzle half over bacon. Bake 10 minutes. Turn bacon and drizzle with remaining glaze. Bake 10 minutes or until golden brown. Place bacon on waxed paper until set. Serve warm.

BACON WITH CITRUS GLAZE

Steps:

• Preheat oven to 400 degrees. Lay bacon on a baking sheet. Juice oranges into a small saucepan, and add cane syrup. Cookover medium heat until glaze is thick enough to coat theback of a spoon, about 8 minutes.
• Brush some glaze over the bacon, and bake for 10 minutes.Brush with more glaze. Continue to bake until golden,about 15 minutes more (10 minutes if using regular bacon).Brush bacon with remaining glaze, and transfer to a parchment-or paper-towel-lined plate to drain before serving.

ORANGE-GLAZED CARROTS WITH BACON

Steps:

• Cut tops off carrots. Coarsely chop enough tops to measure 2 Tbsp.; reserve for later use. Peel carrots; cook in boiling water in Dutch oven 5 to 10 min. or until crisp-tender. Drain carrots, reserving 1/2 cup cooking water.
• Cook bacon in large skillet on medium heat until crisp. Remove bacon from skillet; drain on paper towels. Discard all but 2 Tbsp. drippings. Wipe skillet with paper towel.
• Bring reserved cooking water and orange juice just to boil in same skillet. Add dry gelatin mix; stir 2 min. until completely dissolved. Add reserved bacon drippings and carrots; cook 2 to 3 min. or until carrots are glazed and tender, stirring frequently. Stir in orange zest.
• Transfer carrots and sauce to platter. Crumble bacon; sprinkle over carrots. Sprinkle with chopped carrot tops.

SIMPLE ORANGE GLAZE

Steps:

• Whisk sugar with orange zest and orange juice in a small bowl until smooth.

ORANGE-GLAZED PORK LOIN

Steps:

• Preheat oven to 350°. Combine the first 5 ingredients; rub over roast. Place fat side up on a rack in a shallow roasting pan. Bake, uncovered, for 1 hour. , Meanwhile, in a saucepan over medium heat, combine orange juice, brown sugar and mustard. In a small bowl, mix water and cornstarch until smooth. Add to orange juice mixture. Bring to a boil; cook and stir 2 minutes. Reserve 1 cup glaze for serving; brush half of remaining glaze over roast. , Bake until a thermometer reads 145°, 20-40 minutes longer, brushing occasionally with remaining glaze. Let stand 10 minutes before slicing. Reheat reserved glaze; serve with roast.

ORANGE-GLAZED CANADIAN BACON

Steps:

• In an 11x7-in. baking pan coated with cooking spray, arrange bacon in two rows, overlapping the slices., In a small saucepan, combine the orange juice, 4 tablespoons brown sugar, mustard, cardamom and pepper until blended. Bring to a boil over medium heat, stirring frequently. Boil for 1 minute. Pour over bacon; arrange bay leaves on top., Bake, uncovered, at 325° for 20-25 minutes. Discard bay leaves and all but 1/4 cup pan juices. Sprinkle remaining brown sugar over bacon. , Broil 4 in. from the heat for 3-5 minutes or until bacon is glazed and bubbly. Serve immediately.

HONEY GLAZED CHICKEN AND BACON BITES

Steps:

• Cut the chicken breasts-or fillets, as we call them here-in thin strips. Not too thin, the bacon has to brown and if the chicken is too thin it'll get dry before the bacon gets crispy.
• Grab a bowl and combine 3 tbsp honey with 2 tsp coarse mustard.
• Squeeze in some lemon juice. Not too much, about a tbsp or so. I think orange juice will be great, too.
• wrap the bacon around the chicken strips.
• Place them in a roasting tray or on a cookie sheet. If you're afraid of cleaning up, line the tray or sheet with some tin-foil first.
• Brush the chicken bites with half the marinade.
• Bake them in a preheated oven at 425F (225C) for 10 to 13 minutes. Until the bacon is crispy.
• As soon as one side is done, take the tray out of the oven.
• Flip them over and brush them with the remaining marinade.
• Put them back in the oven for another 10 to 13 minutes, until the other side is crispy as well. Keep an eye on them.

GLAZED BACON

Steps:

• Preheat the oven to 400 degrees F.
• For the red chile-honey glaze: Lay the bacon in a single layer on a sheet pan, keeping space in between each slice. Place bacon in pan and bake until lightly browned and crisp, 15 to 20 minutes. While the bacon is cooking, whisk together the clover honey and ancho chile powder in a medium bowl until smooth. Remove the bacon from the oven, using mitts, and carefully drain the fat, tipping the pan, into a medium bowl. Blot the top of the bacon with a few paper towels. Place the sheet pan with the bacon on it on a cooling rack and immediately brush each slice with the glaze.
• For the sorghum glaze: Lay the bacon in a single layer on a sheet pan, keeping space in between each slice. Place bacon in pan and bake until lightly browned and crisp, 15 to 20 minutes. Remove the bacon from the oven, using mitts, and carefully drain the fat, tipping the pan, into a medium bowl. Blot the top of the bacon with a few paper towels. Place the sheet pan with the bacon on it on a cooling rack and immediately brush each slice with the sorghum syrup.
• For the brown sugar-pecan glaze: Line a baking sheet with a silpat or parchment paper. Lay the bacon in a single layer on the baking sheet, keeping space in between each slice. Divide the brown sugar evenly over the top of each slice of bacon and bake until bacon is golden brown and almost crispy, about 13 minutes. Remove from the oven and sprinkle with the finely chopped pecans, return to the oven and continue baking until pecans are toasted and bacon is crispy, about 3 minutes longer.
• Let sit at room temperature for 10 minutes.

BACON WRAPPED CITRUS SCALLOPS

Steps:

• Cut each bacon slice in half. Cook over medium heat 5-6 minutes.
• Wrap each scallop in a bacon piece.
• In a saucepan over medium-high heat, bring syrup to a boil. Cook, uncovered, about 5 minutes, until reduced to about 2/3 cup.
• Remove from heat. Add butter, orange juice, and orange peel and stir until butter is melted and mixture is combined.
• Coat grill rack with cooking spray. Heat grill to a medium-high heat (350-400 degrees).
• Using 6 skewers, thread 4 wrapped scallops onto each skewer (if using wooden, soak in water for about 30 minutes first). Brush syrup mixture over scallops.
• Grill scallops for 4-6 minutes, turning once or twice, until scallops are opaque and bacon is crisp.