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Monica’s Skillet Shrimp with Bacon Up®

 

Recipes

Monica's Skillet Shrimp - with Bacon Up®

Crispier and Tastier - with Bacon Up® Bacon Grease
Author Monica

Equipment

  • Large Skillet (I use Cast Iron)
  • Large Mixing Bowl

Ingredients

  • 1 Tbsp Bacon Up® Bacon Grease
  • 1 pound Uncooked Shrimp peeled and deveined
  • 1.5 tsp Cajun seasoning use your favorite!
  • 1/2 tsp Red Pepper Flakes

Instructions

  • Heat the Bacon Up in a large skillet over medium heat. (I prefer a Cast Iron Skillet!)
  • In a large mixing bowl, mix the seasoning and pepper flakes. Then add shrimp and mix thoroughly to ensure shrimp is coated well.
  • Add shrimp to the hot pan and cook for about 2-3 minutes per side, until shrimp is pink and cooked through.
  • Remove shrimp from skillet and serve immediately.

Notes

This is a go-to recipe for me -- so easy and SO versatile! Shrimp can be served as an appetizer with your favorite sauce, tossed with pasta, in a taco, or as the protein topper on a salad. The added flavor of the Bacon Up with the little kick from the Cajun seasoning and red pepper is really a crowd pleaser!!
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Steakhouse Filet Mignon with Bacon Up®

 

Recipes

Steakhouse Filet Mignon with Bacon Up®

Main Course
American
Enhance a great cut of beef with the rich flavor of Bacon Up® Bacon Grease!
Servings 2
Author Monica

Equipment

  • Cast Iron Skillet

Ingredients

  • 2 Filet Mignons (or more, as needed - 3 pictured)
  • 2 Tbsp Bacon Up® Bacon Grease
  • to taste Sea Salt and Fresh-Ground Pepper
  • 2 pats Butter

Instructions

  • Heat oven to 400°F.
  • Pat filets dry with paper towel, brush with Bacon Up, season with salt and pepper or your favorite rub.
  • Heat a large cast iron skillet over medium high heat for 5 minutes.
  • Drizzle/melt the Bacon Up in the hot skillet and place steaks face down.
  • Cook all sides for 2 minutes each, or until golden brown.
  • Place a pat of butter on top of each steak and place into the oven to cook for 8-10 minutes, or until the internal temperature is at 125°F for medium rare.
  • Remove from the oven and spoon the butter back over the steaks.
  • Let the meat cool for 10 minutes prior to slicing and serving. Enjoy!!!!
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Chicken Stew with Bacon Up®

 

Recipes

Chicken Stew with Bacon Up®

Author Monica

Equipment

  • Large pot OR Dutch oven - with lid
  • Mason jar

Ingredients

  • 1.5 lbs Chicken Breasts or Chicken Thighs boneless
  • 3 Tbsp Bacon Up® Bacon Grease
  • 2 Carrots diced
  • 1 Onion diced
  • 5 Tbsp Flour divided
  • 1 tsp Rosemary
  • 1 tsp Thyme
  • 1/2 tsp Sage
  • 1.5 cups Sweet Potatoes peeled and diced
  • 1.5 cups Potatoes peeled and diced
  • 1/2 cup Red Pepper chopped
  • 1/2 cup White Wine
  • 4 cups Chicken Broth
  • 1 cup Green Beans or Peas
  • 1/2 cup Cream or Half and Half

Instructions

  • In a large pot or Dutch oven, brown chicken in 3 tablespoons of Bacon Up.  Season with salt and pepper, remove from pot and set aside.
  • Cook onion, carrot and celery in remaining Bacon Up for about 3 minutes or until onion is slightly softened.
  • Stir in 3 tablespoons of flour, seasonings and salt & pepper to taste. Cook over medium heat about 2 minutes.
  • Add potatoes, sweet potatoes, red pepper, white wine, browned chicken and broth. Bring to a boil, reduce heat and simmer covered for 30 minutes.
  • Remove lid and stir in green beans and cream. Thicken if desired and simmer an additional 10 minutes, uncovered. (To thicken: In a Mason jar, combine remaining 2 tablespoons flour and 1 cup water or broth. Shake very well to ensure there are no lumps and add a little at a time to boiling stew to reach desired consistency.)
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Classic Chili with Bacon Up®

 

Recipes

Classic Chili with Bacon Up®

Author Monica

Equipment

  • Large pot

Ingredients

  • 2 Tbsp Bacon Up® Bacon Grease
  • 2 medium Onions chopped
  • 1 Green Bell Pepper chopped
  • 2 cloves Garlic crushed
  • 3 Tbsp Chili Powder
  • 1 tsp Black Pepper
  • 1 tsp Cumin
  • Salt to taste
  • 2 cans Kidney Beans
  • 2 14-oz cans Tomatoes crushed or diced, depending on how smooth or chunky you prefer it
  • 1 cup Water
  • 1 lb Ground Beef OR Ground Turkey browned thoroughly
  • 1 cup Shredded Cheddar Cheese OPTIONAL
  • 1/2 cup Sour Cream OPTIONAL
  • Fresh Parsley OR Cilantro, chopped OPTIONAL

Instructions

  • Melt the Bacon Up in a large pot.
  • Add chopped onions and green pepper, stirring until softened -- 5-7minutes. 
  • Add minced garlic, salt, pepper, cumin and chili powder.  Stir for another minute. 
  • Add in beans, tomatoes, water, and browned ground beef or turkey.
  • Bring to a simmer and cook, stirring occasionally, until thickened -- 35-45 minutes, adjusting the heat as needed. Add more salt, to taste, if desired.
  • Garnish, if desired, with sour cream, shredded cheese, and fresh parsley or cilantro.
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Mama Mollie’s Red Beans & Rice with Bacon Up®

 

Recipes

Mama Mollie's Red Beans & Rice with Bacon Up®

Main Course
American
This family favorite was my mom's recipe! - Monica
Author Monica

Equipment

  • Large saucepan
  • Stockpot or Dutch oven
  • Wooden spoon

Ingredients

  • 1 cup Basmati Rice
  • 2 Tbsp Bacon Up® Bacon Grease
  • 1 12.8 oz package Smoked Andouille Sausage thinly sliced
  • 2 medium Sweet Onions diced
  • 1 bunch Green Onions diced
  • 1 Green Bell Pepper diced
  • 2 ribs Celery diced
  • 2 Tbsp Tomato Paste
  • 3 cloves Garlic minced
  • 2 Tbsp Cajun Seasoning
  • 3 15-oz cans Red Beans drained and rinsed
  • 3 cups Chicken Stock
  • 1 tsp Hot Sauce
  • 1 Bay Leaf
  • 1/4 tsp Cayenne Pepper
  • 1/2 tsp Oregano
  • 1/2 tsp Thyme
  • 1 Tbsp Worcestershire Sauce
  • Kosher Salt to taste
  • Black Pepper freshly ground, to taste
  • 2 Tbsp Fresh Parsley Leaves chopped

Instructions

  • In a large saucepan with 2 cups of water, cook rice according to package instructions; set aside.
  • In a large stockpot or Dutch oven, heat Bacon Up over medium heat. Working in batches, add sausage and cook, stirring frequently, until sausage is lightly browned - about 3-4 minutes; set aside.
  • Add onions, bell pepper, and celery. Cook, stirring occasionally, until tender - about 3-4 minutes.
  • Stir in tomato paste, garlic, spices, and Cajun seasoning until fragrant - about 1 minute.
  • Stir in red beans, chicken stock, hot sauce, Worcestershire sauce, bay leaf and sausage; season with salt and pepper to taste. Bring to a boil; cover, reduce heat and simmer for 15 minutes.
  • Uncover and continue to simmer until reduced - an additional 15 minutes.
  • Using a wooden spoon, mash beans until slightly thickened; if desired, season again with salt and pepper, to taste.
  • Serve immediately, topped with rice and garnished with parsely, if desired.
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Bacon Up® Skillet Apple Crisp

 

Recipes

Bacon Up® Skillet Apple Crisp

Dessert
American
Cast Iron
This easy apple crisp is made in the skillet with oatmeal as the topper. It is a perfect fall dessert to use up extra apples. Skillet Apple Crisp is a simple, yet delicious, old-fashioned treat. Perfect for a crowd, it's extra good topped with ice cream or whipped cream!!
Servings 6
Author Monica

Equipment

  • Cast-iron or other skillet that can go into the oven
  • large and medium mixing bowls

Ingredients

Filling

  • 6 medium apples cored and cut into small pieces
  • 3 Tbsp Bacon Up® bacon grease
  • 1/3 cup brown sugar packed
  • 2 tsp ground cinnamon
  • 1/8 tsp Kosher salt

Topping

  • 1-1/4 cup old-fashioned oats
  • 2 Tbsp all-purpose flour
  • 5 Tbsp unsalted butter cold
  • 1/3 cup brown sugar
  • 1/8 tsp Kosher salt
  • sprinkle ground cinnamon

Instructions

  • Preheat oven to 350F.
  • Ensure apples are washed, peeled, cored, and cut into bite-sized pieces put into a large mixing bowl.
  • Place skillet over medium low heat and melt Bacon Up for the filling.
  • Once the Bacon Up is melted, whisk in brown sugar, cinnamon, and salt.
  • Pour the Bacon Up mixture into the mixing bowl containing the apples and toss until apples are coated.
  • Add the apples and Bacon Up back into the skillet and turn the heat up to medium. Continuously stir while it cooks for 5 minutes, until apples begin to soften. Remove the pan from the heat, but keep the apple mixture in it.
  • After the apples are partially cooked, cut the 5 tablespoons of butter into 5 separate pieces. Mix all topping ingredients together in a medium mixing bowl. It is easiest to combine with a pastry cutter or hands. It is okay to have small lumps of butter throughout the mixture.
  • Top the apples in the skillet with the topping evenly, sprinkle cinnamon on top, and place in the oven.
  • Bake for 35-40 minutes, until apples are tender and topping is crunchy.
  • Top with your favorite vanilla ice cream or whipped cream.
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Roasted Root Vegetables with Bacon Up/Cider Vinaigrette

 

Recipes

Roasted Root Vegetables with Bacon Up/Cider Vinaigrette

Side Dish
American
Prep Time 25 minutes
Cook Time 40 minutes
Servings 6
Author Monica

Equipment

  • Two roasting pans

Ingredients

  • 1/2 cup cider vinegar
  • 1/2 cup Bacon Up® Bacon Grease
  • 3 Tbsp dark brown sugar
  • 1/4 tsp kosher salt
  • black pepper to taste freshly grated
  • 4 carrots, medium peeled, sliced lengthwise into 1 to 2 inch long pieces
  • 4 sweet potatoes, medium sliced lengthwise into 1 to 2 inch long pieces
  • 4 parsnips, medium peeled, sliced lengthwise into 1 to 2 inch longpieces, any tough woody core removed
  • 1 red onion, large thickly sliced
  • 3/4 tsp thyme, dry or fresh

Instructions

  • Preheat the oven to 450°F. In a large bowl (enough room for all the vegetables) mix together the cider vinegar, olive oil, brown sugar, salt and pepper. Add the vegetables to the bowl and toss to combine.
  • Line two large roasting pans or sturdy rimmed baking sheets with aluminum foil. Spread the root vegetables out over the pans in a single layer, with some space in between so that the vegetables don't crowd each other too much and the hot oven air can circulate around the vegetables. (You'll get better browning that way.) Pour the remaining vinaigrette over the root vegetables in the pans.
  • Place vegetables in the oven and roast at 450°F for 35 to 40 minutes, turning the pans (and swapping bottom and top rack positions), half-way through the cooking. Cook until the vegetables are well browned and caramelized around the edges.
  • Remove from oven and gently loosen the root vegetables from the foil with a wooden spoon. Sprinkle with thyme. Add more salt and pepper to taste.

Notes

If your root vegetables are competing with a roast for the oven for a holiday meal, just make them ahead, and put them in the oven to warm them up again while the roast rests before serving.
We are using parsnips, carrots, and sweet potatoes for this recipe, but you could use any of your favorite root vegetables. This recipe makes enough for 6 to 8 people and requires two roasting pans. You can easily cut the recipe in half.
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Bacon Up Popcorn

Bacon Up Popcorn prep

 

Recipes

Bacon Up Popcorn

Snack
American
Bacon Up Popcorn prep

Ingredients

  • 2 tbsp Bacon Up
  • 1/2 cup Popcorn kernels
  • Salt, to taste

Instructions

  • In a large covered pan or pot heat up Bacon Up and add popcorn kernels
  • Once kernels start popping, shake pan or pot so kernels don't burn
  • Once popping slows down or stops remove from stove
  • Season with salt or other seasoning
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Bacon Up Fish Fry

frying with Bacon Up Grease

 

Recipes

Bacon Up Fish Fry

Main Course
frying with Bacon Up Grease
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

  • Your choice of fish fillet
  • Bacon Up
  • Flour
  • Eggs
  • Milk

Instructions

  • Make sure each fillet is fully thawed and pat them dry with a paper towel.
  • Cut into 2- to 3-inch pieces.
  • Beat an egg together with a couple tablespoons of water or milk in a shallow dish.In another shallow dish, mix cornmeal, panko, traditional breadcrumbs or even crushed potato chips together with your favorite fish seasoning.
  • Dip your fish into the egg mixture and then dredge it through your seasoned breading.
  • In a large skillet, heat about a quarter inch of Bacon Up over a medium-high burner.Add your filets to the pan—the Bacon Up should sizzle when you add your fish.
  • Fry until golden brown on the bottom side, about 3 to 4 minutes.Flip each filet, careful to avoid spattering.
  • Cook until the other side is as golden brown as the first.Place cooked fish on a plate layered in paper towel to soak up the excess grease.
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Campfire Donuts

A burning campfire

 

Recipes

Campfire Donuts

Dessert
American
Cast Iron
A burning campfire
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • Bacon Up for frying
  • 1 Cup Granulated sugar
  • 2 tbsp Ground cinnamon
  • 1 Tube  refrigerated biscuits, halved down the middle

Instructions

  • In a large cast-iron skillet over the campfire, heat Bacon Up. Place sugar and cinnamon sugar in a brown lunch bag and shake to combine.
  • Poke a hole in the middle of each biscuit half (like a donut). Fry biscuits until golden, 3 to 4 minutes per side. 
  • Drain donuts on paper towels, then add to paper bag and shake until fully coated in cinnamon sugar.
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