BACON YOGURT RECIPES
CREAMY PASTA WITH YOGURT, BACON AND SNAP PEAS
Bacon adds a kick of smoky, sweet flavor — something tart Greek yogurt is missing. It rounds everything out. We also add sugar snap peas but broccoli, English peas, corn or a big bag of mixed veggies work too.
Provided by Adam and Joanne Gallagher
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield Makes 4 to 6 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to the boil. Set a timer for three minutes LESS than the cooking time suggested on the pasta box then add pasta. When the timer goes off, add frozen sugar snap peas and cook until pasta is cooked, but not mushy. Reserve about 1/2 a cup of the boiling pasta water then drain pasta and snap peas.
- Meanwhile, slice bacon into 1/4-inch pieces. Heat olive oil over medium heat then add bacon pieces and cook, stirring occasionally until the fat renders from the bacon and the bacon is crisp.
- Depending on how much bacon fat has rendered, you might want to remove a tablespoon or two – just make sure about two tablespoons are left in the pan.
- Remove the pan from heat, and then add the drained pasta and snap peas. Add the Greek yogurt, parmesan, and about a 1/4 cup of the reserved pasta water. Toss well. If the sauce seems too thick, add more pasta water. Taste the sauce and season with more salt/pepper to taste. Squeeze the lemon over the pasta then serve with chives and more cheese on top.
SMOKY EGG SALAD WITH BACON AND GREEK YOGURT RECIPE - TODD ...
This egg salad is made with a smoky Greek yogurt dressing, which pairs perfectly with some savory, crunchy bacon, red onions and chives. Plus: How to Make Greek Yogurt
Provided by Todd Porter and Diane Cu
Total Time 30 minutes
Yield 4 to 6
Number Of Ingredients 11
Steps:
- In a large bowl, whisk together the Greek yogurt, Worcestershire sauce, smoked paprika, chipotle, brown sugar, salt and pepper.
- Stir the bacon, red onion, and chives into the dressing. Gently fold in the hard-boiled eggs until completely coated with the dressing.
- Chill and serve with crackers, toasts, vegetables, or in a sandwich.
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CORN CAKES WITH BACON AND TURMERIC YOGURT RECIPE | COOKING ...
Serve these sweet-savory cakes as a hearty side dish (they would be great with grilled shrimp) or as a lighter entrée with a side salad. Or turn them into an appetizer by making smaller cakes. Be sure to sauté the corn and squash just until barely al dente; you want to take away the raw flavor but also preserve their crunch. The batter will seem loose as it goes into the skillet, but it will firm up as the cakes cook.
From cookinglight.com
Total Time 30 minutes
Calories 219 per serving
From cookinglight.com
Total Time 30 minutes
Calories 219 per serving
- Heat a large cast-iron skillet over medium. Add bacon; cook, stirring often, until crisp, about 8 minutes. Drain on paper towels; reserve drippings in skillet. Increase heat to medium-high. Add corn and squash to drippings; cook until lightly charred and al dente, about 2 minutes. Transfer to a large bowl; cool 10 minutes. Add onions, eggs, cornmeal, pepper, 1/4 teaspoon salt, and cooked bacon to corn mixture; stir to combine. Let mixture stand 5 minutes, stirring occasionally. Stir together yogurt, maple syrup, turmeric, and remaining 1/8 teaspoon salt in a small bowl. Set aside. Heat skillet over medium. Drop batter by 1/4-cupfuls into skillet, flatten slightly with a spatula, and cook until firm and browned on each side, about 2 minutes per side. Serve with turmeric-yogurt mixture.
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CORN CAKES WITH BACON AND TURMERIC YOGURT RECIPE | COOKING ...
Serve these sweet-savory cakes as a hearty side dish (they would be great with grilled shrimp) or as a lighter entrée with a side salad. Or turn them into an appetizer by making smaller cakes. Be sure to sauté the corn and squash just until barely al dente; you want to take away the raw flavor but also preserve their crunch. The batter will seem loose as it goes into the skillet, but it will firm up as the cakes cook.
From cookinglight.com
Total Time 30 minutes
Calories 219 per serving
From cookinglight.com
Total Time 30 minutes
Calories 219 per serving
- Heat a large cast-iron skillet over medium. Add bacon; cook, stirring often, until crisp, about 8 minutes. Drain on paper towels; reserve drippings in skillet. Increase heat to medium-high. Add corn and squash to drippings; cook until lightly charred and al dente, about 2 minutes. Transfer to a large bowl; cool 10 minutes. Add onions, eggs, cornmeal, pepper, 1/4 teaspoon salt, and cooked bacon to corn mixture; stir to combine. Let mixture stand 5 minutes, stirring occasionally. Stir together yogurt, maple syrup, turmeric, and remaining 1/8 teaspoon salt in a small bowl. Set aside. Heat skillet over medium. Drop batter by 1/4-cupfuls into skillet, flatten slightly with a spatula, and cook until firm and browned on each side, about 2 minutes per side. Serve with turmeric-yogurt mixture.
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From foodnetwork.com
Reviews 4.6
Total Time 20 minutes
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