Boiled Cabbage with Bacon

Boiled Cabbage With Bacon - Photo: Diana Rattray


4 to 6 thick slices of bacon, diced

1 large sweet onion, chopped

1 medium head of cabbage

½ to 1 cup chicken broth or water as needed

Salt and pepper to taste


In a large Dutch oven or deep sauté pan, cook the diced bacon until cooked through but not crisp. With a slotted spoon, remove the bacon pieces to paper towels to drain; set aside. Leave about 2 tablespoons of the bacon drippings in the pot.

Add the chopped onion to the bacon drippings and cook, stirring, over medium heat until tender and lightly browned. This will take about 4 to 5 minutes.

Coarsely chop the cabbage.

Add the chopped cabbage to the browned onions and add 1/2 cup of chicken broth.

Cover the pot tightly and reduce the heat to low. Simmer for 15 minutes. Add more broth or water, if needed, and cook for about 5 to 10 minutes longer, or until the cabbage is tender. Add the bacon pieces and stir. Heat through.

Serves 6


Sour Cream and Bacon Potato Salad



For the marinade

4 oz olive oil

2 oz bacon drippings

2 oz cider vinegar

Herbs of your choice – I used 6 basil leaves, 1 sprig of fresh rosemary and about 2 Tbsp of fresh thyme; all chopped.

½ tsp garlic salt

For the Potato Salad

4 pounds small Red potatoes

4 large eggs, hard boiled. Separate yolks from whites and chop whites.

8 oz bacon, cooked to a crisp and crumbled (Be sure to reserve some bacon drippings for the marinade above)

½ bunch green onion, chopped

¾ cup mayonnaise

¾ cup sour cream (in a pinch I’ve used Greek yogurt)

3 Tbsp Dijon mustard

Salt and Pepper for seasoning

For Garnish

Chopped green onion and crumbled bacon (optional)


To Make the Marinade

Combine the bacon fat, olive oil, vinegar, herbs and garlic salt in a small food processor or shaker jar and combine well.

Season with pepper to taste.

To Make the Potato Salad

Clean (but do not peel) the potatoes and cut into 1″ cubes. Immerse in salted water. Bring water to a boil and boil for 7-10 minutes, testing potatoes to see if they are done. They should be firm but easily penetrated with a fork.

Remove from heat, drain and place back into pot.

Add the marinade and stir gently to cover all of the potatoes; refrigerate for at least one-half hour.

Mash egg yolks finely with a fork in a medium size bowl. Make the dressing by combining the yolks with the mayonnaise, sour cream and Dijon mustard; mix with a whisk and season with salt and pepper.

Add dressing, chopped egg whites, bacon and green onion to potatoes and mix gently. Taste and adjust seasoning with salt and pepper if necessary.

Refrigerate for a minimum of one hour before serving; best if made ahead and refrigerated overnight.

Garnish before serving with green onion and bacon bits.

Bacon Hot Dogs with Slaw



8 hot dogs or polish sausages

8 hot dog buns

22 oz. can good baked beans

8 pickled okra, halved lengthwise

8 strips bacon

1 lb. bag slaw mix

1/4 cup light mayonnaise

3 Tbsp rice vinegar

2 Tbsp sugar

Salt and Pepper

Caraway seeds and hot sauce optional


Preheat the grill to high heat and place a large skillet over medium heat. Cook the bacon in the skillet until crisp, then remove and drain over paper towels.

In a medium bowl, mix the mayo, vinegar and sugar together until smooth. Toss in southern slaw mix to coat. Salt and pepper to taste. If desired add caraway seeds and/or hot sauce to the slaw. Place in the refrigerator until ready to serve.

Place the bean in a small pot and then put the pot and the hot dogs on the grill. Grill hot dogs for 4-6 minutes, turning for even char marks.

To serve: Place a hot dog in each bun and wedge a strip of bacon next to it. Top hot dogs with warm beans, slaw, and two pickled okra halves.

Bacon Fig Tassies



5 uncooked bacon slices

1/3 cup butter, softened

2 (8-oz.) packages cream cheese, softened

1 cup all-purpose flour

1/4 cup fine cornmeal

1 1/2 cups diced dried figs

1/4 cup sugar

3/4 cup red wine

1 1/2 teaspoons kosher salt, divided

8 ounces goat cheese, softened

1 teaspoon lemon zest

2 teaspoons fresh lemon juice

2 teaspoons chopped fresh thyme

1/2 teaspoon ground black pepper


Cook bacon in a skillet over medium heat 8 minutes or until crisp. Remove bacon, and drain on paper towels; reserve 2 Tbsp. drippings. Finely chop bacon.

Beat butter, 8 oz. cream cheese, and 2 Tbsp. bacon drippings at medium speed with an electric mixer 2 minutes. Gradually add flour and cornmeal; beat at low speed until blended, and shape into 48 balls.  Cover and chill 1 hour.

Preheat oven to 350°. Place balls in cups of 2 (24-cup) mini muffin pans; press dough into and up the sides of cups to form shells.

Bake at 350° for 22 minutes or until golden. Cool in pans on a wire rack 10 minutes. (Press shells gently to reshape, if necessary.) Remove shells from pan.


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¼ cup of packed brown sugar

2 tablespoons rice vinegar

2 tablespoons maple syrup

Ground black pepper to taste

1 pound thick cut bacon


Preheat oven to 350 degrees

Mix brown sugar, rice vinegar, maple syrup and black pepper in a small bowl.

Place bacon strips on cooling rack set over baking sheet.

Bake in preheated oven for 10 minutes, turn slices and bake another 5 minutes.

Remove bacon and brush both sides with brown sugar mixture.  Return bacon to the oven and bake another 5 minutes.  Repeat basting every 5 minutes until bacon is browned and crisp, about 25 minutes.

Alice Springs Chicken

Alice Springs Chicken


4 boneless chicken breasts

8 pieces bacon, coarsely chopped

8 ounces fresh mushrooms, sliced

1 tablespoon butter

1 clove garlic, minced

4 ounces cheddar cheese, shredded


Season the chicken with the seasonings of your choice.  Grill until just done. Keep the chicken warm. Meanwhile, fry the bacon in a skillet until crisp; drain on paper towels. In the same skillet, sauté the mushrooms and garlic in butter, seasoning with salt to taste. Cook until the juices have evaporated. Place the chicken on a foil-lined baking sheet. Top each piece of chicken with 1/4 of the mushrooms and bacon, then with the shredded cheese. Broil until cheese is melted and bubbly.

Note:  This is an Atkins approved recipe with 40 grams of protein and only 3 grams of carbohydrates per serving.  Serves 4.