Parmesan And Garlic Pepper Bacon Food

PARMESAN AND GARLIC PEPPER BACON

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.

SPICY GARLIC-PARMESAN SPAGHETTI SQUASH WITH BACON

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or foil.
• Using a sharp knife, cut off the root end of the squash, cut in half lengthwise, and scrape out the seeds and connecting strands with a spoon. Brush the cut sides with olive oil and place squash on the baking sheet with cut sides down.
• Bake until the skin can be easily pierced with a fork, and the flesh is tender, about 45 minutes.
• While squash is baking, cook bacon over medium heat until crispy and browned, 3 to 4 minutes. Remove to a paper towel to drain.
• Remove squash from the oven and let rest until cool enough to handle. Scrape out the flesh with a fork creating long strands, loosening and removing the strands from the shells.
• Heat a large pan on medium heat, and melt butter. Add garlic and cook until fragrant, about 30 seconds. Add squash strands, toss with garlic butter, and cook until heated through, stirring often, about 2 minutes.
• Remove pan from the heat, stir in Parmesan cheese, and season with salt and pepper. Gently stir to coat the strands and let the cheese melt. Garnish with bacon, oregano, and red pepper flakes.

BACON AND PEPPER PASTA

Steps:

• In a large skillet, cook bacon until crisp. Remove with a slotted spoon and set aside; reserve drippings. Saute onions and garlic in drippings for 3 minutes. Add peppers; cook and stir for 3 minutes. Stir in tomatoes; heat through. Add bacon and mix well. Serve over pasta.

ROASTED BRUSSEL SPROUTS WITH GARLIC, RED PEPPER, AND PARMESAN

Steps:

• Adjust oven rack to upper-middle position and heat oven to 500 degrees. Toss Brussels sprouts, 3 tbsp oil, water, ¾ tsp salt, and ¼ tsp pepper in a large bowl until sprouts are coated. Transfer sprouts to rimmed baking sheet and arrange so cut sides face down. Cover sheet tightly with aluminum foil and roast for 10 minutes.
• Heat remaining 3 tbsp of oil in 8-inch skillet over medium heat until shimmering. Add garlic and red pepper flakes; cook until garlic is golden and fragrant, about 1 minute. Remove from heat.
• Remove foil and continue to cook until Brussels sprouts are well browned and tender, 10 to 12 minutes. Transfer to serving platter, toss with garlic oil, and season with salt and pepper to taste. Sprinkle with Parmesan and serve. Serves 6 to 8 as a side dish.

BROCCOLI WITH GARLIC, BACON & PARMESAN

Steps:

• Fill a 6-qt. stockpot two-thirds full with water; add salt and bring to a boil over high heat. In batches, add broccoli and cook until broccoli turns bright green, 2-3 minutes; remove with a slotted spoon., In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan., Add oil to drippings; heat over medium heat. Add garlic and pepper flakes; cook and stir until garlic is fragrant, 2-3 minutes (do not allow to brown). Add broccoli; cook until broccoli is tender, stirring occasionally. Stir in bacon; sprinkle with cheese.

BACON PEAR SALAD WITH PARMESAN DRESSING

Steps:

• In a large bowl, combine lettuce and kale. Top with pears, pepper jack cheese and bacon. In a small bowl, whisk mayonnaise, mustard, Parmesan cheese, garlic powder and pepper. Gradually whisk in enough milk to reach desired consistency. Drizzle over salad; toss to coat.