Bacon for Lunch: Learn how to prepare 8 delicious recipes

prepare the

bacon for lunch

it can change your day from eight to eighty! After all, bacon has a unique flavor and fills the house with joy, right? Sure, many delicacies should be present on the menu in a balanced way, but it’s worth betting on this ingredient every now and then for a different meal. Normal days also require special meals! So, find out below how to enjoy all the delights bacon provides in different dishes and combinations. Look:

Bacon for Lunch: Learn how to prepare 8 delicious recipes

Risotto with bacon and cheese

Cheese risotto with bacon | Photo: Shutterstock
Time:

30 minutes

Performance:

4 portions

Difficulty:

easy

Ingredients:

• 150 g of diced bacon
• 2 tablespoons of butter
• 1 diced onion
• 1 glass of dry white wine
• 1 1/2 cups (tea) arborio rice or carnaroli
• 1 cube of vegetable broth
• 4 cups of hot water (tea)
• 4 tablespoons of grated Parmesan
• 4 tablespoons of grated gouda or provolone cheese
• 4 tablespoons of cream cheese
• Salt and black pepper to taste

Method of preparation:

1. In a skillet, over medium heat, saute the bacon in its own fat, stirring until browned.
2. Drain and drain on absorbent paper.
3. Remove the fat and in the same pan, over medium heat, melt the butter.
4. Saute the onion for 2 minutes.
5. Add the rice and the water with the wine.
6. Sauté for 2 minutes and gradually add the vegetable broth dissolved in the hot water, stirring until it evaporates.
7. Continue watering as the stock evaporates.
8. Cook for 15 minutes or until rice is tender and creamy.

Steak with bacon gravy

Steak with Bacon Gravy | Photo: Gisele Tesser
Time:

25 mins

Performance:

4 portions

Difficulty:

easy

Ingredients:

• 4 sirloin steaks
• Salt and black pepper to taste
• 4 tablespoons of oil
• 2 tablespoons of butter
• 1/2 chopped onion
• 1/2 cup mustard (tea)
• 1 box of cream (200g)
• Diced fried bacon for garnish

Method of preparation:

1. Season the steaks with salt and pepper.
2. Heat a skillet over high heat with the oil and fry the steaks, two at a time, until browned on both sides.
3. Book on a tray.
4. Put the pan back on low heat with the butter and fry the onion until it is soft.
5. Add mustard, sour cream, salt and cook until boiling.
6. Butter the steaks, sprinkle with bacon and serve.

Chicken lasagna with creamed corn and bacon

Chicken lasagna with creamed corn and bacon | Photo: Stella Handa
Time:

1h40

Performance:

6 portions

Difficulty:

average

Ingredients:

• 1 pack of fresh lasagna pasta (500g)
• 350 g of sliced ​​cheese
• 100 g grated parmesan
• 100 g of chopped bacon

braised

• 3 tablespoons of oil
• 1 chopped onion
• 4 cups cooked and shredded chicken breast (tea)
• 2 chopped tomatoes
• 1 bag of powdered poultry seasoning
• 1/2 cup chopped parsley (minced)
• salt to taste

Cream of corn

• 2 cans of green corn with water
• 3 cups of milk (tea)
• 2 tablespoons of margarine
• 1 tablespoon of corn starch
• salt to taste

Method of preparation:

1. For the stew, heat a frying pan with oil over medium heat and saute the onion until golden brown.
2. Add the chicken, tomato, seasoning and saute for 3 minutes.
3. Add the green perfume, add salt, mix and turn off the heat. Reserve.
4. For the creamed corn, beat in a blender, 1 can of corn, milk, margarine and cornstarch for 2 minutes.
5. Pour into a saucepan, add the remaining corn, season with salt and cook for 5 minutes or until slightly thickened.
6. In a medium refractory, intersperse layers of creamed corn, pasta, braised beef, cheese, finishing with creamed corn.
7. Sprinkle with Parmesan and bacon and place in preheated medium oven for 35 minutes.

Ribs and Pancetta Mungunzá

This mungunzá ribs and bacon recipe will surprise you | Photo: Shutterstock
Time:

1h10 (+6h soaking)

Performance:

8 portions

Difficulty:

easy

Ingredients:

• 2 cups yellow hominy (tea)
• 4 tablespoons of oil
• 1 cup bacon (chopped)
• 400 g of desalted pork ribs
• 500 g of desalted dried meat, cut into pieces
• 2 bay leaves
• 7 cups of hot water (tea)
• 3 minced garlic cloves
• 1 chopped onion
• 2 slices of Calabrian sausage
• 2 chopped seedless tomatoes
• 2 tablespoons of chopped coriander
• Salt, black pepper and ground cumin to taste

Method of preparation:

1. Place the hominy and ribs in a bowl, cover with water and leave to soak for 6 hours.
2. Run and book.
3. Heat a large pressure cooker with half the oil and fry the pancetta and beef jerky for 5 minutes.
4. Add the hominy and reserved ribs, bay leaf and cover with water.
5. Cover and cook for 30 minutes after starting the pressure.
6. Turn off, release pressure and open pan. Reserve.
7. Heat a pan with the remaining oil and saute the garlic, onion and peppers until golden brown.
8. Add the bell pepper, tomato and coriander and sauté for another 2 minutes.
9. Pour into the pressure cooker with the hominy and spare ribs and put back on low heat.
10. Season with salt, pepper and cumin and cook for 10 minutes.
11. Serve immediately.

Creamy rice with corn and bacon

Creamy rice with corn and bacon | Photo: Gisele Tesser
Time:

50 mins

Performance:

6 portions

Difficulty:

easy

Ingredients:

• 2 tablespoons of butter
• 1 chopped onion
• 2 tablespoons of wheat flour
• 2 cups of milk (tea)
• Salt, black pepper and chopped parsley to taste
• 3 cups cooked white rice (tea)
• 1 cup diced bacon (fried)
• 1 can of drained corn
• 1/2 cup carrots (grated)
• 1 cup mozzarella (grated)
• 1 cup cream cheese (cream)

Method of preparation:

1. In a skillet, melt the butter over medium heat and saute the onion until translucent, sprinkle with flour and saute for 1 minute, stirring.
2. Add the milk, a little at a time, stirring until thickened.
3. Transfer to a bowl, season with salt and pepper, and add the rice, half the bacon, corn, and carrots.
4. Transfer to a medium refractory and top with the mozzarella and dollops of ricotta.
5. Place in a medium, preheated oven for 20 minutes or until golden brown.
6. Sprinkle on the remaining bacon and green smelt and serve after.

Chicken and bacon cannelloni with lasagna

Chicken and bacon cannelloni with lasagna | Photo: Rodrigo Moreira
Time:

1h30

Performance:

6 portions

Difficulty:

easy

Ingredients:

• 1 pack of pre-cooked lasagna (500g)

Filling

• 4 chicken breasts
• 1 cube of chicken stock
• 150 g of chopped bacon
• 1 chopped onion
• 1 minced garlic clove
• 3 tablespoons of tomato sauce
• 100 g of grated mozzarella
• Salt, black pepper and chopped parsley to taste

Sauce

• 1 tablespoon of olive oil or oil
• 1 minced garlic clove
• 2 cans of tomato sauce (340 g each)
• 1 tablespoon of salt
• 1 pinch of sugar
• Fresh basil leaves to taste
• 1 jar of cream (300 g)
• Grated Parmesan for dusting
• grated mozzarella for dusting

Method of preparation:

1. For the filling, place the chicken in a pressure cooker over medium heat, cover with water, chicken broth and cook for 15 minutes from when it starts to sizzle.
2. Turn off the heat and wait for the pressure to release naturally before opening the pan. Drain, let cool, shred chicken and set aside.
3. In a skillet over medium heat, saute the bacon in its own fat until it begins to brown.
4. Add the onion, garlic and tomato paste.
5. Turn off the heat, add the chicken pieces and mix. Let cool.
6. Add the mozzarella, season with salt, pepper, green perfume and mix.
7. For the sauce, heat the olive oil or oil in a skillet over medium heat and quickly saute the garlic until golden brown.
8. Add the tomato puree, salt and sugar.
9. Cook over low heat for 10 minutes.
10. Turn off the heat, add the milk cream, the basil and mix.
11. Spread a portion of the filling over each dough and roll it up like jelly rolls.
12. Pour a little sauce on the bottom of a refractory and arrange the cannelloni next to each other.
13. Pour the rest of the sauce and sprinkle with Parmesan and mozzarella.
14. Cover with aluminum foil and bake in a preheated medium oven for 20 minutes or until golden brown. Pick up and serve later.

Potato and Bacon Salad

Potato and bacon salad is a very quick side dish to prepare | Photo: Stella Handa
Time:

30 minutes

Performance:

6 portions

Difficulty:

easy

Ingredients:

• 3 diced potatoes
• 1 grated carrot
• 1 can of drained peas
• 1 can of drained corn
• 4 tablespoons of mayonnaise
• 1 box of cream
• 1/2 cup chives (chopped)
• salt to taste
• 1 cup chopped fried bacon

Method of preparation:

1. Cook the potato in boiling water until soft.
2. Drain the water, transfer it to a bowl and let it sit for a while to cool.
3. Add the carrots, peas, corn, mayonnaise, sour cream and chives.
4. Then season with salt and spices of your choice and mix well.
5. Pour into a serving dish, sprinkle with the bacon and serve.

Pork Tenderloin Mignon Wrapped With Bacon

Bacon Wrapped Pork Tenderloin Mignon | Photo: Gisele Tesser
Time:

2h (+12h fridge) (+10min rest)

Performance:

6 portions

Difficulty:

easy

Ingredients:

• 1 piece of pork tenderloin (about 1.2 kg)
• 2 glasses of dry white wine
• 4 crushed garlic cloves
• 1 tablespoon of rosemary
• Salt and black pepper to taste
• 200 g of thinly sliced ​​bacon
• Rosemary, fig, peach and cherry syrup for garnish

Method of preparation:

1. Season the fillet with the wine, garlic, rosemary, salt and pepper.
2. Leave to rest for 12 hours in the fridge, turning halfway through.
3. Remove from the dressing, place in a mold, sprinkle with the strained dressing, cover with aluminum foil and place in a preheated medium oven for 1 hour.
4. Remove the paper and coat the meat with the bacon slices, sagging with toothpicks.
5. Return to the high oven for 1 hour or until browned.
6. Leave to rest for 10 minutes, slice and serve garnished with rosemary and fruit.

Source: Terra