Tag: bacon-wrapped

Mock Bacon Filets

Anita loves filet mignon. On occasion I will grab an entire beef tenderloin and cut it into filets. But, let’s face it, filets aren’t the cheapest cut of meat. That’s when it’s time to make these mock bacon filets. Mushroom-stuffed patties wrapped in bacon, topped with more mushrooms and a wonderful sauce. And they’re incredibly easy to make.

Mock Bacon Filets

These mock bacon filets are almost meatloaf-like. I have to say that the sauce is very, very good. So good in fact that we decided (after our first bite) to use it to glaze our next meatloaf. The sauce really compliments the dish perfectly. So perfectly that you won’t miss not having real filets.

Sometimes I got the piggy route and make bacon-wrapped pork medallions instead!

Mock Bacon Filets
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5 from 1 vote

Mock Bacon Filets

Let’s face it, filets aren’t the cheapest cut of meat. That’s when it’s time to make these mock bacon filets. Mushroom-stuffed patties wrapped in bacon, topped with more mushrooms and a wonderful sauce. And they’re incredibly easy to make.
Course American
Cuisine Main
Keyword beef, filets
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 4 servings
Calories 747kcal
Author Mike

Ingredients

For the patties

For the sauce

Instructions

For the patties

  • Preheat your oven to 350 F.
  • Place the bacon on a foil-lined bacon sheet and place into the oven to partially cook the bacon while assembling the patties. You do not want the bacon to get crispy, just slightly done. Remove and let cool.
  • In a large bowl, combine the ground beef, bell pepper, onion, chili sauce, Worcestershire sauce, basil, salt and pepper.
  • Form the meat into 8 equally-sized patties.
  • Melt the butter in a medium skillet.
  • Add the mushrooms and saute until soft.
  • Spoon a small amount (do not use them all) of the mushrooms into the center of 4 of the patties.
  • Cover with the other patties and pinch along the edges to seal.
  • Wrap patties with the bacon and secure with toothpicks. Transfer to a shallow pan.
  • Pour sauce over patties and bake for 45 minutes.
  • Garnish with remaining mushrooms and serve.

For the sauce

  • Combine all ingredients.

Nutrition

Calories: 747kcal | Carbohydrates: 21g | Protein: 44g | Fat: 54g | Saturated Fat: 22g | Trans Fat: 3g | Cholesterol: 178mg | Sodium: 1588mg | Potassium: 1573mg | Fiber: 6g | Sugar: 13g | Vitamin A: 1343IU | Vitamin C: 29mg | Calcium: 88mg | Iron: 7mg

Nutritional values are approximate.

Grilled Bacon-Wrapped Jalapeno-Stuffed Olives

I’ve found the replacement for eating popcorn while watching a movie. No more of that. Grilled bacon-wrapped jalapeno-stuffed olives are much, much better. Yeah, there’s definitely a spicy kick to them. And a little smokiness from the bacon. A bit salty. Just give me a bowl of these little bites and a little cool ranch or blue cheese dressing (gotta cool off!) and I’m happy!

Grilled Bacon-Wrapped Jalapeno-Stuffed Olives

You don’t have to go the spicy route when you make grilled bacon-wrapped jalapeno-stuffed olives if you don’t want to. Any stuffed olives will work just fine for this recipe. Try Gouda-stuffed olives, they’re fantastic too! Just make sure you get big olives, big enough to wrap the bacon around. Those lil ole pimento-stuffed olives that are barely bigger than peanuts just won’t do. And since you’ve got the grill going, might as well add a few bacon-wrapped meatballs!

Grilled Bacon-Wrapped Jalapeno-Stuffed Olives
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5 from 1 vote

Grilled Bacon-Wrapped Jalapeno-Stuffed Olives

I’ve found the replacement for eating popcorn while watching a movie. No more of that. Grilled bacon-wrapped jalapeno-stuffed olives are much, much better. 
Course Appetizer
Cuisine American
Keyword grilled, olives
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 15 bites
Calories 36kcal
Author Mike

Ingredients

  • 15 jalapeno-stuffed green olives
  • 5 slices bacon thin-sliced, cut into thirds
  • Your favorite seasoning
  • Ranch dressing or blue cheese, for serving

Instructions

  • Fire up your grill for indirect cooking.
  • Wrap each olive in a piece of bacon. I didn’t need a toothpick to secure the bacon, but you might.
  • Sprinkle your rub out on a plate and roll the bacon-wrapped olives in it to coat.
  • Grill 20-30 minutes or until the bacon is cooked.
  • Serve with cool ranch or blue cheese dressing for dipping.

Nutrition

Calories: 36kcal | Carbohydrates: 1g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 111mg | Potassium: 16mg | Fiber: 1g | Sugar: 1g | Vitamin A: 18IU | Calcium: 2mg | Iron: 1mg

Nutritional values are approximate.

Bacon-Wrapped Mexican Potatoes

Boy, crispy bacon… spicy Mexican chorizo sausage… cheese… I could actually just have these bacon-wrapped Mexican potatoes for dinner. By themselves. Nothing else. Just give me a platter of them and check on me in 15 minutes to see if I need more. They’re like grilled potato skins taken to a whole new level.

Bacon-Wrapped Mexican Potatoes

I love the spicy kick from chorizo. But, if you don’t, you can easily change these potatoes up to be a little more mellow by making them Italian-style. Substitute crumbled cooked mild Italian sausage for the chorizo, mozzarella for the queso fresco, and sour cream for the crema. Excellent!

Also try my grilled volcano potatoes.

Bacon-Wrapped Mexican Potatoes
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4 from 1 vote

Bacon-Wrapped Mexican Potatoes

Boy, crispy bacon… spicy Mexican chorizo sausage… cheese… I could actually just have these bacon-wrapped Mexican potatoes for dinner. By themselves. Nothing else.
Course Side
Cuisine American
Keyword grilled, potatoes
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 20 potatoes
Calories 214kcal
Author Based on a recipe from Aida Mollenkamp

Ingredients

  • 20 small red potatoes rinsed
  • 1 tablespoon vegetable oil
  • kosher salt
  • freshly ground black pepper
  • 8 ounces Mexican chorizo
  • 1/2 cup Queso fresco shredded or crumbled
  • 10 pieces bacon halved
  • Toothpicks
  • Mexican crema or sour cream
  • green onions or cilantro, chopped, for garnish

Instructions

  • Preheat your oven to 425 F.
  • Brush potatoes with oil and season with salt and pepper. Place on a foil-lined baking sheet and roast until tender, 20-30 minutes. Remove and let cool.
  • Fire up your grill for indirect cooking (you can also make these in the oven, so keep your oven going if you’re going to cook these indoors).
  • Meanwhile, crumble the chorizo into a medium skillet over medium-high heat. Cook until browned. Remove from heat. Note: You want to get the chorizo fairly well crumbled. If you are having trouble doing so, just let the cooked chorizo cool a bit then pulss a few times in a food processor.
  • Cut just enough of the bottom of each potato so that they can stand up straight. Then cut just enough off the top so you can scoop them out. Take a small mellon baller or spoon and spoon out the insides.
  • In a bowl combine the chorizo and cheese and spoon into each potato.
  • Wrap a halved piece of bacon around each potato and secure with a toothpick.
  • Place on the grill over indirect heat and cook until the bacon starts to crisp, about 20 minutes, or bake in the oven at 425 F.
  • Serve topped with a small dollop of Mexican crema or cream cheese and garnish with green onions or cilantro.

Nutrition

Calories: 214kcal | Carbohydrates: 28g | Protein: 7g | Fat: 9g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 207mg | Potassium: 799mg | Fiber: 3g | Sugar: 2g | Vitamin A: 101IU | Vitamin C: 15mg | Calcium: 35mg | Iron: 1mg

Nutritional values are approximate.