Bacon & Beer Dish

Bacon & Beer Dish Spread

I don't know what it is, but men like beer.  Some even consider it a food group.  While I personally am not a fan of beer (at all), when it comes to cooking for my man, I'll incorporate it. Men also love bacon.  Now this I do understand, and while it's not something I indulge in often, bacon is yummy!  So when I had the idea for a Bacon & Beer Dish, I felt that I came up with an ideal combination for most any man out there.  But, I can't escape the fact that I have to make something at least somewhat healthy.  Luckily, I have achieved that perfect balance with this full course meal.  Your man will love it and love that you made him something relatively healthy but still use his two favorite food and beverage items throughout the meal.  And guess what?  You can eat it too without feeling guilty, even if you're like me and not a big fan of beer.

On the Menu - Serves 2 

1st Course Starters: Bacon Ranch Avocado Tower Salad & Loaded Potato Biscuits

2nd Course Appetizer: Beer Batter Corn Fritters

3rd Course Main Dish: Bacon Wrapped Chicken Ranch Meatloaf

4th Course Side Dishes: Bacon Jalapeño Mac & Cheese & Southern Bacon Infused Green Beans

5th Course - Recommended Dessert Dish: Lisa's Lemon-Blueberry Cheesecake Cake 

Starters: Bacon Ranch Avocado Tower Salad & Loaded 'Potato' Biscuits
Ingredients:

1 cup chopped cucumber

1 cup chopped tomato

1 cup chopped avocado

1/2 cup cooked, crumbled bacon (about 3-4 slices)

8 cucumber slices (optional)

Preferred Ranch (or other) Salad Dressing*

Tool: Circular cup, approximately 3" in diameter and about 3.5" in height (I used a juice glass, and many kids' glasses are close to these measurements)

1. Prepare your salad plates by placing 4 slices of cucumber on each plate in four corners, just wide enough to accommodate the cup.
2. Take your cup and fill it with a layer of the diced cucumber, then a layer of the tomato.
3. Gently press these first two layer into the cup.
4. Add a layer of the chopped avocado.  Again gently press avoiding 'mashing' the avocado so the chopped pieces maintain their shape.
5. Turn the cup upside down onto the salad plate, inside the cucumber slices.
6. Tap the bottom of the cup and the sides and gently lift to create the 'tower' shape.
7. Add bacon crumbles on top of the tower and top with dressing as desired.

Appetizer: Beer Batter Corn Fritters - yields approximately 18 fritters
Ingredients

2 tbsp. butter
3/4 cup frozen corn
1 1/2 cups of Bisquick mix
1/2 cup light beer 
1 egg
1/4 tsp. salt
1/4 tsp. sugar
1/4 tsp. onion powder
1/4 tsp. garlic powder
1 tsp. red pepper flakes
Canola oil for frying (can vary but approximately 3-4 cups will be needed)

1. In a sauce pan (or deep fryer) pour oil and heat up over medium high heat.
2. In a pan, add butter and corn over a medium heat to thaw out corn.
3. In a mixing bowl, combine all other ingredients to make the batter.
4. Add in corn once thawed.
5. Drop spoonfuls of corn batter into hot oil.
6. Remove once fritter has turned deep golden brown.
7. Lay on a plate over a paper towel to cool.
8. Repeat until all of batter is used up.  I used three to create my appetizer.

Main Dish: Bacon Wrapped Chicken Ranch Meatloaf

Ingredients:

8-10 bacon slices, uncooked

2 pkgs of ground chicken

3/4 cup diced carrots

3/4 cup sliced celery

1/2 cup diced onion

2 cloves minced onion

1 packet of Ranch dip mix seasoning

2 eggs

3/4 cup bread crumbs

Salt and pepper (optional)

3 tbsp. Ketchup (optional)

Picture 1

1. Preheat oven to 375 degrees F.
2. Prepare meatloaf pan by greasing the inside with spray cooking oil.
3. Lay uncooked bacon slices across the width of your meatloaf pan (see picture 1).
4. In a mixing bowl, combine all other ingredients, except the ketchup, until meatloaf mixture is well blended.
5. Spoon meatloaf mixture into pan on top of bacon slices and evenly spread within pan (see picture 2).

   

   Picture 2

6. Drizzle ketchup on top of meatloaf mixture.
7. Fold bacon slices over the meat loaf mixture so pieces are no longer outside of the pan (see picture 3).
8. Bake for approximately 35-45 minutes or until the inside temperature of the meat loaf is 165 degrees F.
9. Drain any excess liquid/ drippings from the bottom of the meatloaf pan and serve.

Picture 3

Side Dishes: Bacon Jalapeño Mac & Cheese & Southern Bacon Infused Green Beans

Mac & Cheese Ingredients

1 box of whole wheat elbow macaroni
1 can cheddar soup
2 cups shredded medium sharp cheddar cheese
1/2 - 1 cup diced pickles jalapenos (depending on how spicy you like food)
6 slices of half-cooked bacon, cut or torn into 1" pieces
2 tsp red pepper flakes
1/4 cup milk

1. Preheat oven to 350 degrees F.
2. Prepare macaroni as per box instructions just to an al dente cook time.
3. Transfer drained macaroni to baking dish.
4. Add 1 cup of shredded cheese, soup, jalapenos, bacon, milk and red pepper flakes to macaroni and blend ingredients together well.
5. Sprinkle remaining shredded cheese on top and spread out evenly to the edges.
6. Bake for approximately 25 minutes or until cheese is completely melted on top and browning slightly at the edges.

                                                        Green Beans Ingredients

3-4 cups/ 18 oz. of fresh green beans, washed, de-stemmed
2 slices uncooked bacon
4 cups water

1. In medium sauce pan, combine water, green beans and bacon over a medium-high heat.
2. Once water begins to boil, reduce heat to medium-low and allow to simmer, until beans are a bright green (should be softened but still have a snap).
3. Remove from heat and drain water and serve.
   

Don't forget dessert! 

Lisa's Lemon-Blueberry Cheesecake Cake

*Tips: I personally prefer Greek yogurt based Ranch salad dressing.