I normally prefer uncured, nitrite-free bacon (or pancetta) for me and my family, but I cannot deny the appeal of ready-cooked bacon. It's convenient, cooks up in seconds in the micro, and doesn't get your kitchen all greazy. Bacon can be such a production to cook, and frankly, I don't like the clean-up.
Costco carries the thick-cut, ready-cooked style I prefer, and I keep the pack in my freezer and take out slices as needed. I use it for:
- quick BLT's with avocado
- topping burgers
- Cobb salads
- warm spinach or Brussels sprouts salads
- crumbling over deviled eggs
- crumbling into potato salad
- crumbling into pancake/waffle batter
- oh! and for breakfast, alongside eggs or in egg sandwiches
One of the best uses for ready-made bacon is the broccoli salad below. I made it for two BBQs this weekend, and it was a hit both times. I'm sharing the recipe from the Essential Mormon cookbook in the hopes that you will try it and then order the book. It's a fun cookbook of tasty, simple, and satisfying dishes and is a delightful read as well.
You've probably had this, but not as good.
2 bunches broccoli (about 1 pound) cut into small florets
1 medium purple onion, finely chopped
1 cup grated cheddar cheese (I used Irish white cheddar)
6 strips of cooked, crumbled bacon
1/2 cup sunflower seeds or raisins (I used the seeds)
1 recipe Broccoli Salad dressing (1 cup mayo, 2 tbsp red or white wine vinegar, 1/2 cup sugar, 1/2 tsp. salt [I used less sugar and added pepper])
Place all ingredients into a large bowl and mix well. Serve immediately or later that day. (Keeps for about a day.)
To order the cookbook, click the icon below.