Air Fryer Bacon Wrapped Hot Dogs

A while back…last year to be exact, I did a post on Air Fryer Hot Dogs. Today it’s still my number one pinned and viewed recipe. I’m still amazed at how popular it is, but I really shouldn’t be surprised because when you can’t grill out those hot dogs, cooking them in the air fryer is the next best thing. But what about hot dogs wrapped in bacon? I’m such a bacon lover…hubby even says I might one day need an intervention, but that’s beside the point. These bacon wrapped hot dogs are absolutely delicious. I mean come on, how can your mouth not water just thinking about it…a juicy hot dog wrapped in smoky bacon. *sigh*

These were easy to make. I wasn’t sure if the bacon would come unwrapped during the cooking time, but it did not. Just make sure that the ends of the bacon are underneath the hotdog. If you are still unsure, you can always secure with toothpicks, just be sure to remove them before placing them in the hot dog buns.

So if you are ready to take you air fryer hot dogs to the next level, here’s what you need:

*hot dogs

*bacon, one slice per dog

Preheat the air fryer at 380°

While the air fryer is preheating, take one hot dog and starting at one end, wrap a slice of bacon around the hot dog.

Keep wrapping the bacon all the way to the other end. Notice how I overlapped the starting end of the bacon, this helps keep it from unwrapping during cooking.

Continue with desired amount of hot dogs.

Place the hot dogs in the air fryer basket with the ends of the bacon underneath each hot dog.

Cook for 5 minutes. Flip the hot dogs over, at this point the bacon has been cooked enough where it shouldn’t unwrap. Cook for another 5 minutes or more until the bacon is cooked.

*Note*

Cooking time might vary depending on the brand and size of the air fryer.

Serve in hot dog buns with desired toppings.

Enjoy!

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Bacon Cheese Biscuit Bombs

Original Post Date: July, 15 2021 Revised Date: August 11, 2022

These bacon cheese biscuit bombs are so good that I had to bring them back to share with you once again. If you love bacon, cheese and biscuits then this is definitely for you. These little babies have crispy bacon and cheese not only the outside, but are bursting with more bacon and gooey cheese on the inside while surrounded by a golden, flaky biscuit. These are truly the bomb.

Yes, I went there.

Look at that all that glorious cheese! How can you not love something that has cheese and bacon. I admit it, I had to make myself stop eating after 2.

These are great for breakfast, a snack and even make great appetizers. So grab a can of biscuit dough, fry up some bacon (better make extra because you know you’ll be eating as you go) and go make you some Bacon Cheese Biscuit Bombs.

Here’s what you need:

*Canned biscuits: I used buttermilk jumbo ones but you can use the regular kind

*1 pkg bacon cooked and crumbled; you might not need the whole package, but if you are like me, you will be eating some along the way.

*Shredded cheese; I used a combination of cheddar and Colby Jack

*1 TBS butter, melted

Preheat oven to 350°.

Grease a baking sheet and set aside.

Separate each biscuit dough. On a flat surface, place dough and press flat.

Place some of the cheese in the middle of the dough.

Then add some of the bacon on top of the cheese. Try not to over fill or everything will come spilling out when you fold the dough.

Fold the sides in to the center.
The fold the top and the bottom of the dough to the middle to seal it closed.
The dough will stretch so make sure to completely seal in the cheese and bacon. If small holes appear just pinch them closed. Lightly press down on the dough to flatten them slightly.

Place the biscuit bombs seam side down on the greased baking sheet.

Brush the tops with the melted butter.

Add bacon on top

Then sprinkle some cheese over the bacon.
Bake for 15 to 17 minutes until the biscuits are golden brown and the dough is cooked through.

Look at all that golden, toasted cheese at the bottom….heaven.

Serve immediately while still warm.

Enjoy!

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Air Fryer Bacon

I’ll admit it. I have a weakness for bacon. Bacon makes almost everything better, am I right? Cooking bacon can get a bit messy, but I found cooking it in the air fryer alleviates that. It doesn’t splatter all over the stove and it takes less time to cook than it does in the oven. It’s also great for when you’re cooking a big weekend breakfast and have homemade buttermilk biscuits in the oven (or my skillet buttermilk biscuits) and more breakfast goodies going on the stove, but no room to cook those tasty strips of heaven. So who is ready for some bacon?

Here’s how to cook it in the air fryer:

Preheat air fryer at 350°

Place bacon in a single layer in the basket.

If the strips are too long you can cut it in half.

Cook for about 8 to 10 minutes depending on how crispy you like it.

Check after 2 minutes to make sure the bacon is still flat. The fan can sometimes blow the bacon a bit and if it does, just place them back in a single layer.

When the bacon is done, carefully remove with tongs and drain on paper towels if necessary.

If you need to cook the bacon in batches, drain out the bacon grease before cooking another batch.

*Note*

Cooking times may vary depending on the size and the brand of your air fryer.

Enjoy!

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Cheesy Egg In A Hole With Bacon

Egg in a hole. For some, including me, this brings back memories of childhood morning breakfasts. When I was a kid I would often spend some weekends at my grandmother house. She would always cook something mouthwatering for dinner and we’d have something tasty for dessert…something that she made more than likely, but in the morning my uncle Mac would make breakfast. It was never anything fancy, usually eggs, home fries…not the frozen kind (not that I don’t love the frozen kind.) and bacon. But sometimes he would make eggs in a hole. If you’re not familiar with it, it’s a hole cut out of buttered bread then placed in a pan. You crack an egg right into the hole where it cooks until the white of the egg is set, but the yolk is still runny. I remember thinking how did that egg stay in the hole? I was young back then mind you. There was something satisfying about cutting into that toasted bread and watching all of that yolky goodness spread like sunshine over the plate.

My hubby recently asked what an egg in a hole was, so of course I made him one. I decided to revamp it a bit later on. This version was definitely a hit. The bread is nicely buttered with the egg all nestled in it’s hole seasoned with salt and pepper, then crumbled crisp bacon and cheese is layered around the egg. It’s baked in the oven until the egg is cooked, but the yolk still spreads like sunshine and the cheese is melted in a cheesy layer with the crispy bacon waiting to make the taste buds swoon. Don’t your taste buds swoon with delight over bacon and cheese too?

Here’s what you need:

* sliced bread, any kind you prefer

*butter

*eggs; 1 egg per toast

*salt and pepper to taste

*bacon cooked and crumbled; I used 2 pieces per toast

*shredded cheese, any kind that you prefer; I used a cheddar and Monterey blend

*parsley or chives for garnish (optional)

Preheat oven to 400 °

Lightly spray a baking sheet with no stick spray.

Butter the bread. With a small drinking glass or a biscuit cutter, make a hole in the center of each bread slice.

Don’t toss out the circle that is cut from the hole, it makes great mini toast.

Crack an egg into the hole and season with salt and pepper to taste.

Add the bacon crumbles around the bread.

Then sprinkle the cheese over the bacon, but not covering the egg completely.

The first time I tried this, I covered the bread and the egg in cheese. The cheese was melted and everything looked great, but underneath the egg was still raw. Yes, It was not a pleasant experience since I had taken a big bite out of it. The cheese did not allow the egg to cook, but yet if I had cooked it longer, the cheese would have been too hard to eat, so I found that leaving the middle of the egg uncovered it cooked beautifully.

Bake for 5 minutes or until the cheese is melted, the whites of the egg is, set but the yolk is still runny.

If you prefer the yolk not so runny, cook a little longer.

Garnish with parsley or chives.

Serve while hot.

Enjoy!

Bacon Cheese Chorizo Burger with Whiskey Sautéed Onions

This burger is a carnivores dream. Just look at all of that deliciousness. I have to say, this is one of my favorite burgers that I have made….and I’ve made many. It starts with beef and chorizo blended together to form one juicy, slightly spicy (but not too spicy) patty. Then there is cheese that is melted on top that will make a cheese lovers taste buds sing. And what’s next…. there is the bacon…yes bacon. Some nice crispy bacon, but that’s not all….no my friends there is sautéed onions that have been simmering in whiskey, butter and kissed with brown sugar and thyme to add another swoon worthy layer of flavor. For me a burger isn’t done until some tangy mustard and ketchup are added with the slight crunch of pickles. This is all nestled in between a buttered, toasted bun. Oh, how I could go for another one of these right now.

If you’ve never had chorizo in a burger, you really should to try it. I used Mexican chorizo because it’s uncooked and mixes well with ground beef. I prefer mixing ground beef with the chorizo because it helps cut down on the spice level of the chorizo and well…..the two together make a terrific pairing. This is definitely a must try burger.

Here’s what you need:

For The Onions:

*1 large onion, chopped

*1 TBS. butter

*1 TBS. olive oil

*1 tsp. Worcestershire sauce

*3 TBS. whiskey

*1 1/2 tsp. brown sugar or more to taste

*pinch of salt or more to taste

*pepper to taste

*1/4 tsp. dried Thyme or more to taste

For The Burgers:

*1 Lbs. ground beef

*1/2 Lbs. Mexican chorizo

*1 TBS. Worcestershire sauce

*salt and pepper to taste

*slices of bacon; I used two slices per burger

*sliced cheese; I used Colby Jack

*butter for the hamburger buns

*sturdy hamburger buns

*desired condiments

In a small sauce pan heat to medium and add the butter and olive oil. When the butter melts add in the onions and the rest of the ingredients for the onions.

Stir well to combine. Continue cooking while stirring frequently. If onions start to brown too fast, turn the heat down to a simmer. Cook until the onions start to caramelize, about 20 to 25 minutes.

Keep warm.

Cook the bacon until it’s done to your liking and set aside.

In a large bowl combine the ground beef, chorizo, Worcestershire sauce, salt and pepper.

Form into 4 equal patties.

Heat a cast iron skillet to medium high heat. Place the patties in the skillet.

Cook for about 5 minutes or until a crust forms on the bottom. Turn over and cook another 5 minutes or until the burgers are cooked in the middle to your liking.

Place the cheese slices over the patties and cover the skillet, cook for about 1 minute or until the cheese melts.

While the cheese is melting, spread some butter over the hamburger buns and lightly toast them.

Place the chorizo burgers onto the hamburger buns and add the bacon over the cheese. Spoon the onions over the bacon and top with any other burger toppings that you like.

Enjoy!

My Food Journey To England Pt2

Pigs In A Blanket

I simply could not turn down the chance to make these, it has bacon after all. How can it not be good.

I have made my share of the U.S. version, which is sausages wrapped in some sort of dough like biscuit dough or croissant dough. I’ve even had them with hot dogs instead of sausages, but never just the sausage wrapped in bacon and baked to a crispy perfection. These were sinfully good. It was very hard not to eat the whole tray.

Pigs in a blanket are traditionally served as a side with a Christmas turkey dinner. These are great also with a roasted chicken or even as an appetizer for New Year’s.

Here’s how you make them…..just in time for Christmas lunch or dinner:

*8 to 12 slices of bacon

*cocktail sausages

*preheat the oven to 400°

Spray a baking sheet with no stick spray or line with parchment paper; set aside.

Cut each slice of bacon in half.

Place one of the sausages on one end of the bacon slice.

Wrap the bacon around the sausage.

Place on the baking sheet seam side down.

Bake for about 20 minutes or until the bacon is as crispy as you prefer.

*Note* These can be made ahead of time. Just place on the baking sheet and cover with plastic wrap. Remove the plastic wrap when ready to bake.

Enjoy!

Mashed Potato Muffins

Yes folks we are once again on the topic of one of my favorite comfort foods….mashed potatoes. I always seem to make way too many, but it’s better to have more than enough than not enough right? These little gems are great for using up any leftover mashed potatoes that you have. It turns something that is already delicious….like my Utterly Delicious Mashed Potatoes into something swoon worthy. Seriously, I had to step away from these because I could not stop eating them. Not only does it have your awesome mashed potatoes, but it is mixed with some smoky bacon, cheddar and Colby Jack cheese and chives. These are great as a side or even as a meal all by it’s self.

Here’s what you need:

*cold mashed potatoes; I used my Utterly Delicious Mashed Potatoes but you can use your own. I don’t really recommend using instant because it does not seem to hold up as well.

*1 beaten egg; if you have more than 2 cups of potatoes use 2 eggs.

*1 cup shredded cheese per 2 cups of mashed potatoes (if you have 3 cups mashed potatoes use 2 cup etc.) + more for the top; I used cheddar and Colby Jack but you can use any kind that you prefer

* 5 slices of bacon cooked and crumbles; if you have more than 2 cups of potatoes you may want to use more

*1 1/2 Tbsp. or more dried chives or 2 Tbsp. fresh chives

*salt and pepper to taste if needed

Preheat oven to 400°

Place cold mashed potatoes in a bowl and add in rest of the ingredients. Make sure you taste the potatoes before adding in the beaten egg to see if you will need to add any salt or pepper.

Mix all of the ingredients together until well incorporated.

Spray a muffin tin with no stick spray.

Fill the muffin tins to the top with the mashed potato mixture.

Bake for 20 minutes or until the edges are golden.

Sprinkle the tops with more of the cheese.

Continue baking for another 5 minutes or until the cheese is melted.

Serve with butter or sour cream.

Enjoy!

Scrambled Eggs and Bacon On Toast

I’m a lover of breakfast. I’m sure you can tell with all the breakfasty posts that I have throughout this blog. Breakfasty…..I think that’s my new word. One of the things I enjoy eating to start off my day is scrambled eggs. Don’t get me wrong, I love a good fried sunny side up egg or eggs in just about any form, but there is something so comforting and satisfying as some nice, fluffy scrambled eggs. How can it get any better than that you might ask. How about some nice, fluffy scrambled eggs piled over some crispy bacon and nestled on some buttery crunchy toast.

As I stated before the main star of this breakfast show is the scrambled eggs. I think everyone has their own way of making them. Some might say their way is the right and only way. I say as long as you and your family, friends or loved one dig your eggs, then bravo. If your scrambled eggs look like they have been a bit….well….too scrambled and sent to purgatory, keep practicing. I can tell you how I make mine and if you wish, you can try these as well. I like mine a little creamy and a little custardy with just the right amount of salt, cracked pepper and some sprinkling of chives mixed in. If you prefer your method of cooking them, then grab those eggs and let’s get cracking.

I know, I groaned a tad at that too but the end result of this breakfast should leave your taste buds groaning in delight and wanting more.

Here’s what you need:

*your favorite bread sliced to desired thickness; I used some bakery Italian bread.

*2 eggs per serving

*2 tsp. softened butter per serving for the bread

*2 TBS butter; divided

*salt and pepper to taste

*fresh of dried chives to taste

*water about 1 TBS.

*2 slices of bacon per serving cooked crisp.

Cook the bacon until crispy and drain on paper towels; set aside.

Butter the top of the bread.

Toast the bread in a toaster or like I like to do for thicker slices, in a toaster oven. When the bread is toasted, place on serving plates and add 2 strips of bacon on top of each slice; set aside.

Crack the eggs into a bowl. I like to add a little water to the eggs instead of cream or milk, about 1 Tbs. Whisk the eggs and the water together until the eggs are a little frothy.

Heat a non stick pan on medium heat and add 1 Tbs of butter. When the butter is melted pour in the eggs.

Let it set for a few seconds then take a silicon or rubber spatula and start to push the edges of the eggs to the center.

Continue doing this pausing every few seconds to let the eggs settle back onto the sides of the pan.

I know it’s tempting to turn up the heat so the eggs will start to cook faster, but long and slow is really the key.

When the eggs begin to cook and stay in the middle of the pan, add in the salt, pepper, chives and the rest of the butter.

Continue gently pushing the eggs around the pan until they are almost set, but still look a little wet.

Remove the eggs from the pan and place on top of the bacon slices. The eggs will continue to cook a little bit more while out of the pan. This is why it’s good to remove the eggs from the heat while they are still a tad under so when it’s time to serve, they will be perfectly fluffy and soft.

Serve and enjoy.

Dad’s Cheese Potatoes

These little slices of cheesy potatoes bring back so many memories for me. My dad was always trying to invent new recipes by putting together what he knew best. They were usually something simple and didn’t take much time, but they would come out really tasty. These potatoes was something he came up with as a side dish when he grilled bbq chicken or sometimes even steaks. Whenever I make these, I can see my dad in the kitchen slicing potatoes and putting these together while running back and forth outside to man the grill.

I knew his recipe by heart because he’d make them so many times and I would help him slice the potatoes or shred the cheese. Recently I was going thru my old recipe box. It contains so many recipes that my mom, dad and me had kept over the years. Most were just written down on those little recipe index cards that you would find many moons ago. I came across the one that my dad jotted down for these potatoes.

You know that feeling you get when you see something written by someone that you have lost a while ago. It’s that warm sensation….like a hug from that person, but yet you still feel the tug of the heart strings because after all the years that pass, you still miss them like it was yesterday. But it still makes you smile because it brings back so many wonderful memories. We do share memories through food so I wanted to share this as well. Of course over the years I have tweaked it a bit. I know if dad were here, he would probably be tweaking them again with me.

These little round, slices of potatoes are covered in cheese and topped with bacon. They make a great side dish for BBQ chicken, steak, roasted chicken or just about anything else that you might crave something simple, but packs great flavor.

Here’s what you need:

*Potatoes cut into 1/2 inch rounds; these can be peeled or unpeeled, I leave the skin on; 1 large potato usually makes about 2 servings

*1 TBS butter melted

*1 TBS canola oil

*1 tsp. onion powder or more to taste

*1 tsp. garlic powder or more to taste

*1 tsp. salt

*1/4 tsp. sweet paprika or more to taste

*cracked pepper to taste

*bacon; I use 2 strips of bacon per potato

*shredded cheese; I used sharp cheddar

Preheat oven to 400° (I know my dad’s original recipe card shows 375° but I have found that 400° works best)

In a cast iron pan, cook bacon until crisp; crumble and set aside. Wipe out the excess bacon fat but leave a small amount in the pan.

As you can see I did not take any pictures of the bacon, I think I was just so hungry and enthralled by the smell that I forgot. So just picture the bacon cooking here —–>

While the bacon is cooking, mix together the onion powder, garlic powder, salt, paprika and pepper; set aside.

Pour in the canola oil and brush the oil all over the bottom of the pan.

Place the sliced potatoes in the pan leaving a small space between each slice if possible. This will make getting the potatoes out of the pan easier.

Brush the tops of the potato slices with the melted butter.

Sprinkle the seasoning mixture over the potatoes.

Place the pan in the oven and bake for about 20 minutes or until potatoes are tender. Check during cooking time to see if the potatoes appear to be drying out too much or the season mixture is getting too done, if so brush with a little more butter and continue cooking.

Sprinkle the shredded cheese generously over the potatoes and top with the crumbled bacon.

Continue cooking a few minutes more until cheese is melted.

Serve as a side or you can even do what I’ve been known to do a few times, start eating them right out of the pan. I know, I have no self control at times but it’s worth every cheesy bite.

*These can also be cooked on a baking sheet. Cook the bacon; set aside. Spray a baking sheet with no stick spray or brush with canola oil. Place the potatoes on the baking sheet and follow the directions above. Bake for 20 minutes are until tender.

Enjoy!

Skillet Potato and Bacon Breakfast Scramble

I love breakfast. Pancakes are great, but give me some eggs, fried potatoes and bacon….throw in a biscuit and I’m in heaven. This breakfast scramble meets all of those requirements and more. It has golden diced potatoes, crispy bacon, chives and some tasty Gruyere cheese all tossed together with some fluffy scrambled eggs. Not only does this make a hearty breakfast, but it’s easy as well and all done in one skillet.

Here’s what you need:

This is for one serving, but you can easily double it for more.

*2 eggs

*3/4 cups frozen diced potatoes; I did used these still frozen

*2TBS or more of canola oil

*2 slices of bacon

*salt and pepper to taste

*1/3 cup shredded Gruyere cheese or any other cheese you prefer

*2 tsp. dried chives or 1 TBS fresh chopped chives, or more to taste

Heat a medium to large skillet to medium high heat; add bacon and cook until crispy. Remove the bacon and crumble into pieces and set aside. Drain some of the bacon drippings, but leave about 1 TBS in the pan.

Pour in the canola oil and add the frozen diced potatoes to the skillet. Cook until golden brown, stirring occasionally.

While potatoes are cooking, whisk eggs in a small bowl.

add some cracked pepper to the eggs; set aside.

Turn the skillet down to medium heat and add the bacon.

Slowly pour in the eggs.

Add salt and pepper to taste, then add in the cheese and the chives.

With a spatula, start mixing the eggs with the potato and bacon until it’s all incorporated but the eggs are still soft.

Place on plates and serve.