Wednesday, June 11, 2008
WFMW: Cutting Bacon
I have an aversion to cutting up raw meat in any form. It's probably strange, but I think it reminds me too much of doing necropsies in vet school. Anytime a recipe calls for cutting strips of chicken breast or steak, I reverse the instructions and cook it first, then cut it.
That doesn't work so well for bacon. The other day, I needed some little pieces of bacon for something I was inventing (posted below), so I sighed and got out my cutting board and knife. Then I had a thought - I used my kitchen shears to open the package of bacon, so they were already all bacon-y. I wondered if they would cut through the bacon, so I gave them a try, and WOW! They worked great! I was able to cut little snips of bacon with no trouble, and saved myself about five minutes.
Cutting bacon with kitchen shears works for me! Head over to Rocks in my Dryer for more great hints!
And now for the recipe! Some notes - the spinach cooks down so much that one bag of the fresh leaves only makes two servings. Plan accordingly! Also, when I made it, I didn't add the frozen onion, and later wished I had, though what I made was good, too. I enjoy making up recipes in the kitchen, especially when they turn out yummy!
2 Tbsp margarine or butter
4 slices bacon, cut into 1/2 inch pieces
2 Tbsp frozen chopped onion
1 bag of fresh spinach leaves, washed & dried
2 Tbsp Caesar salad dressing
Melt margarine or butter in a large skillet over medium heat. Add bacon and onion, and cook until bacon is done and onion is translucent. Add spinach leaves, turning gently to coat with butter mixture. Cook just until wilted, then remove to a paper towel on a plate to drain. Once drained, put in serving bowl & toss with Caesar salad dressing. Makes 2 servings.