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Willie Robertson’s Armadillo Eggs Recipe

Servings: Over 8

Difficulty: Easy

Cook Time: 1-30 min


  • 6 to 8 large jalapeño peppers, cut in half lengthwise, seeds and ribs removed
  • 1 package (8 ounces) cream cheese, softened
  • 2 pounds breakfast sausage, formed into 12 to 16 patties
  • 1 pound bacon, sliced thin
  • 1 stick (¼ pound) butter, melted
    Willie Robertson's Armadillo Eggs

    Willie Robertson’s Armadillo Eggs


If you’re using a grill, heat it to medium. If not, heat the oven to 400ºF. Fill each jalapeño half with cream cheese. Mold sausage around each jalapeño half, making sure to cover the entire jalapeño. Wrap each “armadillo egg” with a slice of bacon.

Cook the eggs on an open grill until the sausage is cooked through and the bacon is crispy. If you don’t have an outdoor grill, bake in the oven for 15 to 20 minutes, then broil until the bacon is crispy.

Remove the eggs from the grill or oven and cover with melted butter.

Recipe from Miss Kay’s Duck Commander Kitchen.

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Try this simple dish that is baked in a single tray and will feed the whole family this weekend.



900 g (2 lbs) floury potatoes, peeled

4 rashers smoked back bacon

25 g (1oz) butter

½ small onion, very finely chopped

1 small garlic clove, crushed

1 level tbsp cornflour

200 ml (7 fl oz) dry white wine

200 g (7 oz) Gruyère cheese, rind removed and coarsely grated

200 g (7 oz) Emmental cheese, rind removed and coarsely grated

Freshly grated nutmeg

Cheesy fondue potatoes with bacon

Cheesy fondue potatoes with bacon


Preheat the oven to 200°C/fan 180°C/gas 6. Boil the potatoes for 12-15 minutes until tender. Drain, and when cool enough to handle, slice. Dry-fry the bacon for 3-4 minutes until crisp, then snip into strips with scissors. Melt the butter in a large saucepan, add the onion and garlic, and cook over a low heat for 2-3 minutes until softened but not colored. In a small bowl mix the cornflour with 3 tablespoons of the wine until you have a creamy paste, then blend in the remaining wine and pour into the saucepan. Stir in both cheeses and grate over a little fresh nutmeg. Heat gently, whisking continuously until thick and creamy. Layer the potatoes, cheesy fondue and bacon into 2 small ovenproof dishes (or 1 large). Add another layer of each then bake for 20-25 minutes until golden.



World Cancer Research Fund (WCRF) has advised that cutting back on salty foods such as bacon, bread and breakfast cereals may reduce people’s risk of developing stomach cancer.

It wants people to eat less salt and for the content of food to be labelled more clearly.

Too much salt is bad for blood pressure and can lead to heart disease and stroke, but it can also cause cancer.

The recommended daily limit is 6 g, about a level teaspoonful, but the World Cancer Research Fund said people were eating 8.6 g a day.

WCRF estimated that 14% of cases, around 800, could be avoided if everyone stuck to their 6 g a day.

Too much salt is bad for blood pressure and can lead to heart disease and stroke, but it can also cause cancer

Too much salt is bad for blood pressure and can lead to heart disease and stroke, but it can also cause cancer

Kate Mendoza, head of health information at WCRF, said: “Stomach cancer is difficult to treat successfully because most cases are not caught until the disease is well-established.

“This places even greater emphasis on making lifestyle choices to prevent the disease occurring in the first place – such as cutting down on salt intake and eating more fruit and vegetables.”

Eating too much salt is not all about sprinkling it over fish and chips or Sunday lunch, the vast majority is already inside food.

It is why the WCRF has called for a “traffic-light” system for food labelling – red for high, amber for medium and green for low.

However, this has proved controversial with many food manufacturers and supermarkets preferring other ways of labelling food.