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Beer Cheese Soup with Bacon

Cook Time 30 Minutes

Serves 4

  • 12 slices bacon
  • 1 white onion, diced
  • 1 poblano pepper, seeded, finely diced
  • 6 oz shredded mild cheddar cheese
  • 6 oz shredded sharp cheddar cheese
  • 4 tbsp butter
  • 1/4 cup all-purpose flour
  • 1 1/2 cups chicken stock
  • 1/2 cup heavy cream
  • 1 (12 oz) can of Pabst Blue Ribbon
  • 1/4 cup salted pretzels, for garnishing
  • 1/8 cup fresh parsley, finely chopped
  • Salt and Pepper + Three Chiles, for seasoning
  • Kosher salt, for seasoning
  • Black pepper, for seasoning
  • Your favorite hot sauce

Start by placing your bacon slices on a sheet tray. Set your grill or oven to 400 degrees F. Cook your bacon for 15 to 20 minutes or until crispy. Remove from the heat and set aside. Once the bacon cools down, chop the bacon into bite sized pieces. Save the bacon grease, you’ll need it.

 

Set a big pot to medium heat. Add your bacon grease and butter. Add your poblano pepper and the white onion. Cook for a minute until the butter melts. Add your flour and stir it in until evenly combined. Add your chicken stock, heavy cream and your can of Pabst Blue Ribbon. Stir everything in until evenly combined. Season with your Salt and Pepper + Three Chiles. Add your cheese and turn the heat to low. Stir and let it simmer for 6 to 10 minutes or until thickened. Season with Kosher salt and black pepper to taste. Turn off the heat and get ready to serve.

 

In a bowl, serve your beer cheese soup and top with bacon, hand crushed pretzels, cilantro and a few drops of your favorite hot sauce.
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Beer Cheese Soup with Bacon

Beer Cheese Soup with Bacon

Author Mark & Fey
Print Pin
Course Appetizer, Lunch
Keyword Bacon, Beer Cheese, Soup
Cook Time 30 minutes
Servings 4

Ingredients

  • 12 slices bacon
  • 1 white onion diced
  • 1 poblano pepper seeded, finely diced
  • 6 oz shredded mild cheddar cheese
  • 6 oz shredded sharp cheddar cheese
  • 4 tbsp butter
  • 1/4 cup all-purpose flour
  • 1 1/2 cups chicken stock
  • 1/2 cup heavy cream
  • 1 12 oz can of Pabst Blue Ribbon
  • 1/4 cup salted pretzels for garnishing
  • 1/8 cup fresh parsley finely chopped
  • Salt and Pepper + Three Chiles for seasoning
  • Kosher salt for seasoning
  • Black pepper for seasoning
  • Your favorite hot sauce

Instructions

  • Start by placing your bacon slices on a sheet tray. Set your grill or oven to 400 degrees F. Cook your bacon for 15 to 20 minutes or until crispy. Remove from the heat and set aside. Once the bacon cools down, chop the bacon into bite sized pieces. Save the bacon grease, you’ll need it.
  • Set a big pot to medium heat. Add your bacon grease and butter. Add your poblano pepper and the white onion. Cook for a minute until the butter melts. Add your flour and stir it in until evenly combined. Add your chicken stock, heavy cream and your can of Pabst Blue Ribbon. Stir everything in until evenly combined. Season with your Salt and Pepper + Three Chiles. Add your cheese and turn the heat to low. Stir and let it simmer for 6 to 10 minutes or until thickened. Season with Kosher salt and black pepper to taste. Turn off the heat and get ready to serve.
  • In a bowl, serve your beer cheese soup and top with bacon, hand crushed pretzels, cilantro and a few drops of your favorite hot sauce.
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Beef Bacon, Steak, Lettuce, Tomato, Mayo.

Cook Time 30 Minutes

Serves 4

  • 12 slices bacon
  • 1 white onion, diced
  • 1 poblano pepper, seeded, finely diced
  • 6 oz shredded mild cheddar cheese
  • 6 oz shredded sharp cheddar cheese
  • 4 tbsp butter
  • 1/4 cup all-purpose flour
  • 1 1/2 cups chicken stock
  • 1/2 cup heavy cream
  • 1 (12 oz) can of Pabst Blue Ribbon
  • 1/4 cup salted pretzels, for garnishing
  • 1/8 cup fresh parsley, finely chopped
  • Salt and Pepper + Three Chiles, for seasoning
  • Kosher salt, for seasoning
  • Black pepper, for seasoning
  • Your favorite hot sauce

Start by placing your bacon slices on a sheet tray. Set your grill or oven to 400 degrees F. Cook your bacon for 15 to 20 minutes or until crispy. Remove from the heat and set aside. Once the bacon cools down, chop the bacon into bite sized pieces. Save the bacon grease, you’ll need it.

 

Set a big pot to medium heat. Add your bacon grease and butter. Add your poblano pepper and the white onion. Cook for a minute until the butter melts. Add your flour and stir it in until evenly combined. Add your chicken stock, heavy cream and your can of Pabst Blue Ribbon. Stir everything in until evenly combined. Season with your Salt and Pepper + Three Chiles. Add your cheese and turn the heat to low. Stir and let it simmer for 6 to 10 minutes or until thickened. Season with Kosher salt and black pepper to taste. Turn off the heat and get ready to serve.

 

In a bowl, serve your beer cheese soup and top with bacon, hand crushed pretzels, cilantro and a few drops of your favorite hot sauce.
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Beef Bacon, Steak, Lettuce, Tomato, Mayo.

Beef Bacon, Steak, Lettuce, Tomato, Mayo.

Author Mark & Fey
Print Pin
Course Dinner, Lunch
Keyword Bacon, Beef, Piedmontese, Sandwich
Cook Time 25 minutes
Servings 4

Ingredients

For the blender mayo

  • 2 large eggs
  • 1 teaspoon Dijon mustard
  • 1 teaspoon lemon juice
  • Kosher salt for seasoning
  • 2 cups neutral oil

For the BBSLT

  • 1 8-ounce flat-iron steak
  • Salt Pepper + Three Chiles Spice Blend
  • 1/2 pound beef bacon we love Certified Piedmontese
  • 1/4 cup salted butter
  • 8 slices thick cut white bread or sourdough
  • 2 large tomatoes thickly sliced
  • 8 to 12 leaves crisp romaine or tender butter lettuce

Instructions

  • To make the mayo, combine the eggs, mustard, lemon juice, and a pinch of salt in a large jar – or the carafe of your Ninja Kitchen Foodi Power Mixer if you’re smart. Add the immersion blender to the mixture and pulse to combine. With the immersion blender on low, stream in the oil until the mayo is thick and creamy. Season with more salt and black pepper as desired.
  • Season the flat iron steak on all sides with Salt Pepper + Three Chiles blend set aside.
  • Thickly slice the tomatoes and season on both sides with salt. Wash and dry the lettuce.
  • Heat a large skillet or griddle over medium high heat. Fry up the beef bacon until crisp, about 4 minutes per side. Set aside to drain on paper towels. Melt the butter on the still hot skillet and toast the bread on both sides until golden. Finally cook the flat-iron steak over high heat  for 3 to 4 minutes per side. Move to a cutting board and loosely tent with foil before slicing.
  • Slice the flat iron across the grain into thin strips. Build the sandwiches by swiping each piece of bread with mayo and then stacking the sandwiches with slice steak, bacon, tomatoes, and lettuce. Top with another bread side and cut in half to make it easier to fit into your mouth.
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Breakfast Hotdogs

Cook Time 30 Minutes

Serves 4

  • 12 slices bacon
  • 1 white onion, diced
  • 1 poblano pepper, seeded, finely diced
  • 6 oz shredded mild cheddar cheese
  • 6 oz shredded sharp cheddar cheese
  • 4 tbsp butter
  • 1/4 cup all-purpose flour
  • 1 1/2 cups chicken stock
  • 1/2 cup heavy cream
  • 1 (12 oz) can of Pabst Blue Ribbon
  • 1/4 cup salted pretzels, for garnishing
  • 1/8 cup fresh parsley, finely chopped
  • Salt and Pepper + Three Chiles, for seasoning
  • Kosher salt, for seasoning
  • Black pepper, for seasoning
  • Your favorite hot sauce

Start by placing your bacon slices on a sheet tray. Set your grill or oven to 400 degrees F. Cook your bacon for 15 to 20 minutes or until crispy. Remove from the heat and set aside. Once the bacon cools down, chop the bacon into bite sized pieces. Save the bacon grease, you’ll need it.

 

Set a big pot to medium heat. Add your bacon grease and butter. Add your poblano pepper and the white onion. Cook for a minute until the butter melts. Add your flour and stir it in until evenly combined. Add your chicken stock, heavy cream and your can of Pabst Blue Ribbon. Stir everything in until evenly combined. Season with your Salt and Pepper + Three Chiles. Add your cheese and turn the heat to low. Stir and let it simmer for 6 to 10 minutes or until thickened. Season with Kosher salt and black pepper to taste. Turn off the heat and get ready to serve.

 

In a bowl, serve your beer cheese soup and top with bacon, hand crushed pretzels, cilantro and a few drops of your favorite hot sauce.
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Breakfast Hotdogs

Author Mark & Fey
Print Pin
Course Breakfast
Keyword Bacon, Beef, Breakfast, hot dogs, Ninja, Piedmontese, Spiceology, tater tots
Cook Time 35 minutes
Servings 4

Ingredients

  • 8 slices bacon
  • 4 uncured hot dogs from Certified Piedmontese if you have good taste
  • 1 32 ounce bag tater tots
  • Salt Pepper + Three Chiles Seasoning
  • 4 large eggs
  • 4 large hot dog buns or hoagie rolls

Instructions

  • Use your air fryer or oven to cook the tater tots until crisp, following the package directions. We like to use our Ninja Foodi Dual Heat Air Fry Oven so we can grill the bacon and hot dogs on our Ninja Woodfire Outdoor Grill. When the tots are crisp, toss them with your favorite seasoning. We like our Salt
  • Heat your grill for medium high heat and grill the bacon until crisp. Add the hot dogs and cook until heated through. Uncured hot dogs are still cooked before packaging, so you’re looking for crispy skin and heat all the way through.
  • When the dogs, bacon, and tots are done. Heat a large skillet over medium heat and add a drizzle of olive oil. Cook the eggs to your liking, over easy will give you a little yolky sauce.
  • Build the dogs by putting 1-2 slices bacon in the bun, adding the hot dog, some tots, and topping with a fried egg.

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Belgian Waffle Breakfast Sliders

Cook Time 30 Minutes

Serves 4

  • 12 slices bacon
  • 1 white onion, diced
  • 1 poblano pepper, seeded, finely diced
  • 6 oz shredded mild cheddar cheese
  • 6 oz shredded sharp cheddar cheese
  • 4 tbsp butter
  • 1/4 cup all-purpose flour
  • 1 1/2 cups chicken stock
  • 1/2 cup heavy cream
  • 1 (12 oz) can of Pabst Blue Ribbon
  • 1/4 cup salted pretzels, for garnishing
  • 1/8 cup fresh parsley, finely chopped
  • Salt and Pepper + Three Chiles, for seasoning
  • Kosher salt, for seasoning
  • Black pepper, for seasoning
  • Your favorite hot sauce

Start by placing your bacon slices on a sheet tray. Set your grill or oven to 400 degrees F. Cook your bacon for 15 to 20 minutes or until crispy. Remove from the heat and set aside. Once the bacon cools down, chop the bacon into bite sized pieces. Save the bacon grease, you’ll need it.

 

Set a big pot to medium heat. Add your bacon grease and butter. Add your poblano pepper and the white onion. Cook for a minute until the butter melts. Add your flour and stir it in until evenly combined. Add your chicken stock, heavy cream and your can of Pabst Blue Ribbon. Stir everything in until evenly combined. Season with your Salt and Pepper + Three Chiles. Add your cheese and turn the heat to low. Stir and let it simmer for 6 to 10 minutes or until thickened. Season with Kosher salt and black pepper to taste. Turn off the heat and get ready to serve.

 

In a bowl, serve your beer cheese soup and top with bacon, hand crushed pretzels, cilantro and a few drops of your favorite hot sauce.
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Belgian Waffle Breakfast Sliders

Author Mark & Fey
Print Pin
Keyword Bacon, Eggs, Ninja, Waffles
Cook Time 20 minutes

Ingredients

For the waffles

  • 3 cups Belgian waffle mix such as Krustze's
  • 1 cup water
  • 1/3 cup oil or melted butter
  • 1 large egg
  • 1 teaspoon vanilla extract

For the citrus maple butter

  • 1 stick 4 ounces butter, at room temperature
  • 1 tablespoon maple syrup
  • 1 teaspoon maple sugar
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon orange zest
  • 1 pound bacon
  • 8 large eggs

Instructions

  • Make the waffle batter and the maple butter in advance. Whisk together the waffle mix, water, oil, egg, and vanilla. Whisk to combine — don’t worry about some lumps and don’t over mix the batter. Set aside to rest.
  • Mash the butter, maple syrup, maple sugar, vanilla and orange zest in a small bowl. Set aside.
  • We’re using the Ninja Belgian Waffle Maker Pro because the upright design means you get batter into every nook and cranny for perfect, crispy waffles every time. Heat the waffle maker to medium high heat and then fill with waffle batter. Each waffle will use about ½ cup waffle batter depending on your iron. Move the finished waffles to a cooling rack and keep them warm while you cook the bacon and eggs. You should end up with about 4 to 6 finished waffles to make 8 to 12 sliders.
  • When the waffles are complete, cook the bacon and eggs to your liking. We’re using our Ninja Woodfire Outdoor Grill to cook the bacon over medium high until crisp followed by the eggs over easy.
  • Divide the waffles into their 4 squares. Serve the waffles with a smear of maple butter, a few pieces of bacon and an egg between two waffle pieces.

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Grilled Halloumi BLT

Cook Time 30 Minutes

Serves 4

  • 12 slices bacon
  • 1 white onion, diced
  • 1 poblano pepper, seeded, finely diced
  • 6 oz shredded mild cheddar cheese
  • 6 oz shredded sharp cheddar cheese
  • 4 tbsp butter
  • 1/4 cup all-purpose flour
  • 1 1/2 cups chicken stock
  • 1/2 cup heavy cream
  • 1 (12 oz) can of Pabst Blue Ribbon
  • 1/4 cup salted pretzels, for garnishing
  • 1/8 cup fresh parsley, finely chopped
  • Salt and Pepper + Three Chiles, for seasoning
  • Kosher salt, for seasoning
  • Black pepper, for seasoning
  • Your favorite hot sauce

Start by placing your bacon slices on a sheet tray. Set your grill or oven to 400 degrees F. Cook your bacon for 15 to 20 minutes or until crispy. Remove from the heat and set aside. Once the bacon cools down, chop the bacon into bite sized pieces. Save the bacon grease, you’ll need it.

 

Set a big pot to medium heat. Add your bacon grease and butter. Add your poblano pepper and the white onion. Cook for a minute until the butter melts. Add your flour and stir it in until evenly combined. Add your chicken stock, heavy cream and your can of Pabst Blue Ribbon. Stir everything in until evenly combined. Season with your Salt and Pepper + Three Chiles. Add your cheese and turn the heat to low. Stir and let it simmer for 6 to 10 minutes or until thickened. Season with Kosher salt and black pepper to taste. Turn off the heat and get ready to serve.

 

In a bowl, serve your beer cheese soup and top with bacon, hand crushed pretzels, cilantro and a few drops of your favorite hot sauce.
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Grilled Halloumi BLT

Author Mark & Fey
Print Pin
Course Lunch
Keyword Bacon, Pork, Sandwiches
Cook Time 30 minutes
Servings 4

Ingredients

  • 8 slices thick cut peppered bacon
  • 2 8-ounce blocks Idaho Grilling Cheese by Ballard Cheese
  • 8 slices thick cut white bread such as Texas toast
  • ½ cup mayo
  • 2 large Beefsteak tomatoes thickly sliced
  • 1 head bibb or butter lettuce washed and dried

Instructions

  • Heat the grill for medium high, direct heat. 
  • Arrange the bacon on another rimmed baking sheet and cook over direct heat, covered, until crispy, about 15 minutes. Remove the bacon pan from the grill and set aside. 
  • Grill the halloumi over medium-high direct heat for 2-3 minutes. Set aside to cool for 5 minutes before slicing. 
  • Spread one side of each bread slice with mavo. Lightly toast the buns on the grill while it is still warm, about 2 minutes over medium-high heat. Then coat the untoasted bread side with mayo a build the sandwiches, putting lettuce down first, followed by the cheese, tomatoes, bacon, and finally a second slice of bread. Slice the sandwiches in half and serve. 

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