Bacon/Prosciutto | The Hungry Mouse

Maple Whiskey Chicken

Tuesday, May 14, 2013

Grab a fork and put on your fat pants. This is one of my favorite, super indulgent, weeknight chicken dishes. I’m the first one to admit that this…

Tuesday, April 23, 2013

Forget candy, this is my kind of treat. A friend sent me the link from someone’s Facebook page, and I knew I had to try them right away….

Monday, April 4, 2011

See, I do eat vegetables. (Granted, they’re almost always wrapped in some kind of pork product, but still.) Asparagus, even! Some folks would say it’s not possible. When…

Monday, April 5, 2010

For this pizza, you build layers of flavor by quickly sautéing the shrimp in a little bit of bacon fat and freshly cracked black pepper. The bacon adds a subtle smokiness that pairs really well with the asparagus.

Thursday, March 11, 2010

Here’s my take on a popular recipe for Buttermilk Cluster rolls. These rolls are crusty on the outside, soft and moist on the inside—and dotted with bits of bacon and toasted pecans.

Monday, August 31, 2009

Prosciutto and Basil Wrapped Chicken Fingers at The Hungry Mouse

These chicken fingers are fast food, Mouse-House style. They’re the perfect thing to make when you Just Need To Eat, Like Now (a fairly common occurrence at our place these days, given that we just moved).

Monday, July 27, 2009

Bacon, Basil & Tomato Pizza at The Hungry Mouse

Homemade pizza is one of my favorite ways to feed a crowd. This particular pizza combines two of my favorite things: bacon and cheese. Think of it as a mouthwatering take on a BLT in pizza form.

Friday, July 10, 2009

Maple Sugar Candied Bacon at The Hungry Mouse

I know. Here I am again, going on about bacon. (I can admit it. I might have a problem.) Ever since I made candied bacon with a chili and peach jam glaze a few weeks ago, I can’t get the stuff of my mind. This time, I wanted to try a different method. (All in the name of science, you understand.)

Wednesday, July 8, 2009

This dish combines the deep, earthy flavors of fried bacon and caramelized cremini mushrooms with the crispness of red pepper and green onion. It’s easy to make and gets even better overnight as the flavors mingle.

Wednesday, June 24, 2009

What’s better than a bacon, lettuce, and tomato sandwich? How about a BLT loaded with thick-cut bacon, paper-thin prosciutto and peppery watercress—then slathered with thick, tangy homemade mayonnaise?…