Tag: bacon

Bacon Deviled Eggs

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The title says it all. Basically it should be called “Delicious Yummy Goodness.”
I made these last night for movie night and I had, like, 5 halves left. They were a huge hit! nom nom nom

INGREDIENTS

  • 12 large eggs, room temperature (I leave them out overnight)
  • 6 Tbl Mayonnaise (homemade is best!)
  • 5 slices thick cut bacon, cooled and chopped finely
  • 2 Tbl pickle relish (use sugar free if you’re doing low carb/keto). I used a homemade sweet zucchini relish because I had it on hand but it did have a bit of sugar in it.
  • pinch of salt
  • pinch of pepper (optional)
  • sprinkle of paprika

INSTRUCTIONS

  1. Hard boil the eggs by putting them in one layer in a pot, cover with water by at least one inch. Bring to a soft boil on the stove. Once boiling, cover, remove from heat and let sit for 13 minutes. Use a slotted spoon to put them into an ice bath (I use a large bowl with lots of ice and fill with water). Let sit for 10 minutes or so, then peel while they are chilled, but still a touch warm (they are easier to peel this way), under a trickle of running water. Dry well. (I let them sit on a paper towel for 10 or so minutes while I’m doing something else)
  2. Cut the eggs in half lengthwise and carefully squeeze the yolks out into a medium mixing bowl; crumple yolks with a fork.
  3. Add mayo into the yolks until it reaches a batter consistency.
  4. Add pickle relish and mix, adding a pinch of salt, to taste. (I put in a bit of pepper too)
  5. Add cooled, crumbled bacon and fold into yolk mixture
  6. Fill the egg halves with yolk mixture
  7. Sprinkle with paprika
  8. Eat and enjoy!!

Broccoli Apple Salad (bacon optional)

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I made this for a potluck recently as a vegetarian contribution and it was DIVINE. If you added the bacon, I think it would just be that much better! It was also my first ever attempt at blanching a vegetable. Super easy, as it turns out!

INGREDIENTS: (serves 4)

  • 2 cups broccoli florets
  • 1 apple, cut into smallish pieces (I used a honeycrisp)
  • 1/3 heaping cup walnuts, chopped
  • 1/3 cup dried fruit like craisins, raisins or whatever your heart desires
  • 1/2 cup mayonnaise (make it yourself for that extra burst of flavor, recipe coming soon)
  • 2 Tbl apple cider vinegar
  • 1 tsp honey
  • salt and pepper to taste
  • 3 slices cooked bacon, chopped (optional)

INSTRUCTIONS

  1. Blanch broccoli for about 1 minute in boiling water; pour into colander in the sink and cool with cold water. Drain well (let this sit for as long as possible to ensure it’s as drained as you can get it)
  2. In a small bowl, mix mayo, vinegar and honey to a smooth consistency.
  3. Place broccoli, apple, walnuts, dried fruit and bacon (optional) in a large bowl. Add dressing mixture and toss well to combine.
  4. Season to taste.

NOTE: I noticed the salad was a bit runny the first day, but it tightened up the second day and was equally delicious! Yum yum!

Turkey Burger Cauliflower Bacon Casserole (low carb)

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INGREDIENTS:

  • 1 head of organic cauliflower (medium sized is perfect)
  • 1/2 cup gluten free flour (I used brown rice flour because I had it around but you can really use whatever you’d like)
  • 1/2 tsp salt
  • 1   12 oz package of uncured bacon
  • 2 pounds ground turkey
  • 1 Tbl coconut oil (optional)
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1 tsp each salt and pepper
  • 8 oz grated cheddar cheese

SAUCE INGREDIENTS

  • 1 Tbl butter
  • 1 Tbl gluten free flour
  • 1.5 cups heavy whipping cream
  • 2 Tbl yellow mustard

INSTRUCTIONS:

  1. Steam the cauliflower until fork tender.
  2. Place cauliflower into a food processor and pulse until it resembles rice.
  3. Set aside in a bowl to cool then add the flour and salt and mix well.
  4. Cook the bacon in a large skillet until cooked. Remove with a slotted spoon to keep the bacon juice in the skillet.
  5. Transfer bacon to a paper towel lined plate to cool. Once cool, chop into pieces.
  6. Add ground turkey  and 1 Tbl oil (optional, depending on how much bacon grease you have. If you have 2 Tbl or so of grease, pass on adding oil). Cook until browned
  7. Add onion powder, oregano, garlic powder, salt, pepper and mix well.
  8. Remove turkey with a slotted spoon and transfer to a bowl.
  9. preheat oven to 350 degrees F
  10. For the sauce: Add the butter to the same skillet with the leftover grease and turkey juices and stir in the flour over low heat. Cook until the flour has absorbed the butter then add heavy cream and mustard.
  11. Continue to cook on low heat until the sauce thickens.

ASSEMBLY:

  1. Place 1/2 cup of the sauce to the bottom of a 9×13 baking dish.
  2. Spread the cauliflower mixture on the spread as evenly as possible.
  3. Place 4 oz of grated cheddar over the cauliflower.
  4. Spread the ground turkey over the cheddar evenly.
  5. Pour half of the remaining sauce over the turkey.
  6. Places the remaining cheddar over the sauce
  7. Layer the last bit of sauce over the cheddar and top with the chopped up bacon.
  8. Cover with foil and bake for 30 minutes.
  9. Uncover and bake an additional 5 minutes.
  10. Allow to cool out of the oven 20 minutes before slicing and serving.
  11. ENJOY IT (it’s so good)

NUTRITIONAL INFORMATION Per serving, serves 15. 304 calories, 21g fat, 8g carbs, 1g fiber, 18g protein

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Breakfast Burrito/ Scramble

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My friend made some killer brekkie burritos at my book club weekend last weekend and I thought I’d make my own and see how it went. Yesterday I made it burrito style and today I made it scramble style. Stats included below!

Serves FOUR

INGREDIENTS:

1 can beans of your choice (I used kidney beans b/c I had them around but I’ll use black beans next time), drained & rinsed
1 lb bacon
4 eggs, beaten
1 avocado
1 medium onion, chopped
1 red pepper, chopped
4 tortillas (I used corn, but prefer flour)
1 & 1/3  cup low fat cheddar or Mexican blend cheese

INSTRUCTIONS:

  1. Cook the bacon on a skillet or in a cast iron skillet or in the oven… however you normally prefer to cook your bacon.

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  2. Saute the onion and red pepper in just a drizzle of olive oil.

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  3. Heat the beans (on stovetop or in microwave). Set aside.
  4. Scramble your egg(s) – (I was cooking just for one person, so I used  1 egg)
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  5. Arrange 1 egg or 1/4 of scrambled egg and 1/4 cup onion mixture on a tortilla with 2 Tbl of avocado, 1/3 cup cheese, 2 slices bacon, 1/4 cup beans. Season and enjoy!!

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Stats for 1 breakfast burrito using 1 Mission super soft, large corn tortilla: 442 calories, 27g carbs, 16g fat, 23g protein

FOR SCRAMBLE:
Turns out, I really don’t prefer corn tortillas, but I don’t buy flour tortillas b/c I haven’t found a brand without hydrogenated oil in it which is a no no for how I prefer to structure my diet. SO… this morning I did a scramble instead.
Essentially I did all steps above EXCEPT… I used 1 egg and 3Tbl egg white and put my 2Tbl avocado on the side vs. cooking it all together

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STATS for the scramble:
367 calories, 14g fat, 19g fat, 31g protein.

P.S. The scramble was SOOOO yummy!!

Stay tuned tomorrow for TACO SALAD… mmmmm good!!

Butternut Squash, Apple and Bacon Soup

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I know we’re heading into Spring, but this is really a delightful and refreshing anytime soup that’s not too time intensive and a fan favorite in my household!

Ingredients:
2 slices bacon
1/2 medium onion, chopped fine
white and pale green parts of 1 large leek
1 large garlic clove, minced (but who are we kidding, I always use 4x that)
1 bay leafe
1.25 lb butternut squash, seeded, peeled and cut into 1″ cubes
1 medium tart apple (such as a granny smith), peeled and chopped
2 cups broth (we used homemade turkey stock)
2 Tbl sour cream

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1. Cook bacon in a skillet until crisp and drain, reserving fat. Crumble bacon and set aside.

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2. In a heavy saucepan, cook onion, leek, garlic and bay leaf with salt and pepper to taste in reserved bacon fat over medium heat, stirring until softened.

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3. Add squash, apple, broth and 1/2 cup water. Simmer, covered, until squash is very tender, about 15 minutes. Discard bay leaf.

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4. Puree in a blender or food processor until smooth. Add water until desired consistency is achieved, then whisk in sour cream.

5. Garnish with bacon. Serve hot and enjoy!

**This soup also freezes remarkably well, but expands quite a bit, so be sure, if you’re putting in in glass gars or tupperware, you leave some room for that expansion to happen without breaking the glass or busting the lid off the top.