Tag Archives: Bacon

Bacon and Beef Frittata

Recipes posted a year ago:

I got the inspiration for this recipe after talking with Adam at CrossFit Fort Vancouver.  We spend plenty of time talking about food as it is, of course, one of our favorite subjects.  I love to walk in and hear him say, ” We made (insert food dish here) last night and it was good!” I reply back excitedly, “Oh yeah?  How much of (insert meat, veggie, and/or spice here) did you put in?” His reply is ALWAYS, “well, we didn’t measure, we just threw together what sounded good. I brought some for my lunch. Want to try a bite?” I probably don’t need to tell you that my answer is ALWAYS a resounding, “Of course! Duh!” or something to that effect.  This gives me such a great feeling, not just the fact that I get to sample some food, but because experimenting, just throwing together what you think may taste great together, is a great measure of how far your own food knowledge has come.  Spending time in the kitchen has paid off.  Casey and I love to cook, it is true.  But, this honestly doesn’t seem to take as much time for us as it used to.  Yes, most of the time we are both in the kitchen cooking together which saves time and the more we learn, the more efficient we are.  Great food in less time.  Alas, you do not have to spend the time that we have.  Take advantage of our site.  We are happy to do the experimenting for you! I digress.

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Bacon-Roasted Brussels Sprouts

Recipes posted a year ago:

I have to admit to being a bit of a newcomer to enjoying Brussels sprouts.  In fact, it wasn’t until doing this post for our site that I really started to enjoy these little “baby cabbages.”  Now, I look forward to the chance to try new combinations of flavors with them, which led to today’s recipe.

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BLT Salad with Homemade Mayo

Recipes posted a year ago:

This is really two recipes in one! This was my first attempt at making homemade mayonnaise and I was pretty proud of myself that it turned out perfect!  Making mayonnaise takes quite a bit of patience, but in the end you will be happy that you didn’t rush it!  I have always enjoyed BLT sandwiches, but bread is now out so what to do?  Make a salad of course!  The amount of time this took was just cooking the bacon, so 20 minutes. This recipe offers great variety as you can add any other veggies, meat, or herbs/spices to your salad to fit your taste buds!

Gather Up:

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RedEye Sauce

Recipes posted a year ago:

This sauce was inspired by a recipe I saw recently for RedEye gravy – something I had never had myself but sounded tasty.  Use this to dress up simple grilled chicken or pork and you’re in for a tangy treat.  I added a couple of dashes of red pepper for just a little bite as well.

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Sweet Potato Hashbrown Casserole

Recipes posted a year ago:

This recipe started out as a crispy hashbrown “cake” (something like a Rösti) that failed to crisp in the pan.  There were a lot of reasons (too much potato, not having a well-seasoned iron pan), but rather than give in to failure, I simply revised the cooking method and arrived at this tasty breakfast casserole that goes great with a couple of fresh eggs.  If you’ve got a hungry morning crew, make sure to start early, though, because this one takes a good 45 minutes to cook, plus prep time.  As for crispy hashbrowns – I’ll be heading back to the drawing board on those.

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Chicken Butternut Curry Soup

This recipe grew out of a very specific set of circumstances one recent evening when my mom was in town for a visit.  Namely, it was a Thursday night, I’d had a long day at work (they all seem to be that way lately), and had completely spaced out pulling something from the freezer to thaw the night before.  Combined with the fact that there weren’t enough leftovers of anything in the fridge to feed the whole family, and it was already past 6pm, I needed to come up with something quick¹ that didn’t require something already thawed (have we mentioned that our microwave has been out of commission for over 2 months now?).

A quick hunting and gathering trip through the refrigerator and freezer yielded a butternut squash, some carrots, a piece of ginger root, an onion, two chicken breasts (frozen solid), and two slices of leftover bacon from breakfast.  Hiding in the pantry was a can of coconut milk and a quart of vegetable broth.  The garlic is ever-present in the kitchen windowsill, and of course we have a sizable spice cabinet.  Time to get busy.

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Onion & Bacon Grilled Turkey Breast

It’s no secret we have an affinity for bacon.  I mean, who doesn’t?  It embodies nearly all of the things our primitive taste buds crave – salt, fat, smokiness, and perhaps a hint of sweet (depending on the brine and cure ingredients).  And when used as a “wrapper” for other meat during cooking, it becomes a great ingredient for adding flavor while preventing the leaner wrapped meat from becoming dry or bland.  That is the concept behind today’s recipe, as well as the more complicated Bacon-wrapped Stuffed Turkey Breast recipe that has grown to become the most-viewed recipe on this site (by a factor of more than 2x any other post!).

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