Tag Archives: #bacon

Recipe: Side Dish – One-pan Roasted Veggies

15 Thursday Nov 2018

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It is officially fall in Texas (U.S.A) and Thanksgiving is quickly approaching. When I think of fall and winter I think of roasted root veggies.

This dish is one of that I have been making the last four or five years for Thanksgiving Day. My family loved it so much the first year I made it they started requesting these veggies for Thanksgiving Day dinner every year. The best part is that it can be made the day before, cooled, and reheated the next day, which is the way I like to do it.

The recipe(ish) below can be customized to your tastes, I’ve provided optional additions and two different vinaigrette recipes to choose from.

Tools:

  • Chopping Board
  • Sharp Knife
  • Large Ziploc Bags
  • Large Sheet Pan
  • Foil and or Silpat
  • Large Portable Container

Ingredients:

 Seasonings, Herbs, and Oil (to taste)

  • Avocado Oil
  • Salt
  • Black Pepper
  • Garlic Powder
  • Dried Thyme
  • Dried Sage
  • Dried Rosemary
  • Optional: Red Pepper Flakes

 Root Veggies:

  • Brussels Spouts
  • Butter Nut Squash (pre-cut) or Sweet Potatoes or Yams
  • Parsnips

Optional Root Veggies:

  • Turnips
  • Radishes
  • Carrots

The thought process behind the add-ins below: bacon = saltiness, cranberries = sweetness/tartness, pecans = bitter/sweetness, roasted garlic = umami/richness. These flavor profiles combine with the vinaigrette of your choice, which includes a tart/tangy component of the vinegar and sweetness of the maple syrup, hits all the taste buds, it balances out so well.

Add-Ins After Roast, Before Serving (use some or all of these):

  • Pre-roasted Garlic Cloves (from olive bar)
  • Dried Cranberries
  • Pecans Halves (halved)
  • Pre-cook Crispy Bacon

Bacon Tip: Use ½ to 1 whole pkg of bacon. When still raw, pull a stack of 4 or 5 slices at a time, cut the bacon in ½ to 1 inch pieces with a very sharp knife. Once cut, put in the pan to fry to crispy-goodness. I like to add garlic powder to it when cooking.

At this point in the recipe(ish), I bet you are wondering where the recipe is…..?? Well, here is the thing….I do not know how many people you are cooking for. The more people you have the more veggies you’ll need, the less people you have the less veggies you’ll need. So, the amount of veggies you cook is up to you and how many guest you are serving.

Vinaigrette Option 1:

  • ¼ Cup of Apple Cider Vinegar
  • ¼ Cup of Maple Syrup (Grade B or Grade A)

Vinaigrette Option 2:

  • ¼ Cup of Balsamic Vinegar
  • 2 Tbs of Olive Oil
  • 1 Tbs of Maple Syrup or Honey
  • 1 or 2 tsp of Dijon Mustard
  • Salt (to taste)
  • Fresh Ground Black Pepper

With the vinaigrette amounts, if you are making a whole bunch of veggies, you may have to double these recipes to get an adequate amount to have a good coverage and moistness.

Recipe Tips:

  1. The key to the recipe is to cut your veggies all the same size. I prefer to cut them between ½” and 1” cubes-ish shapes. This will allow them to all cook at the same rate and evenly.
  2. Use Ziploc bags to oil and season your veggies in. This allows for even distribution of oil and seasoning. Also, you can throw them away instead of cleaning a bowl (wasteful, yes; environmentally friendly, no; easy and fast, yes).

Directions:

I like an easy clean-up situation, so I suggest using heavy duty foil to cover the sheet pan, then I place a Silpat

on top to avoid aluminum from leaching into the food. But, if you just use foil, no biggie, use one layer of heavy duty first then a layer of non-stick foil on the top, for obvious reasons.

Pre-heat the oven to 375° or 400° depending on how hot your oven runs.

Cut your veggies. Place them in the Ziploc bag(s). Add your oil (enough to coat but not too much to look super oily), close the bags and mush around for even distribution. Yes, mush is a technical cooking term, right?! Open the bags and add the spices and herbs, re-close the bags, and shake and mush again to make sure the seasonings are evenly distributed.

Dump the Ziploc bags’ contents onto the pre-foiled and pre-lined sheet pan. Make sure the veggies are laying in one single layer.

Cook time will vary based on how many veggies you are using. Stir the veggies every 20 minutes. As you reach about 40 minutes of cook time, use a fork to check the softness of each veggie. When they become tender, if you have convection functionality, I suggest using that function to get a nice caramelization and crisp edges on the veggies. If you do not, which I do not, you can either continue to cook until they reach the desired caramelization or kick-up the temperature by 25 additional degrees to speed up the process. Continue to stir them every 15 minutes after they are soft.

If you find during the cooking and stirring process the veggies are getting dry, add pads of butter and stir in before putting it back in the oven.

butter_makes_everything_better

Once the veggies are soft yet caramelized and crisp around the edges, now is the time to pull them out of the oven. If you are making and eating the same day, then mix in the vinaigrette and your “add-ins” and serve.

Done. Eat. Enjoy.

If you are going to warm them up the next day, pull them out of the oven and place somewhere to cool down (I use a small fan to speed up the cooling process). Once cool dump the veggies in an air-tight container and place in the refrigerator. Then put your prepped add-ins and vinaigrette in the fridge to assemble the next day.

Done. Eat. Enjoy.

Roasted Root Veggies

Recipe: Deviled Eggs

05 Tuesday Jun 2018

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In my Mother’s Day Celebration post I promised to share my ‘almost-famous’ deviled egg recipe. My friend Ursula also asked me to post this, because her daughter Tracy is allllll about the deviled egg! As am I.

Tools:

  • Egg Cooker of Choice
  • Paper towels
  • Large Plate
  • Butter Knife
  • 1 Fork
  • 3 Spoons
  • Measuring Cups ½ and ¼
  • Measuring Spoons ½ tsp and ¼
  • Medium Bowl
  • Platter or Deviled Egg Carrier

Tools

Ingredients:

Set-up

Directions:

I typically pre-cook the eggs and bacon the night before and store in the refrigerator until the next day when I assemble the deviled eggs. You can do all the steps in the same day if you like.

Cooling Eggs

I really like my $20 electric egg cooker.  There are lots of them on the market for under $30.

After the eggs cook, I take them out using a towel (because they are HOT) and lay them on a towel on the counter until they cool, then I put them in the fridge.

However, cooking all your eggs in the Instant Pot works too; check out Predominantly Paleo’s post.

While the eggs are cooking, I slice bacon in ½ inch pieces and cook in a pan. Peppered Bacon is delicious with this recipe, but any bacon is good. Sprinkle lightly with garlic powder when cooking. Once it is brown and crispy I place it on a plate with a paper towel to cool. Once it is cool, put it in a Ziploc bag and place in the refrigerator.

Sliced Bacon Cooking

Assembly

Peel each egg. On a paper towel, cut each egg in half with the butter knife. Gently pry out the yolk with the knife over a bowl (so it will just fall in), then place the egg white in the egg carrier or on a serving platter. Lightly sprinkle the egg white with Cayenne Pepper and or Dill Weed.

Using the fork squish the yolks into a fine powder, making sure there are no large lumps. Mix in equal amounts of dill and sweet relish. Then mix in the mayonnaise, mustard, and spices.

The mixture should be moist and creamy, but not runny wet. Add the egg yolk mixture generously into each egg white and top with a piece of bacon.

If you want to add another visually appealing touch, sprinkle with dill or finely chopped chives.

Done. Eat. Enjoy.

 

 

 

Recipe: All-In-One-Meal – Chili

01 Wednesday Nov 2017

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I waited for our first cool-front of the year in the Houston, TX area and seized the day by making a big-ole pot of chili to watch football with friends. Go Texans!

Not Vegetarian Friendly / Not Really Paleo (cause Beer)

Ingredients:

  • 1lb of bacon diced (peppered bacon is the best)
  • 1 Medium white onion diced
  • ½ Medium purple onion
  • 4-6 Cloves of garlic diced small
  • 1 Green bell pepper diced
  • 1 Red bell pepper diced
  • 2lb of ground meat (any combo of beef, bison, elk, venison)
  • 2 Shiner bock or beer of choice
  • 2-3 Cans fire roasted tomato
  • 1-2 Cans tomato sauce
  • 1 Poblano Pepper
  • 1–2 Jalapeños (to taste, optional)

Seasonings:

  • Salt (liberal)
  • Black pepper (liberal)
  • Garlic powder (liberal)
  • ¼ tsp Cayenne pepper
  • ¼ – ½ tsp Crushed red pepper
  • 2 tsp Cumin
  • 1/4 Cup chili powder

Directions:

Cut bacon in ¾” pieces, place in the pot and sprinkle with garlic powder, cook until crispy, and set aside to drain on napkins.

Bacon

Use bacon grease to sauté onion and bell peppers with salt, black pepper, and garlic powder, until soft and brown.

Use a small amount of beer to deglaze the pot.

Add in fresh minced garlic cloves. Allow liquid to fully evaporate off.

Garlic

Grill the poblano and jalapeño peppers on high-heat for approximately 10 minutes to get a nice dark char and blistering on the skin, then place in a bowl and cover with saranwrap to steam for approximately 5 minutes.

Pabalano & Jap

Add in ground meat and season with salt, crushed red pepper flakes, cayenne pepper, and garlic powder.

Once the peppers are steamed, remove from bowl, open up the pepper and lay flat on a chopping board, scrape off the charred outside and skin, turn over and remove the veins and seeds. Then mince the peppers and add to the meat mixture.

Once the meat is browned, add in cumin and chili powder and mix until spices are evenly distributed.

Chili Seasonings

Pour in the rest of the beer.

Add both cans of fire roasted tomatoes and tomato sauce. Season with a little more garlic powder, salt, and black pepper. Stir well.

Add in the previously cooked bacon. Stir well.

Allow for a minimum of 1.5 – 2 hours simmer time; the longer the better.

Ratios to be aware of when making multiples of this recipe:

  • 1lb of bacon for every 2lbs of ground meat
  • ¼ Cup of chili powder to 2 tsp of cumin
  • 1 can of beer for each recipe or for every 3 hours of cook time.

The key is to build the flavors with each layer, do not be afraid to season each ingredient as it is added to the pot. Don’t get in a hurry, all good things takes time and patience.

Serve w/ options of: Corn Chips, Sharp Shredded Cheddar Cheese, Sour Cream, and/or Finely Diced Green Onions

Side Notes: The pictures used in this post is a double batch of the recipe. I used venison and elk meat this time. I have to say, the flavor of elk meat makes chili, spaghetti sauce, and burgers so delicious! I made the chili in a pot on Saturday and simmered it for about 90 minutes, then allowed it to cool, then transferred it to my large crock-pot and placed it in the fridge overnight. Allowing it to either simmer for a really long time or sitting overnight really sets in the flavors. Sunday morning I warmed up the crock-pot bowl in warm water before placing it in the warming part of the crock-pot (dry the bowl before placing in the warming part). Cooked it on high for 2 hours to get it nice and hot, then reduced to low for 2 hours to continue to simmer, and then down to the Warm mode.

I was told this is my best chili yet! I hope you give it a try and think so too!

Recipe: Side Dish – Slow Cooking ‘Greens’ with Bacon

30 Wednesday Nov 2016

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Growing up in Texas ‘Greens’ is something I grew-up eating. My grandmother would pick and cook polk salad greens, collard greens, turnip greens, and mustard greens. I honestly can’t remember if I liked them or not, but I certainly remember them cooking in a BIG pot on the stove with a giant ham hock in them.

I like to cook mine an easy way. I start them in the morning and they are ready by dinner.

Recipe: Side Dish – Slow Cooking ‘Greens’ with Bacon

Tools:

Ingredients:

Directions:

Chop the onion first and set aside. Chop the garlic cloves and set aside (do not mix with onions).

Then cut the bacon (cut 5+ strips, stacked at a time) in 1” pieces and fry in your pan, I like to add some garlic powder to my bacon while it cooks to layer flavor. Transfer the bacon after fully cooked into the slow cooker.

If you have an overabundance of bacon grease pour it into a glass jar leaving enough in the pan to sauté the onions and garlic. Then put the onions into the pan, season with pepper, garlic powder, and a little salt until nice and brown. In the last few mins add in your garlic cloves – as soon as you can smell the garlic remove from heat and transfer into the slow cooker.

Pour in the bone broth (should be about ½ way up the side of the crock pot). Add the ACV and hot sauce. Stir.

Dump in ½ the pre-washed pre-cut greens of choice and season then add in the rest and season again. Squish it all down in the liquid with your hands.

Then fill the rest of the crock pot with filtered water, leaving at least 1” of room at the top.

Secure lid and cook on high for 6 hours or on low for 10-12.

I’m certain this recipe can be easily done in an Instant Pot as well, sautéing the bacon first, then the onions and garlic, then adding in the liquid, greens, and cooking. I’ve not cooked greens in it yet so I’m not sure how long to suggest setting the heat/timer for…..perhaps we would use the “Soup” button?

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Recipe: All-In-One-Meal – Bacon Wrapped Pork Tenderloin w/ Potatoes & Onion

09 Tuesday Aug 2016

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I made this for lunch this past Sunday for friends; It was a big hit! I used a base recipe and modified it to what I know and like. My version is below.

Recipe: All-in-one-Meal – Bacon Wrapped Pork Tenderloin w/ Potatoes & Onion

Tools:

  • Large Baking Sheet
  • Foil
  • Tongs
  • Toothpicks

Ingredients:

Sauce Ingredients:

Directions:

Pre-heat the oven to 400 degrees. Double line a baking sheet with non-stick foil. Let your pork get to room temperature. Wisk-up your sauce ingredients in a bowl and set aside. Rinse and dry your pork tenderloins. Drying the meat will help it to brown better.

Get a pan really hot on the stove-top, then add some butter, salt, and garlic in the pan. Sear your tenderloins on all sides in the pan one at a time, adding more butter, salt, and garlic in between.

While searing the first one lay out bacon slices on a chopping board and sprinkle with black pepper and herb mix of your choice, I like Bragg’s Organic Herb & Spices Seasoning but you can use whatever you like. Once seared, place the tenderloin on the bacon. Wrap the bacon around the tenderloin, secure with toothpicks, and place on foil lined baking sheet. Repeat for the second tenderloin.

Pour sauce mixture over the top of the tenderloins. Whatever sugar is at the bottom of the bowl, scrape that over the top of each tenderloin.

Chop onion in medium-ish pieces, see picture, and spread around the tenderloins.

Then oil the potatoes, sprinkle salt and whatever seasoning you like on them and spread them around the tenderloins.

Uncooked Pork Tenderloin

Bake for 45 minutes. Broil on Low for 5 minutes (gets bacon crispy). Then remove from oven and let rest for 15 to 20 minutes. Slice with toothpicks in and serve. Drizzle a couple of spoonful of sauce over each portion.

Done! Eat! Enjoy!

Finished Pork Tenderloin