Posts Tagged ‘Bacon’

Maple-Bacon Muffins

I don’t know what it is about the combination of maple and pork, but it is soooo stinking good! These muffins are amazing! They’re sweet and meaty with chunks of caramelized bacon bits and maple syrup. Not only is there maple syrup in the batter, but you drizzle it over the tops of the muffins for an even more intense maple flavor. Caramelizing the bacon bits really enhances the flavor and adds a sweet kick to these! They’re moist and fluffy, and even the leftovers are really good! They do take a little work to make, but I took the lazy prego shortcut and used the pre-cooked bacon bits from Costco and just heated them up in a skillet with the brown sugar and caramelized them that way…whatever works right!?  So, if you have a meat-lovin’ man in your life, or favor the sweet & savory combo, these are really gonna hit the spot! They scored big points with hubby and are prego taste-bud approved, so give em a try and enjoy! 🙂

Maple-Bacon Muffins (Printable Version)
Maple-Bacon-Muffins
Ingredients:
Caramelized bacon bits:
(6 slices of bacon+ 6 teaspoons of light brown sugar)
1 cup gluten free flour
1/2 teaspoon xanthan gum
1 Tablespoon light brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 egg
2 tablespoons canola oil
1/3 cup + 1½ teaspoons pure maple syrup
1/2 cup almond milk + dash lemon juice

Directions:
Preheat oven to 375° F.

Make caramelized bacon bits:
Cut 6 slices of bacon into small pieces. Sauté over medium-high heat until half-cooked. Drain fat. Add 6 teaspoons light brown sugar. Stir and continue stirring over heat until bacon bits are cooked through. Set aside to cool.

Combine flour, gum, brown sugar, baking powder, baking soda, and salt. Make a well in the center. Add egg, canola oil, milk, and 1/3cup of the maple syrup. Whisk the batter until well blended. Fold in the bacon bits, reserving enough to sprinkle over the muffin tops.

Coat 6 muffin cups and top of muffin pan with non-stick spray. Divide batter among the 6 sprayed muffin cups. Sprinkle the reserved caramelized bacon bits over the top of each cup’s batter and drizzle ¼ teaspoon of maple syrup on top of each muffin.

Bake 15 minutes (mini-muffins: 8 minutes) or until a toothpick inserted comes out clean.

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Baked Bacon-Wrapped Chicken Thighs

Quick, easy AND delicious? Yep, it can be done! And really, who doesn’t love bacon wrapped uhm, anything?! That seems to be the new craze these days, and yes I guess I have been sucked into it! I don’t even like bacon that much, but you wrap it around something and cover it in a sugar-spice mixture and bake it and I’m all in!  I went with chicken thighs because the dark meat stays much more tender and juicy then white meat, and I have a picky dark meat loving husband! Now we don’t have to fight over who gets the dark meat! These were even good leftover, I just stuck them back in the oven for awhile to crisp up the bacon again, because lets face it, there are few things worse then slimy bacon! LOL These are really good with roasted potatoes or a rice dish… or you can make these as appetizers or snacks; they’d be great for football season! Feel free to change up the spices, you can make these tasty little guys spicy by adding or substituting the paprika with chili powder, I’m just not big on spicy. Well, I will keep it short and simple, just like this recipe; so give em a try and enjoy 🙂

Baked Bacon-Wrapped Chicken Thighs (Printable Version)
Photo Aug 24, 8 12 43 PM
Ingredients:
6 boneless, skinless, chicken thighs
6 slices thick-sliced bacon
1/2 cup brown sugar
1 teaspoon paprika
¼ teaspoon dried parsley flakes
Dash garlic powder

Directions:
1. Preheat oven to 350 degrees F.
2. Cover a jelly roll pan with foil. Place a rack on the pan and coat with nonstick cooking spray.
3. Cut chicken thighs in half. Cut each bacon slice in half. Wrap each chicken thigh with bacon and place on rack in pan.
4. Stir together brown sugar, paprika, parsley and garlic. Sprinkle over chicken and rub in.
5. Bake at 350 for 40 to 45 minutes or until chicken registers 180 degrees.

Chicken Corn Chowder (Gluten & Dairy Free)

So apart from not having any time (although i DID finish my very last class last nite and i take the exam tonight! YAY!) we’ve been trying to limit our grocery spending. I’ve gotten organized, and have been sticking to it and can’t believe how much money we’re saving! This is partly because it’s pretty darn expensive to start a new career, especially when you go from a steady paycheck to commission based sales, and who knows when my next paycheck will be! We also have a whole pantry and freezer full of food. So…now I look at my week and how much stuff i need to do. That determines if I’ll have time to cook or not! LOL Either way i try to pick out quick and easy recipes, that either I can do, or hubby can help out with. I’m looking forward to a little more time to get back to cooking here really soon!

Another thing I look for is how much its going to make. Are there going to be leftovers?Also is the recipe budget friendly?! I use a weekly food planner to schedule out my meals for the week, determine the list of ingredients and then consult my freezer, fridge and pantry. Whatever i don’t have goes on the list. And if you haven’t downloaded a list app for your phone…do it! Oh my goodness, I don’t know how i survived without one before! LOL It’s great! I can make my grocery list right on my phone. I even programmed all the prices into it so when i make my list i know exactly how much we’ll need to spend for that weeks groceries. Then when you shop you just check it off right on your phone! No more forgetting the list on the fridge! LOL My attempt is $50 or less a week….and amazingly I’ve stuck to it, and even spent as little as $35 a week! I honestly didn’t know i had it in me! I’m the kind of girl who just buys whatever she wants…. but for now we’re on a tight budget. Hope that helps you out…its a great way to be both organized and save some money!

Now on to the recipe…. super easy, pretty quick to make…. and a great way to use up that leftover roast chicken from the weekend! LOL It made a huge pot, so we’ve been eating off it all week….score! No more cooking for me this week! It’s both gluten and dairy free, but still sooo delicious! Who doesn’t love chicken corn chowder right?! Enjoy 🙂

Chicken Corn Chowder  (Printable Version) Chicken corn chowder

Ingredients:

1-15 oz can kernel corn and 1-15 oz can cream corn
1/3 cup cooked & crumbled bacon
2 green onions
3 medium potatoes, any kind, skins left on
2 tablespoons gluten free flour
3 cups almond milk
2-3 cups chicken broth
1 teaspoon dried parsley flakes
1/2 teaspoon dried thyme
2 cups cooked chicken, chopped or shredded

Salt and pepper, to taste

Directions:

In a large stock pot, let a dash of oil heat up. Wash and chop the potatoes, leaving skins on. Slice the green onions and separate the greens from the whites. Place the potatoes and white onion pieces into the pot and cook over medium heat 2-3 minutes. Sprinkle in the flour and cook, stirring constantly, for about 1 minute. Pour in the milk, chicken broth, thyme, parsley, salt, and pepper, stirring well. Bring to a boil over medium heat, stirring occasionally. Reduce heat to low, cover and simmer for 15 minutes or until the potatoes are tender. Add the corn, chicken, and bacon. Cook over low heat until heated through, about 5 minutes. Garnish with green onions, bacon, and cheddar cheese.

 

Home-Made McGriddles (Gluten Free)

It’s a beautiful Sunday morning, and what better way to celebrate sunshine and blue skies with an amazingly delicious breakfast!? I remember having this sandwich once from McDonald’s, but that was a very long time ago! But the unique blend of flavors of a breakfast sandwich combined with maple pancakes stuck with me!  I’m sure this isn’t exactly the healthiest option, but once in awhile its not gonna hurt right?! And in a word, this is perfect “Man-Food”!! As you can see i doubled up on the bacon. I only stole a bite of hubby’s cause I’m stayin away from eggs, bacon and cheese, but omg it was good! I stuck to just the maple pancakes with a sausage patty, and that was equally scrumptious! There’s just something about maple covered pig! LOL! The pancakes are loaded with maple flavor and then the whole sandwich is covered with maple syrup. To enhance the flavor (and the calorie count! Haha) you can put syrup on the bottom pancake before adding the layers. No matter what though, this sure beats McDonald’s in quality, flavor and calories, not to mention cost!  So, as some of you are just rousing from your beds (Ive been up since 7 cause no matter what i can’t sleep in. Boo! LOL) give this one a try and start your day off right! Or…ladies, make this for your guy on Valentines Day this week! You’re sure to end up with a very happy man!  I know mine was this morning! LOL Enjoy! 🙂

Home-Made McGriddles (Printable Version

Maple Pancakes:Home-made McGriddles

Ingredients:

1 c gluten free flour

¼ tsp xanthan gum

1 Tbsp sugar

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 c almond milk + 1 Tbsp lemon juice

2  Tbsp oil

1 egg

1-2 tsp maple extract

Directions:

Mix the almond milk with 1 Tbsp of lemon juice. Let sit for 10 minutes. Combine the dry ingredients in a medium mixing bowl with wire whisk. Whisk the oil, egg and extract into the milk and then whisk  into the dry ingredients until  moistened. Heat a nonstick griddle to 350. Pour batter on griddle to desired size and flip when bubbles form.

McGriddle Directions:

Meanwhile, cook your bacon/sausage and fry your eggs while you make the pancakes. Once everything is cooked, layer your mcgriddle: pancake, meat, egg, cheese, meat, pancake and then top with maple syrup.

Breakfast Baked Potatoes

I know, I know…..I did it again! I’ve been so terrible at keeping up with my posts! That is one of my New Years Resolutions though! LOL Maybe if I schedule blogging into my calendar, it will actually get done on a more regular basis?! That and clean out my closet… maybe I’ll tackle THAT for new years! Good luck ME! LOL

I really did have big plans this holiday season to bake all kinds of Christmas goodies…. and pretty much that never happened! LOL I did finally break down and make 1 batch of (the BEST!) sugar cookies, which will be showing up on here soon…. and some Chex Mix. Got my sweet AND salty……and I was set! The one great thing about food allergies is that it makes it reallllly easy to say no to all those holiday treats (you know the ones…. the counter full of Xmas goodies at work, the plates of cookies from friends, family and neighbors!) But… when you physically cannot have it or you get sick… its just plain common sense to say nope!  So sticking to just the one goodie this year was probably a good thing, cause I tend to eat my own stuff! I’m thinking if i can nip it in the bud and have the willpower to not even MAKE it, then I won’t have to depend on having that much needed willpower the entire next week of passing on devouring the treat! LOL

Ok then…..on to the recipe! These breakfast baked potatoes are the best! Just gonna tell ya up front though…. get the BIG potatoes!! I got up yesterday morning to make these and found a bag of small russet potatoes on my counter (thanks honey! LOL) and i thought how in the world is this gonna work! But…. i made it work….I’m awesome like that! 😉 And I’m not gonna say these don’t take some time, cause they do! Don’t you just love when you spend hours preparing a meal and then its gone in like 5 minutes! It had BETTER be much appreciated!! The other handy thing to know is when scooping out the insides of the potatoes, use a grapefruit spoon, you know, the spoon with the little knife ridges on it! Worked like a charm! Soooo much easier! Other than that you can’t really screw these up….even if the potatoes are too small and the eggs didn’t quite make it INTO the potato as planned, you just grab a spoon and scoop it up the best ya can!! Enjoy, and Happy New Year! 🙂

Breakfast Baked Potatoes (Printable Version)

Ingredients:Breakfast Baked Potatoes
baked potatoes, slightly cooled (see below)
melted non-dairy butter
seasoning salt and pepper
shredded (soy) cheddar cheese                                                                                                                                                                                     eggs
additional fillings of your choice: sautéed vegetables, green onions, bacon, ham, etc.

Instructions:

Bake your potatoes:

Preheat oven to 425 degrees. Scrub potatoes thoroughly and pat dry. Prick each potato with a fork a few times. Rub each potato with olive oil and sprinkle with salt. Place on a foil lined baking sheet and bake for 45-60 min, or until tender.

Cool oven to 350 degrees. Slice a layer off the top of each potato.  Use a grapefruit spoon to gently scoop out insides, leaving a thin layer of potato against the skin. Reserve scooped potato for another use. Brush inside of each potato with melted butter and sprinkle with salt and pepper.  Sprinkle a layer of shredded cheese into each potato and add fillings as desired (vegetables, diced meat, etc.)  Fill each potato about 3/4 full.  Crack one egg into each potato.  Sprinkle with a little more salt and pepper.  Top with additional cheese and toppings. Bake for about 30 minutes or until the eggs are cooked.

 

Bacon & Corn Pancakes (Gluten & Dairy Free)

So I know this is 2 pancake recipes in a row, but i just couldn’t help myself! LOL  And these are SO much more then just pancakes…..I like to think of them as MANcakes! Hahaha. But seriously….. these pancakes are meant for a man. Full of amazing flavor AND texture, these are sure to please any man with all the bacon and cheese! Plus they’re really filling! I love the crunch of the corn mixed with the flavors of sweet caramelized onion and  smokey bacon. Top that all off with some pure maple syrup….. it’s simply heavenly! (I used real cheddar cheese, but to go full-on dairy free either omit it or sub it out for soy cheese!) I know they sound a little weird…. but I like to think outside the box and try new things! I’m doing that with my fashion too. I’m trying to embrace all the new fall fashion styles….and I was up LATE last night digging through my closet and combining clothes to make new and stylish outfits! Its actually really fun and addicting (kind of like cooking! LOL) and I’ve already got a good 10 outfits made up, and my brain is already putting together more! I’m thinking this is gonna be a time saver for me in the mornings……which just means more time for blogging! LOL Speaking of which…..back to the recipe! I don’t know if I would eat these for breakfast even though they are pancakes…..we had em for dinner last nite and they’re definitely a full on meal! I could barely finish one! It doesn’t really matter WHEN you try em as long as you DO try em! That said…..enjoy! 🙂

Bacon and Corn Pancakes (Printable Version)

Ingredients:

½ cup crumbled bacon bits
1/3 cup chopped sweet onion
1 cup gluten free flour

½ tsp xanthan gum
1 green onion, minced
1 teaspoon baking powder
1/2 teaspoon salt
Dash paprika
2/3 cup almond milk
1 large egg, beaten
1 tablespoon canola or vegetable oil
1 cup frozen(cooked), canned or fresh corn
1/2 cup shredded sharp cheddar cheese
warm pure maple syrup

Directions:

1. In a medium skillet, cook the onion until softened.

2. While the onion is cooking, combine the flour, gum, chives, baking powder, salt and pepper in a medium bowl. Stir in the milk, egg and oil, just until moistened. Stir in the bacon, onion, corn and cheese. The mixture will be thick.

3. Heat a griddle to 350 degrees. Pour a heaping 1/4-cup of the batter onto the griddle and cook until it is golden brown- 3 to 4 minutes per side. Repeat with the remaining batter.

4. Serve stacks of pancakes with warm maple syrup.

Grilled Chicken, Peach & Caramelized Sweet Onion Pizza (Gluten Free)

You might be thinking what in the world is this girl thinking?! LOL I know it sounds a little…. uhm, gourmet, but just trust me on this one ok?! It is incredible!! The peach and caramelized sweet onions (and not just any onions mind you, these were amazing Walla Walla Sweet Onions, omg are they gooood!) add a nice sweet flavor that is an amazing flavor combination with the savory basil and smokey bacon flavors. I can’t even tell you how freakin good this pizza is!! Its similar to the Strawberry-Basil Chicken Bacon Pizza I made a while back. That one is delish too! I’m kind of on a mission to make as many different and unique kinds of pizza! I absolutely loooove pizza, I mean who doesn’t right?! LOL  Its hard for me since I can’t have tomatoes or dairy, really, so coming up with new and exciting recipes for delicious pizza is my new thing! These are great cause the crust is super easy to make, and its yeast-free! Bonus for me!! To make it dairy free, just sub the cheese for soy-cheese. I splurged on regular mozzarella this time but to each their own right?! I’ve got some great pizza ideas rolling around in my head, so stay tuned!! Plenty more options to try soon! In the meantime tho, give these 2 pizzas a try!! It IS Friday….. so how bout some home-made gourmet pizza and a movie?! YAY for date nite right?! Enjoy! 🙂

Grilled Chicken, Peach & Caramelized Sweet Onion Pizza (Printable Version)

Ingredients

3 prepared mini pizza crusts made w/ basil

3 Tbsp peach jam

1/2 Medium sweet Onion

1⁄2 teaspoon Minced Garlic

1 large Peach, peeled & sliced

1 tsp basil

1 cup shredded Mozzarella Cheese

1 boneless chicken breast

1/4 cup cooked, crumbled bacon bits

Instructions

  1. Preheat oven to 425 degrees.
  2. Prepare pizza crust as directed on GF Bisquick box.
  3. Spread dough into 3 greased mini tart pans. Bake 10 minutes.
  4. Rub oil and basil onto the chicken breast and grill on a George Foreman grill on med-high until cooked thru. Cut into strips.
  5. Caramelize the onion on medium heat, add in garlic for last 5 minutes.
  6. Remove crust from oven and spread with jam and half the mozzarella cheese.
  7. Add the peaches, chicken, caramelized onions and bacon bits. Top with rest of cheese and sprinkle with basil.
  8. Bake for 15 minutes or until browned.

Strawberry-Basil Chicken & Bacon Pizza (gluten-free)

So…we had a blast on our trip! I got spoiled having a kitchen, even if it was only for the weekend! And my new thing is breakfast burritos in corn tortillas!! I’m gonna just start making up a big batch of the fillings and each morning fill up a little corn tortilla and have me a tasty breakfast! LOL  We also went out to a couple places that accommodated gluten free! One was the Texas Roadhouse. Now I’m not a big meat eater… but omg! Their slow roasted chicken was to die for! Apparently you  brine it, so that is next on my to try list! We also went to Mai Thai, and it was absolutely delicious! I got the pineapple fried rice… and now I’m set to make my own version of that!! If you have either of those places nearby……seriously go hit em up! Between the amazing food and the great deals I got shopping (yay new clothes & shoes!) I had a fabulous weekend with my sissy and her fam! Glad to be home now…kitchen mess and all! Anyhow… before we left I made this…..so on with the recipe part! LOL

Ok I know what you’re thinking…..what in the world is this weird pizza? But you’ve gotta just trust me on this one….its absolutely fantastic!! I really wanted to try something different, and well……this was it! And I’m so glad i took a chance on it cause it’s a keeper! Even hubby loved it! The flavors of the bacon and sweet onions combined with the strawberries and basil….mmmmmm! I want to make another batch of these! I make them in the 4 inch mini tart pans! The crust tastes so much  better this way, it bakes up the edges and the cheese kinda melts down it and bakes on there! Its like a little gluten free deep dish pizza! I also used dried basil instead of Italian seasoning in the crust to give it a little more basil flavor! To make it dairy free, just use soy cheese. The best part about this was that i got to use the fresh basil out of my own veggie garden! THAT was pretty exciting! 🙂 I also made a dessert pizza but……you’ll have to wait for that one! Enjoy! 🙂

Chicken Bacon & Strawberry Pizza (Printable Version)

Ingredients:
½ cup strawberry jam

1 cup cooked chicken breast, chopped

½ cup cooked, crumbled bacon
1/4 cup sweet onion, diced
1 cup shredded mozzarella cheese
2 fresh basil leaves, finely chopped
1/2 cup fresh strawberries, diced

1 GF Bisquick Pizza crust + dried basil

Directions:
Make pizza dough following package directions. Place dough in 6 mini tart pans or 1 large tart pan (or pizza pan). Bake crust for 10 minutes at 425 F. Take out of oven and spread jam over crust. Add half the cheese, sprinkle on the toppings and top with the remaining cheese. Bake for another 10-15 minutes or until lightly golden. Remove from oven and let cool for a few minutes. Remove from tart pans.

Bacon Cheddar Scones (gluten-free & dairy-free)

I hope everyone had a wonderful Father’s Day yesterday. I know WE started out the day right with these amazing bacon cheddar scones! I don’t know if it’s a guy thing… but all the men I know seem to LOVE bacon, so I figured ya can’t go wrong with bacon! Add some cheddar cheese and put it in a handy grab & go form (scones) and what’s not to love! These were certainly a hit with hubby! (even though he’s not a daddy yet… I still like to spoil him!) I didn’t get to the rest of my Father’s Day feast (my own dad couldn’t do anything until tonight) so I’ll have some other great “man” recipes soon!

Kitchen update:  Spent the weekend listening to the wonderful sounds of a tile saw! (sarcasm here!) Guess thats what i get for wanting diagonal 18 inch tile! LOL. Maybe tonight the epoxy will go in and I’ll have a FINISHED floor! Woop woop! 🙂

I’m also hoping today is a gonna be a breakthrough day for me! For those of you who know me well, you know that I’ve been struggling to find the answer to whats “wrong with me” (haha, probably a lot of things right!?) For the last 10 years I’ve been to dr after dr, test after test, with little change in how I feel. The only thing that has even remotely helped is finding out I had food allergies/intolerances. Which is what led me down the path to blogging in the first place! I’ve tried seemingly everything including acupuncture (which seems to help some!) and naturopathy. I’ve tried “medicine”….why don’t drs realize that pills really don’t help! LOL  Anyhow, a friend referred me to cranial-sacral therapy and after a month of waiting…..today is finally the day!! So wish me luck….keep those fingers crossed! This is my last resort and I’m hoping for an answer, a cure, anything but a temporary “fix.” And you’ll know if it worked or not…..because if I post something chocolate tomorrow…. I’ll be celebrating!! Chocolate is  my one vice! 😉

Anyways….. back to the recipe! Here it is….give it a try and enjoy! 🙂

Bacon Cheddar Scones (Printable Version)

Ingredients:

1 1/2 cups gluten free flour

¾ tsp xanthan gum

1/2 Tbsp baking powder

1/2 tsp salt

Dash ground black pepper

¼ c cold non-dairy butter

3/4 cup grated (soy) cheddar cheese

2-3 chives, chopped or 1/2 Tbsp dried chives

1/2 cup cooked crumbled bacon

3/4 cup almond milk

1 large egg for the egg wash

 

Directions:

Combine dry ingredients in a large bowl. Cut in butter with a pastry blender. Stir in the cheese, chives and bacon. Add the milk and stir until dough forms a ball.   Transfer the dough to a parchment paper lined baking sheet and pat into a 6-inch disk.  Slice the dough into 6 wedges.  Brush with the egg wash. Bake at 400 F for 18-20 minutes, or until a toothpick inserted in the center comes out clean.

 

Breakfast in a Muffin (Gluten & Dairy Free)

I seem to be on a breakfast kick these days, but you can’t go to wrong with breakfast right?! And breakfast food is something you can eat for any meal….any time of the day!! I love all kinds of breakfast food…..but sometimes you just don’t have a whole lot of time to cook up bacon and eggs, etc. So this handy little recipe gives you the full meal deal, in a convenient on-the-go package, otherwise known as muffins! LOL! These are both gluten and dairy free….and SO good. I used all pre-done items, like dried chives and bacon bits (I like the Costco ones the best cause they’re real bacon!!) to save on time! These come together nice and quick, and you wont be disappointed when you bite into one!! Enjoy! 🙂

Breakfast Muffin (Printable Version)

1 cup gluten free  flour

½ tsp xanthan gum

½ tbsp baking powder

1 tsp granulated sugar

½ tbsp Italian spice

½ Tbsp dried chives

1/2 tsp salt

1/4 cup shredded soy cheese

1/4 cup crumbled bacon bits

1/2 cup almond milk

2 Tbsp canola oil

1 large egg

1/2 tsp light corn syrup

Mix all the dry ingredients together in a medium bowl. Stir in most of the cheese and all of the bacon bits. In a separate bowl, mix the wet ingredients together, then add to the dry ingredients and stir until just blended. Spray a 6-cup muffin tin and fill evenly with batter. Bake at 400 degree F for 15 minutes. Sprinkle with remaining cheese and bake another minute longer.

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