When you don’t have time to dig a pit and roast your own pig, this will do nicely.
- 5 lb pork
- 3 slices bacon
- 1 tsp pink sea salt
Place bacon in the bottom of the slow cooker, place pork on top and sprinkle with salt. Cook for 6 – 8 hours until faint apart. Shred and return to pot to soak up the juices.
Serve on Hawaiian rolls.
So simple and so delicious – you really can’t go wrong with this dish.
1 lb brussels sprouts, halved
3 spices of bacon, cut into 1/4 inch strips
Preheat oven to 425.
Toss Brussels sprouts with a little olive oil to coat, toss in bacon, season with salt and pepper. Spread on a roasting pan and bake for 20 – 30 minutes, until the sprouts start to char in places.
Serves 6 – 8.
Yes, I’m on a Ottolenghi kick! His food is so flavorful and surprising – I really need to get London so I can try his restaurant, in the meantime I’m pretty content preparing his delicious recipes in my home. This one has it all, smoky, salty and a little sweet/sour! I served it along with grilled lamb.
2/3 c lentils
2 bay leaves
3 shallots, finely chopped
2 tbsp olive oil
3 tbsp water
1 tsp sugar
1/2 c dried sour cherries
5 tbsp red wine vinegar
8 slices crisp bacon, chopped
4 c baby spinach
4 oz Gorgonzola, crumbled
Salt and black pepper
Rinse the lentils under cold running water and then drain. Transfer to a saucepan and add enough water to cover them by 3 times their height. Add the bay leaves, bring to the boil and then simmer for about 20 minutes, until the lentils are al dente.
Place the shallots in a pan with 2 tbsp of the olive oil and sauté over a medium heat for about 10 minutes, until golden. Add the water, sugar, cherries, and vinegar and continue simmering over a low heat for 8 – 10 minutes, until you get a thick sauce. Taste and season with salt and pepper.
Drain the lentils and add them to the sauce so they can soak up all the flavors. Stir together and keep on low heat.
Add the bacon to the lentils, then add the spinach and stir well. Stir in the gorgonzola.
Trader Joes has a new product – Sciracha Bacon Jerky – it is amazing and the perfect finishing ingredient for deviled eggs. This recipe is rough – you need to adjust to the number of eggs you want.
4 hard boiled eggs
1 – 2 TBSP mayo
1 tsp smoked paprika
Salt and pepper
1 package of TJ’s Sciracha bacon jerky
Cut eggs in half, dump yolks in a small bowl. Add mayo and mash until smooth. Blend in paprika, salt and pepper, taste and adjust as needed.
Spoon into the egg whites and top with chopped bacon jerky.
This was too good not to share!
2 slices of bacon, cooked crisp
1 slices of Monterey Jack cheese
2 thick slices of rustic white bread, toasted and hot
1 TBSP mayonnaise
2 tomato slices
2 leaves lettuce
1 tsp unsalted butter
Heat butter in a small skillet. Add egg and cook about 2 min each side – you want the yolk runny. Salt and pepper the egg.
Slather toast with mayo top with cheese, bacon, tomato, lettuce and egg.
This is from one of my many Patricia Wells cookbooks. Most of her recipes are totally doable by been the least experienced cook. This salad is delightful and perfect for a hot summer day. I served it with a nice slice of my homemade bread (Tartine’s recipe).
1/2 c yogurt
2 TBSP lemon juice
1/4 tsp salt
Combine in a jar and shake until combined.
1 head of iceberg, chopped
3 tomatoes, seeded and chopped
4 green onions, sliced thin
4 oz blue cheese, crumbled
4 sliced bacon, cooked crisp and chopped
1 avocado, cut into small pieces
Combine ingredient, drizzle with a couple TBSP and toss gently, addled dressing if needed. Season with salt and pepper.
Serves 2 – 4.
So I had gum surgery yesterday and was in need of soft food, and this frittata for the bill. It was inspired by F&W Mag, though I made a few changes to lower the fat and calories by swapping most of the eggs for egg whites and reducing the cheese while upping the veg. The result – yummy!
1/2 lb bacon, diced
4 shallots, halved and thinly sliced
1 lb shredded Brussels sprouts
Salt and pepper
6 egg whites
2 TBSP milk
1 c shredded Gruyère
1/4 cup snipped chives
Preheat oven to 400.
In a 12-inch nonstick ovenproof skillet, cook the bacon over moderately high heat, stirring occasionally, until softened, 3 to 5 minutes. Add the shallots and cook, until softened, about 3 minutes. Add the brussels sprouts, season with salt and pepper and cook, tossing occasionally, until crisp-tender and lightly browned, about 5 minutes.
Meanwhile, in a large bowl, beat the eggs with the milk, salt and pepper. Stir in the cheese and snipped chives.
Pour the egg mixture into the skillet. Transfer the skillet to the oven and bake the frittata until the center is just set about 10 minutes. Run a rubber spatula around the edge of the frittata and slide it onto a serving plate.