Whiskey Bacon Jam

This recipe looks absolutely un-believable.   I’m going to make this as a gift for a few of my co-workers (that I actually like), and I’m going to split it into ‘little to no spice’ and ‘super-spicy’ for giving to different people.  I’ll update this once I have reviews for how the spiciness affects the overall flavor.

  • 500 g streaky bacon, chopped into small dice (just over 1 lb, or 17.6 oz)
  • 4 cloves garlic, finely chopped
  • 1 red onion, finely diced
  • 50 g brown sugar (1.76 oz)
  • 50 ml maple syrup (1.69 oz)
  • 50 ml cider vinegar (1.69 oz)
  • 150 ml freshly-brewed coffee, not instant (5.07 oz)
  • 100 ml whiskey of choice (3.38 oz)
  • 1 Tbs red wine vinegar
  • 2 fresh red chilies, finely chopped – adjust to taste

Sauté the bacon over medium heat until beginning to crisp.

Remove bacon from pan and pour off most of the fat; leave enough to fry the onion.

Sauté the onion in the bacon fat about 5 minutes (until soft but not colored).  Add garlic and sauté for another minute.

Transfer bacon and onion/garlic to a large pot with sugar, maple syrup, cider vinegar, coffee, whiskey, and chilis.

Simmer gently for 1 hour, adding a little water if necessary towards the end.  

Add red wine vinegar and simmer another 5 minutes.

If you chopped everything very small, it can be served as-is; if it’s too coarse, pulse it briefly in a food processor, but don’t get rid of all the texture!

Optionally, can in small mason jars to use as gifts!

Source: http://eatlikeagirl.com/2011/12/22/recipe-whiskey-bacon-jam/


Poe-tay-toe Sal-ahd!

deliiiiiicious, my preeeeecious…

  • 1.5 lbs new round red potatoes
  • 1 c. light mayonnaise
  • 1 Tbs yellow mustard
  • 1 Tbs white wine vinegar
  • 2 tsp sugar
  • 1/2 tsp ground black pepper
  • 1/4 tsp salt
  • 1/3 c. sweet relish
  • 1/3 c. sliced green onion
  • 3 hard-boiled eggs, coarsely chopped
  • 1 avocado, seeded, peeled, and chopped
  • 3-4 slices bacon, crisp-cooked and crumbled

Scrub potatoes thoroughly, and cut into bite-size pieces.  In large saucepan, place potatoes and enough lightly salted water to cover them.  Bring to boiling, then reduce heat and simmer, covered, for 8-10 minutes, or until just tender; drain.

Meanwhile, boil eggs, cook bacon, and prepare avocado.  Chop eggs into 8 pieces (once lengthwise, 4 times across).  Cut avocado into similarly-sized pieces.  Crumble bacon.

In large bowl, stir together mayonnaise, mustard, vinegar, sugar, pepper, and salt.  Stir in pickle relish, then green onion.  Add the potatoes, then gently add eggs, avocados, and bacon.

Toss lightly to coat all ingredients with sauce.  Cover and chill 2-24 hours, then serve.



(You can boil ’em, mash ’em, stick ’em in a stew, OR make them into a salad! 😀 )

Extra-Loaded Sweet Potato

  • 2 medium sweet potatoes (yes, boring white potatoes can be used, but they won’t be as tasty or nutritious or yummy or colorful)
  • 1 T  chopped shallots
  • 1 T minced garlic
  • 1 T Ghee or clarified butter
  • 1 lemon, zested
  • 2 T chopped green onion
  • 1 c. plain greek yogurt
  • 4 slices bacon
  • cheese, cayenne, salad greens (optional)

Preheat oven to 425 F.  Cut the potato like you’re cutting it into rounds, but only cut about 2/3 of the way down, so the potato stays technically in one piece.  Cut 1/8″ thick partially-attached “slices” all the way down the potato.

Heat ghee in pan, then add garlic and shallots.  Do not cook, but thoroughly melt ghee and coat garlic and shallots.  Brush potatoes with the ghee mixture, getting some of the shallot/garlic bits left in between the “slices.”  Coat outsides thoroughly with ghee, then bake for 50 minutes.

Cook bacon in pan until 75% done, then remove from heat.  Cut into 1″ squares; set aside.

If desired, season greek yogurt by adding spices (such as rosemary), or blending it with goat cheese and capers, or stirring in random things from the back of your fridge.

After potatoes have baked for 50 minutes, add bacon squares between the “slices” and bake for an additional 10-15 minutes, or until fork tender.

Garnish with greek yogurt, lemon zest, any desired cheese, and a sprinkle of cayenne.  Serve on a bed of salad greens, such as collard or kale.

Source: I dumbed-down this recipe: http://kitchenofzig.wordpress.com/2013/05/01/loaded-hasselback-sweet-potato/

The Best Cheese Tortellini Recipe

…to clarify, this is the best recipe I know of to jazz up the bags of dry cheese tortellini, not the best recipe to make your own cheese tortellini from scratch.  Just in case you were confused.

I used to just boil the tortellini in water, maybe add some peas and garlic butter, and call it a day.  BUT NO LONGER!  This recipe does take more effort than that, but it’s totally worth it. 😀

  • 2 to 4 oz. chopped prosciutto (the original recipe calls for 2 oz. but who doesn’t like more bacon? Also, if “prosciutto” is too fancy for you, substitute bacon.  Or if you have leftover bacon, this is a good recipe to use the last couple of ounces.)
  • 1 fennel bulb, chopped
  • 1 Tbs unsalted butter
  • 1.5 c. chicken broth
  • 1.5 c. water
  • 12 oz. dried cheese tortellini of choice
  • 1 (5.3 oz.) package Boursin Garlic and Fine Herbs cheese (I thought something this specific would be hard to find, but it really wasn’t, and the texture is super-important – do not substitute anything else for this!  I tried that once…but only once.)
  • 3 cups frozen chopped spinach, or 5 cups fresh baby spinach (I rarely prefer frozen spinach to fresh, but this recipe is the exception.  The fresh leaves were too big and took a while to wilt down, but the frozen spinach took NO prep time to remove stems and whatnot, and it stirred in easily)
  • 2 c. frozen peas
  • 1/2 c. water
  • 1 Tbs lemon juice (although to be honest I always forget to add this at the end and it’s still good)

Cook prosciutto in large pot over medium heat, 5-7 minutes; transfer to paper towel-lined plate.

Cook chopped fennel and Tbs butter in now-empty pot until lightly browned, 6-9 minutes.

Stir in chicken broth, 1.5 c. water, and tortellini.  Increase heat to medium-high and cook at a simmer, stirring often, until tortellini is tender, 6-9 minutes. Reduce heat to low.

Stir in baby spinach, peas, and 1/2 c. water until frozen spinach is no longer frozen in clumps, or until fresh spinach is wilted.

Stir in Boursin cheese until it’s completely melted.

Remove from heat, stir in lemon juice and season with salt and pepper to taste.  Top with crisp prosciutto and serve.  (Honestly, though, I stir the prosciutto in with the peas and spinach because I’d prefer to have it all in one bowl over having nice presentation, because I’m only cooking for myself.  Your call there.)

Bacon & Cheddar Scones

I don’t often include recipes with cheese, but this is an exception!

For directions on how to make these without a stand mixer, and for great step-by-step pictures, check out the King Arthur Flour Blog at http://www.kingarthurflour.com/blog/2008/07/16/bacon-cheddar-scallion-scones-love-at-first-bite/.

  • 2 c. flour (8.5 oz)
  • 1 tsp salt
  • 1 Tbs baking powder
  • 2 tsp sugar
  • 4 Tbs butter (1/2 stick, or 2 oz)
  • 1 c. coarsely grated cheddar cheese (4 oz)
  • 1/3 c. fresh chives or green onion tops (1/2 oz)
  • 1/2 lb bacon, cooked, cooled, and crumbled (about 1 c.)
  • 3/4 c. + 2 Tbs heavy cream or whipping cream (7 oz) – enough to make the dough cohesive

Preheat oven to 425 F.  Lightly grease baking sheet, or line with parchment.

In bowl of stand mixer, whisk together flour, salt, baking powder, and sugar.

Cut butter into small lumps, and work it into the flour until the mixture is unevenly crumbly, with some of the butter still in lumps and some fully incorporated. (The paddle attachment usually works for this, but some application of a pastry butter cutter thingy can be helpful. I don’t know what they’re called; it looks like a set of brass knuckles and a wire whisk had a baby.)

Mix in cheese, chives, and bacon until evenly distributed.

Add 3/4 c. cream, stirring to combine.  Test by squeezing dough together; if it’s crumbly and won’t stay together, or if there are crumbs remaining in the bottom of the bowl, add a bit more cream.  Continue until dough comes together.  Transfer the “shaggy” dough onto a well-floured work surface.  (I never knew “shaggy” was a proper technical term for a type of dough, but you learn something new every day.)

Pat dough into smooth 7″ disk about 3/4″ thick.  Transfer disk to prepared baking sheet.

Use knife or dough scraper to cut disk into 8 wedges, spreading apart a bit on the pan.   (Or, for mini scones, divide the dough in half and roll each half into a 5″ round and follow directions from there; cook mini scones 18-20 minutes.)

Brush scones with a bit of cream to help brown the crust.

Bake for 22-24 minutes, until golden brown.  Remove from oven and allow to cool right on the pan.  Serve warm.  (The original recipe says “or at room temperature,” but let’s be honest – warm is better.)

Source: http://www.kingarthurflour.com/recipes/bacon-cheddar-chive-scones-recipe?recipe_id=1216052660380

Sunflower Raisin Broccoli Salad

  • 3 bunches broccoli flowerets
  • 2 c. white raisins
  • 2 c. sunflower seeds
  • 2 c. finely chopped red onion
  • 1 ½ c. fried, crispy, crumbled bacon
  • 1 ½ c. mayonnaise**
  • ¾ c. sugar
  • 2 Tbsp. cider vinegar

Cook bacon until it’s crumbly-crisp.  When bacon is finished cooking, crumble into bits approximately the same size as the raisins.

Wash broccoli and cut into small flowerets and finely chop the red onion.

In large bowl, toss broccoli with raisins, sunflower seeds, and chopped red onion.  Set in refrigerator to cool.

In medium bowl, mix mayonnaise (do not attempt to substitute salad dressing) with sugar and vinegar; blend until smooth.

Just before serving, add mayonnaise dressing and bacon bits to the large bowl.  Stir until all ingredients are coated.

Makes a large (party- or potluck-sized) bowl, but is easy to divide recipe into thirds.

**nomnompaleo’s good homemade mayo: In large bowl, mix 1 large egg yolk, 1/4 tsp salt, 1/4 tsp Dijon mustard, 1.5 tsp lemon juice, 1 tsp white vinegar until homogeneous.  Then, stirring continuously, add 1/4 c. avocado oil in a steady stream, and whisk ~30 seconds.  Then add the last 1/4 c. avocado oil all at once and whisk to emulsify the mayo completely.

Source: grandmother


This is so simple it’s barely a recipe, and I LOVE IT.

  • 3 oz. THINLY sliced “prosciutto di parma”

(that’s the ONLY ingredient!)

Preheat oven to 350 F; place rack in the middle.

Line rimmed cookie tray with parchment paper, and strategically cover with a single layer of prosciutto.  Use second tray if necessary; do not let prosciutto overlap.

Place in oven and cook 10 minutes.  Pull tray out, flip prosciutto and remove any smaller pieces that are already cooked.  Return larger, still-bendy pieces to the oven, and cook for another 3-5 minutes.  Remove tray and then place all the chips on a wire rack to cool.


Recipe taken from nomnompaleo.com.  Go look!  She takes pretty pictures. 🙂

Previous Older Entries