Recipes / bacon

Fall is coming Brussels Sprouts Recipe

 

Ingredients

• 12 oz Brussels sprouts ends trimmed, yellow leaves removed
• 2 tablespoons olive oil
• ¼ teaspoon salt
• Fresh cracked pepper
• 4 slices bacon cooked and chopped
• 1 cup pecans
• ½ cup dried cranberries
• 2 Tbsp parmesan cheese, optional for top

 

Instructions 

How to Roast Brussels Sprouts

• Preheat oven to 400 F. 
  
• Slice all Brussels sprouts in half.
  
• In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt, pepper and toss to combine.
  
• Place Brussels sprouts on the baking sheet, cut side down. 
  
• Roast in the oven at 400 F for about 25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be partially charred but not blackened.

 

How to Cook Bacon in the Oven

• Line the separate baking sheet with foil.  Add the bacon slices in one layer.  Bake in the preheated oven at 400 F for about 20 minutes or until the bacon is done.  You can do it at the same time as roasting the Brussels sprouts.
  
• Drain bacon of fat and slice the bacon into small bites.
  

How to Toast Pecans

• Line a baking sheet with parchment paper.  Add pecans in one layer.
  
• Toast the pecans for about 5 minutes (maybe a bit longer) in the preheated oven at 350 F until they get darker in color.
  

Prepare Dried Cranberries

• For best results, briefly soak the dried cranberries in hot water.   Bring a small pot of water to boil.  
  
• Add dried cranberries to a medium bowl.  Pour hot water over the cranberries and soak them for about 10 minutes.  Drain.
  

Assembly

• In a large bowl, combine roasted Brussels sprouts, warm chopped cooked bacon, toasted pecans, and soaked dried cranberries.   Toss everything together.  The olive oil from Brussels sprouts and fats from bacon should be enough to coat the ingredients.  If desired, add 1 tablespoon of olive oil to mix with the salad (optional). Top with parmesan cheese if desired.

Ingredients:

lavash

gravy

eggs, scrambled

breakfast meat or meat alternative

mozzarella cheese

Serve with fresh organic fruit

 

Preheat oven to 400 degrees. Spray sheet-pan with cooking spray. Place lavash on sheet-pan and place in oven for 4 mins. After 4 mins, top with gravy cheese, scrambled eggs, and meat. Place back in oven for 3-5 mins or until done. Enjoy!

 

Loaded Baked Potato Soup

Serves 6

1 pound bacon, roughly chopped for vegan omit)
1 medium yellow onion, diced
1 large carrot, peeled and diced
3/4 cup diced celery
4 large Russet potatoes, peeled and diced
4 medium red potatoes, diced
1/4 cup flour
2 cups chicken or vegetable stock
Coarse salt, freshly ground pepper, to taste
2 cups heavy whipping cream (for vegan omit)2 cups Ripple unsweet Pea milk
Optional garnishes: chopped chives, bacon bits, sour cream, shredded cheddar and Monterey Jack cheese

1. In a 6- to 8-quart stockpot over medium heat, fry bacon until crisp.
2. Remove bacon and drain on paper towels, reserving half for garnish. In bacon fat, cook onions, carrots, and celery until the onions are translucent. Add potatoes and cook for 4 minutes, stirring occasionally.
3. Whisk in flour and stir constantly over low heat until the flour is cooked and the mixture has thickened slightly, about 5 to 7 minutes. Add chicken stock and half of the bacon. Season with salt and pepper.
4. Over medium-high heat, bring the soup to a simmer and cook for 25 minutes or until the potatoes are soft. Mash some of the potatoes for thicker, creamier texture. Add whipping cream and pea milk simmer for 5 minutes.
5. Adjust thickness by adding water or stock. Soup should have a creamy consistency.
6. Season to taste, and garnish with toppings

Keto Cauliflower (like potato) Soup

 

Ingredients:

2 Tbsp Olive oil

1 head cauliflower, roughly chopped

🧅 1 onion, diced

🧄 2 cloves garlic, chopped

1 (32 Oz) chicken stock

1 cup heavy cream

🧂Salt & pepper, to taste

🥓 6 slices cooked bacon, chopped

🧀 shredded cheese for topping

Green onions, for topping

 

Heat olive oil in stockpot. Add garlic, onions, & cauliflower til onions are translucent. Add stock, heavy cream, salt, pepper, & chopped cooked bacon. Heat to boiling then serve in bowls with shredded cheese and green onions.

 

 

 

2 sweet potatoes
4 eggs (I used duck from our website)
2 slices turkey bacon (or Holy Cow Beef Bacon ends)
1/4 cup pepperjack cheese
Salt & pepper to taste
Green onions or parsley for the top

1. Wash the sweet potato and pierce it with a fork. Preheat oven to 400 & cook for 45 mins.
2. Meanwhile, fry the bacon in a pan until crisp. Remove, crumble, and set aside.
3. Scramble the eggs, add salt and pepper to taste, and cook them in the pan until just cooked.
4. When the potato is cool enough to handle, cut it in half
5. Fill each potato half with eggs, bacon, and cheese. ENJOY!