Roasted Brussels Sprouts with Apples and Bacon

Roasted Brussels Sprouts with Apples and Bacon
Salty bacon, sweet apples and caramelized Brussels sprouts are combined in this truly outstanding side dish.
Source:
Recipe type: Side Dish
Serves: Serves 4-6
Ingredients
  • 3 slices of bacon, cut into ½ inch Pieces
  • 6 cups medium Brussels sprouts, ends trimmed and then halved
  • 1 medium apple, I used a Fuji apple, cut into ¼" slices and then halved
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • 1-2 teaspoons red wine vinegar
Directions
  1. Preheat oven to 425 degrees. Arrange bacon in a single layer on a large baking sheet. I line with a Silpat mat or foil for easier cleaning. Bake for about 10 minutes, until cooked through, but not yet crispy.
  2. Remove the bacon pieces from the sheet and set aside. Add the Brussels sprouts and toss them in the bacon drippings. Make sure they are as well coasted as possible. Season well with salt and pepper. Roast them until they begin to brown, about 15 minutes.
  3. Add the apple pieces and the cooked bacon to the Brussels sprouts on the baking sheet and roast until the sprouts are tender and browned and the apple has softened a bit, about another 10-15 minutes.

 

Earls Warm Potato Salad with Roasted Corn and Bacon

Earls Warm Potato Salad with Roasted Corn and Bacon
I had Earl’s warm potato salad and loved it. Had to find a way to make this at home. The following is the result very close in taste and beyond delicious. Make more then you need as there will be no leftovers and if by chance there are; this salad is just as delicious cold.
Source:
Recipe type: salad, sidedish
Serves: 6-8 servings
Ingredients
  • 3 lbs baby potatoes diced ½ inch
  • 2 cups frozen corn
  • 1 small red onion, medium dice
  • 4 garlic cloves, chopped
  • 1 lb bacon cooked crisp & crumbled into fairly large pieces
  • ⅓ cup parmesan cheese
  • ⅓ cup sour cream
  • ⅓ cup mayonnaise
  • 1 teaspoon horseradish
  • 2 tablespoons lemon juice
  • 2 tablespoons fresh dill or 1 tablespoon dried dill
  • salt
  • fresh pepper
  • olive oil
Directions
  1. Preheat oven to 425° F.
  2. Dice potatoes place in large bowl add corn, garlic, and chopped onions. Drizzle liberally with olive oil and salt and pepper. Toss to combine.
  3. Spread evenly on a large cookie sheet You may have to use two and bake until the potatoes are cooked and crisp about 30- 45 minutes.
  4. Cook bacon crisp and chop or crumble into large pieces, put aside.
  5. Combine mayonnaise, sour cream, horseradish, lemon juice, dill, Parmesan cheese in large bowl
  6. Add the roasted potatoes, corn, garlic and bacon bits to the dressing and toss. Add Salt and Pepper to taste.
  7. Serve warm.
  8. Leftovers if any are delicious cold!
Notes
Use light mayonnaise and light, low-fat sour cream to save some calories
Also, you can use canned corn (drained).

 

Jumbo Scallops with Bacon Apple relish

Jumbo Scallops with Bacon Apple relish
An absolutely delicious scallop appetiser
Source:
Cuisine: Seafood
Recipe type: Appetiser
Serves: 2 servings
Ingredients
  • For Scallops
  • 2 tbsp vegetable oil
  • 4 large Scallops
  • 2 tbsp Wondra flour*
  • 1 tbsp shallots, minced
  • 1 tbsp chopped thyme
  • 2 tbsp butter
  • 2 tbsp crème Fraiche
  • 1 tbsp Dijon mustard
  • ⅓ cup jam (bacon, onion, Apple, recipe below)
  • ¼ lemon, whole for juice
  • For Bacon,Onion,Apple Relish
  • 1 lb smoked bacon, ground
  • 2 lb onions, minced
  • 2 lb green apple, diced fine
  • Cider vinegar to taste
Directions
  1. To cook the scallops
  2. In a medium sauté bean, heat the oil until it shakes
  3. Season both sides of the scallops with salt and ground white pepper
  4. Dust the scored face of the scallops with Wondra flour and shake away excess
  5. Sauté in the oil on the cut face until caramelized
  6. Drain the oil and add butter and shallots. Sweat over LOW heat until shallots are soft
  7. Add the thyme and baste the scallops in this. Top the scallops with thyme and shallot and hold warm on a separate plate
  8. Sauce
  9. Drain the fat from the pan. Add the crème Fraiche and mustard. Whisk and season to taste
  10. To Make the Bacon, Onion, Apple Relish
  11. Slowly render the bacon until all fat is rendered out but not colored
  12. Add the onions and cook very slowly until caramelised well
  13. Add the apple and cook to consistency of a marmalade
  14. Season to taste with cider vinegar and salt
Notes
*Wondra Flour is Blending Flour
To plate
1. Place warm Bacon, Onion Apple Relish in the centre of the plate add scallops
2. Surround this with the sauce
3. Squeeze ¼ lemon over Scallops

The Bacon Apple Onion Relish can be made ahead and refrigerated

 

 

Lighter Irish Colcannon (Potatoes , Cauliflower, Kale Mash)

Lighter Irish Colcannon (Potatoes, Cauliflower, Kale Mash)
A delicious lighter version (By replacing some of the Potatoes with Cauliflower) of the Irish National Dish, Colcannon. Perfect as an easy side accompaniment for any savoury dish. A very comforting & filling dish.
Source:
Recipe type: Side Dish
Serves: serves 4
Ingredients
  • 4 medium yellow potatoes, washed and cubed
  • One large parsnip peeled and chopped
  • 1 tablespoon salt
  • 1 medium head of cauliflower
  • 1 Tablespoon of butter
  • 2 cups of kale or spinach chopped
  • 6 slices of bacon
  • ½ cup onion chopped fine
  • 1-3 cloves of garlic minced
  • 1 dried chili pepper crushed
  • 3 tablespoons light cream cheese
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon salt
  • ½ teaspoon chopped fresh or dry chives, for garnish
Directions
  1. In a 2 qt saucepan, add potatoes & parsnips and 1 tablespoon salt. Cover with water and boil 10 minutes.
  2. Add cauliflower and simmer ten more minutes or until potatoes are cooked.
  3. Drain completely. Put back in pot stir a bit to remove excess moisture. Mash the mixture.
  4. Add the cream cheese and butter mash more to mix. Add salt, pepper, chili pepper, bacon bits, and onions, garlic Kale mixture. Mix
  5. While potatoes are cooking place bacon in a frying pan and cook until crisp. Remove from pan, crumble and set aside. Leave the bacon fat in the frying pan add onions and sauté until soft 3 minutes. Add garlic and cook another 30 seconds Then add chopped kale or spinach and sauté until Kale/Spinach is wilted.
  6. Garnish with chives or bacon pieces.
Notes
Great with a lighter version of Salisbury steak with mushroom gravy

What is Colcannon--"Colcannon. Originally an Irish dish of boiled potatoes and cabbage or kale mashed together and flavoured with onion, shallots, or leeks and cream or butter. The word 'colcannon' is from the Gaelic cal ceannann which means white-headed cabbage. However, the cannon' part of the name might be a derivative of the old Irish , translated variously as garlic, onion, or leek. The dish was introduced into England in the 18th century, where it became a favorite of the upper classes. In Ireland, colcannon was associated traditionally with Hallowe'en (31 October) festivities when it was used for marriage divination. Charms hidden in bowls of colcannon were portents of a marriage proposal should unmarried girls be lucky enough to find them while others filled their socks with spoonful’s of colcannon and hung them from the handle of the front door in the belief that the first man through the door would become their future husband.

 

Spaghetti Squash with Bacon, Spinach, and Goat Cheese

Spaghetti Squash with Bacon, Spinach, and Goat Cheese
A spaghetti squash and bacon dish even die-hard pasta fans will love. This dish is a creamy, tangy, and (most importantly) bacon bowl that’ll please anyone literally
Source:
Recipe type: Side Dish
Serves: 2
Ingredients
  • 1 medium spaghetti squash
  • 1 tablespoon olive oil
  • kosher salt and freshly ground pepper
  • 6 slices bacon, cut into pieces
  • 1 tablespoon red wine vinegar
  • 1 tablespoon maple syrup
  • 1 bag baby spinach
  • 2 ounces soft goat cheese, crumbled
Directions
  1. Preheat the oven to and line a large rimmed baking sheet with parchment paper.
  2. Cut about half an inch off of the top and bottom of the spaghetti squash, and discard those pieces. Cut the squash crosswise into rings about 1-inch thick, and run your knife around the inside of the rings to cut the seeds out. Drizzle the olive oil over the baking sheet, and then spread the squash rings over it, moving them around a little so that the undersides are evenly coated with a little bit of oil. Season with salt and pepper, then flip the rings over and season again.
  3. Roast in the preheated oven until the squash is tender, about 30 minutes. When the squash is done, set it aside on the counter while you cook the bacon and spinach. It’ll be easier to handle if you let it cool for 10 minutes before taking it apart.
  4. Heat a large skillet over medium heat, and then add the bacon slices. Cook over medium heat, often stirring, just until the very edges of the bacon start to brown slightly, about 2 minutes. Turn the heat down to low and continue to cook until the bacon is crispy and the fat has rendered out about 5 more minutes.
  5. When the bacon is done, turn the heat up to medium and add the red wine vinegar while stirring and scraping the bottom of the skillet. This will deglaze your pan so that all of the caramelized bits of bacon end up in your food and not stuck to the bottom of your pan. After about 20 seconds, turn the heat back down to low and add the maple syrup. Stir everything together just to combine, then add the spinach, one handful at a time, stirring after every addition so that the spinach wilts and there’s room in your skillet for more. When all of the spinach is wilted, turn the burner off under the skillet and let everything sit in there while you finish the squash.
  6. Peel the skin away from the squash, then use a fork or your hands to pull the strands apart, adding them to the skillet as you go. When all of the squash is in the skillet, add the goat cheese and toss everything together just to combine.
  7. Divide between two plates and serve immediately.
Notes
To get long strands of spaghetti squash that are delicious and not mushy, cut the squash into rings and roast it in a for 40 minutes Microwaving the squash, or cutting it in half and roasting it, tends to steam it too much, so it gets too soft and it’s a little watery. Cutting the squash into rings and roasting it means that the actual strands stay long and look more like spaghetti, and also gives it a better flavor

 

Bacon & Fig Quinoa Crust Pizza

Bacon & Fig Quinoa Crust Pizza
A very tasty gluten-free pizza that is so delicious you will probably eat the whole pizza all by yourself in one sitting
Source:
Recipe type: pizza
Serves: 2
Ingredients
  • Quinoa pizza crust
  • ⅓ cup quinoa
  • ¼ teaspoon baking powder
  • Dash of salt
  • 2 ½ tablespoons water
  • Topping
  • 20 grams of bacon bits crisp
  • ⅓ cup low fat cheddar cheese shredded
  • 2 dried Figs chopped about
  • 3 tablespoons tomato sauce
  • ¼ teaspoon red Chile flakes
  • ¼ teaspoon oregano
Directions
  1. Preheat the oven to 425°F
  2. Place the quinoa in a small bowl and cover it with water. Let the quinoa soak overnight or for at least 8 hours. Drain and thoroughly rinse the quinoa (this will prevent any bitterness in the crust). Place the quinoa, 2 ½ tablespoons water, ¼ teaspoon baking powder, and salt in the jar or bowl of a smoothie food processor. Process until a smooth batter forms, about 2 minutes, scraping down the sides of the processor as necessary. Will resemble a thick pancake batter.
  3. Line an 8 round cake pan coming up the sides with parchment paper (to prevent the batter from running under the paper (it may help to spray the pan with cooking spray first so that the parchment sticks), and then spray the parchment paper with cooking spray. Pour the batter into the pan and smooth with a rubber spatula.
  4. Bake the crust for 15 minutes at 425°F.
  5. Remove the parchment paper from under the crust.
  6. Flip the crust over and return to the oven for 5-8 more minutes, or until golden and the edges are crispy.
  7. Remove from the oven spread the tomato sauce over the crust sprinkle with oregano and chili peppers; add the figs, bacon and cheese. Return to the oven and bake for another 7-8 minutes, or until the cheese has melted.
  8. Remove, let cool for a few minutes in the pan, transfer cutting board and slice.
Nutrition Information
Serving size: ½ of pizza Calories: 244 Fat: 7.4 g Saturated fat: 2.4 g Carbohydrates: 32.4 Sugar: 10.2 g Sodium: 548 mg Fiber: 4.2 Protein: 13.2 Cholesterol: 15 mg

quinoa pizza

One Pan Roasted Chicken with Bacon, Brussel Sprouts and Easy Apple Jus

One Pan Roasted Chicken with Bacon, Brussel Sprouts and Easy Apple Jus
An easy one-pan dinner with no extra fat by searing skin-on chicken in a skillet on the stovetop, then tossing vegetables in the rendered chicken fat and finishing the whole thing in the oven
Source:
Recipe type: Main Dish
Serves: 2
Ingredients
  • 2 large chicken thighs, bone-in, skin on
  • kosher salt and freshly ground pepper
  • 2 slices bacon, cut in pieces
  • 2 cups Brussels sprouts, trimmed and quartered
  • 1 medium apple, cored and cut in 8-10 slices
  • 1 tablespoon red wine vinegar
  • ¼ cup apple juice
Directions
  1. Preheat the oven to 425 F .
  2. Use paper towels to thoroughly dry the chicken thighs, then season them liberally with salt and pepper on both sides.
  3. Heat a large cast-iron skillet over medium-high heat. When the skillet is hot, add the seasoned chicken thighs, skin-side down, and cook just until the edges of the skin start to brown, about 3 minutes. Turn the heat down to medium and add the bacon pieces, scattering them around the chicken thighs. Cook, moving the bacon around the skillet occasionally without touching the chicken thighs, just until the bacon starts to shrivel and brown slightly, about 2 minutes.
  4. Add the quartered Brussels sprouts and apple slices to the skillet and season them with a little bit of salt and pepper. Stir them around with the bacon, still trying not to move the chicken around too much. It’s fine if the chicken thighs move a little, you just want the skin to stay in contact with the hot skillet.
  5. Put the skillet in the oven and roast everything for 10 minutes. Take the skillet out, stir the bacon and Brussels sprouts, and flip the chicken thighs. Put the skillet back in the oven until the thighs are cooked through (a meat thermometer inserted into the thickest part of the thigh should read 165 f , and there should be no pink when you cut into the meat), about 10 more minutes.
  6. When the chicken is cooked, take the skillet out of the oven and use a large slotted spoon to take the chicken, bacon, Brussels sprouts and apple slices out of the skillet, dividing everything evenly among two plates. Don’t tilt the skillet and slide everything out, because you want any fat or juices to stay in the skillet. There won’t be much since the apples and Brussels sprouts will absorb most of it, but there will be some.
  7. Put the skillet on the stove over medium-high heat (it’ll already be hot) and add the red wine vinegar while stirring and scraping the bottom of the skillet. This will deglaze your pan, so that all of the caramelized bits of bacon and chicken skin end up in your jus and not stuck to the bottom of your pan. After about 10 seconds, add the apple juice and let it simmer and reduce until it’s the consistency of a thick syrup, about a minute.
  8. To serve, pour the apple jus over the plated chicken thighs, dividing it evenly between the two plates.
Notes
You can use any vegetables, as long as you cut them small enough that they’ll cook at the same rate as the chicken — about 20 minutes in a oven. Using the fat that renders out of the chicken skin when it sears means you don’t have to add any extra oil, and that the whole dish will be super flavorful with very few ingredients.

 

Cauliflower Biscuits with Bacon & Jalapeño (Paleo & Low Carb)

Cauliflower Biscuits with Bacon & Jalapeño (Paleo & Low Carb)
Cauliflower is super low in calories, yet contains several health-benefiting antioxidants and vitamins. High in fiber, calcium, iron, and potassium. Here the Cauliflower soaks up the flavor of the spices, jalapeño, & bacon perfectly- giving an awesome savory biscuit-like taste.
Serves: 12
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 2 bags (. each) cauliflower florets
  • 2 Tbsp. extra virgin olive oil
  • ½ cup almond flour
  • 2 eggs
  • ⅓ cup fully cooked bacon, chopped (or go for bacon bits to save time!)
  • ½ tsp garlic powder
  • ½ tsp sea salt
  • ½ tsp black pepper
  • 1 jalapeño, chopped (keep the seeds if you like it spicy!)
Directions
  1. Preheat the oven to 400ºF.
  2. Using a food processor with a shredding blade attachment, shred the cauliflower.
  3. Heat the olive oil in a large skillet over medium heat.
  4. Sauté the shredded cauliflower with jalapeño, bacon, & spices for about 7 minutes to get the cauliflower cooking (should be softened & slightly translucent).
  5. Remove from heat, and stir in the eggs & almond flour.
  6. With a ¼ cup measuring cup, scoop the mixture onto a baking sheet lined with parchment paper. I tap the cup down firmly onto the sheet to make sure it all comes out & keeps a good shape.
  7. Bake the biscuits at 400ºF for 35-40 minutes, or until they look browned & crispy.
  8. Allow the biscuits to cool on the sheet for about 5 minutes before transferring to a cooling rack.
Notes
They store well in the fridge & taste great reheated too~ if they last long enough!

 

Carbonara with Charred Cauliflower

Carbonara with Charred Cauliflower
The unusual addition of Cauliflower adds a slightly sweet and charred roasted flavor to this dish. One wouldn't think Carbonara could get any better.
Serves: 2
Ingredients
  • 12 slices thick-cut bacon, chopped
  • 1 large head cauliflower, chopped
  • ½ teaspoon freshly cracked black pepper
  • ½ pound Bucatini
  • 4 garlic cloves, minced
  • 3 large eggs
  • 1 ½ cups freshly grated Parmesan cheese, plus extra for topping
  • ¼ cup chopped fresh parsley
  • Salt + Pepper to taste, if needed
Directions
  1. Preheat the oven to . Place the chopped cauliflower on a baking sheet.
  2. Heat a large skillet over medium heat and add the bacon. Cook until totally crispy and the fat is rendered. Remove the bacon from the skillet with a slotted spoon, turn off the heat and keep the bacon fat in the pan. Take 2 to 3 tablespoons of the bacon fat and drizzle it on the cauliflower, tossing to coat. Sprinkle with the pepper. Roast for 20 to 25 minutes, tossing occasionally, until the cauliflower is charred and golden. While the cauliflower is roasting, boil the water for the bucatini and cook it.
  3. Whisk together the eggs and grated parmesan.
  4. Heat the skillet with the bacon fat over low heat. Add the garlic cloves and stir, cooking for a minute or so. Add the bucatini to the skillet and toss it well in the bacon fat. Remove the skillet from the heat. Pour in the egg/parmesan mixture and stir quickly and constantly to create a creamy sauce, tossing for 3 to 4 minutes or so. Toss in the cooked bacon and cauliflower. Top with the parsley and extra cheese. Taste and season additionally if you'd like. Serve immediately!
Notes
BucatiniBucatini, also known as perciatelli, is a thick spaghetti-like pasta with a hole running through the center. The name comes from Italian: buco, meaning "hole", while bucato means "pierced.

You can substitute spaghetti if you like.

 

Orecchiette Pasta with Rosemary Bacon and Peas

Orecchiette Pasta with Rosemary Bacon and Peas
This is a simple Italian dish that is sensational. The texture, along with the sweet and salty additions and herby essence, is something you will not get enough of.
Serves: 4-6
Ingredients
  • 1 lb. Orechiette Pasta
  • 6 thick-cut strips of bacon, chopped
  • 2 tsp. fresh chopped rosemary
  • ¼ - ½ tsp. crushed red pepper
  • 1½ cups frozen peas
  • Salt and pepper
Directions
  1. Set a large pot of salted water over high heat and bring to a boil. Cook the pasta to al dente, according to package instructions. Then drain.
  2. Meanwhile, set a large skillet over medium heat. Add the bacon and cook until red. Scoop the bacon out of the grease and place on a paper towel lined plate to drain.
  3. Pour the drained pasta into the remaining bacon grease. Add the rosemary and crushed red pepper. Stir and "fry" the pasta until the edges start to become crispy. Add the peas to the pasta and toss.
  4. Once the peas have warmed through, add the bacon back to the skillet add salt and pepper to taste. Serve warm.
Notes
Can't find Orecchiette Pasta (pieces of Italian pasta shaped like tiny ears or bowls) use fusilli.

orecchiette Pasta Garofalo 500gorecchiette PC black labelWas able to find this pasta
at Co-op Brand Garofalo.

And at Superstore PC Black Label Orecchiette

 

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