Browsing Category: Eat

Beer Candied Bacon

Now this is a dish made for dad!  Boy would I be excited if this was on the Father’s Day brunch table.  The only problem, is that it would be real hard for my family to make enough!  I can imagine that these go pretty quickly.  What a combination, beer, candy, and bacon.  You can’t go wrong!  This recipe comes from TideAndThyme.com, and it looks like a fairly easy recipe to accomplish.

Beer-Candied Bacon

1 lb thick-cut, high quality bacon
1/2 cup brown sugar
1/4 cup + 2 tbsp beer (I used Dogfish Head’s Chicory Stout)

Preheat oven to 400 degrees. Combine brown sugar and beer in a small bowl, whisking well to form a thin syrup. Set aside.

Line a rimmed baking sheet with aluminum foil. Place a wire cooling rack on top. Place the pieces of bacon on top of the rack, overlapping if necessary. Place in oven and cook for 10 minutes.

Remove from oven and brush one side of the bacon with the beer syrup. Flip, and coat the other side with the syrup as well. Return to oven and cook for 10 minutes. Remove from oven, and repeat process another time or two more, until bacon is crispy and browned, and you’ve used all the glaze.

Cool on wire rack for at least 1 hour before serving.

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Mexican Grilled Corn

I’ll be honest, I consider myself to be pretty good on a grill, but I have had very mixed results when it comes to grilling corn.  Grilled corn is a flavor I truly love, so I attempt it all of the time.  However, that being said, I have only tried to develop my own technique.  I think this summer I am going to start with a tried and true technique, and then adapt from there.  This is a recipe that is adapted from Authentic Mexican by Rick Bayless, which is an amazing Mexican cookbook everyone should own.

I found this adaptation on ScarpettaDolcetto, and here is how they do it:

  • 6 ears of sweet corn, in husks
  • 3 Tbsp melted butter
  • 1/2 C sour cream with enough milk or cream to loosen
  • 1/3 C crumbled Mexican cheese (queso fresco, anejo or cotijia)
  • 1 Tbsp hot chile powder
  • minced cilantro
  • 1/2 lime

Soak the corn for an hour in a deep bowl of water or a clean sink, weighted down with a plate. Grill in the husks over medium-high heat, about 15-20 minutes, until blackened. When cool enough to handle, remove the silk and husks. (Or remove the silks and use the husks as a handle.)

10 minutes before serving, brush the corn with butter and grill until browned. Remove from heat. Serve with the fixings or prep for your guests: brush the corn with sour cream; sprinkle with chile powder, salt, cheese and cilantro. Squirt a bit of lime juice over all. Serve warm with the remaining fixings.

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Healthy Microwave Popcorn Without the Bag!

Last night I went to bed early, curled up with a good book and realized I wanted something to snack on. I don’t like to buy packaged microwave popcorn as it’s loaded with unhealthy stuff but I knew I had loose kernel popcorn hanging around. Feeling lazy and not wanting to do it on the stove top I did a quick search to find a recipe using just a bowl and plate (microwave safe of course). I’m delighted to say it turned out oh so yummy!

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Microwave Popcorn Without the Bag! (recipe adapted from One Good Thing by Jillie)

  • 1/4 cup popcorn
  • 1/2 tbsp olive oil (can omit if you’d prefer….I just like the taste)
  • Pinch of Pink Himalayan Salt (or sea salt, I just like Himalayan salt)
  • A bowl (microwave safe)
  • A plate (microwave safe)

Instructions: Add the popcorn into the bowl (make sure the bowl is large enough to account for the popcorn popping and expanding). Mix with salt and oil. Place the plate on top so it seals the top. Place in microwave for about 2 min 45 seconds (this may differ depending on your microwave). Voila!

Just be careful when you take the plate off of the bowl once it’s done popping as it’s hot and the steam could burn!

BLT Bites

Ahh the BLT, one of humankind’s greatest inventions!  This is a (almost) guilt free way to take the BLT to the appetizer plate.  I would love to have these anytime, but would be particularly pleased if these were served at father’s day this year!  I found the photo below that sparked my interest in making something like this from Greatist.com. They also have a nice list of other guilt free snacks for dudes.

These could be very simple to make, and you could do these in a lot of different ways.  Here is the way I would make them.

  1. Cut off the tops and bottoms of the cherry tomatoes so they can stand up, and so you can fill them
  2. Using a pairing knife, hollow out one side of the inside of the tomato from the top.
  3. Ad a small amount of mayonnaise mixed with salt and pepper
  4. Put in a piece of very crispy bacon, and a leaf or two of arugula
  5. Place on a thinly sliced mini baguette, and hold it in place with a toothpick.
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Photo by Perry Santanachote

 

 

Corn & Tomato Stuffed Avocado

Lunch is a tough one for me. I never know what to make. I like salads and sometimes a light sandwich but those two options get old fast. The most important thing for me as I work from home and have a 13 month old running around, is something healthy but quick! This recipe totally fits the bill. It doesn’t hurt that I absolutely LOVE avocados :)

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Corn & Tomato Stuffed Avocado (recipe & instructions found on Pip & Ebby)

Ingredients: (feel free to get creative with whatever you like though!)

  • Avocado
  • Corn
  • Feta
  • Tomato
  • Salt & Pepper
  • Lime (juice)

DIY BBQ Rub

This will be my husband’s second Father’s Day. It’s such a fun holiday to celebrate. He’s an amazing father and I love doing something special to celebrate him.  Last year we got him a hand crafted leather football which he absolutely adores….so much so that he has it on display and won’t even throw it, lol! This year I thought it would be fun to make something. He’s a fantastic cook and an even better grill master. This DIY BBQ rub seems like a perfect gift!

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Big Batch Barbecue Rub (found on Real Simple)

Makes 1 1/3 cups

Ingredients

  • 1/2 cup paprika
  • 3 tablespoons brown sugar
  • 3 tablespoons dried oregano
  • 3 tablespoons ground coffee
  • 4 teaspoon kosher salt
  • 1 tablespoons black pepper

Directions

  1. Combine the ingredients and store in an airtight container at room temperature for up to 2 months.
  2. Instructions to include with your gift: Up to 2 hours before cooking, coat 2 pounds of chicken, beef, pork, or seafood with 1 tablespoon of olive oil and sprinkle with 2 to 4 tablespoons of the rub. Cook as desired.

Strawberry Cream & Vodka Popsicles

It’s a holiday weekend. Time to relax and enjoy the extra time off! A weekend like this calls for something a little special, right? These popsicles sound like a yummy adult treat! And you could even make a few for the kids just pour some of the filling into molds before adding the vodka….just be sure to mark the non-alcoholic ones! Oh and in my true fashion I won’t be using yogurt, mascarpone or milk, but will instead use full fat coconut milk. Yum!

For full recipe & instructions please visit Blueberry Kitchen

Ingredients:

  • Mascarpone Cheese
  • Greek Yogurt
  • Milk
  • Vanilla
  • Sugar
  • Vodka
  • Strawberries
  • Lemon Juice

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Watermelon “Cake”

I think this may be the single most exciting recipe I have ever seen!  I am so excited to make this that I can hardly contain myself.  It is so hot right now, and the thought of slicing into an ice cold watermelon like this just makes my mouth water!  Watermelon and whipped cream happens to also be one of my wife’s favorite treats!  Ad some blueberries on there, and she will be in absolute heaven!Thank you so ISaveA2z.com for sharing such a brilliant idea!

All you have to do is cut off the ends of the watermelon, and then:

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Slather on the whipped cream, top with whatever fruit or berries and nuts you like, and viola!

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Strawberry Jam With Honey

I made my first batch of homemade jam a few years ago when living in Seattle.  The berries in the northwest are so delicious and plentiful.  It was such a rewarding process, from going to the you-pick farm to enjoying the jam on just about everything I could think of.  As you know I’m not a fan of using refined sugar in my cooking and baking and so I loved this recipe for Strawberry Jam With Honey.  The best part is that you don’t have to follow traditional canning methods, this recipe is a bit easier.  The jam stays good for up to 2 weeks in the refrigerator so you can make a small batch. Give this a whirl, you won’t be sorry!

What you’ll need: (for full recipe & instructions please visit New South Food Company)

  • Strawberries
  • Honey
  • Lemon Juice
  • Canning Jars

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Raw Kiwi Banana Tarts

For the past several weeks I’ve been on a very low sugar diet.  Why?  Well it’s just not good for you in so many ways! It’s been difficult for me however I’ve noticed some positive side effects already.  For one, my skin is clear. Yup, no breakouts.  Even though I’m in my early 30′s it’s unusual that I don’t have at least a pimple or two on my face.  And the second most noticeable benefit is my energy level.  I don’t seem to be crashing in the afternoon as I did when I was on my typical daily sugar consumption.  So although I’m watching it, it still doesn’t mean I don’t crave something sweet.  Which is what brings me to this post.  A dessert like this Raw Kiwi Banana Tart is perfect.  No added refined sugar, which is perfect!

For full recipe & instructions please visit The Kitchen Paper

Ingredients:

  • Dates
  • Raw nuts (such as walnuts, pecans or almonds)
  • Cinnamon
  • Salt Bananas
  • Coconut Milk (unsweetened)
  • Kiwis

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