Tuesday, June 14, 2016

Smoked bacon explosion

Bacon explosion!
I made this bacon explosion years ago, but in the oven. After experimenting with the smoker for a while, I thought how much better this would be slow smoked? And, I tweaked the recipe a bit.





What I had:
  • 2 packages of 12 oz bacon
  • 1 lb hot pork sausage
  • 1/2 medium white onion, chopped
  • onion powder
  • garlic powder
  • dried parsley
  • paprika
What I did:
  • Browned one of the bacon packages
  • Used the second bacon package to weave a tight mat
  • Sprinkled the seasonings on the bacon mat
  • Layered the pork sausage over the bacon mat
  • Sprinkled the chopped onions and browned bacon on top of the sausage
  • Sprinkled some more seasoning
  • Rolled the sausage, without the bacon mat, backwards, trying to keep all the ingredients inside
  • Then, rolled it back with the bacon mat

  • Put it on the smoker at 225 degrees, bacon seam on the bottom
  • Take it off the smoker when it reaches 165 internal temperature. Let it cool, slice it as thick or thin you want.



Monday, February 8, 2016

Southern biscuit & sausage gravy casserole


What I had:
  • 1 can Pillsbury Southern style biscuits
  • 1 lb hot sausage, browned and drained
  • 6 eggs
  • 1/2 cup milk
  • 1packet gravy mix
  • 1 cup shredded cheese
  • Salt & pepper to taste
What I did:
  • Cut the biscuits into quarters and lined a greased 9X13 pan
  • Layered the crumbled sausage on top of the biscuits
  • Layered the shredded cheese on top of the sausage
  • Whisked the eggs and milk together with salt and pepper, poured it on top of the cheese
  • Made the gravy according to package instructions and poured it over everything
  • Baked 55 minutes at 350 degrees
  • Enjoyed it a lot with some cholula hot sauce!

Things to change for next time:
  • Double the amount of sausage
  • Lower the amount of salt - there was enough in the sausage and the gravy mix
  • Mix the eggs, milk and gravy together before pouring it over the biscuits and sausage

Saturday, February 6, 2016

Rolled up French toast


What I had:
  • Challah bread
  • Eggs
  • Confectioners' sugar
  • Cinnamon
  • Cream cheese
  • Strawberry lavender jam (or whatever flavor you have)
  • Chocolate chips
What I did:
  • Cut the crust off the challah bread slices
  • Created a spread with 2 tablespoon cream cheese and 2 tablespoon jam
  • Spread that on half the slices
  • Poured chocolate chips on the other half
  • Rolled up the slices 
  • Whisked eggs, cinnamon and sugar together
  • Dipped the rolled up pieces of bread in the egg mixture
  • Fried it on medium heat in a pan sprayed with Pam
  • Made sure all sides were golden brown
  • Rolled them in a sugar-cinnamon mix
  • Enjoyed with or without forks
  • Got 20 thumbs up from my 5 year old

Monday, December 14, 2015

Spicy orzo crab salad


What I had:
What I did:
  • Brought a pot of salted water to boil. Added orzo and cook until al dente, stirring occasionally.
  • Meanwhile, melted a pat of butter in a saute pan over medium-low heat; added red peppers and onions and cooked until soft and fragrant. 
  • Added crab and cook until heated through. 
  • Added orzo, lemon juice, heavy cream, and stirred to combine.
  • Added the cumin powder, Old Bay and sea salt to taste and mixed well.
  • Served warm as a side to a fisherman's stew. 
It was DELICIOUS!!!

Sunday, August 23, 2015

Biscuit wafles stuffed with omelets

Biscuit waffles stuffed with cheesy omelet
What I had:
  • Pillsbury Grands biscuits
  • 9 eggs
  • shredded cheese - I used taco style
  • red onion chopped
  • 3 cloves garlic, minced
  • paprika
  • garlic
  • salt and pepper to taste
  • butter
What I did:
  • Melted butter on griddle
  • sauteed garlic till entire 3300 square foot house smelled of garlic
  • added onions till soft
  • added crumbled bacon (because I don't need an excuse to bacon)
  • beat eggs with salt, pepper and paprika and added to griddle
  • cooked till it somewhat resembled a large omelet
  • put biscuits on a baking sheet
  • cut them 3/4ths of the way
  • put a piece of omelet inside each biscuit, topped with some cheese and then closed it up
  • placed 4 on each side of my waffle maker (it's 2 sided, we are fancy that way)
  • once they were done, placed them back on the baking sheet, added more cheese (because it's cheese)
  • broiled them in the oven for 5 minutes till cheese was melted and tops were even more brown (because it's cheese and burned cheese is even better)
  • ate them with condiments of choice
 Notes for future: as you can see from the top photo, I totally could have stuffed it more (that's what she said ....)

Tuesday, August 4, 2015

Jamaican jerk marinade

Look at the beautiful colors!
What I had:
  • 2 tablespoons olive oil
  • 2 tablespoons distilled white vinegar
  • juice of 1 lime
  • 2 Scotch Bonnet peppers (thanks to a generous friend)
  • handful of grape tomatoes (I used about 8)
  • 1 medium red onion, peeled
  • 4 scallions, with about 4 inches of the greens
  • 6 cloves of garlic
  • 1 inch of ginger peeled
  • 2 teaspoons packed brown sugar
  • 1 teaspoon dry thyme or 1 tablespoon fresh thyme
  • 4 teaspoons whole allspice
  • 2 teaspoons sea salt
  • Freshly ground black pepper for taste
When you don't have a glove ...
What I did:
  • Put the first 3 ingredients in a food processor
  • Coarsely chop all fresh ingredients and throw them in (use gloves for the peppers, or improvise with a bag if you forget to buy gloves)
  • Add all spices
  • Grind them together
  • Taste for salt and pepper
Use as salsa, or marinade for chicken in slow cooker.



Thursday, July 9, 2015

Slow cooker Korean pulled pork w/Siracha cole slaw

So, you'll see no measurements because I used all these ingredients but I was adding and tasting and adding and tasting till I liked what I tasted. Sorry!

What I had:
This all goes in the crock pot:
This is for the slaw:
What I did:
For the pork:
  • I placed the pork shoulder at the bottom of a 7 quart slow cooker.
  • I put all the other ingredients in  a mixing bowl and whisked them well, tasting as I went, adding bits of each ingredient till it tasted well to me.
  • Poured it over the pork shoulder.
  • Cooked on low for 10 hours.
  • Took the bones out.
  • Pulled meat out onto a cutting board.
  • Pulled most fat off and threw it away.
  • Poured sauce into a saucepan and set it on stove on low heat. Let it simmer for close to an hour.
  • Shredded meat with forks.
  • Put meat back in slow cooker and poured sauce over it.
  • Set it to low heat for a couple hours and then set it to warm for duration of party.
For the slaw:
  • Made the sauce by mixing everything but the slaw mix till I liked the taste .
  • Mixed in the slaw mix.
  • Aded more Sriracha ;-)
Served both with slider rolls!