Brunch Cups featuring Hormel Natural Choice Bacon

Warning: This entry is photo heavy! As always, click on a photo to view a larger image.

Bacon. Seriously, other than folks with allergies and specific diets, who doesn’t like bacon? (I know there are a few of you out there, but what you don’t care for is our treat.)

34985143_10214773115775264_2706663659517509632_nI have had an opportunity through My Magazine Sharing Network to give a free sample of a Hormel product a try: Natural Choice Cherrywood Smoked Uncured Bacon. There are other flavors of course, but this one appealed to my partner in crime, so that’s what we took home.

 

From Hormel:

No Preservatives,* No Artificial Ingredients

The makers of HORMEL®NATURAL CHOICE® Bacon believe everyone deserves to eat better. That’s why they’re committed to making honest products you can trust that are both enjoyable and affordable. HORMEL® NATURAL CHOICE®Bacon is made without artificial preservatives or ingredients. It’s gluten free, minimally processed and comes from pork raised without added hormones.** Whether enjoyed alone or in a recipe — it’s a delicious way to start your day.

*No nitrates or nitrites added except for those naturally occurring in cultured celery and cherry powder
**Federal regulations prohibit the use of hormones in pork.”

 

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Look good, don’t they?

Now that you have the pertinent information, let’s get down to business. The recipe. I’d been wanting to make brunch cups sans pastry dough (my usual tactic) for a while, and this was a golden opportunity. There were a bunch of photos taken during this kitchen session, so you can get a step by step idea of how these lovely cups are built, if you are not already aware. The recipe is good for breakfast, brunch, or anytime you feel the need for these flavors, and can be a wonderful cooking project to share with kids at home or at Gramma’s when you go to visit.

As usual with any of my recipes, feel free to make additions, deletions, and alterations to suit your own dietary and taste needs. The more variations, the merrier!

 

BRUNCH CUPS
Prep time: minutes
Cook Time: minutes
Servings: 6

34874862_10214773116295277_866612718298202112_nIngredients:
1-12 oz package of bacon,
6 whole strips, the rest cut into thirds
10 large eggs
4-6 oz potato, pre-cooked
6 oz Swiss cheese, shredded
1 tsp parsley
¼ tsp paprika
¼ tsp cumin
Sea salt, garlic, and pepper to taste

 

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Freshly washed yard eggs, medium to large in size.

NOTE:
-I used slices of baked potato (Golden) that had been stored in the refrigerator, tossed with sea salt and diced garlic).
-Olive oil baking spray is a standard in my kitchen.
-Cupcake pan should be larger than normal, but not cake sized. This handy chart helps with sizing.-The Cherry Wood Smoked bacon smells amazing!

Directions:

35080231_10214773116055271_8061552674270609408_nPre-heat oven to 350F. Spray cupcake pan liberally with olive oil.

Line baking cups with bacon in stages: 2 cut slices on bottom, one whole slice around the inside of the cup. Place slices of potato (with garlic and salt) into the bottom of the cup. Place a single slice of cut bacon on top of the potato. Bake for 15 minutes. Remove from oven and allow to rest while other prep work continues.

34963243_10214773153696212_9215589916891676672_nIn a moderate sized bowl, crack eggs. Whisk briskly while adding parsley, paprika, and cumin.

 

 

Pour egg mixture into baking cups slowly, to allow any air bubbles to surface. Return to hot oven for 15 minutes.

 

Remove cupcake pan from the oven. Divide Swiss cheese evenly among the cups, making sure that coverage is even and no bits of cheese are hanging out to make cleanup a chore. Return the pan to the oven and cook for 5 minutes or until the cheese is all melted.

 

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Emplated, with a dab of onion sour cream.

Remove the pan from the oven and allow to rest a couple of minutes. Carefully remove the cups so as not to scratch up the pan. They may be plated individually or removed to a serving platter.

 

Refrigerate any leftovers.

 

The brunch cups may be served with fruit, a bit of sour cream on top, or however you prefer to emplate them. The meal is fairly low in carbohydrates and quite high in protein, making is a delicious main dish for diabetics. It is not particularly ketogenic friendly due to the potato content.

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Try this recipe with one of the Hormel Natural Choice bacons, and let us know how you like it. We, and our guests that morning, have enjoyed the experiment a great deal.

 

“That bacon is not too salty and not too sweet. Great stuff!” – Adrian
“I found the cups to be an interesting bit of breakfast. The egg mixing with the bacon and the cheese had a slight sweet taste. Yet, I found the cups to be soft and easily eaten with little mess. My furbaby even enjoyed a few nibbles that escaped from my plate! I would be interested in trying this again — maybe with sausage or a different type of cheese to see how the flavor changes.” — Billie Jean

 

– Ann Cathey

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Breakfast! It’s Good for You!

It is said that breakfast is an important part of your day, and I have found this to be true. Making a few minutes every morning for food to get your day started has a lot of potential benefits.

There’s a lot of research out there on the effects of a nutritionally balanced morning meal (whenever your relative morning may be), though even a simple glass of orange juice can get your motor running more effectively than an empty stomach.

Your metabolic rate will get a boost if you wake your system up with some breakfast. This not only gets your fat-burning potential revved up, but can energize your whole system. Your body and brain can benefit from the boost. They should me more energized and active all during the day.

Your heart, the central motor of your circulatory system, will likely thank you. Breakfast may assist in reducing the risk of a number of heart disease risks, such as high blood pressure, high cholesterol, and diabetes.

Cognitive function can be difficult to maintain if you are being distracted by a cramping or growling stomach. Higher protein foods can help your stomach remain satisfied, which in turn tends to keep down overeating later in the day.

Your mood is another factor that breakfast can help with. Starting your day on an empty stomach can make you cranky, especially if you are a coffee drinker. Adding food to your morning can help keep you on a even keel. Even a cup of yogurt can help, and add 1 of the 3 recommended servings of dairy to your daily intake.

Breakfast doesn’t always have to be super healthy granola and berries, either. As the start to your day, it can be a wide rage of tasty things depending on your dietary requirements. The two recipes below are bacon-based palate pleasers!

BREAKFAST CLUB
Prep Time: 20 minutes
Servings: 1

Ingredients:
1 croissant
1 egg, fried or scrambled
2 leaves Romaine lettuce
1 Roma tomato, thinly sliced
2 slices bacon, cooked
3 slices oven roasted deli turkey
3 sliced honey deli ham
Mayonnaise, mustard, salt, pepper to taste

Slice your croissant in half as a base for the sandwich. Apply condiments to taste. Layer on remaining ingredients as you prefer. Insert two toothpicks, one on either side, and slice in half. Enjoy.

NOTES: Why anyone would want to pile more salt on top of the sodium in the meats is beyond me, but some folks prefer a lot of salt. For this sandwich, I prefer fluffy scrambled eggs held together by a slice of cheddar or Swiss above and below, a brown mustard, and sliced pickle instead of tomato. The suggested condiments are all right, but not to my personal taste. My partner on the other hand, loves yellow mustard and black pepper.

The prep time for doing two to four of these sandwiches is not noticeably different. Not only are they great for a fairly quick breakfast, they are also a delicious addition to the brunch table.

 

BACON CINNAMON ROLLS
Prep Time: 30 minutes
Servings: 6-8

Ingredients:
1 package refrigerated cinnamon rolls (with cream cheese icing)
2 slices bacon, cooked (not too crispy) PER ROLL

Pre-heat oven to 350F. Prep a baking sheet with either parchment paper or baking spray.

Unroll the dough onto a flat surface with the cinnamon side up. If the rolls do not separate during this process, cut them apart gently. Lay 2 slices of bacon along each strip on the cinnamon side. Re-roll each strip of dough, maintaining the bacon along one long edge of the dough.

Place the bacon rolls flat side down on on the prepared baking dish. Bake 16-20 minutes or until the dough is golden brown. Remove to wire rack and let stand for five minutes.

Glaze the rolls with icing while still warm. Let stand until glaze is set. Serve warm.

Refrigerate any leftovers.

NOTES: Make sure you have 2 slices of bacon per roll noted on the packaging – some packs of cinnamon rolls contain 6 rolls, while others may have 8 or 10. Adjust your recipe accordingly.

Whip an ounce or two of cream cheese with the icing from the package, or just spread cream cheese instead of the sugar for a less sweet breakfast roll. When using the cream cheese by itself, you might consider adding a dash of chili powder to the roll before adding the bacon, or dried or fresh herbs for a more savory presentation.

I prefer to cook the bacon, drain and pat it dry of excess grease. Beef bacon as well as pork bacon both go well with this recipe. I have not tried it out with turkey or tofu based bacon products.

I had to learn the hard way that breakfast really was a good way to start my day. In making it a practice, however, I find myself with more energy and have actually lost a few pounds over the last year – without really trying. You might give it a shot if you don’t already eat breakfast in the mornings and see how you feel after a week or so.

Enjoy!

– Ann Cathey

Maple Bacon Mashed Potatoes

Fall is the time of year when maple-bacon flavors start turning up in the odd niches where pumpkin spice has already been and gone. In this case, I’ve run across a recipe that takes an old favorite and gives it a sweet-n-savoury twist.

MAPLE BACON MASHED POTATOES
Prep Time: 40 minutes
Servings: 6

Ingredients
2-1/2 lbs gold potatoes, peeled and cut into chunks
3/4 cup milk
1/2 cup light cream
2 tbsp butter
1 tsp maple syrup
5 slices bacon, cooked and crumbled, reserve some for topping
salt and pepper to taste
fresh chopped chives for garnish

Directions
Bring a large pot of salted water to boil. Add potatoes and cook until a fork will easily slip into the center of a chunk of potato. This should be about 15-20 minutes.

Heat the milk, cream and butter in small saucepan over a low heat until the butter melts. Stir in the maple syrup. This may be done while the potatoes are cooking.

Drain your potatoes and return them to the pot. Using a potato masher or electric hand mixer, slowly stir in the milk mixture until potatoes are smooth and creamy.

Fold in chopped bacon. Season to taste with salt and pepper.

If you are not serving int he mixing bowl, turn the mashed potatoes out into a serving dish. Top with remaining chopped bacon and sprinkle with chives.

Serve hot. Refridgerate any leftovers.

 

NOTE: Potatoes, like pasta, prefer to go into boiling water rather than to be started cold. Starting your potatoes in cold water will allow the outer layers to cook more rapidly than the interior, allowing the out layers to actually cook off the chunks. While this is a great method for reducing potatoes for potato soup, it’s not so great for mashed potatoes.

 

I can smell this just typing about it. It sounds like a wonderful take on sweet and savoury, just in time for your holiday gatherings.

Enjoy!

–Ann Cathey

 

Savory Schmeres

This pair of recipes may be used as dips, schmeres, spreads, dollops, or any other way you can think of to serve them. I personally like them in small dollops on a cheese cracker or spread on biscuits hot out of the oven.

BACON JALAPENO JAM
Prep Time: 30 minuntes
Cook Time: 3 hours
Serves: 10

Ingredients
1¾ lb. thickly sliced bacon, cut into 1” pieces
2 jalapeño peppers, thinly sliced
1 large yellow onion, diced
4 garlic cloves, coarsely chopped
? cup cider vinegar
½ cup brown sugar, firmly packed
¼ cup pure maple syrup
½ cup strong brewed coffee
1 Tbsp. cornstarch
2 bags (large) Kettle Brand Original Chips

Directions
Cook bacon over medium-high heat in a large skillet, stirring occasionally, until bacon is lightly browned, about 25 minutes. Transfer bacon pieces to a large plate or tray to drain.

Saute jalapeño, onion and garlic in bacon fat until onions are translucent, about 10 minutes, then add the vinegar, brown sugar, maple syrup and coffee.

Bring mixture to a boil, stirring and scraping up browned bits from skillet.

In a crockpot, combine the bacon and the vinegar mixture, stirring briefly to combine.
Cook on high, uncovered, for 1 hour.

In a small bowl, whisk together the cornstarch and two tablespoons of the cooking liquid; stir into the bacon crockpot mixture.

Continue to cook on high, uncovered, for 3 hours. Carefully transfer mixture to a blender or food processor and pulse mixture until coarsely chopped.

Transfer to a serving bowl and allow to cool before serving with chips.

Mixture can easily be made and refrigerated in an airtight container up to 2 weeks before using.
MEATY ONION RELISH
Prep Time: 20 minutes
Cook Time: 6 hours
Serves: 10

Ingredients 
2 cups drippings from pork loin, roast beef or other roasted meat
4 large sweet yellow onions
1tsp black pepper
1tsp garlic powder or minced garlic

Directions

Peel and dice onions.

In crock pot, combine all ingredients. Set on medium and allow to cook until all onions are soft and clear.

Turn heat to high for 10 minutes. Add arrowroot powder and allow to thicken, stirring often.

Allow to cool before placing in a bowl to serve.

Relish may be refrigerated in an airtight container for up to 2 weeks before using. Also good for canning project.

This relish relies on the spices used for the roasted meat as a major part of the flavoring. It will be a little different with every batch, depending on the drippings. Bits of meat and fat may be included, adding to the savory flavors.

 

I apologize for the lack of photos, but these were oddities in my kitchen. Hopefully you will give them a spin and let us know what you think.

Enjoy!

–Ann Cathey

Emergency Lamb Loaf

While we were away at sea, our chest freezer finally gave up the ghost. family at home managed to save most of the contents, but a lot of it had been completely thawed and had to be cooked as soon as we got home.

Some of the items that had thawed out were 2 pounds of ground lamb and a 12 oz package of bacon. I decided to concoct a meatloaf out of them with assorted ingredients that I had on hand. Yes, I really do keep all these things on hand on a regular basis.

Lamb can be a very dry meat when used in meatloaf as the fluid it contains cooks off easily.  Wrapping the loaf in bacon not only adds flavor and helps to keep the loaf in shape, it adds some moisture to the loaf.

Lamb Loaf
Prep Time: 30 minutes
Cook Time: 1-1/2 hours at 300F
Servings: 6-8

Ingredients
2 lb ground lamb
1/2 cup almond flour
3 large eggs
1 pk onion soup mix (already contains salt!)
1 tsp herbes de province (Dangold Gourmet Collection)
1 TBSP roasted garlic grapeseed oil (Wildtree)
1tp brown mustard
1TBSP Worchestershire sauce
1 tsp ground white pepper
12 oz hickory bacon

dsc_0035Mix meat, almond flour, onion soup mix thoroughly in a large bowl.

In separate bowl, whisk together eggs, oil, spices, and Worchestershire.

 

Add egg mixture to meat mixture and combine thoroughly. Cover with a cloth and allow to rest.

 

On parchment paper, lay out strips of bacon to wrap or weave around loaf. A simple over-under  weave produces a nice even outer coating of bacon that will not peel away from the loaf as it cooks.

 

Form loaf on top of bacon strips. Wrap bacon completely around the loaf, sealing the ends. Use parchment paper to firmly shape the bacon and lamb.

 

Spray loaf pan with olive oil. Distribute roasted garlic cloves evenly on bottom of pan.

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Use parchment paper to transfer loaf to pan and tuck in. Remove parchment paper. Cover pan in foil to prevent spattering.

 

Place pan in a 300F oven to bake for one and a half hours., keeping an eye on the juices that will collect. If fluid becomes too deep, drain some off. A drip pan is advisable.

When pan is removed from the oven, allow the loaf to rest for 5 minutes or so before slicing and serving. This loaf turned out easily onto a plate.

 

We served with baked carrots and brown rice.

 

Enjoy!

— Ann Cathey

Crock Pot Sweet Spreads

Have you seen the price of jams and jellies lately? Why not make your own? You can get as crazy with flavors as you like, and make enough to share. Here are a few recipes to get you started.

These recipes are written more like concepts than with the usual ingredients list due to the many variations that are available for each.

APPLE BUTTER
Warm apple butter is like a taste of fall on a spoon, and it’s even better homemade. Peel, core and dice six pounds of Gala apples and put into the slow cooker. In a separate bowl mix one cup of sugar, one cup of brown sugar, one tablespoon of. cinnamon, 1/2 teaspoon of nutmeg, 1/4 teaspoon of cloves, 1/4 teaspoon of salt, and one tablespoon of vanilla extract. Combine with the apples and cook on low until the mixture has cooked down. Uncover and cook for 2 more hours. Blend until smooth and serve or store.

BACON JAM
Bacon jam is an amazing savory AND sweet onion garlic spread that is, we need to repeat, amazing. In a slow cooker, combine 1/2 cup of cider vinegar, 1/2 cup of brown sugar, 1/4 cup of maple syrup, and 3/4 cup of coffee. Add 1 1/2 pounds of bacon that has been lightly browned and drained. Mix in two small diced onions and three garlic cloves that have been cooked until translucent. Cook on high for four hours. Coarsely chop in a processor and serve warm on toast points.

Spread some of these taste treats on a warm biscuit after you make them, and let us know how you enjoyed the results.

–Ann Cathey

Food Porn – Episode 8

Writing about food can work up a great appetite, but looking at food can make your stomach complain that you are not paying it proper attention.

Being a photographer as well as I writer, I am often confronted with photos that I have taken that don’t quite make the grade as stock photography, but are too good to be wasted. They get lonely when they are simply  archived.

Rather than let these photos sit, allow me to share these tasty items with everyone. Enjoy!

DSC_0405 - Stew

Hearty Homemade Stew – looks like dog food, tastes amazing over fresh cornbread.

DSC_0022 - Apple Bacon Honey

Apple Bacon Honey appetizer.

DSC_0829 - Hot Layered Dip

Hot Layered Dip – this was a recipe form ALDI featured earlier on this blog.

DSC_0023 - Savory mince meat

Savory Mince Meat – scratch made mince meat from a Viking period recipe.

DSC_0024 - Salmon

Cured Salmon with Dill

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Half-pound Burgers

Burgers and home-made sausage links on the grill.

Burgers and home-made sausage links on the grill.