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.)

I 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.”

 

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

Ingredients:
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

 

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:

Pre-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.

In 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.

 

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.

 

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

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

Grain Free Pumpkin Biscuits

With the pumpkin spice madness coming down upon us, I thought something pumpkin might be appropriate right about now. I keep seeing recipes online for pumpkin rolls, biscuits, and muffins that are Suited to a Paleo diet. They also seem to be suited to a well controlled diabetic diet, so I decided to check them out.

My results were a little different than I expected, but the resulting ‘biscuits’ were quite tasty and great with coffee. They did not rise as I hoped and were very moist – almost like little pumpkin custards rather than what i would consider a biscuit or a roll.

Grain Free Pumpkin Biscuits
Prep Time: 5 min
Cook Time: 15 min
Total Time: 20 min

Ingredients:
-Dry
1 cup blanched almond flour
2 tbsp coconut flour
1/2 cup arrowroot powder (or tapioca powder)
1 tsp baking powder
1/4 tsp sea salt, more to taste
-Wet
1/4 cup canned pumpkin (OR unsweetened applesauce)**
1 egg
3 tbsp butter, cold or room temperature (not melted)

Directions
Preheat oven to 350F. Line a baking sheet with baking liner or parchment paper.

In one bowl combine dry ingredients. In a separate bowl combine wet ingredients. Add wet to dry and whisk together to combine

Roll dough into balls and place on parchment paper. Or in my case drop 1/4 cup of mixture into cupcake pan segments. (Mine came out rather wet.)

Bake for 12-15 minutes or until cooked through and flaky. Serve warm with butter.

My dough was more of a batter.

Raw batter in cupcake pan.

Batter after baking.

 

Finished ‘biscuits’.

Make them more of a sweet roll by adding a touch of cinnamon and raw honey. Or make more of a savory by adding white pepper, garlic, sage, or your favorite savory spices.

Paleo, grain-free, gluten-free, in case you were wondering.

Enjoy!

— Ann Cathey

 

How you want them eggs?

When we are out and about in the world, I notice a number of people dining in restaurants who are unsure of how to order their eggs. They ask a lot of questions, then simply default to scrambled if they still don’t get it.

To alleviate some of this, I’ve gathered together terms and descriptions of some of the most common cooking styles for eggs.

The first thing I notice is that a lot of folks don’t know the proper names for the parts inside the egg. What most people call “egg whites” is the clear protective jelly albumen. The “egg yellah” is the yolk. For the sake of clarity in the descriptions below, I’ve stuck to albumen and yolk.

SCRAMBLED –  Scrambled means that the albumen and yolks are broken and mixed together, cooked quickly in a hot skillet. Most restaurants serve them “hard” which is often a little dryer than one might prefer. Ask for “wet” and you should get scrambled eggs that still look a little shiny.

SUNNY SIDE UP – An egg that is fried only on one side. The albumen should be slightly browned at the edges, while the yolk is warm and runny. Also known as “runny eggs” or “dipping eggs” as the yolk will go everywhere and is tasty when sopped with toast or biscuit.

OVER EASY – This is most often a Sunny Side Up flipped over int he skillet just long enough for the raw egg to seal itself up with a thin film of cooked albumen. The yolk, and sometimes part of the albumen, are still warm and runny.

OVER MEDIUM –  The next step after Easy, this egg is flipped and allowed to cook until the albumen is mostly hardened up, leaving the yolk mostly runny.

OVER HARD or OVER WELL –  As it’s name hints, this egg has been fried, flipped, fried some more, until both the albumen and yolk are “hard”.

POACHED – This is an egg that has been boiled without the shell. It may have been added directly to the boiling water, or with the use of a ramekin. The albumen is cooked while the yolk remains runny. Poached eggs are usually offered as part of Eggs Benedict.

SOFT BOILED – The albumen is partially cooked, with the yolk warm and runny. This is also known as a “six-minute” egg.

HARD BOILED –  The albumen and yolk are both solidified.

SHIRRED or BAKED – This refers to an egg that has been cracked and baked in a flat-bottomed pan, or added on top of a dish.

 

Hopefully this will help anyone who is unfamiliar with the wide range of how eggs are prepared, whether ordering breakfast or reading descriptions on a menu.

— Ann Cathey

 

2 Ingredient Pancakes?

Can this be for real? Apparently it is. The “two-ingredient pancakes” recipe has been bouncing around the internet for a while, and I finally decided to try it. It fits into my dietary requirements, and I wanted to find out if it fit my palate as well.

Apparently, it did. These pancakes are super quick and simple to whip up, and are tasty enough that they don’t need any other ingredients – not even syrup!

Ingredients:
1 banana
2 eggs

For a larger batch:
2 bananas
3 eggs

 

Whole peeled banana and second banana mashed with a fork.

Mash your banana(s) in a mixing bowl. *Add any spice(s) at this time and mix well.

 

 

Well mashed bananas.

 

 

 

 

 

 

 

 

Crack eggs into a separate bowl and whisk until yolk are broken and the mixture is slightly frothy.

Add eggs to mashed banana(s) and mix thoroughly.

 

 

Heat griddle to 300F, and butter lightly.

 

Spoon batter onto hot griddle, allowing each puddle of batter to spread to about 4″ across.

 

Cook on first side until firm enough to flip, about a minute and a half. Cook on second side for same amount of time. 2-3″ pancakes may only take one minute on each side.

Turn pancakes carefully onto a plate as they can be quite delicate.

Butter them up and chow down!

*A dash of cinnamon adds another dimension to this recipe. I imagine that a tiny dash of things like nutmeg, cocoa powder, white pepper, ginger, and even cardamom will give each batch something special. You can also use protien powder or peanut butter powder, but do so sparingly so as not to foul the liquidity of the mix. I plan on a lot of experimentation in the future.

If you are so inclined, you may add a bit of baking soda for fluffier pancakes.

As there is no wheat or other flour in this recipe there is little to hold them together before they start cooking. Be sure to keep them small so they maintain their integrity. You may need to experiment a bit (like I did) to figure out just how to handle them on the griddle.

If you want to add nuts or chocolate chips, make sure they are chopped small and only add them after the batter is spooned onto the griddle, and before the flip.

When the recipe says “serve hot” beleive it. The banana sweetness is definitely in the forefront while they are hot. The egginess, in both flavor and texture, become predominant as the pancakes are allowed to cool. Be sure to have your add-ons, such as butter, syrup, yogurt, or sliced fruit, ready to go!

Using this batter in a crepe pan should also result in super thin, delicate crepes that may be rolled around your favorite ingredients. As mentioned above, this recipe results in tender, delicately textured pancakes.

Because of the ingredients, or lack thereof, these pancakes are paleo, gluten-free, dairy free, grain free, and have no added sugar.

Enjoy!

— Ann Cathey

Corned Beef Hash Quiche Tarts

My partner is Irish and has a distinct affinity for corned beef and potatoes. I wanted something that I could serve for breakfast that wasn’t just hash on a plate with a biscuit and eggs. The idea for this dish came to me one evening in the grocery, where I wound up hunting down the individual ingredients for availability.

Corned Beef Hash Quiche Tarts
Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 12 tarts

Ingredients
1 15oz can corned beef hash
8 eggs
1 can crescent roll dough, large
8 tsp heavy whipping cream
8 oz Swiss cheese, shredded
baking spray or olive oil

Preheat oven to temperature required for the crescent roll dough. If using a toaster oven, increase heat according to your experienced usage. (My toaster oven requires a 50 degree increase.)

Spray insides of cups on a standard 12 cup muffin tin. Adjust size of tray for your oven or for larger individual cups.

In a bowl, whisk together eggs and cream until you have a uniform color and consistency. You should have some froth appearing.

Open crescent  roll dough and roll out on a glass board. Do not use flour. Separate dough in pairs, making long strips of 2 triangles each. Pinch seams shut. Cut each strip into three relatively equal squares.

Place one square of dough into each individual cup and pat with fingertips to ensure that the bottom of the cup is covered. You may push some of the dough gently up the sides if desired.

Place one tablespoon of hash into each cup, spreading it out to roughly cover the bottom of the dough.

Place a hefty tablespoon of Swiss cheese into each cup. Make sure to tuck in any stray strand so that they are contained and will not melt onto the pan and make a mess.

Whisk egg mixture again lightly to reverse any separation. Pour egg mixture in a thin stream into each cup, making sure to cover all the cheese with at least a thin layer of liquid. Do not over fill (as shown in photo). Leave about a quarter of an inch space in the cup above the level of the egg. The egg mixture will rise like a muffin, creating a lovely dome top that may spill over onto the connective tray.

Place tray into the preheated oven and cook for the time directed on the package of dough.

When ready, remove from oven and allow to rest for 5 minutes. Use a spatula or other plastic implement to loosen he sides for easy removal.

Serve with a spot of sour cream on top, or a sprinkle of cheese. You might also accompany with these Crock Pot German Style Potatoes, the recipe for which is coming up next week.

As with most of my recipes, there are plenty of variations that may be used. Add a bit of garlic or salt to the eggs. Dice and toss in some bell pepper for a bit of color. Top with bacon. Be creative and combine flavor that please your taste buds. A sprinkle of parsley flakes on top before baking will help to differentiate any tarts with additional or customized ingredients.

Enjoy!

— Ann Cathey

Crock Pot Breakfast

With the weather being cool to cold in most of the United States, I thought these warm breakfast dishes might be appreciated.

There are an amazing number of things that can be cooked in a crock pot or other slow cooker. I bet you didn’t know that breakfast can be prepared in a slow cooker rather than on the stove top. Here are a few recipes that are sure to delight.

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

OATMEAL
Instant oatmeal is quick, true, but it’s also just not the same as the real thing. Steel cut oatmeal or whole oat groats are a great way to kick start your morning, but the hour they take to cook can make that difficult.Instead, you should prepare oatmeal the night before for that wonderful smell in the morning. First, toast two cups of oats in a dry pan for five minutes until you can smell them.Then put the oats in a buttered crockpot with eight cups of water, two cups of milk, 1/4 c. brown sugar, and 1/2 tsp salt.Cook on low for eight hours and enjoy!

APPLESAUCE
Fresh applesauce is amazing served with a pork loin or just as a comforting snack, but it may seem a little intimidating to make. Never fear! All you have to do is peel, core, and dice 10 McIntosh apples and put them into a slow cooker with 1/2 cup of water, one teaspoon of cinnamon, and one cup of sugar. Cook on low for 8 to 10 hours and enjoy the warm cinnamon smell that permeates your house. Eat warm, cold or freeze for later.

HUNTERS BREAKFAST
I think this concept has been covered before, but this blog is about breakfast and it bears repeating. Layer potatoes (sliced leftover bakers, diced leftover french fries, frozen or leftover tater tots, frozen hash browns), meat (crumbled sausage or bacon, diced ham, or any combination you may prefer), cheese, and diced bell pepper. Do as many layers as you have ingredients for. If your crock pot is half full, use 6-8 eggs, if it’s mostly full use 12-18 eggs. Crack your eggs into a large bowl and whisk them thoroughly with a splash of milk or cream for fluffiness. Salt and pepper the eggs to taste. Pour the egg mixture evenly over the ingredients in the crock pot. Sprinkle extra cheese on top. Cook on low for 8 to 10 hours (overnight). if the smell of a hot breakfast waiting for you in the morning doesn’t make your tummy rumble, you may have a cold. Serve as is or wrapped in a warm tortilla for breakfast tacos.

Give these dishes a try and let us know how you enjoyed them. See if you don’t agree that the crock pot method is a time-saving twist on these breakfast favorites.

–Ann Cathey

Fast Food Leftover Madness

Ever wonder what to do with those fast food leftovers in your fridge? Maybe you ordered more than you really wanted, or the kids didn’t polish off all their fries. If it’s substantial enough to warrant tossing in the fridge, it’s plenty to fix for a meal or side for the next day.

Note that wherever “french fries” are mentioned, this could be regular french fries, seasoned curly fries, waffle fries, or even steak fries. They all work wonderfully in your leftover madness.

FRIED CHICKEN SALAD
Cold fried chicken, de-boned and diced make a wonderful chicken salad for sandwiches or wraps with your favorite ingredients. Mayo, brown mustard, chopped onion and peppers are one variation. Another is mayo, yellow curry and purple seedless grapes served up in a pita half!

FRIED CHICKEN TACOS
Strip that chicken off the bone, toss it with garlic and chili powder in a skillet with a spritz of olive oil, then fill your tacos with chicken, cheese and whatever else you may desire.

HASH-BROWN FRENCH FRIES
Take those cold french fries out of the fridge and dice them. Give a skillet a spritz of olive oil and heat some diced garlic. Toss in those fry bits and treat them like hash-brown potatoes. They will cook up to whatever consistence you desire, from soft to slightly crunchy.

Crack and egg into the middle and serve it sunny side up in a ring of hash-brown fries.

CHILI CHEESE CHICKEN NUGGETS/STRIPS
Got some chicken nuggets or strips left over? Arrange them on a dish and heat in the microwave. Smother them in hot chili and your choice of cheese and enjoy.

Garnish with a bit of sour cream and sliced black olives for some complementary flavors and textures.

CHICKEN ENCHILADAS
De-boned fried chicken makes a great filling for enchiladas. Wrap the chicken and some cheese into tortillas, cover in enchilada sauce, heat and serve with fresh guacamole and sour cream.

HUNTSMAN’S BREAKFAST
Start a skillet with a spritz of olive oil and some diced garlic and onion. Cook until the onion is just beginning to soften. Add in a meat, like diced sausage or chicken strips, and cook until hot. Dice the leftover french fries and add the to the skillet, stir this mixture fairly often to keep it from sticking. Whisk up an appropriate number of eggs for the contents of the skillet, adding your spices of choice. Add this to the skillet and cook until the eggs are done.

You might serve this up on a plate with a few dashes of hot sauce, or in tortillas with cheese as breakfast tacos. Either way, it’s a quick and simple breakfast plan.

MORE DICED DELIGHTS
Diced french fries, and other leftover potatoes, with or without onions also make filling additions to stews, bean pots, and even home-made chili. Diced onion rings are great in chili and in hashbrowns.

We’ve actually bought chicken nuggets from the Golden Arches specifically to take home and smother in chili and cheese for supper. It wasn’t the healthiest meal we have ever enjoyed, but it was so tasty we didn’t mind.

— Ann Cathey

Burger Wells

This little dish was the result of boredom, too much internet, and what was available in the kitchen. I think it turned out rather well, and the taste testers polished their plates.

Brown Rice

Ingredients:
1 lb ground beef (or venison, pork, or turkey)
1 lb bacon
2 eggs
2 tb salsa
1tsp cumin
1tsp onion powder
1tsp garlic powder
1 tb dried parsley
1/4tsp paprika
1tb butter
2 cups brown rice, pre-cooked
1/2 cup diced mushroom (or 1 10oz can)
1/2 pound asparagus, pre-cooked
1/2 cup grated Manchego

Asparagus and Mushrooms, drained

Directions:

Beef Well

Mix beef, spices, salsa and one egg thoroughly. Roughly quarter into balls. Squash the ball with a greased slender cup or glass and form sides up the glass. Remove carefully and place in baking pan or on individual squares of foil for grilling. Shape the meat mixture further if needed to get evenly thick and tall sides for each beef-well.

 

 

Bacon Wrapped Well

Wrap each beef-well in a slice of bacon (add a little if needed).

Mix pre-cooked brown rice, asparagus (chopped) and diced mushroom into a bowl with 1/4 cup cheese. Mix well. Fill the beef-wells with this mixture and set the remainder aside.

Stuffed Well

Asparagus lined Well

NOTE: In the photographed version, asparagus stems were used to line the sides of the well. They were precooked and thus already tender.

Take the remaining bacon and slice into pieces approximately 1/5-2 inches long. Carefully place a layer of bacon pieces across the top of each stuffed beef-well. this will help to contain moisture so that the veggies don’t dry out.

Slide the tray into the pre-heated oven for 40 minutes.

Into a skillet, toss the rest of the bacon strips and cook to preferred chewiness or crunchiness. Drain and set aside.

Drop butter into the skillet and allow it to melt. Add the remaining egg and stir vigorously. Before the egg is quite done, toss in the remaining stuffing and stir while the egg finishes cooking. Add the remaining bacon with a sprinkle of cheese and toss.

Emplate one beef-well with a quarter of the stir-fry, sprinkling remaining cheese on top.

We served with crescent rolls on the side, and this made up four lovely plates.

Give this a try and let us know how yours turned out!

— Ann Cathey

Food Porn Episode 6

This episode of Food Porn is brought to you by my kitchen. The food photos were, as they have been in this series, culled from stock photography. I’ve added a little info about each one, though I’m told they speak for themselves, especially the ones that scream, “BACON!”

Bunless bacon cheeseburgers! Broiled beef patties, hickory smoked bacon, shredded colbyjack cheese, and kosher dill slices.

 

Okay this one is not from my kitchen, but from a campout we enjoyed a month or so ago. Chicken Enchilada Lasagne with fresh diced tomatoes, a corn and black bean mix, with a side of French bread and butter.

 

Yellow curried chicken over white rice with mini pita on the side.

 

Scrambled ham with spices and ham sandwiched on a fresh butter croissant.

 

A heart attack on a butter croissant with coarse mustard, three layers of maple bacon, kosher dills, and colbyjack cheddar cheese.

 

Let’s get another look at that bunless bacon cheeseburger, shall we?

–Ann Cathey