Is there anything better than jam…oh yeah…BACON JAM! This is a super easy and yummy recipe to whip up. I like to use this jam on burgers, BLT’s, toast, a spoon (😉), pizza and it’s even a nice sweet and tangy addition to a charcuterie board. To keep this short and sweet, I hope you enjoy this recipe as much as we do!
Bacon Jam
BACON JAM
Ingredients:
1 pack bacon, chopped into 1/2 inch pieces (I like thick center cut bacon)
1 medium yellow onion, petite chopped
4 cloves garlic, minced
1/3 cup apple cider vinegar (I like Bragg’s with the mother)
1/2 cup dark brown sugar, packed
1/2 cup maple syrup
1 1/2 tsp cayenne (we like ours with a kick…you could add more or less based on your taste preference)
2 tsp salt
2 tsp fresh ground black pepper
Directions:
Add bacon to a cold skillet, cook until just crispy. Use a slotted spoon and transfer to a paper towel lined plate to drain grease. Reserve 1 Tbsp bacon grease and drain rest from pan.
Using 1 Tbsp reserved bacon grease, cook onions and garlic on medium-low heat for 70 minutes or until golden brown.
Add apple cider vinegar and allow to reduce by half.
Add remaining ingredients and bacon to the skillet. Cook until desired jam consistency has been reached.
Allow to cool in a glass bowl or jar and skim any fat that rises to the top.
Store in an airtight jar or container for up to 4 weeks (if it lasts that long) in the refrigerator.
I love nothing more than eating crunchy asparagus, salty bacon, creamy Parmesan cheese, yolky eggs, and crispy puff pastry. the best word to sum up this delicious recipe is simply YUM! If you’re looking for an easy recipe that is super tasty…this one is for you!
I love making this recipe for my family as a fast and easy dinner, but I have also made this as a brunch with a small side salad for my friends. This dish doesn’t just look impressive but tastes impressive as well. I typically cook the bacon first as I like to drain and dab off any grease as not to make the pastry crust soggy. I also coat the asparagus in a touch of olive oil, salt, pepper, garlic, and onion powder to give it a stepped up flavor. Once I’m ready to put it all together I prep the pastry sheet and start building the tart. A fun way to get the kids involved is to let them carefully crack the eggs on the tart just before baking. I even let my daughter help with sprinkling the Parmesan cheese on top. Now, I hope you enjoy this recipe as much as we do!
Asparagus Breakfast Tart
ASPARAGUS BREAKFAST TART
Ingredients:
1 puff pastry sheet, thawed
1 egg, beaten
3 to 4 eggs
1 bundle of asparagus, trimmed
1 Tbsp olive oil
Dash of salt, pepper, garlic powder, and onion powder
6 slices bacon, cooked
1/4 cup Parmesan cheese, shredded
1 Tbsp parsley, chopped
Directions:
Preheat oven to 400 degrees F.
Toss asparagus in olive oil, salt, pepper, garlic and onion powder. Set aside.
Roll out puff pastry to desired size on a lightly floured surface. Food up each side and tuck corners to make a border. Using a fork, polk holes throughout the center of the pastry. Move to parchment paper lined baking tray and refrigerate for about 10 minutes.
Arrange asparagus on tart within the borders of the tart, add bacon being sure to leave room for eggs. Add half the cheese, then carefully crack eggs onto tart being careful to not break the yolks. Top with remaining cheese.
Generously brush border with beaten egg for a golden crust.
Bake for 8 to 10 minutes or until the egg whites are set; egg yolks should still be wiggly.
Steakhouse Pork Medallions with Strawberry Bacon Sauce
This was an instant hit at our house for a delicious dinner. This is an easy 30 minute meal that is sure to please the whole family. Weeknight meals are slowly becoming a specialty of mine as we navigate school, work and after school activity schedules. Since we have a busy weekly schedule I want fast, easy and delicious meals that I know my whole family will enjoy. Plus having time in the kitchen after a stressful workday can be therapeutic for the soul. Last night I decided to make a fast sauce for our pork tenderloin. The sauce was fragrant, tasty and not to mention ridiculously easy! It also gave some depth to the whole dish by stepping up the pork. I am happy to share this quick and easy recipe and as always, I hope you enjoy it as much as we did!
Steakhouse Pork Medallions with Strawberry Bacon Sauce
STEAKHOUSE PORK MEDALLIONS WITH STRAWBERRY BACON SAUCE
Ingredients:
Steakhouse seasoned pork tenderloin (baked or grilled per packaging)
A bundle of asparagus (baked or grilled to preference)
Long grain rice (cooked to package directions)
1/2 carton Strawberries; hulled and diced
1 shallot, diced
6 strips of bacon, chopped
1/2 cup balsamic vinegar
1 Tbsp honey
Dash of white pepper
Directions:
Start by cooking the tenderloin per directions on the package or however you prefer your tenderloin.
Prep asparagus and rice according your preference as well.
When the meal is cooking prep and make sauce as follows.
Cook bacon on medium heat until just under crispy; drain off grease and return to hot pan.
Add shallot and cook for 1 minute. Add strawberries and cook for 1 minute.
Add balsamic vinegar, honey and white pepper. Allow to simmer for 5 to 6 minutes, or until strong vinegar smell is gone.
Once the tenderloin has cooked and been allowed to rest, cut into medallions and serve with sauce over the top. Rice and asparagus can be plated on the side.
Cheesy Tortellini with Bacon, Spinach and Mushrooms in a Brown Butter Sauce.
This dish is absolutely delicious…not to mention cheap, easy and stress free for a fast weeknight meal that is sure to be a family pleaser! It’s cheesy, rich, buttery and full of fabulous flavor. This is one of those meals that I would make for a dinner party not only because of how delicious it is, but how simple it is to make. This pasta dish is definitely in the 30 minute meal rotation which is perfect for a fast weeknight meal as well.
All you need to make this meal is a Dutch oven (I use my Lodge Cast Iron Dutch Oven) and a medium size pot to boil the pasta and a sauce pot to make that tasty brown butter sauce. That deep flavor sauce is super easy to make and whips up in about 10 minutes. The brown butter sauce is what pulls the dish together and you will know that your sauce is done when you start to smell a nutty smell from the butter. It’s this flavor that ties everything together for a rich finish. Now, I hope you and your family enjoy this meal as much we do!
Cheesy Tortellini with Bacon, Spinach and Mushrooms in a Brown Butter Sauce.
CHEESY TORTELLINI WITH BACON, SPINACH AND MUSHROOMS IN A BROWN BUTTER SAUCE
Ingredients:
1 package cheese tortellini
6 strips of thick cut bacon, diced
1 (5oz) package spinach
1 package mushrooms, sliced
1 garlic clove, minced
1/4 cup white wine
1/2 cup unsalted butter
Dash of white pepper
Parmesan cheese, grated (for garnish)
Directions:
In a Dutch Oven brown off diced bacon; remove bacon to a paper towel lined plate and reserve 1 Tbsp of bacon fat.
Cook mushrooms in bacon fat for about 3 minutes on medium heat; add wine and reduce for 3 minutes.
Boil water for pasta; cook according to package and drain.
Strain mushrooms and reserve the wine in a small sauce pan. Add mushroom back to Dutch Oven and cook for 3 more minutes; add spinach and let spinach wilt; add bacon and take off heat.
In the small sauce pan add garlic and butter; let simmer for 10 minutes. When you smell a nutty smell and the color is brown the sauce is done.
Add pasta to veggie mix; top with brown butter sauce. Gently mix with tongs and serve with freshly grated Parmesan.
Anytime my family gets together for a huge dinner it’s always requested that I bring my Yummy Broccoli Salad. Usually there are plenty of starchy sides to choose from, so I think to bring this dish to add something a little on the healthier side. Broccoli is a family favorite and when you add cheese and bacon it really adds the extra YUM to this veggie dish. It’s also a colorful dish that really draws you over to it. My toddler says it’s really yummy, so here is another toddler tested and approved dish.
This is the type of dish that is great on the day you make it, but if you let it set in the fridge overnight; it will be DELICIOUS the following day. By letting it set overnight it allows those ingredients to really get to know each other. That’s probably the most important tip I have for this recipe…let the salad soak up all the goodness of the dressing in order to get the most flavor. It’s such a refreshing dish that goes perfectly with any big family meal or a light picnic brunch…which makes it very versatile!
This dish is all things…crunchy, salty, sweet and cheesy. It is super simple to make and looks great when presenting. Now, I hope you enjoy this dish as much as my family and I do!
Yummy Broccoli Salad
YUMMY BROCCOLI SALAD
Ingredients:
6 slices of thick cut bacon, cooked and crumbled
2 crowns of broccoli, cut down into florets
1 cup of mayonnaise
2 Tbsp apple cider vinegar (I use Bragg’s with the mother)
2 Tbsp granulated sugar
1/2 cup craisins
1 1/2 cups sharp cheddar cheese, shredded
1/2 cup walnuts, chopped
Directions:
In a large mixing bowl combine broccoli, bacon, craisins, cheese and walnuts. Toss together to combine well.
In a separate bowl; mix mayonnaise, vinegar and sugar until well combine.
Pour mayonnaise mixture over the broccoli mixture and combine well.
Eat right away or chill over night and serve the following day.
You guys!!! This is my family’s favorite Saturday, Sunday….(who am I kidding) anytime Hors d’oeuvres! These are AMAZING and I have been making them for years! They are simple, cheap, but very delicious…always a crowd pleaser. These are the type of snacks that I make for the people that I love the most. A lot of care and a lot love go into making these delicious Hors d’oeuvres.
Tomato Canapé ingredients.
When I first discovered this recipe I was laid up on the couch (after having my 5th knee surgery) watching a DVD (yes, a DVD) of Paula Deen in her first Food Network show. Her recipe was so yummy and simple that I knew that even though I was a novice home cook that I could make these tasty bites! Through the years, I have adapted and infused my own flavors to create my own tasty canapés. From juicy sangria tomatoes, creamy/cheesy mayo to crispy bacon…this recipe has it all!
A bite size snack that stacks up!
This recipe is packed full of flavor and every bite should be savored. I like to experiment with this recipe meaning that it’s ever evolving. I like to try new spices and new techniques with each time I make this recipe. The version I am sharing with you today is MY FAVORITE! Now, I hope you enjoy this recipe as much as my family and I do!
Tomato Canapés
TOMATO CANAPÉS
Ingredients:
1/2 container of sangria tomatoes, pulped and diced
These days I’m all about keeping it simple, but delicious. That’s why this open faced sandwich is my favorite because it’s both of those things! This is another recipe that I could eat at anytime throughout the day. It’s filling, light, refreshing and by keeping it open faced you are cutting carbs if that’s your thing.
I always keep tomatoes, eggs and bacon in the house, but we aren’t big bread eaters unless we are making sandwiches like these. If you have seen some of my other posts you know that I talk a lot about good quality ingredients. It is important to go all out on a really yummy bread for this recipe since it’s the vessel that holds this masterpiece together. We usually grab some fresh bakery bread for these sandwiches and the one pictured here is from our favorite local bakery. I really like their multigrain bread because it is super sturdy and can hold up to the avocado, egg yolk and juicy tomatoes.
There are so many textures going on in this sandwich which I enjoy because it keeps things interesting. The slightly toasted bread, creamy avocado, crunchy bacon, juicy tomatoes, and silky egg yolk…see…SO MANY TEXTURES! The most important part here is the Sunny Side Up Egg…you need to cook it on the stovetop first then slide it into the oven to finish for a beautiful egg. If Sunny Side Up isn’t your favorite…you could scramble or even poach an egg and this sandwich would still be a winner. Now, I hope you enjoy this recipe and find it as satisfying as we do!
Avocado Breakfast Open Faced Sandwich
Avocado Breakfast Open Faced Sandwich
Ingredients:
Sliced sandwich bread; lightly toasted (I use good quality bakery bread, I used multigrain)
Half an avocado, smashed
3 slices of cooked bacon
1 tomato, thick sliced
1 egg, cooked Sunny Side Up
Parsley for garnish
Directions:
Top bread slice with mashed avocado.
Lay bacon on top of avocado.
Put two thick slices of tomato on top of bacon.
Carefully place egg on top of tomatoes (you don’t want the yolk to break yet!)
BLT Frittata and Hash Brown Casserole for a brunch.
When I became a mom I found the loveliness in a fulfilling brunch. My girl likes to sleep in on most Saturday’s and this gives me the opportunity to sneak downstairs and make a delicious brunch that is sure to carry my family over until well into the afternoon. Before the Covid Quarantine, Saturday’s had our family on the go….whether it was going out of town to visit grandparents, running our weekly errands or traveling to the NC Zoo (our favorite place!) we were ALWAYS on the go! With all that traveling and going we need something that keeps us going! That’s why I like a filling brunch of BLT Frittata and Hash Brown Casserole.
Today I’d like to share two recipes that are always a quick, easy and fulfilling hit at my house…the BLT Frittata and Hash Brown Casserole. Now I know I said this is a great brunch, but we have enjoyed this for breakfast, brunch, lunch and even dinner….we just prefer it for brunch since it is so filling.
I really enjoy cooking for my family and if there is one thing that we all love it’s cheese! I like experimenting with different cheeses for my Hash Brown Casserole and I know my family loves the richness of a strong extra sharp white cheddar, but this is where you can get really creative by using whatever cheese your family enjoys. I also like to use my cast iron skillet to make the Frittata because it cooks up so fast and is always full of flavor.
The casserole takes the longest to cook, so that would be a good time to have a big cup of coffee and start to prep the frittata ingredients. The Frittata takes less than 10 minutes to make from start to finish, so I always start my frittata after I pull my casserole out of the oven to cool…this will ensure that your entire meal comes together perfectly and everything will be warm. Here are the recipes for both the BLT Frittata and Hash Brown Casserole. I hope you enjoy making and eating these as much as we do!
BLT Frittata
BLT Frittata
Ingredients:
8 large eggs
3 slices of bacon, cooked and chopped
1/2 tsp salt
1/2 tsp pepper
1 cup salad greens (I used herb salad mix)
2 Roma tomatoes, seeded and chopped
2 Tbsp olive oil
1 Tbsp red wine vinegar
Chives to finish
Directions:
Set oven to broil.
Heat skillet up on stove top to medium heat.
Whisk eggs together with salt and pepper, pour into skillet. Cook eggs without storing until eggs begin to set on bottom and sprinkle with chopped bacon.
Place skillet in oven and broil eggs for 3 to 4 minutes or until eggs begin to brown and are set. Carefully remove from broiler.
Combine lettuce mix, tomatoes, olive oil and vinegar into a bowl and toss to coat.
Once frittata has cooled, top with a sprinkle of chives and the greens mixture in center for a nice presentation.
Hash Brown Casserole
Hash Brown Casserole
Ingredients:
1 (32 oz) bag of frozen hash browns, thawed
1/2 cup butter, melted
1 (10.25 oz) can of cream of chicken soup
1 (8 oz) container of sour cream
2 cups extra sharp white cheddar, shredded
1 tsp salt
1/2 tsp pepper
Parsley for finishing
Directions:
Preheat oven to 375 degrees F.
Stir all ingredients together in a large bowl until well combined.
Place mixture into a well greased 13×9 casserole dish.
Bake 45 to 55 minutes, or until top is golden brown.
Our family had a late night last night, so we opted to sleep in and make a late Sunday Brunch this morning. Nothing hits the spot more than fresh eggs, bacon, Parmesan cheese and brussels sprouts on a lazy Sunday morning! I made my Brussels Sprouts with Crispy Bacon and Sunny Side Up Eggs which always seems to be a crowd pleaser at our house. This recipe is easy to make, easy to clean up, rich, and will leave you feeling full and satisfied all day!
Fresh eggs, bacon, brussels sprouts and a touch of Parmesan cheese is all you need to make this delicious brunch.
My husband is a huge fan of brussels sprouts and he likes them with a dash of salt and pepper, garlic and onion powered and a small drizzle of olive oil. I always cut the brussels down into quarters for the larger one and half size for the smaller ones. I like to cook brussels in the air fryer for a fast and crispy result. I also cook my bacon ahead of time to allow it time to cool and be chopped into fresh bacon pieces. I usually cook my bacon in the oven at 350 degrees F on a baking sheet covered with parchment paper for about 10 minutes or until done. Cooking the bacon on parchment paper makes for a stress free and easy clean up!
Prepping the Brussels sprouts.
It’s also important to get the eggs out of the fridge early, so they come up to room temperature before frying them. I use a pat of butter and I make sure that my pan is nice and hot when the eggs go in to ensure they cook evenly and that the yolk will be perfectly runny. I finish my sunny side up eggs in the oven to get all of the egg whites cooked through. This recipe is easy, delicious and rich! I hope you enjoy it!
Brussels Sprouts with Crispy Bacon and Sunny Side Up Eggs
Ingredients:
4 large eggs; cooked sunny side up
4 strips of thick cut bacon; cooked, drained and chopped into pieces
A bundle of fresh Brussels sprouts; rinsed, quartered/halved, seasoned
Parmesan cheese; freshly grated
Salt and peppper
Directions:
Preheat air fryer to 350 degrees F and spray with nonstick cooking spray.
Add brussels sprouts to air fryer and set time for 10 to 13 minutes. Shake basket half way through.
While brussels are cooking, make sunny side up eggs.
Once brussels are done remove from air fryer to plate, top with bacon pieces and eggs.
Shave fresh Parmesan cheese over top and add a dash of salt and pepper.
A Slice Of My Life 