There are countless ways to cook bacon. I feel like I’ve tried most of them. One of the easiest methods is definitely cooking it in the oven. See below.
Meal-prep tip: If you want one if the laziest and no mess methods for bacon, just buy the bag of bacon crumbles from Costco.
Bacon in the Oven
- Bacon thick cut is better
We recommend using 400 F to cook your bacon… But your bacon may vary.
If using thicker bacon, always lean towards the lower temp.
Original recipe: https://www.wholesomeyum.com/how-to-cook-bacon-in-the-oven/
Okay, I know some of you out there despise mayonnaise. If you’re one of those people… Save yourself the time, go ahead and skip over to the next recipe now. And to spare us all from any fights, I won’t even ask which you feel tastes better – mayo or miracle whip.
So we’ve tried making mayo a few times. And uses various methods – regular blender, vitamix, bullet, immersion… We’ve had mixed results. Sometimes the result is too running and just didn’t emulsify properly into the creamy mayo we are hoping for. So once we found a recipe that worked for us, I made sure to write it down. We primarily make this in our vitamix since it lives on the counter, but an immersion blender and wide mouth mason jar should give you similar results with easier clean up.
Most important part of this recipe is to label your mayo before you put it in the fridge. Hell, use some scotch tape and sharpie marker if you need to. As easy as it is to make this mayo, you don’t want to get sick from eating old stuff that has gone bad. It should last around 2-4 weeks in your refrigerator.
- 1 whole egg
- 3/4 cup olive oil
- 2 tablespoons distilled vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon dry mustard
Place the egg, vinegar, mustard and salt in the Vitamix
Select variable switch and 1 on the dial
Slowly turn machine on and turn dial to variable 10
Blend for about 10 seconds then reduce speed to variable 6 or 8
Remove the plug in the lid, and slowly pour the in olive oil into the Vitamix until gone
Blend until thick (approx. 30 seconds)
Mayo will last 2-4 week
In an attempt to be more efficient with time, and not out of laziness, I tried taking a shortcut and making some roasted garlic in my instant pot. Okay, okay. It’s more of a steamed garlic, and it just broiled for a few minutes to finish it off. But it tastes delicious and you won’t be disappointed with the time it saves you.
“Instant” Roasted Garlic
- 1 head garlic
- olive oil or other olive of choice
Prepare the heads of garlic by slicing off the top quarter-inch,
Insert your steamer basket into the pressure cooker, add a cup of water.
Place your garlic in the steamer backet. Cook at high pressure for 10 minutes. QPR after it finishes.
After releasing the pressure, transfer your garlic to an oven-safe dish, drizzle with oil,
Place it under a broiler for another five minutes, or until caramelized.
Original Recipe: https://www.thekitchn.com/make-roasted-garlic-in-15-minutes-with-this-trick-229011
One weekend in April 2016 we had a cookoff with our friends. The theme was “coffee”. We brought our top game, we had some seriously tough competition, and we won. How rad is that.
This is the dry rub and sauce that Traci and I put on some tri-tip kabobs. I thought the rub was really good. But everyone loved the BBQ sauce. The dark earthy flavors of the ancho chili and dutch chocolate and coffee all seemed to blend together really well. We used the rub seasoning in the BBQ which really help to show the depth of flavor. We paired it with a homebrewed coffee stout, and also used that coffee stout in the BBQ sauce.
Chocolate & Coffee Dry Rub and BBQ Sauce
- 1/2 cup Coffee ground
- 1/2 cup Dutch Cocoa Powder
- 2 tbsp Ancho Chili Powder ground
- 1 tbsp Coriander Seed toasted and ground
- 1/4 cup Brown Sugar
- 1/4 cup Salt
- 1/4-1/2 tsp Cayenne to taste
- 1 tsp Allspice toasted and ground
- 2 tbsp Granulated Garlic
- 2 tbsp Onion Powder
- 2 tbsp Ground Cumin Seed toasted
- 1 Yellow Onion, large chopped
- 1 tbsp Sea Salt
- 1 tbsp Rub see above
- 1/4 cup Molasses
- 12 ounces Barrel-Aged Stout or Dark Ale
- 1/4 cup Apple Cider Vinegar
- 1 can Tomato Sauce 15oz.
- 2 ounces Brewed Espresso
- 4-6 tbsp Brown Sugar to taste
Place olive oil, onion, and salt in medium saucepan over medium heat. Cook stirring occasionally, until onions are caramelized.
Add Rub and molasses, stir 30 seconds, then add beer to deglaze pan, whisking well.
Add vinegar, tomato sauce, and brown sugar. Stir and reduce heat to medium-low. Simmer, stirring occasionally, until sauce is reduced and thickened.
When sauce is brown and thick, add espresso and remove from heat.
When cooled, to lukewarm, transfer sauce to blender and cover. Puree on HIGH until smooth, about 1 minute.Use on meat, or keep refrigerated,
Original recipes: http://thelocalpalate.com/recipes/chocolate-and-coffee-dusted-lamb-ribs-with-stout-chocolate-bqq-sauce, http://www.craftbeer.com/recipes/barrel-aged-stout-bbq-sauce
I have to be honest and say that i was unsure how this would turn out the first time that i made this. That said, it has been added to the site, because it’s just that good.
The brown butter cucumber actually end up being more like a warm relish that you can add on top of whichever protein you’re cooking. The cucumber soaks up all that flavor from the browned butter, making every bite savory. It’s a great low carb way to have a delicious meal. We’ve made this to go with chicken and with fish like mahi or swordfish.
Brown Butter Cucumber
This is great on top of white fish or chicken. IT makes a warm buttery relish that is so good!
- 2 tbsp Butter, Unsalted
- 2 Cumcumber kirby type
- 2 clove Garlic
- 2 tbsp Cilantro, Fresh chopped
- 2 tsp Lemon Juice
In a skillet over medium-high, melt the butter, cooking it until the foam subsides and it turns deep gold
Add cucumbers and a pinch of salt. Cook for about 4 minutes.
Add garlic and cook until cucumbers soften, about 3 minutes.
Stir in cilantro and lemon juice. Cook for 20 seconds.
Season with pepper and more salt and lemon, if desired. Serve atop grilled chicken or fish.
Original recipe: https://www.countryliving.com/food-drinks/recipes/a3396/brown-butter-cucumbers-recipe-clv610/
This is a tasty seasoned salt that takes minutes to put together. It tastes so much better homemade, and I feel better knowing how my salt is actually seasoned. The best part about this recipe is that it contains no MSG!
Homemade seasoned salt with no MSG.
- 3 tbsp Garlic Powder
- 3 tbsp Onion Powder
- 3 tbsp Sea Salt
- 2 tbsp Paprika
- 2 tbsp Finely Ground Black Pepper
- Crushed Red Pepper to taste optional for spicy version
Original recipe: http://healthstartsinthekitchen.com/2013/04/16/homemade-seasoned-salt/