Here’s another great dinner side dish that Traci dug up during our Corona virus quarantine. It was super quick and easy to make. As you can imagine, anything with garlic and bacon is going to taste great, and this recipe is no exception!
Garlic and Bacon Green Beans
- 1 pound green beans fresh, rinsed, ends trimmed
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1 tablespoon butter
- 6 cloves garlic minced
- 4-6 strips bacon cooked, drained of fat, chopped
Bring a large pot of water to boil, add green beans (water should be just above the beans), and 1/2 teaspoon salt. Cook on medium-low heat for 5 minutes, drain the beans.
Heat olive oil and butter in a large skillet on medium heat. Add minced garlic and cook it, constantly stirring, for about 30 seconds. Add chopped cooked bacon (drained of fat) and green beans.
Saute on medium heat for about 1 minute to combine all ingredients. Remove from heat. Taste and add more salt, if needed.
Original recipe: https://juliasalbum.com/garlic-and-bacon-green-beans/
I purchased brussel sprouts on a whim while out grocery shopping. We both enjoy eating them, and for whatever reason they looked really tasty when i had walked past them at the store. Fast forward a few days, and we realized we needed to cook them up before they turned and went bad. After some googling alongside other ingredients we had, we came across this recipe. It’s delicious! In fact, we both liked it so much, we actually made it a second time only a few days later.
Well don’t let me hold you back. Here’s the recipe… Go get started cooking!
Penne with Brussels Sprouts and Bacon
- Sea salt
- 8 ounces penne
- 2 tablespoons extra virgin olive oil more for drizzling
- 4-6 slices Bacon, thick cut diced
- 1 large rosemary sprig or 1 tbsp dried
- 3-6 garlic cloves minced
- 1 jalapeño or Serrano chile thinly sliced (or substitute 1-2 large pinch crushed red pepper flakes)
- Freshly ground black pepper
- 8 ounces brussels sprouts thinly sliced
- 2 teaspoons butter
- Fresh lemon juice for serving
- Parmesan cheese, grated optional (or pecorino cheese)
Bring large pot heavily salted water to a boil. Add the penne and cook until pasta is just al dente (do not overcook).
Meanwhile, heat large sauté pan over high heat and add the olive oil. When oil is hot, add the pancetta and rosemary, and sauté until the fat on the bacon starts to turn translucent and very lightly brown, about 1 minute.
Add the garlic, chile and freshly ground black pepper to taste, and sauté until garlic and bacon turn richly brown, about 3 minutes.
Add the brussels sprouts, a large pinch of salt and a splash of water to pan, and sauté until sprouts just start to soften, about 2 minutes. Spread sprouts mixture in pan and press down to flatten. Let it sear for a minute, then stir it up and repeat. This helps brown the sprouts. Add the butter, and sauté for another minute.
Drain penne and add it to pan with brussels sprouts mixture. Cook, tossing, until everything is well mixed. Spoon into pasta bowls and top with a drizzle of oil and lemon juice, and a little cheese if you like.
We find leftovers of this store well adding lemon juice before going into the fridge, and later adding a little butter to it when reheating, adding the cheese topping after reheating.
Original recipe: https://cooking.nytimes.com/recipes/1014359-penne-with-brussels-sprouts-chile-and-pancetta
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/
These are fucking delicious! They are one of Traci’s favorite, and when ever I make them she reminds me about 20 times an hour about how much she likes them. They’re so good, that we have to make them with the large 2 pound Costco bag of them if we want to have any leftovers for lunch or dinner the next day. Sometimes, instead of having them as a side dish, we just make them to have as out main course.
The way the flavor of the maple melds with the bacon and caramelizes the brussel sprouts, mmmmm… Sorry, let me wipe this drool off my face. Give them a try, you won’t be disappointed!
Maple Bacon Brussel Sprouts
- 2 pound Brussels sprouts trimmed
- 1/2 cup Avocado oil or oil of choice
- 6 tablespoons pure maple syrup
- 8 slices bacon cut into 1/2-inch pieces
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
Preheat oven to 400 degrees F.
Prep brussel sprouts by trimming the bottom off. Depending on their size, cut them in to halves or quarters, and toss into a large bowl
Drizzle with the oil and maple syrup; stirring to coat them all
Place Brussels sprouts in a single layer in a baking dish.
Sprinkle with bacon; season with salt and black pepper.(Pro tip: Grab the bag of bacon crumbles from Costco to make your life easy!)
Roast in the preheated oven until bacon is crispy and Brussels sprouts are caramelized, 45 minutes, stirring halfway through.
This recipe scales really easily.
Original recipe: https://www.allrecipes.com/recipe/228875/maple-roasted-brussels-sprouts-with-bacon/
Traci helped find this recipe back when i first started trying to lower my carb intake. And in fact, this recipe was one of the recipes that help to drive the creation of this blog. We get asked for this recipe, without fail, every time we bring it to an event.
It takes a little bit of preparation time, but its totally worth it. I also recommend letting it rest for a day to allow all the flavors to meld in with the mayo.
Creamy Bacon Pea Salad
Always a hit at BBQs and potlucks.
- 16 ounce Frozen Peas, bag thawed in cool water
- 1 cup Cheddar Cheese shredded
- 5 ounce Bacon cooked & crumbled
- 1 rib Celery chopped
- 1/3 cup Onion finely chopped
- 2 tbsp Chives chopped fresh, or 1T dried
- 8 Eggs, Hard Boiled peeled & chopped
- 1 cup Mayonnaise
- 1 tsp Seasoned Salt
Combine all the ingredients and season with seasoned salt, to taste.Can be enjoyed immediately or stored in the refrigerator for up to 5 days.
Original recipe: http://www.healthstartsinthekitchen.com/recipe/creamy-bac/