Bacon Candy

The name says it all.

Bacon Candy

Ingredients

1/2 cup packed light brown sugar

1 1/2 tsp chile powder

20 slices of thick-cut bacon (1 1/2 lbs)

Directions

Preheat oven to 400.

Line 2 rimmed baking sheets with foil.  In a small bowl, whisk the brown sugar with the chile powder.  Arrange the bacon strips on the foil and coat the tops with the chile sugar.

Back for 20-25 minutes, until caramelized and almost crisp.  Transfer the bacon to a rack set over a sheet of foil to cool completely.  Serve.

The bacon candy can be made earlier in the day; store at room temperature.

Original link:

http://www.foodandwine.com/recipes/bacon-candy  

Oven-Roasted Cod Crusted with Herbs

This recipe is really tasty.  The lemon zest is a fantastic compliment to the cod.  And last night we threw our leftover garlic and lemon zest in a pan with some zucchini chunks.  Delish.

Oven-Roasted Cod Crusted with Herbs

Ingredients

1 1/2 cups plain bread crumbs
1 handful fresh flat-leaf parsley
2 large cloves garlic
1 lemon, zested
Coarse salt
4 (6 to 8-ounce) cod fillets
Extra-virgin olive oil

Directions

Preheat oven to 400 degrees F.

Place bread crumbs in a shallow dish. Pile parsley, garlic, lemon zest, and a little coarse salt on the cutting board. Finely chop the lemon-garlic mixture, then combine with plain bread crumbs.

Brush the top of each fillet with olive oil and dip in to the bread crumb herb mixture. Brush a little bit of olive oil in the bottom of a baking pan then place fillet in the pan, crust side up. Roast fillets in oven until firm to the touch, about 12 to 15 minutes.

Original link:
http://www.foodnetwork.com/recipes/rachael-ray/oven-roasted-cod-crusted-with-herbs-recipe/index.html 

Potato Leek Soup

I started with a basic recipe (link below) and made some key modifications for this creamy potato leek soup.  Not to say that my modifications were particularly healthy (I think at one point I actually poured some bacon grease in the pot of soup) but they sure were delicious. :)

Potato Leek Soup

Ingredients

8 potatoes, peeled and cubed (note: if using red potatoes or similar, feel free to leave the skins on.  I used a mix of russett and reds)
4 cups chicken broth
1 lb bacon (note: surprisingly I didn't use a full lb. and I still had plenty of bacon awesome-ness)
3 leeks, sliced
1 cup heavy cream (note: I noticed mid-cooking that I only had regular cream, so I added a couple tbsp of butter)

Other optional ingredients:

Garlic (minced)

Shallot (sliced)

Spices, such as paprika, bay leaves, salt and pepper, etc.

Directions

In a large saucepan or stockpot, bring potatoes and chicken broth to a boil.  (Optional: add spices; remove bay leaves before serving.) Cook until potatoes are tender. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving 3 tablespoons of grease and set aside. Saute the leeks in the frying pan with the reserved bacon grease 8 to 10 minutes. (Optional: if adding minced garlic and shallot, saute garlic first for about 1 min until fragrant, then add leeks and shallots).

When the potatoes are tender, stir in the fried leeks, heavy cream and bacon. Stir to blend and remove from heat. Serve hot.



Original link:
http://allrecipes.com/recipe/creamy-potato-leek-soup-ii/ 

Leftover Turkey Casserole

We make this every year after thanksgiving.  Talk about comfort food... totally unhealthy, totally tasty.

In the recipe I've specified that you should use low-salt options when available.  This isn't for health reasons, but for taste. One year we made the recipe using regular soups, etc. and it came out really, really salty.  

Leftover Turkey Casserole

Ingredients

1 (6 oz) package dry bread stuffing mix
1 (16 oz) container sour cream
1 (10.75 oz) can low-salt condensed cream of mushroom soup
1 (10.75 oz) can low-salt condensed cream of celery soup
1 (1 oz) package dry onion soup mix
2 (14.5 oz) cans French-style green beans, drained
2 cups cooked, chopped turkey meat

Directions

Preheat oven to 350 degrees F (175 degrees C).
Prepare stuffing according to package directions.
In a medium bowl, mix the sour cream, cream of mushroom soup, cream of celery soup and dry onion soup mix.
Spread the green beans in a 9x13 inch dish. Top with a layer of turkey. Pour the soup mixture over the turkey. Top with stuffing.
Bake in the preheated oven 30 minutes, or until browned and bubbly.



Original link:
http://allrecipes.com/recipe/leftover-turkey-casserole/

Fish Tacos with Cabbage Slaw

So tasty.  So easy to make for a lot of people.  So much better with avocados on the side.

Fish Tacos with Cabbage Slaw

Ingredients

• 4 cups very thinly presliced green cabbage
• 1 cup chopped plum tomatoes 
• 1/3 cup thinly sliced green onions 
• 1/4 cup chopped fresh cilantro 
• 2 tablespoons fresh lime juice 
• 5 teaspoons extravirgin olive oil, divided 
• 1/2 teaspoon salt, divided
• 1 pound tilapia fillets
• 1 teaspoon chili powder
• 8 (6-inch) corn tortillas
• 
  

Directions

Combine first 4 ingredients in a large bowl. Add juice, 1 tablespoon oil, and 1/4 teaspoon salt; toss well to combine.

Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle fish evenly with chili powder and remaining 1/4 teaspoon salt. Add fish to pan; cook 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove from heat, and cut fish into bite-sized pieces.

Warm tortillas according to package directions. Spoon about 1/4 cup cabbage mixture down the center of each tortilla. Divide fish evenly among tortillas; fold in half. Serve tacos with remaining cabbage mixture.

Original link:
http://www.myrecipes.com/recipe/fish-tacos-with-cabbage-slaw-10000001206215/

Seared Sugar Snap Peas

Sugar snap peas are tasty enough to devour fresh.  But, if it's summer time and you've got sugar snap peas coming out of your ears, here's a great recipe for a dinner side dish.

Farmer's markets are the best only place to get those big delicious sugar snap peas.  I miss summer already... it's going to be a long winter...

Seared Sugar Snap Peas

INGREDIENTS

2 tbsp olive oil
1 pound sugar snap peas, strings removed
3-4 scallions or green onions, sliced on the diagonal
Salt
A pinch of sugar
Zest of a lemon
3 Tbsp chopped fresh mint
Black pepper to taste
Lemon juice to taste

METHOD

1 Heat a large sauté pan on high heat for 1 minute. Add the olive oil to the hot pan and heat it until it shimmers, about 1-2 minutes. Add the sugar peas and toss to coat with the oil. Sprinkle salt over them and toss again. Allow to cook, undisturbed, for 1 minute.

2 Add the green onions and sprinkle with a pinch of sugar. Toss to combine. Let cook for 1 minute. Toss and cook untouched again, this time leaving everything undisturbed for 2 minutes.

3 Turn off the heat, mix in the lemon zest and mint, then add black pepper and lemon juice to taste. Serve at once.

Original link:

http://www.simplyrecipes.com/recipes/seared_sugar_snap_peas/

Sesame-Honey Tempeh & Quinoa Bowl

I love this recipe.  It's really tasty, really healthy, and really easy to make.

There are two versions of this recipe - one for 4 people, and another for 2 people.  I've listed the recipe for two people below, but the link for the other recipe is at the bottom.

I usually make a little more quinoa than the recipe calls for so I can use even measurements (1 cup water / 1/2 cup quinoa).  And I also make double the sauce for the tempeh (3 tbsp honey / 3 tbsp soy / 2 tbsp water / 1 tsp cornstarch) and the carrot slaw (2 tbsp rice vinegar / 1 tbsp sesame oil / 1 tbsp soy), but that's just because I like lots of sauce. :)

Sesame-Honey Tempeh & Quinoa Bowl for Two People

INGREDIENTS

QUINOA & CARROT SLAW

• 3/4 cup water
• 6 tablespoons quinoa, rinsed
• 1 cup grated carrots (1-2 large)
• 1 tablespoon rice vinegar
• 1 tablespoon sesame seeds, toasted (see Tip)
• 1 1/2 teaspoons sesame oil
• 1 1/2 teaspoons reduced-sodium soy sauce

SESAME-HONEY TEMPEH

• 1 tablespoon sesame oil
• 1 8-ounce package tempeh (see Note), crumbled into bite-size pieces
• 1 1/2 tablespoons honey
• 1 1/2 tablespoons reduced-sodium soy sauce
• 1 tablespoon water
• 1/2 teaspoon cornstarch
• 1 scallion, sliced

PREPARATION

1. To prepare quinoa: Bring 3/4 cup water to a boil in a small saucepan. Add quinoa and return to a boil. Reduce to a low simmer, cover and cook until the water is absorbed, 10 to 12 minutes. Uncover and let stand.
2. To prepare carrot slaw: Meanwhile, combine carrot, rice vinegar, sesame seeds, 1 1/2 teaspoons oil and 1 1/2 teaspoons soy sauce in a medium bowl. Set aside.
3. To prepare tempeh: Heat 1 tablespoon oil in a medium nonstick skillet over medium heat. Add tempeh and cook, stirring frequently, until beginning to brown, 7 to 9 minutes.
4. Combine honey, 1 1/2 tablespoons soy sauce, 1 tablespoon water and cornstarch in a small bowl. Add to the pan and cook, stirring, until the sauce has thickened and coats the tempeh, about 1 minute.
5. Divide the quinoa between 2 bowls and top each with half the slaw and half the tempeh mixture. Sprinkle with scallions.

TIPS & NOTES

• Tip: To toast sesame seeds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
• Ingredient Note: Look for tempeh near refrigerated tofu in natural-foods stores and many large supermarkets.

Original link:

http://www.eatingwell.com/recipes/sesame_honey_tempeh_quinoa.html

For two:

http://www.eatingwell.com/recipes/sesame_honey_tempeh_quinoa_for_2.html