bacon and jalapenos make for a simple and tasty way to spruce up a hotdog ( we love organic prairie’s 100% grass-fed organic hotdogs ).
simply cut a line down the length of the hotdog deep enough to fit several slices of jalapeno. precook some bacon so it’s tender enough to wrap around the hotdog. then secure the bacon with some toothpicks. cook on medium heat on a grill until the hotdog is hot and the bacon is crisp.
top with sweet pickle relish and mustard.
served with homemade fries spritzed with apple cider vinegar for a Delicious Flavor Bonanza ®
Amongst Fellow Dog People there was also jack, who was born blind. he can be a little skittish, especially around men. it took a little bit, but we now get along famously and i think he likes me even when i’m not making bacon ( of course, to make bacon grease for bacon popcorn ).
i start making bacon popcorn and now just a few days later i find myself in a restaurant WITH IT ON THE MENU. WHAT DOES IT MEAN?!
i know it’s just an example of the baader-meinhof phenomenon, but still, i’m pretty sure i’ve never seen it on a menu before.
how do you make bacon popcorn with pasture butter even better? with cheddar!
i have to admit this powdered cheddar cheese is not organic. i couldn’t find any organic powder when i was out and about so i compromised with non-organic. you can be certain i’ll be ordering a pound of the fronteir organic white cheddar powder in the near future.
i saw a passing reference on twitter to bacon popcorn and i wondered how on earth i could get to my age and have never of heard of or tried two of my favorite things together.
and since we semi-regularly make bacon we have little containers of bacon fat sitting around, so bacon popcorn could be a great way to use up the grease.
1/2 cup bacon grease
1 cup unpopped popcorn kernels
0.5 stick organic valley pasture butter
1. i really don’t need to tell you how to make popcorn in a pan, right? probably not. but just in case you’ve forgotten, here you go. melt the bacon grease in a large – at least 6 quarts – pan. throw in a test kernel. when it pops you’re ready to add the rest of the popcorn.
2. add the rest of the popcorn and shake the pan back and forth constantly so the unpopped kernels stay on the bottom and eventually pop.
3. when the popping slows down to almost stopping, remove from heat.
4. melt the pasture butter in a small pan. you could use a lesser butter but trust me you want to pair up the bacony flavor with the delicious pasture butter flavor.
5. put the popcorn in a paper grocery bag and slowly drizzle a small amount of melted butter over the popcorn. shake. add salt to taste. shake some more. repeat until the butter is gone.
i’m sure there are plenty of ways to fancy it up with powdered cheddar cheese or bacon bits but the basic recipe is excellent with it’s subtl-ish bacony flavor combined with the taste of the extradordinary pasture butter. definitely a keeper.
frida was veeeery interested in what i was doing while heating the bacon grease
how do you make bacon and blue cheese breakfast tortillas even more awesome? with fresh jalapenos from the the cosmos organicos garden collective!
obviously any jalapenos will do, but fresh is best
top with a little sriracha sauce and you’ve got yourself a fiery flavor extravaganza!
so i’m standing, staring at the fridge wondering what i can whip together and a plan slowly comes together. a wonderfully tasty plan. a plan so wonderfully tasty that i can’t believe it had never occurred to me before – BACON AND BLUE CHEESE BREAKFAST TORTILLAS!
i scrambled some fresh eggs from The Girls and started a traditional omelette, then added a bit of cooked and crumbled of organic prairie bacon and organic valley blue cheese and folded it and let it cook for a bit while steaming some sonoma organic, yellow corn tortillas until soft. for a spicy finishing touch, i added a few drops of hot sauce.
i’m not sure the picture does the amazing taste of the bacon and blue cheese breakfast tortilla justice.
it’s definitely going into regular breakfast rotation.
to celebrate losing 90 pounds by the new year, i whipped up a 100% grass-fed, organic, bacon, blue cheese, olive burger with caramelized onions and onion rings.
losing 90 pounds involved lots of running and careful consideration of what i’ve been eating for the past year. and while i’d be lying if i said i haven’t had a burger in a year, this was the best one in a long time.
i will also admit that, because it was so rich, i could only eat half of it
and since i now can roughly estimate the number of calories in pretty much everything i eat i’m obligated to mention that one of The Greatest Burgers, EVAR will set you back about 800 calories.
everything in moderation, except moderation!
as soon as i saw this video for bacon wrapped eggs i knew i had to try it. i mean, how possibly could you go wrong with bacon, eggs and cheese? and it’s really simple, as it doesn’t really take much longer to make than regular ol’ bacon and eggs.
first, you brown some bacon ( pssst! organic prairie uncured bacon. ) – but don’t get it crispy! then you place a full strip around the wall of the cup of a muffin tin and a few more bits in the bottom. crack and egg in the cup, sprinkle with a titch of salt and pepper and add your favorite cheese ( today we used organic valley raw sharp cheddar ) on top.
of course, if you wanted to fancy it up you could add some sauteed garlic or chives or whatever strikes your whimsy.
then, place in it a preheated 400°F oven for about 10-15 minutes. how long depends on how thoroughly cooked you want the yolk. i like runnier yolks so i put it in for 10 minutes.
after a bit, they should come out like so. it might be hard to tell, but two of them don’t have cheese added because, weirdly, odin said he didn’t want any. i swear, sometimes, i wonder if he’s my kid at all.
part of a complete breakfast! or at least a breakfast complete with spelt bread in an attempt to sort-of abide by my gluten free lifestyle ( spelt gives me less “trouble” than wheat ).
bacon wrapped eggs with cheese makes a plate smile