Full credit goes to my sister’s co-worker who told her about this little gem and she passed it along to me! Threw it together yesterday and it is super tasty (odd combination I wouldn’t have normally thought to put together), but nonetheless will add this to my rotation! It reminds me of a BLT in salad form. I think it normally calls for spiralized cucumber but I just didn’t have time to do that over lunch yesterday and I’m also not sure if it has an official name. So, thanks to my sister’s co-worker whom I have not met 🙂
Cucumber Bacon Salad
Cucumber (sliced, spiralized, etc.)
Cherry tomatoes, halved
Mayo (I use Primal Kitchen)
Dash of salt/pepper
I didn’t measure any ingredients, I just eyeballed it so feel free to use as much of each ingredient as you prefer for your own taste. Toss them all together and enjoy fresh (this would be a great dish to make for any kind of party, tailgate, etc.)!
Broccoli salad has been a staple in my family for as long as I can remember. We’d have it on holiday occasions and periodically in between, but makes a cool summer salad for when things start to heat up. It’d been sounding good to me for a while so I decided to re-create the traditional recipe to make it a little healthier. Rather than commercial shredded cheese, miracle whip, sugar and bacon bits, it’s no sugar added, uncured smoked bacon and Sir Kensingtons original mayo.
Re-vamped Broccoli Salad
1 12 – 16 oz bag frozen broccoli (ran under cold water to thaw, and dry a bit)
2 fresh ripe mangoes diced
1/2 diced large red onion
Cut up beef (we had some leftover from our smoker, so I used kitchen shears and cut it up!)
Cut up cooked bacon
1 cup Sir Kensginton’s original mayo
White vinegar (enough to get mayo to dressing consistency you prefer)
Toss everything in a large bowl and let refrigerate overnight. The mango adds the perfect touch of sweetness instead of a cup of refined white sugar, and the recipe remains dairy free! I really did not miss the cheese at all, and it’s full of healthy colors!
Enjoy (I apologize, I only took one photo, which is a pretty crappy photo)!
Shortly before Seth deployed – we purchased our first (electric) smoker! We were somewhat excited and ambitious about it, so we immediately smoked a giant rack of ribs and a 7 lb pork butt. Needless to say, I ate pork for weeks after he deployed.
One of my biggest frustrations/annoyances/pet peeves, whatever you want to call it, is that it’s very hard to locally source quality bacon without additives/corn/sugar. It drives me nuts. So, I decided I would try my hand at home curing and smoking pork belly to make my bacon, where I control the ingredients. I’ve always tended to buy uncured bacon, and I’d like to eventually do uncured bacon at home, however, this being my first time and for food safety reasons, I bought curing salt. After all the reading and research I did – I think I’m fine with a 1/4 teaspoon of curing salt, because it kills salmonella and you rinse the pork belly well before smoking.
That said, I followed this recipe from SlimPalate for my first attempt. I love his story and really enjoy his blog. He does some amazing, beautiful things with food. I did add the optional coconut sugar, again, because most of it gets washed right off in the rinse. I let it cure for 7 days in the fridge, and then smoked it for about 2 hours at 200 degrees. My first few fried slices = heaven. I could not believe the differences! Not only, does it not sizzle/pop as much as store-bought bacon, the grease is so much cleaner (a different color even), and the flavor is just night and day!
My second batch is now curing in the fridge, and I tried my own cure this time: Kosher salt, curing salt, black pepper, garlic, and coconut sugar.
It’s hot in San Diego…which means…light, cool meals and sides! The next time you attend a BBQ or party and want to take a fabulous side dish that isn’t A) soy and corn syrup filled potato salad, or B) blood sugar spiking inflammatory grains macaroni salad, whip this together!
Cabbage Bacon Slaw
Walnuts (I used pieces)
Diced red onion
Fried bacon pieces
Himalayan pink salt
Cracked black pepper
Juice of 1/2 a lemon
Toss everything in a bowl, season to your liking with salt and pepper, squeeze the juice of 1/2 the lemon over the mix. Drizzle just a little olive oil, and 2-3 large spoonfuls of fresh bacon grease (from frying your bacon pieces) over top, and toss!
You could definitely add fresh apple, if you choose, the lemon would help the fruit last 🙂
One of my favorite flavor combinations: bacon, Brussels sprouts, onion and apple. I could eat varying kinds of hashes all day long.
Bacon Brussels Apple Hash
1 pkg “ends and pieces” bacon (Trader Joes)
1 bag shredded Brussels sprouts (Trader Joes)
1 white onion, loosely chopped
1 apple, diced (mine was soft, not one you’d want to eat by itself)
Grassfed garlic butter
2 Pastured eggs
Start cooking the ends and pieces in a deep sauté pan, continue cooking until bacon is cooked to your liking (I cooked a little longer because I prefer crispier bacon). Add the onion, and sprinkle with salt/pepp, continuing to sauté on med heat. Once the onions start to turn transparent, add the entire bag of shredded sprouts and toss. Once the hash is almost entirely cooked, toss in the apple just to warm, so it doesn’t get mushy and turn to low heat.
In a small sauté pan, melt a cube of grassfed garlic and herb butter, and crack two pastured eggs into the butter (LOOK AT THE COLOR OF THE YOLKS, OMG). Cook to your desired yolk texture. Pair with hash. Mmmm. Leftovers for lunch today!