If you have never had a bacon wrapped hot dog, you are definitely missing out!
I had my first one in December in NYC at Crif Dogs. I would highly recommend the Chihuahua which comes with avocado and sour cream, but they all looked good! Definitely worth the trip if you are in New York!
Deliciousness in a bun!! Ignore the hat hair-it was freezing that weekend!
I have been craving guacamole something fierce lately, so I picked up an avocado on my last trip to the grocery store. I’m too lazy to actually make real guac for one though (I know, I know…), so I just threw this together because it all sounded good. And it was! A good quick and easy meal with minimal prep time involved!
Bacon, Avocado, and Tomato Salad:
Alternately titled “The Best Thing You Can Make With Asparagus. Ever.”
Grab three spears of asparagus and a thick piece of bacon (like the kind I wrote about here). Using a few toothpicks to hold it in place, wrap the bacon around your bundle. Cook at 415 degrees until the bacon is browned and crispy around the edges, about 20-25 mins but just keep an eye on it. Flip after 10-15 minutes so that both sides get brown.
That’s right! Every Friday, I’ll be posting a new recipe with everyone’s favorite ingredient: BACON!
For starters, let’s begin with just plain old bacon in all it’s delicious glory. Not all bacons are created equal! In fact, I’d be willing to bet that the bacon you’ve been buying at the grocery store is the WRONG kind of bacon… the kind that comes in those vacuum-packed plastic packages, arranged in a pretty little stack with catchy-sounding names like “hickory smoked” or “maple cured.”
Are you ready for this? Do not buy that kind of bacon ever again. Ever. It’s not real bacon! Well, it is, but it’s been saturated with all sorts of chemicals and additives that aren’t very good for you and that you don’t need anyways.
Real bacon looks like this:
Raw bacon!
Do you see how thick and marbled and meaty that bacon is? That’s how bacon is supposed to look. No ingredients added, no preservatives or fillers or ANYTHING – just meat.
This is the bacon I buy from Whole Foods. Its dry-rubbed and uncured slab bacon. I’ve spotted slab bacon in the more standard grocery stores as well, but it tends to be cured nonetheless – and that means it’s still full of the additives you want to avoid. Farmer’s markets are another great place to look for this kind of bacon. I like to buy it in batches of 1.5lbs, which will last me anywhere from a 1-2 weeks, usually 2. The taste is incomparable to the packaged stuff – it’s the perfect blend of sweet and salty. Plus, since it’s cut so thick, you get both the crunch of crispy bacon and the meaty chewiness of a good jerky.
Trust me, once you give this kind of bacon a try, you will never, ever, ever want to go back.
This piece kind of looks like New Jersey. I look like crap, but who cares - it's BACON!
Happy Friday!
Really, is there anything that bacon can’t make delicious? Not that I don’t love cauliflower on its own, but toss it with bacon and pine nuts and a few spices and it’s the best thing that ever happened to it. Originally taken from this site, it’s one of my quick-and-easy staples when I’m short on time and supplies. Today was mostly a I-don’t-feel-like-cooking-anything-complicated kind of day, but whatever. It’s awesome. Make it.
Caulflower with Bacon and Pine Nuts
1 head cauliflower, chopped into small florets
1/4 lb bacon (I use Whole Foods’ all-natural butcher-cut bacon, about 5 slices)
1/4 c. pine nuts
2-3 Tbsp garlic garlic (Yes, that’s the real name. A few chopped cloves of fresh garlic works too, but this is all I had)
1-2 tsp oregano
1/2 tsp red pepper
s+p
Steam cauliflower in the microwave for 6-8 minutes (just throw it in a bowl, cover wtih saran wrap, and nuke away). While the cauli is steaming, toast the pine nuts in a big DRY saute pan – this takes a few minutes, but keep an eye on them because they’ll burn very quickly after getting to the “toasted” stage. Once the nuts are brown and smelling yummy, set them aside.
Chop up your bacon into 1/2-inch strips. This is easiest to do by just leaving them all stacked up and slicing away – once you throw them in the pan, they’ll eventually separate. Do that now, by the way. Cook the bacon until it’s brown and crispy, then add the garlic and let it cook with the bacon for a minute or so. By now the cauli is definitely done, so add it to the pan and add the rest of the spices. Re-introduce the pine nuts to their tasty brethren and toss it all together. Saute for a few more minutes until everything looks good and co-mingled.
And that’s it! Super simple and soooo good! Before eating, squeeze a lemon wedge over each serving for an extra kick and chow down!
still steaming!
Thank God for food processors. Seriously, I think I would starve without mine.
Shred a pound or so of brussels sprouts. (Brussels sprouts may be my new favorite vegetable, btw). Fry a few strips of bacon, chopped. Once bacon is almost crispy, toss in the shredded sprouts and cook until they get a little brown. Toss with salt, pepper, and a little bit of onion/garlic powder. Faaaaaantastic!
Also made a tasty add-in to my scrambled eggs this morning!
Tacos on the Rooftop 