Bacon Double A Muffin (GF/DF)

Breakfast, Recipes

Looking for a Gluten Free and Dairy Free breakfast? Try this Bacon Double A Muffin. For the muffin I prefer to use Katz or Canyon Gluten Free Muffins.

INGREDIENTS  

  • 1 English Muffin, Toasted
  • 2 Slices Bacon, Cooked
  • 1 Egg
  • ½ Avocado
  • Arugula
  • 1 Slice Red Onion
  • 2-3 Cherry Tomatoes, sliced
  • 1 Tbsp Balsamic Glaze
  • Salt & Pepper to Taste

INSTRUCTIONS 

  • Prepare toppings by cutting avocado in half, pitting and slicing half of the avocado into slices and thinly slicing onion. Slice cherry tomatoes into small pieces and rinse/dry arugula. Cook Bacon if not cooked already.
  • Put english muffin in toaster, while toasting, fry egg to preferred style (over medium or over easy is best for this sandwich)
  • Once egg and muffin are done, place half the english muffin on a plate, top with avocado, arugula, bacon, onion, egg, cheery tomatoes and then drizzle with balsamic glaze. Enjoy!

Bacon Double A Muffin

  • 1 English Muffin, Toasted
  • 2 Slices Bacon, Cooked
  • 1 Egg
  • ½ Avocado
  • Arugula
  • 1 Slice Red Onion
  • 2-3 Cherry Tomatoes, sliced
  • 1 Tbsp Balsamic Glaze
  • Salt & Pepper to Taste
  1. Prepare toppings by cutting avocado in half, pitting and slicing half of the avocado into slices and thinly slicing onion.

    Slice cherry tomatoes into small pieces and rinse/dry arugula.

    Cook Bacon if not cooked already.

  2. Put english muffin in toaster, while toasting, fry egg to preferred style (over medium or over easy is best for this sandwich)

  3. Once egg and muffin are done, place half the english muffin on a plate, top with avocado, arugula, bacon, onion, egg, cheery tomatoes and then drizzle with balsamic glaze. Enjoy!

Breakfast

Bacon Onion Potato Nibbles

Appetizers, Snacks & Sides, Recipes

Who doesn’t love potatoes? I found these micro potatoes the other day and I love them. I don’t know if I love them because of their size or just how fun they are but they are a new staple in my house.

Instructions:

  • Preheat oven to 400°F – The reason we transfer the potatoes is because it allows for them to continue to cook and gives the outside a slight crispy edge without causing them to wilt.
  • Place skillet on stove over medium heat. Once hot, add olive oil, potatoes, salt and pepper. I don’t recommend using butter as a substitute because it can burn too easily and change the taste of the potatoes.
  • Stir and cook for about 10 minutes until the potatoes start to get soft and slightly brown on the outside.
  • Add sliced onion and bacon bits and take of heat. Stir and carefully transfer to the oven. Bake in oven for 15-20 minutes. Stirring half way through. You don’t want to add these too early because it will overcook the onions and burn the bacon. I choose to use bacon bits so that the potatoes are not as greasy. Some choose to cook potatoes right in the bacon grease but I don’t do this for two reasons: 1) The nibbles are so small so they end up getting very greasy which can be messy and 2) Olive oil fat is healthier than bacon fat. Although, some don’t believe in cooking olive oil at these temperatures.
  • Once the potatoes are done, you can serve in skillet or transfer. I would recommend transferring to a new dish if you have company over because the skillet will be very hot and you don’t want your guest to accidently touch it… because they will.
  • CAUTION: Do not touch the skillet with bare hands, it is hot. Don’t place skillet on counter or table without something under it. It can damage your counter and table depending on the material.

EQUIPMENT

  • Skillet
  • Oven

INGREDIENTS  

  • 1 Bag Potato Nibbles (Micro Potatoes)
  • 1-2 tbsp Olive Oil
  • 1 tsp Salt
  • 1 tsp Pepper
  • ½ White Onion
  • 3 tbsp Bacon Bits

INSTRUCTIONS 

  • Preheat oven to 400°F
  • Place skillet on stove over medium heat. Once hot, add olive oil, potatoes, salt and pepper.
  • Stir and cook for about 10 minutes until the potatoes start to get soft and slightly brown on the outside.
  • Add sliced onion and bacon bits and take of heat. Stir and carefully transfer to the oven. Bake in oven for 15-20 minutes. Stirring half way through.
  • CAUTION: Do not touch the skillet with bare hands, it is hot. Don’t place skillet on counter or table without something under it. It can damage your counter and table depending on the material.

Bacon Onion Potato Nibbles

  • Skillet
  • Oven
  • 1 Bag Potato Nibbles (Micro Potatoes)
  • 1-2 tbsp Olive Oil
  • 1 tsp Salt
  • 1 tsp Pepper
  • ½ White Onion
  • 3 tbsp Bacon Bits
  1. Preheat oven to 400°F

  2. Place skillet on stove over medium heat. Once hot, add olive oil, potatoes, salt and pepper.

  3. Stir and cook for about 10 minutes until the potatoes start to get soft and slightly brown on the outside.

  4. Add sliced onion and bacon bits and take of heat. Stir and carefully transfer to the oven. Bake in oven for 15-20 minutes. Stirring half way through.

  5. CAUTION: Do not touch the skillet with bare hands, it is hot. Don't place skillet on counter or table without something under it. It can damage your counter and table depending on the material.

Chicken Bacon Onion Pasta

Dinner, Recipes

Preparation

  • Rinse and pat dry chicken, salt and pepper both sides.
  • Cut onion into ¼ inch cubes and cut bacon into ¼-½ inch pieces. trim broccolini or broccoli and cut into 1-2 inch pieces. Dice or press garlic.
  • Start a pot of water in a large pan and bring to a boil

Start Cooking!

  • Heat 1-2 tbsp of olive oil in a medium-large skillet. Once hot, place chicken in pan and cook for 3 minutes per side and then set aside on a plate. Don’t worry, we will finish cooking it later.
  • Using same skillet, cook the bacon until crispy and then set aside in small bowl.
  • Add onion to skillet and lower heat to low-medium. Cook for about 4 minutes stirring occasionally until softened. Add pressed or minced garlic for about 1 minute until fragrant and then add wine or chicken broth to deglaze pan.
  • Add bacon, water and cream and stir. Turn up to bring to a boil and stir for about 3 minutes, reduce heat, add chicken and let simmer until thickened. About 15 minutes stirring occasionally.
  • Add pasta to boiling water and cook until al dente (11-13 minutes).
  • Once sauce is thickened add broccolini and cook for an additional 3 minutes until softened. and pasta is done, carefully remove skillet from heat and place on a pot holder. Don’t put the skillet on our counter. Most counters can not handle this heat.
  • Once pasta is done, carefully remove skillet from heat and place on a pot holder. Don’t put the skillet on our counter. Most counters can not handle this heat.
  • Cut chicken if desired and combine pasta with the sauce and chicken. Enjoy!

INGREDIENTS  

  • 2-4 Boneless Chicken Thighs (or breast)
  • 1 cup Broccolini
  • 3 pieces Bacon
  • 1 medium White Onion
  • 2 tbsp Olive Oil
  • ⅓ cup White Wine (or chicken broth)
  • 2 Garlic Cloves
  • ½ cup Cream
  • 8 oz Pasta (Alessi Premium Italian Pasta Organic Penne)
  • 1 cup Water

INSTRUCTIONS 

Preparation

  • Rinse and pat dry chicken, salt and pepper both sides.
  • Cut onion into ¼ inch cubes and cut bacon into ¼-½ inch pieces. trim broccolini or broccoli and cut into 1-2 inch pieces. Dice or press garlic.
  • Start a pot of water in a large pan and bring to a boil

Start Cooking!

  • Heat 1-2 tbsp of olive oil in a medium-large skillet. Once hot, place chicken in pan and cook for 3 minutes per side and then set aside on a plate. Don’t worry, we will finish cooking it later.
  • Using same skillet, cook the bacon until crispy and then set aside in small bowl.
  • Add onion to skillet and lower heat to low-medium. Cook for about 4 minutes stirring occasionally until softened. Add pressed or minced garlic for about 1 minute until fragrant and then add wine or chicken broth to deglaze pan.
  • Add bacon, water and cream and stir. Turn up to bring to a boil and stir for about 3 minutes, reduce heat, add chicken and let simmer until thickened. About 15 minutes stirring occasionally.
  • Add pasta to boiling water and cook until al dente (11-13 minutes).
  • Once sauce is thickened add broccolini and cook for an additional 3 minutes until softened. and pasta is done, carefully remove skillet from heat and place on a pot holder. Don’t put the skillet on our counter. Most counters can not handle this heat.
  • Once pasta is done, carefully remove skillet from heat and place on a pot holder. Don’t put the skillet on our counter. Most counters can not handle this heat.
  • Cut chicken if desired and combine pasta with the sauce and chicken. Enjoy!

Chicken Bacon Onion Pasta

Chicken in a creamy bacon onion sauce with broccolini and large penne.

  • 2-4 Boneless Chicken Thighs (or breast)
  • 1 cup Broccolini
  • 3 pieces Bacon
  • 1 medium White Onion
  • 2 tbsp Olive Oil
  • ⅓ cup White Wine (or chicken broth)
  • 2 Garlic Cloves
  • ½ cup Cream
  • 8 oz Pasta (Alessi Premium Italian Pasta Organic Penne)
  • 1 cup Water

Preparation

  1. Rinse and pat dry chicken, salt and pepper both sides.

  2. Cut onion into ¼ inch cubes and cut bacon into ¼-½ inch pieces. trim broccolini or broccoli and cut into 1-2 inch pieces. Dice or press garlic.

  3. Start a pot of water in a large pan and bring to a boil

Start Cooking!

  1. Heat 1-2 tbsp of olive oil in a medium-large skillet. Once hot, place chicken in pan and cook for 3 minutes per side and then set aside on a plate. Don't worry, we will finish cooking it later.

  2. Using same skillet, cook the bacon until crispy and then set aside in small bowl.

  3. Add onion to skillet and lower heat to low-medium. Cook for about 4 minutes stirring occasionally until softened. Add pressed or minced garlic for about 1 minute until fragrant and then add wine or chicken broth to deglaze pan.

  4. Add bacon, water and cream and stir. Turn up to bring to a boil and stir for about 3 minutes, reduce heat, add chicken and let simmer until thickened. About 15 minutes stirring occasionally.

  5. Add pasta to boiling water and cook until al dente (11-13 minutes).

  6. Once sauce is thickened add broccolini and cook for an additional 3 minutes until softened. and pasta is done, carefully remove skillet from heat and place on a pot holder. Don't put the skillet on our counter. Most counters can not handle this heat.

  7. Once pasta is done, carefully remove skillet from heat and place on a pot holder. Don't put the skillet on our counter. Most counters can not handle this heat.

  8. Cut chicken if desired and combine pasta with the sauce and chicken. Enjoy!

Main Course
Italian
bacon, pasta

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BLTT Cucumber Rolls

Appetizers, Snacks & Sides, Lunch, Recipes

Looking for a cute, simple snack to serve at your pool party or to have later today? These BLTT Cucumber Rolls are simple, easy, refreshing and KETO! Save the carbs with this bacon, lettuce, tomato and turkey roll up. A snack wrapped in a cucumber shell to add that extra flavor and crunch that we all love.

Tips & Tricks

  • Cucumber – You want to ensure that the cucumber slices are thin enough so that they don’t snap when rolling. You should either use a thick peeler or a sharp knife and cut the strips so that they are about 1/8th inch thick. You won’t be able to use the 2-3 in the very center due to the seeds falling out but you can throw those pieces in a salad for dinner so you don’t waste anything.
  • Bacon – To make this as easy as possible, buy fully cooked bacon such as Boars Head Fully Cooked Bacon.
  • Tooth Pick – When placing the tooth pick in the roll to keep them from falling apart, you want to make sure you have a little extra cucumber at the end so that it doesn’t rip under tension.

INGREDIENTS  

  • 1 Cucumber Sliced length wise, ⅛ in thick
  • Oven Roasted Turkey Lunch Meat
  • Cheddar Cheese Slices cut into ⅓
  • Cherry Tomatoes, quartered length wise
  • Iceberg Lettuce
  • Bacon
  • Tooth Picks
  • Pepper to taste

INSTRUCTIONS 

  • Using either a sharp knife or a peeler, thinly slice or peel the cucumber length wise so that you have strips of cucumber that are flexible and long.
  • Cut sliced cheese into three pieces, about the same width of the cucumber and lay one down on a piece of cumber, top with ½ piece of cooked bacon, a piece of lettuce that is similar sized, turkey and ¼ of the cherry tomato.
  • Start from one side and roll the cucumber and toppings into a circle and in together using a tooth pick.
  • Note: You will want to ensure that there is not too much filling or the cucumber will not wrap all the way around. You should be able to get 7-8 rolls per cucumber if sliced thin enough.

BLTT Cucumber Rolls

Save the carbs with this bacon, lettuce, tomato and turkey roll up. A snack wrapped in a cucumber shell to add that extra flavor and crunch that we all love.

  • 1 Cucumber (Sliced length wise, ⅛ in thick)
  • Oven Roasted Turkey Lunch Meat
  • Cheddar Cheese Slices (cut into ⅓)
  • Cherry Tomatoes, quartered length wise
  • Iceberg Lettuce
  • Bacon
  • Tooth Picks
  • Pepper (to taste)
  1. Using either a sharp knife or a peeler, thinly slice or peel the cucumber length wise so that you have strips of cucumber that are flexible and long.

  2. Cut sliced cheese into three pieces, about the same width of the cucumber and lay one down on a piece of cumber, top with ½ piece of cooked bacon, a piece of lettuce that is similar sized, turkey and ¼ of the cherry tomato.

  3. Start from one side and roll the cucumber and toppings into a circle and in together using a tooth pick.

  4. Note: You will want to ensure that there is not too much filling or the cucumber will not wrap all the way around. You should be able to get 7-8 rolls per cucumber if sliced thin enough.

Appetizer

See other snack and appetizers here.

Bacon Egg & Cheese

Breakfast, Recipes

Looking for a good breakfast sandwich? Try this bacon, egg and cheese sandwich that is made on whole wheat artistry bread, has two eggs, red peppers, poblano peppers, red onion, Boarshead white American cheese and bacon. It is filling, nutritious and high in protein.

While this recipe includes cooking your own bacon, which does add additional cook time, you have the option to go the simple and easy rout by using fully cooked bacon. Boarshead has a really good fully cooked bacon that can be found in most grocery stores.

INGREDIENTS  

  • 2 Eggs
  • 1 tsp Olive Oil
  • 1-2 slice American Cheese
  • ¼ Red Bell Pepper sliced
  • ¼ Poblano Pepper sliced
  • ¼ Small Red Onion sliced
  • 2 Pieces Whole Wheat Bread
  • 1 pinch Garlic Powder, Salt & Pepper

INSTRUCTIONS 

  • Cook bacon by preheating oven to 400 degrees and placing bacon on a baking sheet lined with parchment paper in the oven for 18-20 minutes.
  • While Bacon is cooking, wash and dry all produce. Remove core and seeds from peppers and Slice Red Bell Pepper, Poblano Pepper and Red Onion.
  • Heat 1tsp olive oil in a small pan over medium heat. Once heated, combine peppers, onions, garlic, salt and pepper in pan and sauté for 3-4 minutes until lightly browned and softened. Once done, set aside.
  • Put bread in toaster.
  • While bread is toasting, heat another small non-stick pan on medium heat with a tsp of butter. Once pan is hot, crack two eggs into pan. Cook eggs until the whites are almost no longer runny and then flip. Once you flip, place cheese on eggs to melt.
  • Once Bacon is done, take out of oven and lightly pat bacon with a paper towel to soak up some of the grease.
  • Assemble sandwich by placing bread down on plate, putting veggies on the bread, egg and then bacon. Enjoy!

Bacon, Egg & Cheese

Bacon, Egg & Cheese with red peppers, red onions, poblano pepper and American cheese on toasted artistry whole wheat bread.

  • 2 Eggs
  • 1 tsp Olive Oil
  • 1-2 slice American Cheese
  • ¼ Red Bell Pepper (sliced)
  • ¼ Poblano Pepper (sliced)
  • ¼ Small Red Onion (sliced)
  • 2 Pieces Whole Wheat Bread
  • 1 pinch Garlic Powder, Salt & Pepper
  1. Cook bacon by preheating oven to 400 degrees and placing bacon on a baking sheet lined with parchment paper in the oven for 18-20 minutes.

  2. While Bacon is cooking, wash and dry all produce. Remove core and seeds from peppers and Slice Red Bell Pepper, Poblano Pepper and Red Onion.

  3. Heat 1tsp olive oil in a small pan over medium heat. Once heated, combine peppers, onions, garlic, salt and pepper in pan and sauté for 3-4 minutes until lightly browned and softened. Once done, set aside.

  4. Put bread in toaster.

  5. While bread is toasting, heat another small non-stick pan on medium heat with a tsp of butter. Once pan is hot, crack two eggs into pan. Cook eggs until the whites are almost no longer runny and then flip. Once you flip, place cheese on eggs to melt.

  6. Once Bacon is done, take out of oven and lightly pat bacon with a paper towel to soak up some of the grease.

  7. Assemble sandwich by placing bread down on plate, putting veggies on the bread, egg and then bacon. Enjoy!

Breakfast
bacon, Breakfast, sandwich