Perfect Easy Bacon

Adapted from The Kitchn's How To Make Perfect Bacon in the Oven 

Ingredients
1 to 2 lbs. sliced uncured bacon (10-14 slices fit on one of my baking sheets)

Directions
Preheat the oven to 400°F. Arrange a rack in the lower third of the oven and heat to 400°F.  If you're cooking 2 sheets of bacon, position a second rack in the top third of the oven.

Arrange the bacon on a baking sheet.  Lay the bacon on the baking sheet(s) in a single layer. The bacon can be close together, but don't let it overlap or the bacon will stick during cooking.

Bake the bacon. Bake until the bacon is deep golden-brown and crispy, 15 to 20 minutes. Exact baking time will depend on the thickness of the bacon and how crispy you like it. Begin checking around 12 minutes to monitor how quickly the bacon is cooking. The bacon fat will sputter and bubble as the bacon cooks, but shouldn't splatter the way it does on the stove top.  Using paper towels, mop up the bacon grease as needed so the bacon isn't totally submerged in grease.

Transfer the bacon to a plate lined with paper towels. Remove the bacon from the oven and use tongs to transfer it to a plate lined with paper towels to drain and finish crisping. Serve immediately.

Clean up:  Discard any excess grease and soak the pan(s) in water for easy cleanup. 

Recipe Notes

Even crispier bacon: For even crispier bacon, fit a metal rack over the foil-lined baking sheet and lay the raw bacon on the rack. Elevating the bacon allows it to cook from all sides and become extra-crispy.

Storage: Refrigerate leftover bacon for 1 week or freeze it for up to 3 months; warm the bacon in the microwave before serving.

Nutrition Facts

Servings 6.0                  2 slices
Amount Per Serving
calories 90
% Daily Value *
Total Fat 6 g	9 %
Saturated Fat 2 g	10 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 25 mg	8 %
Sodium 300 mg	13 %
Potassium 58 mg	2 %
Total Carbohydrate 1 g	0 %
Dietary Fiber 0 g	0 %
Sugars 0 g
Protein 10 g	20 %
Vitamin A	0 %
Vitamin C	0 %
Calcium	0 %
Iron	2 %

Apricot Blueberry Whey Protein Smoothie

Ingredients
1/2 c. water
3/8 c. plain 2% Greek yogurt
3/4 c. frozen blueberries
4-6 dried Turkish apricots
1-2 scoops whey protein powder, enough to add 20g protein

Directions
Blend and enjoy!

DIY Smoothie Pack Directions
Blend everything except the mango, water, and protein powder and freeze silicon 1 oz. ice cube trays. 6 cubes + frozen fruit + protein powder in a zipper bag.  Freeze.  Empty the bag into a blender.  Add 1/2 c. liquid and you have frozen yogurt / soft serve you have to eat with a spoon!  Let the smoothie pack contents thaw before blending if you have an older blender, or want a less thick smoothie.  Adding the protein powder thickens and "bulks" the smoothie and I haven't measured how it changes the volume in my DIY smoothie cubes.  

Nutrition Facts

Servings 1.0
Amount Per Serving
calories 286
% Daily Value *
Total Fat 2 g	3 %
Saturated Fat 1 g	6 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 11 mg	4 %
Sodium 59 mg	2 %
Potassium 601 mg	17 %
Total Carbohydrate 40 g	13 %
Dietary Fiber 5 g	21 %
Sugars 33 g
Protein 29 g	58 %
Vitamin A	3 %
Vitamin C	20 %
Calcium	109 %
Iron	7 %

Sheet-Pan Bleu Cheese Flank Steak with Garlic-Chile-Roasted Vegetables

Adapted from Eating Well's Sheet-Pan Steak and Potatoes

Ingredients
2 large white sweet potatoes, cut in 3/4" chunks
1 bunch asparagus, chopped
8 oz. mushrooms, quartered
1/4 large red onion, slivered
4 cloves garlic, minced
2 T. extra-virgin olive oil
1/2 T. fresh rosemary, minced
1 serrano, minced
¾ t. salt, divided
¾ t. ground pepper, divided
1 lbs. flank steak
sprinkle chipotle powder
3 T. crumbled blue cheese

Directions
Preheat oven to 425°F.  Toss sweet potatoes with 1 T. oil, rosemary, and ¼ t. each salt and pepper in a large bowl.  Spread evenly on a rimmed baking sheet.  Roast for 15 minutes.  Toss remaining vegetables with the remaining 1 T. oil and ¼ t. each salt and pepper in the bowl.  Stir into the potatoes on the baking sheet.  Sprinkle steak with the remaining ¼ t. each salt and pepper.  Place on top of the vegetables.  Roast until the steak is cooked and the vegetables are tender, 10 to 15 minutes more, topping the steak with the cheese for the last few minutes.  Transfer the steak to a cutting board and let rest 5 minutes.

Nutrition Facts

Servings 4.0
Amount Per Serving
calories 350
% Daily Value *
Total Fat 14 g	21 %
Saturated Fat 4 g	20 %
Monounsaturated Fat 5 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 59 mg	20 %
Sodium 658 mg	27 %
Potassium 536 mg	15 %
Total Carbohydrate 27 g	9 %
Dietary Fiber 6 g	22 %
Sugars 8 g
Protein 30 g	60 %
Vitamin A	290 %
Vitamin C	17 %
Calcium	8 %
Iron	25 %

Chili Aïoli

Adapted from Eat for Eight Bucks: Pork Belly Sandwiches, Chinese-Style Recipe

Ingredients
1 large egg yolk
1/2 t. prepared Chinese mustard
2 t. fresh lemon juice
2 cloves garlic
Fine salt
1/4 c. sunflower seed oil
Chili sauce, to taste -- I used Korean Gochujang (Chung Jung One brand)

Directions
Place first five ingredients in an immersion blender jar or pitcher and puree.  Stream in as much oil as needed while blending.  Add chili sauce to taste and mix in.

I don't remember how much it makes, so there's no Nutrition Facts

Szechuan Beef

Adapted from Spicy Szechuan Beef

I should know better -- I should have called mom for her recipe!

Ingredients
1.5 lbs round steak, cut into thin slivers
4 T. soy sauce, divided
3 T. sugar, divided
1⁄2 t. ghost chili flakes, to taste
3 T. cornstarch
1 T. Hoisin
3 T. sunflower seed oil, divided
1/2 onion, thinly slivered longitudinally
4 stalks celery, 1/4" cross-cut
6 medium carrots, sliced in thin diagonal coins
2 yellow or red bell peppers, cut in thin strips
6 cloves garlic, minced

Directions
Combine 2 T. soy sauce, 1 T. sugar, 1 T. oil, ghost chili flakes, and cornstarch to form marinade. Add beef and let stand 30 minutes, or longer.

Combine 2 T. soy sauce, 2 T. sugar, and hoisin. Reserve.

Heat 1 T. oil in wok over high heat. Add vegetables and stir fry until just done, crisp tender. Remove to a plate.

Heat 1 T. oil in wok over high heat. Add beef and stir fry for 3 minutes, until almost done. Add prepared sauce. Cook until heated through, about 30 seconds. Stir in the vegetables and serve over rice.

Nutrition Facts

Servings 6.0
Amount Per Serving
calories 335
% Daily Value *
Total Fat 15 g	24 %
Saturated Fat 1 g	4 %
Monounsaturated Fat 6 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg	0 %
Sodium 750 mg	31 %
Potassium 515 mg	15 %
Total Carbohydrate 24 g	8 %
Dietary Fiber 4 g	14 %
Sugars 14 g
Protein 26 g	52 %
Vitamin A	210 %
Vitamin C	201 %
Calcium	6 %
Iron	6 %

Spatchcocked Chicken with Vegetables

Adapted from Spatchcocked Chicken with Root Vegetables

Ingredients
7 medium carrots, cut into 1" chunks
4 large yellow potatoes, cut into 1" chunks
1/2 white or yellow onion, cut into 1" chunks
3/4 lb. cauliflower, cut into 1" chunks
2 T. extra-virgin olive oil
salt and pepper

6 cloves of garlic, finely minced
1 6" sprig rosemary, finely minced
1/2 t. chipotle powder
1/4 t. salt
1/2 T. olive oil

1 whole chicken, 5-6 lbs., spatchcocked as in the linked recipe

Directions
Preheat the oven to 450˚F.

Toss the vegetables with 2 T. olive oil, salt and pepper, and spread evenly in a 9" x 13" glass baking dish.

Mix the garlic, rosemary, chipotle, and 1/4 t. salt with 1/2 T. olive oil in a small bowl.

Spatchcock the chicken and loosen the skin from the breast, leg and thigh, and wing meat areas.

Place flat on the vegetable base, arranging the chicken so none of it hangs over the pan edges.  Spread the herb paste between the meat and the skin.  Tuck the wing tips in the cut you made to access the thigh and leg meat so they don't burn.

Roast for 50-60 minutes, until the thickest part of the thigh registers 165° on a thermometer.
Remove the chicken from the pan and let it rest for 10-15 minutes before carving.

Nutrition Facts

Servings 6.0
Amount Per Serving
calories 546
% Daily Value *
Total Fat 13 g	21 %
Saturated Fat 3 g	13 %
Monounsaturated Fat 8 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 183 mg	61 %
Sodium 616 mg	26 %
Potassium 854 mg	24 %
Total Carbohydrate 34 g	11 %
Dietary Fiber 5 g	20 %
Sugars 9 g
Protein 85 g	170 %
Vitamin A	238 %
Vitamin C	91 %
Calcium	13 %
Iron	22 %

Bacon, Asparagus, Potato Frittata

Adapted from Asparagus and Potato Frittata

Ingredients
2 t. sunflower seed oil, divided
1 small sweet onion, thinly sliced
1 clove garlic, minced
1 t. chopped fresh rosemary, or ¼ teaspoon dried
1 tomato, seeded and chopped, divided
2 small cooked potatoes, cut into ½" dice
1 bunch cooked asparagus stalks, cut into 1" pieces
½ t. salt
½ t. freshly ground pepper, plus more to taste
4 large eggs
4 large egg whites
4 slices center-cut uncured bacon, cut in 1/4" slices
¼ c. freshly grated Asiago cheese
2 T. chopped fresh chives, or scallions

Directions
Preheat the broiler. Heat 1 t. oil in a large iron skillet over medium heat. Add bacon, onion, garlic, rosemary, and half of the tomato; cook, stirring, until the onion is tender, about 8 minutes. Steam diced potatoes in the microwave.  Add potatoes and cook, stirring, until they start to brown, about 4 minutes.  Steam asparagus in the microwave.  Add asparagus and cook until heated through. Remove the vegetables from the pan; season with salt and pepper. Wipe out the pan, brush with the remaining 1 t. oil, and return it to low heat. Lightly whisk whole eggs, egg whites and cheese in a medium bowl. Add the vegetables to the egg mixture and pour into the pan, gently stirring to distribute the vegetables. Cook over low heat until the underside is light golden, 5 to 8 minutes. Place the pan under the broiler and broil until the top of the frittata is puffed and golden brown, 1 to 2 minutes. Loosen the frittata and slide it onto a platter. Garnish with chives (or scallions) and the remaining chopped tomato.

Nutrition Facts

Servings 4.0
Amount Per Serving
calories 311
% Daily Value *
Total Fat 12 g	19 %
Saturated Fat 4 g	20 %
Monounsaturated Fat 4 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 205 mg	68 %
Sodium 775 mg	32 %
Potassium 527 mg	15 %
Total Carbohydrate 24 g	8 %
Dietary Fiber 3 g	11 %
Sugars 8 g
Protein 28 g	56 %
Vitamin A	15 %
Vitamin C	43 %
Calcium	13 %
Iron	11 %

Lemon-Rosemary Chicken, Sweet Potato, and Cauliflower Sheet-Pan Dinner

Adapted from Lemon and Rosemary Marinade Recipe for Chicken and Sheet-Pan Chicken & Brussels Sprouts

Ingredients
Marinade
4 T. lemon juice
2.5 T. extra-virgin olive oil
2 cloves garlic, minced
1/2 T. fresh rosemary, minced
1 t. salt
1/4 t. chipotle powder
fresh cracked black pepper
1/4 t. ground mustard
1-1.5 lbs. chicken tenders
2 med. orange or red sweet potatoes, ~1 lb., cut in 1/2" cubes
1/2 sweet onion, roughly chopped
1 large head cauliflower, cut in 3/4" cubes
2 T. extra-virgin olive oil
1 t. salt
fresh cracked black pepper

Directions
Mix the marinade ingredients with an immersion blender and marinate the chicken while chopping the vegetables.  Preheat the oven to 425˚F.  Chop the vegetables and toss with the remaining ingredients.  Spread on one or two sheet pans (depending on the size of your sheet pans), and roast for 10 minutes.  Distribute the chicken on the pan (s), and put in the oven for another 10 minutes, until chicken is cooked through.

Nutrition Facts

Servings 4.0
Amount Per Serving
calories 314
% Daily Value *
Total Fat 8 g	13 %
Saturated Fat 1 g	4 %
Monounsaturated Fat 4 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 11 mg	4 %
Sodium 338 mg	14 %
Potassium 73 mg	2 %
Total Carbohydrate 35 g	12 %
Dietary Fiber 7 g	29 %
Sugars 13 g
Protein 29 g	57 %
Vitamin A	119 %
Vitamin C	162 %
Calcium	10 %
Iron	11 %

Peach Melba Overnight Oatmeal

Adapted from The Yummy Life's Peach Melba Refrigerator Oatmeal
I make four days' worth of the same variety in one large glass snap-lock storage dish.  Four days' breakfast made in under 15 minutes, no cooking involved.

Ingredients
1/4 c. uncooked old fashioned rolled oats
1/3 c. skim milk
1/4 c. low-fat Greek yogurt
1 1/2 t. dried chia seeds
1/4 t. vanilla extract
1 T. raspberry jam
1/4 c. chopped peaches

Directions
In a half pint (1 cup) jar, add everything except the fruit. Put lid on jar and shake until well combined. Remove lid, add fruit and stir until mixed throughout. Return lid to jar and refrigerate overnight or up to 3 days. Eat chilled or warmed up in the microwave.

Nutrition Facts

Servings 1.0
Amount Per Serving
calories 295
% Daily Value *
Total Fat 5 g	8 %
Saturated Fat 2 g	10 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 2 g
Trans Fat 0 g
Cholesterol 12 mg	4 %
Sodium 74 mg	3 %
Potassium 161 mg	5 %
Total Carbohydrate 29 g	10 %
Dietary Fiber 5 g	21 %
Sugars 9 g
Protein 19 g	37 %
Vitamin A	7 %
Vitamin C	2 %
Calcium	27 %
Iron	8 %

French-Style Pot Roast

Adapted from French-Style Pot Roast

Ingredients
1 beef chuck roast, boneless, pulled apart into 2 pieces and fat trimmed (4-5 lbs.)
2 t. kosher salt
1/2 (750 ml) bottle medium-bodied red wine
10 sprigs fresh parsley
2 T. minced fresh fresh parsley leaves
2 sprigs fresh thyme
2 bay leaves
ground black pepper
4 oz. thick-cut uncured bacon, cut into 1/4" pieces
1 medium onion, chopped fine
3 medium garlic cloves, minced
1 T. all-purpose flour
2 c. beef broth
4 medium carrots, peeled and cut on bias into 1 1/2" pieces
2 c. chopped sweet onions
3 T. unsalted butter

1⁄2 c. water
1⁄4 c. cold water (to bloom gelatin)
10 oz. white mushrooms, wiped clean, stems trimmed, halved if small and quartered if large
table salt
1 T. powdered unflavored gelatin

Directions
Season meat with kosher salt. Place on wire rack in rimmed baking sheet, and let rest at room temperature for 1 hour.

Meanwhile, bring wine to simmer in large saucepan over medium-high heat. Cook until reduced to 2 c., about 15 minutes. Using kitchen twine, tie parsley sprigs, thyme sprigs, and bay leaves into bundle.

Pat beef dry with paper towels and season generously with pepper.

Adjust oven rack to lower middle position and heat oven to 300°F.  Cook bacon in large Dutch oven over medium-high heat, stirring occasionally, until crisp, 6-8 minutes. Using slotted spoon, transfer bacon to paper-towel lined plate and reserve. Pour off all but 2 T. of bacon fat; return Dutch oven to medium-high heat and heat until fat begins to smoke. Add beef to pot and brown on all sides, 8-10 minutes total. Transfer beef to large plate and set aside.

Reduce heat to medium; add onion and cook, stirring occasionally, until beginning to soften, 2-4 minutes. Add garlic, flour, and reserved bacon; cook stirring constantly, until fragrant, about 30 seconds. Add reduced wine, broth, and herb bundles, scraping bottom of pan with wooden spoon to loosen browned bits. Return roast and any accumulated juices to pot; increase heat to high and bring liquid to simmer, then place large sheet of foil over pot and cover tightly with lid. Set pot in oven and cook, using tongs to turn beef every hour, until dinner fork slips easily in and out of meat, 2 1/2 -3 hours, adding carrots to pot after 2 hours.

While meat cooks,
large skillet over medium-high heat. Add mushrooms and 1/4 teaspoons table salt; cook, stirring occasionally, until vegetables are browned and glazed 8-12 minutes. Remove from heat and set aside. Place remaining 1/4 cup cold water in small bowl and sprinkle gelatin on top.

Transfer beef to cutting board; tent with foil to keep warm. Allow braising liquid to settle for about 5 minutes, then using wide shallow spoon, skim fat off surface. Remove herb bundle and stir in onion-mushroom mixture. Bring liquid to simmer over medium-high heat and cook until mixture is slightly thickened and reduced to 3 1/4 cups, 20-30 minutes. Season sauce with salt and pepper. Add softened gelatin and stir until completely dissolved.

Remove kitchen twine from meat and discard. Using chef's or carving knife, cut meat against grain into 1/2" thick slices. Divide meat among warmed bowls or transfer to platter; arrange vegetables around meat, pour sauce on top, and sprinkle with minced parsley. Serve immediately.

Serve with boiled potatoes, buttered egg noodles or steamed rice.

Nutrition Facts