This is not only our family’s favorite pancake recipe, but it’s the one I always make when guests are spending the night. They are absolutely delicious–the pancakes, not the guests–and unlike any other pancakes you’ve had.
If you need to go with a gluten-free diet, no worries: my favorite all-purpose GF flour, “Cup 4 Cup,” worked so well in this recipe, there was no difference in taste or texture. Now this is the only way I make ’em and no one notices the difference!
I use organic lemons, if I can find them, because all the nasty sprays used with non-organics are absorbed by the skin, which is used in this recipe. (They don’t wash off.)
1 cup all-purpose flour (or Cup 4 Cup original multi-purpose flour)
1 1/2 cups stone-ground yellow cornmeal
2 tablespoons organic cane sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk (or 1 1/2 cups milk and the juice of 1 large organic lemon)
zest of 1 organic lemon
1 large egg
3 tablespoons melted unsalted butter, slightly cooled
1–2 teaspoons avocado oil
1 cup fresh or frozen blueberries, preferably wild, rinsed and dried
Whisk the flour, corn meal, sugar, baking powder, baking soda, and salt in a medium bowl to combine.
In a separate bowl, whisk the egg, lemon zest, and melted butter into the buttermilk (or milk and lemon mixture) to combine. (Hint: zest the lemon first, then juice it.)
Make a well in the center of the dry ingredients in the bowl. Pour in the milk mixture and whisk very gently until just combined. Do not over-mix. A few lumps are OK.
Heat a non-stick skillet over medium heat. Add 1 teaspoon of oil and use a brush to coat the skillet bottom evenly. Pour 1/4 cup of the batter into 3 spots on the skillet. Sprinkle 1 tablespoon of the blueberries over each pancake.
Cook the pancakes until large bubbles begin to appear, about 1 1/2 to 2 minutes. Using a thin, wide spatula, flip the pancakes and cook until they’re golden brown on the other side, 1 to 1 1/2 minutes longer.
I grow several varieties of squash and pumpkins in my garden every year, so I’ve got an overload of blossoms. They’re delicious sweet or savory.
In my savory version, the blossoms are stuffed with ricotta cheese, lightly battered, fried and served with a delicious tomato sauce.
The sweet version is directly below.
At home, we went for a sweeter version for breakfast, using pancake mix as the base, experimenting with two fillings: raspberry preserves or strawberry cream cheese.
I simply followed the directions on the box of pancake mix, using fat-free milk instead of whole milk and a little less of the dry ingredients to make the batter thinner than I would use for regular pancakes. I use King Arthur Gluten-Free Pancake Mix, which requires adding an egg and melted butter to make a smooth, slightly sweet batter. I set that aside and let it rest for a few minutes.
Next, it’s off to the garden to snip a handful of squash blossoms. I prefer the ones that are open. They’re easier to stuff, but it’s also easier to spot the little critters that like to make themselves comfortable inside. I carefully snip the blossoms off the plant, then give them a light shake, which is enough to convince the bugs inside to fly out. It’s pretty cool to find a happy bee inside every blossom that I snip.
Other than making sure all foreign particles (and insects) have been removed from the blossoms, and pulling out the stamen, no other preparation is needed. I snip the stems right up to the blossom, and they’re ready to be stuffed.
Blossoms stuffed with strawberry cream cheese and the fantastic raspberry preserves from Briermere Farms on the North Fork of Long Island!
I heat a few inches of grapeseed oil (or any other high smoke point oil) in a pan to 325 degrees, then start the process: I stuff the blossoms, closing the flower petals around the stuffing, then carefully dip them in the pancake batter, and release them gently into the oil, flipping them as they fry, until they’re golden in color.
I drain them on paper towels, dust them with powdered sugar, and they’re ready to be enjoyed.
For the savory version, I make my own batter.
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup low-fat milk
2 large eggs
1 teaspoon olive oil
water, as needed
Combine the flour, baking powder, and salt in a bowl. In another bowl, whisk together the milk, eggs and olive oil.
Add the dry ingredients to the wet, and mix well. If the batter is too thick, add water until it’s smooth and looser than pancake batter. If it’s too thick, it’ll get clumpy. You want it to be thin–just enough to coat the blossoms well, without too much batter on each one.
Fresh out of the garden!
For the stuffing…
1 cup ricotta cheese
1/2 cup shredded mozzarella
pinch of salt
pinch of oregano
In a bowl, mix the stuffing ingredients well.
Add a small spoonful of the stuffing into the cleaned and prepared squash blossoms. Dip them in the batter to coat, then gently place them in a pan or deep fryer with grapeseed oil, or other high smoke point oil at 325 degrees.
Stuffed and ready to dip in the batter. (I eat the baby squashes attached as well!)
Fry them until they’re golden, placing them on a metal rack to cool and to let the oil drip off.
I prefer a deep fryer over a pan of oil.
Season with salt while they’re hot!
They’re delicious by themselves or with a little marinara sauce on the side.
This is one of my favorites because it not only tastes amazing, it freezes really well.
Lately, I’ve been baking quite a few batches of this banana bread for the people I work with. Lord knows they don’t deserve it, but…
My original banana bread recipe has been tweaked a bit over time. One of the things I’ve changed is the amount of sugar I use. I’ve reduced it, and added maple syrup instead. Not only does it give it a better flavor, but it makes the dough just a little wetter, which, I think, makes a moister bread.
If you follow a gluten-free lifestyle, my gluten-free version of the recipe, at the bottom of the page, is so good, you won’t miss the wheat!
A gluten-free batch.
The original recipe…
What makes this banana bread special is that it uses whole wheat flour…less sugar…and no artificial extracts that make most banana breads taste like crap. It relies on very ripe bananas to give it its wonderful natural flavor.
It’s not always easy to get bananas to ripen exactly when you’re trying to make your banana bread recipe. So I buy a large bunch of bananas and let them get very ripe at room temperature. I then take 5 at a time (for this recipe), peel them, and place the bananas in a Ziploc bag in the freezer. When it’s time to make banana bread, I just pull one of those Ziplocs out of the freezer, let it thaw, and mash with a potato masher.
Since Roundup is a very common herbicide used on wheat, and its cancer-causing characteristics are widely known by now, I always use organic wheat for my baking recipes.
I use organic cane sugar when I have it. I don’t use vegetable oils, especially not canola, so I use healthier avocado oil or olive oil. Eggs are pastured when I can get ’em. Bananas are organic. And I rub the pans with avocado oil or I use an olive oil or avocado oil cooking spray.
3 cups all-purpose flour 1/2 cup whole wheat flour 2 tsp baking soda 1/2 tsp salt 1 cup sugar (brown or cane) 1/4 cup maple syrup 3/4 cup vegetable oil (I prefer avocado or olive oil) 2 eggs 5 medium-sized bananas, peeled and mashed 2 tsp real vanilla extract Avocado or olive oil cooking spray
Pre-heat the oven to 350°.
Combine the all-purpose flour, whole wheat flour, baking soda and salt in a medium bowl. Set it aside. (For a less rustic bread, simply substitute more all purpose flour for the whole wheat flour. Corn meal is also a good substitute for the whole wheat flour.)
Combine the sugar, maple syrup and oil in a mixing bowl and mix at medium speed for 2 minutes. (I use the whisk attachment.) Add the eggs, one at a time. Beat until the mixture is light and lemon colored.
With the mixer running at low-speed, add the flour mixture alternately with the bananas, beginning and ending with the flour mixture. Blend well after each addition. Add the vanilla extract and blend some more to mix.
Pour the batter into a large baking pan or 2 smaller loaf pans that have been sprayed with cooking spray. Bake for 45 minutes or until a wooden pick inserted in the center comes out clean. Cool 15 minutes in the pan on a wire rack. (A bundt pan works as well.)
Remove the loaves from the pans and let them cool completely on the wire rack before slicing.
The gluten-free recipe…
My go-to gluten-free flour is the brand called Cup 4 Cup. You can find it in most supermarkets. They also offer a more rustic version they call “Wholesome Flour,” which is made mostly of rice. I found that the two combined worked really well for a rustic, chewy texture much like whole wheat.
3 cups Cup4Cup all-purpose gluten-free flour 1 cup Cup4Cup Wholesome Flour 2 teaspoons baking soda 1/2 teaspoon salt 1 cup cane sugar (or light brown sugar) 1/4 cup maple syrup 3/4 cup avocado or olive oil 2 eggs 5 medium-sized bananas, peeled and mashed 2 teaspoons real vanilla extract avocado or olive oil spray
Pre-heat the oven to 350°.
Combine the flour, baking soda and salt in a bowl. Set aside.
Combine the sugar, maple syrup and oil in a mixing bowl and mix at medium speed for 2 minutes. (I use the whisk attachment.) Add the eggs, one at a time. Beat until the mixture is light and lemon colored.
With the mixer running at low-speed, add the flour mixture alternately with the bananas, beginning and ending with the flour mixture. Blend well after each addition. Add the vanilla extract and blend some more to mix.
Pour the batter into a large baking pan or 2 loaf pans or one large bundt pan that have been sprayed with avocado or olive oil. Bake for 45–60 minutes or until a wooden toothpick inserted in the center comes out clean. Cool 15 minutes in the pan on a wire rack.
Remove the bread from the pan and let it cool completely on the wire rack before slicing.
When you’ve got 20 people showing up at your house for breakfast the morning after hosting a 165-person party the night before, you want to make it all as easy as possible for yourself. Sheet pan eggs are the answer!
I pre-cook everything but the eggs the day before…I caramelized some onions, cooked sausage patties and cut them into small cubes, and wilted a couple of handfuls of spinach…then kept them in the fridge, ready to use. Grating or crumbling some cheese–cheddar or feta–is also a good idea.
2 dozen eggs, scrambled
12 sausage patties, pre-cooked
2 large handfuls of spinach, wilted in a pan with some olive oil
1 large onion, thinly sliced, and sautéed until caramelized in a little olive oil
cheddar cheese or feta, optional
milk or cream, optional
butter
olive oil
The next morning, I get a large bowl out and scramble 2 dozen eggs. A touch of milk or cream is optional. Then I add all the pre-cooked ingredients, stirring well.
The secret to successful sheet pan eggs is to make sure the pan is greased really well. Using a cube of butter, I cover every inch of the sheet pan thoroughly. Then, I pour a small amount of extra virgin olive oil in the pan, and spread that around with my fingers.
Once the pan is nicely greased, I carefully pour the contents of the bowl into the sheet pan and place in a pre-heated 300-degree oven.
Let the sheet pan eggs bake at this temperature, resisting to hurry the process by cranking the heat up. Higher temperatures will burn the bottom before the top is properly cooked. Eventually, you’ll see the bottom of the pan solidify while the top is still a bit runny. Be patient! When the top is cooked to your liking, remove it from the oven and let it cool for at least 5 minutes before slicing it into squares.
To serve, either go the sandwich route by toasting some fresh slider buns. Or simply serve a square on a plate, garnishing as you like, a little Tabasco on the side.
Let’s face it: there are few foods as magical as bacon. Add bacon to just about any dish you’re preparing, and it elevates it to incredible new heights of flavor. The BLT is possibly the greatest food combination ever invented: just a few simple, fresh ingredients, when placed together, transforming into one of the greatest sandwiches on planet Earth.
BLT wraps: home-cured and smoked bacon, local farmstead romaine, home garden tomatoes, always Hellman’s mayo.
If I’m buying bacon, I go on-line to Burger’s Smokehouse, a family run business in Missouri that has made great bacon for decades. The prices are good, and they include shipping. (smokehouse.com) I buy in quantity and freeze what I don’t need right away. My favorite is the thick-sliced country bacon “steaks.”
But nothings beats making your own.
Bacon comes from the pork belly, and they’re easy to find in any good butcher shop. But to get something a notch above, I’ll buy a heritage breed, like Berkshire pork, from Heritage Pork International. (heritagepork.com) I follow the simple curing techniques outlined in “Charcuterie,” a great book written by Michael Ruhlman and Brian Polcyn.
To cure bacon, all you really need is salt and sugar, and what they in the curing biz call “pink salt,” which is not to be confused with salt that happens to be pink, like Himalayan salt you would find in a gourmet store. Pink curing salt is bright pink to let you know that it’s a special salt that should only be used in small quantities for curing. The reason is: nitrites. Nitrites delay the spoilage of the meat, and help keep the flavors of spices and smoke. They also keep the meat nice and pink instead of an unappetizing gray. That’s good. However, nitrites can break down into nitrosamines, which have been known to cause cancer in lab animals. But let’s face it: you would need to eat a ton of cured meat to really worry about this. (I buy uncured deli meats and hot dogs at the supermarket, because processed meats are a different story. But since I know exactly what goes into my own bacon, I’m not worried about the level of nitrites.)
To make the basic dry cure:
1/2 lb. kosher salt (I use Diamond Crystal Kosher salt) 1/2 cup light brown sugar or turbinado sugar 1 oz. pink curing salt
Mix the ingredients well. An important note: all salts do not all weigh the same, so go by the weight and not a cup measurement. (Morton’s Kosher salt, for example, is heavier than Diamond Crystal.) I keep this basic dry cure stored in my pantry, ready to use when I need it.
When it’s time to be makin’ the bacon, I combine this dry cure with other ingredients to make my bacon rub.
My bacon rub:
1/2 cup basic dry cure 1/2 cup brown sugar or turbinado sugar 1 tablespoon fresh cracked black pepper 1 tablespoon granulated garlic 1 tablespoon granulated onion
Mix these ingredients well (yes, there’s quite a bit of sugar there, but I like my bacon a little sweet!) Rub it generously all over the pork belly.
I have a large plastic container with a lid that fits one average (4-lb.) slab of pork belly perfectly. I place the belly inside it, put the lid on, and place the container in the fridge. (Sometimes, I’ll season the belly and wrap it tightly with plastic wrap before putting it in the container. Optional.) The pork belly stays there for at least a couple of weeks, maybe three. I flip the belly every few days. You’ll see that the salt will draw moisture out of the meat and form a gooey brine. This brine will continue to cure your pork belly, so leave it in there. Just flip it, put the lid back on the container, and back in the fridge.
In two or three weeks, you’ll be able to tell the pork belly has cured because it feels firm. Wash the brine off the meat well with cold water, and pat it dry with paper towels. Place the belly in the fridge for an hour or so and it will develop a tackiness to the touch. This is a thin layer of proteins known as a pelicle, and it helps the smoke stick to the meat.
Now it’s time to cook. You can simply cook the pork belly (without smoking it) at 200° for about 2 hours, until the internal temperature reaches 160°. This isn’t bacon…it’s pancetta. Or you can simply slice it and fry it up in a pan. (Also delicious.) But it’s the smoke that makes it bacon.
Smoking foods can be a challenge to many, so a great alternative to the traditional charcoal smoker is an electric one. It allows you to control the exact temperature inside the smoker without checking on it constantly (a real luxury when you’re slow smoking brisket or pork shoulder for many hours), and it offers a tray where you place your wood chips or pellets to give your food that authentic smoky flavor.
My electric smoker has a digital readout, which allows me to set an exact temperature. I smoke my pork belly at 250° for 2 hours, using hickory chips. (I’m not a fan of applewood, the other commonly used smoking wood for bacon.)
Bellies in the smoker. A water bath underneath to catch any grease drippage.A couple of hours later: beautiful bacon!
The reward is so worth the effort. Just remember that you still need to cook the bacon before you can eat it. Don’t eat it straight out of the smoker. That first slice you cut off your bacon and toss in a pan to lightly fry for a few moments will be the best bite you’ve ever had in your life!
I recently received this wonderful gift from my buddy, Dr. Chezwick. I’ll be using the same techniques that I would for a regular slab of bacon, only I’ll cure it for less time, since it weighs less, and is thinner. I’m thinking it will be delicious!
These pancakes are made from fresh ricotta cheese, whether homemade or store-bought. Light as air…and really delicious! I’ve made a few batches of fresh ricotta cheese in my day, but when my daughter has a craving for pancakes at the last minute, a good-quality store-bought ricotta cheese will do.
1 1/2 cups all-purpose flour (I use Cup4Cup GF flour if I want to make these gluten-free)
1/4 cup yellow cornmeal
2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 cups milk
2 large eggs, separated
1/2 cup fresh ricotta
In a large bowl, combine the flour, cornmeal, sugar, salt, baking powder and baking soda. In another large bowl, whisk together the milk, ricotta, and egg yolks. Fold the wet ingredients into the dry ingredients.
In a large stainless steel bowl, whisk the egg whites until they are stiff, but not dry. Fold gently into the batter.
Spray a non-stick griddle with a little cooking spray and drop about 1/4 cup of batter per pancake. Cook over medium heat for about 2 minutes per side, until golden and fluffy.
This is one of my favorites because it not only tastes amazing, it freezes really well.
My original banana bread recipe blog is featured directly below. It’s awesome. But if you follow a gluten-free lifestyle, no worries. My gluten-free version of the recipe, at the bottom of the page, is so good, you won’t miss the wheat!
A gluten-free batch.
The original recipe…
What makes this banana bread special is that it uses whole wheat flour…less sugar…and no artificial extracts that make most banana breads taste like crap. It relies on very ripe bananas to give it its wonderful natural flavor.
It’s not always easy to get bananas to ripen exactly when you’re trying to make your banana bread recipe. So I buy a large bunch of bananas and let them get very ripe at room temperature. I then take 5 at a time (for this recipe), peel them, and place the bananas in a Ziploc bag in the freezer. When it’s time to make banana bread, I just pull one of those Ziplocs out of the freezer, let it thaw, and mash with a potato masher.
Since Roundup is a very common herbicide used on wheat, and its cancer-causing characteristics are widely known by now, I always use organic wheat for my baking recipes.
I use organic cane sugar instead of regular sugar when I have it. I don’t use vegetable oils, especially not canola, so I use healthier avocado oil or olive oil. Eggs are pastured when I can get ’em. Bananas are organic. And I rub the pans with coconut oil or I use an olive oil cooking spray.
3 cups all-purpose flour
1/2 cup whole wheat flour
2 tsp baking soda
1/2 tsp salt
1 1/4 cup sugar
3/4 cup vegetable oil
2 eggs
5 medium-sized bananas, peeled and mashed
2 tsp real vanilla extract
Cooking spray
Pre-heat the oven to 350 degrees.
Combine the all-purpose flour, whole wheat flour, baking soda and salt in a medium bowl. Set it aside. (For a less rustic bread, simply substitute more all purpose flour for the whole wheat flour.)
Combine the sugar and oil in a mixing bowl and mix at medium speed for 2 minutes. (I use the whisk attachment.) Add the eggs, one at a time. Beat until the mixture is light and lemon colored.
With the mixer running at low-speed, add the flour mixture alternately with the bananas, beginning and ending with the flour mixture. Blend well after each addition. Add the vanilla extract and blend some more to mix.
Pour the batter into 2 loaf pans that have been sprayed with cooking spray. Bake for 45 minutes or until a wooden pick inserted in the center comes out clean. Cool 15 minutes in the loaf pan on a wire rack. A bundt pan works as well.
Remove the loaves from the pans and let them cool completely on the wire rack before slicing.
The gluten-free recipe…
My go-to gluten-free flour is the brand called Cup 4 Cup. You can find it in most supermarkets. They also offer a more rustic version they call “Wholesome Flour,” which is made mostly of rice. I found that the two combined worked really well for a rustic, chewy texture much like whole wheat.
3 cups Cup4Cup all-purpose gluten-free flour
1 cup Cup4Cup Wholesome Flour
2 teaspoons baking soda
1/2 teaspoon salt
1 1/4 cup cane sugar
3/4 cup avocado or olive oil
2 eggs
5 medium-sized bananas, peeled and mashed
2 teaspoons real vanilla extract
coconut oil
Pre-heat the oven to 350 degrees.
Combine the flour, baking soda and salt in a bowl. Set aside.
Combine the sugar and oil in a mixing bowl and mix at medium speed for 2 minutes. (I use the whisk attachment.) Add the eggs, one at a time. Beat until the mixture is light and lemon colored.
With the mixer running at low-speed, add the flour mixture alternately with the bananas, beginning and ending with the flour mixture. Blend well after each addition. Add the vanilla extract and blend some more to mix.
Pour the batter into 2 loaf pans or one large bundt pan that have been rubbed with the coconut oil. Bake for 45–60 minutes or until a wooden toothpick inserted in the center comes out clean. Cool 15 minutes in the pan on a wire rack.
Remove the bread from the pan and let it cool completely on the wire rack before slicing.
Happy new year! The last two days have been busy, and I somehow missed out on National Bacon Day, December 30th!
Let’s face it: there are few foods as magical as bacon. Add bacon to just about any dish you’re preparing, and it elevates it to incredible new heights of flavor. The BLT is possibly the greatest food combination ever invented: just a few simple, fresh ingredients, when placed together, transforming into one of the greatest sandwiches on planet Earth.
BLT wraps: home-cured and smoked bacon, local farmstead romaine, home garden tomatoes, always Hellman’s mayo.
If I’m buying bacon, I go on-line to Burger’s Smokehouse, a family run business in Missouri that has made great bacon for decades. The prices are good, and they include shipping. (www.smokehouse.com) I buy in quantity and freeze what I don’t need right away. My favorite is the thick-sliced country bacon “steaks.”
But nothings beats making your own.
Bacon comes from the pork belly, and they’re easy to find in any good butcher shop. But to get something a notch above, I’ll buy a heritage breed, like Berkshire pork, from Heritage Pork International. (www.heritagepork.com) I follow the simple curing techniques outlined in “Charcuterie,” a great book written by Michael Ruhlman and Brian Polcyn.
To cure bacon, all you really need is salt and sugar, and what they in the curing biz call “pink salt,” which is not to be confused with salt that happens to be pink, like Himalayan salt you would find in a gourmet store. Pink salt is bright pink to let you know that it’s a special salt that should only be used in small quantities for curing. The reason is: nitrites. Nitrites delay the spoilage of the meat, and help keep the flavors of spices and smoke. They also keep the meat nice and pink instead of an unappetizing gray. That’s good. However, nitrites can break down into nitrosamines, which have been known to cause cancer in lab animals. But let’s face it: you would need to eat a ton of cured meat to really worry about this. (I buy uncured deli meats and hot dogs at the supermarket, because processed meats are a different story. But since I know exactly what goes into my own bacon, I’m not worried about the level of nitrites.)
To make the basic dry cure:
1/2 lb. kosher salt (I use Diamond Crystal Kosher salt)
1/2 cup light brown sugar or turbinado sugar
1 oz. pink curing salt
Mix the ingredients well. An important note: all salts do not all weigh the same, so go by the weight and not a cup measurement. (Morton’s Kosher salt, for example, is heavier than Diamond Crystal.) I keep this basic dry cure stored in my pantry, ready to use when I need it.
When it’s time to be makin’ the bacon, I combine this dry cure with other ingredients to make my bacon rub.
My bacon rub:
1/2 cup basic dry cure
1/2 cup brown sugar or turbinado sugar
1 tablespoon fresh cracked black pepper
1 tablespoon granulated garlic
1 tablespoon granulated onion
Mix these ingredients well (yes, there’s quite a bit of sugar there, but I like my bacon a little sweet!) Rub it generously all over the pork belly.
I have a large plastic container with a lid that fits one slab of pork belly perfectly. I place the belly inside it, put the lid on, and place the container in the fridge. The pork belly stays there for at least a couple of weeks, maybe three. I flip the belly every few days. You’ll see that the salt will draw moisture out of the meat and form a gooey brine. This brine will continue to cure your pork belly, so leave it in there. Just flip it, put the lid back on the container, and back in the fridge.
In two or three weeks, you’ll be able to tell the pork belly has cured because it feels firm. Wash the brine off the meat well with cold water, and pat it dry with paper towels. Place the belly in the fridge for an hour or so and it will develop a tackiness to the touch. This is a thin layer of proteins known as a pelicle, and it helps the smoke stick to the meat.
Now it’s time to cook. You can simply cook the pork belly (without smoking it) at 200° for about 2 hours, until the internal temperature reaches 160°. This isn’t bacon…it’s pancetta. Or you can simply slice it and fry it up in a pan. (Also delicious.) But it’s the smoke that makes it bacon.
Smoking foods can be a challenge to many, so a great alternative to the traditional charcoal smoker is an electric one. It allows you to control the exact temperature inside the smoker without checking on it constantly (a real luxury when you’re slow smoking brisket or pork shoulder for many hours), and it offers a tray where you place your wood chips or pellets to give your food that authentic smoky flavor.
My electric smoker has a digital readout, which allows me to set an exact temperature. I smoke my pork belly at 250° for 2 hours, using hickory chips. (I’m not a fan of applewood, the other commonly used smoking wood for bacon.)
Bellies in the smoker. A water bath underneath to catch any grease drippage.
A couple of hours later: beautiful bacon!
The reward is so worth the effort. Just remember that you still need to cook the bacon before you can eat it. Don’t eat it straight out of the smoker. That first slice you cut off your bacon and toss in a pan to lightly fry for a few moments will be the best bite you’ve ever had in your life!
And if you’re making one slab of bacon, why not make it three or four? It freezes well. And…you will eat it. You know you will!
The popularity of overnight oats seems to come and go. Now I’m finding more and more articles about it again. I suppose cooler weather makes us think of oatmeal, but to be honest, I’m not a fan of hot cereals. I wake up at 4AM for work every day, so to have something tasty and healthy already waiting for me, next to my carafe of iced coffee in my fridge, is awesome. This is my favorite way to get my oat fiber, and it’s absolutely delicious and simple to make.
Doing some research, I noticed that many overnight oats recipes contained almond milk, which some people think is a healthy alternative to regular milk. The reality of it is: it’s not…unless you make it yourself. (See how at the bottom of this blog.) Store-bought almond milk has little or no nutritional value–or almonds, for that matter. The same goes for soy milk: non-organic soy is often grown with Monsanto’s Roundup-ready products. And oat milk isn’t any better.
I happened to grow up as a kid that loved, and still loves, dairy, so I go for organic grass-fed milk. (The amount of fat in the milk is up to you. I use whole milk and add some water to it.) The chia seeds in the recipe add anti-oxidants and omega-3’s, but they’re optional if you don’t like their slippery texture. Cinnamon has some health benefits, too, but it’s mainly here for flavor. And I use frozen organic blueberries in this recipe, but any frozen or fresh organic berries (or sliced organic apples!) will work.
1/2 cup rolled organic oats
1/2 cup organic blueberries, apples or other fruit
3/4 cup organic grass-fed milk (I use 1/2 cup whole milk and 1/4 cup water)
1 teaspoon chia seeds
2 teaspoons maple syrup (because…yum)
1/4 teaspoon cinnamon
Combine the ingredients in a container that seals tightly. Give it a good shake and refrigerate it overnight. Eat it the next morning.
How to make your own almond milk…
Start with raw, organic almonds. Take 1 cup of the almonds and place them in a Mason jar (no lid). Cover the almonds with water and let them soak overnight.
The next day, pour the water off, and place the almonds in a food processor. Add 2 cups fresh water and process the almonds on high for 2 minutes.
Strain the liquid through some cheese cloth, squeezing out as much liquid as you can, and you’ve got real almond milk! (Throw the solids into your compost pile.) Sweeten it, if you like.
It doesn’t keep for a long time, so make small batches, and keep them sealed in the fridge.
When you’ve got 20 people showing up at your house for breakfast the morning after hosting a 165-person party the night before, you want to make it all as easy as possible for yourself. Sheet pan eggs are the answer!
I pre-cook everything but the eggs the day before…I caramelized some onions, cooked sausage patties and cut them into small cubes, and wilted a couple of handfuls of spinach…then kept them in the fridge, ready to use. Grating or crumbling some cheese–cheddar or feta–is also a good idea.
2 dozen eggs, scrambled
12 sausage patties, pre-cooked
2 large handfuls of spinach, wilted in a pan with some olive oil
1 large onion, thinly sliced, and sautéed until caramelized in a little olive oil
cheddar cheese or feta, optional
milk or cream, optional
butter
olive oil
The next morning, I get a large bowl out and scramble 2 dozen eggs. A touch of milk or cream is optional. Then I add all the pre-cooked ingredients, stirring well.
The secret to successful sheet pan eggs is to make sure the pan is greased really well. Using a cube of butter, I cover every inch of the sheet pan thoroughly. Then, I pour a small amount of extra virgin olive oil in the pan, and spread that around with my fingers.
Once the pan is nicely greased, I carefully pour the contents of the bowl into the sheet pan and place in a pre-heated 300-degree oven.
Let the sheet pan eggs bake at this temperature, resisting to hurry the process by cranking the heat up. Higher temperatures will burn the bottom before the top is properly cooked. Eventually, you’ll see the bottom of the pan solidify while the top is still a bit runny. Be patient! When the top is cooked to your liking, remove it from the oven and let it cool for at least 5 minutes before slicing it into squares.
To serve, either go the sandwich route by toasting some fresh slider buns. Or simply serve a square on a plate, garnishing as you like, a little Tabasco on the side.
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