CRISPY BACON

CRISPY BACON

Oh the crispy love affair of bacon.  Their are a gazillion way to cook it and if you want you can join a Bacon club.  My hubby and I tend to get bacon ever once in a blue moon, about every 6 to 7 months or longer some times.  How do I know this? I record it on the calendar.  We like have it as a treat rather than having as a staple.

Note: DO NOT THROW OUT THE BACON GREASE!  KEEP IT.

INGREDIENTS:
A Package of Bacon. Your brand choice.  However slightly thicker cuts are better to work with.

BACON STARTER. Peanut oil.   Ok Ok breath in and out, in and out. I know what your thinking. What the heck is Bacon Starter?   Here is the deal. Bacon cooks better when it cooks in it own fat. Well the very first batch there is not enough fat. When you put down that first layer of bacon they tend to cook unevenly.  Add enough peanut oil to the pan so when you put your finger in it the tip of your finger is coated. Let the oil heat up and put the bacon in. This way the bacon will be submerged in the oil and cook more evenly. The more you use your bacon starter eventually their will be no more peanut oil and it will be pure bacon fat. You just need the peanut oil for the first time.

METHOD OF PREPARATION:

Note: It is totally okay to turn go from Medium to low as your cooking your bacon.  The closer it  gets to being done, turn it to low.

FIRST:
Pour peanut oil into pan to coat the pan.  Turn burner to medium let it heat up a little.

SECOND:
 Put bacon strips in. Take care not to let them touch. As they sizzle they will stick a little, I use a long metal prongs to poke under them to unstick them.

THIRD:  
As they cook keep and eye on them.  Let them cook until one side starts to turn golden brown, and then turn over and turn burner down a little.

FOURTH: 
As soon as the bacon has two nice golden brown side drain on a paper towel and let rest a bit. As it cools down it will crisp up.

FIFTH:  S M I L E

SIXTH:  THE BACON GREASE aka: BACON STARTER.  
1. Let it cool down completely. It will turn whitish.
2. Fine a small plastic container.
3. Gently warm the liquid and pour it into the plastic container, yes with all the crumbs and what not.
4. Freeze.

SEVENTH: CLEANING YOUR BACON STARTER.
1. Remove from freezer.
2. Let it warm up a tad, then you should be able to plop it out.  Take note that all the grime has settled at the bottom.
3. Take a knife and cut it off.
4. You now have clean bacon starter.
5 Repeat the steps above and you should have perfectly cooked bacon every time.  

The next time you make bacon take this out of the freezer and heat up in the pan and your ready to make some crispy bacon.

DEEP FRIED CAULIFLOWER

DEEP FRIED CAULIFLOWER

If you love cauliflower this will be a family favorite.   There is a story behind this recipe.  When my dad was about 8 in 1948,  the family lived in a trailer, his father built.  They were very poor.  He had one older brother and a older sister.  The story goes that they lived near a cauliflower field and after the harvest they would go into the fields and look for any left behinds.  They found quit a few cauliflower heads that where be left behind. And that is what they would eat during that season.     Simple, easy and yummy.  

For this recipe you are going to need a steamer basket.

INGREDIENTS:
1 Cauliflower head.  
 Two eggs 
Bread Crumbs of your choice.   
Peanut oil for deep frying.

METHOD OF PREPARATION:

FIRST: PREP CAULIFLOWER.
Take the Cauliflower and wash off. Break off the green leaves.  Take the knife and cut off stem. If their is any rust or slight discoloration cut off.  Next cut the florets off one by one, until you have a nice bunch of large, medium and small florets ready to be dipped in egg and bread.

Note: If the stem is thick and long enough cut off the end, and cut off the hard outer skin. I love to eat the inside of it.  It's crisp and has a zing to it.   

NOTE:  When opening a steaming pot (OPEN IT, SO THE STEAM GOES OUT AWAY FROM YOU.)  before you proceed to check the food.

SECOND: STEAMING
Put the cauliflower florets into the steamer basket with about two to three cups of water at the bottom.  Take care not to let the water come though the bottom of the basket. Turn on high.  Keep an eye on it, it will not take very long to be done.  When you can pierce the cauliflower with a knife and the cauliflower is no longer crunchy, but tender.  The  florets should hold together nicely and yet be able to be pierced easily.  

THIRD:  
Crack one of the eggs in a bowl and lightly break the yoke.  Pour bread crumbs into another bowl, about four tablespoons.  Add more when needed.

FOURTH: DREDGING
First dip each floret into the egg mixture and then coat with bread crumbs.   Place on plate. When all of the piece are coated get the oil ready.  Now there is going to be some odds and end pieces coat them too. I usually do them all at once. 

FIFTH: FRYING   Have a plate with paper towel read near by to drain.
Metal Prongs work great in turning and grabbing the cauliflower.
Pour the oil into a pot that will make the oil deeper.  So you would not what to use a large wide pot.   Turn the stove top to Medium High.   Let the oil heat up.  Put a pinch of bread crumb in the oil.  As soon as you see the bread crumbs start to  bubble and move put in the breaded cauliflower two to three at a time.    Turn them over to make sure all side are evenly cooked.
As soon as the breaded cauliflower has a nice golden color, remove from oil and place on a plate and drain.  Repeat.

NOTE: If you think the oil is too hot turn it down. If you think the oil is not hot enough turn it up.  If the cauliflower is coming out too dark. Take the oil off the burner and start again.   
I usually turn it to Med High to heat up, then I turn it down to Medium. 

SIXTH: SERVE WITH YOUR FAVORITE DIPPING SAUCE.  

SEVEN: CRUNCH AWAY.  YUM.
  

BLACK BERRY SYRUP & MORE.

BLACK BERRY SYRUP
Their is nothing more wonderful than going out and about and finding things to eat in nature. I used to pick black berries and lot's of other berries when I was growing up.  I'd come home looking purple and not to mention with purple teeth. :)  When you take your children with you to pick berries these will make the most wonderful childhood memories, especially when you come home and make a wonderful berry pie, drink or treat. 

   I learned from a very young age their people berries and bird berries.  When picking all ways be responsible and make sure you know what you and your children are picking.  I say it's always better to be safe then sorry.   There  are plenty of articles on the web to guide you.  
All berries have a natural tartness to them, store brands even a little more than normal.  If berries grow next to a good water source, above ground or underground, then you will get berries that are plumb and full of sweetness and flavor.  So it really depends on the area the bush is growing , this goes for any berry. Just because it is tart does not mean you should pass the berries up.  Adding sugar will get rid of the tartness.   

FOR BLACK BERRIES

CAUTION: This will stain your clothes.

INGREDIENTS:
2 Tablespoons of sugar.
1 cup of Black Berries.
1 Tablespoon of water.   Less watery berries need more water as in the case of Strawberries.

NOTE: The method below is the same for all the recipes.

METHOD:
Put all in a pan turn on medium heat. Cook for about 12 minutes using wooden spoon so smash berries apart. When the liquid start to bubble on the side turn off.

I like leaving the seeds in, but if you don't you can strain them out.   You can use the syrup hot or cold.
This is something you want to use right away.

Other uses.

1. BLACK BERRY SPARKLING WATER OR CARBONATED WATER.
  Add  1 to 2 Tablespoons cold syrup to a glass, top glass off with ice cubes.  Fill with your favorite brand of sparkling water, carbonated water, or just water.  All is good and refreshing.

2. BLACK BERRY SIMPLE SMOOTHIE  NO BLEND VERSION.
 Add 5 Tablespoons cold syrup to glass, top off with ice cubes. Fill up to the top with milk and mix.

3. BLACK BERRY ICE CREAM TOPPING.
    Heat up syrup on stove top add a few whole berries and warm.  Pour over vanilla ice cream.

4.  BLACK BERRY WHIP CREAM.
    A small carton of heavy whipping cream, poured in a bowl and beaten with a electric mixer until thick and creamy. Add 1 to 2  tablespoon of syrup, one at a time slowly and beat until the whip cream is a nice shade of purple.   YUMMY.

5. PUT THIS ON TOP OF YOGURT.

6. PUT ON TOP OF PANCAKES.

Most all berries can be used in the method above.

SWEET POLENTA & TENDERLOIN PIE

SWEET POLENTA & TENDERLOIN PIE
This is a real comfort food that is full of flavor and so yummy.
Well let get started.
INGREDIENTS:
2 pounds of tenderloin pork cut into small cubes.  Note: When cutting pork, it is easier to cut when the meat is half way frozen.  And if you don't want to cut the pork you can use ground pork, and if you don't like pork. You can also use beef or chicken.
4 to 5 garlic chopped.
1 Onion Chopped. Any type is okay. I like using Sweet onions.
2 Bell peppers Chopped. Your choice in color. Red, Green, Orange, or Yellow are find.
1 Cup Grated Cheddar cheese.
1 to 2 Jalapenos diced. (Optional)
2 Cups Of  Ketchup or your choice of tomato sauce.
2 Tablespoons Olive oil.
2 Tablespoon of hot garlic chili sauce. (Optional) or add your favorite hot sauce.

A Table spoon of White Balsamic Vinegar (Optional)
1/2 Teaspoon of ground Nutmeg
2 1/2 Ground Coriander seeds, powdered.
1 Teaspoon chili powder (Optional)
1 1/2 Teaspoon of Oregano
Note: You can add more spices if you like. Cinnamon, Basil, Rosemary, Cumin...etc. I say the more the merrier.
For the Polenta: 
3 1/4 Cups milk.
1 1/4 Cup Corn Meal
2 Tablespoons Butter.
4 to 5 Tablespoons Honey

Note: You will need a deep Casserole Dish.

When handling raw meat (Always) keep it away from produce.

Tips for keeping your cutting board or surface very clean after cutting raw meat.  SAFETY FIRST!
1. In a clean sink place your cutting board in the sink. Turn on the water to very hot, rinse off any meat juices and pieces left over from cuttings.
2.  Next use one to two cap fulls of Bleach and pour on top of cutting board. Let that stand for about 5 minutes.
3. Then turn water on to hot, rinse off bleach and add soap and very thoroughly wash and scrub all side of the cutting board.  Rinse and Dry very good.
4.  Let air Dry, make sure it is not standing it it's own water.

NOTE:  Before you get the meat out take care of all the veggies first, by chopping them.

METHOD OF PREPARATION:

FIRST: CHOP CHOP CHOP
Chop the onions, garlic, bell peppers and jalapenos. Place all in large pan and add two table spoons of olive oil.  Saute on Medium, sstir occasionally  To help you keep track of when the mixture is done sauteing, hold back a piece of very white onion. As the onions cook they will turn translucent, as soon as this happens their done. KEEP the burner on Medium.

SECOND: CHOPPING THE MEAT OR ADD GROUND MEAT TO THE PAN.
Now chop up the meat and add it to the pan with all the spices and herbs you like.  See TIP'S above to keep your area clean. And Wash your hands very good.

THIRD:  COOKING THE MEAT.
Note: If you want you can add about a cup full of soup broth to this mixture. It keeps it from drying out and sticking to the pan and adds flavor.  If possible for both methods, have a fitting lid handy.
1. If the meat is cubed.  Use a wooden spoon to mix the meat into the herbs and spices.
2. If the meat is ground meat.  Use a wooden spoon to break the meat in to smaller chunks  and repeat over the time it cooks.  Chop chop chop.
When you start to notice that their is less pink meat and more cooked meat. Break up bigger pieces to make sure all the pink is gone. Now place a lid over the cooking meat and turn it to low and let it simmer.  As it simmers their will be a lot of liquid in the pan, that fine. And if their is soup broth added even more. That is fine to.   The meat can cooking like this for 15 minutes longer if you want to be safe. And don't worry the meat will not dry out, because of the liquid.

FOURTH. DRAINING THE COOKED MEAT.
Now after the meat is done cooking.  Very carefully push all the meat to one side of the pan.  Tilt the pan a little, so all the grease goes to one side. Scoop out the grease and put in a container. Let it cool then put in the freezer.  TIP:  Instead of tossing the fat the next time you cook meat, place the frozen meat juices in a pan and heat up and add to the new cooking meat.  Their is nothing wrong with this, it will just add more flavor.  This is in case you don't have soup broth.  Place the meat in a casserole dish mix in the ketchup and put in the oven on low to keep warm.

SIXTH:  MAKING THE POLENTA

CAUTION: POLENTA WILL SPIT AND SPATTER So be very careful.

Have a wire whisk and wooden spoon ready.
Place the milk in a pan, turn on high and bring to a boil. When the milk is warm add the Honey.

 Milk and water boil very differently.  Watch the edges, where the milk hits the side of the pan.  When you start to see little bubbles come up, it is almost ready.
 How water boils.  You can see below the surface.
1. Small bubbles appear.  Water begins to be agitated. Bigger bubbles and water really start to roll.
How milk boils. You can't see below the surface.
1. Small bubbles appear around the edges, close to the pan.  More small bubbles roll more vigorously.  Boiling milk with come up and over the edges of the pan at full boil.  This is why you want to stay and keep and eye on milk when it boils.

Have your Corn Meal ready near by and as soon as you start to see the small milk bubbles rolling really good, pour in Corn Meal and whisk really fast into liquid, then turn down to low.

If you are like oh no the milk is coming up too fast. STOP what you are doing and remove it from the burner, then return it to continue making it.

The Polenta should thicken up considerably, now stir with a wooden spoon for about 15 minutes or less. Or until you think it is sufficient.

SEVENTH:  
Take the warmed meat out of the oven and pour warm polenta on top. Use a plastic spatula to spread out evenly.  Now add a layer of cheese.  All you have to do to melt the cheese is put some foil or a lid over it. This will do the trick.  No further backing is necessary.

DIG IN.    YUM

EVERY THING BUT THE KITCHEN SINK TUNA SALAD

EVERY THING BUT THE KITCHEN SINK TUNA SALAD.

Extremely quick and very healthy.

This is one of those salads that is so easy to make.  If your looking in your refrigerator and there's a lot of odd and ends that you have no idea what to do with. For example a Cucumber, half of a Bell pepper, some cabbage or anything with a crunch to it, it can be added to the salad.   If you don't like Tuna you can use Jack Mackerel or another type of fish you like.  This is filling and very healthy and so easy to make.  This is not really cooking because your chopping and mixing that's it. And another aspect of this dish is you can really make this your own.  You can swap out any thing and replace it with what you like.

Here is the version I like.
INGREDIENTS:
3 Celery sticks.  Sliced in half, then halved again and diced.
1 Red or Green Bell Pepper.  Diced.
1 Can Tuna.
1/2 of a Red Onion Diced.
1/2 of a White Onion Diced.
1 Cup of Jicama Diced.
1/2 cup of Red Cabbage. Sliced thinly and chopped.
1 can of med olives halved.
2 Tablespoons of Mayonnaise. Or more to taste.

METHOD OF PREPARATION: WHAT METHOD?  :)

FIRST: CHOP AND DICE ALL VEGGIES.

SECOND: OPEN CAN OF TUNA.  

THIRD: MIX ALL 

FOURTH: EAT.  

HERE ARE MORE THINGS YOU CAN ADD

Mushrooms
Tomatoes
Sweet Peas
Cucumber
Apples
Red Pears
The possibilities are endless.  CHEERS.

BLACKBERRY & BANANA SMOOTHIE

SORRY NO PICT. :(        

BLACKBERRY & BANANA SMOOTHIE 
This delightful drink can be made with any combination of berries and fruit that sound good to you.  Strawberries, Mango's, Blueberries, Banana's, Peaches, Grapes are just a few of the yummy things you can add. And guess what you do not have to have a blender or food processor to enjoy one of these drinks.  Another thing to think about too is find out what free wild produce is in your area, but make sure you research what you are picking first to make sure it's safe.  If you have children these are great for after school treats and will be among great childhood memories.  

Note: Very rip fruit make the best smoothies.
2nd Note: Not all fruit will be sweet enough, so add a little sugar to off set some of the bitterness of some fruits.
INGREDIENTS:
1 Cup of Blackberries. CAUTION THIS WILL STAIN YOUR CLOTHS
2 Very Rip Bananas with lots of black spots.

METHOD of PREPARATION: 
Okay here is what you need to do, think mash and smash. Use a potato smasher or any device you have that you feel can make you fruit into the best mash up job you can think of.  And don't worry about it not being pureed.  This is what I did for a long time and it still turns out good.

FIRST:  MASH MASH MASH

SECOND:
1. Divide the mashed between two glasses.
2. Add sugar to taste.
3. Fill the glass all the way to the top with ice. (Any type is fine)
4. Now add about 1/2 cup or more of milk of any type to the glass and mix.

Here are some of my favorite combinations:
Strawberry and Banana.
Mango and Two Bananas
Blue Berries, Banana and Strawberries.
Mango and Strawberries.
Red Pair (very ripe) and Banana.
The sky is the limit when comes up with different variations.  Have fun and create your own favorites.

ENJOY

HONEY & MILK POLENTA

HONEY & MILK POLENTA
This is another version that I absolutely love. It is great for desserts and breakfast of as a mid day treat with coffee or tea.  My husband really like it for breakfast with some hot chili garlic sauce lightly spread on the top and egg sunny side up on top. mmmm.  Or as you see in the picture as a dessert with Greek yogurt spread on top with fresh or warmed fruit, so yummy.

IF YOU LIKE THIS RECIPE CHECK OUT 
POLENTA & POLENTA CAKE, where you will find more tips.
INGREDIENTS:
5 Tablespoons of honey.
3 1/4 cup milk.
1 1/4 cup corn meal.


METHOD OF PREPARATION:

FIRST: 
Pour milk into a pot and bring to a boil.  This takes a bit, but you have to watch the milk, yes I know boring, but you don't want burnt milk. That would taste awful.
1. Set the burner on high. Next when the milk is very warm mix the honey into the milk.
2.  Watch the edges of the pan were the milk hits the sides.  Milk does not boil like water it boils in smaller bubbles.  You will start to see these small rolling bubbles along the sides. As soon as you see them an their really bubbling up slowly pour in the corn meal and whisk is fast to incorporated into the milk. TURN TO LOW. Then use a wooden spoon after that.

SECOND:  USE CAUTION: Polenta is very hot and will bubble and spatter.
Stir continually for 15 minutes, until it is very thick. Or you think it is thick enough. The thicker the better.

FOURTH: Be sure to rinse out the containers with cold water. Shake the water out, but do not dry the container. After the Polenta is done cooking get a wide glass dish or glass apple pie dish, or if you have smaller containers divide the batter among them. No matter how you cool it and store it, it will be good either way. Pour in the Polenta and spread out, instead of plastic bag you can also use wax paper to spread the Polenta out.

FIFTH:  Let the Polenta cool for 30 minutes or until cool. Then cover and put into the refrigerator.

Check out more Polenta Recipes on my blog for other tips.

YUMMY!