Archive for the ‘ON THE GO’ Category
I just love the concept of this – and it doesn’t get any better than this. Cumin, chili powder, jalapeno peppers and bacon. Add a touch of sour cream and/or some ranch and you’re set!
Fantastic website – BTW.
For additional cooking and assembly instructions, please visit: http://www.ohbiteit.com/2012/08/bacon-cheese-potato-nachos.html
This is one of my personal favorites – and very dear to my heart. ; ) Perfect for breakfast, lunch or dinner. You much try this recipe!
Kimchee Bacon Fried Rice
- 4 cups of cooked rice (it’s best to use rice that’s at least a day old – the rice is drier and can absorb more flavor)
- 1 medium onion, diced
- 1 cup kimchee, chopped
- 4 eggs, lightly beaten (add some salt and pepper if desired)
- 8 slices of bacon, diced
- 1 cup snap peas
- 2 medium carrots, diced
- 2 Tbsp. soy sauce (I used the light version; difficult to tell the taste difference)
- Optional: 2 Tbsp. Gochuchang (red pepper paste), can also sub sriracha for some added spice
- Oil (I like to use olive oil)
For assembly and cooking instructions, please visit: http://confettiinherhair.com/2012/04/kimchi-and-bacon-fried-rice/
- 6 slices of your favorite bacon, cooked until crisp, set to drain any fat, then chopped
- 1 large onion, chopped
- 2 cups of shredded hashbrowns
- 5 eggs
- salt and pepper to taste
- 1/2 cup of fresh, chopped mint
For cooking and assembly instructions, please visit: http://www.simplecomfortfood.com/2008/09/21/frittata-with-bacon-and-mint/
Yum. I can’t think of any better happy-hour appetizer! Simple ingredients and easy to make. Cheers!
(Makes 8 potato skins)
Ingredients: [Print this Recipe]
- 4 whole Russet potatoes, cleaned
- 1/2 lb ground beef, cooked
- 1/2 cup of great blue cheese, I used Hook’s Blue Paradise
- 6 slices of Nueske’s bacon, cooked and crumbled
- 3 tbsp unsalted butter, melted
- Salt, to taste
- Cracked black pepper, to taste
For more pictures and baking instructions, please visit: http://www.simplecomfortfood.com/2012/02/13/bacon-and-blue-cheeseburger-potato-skins
There’s nothing wrong with energy. Especially on a bike ride, or watching TV. I’ll take 10 please.
Cashew and Bacon Rice Cakes
1. Cook two cups of Calrose or other medium-grain sticky rice.
2. While the rice is cooking, fry eight ounces of bacon till crisp, then wrap in paper towels to remove grease. Crumble bacon.
3. Drain the fat from the pan. Lightly beat three eggs in a small bowl and gently scramble in same pan, over medium heat.
4. In a large bowl, combine cooked rice, bacon, and scrambled eggs. Then add in 1/2 cup cashews, 1/4 c up nut butter, and 1/2 cup raisins. Mix well and press mixture into a 9-inch-square pan to about 1.5-inch thickness.
5. Cool thoroughly in fridge, then cut into ten individual cakes and wrap in parchment paper or aluminum foil for easy carrying on a ride.
Nutrition per serving (1 cake): 286 calories, 14 g fat, 246 mg sodium, 31 g carbs, 1 g fiber, 10 g protein