Maple Bacon Sweet Potato Hash Recipe

September 09, 2019
This easy-to-make Maple Bacon Sweet Potato Hash could be a delicious sweet and savory direction. It’s the proper dish for breakfast, brunch, or maybe dinner! 

Maple Bacon Sweet Potato Hash is Associate in Nursing unbelievably versatile direction. Once I 1st created this direction, i actually solely thought to serve it at breakfast, brunch or even dinner as a lot of of a breakfast-for-dinner quite factor. But, such a lot of readers have created this direction as a dish to dinner – even Thanksgiving dinner –  that I even have return to comprehend, and agree, that it will be enjoyed it just about any time of the day!

Maple Bacon Sweet Potato Hash Recipe

While I typically build it to serve aboard disorganized  eggs or pancakes, You'll conjointly cook cooked eggs among the hash (follow steps 7-10 of this direction for a way to try and do that), if that’s what you favor.

This direction makes masses enough for regarding four folks, however you'll wish to double the direction. I realize with regards to everybody needs seconds, the leftovers area unit still delicious, and it’s good for meal preparation since it keeps for 4-5 days within the white goods.

Maple Bacon Sweet Potato Hash Recipe

INGREDIENTS:

  • 4 cups sweet potatoes size, from 2-3 medium sweet potatoes
  • 1 lb bacon diced into bite sized pieces
  • 1/2 teaspoon cinnamon
  • 1 Tablespoon pure maple syrup

INSTRUCTIONS:

  1. Add the bacon to a large skillet and turn the heat onto medium. 
  2. Cook the bacon, stirring occasionally, until it’s done through and just beginning to get crispy - about 5-15 minutes depending on the thickness of the bacon.
  3. Using a slotted spoon, remove the bacon to a paper-towel lined plate and set aside. 
  4. Carefully drain all but 2 Tablespoons of the bacon grease out of the skillet and return to the stove top.
  5. Add the diced sweet potatoes to the skillet and sprinkle with the cinnamon.
  6. Cook until the sweet potatoes for 10-15 minutes, stirring frequently, or until they are fork tender.
  7. Mix the cooked bacon back into the sweet potatoes and drizzle the maple syrup over the top.

Maple Brown Sugar Bacon

September 08, 2019
Maple refined sugar Bacon has the proper combination of sweet, savory, tender and spicy. simple to create and seriously delicious, this nutty and candied bacon is that the most addictive  starter, snack or brunch!

Maple Brown Sugar Bacon
Maple Brown Sugar Bacon

Whether you decision it maple refined sugar bacon, candy bacon, caramelized bacon, bacon crack, pig candy or nutty candied bacon – the reality is, this bacon instruction is on the far side delicious!

Just once you thought bacon couldn’t probably get any higher, we tend to high it with a combination of cut pecans and pistachios tossed in refined sugar and sirup seasoned with contemporary rosemary and cayenne pepper. This delicious mixture of sweet, salty and fresh takes baked bacon to subsequent level. the wonderful level!

Maple Brown Sugar Bacon

INGREDIENTS:

  • 1/2 cup light brown sugar, lightly packed
  • 1/4 cup pecans, chopped or whole
  • 1/4 cup shelled pistachios, chopped or whole
  • 1 teaspoon sea salt
  • 1 teaspoon fresh rosemary, chopped
  • 1/8 teaspoon ground cayenne pepper
  • 2 tablespoons pure Maple syrup
  • 1/2 pound thick-cut bacon cut in half crosswise

INSTRUCTIONS:

  1. Preheat the oven to 375 degrees Fahrenheit. Line a baking sheet with aluminum foil and place a wire baking rack on top.
  2. In a food processor combine the brown sugar, nuts, salt, rosemary and cayenne and process until the nuts are finely ground. Add the maple syrup and process to moisten the mixture. It will resemble coarse wet sand.
  3. Place the bacon pieces on the baking rack. They should be about an inch apart form each other (you don't want the bacon to touch). With a small spoon spread the nut/sugar mixture evenly on top of each piece of bacon.
  4. Bake for 25 to 30 minutes or until the topping is nicely brown. Remove from the oven and let it rest for a few minutes (it is hot, very hot) before transferring to a paper towel lined plate. Transfer to a serving plate and serve warm or at room temperature.

No Bake Peppermint Cheesecake

September 07, 2019
If you're searching for the proper Christmas afters, this No Bake Peppermint Cheesecake are going to be excellent. nice refined peppermint flavors during this super straightforward cheesecake. Makes for an ideal vacation afters.

No bake cheesecakes area unit very easy to form, look decadent, and style thus unbelievable. Since my No Bake Pumpkin Cheesecake was such a success over Thanksgiving, i used to be able to start on a cheesecake for Christmas. It didn’t take ME terribly long to determine on a peppermint cheesecake. euphemism everybody loves peppermint throughout the vacations.

No Bake Peppermint Cheesecake
No Bake Peppermint Cheesecake

Our Peppermint White drinking chocolate was excellent for obtaining ME within the vacation mood last week. I forever chuck my love for peppermint throughout the year. My love for peppermint has been passed on to the remainder of my family. All of my kiddos were anxious for this Peppermint Cheesecake to be prepared so that they may dig in.

Last Christmas, I created homemade  Peppermint Patties to gift for the vacations. The kiddos eaten a number of of these and complete that they too were fans of peppermint.

No Bake Peppermint Cheesecake

INGREDIENTS:
Crust:

  • 22 Oreo Cookies
  • 3 tbsp melted Butter
  • 1 tbsp Sugar

Filling:

  • 16 oz softened Cream Cheese
  • 16 oz Heavy Cream
  • 1 cup Sugar
  • 1/4 cup Powdered Sugar
  • 1 tsp Peppermint Extract
  • 6 drops Pink Food Coloring

INSTRUCTIONS:

  1. Crush Oreos in food processor and add melted butter and sugar.
  2. Press mixture into bottom and partway up sides of springform pan.
  3. Refrigerate at least 30 minutes to firm.
  4. Beat cream cheese and sugar until well mixed. Set aside.
  5. Whip heavy cream and powder sugar until stiff peaks form.
  6. Fold and blend cream cheese mixture into whipped cream mixture.
  7. Add food coloring and peppermint into filling mixture.
  8. Pour/spread into pan.
  9. Refrigerate for at least 4 hours or until firm.
  10. You can garnish with dollops of whipped topping and crushed peppermints if desired.

Chicken Bacon Spinach Pasta

September 06, 2019
This straightforward Chicken Bacon Spinach alimentary paste has the most effective creamy Alfredo sauce and can quickly become your favorite dinner recipe!

“This tastes like it’s from a edifice.” Ahhh…music to my food blogging ears. thanks married man. He doesn’t lie either. In fact, he’s savagely honest regarding my recipes. however this one, is without doubt a keeper.

Chicken Bacon Spinach Pasta

The contemporary tomatoes and spinach combine dead along, and that i ne'er met a creamy garlic Parmesan sauce that I didn’t like. As easy as this formula is, there ar some tips on searing chicken that you just ought to rake 1st. Chicken that’s cooked properly makes all the distinction once you’re preparation.

Of course you'll be able to conjointly use any reasonably alimentary paste that you just wish for this meal, my husband simply happens to be a alimentary paste kind of guy. alimentary paste is additionally ideal for chunky and meaty dishes like this one. It’s straightforward to grab a pleasant huge forkful that features a bit style of everything.

Chicken Bacon Spinach Pasta

INGREDIENTS:

  • 1/2 Tablespoon flour Optional
  • 2 tablespoons vegetable oil
  • 1 boneless skinless chicken breast, large in size
  • 1 teaspoon Italian seasoning a combo of thyme, oregano, & basil
  • Salt/Pepper to taste
  • 4 bacon strips
  • 10 oz. penne pasta
  • Garlic Parmesan Sauce
  • 2 teaspoons garlic minced
  • 2 Tablespoons all-purpose flour
  • 1 + 1/3 cups half and half
  • 1 + 1/3 cups Parmesan cheese shredded
  • 1 teaspoon red pepper flakes
  • 1 cup cherry tomatoes halved
  • 2 cups spinach uncooked

INSTRUCTIONS:

  1. Shred the Parmesan cheese and set it aside to allow it to get to room temperature.
  2. Toss the cheese with ½ Tablespoon of flour. This is optional but will help the sauce remain smooth when the cheese is melted into it.
  3. In a large cast-iron skillet, heat 2 tablespoons of vegetable oil on medium-high heat.
  4. Butterfly the chicken breast and cut the seam to create 2 thinner slices, each about an inch thick. Season each side generously with Italian seasoning and desired amounts of salt and pepper.
  5. Sear the chicken in the hot skillet on each side. Refrain from moving the chicken around as it sizzles, it will hinder the nice golden sear color. If the pan gets too hot, reduce the heat to medium. Each side will take 3-5 minutes. Once each side is a nice, golden brown and the middle is cooked, set the chicken aside.
  6. Reduce the heat to medium low and add the bacon to the same skillet. Low and slow is the best way to cook bacon.
  7. While the bacon cooks, prepare the pasta according to package instructions. Drain and set aside.
  8. Once the bacon is cooked and crisp on each side, use tongs to remove it from the pan. Leave 2 tablespoons of bacon grease in the pan, and add the garlic. Cook for about 60 seconds.
  9. Increase the heat to medium and gradually add in the flour, whisking constantly.
  10. Temper the half and half by heating it in the microwave for 30 seconds. Add the half and half to the skillet and increase the heat to medium-high, stirring constantly. Once it starts to lightly bubble, decrease the heat to low.
  11. Slowly sprinkle in the Parmesan cheese, stirring as you do so.
  12. Once well-combined, add the tomatoes, spinach, and red pepper flakes. Cook for a few minutes until the tomatoes have softened slightly. Use a silicone spatula to gently mix in the penne.
  13. Slice the chicken into strips and place it back in the pan, over the pasta. Sprinkle the top with bacon, and serve!

Mongolian Beef Ramen Noodles

September 03, 2019

Mongolian Beef Ramen Noodles – an emulator instruction of the popular PF Chang’s Mongolian Beef with inexperienced peppers and ramen noodles. Therefore straightforward to create then delicious, You’ll need to chuck takeout!

What am I able to say apart from, I used to be very desire Mongolian beef, it’s one in every of my favorite dishes. And that I with great care happen to own had an enormous bag of ramen noodles I bought from Costco. I used my original instruction for PF Chang’s Mongolian Beef however I changed a touch as a result of I needed a lot of sauce for the ramen noodles.

Mongolian Beef Ramen Noodles
Mongolian Beef Ramen Noodles

I love ramen noodles however here i'm at my age, and I’m not progressing to tell you my age, and that i will honestly say that I will most likely calculate one hand what percentage times I’ve had ramen noodles.

I know it’s purported to be a factor for school students, however after I visited university I lived reception and after I wasn’t intake on field i used to be intake my mom’s home soft-bo meals therefore I disregarded on all the ramen noodle craze.

Maybe i want to create up for it now? simply spoken language. Anyway this Mongolian beef is unbelievable, it’s therefore smart and you wouldn’t believe however simple it's to create.

Mongolian Beef Ramen Noodles

INGREDIENTS:

  • 1 1/2 lb flank steak
  • 1/4 cup cornstarch
  • 1/4 cup vegetable oil
  • 1 green bell pepper sliced into thin strips
  • 8 oz ramen noodles uncooked
  • 3 green onions chopped

For Sauce:

  • 2 tbsp sesame oil
  • 3/4 cup soy sauce low sodium
  • 2/3 cup brown sugar packed
  • 1 1/4 cup chicken broth low sodium, or no sodium added
  • 4 cloves garlic minced
  • 1/4 tsp red pepper flakes

INSTRUCTIONS:

  1. Slice the flank steak into small thin pieces against the grain. In a large ziploc bag add the starch and the beef to it. Close the ziploc bag and shake really well until each pieces is coated with cornstarch.
  2. In a non stick skillet heat the oil. When the oil is hot, add beef and cook until browned. It will take 2 or 3 batches because you don't want the steak pieces to stick to each other. Also if you need more oil after the first batch feel free to add more. Remove beef from skillet to a plate and empty the oil from the skillet.
  3. Add the bell pepper to the skillet and saute it for a couple minutes just until it gets soft. Remove the pepper from the skillet to a plate and set aside.
  4. In that same skillet add sauce ingredients, the sesame oil, soy sauce, brown sugar, garlic, chicken broth and red pepper flakes. Stir and cook over medium heat until sauce thickens a bit and reduces by about a quarter. It took me about 10 minutes until the sauce thickened and reduced. You don't want to reduce it too much because you need more sauce for the noodles.
  5. In the meantime cook the ramen noodles according to package instructions.
  6. Return the beef and bell pepper to the skillet and toss in the sauce. Add the cooked ramen noodles to the skillet and toss everything together. Top with green onions and serve.

Blackberry Pineapple Rum Cocktail

September 02, 2019
The combination of flavors during this blackberry pineapple cocktail brings to mind tropical vibes and time of year fun. 

BLACKBERRY PINEAPPLE COCKTAIL

This cocktail gets its lovely deep red-purplish hue from blackberry sweetener. Blackberry sweetener is that this splendidly luxurious mixture of grilled blackberries, water, and sugar that creates everything style higher.

Blackberry Pineapple Rum Cocktail
Blackberry Pineapple Rum Cocktail

(Later on I’ll be victimization the sweetener to create blackberry swirl pineapple Popsicles. keep tuned for the recipe!)

This technique works for just about any soft fruit. Once stone fruits create their summer look, I’ll undoubtedly be creating apricot sweetener, peach sweetener, and plum syrup!

Blackberry Pineapple Rum Cocktail

INGREDIENTS:

  • 1 1/2 oz dark rum
  • 1/2 oz Grand Marnier
  • 3/4 oz blackberry syrup, recipe follows
  • 1/2 oz fresh lime juice
  • 1 oz pineapple juice

Blackberry Syrup:

  • 6 oz fresh blackberries
  • 1 cup granulated sugar
  • 1/2 cup water

INSTRUCTIONS:

  1. Add ice to mixing glass. Pour in dark rum, Grand Marnier, blackberry syrup, lime juice, and pineapple juice.
  2. Stir until mixture is cold. Strain cocktail into a serving glass with a big ice cube. Garnish with fresh mint, blackberries, and a slice of lime.
  3. To make blackberry syrup: Place fresh blackberries, sugar, and water in a small sauce pot. Set over medium heat and bring to a boil.
  4. Remove from heat. Use a muddler or fork to break up the blackberries. Allow mixture to cool before straining. Keep in an airtight container and store in the fridge for up to 2 weeks.

Everything Bagel Chicken With Scallion Cream Cheese Sauce

September 01, 2019

This Everything beigel chicken with scallion cheese sauce is pure NYC beigel heaven! Chicken breasts area unit coated in Everything however the beigel seasoning and baked to a T then smothered in an exceedingly delicious scallion cheese sauce. Keto and low carb with paleo and dairy-free choices.

Everything Bagel Chicken With Scallion Cream Cheese Sauce
Everything Bagel Chicken With Scallion Cream Cheese Sauce

And Everything however the beigel seasoning? She could be the queen. With a classic seasoning, oniony flavor and a lot of crunch from the herb and flower seeds, i would like to coat close to everything in Everything beigel seasoning.

Including, or even particularly, this Everything beigel Chicken with Scallion cheese Sauce. Yep – this formula takes the best possible components of a classic Everything beigel and scallion cheese (Except perhaps the spongy carbs and post-bagel bloat…) and turns it into a keto and low carb dinner that’s super straightforward to throw along.

Everything Bagel Chicken With Scallion Cream Cheese Sauce

INGREDIENTS:
Everything Bagel Chicken:
  • 2 tablespoons butter melted, see Note
  • 4 medium chicken breasts
  • salt
  • 1/4 cup Everything But the Bagel seasoning

Scallion Cream Cheese Sauce:
  • 1 tablespoon butter
  • 1 teaspoon Everything But the Bagel seasoning
  • 4 oz. cream cheese softened, see Note
  • 6 tablespoons chopped green onions 1/4 cup + 2 tablespoons
  • 1/4 cup half-and-half or milk see Note

Garnishes:
  • green onions thinly sliced
  • Everything But the Bagel seasoning

INSTRUCTIONS:
  1. Preheat oven to 400º F.
  2. Place chicken breasts top-down in a baking dish. 9x9" or larger. Using a pastry brush, brush surface of chicken with butter then sprinkle with salt. Don't use as much salt as you normally would, since most Everything But the Bagel seasonings have salt in them.
  3. Sprinkle surface of chicken with half the Everything But the Bagel seasoning. Use tongs and carefully flip chicken breasts. Brush tops with the remaining butter, sprinkle with the salt and coat with the remaining Everything but the Bagel seasoning.
  4. Bake at 400º F for 25-35 minutes or until internal temperature reaches 160º F. See Note.
  5. Meanwhile, melt 1 tablespoon butter in a medium bowl. Whisk in remaining sauce ingredients until very smooth. Taste and add salt to taste.
  6. When chicken is baked, remove from oven and let stand 5 minutes. Serve with plenty of scallion cream cheese sauce.

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