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How To Make a Bacon Weave

Makes about 4 bacon weave “slices”

 

1 pack of your favorite bacon

 

Preheat oven to 375 degrees.

Cut pack of bacon in half.

Using the half slices, lay 3 slices down in a row.

Lift the bottom of the middle slice halfway up and lay a piece of bacon down underneath it in the opposite direction. Lay the middle slice of bacon back down.

Lift the top of the 2 outer pieces halfway up and lay another piece of bacon down underneath them in the opposite direction. Lay the outer pieces back down.

Repeat with the rest of the bacon. 

This should make 4 “slices” of bacon weave, but you may have to make a couple with only 4 pieces instead of 5, depending on how many slices are in your back of bacon.

Bake on a sheet pan for 20 minutes. 

Flip and cook for 5 more minutes. 

Remove from oven and let cool before using. Great for your favorite sandwiches!

You can also do this with the whole pack of bacon, without cutting it, so you can have a large bacon weave to wrap whatever your heart desires! You can wrap meatloaf, cheese stuffed chicken breast or even a tenderloin!

 

 

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Hamburger Helper

1 pound ground beef (or your favorite ground meat)

2 ounces shredded cheese

6 ounces cream cheese

1 tsp garlic

½ tsp onion powder

½ tsp salt

½ tsp black pepper

1 tsp butter

 

Begin to saute the ground beef in a heated pan, crumbling it up.

Stir in the seasonings.

Once the meat is cooked, turn the heat down and stir in the cream cheese.

Let lightly simmer for about 5 minutes.

Turn off the heat and stir in the shredded cheese.

You can also add cut up egg noodles if you want a noodle feel. If you add 2-4 ounces of noodles, you may need about 2 more ounces more of cream cheese.

1 pound ground beef (or your favorite ground meat)

2 ounces shredded cheese

6 ounces cream cheese

1 tsp garlic

½ tsp onion powder

½ tsp salt

½ tsp black pepper

1 tsp butter

 

Begin to saute the ground beef in a heated pan, crumbling it up.

Stir in the seasonings.

Once the meat is cooked, turn the heat down and stir in the cream cheese.

Let lightly simmer for about 5 minutes.

Turn off the heat and stir in the shredded cheese.

 

You can also add cut up egg noodles if you want a noodle feel. If you add 2-4 ounces of noodles, you may need about 2 more ounces more of cream cheese.

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Meat Waffles

3 ounces cooked meat

3 whole eggs

⅛ tsp baking soda

Pinch of salt

 

Preheat your waffle iron.

Blend all ingredients until smooth in your blender. This will make a thick batter.

Spray ghee or spread some butter onto your waffle iron.

Pour just enough batter to spread it out to reach the edges of your waffle iron. If you overfill your waffle iron, you will have a huge mess and the batter will pour out the sides.

Let cook as you would a regular waffle.

Remove and enjoy with a huge slather of butter, or also tastes great with sausage and fried eggs.

 

 

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Chicken Taco Soup

1-2 servings

6-8 ounces cooked chicken, shredded or diced

18-20 ounces beef or chicken broth

2 tsp vinegar

1 tsp cumin

1 tsp chilli powder

1 tsp hot sauce (optional)

1 tsp garlic 

½ tsp oregano

½ tsp salt

Combine all ingredients in a pot and let simmer for at least 20 minutes.

If you want to use raw chicken, dice it up and cook the same way, except let simmer for at least 30-40 minutes instead. You can even use bone in chicken for more flavor. If using bone in chicken, it will taste best if you let simmer for closer to an hour.

You can also throw this all in the slow cooker and let it go on low for the day, 4-8 hours.

Feel free to top this off with shredded cheese, sour cream, salsa, or even pork rinds for crunch!

 

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Tartare

12 ounces of lean beef (tenderloin, round, flank, sirloin, rump roast, etc)

2 tsp brown or dijon mustard

1 tsp balsamic or apple cider vinegar

1 tsp salt

2 egg yolks (optional)

If you want to dice the meat very very tiny, freeze meat for about 20 minutes.

Then remove from freezer, slice into thin strips, then dice into tiny cubes.

In a bowl, combine all the ingredients and mix thoroughly.

Serve tartare in a bowl.

Serve by making a small dip in the top of the tartare mound and gently place the egg yolk on top. 

Enjoy right away, leftovers do not hold well as the meat gets mushy with the marinade.

Don’t just limit yourself to beef, try this with other red meats like lamb, bison or even elk!

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Your Favorite Cheese Crisps

Use your favorite semi-hard to hard cheese (ex: parmesan, cheddar, pepperjack)

You can also use your favorite seasonings to make different flavors! (ex: garlic powder, black pepper, cayenne, italian herbs, etc)

Preheat oven to 350 degrees. 

If using block cheese, cut the cheese into small uniform slices about ½ inch by 1 inch big.

Place pieces of cheese about 3 inches apart from each other onto a parchment lined baking sheet.

If using shredded cheese pile about 2 tsp of shredded onto the parchment lined baking sheet, keeping the piles about 3 inches apart from each other.

These will spread so do not put them close together or you will get one big mess.

If using seasoning, sprinkle the seasoning on top of the cheese.

Bake for about 15-20 minutes, until cheese has browned just a little bit.

Times will vary with different cheeses and depending on how much is on the pan.

Check them at 15 minutes. 

Pull out of the oven and let cool for about 10 minutes before carefully removing from the pan.

Enjoy with your meal, on your meat salad, or top with your favorite dip!

 

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Vanilla Pudding

1 pint heavy cream

4 whole eggs (or 6 yolks, if sensitive to whites)

2 tsp gelatin

½ tsp vanilla

Pinch of salt

Stevia to taste (optional)

Slowly heat the heavy cream into a sauce pot on low to med-low heat.

Blend the eggs, gelatin, vanilla and salt in blender.

Once the cream starts to get hot, you will see it slightly steaming, whisk in the egg mixture.

Continue whisking for about 10 minutes.

Take pudding mixture off heat and let cool for about 5 minutes.

Whisk mixture again, pour into small bowls and refrigerate for about 3-5 hours or until set.

If you want a more smooth texture, strain pudding mixture before pouring into bowls.

 

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How to Make a Beautiful Charcuterie Board

1 flat wooden cutting board or plank

2-4 different cheeses (about 2-3 ounces of each)

2-4 different cured meats (2 ounces of each)

2 ounces of your favorite whole grain mustard

When selecting your cheeses try to get a combination of each of the following styles:

Soft/mild cheese, hard sharp cheese, funky cheese, or a specialty cheese

When selecting your meats choose your favorite deli meats or try something new.

Charcuterie ideas: prosciutto, salami, mortadella, pastrami, bresaola, deli turkey and ham chunks work, well too!

When arranging your board, be sure all your components are different textures and cuts. For example: Sliced prosciutto, diced ham chunks, sliced and rolled up mortadella, crumbled cheese, diced cheese, shaved cheese, etc.

Place each component on the board with some space in between each one. Do not cram everything right next to each other unless you only have a small platter. Small platter directions below. If using mustard, serve mustard in a small serving bowl and place alongside with meats and cheeses.

If using a small board arrange meats and cheeses as close as possible starting from the inside of the plate to ensure the components are placed evenly throughout the board.

Get creative and have fun!

Pictured is crumbled goat cheese, prosciutto and diced cheddar chunks.

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Loaded Scrambled Eggs

8 eggs

1 pound sausage

4 pieces of bacon, chopped

2 ounces of your favorite cheese or cottage cheese (optional)

½ tsp salt

½ tsp black pepper

1 tsp butter or tallow

 

Saute and crumble your sausage in a large pan.

Whisk eggs with salt and pepper.

Turn heat down to medium-low.

Add butter to the pan with the sausage and then pour in the whisked eggs.

As the eggs are cooking add in chopped bacon pieces.

Continue to stir and cook until the eggs are cooked to your liking.

If using cheese, stir in or top off with cheese once your scramble is finished cooking.

 

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Breakfast Casserole

1 dozen eggs

5-6 ounces cottage cheese, or your favorite shredded/crumbled cheese (optional)

1 pound cooked and crumbled sausage (Other meat option ideas to use instead: sliced cured meats, cooked and crumbled bacon, grilled chicken, cooked ground meat, etc)

 

Preheat to 325 degrees.

Mix all ingredients in a bowl.

Pour into your favorite casserole dish. (If not using dairy you will need to grease your pan to prevent it from sticking horribly.)

Bake for about 60 minutes or until the center is just set.

Let cool 5-10 minutes and dig in!

This stores well in an airtight container for up to a week.

This also freezes well. You can slice and wrap in plastic wrap and have a piece of casserole ready to go always in your freezer!