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Date, Bacon and Coffee Cookies

Date, Bacon, and Coffee Cookies

Ingredients Needed for Date, Bacon, and Coffee Cookies

3 ounces bacon, chopped
⅔ cup milk
2 tablespoons brown sugar
3 tablespoons ground coffee
7 ounces dates, finely sliced
10 ounces flour
salt
1 teaspoon baking powder
2 ounces butter

How to Make Date, Bacon, and Coffee Cookies

  1. Heat a pan over medium-high heat, add the bacon and fry for 4-5 minutes.
  2. Transfer the fried bacon on paper towels and set aside.
  3. Add the milk and brown sugar to a smaller pot over low heat.
  4. Gradually add the ground coffee while whisking. Cook and whisk until smooth.
  5. Remove from heat, add the dates, cover with a lid or a plate and let them soak for 15 minutes.
  6. Transfer the mixture to a blender, add the flour, the fried bacon, and 2 tablespoons of milk.
  7. Season with salt, add the baking powder and butter, then mash everything.
  8. Line a baking tray with parchment paper and add the dough as small lumps.
  9. Bake for 15 minutes at 380ºF/190ºC.

These date and coffee cookies are really something and it’s the bacon that makes them so special. It’s an unusual ingredient when one thinks about sweets, but wait until you taste them. Feel free to change the ratio for the sweet dates or the salty bacon to better suit your taste.

Green Beans with Fried Eggs and Bacon

Green Beans With Fried Eggs and Bacon

Ingredients Needed for Green Beans With Fried Eggs and Bacon

1 tablespoon olive oil
3 ounces bacon, chopped
1 onion, diced
2 garlic cloves, crushed
5 ounces of frozen green beans
salt
pepper
3 eggs
1 ounce Cheddar, cubed
chili flakes

How to Make Green Beans With Fried Eggs and Bacon

  1. Heat the olive oil in a pan over medium-high heat and add the bacon.
  2. Cook and stir until fat is rendered.
  3. Add the onion and turn the heat to medium-low.
  4. Cook and stir until tender. Stir in the garlic.
  5. Add the green beans and season with salt and pepper.
  6. Cook and stir for 5-7 minutes.
  7. Make some room in the pan for the eggs and crack them. Season them too, with salt and pepper.
  8. top each cracked egg with Cheddar cubes.
  9. Cover with the lid and cook for 4-5 minutes.
  10. Season with chili flakes and serve warm.

Is this breakfast for three the perfect start of a new day? Let’s see. We have a pan where we toss everything. We have bacon, we have fried eggs, and we have some cheese, too. We even have green beans. You can make it in only 15 minutes. So the answer is ‘yes!’

Stuffed Chicken with Vermouth and Bacon Mashed Potatoes

Stuffed Chicken With Vermouth and Bacon Mashed Potatoes

Ingredients Needed for Stuffed Chicken With Vermouth and Bacon Mashed Potatoes

1 farm chicken
salt
pepper
3 tablespoons of olive oil
fresh thyme
3 red onions, quartered
1 lemon, wedged
12 garlic cloves (1 garlic bulb)
2 ounces of butter
bay leaves
1 cup Vermouth
½ cup chicken stock
2 ounces of bacon, chopped
1 spring onion, chopped
4 kale leaves, chopped
1 pound of mashed potatoes

How to Make Stuffed Chicken With Vermouth and Bacon Mashed Potatoes

  1. Place the chicken on the work surface. Season with salt, pepper, and fresh thyme, drizzle with 2 tablespoons of olive oil and rub.
  2. Stuff the chicken with 1-2 red onions, 1/2 of lemon, and 5-6 garlic cloves.
  3. Start melting 1.5 ounces (some 3 tablespoons) of butter in an oven-proof cooking pot. Add the stuffed chicken together with the remaining red onion and garlic cloves.
  4. Add a few bay leaves, the remaining lemon, and more fresh thyme. Pour the vermouth and chicken stock, cover with the lid, then bake for 2 hours at 400⁰F/190⁰C.
  5. Heat the remaining tablespoon of olive oil in a pan over medium heat, add the bacon and stir.
  6. Add the spring onion, stir in, then add the remaining butter (1 tablespoon). Stir it in, then cook for 10 minutes.
  7. Add the kale leaves, season with salt and pepper and stir in.
  8. Add the mashed potatoes and stir them in. Serve the chicken over the bacon mashed potatoes.

It’s time to stuff another chicken! Garlic, onion, and lemon, they all have their place inside the bird. You’ll cook it with vermouth and then serve it with a bacon and mashed potato side. Now, that’s yummy!

Spinach Cream Soup with Bacon

Spinach Cream Soup With Bacon

Ingredients Needed for Spinach Cream Soup With Bacon

6 strips of bacon
1 tablespoon butter
1 teaspoon garlic powder
1 tablespoon olive oil
10 ounces spinach
3 tablespoons heavy cream
½ cup milk
cinnamon
pepper
salt

How to Make Spinach Cream Soup With Bacon

  1. Line the bottom of a baking dish with parchment paper and lay the strips of bacon on it. Cover them with another sheet of parchment paper, then place another smaller dish on top.
  2. Bake for 20 minutes at 400⁰F/200⁰C.
  3. Start melting the butter in a medium cooking pot and stir in the garlic powder.
  4. Add the olive oil and spinach. Stir in.
  5. Stir in the heavy cream and milk. Season with cinnamon, pepper, and salt.
  6. Cook for 10 minutes while occasionally stirring.
  7. Puree everything using a hand blender.
  8. Serve the soup with bacon strips on the side.

Spinach soup with bacon, anyone? The creamy kind of soup served with oven-baked bacon strips, that is. We’ll show you a trick on how to make the bacon strips retain their form after being in the hot oven. Will you eat your soup now?

Chocolate Bacon Skewers

Chocolate Bacon Skewers

Ingredients Needed for Chocolate Bacon Skewers

8 strips of bacon
melted chocolate
pecan nuts, crumbled
coconut flakes
chili flakes, crushed

How to Make Chocolate Bacon Skewers

  1. Skewer each strip of bacon, then transfer them to a baking dish.
  2. Roast them for 10-12 minutes at 400⁰F/200⁰C.
  3. Coat each one with melted chocolate, then with crumbled pecans, chili, or coconut flakes.

These little decadent snacks are meant for special occasions and special occasions only. You probably don’t want to gorge on them on a daily basis. So, as if bacon and chocolate weren’t enough, we coated the skewers with chili, pecan, and/or coconut flakes.

Cauliflower Biscuits with Bacon

Cauliflower Biscuits With Bacon

Ingredients Needed for Cauliflower Biscuits With Bacon

1 cauliflower, florets
1 tablespoon coconut oil
1 chili pepper, minced
3 ounces bacon, chopped
½ teaspoon oregano
½ teaspoon basil
salt
1 teaspoon garlic powder
2 eggs
½ cup almond flour
2 tablespoons low moisture mozzarella, grated
fresh parsley, chopped (for garnishing)

How to Make Cauliflower Biscuits With Bacon

  1. Add the cauliflower florets to the blender and crush them.
  2. Melt the coconut oil in a pan over low heat, add the cauliflower and stir in the chili pepper.
  3. Cook and stir for 1-2 minutes.
  4. Add the cauliflower, bacon, oregano, basil, garlic powder, eggs, almond flour, and mozzarella to a measuring glass. Season with salt and blend.
  5. Transfer the mixture to a piping bag and line the baking tray with parchment paper.
  6. Start shaping flat lumps with the mixture. We’ve ended up with 16 of them. Your number may vary.
  7. Bake for 35 minutes at 400⁰F/200⁰C.
  8. Serve them garnished with fresh parsley.

They may look like cookies, but these are incredibly tasty savory biscuits. We used almond flour so they’re gluten-free and the bacon, well the bacon makes them really special. You can make them hot and cheesy and you can flavor them with oregano, basil, and garlic. In fact, we urge you to do so.

Omelet Soup with Smoked Bacon and Lettuce

Omelet Soup With Smoked Bacon and Lettuce

Ingredients Needed for Omelet Soup With Smoked Bacon and Lettuce

3 eggs
1 egg white
salt
1 tablespoon vegetable oil
10 ounces of smoked bacon, julienned
1 onion, diced
3 garlic cloves, diced
3 spring onions, chopped
1 lettuce, chopped
8 cups of bone broth (2 liters)
1 egg yolk
7 ounces of sour cream
2 tablespoons of apple cider vinegar

How to Make Omelet Soup With Smoked Bacon and Lettuce

  1. Add the eggs, egg white, and a dash of salt to a smaller bowl. Whisk them.
  2. Heat 1 teaspoon of vegetable oil in a pan over low heat. Add 1/2 of the beaten eggs and fry for 1-2 minutes on each side. Do the same for the remaining quantity.
  3. Place the 2 omelets on the work surface one on top of the other. Cut them in half, then cross-cut them into stripes. Set them aside.
  4. Heat the vegetable oil in a pot over lower heat and add the smoked bacon, onion, and garlic. Cook and stir for up to 1 minute.
  5. Add the spring onion and lettuce. Stir in and pour the bone broth. Season with salt, stir in, then simmer for 20 minutes.
  6. Add the omelet strips and stir them in.
  7. Shortly whisk together the egg yolk, sour cream, and vinegar in a smaller bowl. Add this mixture to the pot and stir it in.
  8. Serve warm.

This might look like tripe soup at first glance. But no cow stomach was used here. We prepared a delicious low-carb omelet soup, where the omelet strips deliciously combine with julienned smoked bacon, lettuce, and sour cream.

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