Bacon Nuts

Beat 1 egg white until frothy; toss with 2 cups mixed nuts, 2 teaspoons Cajun seasoning, 2 tablespoons brown sugar and 4 slices crumbled cooked bacon. Bake at 325 degrees F, 10 minutes.

BLT Pasta

Cook 8 slices bacon; drain and chop. Cook 1 chopped red onion, 3 sliced garlic cloves, some red pepper flakes and 1 teaspoon salt in 3 tablespoons drippings. Add 5 cups grape tomatoes; cook 12 minutes. Add 1/3 cup cream; cook 2 minutes. Toss with 12 ounces cooked penne, 4 cups arugula, the bacon, some basil and a splash of pasta water. Top with parmesan.

Bacon Quiche

Cook 6 ounces diced slab bacon in a skillet; drain. Cook 2 sliced leeks in 3 tablespoons drippings. Spread the leeks, 2/3 cup shredded gruyère and the bacon in a prebaked 9-inch tart crust or pie crust. Whisk 2 whole eggs, 2 yolks, 1 cup cream, and salt and pepper; pour over the cheese. Bake at 375 degrees F, 25 minutes.

Bacon Butter

Cook 2 slices bacon in a skillet; drain and chop. Blend 1 stick softened butter with the drippings and 2 tablespoons maple syrup. Stir in the chopped bacon.

3 Ways To Cook Clams & Mussels Like A Pro

If you’re looking for easy meal ideas or impressive appetizers and starters, clams and mussels fit the bill perfectly. Beginner cooks can prepare these with confidence and they make an impressive, tasty dish with little effort.
Here are three different ways to cook them (steaming, oven cooked and grilling), including instructions for how to clean them. I’ve also added a few tips at the bottom for buying, storing and portion guidelines.
Since the directions below apply to both clams and mussels, I’ll keep things simple and refer to them both as shellfish or mollusks instead of individually.
Quick Notes:

• These little guys aren’t a treat when overcooked, but it’s impossible to give a specific time for cooking (since it depends on mollusk size, quantity and even the cookware used). Cook just until shells pop open wide (that’s how to tell when they’re done).
• When steaming, keep liquid at a minimum so the mollusks aren’t boiled. This is another instance where specific amounts are difficult to give since it depends on the pan or cookware size being used and the amount being cooked. But don’t worry, you won’t mess this up!

How To Clean & Prep

• If you buy them pre-cleaned: Place the mollusks in a colander and rinse well with cold water.
• If not pre-cleaned: Scrub with a stiff brush or scrubber under cool running water. Place them in a large bowl or pot then cover with cold water (you’ll want the water level a few inches above the top of the clams). Add approximately 2/3 cup of sea salt per 2 quarts (8 cups) water, then mix the water and clams with your hands to distribute salt. Allow to sit for about an hour then drain, rinse well to get rid of any loose grit and fill with a fresh batch of water, soak for another 20 minutes. Rinse and repeat again. This should be enough to get rid of any sand and grit.
• Tip: Some add cornmeal to the salt water (about 1/2 cup per large pot) believing it helps encourage them to purge any sand they’re holding inside the shell.
• Examine each shell and remove any strings of beard you see, simply pull off with your fingers or a knife. Pull back towards the hinge end.
• Check for any cracked or damaged shells, toss them in the garbage.
• Scrape off any barnacles with a knife.
• There will likely be some in the batch with open shells, snap them smartly with your fingers or tap them against a hard surface. If they don’t close, throw them out (they’re likely dead).

To Steam:

• The secret to steaming is to use just a bit of liquid, use too much and you’ll boil the meat instead of steaming it.
• Add enough liquid to cover the bottom of a deep pan or stockpot completely and then some (about 1/4″ deep), heat on medium to high heat. You can use water, white wine, beer, with even some fresh lemon juice and butter added. Tip: You can make a flavorful stock by first sauteing some chopped onions, minced garlic, chopped celery, herbs, etc., for a few minutes before adding liquid.
• When liquid starts to boil, add shellfish. Cover with a tight fitting lid and cook until done.
• How to tell when they’re cooked? The shells will open wide. Cooking time depends on the size of the shellfish and can be anywhere from 3 to 10 minutes.
• After cooking: shells should be open, toss those that aren’t in the garbage.
• What to do with the cooking liquid: it’s been flavored nicely with the clam liquor so why not use it! Add a large spoonful of butter or heavy cream, bring to a boil and cook for a few minutes to reduce. Pour over shellfish and serve.

To Oven Bake:

This is technically steaming since they’re cooked in sealed parchment paper pouches with a bit of liquid.

• Preheat oven to 400°F with a baking sheet on the bottom rack so it gets nice and hot.
• Take a sheet of parchment paper and add a handful of mussels or clams just off the center of the sheet.
• Top with a bit of garlic butter, freshly squeezed lemon juice or a splash of white wine.
• Fold over paper then seal all the sides by twisting and folding edges together to make a pouch, you’ll want the pouch to be roomy so there’s lots of space around the shellfish to hold the steam that will develop as well as hold the opened shells. Make sure seal is nice and tight to keep in the steam.
• Place packets on hot baking sheet then cook until they are done and the shells are open (you’ll be able to tell through the paper).
• To serve, simply cut open the packets and enjoy!

To Grill:

• Preheat grill medium to high heat.
• Place cleaned mollusks directly on hot grill in a single layer, close cover and cook until shells are open (anywhere from 3 to 10 minutes depending on size). If any don’t open, simply move those to the grill’s hot spot in the center and cook a couple more minutes. If they still don’t open, toss them.
• Another method: Heat a cast iron pan or a foil pan directly on grill. Add a good chunk of butter, water (or wine, beer), garlic, chopped scallions or whatever you like and close grill cover until liquid is heated. Spread mollusks in a single layer around the pan, close lid then cook until done (can be up to 10 minutes).
• Foil packet method: Same idea as the parchment paper packets as mentioned above in the Oven Baked instructions, use heavy duty aluminum foil instead and add about a tablespoon of butter, drizzle with water and add a bit of minced garlic and chopped onion. Seal packet edges tightly making sure to leave room for the steam and open shells. Place on grill and cook a few minutes until shells have popped open (can be up to 10 minutes).

Tips

• When purchasing clams or mussels, take a good whiff of them and pass on any that have a fishy smell (a sign that they’re not that fresh).
• Storage: Keep in mind these are live creatures so you don’t want to seal them up in containers or bags and suffocate them. Best if they’re not left sitting in water, simply pour the mollusks in a large bowl, cover with a damp dishtowel and refrigerate for a day or two until ready to cook.
• How many clams to serve? About 1/2 pound per person (appetizer) or approximately 1 pound per person (main).
• Don’t add salt when cooking, the mollusks will naturally add salt to the pan juices as they cook.

14 Mouth Watering Ways To Make Pulled Pork

This is such a tasty meal and ingredients can vary from just a few simple items to over ten (mainly spices) depending on the recipe.
Whether you cook the pork slowly in the oven or in the crockpot, it’s pretty much a hands-free dish that’s ideal for busy days and casual dining…yet still manages to impress every time (leftovers will not last long!).
Here’s the slow cooker recipe that my family enjoys (with an ingredient that just may surprise you), then I added several more ideas for you to check out below. Enjoy!
3 to 4 pound pork butt/roast
1 can of Coca Cola (or Pepsi, Dr. Pepper, Root Beer)
1 bottle of barbecue sauce (approximately 2 cups)
seasoning salt or steak seasoning or your favorite mix of spices
Directions:

• Rub meat all over with spices then place in the slow cooker and pour the can of soda over top. Cover.
• Cook on low heat for at least 6 hours until the meat pulls apart easily with a fork (can take up to 8 hours).
• When meat is ready, remove it and shred completely. Add meat back to the juices and cook for another 30 minutes.
• Next, pour off the juices (keeping meat in the crock) and then add the barbecue sauce. Cook up to 1 hour until the sauce is fully heated.

Serve on buns (top with coleslaw if you like). Delish!
More to try:

• Chipotle: Made with brown sugar, salt, garlic powder, ground mustard, chili powder, tomato sauce, canned chipotle chiles (finely chopped), adobo sauce and cooked all day in the slowcooker. Serve with hamburger buns and slices of avocados. From Pillsbury.
• Slow-Roasted: (oven) Ingredients include dark brown sugar, smoked paprika, chili powder, salt, ground cumin, ground black pepper, dry mustard, ground chipotle chile pepper, apple cider vinegar, ketchup and water. From MyRecipes.
• Hawaiian Style: (crockpot) A little sweet and a little spicy, ingredients include chopped onion, smoked paprika, black pepper, tomato paste, hot chili sauce (sriracha), pineapple juice, soy sauce, teriyaki sauce, brown sugar and freshly grated ginger. From Eclectic Recipes.
• Momofuku Version: A boneless pork shoulder is rubbed with a mixture of salt, sugar and black pepper then covered and refrigerated overnight. The next day it’s cooked in a slow oven. From Yummy Supper.
• Spicy: Meat is rubbed with spices (smoked paprika, garlic powder, dry mustard, sea salt) then marinated for at least one hour (or overnight). The next day it’s cooked in the oven while the spicy sauce is prepared (made with apple cider vinegar, homemade ketchup, Dijon or homemade mustard, minced garlic, cayenne pepper, sea salt and freshly ground black pepper). From Paleo Diet Lifestyle.
• Barbecue Pineapple: (slow cooker) Just a few simple ingredients are needed to make this treat: all purpose seasoning, barbecue sauce (bottled) and a can of diced pineapples (undrained). From Mama Loves Food.
• With Barbecue Sauce: (slow cooker) Ingredients include onion, chili sauce (bottled), cola, ketchup, yellow mustard, chili powder, cider vinegar, ground cumin, minced garlic, paprika, salt, ground black pepper, crushed red pepper and served on hamburger buns with coleslaw (optional). From Better Homes & Gardens.
• With Spicy Slaw: (for mini-sandwiches) A dry rub mixture of paprika, garlic powder, brown sugar, dry mustard, coarse sea salt is rubbed into meat and refrigerated overnight. The next day it’s cooked in the slow cooker with a sauce made of apple cider vinegar, vegetable oil, ketchup and black pepper. Includes recipe for cole slaw. From Lilyshop.
• Saucy: (crockpot) Meat is cooked with a mixture of Chipotle Marinade (bottled), barbecue sauce (bottled), chopped onion, salt, ground mustard and cayenne pepper. From Eat, Live, Run.
• Chipotle: A rub is made with Kosher salt and chipotle powder, rubbed into the meat then cooked in the oven for approximately 4 hours. From CopyKat.
• Sweet & Tangy (Slowcooker) Ingredients include an onion, ketchup, cider vinegar, brown sugar, tomato paste, sweet paprika, Worcestershire sauce, yellow mustard, salt, black pepper, red pepper flakes and a dash of hot sauce. From Zesty Cook.
• Slow Roasted (Crockpot): Meat is sprinkled with Worcestershire, covered with brown sugar then topped with apple juice and cooked all day (or overnight). From Mama Loves Food.
• Brined & Smoked: A 6 to 8 pound Boston Butt is submerged in a brine mixture for up to 12 hours (molasses, pickling salt, water), then rubbed with a spice mix of whole cumin seed, fennel seed, coriander, chili powder, onion powder and paprika then cooked for 12 hours in a smoker. From Food Network.

Grilled Sweet Potato Fingers with Curry Dip Cost per Serving: $.65

1 1/2 cups light mayonnaise $

2 tablespoons lemon juice

1/2 small onion, grated $

2 teaspoons mild curry powder

Salt and pepper

4 sweet potatoes (about 10 oz. each), peeled

2 tablespoons olive oil

1/4 teaspoon cayenne pepper

Preparation

1. Mix mayonnaise, lemon juice, onion and curry powder in a bowl and season with salt and pepper. Cover and chill until ready to serve. (Dip can be made up to 2 days in advance.)
2. Prepare a charcoal fire, let burn to a gray ash and set grill 8 to 10 inches from coals. (Or preheat a broiler and set broiling rack 8 inches from heat source.)
3. Cut sweet potatoes in half crosswise, then cut each half lengthwise and then into thirds to form fingers. Each potato should yield about 12 pieces. Place fingers in a large bowl, add oil, salt, pepper and cayenne. Toss well to coat.
4. Grill or broil fingers, turning often, until partially charred and soft enough to easily penetrate with tip of a knife, about 10 minutes. Remove to a plate and season with salt and pepper. Serve warm with curry dip.