Fall is here! Hell, Starbucks released their red cups this week so technically that means winter is coming <<< this Game of Thrones fan has been waiting a long time for that saying to inadvertently make it’s way into conversation! Anyway, while you’ll never see anything pumpkin spice related on this food blog (yes, I’m anti-pumpkin spice), I do love fall vegetables! Well I love all vegetables, but it’s fun to have a whole new set of fresh ingredients to cook with when they’re in the prime of their growth season! That excitement is what lead me to creating this delicious Autumn Cobb Salad!
Baconnnnnnn grease! The mother of all cooking ‘oils’. The secret to taking some of your healthiest dishes (hello B Sprouts!) and making them, well, not so healthy. Honestly, if you’ve never cooked corn in bacon grease, do yourself a favor and put that on your meal plan immediately. And FYI, you can save your bacon grease so you don’t have to cook a package of bacon each time you need the grease. Although I would never argue against cooking a package a bacon up, it’s just if you’re like me, you’ve ate about 5-7 pieces of bacon before you actually finish cooking the package of bacon.
I’m back! And I have to extend my deepest apologies for disappearing from blogging for awhile. Life threw some curveballs my way, and I simply needed some time to make some changes. I have found myself single again after a couple years – my first time being single in my 30s, in fact! While I wasn’t expecting this change to come, I have found myself making some really positive changes, and overall just feeling really happy about life! Positivity is a powerful tool and life is too short to not live it to it’s fullest, so I’m happily settling into my new status, plotting my next great adventures in life.
Yeah, you read that title correctly. Mashed potatoes AND pepperoni pizza. Holy deliciously amazing alfjdklafjlkadfjoieafajkdlajfdl! Okay okay, so there’s not actually any potato in it, but that’s what makes it healthier (and low carb!). And if you haven’t tried cauliflower mashed potatoes yet, relax and live a little because with some cheese and other ingredients, they’re quite delicious.
I’m sick. I have this lovely head/throat/chest congestion thing going on. I’ve been holding it at bay for around a week, and when I woke up yesterday it had reared its ugly head! Not very fun, but thankfully I have had this soup on my to-do list for this week, so it appears that the stars had aligned and my menu was matching up with my health!
Runny yolks. I’m obsessed with them. I could have runny yolks over a ridiculously crazy number of meals. I also inherited some pork belly from my best friend before he moved to Portland. Since they had to drive out to the great state of Oregon, they couldn’t take any food with them so they invited me over to rummage through their fridge and freezer, taking what I wanted. Among some extra condiments and frozen meats, I snagged some pork belly! Y-U-M! I knew I wanted to use it, and soon, but I had no idea what I wanted to make with it. Enter runny yolks that have been on my brain, enter some sweet potatoes on my counter that I needed to use, and BAM – Pork Belly & Sweet Potato Hash with Baked Eggs.
- 1/2 c. breadcrumbs
- 1 tbsp. olive oil
- 4-5 large broccoli florets, chopped
- 2 tbsp. minced garlic
- 2 zucchinis, Blade A
- 1 pinch of red pepper flakes
- 4 pieces of prosciutto, cut into bite sized pieces
- Lemon juice
- Salt and pepper, to taste
- Olive oil cooking spray