Sentences with phrase «because of the bacon»

Hi Sara — Since this chicken is pretty strongly flavored because of the bacon & cheese, I'd just do a simple steaming for the broccoli and the potatoes simple butter and parsley — you can't go wrong there!

It's even better because of the bacon.

And it looks like (because of the bacon on top) that you never stirred them — correct?

The Best Slow Cooker Beef Stew with Bacon from Foodie with Family is the best because of the bacon!

He will love this one because of the bacon.

Not exact matches

For breakfast I usually make something that me and my daughter can eat so we avoid having to make 3 different breakfast — because you know, my husband is still an eggs & bacon kind of a guy (although he hasn't had bacon in the longest time, we'll see how long it lasts;)-RRB-

My sister - in - law does an amazing way of cooking them, where she quickly zaps them in a microwave (just because when you're cooking a Christmas lunch, it saves time) and then saute them with leeks and bacon.

A typical sort of «I don't know what to make» kind of meal because pasta, vegetables, and some bacon never disappoint.

I subbed Swiss chard stems for the celery, 2tb lemon juice for the lemon zest, garlic scapes for the garlic cloves, and 1/2 the oil in the form of bacon grease for the olive oil (because, hey, we had BLTs for dinner.

This cabbage recipe is one of the best I've seen, mainly because it has bacon and apples cooked into it.

but whatevs — point is that I can now make 3 ingredient bacon plantain waffles whenever I want, because if there are 3 things that always exist in my house, it's plantains (in all stages of ripeness, I hoard them), bacon (well duh!)

I used turkey bacon on the top of mine (yum) and added the tiniest bit of chicken boullion (which I figured was okay because my broth was low sodium!

I used the fatty edges of bacon, just because I had a package of bacon in the fridge.

Because I am always playing around with recipes, I've updated them to use two kind of cheeses that complement each other and added a topping of delicious bacon and sautéed leeks.

I found I had to make more bacon crust since it was a tad thin, but I assume that's because of the size difference.

I used home made beef bone broth, since I didn't have chicken broth, and added a generous amount of bacon grease, because, well, I add that to everything.

And of course they would be — because like my husband said, «anything with bacon AND avocado in it is gonna be awesome.»

Mine came in on Friday and my weekend consisted of (all recipes in 1/2 or 1 / 3s because there are only 2 of us): maple bacon biscuits, potato, scallion, feta frittata, butternut squash galette, eggplant calzone, white chocolate pudding with blackberry curd, peach sour cream pancakes (with pears instead of peaches), risotto and corn stuffed poblanos, the black bean recipe, and finally the lemon bars!

If you don't have a jar of bacon fat in your fridge, 1) we need to talk, because this stuff is GOLD and it makes so many recipes taste even better, and 2) you can always cook 3 - 4 strips of bacon, then use the bacon drippings from that for this recipe.

They were called Bow - ties because the bacon would «shrink» the cracker in the middle leaving a look of a bow - tie.

In a pan, sauté red onion and pancetta (or bacon) in cooking fat of choice (you don't need much because bacon is naturally fatty).

So, I thought about making these low - carb cauliflower bites because they are all what we are looking for, which means they are low - carb, gluten - free, easy to make... And on top of that, you will find the ingredients are simples to find in any food store such as cauliflower, Parmesan and mozzarella cheese, bacon, eggs, tomatoes and avocado.

Mine turned out soupy, maybe because I used 5 pieces of bacon instead of 4??

Because our Golden Quinoa and Kale Soup is already chock full of nutrition, fiber and protein, why not liven it up a little and add some bacon?

With this one I added a bit of julienned deli ham and turkey and microwaved the bacon and the bread because it was too hot to use the stove.

North of the border, cured and smoked pork loin is rolled in fine cornmeal before frying and is called «peameal bacon» because it was originally rolled in crushed, dried peas before cooking.

Also Deb, if you hate cooking bacon on the stovetop because of the mess, have you ever tried baking it in the oven?

I only ask because I need to make this, as it combines my love of bacon and popcorn!

I hope you cook her up a great birthday cake (I am sure you will with your talent) The combo of bacon, kale and pumpkin is like the new Caesar salad (but better because kale is super healhtly right?)

I brought leftovers in for lunch today and ended up sharing the recipe with my department because the smell of bacon wafted through the floor

You'll love these rolls because they have all the essentials of your standard sticky pecan roll but with caramelized bacon!

But this recipe for gluten free chicken bacon ranch casserole is only a bit longer than usual because we're making our own ranch dressing instead of opening up a bottle.

Third we eat a lot more bacon because I am no longer afraid of ruining it.

Tony and I admit we wish we knew about the bacon cheddar seasoning, because yesterday's batch ended up being the best one — a bit smokey, a hint of salty bacon, then mixed with the caramel, just... YUM!

I want to give you this vegan rice paper bacon recipe today because it is one of the coolest things I have come across in a while and it's absolutely DELICIOUS.

Some good did come out of the bacon popper incident, because vegan jalapeño popper mac is the best thing ever.

In fact, this walnut pear bacon salad came about because I wanted a quick and easy lunch using many of the ingredients I already had at home.

Super Porktastic Meatloaf This meatloaf is billed as being packed with plenty of pork flavor, and that's because they're using bacon to top things off.

Bacon - Wrapped Barbecue Chicken On most diet plans, bacon gets the axe because of all the fat it contains.

Brioche is a good choice for making croutons because it's so buttery, and the bacon lends a hint of smoky, savory flavor.

I used turkey bacon instead of regular bacon because I don't each much pork.

Because of its preparation and location on the animal, bacon is a taste that customers have grown accustomed to.

And then I threw in bacon, because well... bacon makes literally everything better, and bacon and blue cheese are one of those pairings that just works so beautifully.

I am a huge fan of twice - baked potatoes, but I normally don't make them because they involve unhealthy things like sour cream and bacon, so this was a nice change.

Hot pans wait for no one, so it's doubly important to have everything prepped and within reach before you start any of the next tasks — you don't want to burn your bacon because you can't find the breadcrumbs, you know?

I always keep a jar of bacon grease around because I'm that kind of gal.

I omitted the bacon (I know, maybe next time) and added Edamame for a nice pop of colour and because I like the added fibre and protein

I used maple - glazed bacon in this recipe because I love how it kind of compliments the sweet tone of the Jack in the cheese sauce, but any bacon will do.

This took a bit longer because of the extra bacon and the pictures, but I was close.

Because of the yield for this recipe, you could use all bacon drippings or butter, or, if you are vegan / vegetarian, use a mild oil like safflower or canola.