Category Archives: Bacon

Bacon Fried Rice

One of my kids favorite recipes is fried rice. I think that even at a very early age, my father-in-law had served it up for breakfast to him while they watched him while we were at work. Yes, I’m talking like two years old or something of that nature. Let’s just say he was young. But at that age, that food stuck in his head, that’s what fried rice can do to someone. Since then, he has come a long way in terms of exploring food. He is big into smoked meats such as ribs, brisket, and chicken, and lots of other things. Let’s just say he is no longer a chicken tender and french fry kid. With that said, one of his favorite dishes is bacon fried rice, so much that he makes requests for it. I’m down with that because this is a great opportunity to get vegetables into this rice, along with eggs (that he hates), that he devours it all up. That is called winning.

Bacon Fried Rice

Let’s get started.

Ingredients:

  • 2 cups of Jasmine, or long grain rice
  • 2 cups of water
  • 5 slices of Nueske’s Bacon, diced
  • 2 tbsp butter
  • 2 whole carrots, diced
  • 1 large shallot, diced
  • 5 cloves garlic, minced
  • 3 whole eggs, beaten
  • 1 tbsp Red Boat Fish Sauce or Three Crabs Fish Sauce
  • 1/2 tbsp cracked black pepper
  • 1/4 cup of soy sauce
  • 1/2 cup of frozen peas
  • 1 tbsp chili oil, optional
  • additional water

Start by making your rice. I use a rice cooker, and to that I add the rice to the rice pot, and rinse several times in cold water until the runs clear. Drain and add equal parts of water. Cover, and turn on the rice cooker until it is finished. I love the rice cooker.

Now I do this the same day, and the trick to making fried rice the same day is to make sure the rice gets dry. I accomplish this by removing the cooked rice onto a baking sheet lined with parchment paper, fanning it out, and letting it sit on the counter for several hours. Otherwise, let the rice cool, store in the refrigerator and use the following day.

Make sure you have prepared the remaining ingredients.

Heat a large wok on medium heat. Add in the diced bacon, and cooked until slightly crisp. Keep the bacon fat in the wok, along with the bacon. Next toss in the garlic and shallot and cook for about 40 seconds or so. Add in about two tablespoons of butter and your chili oil. Stir, then toss in the carrots.  Add in about 2 tablespoons of water. Stir.

How to make bacon fried rice

Turn up the heat.

Add in the beaten eggs, and stir, ensuring the the eggs are thinned out and cooked. Using your spatula, break up the eggs into pieces.

Toss in your rice, and begin breaking that up, using your spatula, and scraping underneath the rice in the wok. Use your wok master skills and wok like you mean it. Toss in the fish sauce, cracked black pepper, and soy sauce. Keep woking, aggressively under high heat until you get a nice light crust on the rice.

Serve immediately.

The result is an awesome bacon fried rice. You get the great smokiness from the bacon, and when everything is mixed together, well, let’s just say it’s awesome, and perfect for breakfast as well. Hope you enjoy!

Carne en su Jugo

There’s your Spanish lesson for the day. Carne en su jugo basically translates to meat in its juices. A little known fact that I took many, many years of Spanish and really only use it when ordering at my local taco shop. Many of the waitresses there actually go at me with the Spanish language right off the bat, that I actually have no idea what they are saying, and then I have to speak in English. Oh well, at least I try, right?

I first game across this dish when eating in Dallas, and was completely blown away. It basically is slow cooked meat, in its juices (obviously) that is paired with cooked bacon, and pinto beans. The one I had in Dallas was cooked in a tomatillo, jalapeño, and cilantro broth, almost like a chili verde, so I thought I would jazz it up a bit and go with a deeper beef base and utilize chipotles in adobo sauce rather than the one I experienced in the past. Let’s just say as the one in Dallas was good, this one was awesome, and it’s down right comforting.

Carne en su Jugo Recipe

Let’s get started.

Ingredients:

  • 2 lbs of beef bottom round, thinly sliced, roughly chopped
  • 1/2 tbsp cooking oil
  • 2 15 oz cans of pinto beans, drained, rinsed
  • 2 chipotles in adobo sauce (reduce to one for less spice)
  • 4 cloves of garlic, peeled
  • 4 cups of beef stock
  • 1 tsp cumin powder
  • 1 whole onion, roughly chopped
  • 8 slices of bacon, chopped, and cooked
  • fresh cilantro
  • lime wedges, optional
  • fresh jalapeño, thinly sliced, optional
  • salt and pepper to taste

Start by preparing all of your ingredients. Once prepared add one cup of the stock to a blender. Toss in half a cup of fresh cilantro, the chipotle chili peppers, and the garlic. Blend until you have a smooth texture. Set aside.

Next, heat your a medium, to large size pot onto the stove and bring to a medium-high heat. Toss in the oil, then add in the chopped beef. Spread evenly and let it cook for about 5 minutes, undisturbed. Give a good stir, and reserve all of the liquid that gets extracted from the beef.  Add in the chipotle beef stock mixture, and give a good stir. Add the remaining stock, the cumin powder, and the pinto beans. Stir, cover, and reduce  the heat to a simmer. Cook for about 45 minutes.

How to make Mexican Carne en su Jugo

During this time, cook your bacon. Once cooked, place onto a paper lined sheet to remove any excess bacon grease. Pour out the grease, but reserve about a tablespoon to cook the onions in. Add the chopped onions and cook for about 8 minutes or so, until they are translucent, not caramelized. Remove the onions and place them in a bowl.

Now onto plating.

Ladle a generous amount into your soup bowl. Add some cooked bacon, fresh cilantro, a squeeze of lime, and a couple of spoonfuls of the cooked onion.

Dig in.  This soup has everything in one of my favorite bowls of soup. It had that smokiness from the Nueske’s bacon, along with great heat from the chipotle peppers that is perfectly balanced by the sweetness of the onion. Now that you have that going on for you, you will keep spooning away with the great flavor from the garlic and cilantro, the super tender beef, and the creaminess of the pinto beans. Need I say more?

Carne en su Jugo

I wanted another bowl, but I refrained from doing so. Let’s just say this will be packed for lunch for the week, if it lasts that long. Give this one a shot, it’s really, really good, and perfect on this long winter we have been having. I hope you enjoy!

Carne en su Jugo
Author: 
Recipe type: Soup
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 2 lbs of beef bottom round, thinly sliced, roughly chopped
  • ½ tbsp cooking oil
  • 2 15 oz cans of pinto beans, drained, rinsed
  • 2 chipotles in adobo sauce (reduce to one for less spice)
  • 4 cloves of garlic, peeled
  • 4 cups of beef stock
  • 1 tsp cumin powder
  • 1 whole onion, roughly chopped
  • 8 slices of bacon, chopped, and cooked
  • fresh cilantro
  • lime wedges, optional
  • fresh jalapeño, thinly sliced, optional
  • salt and pepper to taste
Instructions
  1. Start by preparing all of your ingredients. Once prepared add one cup of the stock to a blender. Toss in half a cup of fresh cilantro, the chipotle chili peppers, and the garlic. Blend until you have a smooth texture. Set aside.
  2. Next, heat your a medium, to large size pot onto the stove and bring to a medium-high heat. Toss in the oil, then add in the chopped beef. Spread evenly and let it cook for about 5 minutes, undisturbed. Give a good stir, and reserve all of the liquid that gets extracted from the beef. Add in the chipotle beef stock mixture, and give a good stir. Add the remaining stock, the cumin powder, and the pinto beans. Stir, cover, and reduce the heat to a simmer. Cook for about 45 minutes.
  3. During this time, cook your bacon. Once cooked, place onto a paper lined sheet to remove any excess bacon grease. Pour out the grease, but reserve about a tablespoon to cook the onions in. Add the chopped onions and cook for about 8 minutes or so, until they are translucent, not caramelized. Remove the onions and place them in a bowl.
  4. Now onto plating.
  5. Ladle a generous amount into your soup bowl. Add some cooked bacon, fresh cilantro, a squeeze of lime, and a couple of spoonfuls of the cooked onion.
  6. Dig in. This soup has everything in one of my favorite bowls of soup. It had that smokiness from the Nueske’s bacon, along with great heat from the chipotle peppers that is perfectly balanced by the sweetness of the onion. Now that you have that going on for you, you will keep spooning away with the great flavor from the garlic and cilantro, the super tender beef, and the creaminess of the pinto beans. Need I say more?

 

Mixed Vegetable Mashed Potatoes

While growing up, and probably to this day, my favorite meal was fried chicken, mashed potatoes, and corn. That plate of food just screams comfort food, then, and now. As I’ve grown older, I find myself, probably like my elders, mixing corn into the mashed potatoes and gravy, and loving every bite of it. My kids, for the most part, hate vegetables. Granted, they are getting older and will experiment with some other vegetables, and I try to serve a nice healthy portion every night, struggling with them, for the most part, to have them eat their vegetables, but I typically fail. I thought that if I could make mashed potatoes, and hide some vegetables within, along with some bacon, that they might consider, but I lost that battle. This recipe is great if you are looking to include vegetables within your mashed potatoes, and can work with corn, carrots, or for me, our garden beans.

Mixed Vegetable Mashed Potatoes

Let’s get started.

Ingredients:

  • 3 yukon gold potatoes, medium-sized, skin on, cubed
  • 1 clove of garlic, smashed
  • 1 cup of vegetables, I chose garden beans, quartered
  • 3 slices of good bacon, cooked and crumbled
  • 2 tbsp unsalted butter
  • 1/4 – 1/2 cup of milk
  • salt to taste
  • cracked black pepper, to taste
  • water

Start by preparing your ingredients.

Next, add cold water to a pot of water, enough to cover the potatoes by a couple of inches.  Heat on medium-high heat, and cook until the potatoes are fork tender, about 15 minutes.

Drain the potatoes, and return them back to the stove, cooking on medium heat to remove any excess water. Turn off the heat.

Add the vegetables, in my case garden beans.

How to make mashed potatoes with vegetables

Toss in the butter, milk, and salt and pepper. Use a potato masher and begin mashing until you have a desired consistency.

Fold in the bacon, taste, and season accordingly.

Serve as a side with some of your favorite comfort foods such as meatloaf, or fried chicken.

I know I failed on this one with my kids, but one day, I swear, they will begin to love the simple things that I tried to encourage every night at the dinner table. Until then… I hope you enjoy these mixed vegetable mashed potatoes.

Breakfast Nachos

I first fell in love with eating simple nachos when I was living in Dallas, Texas. It was one of those throw together snacks, or meals that I pretty much lived on when I was living alone, and I was fine with that. There was something to be said about the simple nacho. A chip, some cheese, and fresh or pickled jalapeno slices. When my wife and I began living together, we would probably eat nachos at least once a week. Making nachos is still part of our weekly meal, maybe once every two weeks, but the throw together plate of grub is always present. Nachos are one of my daughter’s favorite meals as well.  Now if you know me, I’ve taken nachos to another level. I’m not the one who thinks you have to have just a plate of meat, cheese, and some avocado. I’ve made everything from chicken mole nachos, pizza nachos, BBQ nachos, and heck, even Greek style nachos. You can tell I love making nachos, not only that but allowing the plate to be the simple palette of what is to be created.  This is where I was hungry, it was brunch time, and I wanted to make breakfast nachos. These were awesome.

Breakfast Nachos Recipe

These nachos can be transformed into some of your favorite breakfast items, and can also be served any time of day. I mean who doesn’t love breakfast for dinner, right?

Let’s get started.

Ingredients:

  • A bag of your favorite nacho chips
  • 1 cup of Monterrey jack cheese, shredded
  • 1/4 cup cheddar cheese, shredded
  • 4 slices of bacon, cooked and crumbled
  • 1 small shallot, thinly sliced
  • 1/2 whole jalapeno pepper, thinly sliced
  • 1/2 cup of black beans, cooked
  • 1 tsp oil
  • 1 whole egg, cooked to your liking
  • salt and pepper, to taste

Start by preparing all of your ingredients. Once everything is cooked set aside as we will finish the nachos in a preheated oven.

Preheat the oven to 375 degrees.

To a baking sheet or cast iron fajita pan, add a layer of the chips, overlapping as you desire. Add half of the cheeses and scatter about to get coverage on the chips. Strategically place half of the bacon, shallots, beans, and jalapeno peppers. Sprinkle just a bit more cheese on top, then repeat with a second layer. Yes, these are double layer nachos. Remember, I was hungry?

Ingredients for making breakfast nachos

Place these into the preheated oven and cook for about 10 minutes or until the cheese is nice and melted.

During this time, heat a non-stick skillet on medium heat. Add the oil and let this cook for a minute or two, then crack in the egg. I went sunny side up on this one as I want the yolk to be part of the action as well, and I love a good sunny side or over easy egg.  Cook the egg, and season with salt and pepper.

Once the egg is cooked, remove the nachos from the oven, and slide the egg on top.  Now you are ready to serve.

Breakfast Nachos

These breakfast nachos have everything I love in a breakfast, brunch, or heck, even late night feast. Each bite has everything I wanted in a breakfast bite. That smokiness from the bacon, along with the creaminess of the beans, that when paired with the spiciness of the shallot and jalapeno pepper, I mean, c’mon? If you are looking for something creative to do with your nachos, don’t be afraid to try these. I know I’ll be making some version of these in the very near future.

Breakfast Nachos
Author: 
Recipe type: Breakfast, Nachos, Lunch, Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 1-2
 
Ingredients
  • A bag of your favorite nacho chips
  • 1 cup of Monterrey jack cheese, shredded
  • ¼ cup cheddar cheese, shredded
  • 4 slices of bacon, cooked and crumbled
  • 1 small shallot, thinly sliced
  • ½ whole jalapeno pepper, thinly sliced
  • ½ cup of black beans, cooked
  • 1 tsp oil
  • 1 whole egg, cooked to your liking
  • salt and pepper, to taste
Instructions
  1. Start by preparing all of your ingredients. Once everything is cooked set aside as we will finish the nachos in a preheated oven.
  2. Preheat the oven to 375 degrees.
  3. To a baking sheet or cast iron fajita pan, add a layer of the chips, overlapping as you desire. Add half of the cheeses and scatter about to get coverage on the chips. Strategically place half of the bacon, shallots, beans, and jalapeno peppers. Sprinkle just a bit more cheese on top, then repeat with a second layer. Yes, these are double layer nachos. Remember, I was hungry?
  4. Place these into the preheated oven and cook for about 10 minutes or until the cheese is nice and melted.
  5. During this time, heat a non-stick skillet on medium heat. Add the oil and let this cook for a minute or two, then crack in the egg. I went sunny side up on this one as I want the yolk to be part of the action as well, and I love a good sunny side or over easy egg. Cook the egg, and season with salt and pepper.
  6. Once the egg is cooked, remove the nachos from the oven, and slide the egg on top. Now you are ready to serve.
  7. These breakfast nachos have everything I love in a breakfast, brunch, or heck, even late night feast. Each bite has everything I wanted in a breakfast bite. That smokiness from the bacon, along with the creaminess of the beans, that when paired with the spiciness of the shallot and jalapeno pepper, I mean, c'mon? If you are looking for something creative to do with your nachos, don't be afraid to try these. I know I'll be making some version of these in the very near future.