Bison Salisbury Steak Dinner

The past couple weeks have been cold here. So warm comforting foods have been on the menu. A while ago I clipped a Salisbury Steak recipe from a magazine. I finally got around to making it, but when I looked at the recipe again I just wasn't feeling it. So I decided to make my own with ground bison and a nice full flavored sauce. This recipe would also work well with ground beef.

I served the Bison Salisbury Steaks with mashed potatoes and roasted Brussels sprouts. Ben and I love Brussels sprouts, so next time I make this I will double the sprouts. 

This is dinner is going to be a winter staple in our house. You would never know that it is a gluten-free, dairy-free, egg-free, food allergy friendly dinner. 

Bison Salisbury Steaks

Patty Ingredients
20 oz ground bison
1/2 onion, finely diced
1 Tbsp coconut flour
1 Tbsp Worcestershire sauce
1/2 tsp black pepper
1/2 tsp granulated garlic
1 Tbsp canola or olive oil

Gravy Ingredients
3 large cremini mushrooms, sliced
1/4 onion, diced
1 Tbsp vegan butter
1/2 tsp salt
1 cup beef broth
1 Tbsp sherry
1 Tbsp Worcestershire sauce


1. Combine all the patty ingredients except oil in a large bowl. Form into 5 patties.
2. Heat the 1 Tbsp oil in a large skillet over medium heat. Cook 3 of the patties for about 4-5 minutes per side until cooked through. Set the cooked patties aside. I kept my patties warm on a cookie sheet in warm but off oven. Add the remaining oil and cook the last 2 patties. Set those aside when done.
3. Add the vegan butter, salt and onions to the skillet. Saute until the onions are almost clear. Add the mushrooms and cook for a few minutes until they're browned but not soft. 
4. Whisk in the beef broth, sherry, and Worcestershire sauce. Bring to a simmer, stirring up all the browned bits. 
5. In a small bowl, combine the potato starch and cold water. Add to the beef broth mixture, whisking constantly. Stir until thickened. Serve the gravy over the patties.

Dairy-Free Mashed Potatoes

2.5 lbs russet potatoes
1/2 cup coconut milk
3 Tbsp vegan butter
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp granulated garlic
1/4 tsp granulated onion
1/4 tsp smoked paprika

1. Peel and chop the potatoes. Add to a large pot filled with enough cold water to cover. Bring to a boil and cook until the potatoes are fork tender. Drain and return to the pot.
2. Add the remaining ingredients and mash until smooth.

Brussels Sprouts with Bacon

1.25 lb Brussels sprouts
2 slices bacon
1/2 tsp smoked paprika
1/4 tsp salt
1/4 tsp black pepper

1. Preheat oven to 350°F.
2. Cook the bacon in a skillet until crispy. Set cooked bacon aside and save the grease.
3. Cut the bottoms off the Brussels sprouts, remove any discolored outer leaves and slice in half or in quarters depending on the size of the sprout.
4. Combine the Brussels sprouts, bacon grease and seasonings in a 9 x 9 glass baking dish.
5. Bake for 30 minutes, stirring once.

Bacon Wrapped Pineapple

A while back we were going to a BBQ and I wanted to bring some sort of savory sweet appetizer. I was going to do bacon wrapped dates, but the dates had spoiled. Looking around my kitchen, I saw I had dried pineapple rings. And thus, Bacon Wrapped Pineapple was born. These taste like little bites of bacon candy. So easy and delicious. 

Bacon Wrapped Pineapple

4 dried pineapple rings

8 slices of bacon

1. Preheat oven to 350°F

2. Cut each pineapple ring into 6 pieces and each bacon slice into 3 pieces.

3. Wrap a piece of pineapple with a piece of bacon and secure with a toothpick.

4. Back for 20 minutes, flipping halfway through. 

Potato Crusted Salmon with Brussels Sprouts and Mushroom Hash

Last night we made my Potato Crusted Salmon again. I tweaked the recipe just slightly so that I could cook the salmon and the veggies at the same time. I used tin foil to line the dish instead of parchment paper. I liked the foil better since it contained all the extra fat and cleanup was a breeze. I don't care for salmon skin, so when I serve this dish, I just scoop the salmon off the dish and leave the skin behind. I recommend only cooking as much salmon as you'll eat in that seating. Reheated cooked fish is one of my least favorite foods. Although I imagine if you reheated it in the oven it would be way better than the microwave.

We all loved this salmon dish. It's a great kid-friendly, bang for your buck way to cook salmon. Tommy ate every bit of his salmon and a little of the veggies too. 

Brussels sprouts tend to get a bad wrap. They can be super delicious as long as they're cooked well and not mushy. My favorite way to make them is to roast them in the oven. This time I used a mixture of Brussels sprouts, mushrooms and onion. Delicious! If you have any leftover veggies, they're great the next day heated in a skillet and served with fried eggs on top. 

Potato Crusted Salmon - Version Two

1 lb salmon fillet
1 cup potato chips (I used Kettle Brand Krinkle Cut)
4 Tbsp (1/2 stick) Earth's Balance Vegan Buttery Sticks
1/2 tsp black pepper
1/2 tsp smoked paprika

1. Preheat oven to 425°F. Line a rimmed baking sheet with tin foil.
2. In a large microwave safe bowl, melt the Earth's Balance spread (about 30 seconds).
3. Add the potato chips and crush the chips with the back of a measuring cup. Stir in the seasonings.
4. Lay the salmon skin side down in the dish. Press the potato mixture on top of the salmon.
5. Bake for 25 minutes. 

Brussels Sprouts and Mushroom Hash

1 lb Brussels Sprouts

12 oz Cremini Mushrooms

1 medium onion

3 slices bacon

1 Tbsp balsamic vinegar

1/2 tsp black pepper

1/2 tsp smoked paprika

1/4 tsp salt

1. 1. Preheat oven to 425°F.

2. Pan fry the bacon until crispy, and reserve the bacon grease.

3. Trim a small slice from the stem of the Brussels sprouts and remove the outer layer of leaves. Cut in half.

4. Cut the mushrooms into chunks and dice the onion. 

5. In a 9 x 13 baking dish, mix the veggies, bacon grease and seasonings (except for the vinegar).

6. Cook for 25 minutes, stirring once. 

7. Add the crumbled cooked bacon and the balsamic vinegar to the veggies. Bake for an additional 5 minutes.

Chicken Pot Pie with BACON

We had a nice, low-key Father's Day here. We took our nephew up to Snowbird to ride the Tram to the top, and then dropped him off at the airport. I decided to surprise Ben with one of his favorite meals, Chicken Pot Pie. 

And since it was Father's Day, I made it extra special and added bacon. OMG, it was fantastic. I don't know why every Chicken Pot Pie does not contain bacon. The delicious smokiness of the bacon fit right in with all of the rest of the flavors. I will definitely be adding bacon to all my pot pies from now on. 

For this recipe I increased the amount of pie crust and made them into four adult sized pot pies and two minis. I did take Tommy's out of the dish before serving though since the dish retained too much heat. I liked the thicker crust this time, and it stayed together better than when I make it in one casserole dish. If you don't have oven save bowls, feel free to cook this in a 9 x 13 casserole dish. I used to make pot pies with leftover rotisserie chicken and a bag of frozen veggies. Using grilled chicken and roasted veggies add a lot more flavor. I outlined the process for making the pot pie below, in case the recipe instructions seem confusing. 

Game plan for the pot pie:

1. Freeze shortening for the pie crust. 

2. Preheat oven and grill.

3. Start cooking chicken and veggies.

4. Mix the pie crust and let rest in the fridge.

5. Set cooked chicken and veggie aside.

6. Make the cream sauce and add in the chicken and veggies.

7. Pour into pans and top with pie crust.

8. Bake pot pies.

Chicken Pot Pie with Bacon

Chicken Ingredients:
2 skinless chicken breasts
1 Tbsp oil
1/2 tsp salt
1/2 tsp pepper
1/2 tsp granulated garlic
1/2 tsp smoked paprika

Veggie Ingredients:
5 carrots, peeled and sliced
4 small russet potatoes, peeled and diced into 1/2 in cubes
1 onion, diced
3 celery ribs, sliced
2 Tbsp oil
1 tsp dried rosemary
1/2 tsp salt
1/2 tsp pepper
1/2 tsp granulated garlic

Cream Sauce Ingredients:
3 strips bacon
2 Tbsp vegan butter or bacon grease
2 Tbsp potato starch
2 cups chicken stock
1 cup canned coconut milk

Pie Crust Ingredients:

2/3 cup vegetable shortening

1 cup + 2 Tbsp potato starch

3/4 cup sorghum flour

1 1/2 Tbsp sugar

3/4 tsp guar gum

1/2 tsp salt

1/3 cup cold water

1. Measure out the shortening into small pieces and freeze for 30 min.
2. Preheat oven to 425°F. Preheat grill to approximately 450°F.
3. In a medium bowl, combine the chicken ingredients, tossing to coat well.
4. In a 9 x 13 baking dish, combine the veggie ingredients, stirring to mix thoroughly. 
5. Grill the chicken for 20-22 minutes, turning once. Remove from the grill and set aside to rest.
6. Roast the veggies for 30 minutes, stirring once. 
7. Reduce the oven temperature to 375°F.
8. In a food processor, combine the starch, flour, sugar, salt, and guar gum. Scatter the shortening over the top and process until it looks like coarse crumbs. Add the cold water and process until smooth. 
9. Spread a large piece of plastic wrap or wax paper on the counter. Form the dough into a flat disk and wrap tightly. Refrigerate for 20-30 minutes. 
10. In a medium sized pot over medium heat, cook the bacon until crispy. Remove the bacon, reserving the grease. Add vegan butter to get approximately 2 Tbsp of fat. 
11. Whisk the potato starch into the fat and cook for 2 minutes. Slowly add the stock and coconut milk, whisking to break up any lump. Cook the liquid for several minutes until thickened. 
12. Chop the cooked chicken into pieces about the size of the veggies. Add the chicken, veggies and crumbled bacon into the cream sauce. Stir to combine.
13. Place 4 oven save bowls and 2 small ramekins on a rimmed baking sheet. Spray with oil or nonstick spray. Fill with the chicken mixture.
14. Divide the pie crust into 5 pieces. Divide one of the pieces into 2. Roll or form the pieces into circles and place on top of each bowl and ramekin. Gently press the dough around the edge of the bowls and cut slits in the tops. 
15. Bake for 25 minutes, until the filling is bubbly and the crusts are cooked. (Don't be alarmed when the pie crusts do not brown.) 

Oh the Injustice! (Meatloaf, Mashed Potatoes, and Kale with Bacon)

Tonight we had meatloaf, mashed potatoes and sauteed kale with bacon. Ben, our nephew Aaron and I all thought it was delicious. Tommy loved the meatloaf but didn't care for the rest. He picked the bacon out of the kale. Then came the mashed potatoes. Full on toddler/mommy stand-off. He refused to take his required one bite. I told him he could have a cookie if he had one bite of mashed potatoes. Many big tears later he finally agreed. Oh the injustice of having to eat mashed potatoes! Seriously, what kid doesn't like mashed potatoes?! 

For the meatloaf I used some store bought ketchup. I love the Annie's Natural ketchup since they list all the ingredients. It's such a relief to know that there are no hidden mystery spices (which might be mustard). And it's organic too. Apparently I'm out of coconut flour. So tonight I used potato flour in the meatloaf. It worked well, but coconut flour binds a bit better.

I didn't measure anything when I made the mashed potatoes. I made a lot since we had three hungry adults for dinner and I love leftover mashed potatoes. So just season it to taste and keep adding milk and butter until it's the texture you like. When in doubt add more butter. 

The kale shrunk down much more than I expected. Next time I'll use even more. Mmmm, kale. Our nephew is visiting us for a couple weeks. He's been a great sport about eating everything I've made, like eggplant for breakfast, kale for dinner and cabbage in a breakfast burrito. I love cooking for people who aren't afraid to try anything.

Meatloaf

1 lb ground beef
1 lb ground pork
1/2 cup dried minced onions
1/2 cup full fat coconut milk
1/2 cup ketchup, divided
1 Tbsp coconut flour or potato flour
1 tsp ground black pepper
1 tsp salt
1 tsp dried basil
1/2 tsp smoked paprika
1/2 tsp dried sage
1/2 tsp chipotle powder
1/2 tsp granulated garlic

1. Preheat the oven to 350°F. Line a rimmed baking sheet with tin foil.
2. In a small bowl, combine the minced onion and coconut milk. Let sit for 5 minutes.
3. In a large bowl, combine the remaining ingredients except for the ketchup. Add in the onion mixture and 1/3 cup ketchup. Mix thoroughly with your hands.
4. Form the meat into a loaf on the lined baking sheet.
5. Spread the remaining ketchup over the top of the meatloaf.
6. Bake for 45-60 minutes, until the internal temperature is at least 160°F.
7. Let rest for 10 minutes before slicing.

Mashed Potatoes

I didn't measure anything, since I wasn't even sure how many potatoes I used. I peeled the russet potatoes, boiled them until tender, drained and returned them to the pot. I mashed them with Earth's Balance Vegan Buttery Sticks, canned coconut milk, salt, pepper, granulated garlic, granulated onion and a little smoked paprika. They turned out delicious. The coconut flavor isn't overwhelming as long as you have a good amount of the spices.

Sauteed Kale with Bacon

1 bunch kale
3 strips bacon
1 tsp apple cider vinegar
1/2 tsp black pepper
1/2 tsp granulated garlic
1/4 tsp salt

1. Devain the kale and break into smallish pieces. Wash throughly, drain, and set aside.
2. In a large skillet, cook the bacon until crispy. Remove the bacon and set aside.
3. Add the kale and seasonings to the pan. Saute over medium heat until the kale is tender. Stir in the crumbled bacon.

Loaded Sweet Potato Salad

I was trying to figure out what kind of side dish I could bring to a BBQ that was tasty, Tommy safe and good cold. I don't care for regular mayonnaise based potato salads. But I figured if I made one with the cream from a can of coconut milk, and loaded it with bacon it would be ok. And I was right. This is delicious. I forgot to take a picture right when I made it, and this was all that was left. I'll definitely be making this a lot this summer. 

Loaded Sweet Potato Salad

2 sweet potatoes, peeled and cut into ~3/4 in cubes

4 carrots, peeled and sliced

6 slices bacon

1/2 cup cream from a can of whole fat coconut milk

1 bunch green onions, sliced

1/2 tsp black pepper

1/2 tsp salt

1/2 tsp smoked paprika

1. Preheat the oven to 425°F.

2. Cook the bacon in a large skillet. Remove the bacon from the pan and set aside. Reserve the bacon grease.

3. In a 9 x 13 baking dish, combine the sweet potatoes, carrots, pepper, salt, paprika and bacon grease. Toss to coat.

4. Bake for 20-30 minutes, stirring once, until the veggies are soft but not mushy.

5. In a large bowl, combine the cooked veggies (drain off any remaining grease), coconut cream, green onions and crumbled cooked bacon. Serve warm or refrigerate for later.

Baked Potato Soup

It's been so cold in Utah lately. And snowy. If I'm not out skiing or snowboarding, my next favorite way to spend a snowy day is cuddled up on the couch with a warm blanket and have a hot bowl of soup for dinner. I used to think that my Roasted Carrot Bacon Soup was my new favorite soup, but this Baked Potato Soup is even better. It's like a warm hug in a bowl. 

There aren't a whole lot of ingredients and it doesn't take all that long to make. And it's even better the next day. Next time I'm definitely going to have to make a double batch.

Baked Potato Soup

3 lbs Russet potatoes, peeled and cubed
6 slices of bacon
1 onion, diced
1 tsp minced garlic
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp smoked paprika
4 cups chicken broth
1 can coconut milk

1. Cook bacon in a dutch oven sized pot over medium heat. Remove bacon when crispy and keep the grease in the pot.
2. Add the onion, garlic, salt, pepper and paprika. Cook until the onion is tender.
3. Add the potatoes and broth. Bring to a boil over high heat and then reduce heat and simmer until the potatoes are very tender. (About 15-20 min).
4. Mash the potatoes in the pot until your desired smoothness. I left some chunks and it added a nice texture.
5. Stir in the coconut milk and crumbled bacon.

Mashed Potatoes with Bacon Gravy

Bacon is a great way to get a full flavored gravy without pan drippings. I used homemade broth. If you use canned broth, you may want to add more seasonings, like thyme or garlic to the gravy. 

Mashed Potatoes with Bacon Gravy

4 strips bacon
2.5 lbs russet potatoes
1 lb frozen cauliflower
2 Tbsp potato starch
3 cups broth
3/4 tsp black pepper, divided
3/4 tsp salt, divided
1/4 tsp granulated garlic
1 Tbsp refined coconut oil

1. Peel and chop the potatoes. Combine the potatoes and cauliflower in a large pot with enough cold water to cover. Bring to a boil. Reduce heat and simmer until the potatoes are tender. 
2. Meanwhile, cook the bacon in a large skillet until crispy. Remove bacon from the pan, reserving the fat.
3. Whisk in the potato starch and then the broth. Add 1/2 tsp black pepper and 1/2 tsp salt. Simmer over medium low heat until thick, stirring occasionally. 
4. When the potatoes and cauliflower are tender, drain and return to the pot. Add coconut oil, 1/4 tsp black pepper, 1/4 tsp salt, 1/4 tsp granulated garlic and 2 Tbsp of the gravy. 
5. Crumble the cooked bacon and add to the mashed potatoes. Serve with the gravy.

Roasted Bacon Carrot Soup

If heaven was a soup, it'd be this one. OMG it's so delicious. I know I say that about a lot of things I cook. But this one really is a standout. It's a hearty mix of pureed roasted veggies, coconut milk and lots of bacon. It doesn't get much better than this. As Ben said, "We need to have this soup often." And it's paleo and free of the Top 8 Allergens too!

I served the soup with the Corn Free Cornbread. We've been making that bread a LOT lately and we're still not sick of it. Tommy wolfed down his lunch. I think it's safe to say he approves!

Roasted Bacon Carrot Soup

12 oz bacon
~12 carrots, peeled and cut into pieces
1 medium onion, chopped
1 tsp salt, divided
1 tsp black pepper, divided
1/2 tsp garlic powder
1 head cauliflower, cut into florets
1/2 tsp smoked paprika
1/2 tsp dried basil
14 oz can full fat coconut milk
14.5 oz can chicken stock
4 cups water

1. Preheat oven to 375°F.
2. Place bacon on two rimmed baking dishes. Bake for 12-17 minutes until crispy.
3. Remove bacon but reserve the bacon grease.
4. Increase oven temperature to 425°F.
5. Toss the chopped carrots, onion, 1/2 tsp salt, 1/2 tsp pepper, and garlic powder with the grease on one of the pans. Toss the cauliflower, 1/2 tsp salt, 1/2 tsp pepper, paprika and basil with the grease on the other pan.
6. Bake the veggies for 30-40 minutes or until soft and browned. Stir once during baking.
7. Puree the veggies in batches with the chicken stock.
8. Heat the puree, coconut milk and water in a dutch oven pot until warmed.
9. Finely crumble the cooked bacon and stir in before serving.

If You Like Bacon, You Need to Make This (Loaded Roasted Squash)

We took a long weekend and went to Moab with several friends and their families. It was such a wonderful trip. Plenty of time outdoors, good food and great laughs. But now it's back to real life. 

Corona Arch

We loved the soup I made last week so much, that we're having hot dogs again tonight just so we'll have leftovers. And this time I won't be using lentils. The soup's on the menu for Friday, so keep an eye out for the recipe.

So tonight we're having turkey hot dogs, Loaded Roasted Squash and salad. A nice healthy meal after a weekend of overindulgence. This squash recipe is so good. It's like having loaded mashed potatoes, but with less calories and a lot more nutrients. 

I like to make all of our own salad dressings. I love the flavor of fresh dressings so much better than the ones I've had from the shelf. I like salad dressings that are more on the sweet side and light on the oil. So today I'll share my recipe for my Balsamic Vinaigrette. This is my usual go to salad dressing. I like to chop up an apple and have it soak in the dressing for about 10 minutes while I finish the rest of dinner before I add the lettuce. 

Loaded Roasted Squash

2 medium acorn squash

1 medium butternut squash

6 slices bacon, cooked and crumbled

1 Tbps coconut oil

1 bunch of green onions, sliced

1/2 tsp ground black pepper

1/2 tsp salt

1/2 tsp garlic powder

1. Preheat oven to 425°F. 

2. Cut squash in half and scrape out seeds. Place squash cut side down on baking sheet sprayed with oil.

3. Bake for 45 minutes until the squash is tender.

4. Let the squash cool for a few minutes. Scoop out the pulp and discard skins. 

5. In a dutch oven pan, combine squash and the rest of the ingredients. Heat until warmed.

Balsamic Vinaigrette

1 Tbsp balsamic vinegar

1/2 Tbsp maple syrup

1/2 Tbsp canola oil

1 tsp whole seed mustard

1/4 tsp black pepper

1 small apple (optional)

1. Combine all ingredients at the bottom of a large bowl. Stir together to combine.

2. Optional: Core and dice an apple. Toss it with the dressing. Let sit for 10 minutes.

3. Add lettuce and toss gently. 

Green Pepper Bacon Jam

This is my favorite bacon jam I've made so far. It's sweet and a little spicy and delicious. I like it with some goat cheese on crackers. Tommy loves it on a bagel. Try it for your next party, or just make it for yourself!

Green Pepper Bacon Jam

12 oz bacon
2 green bell peppers, seeded and diced
2 jalapenos, seeded and diced
1 cup sugar
1 cup apple cider vinegar

1. Cook the bacon in batches in a stainless steel dutch oven pot until crispy. Remove bacon and reserve 1 Tbsp bacon grease.
2. Add the peppers and jalapenos and saute in the bacon grease over medium low heat until softened.
3. Add the crumbled bacon, sugar and vinegar. Bring the mixture to a boil and reduce the heat. Simmer uncovered until thickened, about 45 minutes.
4. Puree the jam in a food processor until smooth. Use warm or refrigerate for later.

Operation Fatten Up (Bacon Snacks Round 1)

Because of Tommy's multiple food allergies, he eats a very healthy diet. Now that he's running all over the place, we're starting to worry that maybe he's not getting enough fat in his diet. So we're trying to figure out new ideas for meals and snack time that will help incorporate more fat and calories in his diet. So here comes the bacon. =)

Today I decided to try Bacon Wrapped Apple Slices for his afternoon snack. I tossed apple slices in coconut oil, cinnamon and brown sugar and wrapped them in bacon. What's not to love?! They smelled sooooo good while they were cooking. I used four slices of thick cut bacon, but I think it would be better with 5 slices of regular bacon. Even though the apple slices were very soft after the baking, Tommy had trouble with the peels. So next time I will peel the apple first. 

Bacon Wrapped Apple Slices

1 large gala apple
5 slices bacon
1/2 Tbsp coconut oil, melted
1/2 tsp cinnamon
1/2 tsp brown sugar

1. Preheat oven to 425° F
2. Cut bacon slices into thirds. Microwave in paper towels for 2 minutes to partially cook the bacon.
3. Slice and core apple, cutting apple into 15 slices.
4. Toss apple slices in melted coconut oil, cinnamon and brown sugar. 
5. Wrap each piece of apple with a piece of bacon and secure with a toothpick.
6. Bake for 10-13 minutes until the bacon is cooked. Transfer to paper towels and let set for 5 minutes before serving.

Panzanella

What do you do when your friend gives you delicious garden fresh tomatoes? And you have leftover several day old dry Tommy safe rolls and two lonely pieces of bacon? You make panzanella! 

It's a delicious and easy bread salad that conveniently uses both old bread and tomatoes. If you can have dairy, mozzarella is delicious in this as well. Since I tend to make panzanella when my pantry is looking pretty bare, I usually just cut up a couple sticks of string cheese and add that to the mix. 

Panzanella

1.5 cups cubed dry bread (5 dinner rolls)
4 large tomatoes, diced
2 strips bacon, cooked and crumbled
2 Tbsp balsamic vinegar
1 tsp dry basil (or several tablespoons of fresh basil)
1/2 tsp salt
1/2 tsp ground black pepper

1. Combine the balsamic vinegar, basil, salt and pepper in a large bowl. 
2. Add the tomatoes and bread. Stir well. Let sit for 30 minutes, stirring occasionally.
3. Add the bacon, stir and serve.

Not Your Grandma's Potatoes

Ben's grandma has a recipe for DELICIOUS au gratin potatoes. But they contain a lot of dairy and wheat. So I created a recipe for gluten and dairy free au gratin potatoes. Although, since they don't have cheese or breadcrumbs on top, I guess they aren't technically au gratin potatoes anymore. 

I used a combination of canola oil, tapioca starch and coconut milk to make the white sauce. And I topped them with dry minced onions and cooked crumbled bacon. They definitely are not Ben's grandma's potatoes, but they are delicious in their own right. These can easily be vegan if you just leave off the bacon. They have a nice coconut flavor and the bacon on top adds a nice salty crunch. 

Even Tommy liked them, and he usually spits out any white potatoes. 

Not Your Grandma's Potatoes

2.5 lbs red potatoes
4 strips cooked and crumbled bacon
13.5 oz can full fat unsweetened coconut milk
2 Tbsp dry minced onion
2 Tbsp canola oil
2 Tbsp tapioca starch
1/2 tsp dry rosemary
1/2 tsp black pepper
1/4 tsp salt

1. Preheat oven to 350°F.
2. Place the potatoes whole in a large pot of cold water. Bring to a boil and boil for 20-30 minutes until the potatoes can just be pierced with a fork. Drain and set aside.
3. In a small saucepot, heat the canola oil on medium heat. Whisk in the tapioca starch. Add the coconut milk, rosemary, pepper and salt and whisk. Simmer until thickened.
4. Dice the potatoes into small cubes. 
5. In a 9 x 9 baking dish, combine the potatoes and white sauce.
6. Top with the minced onion and bacon.
7. Bake for 25 minutes. Serve warm.

Balsamic Carrot Bacon Jam

I’m currently having a love affair with bacon jam. I made Brittany Angell's Bacon Jam two weeks ago and proceeded to eat it for a week. I felt kind of guilty about it, since it contains two whole packages of bacon.

I decided I wasn’t ready to break up with bacon jam. Instead, I came up with my own lightened version. I subbed carrots for one of the packages of bacon (trust me, it works), left out the maple syrup and added some balsamic vinegar.

IT IS STILL AMAZING! And not as bad for you. Win win.

Tonight we made bacon jam buffalo cheeseburgers, roasted onion potatoes and roasted broccoli. So yummy. I seasoned the ground buffalo with salt, pepper, and a little gluten free soy sauce. Tommy had half a buffalo patty, some potatoes and maybe a bite of the broccoli. Tommy probably could have the bacon jam, but we haven’t trialed whiskey, balsamic vinegar or cayenne pepper yet. Oh well, more for Ben and me. 

Balsamic Carrot Bacon Jam

12 oz bacon

1 onion, sliced

4 carrots, peeled and diced

¼ cup brown sugar

½ cup whiskey

2 Tbsp balsamic vinegar

½ tsp black pepper

¼ tsp salt

1/8 tsp cayenne pepper

1. Cook bacon in a medium saucepot until crispy. Remove bacon from pan and reserve 1 Tbsp bacon grease.

2. Add carrots and onions. Cover and cook on medium low for 15 minutes, stirring frequently.

3. Remove lid, add brown sugar and cook until caramelized.

4. Deglaze the pan with the whiskey. Add the cooked bacon and remaining ingredients to the pan.

5. Cover and cook on low for 30 – 60 minutes stirring occasionally

6. Puree in a food processor until smooth. 

Breakfast Waffle Sandwiches with Bacon Jam

This morning we made Brittany Angell’s Breakfast Waffle Sandwiches with Bacon Jam (http://realsustenance.com/breakfast-waffle-sandwich-with-bacon-jam-gluten-free-paleo/). OMG they are amazing! I made the bacon jam two days ago. Yesterday we had the bacon jam on some baguette with a tomato herb goat cheese. This morning I made the Breakfast Waffle Sandwiches.

It’s all the delicious aspects of a full waffle, bacon, and egg breakfast but much easier to make once you have the bacon jam.

Tommy just had plain waffles dipped in maple syrup, but he was happy as a clam. And sticky like you wouldn't believe. When Tommy was done, he started to bring his syrup covered hands up to his head. I said, “No Tommy, don’t touch your head!” So which he replied, “Head!” and touched his head with both hands with a big smile on his face. Ah, yes, that is your head. Good job. 

Ben learned the hard way that these sandwiches are filling. They look like they would be pretty small, but all the whole grains make it very hearty.

Overall it was a completely satisfying new take on breakfast for us. I highly recommend the recipe. And Brittany Angell has several recipes for waffles so just chose the one that meets your needs. I don’t think we’d want to eat this every weekend, but we’ll definitely make it again.