Bacon Wrapped Green Beans

Bacon Wrapped Green Beans

Bacon Wrapped Green Beans

A fast and easy to bring together dish of fresh green beans wrapped in smoked bacon and covered in a brown sugar sauce.

This dish is an excellent addition to your dinner table as a side dish.


More Excellent Side Dishes For Your Main Dish Tonight

Parmesan Roasted Cauliflower

Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries


When buying fresh green beans they should be firm and should snap when bent in half.

You’ll want to trim both ends off before wrapping them in bacon. You can cut the pods to shorter lengths, as well.

Frozen or canned green beans will not work with this recipe.

French green beans called haricots verts, are a more slender bean pod then regular green beans. But they will work just fine with this recipe.

Bacon Wrapped Green Beans

1 pound green beans, fresh and ends snipped

16 oz. bacon, hardwood smoked with maple flavoring

1 cup brown sugar, packed

½ cup butter (2 sticks), melted

Preheat oven to 350 degrees

Mix brown sugar and melted butter in a small bowl.

Grease a 13 x 9 baking pan.

Cut raw bacon strips in half. Roll 3-4 green beans in bacon. Continue to roll beans until baking dish is full.

Pour brown sugar mixture over wrapped beans. Place in oven 30 minutes or until bacon is done.

How To Prepare Birria de Borrego

 

How To Prepare Birria de BorregoPreparing Birria de Borrego  can be considered a labor of love, as it takes more than three hours to prepare, and it is well worth it.

What is the difference between lamb and beef you may ask? Lamb tends to have less marbling than beef, and when you trim the fat around the edges after cooking, the meat ends up much leaner.

You ask what about the fat? Will to start, even though their are no studies that have linked saturated fat to heart disease or raising your cholesterol, you will be happy to know that how you prepare meat influences its healthiness.

For example, meat that is grilled, broiled, or roasted tends to reduce fat, were as pan-frying will increase it.

Buying Your Lamb At Market

Organic standards help lower the risk of contaminated feed and organic lamb has higher nutrient quality.

But to assure you are truly buying an organic raised animal, make sure that packaging say 100% grass-fed.

However, remember that the word “organic” by itself does not guarantee a natural lifestyle for the lambs.

As long as a lamb is fed purely grass from a pasture it can have higher amounts of omega-3 fatty acids.

Birria de Borrego on a serving platterIn Australia, where lamb is eaten frequently by both children and adults, recent studies have shown lamb to rank among the top omega-3 foods in the daily diet.

Grass-fed lamb has shown to average around 25% more omega-3 than grain fed lamb, including as much as 49% more alpha-linolenic acid.

The World’s Healthiest Foods (WHF) website used their nutritional profile of grass-fed lamb, and found on average that 100% grass fed lamb’s meat to have 40 milligrams of omega-3 per one ounce of roasted lamb loin.

WHF says that’s 50% of omega-3 found in an ounce of baked cod or broiled tuna, and 67% of the amount found in one ounce of sesame seeds.

Our featured recipe is a locally grown 100% grass-fed Birria de Borrego or Roasted Lamb, and here is what you will need.

By the way, if the area were you live doesn’t raise lamb, check out these websites…

www.localharvest.org

www.eatwild.com

They can help you find small local farms in your area, and both sites are searchable by zip code.

Preparing Birria de Borrego

2 pounds lamb roast

Dried Anchos with description6 ancho chilies, dried

3 chilies Negron, dried

1 ½ cups water

4 garlic cloves, minced

1 teaspoon ground black pepper

1 tablespoon ground cinnamon

1 teaspoon oregano

2 bay leaves

¼ teaspoon thyme

2 teaspoons wine vinegar

2 tablespoons avocado oil

8 tortillas – Link here for homemade recipe

Salsa Verde – optional

Guacamole – optional

Place lamb roast in a large pot with tight lid. Add 1 ½ cups of water, garlic, pepper, cinnamon, oregano, thyme, vinegar and bay leaves to the pot.

Bring the pot of lamb to a boil. Once the lamb is boiling, lower the heat to a simmer and place the lid over the pot. Simmer for two hours until the lamb meat comes off the bone easily with a fork. Remove pot from heat.

Allow to cool some, then remove the lamb from the pot and place on a plate or cutting board. Shred the lamb with a fork and cut with a knife if necessary. Salt to taste and place shredded meat into a large pot.

Cut the stem off the chilies and slit them lengthwise. Remove the seeds and place the chilies in a small saucepan with two cups of water. Bring the chilies to a boil and boil for two minutes or until the chilies are tender. Remove chilies from the water and chop coarsely.

Birria de Borrego - plated

Add the chopped chilies to the lamb and mix thoroughly. Reheat the lamb before serving. Serve on tortillas with salsa or guacamole topped with cilantro. A great meal for your Cino de Mayo celebration this May 5th, 2016.

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How To Spice Things Up When Cooking

Large collection of metal bowls full of herbs and spices -How To Spice Things Up When CookingHerbs and spices are used to enhance the flavor of food, either it be for cooking Spaghetti Carbonara or baking an apple pie.

An herb or spice can be a seed, fruit, root, bark, berry, bud or leafy part of the plant. They are principally used for flavoring food among other uses. They can be used fresh or dried.

Herbs And Spices Through The Ages

It is said that by the Middle Ages, the most common spices and herbs being traded and used were black pepper, cinnamon (including the alternative cassia), cumin, nutmeg, ginger and cloves.

Herbs and spices are useful for many things, among others are medicinal uses, cosmetic or perfume production uses, and of course they are used add flavor to a meal.

By 1000 B.C. medical systems based upon herbs were found in China, Korea, and India. Also the Egyptians used herbs and spices for their embalming practices and their demand for exotic herbs and spices helped stimulate world trade.

Extracting A Spices Flavor

The flavor of an herb or spice is derived by exposing the volatile oil compounds of the seed or leafy part, that oxidize or evaporate when it comes in contact with air.

As an example, fresh ginger is usually more flavorful than its dried form, but fresh spices are more expensive and have a much shorter shelf life.

Flavor of herbs and spices can be maximized by storing them whole and grinding when needed, as grinding greatly increases its surface area and so increases the rates of oxidation and evaporation.

If you decide to use dried spices, be sure to use them within 6 to 8 months of purchase. Ground spices are better stored away from light, as it also increases the oxidation of the volatile oils.

metal bowls filled with spices

How To Use Herbs And Spices

When using herbs and spices you’ll want to pick flavors that complement each other, such as the spice mix known as “pumpkin pie spice.”

The ratios of cinnamon, cloves and nutmeg add great flavor to the pie, and each spice doesn’t over power the other.

The key or rule of thumb to spicing things up is that less is more. Avoid adding too much all at once. Instead, add a little at a time and add more to taste.

A good example of over spicing and unable to fix it, is when you use oregano or cloves. Their volital oils are great for flavoring culinary and pastry dishes, but they are strong in flavor, and only require a small amount.

When using spices to flavor your meat or vegetables, use only 3 different types at a time.

You can even use herbs and spice to replace salt. Choose your spice or spices, add a little lemon juice and unsalted butter.

Which spices pair well together for the best culinary dishes you can make?

Let’s examine some of the most commonly used spices and which spices pair well with them. LINK HERE

Red Kale Cannellini Beans and Chorizo Soup

Red Kale Cannellini Beans and Chorizo

When the suns behind the winter clouds and not able to warm your skin, the next best thing is Red Kale Cannellini Beans and Chorizo Soup.

The cannellini beans or white beans are also known as white Italian kidney beans. The skin of the white kidney beans are much thinner and more delicate than their red cousins. White beans also have a smooth, but slightly nutty tasting interior.

Concerned about your daily fiber in take? A half cup serving of cooked cannellini beans are a excellent source of dietary fiber, providing you with 7 grams of your 30 grams of fiber needed daily for good health.

Here is what you will need for this simple and nutritious Red Kale Cannellini Beans and Chorizo Soup.

Our ingredients are all organic grown and harvested and pasture fed meat.

red kale2 tablespoons avocado oil

12 ounces pork chorizo sausage, 1-inch slices

1 medium red onion, diced

3 gloves garlic, minced

1 medium purple carrot, diced

1 rib celery, diced

4 cups chicken stock

2 15 ounce cans cannellini beans, drained and rinsed

1 teaspoon Himalayan salt optional

4 cups red kale, stemmed and leaves torn

spooning from the sauce pot - Red Kale Cannellini Beans and ChorizoOver medium heat, add oil to a large sauce pot. Once heated add meat and brown. Next add onions, and garlic. Stir until garlic and onion is just browned about 1 minute.

Next add diced carrots and celery, and stir until you see the vegetables brighten in color, about 2 minutes. Next add chicken broth, beans and salt.

a large sauce pot of Red Kale Cannellini Beans and ChorizoBring to a boil, then lower heat to a simmer, and add kale, then stir in. Place lid on pot, and on simmer let soup cook another 5 minutes.

Red Kale Cannellini Beans and Chorizo - close upTo thicken the soup a little, as we did not use potatoes (their starch content will thicken soups), you can add some arrowroot starch. In a small glass add 1 tablespoon of starch and stir in a teaspoon of fresh water, and add when soup is boiling. When soup has thickened some, lower heat to a simmer. Add kale and stir in, then place lid on soup pot and let cook another 5 minutes.

Red Kale Cannellini Beans and Chorizo

According to Mangia Bene Pasta, the Cannellini beans are difficult to harvest when ripe and therefore are harvested in the fall when the pod is completely dry.  As a result, the beans are rarely eaten fresh.

In some parts of Italy, the beans are a popular accompaniment to tuna and pasta dishes containing poultry. In the United States, vegetarians often utilize the hearty beans as a fish or chicken substitute, due to its protein source (WiseGeek).

The dried beans double in size when soaked, so a few beans go a long way in a dish.  Cannellini beans are available in supermarkets in both dried and canned form. If cannellini beans are unavailable, great northern beans or navy beans can be used, though they are a much smaller bean.

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South Of The Border Chicken Tortilla Soup

South of The Boarder Chicken Tortilla Soup

Campbell’s soup says it right with their canned “Homestyle Mexican-Style Chicken Tortilla Soup.”

They describe the soup as packed with ingredients found in kitchens south of the border.

After they describe the ingredients in their soup, they say, “let your taste buds transport to the comforts of the southwest with each delicious spoonful.”

Though this soup has flavors used south of the boarder or Mexico, this recipe is Mexican inspired but was created in the Southwestern part of the United States or New Mexico.


Enjoy These Two Favorites From South Of The Boarder – Tastes of Mexico with Pico de Gallo and Flour Tortillas


The Tortilla

Tortillas are used faithfully in Mexican cuisine.

There are corn tortillas and flour tortillas, which are mostly consumed in Northern Mexico.

Tortillas are a main food staple eaten daily in all Mexican households. Just as you would walk to the corner store for Tortilleriaa gallon of milk, so do Mexicans walk to the corner and buy tortillas from the “Tortilleria” were machines spit out dozens of corn tortillas hourly.

Tortillas are also used to garnish a bowl of Mexican inspired South Of The Border Chicken Tortilla Soup.

South Of The Border Chicken Tortilla Soup

6 tablespoons avocado oil, divided

6 corn tortillas, cut into 1×1-inch strips

1 small white onion, dice

1 red bell pepper, diced

1 green bell pepper, diced

2 garlic cloves, minced

4 cups of chicken broth

1 cup water

¾ teaspoon ground cumin

½ teaspoon chili powder

1 (15-oz) can black beans, drained and rinsed

1 cup frozen sweet corn kernels, thawed

2 cups shredded cooked chicken breast

1 teaspoon Himalayan salt (optional)

Diced avocado, and fresh chopped cilantro, for optional garnish

frying tortilla stripsPlace a large frying pan over medium heat. Add 3 tablespoons of avocado oil and heat. Add tortilla strips and fry until they are crisp.

fried tortilla stripsRemove from heat and using a slotted spoon, remove strips from oil and place onto a plate and set aside.

A ladle of South of The Boarder Chicken Tortilla SoupNext add 3 tablespoons of avocado oil to a 4 quart soup pot and heat. Add the diced onions, garlic, bell peppers, and saute until fragrant.

Next pour in the chicken broth, water, cumin, and chili powder. Stir to mix all ingredients. Next add the black beans, sweet corn, and shredded chicken.

South of The Boarder Chicken Tortilla SoupBring the soup to a boil, then turn heat down to a simmer for about 10 minutes.

Ladle soup into soup bowls and garnish with the tortilla strips, diced avocado, and chopped fresh cilantro.

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Italian Five Cheese Chicken Roll Ups

Italian Five Cheese Chicken Roll UpsWith little more than your favorite spaghetti sauce (we used a sauce made with cream and vodka – from the Whole Foods Market), cream cheese and a shredded Italian cheese blend, you can have yourself some chicken roll-ups. They are super easy to prepare.

Here is what you will need:

2 oz. of cream cheese softened

¼ cup bell pepper; diced (red, yellow, orange, green, use all colors, or your choice – we buy tri-colored frozen bell peppers)

¼ tsp. garlic powder

4 chicken breasts; boneless skinless

1 cup Italian 5-cheese blend, finely shredded

½ teaspoon dried oregano leaves

1 cup spaghetti sauce (your favorite)

salt to taste, optional

Heat oven to 400°

ingredients for Italian Five Cheese Chicken Roll Ups

 

mix ingredients  togetherIn a medium bowl mix cream cheese, ½ cup of cheese, bell pepper, oregano, garlic and salt to taste.

When we salt in our recipes, it is always use Himalayan salt.

After you mix up the ingredients, set aside.

slicing chicken breast and flatting it with a robber mallet

Cut chicken long ways across breast. Place each cut chicken piece one at a time in a large plastic bag, seal it and with a rubber mallet or rolling pin flatten chicken to ¼-inch thicknesses.

preparing chicken roll ups

At one end of chicken strip roll up with cheese mixture, tucking in ends around filling to completely enclose the filling.

Place seam sides down in 13 x 19 inch baking dish coated with olive oil. Pour spaghetti sauce evenly over chicken, and cover with aluminum foil.

chicken roll ups out of the ovenPlace in preheated oven and bake for 30 minutes or until chicken is cooked through.

Remove foil, sprinkle chicken with remaining ½ cup shredded cheese. Bake an additional 3 to 5 minutes or until cheese is melted.

 

 

 

Italian Five Cheese Chicken Roll UpsPlate and enjoy your Italian Five Cheese Chicken Roll Ups with a salad or your favorite vegetable.

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Pad Thai Noodles with Chicken

Pad-Thai-Noodles-with-ChickenAll Asian food is cooked with the intention of increasing the health benefits, such as its healing powers and medicinal value, as well as longevity.

Here’s an article we publish this year last March 2014, Amazing Ways Food is Used in Thai Cooking .

Of course every country that is part of the Asian world has their own way of cooking the food, but with the same outcome, its health benefits.

Today we present Pad Thai Noodles with Chicken. Of all the Asian foods, Thai is our favorite.

Here is what you will need:

ingredients-for-Pad-Thai-Noodles-with-Chicken8 oz. rice noodles, fresh or dried

2 tbsp. peanut oil

scallions, coarsely chopped

2 garlic gloves, minced fine

2 fresh red chilies, seeded and sliced

8 oz. chicken breast, trimmed and thinly sliced

Juice of 1 lime

2 tbsp. Thai fish sauce

2 eggs, beaten

1/3 cup fresh bean sprouts

¼ cup fresh chopped cilantro

1/3 cup chopped unsalted peanuts

Soak the noodles in a large pot of boiling water, covered for 10 minutes or cooked according to package instructions. When the noodles are done and tender, rinse noodles under cold running water. Set aside.place-rice-noodles-into-boiling-water-for-10-minutes.jpgAdd peanut oil to a wok (large frying pan, if you have no wok )over high heat. Once the peanut oil is heated add scallions, garlic and red chilies. Stir-fry for 1 to 2 minutes.heat-peanut-oil-and-add-vegetables-and-stir-fry-1-2-minutesNext add the chicken, lime juice, fish sauce and eggs. Stir-fry over medium heat for 2 to 3 minutes, or until eggs have set and pink is no longer in chicken or heated through.add-chicken-lime-juice-fish-sauce-and-eggs...stir-fry-2-3-minutesNext add the bean sprouts, most of the cilantro and the noodles and stir-fry for 30 seconds or until heated through and beans and cilantro are mixed in thoroughly.adding-bean-sprouts-and-cilantroTransfer to a serving platter and sprinkle with peanuts and remaining cilantro and serve right away with lime wedges if you wish.Pad-Thai-Noodles-with-Chicken

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