Sautéed Asparagus Garlic & Smoked Bacon

Sautéed Asparagus Garlic & Smoked Bacon

This asparagus garlic sauté is an easy, fresh and tender side dish with bacon chopped up and sautéed together creating the perfect combination of deliciousness.

A sautéed dish that is a perfect combination that can enhance any meal.

It makes a great left-over or light lunch side.


Ever Had Asparagus For Breakfast – Well Now You Can – Instant Pot Asparagus & Brussels Sprouts Frittata


Sautéed Asparagus Garlic & Smoked Bacon

Sautéed Asparagus Garlic & Smoked Bacon

8 garlic gloves, remove paper, trim ends and make 3-4 horizontal slices to each clove

4 ounces chopped smoked bacon (about 5-6 strips, also depends in thickness of bacon)

1 pound asparagus, preferably thin spicks, ends trimmed

1/4 cup teriyaki sauce

1/2 teaspoon black sesame seeds, for garnishing, optional

Himalayan salt and black pepper to taste

In a large skillet, cook bacon over medium-low stirring occasionally, until golden-browned, but not crispy, 8 to 10 minutes. With a slotted spoon, transfer to paper towels to drain. Leave bacon fat in skillet.

Next add asparagus to skillet and season with salt and pepper. Cook, stirring, until asparagus is crunchy tender, about 10 minutes.


Cook’s Note

As your cooking the asparagus you will want to watch it carefully so it cooks up tender but not overly soft.

Once the asparagus color turns to a deep green that is an indicator it is cooked through and you can remove from the heat.


Remove asparagus from skillet and set aside with bacon.

Add prepared garlic to skillet and sauté until fragrant, about 4-5 minutes.

Next, add bacon and asparagus back to skillet. Add 1/4 cup teriyaki sauce and stir well to combine. Optional to sprinkle black sesame seeds.

Plate and serve as a main dish with Toasted Sourdough Garlic Cheese Bread and a salad. Can also serve as a side dish.

Another asparagus side dish to try is this Roasted Cheesy Asparagus. It pairs well with any protein which includes chicken, pork, beef and fish.


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Instant Pot Blueberry French Toast Casserole with Maple-Banana Syrup

Instant Pot Blueberry French Toast Casserole

If you love french toast, then this easy breakfast recipe is perfect for a quick family breakfast or brunch.

Tangy blueberries, crunchy pecans and a sweet Maple-Banana syrup take this French toast to a whole new level, yet it’s
simple enough to become an everyday favorite.

Instant Pot Blueberry French Toast Casserole with Maple-Banana Syrup

The Maple-Banana Syrup

1 ripe banana, mashed

2-3 heaping tablespoons full fat Greek yogurt

2 tablespoons whole milk

1/4 cup real maple syrup

1/2 teaspoon lemon juice, helps to retard browning of banana

Combine all ingredients in a small sauce pan over medium heat. Stir until warmed. Set aside.

Maple-Banana Syrup
Maple-Banana Syrup

For The Blueberry French Toast Casserole

4 cups (about 4-5 large slices) stale or toasted sourdough bread, cut into 1-inch cubes

6 ounces blueberries, rinsed and patted dry

4 large eggs

3/4 cup whole milk

1/2 cup heavy cream

1 tablespoon maple syrup

1 ½ tsp. pure vanilla extract

½ tsp. ground cinnamon

⅛ tsp. ground cardamom

2 tsp. sugar or coconut sugar

Butter or coconut oil

1/4 cup Pecans, chopped

Banana-Maple syrup for serving

Place the stainless steel inner pot into the Instant Pot and add 2 cups of water.

Grease a 7-8 inch round baking dish or springform pan that will fit into the inner pot of the Instant Pot.

In a large bowl, whisk together eggs, milk, maple syrup, vanilla, cinnamon, and cardamom. Add cubed bread to egg mixture and combine. Next add berries and mix in.

Spoon bread-egg mixture into the prepared pan. Let rest 3-4 minutes.

Cover baking dish with aluminum foil. Place pan onto trivet and lower into the Instant Pot.

Secure and lock Instant Pot lid and flip pressure valve to ‘Sealing’ position.

Select the ‘Manual’ or ‘Pressure Cook’ function and adjust cooking time to 17 minutes.

When done cooking, quick release pressure.

Turn broiler of oven to High and place a rack 6-8 inches below broiler element.

Using silicone gloves, remove baking dish from Instant Pot. Carefully remove foil covering and sprinkle casserole with sugar. Place under broiler for 2-3 minutes or until top is nicely browned.

Instant Pot Blueberry French Toast Casserole with Maple-Banana Syrup

Serve with with Banana-Maple syrup, and chopped pecans, if desired.


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Strawberry Mascarpone Stuffed French Toast

Strawberry Mascarpone Stuffed French Toast

French toast is not a French culinary invention, but rather dates back to the first century of ancient Rome.

The History of French Toast

A recipe for what we currently call French toast appears in a Latin language cookbook called Apicius de re Coquinaria (a collection of Roman cookery recipes).

Apicius de re Coquinaria

References to French toast since the fall of the Roman Empire continued to show up throughout European history.

In the 14th century, the Germans have a record of calling the recipe “arme ritter” or “poor knights bread.”

In the Middle Ages of Europe, the French royal cook Taillevent wrote a cookbook, Le Viandier, which included a recipe for “golden bread.”

Le Viandier de Taillevent – 14th Century French Cookbook

It is thought that the term “French toast” started in the 17th century in England and early settlers brought the recipe with them to America where it continued to spread in popularity.

Currently in France, they call the recipe “pain perdu” which means “lost bread.”

Though in French history they called it “pain a la Romaine,” or Roman toast before it gained its current name.

That’s the culinary history in short about who invented French Toast.

If you think about it though, bread was invented in Ancient Egypt around 5000 B.C.E. So the chance of French toast becoming a thing even before the Romans is a possibility.

But with what we know today, it started with the Roman’s, and has became an international food item, loved by all world wide to this day.

Strawberry Mascarpone Stuffed French Toast

8 ounces mascarpone cheese

1-2 tablespoons powdered sugar depending on desired sweetness level

1 teaspoon vanilla

⅓ cup diced strawberries

4 thick slices challah bread

4 tablespoons unsalted butter

Maple Syrup

Powdered sugar

In a medium sized mixing bowl stir together mascarpone cheese, powdered sugar, vanilla bean paste and diced strawberries.

Lay out challah bread and spread 1 tablespoon butter on one side of each slice of bread.

Flip two slices over and spread half of the mascarpone mixture on each slice of bread. Top with other half of bread, butter side up.

Add to a large skillet or griddle set over medium heat. Heat until the underside is golden brown, flip and cook the other side till golden brown.

Strawberry Mascarpone Stuffed French Toast

Plate and top with powdered sugar, more strawberries and maple syrup (if desired).

Try these deliciously yummy French Toast recipes:


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Instant Pot Mexican Chorizo & Cheddar Cheese Frittata

Instant Pot Mexican Chorizo & Cheddar Cheese Frittata

A frittata is an egg-based Italian dish similar to an Omelette or crustless quiche or scrambled eggs, with additional ingredients such as meat, cheese, or vegetables.

The word frittata in Italian roughly translates to “fried.”

The first known use of the word frittata was in 1877, according to the Merriam-Webster dictionary.


After You Make This Frittata You Also Need To Try Instant Pot Asparagus & Brussels sprouts Frittata


A frittata unlike a traditional omelette, requires the eggs to be beaten vigorously, so as to incorporate more air allowing for a deeper filling and a fluffier result.

Also an omelette usually uses 2 eggs sometimes 3. A frittata uses from 5 to 7 eggs.


After You Try This Frittata With Mexican ChorizoYou’ll Loving Making This Mexican Inspired Omelette BBQ Chicken Omelet with Salsa & Goat Cheese


The frittata is one of the best dishes to have as a leftover and just about any side dish can accompany a frittata.

The dish is good anytime, for breakfast, brunch, lunch or even dinner.

Instant Pot Mexican Chorizo & Cheddar Cheese Frittata

Instant Pot Mexican Chorizo & Cheddar Cheese Frittata

1 cup (8 oz.) Mexican chorizo, cooked

1 green onion, finely diced

1/4 cup cheddar cheese, finely shredded

5 eggs

1/4 cup heavy cream

1/2 teaspoon Himalayan salt

1/4 teaspoon black pepper

1 1/2 cups water

Mix eggs, diced green onion, cream, salt and pepper in a large bowl and set aside.

Pre-heat inner Pot on Sauté, high. Add 1 tablespoon of oil. When oil is hot add chorizo and cook for 5 minutes or until chorizo is soft cooked.

Remove cooked chorizo and add to egg mixture and mix in.

Turn Sauté off on Instant Pot.

Next add the 1 1/2 cups water to inner pot.

Butter a 7 inch round baking pan with butter. Next pour egg meat mixture into pan.

Place pan on trivet and lower trivet into inner pot.

Close and lock lid. Turn steam release handle to Sealing.

Pressure cook on high for 8 minutes then Natural Pressure Release, 5 minutes, then quick release remaining pressure.

Instant Pot Mexican Chorizo & Cheddar Cheese Frittata

Remove frittata from Instant pot and cut into four servings. Enjoy alone or with warmed tortillas. Garnish with sour cream and cilantro, if desired.

Instant Pot Mexican Chorizo & Cheddar Cheese Frittata

Find more Instant Pot recipes in the Search box below – type Instant Pot in box click Search – Enjoy!


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Instant Pot Asparagus & Brussels Sprouts Frittata

Instant Pot Asparagus & Brussels sprouts Frittata

Fresh asparagus, Brussels sprouts, eggs, cream and cheese make this Instant Pot frittata a deliciously yummy breakfast that’s perfect for any occasion.

It’s an easy recipe with simple steps and ingredients and is the perfect recipe for your Instant Pot.

The Frittata is sometimes called the Italian version of an omelette. The Frittata has often been called an Italian open faced omelette.

The fillings can be endless possibilities. meats, cheese, vegetables, potatoes or pasta.

A Frittata is most often a breakfast item in the United States but can be eaten for any meal , either hot or cold.

History of the Frittata

According to Alan Davidson author of The Penguin Companion to Food, writes saying that we are finding out many of our favorite dishes had their beginnings in Persia which is close to the fertile crescent, and the frittata most likely started with their version called Ku Ku and moved to Spain where it became the Spanish Tortilla which is mostly layered sliced fried potatoes and the egg base.

This egg and potato omlete became popular in many countries spreading to Northern Africa, then probably made it’s way to Italy where they put a nice Italian spin on it, adding other ingredients along with the potato to make the frittata.

Using the Instant Pot to make a frittata is fast and easy.

Instant Pot Asparagus & Brussels sprouts Frittata

Instant Pot Asparagus & Brussels sprouts Frittata

2 Asparagus spires, hard ends remove, chopped

1 Brussels sprout head, end removed, chopped

2 heads of shallot, finely diced

1/4 cup cheddar cheese, finely shredded

5 eggs

1/4 cup heavy cream

1/2 teaspoon Himalayan salt

1/4 teaspoon black pepper 

1 tablespoon olive oil

1 1/2 cups water, for Instant Pot

Mix eggs, cream, salt and pepper in a large bowl and set aside.

Pre-heat inner Pot on Sauté, high. Add 1 tablespoon of oil. When oil is hot add vegetables and sauté until shallots are fragrant.

Remove sautéed vegetables and add to egg mixture and mix in.

Turn Sauté off on Instant Pot.

Next add the 1 1/2 cups water to inner pot.

Butter a 7 inch round baking pan with butter. Next pour egg vegetable mixture into pan.

Place pan on trivet and lower trivet into inner pot.

Close and lock lid. Turn steam release handle to Sealing.

Pressure cook on high for 8 minutes then Natural Pressure Release, 5 minutes, then quick release remaining pressure.

Cut into four servings. Plate and garnish with sour cream and fresh Basil leaf.

Find more Instant Pot recipes in the Search box below – type Instant Pot in box click Search – Enjoy!


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Instant Pot Steel Cut Oats with Maple Syrup Pecans & Bananas

Instant Pot Steel Cut Oats with Maple Syrup Pecans & Bananas

Steel-cut oats, also called pinhead oats, coarse oatmeal, or Irish oatmeal are groats of whole oats which have been chopped into two or three pinhead-sized pieces.

The pieces can then be processed to make rolled oat flakes, of smaller size than flakes of whole groats.

Steel-cutting produces oatmeal with a chewier and coarser texture than other processes.

When cooked correctly, steel-cut oats provide a hearty and deliciously yummy breakfast.

Unlike rolled oats, steel-cut oats take a bit longer to cook.

They typically take 15-30 minutes to cook, depending on the brand and amount.

You can reduce the cooking time by pre-soaking the oats in water the night before.

This Instant Pot recipe takes only 22 minutes.

Instant Pot Steel Cut Oats with Maple Syrup Pecans & Bananas

Instant Pot Steel Cut Oats with Maple Syrup Pecans & Bananas

1 cup steel cut oats

2 tablespoons butter

1/4 cup maple syrup

1/4 cup brown sugar

1/2 cup pecans, chopped

1 small banana, diced

1 pinch salt

Add butter, sugar, syrup, oats, and water to Instant Pot inner pot. Stir until combined.

Close and lock lid. Turn steam release handle to Sealing.

Pressure cook (Custom) High. Natural Venting, 12 minutes.

Release pressure – Natural venting, 10 minutes.

Move steam release handle to Venting, to release any remaining pressure.

Stir oatmeal until desired consistency.

Ladle four small cereal bowls with oatmeal. Divide and top the chopped pecans and diced bananas among the four bowls.

Instant Pot Steel Cut Oats with Maple Syrup Pecans & Bananas

Add desired amount of heavy cream or if desired, whole milk or half-n-half.


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Instant Pot Eggs en Cocotte – French Baked Eggs

Classic French-style, creamy-filled, baked eggs make a simple, deliciously yummy and indulgent breakfast as well as a brunch dish.

What Is A Cocotte

“En cocotte”, is a typical French cooking pot made from cast iron or stove-resistant ceramic.

Small French Cocotte’s

It is similar to a ramekin, though a cocotte is typically oval and a bit deeper and usually with some form of handle and a lid.

Eggs en Cocotte are a perfect dish for when you’re eating a low-carb or Keto diet.

Did we say with the Instant Pot it’s easy to prepare and ready in minutes?

Instant Pot Eggs en Cocotte – French Baked Eggs

Butter room temperature

3 tablespoons heavy cream

3 eggs

3/4 teaspoon Herbs de Providence, divided

1 tablespoon white sharp cheddar cheese, finely chopped, divided

Himalayan salt and freshly ground pepper

1 cup water for Instant Pot

Step by Step Instructions To Make French Baked Eggs

1. Use a paper towel to wipe the sides and bottoms of ramekins with butter.

2. Pour 1 tablespoon of heavy cream into each ramekin.

3. Carefully crack an egg into each ramekin being careful not to break the yolk.

4. Sprinkle 1/4 teaspoon Herbs de Providence and 1 teaspoon of cheese over ramekin.

5. Place the rack in the bottom of the Instant Pot.

6. Add one cup water to bottom of Instant pot.

7. Place ramekins on rack.

8. Close and seal Instant Pot lid and turn steam release valve to the sealed position.

9. Plug instant pot in. Press manual, use the + or – button to adjust the time to 2 minutes.

10. Press pressure cook and make sure it’s set to low.

11. You will hear a beep and the cooker will say ‘on’. Walk away!

12. After a couple of minutes the timer will change to show 2 minutes.

13. As soon as the timer goes off, use an oven mitt or wooden spoon to turn release valve to venting position.

14. Steam will shoot out the top. When steam dissipates carefully remove ramekins with hot pad or kitchen towel.

15. Season with salt and pepper. Top with chives or green onion. Serve alone or on toast.

Other dishes made with a cocotte or ramekin include:

Try our Blueberry Lemon Flognarde, for your next French cuisine dessert.


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Sautéd Blood Orange Slices with Homemade Cranberry Sauce

The blood orange is a variety of orange with crimson, almost blood-colored flesh.

The distinctive dark flesh color is due to the presence of a plant compound called anthocyanins.

These plant compounds begin accumulating in the vesicles at the edges of the segments, and at the blossom end of the fruit, and continue accumulating in cold storage after harvest.


Blood Orange Upside Down Cake


The flesh develops its characteristic maroon color when the fruit develops with low temperatures during the night.

Blood oranges have a unique flavor compared to other oranges, being distinctly raspberry-like in addition to the usual citrus notes.

Food Facts About The Blood Orange

The blood orange is a natural mutation of the orange, which itself is a hybrid, probably between the pomelo and the tangerine.

Blood oranges can be used to create marmalade, and the zest can be used for baking.

Next time you eat a blood orange save the peelings and freeze them until you need orange zest in a recipe.


Like This Recipe with Blood Orange Zest – Sesame Blood Orange Chicken


The three most common type of blood oranges are the “Tarocco,” which is native to #Italy, the “Sanguinello,” which is native to Spain, and the “Moro,” which is the newest of the three.

The Moro is the most colorful of the blood oranges, with a deep flesh and a rind with a bright red blush

Sautéd Blood Orange Slices with Homemade Cranberry Sauce

1 blood orange, sliced thin, about 1/4 inch

1 cup blood orange juice (regular orange juice will do)

1 cup fresh or frozen cranberries

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

2 tablespoons water

1 teaspoon arrowroot (cornstarch will do)

Sauté slices of blood orange with cranberries orange juice and spices.

After cranberries have bursted (about 2-3 minutes), remove orange slices to a plate and sprinkle with sugar. Set aside (after sautéing slices – peelings are soft and eatable).

With a potato smasher, smash cranberries and bring to a boil.

Add 2 tablespoon of water to a small glass and stir in 1 teaspoon of arrowroot (can use cornstarch) until mixed.

Add to boiling mixture and incorporate well. Lower heat to low, cook 1 minute more or until cranberry sauce thickens.

Plate orange slices with your breakfast or brunch and top with the homemade – pan made cranberry sauce.

Cherry Walnut Baked Brie

Brie is an off-white, soft-ripened cheese, usually made from cow’s milk. It has a bloomy rind of white mold, which is considered to be a delicacy.

What Is Soft Ripened Cheese?

Brie is described as a soft ripened cheese. What exactly is a ripened cheese?

A soft-ripened cheese is a specific style of cheese, this includes the rind, texture of the cheese and how the cheese is aged or ripened.

Cheeses in the soft-ripened category, such as Brie cheese, are also referred to as bloomy rind cheese.

Soft- ripened cheeses ripen from the outside first, closest to the rind, and then slowly ripen towards the middle of the cheese.

If you’ve ever cut into a wheel of brie that is soft and runny around the edges and firmer and white in the very middle, you’ve seen an example of this.

Once you have sliced or cut into a wheel of soft-ripened cheese, it no longer continues to ripen.


Read More Here About The Rich History of Fermented Foods


The Flavor Brie Cheese

The flavor of brie is rich, buttery, fruity, and increasingly earthy with age.

It has a runny, creamy texture and a strong earthy aroma.

Brie originated in Seine-et-Marne France, and is a soft farm house cheese. Authentic French brie though, cannot be imported into the United States.

Why? As it is made with raw milk and would need to be aged for at least 60 days to qualify for U.S. importation.

Unfortunately, that amount of time would render the brie overripe for consumption.

However, France does export a stabilized version of brie that is available in the U.S.

Stabilized French brie is cut before the cheese has matured, giving it a longer shelf life.

And thanks to France we have a stabilized version of brie, giving us a Cherry Walnut Baked Brie.

Cherry Walnut Baked Brie

1 – 8 ounce round or slice of Brie cheese

1/2 cup dried cherries

1/2 cup chopped walnuts

1/4 cup brown sugar

1/4 cup apple juice, unsweetened

French bread baguette, sourdough or similar type bread, sliced and toasted. You can also serve with assorted crackers.

Preheat oven to 350°.

Place cheese in a 9-inch pie plate. In a small bowl, combined cherries, walnuts, brown sugar and juice. Spoon over cheese.

Bake 15-20 minutes or until cheese is softened. Serve with toasted bread or crackers.

Try these recipes with other types of cheeses. The first two are also a soft cheese like brie.

Apple Pecan and Goat Cheese Salad with Maple Apple Dressing

Smoked Bacon And Ricotta Cheese Stuffed Chicken Breasts

Bruschetta with Chicken Salad & Cheddar Cheese

Herb Panko Mozzarella Cheese Sticks


Pecan Crusted French Toast with a Maple-Bacon Syrup

Pecan Crusted French Toast with a Maple-Bacon Syrup

French toast was developed as a way to use day-old stale bread.

French toast recipes are easily scalable. In other words, simply memorize the recipe for 1 serving or 2 slices of bread and then multiply to make more.

The History Of French Toast

Alternative names and variants for French toast include eggy bread, Bombay toast, gypsy toast, and poor knights toast.

The earliest known reference to French toast is in the Apicius, a collection of Latin recipes dating to the 1st century CE, where it is described as simply aliter dulcia, translated “another sweet dish.”

The recipe says to “Break fine white bread, crust removed, into rather large pieces which soak in milk and beaten eggs, fry in oil, cover with honey and serve” (Source).

Is French Toast Of French Cuisine

It was not until the 17th century that the term “French Toast” appeared in England in a book published in 1660, called The Accomplisht Cook, according to The Oxford English Dictionary.

As with French fries, the name “French” does not designate the country of origin of the dish, but rather is referencing the verb “to French” which means “to slice” in Old Irish. Hence, “French toast” or “sliced toast.”

Stephen Block, editor-in-chief of the Kitchen Project, a site specializing in the study of the origins of recipes writes…

“The name sounds good and the French adjective gives it a high-quality connotation. There’s no chance that ‘Lost Bread’ could have worked. And since the dish was successful and the recipe was easy, the name spread.”

Pecan Crusted French Toast with a Maple-Bacon Syrup

4 slices sourdough bread

3 large eggs

1/2 cup heavy cream

2-3 tablespoons butter or coconut oil

2 cups chopped pecans

Maple-Bacon Surup

Pecan Crusted French Toast with a Maple-Bacon Syrup

4 slices of a smoked bacon, could be apple wood or hickory smoked

1 cup real maple syrup

Cut bacon into small pieces and place into a warmed skillet over medium high heat.

Fry until bacon pieces are just crisp, about 4 or 5 minutes.Remove from heat and set aside.

Take about 4-5 tablespoons of bacon fat from skillet and spoon into a small bowl.

Next add maple syrup and bacon bits. Mix in and set aside.

Next spread chopped pecans out on a plate or shallow dish.

Next whisk eggs and heavy cream in a pie dish.

In a skillet over medium high heat add butter or coconut oil, melt and swirl pan to coat bottom.

Dip the bread into the egg mixture, then lightly press both sides into pecans.

Place the bread on the skillet and cook each side about 2 minutes.

Plate and serve with maple bacon syrup.

If you like pecan crusted – than you’ll surely love Breaded Coconut French Toast.

Not into a coating other than egg on the bread. Then how about a Apple-Berry Topped Sourdough French Toast.