3 slices bacon, cooked and crumbled
1⁄4 cup cheddar cheese, shredded
1 3⁄4 cups all-purpose flour
1⁄4 cup sugar
2 1⁄2 teaspoons baking powder
1⁄4 teaspoon salt
1 egg, beaten
1⁄2 cup milk
1⁄2 cup sourdough starter
1⁄3 cup cooking oil
Grease 1 twelve muffin size muffin pan, or line with cupcake papers.
In bowl, stir together flour, sugar, baking powder and salt.
Make a well in the center.
In a small bowl, combine egg, milk, sourdough starter and oil.
Add egg mixture to well in dry mixture all at once.
Stir just until moistened.
Stir in bacon and cheese.
Fill muffin cups about 2/3 full.
Bake at 400°F for 20-25 minutes.
1 large spaghetti squash, cut in half lengthwise
6-8 slices bacon, chopped
2 cups baby spinach
2/3 cup walnuts or pecans, roughly chopped
2/3 cup blue cheese, crumbled, divided
2 tablespoons olive oil
1 tablespoon maple syrup
1 tablespoon champagne vinegar
kosher salt and freshly ground pepper, to taste
Preheat oven to 400º F and line a baking sheet with aluminum foil or parchment paper.
Scoop out seeds from inside each half of your spaghetti squash, then drizzle olive oil on each side and season generously with salt and pepper. Place squash halves face side down on your lined baking sheet and roast for 30-35 minutes, or until fork tender. Remove squash from oven until cool enough to handle.
Cook bacon until crispy in a large pan or skillet over medium-high heat. Add champagne vinegar to deglaze your skillet, making sure to scrape up any browned bits stuck to the bottom of your pan. Reduce heat to low and mix in maple syrup. Add in baby spinach and cook for 4-6 minutes, or until wilted. Remove mixture from heat.
Use a fork to shred cooled spaghetti squash into “noodles.” Place noodles in a large bowl and toss with spinach bacon mixture. Add chopped nuts and 1/3 cup blue cheese crumbles. Mix everything together, then transfer to serving bowls, or scoop back into squash shell.
Top with blue cheese and enjoy!
3 strips of bacon
4 tablespoons butter
4 ounces Monterrey jack cheese
First, cut the strips of bacon into 1/2 inch pieces. Saute the bacon until it is cooked, but not crisp. Drain and set aside.
Cut the pepperoncini into strips approximately 1/8th inch wide and 1 inch long.
Cut the butter into 24 equal squares.
Cut the cheese into 24 equal squares.
Shuck each oyster, being careful to remove the connection between the oyster and its bottom shell and retaining as much liquid as possible. Place the sucked oyster on the half shell, nestled in a bed of kosher salt on a cookie sheet.
Preheat the broiler.
On each oyster shell place one pepperoncini, on pat of butter, on piece of bacon, and top with one piece of cheese.
Broil for 3 to 5 minutes until the cheese melts and is bubbly and the oyster is just cooked through.
2 dozen oysters, shucked
1/4 cup butter
2 cloves garlic, chopped
1/2 cup panko breadcrumbs
2 cups baby spinach, coarsely chopped
2 green onion, sliced
2 tablespoons celery, finely diced
2 tablespoons anise liqueur (optional)
cayenne, salt and pepper to taste
2 tablespoons parsley, chopped
1/4 cup parmigiano reggiano (parmesan), grated
2 strips bacon, cooked and crumbled
Shuck the oysters placing them in a baking pan filled with rock salt to keep them level and prevent the juices from spilling.
Melt the butter in a pan over medium heat, add the garlic, saute until fragrant, about a minute and mix half of the garlic butter into the breadcrumbs.
Add the spinach, green onion and celery to the pan and cook until the spinach wilts.
Add the anise liqueur, deglaze the pan and allow most of the liquid to evaporate and remove from heat before seasoning with cayenne, salt and pepper to taste.
Mix the parsley and parmesan into the breadcrumbs.
Place a heaping teaspoon of the mixture onto each oyster followed by some bacon and the breadcrumbs.
Bake in a preheated 450F/230C oven until golden brown, about 10-15 minutes.