If you have followed this blog, you know that I love bacon. I have a friend who uses my recipe and wanted to try maple bacon. I also found a pork butt roast on sale. I decided it was time to do a detailed video on making Maple Buckboard Bacon. Continue reading Maple Buckboard Bacon
I don’t know about your house but here the last part of the Thanksgiving dinner to go is the turkey meat. The mashed potatoes and stuffing are long gone but we still have turkey meat. I like this recipe to use the last of it up. Continue reading Turkey Hash
I make my own bacon and have done several posts. I find mine is less salty and has a nice sweet hit. I decided to try something a little different and seasoned it with some Cajun spices. Continue reading Cajun Back Bacon
This is the second post about the bacon I produced from a full side (belly) pork slab I picked up on a trip to Montana.
I have added some molasses to my curing of bacon in the past but I am doing it a little differently in this post. Instead of mixing molasses into the cure mix, I rubbed it on the surface of the pork before applying the cure mix. Continue reading Molasses Bacon
BACON! Who doesn’t love bacon? On a recent trip to Montana for a bonspiel, I found a whole side pork in Costco. Whole pieces of side pork are very rare here so I picked it up to make some home made bacon. Continue reading Home-Made Bacon, The First of Three!
Pears with Raspberry Sauce
This tastes totally decadent, like something you’d eat in an expensive restaurant, yet it’s healthy & easy to make. It makes a wonderful breakfast, anytime snack or healthy dessert.
Serves: 2 to 4
2 ripe Bartlett pears (skin should just be starting to turn yellow)
Juice from 1/4 of an organic lemon (approx 2 tsp)
1/2 cup frozen whole red raspberries, thawed (takes about 1 hour) – plus 8 extra for serving
2 Medjool dates, pitted & chopped (see Tip# 1)
2 tsp pomegranate blueberry juice
1. Cut pears in half lengthwise, peel & core. Place them in a glass pie plate or small shallow baking dish & drizzle with lemon juice.
2. Microwave on high for 3 to 4 minutes. You’ll know they’re done when they’re soft & you see some liquid in the bottom of the plate.
3. Using a slotted spoon; remove pears to your serving dishes, reserving the liquid.
4. In a blender or bullet; add the 1/2 cup raspberries, dates, pomegranate/blueberry juice & all the liquid from the cooked pears. Blend until smooth.
5. Top pears with raspberry sauce. Garnish each pear half with 2 whole raspberries & serve immediately.
Tips & Suggestions
1. Medjool dates are larger than regular dates & have a magnificent creamy caramel taste to them. You can find them in the produce section of most larger supermarkets.
I have made a video on how to make Back (Canandian) Bacon that I have made in previous posts!
Most muffins you buy are large and cake like. They are closer to a dessert than a snack or quick breakfast. I like smaller old fashioned muffins. However, some people don’t go for the healthy bran muffins or the like. Continue reading Oatmeal Haskap (Blueberry) Muffins