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loaded beef & bacon chili

January 7, 2012 By Cindy Sexton 5 Comments
We made this concoction up last night for dins.  Slightly similar to a previous chili recipe of mine, HOWEVER def jazzed up with more flavour and bacon!  I have to say…the bacon was a solid addition.  Today, it has served me very well as a breakfast, lunch AND dinner.  I kid you not!  Some people get all weirded out my eating the same kinds of meals several times in a row and making use of their leftovers.  Not this gal.   More specifically, when it comes to stews, chilies and soups…sometimes they are even better the next day.  Anyhoo, I am keeping in short and sweet tonight.  Hitting the hay…and off to the states tomorrow to do a little shoppy shops!!!  LE CREUSET outlet store…here we come!  TA TA for now…
Ingredients
  • coconut/olive oil- for cooking veggies
  • 2 lbs ground beef
  • 8-10 slices of bacon – or more if desired!
  • 1 can diced tomatoes- organic (just tomatoes- look at ingredients)
  • 1 can crushed tomatoes- same as above
  • 2 package mushroom- quartered into chunks
  • 3-4 large carrots- coined
  • 3 stalks celery – chopped
  • 1 large yellow onion- thickly diced
  • 3 zucchini- diced into chunks
  • 2 red pepper- chopped
  • 6 cloves garlic – minced
  • 1 tbsp ground smoked chipotle chilies
  • loads of chili powder – add and taste – repeat (to reach desired flavour and colour richness)
  • fresh cilantro- chopped for garnish

Prep

  • start by browning the ground beef, on medium heat in a frying pan- set aside
  • in the meantime, bake the bacon in the oven at 325 degrees, until fully cooked – set aside to cool, then break into chunks
  • in a separate dutch oven (large), sautee all the veggies in coconut/olive oil on medium heat, until cooked (softened)
  • drain most of the liquid from the veggies, as you don’t want it too watered down
  • then take the ground beef and bacon pieces and add both to the veggies in the dutch oven
  • next, add in both cans of tomatoes and stir throughly
  • then, sprinkle in desired amounts of spices (taste test as you go – we put in lots as that is the way we prefer it!)
  • let cook on low-medium heat- stirring occasionally
  • dish and garnish with fresh cilantro
  • enjoy!

Note- the above recipe is wonderful for freezing smaller portions, because of it’s size.  I also enjoy using the leftovers as a yummy topping on eggs or over greens.  One of my ‘readers’ the other day, suggested that it may be a tasty topping for my twice baked chipotle sweet potato.  Good call!

Serves MANY!!!

Filed Under: Appetizers, Breakfasts, Condiments, Mains, Sides, Soups Tagged With: bacon, beef, chili, chipotle, cilantro, meat, tomato, veggies

twice baked chipotle sweet potato

December 29, 2011 By Cindy Sexton 7 Comments

Well hello there.  It has been awhile.  I have missed you.  Hope you all have been enjoying some quality family and friend time over this holiday season!  We had a wonderful Christmas filled with loads of laughs, wicked eats and special moments with our loved ones.  The Duster and I are both feeling very fortunate to be surrounded by such incredible people. Infectiously, we wish the same to you and yours!!

Since opening up my stocking on Christmas morn, I have been dying to try out this new wee kitchen gadget that I received as a gift from my mother-in-law.  It is the Joseph Joseph Rocker Garlic Press.  I had never before seen this sweet little tool and was pumped to give it a go!  Coincidentally, in my mind I had been conjuring up this idea for a twice baked sweet potato recipe for some time now.  I knew lots of crushed garlic, bacon and chorizo were all ‘musts’ in this one…so it was the perfect opportunity to put ‘The Rocker’ to the test!

Let’s just say…I wasn’t disappointed in the slightest.  This quirky kitchen gadget is better than any garlic press I have ever tried before!  I highly recommend that it finds it’s way into your utensil drawer as well.  Super sturdy, a breeze to clean…and crushes the garlic in it’s entirety – sans mess!  This product was also a main player and motivation for me to create a new and very garlicky guacamole recipe that is ADDICTIVE!  I created a big batch on Boxing Day for a fam dins and other one today for us here at home.  It is some serious business.  I just can’t get enough!  YUM!!!  Stay tuned for my upcoming recipe blog post on this.

I am presently off on holidays for two weeks, so I have been a busy bee in the kitchen creating new recipes and making some of the visions that have been twirling around in my head, come to life!  I have to be honest, this recipe isn’t a ‘quick paleo’ or ‘on-the-go’ style recipe, but extremely fabulous for a special occasion or weekend dins, when you have a little more time on your hands.  The end product is def worth the wait.  I really enjoyed my time in the kitchen, cheffin’ up this bad boy.  A total meal onto itself…the combo of flavours and ingredients are guaranteed to make your mouth water and your belly smile.

Alright…signing off for today!  Sending huge amounts of love & goodness to you for 2012!!!  Keep an eye on my website, as I am currently working on some new projects…

Ingredients:

  • 2 large sweet potatoes – halved
  • 2 hot chorizo sausages (pre-cooked) – diced
  • .5 lb bacon – baked and chopped into pieces (I used back bacon ends from my local butcher shop)
  • 1 large package of white mushroom – diced
  • 3 small white onions – thinly sliced
  • 4 cloves of garlic – crushed
  • 1-2 tbsp of smoked chipotle
  • fresh chives – chopped
  • sea salt and ground pepper
  • butter (from grass-fed cow) – optional

Prep:

  • start by cooking bacon in oven on a tin foil-lined pan
  • bake at 325 degrees, until bacon has achieved desired crispiness, set aside to cool
  • next, slice sweet potatoes evenly in half
  • take some of the leftover bacon fat and brush on the flesh side of the sweet potato
  • place the halves face down on another foil-lined baking pan
  • bake at 375 degrees for 35-45 minutes or until inside is tender (time may vary depending on size of sweet potato – can check using a fork to press on skin side)
  • when done, set aside and allow to cool for 10-15 minutes
  • in the meantime, on medium, heat all leftover bacon fat in a skillet
  • add in onion and garlic and cook until translucent
  • then, add in mushrooms and smoked chipotle
  • cook until softened and slightly browned
  • then, add in chopped bacon and chorizo sausage (pre-cooked) to the mixture and cook for another 5 minutes – stirring occasionally
  • when finished, take baked sweet potatoes and remove insides into a bowl using a spoon
  • take the mixture that you created in the skillet and combine with the softened sweet potato insides – mix well
  • take the empty skins and fill them up with the mixture from the bowl
  • place stuffed skins back on the foil-lined pan and broil for 5 minutes or so, until they are slightly browned and crispy on top (keep a close eye on them, as you don’t want them to burn!)
  • remove from oven and garnish with some sea salt, ground pepper and chopped chives
  • top with some butter (if desired – optional)
  • enjoy!

Filed Under: Appetizers, Mains, Sides, Snacks Tagged With: bacon, baked, chives, chorizo, mushroom, onion, sweet potato

bacon crusted chicken strips

November 14, 2011 By Cindy Sexton 5 Comments

Okay…well this is how my brain works.  Home from the gym and bum is fully parked on the couch.  ’The Duster’ utters the classic line…’what do you want for dinner?’  I responded….’hmm let’s see!?!’  We could make those ‘breaded chicken strips!?’  Ya…that’s a possibility…

I peeled myself off the couch to take a peakeroo in fridge to see what else we could throw in the mix.  With a slight notion of something ‘shake and bake(ish)’ floating through my mind…the pound of bacon jumped out at me and gave me the following idea!  Why not take a similar version of our original ‘breaded chicken strips’ and make ‘em extra fancy schmancy by grinding up some farm fresh pork bacon in there.  What is not to love, right?  I thought the flavour of the chicken-bacon combo would be to die for…and I was right (although my husband was someone reluctant to trying this idea in the beginning).  To be honest, I was a little skeptical myself.  I wondered if the mixture would stick properly and fry up to a nice and palatable consistency.  Everything worked out fabulously in the end.  This recipe is a definite keeper for us.  It will serve as a yummy treat every once in a while.

Ingredients:

  • 1 lb bacon (good quality)
  • 2 chicken breasts – flattened and sliced into strips
  • a few shakes (sorry, don’t remember exact amount) almond flour
  • 1-2 eggs – whisked (for dipping)
  • assorted spices (optional)
  • sea salt and ground pepper

Prep:

  • start by lining 1 or 2 baking sheets with aluminum foil
  • place bacon strips by laying them out flat on the sheet(s)
  • put in oven (separately) and cook at 325 degrees, until desired crispiness (do not overcook)
  • remove from pan, and set aside to cool
  • when cooled, put strips of bacon in a ‘magic bullet’ style device and grind
  • pour this mixture into a separate bowl
  • add in some almond flour and desired spices (optional) to create the ‘crust’ mixture
  • meanwhile, flatten chicken breast, using a meat mallet
  • cut chicken breasts into even(ish) strips
  • re-add some leftover bacon fat back into a frying pan and heat on medium
  • take each chicken strip and dip in in egg and roll is ‘crust’ mixture, making sure they are fully coated
  • arrange in the frying pan and cook for approx. 3 minutes or so on each side (depending on thickness)
  • using tongs, flip when ready and repeat on the other side (keep a close eye, as you do not want to overcook them)
  • served with a side garden salad and sliced avocado
  • dip in homemade sauces or mayo for added pizzazz
  • enjoy!

NOTE:  If you do not wish to use bacon in your recipe, follow the above steps while just omitting this ingredient and adding in a little extra almond flour to create the ‘breaded’ effect.  Play around with different spices such as, cumin, paprika, cayenne, cajun etc…Also, feel free to fry them in a pan, using coconut or olive oil as suitable substitutes.

Filed Under: Appetizers, Mains, Sides, Snacks Tagged With: almond flour, bacon, breaded, chicken, crusted, fingers

spicy meat ‘cupcakes’ & ‘loaf’

November 9, 2011 By Cindy Sexton 5 Comments

When talking about meatloaf…I think there are two distinct camps.  You either loved it or you hated it growing up as a kid!  I am most def a huge fan. I remember that smell so clealy as a walked in the door from figure skating. Ohhhhh…that is such an unforgettable aroma. Toally warm and comforting, as I remember. During my childhood, I LOVED it when my my mom would make this comforting dish.  I never got tired of it…and looked forward to our weekly dinner of meatloaf with a sidekick of baked potato.  Her version was simple, yet amazing.  I have tried to re-create her recipe many times, but could never do it justice.  What an incredible cook she was…rest her soul.

Up until last year, I had not had ‘homemade’ meatloaf in several YEARS, until I discovered it at Rowe Farms.  I think we basically bought one of their store-made babies almost every week this past fall/winter.  Sadly, I was in there a couple weeks ago and ‘the dude’ told me they are no longer carrying them!  WHHHHATTTT!?!  So…with inspiration from their version, along with my mom’s…I decided to ‘wing it’ and make my own, with ‘the flair of Cyn’.  Of course I had to add some bacon in there for some extra flav!!! ;)  Kicking it up with some spice was my modus operandi…and topping it with my love of avocado was a purposeful touch.

WARNING…HIGHLY ADDICTIVE!  I CUT MYSELF OFF after 13 meat ‘cupcakes’…well maybe not that many, but you get my point.  Hope you love them!!

PS – I have used the same mixture for the meat ‘cupcakes’ and the ‘loaf’ alike.  Both turned out wicked.  A full-on meal or some scrumptious little appetizers…whatever your heart desires!

Ingredients:

  • 1 lb of ground beef
  • 1 lb of ground pork
  • 6 slices of bacon – cut into small pieces
  • 1 large carrot – shredded
  • 1 beet – shredded
  • 1 medium onion – chopped
  • .5 package of mushrooms – diced
  • 1 jalapeno pepper – finely diced (optional)
  • 2 eggs
  • 2 tbsp ‘grainy’ mustard
  • 4 cloves of garlic – crushed or finely chopped
  • 2-3 tbsp dried mixed herbs (Italian)
  • 1 tbsp of cayenne pepper (optional )
  • a few dashes of sea salt and ground pepper
  • toppings – guacamole (can spoon on or use a corner-cut ziplock to ‘ice’ them.
  • hot sauce (optional)

Prep:

  • in a large bowl, combine ground pork, beef and bacon
  • add in all veggies to the mix
  • crack and whisk eggs in a separate bowl and add into the large bowl
  • next, add in all the herbs and spices
  • using your hands (get in there), thoroughly fold all the ingredients together
  • take picture and press firmly into a greased ‘loaf pan’ or ‘muffin cups’
  • preheat oven to 350 degrees and bake for approx 45 minutes (this is the time for the loaf, meat cupcakes bake quicker
  • finally, broil for 5-10 minutes (watching carefully)
  • remove from oven and let cool a little
  • plate and serve with a dollop or two…or three of guac and hot sauce (optional)
  • enjoy!

Note:  If you aren’t a fan of super spicy dishes, omit the jalapeno and ground cayenne pepper.  It will still knock your socks off with it’s scrumptiousness!  (Is that a word?! – haha!)  BTW – aren’t those wee meat ‘cupcakes too adorable to resist?!?  Try them at your next dinner party…

Filed Under: Appetizers, Breakfasts, Mains, Sides, Snacks Tagged With: bacon, beef, guacamole, homemade, meatloaf, port, spicy

roasted beet & brussel sprout salad

October 17, 2011 By Cindy Sexton 10 Comments

I need to preface by saying this is one yummy little number.  I decided to combine one of my all-time favs (beets), with something I have never EVER tried before (brussel sprouts).  This Saturday morn, we took another visit to the Evergreen Brickworks Farmer’s Market.  Something that has become an awaited weekend adventure.  I love the atmosphere.  I love the people.  I love chattin’.  Week after week, the icing on the gluten-free cake is when the vendors and farmers start to recognize your face and call you by name.  Really cool!

Amongst our market haul, were amazing organic heirloom beets, brussel sprouts and fresh perch.  To put this dish over the edge, I thought it would be ideal to cook up some bacon in the oven first and then roast the beets, onions, garlic and brussel sprouts in the fat afterwards.  Two words.  Fantastic decision.  It was so flavourful and delicious.  After slowly roasted in a big pan in the oven, everything caramelized together, to make one huge mound of goodness.  While still warm, we platted this on same mixed greens and drizzled with some really good quality olive oil.  Trust me…once you actually have a taste of what olive oil should really taste like, you will never want to go back to your other ‘cheapy’ brand.  I highly recommend paying the few extra bucks and getting something worthwhile if you are able.

Ingredients

  • 6-8 beets – I used heirloom beets (different varieties) – cubed
  • 1 small basket of brussel sprouts – cleaned thoroughly
  • 1 medium white onion – thinly sliced
  • 6 cloves garlic – chopped
  • .5 – 1 lb bacon
  • 3 tsp dried thyme
  • ground pepper
  • sea salt – I used coarse rosemary & lemon
  • chopped nuts – I used a mix of pecans, walnuts, almonds and cashews (optional)
  • handful or two of mixed greens
  • a splash of olive oil

Prep

  • on a tin foil-lined baking sheet, lay and cook bacon in oven until desired crispiness
  • remove and set aside, keeping the bacon fat for cooking the vegetables
  • in a large roasting pan, add beets, brussel sprouts, onion and garlic
  • drizzle with leftover bacon fat
  • add in a few dashes of ground dried thyme, ground pepper and sea salt
  • roast in the oven at 350(ish), until softened and browned
  • in last 5-7 minutes of roasting time, crumble in the bacon and set to broil (watch carefully)
  • on a dish, plate a couple handfuls of mixed greens
  • while warm, scoop out several spoonfuls of the roasted mixture
  • top with a sprinkle of chopped nuts (optional, but they were a yummy touch!)
  • finish by adding a drizzle of good quality olive oil (optional as well, but recommended)
  • enjoy!

Somewhat random, but super tasty nonetheless, we paired this newbie with another first attempter…’pan-fried perch.’  Stay tuned for that recipe and many more fish/seafood delights in the near future, as we rev-up our repertoire in the kitchen with regards to the realm of underwater creatures.

Filed Under: Appetizers, Mains, Salads, Sides, Snacks Tagged With: bacon, beets, brussel sprouts, fish, garlic, Nuts, one-pot wonders, onion, perch

bacon-wrapped cajun sweet potato wedges

July 12, 2011 By Cindy Sexton 9 Comments

Rewind to a few days ago…my husband and I were walking along the beach discussing what was on the menu for dins.  I was saying that I was totally in the mood for chicken wings.  Feeling adventurous, we decided to make our own.  They turned out fab (we made 2 different types), but that recipe will be featured in another blog post later this week.

Anyhoo…we also knew we wanted something ‘bacon-wrapped’ to be partnered along side it.  My initial thinking was to do some bacon wrapped asparagus in the oven.  Then we conquered…meh…a solid choice, but we really wanted to kick it up a notch.  I wanted to try making something new.  Creating a dish which was a better pairing for the wings was definitely in order.  And besides, who doesn’t love the classic good ‘ol bacon n’ sweet potato combo?!? I DO…I DO!!!

Disclaimer:  Not gonna lie…as we continued strolling on our merry walk…there was perhaps a mini-domestic, ummm, I mean a friendly discussion on how to tackle these babies!?  LOL!  The Duster was somewhat skeptical to say the least!  Should we pre-cook the bacon a little bit first?  Hmmm…or should we wrap ‘em up and cook  it all at once?  Will the bacon make them super soggy?  Geezzzzz, or do you think that they turn out crispy-ish?  In the end, we just decided to go the most simple route and chop up the sweet potato into chunky-sized wedges, wrap them with wild boar bacon, sprinkle with some Cajun spice…and basically hope for the best!  To our surprise and content (bellies were growling at this point)…our fingers crossed method totally worked!  They actually turned out INCREDIBLE!!!

Since I posted a photo on Facebook…3 friends have made them, and have been more than happy with the way that they have turned out!  Oh ya…BTW –  you don’t need to use wild boar bacon (that’s just what we had on hand).  Go with your favourite variety.  However, I would stress good quality bacon is a better choice!  This lil’ number is fully excellent right out of the oven, but equally as wonderful at room temperature to serve as a fantastic appetizer at a party or wee shindig!  

P.S – Later that Saturday evening we met up with a good friend of ours, and brought him all the leftovers.  Let’s just say…he gobbled them up like nobody’s business.  No talking  at all, and perhaps not even coming up for air, as they were demolished!  In the end…super easy and one of my fav’s to date!!!  Try ‘em…(but beware…highly addictive!)  ;)  

Ingredients:

* quantity of ingredients depends of size of desired batch

  • good quality bacon – we used wild boar (pretty thick)
  • sweet potatoes – peeled and chopped (fairly chunky)
  • a dash or two of Cajun spice
  • some sea salt

Prep:

  • start by peeling and chopping the sweet potatoes into wedges (chunky style) and place in a bowl
  • sprinkle with Cajun spice and mix thoroughly
  • then take the sweet potato wedges and wrap them with slices of bacon (if bacon is too wide, you can slice length-wise…it really depends on the cut!)
  • line a baking sheet with some tin foil and then arrange bacon-wrapped wedges evenly on the pan
  • preheat oven to approx. 325-350 degrees and cook until bacon becomes crispy (40-ish minutes depending on oven)
  • if you wish to make them ‘extra-crispy’…turn the oven to broil for the remaining 5-10 minutes
  • plate and sprinkle with coarse sea salt (we used lemon & thyme – yummy!)
  • for extra enjoyment…we dipped them in some delicious spicy guacamole
  • enjoy!

Filed Under: Appetizers, Mains, Sides, Snacks Tagged With: bacon, grub, yams
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