I must be on a sweets kick lately :).
I wanted to make my husband a special birthday cake but still stick with the no white sugar, flour, or dairy theme. If you lived here, you would hear how much bacon is requested each day for at least one of our meals. After doing a long of thinking, I wondered, “What would a chocolate cake with bacon mixed in it and on top of it taste like?” All my conscience kept answering was, “Sounds pretty amazing to me.” I was very excited to give it a try and make it a nice surprise for his birthday.
Trouble is, I haven’t been able to find a good recipe yet for a homemade chocolate cake that is my “go-to.” I was browsing online, and saw a link for the Paleo Baking Company, and began looking at their mixes. The ingredients for the chocolate cake and muffin mix are simple: cocoa, coconut flour, sea salt, and baking soda. You have to add eggs, coconut oil (or butter), honey (or syrup), and water. I decided to take a chance and try this mix. Yes, it is more expensive than regular cake mixes, but seeing as how a birthday is a once a year event, I didn’t feel bad splurging a bit. The cake turned out great; it was moist and didn’t taste like coconut at all (I am not too fond of coconut flavor!)
I think of meatloaf as a sort of “comfort food.” I have always enjoyed it, especially when smothered with ton of ketchup. In the past, when we were on road trips and were craving something more “homestyle,” we would stop at Cracker Barrel to eat. I never had to look at the menu; it was always meatloaf, mashed potatoes with gravy, and green beans on my plate.
My husband doesn’t care for meatloaf, so I rarely make it at home (only if I’m having a serious craving). So when he sent this recipe to me and asked for it for dinner, I was very surprised to see that it was a type of meatloaf. Then I saw two very key ingredients: the chorizo and bacon. Not just a regular meatloaf we’re talking about here.
This did take quite a bit of prep and cook time, but it was certainly worth it. Ours turned out just a little dry, not sure if it was a bit overcooked or if I need to add some additional liquid of some kind next time. I made my own chorizo because the one kind at Kroger had all sorts of fun “crap” in it that I wasn’t interested in eating. The recipe for the chorizo is posted below.
This is a relatively simple recipe with ingredients that you may already have on hand. It doesn’t dirty a large amount of dishes, either; just slice n dice, and throw it all into a skillet. When I first read the recipe I was a little skeptical on how much “taste” it would actually have, worrying that it might be bland. I was pleasantly surprised when I ate it, though, and wouldn’t hesitate to make it again. It tasted great the next day for lunch leftovers as well. If you are not a fan of greens, I would still put them in, when they are cooked I don’t think you can taste them.
I used to think of sweet potatoes only around Thanksgiving time, and ate them as a side dish with all the brown sugar and marshmallow toppings. It’s becoming more common to find a restaurant that will serve a baked sweet potato as a side dish, but when it’s plain I have to slather on the butter and at least cinnamon to give it some more flavor. This recipe, however, can serve as a main dish if you want it to be, and it is not lacking in the flavor department by any means. We were skeptical that this would fill us up when I first made it, but were pleasantly surprised when we felt pretty stuffed after eating it by itself. Not to mention, it has bacon crumbled on top, how can it not be good?? 😉
One of the first things I’m thinking about when the alarm clock goes off in the morning (or when hopefully waking up to no alarm clock on the weekends!) is, “What am I going to have for breakfast?” I cannot function without eating breakfast. Even when I don’t wake up hungry, I eat breakfast. It is part of getting me going in the morning.
Up until ~2-3 months ago, I was eating a lot of frozen waffles with peanut butter and syrup for breakfast. Although they were gluten-free and had a much smaller ingredients list than the regular frozen waffles (not to mention incredibly tasty), they still weren’t a great choice for breakfast. My other go-to was the pre-packaged oatmeal in a variety of “flavors.” I realized that I could make my own “flavors” with no “junk” using quick-cooking or old-fashioned gluten-free oats, a little almond butter, honey, and whatever other dried fruit or nuts I want.
There are days, however, when we don’t want any of the above, or eggs (or perhaps we are out of eggs). So, I went looking for some more unique breakfast recipe ideas. I came across a recipe for “Breakfast Bacon and Maple Meatballs,” and at first all I could think was that breakfast and meatballs are two words that don’t really go together. However, I was also intrigued and of course had to try them.