Weaved B.L.T. With Cheese

This is my twist on the BLT. I saw the weaved bacon idea on Pinterest and well I had to try it. I’m always excited to try new things with bacon so I definitely had to give it a shot. It looks super cute but also I found the bacon stayed in place better along with having an even amount across the sandwich. If you’re a bacon fanatic, that is exactly what you want. Nice even layer of beautiful bacon. 😉

  • 1 ciabatta bun
  • 3 piecespieces of bacon cut in half
  • 2 thin slices of firm tomato
  • 1/4 cup Iceberg lettuce chopped
  • Cheddar or cheese of choice
  • 1 tbs Italian dressing 
  • Butter
  • Mayo
  • Mustard
  • Salt and pepper to taste 
  • 1 tsp Fresh chopped parsley
  1. If you use the oven/toaster oven to cook your bacon, preheat oven to 350°.
  2. Butter bun set aside. 
  3. Line a baking pan with tin foil
  4. Take 3 of the bacon slices and lie them beside each other on the tin foil. 
  5. Fold the 2 outside strips down and place 1 strip across the middle piece and fold the 2 outside pieces over top.
  6. Fold the middle piece of bacon up and lie another strip of bacon across the 2 outside pieces and then fold the middle piece down.
  7. And for the final strip of bacon fold the 2 outside pieces up again, lay the last strip over the middle piece and fold down the outside pieces and the weave is complete. 
  8. Bake or pan fry bacon until it is cooked to your personal preference. If you’re baking it, flip half way through cooking.
  9. Once the bacon is done remove from the oven and set the bacon aside on a piece of paper towel.
  10. Heat a pan and grill the ciabbatta bun. This makes it softer and easier to eat along with that lovely grilled bun flavor. 
  11. In a small bowl mix the iceberg lettuce and Italian dressing together.
  12. Place mustard and mayo on each side of the grilled bun. 
  13. Place cheese on the mustard side of the bun and the weaved bacon on top of the cheese. On the mayo side, place the tomato, salt, pepper and parsley. 
  14. Place the Italian dressing lettuce On top of the tomatoes. 
  15. Put your halves together and go to town! 

Slow Cooked Mexican Shredded Pork Tenderloin 

Another great way to change up your tacos or nachos! Tenderloin is a no effort meat when it comes to shredding and the texture is so much better than a pork loin roast. Next time these bad boys are on sale I recommend picking them up and making this to feed that taco craving!

  • 1 pork tenderloin 
  • 1/2 onion, roughly chopped 
  • 1 Jalapeño, roughly chopped  (remove seeds for less heat)
  • 6 cloves garlic, smashed
  • 1 cup chicken broth
  • 3 tbs Taco Seasoning or 1 package of your preferred store bought taco seasoning. I recommend my seasoning for best results 😉
  1. Place tenderloin in crock pot and cover with 1 1/2 tbs or 1/2 a pack of taco seasoning. Reserve the other 1/2 for the end.
  2. Place all chopped veggies around tenderloin and pour in the chicken broth.
  3. Cook on high for 6 hours or on low for 8 hours.
  4. Cut tenderloin into 4 big pieces and shredded each piece using 2 forks.

Serve over nachos or on tacos with all your preferred fixings 👌

Italian Wedding Soup

For The Meatballs – makes 39 1/2 tbs sized meatballs or

  • 1/2 lbs ground beef
  • 1/2 lbs ground pork
  • 1 tbs chopped parsley 
  • 1/2 tbs dried oregano
  • 1/2 tsp ground fennel seed
  • 1/2 tsp dried basil 
  • 2 tbs grated parmesan 
  • 2 tbs minced onion 
  • 1/2 tbs minced garlic 
  • 2 -3 tbs coffee cream
  • 1 slice of fresh bread
  • 1 egg
      1. Set oven to broil on high.
      2. Make the panade.                Gently remove the crust from the bread. Discard or eat the crust, whatever meets your fancy 😊
      3. Place the bread in a small bowl and pour 2 tbs of coffee cream over the bread and let soak. Add another tbs if needed. After a couple minutes roll up your sleeves and mash the bread, removing any hard little bits if there are any.
      4. Mix the egg into the bread and milk mix.
      5. In a larger bowl, mix everything together until well blended. 
      6. Using a 1/2 tbs to measure the meat begin scooping it out and rolling them into nice little balls. 
      7. Place on a baking sheet covered with parchment paper. Broil on high until the tops are golden brown. 
      8. Remove and set aside on paper towels to allow the fat to drain.

      For The Broth

      • 8 cups (2 x 946ml cartons) chicken broth
      • 1 tbs olive oil
      • 1 parmesan rind
      • 1 tsp ground fennel seed
      • 2 tsp dried oregano 
      • 1 tsp dried marjoram 
      • 2 large bay leaves
      • 1/4 cup fresh minced parsley 
      • 1/2 finely chopped onion
      • 1 tbs minced garlic
      • 2 cups chopped baby spinach 
      • Seasoning salt and pepper to taste
      • 1/2 – 3/4 orzo or acini de pepe pasta
      1. In a large pot heat oil over medium heat.
      2. Saute onion, ground fennel, oregano, marjoram and bay leaves for 2-3 minutes. Stir constantly to avoided browning. We’re just drawing out the flavours from everything.
      3. Add all the chicken broth, garlic and parmesan rind and bring to a boil.
      4. Reduce heat to a simmer and add all the meatballs. Allow to simmer for 20 minutes.
      5. Add spinach and parsley and simmer another 10 minutes. 
      6. Add pasta and cook according to package time.
      7. Once noodles are cooked through remove the bay leaves and parmesan rind and discard. 
      8. Season with salt and pepper to taste.


      Hearty Jalapeño & Pineapple Chili

      Nothing fills the soul like a big batch of chili and with this recipe you will have a BIG batch of chili! Not to worry though, it’s crazy good so left overs aren’t going to be an issue and if you’re looking for something to can, this recipe is what you’re looking for👌

      • 1 1/2 lbs  ground beef
      • 1 1/2 lbs ground pork
      • 3 398 ml cans fire roasted tomatoes
      • 1 398ml can kidney beans
      • 1  540ml can black beans
      • 1/2 cup pineapple Tidbits (optional)
      • 1 156ml can tomato paste
      • 1 cup chopped white onion
      • 1 cup chopped green pepper
      • 3 chopped Jalapeño or 2 Serrano peppers, I keep the seeds but remove if you like less heat.
      • 1/2 cup chopped celery
      • 1/2 cup grated carrot
      • 1/2 – 1 1/2 tsp hot sauce (optional)
      • 1 tbs dijon mustard
      • 3 tbs apple cider vinegar
      • 4 tbs brown sugar
      • 6 tbs chili powder
      • 2 tsp smoked paprika
      • Salt to taste
      1. In a large pot cook the ground beef and pork.
      2. While the meat cooks chop all the veggies to your preferred size and open all the cans. You’ll also want to rinse the beans off.
      3. Strain the fat and transfer the meat into a crock pot.
      4. Add the remaining ingredients to the meat and stir until everything is well mixed. It will look a little dry but by the time it’s done cooking it will be perfect 👌
      5. Cook on high for 6 hours or on low for 8.

      Enjoy!