Sinse I have some leftover cornbread, I figured this would go nicely with it for lunch.

I thought this up and it turned out amazing! You have to make the dipping sauce!

I just thought of this while thinking what to cook, i came up with this. Family say its Gorgeous and filling 😙

I had Brussel Sprouts at Brew Brothers and really liked them... So I tried to find a recipe that was similar. I couldn't find a recipe, so I stole parts of recipes and created one.

I made this because I was craving a blt and I was out of mayo, so I made my own and because bacon goes great with almost everything I tried this out!

This is a simple past with a light but flavorful sauce. Sweet spring cabbage is surprisingly nice with pasta (regular cabbage is delicious as well!). The pasta is cooked right along with the cabbage and bacon which infuses it with extra flavor and brings out the natural sweetness of the cabbage.You only need one pot to cook and takes no longer than 15-20 minutes! Make sure you don't put in too much pasta or the flavor will be pretty thin.

A friend of mine, the same one who was talking about stuffed cabbage, was reminiscing about another thing his grandmother used to cook for him. I listened and said I could probably make it... so he bought some cabbage and bacon and I gave it a shot. He ate damn near all of it. I was happy to bring him down memory lane.

This is a recipe I used a lot when I was raising and butchering pigs. It is an alternative to the usual bacon cure. And quite tasty. This recipe is a little advanced and takes some time. As well as some specialized equipment. But in the end. I have had nothing but praise for the final product. This recipe is for 12-13 lbs of meat. It is important to keep the ratio of meat/brine the same for larger or smaller batches.

While I was cooking dinner, I noticed I had all these ingredients in the fridge that needed to be cooked soon. Hmm, would they be good together ?🤷🏼‍♀️Turned out to be a side dish success! 👍🏼

I was cleaning out the frezzer to make room for this weeks prepared meals. I had frozen spinnach and pre-cooked frozen chicken strips and thought that might be good with mushrooms and bacon. If you don't like spinnach, cut up tomato would also be good in this dish.

I made an easy extra side dish with the kabocha skin that was left over from when I made potage.Adjust the amount of salt and pepper according to the genovese sauce you use.The sauce I used was reduced salt, but if you are using store-bought which contains a lot of salt, you may not need to add any salt and pepper. Recipe by Natsumomomama