A lovely side dish made with fresh beans from the garden. The addition of the bacon adds a slightly smoky flavor while the little splash of lemon juice adds a bright, fresh twist.
5 strips bacon, diced
6 button mushrooms, sliced
1/4 onion, diced
5 cups whole green beans, fresh or frozen
1 teaspoon lemon juice
salt and pepper, to taste
In a frying pan, cook the bacon pieces until crispy. Transfer the cooked bacon to a paper towel to drain. Drain the bacon fat from the pan, reserving 1 tablespoon. Add the reserved bacon fat back to the pan. Add the mushrooms and onion. Sprinkle with salt and pepper. Over medium heat, saute the mushrooms and onion until the onion is translucent and the mushrooms have released their liquid and have begun to brown.
While the mushrooms and onion are cooking, put the green beans into a microwave safe dish. Add enough water to cover the beans. Cover the dish with a lid or plastic wrap. Microwave on high for 4 minutes. Drain.
Add the drained beans to the pan with the mushrooms and onions. Add the bacon pieces back into the pan. Add the lemon juice. While gently stirring, saute for 2 or 3 minutes . Add additional salt and pepper to taste.
Over the years, women go through a lot of changes as a direct result of hormones. I’m not here to give you a biology or sex education lesson, I’m just simply stating a fact. Hormones do weird shit to a woman.
My hair used to be blonde, poker straight, silky, smooth and thick. Then I had babies. Now it’s brown, kinky curly, and thinner. It’s too bad the same can’t be said about my back side.
I used to like people. All people. Now, more often than not, I want to poke most people with a sharp stick.
I can go from happy to bat shit crazy to a weeping puddle in .02 seconds flat.
My internal temperature range will fluctuate from 98.6 to a billion degrees in the blink of an eye.
Sometimes, I can smell everything. If a teenager three houses away is hiding Mary Jane in their underwear drawer, I could sniff it out.
I can’t remember yesterday. Or last week. Or what I had for breakfast. Some days I’ll be lucky if I know who I am.
My feet swell. My boobs swell. My ass swells. (OK, maybe my ass swelling isn’t entirely from hormones.)
And hormones have got to be the only explanation for covering bacon in brown sugar and drizzling it with chocolate!
If you love the sweet and salty combination, then this is definitely for you, and let's face it, everything is better with bacon. This treat makes a wonderful addition to any barbecue or backyard party.
16 slices thick cut bacon
1 cup dark brown sugar
1 teaspoon coarse sea salt or fleur de sel
1/2 cup chocolate melting wafers (optional)
16 wooden skewers
Preheat the oven to 400 F.
Line a baking sheet with aluminum foil or parchment paper. Place a wire cooling rack over the foil/paper on the baking sheet. Set aside.
Put the brown sugar into a shallow dish. Working with one piece of bacon at a time, generously coat the bacon with brown sugar, using your fingers to rub it into the meat so that the sugar sticks. Once coated, thread the bacon onto a wooden skewer and place the skewer onto the cooling rack. Do not crowd the cooling rack. You may have to cook the bacon in two batches.
Place the baking sheet with the rack of bacon into the oven and bake it for 12 minutes. Turn the bacon skewers over and bake for an additional 6 - 7 minutes. Remove from the oven and sprinkle with sea salt or fleur de sel, on one side, while it is hot. Cool on the wire rack.
Put the chocolate melting wafers in a microwave safe bowl and cook for 30 seconds. Stir. Cook for an additional 30 seconds. Remove the chocolate from the microwave and stir until smooth. Put the chocolate into a Ziploc bag, pushing the chocolate into one corner. Use scissors to cut the tip off the corner of the bag. Drizzle the melted chocolate over the bacon and put in the refrigerator until the chocolate is set.