I love the real deal carbonara that you can get at Italian restaurants. So rich and decadent, yet terrible for your waistline. My version swaps out the pasta for rice — just because – and slashes calories and fat while still keeping it flavor packed.
This dish is simple in preparation yet complex in flavor. The smokiness from the cinnamon, combined with the saltiness of the bacon and the sweetness of the honey balance each other out well.
Cook bacon, drain, crumble and set aside.
Wipe most of the fat out of the pan but reserve about 1 tbs of the drippings to cook the turkey in.
Place puffed wheat, cinnamon, salt and pepper in a baggie and pound with a meat mallet until it resembles a course meal.
Empty contents of baggie onto a large plate, bread cutlets in mixture and set aside for a few minutes to set up.
Cook cutlets over medium – high heat about 3 minutes per side.
To serve, drizzle with honey and top with crumbled bacon.
So thanks to Hungry Girl, I’ve been informed that May is National Hamburger Month. In honor of this, we will be posting a different burger recipe every day this week. With Memorial Day just around the corner, I’m sure a lot of you will be hosting and/or attending cook outs. Hopefully these recipes will be helpful! Enjoy!
Place turkey bacon under broiler and let it go about 5 minutes. Flip and cook an additional 5 minutes. I did this in my little toaster oven but if don’t have one, and your broiler gets screaming hot, you may want to cook the bacon on 450 instead of broil. Set the bacon aside to cool.
Combine all the burger ingredients in a medium bowl and separate into 4 patties.
Heat a skillet on medium and spray with non stick cooking spray.
Cook patties about 4 minutes each side.
Top each patty with cheese and cover with an aluminum foil tent. Allow about two minutes for the cheese to melt.
To serve, top with apple slices and turkey bacon. We put mayo on our buns but I think this would be awesome with a shmear of apple butter!
I love the licoricey flavor fennel brings to a main ingredient, however, in this recipe the fennel is the star.
Heat a pan over low – medium heat and add in your bacon. Cook off until crispy. Remove, drain and crumble.
Drain off most of the rendered fat but reserve about 1 tbs and add in your garlic. Cook for about 1 minute and add in fennel and onions, salt and pepper. Cook down for about 10 minutes or until both are soft and translucent and add in the red wine vinegar. Cook down for another few minutes and remove from heat.
To serve, top with crumbled bacon, parmesan, parsley and tomato slices.
If this combination sounds strange to you, think for a minute if you will about familiar favorites such as chocolate covered pretzels or peanut brittle. What do these desserts have in common? The amazing pairing of salty and sweet. Well, chocolate bacon cupcakes are combining the same two familiar flavor components only with the added bonus of bacony goodness! Prepare to pig out!
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Directions:
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