food

Bacon Vai Bem com Tudo

A versatilidade é importante. Esses três itens - bacon, ovos e um frango inteiro - irão alimentá-lo com uma infinidade de refeições deliciosas e de baixo custo!

food

Bacon Vai Bem com Tudo

A versatilidade é importante. Esses três itens - bacon, ovos e um frango inteiro - irão alimentá-lo com uma infinidade de refeições deliciosas e de baixo custo!

Supplies

  • 1 lemon, juiced
  • 1 cup milk
  • 2 drumsticks and 2 wings
  • Salt
  • 1 cup flour
  • 1/4 cup vegetable oil
  • 2 russet potatoes, cubed

Passo a passo

  1. To make buttermilk, add lemon juice to milk and stir. Let sit for 15 minutes.
  2. In a large bowl, pour buttermilk over chicken. Cover with plastic wrap and place in the fridge to marinate for 30 minutes to 24 hours.
  3. Preheat oven to 350 degrees.
  4. In a cast-iron skillet over medium heat, add vegetable oil.
  5. Take chicken out of fridge and remove from buttermilk. Sprinkle with salt, then dredge in flour.
  6. Carefully place chicken in hot oil and brown well on both sides.
  7. Add cubed potatoes to the pan and toss in oil.
  8. Transfer skillet to oven and bake for 30 minutes.
  9. Allow cooling slightly before serving.

Supplies

  • 2 chicken breasts
  • 2 tablespoons olive oil, divided
  • Salt
  • 3 tablespoons soy sauce (from packets)
  • 2 tablespoons vinegar
  • 2 tablespoons sugar (from packets)
  • 1 scallion, sliced
  • 1 carrot, shredded
  • 1 packet mustard
  • 1/2 head iceberg lettuce

Passo a passo

  1. Preheat oven to 400 degrees.
  2. Drizzle chicken with 1 tablespoon olive oil and sprinkle with salt.
  3. Add chicken to a cast-iron pan, and bake for 25 minutes. Remove from oven and let cool.
  4. In a large bowl, add soy sauce, sugar, vinegar, remaining olive oil, scallions, and carrots. Stir to combine.
  5. Cut chicken into cubes, and add to the bowl along with the mustard packet. Stir to combine.
  6. Serve chicken mixture inside iceberg lettuce cups, topped with more soy sauce.

Supplies

  • 2 chicken thighs
  • 2 tablespoons olive oil, divided
  • Salt
  • 4 carrots, with tops
  • 2 tablespoons butter, cubed
  • 1/2 lemon, juiced
  • 1 clove garlic, finely chopped
  • 1 packet honey

Passo a passo

  1. Preheat oven to 400 degrees.
  2. Sprinkle chicken with salt and drizzle with 1 tablespoon olive oil. Add chicken to pan, skin side down, and sear until crispy and brown. Remove carrot tops and reserve.
  3. Flip chicken over, then add whole carrots to the pan. Top chicken and carrots with cubed butter.
  4. Transfer pan to the oven and bake for 20 minutes.
  5. In a small bowl with a lid, combine lemon juice, garlic, salt, remaining olive oil, and honey. Close tightly and shake until combined.
  6. Finely chop carrot tops and toss with the dressing.
  7. Plate chicken and greens, and drizzle leftover pan drippings over top before serving.

Supplies

  • 1 cup pancake mix
  • 1/2 to 3/4 cup water
  • 3 tablespoons butter, divided
  • 1 egg
  • Pinch of salt

Passo a passo

  1. In a bowl, combine pancake mix and water.
  2. Heat a nonstick skillet over medium heat, and add 2 tablespoons of butter.
  3. Spoon pancake mix into pan and cook pancakes. Repeat with remaining batter, and stack pancakes on a plate.
  4. In the same pan, melt 1 tablespoon butter.
  5. Crack the egg into the pan, sprinkle with salt and cook until done.
  6. Serve egg on top of pancakes.

Supplies

  • 1 packet ramen
  • 1 cup baby spinach
  • 1 egg
  • 2 scallions, sliced
  • 1/2 carrot, julienned
  • 1/4 bell pepper, sliced
  • 1 soy sauce packet
  • 1 Sriracha packet

Passo a passo

  1. Cook ramen according to package. Once cooked, stir in spinach to wilt.
  2. Add egg to a pot of boiling water, and cook 4 to 6 minutes, until white is set and yolk is runny. Chill and peel.
  3. Pour ramen into a bowl. Top with scallions, carrots, and pepper.
  4. Slice egg in half and place on top.
  5. Season with soy sauce and hot sauce.

Supplies

  • 2 tablespoons oil
  • 1/2 carrot, diced
  • Pinch salt
  • 2 scallions, chopped
  • 1 clove garlic, minced
  • 1 cup leftover rice
  • 1 egg
  • 2 soy sauce packets
  • 1 Sriracha packet

Passo a passo

  1. Heat oil in a skillet over medium heat.
  2. Add carrots and cook for a few minutes to soften, then add a pinch of salt. Add scallions and garlic. Sauté for a few minutes to soften.
  3. Stir in leftover cooked rice.
  4. Crack an egg over vegetables and rice, and cook, stirring frequently.
  5. Squeeze soy sauce and hot sauce over fried rice. Enjoy!

Supplies

  • 2 3/4 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 cup salted butter, room temperature
  • 1/4 cup bacon grease, cold
  • 1 1/2 cups sugar, plus 2 tablespoons for topping
  • 2 eggs
  • 1/2 cup peanut butter
  • 1 teaspoon vanilla
  • 2 teaspoons cinnamon
  • 4 sugar packets

Passo a passo

  1. Preheat oven to 350 degrees.
  2. Mix cinnamon and sugar in a small bowl and set aside.
  3. In a large bowl, mix together flour, baking soda, and salt. Set aside.
  4. With a hand whisk, cream butter, bacon fat, and sugar. When fully combined, add egg one at a time and blend until fully mixed. Add peanut butter and vanilla, and mix until incorporated.
  5. Add wet ingredients to dry ingredients and mix until just combined.
  6. Scoop 1 tablespoon of dough at a time and shape into balls. Roll cookie balls in the cinnamon-sugar mixture. Place 2 inches apart on a parchment-lined baking sheet.
  7. Bake for 8-10 minutes, until golden brown. Let cool.

Supplies

  • 4 slices of bacon
  • 1 onion, finely chopped
  • 3 tablespoons tomato paste
  • 1 pound penne Pasta
  • 2 packets red chili flakes
  • 1/2 cup parmesan cheese, grated

Passo a passo

  1. In a large stock pot, bring water to a boil. Add a generous amount of salt and stir. Add penne and cook for 8 to 10 minutes, until al dente. Reserve 2 cups pasta water (don't forget to do this!).
  2. Cook bacon in a large skillet over medium-high heat. Remove slices to a paper towel-lined plate and set aside. Reserve bacon fat in pan.
  3. With bacon fat in pan, add onion and sauté for 5 to 7 minutes, until translucent. Add chili flakes, and stir in tomato paste. Cook for 30 seconds.
  4. Add 1 1/2 cups of pasta water and pasta. Stir well until all pasta is coated with the sauce.
  5. Chop bacon and add to pasta.
  6. Sprinkle with parmesan and stir until combined.
  7. Serve and enjoy.

Supplies

  • 1 tablespoon Chili powder
  • 1 teaspoon kosher salt
  • 3 packets sugar
  • 6 Strips of bacon
  • 4 slices bread
  • 1 tomato, sliced
  • 2 leaves of red leaf lettuce
  • 4 packets mayo

Passo a passo

  1. Preheat oven to 400 degrees.
  2. In a resealable bag, add chili powder, salt and sugar. Gently shake.
  3. Add bacon strips and seal. Shake bag to coat bacon. Remove each slice and line on a baking sheet .
  4. Bake for 30 to 40 minutes, until slightly crispy. Remove from oven and let cool.
  5. Spread mayo on both sides of bread. Lay 1 leaf lettuce, 2 tomato slices, and 3 pieces of bacon on one slice of bread. Top with other slice and enjoy.