My Anti-Raisin Broccoli Salad

"Raisin cookies that look like chocolate chips cookies are the reason I have trust issues." - Unknown

You know how people say you should never grocery shop hungry? I know that’s usually so you don’t over buy, but my true fear is that I’ll gorge myself on everything I bought the moment I get home. Whenever I’m pretty sure this fear is going to materialize, I buy broccoli salad right before I hit up the check-out line. I picked broccoli salad as my go-to grocery day snack for two reasons: it’s a vegetable hidden by the delicious taste of bacon, and also, bacon.

Fortunately it’s pretty filling (I think it’s mostly the gas produced by the broccoli, but still…) so the rest of my groceries can usually make it to the cupboards unharmed. 

But I do have a complaint about grocery-style broccoli salad, and that is one pesky ingredient. I think you know what I’m talking about. RAISINS. Not only do they taste gross, but I think I'm especially bitter at raisins because those little grapes could have become wine. Such lost potential. 

Lets face it. Raisins are the oompa loompas of the food world. Small, icky, and just plain wrong.

So this is my new and improved version of broccoli salad, heavy on the bacon, failed-wine free, and…

Argh, sorry, forgot what I was going to say. I started thinking about bacon again. Anyway, here is the recipe. Enjoy!

Ingredients:

5-6 cups broccoli florets

¾ cup mayonnaise

1/3 cup white sugar

3 1/2 tablespoons white vinegar

½ teaspoon salt

1/3 cup sunflower seeds

1/3 cup dried cranberries

8 strips of bacon, cooked and crispy

½ red onion, finely sliced

Directions:

Step 1: In a small bowl, mix mayonnaise, white sugar, vinegar, and salt. Add bacon, cranberries, and sunflower seeds. 

Step 2: In a larger bowl, toss broccoli florets and onion. Slowly pour the small bowl mixture over the tossed mixture in the larger bowl. Stir until all pieces are equally coated. Enjoy!

Serves 4-8 sides. 

Bacon Wrapped Water Chestnuts: The Perfect Christmas Appetizer!

"Merry Christmas, movie house! Merry Christmas, Emporium! Merry Christmas, you wonderful old Building and Loan!" - Its a Wonderful Life

Let's face it--bacon is the #1 ingredient this year. People, including me, can't get enough of it. So here is my Christmas present to all of you--the perfect appetizer featuring the perfect food--bacon! My mom made these for Christmas every year, and it was always my favorite dish.

Ingredients:

1 can whole water chesnuts 

3 tablespoons gluten-free soy sauce

1 1/2 tablespoons sugar

1 1/2 tablespoons honey

2 tablespoons chicken broth

1 tablespoon white cooking wine

1/2 teaspoon garlic salt

12 strips thin cut bacon

Directions:

1. Preheat the oven to 400F. Lay the water chestnuts in a shallow oven safe pan. 

2. In a mixing bowl add soy sauce, sugar, honey, chicken broth, wine, and garlic salt. Stir until thoroughly mixed. Pour the mixture over the water chesnuts and let them marinate for 1-2 hours.

3. Cut the bacon slices in half. Roll each water chesnut individually in a piece of bacon. Secure with a toothpick. Ladle the marinade over the top of the bacon.

4. Cook for 20 minutes. Turn oven to broil and cook an additional 5 minutes. Serve while still warm.

6-10 appetizers servings. 

Is it National Bacon Day yet?

"I’ll have the smiley face breakfast special. Uhh, but could you add a bacon nose? Plus bacon hair, bacon mustache, five o’clock shadow made of bacon bits and a bacon body." - Homer Simpson

I have literally been eating a BLT for lunch or dinner almost every day for the last week. Why? I've found the perfect combination of gluten-free bread for them and also--bacon. Did I mention bacon? Baaaaccccoooonnnn.

So this is kind of a lame excuse for a recipe post, but it needed to happen because I can't stop eating these.

Also, sorry for no pics of the bacon. I meant to take a pic...but then I ate it :(

Ingredients:
2 slices of Udi's Gluten-Free White Bread (this is by far the best GF sandwich bread I've tried!)
1 leaf butterleaf lettuce
2 thin slices tomato
3 slices thick cut applewood smoked bacon
1/2 tablespoon lite mayo

Directions:

Step 1:  Lightly toast  2 pieces of Udi's Gluten-Free White Bread. Spread light mayo evenly across one side.  Add lettuce and tomato.

Step 2: Cook bacon in pan on medium-low heat for approximately 8 minutes per side. The bacon should be slightly crispy, but still soft.  Cut bacon slices in half and lay across bread so it is completely covered with bacon.

Step 3: Eat sandwiches every day for a month, because they are completely addicting. BACON!

Serves 1.

Orion says, "Put the bacon in my belly."