Million Dollar Bacon

 

Anyone who knows me knows I love bacon.  Add brown sugar, a little spice, and maple syrup . . . and I'm totally in.

10 pieces thick-cut bacon

1/4 cup brown sugar

1/2 tsp fresh cracked black pepper

1/4 tsp cayenne pepper

2 Tbsp maple syrup

Preheat the oven to 350 degrees.

Combine the black pepper, brown sugar, and cayenne pepper in a bowl.  Set aside.  

Place foil onto a 13 x 9 inch baking sheet.  Add the bacon in a single layer.

Cover both sides of the bacon pieces with the brown sugar mixture.

Bake for 20 minutes on the center rack.  

Flip the bacon and cook for an additional 20 minutes.  

Remove bacon from over, drizzle with maple syrup and allow to cool.

Enjoy!!

Egg Drop Soup

(4)  8 - 12 count raw peeled and rinsed shrimp

1 tsp sesame oil, divided

1 tsp minced garlic, divided

1 tsp soy sauce, divided

1 Tbsp olive oil

1/2 cup shredded carrots

1/2 cup baby spinach, chopped

1/8 tsp sugar

1/8 tsp pepper

2 cups chicken broth

1/4 tsp turmeric

1 1/2 Tbsp cornstarch

1/4 cup water

1 egg lightly beaten

1 sliced green onion

In a small bowl, combine shrimp with 1/2 tsp sesame oil, 1/2 tsp minced garlic, and 1/2 tsp soy sauce.  Cover and refrigerate for 15 minutes.

  

In a medium fry pan, heat canola oil and remaining sesame oil over medium high heat.  Add 1/2 tsp garlic and cook 3 - 5 minutes, stirring often.  Add spinach, sugar, pepper and 1/2 tsp soy sauce.  Stir for 1 minute or until spinach wilts.  

Add chicken stock and turmeric; bring to a boil and reduce heat to medium-low; simmer 5 minutes.  

In a small bowl, mix cornstarch and water together until dissolved.  Stirring soup continuously, add cornstarch slurry slowly bult steadily.  

Bring soup back to a simmer and cook 2 - 3 minutes or until soup noticeably starts to thicken.  Using a ladle, stir soup in a circular motion and slowly drizzle egg in.

Preheat a fry pan over medium high heat and arrange shrimp in a single layer.  Cook for two minutes each side until shrimp turns pink.

Top with sliced green onions; serve with soup immediately.   

 

Corn Pudding - The Easy Way

2 cups hot milk
3 Tbsp butter, cut into pieces

1 pkg Stove Top Cornbread Stuffing Mix

1 cup frozen corn, thawed

2 eggs, beaten

1 green onion, Sliced

2 tsp sugar

Heat oven to 350 degrees.  

Add milk to butter in 1 1/2 qt casserole dish; stir until butter is melted.  

Stir in remaining ingredients.  

Bake 45 minutes or until knife inserted in center comes out clean. 

 

Quick & Easy Crab Cakes

1 cup boiling water

1pkg Stove Top Cornbread Stuffing Mix

3 eggs beaten

2 cans (6 oz each) crabmeat, drained and flaked

1/4 cup butter

1 lemon, cut into six wedges

Add boiling water to stuffing mix.  Stir just until moistened.  Let stand 5 minutes.  

Mix eggs and crabmeat in medium bowl until blended.  Add stuffing mix and stir gently until mixed.  

Shape into six patties.

Melt butter in large skillet on medium heat.  Add patties; cook 5 minutes on each side or until heated through and lightly browned on both sides.  

Serve with lemon wedges and homemade tartar sauce.