Bacon Salt


Every year we have to come up with different gift ideas for family and friends. This is the perfect gift for your foodie friend or bacon lovers. I’m talking about “Bacon Salt” yes that’s right bacon salt. You can use this on pretty much everything from baked potatoes, & popcorn to salads and even ice cream. This little gift will not disappoint and it’s super affordable and easy to make. I hope this helps with your last minute gifting.

1/4 cup Fine or Coarse Himalayan Pink Salt
12 to 15 pieces of cooked bacon, broken into pieces

Place the salt and broken pieces of bacon into a food processor. Pulse for 30 to 45 seconds until you have a coarse mixture.

Pour into a small mason jar. Label and tie a cute ribbon around it. Refrigerate until ready to gift.


Superb pizza


Pizza is so versatile. You can let your imagination run wild when creating. Coming up with this combination was pretty easy. I have been obsessed with fennel lately, so I added it as a topping. I could have eaten this whole pie by myself but I decided to share it with the hubby (haha). The other star ingredients are goat cheese and bacon. I hope you give it a try. I don’t think you will be disappointed.


1 package store bought pizza dough, thin crust
1 bulb fennel. Sliced thin, save the fennel fronds for garnish
8 pieces bacon, diced into pieces
Salt & pepper to taste
1 8oz package goat cheese

Preheat the oven to 400 F degrees.

In a large skillet on medium to high heat add bacon pieces. Cook them about halfway through until slightly crisp. Remove and place on to a piece of paper towel to drain. Set aside. To the same skillet with bacon drippings, lower heat to medium and add fennel. Season with salt and pepper. Cook until slightly caramelized. Meanwhile roll out the dough and crumble goat cheese all over pizza dough. Next add the caramelized fennel and bacon. Place in the oven for 15 to 20 minutes until crust is golden brown. Remove from the oven and top with fennel fronds.

Check out the other great dishes from this week’s Food Network Blog#comfortfoodfeast below:

Feed Me Phoebe: Easy Mexican Breakfast Pizzas with Avocado
Creative Culinary: Pear, Gorgonzola and Hazelnut Pizza with Mixed Green
The Lemon Bowl: 5-Ingredient Chicken Pesto Pizza with Sun-Dried Tomatoes
Homemade Delish: Superb Pizza
Daisy at Home: Pizza Panini
Healthy Eats: 5 Smarter Ways to Eat Pizza at Home
Napa Farmhouse 1885: Six Pizza Recipes For Your Academy Awards Party
In Jennie’s Kitchen: Best Pizza Recipes
Taste with the Eyes: Pretty Smoked Salmon Pizza with Chive Blossoms
FN Dish: 5 Ways to Eat Pizza for Breakfast


Brussels Sprout and Bacon Pizza

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We love to eat Brussels sprouts in our home pretty much any time of the year. I wasn’t a big fan as a child but I’m obsessed now or maybe it’s because I use bacon fat to cook my Brussels sprouts in. Whatever the case may be we love to eat it and why not combined that with another favorite… Pizza?  I decided to grill my pizza since it was a beautiful day. I grill year around if it’s nice out. I hope you enjoy as much as we did.


Brussels sprouts, chopped finely 

Salt & pepper, to taste 

1/2 teaspoon garlic powder

1/2 teaspoon onion powder 

12 pieces bacon, cut in pieces 

Olive oil, for brushing on to pizza dough

3 cups Italian fontina cheese, shredded 

Pizza dough, store bought is fine

Truffle oil, topping 

Pecorino Romano, shavings for garnish 


In a large skillet on medium to high heat add a couple slices of bacon. Cook until golden and crispy about 5 minted per side. Remove and place on paper towel to remove excess oil. Repeat process until all of the bacon is cooked (try not to eat any haha). Set aside 

Next add the Brussels into the skillet with the bacon drippings. Season with salt, pepper, garlic powder and onion powder sauté for about 8-10 minutes. Remove from heat and set aside. 

Get grill nice and hot. Brush some olive oil on to the pizza. Place on the grill once it starts to bubble flip the pizza.  It should only take about 2-3 minutes per side. 

Once flipped add fountain cheese, remove after cheese has melted. Next top with Brussels and bacon. Garnish with pecorino and truffle oil. 

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Check out the other great dishes from this week’s Food Network Blog #fallfest below:

Feed Me Phoebe: Quinoa Brussels Sprout Gratin with Smoked Cheddar
Homemade Delish: Brussels Sprout and Bacon Pizza
Creative Culinary: Fried Brussels Sprouts with a Sriracha and Honey Glaze
Napa Farmhouse 1885:  Roasted Brussels Sprouts & Pesto Pizza
Red or Green: Spicy Roasted Brussels Sprouts Salad With Avocado & Pomegranate Seeds
Taste with the Eyes: Brussels, Bacon, Balsamic
TasteBook: Lemony Roasted Brussels Sprouts with Bacon
Healthy Eats: 6 Ways to Never Get Bored of Brussels Sprouts
The Mom 100: White Bean and Roasted Cauliflower Spread with Sauteed Brussels Sprouts
FN Dish: The Only 5 Brussels Sprouts Dishes You’ll Need This Season


Kerrygold Grilled Cheese

Grilled cheese is such a classic sandwich.  Many people have created different versions using different cheeses and breads.  I don’t think I have ever met someone who didn’t like a good homemade grilled cheese.  It reminds me of childhood and enjoying it with a cup of tomato soup for dipping.

A good cheese and bread are obviously important for making it the best; so I partnered up with Kerrygold Cheese ,one of my favorite brands, to create these 2 delicious grilled cheese sandwiches just for you.  The first one is a jalapeño and bacon grilled cheese using Kerrygold Blarney cheese and the classic Kerrygold Dubliner, but it’s also an inside and out grilled cheese.  The second I made a doughnut grilled cheese with fig jam, which I used Kerrygold Dubliner.  I hope you enjoy these little creations.

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Jalapeño bacon grilled cheese

1/2 cup shredded Kerrygold Dubliner
1/2 cup shredded Kerrygold Blarney
2 tablespoons Kerrygold salted butter
1/4 cup jarred jalapeños slices
2 slices whole wheat Panini bread
2-3 slices of bacon


Take bread slices and butter both slices. Next add the cheese to the top of the butter. Now add more cheese to the non buttered/cheese side. Close and on medium skillet on medium to high heat. Press the bread slightly. Cook until golden brown about 3-5 minutes on each side.

Serve with soup, salad or on its own.

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Doughnut and fig jam grilled cheese

1/4 cup Kerrygold Dubliner cheese
1 tablespoon fig jam
1 old fashion doughnut, cut in half
1 tablespoon Kerrygold salted butter


Cut doughnut in half and spread butter on to both sides. Now spread jam and cheese.

Take doughnut and add to skillet on medium to high heat. Slightly press down on doughnut. Cook until golden  brown 3-5 minutes.  Enjoy!


Brussels & Butternut Squash


One of the things I love to do is to incorporate veggies into my dishes or at least try to most of the time.  I had a couple of things just sitting in the refrigerator and this is what I came up with.  Making dinner every night for the family always keeps my mind moving and I love it.  The flavors in this dish really worked well together. The other thing that is great with this dish is that you only use a skillet. Clean up is easy.  I hope you like. 


24 Fresh Brussel Sprouts

1 Small Butternut squash (or you can but the containers in the store, which are peeled and cubed for you)

5 Pieces of Smoked Bacon, chopped (you can use vegan or turkey bacon)

4 Boneless Chicken Breast

1 Cup of Flour

2 -3 Tablespoons of Extra Virgin Olive Oil

Salt & Pepper (optional)

2 Garlic Cloves, minced

1/4 Cup of Water or Low Sodium Chicken Stock


Season Chicken with salt & pepper. Place 1 cup of flour on a plate and dip the chicken on both sides, put aside.  On medium high heat add olive oil and cook chicken until nice and golden on both sides.  Place to the side. In the same skillet add chopped bacon, cook until nice and crispy(drain some of the fat if any from the bacon) add Brussel Sprouts and Butternut Squash.  Place lid on and cook for about 8 to 10 minutes (Stir halfway through, try the brussel sprouts and butternut squash to see if they are to your tasting.  This is the fun part about being the cook). 

Meanwhile chop up cooked chicken and add into the skillet.  Toss everything together.  Add Water or Stock at this point to left up those drippings. Toss everything together add minced garlic and cook for another 5 minutes.

A simple but delish meal.



BLPT Sandwich with Gorgonzala Cheese


If you love BLT’s you will love this little twist.  I present to you a BLPT, Bacon (turkey bacon in this case), Lettuce, Pear and Tomato.  I also decided to add some gorgonzola cheese.  I love cheese with fruit and even honey.  Okay so all you to do is pile it on and Toast it, grill it or even place it on a skillet. 


1 Pear, sliced

1 Tomato, sliced

Lettuce, leaf broken in half

Rye Bread, 2 Slices

Butter, spread on bread (optional)

1/4 cup of gorgonzola cheese per sandwich (you can add less or more)

Turkey Bacon ( or vegan and real bacon)


Spread some butter on rye bread and pile all your ingredients on. Place on Grill, Skillet or Toast to get a nice golden crispy color.  Cut and enjoy with some Sweet Potato Chips.