Batter Fried Bacon. Yes, Please!

Batter Fried Bacon? Yes, Please!

Batter fried bacon, or as some in Texas call it, chicken fried bacon. I certainly won't win any health awards for this recipe but sometimes you just have to throw caution to the wind and live it up. I mean, who hasn't dreamt of taking grease, I mean bacon, double coating it in fat, frying it in grease and serving it with a side of grease? Sounds great, right? Well let me tell you, it is.

Truly, this batter fried bacon recipe wasn't exactly high on my list of things I just had to make but my dear husband wanted some and pestered me everyday for a week before I finally caved, and I must admit, I'm really glad I did.

Bacon is good. Really, really good and in fact it has become somewhat of an iconic food. People eat bacon with almost everything these days, not to mention bacon flavored everything from gum to coffee. Heck, they even have bacon scented deodorant and no, I have not tried it.

Now, I certainly can't say I am a true bacon aficionado and I wouldn't recommend that you add this to your normal breakfast routine, but you really should try it for yourself at least once.

You will need:

FRIED BACON

1 pound of thick sliced bacon, cut in half (I only used half a pound for my family of 5)
1 egg
1/2 cup of milk (or if you're really a risk taker, half and half or cream)
1/2 cup of flour
spices (optional) like salt and pepper, garlic, or whatever floats your boat
oil (for frying)

CREAM GRAVY

3 TBSP drippings or butter
3 TBSP flour
2 cups of milk
2 TBSP heavy whipping cream
Salt and pepper, heavy on the pepper

DIRECTIONS:

1. Heat oil in a heavy frying pan on medium high heat. *HINT: If you use stainless steel (which I recommend) you should heat the pan before you add the oil, this way it becomes nonstick.

TIP OF THE DAY: A nonstick pan shouldn't be used over too high a heat because it ruins the nonstick coating, as does spraying it with PAM, use olive oil instead and "stick" to medium or lower heat settings.

2. Whisk the egg and milk together in a bowl. Really beat that egg...have any stress you need to release? Now's the time! :)

3. Place four in another bowl - season if you'd like (salt and pepper, garlic, paprika, cajun, etc.).

Dredge bacon in egg then flour. Repeat.

4. Double dip the bacon - first in the egg mixture and then in the flour mixture. Repeat.

Bacon can be beautiful!

5. Fry in the oil, turning when the bacon is a nice golden brown color.

6. Drain the bacon on paper towels. Easy peasie.

7. Serve the bacon with cream gravy. Directions below. Also goes well with ice cream... :)

TO MAKE GRAVY

Put drippings or butter in a sauce pan over medium high heat. Whisk in the flour until well blended. Cook over medium heat about 2 minutes or until bubbly. Remove from heat and gradually add in milk, whisking constantly. Return to heat and whisk until the gravy thickens. Whisk in the cream (I actually used half and half), salt and pepper. Serve & Enjoy!

I served my Batter Fried Bacon with pancakes and strawberries, eggs and a warm cuppa joe. Delish!

Blessings,
Michelle

Tomato, Basil, Goat Cheese Salad

Caprese with a twist!

Absolutely nothing says summer like a simple yet marvelous tomato, basil and cheese salad. Period.

A few simple ingredients are all you need.

Chevre, so divinely simple to make and so very delicious, adds a delightful twist to this classic caprese salad.
What could easier than slicing up a couple fresh off the vines tomatoes, chopping a handful of just picked basil, throwing in some chevre and adding a dash of sea salt? Pure, unadulterated bliss. :) Of course you can always add a balsamic vinaigrette or olive oil and red wine vinegar dressing if you want to snazz it up a bit.

Salad for two anyone?

I love that I can make this salad just by going into my backyard and picking the ingredients and then adding my homemade raw goat milk cheese. What could be better than that? Bon Appetit!

P.S.  A recipe for making my raw milk chevre is soon to follow so stay tuned by joining my RSS feed, you won't want to miss it!

Blessings,
Michelle

Oh Nuts!

Pecan trees!

Two tall stalwart figures, garbed in brown and green

quietly standing vigil, nothing goes unseen.

Generations served, humbly and composed

I'll pause beneath thy shadows and be in calm repose.

by

Michelle Threewits

We are blessed with two beautiful pecan trees that must be close to 100 years old.  They were probably witnesses to the building of our 80+ year old farmhouse and have been standing guard over generations of families ever since.  Each year we receive a bumper crop of pecans and every year I struggle to find space to store them!

9 gallons in the chest freezer!

I currently have 9 gallons in the freezer and an 18 gallon storage container for the rest....this does not include the gallons we have given away!  Oh, what to do, what to do?  I love pecans as much as the next person but I needed to come up with some ways to use these lovely nuts.  I figured with the price of peanut butter sky high that I'd try my hand at making pecan butter.  As it turns out, not only is it delicious and healthy for you, it is really easy to make!

For a basic pecan butter you will need:

• 2 cups pecans (whole or pieces) Be sure to use the highest quality, freshest pecans you can find, organic would be best.
• sea salt/Kosher salt to taste

First, place your pecans in a single layer on a lightly sprayed cookie sheet and then lightly toast the pecans in a 350 oven for about 5 minutes or until aromatic. You can also use a skillet and stove top over medium heat for about 5 minutes.  Watch carefully so they do not burn.

Mmmmm, they smell wonderful

Allow the pecans to cool and then place in a food processor and blend, using a spatula to scrape down the sides every so often.  It will become crumbly and then after 5 to 8 minutes (depending on your processor) it should have a smooth and creamy consistency. At this point you can add your salt to taste and give it a couple of spins to blend.

Crumbly stage

Wallah! Pecan butter! Store in a sealed jar in the refrigerator. Yields about 1 cup (this recipe can be doubled or tripled).

You can stop earlier for a thicker consistency.
Use your pulse button until you get the desired smoothness,
this is a little thinner that I usually make it, but it's still great!

To make it interesting you can try these different versions.

Coconut Pecan Butter

Add 4-6 Tbsp of coconut oil (organic), 14 oz of coconut flakes, 2 Tbsp of raw honey and 2 tsp vanilla extract (I like Madagascar vanilla).  Pulse the coconut flakes first until creamy.  Add the pecans and then pulse them until they are completely down.  While your processor is still running, slowly add the coconut oil until it is the consistency you want (chunky, creamy, oily). Last, while the processor is still running add the honey, vanilla and salt, blend. Enjoy! 

Or...Chocolate Pecan Butter

You can also try adding 2 heaping Tbsp of organic cocoa powder to the pulsed down pecans and then slowly adding 3 Tbsp of maple syrup while the processor is running. Easy peasie chocolate pecan butter...divine! The possibilities are only limited by your imagination.

Blessings,

Michelle