2888. BACON ACORN SQUASH PATTIES

makes 4-8 patties


1 large acorn squash, cut in half, seeds removed
4-6 strips bacon, diced
2 eggs
2 tablespoons coconut flour
salt and pepper, to taste

Preheat oven to 400 degrees. Cut your squash in half and place your squash open side, face down on a baking sheet. Roast your squash for 25-30 minutes. Once your squash is soft when you poke its skin, remove it from the oven to cool. Then cook your bacon in a medium pan until cooked through, and place on a paper towel to soak up the excess fat. Reserve 2 tablespoons of bacon fat in your pan after your bacon in done cooking. Scoop out your acorn squash into a bowl and add your bacon, eggs, coconut flour, and salt and pepper. Mix thoroughly until eggs are broken up completely. Use a spoon to scoop out a large spoonful of mixture and add to your hot bacon fat pan. Cook each patty for 3-5 minutes then use a spatula to flip it over and press down and cook for another 3-5 minutes. You just want to create a crust on each side of the patty. Repeat.


bacon recipe courtesy of: Juli, PaleOMG, September 25, 2012

2819. TUNA BACON CAKES

makes about 7 to 8 patties


1 cup cooked sweet potato, mashed
2 to 3 green onions, finely diced
10 ounces canned wild albacore tuna, drained
2 to 3 slices cooked bacon, diced
2 tablespoons cilantro, finely chopped
1 small garlic clove, minced
Zest from 1/2 lemon (about 1/2 teaspoon)
2 pastured eggs
2 tablespoons coconut flour
sea salt and fresh ground pepper to taste
coconut oil, avocado oil, or bacon grease

In a large bowl mix together all ingredients through coconut flour. Season with salt and pepper. In a large non-stick skillet over medium-high heat add fat of choice (coconut oil, avocado oil, or bacon grease), just enough to coat pan. Form mixture into patties, should make about 7 or 8 patties. Place about 3 to 4 patties into skillet, leave enough room around patties so they cook evenly. Cook patties on each side until golden and cooked through, about 3 to 4 minutes on each side. Serve immediately over a salad or as you wish. Highly recommend with diced avocado.


bacon recipe courtesy of: Heather Connell, Multiply Delicious, August 14, 2012

2651. COCONUT-CRUSTED BACON-WRAPPED CHICKEN TENDERS

6-8 large chicken tenders
6-8 slices of bacon
½ cup shredded coconut
2 tablespoons coconut flour
1 tablespoon paprika
1 tablespoon parsley
1 teaspoon garlic powder
salt and pepper
4 tablespoons coconut oil

Prepare the coconut coating: in a large bowl, add coconut shreds, flour, and spices. Mix around with fork or hands.

Prepare the chicken, in one of three ways: (1) Large tender with one bacon strip. (2) Medium tender (cut from large) with about 1/3 bacon strip, toothpick to hold (2-3 pieces from one large tender). (3) Small bite-size tender (cut from large) with about ¼ bacon strip, skewer to hold with 4 pieces (one large tender).

Prepare the chicken raw and bacon raw, before coating. Lay the bacon strip on a cutting board to measure the size of your tender if you decided to cut them; if not, just wrap the big tenders. Cut bacon and wrap, secure with toothpick or skewer.

Heat skillet to medium heat, add coconut oil. Allow to heat.

Dip the large tenders, coat evenly by flipping or coating with hands, be gentle with wrapped tenders as the bacon can come undone. Repeat with the various sizes of tender combinations, coating with coconut and spices.

Add each tender to oil, one at a time, let cook for about 3 minutes, flip tender cook for 3 and repeat about 3 times. If you have a cover, cover the bacon wrapped tenders for ONE of the round of 3 for a completely cooked chicken tender. Add more parsley towards end for taste and garnish. Remove, allow to cool and enjoy!


bacon recipe courtesy of: Nick Garcia, The Cafe Wellness, May 30, 2012

2376. SWEET POTATO COCONUT CURRY with CHICKEN and BACON

1 medium onion, chopped
3 cloves garlic, chopped
1 tablespoon unrefined coconut oil
2 pounds organic chicken breast, trim to bite sized pieces
1 can (15 ounces) sweet potato purée
4 slices cooked bacon, chopped (set aside some for the topping)
1 can (17.5 ounces) of unsweetened light coconut milk
a few pinches smoked paprika, sea salt, ground cinnamon, ground black pepper
1/2 teaspoon ground ginger
1 teaspoon pumpkin pie Spice
1 packet powdered stevia
2 tablespoons coconut flour
1 cup cherry tomatoes
1/4 cup fresh chopped cilantro (plus some for garnish)

Heat coconut oil in a large saucepan over medium heat until melted. Add chopped onions and garlic, cook a few minutes until softened and slightly browned. Increase heat to medium high and add chicken. Cook about 10 minutes until the chicken is browned on all sides, stirring occasionally. In a bowl combine the sweet potato puree with the coconut milk and spices.

Add the coconut and sweet potato sauce to the chicken. Bring to a boil and reduce heat to a simmer. Add cherry tomatoes. Taste sauce and adjust seasonings to taste. Simmer about 25 minutes partially covered.

Stir in cilantro and cooked bacon at the end. Garnish with additional bacon pieces and cilantro. You can also serve with a dollop of thick Greek yogurt or some sour cream.


bacon recipe courtesy of: Marla Meridith of Family Fresh Cooking, for Marcus Samuelsson, October 14, 2011