Tag Archives: bacon

Stuffed Portobello Mushroom Caps

Stuffed Portobello Mushroom Caps

Stuffed Portobello Mushroom Caps

I hate it when I spell words wrong. My earliest memory of being shocked to learn I was spelling a word wrong was when I was in my early twenties and one day discovered that I had been spelling spaghetti for my entire life without the “h”. I'm pretty sure my mom spelled it that way and it was constantly on our dinner menu.What I hate even worse is when words don't have a proper way to be spelled, where even the dictionary says you can spell it different ways (blasphemous!). Which leads me to this post, and how does one spell portobello? Or is it portabella? WordPress' spell check indicates either way is wrong, so I had to look it up. I'm still confused! Merriam-Webster prefers portobello, but lists portobella and portabella as variants. It frustrates me to discover that words can be spelled in different ways. When I was going to school, words were spelled one way and that was that. No grey areas, just nice black and white. But I digress…

Several nights ago my husband came home with several packages of mushrooms. And by several, I mean a dozen. He does love bargain shopping and was thrilled to be in the right place at the right time to be able to buy 1 pound packages of mushrooms marked down to just $0.99 per package. Of course they needed to be used soon so I threw together this recipe and these turned out wonderfully.

Stuffed Portobello Mushroom Caps

Remove stems from portabella mushrooms.

Place top down in a casserole large enough to hold all six of them.

Cut slices of bacon in half and drape criss-crossed over the caps.

Mix all the remaining ingredients together.

Divide ingredients into 6 portions and form balls, place on top of mushroom caps. Press down lightly.

Bake at 350°F for 1 hour or until temperature reaches 160°F.

Be sure to use the sauce in the pan. I like to drizzle it over the tops of the mushroom caps.

Stuffed Portobello Mushroom Caps

Stuffed Portobello Mushroom Caps
Author: 
Recipe type: Dinner
Cuisine: American
Serves: 6
 
These stuffed portobello mushroom caps are perfect for a main dish.
Ingredients
  • 6 portobello mushroom caps
  • 2 pounds hamburger
  • 6 slices bacon
  • 4 green onions, chopped
  • 1 tablespoon dried parsley flakes
  • 10 mushrooms, chopped fine
  • 1 teaspoon ground paprika
  • 1 teaspoon dried Italian oregano
  • 2 eggs, whisked
  • ½ teaspoon ground black pepper
  • 1 teaspoon sea salt
Instructions
  1. Remove stems from portobello mushrooms.
  2. Place top down in a casserole large enough to hold all six of them.
  3. Cut slices of bacon in half and drape criss-crossed over the caps.
  4. Mix all the remaining ingredients together.
  5. Divide ingredients into 6 portions and form balls, place on top of mushroom caps. Press down lightly.
  6. Bake at 350°F for 1 hour or until temperature reaches 160°F.
  7. Be sure to use the sauce in the pan. I like to drizzle it over the tops of the mushroom caps.

If you love recipes like this, I have two cookbooks you really need to check out ASAP! Beyond Grain and Dairy for gluten-free recipes and Winter Soups.

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GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Bacon Wrapped Meatloaf Stuffed Mini Bell Peppers

Bacon Wrapped Meatloaf Stuffed Mini Bell Peppers

Bacon Wrapped Meatloaf Stuffed Mini Bell Peppers

Welcome the new recipe category, Appetizers!

Do you miss jalapeno poppers? Can't tolerate jalapeno peppers and/or don't do dairy? I imagine many folks coming to GAPS with serious digestive woes cannot eat hot peppers and they may have never tasted one of these gastronomical delights. I don't tolerate cheese, even though certain kinds are GAPS legal and I miss being able to have jalapeno poppers on occasion.

When I was given a bag of mini bell peppers, I decided to try making dairy-free poppers sans the spicy peppers. These are so juicy and delicious, my mouth waters just sharing the recipe with you.

Bacon Wrapped Meatloaf Stuffed Mini Bell Peppers

Slice across the top of the bell pepper, removing the top and stem. Reserve the top as you will need it next. Remove the core and seeds.

The tops should have a small ring of bell pepper. Remove this ring from the stem and cut into finely diced pieces of bell pepper. As you can see in the photo below I've cut around the stems. You should be able to harvest about 2 Tablespoons of bell pepper from the rings.

Mini Bell Peppers, Tops Removed, Cored and Seeded

Mix all ingredients together in a small bowl.

Stuff each pepper carefully, being sure to press the meat all the way down to the bottom. Do not to stuff them too hard as you can accidentally split the pepper.

Wrap each pepper with a full slice of bacon. Use wooden toothpicks to secure each end of the bacon.

Bacon Wrapped Mini Bell Peppers

Place on a cookie sheet with a rack.

Preheat oven to 375°F.

Place cookie sheet on the center rack of your oven.

Bake 20-25 minutes. At that time, if the bacon is not done to your liking, leave the cookie sheet where it is on the center rack and turn on the broiler.

Check in 1 minute intervals until the bacon is browned appropriately. You might wish to set a timer to alert you to check frequently. When done on one side, turn to the other side using a pair of tongs.

For optimum enjoyment and flavor, allow to cool until they are just warm to the touch. Eat as you would an ice cream cone, biting into the top first.

Bacon Wrapped Meatloaf Stuffed Mini Bell Peppers

Recipe: Bacon Wrapped Meatloaf Stuffed Mini Bell Peppers
Author: 
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • Bacon Wrapped Meatloaf Stuffed Mini Bell Peppers
  • 8 mini bell peppers (preferably elongated and thin like jalapeno peppers)
  • 8 slices of thick bacon
  • 6 ounces (3/4 cup) 80% lean hamburger
  • 1 Tablespoon onion, diced fine
  • 1 egg yolk
  • finely diced bell pepper (removed from around the stems)
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 2 Tablespoons almond flour [affiliate link] (or finely ground almonds)
  • 16 wooden toothpicks
Instructions
  1. Slice across the top of the bell pepper, removing the top and stem. Reserve the top as you will need it next. Remove the core and seeds.
  2. The tops should have a small ring of bell pepper. Remove this ring from the stem and cut into finely diced pieces of bell pepper. You should be able to harvest about 2 Tablespoons of bell pepper from the rings.
  3. Mix all ingredients together in a small bowl.
  4. Stuff each pepper carefully, being sure to press the meat all the way down to the bottom. Do not to stuff them too hard as you can accidentally split the pepper.
  5. Wrap each pepper with a full slice of bacon. Use wooden toothpicks to secure each end of the bacon.
  6. Place on a cookie sheet with a rack.
  7. Preheat oven to 375°F.
  8. Place cookie sheet on the center rack of your oven.
  9. Bake 20-25 minutes. At that time, if the bacon is not done to your liking, leave the cookie sheet where it is on the center rack and turn on the broiler.
  10. Check in 1 minute intervals until the bacon is browned appropriately. You might wish to set a timer to alert you to check frequently. When done on one side, turn to the other side using a pair of tongs.
Notes
For optimum enjoyment and flavor, allow to cool until they are just warm to the touch. Eat as you would an ice cream cone, biting into the top first.

 

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GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Bacon Muffins

Bacon Muffins Gluten-Free Dairy-Free Made with Coconut Flour

Bacon Muffins

Everyone loves bacon. Have you ever met anyone that doesn't? There are even entire Pinterest boards devoted to bacon, I even have one of my own. These muffins are moist and taste like bacon! They would be great with any meal, and would be especially delicious under gravy.

Bacon Muffins

Steam cauliflower well above water level until fork tender – you don't want the cauliflower to swim in the boiling water as it will absorb too much liquid and be too wet for the batter. Remove and blend using a food processor, Magic Bullet [affiliate link] or stick blender until pureed.

Peel the zucchini, and shred it. Measure one cup of the zucchini shreds, place in a cotton kitchen towel and squeeze the liquid out.

Dice the bacon into small squares.

Insert cupcake papers into muffin tin, or grease and flour using coconut flour.

Preheat oven to 350°F.

To a large mixing bowl add the four eggs, coconut flour, bacon grease, pureed cauliflower and salt. Mix with a whisk or hand mixer for one minute until well blended.

Allow to sit one minute so that coconut flour can absorb the fluids.

Add bacon and zucchini into the batter, mix thoroughly with a spoon.

At the very end, add in the baking soda and mix just until it is well mixed into the batter.

Drop spoonfuls of batter into the muffin tins.

Bake 25 minutes, or until a toothpick inserted in the middle comes out clean.

**Remember, if you have never ordered from Tropical Traditions before and order by clicking on any of my Tropical Traditions links, you will receive a free book on Virgin Coconut Oil [affiliate link], and I will receive a discount coupon for referring you. Thank you for thinking of me!

Diced Bacon

Coconut Flour, Eggs, Pureed Califlower, Bacon and Zucchini Squash

Bacon Muffins batter

Bacon Muffins batter

Bacon Muffins

Bacon Muffins

Bacon Muffins

Recipe: Bacon Muffins Gluten-Free Dairy-Free Made with Coconut Flour
Author: 
Recipe type: Bread
Cook time: 
Total time: 
Serves: 12
 
These bacon muffins are great at any meal.
Ingredients
  • 4 whole eggs
  • ½ cup Tropical Traditions coconut flour [affiliate link]
  • ⅓ cup bacon grease, liquid state
  • 1-1/2 cup steamed cauliflower, pureed (about 1 small head of cauliflower)
  • ½ teaspoon salt
  • 1 cup zucchini squash, peeled, shredded and squeezed (1 medium zucchini)
  • 4 slices thick bacon, fried and diced
  • 1 teaspoon baking soda
Instructions
  1. Steam cauliflower well above water level until fork tender - you don't want the cauliflower to swim in the boiling water as it will absorb too much liquid and be too wet for the batter. Remove and blend using a food processor, Magic Bullet or stick blender until pureed.
  2. Peel the zucchini, and shred it. Measure one cup of the zucchini shreds, place in a cotton kitchen towel and squeeze the liquid out.
  3. Dice the bacon into small squares.
  4. Insert cupcake papers into muffin tin, or grease and flour using coconut flour.
  5. Preheat oven to 350°F.
  6. To a large mixing bowl add the four eggs, coconut flour, bacon grease, pureed cauliflower and salt. Mix with a whisk or hand mixer for one minute until well blended.
  7. Allow to sit one minute so that coconut flour can absorb the fluids.
  8. Add bacon and zucchini into the batter, mix thoroughly with a spoon.
  9. At the very end, add in the baking soda and mix just until it is well mixed into the batter.
  10. Drop spoonfuls of batter into the muffin tins.
  11. Bake 25 minutes, or until a toothpick inserted in the middle comes out clean.

 

 

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If you love recipes like this, I have two cookbooks you really need to check out ASAP! Naturally Sweetened Treats for gluten-free dessert needs and Mastering the Art of Baking With Coconut Flour.

GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Ham Tacos

Ham Wrap Breakfast Tacos or hors d’oeuvres

This morning I had five pieces of nitrates-free bacon, 8 slices of nitrates-free ham, one avocado and three eggs [affiliate link]. That just about got me up to my 50 grams protein to continue on my Big *Ahem* Breakfast on the leptin reset.

As I sat down to eat and looked at my plate, I had an inspiration. I went to the kitchen and made these little “tacos”. I offered one to my husband, he thought they were delicious. I thought they were delicious, too! I think these would also work great as hors d'oeuvres.

Ham Wrap Breakfast Tacos or hors d'oeuvres

  • 8 slices nitrates-free bacon, circle-shaped slices
  • 4 slices bacon
  • 1 avocado
  • 2 eggs
  • salsa, optional

Slice the slices of bacon in half, fry until crisp. Lightly saute the ham circles in the bacon grease. Scramble the eggs and fry in the bacon grease. Mash the avocado and salt to taste.

Lay one piece of ham on the plate, then a slice of bacon, next a spoonful of eggs and finally a dollop of mashed avocado on top.

The finished touch would be a drop or two of salsa. One of my favorites is Herdez Herdez Casera Salsa which contains only these ingredients: Tomatoes, onions [affiliate link], serrano peppers, salt, cilantro.

Ham Tacos

 

GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Chicken Heart Salami

Chicken Heart Salami Homemade

Chicken Heart Salami

My husband brought me home a pad of chicken hearts… I am fortunate in that I love heart. I'm not keen on liver, or tongue (gag) but I do love heart. Beef heart, chicken heart, yes, I love it.

But when he brought me home two pounds worth of chicken hearts, I was a little intimated on what to do with THAT much heart, after all it weighed two pounds! I decided to run an experiment, using a recipe from my old La Leche League cookbook, and here's what I came up with:

I ground the heart using my Kitchenaid and its grinder attachment. I also ground the bacon. I pushed two mushrooms through to clear the grinder of the meat. I mixed the meat up, and reground again. I pushed the last two mushrooms last to push out the rest of the meat.

Add all the ingredients listed. Place in a bowl with a lid, let this set in the refrigerator for 24 hours.

Form the mixture into small meatloaf shaped logs and bake at 250°F for four hours. Allow to cool for an hour or so and then place in the refrigerator until thoroughly chilled. Slice with a sharp knife and serve as you would salami.

This recipe was included at Divine Health's Offal & Odd Bits Challenge.

Chicken Heart Salami

Recipe: Chicken Heart Salami Homemade
Author: 
Recipe type: Snack
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 2 pounds heart
  • 6 ounces nitrate-free bacon
  • 4 mushrooms
  • ½ teaspoon basil
  • 2 teaspoons sea salt
  • ¾ teaspoon pepper
  • ½ teaspoon oregano
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon fennel seed, crushed
Instructions
  1. Grind the heart using a Kitchenaid and grinder attachment - you may also use a food processor. Grind the bacon, use two mushrooms to push through and clear the grinder. Mix together and regrind for a second time using last two mushrooms to clear the grinder.
  2. Add the remaining ingredients, mix.
  3. Place in a bowl with a lid, allow to set in the refrigerator for 24 hours.
  4. Form the mixture into small meatloaf shaped logs.
  5. Bake at 250°F for four hours.
  6. Allow to cool for an hour or so and then place in the refrigerator until thoroughly chilled.
  7. Slice with a sharp knife and serve as you would salami.

 
GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.