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Friday, May 27, 2022

Shakshuka.

 



A classid and delicious sweet and smoky shakshuka with fresh chopped cilantro.

Ingredients
  • Olive Oil
  • Diced White Onion
  • Minced Garlic
  • Diced Tomatoes
  • Tomato Salsa
  • Diced Red Peppers
  • Cumin
  • Smoked Paprika
  • Sugar
  • Salt & Pepper
  • Eggs
  • Chopped Cilantro

Directions
  1. Heat a skillet on medium high heat and add some oil. Cook some diced onions, minced garlic, diced tomatoes, tomato salsa, and diced red peppers.
  2. Season with some cumin, smoked paprika, sugar, salt, and pepper.
  3. Cook while stirring for about 6-9 minutes, then crack some eggs on top, garnish with some fresh cilantro, serve straight out of the skillet and enjoy!

Photograph by Joy "Shakshuka" Licensed under CC BY 2.0


Pulled Pork Hollandaise Egg




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Sunday, May 22, 2022

Bacon Wrapped Meatloaf.



A super juicy and flavorful meatloaf wrapped in smoked bacon.

Ingredients
  • Bread (Broken up into small pieces)
  • Milk
  • Eggs
  • Chopped Fresh Thyme
  • Worcestershire Sauce
  • Liquid Smoke
  • Diced White Onion
  • Season All
  • Ground Beef
  • Brown Sugar
  • Dijon Mustard
  • Onion Powder
  • Smoked Paprika
  • Ketchup
  • BBQ Sauce
  • Applewood Smoked Bacon
  • Vegetable Oil

Directions
  1. In a bowl mix together your broken up bread, milk, eggs, fresh chopped thyme, worcestershire sauce, liquid smoke, diced white onions, season all, and ground beef.
  2. Preheat your oven to 350 degrees then grease a baking dish with vegetable oil. Mix well and form into a loaf in your baking dish. Top and line your loaf with your bacon.
  3. In another bowl mix brown sugar, dijon mustard, onion powder, smoked paprika, ketchup, and bbq sauce, mix well. Set aside.
  4. Bake your bacon wrapped loaf in the oven for about 20 minutes per pound or until cooked through. 
  5. During the last 40 minutes of your cook time, spread this mixture atop and around your bacon wrapped loaf, place back in the oven to finish baking, serve and enjoy!

Photograph by Rancychiu "Meatloaf" Licensed under CC BY 2.0





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