Smoky Sweet Potato and Spinach Nests with Bacon and Eggs

My good friend, @trixiestix, got me the sprializer/slicer attachment for my KitchenAid stand mixer. I was thrilled because it was not something that I would have bought for myself. I've been trying it with several types of vegetables, and sweet potatoes have been my favorite so far. This recipe comes together quickly and is perfect for a weeknight meal. I spiralized the sweet potatoes over the weekend, and kept them refrigerated, which saved some time.

Ingredients

1 Tbsp. olive oil, divided
1 medium onion, chopped
3 garlic cloves, minced
3 sweet potatoes, spiralized
1/2 tsp. smoked paprika
1/4 tsp. crushed red pepper flakes
1/2 tsp. dried thyme
3 c. baby spinach
3 eggs
1/4 c. cheddar cheese
4 slices center-cut bacon, cooked and chopped

Directions

1. Heat 2 teaspoons olive oil over medium-high heat. Add onions and saute for 3-5 minutes, until just starting to brown. Add garlic and cook for 30 seconds. Sprinkle with salt and pepper.

2. Add the remaining teaspoon of olive oil. Add the sweet potatoes, paprika, red pepper flakes, and thyme. Sprinkle with salt and pepper. Cook for 7 minutes, stirring occasionally. If the bottom of the pan becomes too dark, add a few tablespoons of water and scrape the bottom of the pan.

3. Stir in the spinach until wilted.

4. Heat the oven broiler to high. In the skilled, separate the mixture into 3 mounds. Make a well in the center of each mound and crack an egg in each well. Sprinkle each egg with salt and pepper. Add the cheese.

5. Broil for two minutes or until the egg whites are set. Sprinkle with the chopped bacon.

Balsamic Tortellini with Bacon and Roasted Asparagus

 Ingredients:

 3/4 lb. asparagus, cut into 1-inch pieces
1 Tbsp. olive oil
1 lb. package of frozen tortellini
1/4 c. balsamic vinegar
1 1/2 tsp. dijon mustard
4 strips of bacon
1 Tbsp. chopped fresh thyme
1 large shallot, diced

3/4 c. grated Parmesan cheese
1 tsp. chopped fresh sage

Directions:

1. Preheat the oven to 400F. 
2. Place the asparagus on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Mix well and roast for 20 minutes. Remove from oven and set aside.
3. While asparagus roasts, cook the tortellini according to package directions. Drain well.
4. In a large skillet or dutch oven, cook the bacon until crisp, turning occasionally. Remove bacon from skillet and place on paper towels and crumble when cooled. Drain the bacon fat and return 1 Tbsp of it too the skillet.
5. Cook the shallot in the bacon fat for 3-5 minutes, until slightly golden. Add the asparagus and saute for 2 minutes, then add the tortellini. Reduce heat to low and cook until heated through, stirring occasionally for 2-4 minutes.
6. Mix the vinegar, mustard, and thyme in a small bowl. Add to the skillet and scrape the bottom of the pan to remove any browned bits. Stir to combine, then top with the Parmesan and sage.

Don't Pan Fry Your Pork...Bake Your Bacon!

Bacon - lots of people love this smoky, salty meat. However, different cooking methods can have some drawbacks. Pan frying bacon in a skillet requires somewhat constant attention and turning, and the bacon sits in its own fat. Microwaving bacon produces uneven results.  The solution - bake your bacon!

1. Line a baking sheet with aluminum foil, then place a wire rack inside it.The rack elevates the bacon, so the grease drips away, and the foil allows for quick cleanup.
2. Lay the bacon strips on the rack. Try to keep space between the strips.
3. Bake at 400F for 15-20 minutes, until crisp, but not too dark.
4. Move strips to a paper towel lined plate, add another paper towel on top of the bacon, let rest for five minutes, and enjoy! I'm using this batch in a Swiss and Bacon Dip, which is an easy, tasty appetizer.