Perfect Slow Cooker Rice

Perfect Slow Cooker Rice

One of the simplest ways to make flawless rice since you simply set it and forget it.

What you need:

3 Quart Slow Cooker

4 Cups Stock of Choice

2 Cups Rice

Salt to Taste

How to Make:

Place stock and rice in the slow cooker.

Turn slow cooker to high.

Cook for 3 1/2 - 4 hours on high, or until all liquid is absorbed.

Fluff with a fork, add salt to taste.

Enjoy!

*Tip: A good rule of thumb when it comes to the liquid to rice ratio is 2:1 While some adjust the liquid amounts up or down depending on texture preference 2:1 is a good starting point and works perfectly for slow cooker rice.   

 

Bacon Rolls

Bacon Rolls

This is almost too easy to consider a recipe but they’re too good to not include and have the added bonus of being customizable with various additional fillings.

What you need:

1 Tube Crescent Roll Dough

8 Strips of Bacon

Optional: Cheese, Shredded

Foil Lined Baking Sheet

To Make:

Pre-heat oven to 350 degrees.

Separate each crescent roll triangle.

Place a piece of bacon in the center of each triangle.

If adding cheese or other additional filling, add now.

Roll up each triangle to create crescent shape.

Place each crescent on the foil lined baking sheet at least 1/2 inch apart.

Bake 10-15 minutes, or until rolls are golden brown.

Enjoy!

*Timesaver: Using pre-cooked bacon makes this even easier (if that’s even possible). 

*Tip: Shredded cheddar, cream cheese/diced jalapeno, and even cinnamon/butter/brown sugar makes excellent additions to the bacon rolls.

Apple Tart Tatin

Apple Tart Tatin

What you need:

1 Sheet Puff Pastry, Thawed But Well Chilled

3/4 Cup Sugar

2 Tbs Lemon Juice

¼ Tsp Cinnamon

¼ Cup Apple Juice

1 Tsp Pure Vanilla Extract

1 Stick of Butter, Sliced

6 Baking Apples, Peeled, Cored, Sliced (Granny Smith, Macintosh, Golden Delicious, etc.)

Silicone Tipped Spatula

10 Inch Cast Iron or Other Oven Safe Skillet

Round Serving Platter  (At least 12")

To make:

Pre-heat oven to 425 degrees.

In the ovenproof skillet add the apples, sugar, vanilla, apple juice, cinnamon, and lemon juice.

Bring mixture to a boil while stirring with the silicone (or other high heat proof) spatula.

After 5-10 minutes the mixture will start to become a nice, golden caramel.

Once caramel brown color is achieved, remove the skillet from the heat.

Add the pieces of butter one at a time while stirring. 

Once all butter has been thoroughly stirred in, return to heat and cook on medium-low another 20 minutes then remove from heat.

Use spatula to smooth apple mixture into a level surface. 

Place chilled puff pastry sheet atop the apple mixture while still in the oven safe skillet.

Put the skillet with the apple mixture & puff pastry directly into the oven and bake for 20-30 minutes, or until pastry is golden and crispy. 

Allow tart to cool 10-20 minutes.

Once cooled, place serving platter directly over the skillet and flip the skillet/platter over gently and hold in place until the tart falls out of the skillet and onto the platter. 

Enjoy!

***Note: When the butter is added to the apple mixture it will bubble up, keep stirring to prevent spillover. Also, the apple/sugar mixture gets VERY hot so handle with care!

Egg and Chorizo Breakfast Pie

 

Egg and Chorizo Breakfast Pie

What you need:

1 9” Pie Crust

1 9” Pie Pan

10 Large Eggs

1 Lb Ground Chorizo

14 Slices of Bacon, Cooked but not Crispy 
1/2 Cup Heavy Cream (Or Milk)

Foil

Salt/Pepper to taste

Optional: ¼ Cup Cheese, Shredded

To make: 

Preheat oven to 350 degrees.

Press pie crust into pie pan and let rest while prepping filling. 

Create a bacon lattice top by weaving bacon strips 7x7 on top of a piece of foil.

Place the bacon lattice, while still on foil, into a freezer for 5-10 minutes or until firm enough (but not frozen) to place atop assembled pie.

Crack 10 eggs into a mixing bowl, add the 1/2 cup of cream, and whisk until well incorporated. 

Brown the ground chorizo in a skillet until fully cooked and allow to cool.

Once cooked chorizo has cooled, mix with beaten egg/cream mixture.

If adding cheese or other fillings stir into egg/cream/chorizo mixture at this time.

Pour filling into pie shell.

Remove bacon lattice from foil and place centered on pie. It is ok if it a little of the egg mixture seeps through, it will still bake into a nice crusty top.

Bake at 350 for 30-45 minutes or until firm in the center.

Enjoy!

Timesaver: This is made even quicker and easier by utilizing pre-made pie crust and pre-cooked bacon.

Tip: If the pie crust starts browning too much before the center of the pie is fully set you can very loosely wrap foil around the edge of the crust to slow down the browning process. Remove the foil during the last 5 minutes of cooking.

This dish is easy to customize by adding any meats/cheeses/vegetables you’d like, or even baking directly into a well-greased pie pan sans pie crust for a paleo friendly version. It also freezes well!