Bacon has its own food group for a reason, it makes people actually want to eat Kale, LOL! At least in my world it does, and autumn is the perfect season to enjoy plenty of robust braised greens. While this recipe has been made with kale, other greens like Swiss chard, beet greens or collards will work very well also. Braised Kale with Bacon is a great side dish with roasted meats, and if by chance you have any leftovers, it’s perfect to add to a frittata, baked pasta or simply topped with a runny egg. The latter being my personal favourite because I’m a firm believer that a runny egg makes the world a tastier place and the bacon is already included, so it’s a win-win scenario.
Eating kale doesn’t have to mean you’re on a diet. The ratio of bacon and parmesan cheese in this recipe tips the healthy scale a little, but it’s also the reason it’s so tasty. Don’t be skimpy on the cheese my friends. Enjoy!
Can’t eat kale, even with bacon? Here’s a few more veggie sides to choose from.
Trim kale of ribs and stems and tear them into bite-size pieces.
Heat a large pot or Dutch oven over medium heat. Add chopped bacon and cook until rendered and crisp. Remove to a paper towel-lined plate.
Add enough olive oil to the remaining bacon fat to equal 2 tbsp (you may not need it).
Add sliced onions and cook over medium heat until soft, about 5-7 minutes. Add sliced garlic and chili flakes and continue to cook for an additional 2 minutes.
Toss in trimmed kale and salt and pepper and cook, stirring often until kale is starting to wilt 3-5 minutes.
Pour in broth and water, cover and cook for 12-15 minutes, stirring once or twice until kale is soft. Remove lid and continue to cook for 3-5 minutes until most of the liquid has cooked out.
Add parmesan cheese and bacon and toss to combine. Add a generous squeeze of fresh lemon juice. Serve immediately.
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Cheesy and spicy with crispy, golden edges make these tender Cheddar Jalapeño Muffins one of my favourites. I have made them more times than I can remember because I like them that much. They are the perfect accompaniment to chili, stew, tomato soup or green salad and so good about ten minutes out of the oven. Just long enough for them to cool down enough to handle but are still warm on the inside and crispy on the outside.
This lovely recipe originates with one of my favourite food bloggers, Joy the Baker. Joy notes that you can bake these muffins with liners in the muffin tins. You certainly can, but trust me, you do not want to! I find it is best to generously butter non-stick muffin tins to achieve a wonderfully golden muffin bottom that is crispy and chewy when eaten while still slightly warm. They will pop right out of the muffin tins too. When using liners, the muffins need to cool completely before peeling away the liner, otherwise, they will stick and you’ll miss out on the best part. In a nutshell, it’s lots of butter, no liners!!
Do not be skimpy on the cheese!! It will seem like a lot, and the batter will be thick with an abundance of cheese, but the result is a gloriously cheesy muffin. It is also important not to over mix the batter. This is a quick bread and does not require gluten development, so only mix the wet and dry ingredients until they are combined. The batter won’t be completely smooth and that’s okay. The cheese needs to be folded in last so it doesn’t clog up the whisk and make everything gummy. It’s a quick and easy recipe that freezes well too. Simply store cooled muffins in an airtight container or bag for up to a month. Allow to thaw and warm gently in the oven or microwave. They don’t retain their crisp exterior, but they’re still delicious. Enjoy!
1/4cupfinely chopped drained pickled jalapeñosplus more for garnishing
Instructions
Preheat oven to 350°F and generously butter a 12 cup non-stick muffin tin.
Whisk together the flour, baking powder, sugar and salt. Set aside.
Whisk the egg, add the milk and melted butter and continue to whisk to fully combine. Stir in jalapeños.
Add the dry ingredients to the wet stirring until just combined. Fold in cheese until evenly distributed in the batter.
Scoop batter evenly between the prepared muffin cups and bake for 20-25 minutes until a toothpick inserted in the center comes out clean.
Remove from oven and allow to cool for 10-15 minutes in the pan. Gently loosen the muffin tops if any have slightly stuck and pluck out the muffins placing them on a wire rack to cool further.
Notes
-these muffins are best served slightly warm out of the oven.-use a non-stick muffin tin for this recipe and be sure to butter generously. The butter not only helps the muffins not to stick but ensures a crisp and golden bottom. -you can use muffin liners but the muffins will need to cool completely before trying to peel off the liner.Â
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But it doesn’t have to be with a good roasting and the addition of a vibrant Gremolata.Roasted Gremolata Cauliflower is anything but boring with its caramelized edges, fresh garlic, parsley and a good dose of lemon zest.The Gremolata is a game changer for plain, boring cauliflower, transforming it into a flavourful and zesty side dish.
What is Gremolata?
Gremolata is an Italian condiment/accompaniment that is made with Italian flat leaf parsley, lemon zest, fresh garlic, olive oil and salt. It’s vibrant and fresh with a slight bitter note from the parsley and flavour punch from the garlic. If you have parsley, lemon and garlic, you’ve got a simple sauce that will spruce up so many things. It’s a classic accompaniment for the Italian dish Ossobuco but also great with fish, lamb and of course vegetables.
In a large bowl stir together parsley, lemon zest, garlic, salt and 3 tbsp of olive oil. Set aside.
Remove outer leaves from cauliflower and cut the head into quarters. Easily core the cauliflower by cutting it out of each quarter, allowing any remaining leaves and stem to come away with it.
Break or cut the cauliflower into large bite-size pieces. Toss cauliflower with remaining 1 tbsp of olive oil and a few grinds of a pepper mill. Spread out evenly on a large baking tray.
Roast in the oven for about 30 minutes, turning once, allowing the bottom edges to become golden and caramelized.
Remove from oven and add to the bowl of Gremolata along with the parmesan cheese. Toss to coat evenly and season with salt and pepper to taste. Serve immediately.
Recipe Notes
-make as a vegan option by omitting the parmesan cheese or using your favourite alternative cheese.
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Rosemary Buttermilk Rolls bake up perfectly soft and speckled with fresh rosemary.This makes them absolutely perfect along side your baked ham or golden roasted turkey.There’s almost nothing better than freshly baked bread, filling the kitchen with an amazing aroma.The kind that sparks a memory and elicits a feeling of comfort.
These lovely rolls are easier than you think, requiring no fancy equipment and use everyday ingredients. When making bread, it’s important to distribute the yeast evenly, whether you’re using fresh yeast or dry yeast.Because I’m using dry yeast, I bloom it with the liquids and sugar prior to mixing. This not only ensures the yeast will be evenly dissolved and distributed but also gives it a head start in the production of carbon dioxide which helps the bread rise.
You won’t be disappointed, and neither will your guests.Rosemary Buttermilk Rolls are delicious and simple and will make your holiday table the best it can be. Enjoy!
Whisk together buttermilk and 1/4 cup water. Warm to 95℉-110℉ in the microwave using 30 second intervals.
Combine warmed liquids, sugar and yeast in a stand mixer bowl fitted with a dough hook (see note). Allow yeast to bloom for 10 minutes
Stir in 1 1/2 cups of flour, rosemary and salt. Start kneading and add the butter chunks a few at a time, along with additional flour until the butter has been incorporated and the dough is starting to pull away from the sides. Continue to add flour by the tablespoon until the dough is smooth and no longer sticks to the side of the bowl, about 8 minutes.
Place dough in a lightly oiled bowl and cover with plastic wrap or kitchen towel. Allow dough to rise in a warm, draft-free area until doubled in size, approximately 60 minutes.
Preheat oven to 400℉. Remove dough from bowl to a clean work surface. Knead two or three times by hand to remove the air. Divide dough into 12 equal portions of 55-58 grams each. Roll into balls and place on a parchment lined baking tray 1/4" apart. Cover with oiled plastic wrap or kitchen towel and allow to rise for 45 minutes.
Whisk egg and 1 tbsp of water with a fork and brush evenly onto rolls. Bake in preheated oven for 18-20, rotating tray half way through baking time. Remove from oven and slide onto a cooling rack, removing the parchment paper. Allow rolls to cool to slightly warm or room temperature for serving.
Recipe Notes
-If kneading by hand, bloom yeast as instructed and stir in the first portion of flour, rosemary and salt.  Turn the wet dough onto a work surface and add a few chunks of butter and 1/4 cup additional flour.  Knead by hand, adding remaining butter and flour by the tablespoon until dough is smooth and no longer sticks excessively to the work surface. Proceed as the recipe indicates.
-Spacing buns 1/4" apart will result in tray style rolls that you have to pull apart. Â For more individual rolls, Â increase spacing to 1 1/2" between rolls.
With the holidays fast approaching, it’s time to sift through old recipes, ponder new ones and somehow come up with a foolproof menu.Cranberry Almond Roasted Broccoli is the perfect side dish for all your entertaining needs.Not only because it has the perfect balance of savoury, crunchy and sweet, but because it roasts up in the same amount of time that it takes to rest a roast or turkey.Meaning, you don’t need to worry about oven space or soggy vegetables.
Cranberry Almond Roasted Broccoli cooks up al dente with golden roasted edges.Crunchy almonds and chewy, sweet cranberries add a wonderful dimension of texture and flavour that signifies the holidays. Quick and easy with little fuss and holds up well. Enjoy!
Recipe source for Cranberry Almond Roasted Broccoli: Compelled To Cook
Split broccoli spears into large bite-size pieces. Place broccoli and garlic on a large baking tray and drizzle with olive oil. Sprinkle with salt and pepper and toss to coat evenly. Spread out in a single layer.
Roast for 7 minutes. Add almonds and turn broccoli. Continue to roast for another 7 minutes. Add dried cranberries and toss to combine. Return to oven for 5-6 minutes until broccoli is tender and almonds are golden. Serve immediately.
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