Millionaire’s Bacon… Delicious times a thousand. I mean, a million!

So when husband and I discovered the phenomenon known as Millionaire’s Bacon, we knew we had to try it.  I mean, it has everyone’s favorite things – sugar, salt, and spice.  It’s the kind of thing you want to eat when you want ALL THE FLAVORS and can ignore the calories.  Or are at least willing to ignore them.

I chose to forgo measuring because who does that anyway and just piled my bacon with brown sugar, freshly cracked black pepper, and red pepper (alas, I did not have cayenne pepper in the house, which was tragic but red pepper was acceptable).  In the oven for 45 minutes at 350 degrees and we were treated to a gooey, sweet-and-savory delight for our breakfast-for-dinner.  Laying deliciously next to the eggs and homemade toast, there was very little argument before we decided this was the best breakfast ever.  For dinner.

For Denver diners, if you’re interested in something similar, try the Steubie Snacks at Steuben’s in Uptown.  Made with pork belly instead of bacon, you still get a delightful and sinful treat.

NOMday: Apple Tart

One of my gift requests for this holiday was a food processor.  I’m an inefficient chef at best, and anything that will make my construction easier and more consistent is a friend to me!  I received a Cuisinart from my parents and tried it out immediately upon my arrival home yesterday!  Here was my result!


This is my darling apple tart!  The apple slices were done in the processor with the slicing blade, and the pastry dough was made in the processor also!  Both ingredients were included in the recipes in the instruction manual, but they’re pretty basic.  The dough consisted of a little flour, salt, sugar, butter, and water.  The apple filling involved nothing more than the apples themselves and a little brown sugar and cinnamon!  It was a nice little treat!  Also pictured is my new silicon cookie sheet; this was instrumental in creating the 4 dozen cookies we brought to dinner!

How’s your holiday cooking going?

NOMday with “fun”dant

Get it?  Like fondant?  Yeah, I know.

I came across this in the blogosphere this afternoon and I HAD TO SHARE IT.  IT IS SO AMAZING.  I periodically steal Nick’s new Droid phone specifically to play Angry Birds, so this just blew me away.


It is an Angry Birds cake!  And man, is it right on!  Anya Richardson created this amazing sweet thing, and while I don’t have any personal experience with cake making, based on all the crazy cake challenges I’ve watched over the years, it is tough stuff!  Fantastic work!

What’s your favorite fun cake?

NOMday foodie considerations…

Get it?  NOMday?  From Monday?  Yeah, I know….

So I was thinking this morning, as I began planning out another bi-monthly shopping trip for groceries, about one of my favorite (and Nick’s not so favorite) condiments, balsamic vinegar!  A lot of people are familiar with Modena style, which is a reproduction of the originals from Italy, and can be commonly found just about anywhere.  I headed over to ye olde wiki for more information on this delightful, tangy, sweet and pungent flavoring.


There are only two ‘real’ styles of balsamic vinegar, detailed and protected by Italian and international law, Aceto Balsamico Tradizionale di Modena" (Traditional Balsamic Vinegar of Modena) and "Aceto Balsamico Tradizionale di Reggio Emilia" (Traditional Balsamic Vinegar of Reggio Emilia).  They begin with a reduction using their specified type of grape juice, and must then be aged for at least 12 years.  What a wait!  Bottles of this traditional style run to hundreds of American dollars!

The more familiar version, that of Modena, is commercial grade and available for very economical rates everywhere.  The production of this wine vinegar is not aged, and emulates the flavors of the traditional by adding caramel and perhaps some natural thickeners.  Be that as it may, it’s still a flavor I love, and I will take what I can get!

I’ve found it a great flavor to add to a lot of dishes, and I’m finding it a frequent ingredient in my recipe experiments from  From there I learned to add it to commercial jarred spaghetti sauce to enhance the flavor and give it a more homemade taste!  I prefer it as a marinade for steak and fish, and for grilled fish like salmon, it makes a superb sauce when reduced with a little fresh garlic and honey.

I love this versatile, interesting flavor!  What’s your favorite?