Easy Zoodles

It's been awhile but I'm getting back on track and wanting to share my meals with you.

It's been hot here so I haven't been willing to turn on the oven.  Needless to say, we've been having a lot of salads.  Well, this one was easy and didn't take very long on the stove.

Ingredients:

• 2 slices bacon, chopped
• 1 zucchini, zoodled (this is the spiralizer I use)
• handful cherry tomatoes, cut in half
• gorgonzola, optional

Directions:

1. In a large skillet cook bacon until crisp.  Drain most of the bacon fat.
2. Sprinkle zucchini zoodles with salt and let sit for about 20 min to release the water.
3. Add zoodles to bacon pan, toss to coat, and cook for about 1-2 min.  Zoodles should still be crispy.
4. Plate with chopped tomatoes and gorgonzola on top. 

Bacon Glazed Chicken

We only eat chicken once in a while.  To learn why, see my previous post, Roast Chicken with Carmelized Shallots, delish, by the way.

Jan's Sushi Bar

When I came across this recipe from Jan's Sushi Bar, I couldn't resist.  We do love bacon!

Ingredients:

• 1 whole organic, free-range chicken, cut up or about 8 of your favorite pieces, we use Rosie Organic Chicken
• 1/4 cup melted, high-quality bacon fat, we use Applegate Sunday Bacon
• 1/4 cup maple syrup
• 1 teaspoon cayenne
• salt and pepper, to taste

Directions:

• Preheat oven to 350˚F.
• Place rinsed, patted dry chicken pieces in a baking dish.  
• Mix together syrup, cayenne, salt, and pepper.  Sprinkle over all the chicken pieces.  
• Drizzle melted bacon fat over pieces and rub into skin.
• Bake for about 45-50 minutes or until internal temperature reaches 165˚F.
• Allow to stand 5 minutes before serving.