I saw this image and literally almost spit out my BPC(Bullet Proof Coffee)!!
It’s fairly astounding that people out there believe that the inside of our bodies is the same as the that of a household drain!
The only thing that I can solidly (HA!) agree with on this post is to not pour your grease down the sink.
I have recently seen the SAWS Grease Monster Truck in my neighborhood lately, so remember, if you have to dispose of your grease, please do it the right way!
Do you need a bunch of bacon? Or maybe just enough to feed the fam on a Saturday morning?
Have you thought about doing it the oven?
Here is a quick and easy way to get your bacon cooked, and you can do as much or as little as you would like. PLUS, you will also be able to get a good amount of bacon grease for any other dishes you may be working on later in the day.
Cookie Sheet Bacon
Preheat your oven to 375 degrees.
Line a cookie sheet with sides (jelly roll pan) with heavy duty aluminum foil.
Lay your bacon out without the sides touching. I can usually get 10 to 12 pieces on a sheet.
The cooking time really depends on how thick your bacon is, how you are going to use it, and how cooked you like it! If you are going to keep cooking it in another dish, I do it par-baked which just means I remove it before it is thoroughly cooked through.
I use pretty thick bacon and usually cook it about 20 minutes. For thinner bacon, start checking it at about 12 to 14 minutes.
This is about 20 minutes for thick bacon:
Remove your bacon to a paper towel lined plate to drain and crisp.
Do not discard your drippings. I almost always try to make a dish using the bacon drippings the day I make bacon such as the Bacon Brussels or Bacon Green Beans. If I am not cooking a dish, I save the drippings in a mason jar. (Yes, just like Grandma used to save hers!) Make sure you strain the bits out if you are using a jar – I use bits and all when preparing a dish the same night.
I reuse the tray over and over until I have enough bacon (and drippings) for my immediate and future bacon needs! Then, when you are finished, drain your drippings and toss the foil!
Summer has arrived, and so has burger and hot dog season! We all love a good cookout in the more relaxing summer months. Of course, what goes hand in hand with burgers? Some sort of fried potato off limits to us low-carbers! Going Keto means no more fries and tots, right? Wrong! I told my children I was making tater tots, (which they have missed) and they started doing cheers!
I did NOT tell them how I was making them, however, and they could not tell the difference. These suckers were good, and there was nothing left to save after dinner. Bummer!
Keto tater tots take a little preparation and forethought, but overall they are pretty easy – and I don’t even fry – before or during Keto, until now. This was a game changer for our family!
Cheesy Tater Tots
1 large head of Cauliflower
1/3 cup Parmesan Cheese
1/2 cup Mozzarella Cheese, shredded
1 Egg
2 tsp Psyllium Husk Powder
1 tsp garlic salt
1-2 cups Bacon Fat
Salt and Pepper to taste
Shredded Cheddar to melt on top (I used sharp cheddar)
Directions:
Cut your cauliflower into small pieces to steam. Place in your steamer and steam until tender but not too soft.
Place in your food processor, and pulse until it is smooth without any chunks.
This is not enough, above ^.
This is how it should look below:
At this point you can make mashers or tots!:) I’m going for tots!
After you get your cauliflower to this consistency, you are going to want to wring out the excess water – and there is a LOT!!!
This is the time consuming part, and you will want to make sure your cauliflower is cool, or you will burn off your finger tips. Trust me – I didn’t quite burn mine off, but it was close! Make sure you allow time for your cauliflower to cool either right after steaming or after processing.
Once cool, I use a light dish towel to wring out the excess water. You can use a cheese cloth as well. The cauliflower will slip right through a colander.
When you place it on the dish towel, be ready to start wringing. See the water spreading…It will look like this:
After you squeeze and squeeze, and wring and wring, it will look like this:
Doesn’t look verry appetizing, but just wait!
Now, take your cauliflower “paste”, and add your cheeses, egg, and garlic salt. You may have to use a dull knife to scrape the dry cauliflower off the towel.
Mix well. It should be a very thick mixture. If it is too runny to roll, then add your psyllium husk powder a little at a time.
It should look like this:
Take out about a teaspoon of “dough” at a time and roll into your tots! This is fun for the kids too!
Now, get your yummy bacon grease ready (that you have saved from all those batches of bacon, right?) Remember that cast iron skillet that Erin posted about? This is the perfect time to pull that big daddy out as well!
Start heating your fat in your skillet over medium heat! Your grease really needs to be perfect. If it is too hot, they will burn, but if it is not hot enough, the tots will stick to the bottom of the skillet. Keep it on medium, and be patient. The first picture is my mason jar of grease. The second is the grease melting in my cast iron skillet. Yum!!!!
You will also need to set up a plate with either paper towels or a mesh splatter shield to drain your tots after they cook so they start to crisp. I used a splatter shield over a plate, and had it ready to go before frying.
When your grease is hot, gently drop your tots into the grease, and move them around so they don’t stick to the bottom. Continue to rotate until they are golden brown on all sides:
When they are cooked on all sides, remove to your plate.
This was my first batch, before my oil was hot enough so you can see where some stuck. I was not very patient:).
Once you remove them, you can add salt and pepper, if you like, or cover with cheese.
Let them cool slightly and serve! I hope you enjoy these beauties as much as we did!
Happy summer, folks!
