320g pack fish pie mix (salmon, haddock and smoked haddock)
4 tbsp single cream
250g pack cooked mixed shellfish
small bunch parsley, chopped
crusty bread, to serve
Heat the oil in a large saucepan over a medium heat, then add the onion and bacon. Cook for 8-10 mins until the onion is soft and the bacon is cooked. Stir in the flour, then cook for a further 2 mins.
Pour in the fish stock and bring it up to a gentle simmer. Add the potatoes, cover, then simmer for 10-12 mins until the potatoes are cooked through.
Add the mace, cayenne pepper and some seasoning, then stir in the milk.
Tip the fish pie mix into the pan, gently simmer for 4 mins. Add the cream and shellfish, then simmer for 1 min more. Check the seasoning. Sprinkle with the parsley and serve with some crusty bread.
This recipe and photos were created by BBCGoodFood.com, we simply shared it.
2–3 tsp chili powder (adjust to taste, omit and see notes for AIP)
1 tsp cumin (omit for AIP)
1 tsp oregano
2 tsp dried cilantro
1 1/2 cup fire-roasted crushed tomato (sub nomato sauce for AIP)
2 1/2 cups beef broth
2 tsp coconut aminos
Using a large stockpot, cook the bacon over medium heat until lightly crisp. Set aside, leaving about 2 tbsp worth of fat in the pot.
Add the onion and garlic to the pot and saute until the onion is translucent. Add the carrots and sweet potato and saute for 6-8 minutes to lightly soften.
Add the ground beef to the pot and break it up with a rubber spatula to crumble the beef. Season with salt, pepper, coconut sugar, cumin, oregano, cilantro, and chili powder and stir until the beef is browned.
Pour in the tomato, broth, coconut aminos, and the cooked bacon. Stir well to combine.
Bring the chili to a boil and reduce to a medium-low simmer. Simmer for 30-40 minutes or until the chili is reduced to your liking and the vegetables are soft.
Serve topped with avocado, fresh cilantro, and juice from fresh lime wedges to taste.
This delicious recipe and photos were created by UnboundWellness.com, we simply shared it. Please check them out for more great ideas!
Chop the mushroom caps off and carefully slice the king oyster mushrooms to about 1/6th inch slices. Next, preheat oven to 400F degrees. Line a baking tray with parchment paper.
In a small mixing bowl, add and combine the canola oil, maple syrup, smoked paprika, salt, and black pepper.
Brush and evenly coat the mushroom pieces with the sauce combination on both sides.
Then, lay each mushroom piece onto the parchment paper, leaving space in between each piece (do not crowd). Bake for 20-25 minutes, flipping halfway. Keep a close eye. Cook time may depend on the thickness of the strips and your oven. Once the edges begin to darken, they are done.
To air fry, cook at 400 degrees F for 6-8 minutes.
Finally, remove mushroom bacon slices from the oven and allow the pieces to sit and crisp up for at least 5 minutes before serving.
This delicious vegan mushroom bacon recipe was created by PlantBasedAndBroke.com, we simply shared it. Please check them out as they have so many great ideas!
Sandwich bread (sourdough would be awesome, but I use gluten free)
Apricot preserves (or jam)
About 1/3 cup balsamic vinegar
Cook the bacon and remove from pan. Cool on paper towel.
Spread apricot preserves on bot slices of bread. Add slices of brie and the cooked bacon and sandwich together.
Liberally butter both sides of the sandwich on the outside and cook, covered, over medium heat, flipping halfway through until the bread is browned and the cheese is melted (if the cheese still isn’t melted all the way, sometimes I just take the sandwich apart and put the cheese directly on the pan for a few seconds).
Meanwhile, put the balsamic vinegar in a small, microwavable cup or bowl in the microwave. Stir every minute until it starts to boil. Then stir ever 20 seconds until syrupy (you can also do this on the stove).
Drizzle the finished grilled cheese with the balsamic reduction and garnish with basil if desired.
This delicious recipe and photos were created by YammiesNoshery.com, we simply shared it. Check them out for more awesome ideas!
Heat a large dutch oven or stockpot over medium heat. When hot, lay bacon slices in a single layer and cook until crisp. Set aside on a paper towel to drain. Cook sausage in bacon fat, drain and remove to the plate with the bacon, leaving the fat in the pan. Saute the onion in the remaining fat until tender, 2-3 minutes. Add in garlic and saute for 1 minute. Add in the potatoes and toss everything together.
Deglaze the pan with ¼ c. white wine (or chicken broth.) Pour in the chicken broth, bring to a boil, and reduce to simmer. Cook until potatoes are tender, about 15 minutes. Be careful not to overcook them!
When the potatoes are tender, add in your greens to wilt. Stir in the heavy cream and bring the soup back up to a simmer. If you would like it a bit thicker, mix 1 tbsp of cornstarch into 2 tbsp of water, then pour into your soup. Season with salt and pepper.
Serve with parmesan cheese, pepper flake, and some bread to dip! Enjoy!
This delicious recipe and photos were created by ShelfCooking.com, we simply shared it! Please check them out as they have so many great ideas!
Heat canola oil in a large skillet over medium heat. Add eggs and cook, stirring, until curds are light and fluffy, 2 to 3 minutes, transfer to a plate. Add bacon to skillet and cook until crisp, 5 to 6 minutes.
Add pepper, scallion whites, and carrots, and cook, stirring occasionally, until soft, 5 to 6 minutes. Add garlic and ginger and cook until fragrant, 1 to 2 minutes.
Reduce heat to medium-low and add peas and rice. Cook, stirring occasionally, until warmed through, 4 to 5 minutes. Fold in eggs and season with soy sauce and sesame oil. Serve immediately topped with scallion greens and more sesame oil alongside.
This delicious recipe and photos were created by CountryLiving.com, we simply shared it. Check them out for more great ideas!