Peas is one of those things you love or hate. My MOST POPULAR RECIPE OF ALL TIME is my hamburger and peas recipe.

If you love peas, you also know they brighten up a lot of dishes, like stews, meat pies and are a great accompaniment to starches such as boiled potatoes, rice or pasta.

Peas paired with some crispy bacon, sauteed shallots, some parmesan cheese wake macaroni up, not just in taste but also in looks, because this dish is appetizing.

Frozen peas work the best and are thrown into the pasta while still frozen. The bacon gives the peas flavor and half should be reserved to add at the end (to have some crispy).

As far as using butter or olive oil, both fat choices work, or use both like I do, and as I always say, don’t forget the pasta broth, which serves as a thickner.

Ingredients

• Pasta
• Peas
• Bacon
• Butter
• Olive Oil
• Parmesan or Pecorino
• Pasta Water
• Shallots

Recipes Where Peas Shine

• Italian Ground Beef, Onion, Peas
• Veal Stew with Purple Peas and Potatoes
• Peas with Ricotta Appetizer
• Salmon with Tarragon Peas Sauce

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Pasta Peas and Bacon

Easy Tasty Pasta, Peas and Bacon with Shallots, Pecorino Cheese

Course Pasta

Cuisine Italian

Keyword bacon, pasta, peas

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Ingredients

• 1 pound pasta
• 1 tablespoon salt
• 4 slices thick bacon
• 2 shallots chopped
• 3 cups frozen peas
• 2 tablespoons butter
• 2 tablespoons olive oil
• pecorino cheese
• pasta water as needed
• salt, pepper for seasoning

Instructions

• Cook pasta according to instructions.
• In large frying pan crispy bacon. Depending on what bacon you use, save just one tablespoon of bacon grease in the pan.
• Remove bacon and drain on paper towels. You will add bacon at end.
• Add shallot to bacon grease. saute for five minutes until softened, stirring.
• Add frozen peas and continue to cook on medium heat until peas are cooked through.
  
• Once pasta is cooked through add to frying pan with a little bit of the pasta water. Add in each tablespoon of butter, and olive oil, more if needed.
• Add bacon, pecorino cheese and toss. Taste and season with salt and pepper. Keep in mind bacon and pecorino are already salty.
  

The post Pasta, Peas and Bacon appeared first on Spinach Tiger.

I made this dish on a Wednesday of last week, and then made it all over again. The honest part is that I was never the biggest fan of spaghetti squash. I’ve made recipes with it before, but this one busted to the top of my all time favorite Fall dishes.

Italian sausage, mushrooms, onions, sage, thyme, pecorino Romano and a splash of heavy cream come together to bring one of the best Italian comfort dishes of the season and it’s still low-carb!

I talk to you all the time about my favorite Pecorino Romano cheese and why I love it so much. It’s a sheep’s milk cheese that has a salty tang, and can be used interchangeably with Parmesan Cheese.

Spaghetti squash tastes best when it is properly softened. This squash is twice baked and tender.

Each bite delivers a moment of comfort with the flavors of the sausage with the grated cheese, the earthiness of mushrooms and slight sweetness of the squash, all pulled together by heavy cream.

Spaghetti Squash Casserole Roasted and Rebaked

The spaghetti squash is roasted and then rebaked in a casserole. This also happens to be a very pretty dish that makes a beautiful presentation if you decide to put it back into the shell of the squash.

Spaghetti Squash is Easy to Make

I have a whole post here on how to cook spaghetti squash a few different ways.

Spaghetti Squash is only 31 calories per cup and about 5.5 net carbs.

More Spaghetti Squash Recipes

• Three Cheese Spaghetti Squash Lasagna
• Spaghetti Squash Carbonara
• Spaghetti Squash Three Cheese Lasagna
• Spaghetti Squash Hash Browns
• Italian Shrimp with Spaghetti Squash
• Spaghetti Squash Bolognese Ricotta

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Spaghetti Squash Casserole Recipe with Italian Sausage

Italian Sausage and Mushrooms come together with Spaghetti Squash and Heavy Cream for delicious Winter Comfort Food.

Course Entree

Cuisine Italian

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 4

Author Angela Roberts

Ingredients

Roast Spaghetti Squash

• 1 large Spaghetti Squash
• 1 tablespoon olive oil or butter
• salt and pepper

Squash Filling

• 2 pieces bacon
• 1/2 onion finely diced
• 2 cups mushrooms sliced
• 1 pound Italian Sausage removed from casing
• 1/2 cup freshly grated parmesan or pecorino Romano Cheese.
• 1/4 cup heavy cream
• salt
• pepper

Instructions

Roast Spaghetti Squash Instruction

• Microwave spaghetti squash for 3 to 5 minutes, to make it soft enough to cut it.
• Carefully cut in half lengthwise using a towel to hold the squash.
• Scoop out seeds. It’s important to do that now, as they are harder to separate out once baked.
• Brush olive oil or butter over spaghetti squash.
• Put into baking dish open squash side down.
• Roast for 30 minutes at 400 degrees F. or until it’s easy to shred squash into tendrils with a fork.

Squash Filling

• While squash is roasting, slice bacon across into small lardons.
• Fry bacon until you have crispy pieces. Drain on paper towels and set aside.
• Keep just enough of the bacon grease to sauté the onions and mushrooms for about 5 minutes until soft. Once cooked add to dish with the bacon.
• Wipe out grease from pan and cook sausage, removing it from casing.
• Drain sausage on paper towels.
• Remove spaghetti squash and allow to cool.
• Use the fork to shred the squash.
• Mix together sausage, bacon mushroom mixture, squash.
• Add half cheese and heavy cream.

Assemble

• Put into a baking dish or back in reserved squash shells.
• Season with salt and pepper.
• Sprinkle remaining grated cheese and bake for twenty minutes at 400 degrees.

The post Creamy Spaghetti Squash Casserole Recipe with Italian Sausage appeared first on Spinach Tiger.

Enjoying food with friends and or family is hard to beat.

In former years I have written here about the rise of twitter, etc. ruining dinner parties, but now that sentiment seems so yesterday, as instagram and tik tok have high-jacked relationships with relationship-removed entertainment.

I am not saying anything that hasn’t been said a million times, as most of us take our hands and throw them up in the air in as if to say “this is now our world and nothing can stop it,” while holding tightly to our phone. But wait.

I want to give you something to think about.

When we’re on social media, watching people (like me) cook on reels, salivating over amazing images of all kinds of food that often feels unreachable, my question is who eats that food. Is it all show to get the like, the following, and then they eat alone, or is it that these people have real lives, real friends and there’s going to be a party or a dinner somewhere in their delicious part of the world that we only get to watch?

So shouldn’t you (and I ) stop watching so much and get to cooking, AND INVITING others. Yes, we should, and the party wedge salad for a crowd is one of those recipes that even the novice cook that pull together.

I recently took this to my church group gathering and it received rave reviews and they loved the homemade blue cheese dressing. I highly encourage you to make your own (free of soybean or canola oil). Even if you decide to serve bottled dressings, the idea of the help yourself wedge salad is an affordable winner.

The wedge salad board for a crowd does two things.

• It mimics both a salad bar and a charcuterie board. People love both.
• It gives people a healthy choice at a party that is both delicious and satisfying.

Make the Wedge Salad Bar for the Season

Along with organic iceberg lettuce, you get to pick the accompanying ingredients. You can add or subtract ingredients according to what is in season. Corn for summer, chopped hard boiled egg at any time.

Spring /Summer Wedge

• Tomatoes or try chopped nectarines
• Corn (taken fresh off the cob, not cooked)
• Chopped toasted nuts
• Bacon (every season)
• Cheddar cheese (why not)
• Hard Boiled Egg (option)

Fall Wedge

• Apples or Pears
• Cheddar
• Toasted Almonds
• Bacon

Winter Wedge (Recipe Here)

• Replace fruit with Pomegranate arils
• Pistachios

How to Cut the Wedge

I used organic iceberg lettuce, and cut each head into four wedges. Restaurants serve a much bigger piece, but for the wedge salad board, keep the pieces small enough for everyone to feel free to grab. They can always go back for seconds.

Make Your Own Blue Cheese Dressing

To understand blue cheese, you might want to understand what blue cheese is and what kind of blue cheese to buy. I either use gorgonzola or roquefort.

• Gorgonzola is an Italian cow’s milk cheese, tangy, and can be either sharp or mild, named after the town of Gorgonzola, in Italy.
• Roquefort is a French sheep’s milk blue cheese, and is the strongest of the blue. It is a protected European Union designation of origin, meaning, only blue cheese produced in the caves of Roquefort-sur-Soulzon can be legally called Roquefort cheese.

It’s been my experience that some blues are much stronger than others and sometimes you don’t really know what you’re buying. Just make sure to buy a whole piece and not those crumbles in the grocery store. RECIPE FOR BLUE CHEESE DRESSING HERE.

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More Salads from Spinach Tiger to Take to a Party

• The Pot Luck Kale Salad Everyone Loves
• Make Ahead Asian Slaw with Ginger Dressing
• Most Requested: Shaved Cauliflower Salad
• Party Caprese Salad
• Festive Kale with Butternut Squash

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Blue Cheese Wedge Salad Board

Classic Blue Cheese Wedge Salad or Try it with a twist, with homemade blue cheese dressing, and various toppings, depending upon the season.

Course Salad

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 8

Author Angela Roberts

Ingredients

• 2 heads organic iceberg lettuce
• blue cheese dressing Recipe Here
• 4 slices bacon Oven Baked Recipe
• 1/4 cup chopped tomato
• 4 tablespoons cheddar cheese shredded
• 1 corn on cob

Instructions

• Arrange wedges on platter or individual plates. Cut each head into 4 servings.
• Arrange on board or large platter.
• Remove corn off cob (uncooked).
• Chop tomatoes in small bite sized pieces.
• Make Bacon Crumble into small pieces.
• Arrange toppings in small bowls, either on board or a different board.

The post Wedge Salad Board for a Crowd appeared first on Spinach Tiger.

The wedge salad  is very retro (circa 1950’s)  and I’m seeing it on a lot of menus lately. As much as I like a kale salad, I don’t want one every day.

Speaking of retro, have you watched the Marvelous Mrs. Maisel yet? It’s been out for a few years now, but was in season 3 when I first posted this wedge salad recipe.

The wit, the clothes, the storyline, the pace, are enticing in this absolutely original take on a New York Jewish housewife in the 1950’s who has it all, and then stuff happens. Of course, that “all” is defined by 1950’s Jewish mothers who want son-in-laws, grandchildren and close proximity.

This amazon original is just as refreshing and accessorized by proper twists and turns as this festive wedge salad.

Lately I’ve been on a wedge salad kick, ordering them everywhere I go. Typically, made with crisp iceberg lettuce, blue cheese and bacon, the wedge hits all the right notes, when I’m hungry and want salty yet refreshing

In my holiday version of the wedge salad, I add pomegranates and chopped pistachios for a festival holiday feel, bringing yet one more texture and color to the mix.

In a wedge salad summer version, I use fresh tomatoes and possibly some hard boiled eggs and fresh corn.

Sometimes I use a blue cheese vinaigrette; sometimes I make a homemade creamy blue cheese dressing.

I like to throw blue cheese crumbles in my shallot vinaigrette, but sometimes I long for a creamy blue cheese dressing like the one I made here. 

I  used a gorgonzola cheese which is an Italian blue cheese, a little more crumbly,  but not really that much different from other blue cheese.

What I Most Love about the Classic Party Wedge and Blue Cheese Dressing.

Iceberg lettuce gets a bad rap, and for so long has been the lettuce to make fun of, but I’m bringing it back to the table with gusto. The number one reason I love the wedge is that it’s can be a meal. It takes a long time to eat, and I like that. It can handle creamy dressings far better than most lettuces.

There’s a lot of crunch with the wedge and the bacon and a lot of umami satisfaction with the blue cheese. It’s also refreshing at the same time.

Iceberg lettuce has a high water content yet doesn’t wilt easily. It can sit high on a plate smothered in blue cheese vinaigrette or blue cheese dressing and stay crisp. Or the wedge can be the  height of luxury with homemade blue cheese dressing.

It’s the perfect thing to serve at a party! Don’t you just love this slate plate? You can order it here.

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Assemble Your Own Party Wedge Salad

The great idea for a brunch, lunch or dinner, is to allow people to assemble their own wedge. You can set out a bowl of crumbly blue cheese next to the dressing. There are always people who hate the blue, so set out cheddar and ranch for them. Everyone can be happy.

You can serve individual wedge salads on a platter with dressing applied or on the side.

So tell me do you make a salad for your parties? I always do.

Similar Recipes from Spinach Tiger

• Buttermilk Ranch Dressing
• Homemade Blue Cheese Dressing
• Blue Cheese Purple Potatoes
• Blue Cheese/Apple Cole Slaw
• Blue Cheese Bacon Biscuit Sandwich
• Grilled Peach Salad with Blue Cheese

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The Wedge Salad Recipe with Variations for a Crowd

Classic Wedge Salad or Try it with a twist, with homemade blue cheese dressing, and various toppings, depending upon the season.

Course Salad

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4

Author Angela Roberts

Ingredients

• 1 head iceberg lettuce
• blue cheese dressing Recipe Here
• 4 slices bacon Oven Baked Recipe
• 2 hard boiled eggs Recipe Here
• 1/4 cup pomegranate arils or chopped tomato
• 1/4 cup chopped pistachios
• 2 tablespoons crumbled blue cheese
• sliced radishes

Instructions

• Arrange wedges on platter or individual plates. Cut into 4 pieces for large sized servings or six pieces for party wedges.
• Top with dressing, followed by toppings.
• You can switch the toppings out as you see fit.
• Top with crumbled blue cheese.
• Serve immediately

The post The Blue Cheese Party Wedge Salad Recipe appeared first on Spinach Tiger.

Leeks are often used in creamy potato soup, and are a great choice for the cauliflower soup.

The challenges to making cauliflower soup is the same as making potato soup. It can be bland, if not seasoned enough. The right spices will take this soup in the right direction. I used thyme and dill and a little white people along with some umami powder (Trader Joe’s). I also used a base of chicken broth and a little heavy cream.

The creaminess comes more from blending some of the cauliflower, so you could skip the cream. My final touch was a splash of white wine to bring a little acid to the mix, which is an optional.

So far I’ve made this soup twice, once more brothy and once thicker. I actually prefer the brothier choice. You can always make it thinner by blending less of the cauliflower or make it thicker by blending more. Just don’t skip the leeks!

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Tips for Creamy Cauliflower Soup

• Brothy: Use more broth to thin the soup.
• Leeks: You can sub with onion or shallots, but leeks really do the trick. Remember to wash them well as they tend to gather dirt inside.
• Bacon: Make sure bacon is crisp. Sub with croutons. For low-carb: use Parmesan Crisps.
• Garnish: Add leeks and bacon right before serving.
• White Pepper: Gives a little kick to the soup. Sub with a small small pinch of cayenne.
• Herbs: Parsley is always great. Dill is even better. In the Fall, crispy sage is amazing. Thyme works for almost every recipe, and is one of my to herbs.
• Cream: Use a splash of heavy cream, half and half, coconut milk. This is optional.

More Soups from Spinach Tiger

• Creamy Mushroom Soup
• Butternut Squash Soup
• Golden Cauliflower Soup
• Broccoli Basil Soup
• Carrot Ginger Soup

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Cauliflower Soup with Bacon and Leeks

Creamy Cauliflower Soup with Bacon and Leeks

Course Soup

Cuisine Mediterranean

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Servings 6

Ingredients

• 1 large head cauliflower
• 4 leeks
• 2 tablespoons butter
• 1/2 cup heavy cream or half and half. can use coconut milk
• 4 cups chicken broth or vegetable broth
• 4 slices bacon
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 1/4 teaspoon white pepper optional
• 1 teaspoon mushroom powder (umami) optional

Instructions

• Trim off the stems of the cauliflower.
• Cut cauliflower into pieces. They don't need to be super small, but enough to fit into a pot of boiling water or broth.
• Mix butter with 2 tablespoons turmeric. Rub butter all over cauliflower.
• Boil cauliflower in broth until softened. Drain cauliflower RESERVING the broth.
• Once you drain cauliflower, either use an immersion blender or put into your blender. RESERVE a few end tidbits for garnish.
• Using a heavy-duty blender, put in coconut milk or heavy cream, 1 cup broth, 1/2 of the cauliflower, leeks. Blend and add more broth according to your desire for how thick or think you want.
• Season with salt and pepper to taste. Garnish.

Saute Leeks, Cook Bacon

• Melt 1 teaspoon butter in frying pan. Sautè leeks to soften. Reserve some for garnish
• Rinse all the dirt off leeks. It can hide in between the layers. Cut across.
• Cut bacon in to small bite-sized pieces and then fry to crispy. Drain. Use for garnish.

Garnish Soup

• Pour soup in bowls. Add cauliflower tidbits, crumbled bacon, leeks, herbs for garnish.

The post Creamy Cauliflower Leek Soup with Bacon (Low Carb) appeared first on Spinach Tiger.

These can be made in advance and even frozen, so you can always have either breakfast or a snack, perfect for the keto or low-carb diet.

Make Individual Crustless Quiche

Use these silicone individual quiche tart pans.

Tips for Crustless Quiche Bites

• Cut bacon in small pieces prior to frying and make sure the bacon is crisp. One piece of bacon per egg.
• Use fresh spinach, but also cut it up.
• Use a good white cheddar, freshly grated.
• Heavy cream.
• Non-stick muffin pan, which I did not have to spray.

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Crustless Quiche Bites

Spinach, Bacon, Cheese Crustless Quiche Bites and Individual Quiche

Course Egg Dish

Cuisine American

Keyword bacon, cheddar biscuits, quiche, spinach

Prep Time 16 minutes minutes

Cook Time 25 minutes minutes

Servings 10 servings

Ingredients

Quiche

• 7 eggs
• 1 cup heavy cream
• 1 teaspoon black pepper
• 1 teaspoon garlic or onion powder
• 4 ounces white cheddar cheese
• 1 ounce pecorino
• salt
• 1 cup chopped fresh spinach
• 7 bacon

Instructions

• Preheat oven to 350 degrees.

Quiche

• Chop bacon in very small pieces. Fry to crispy. Drain.
• Chop spinach finely.
• Grate cheddar cheese
• Mix eggs, heavy cream, salt, pepper, cheese, bacon, spinach together
• Pour into silicon mini cupcake pan, silicone cupcake liners, or individual tart pans.
• Bake for 15 to 20 minutes at 350 degrees F. (180 C).

The post Keto Crustless Spinach Bacon Quiche Bites appeared first on Spinach Tiger.

The bacon IS the bread. This is such a great idea for keto diets and bacon lovers. The bacon can be prepped in advance, even frozen in the hatch cross pattern and ready anytime.

Each sandwich uses four pieces of thin to medium sliced sugar free bacon and is filled with your favorite ingredients.

Bacon is the Bread Ideas

• The BLT. Lettuce, Summer Tomatoes, Mayo. Add: Cucumbers, Micro Greens, Avocado.
• The Club: Add Turkey to the BLT.
• The Caprese: Tomato, Mozzarella, Drizzle of Olive Oil with Basil or Pesto Smear.
• The Farmhouse: Cheddar, Tomato, Lettuce, Ranch Dressing.
• The American Burger: Burger Patty, Cheddar, Pickle, Mayo, Lettuce.
• Chicken Sandwich: Chicken, buffalo sauce, crisp lettuce tucked inside.
• Breakfast: Stuff with eggs, cheese. Either hard-fried eggs, scrambled eggs or mini-omelettes. Add avocado and arugula. Be creative.
• Salad: Stuff any favorite salad ingredients into your bacon sides. Messy, but who’s watching!

How to Prepare the Bacon as the Bread

• Four slices of bacon per sandwich
• Cut slices in half and arrange in lattice form.
• Place on parchment paper or silpat on baking sheet.
• Bake at 400 degrees F. approximately ten minutes each side.
• Drain on paper towels.

Bacon Egg Sandwich

More Keto Bacon Recipes from Spinach Tiger

• Bacon Wrapped Meatloaf
• Bacon Chocolate Chip Cookies
• Bacon Wrapped Hot Dogs
• Sugar Free Bacon Maple Jam
• Keto Bacon Cheddar Dutch Baby
• Bacon Wrapped Chicken Bites

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Turn Bacon into Bread

How to make bacon cross hatch style to serve as the bread with many sandwich ideas

Course lunch

Cuisine American

Keyword bacon

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Servings 2 Servings

Ingredients

• 4 slices bacon thin to medium slice

Instructions

• Cut four slices in half.
• Arrange in cross hatch pattern.
  
• Bake on parchment or silpat on baking sheet at 400 degrees.
• Drain on paper towels. Fill with ideas from the blog post above.
  
• Freeze in advance: You can make cross hatch bacon, freeze on tray. Once frozen, stack between parchment. When ready to bake, allow to defrost for about ten minutes prior to baking. You may take longer than the twenty minutes.
  

The post Keto No Bread Bacon Sandwich Ideas appeared first on Spinach Tiger.

Using my basic keto meatloaf recipe, all I needed to do was figure out how to get the bacon wrapped just right and top with a sugar free maple flavored ketchup.

This was not the first recipe I’ve made here wrapping bacon. I’ve done bacon wrapped chicken bites , bacon wrapped hot dogs, and bacon wrapped veggies. I have to agree with most of America that bacon can just make things better.

Ingredients for Bacon Wrapped Meatloaf

• Bacon, thinly sliced
• Ground Beef
• Onion
• Mustard
• Ketchup
• Eggs
• Green Bell Pepper
• Almond Flour
• Garlic Powder
• Cheddar Cheese
• Worcestershire Sauce
• Parsley
• Salt, Pepper
• Sugar Free Maple Syrup

As far as ground beef, I use an 80/20 mix. Leaner cuts have less flavor and can bake a little tough. Use grass fed if you can. If you are doubling the recipe, you can mix various ground meats, such as beef/pork or beef/veal.

If you’re not following a low-carb diet, you can cut a few potatoes in quarters and bake along side the meatloaf, like my mom always did. Or you can serve with cauliflower mash.

More Bacon Wrapped Recipes

More Ground Beef Recipe Ideas from Spinach Tiger

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Bacon Wrapped Meatloaf

Grain Free, Sugar Free Bacon Wrapped Meatloaf

Course Meat

Cuisine American

Keyword bacon, bacon wrapped meatloaf, keto meatloaf

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Servings 4

Ingredients

• 1/2 onion small dice
• 2 tablespoons green bell pepper small dice
• 1 pound ground beef 80/20
• 1/4 cup almond flour see notes for options
• 1 tablespoon sugar free ketchup
• 3/4 cup shredded cheddar cheese
• 1 tablespoon mustard
• 1 teaspoon Worcestershire Sauce
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1 egg
• 1 teaspoon garlic powder
• 1 tablespoon parsley chopped

Glaze

• 1/4 cup sugar free ketchup or tomato sauce
• 1 tablespoon sugar free maple syrup

Instructions

• Sautè onion and fine dice bell pepper in small amount of oil until soft about 5 minutes. Cool.
• Mix ground beef with onion, bell pepper and remaining ingredients.
• Form into a free form meat loaf.
• Wrap meatloaf with bacon crosswise. Tuck bacon under meatloaf so it doesn't curl up.
  
• Bake at 350 F. (180 C). for 35 minutes.
• Brush on glaze.
• Turn oven up to 400 degrees and bake for another 10 minutes.
  

Glaze

• Mix ketchup and maple syrup together.

The post Bacon Wrapped Meatloaf (Sugar Free, Gluten Free) appeared first on Spinach Tiger.

I have some delicious ideas for your hard-boiled eggs.

Psst: If you don’t have hard boiled eggs, I have a perfect (no guessing) way to make hard-boiled eggs. Recipe Here Perfect means all yellow inside, easy to peel and done enough but not over-cooked.

Now that you have perfectly made hard-boiled eggs with all yellow insides, because they are not over-cooked, let’s look at some ways to enjoy them.

Make Egg Salad

Pimento Cheese Egg Salad Wraps – Who wouldn’t love egg salad doctored up with pimento cheese. Wrap in lettuce, serve on top of lettuce, or spread on toast.

Pimento Deviled Eggs – Yet another way to mix your yolks with pimento cheese, these made a great snack or a party food.

Egg, Olive and Cheese Egg Salad – This has a special childhood memory for me, as it was on the menu of my favorite soda fountain. We ordered this on toast often!

Loaded Deviled Eggs – Using bacon and cheddar cheese, you will be making an extravagant hard boiled egg, not just for parties, but for a great keto lunch!

Add to Salads

Crab Louie Salad with Remoulade – Make this incredible classic salad and include hard boiled eggs. (To save money, trade out the crab with cooked shrimp). Cut hard boiled eggs in half and serve with salad.

Farmhouse Salad – Bacon, Cheese, Chopped Hard-Boiled Eggs, Tomato on Salad with Ranch.

Nicoise Salad – Hard Boiled Eggs are a must for this classic.

Let me know how YOU use hard boiled eggs. I’d love to hear your ideas.

The post What to do with Hard Boiled Eggs? appeared first on Spinach Tiger.

I have a keto bakery, which by now, you may know about or perhaps have visited. I sell out of my keto chocolate chip pecan cookies every week. Due to cottage baking laws, I can’t sell keto chocolate chip cookies with bacon, but I can share this recipe and you can make them at home.

Ingredients for Keto Bacon Chocolate Chip Cookies

• Almond Flour
• Coconut Flour
• Eggs
• Butter
• Gelatin (optional)
• Black Strap Molasses (gives that brown sugar taste)
• Erythritol
• Salt
• Bacon
• Pecans

I have found that a combination of both almond flour and coconut flour make the best textured cookie. I add in some powdered gelatin to add a little chewiness to the cookie and make them less brittle.

What Size Cookie Should I Make?

I like a big but reasonably sized cookie. Fifty five grams (close to 2 ounces) seems to be perfect and is the size I sell in the bakery. You can make these cookies thinner or thicker, but after having experimented, I prefer them thinner.

How to Bake Keto Bacon Chocolate Chip Cookies

I’ll be honest. Baking cookies with alternative flours is tricky and after much experimentation, I have settled on 350 degrees F. (180 C). on the bake mode of my oven. I don’t bake on convection mode as that mode in my oven has a hot spot. If you have to bake on convection, bake at 325 F. (160 C.)

The other thing I do before I bake my cookies is shape them, put them on a baking sheet with a silpat (you can use parchment) and freeze for about 10 to 15 minutes. They seem to bake better this way. I don’t recommend baking warm or room temperature cookie batter, as they will spread out too much.

I always check my cookies at ten minutes, knowing they won’t be done but it helps me figure out if I should go another 3 or 4 minutes.

More Keto Cookies From Spinach Tiger

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Keto Bacon Chocolate Chip Cookies (Grain Free, Sugar Free)

Low Carb Chocolate Chip Cookies with Pecans, Almond Flour. (Keto Friendly) at 20 Servings, 1 net carb.

Course Low Carb Dessert

Cuisine American

Keyword bacon, chocolate chip cookies, keto brownies, low carb browines

Prep Time 10 minutes minutes

Cook Time 14 minutes minutes

Total Time 21 minutes minutes

Servings 18 cookies

Author Angela Roberts

Ingredients

• 6 bacon slices
• 2 1/2 cups almond flour 140 grams
• 4 tablespoons coconut flour 28 grams
• 1 teaspoon gelatin powder optional
• 1 teaspoon baking soda
• 1 teaspoon sea salt
• 1/2 teaspoon xanthan gum
• 1 cup unsalted butter 2 sticks
• 1 cup Swerve granulated sweetener
• 1 teaspoons black strap molasses
• 2 egg
• 1 teaspoon vanilla extract
• 1 cup Choc Zero Chocolate Chips see notes
• 1 cup chopped pecans

Kitchen Tools

Instructions

• Fry bacon crispy and cut into small bacon pieces. Make sure to drain on paper towels. Or bake in oven with this recipe.
• Mix all dry ingredients except erythritol. Set aside
• Cream butter with erythritol.
• Add eggs, vanilla and black strap molasses.
• Add dry ingredients to this mix.
• Add chocolate chips, pecans, bacon.
• Refrigerate dough for one hour to overnight if you have the time. Take out about 30 minutes in advance to shape cookies, as cookie dough could be a little stiff.

To Make Cookies:

• Preheat oven at 350 degrees F. bake or 325 degrees Convection.
• Take each ball, press down in circle to about 3 to 3.5 inches across, making sure each cookie is even all around, especially the edges, that often get too thin. This will ensure more even baking.
• Measure out 18 cookies in balls. Each cookies is approximately 55 grams.
• Bake 6-8 at a time if making very large cookies.
• Bake on un-greased pan (I use silpat or parchment) to easily remove.
• Bake for approximately 14 minutes. Check at 12 minutes just to see how far they have come.
• Leave the cookies on the sheet untouched for at least ten minutes before moving to a baking rack. They easily fall apart when warm, but will harden as they cool.
• Allow to COMPLETELY COOL, before storing.
• Store in cookie tins. I've left on counter for a few days and they stayed fresh.
• If you put in plastic bag, you will add moisture to the cookie and change the texture.
• You can freeze cookie dough and you can freeze baked cookies. You can freeze cookies, one on top of the other.

Notes

Since posting, I replaced the brown sugar with Choc Zero Maple syrup. 

Since my original post, I discovered a teaspoon of gelatin makes the cookies chewier, great if you are making the cookies chunky.  Skip it if you prefer a flat, crispier cookie.

Nutrition

Serving: 1g | Carbohydrates: 2g | Protein: 1g | Fat: 10g | Fiber: 1g

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