Everything Should Taste Like Bacon!

You may have noticed that I have been using a variety of "bacon" products in some of my recipes here lately. Most recently I used Bacon Salt (#affiliate) in a sage crusted pork roast, but I've also used it on french fries, over veggies, in this Ground Beef Casserole, in a Creole Smothered Steak, and as a seasoning on some Homemade Baked Potato Chips to name a few! 

 

    A pork roast rubbed with sage and ginger and cooked in a hot tub of apple juice.

Sage Pork Roast with Apple Pan Sauce

This is my second pork roast posted - the first one has an amazing spicy and sweet onion sauce and has been my favorite way of doing pork roast for years.

This one, is a simple roasted pork, crusted with a layer of herbs and seasonings, resting in a hot tub of apple juice that makes one mighty fine pan sauce and gravy. 

Cube steaks or tenderized round steak in a nicely seasoned Creole sauce of tomatoes, onions and peppers with rosemary and thyme - and a secret ingredient!

Creole Smothered Swiss Steak

A stepped-up version of Swiss Steak, Creole Smothered Steak can use either cube steaks, which have already been tenderized, or other beef steaks such as chuck or round steak which is generally less expensive, but also leaner cuts of beef and definitely needing tenderizing.

Be sure not to skip that step!

Thinly cut, red skin potatoes, tossed with olive oil and a variety of seasonings and baked.

Homemade Baked Potato Chips

Another one of those No-Recipe-Recipes ... yummy, crisp homemade potato chips that you bake yourself, season yourself, and coat with healthy olive oil. So easy and just delicious!

Break out the mandolin for this one because you really do need the potatoes to be thin (not too thin though) and uniform, and a mandolin does that with ease, making a super speedy job of it too. I went through these two potatoes in literally seconds. Toss the potato slices with some olive oil.