“Tell the people: ‘Consecrate yourselves in preparation for tomorrow, when you will eat meat. The LORD heard you when you wailed, “If only we had meat to eat! We were better off in Egypt!” Now the LORD will give you meat, and you will eat it.
This is a Recipe that is SO good but SOOO easy
Candied Bacon
- 10 strips thick-cut bacon
- About 1/4 cup brown sugar
Directions
Preheat oven to 400 degrees F.
Position a cooling rack over a foil- or parchment-lined baking sheet (for easy clean up). Lay the strips of bacon on the rack and place in the oven to bake for 6 to 8 minutes.
Sprinkle each strip with brown sugar and bake until the sugar melts and caramelizes and the bacon is crispy, another 6 to 8 minutes; don't let them burn. Remove from the pan and lay on the cooling rack to solidify and come to an eat-able temperature.
Resist the temptation to eat all of them yourself.
Position a cooling rack over a foil- or parchment-lined baking sheet (for easy clean up). Lay the strips of bacon on the rack and place in the oven to bake for 6 to 8 minutes.
Sprinkle each strip with brown sugar and bake until the sugar melts and caramelizes and the bacon is crispy, another 6 to 8 minutes; don't let them burn. Remove from the pan and lay on the cooling rack to solidify and come to an eat-able temperature.
Resist the temptation to eat all of them yourself.
Indian Omelet
- 6 eggs
- 3/4 cup finely minced red onion
- 1 serrano chile, minced, seeds removed if you don't want it spicy
- 2 tablespoons minced fresh cilantro leaves
- 3/4 teaspoon turmeric
- 3/4 teaspoon paprika
- Kosher salt and freshly ground black pepper
- 2 tablespoon canola oil
Directions
Grab a bowl. Crack the eggs into the bowl and beat until lathery, about 1 minute. Whisk in the onion, chile, cilantro, turmeric, and paprika until well combined. Sprinkle with a big pinch of salt and a few grinds of black pepper.
Grab a 12-inch nonstick skillet. Add the oil and warm over medium-high heat until mildly shimmering but not smoking. Have a spatula/spoonula at the ready. Pour egg mixture into the pan. Grab the spatula/spoonula and, in small circular motions, distribute the onions, chile, and cilantro evenly around the pan. This also helps move some of the uncooked egg down to the surface of the hot pan. Cover and cook for 2 1/2 minutes.
Grab a plate that's as big as your pan. Pull off the lid and look at your omelet. It might still look a little runny, but it shouldn't be super runny. If it is, then cover and cook 1 more minute. Slide the omelet, cooked side down, onto your plate. Then, holding the plate from underneath, put your pan over your plate, and flip so that the uncooked side lands on the pan. Cook, uncovered, another minute.
Slide onto serving plate, cut into 4, and serve.
Grab a 12-inch nonstick skillet. Add the oil and warm over medium-high heat until mildly shimmering but not smoking. Have a spatula/spoonula at the ready. Pour egg mixture into the pan. Grab the spatula/spoonula and, in small circular motions, distribute the onions, chile, and cilantro evenly around the pan. This also helps move some of the uncooked egg down to the surface of the hot pan. Cover and cook for 2 1/2 minutes.
Grab a plate that's as big as your pan. Pull off the lid and look at your omelet. It might still look a little runny, but it shouldn't be super runny. If it is, then cover and cook 1 more minute. Slide the omelet, cooked side down, onto your plate. Then, holding the plate from underneath, put your pan over your plate, and flip so that the uncooked side lands on the pan. Cook, uncovered, another minute.
Slide onto serving plate, cut into 4, and serve.
Yummy!
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