Recipe: Bacon Cinnamon Rolls

Bacon cinnamon rolls

Bacon cinnamon rolls

Time: 40 – 50 Minutes
Difficulty: Easy
When: Breakfast

I love this recipe because it simply requires two ingredients!

My Suggestions

  • Serve warm for best taste
  • Fry the bacon for only a few minutes (do not fully cook!)
  • Do not overcook the cinnamon rolls or the bottoms will burn

Ingredients

  • 1 can Pillsbury Grands! Cinnamon Rolls (5 count)
  • 5 bacon strips

Directions

  1. Preheat oven to 350 degrees.
  2. Heat a skillet over medium-high heat. Place bacon strips in skillet and fry for 2-3 minutes until still soft but slightly cooked. Remove bacon and pat dry with paper towels.
  3. Pop open the can of cinnamon rolls and unroll them into long strips. Lay one strip of bacon on each cinnamon roll strip, then roll them back up. Place each bacon roll in a greased pie pan.
  4. Cook according to package instructions, then drizzle with icing from the package.

Recipe by: Gimme Some Oven

Recipe: Stuffed Baked Tomatoes with Ricotta, Sweet Corn and Pesto

Time: 40 Minutes
Difficulty: Easy
When: Appetizer | Snack | Lunch

My Experience

I made this recipe awhile ago so be aware that my experience is a bit forgotten. Nonetheless, I really love this recipe for its unique aroma and taste. The smell of basil makes this recipe an absolute favourite. More importantly it is a great vegetarian option!

My Tips

  • Do not overcook the tomatoes or they will become dry
  • I always say this: taste, taste and taste as you mix the ingredients to ensure a perfect taste
  • Use a spoon or knife to scoop the insides of the tomatoes (I would reuse the insides in the mixture or for a salad)

Ingredients (makes 12 pieces)

  • 6 small tomatoes
  • 8 tbsp Ricotta cheese
  • 3 tbsp Parmesan cheese
  • 3 tbsp store bought pesto
  • 2 cloves Garlic, minced
  • 6 tbsp Sweet corn
  • Salt, pepper (keep in mind that the parmesan and pesto already have salt)
  • 10 tbsp Bread crumbs, I used Italian garlic and herb bread crumbs.
  • Butter or olive oil

Directions

Preheat oven to 400 f.Cut the tomatoes in half horizontally. Scoop out the flesh using a spoon. Dab the tomato cavities dry (See pictures above). In a bowl, mix together all other ingredients except tomatoes, bread crumbs and butter/olive oil.  Spoon this mixture into each tomato half. Top with bread crumbs (approximately 1 tbsp breadcrumbs per tomato half). Gently pat the bread crumbs down. Drizzle a little butter or olive oil on top of the stuffed tomatoes.

Place stuffed tomatoes in a buttered or oiled baking dish. Bake for 15-20 minutes. Then turn the oven to broil and broil till the tops are golden, about 1 minute.

Recipe by veggiebelly

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Recipe: Simple Bacon Wrapped Water Chestnuts

Time: 30 Minutes
Difficulty: Easy
When: Appetizer | Snack | Lunch

My Suggestions

  • Serve warm for best taste
  • Marinate the water chestnuts over night (but not necessary)
  • Try adding chillies to the sauce to add spice to it

Ingredients

  • 1 cup packed brown sugar
  • 2 tablespoons Worcestershire sauce
  • 2 cups ketchup
  • 1 pound bacon
  • 2 (8 ounce) cans water chestnuts

Directions

Preheat oven to 375 degrees F (190 degrees C).

In a medium-size mixing bowl, combine brown sugar, Worcestershire sauce, and ketchup.

Wrap one slice of bacon around each chestnut. Secure the bacon with a toothpick. Arrange the water chestnut wraps in a 9×13 inch baking dish.

Pour or spread the sauce over the wraps.

Bake the water chestnut wraps for 10 to 15 minutes or until crispy.

Recipe by allrecipes.com

Recipe: Simple Spicy Tuna Fish Cakes

Time: 1 Hour
Difficulty: Easy
When: Appetizer | Snack | Lunch

My Experience

I based this recipe off of Gordon Ramsay’s recipe. Since I didn’t have all the ingredients I made some substitutions. It turned out great!

My Suggestions

  • Make more spicy mayonnaise sauce
  • Add more spring onions and basil

Ingredients

  • 1 Boiled Potato
  • 2 cans (15 oz) good-quality canned tuna
  • 3 spring onions, trimmed and sliced
  • 1 tsp sriracha sauce or as needed
  • 2 eggs, beaten
  • 2 basil leaves
  • Vegetable oil, for frying
  • Sea salt and freshly ground black pepper

FOR THE SAUCE:

  • 1 tablespoon of mayonnaise
  • 1/4 tablespoon of sriracha sauce

Directions

First make the dipping sauce. Mix together all the sauce ingredients. Taste and adjust the flavours as necessary. Set aside. 1/4 tablespoon of sriracha per 1 tablespoon of mayonnaise or adjust to your liking.

Drain the tuna and place in a bowl; use a fork to separate the chunks. Add the spring onions, boiled potato, sriracha sauce, and basil and season with salt and pepper. Add the beaten eggs. Mix well.

Squeezing the mixture to tightly compress it and get rid of any excess liquid, shape it into balls the size of golf balls. Flatten them lightly into patties. THIS IS CRITICAL!

Heat a frying pan over a medium heat, add a little oil and shallow-fry the fishcakes on each side for 1–2 minutes until golden on all sides and heated through. Serve with the dipping sauce either on the side or on top.

Recipe: Bacon, Pea & Goat Cheese Frittata

Time: 40-60 Mins.
Difficulty: Easy
When: Brunch | Breakfast | Lunch

My Experience

A simple Fritatta that tastes great for a quick and easy lunch. I really liked the goat cheese.

My Suggestions

  • Play with the proportions of the ingredients to fit your needs
  • Too many peas make this recipe stale
  • Add more goat cheese

Ingredients

  • 1 1/2 tbsp butter
  • 8 slices of smoked bacon (chopped)
  • 7oz peas (make sure they’re thawed)
  • a few basil leaves (roughly sliced, or torn)
  • 8 large eggs, beaten
  • 5oz goat cheese log with rind (thickly sliced)
  • sea salt and black pepper
  • Parmesan (grated)
  • large handful of arugula leaves
  • 2-3 tbsp Classic Vinaigrette

Directions

Preheat your oven broiler to it’s highest setting. Get a large skillet and melt the butter and cook the bacon until golden brown and crisp. Toss in the peas and cook for another minute or two, then add the basil.

Beat the eggs and pour them into the skillet. Gently shake the skillet over medium heat. As the frittata begins to set at the bottom, top with the goat cheese. Season generously with pepper and a little salt.

Sprinkle grated parmesan over the frittata and place the pan under the hot broiler for a minute or two until the eggs are set on top. Slide onto a warm large plate.

Lightly dress a handful of arugula leaves by tossing them with the vinaigrette, then pile on top of the frittata. Cut into wedges and serve. Yummy!

Recipe from Gordon Ramsay’s Ultimate Cookery Course