Omelet

287 calories, 3.4g carbs, 1.25g fiber. 3 egg beater omelet with 2 strips bacon, 4 cherry tomatoes, 1/2 jalapeno, and 1 slice cheddar cheese.

German potato salad

Boil 4 lb. large peeled white potatoes, cut in half, in large stock pot with salt until barely tender. Drain and rinse under cold water. Cut potatoes into slices. Set aside. In a skillet cook 1 lb bacon until crispy. Save 1/4 C. bacon grease for 'potato salad sauce', discard the remaining grease. Set aside bacon. In a 2qt sauce pan combine 1 1/2 C. water, 1 1/2 C. apple cider vinegar, 1 1/2 C. sugar, bacon grease, and 1/4 C. corn starch. Bring to a low boil, stir to dissolve everything. When thick remove from heat. Add sauce to potaotes, and gently fold in bacon, 1/4 C. diced green onions, and 6 hard boiled eggs, diced.

Pork Tenderloin

2 Tb butter 1 small onion, finely chopped (1/3 cup)
2 clovea garlic, finely chopped
1 cup (4 oz) crumbled blue cheese
3 Tb coarsely chopped dried cherries 
3 Tb chopped pecans
2 teaspoons chopped fresh or 1 teaspoon dried thyme leaves
2 lb  pork tenderloin


 Adjust oven rack to middle position. Heat oven to 400°F.   In 8-inch skillet, heat butter over medium heat until melted. Add onion and cook 3 minutes, stirring occasionally, until soft. Add garlic and cook 30 seconds. Remove from heat and cool about 5 minutes. In medium bowl, stir cheese vigorously with spoon. Stir in cooled onion mixture, cherries, pecans and thyme; set aside.   Place tenderloin on work surface with short side facing you. Use knife to slit in half lengthwise without going all the way through. Open pork like a book. Spread the cheese mixture in center pork. Close up pork and tie with kitchen twine to secure. I decorated my tenderloin with two strips of bacon and a sprig of rosemary. Season outside with salt and pepper.  Bake in heatproof dish for 40 minutes or until thermometer reads 155*F.

Strawberry Blintzes

I made blintzes for breakfast filled with yogurt and fresh strawberries, and served with 2 pieces of bacon and an egg.

Bacon Yule

Eggplant stuffed with goat cheese and bacon, bacon wrapped cocktail wienies, BBQ bacon hamburger beans, bacon risoto, and a DELIGHTFUL ranch sauce made with bacon fat mayonnaise.

Corndogs

1 1/2 C. fine yellow cornmeal
1 C. flour, plus more for dredging
2 Tbs sugar
1 1/2 tsp. baking powder
1 tsp. mustard powder
1 1/2 tsp. Kosher salt
1 C. milk
2 large eggs
2 Tbs peanut oil, plus more for frying
8 Kosher all beef hot dogs

Thank you Food Network.

Clam Chowder

IT'S AWESOME!

4 ounces salt pork, chopped (about 1 cup) (get the kind that looks like bacon, not the little bricks)
1 large onion, chopped
1/4 C. flour or corn starch*
4 cups clam broth, or bottled clam juice, or seafood stock
3 C. whole or 2% milk
1 cup diced celery
1/2 C. Chopped carrot
4-5 C. diced Yukon gold potatoes (1.5 lbs)
2 Tablespoons fresh thyme or 2 teaspoons dried
3 C. chopped clams (4 cans?)
2 C. half and half
salt and pepper to taste
2 Tablespoons butter

This makes a LOT of soup, so use your big pot. (3 quarts or 6-8 main course servings)

Cook the salt pork in your soup pot over medium heat until the fat is rendered (liquid) and the pork bits are getting crispy. 10 minutes or so.
Add the onion and cook, stirring frequently until it begins to soften. About 5 minutes. Add the flour and cook for a few seconds. Slowly add the clam broth.

The flour will make it thick, so be sure to really stir and mix it in now. Add milk, whisk until smooth. Add potatoes, carrots, celery, and herb. Simmer uncovered over medium heat for 10 minutes. Add the clams and half and half. **if using corn starch instead mix the corn starch with the cold half and half when you add it.

Simmer your soup until the potatoes are tender. Season soup with salt and pepper to taste. The salt pork makes it very salty, so be sure to taste it first. Remove soup from heat, and let the chowder sit at room temperature for an hour, or refrigerate for up to 2 days. Before serving, add the butter and reheat gently.