Gnocchi with Bacon and Green Beans

Gnocchi with Bacon and Green Beans

1 lb gnocchi
1/2 lb green beans, french cut
3 tbsp Bacon Olive Oil
4 strips precooked, crumbled bacon
1/4 cup slivered almonds
pinch of sea salt

Cook the gnocchi according to the package directions. Set aside.

Heat the olive oil to medium heat in a large saute pan. Add in the green beans and cook, stirring often for a couple minutes. Add in the gnocchi and gently fold everything over to combine. Spread in a single layer and let simmer for 2-3 minutes before stirring. Flip and repeat. Stir in the crumbled bacon bits and the almonds. Garnish with some Smoked Sea Salt, or maybe the Vermont Maple.

Serve warm.

Honey Butter Chicken

This is a recipe that was originally going to happen with pork chops. But that was before I spotted chicken breasts on sale at my grocery store the other day. So feel free to mix this up. I think it would be nice with a turkey breast too.

Honey Butter Chicken

4 tbsp Butter Olive Oil
2 tbsp honey
1 1/2 lb chicken breast
3/4 cup water or low sodium chicken broth
big pinch of black pepper
big pinch Applewood Smoked Sea Salt
1 tbsp smoked paprika

Heat the oven to 375°.

Arrange the chicken in a large casserole pan. In a separate bowl, whisk the olive oil, honey, water, salt and spices. Pour over the chicken. Flip the chicken around to coat.

Roast uncovered for 15-20 minutes.

Guacamole with Bacon and Roasted Tomatillos

Ah, bacon. Glorious bacon. Thick-cut heavily peppered bacon. Mmmm, paired with creamy avocado and tart tomatillos...

Ah, guacamole. Yay!

Guacamole with Bacon and Roasted Tomatillos

1 small Jalapeno, seeded and halved
4 medium tomatillos, halved
3 avocados
4 slices thick bacon
1 tbsp lime juice
3 tbsp Jalapeno Olive Oil
4 tbsp chopped fresh cilantro
pinch of Applewood Smoked Sea Salt
tortilla chips or toasted pita bread

In my BLT post recently, I told you about the best way in the world to cook bacon. So line a baking sheet with foil and lay out your bacon. Place in the oven and turn to 400 degrees. Take out when done, about 20 minutes.

On another sheet lay out the tomatillos and the jalapeno. Rub the tomatillos with the Jalapeno Olive Oil and sprinkle with the sea salt. Once the oven is preheated and the bacon is done, put them in and roast for about 25-30 minutes.

Dice your avocados and place in a bowl. When the tomatillos and jalapeno are done, they should be nice and collapsed. Let them cool a little bit until you can handle them. Scoop all the flesh away from the tomatillo skins and add to the bowl. Dice the jalapeno and stir it all together. Add in the lime juice.

Mash with a basic potato masher for chunky style guac like I like, or pulse in a food processor for a smoother guac. Stir in the cilantro and crumble the bacon and add, saving a little bit of each for garnish.