Type what you have

Ingredients

• ✓ bacon drippings
• pumpkin seed
• whiskey
• brown sugar
• salt

Instructions

1. 1 Preheat the oven to 275 degrees F (135 degrees C).
2. 2 Combine pumpkin seeds, whiskey, bacon drippings, brown sugar, and 2 teaspoons salt together in a saucepan over medium-low heat; bring to a simmer and cook until seeds begin to turn gray in the middle, 15 to 20 minutes. Drain.
3. 3 Spread pumpkin seeds on a baking sheet in a single layer; season with salt.
4. 4 Roast in the preheated oven until crisp and golden brown, 1 to 1 ½ hours.

By Guinevere

Ingredients

• ✓ bacon drippings
• egg
• bacon
• onion
• dill pickle relish
• mayonnaise
• yellow mustard
• salt
• black pepper
• paprika

Instructions

1. 1 Place eggs into a saucepan, cover with water, and bring to a boil. Remove from the heat and let stand for 15 minutes.
2. 2 Remove eggs from hot water and place under cold running water to cool. Peel eggs. Slice each egg in half lengthwise. Place yolks into a small bowl.
3. 3 Add 1/2 cup bacon, onion, dill pickle relish, mayonnaise, mustard, and bacon drippings to egg yolks. Mix with a fork until combined but yolks are still chunky. Stir in salt and pepper.
4. 4 Scoop yolk mixture into each egg white. Sprinkle paprika over eggs, then garnish with remaining 1/4 cup bacon.

By ctrit

Ingredients

• ✓ bacon drippings
• hot pepper sauce
• garlic powder
• chili powder
• seasoned salt
• cayenne pepper
• liquid smoke
• monosodium glutamate
• worcestershire sauce
• butter
• sesame snack stick
• goldfish cracker
• pretzel twist
• mixed nut
• oat cereal rings
• wheat square cereal
• crispy rice cereal squares
• corn square cereal

Instructions

1. 1 Preheat oven to 250 degrees F (120 degrees C).
2. 2 Gently mix corn, rice, and wheat squares, oat rings, mixed nuts, mini pretzels, goldfish crackers, and sesame snacks in two 13x24-inch aluminum roasting pans, taking care not to break cereal.
3. 3 Stir bacon drippings, unsalted butter, Worcestershire sauce, MSG, liquid smoke, cayenne pepper, seasoned salt, chili powder, garlic powder, and hot pepper sauce together in a microwave-safe bowl. Cook on high in microwave for 3 or 4 30-second intervals, stirring each time, until mixture is warm, liquid, and fully combined.
4. 4 Stir seasoning sauce continuously as you pour half over the cereal mixture in each pan. Gently stir the snack mix and seasonings with a slotted spoon until thoroughly coated; do not crush cereal.
5. 5 Bake in the preheated oven until sauce is completely absorbed and the snack mix is crisp, about 2 hours; stir gently every 15 minutes. Cool completely and store in airtight containers. The snack mix stores well in freezer in airtight freezer bags, if it makes it that long.

By N2family

Ingredients

• ✓ bacon drippings
• pecan
• coconut palm sugar
• salt
• cayenne pepper

Instructions

1. 1 Preheat oven to 225 degrees F (110 degrees C).
2. 2 Put pecans in a resealable bag and pound into small pieces.
3. 3 Mix bacon drippings, palm sugar, sea salt, and cayenne pepper together in a bowl. Add pecans to the bowl and stir to coat using a spatula. Spread coated pecan pieces onto a rimmed baking sheet.
4. 4 Bake in the preheated oven, stirring every 15 minutes, until pecans are toasted and fragrant, about 1 hour. Cool to room temperature and stir in an air-tight container.

By Anastasia Daleiden

Ingredients

• ✓ bacon drippings
• bacon
• cream cheese
• tomato
• green onion
• pesto sauce
• flour tortilla
• turkey

Instructions

1. 1 Arrange bacon slices in a microwave save baking dish, side by side. Cover dish with a paper towel. Microwave on high until bacon is soft and lightly browned, 4 to 6 minutes. Chop bacon into small pieces; reserve 3 tablespoons bacon drippings.
2. 2 Combine the chopped bacon, reserved bacon drippings, cream cheese, tomato, green onions, and pesto in a large bowl; mix well. Evenly spread the cream cheese mixture on the tortillas; top each with a slice of turkey. Roll tortillas up tightly, and cut into 1/4 inch slices. Discard rounded ends.

By Windy B

Ingredients

• ✓ bacon drippings
• bacon
• yellow onion
• brown sugar
• garlic
• cayenne pepper
• cinnamon
• nutmeg
• bourbon whiskey
• coffee
• sherry vinegar
• maple syrup
• ketchup

Instructions

1. 1 Cook and stir bacon in a large saucepan over medium-high heat until bacon starts to brown, about 10 minutes; drain grease, retaining 1/4 of the drippings. Stir onions into bacon and drippings; cook and stir until soft, about 10 minutes. Stir in brown sugar; cook until onions are sticky and browned, about 5 more minutes. Mix in garlic, cayenne pepper, cinnamon, and nutmeg. Cook and stir until garlic is soft, about 5 minutes.
2. 2 Mix in bourbon whiskey, coffee, sherry vinegar, and maple syrup. Bring to a boil, reduce heat to low, and cook until the bacon jam is thickened but not completely dry, stirring occasionally to prevent burning, about 35 minutes. Mix in ketchup and cook 5 more minutes.
3. 3 Remove from heat, let the bacon jam cool, and pulse in a food processor to a slightly chunky, spreadable consistency. Bacon jam will store in the refrigerator, covered, up to 2 weeks.

By Cheryl Bricks

Ingredients

• ✓ bacon drippings
• collard green
• salt
• water

Instructions

1. 1 Heat bacon drippings in a cast iron skillet over medium heat. Cook and stir greens in hot drippings until limp, tender, and significantly reduced in size, 1 to 4 minutes, depending on how tough the greens are. Season with salt and serve straight from the skillet.
2. 2 If you prefer extra-tender greens, add 3 cups water to greens in the skillet; season with salt. Bring to a boil and cook for 1 hour, adding more water as needed.

By rjkuns

Ingredients

• ✓ bacon drippings
• potato
• vidalia onion
• salt
• pepper

Instructions

1. 1 Heat the bacon drippings in a large skillet over medium heat. Add potatoes and onion, and stir to coat. Cook, stirring occasionally, until potatoes are tender and golden brown, about 15 minutes. Season with salt and pepper, and serve.

By MS DEE

Ingredients

• ✓ bacon drippings
• all-purpose flour
• salt
• black pepper
• milk

Instructions

1. 1 Heat bacon drippings in a skillet over medium heat; whisk flour into drippings until smooth. Reduce the heat to low and cook, stirring constantly so it doesn't burn, until roux is caramel brown in color, about 15 minutes. Stir in salt and black pepper.
2. 2 Add milk, 1/2 cup at a time, whisking until thoroughly blended after each addition. Bring gravy to a simmer, then whisk constantly until thick, smooth, and bubbling.

By Tess DeFevers Ehling

Ingredients

• ✓ bacon drippings
• all-purpose flour
• water
• tomato paste
• salt
• black pepper

Instructions

1. 1 Heat bacon drippings in a skillet over medium-high heat. Stir flour into the bacon drippings and cook, stirring constantly, until lightly browned. Slowly pour water into flour mixture while whisking. Whisk in tomato paste and continue to cook until it begins to thicken. Reduce heat to low and simmer until thick, about 5 minutes. Season with salt and pepper.

By Melissa Dommert

Ingredients

• ✓ bacon drippings
• pork link sausage
• all-purpose flour
• buttermilk
• salt
• black pepper

Instructions

1. 1 Place sausages and bacon drippings in a skillet and cook over medium heat, breaking up sausage into bite-sized pieces, until golden brown, 4 to 6 minutes. Add flour, stirring constantly. Slowly add buttermilk and cook and stir until gravy has thickened, 3 to 5 minutes.

By Yoly

Ingredients

• ✓ bacon drippings
• potato
• ramp
• bacon
• salt
• black pepper

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until potatoes start to soften, about 10 minutes; drain.
2. 2 Heat bacon drippings in a large skillet over medium-high heat; cook and stir potatoes in hot drippings until golden brown, about 15 minutes. Stir in ramps and bacon; season with salt and black pepper. Continue cooking, stirring occasionally, until ramps are soft, about 5 minutes.

By cookin'mama08

Ingredients

• ✓ bacon drippings
• green bean
• mushroom
• salt
• black pepper
• bacon

Instructions

1. 1 Drain most of the water from the green beans. Combine beans and bacon drippings in a saucepan over medium heat and bring to a boil. Reduce heat and simmer for 10 minutes.
2. 2 Add mushrooms and cook an additional 3 to 5 minutes. Season with salt and pepper. Top with crumbled bacon just before serving.

By Yoly

Ingredients

• ✓ bacon drippings
• peppered bacon
• mayonnaise
• tomato
• cucumber
• kosher salt
• five-peppercorn seasoning
• cumin

Instructions

1. 1 Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. When cool, crumble the bacon into a large salad bowl. Reserve 1 tablespoon of bacon drippings, and let cool.
2. 2 Mix the bacon drippings and mayonnaise into the crumbled bacon until thoroughly combined; stir in tomatoes and cucumbers. Season to taste with kosher salt, five-peppercorn blend, and cumin. Allow to chill for at least 1 hour before serving (overnight is better).

By cj

Ingredients

• ✓ bacon drippings
• onion
• garlic
• ginger
• ketchup
• worcestershire sauce
• soy sauce
• brown sugar
• balsamic vinegar
• lemon juice
• chipotle chile sauce
• mustard
• chile pepper
• black pepper
• kosher salt
• cumin
• coriander
• paprika

Instructions

1. 1 Heat the bacon drippings in a saucepan over medium heat. Cook the onion in the bacon drippings until soft, about 7 minutes. Stir in the garlic and ginger. Cook and stir another 30 seconds. Reduce heat to low.
2. 2 Stir together the ketchup, Worcestershire sauce, soy sauce, brown sugar, balsamic vinegar, lemon juice, chipotle sauce, mustard, ground chile pepper, pepper, salt, cumin, coriander, and paprika in a bowl. Stir sauce into the onion mixture, and simmer for 20 minutes, stirring frequently.

By The Magpie

Ingredients

• ✓ bacon drippings
• water
• ham hock
• pork shank
• cabbage
• salt
• black pepper
• chicken broth

Instructions

1. 1 Combine water, ham hock, and pork shank in a large pot. Bring to a boil, reduce heat, and simmer until meat is cooked through, about 2 hours. Drain and set meat aside to cool to room temperature, about 20 minutes.
2. 2 Remove meat from pork shank, chop into bite-sized pieces, and place in a bowl. Remove skin and meat from ham hock, chop into very small pieces, and add to the bowl, omitting skin if you prefer.
3. 3 Heat bacon drippings in a large skillet or Dutch oven over medium-high heat until hot, but not smoking. Add 1/4 of the cabbage to the hot skillet and saute until slightly wilted, about 3 minutes. Add 1/4 of the meat mixture. Add another 1/4 of the cabbage, cooking until slightly wilted, about 3 minutes, followed by another 1/4 of the meat mixture. Repeat until all cabbage and meat has been added. Season with salt and pepper. If mixture sticks to the skillet, add 1 to 2 tablespoons chicken broth.
4. 4 Slowly add remaining chicken broth to the cabbage-meat mixture in the skillet, give it a good stir, and reduce heat to medium-low. Simmer until cabbage is tender, 30 to 45 minutes.

By Sandra Garth

Ingredients

• ✓ bacon drippings
• lard
• all-purpose flour
• salt
• baking soda
• baking powder
• butter
• lard
• buttermilk

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet with 1/2 teaspoon of lard.
2. 2 Mix together the flour, salt, baking soda, and baking powder in a bowl. Grate the frozen butter and 2 tablespoons frozen lard into the flour mixture with a cheese grater; stir lightly 1 or 2 times to mix. With your fingers, make a well in the middle of the flour mixture, and pour the bacon drippings and buttermilk into the well. With just the tips of your fingers, stir lightly and quickly to just bring the dough together before the butter and lard melt. Dough will be sticky.
3. 3 Scrape dough out onto a floured surface, and gently pat the dough flat. Sprinkle the top of the dough with flour, and fold it in half; pat down, fold again, and repeat until you have folded the dough 4 or 5 times. With a rolling pin, roll the dough out to a square about 1 inch thick. Cut the biscuit dough into rounds with a 2 1/2-inch biscuit cutter or the floured edge of a drinking glass by pushing straight down (twisting the cutter will seal the edge and keep the biscuits from rising). Lay the biscuits onto the prepared baking sheet so the edges just touch.
4. 4 Bake in the preheated oven until risen and lightly golden brown, 15 to 20 minutes.

By GregWmson

Ingredients

• ✓ bacon drippings
• pork
• parsley
• carrot
• celery
• garlic
• bread crumb
• black pepper
• quail

Instructions

1. 1 Preheat the oven broiler.
2. 2 In a bowl, mix the pork, parsley, carrots, celery, garlic, bread crumbs, and pepper.
3. 3 Arrange the quail in a baking dish. Separate the skin from the breast of each quail, and stuff with equal amounts of the stuffing mixture. Brush with bacon drippings.
4. 4 Broil the quail 7 minutes on each side in the preheated oven, or to a minimum internal temperature of 180 degrees F (85 degrees C).

By Cookiemonstor0909

Ingredients

• ✓ bacon drippings
• eggplant
• olive oil
• potato
• garlic
• bacon
• onion
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place eggplant halves, cut-sides up, onto a baking sheet; brush with 1 tablespoon olive oil.
3. 3 Bake in the preheated oven until soft, 30 to 35 minutes. Peel eggplant when cool enough to handle; set aside.
4. 4 Meanwhile, place potatoes and garlic in a large pot and cover with lightly salted water; bring to a boil. Reduce heat to medium-low; simmer until tender, about 20 minutes. Drain.
5. 5 Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer to paper towels to drain; reserve 1 tablespoon drippings in the skillet. Crumble bacon when cool; set aside.
6. 6 Add onion to drippings; cook and stir until soft and translucent, about 5 minutes. Set aside.
7. 7 Place eggplant, potatoes, garlic, and remaining 1 tablespoon olive oil in a large bowl; mash with a potato masher until smooth and thoroughly combined. Season with salt and black pepper. Top with onion and bacon; serve.

By peawormsworth

Ingredients

• ✓ bacon drippings
• bacon
• pork chop
• salt
• black pepper
• white wine
• onion
• garlic
• water
• cornstarch

Instructions

1. 1 Fry bacon in a large skillet over medium-high heat until evenly browned, about 10 minutes. Remove bacon to a paper towel-lined plate. Drain skillet, reserving about 2 tablespoons bacon drippings.
2. 2 Season pork chops with kosher salt and black pepper; cook in reserved bacon drippings over medium-high heat until browned, 3 to 5 minutes per side. Pour white wine over the chops, reduce heat to medium-low, place a cover on the skillet, and cook 2 minutes more.
3. 3 Chop the bacon and add to the skillet along with the onion slices and garlic; replace cover and simmer until chops are no longer pink in the center, about 10 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Remove pork chops to a paper towel-lined plate to drain.
4. 4 Whisk water and cornstarch together in a small bowl; stir into sauce remaining in skillet. Cook and stir until the sauce thickens. Pour sauce over pork chops to serve.

By shark77

Ingredients

• ✓ bacon drippings
• chicken broth
• evaporated milk
• grits
• salt
• cheddar cheese
• bacon
• shrimp
• green bell pepper
• onion
• cheddar cheese

Instructions

1. 1 Pour chicken broth and evaporated milk into a large saucepan and bring to a boil. Stir in grits and salt; return to a boil. Reduce heat to low, cover, and simmer grits, stirring often, until thick, about 5 minutes. Stir in 1 cup Cheddar cheese until melted. Set grits aside and keep warm.
2. 2 Heat a large skillet over medium heat. Cook and stir bacon in the hot skillet until crisp, 8 to 10 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate. Drain all but 2 tablespoons bacon drippings from the skillet.
3. 3 Return the skillet to medium heat. Cook and stir shrimp, bell pepper, and onion in hot bacon drippings until shrimp are bright pink and no longer translucent inside and bell pepper is tender, 5 to 8 minutes. Stir cooked bacon into shrimp mixture.
4. 4 Spread grits into a serving dish, top with shrimp mixture, and garnish with 1 tablespoon Cheddar cheese.

By Diane

Ingredients

• ✓ bacon drippings
• venison tenderloin
• vegetable oil
• all-purpose flour
• salt
• black pepper
• egg
• milk
• bread crumb
• cracker crumb
• lemon juice

Instructions

1. 1 Cut tenderloin into 1/2 inch steaks. Slice each steak in half horizontally, from the smallest toward the largest side, until there is only a very small section keeping the two halves connected. Slice a few small scores on the outer edges of each steak to prevent them from curling up when frying.
2. 2 Preheat oil and bacon drippings in a large heavy skillet over medium high heat. In a large shallow dish, combine flour, salt and pepper. In a separate shallow bowl, beat together egg and milk. In another shallow dish, combine bread crumbs and cracker crumbs.
3. 3 Dredge the steaks in the seasoned flour, and using a meat mallet, pound them down to just slightly less than their 1/4 inch thickness. Dip the steaks in the egg mixture, then coat each steak on both sides with the crumbs. Set aside on a clean plate. When all steaks are evenly coated, place prepared steaks gently in a single layer into the hot oil.
4. 4 Fry steaks for 2 to 3 minutes on each side, or until golden brown. Drain on paper towels. Sprinkle each steak lightly with lemon juice.

By Clint Wigen

Ingredients

• ✓ bacon drippings
• bacon
• ground beef
• bread crumb
• red pepper flake
• black pepper
• colby-jack cheese
• cooking spray
• colby jack cheese
• tomato
• avocado
• hamburger bun

Instructions

1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned but not totally crisp, about 8 minutes. Drain on paper towels. Retain 1 tablespoon bacon drippings.
2. 2 Mix ground beef, bread crumbs, red pepper flakes, black pepper, and retained bacon drippings in a bowl until thoroughly combined; divide meat mixture into 4 equal portions. Form each portion into a large patty, making them as thin as possible. Sprinkle shredded Colby-Jack cheese onto 2 of the patties, leaving an edge about 3/4 inch wide uncovered. Place second patty onto the cheese and press the edges of the patties together to create 2 cheese-stuffed burgers. Place stuffed patties into freezer to chill slightly, about 10 minutes.
3. 3 Preheat an outdoor grill for high heat.
4. 4 Spray the grill grate with cooking spray and place burgers onto grill; turn heat to low, place lid over grill, and cook until outsides of burgers are lightly charred and cheese has melted, about 10 minutes per side. Maintain grill temperature at about 300 degrees F (150 degrees C). Use a spray bottle of water to control flames; flames should just lightly contact the bottoms of the burgers to create a slight char. After the first flip, place 3 partially-cooked bacon slices onto each burger.
5. 5 About 2 minutes before burgers are done, place a Colby-Jack cheese slice onto each burger; top with tomato and avocado slices and transfer burgers to plate to rest for 1 or 2 minutes. Serve burgers on hamburger buns.

By The Bachelor Chef

Ingredients

• ✓ bacon drippings
• oil
• all-purpose flour
• cornmeal
• white sugar
• baking powder
• salt
• buttermilk
• egg
• baking soda
• hot dog
• wooden stick

Instructions

1. 1 Heat oil in a deep fryer to 365 degrees F (185 degrees C).
2. 2 Whisk flour, cornmeal, sugar, baking powder, and salt together in a large bowl; stir in bacon drippings. Make a well in center; stir buttermilk, egg, and baking soda into well until smooth and well blended.
3. 3 Pat hot dogs dry with paper towels; insert wooden skewers into hot dogs. Dip hot dogs into buttermilk batter, one at a time, shaking off excess. Deep fry in hot oil in batches a few at a time until deep golden brown. Drain on paper towels or serve on paper plates.

By ROBY

Ingredients

• ✓ bacon drippings
• cauliflower stem
• cauliflower leaf
• chicken broth
• garlic
• shallot
• water
• onion
• spinach
• salt
• black pepper

Instructions

1. 1 Combine cauliflower stems and leaves, chicken broth, garlic, and shallots in a 4-quart pot; add enough water to cover the leaves. Cover pot and bring liquid to a simmer.
2. 2 Heat bacon drippings in a skillet over medium heat. Cook and stir onion in the hot bacon drippings until translucent, 5 to 10 minutes. Add onion to the soup and continue to simmer until stems soften, about 2 hours.
3. 3 Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return soup to pot and stir spinach, salt, and pepper into soup; simmer for 5 minutes.

By Libby Asteak

Ingredients

• ✓ bacon drippings
• butter
• onion
• bread
• cheddar cheese
• egg
• salt
• garlic powder
• black pepper
• bacon
• toothpick

Instructions

1. 1 Melt butter in a skillet over medium-low heat. Add onion; cook until soft and translucent, about 5 minutes. Transfer onion to a bowl; wipe skillet clean.
2. 2 Stir bread cubes, Cheddar cheese, egg, salt, garlic powder, and black pepper into onion. Roll bread cube mixture into 8 equal-sized balls; wrap each in 1 strip bacon. Secure bacon with toothpicks.
3. 3 Melt bacon drippings in the same skillet over medium heat. Add bacon balls; cook, rolling constantly, until crisp, 15 to 18 minutes.

By Yoly

Ingredients

• ✓ bacon drippings
• pork roast
• butter
• garlic
• carrot
• parsley
• bay leaf
• salt
• pepper
• tomato paste
• sugar
• red wine
• mushroom

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Heat bacon drippings in a large skillet over medium-high heat. Brown roast on all sides. Remove roast to a casserole dish. Place butter, garlic, and carrots in the skillet. Reduce heat to medium. Stir in parsley, bay leaf, salt, pepper, tomato paste, and sugar. Pour in red wine, and stir to combine. Pour over pork roast.
3. 3 Bake in preheated oven for 1 hour. Remove, and arrange mushrooms around the roast. Return to oven, and bake 1/2 hour.

By JENNIFERK2

Ingredients

• ✓ bacon drippings
• bacon
• all-purpose flour
• kosher salt
• paprika
• chicken thigh
• red onion
• apple
• red cabbage
• red wine vinegar
• red wine
• brown sugar
• cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cook bacon in a large oven-safe or cast-iron skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on a paper towel-lined plate until cool; crumble bacon. Leave drippings in the skillet.
3. 3 Whisk flour, 1/2 teaspoon kosher salt, and smoked paprika together in a medium bowl until evenly combined; dredge chicken thighs in flour and shake off excess.
4. 4 Cook chicken in drippings in the skillet over medium heat until browned, about 5 minutes per side; transfer chicken to a plate.
5. 5 Drain and discard all but 1 tablespoon drippings from the skillet. Add onion and apple; cook and stir until onion is translucent and apple softened, about 5 minutes. Stir in cabbage and bacon; season with kosher salt. Cook, stirring often, until cabbage is softened, 5 to 8 minutes.
6. 6 Add vinegar and red wine to cabbage mixture; stir in brown sugar and cinnamon until well combined. Bring to a boil; cook until sauce is reduced by half, stirring often, about 10 minutes. Place chicken thighs on cabbage in the skillet.
7. 7 Bake in the preheated oven until cabbage is tender and chicken is cooked through, about 40 minutes. An instant-read thermometer inserted into the thickest part of a thigh should read at least 165 degrees F (74 degrees C).

By HerbanSpoons

Ingredients

• ✓ bacon drippings
• fettuccine pasta
• bacon
• olive oil
• garlic
• onion
• shrimp
• italian seasoning
• black pepper
• tomato
• spinach
• tomato paste

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the fettuccine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
2. 2 Brown the bacon in a large skillet over medium heat until crisp, about 5 minutes; stir occasionally. Drain all but 1 tablespoon of the drippings; pour the olive oil into the skillet. Stir in garlic and onion, and cook until the onion becomes translucent, about 5 minutes. Stir in the shrimp, and cook just until pink and opaque, 2 to 3 more minutes. Mix in Italian seasoning, black pepper, and diced tomatoes, and cook, stirring occasionally, until the liquid has reduced by half, about 10 minutes.
3. 3 With a spoon, move the shrimp to the outside of the skillet. Place the spinach in the center of the skillet, cover, and cook until just wilted, 3 to 5 minutes. Stir the spinach into the shrimp. Mix in the tomato paste if you prefer a thicker sauce. Serve over cooked fettuccine.

By Matt Zacek

Ingredients

• ✓ bacon drippings
• onion
• celery
• pork sausage
• sage
• paprika
• salt
• black pepper
• broccoli floret
• vegetable broth
• mashed potato
• corn
• green chili
• sour cream

Instructions

1. 1 Heat bacon drippings in a large, deep saucepan or soup pot over medium-high heat. Add onion and celery; saute until softened, 3 to 5 minutes. Add sausage, sage, paprika, salt, and pepper; continue to saute, mashing up the sausage into small pieces until browned and no longer pink, 5 to 7 minutes.
2. 2 While sausage is cooking, poke several holes in a zip-top bag and add broccoli (this allows steam to escape). Microwave for 3 minutes.
3. 3 Pour broth into sausage mixture, then add mashed potatoes. Mix well, then add the broccoli, corn, and green chilies. Stir to combine all well and then add the sour cream. Taste and add more salt and pepper as needed. Let simmer for about 10 more minutes for flavors to meld.

By Norma Jean