The local grocery chain in my neighborhood sells jalapeno bacon, a delicious, salty product containing high-fructose corn syrup and cured with nitrates.  It is delicious but, as I am wont to do, I wanted to make my own.  My first idea was to start with packaged bacon and brine it in a jalapeno mixture but I realized that the packaged bacon is already so full of salt and sugar that it would be difficult to add much additional flavor.

I began to wonder if I could just buy uncured bacon and cure it myself.  The more I read the more I came to realize that making bacon was not only not that hard but that it was down right easy.  A nebulous recipe began to take form in my head and I took the plunge and ordered a pork belly from our butcher.  After weeks of wondering and imagining it was almost anti-climactic how easy the curing process was.  In about 10 minutes I had combined all of my ingredients in the food processor and then dumped it all in a Ziplock bag with the pork belly.  Done.  It sat for a week in the fridge, I rinsed it, I roasted it, then I sliced it and fried it and ate it and moaned little bacon pleasure moans.

This bacon is BACON.  It is meaty and chewy with sweet and hot undertones.  It makes the packaged bacon taste like salt and water.  The pork belly from my local grocery store’s butcher was about $3.49 a pound which isn’t too bad for a pound of bacon.  If you have a cheaper pork belly source then it becomes an even better deal.  Click here for the recipe »

Here is an easy side to serve with your Mexican dishes.  Fluffy white rice tossed with fresh squeezed lime juice and chopped cilantro can make a light dish more substantial or a hearty dish a little lighter.  I am not a huge fan of the tomato based Mexican rice dishes but this rice adds just enough extra flavor while still being a blank canvas for highlighting the flavors in the main dish.  I always serve it alongside Chipotle Chicken Salad and it would go great with Enchiladas, Veggie Enchiladas, Tacos or Fajitas.  Or tuck it into burritos with chicken, refried beans, guacamole and pico for a great on the go lunch or dinner.  Click here for the recipe »

I am always on the look-out for hearty vegetarian meals to help stretch our budget.  Eating a few meatless meals every week is also great for our health and the earth, so really its a win all around.  Unfortunately, it can be hard to find meatless meals that don’t leave us feeling unsatisfied or hungry after few hours.  These enchiladas are hearty and spicy and delicious!  In fact they are so hearty you won’t even miss the meat.

My friend Reshma gave me her recipe.  Restaurant spinach enchiladas tend to be a bit bland and boring but these are amazing.  She makes hers with spinach and black beans or even sliced squash and zucchini.  Spicy and flavorful, the key is to season every layer of the dish.  Serve with beans and rice and you have a fiesta. Click here for the recipe »

This pasta salad is so good!  Full of delicious Mediterranean flavors, it makes a great side for a party or brown-bagged for lunch.  As written it is a great vegetarian dish but you can also use chicken or prosciutto tortellini.  Feel free to serve right away, but I really prefer to make this the night before (or even a couple of nights before).  It gives the spinach time to wilt a bit and allows the dressing to really marinate the other ingredients.  It serves a crowd but lasts for awhile in the fridge-perfect for mixing up on Sunday and bringing to work for lunches all week. 

This salad is not your typical mayo-laden party fare.  It is lighter and fresher yet still hearty and full of flavor.  The dressing soaks into the pasta and marinates the vegetables and the result is a lightly dressed, bright combination.  Click here for the recipe »