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BACON-WRAPPED WESTERN QUICHE TARTS

MAKES 12 | PREP TIME: 10 MINUTES | COOK TIME: 20 MINUTES
12 bacon slices
8 eggs
1/3 cup heavy (whipping) cream
1 cup shredded of Bunker Hill Mild Cheddar
1/4 cup finely diced red bell pepper
1/4 cup finely diced green bell pepper
1/4 cup finely diced yellow onion

1. Preheat the oven to 375.F.

2. Line each cup of a 12-cup muffin tin with a slice of bacon around the edges and then bake for about 10 minutes until browned but not crisp.

3. In a large bowl, whisk together the eggs and cream. Add the Cheddar, red and green bell peppers, and onion and mix well.

4. Pour the egg mixture into the baconlined muffin cups, filling each about
three-quarters full.

5. Bake for about 20 minutes until the muffins are golden brown and fully cooked. They should be spongy but not soft in the middle. Use a spoon to lift them from the pan.

6. Store in an airtight container in the refrigerator for up to 1 week.

* For more recipes like this, check out Rachel's book here: www.killinitketo.com/book


BACON MAC 'N' CHEESE

MAKES 6 | PREP TIME: 10 MINUTES | COOK TIME: 20 MINUTES
1 head cauliflower, chopped into small pieces (about 4 cups)
6 bacon slices
1/2 cup heavy (whipping) cream
3 ounces of Bunker Hill Ezra's Creamy Style Feta (cubes)
1 1/2 Cups of Bunker Hill Raw Milk Gouda shredded cheese
2 teaspoons Dijon or yellow mustard
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1/4 teaspoon cayenne pepper
Sea salt
Freshly ground black pepper
Chopped fresh parsley (optional)

1. In a large microwave-safe dish, cook the cauliflower florets on high for 15 to 20 minutes until tender. Alternatively, you can steam the cauliflower on the stovetop until tender. If using frozen cauliflower, follow the package instructions for steaming, but be careful not to overcook.
2. Meanwhile, in a large skillet, cook the bacon over medium-high heat for 5 to 7 minutes until crisp. Transfer to a paper towel and let cool. Reserve the bacon grease for the sauce, if desired.
3. While the bacon and cauliflower are cooking, prepare the cheese sauce. In a large saucepan over medium-low heat, bring the cream to a simmer. Add the cream cheese and cook, whisking, until the cream cheese melts.
4. Add the Cheddar, mustard, garlic powder, onion powder, paprika, and cayenne. Reduce the heat to low and cook, whisking, until the Cheddar melts. Continue to cook on low heat, whisking constantly, for 2 to 3 minutes more until the sauce thickens.
5. Remove the pan from the heat and add salt and pepper to taste. The sauce will be thick, but once you add the cauliflower, it will thin out a bit.
6. Drain any excess liquid from the cauliflower and stir it into the cheese sauce. Crumble in the bacon and stir to combine. Serve immediately, garnished with parsley (if using).

* For more recipes like this, check out Rachel's book here: www.killinitketo.com/book

Cranberry Pinwheels

CRANBERRY PINWHEELS

MAKES 40 APPETIZERS
8oz of Bunker Hill Ezra's Creamy Style Feta
8oz Cream cheese, softened
5oz dried cranberries
1/4 cup chopped onions
4 flour tortillas
Directions:
1. In a small bowl combine the cream cheese, feta, and onions.
2. Stir in Cranberries.
3. Spread about 1/2 cup mixture over each tortilla and wrap up tightly.
4. Wrap with plastic wrap and refrigerate at least an hour.
5. Cut each roll-up into 10 slices.




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