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$1.24 per serving
1 likes
Ready in 45 minutes
Spoonacular Score: 16% 
For $1.24 per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. One serving contains 182 calories, 10g of protein, and 14g of fat. 1 person has made this recipe and would make it again. It is a good option if you're following a caveman, gluten free, dairy free, and primal diet. Head to the store and pick up bacon, balsamic vinegar, toothpicks, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 21%. This score is rather bad. Try Bacon Wrapped Roasted Red Pepper and Goat Cheese Stuffed Chicken with Balsamic Drizzle and Basil, Bacon-Wrapped Prawns with Chipotle BBQ Sauce, and Bacon Basil-Wrapped Shrimp for similar recipes.
Shrimp on the menu? Try pairing with Pinot Grigio, Riesling, and Sauvignon Blanc. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. One wine you could try is Chateau Ste. Michelle Pinot Gris. It has 4 out of 5 stars and a bottle costs about 13 dollars.
Mild winter and spring weather continued into a long, warm, dry and stable growing season in 2001. September harvest conditions were ideal with very warm, clear days and cool nights."Fresh pear, honeydew melon and mandarin orange aromas and flavors combine with chamomile tea, honeysuckle and assorted floral characteristics..." according to winemaker, Erik Olsen. This wine pairs well with shellfish, cream-based dishes, cheese & fruit.
» Get this wine on Wine.com
Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit
Don't make the mistake of assuming turkey bacon is healthier than pork bacon. Read the labels and look for short ingredient lists (not too many artificial ingredients, preservatives, and other additives). If you're watching your sodium intake, pay attention to that too. It is also important to note that the American Institute for Cancer Research has stated the consumption of ANY processed meat could increase your risk of developing cancer. Although it is not yet clear what causes the increased cancer risk, it could be the preservatives or other chemicals commonly used during processing.
Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.
Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.
Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.
If you have too much bacon (is this even possible?) you can freeze individual slices by laying them between sheets of wax paper. Even better, you can put them on a single sheet of wax paper and roll the paper in such a way that you can just unroll it later and remove however many slices you want.
Surprising tip: you will end up with better bacon if you add water to the skillet when cooking it on the stovetop. For large amounts of bacon, you can also prepare bacon in the oven.
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gluten-free
dairy-free
paleo
primal
