Chicken Fried Bacon
Description
Not Chicken
Details
Cooking Time: 20
Recipes Makes: 14
Calories: 147
Carbs: 3
Fat: 10
Protein: 10
Ingredients Related Tips
14 slices of bacon
Flour
Eggs
Bread Crumbs
Oil
Seasonings in the Flour (optional)
1 1/2 teaspoons Garlic Powder
1/2 teaspoon Cayenne
Seasoning salt (to taste)
Directions
You will need three shallow bowls, lined up in a row, and a separate plate to put the coated, raw bacon. The first bowl has the flour, at this time mix in a teaspoon or two of the spice and mix it in well with a fork. In the second bowl, crack two or three eggs and beat them well. The number of eggs that you will use depends on how much bacon that you are going to fry up. The third bowl has the bread crumbs.
During this time, you will add approximately two inches of oil to a medium sized frying pan and heat it on the stove top.
Dip the raw Bacon in the Flour, then the Egg, then the Bread Crumbs
Make them all before you start frying.
Then fry them in the pan for about 30 seconds on each side (2-3 pieces at a time, use tongs to flip) Fry until golden brown, then place on a plate. Blot them with a paper towel to remove the excess oil.
Serve with Ranch or Gravy - no sense in thinking healthy now... you just country fried your bacon (Great Gravy Recipe HERE)
Read more at http://myfridgefood.com/recipes/breakfast/chicken-fried-bacon/#LBWsHBcR2uTIeX1o.99
Sausage Gravy
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image: http://myfridgefood.com/Media/Recipe/13130914970001pb.jpg
Sausage Gravy
Description
Just like Grandma used to make
Details
Cooking Time: 30
Recipes Makes: 12
Calories: 195
Carbs: 5
Fat: 17
Protein: 7
Ingredients Related Tips
1 pound ground pork sausage
3 tablespoons all-purpose flour
3 cups milk
Directions
Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Remove sausage, drain and set aside.
2. Pour off most of the fat from the pan, leaving about 2 to 3 tablespoons. Return pan to medium-low heat and add flour. Using a whisk, stir vigorously until roux forms, scraping bottom of pan. Reduce heat to low and let roux cook at least 5 minutes, stirring occasionally. Grandma always "burned" hers a little on purpose.
3. Add milk in a stream, whisking the whole time. After adding about 2 1/2 cups, turn heat to medium and continue cooking, stirring constantly. Bring gravy to a boil and cook to desired thickness. Add more milk if a thinner gravy is desired. You may also add some of the cooked and crumbled sausage to the gravy.
Read more at http://myfridgefood.com/recipes/breakfast/sausage-gravy/#I3GS5WtXr88Lj2GD.99
Description
Not Chicken
Details
Cooking Time: 20
Recipes Makes: 14
Calories: 147
Carbs: 3
Fat: 10
Protein: 10
Ingredients Related Tips
14 slices of bacon
Flour
Eggs
Bread Crumbs
Oil
Seasonings in the Flour (optional)
1 1/2 teaspoons Garlic Powder
1/2 teaspoon Cayenne
Seasoning salt (to taste)
Directions
You will need three shallow bowls, lined up in a row, and a separate plate to put the coated, raw bacon. The first bowl has the flour, at this time mix in a teaspoon or two of the spice and mix it in well with a fork. In the second bowl, crack two or three eggs and beat them well. The number of eggs that you will use depends on how much bacon that you are going to fry up. The third bowl has the bread crumbs.
During this time, you will add approximately two inches of oil to a medium sized frying pan and heat it on the stove top.
Dip the raw Bacon in the Flour, then the Egg, then the Bread Crumbs
Make them all before you start frying.
Then fry them in the pan for about 30 seconds on each side (2-3 pieces at a time, use tongs to flip) Fry until golden brown, then place on a plate. Blot them with a paper towel to remove the excess oil.
Serve with Ranch or Gravy - no sense in thinking healthy now... you just country fried your bacon
(Great Gravy Recipe HERE)Read more at http://myfridgefood.com/recipes/breakfast/chicken-fried-bacon/#LBWsHBcR2uTIeX1o.99
Sausage Gravy
Print Friendly Version Log in to bookmark!
image: http://myfridgefood.com/Media/Recipe/13130914970001pb.jpg
Sausage Gravy
Description
Just like Grandma used to make
Details
Cooking Time: 30
Recipes Makes: 12
Calories: 195
Carbs: 5
Fat: 17
Protein: 7
Ingredients Related Tips
1 pound ground pork sausage
3 tablespoons all-purpose flour
3 cups milk
Directions
Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Remove sausage, drain and set aside.
2. Pour off most of the fat from the pan, leaving about 2 to 3 tablespoons. Return pan to medium-low heat and add flour. Using a whisk, stir vigorously until roux forms, scraping bottom of pan. Reduce heat to low and let roux cook at least 5 minutes, stirring occasionally. Grandma always "burned" hers a little on purpose.
3. Add milk in a stream, whisking the whole time. After adding about 2 1/2 cups, turn heat to medium and continue cooking, stirring constantly. Bring gravy to a boil and cook to desired thickness. Add more milk if a thinner gravy is desired. You may also add some of the cooked and crumbled sausage to the gravy.
Read more at http://myfridgefood.com/recipes/breakfast/sausage-gravy/#I3GS5WtXr88Lj2GD.99
