I love cookbooks and I love cooking magazines. No big surprise there, since this blog is, by default, a food blog! You would think with the internet at my fingertips, I would not have need for either. I guess I probably don’t, but there is still something intrinsically pleasing about holding a lovely book or magazine in your hands and thumbing through page after glorious page that I’m not yet ready to give up. And, because I’m always tempted in the grocery store check-out line by all those glossy rags, I usually can’t get home without buying one {grin}!
This time, I bought a Better Homes and Gardens Special Interest Edition magazine called “Skinny One-dish Market-Fresh Main Dishes” while in the check-out line. I’ve thoroughly enjoyed every single page of this beautiful magazine, dreaming of the glorious food photos I will learn to take and fabulous dishes I’ve yet to create! Oh, did I tell you that I’m taking a beginning digital photography course starting next week? I’m so excited – I’ll finally learn how to use this fancy, dancy DSLR camera that Charlie gave me for Christmas in 2012 {grin}! No more “auto mode”, point-and-shoot photos for me!
Oh, sorry, I got off track…
Anyway, I came across a recipe for Egg, Spinach, and Bacon Chutney Tartines that looks and sounds amazing. So, I decided I would make it for Sunday morning breakfast. Well, Charlie had a different idea. When I finally dragged my a** out of bed on Sunday, I said “Charlie, did you have breakfast yet?” Now, mind you, it’s early morning, like 7:00 a.m. on Sunday. It’s not like, well, 10:00 a.m. or noon or something! And, Charlie says, “yep.” And I said, “well, I WAS going to make you something fabulous for breakfast! Your loss, matey!”
Not wanting to make this fabulous dish just for me, I decided, instead, to make the chutney. Because I love chutney but have never even heard of bacon chutney! OMG – bacon plus chutney – what’s not to love?
Of course, I can’t just follow the recipe. It’s just not in my nature. But, I’m giving credit where credit is due because I would not have thought about creating Bacon Jalapeno Chutney without the influence of this beautiful magazine!
Next week I’ll share some recipes for using Bacon Jalapeno Chutney, but in the meantime, here’s the recipe:
PrintBacon Jalapeno Chutney
Bacon, jalapenos and onions made into a delightful chutney – what’s not to love?
- Prep Time: 5 mins
- Cook Time: 40 mins
- Total Time: 45 mins
- Yield: 1 cup 1x
- Category: Condiment
- Cuisine: American
Ingredients
- 4 slices thick-cut bacon
- 2 yellow onions, peeled and thinly sliced
- 1 jalapeno pepper, seeded and finely diced (save a few seeds)
- 1/2 cup jalapeno pepper jelly
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
Instructions
- In a skillet over medium heat, saute bacon until crisp.
- Remove bacon from skillet and drain on paper towels, reserving bacon grease in the pan.
- When cool to touch, finely chop the bacon.
- Add onions to bacon grease in pan and saute, stirring frequently, until caramelized (about 20 to 30 minutes).
- Add diced jalapeno pepper and a few seeds during the last 5 minutes of caramelizing the onions.
- Remove from pan and drain on paper towels.
- In small saucepan, add jalapeno pepper jelly, apple cider vinegar and honey; stir until jelly is melted.
- Add bacon, onions and bring to boil.
- Reduce heat and simmer for 5 minutes.
- Remove from heat and cool.
Notes
Adapted from Better Homes and Gardens, Special Interest Edition magazine, Skinny One-Dish Market-Fresh Main Dishes, 2014.
Bacon Jalapeno Chutney is decadently delicious with the chewy texture of the salty bacon plus just a little heat from the jalapeno and jalapeno jelly. Sweet, salty, chewy – it hits a home run on all bases! Stay tuned for recipes next week!
Tootles,
Related Posts:
(other Cooking Basics recipes)
Leave a Reply