Bacon strips with Dijon Mustard

1/2 lb (6-7 slices) bacon (Thick-style is best)
2 T. mustard (Dijon is best)
1/2 c. brown sugar

Line a cookie sheet or pan with aluminum foil so that the foil extends over all four sides.

Cut bacon slices into thirds. Spread one side of each strip of bacon with mustard.

Break apart any lumps of sugar and place on a plate. Dip the mustard side of bacon into the brown sugar and place on cookie sheet with sugar side up. Do not overlap strips, it will be very sticky.

Bake at 350 degrees for 15-20 minutes or until golden brown. Watch carefully the last few minutes to prevent burning, but it needs to be crispy so don't under-cook it either.

It will be very sticky so serve on a single layer, on a plate that it won't stick to.

Quinoa breakfast bowl

1/3 c. cooked Quinoa (I cook 1 cup at a time and save the extra for later)
Dried cranberries or gogi berries (may be soaked for 10 minutes to re-hydrate some)
Banana (mashed and/or sliced), blueberries, or other fruit
1/4 c. milk (or almond milk)
1 T. or more maple syrup, to taste
1/4 t. ground cinnamon
1/2 t. vanilla extract
1 T. walnuts, almonds, pumpkin seeds or other nuts/seeds

Combine ingredients. Quinoa can be warm or cold.

Honey Tilapia

1 egg
2 t. honey
1-2 c. crushed crackers
1-1.5 lbs fish (tilapia, walleye...)
canola oil
lemon, parsley, tartar or other sauces, as desired

Beat egg with honey in one bowl. Crackers in another (with salt, if needed). Dip fish in egg, then crackers.

Cook in a skillet for 3-5 minutes per side, over medium heat or until golden and fish flakes easily.

Skillet Plum Chicken Tenders

1/2 t. garlic salt
1/2 t. lemon-pepper or similar seasoning
1.5 lbs chicken tenderloins or breasts cut into pieces
1 T. olive oil
2 cups sliced fresh plums
1/2 c. diced red onion
1/3 c. jelly (apple, choke cherry...)
1 T. grated gingerroot (or dried equivalent)
2 t. reduced-sodium soy sauce
1/2 t. dried thyme
1 T. cornstarch
2 T. white wine
1 T. sesame seeds, toasted

Sprinkle garlic salt and lemon-pepper seasoning over chicken. Heat oil and brown chicken over medium high heat. Add plums and red onion; cook and stir for 1-2 minutes.

Reduce heat and add next five ingredients. Combine cornstarch and wine and stir into pan. Cook, covered, until chicken is done and plums are tender, about 10 minutes. Sprinkle with sesame seeds before serving.

Blueberry, corn, and Feta Salad

3-4 cups sweet corn, cooked
1-2 T. olive oil
3 T. balsamic vinegar (white if you don't want the corn to take on the darker color)
1 T. chives, plush garnish
1/2 t. salt
1/4 t. pepper
1 cup blueberries
1/2 cup crumbled feta cheese

Whisk oil, vinegar, chives, salt, and pepper. Toss with corn. Fold in blueberries and feta and chives, if desired.

Spicy Potatoes with Garlic Aioli

The potato recipe itself still needs a little experimentation, but the aioli is great. 

 1.5 lbs potatoes, cut into 1.5 inch cubes (about 4 potatoes)
1-2 T. butter (or olive oil or coconut oil)
2 garlic cloves
1 T. smoked paprika
1 t. garlic powder
1 t. chili powder
1/2 t. ground cumin
1/2 t. salt
1/4-1/2 t. crushed red pepper flakes
1/4 t. pepper

Aioli
1/2 mayo
1 T. lemon juice
1-2 garlic cloves
1/2 T fresh chives plus garnish
1 t. red wine vinegar
1/4 t. pepper (and salt, if needed)

Preheat oven to 375 degrees. Boil potatoes for 8-10 minutes or until almost tender. Drain and pat dry with paper towels. Toss with butter and garlic. 

Combine paprika, garlic powder, chili powder, cumin, salt, pepper flakes, and pepper. Toss with potatoes.

Transfer to greased 15x10 baking pan, in a single layer. Bake until crispy, about 25 minutes, stirring and rotating halfway through. Combine ingredients for aioli. Sprinkle chives on potatoes, if desired.