I was given this book for free for this review, all opinions are my own.
If you don’t know what to get me for Christmas, getting me a cookbook is always a great choice. I have a whole shelf in my kitchen, that my husband built for me for cookbooks. My cookbook collection isn’t worth millions but it is honestly my favorite thing I own! So I am so excited to add Valerie’s Home Cooking to the collection.
And today I am giving you a recipe from her cookbook that I know you are going to love! Check it out below! And if you want to give this as a gift for Christmas, order it right now on Amazon.com. Only a few days left for prime shipping to get it in time for Christmas.
Bacon candy. Those two words are not often used together, and in fact you may not have ever associated them. But now, having considered the possibilities, you’re probably like me and thinking this combination sounds amazing. It is! The brown sugar, Sriracha, and bacon remind me of a party where I introduce three of my favorite people to each other and watch them become best friends. Taste-wise, this is an irresistible collaboration of sweet, spicy, and savory. It’s one of my favorite appetizers to make for a cocktail party. They always go fast. These bacon bites also package well, so I’ve made them in advance and given them to people as yummy gifts.
Brown Sugar Sriracha Bacon Bites
Serves 10 Hands-on 10 minutes Total 1 hour
¼ cup Sriracha chili sauce
¼ cup packed light brown sugar
10 thick-cut bacon slices, each cut into 4 pieces
1½ tablespoons toasted sesame seeds
1½ tablespoons black sesame seeds
1. Preheat the oven to 325°F. Stir together the Sriracha and brown sugar in a medium bowl; add the bacon pieces, and toss to coat. Set aside.
2. Line a large rimmed baking sheet with aluminum foil; place a wire rack over the foil. Spray the rack liberally with cooking spray. Place the bacon pieces in a single layer on the rack.
3. Bake the bacon until almost crisp, about 45 minutes. During the last 5 minutes, sprinkle the bacon evenly with the toasted sesame seeds and black sesame seeds.
4. Remove from the oven, and cool for 5 to 8 minutes, moving the bacon pieces slightly on the rack every 2 minutes to prevent sticking. (The bacon will crisp more as it cools.)
Excerpted from Valerie’s Home Cooking by Valerie Bertinelli. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved.