CANDIED BACON

Many thanks to my friend Jacqui who gave me the inspiration for this recipe!

Measurements are approximate.

1/2 c. brown sugar

2 tbsp. maple syrup

2 tsp. Dijon mustard

pinch of Epicure's Sriracha Seasoning or Chipotle Chili or Chili Powder (optional)

8 slices bacon

Epicure's Maple Bacon Pepper

Combine first 4 ingredients - it should be like a dry rub. Lay bacon slices onto a cookie sheet lined with parchment paper (enough to fold over and cover the bacon). Rub the sugar mixture into each slice of bacon, and sprinkle with Maple Bacon Pepper. Fold parchment paper over the bacon and lay another cookie sheet on top if you want to keep the bacon flat while cooking. Bake at 350 F for about 20 minutes, adding additional 10 minute intervals until it looks done. Let the bacon cool and then break into pieces before serving.

MULLIGATAWNY SOUP

Here's my adaptation of a recipe I found on Simply Recipes.

1 onion, diced

2 celery, chopped

2 carrots, chopped

3 tbsp. Epicure's Mango Curry Dip Mix

salt

2 chicken breasts, chopped (mine were already cooked in the slow cooker when I made homemade chicken stock overnight. You could use raw chicken and just let it cook in the soup.)

2 c. chicken stock

2 c. water

1/3 c. basmati rice

1 granny smith apple, chopped

1/2 c. coconut milk

Heat some butter and olive oil in a pot and add vegetables. Cook for about 5 minutes over medium heat, then add Mango Curry dip mix and salt. Cook for another minute and then add chicken, chicken stock, and water. Bring to a boil and add rice and apple, then reduce heat and cover for 15 minutes. Stir in coconut milk.