It’s hump day people and I’ve got your new favorite condiment! We are half way to the weekend and we also have bacon INSIDE of our butter- what a time to be alive.
I feel like Wednesday’s are the perfect day of the week to do something fun to hold us over until the weekend. You know, to mix up the normal mundane weekly activities to help us all hang on until Friday. For myself, I’ve been taking a kickboxing class on Wednesdays and treating myself to a coffee from the local coffee shop afterwards. For us, we have a weekly date on Wednesday where I cook something fun and we have a cocktail of some sort while we sit in the backyard. It’s something I look forward to and it’s also an excuse for me to cook a full meal (like sides and everything- we eat good on Wednesdays.) Tonight, it’s taco night and did you know it’s also NATIONAL TACO DAY? I didn’t know that when I meal prepped this morning but it’s nice when things just work out. I’m making Jessica’s crock-pot cheddar beer chicken tacos. Self-care & relationship-care comes in all shapes and sizes and today that’s a latte & a taco.
Okay, enough about Wednesdays & tacos and on to this BUTTAH. This idea came to me when I was making my breakfast skillet last week. I was frying up the bacon earlier that morning and had planned to make baked potatoes later that night when I had the idea to save the bacon grease to drizzle on top of the baked potatoes. From there it snow balled into the picture above. It’s butter, mixed with bacon drippings, garlic, herbs and spices.
It’s great on potatoes, but would also be delicious spread on top of toast or you could use it to make your normal garlic bread just a little bit better! I even used what was left to toss into some roasted veggies and they may have been the best roasted veggies I have ever had. The best part is, it stays well in the fridge for up to two weeks and you can use whatever you have on hand. I used parsley and rosemary but you could make this your own by using whatever you have on hand. For an Italian flare you could use basil and parsley. For a Mexican feel you could use cilantro and chili powder. For a fall or thanksgiving vibe a great combo would be sage, garlic and bacon butter, thrown over sweet potatoes! The possibilities are endless. Get yourself some butter and have a great rest of your week.
- ½ cup bacon drippings strained to remove any burnt bits (or whatever amount is left in the bottom of your pan after frying bacon)
- 3 strips of crispy bacon minced
- ½ cup butter
- 2 tablespoons minced parsley
- 3 large cloves minced garlic
- 1 teaspoon minced rosemary
- ½ teaspoon salt
- ½ teaspoon black pepper
- Cook your bacon in a large frying pan
- When you're done cooking your bacon, put aside 3 strips
- Let the bacon grease cool slightly, but not too long or it will congeal
- Strain the bacon grease through a fine strainer to remove any burnt bits
- Combine bacon grease, bacon, butter, herbs, garlic, salt and pepper
- Mix until combined
- Spread on top of everything and anything.