Mix brown sug, mustard, red wine + Dash Honey Garl Pepp together in a bowl until it forms a paste.
Cook bacon for 15 mins on 375. Take out of oven. Brush bacon on both sides with glaze. Place bacon back in the oven for 5 mins.
Garlic Aioli
1 cup of Mayo
4 Garlic cloves, chopped
2 tbsp chopped Parsley
1 tsp Dash of Dacy Garlicky Onion Herb
1/2 tsp Dash of Dacy Honey Garlic Pepper
Fresh Lemon Juice from 1/2 Lemon
1/2 tsp Worcestershire sauce
Place in fridge until bread is toasted and then cooled.
Arugula/Spinach Mix
2 cups of Fresh Arugula
1 tsp Extra Virgin Olive Oil - EVOO
Fresh Lime Juice from 1/2 Lime
1/2 tsp Dash of Dacy Salt & Pepper Blend
Rinse and pat dry greens. In a large bowl mix all ingredients together.
Make the mix after you make the glaze + garlic aioli. You don’t want the salad to get soggy or wilted.
Honey Bread
2 sliced of Pepperidge Farm Honey White/Honey Wheat.
2 tbsp butter
In a nonstick pan melt 1 tbsp of butter. Add bread. Toast lightly for min on medium heat. Flip bread, add leftover butter, toast for an additional minute. Cool bread
Sliced Beefsteak Tomato
Sliced Hass Avocado
Stacking Sandwich
Bread
Garlic Aioli
Arugula/Spinach Mix
Tomatos
Avocado
Bacon
Bread
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