Serves: 4 sandwiches
Time: 25 minutes

Ingredients

• 8 slices thick-cut bacon

• 4 Tbsp brown sugar

• 1 tsp black pepper

• ½ tsp cayenne pepper (optional)

• 8 slices sourdough or brioche bread

• 4 Tbsp mayonnaise

• 2 tsp Dijon mustard (optional)

• 2 medium tomatoes, sliced

• 4 cups fresh arugula

• Salt and pepper, to taste

Directions

1. Preheat the oven to 375°F (190°C). Line a baking sheet with foil and place the bacon on top. In a small bowl, mix together the brown sugar, black pepper, and cayenne. Sprinkle the mixture evenly over the bacon. Bake for 18–22 minutes, or until the bacon is caramelized and crisp. Transfer to a plate and let cool slightly.

2. While the bacon cooks, toast the bread slices until golden brown.

3. In a small bowl, stir together the mayonnaise and Dijon mustard. Spread the mixture evenly over all 8 slices of toasted bread.

4. To assemble, place a handful of arugula on 4 slices of bread. Top each with tomato slices, a light sprinkle of salt and pepper, and 2 strips of the million dollar bacon. Finish with the remaining bread slices.

5. Slice each sandwich in half and serve immediately.

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Yield: 4 servings

Duration: 20–25 minutes

Ingredients:

• 12 oz penne

• 12 oz smoked sausage, sliced (I prefer Andouille Cajun Sausage)

• 1 tbsp olive oil

• 1 red bell pepper, sliced

• ½ yellow onion, chopped

• 2 cloves garlic, minced

• 1 tsp Cajun seasoning

• 1 (14 oz) can diced tomatoes

• ½ cup heavy whipping cream

• Parmesan for topping

Instructions:

1. Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the penne and cook according to the package directions for al dente. Before draining, reserve about ½ cup of the starchy pasta water. Drain the pasta and set it aside.

2. Sauté the sausage and vegetables: Place a large skillet over medium-high heat and add the olive oil. Once hot, add the sliced smoked sausage. Sauté for 3-5 minutes, stirring occasionally, until it's nicely browned. Add the sliced bell pepper and chopped onion to the skillet. Continue to cook for 4-5 minutes, stirring frequently, until the onions are soft and translucent. Add the minced garlic and cook for about 1 minute more, until fragrant.

3. Simmer the sauce: Lower the heat to medium. Stir in the Cajun seasoning and the undrained diced tomatoes. Bring the mixture to a gentle simmer and let it cook for about 5 minutes, allowing the flavors to meld.

4. Finish and serve: Reduce the heat to low. Pour in the cream or half-and-half and stir until it's fully incorporated. Add the cooked penne to the skillet and toss everything together until the pasta is coated in the creamy sauce. If the sauce is too thick, add a tablespoon or two of the reserved pasta water to thin it out to your desired consistency. Serve immediately, topped with Parmesan cheese.

• Yields: 4 servings

• Prep time: 5 minutes

• Cook time: 15 minutes

Ingredients

• 1 lb ground beef

• 1/2 cup soy sauce (or teriyaki sauce for a sweeter, thicker sauce)

• 1/4 cup brown sugar

• 2 cloves garlic, minced (or 1 teaspoon garlic powder)

• 1 tablespoon sesame oil

• 3 cups fresh or frozen broccoli florets

Optional Toppings:

• Cooked rice

• Chopped green onions

• Sesame seeds

Instructions

1. Cook the Beef & Broccoli: In a large skillet, brown the ground beef over medium-high heat, breaking it up as it cooks. Drain any excess grease. Add the broccoli florets to the skillet and cook for 2-3 minutes, until they start to become tender-crisp.

2. Make the Sauce: In a small bowl, whisk together the soy sauce, brown sugar, minced garlic (or garlic powder), and sesame oil.

3. Combine: Pour the sauce mixture directly into the skillet with the beef and broccoli. Stir everything together until the beef and broccoli are well-coated.

4. Simmer: Reduce the heat to low and let the mixture simmer for 5-7 minutes, stirring occasionally, until the sauce thickens and the broccoli is cooked to your desired tenderness.

5. Serve: Spoon the Korean beef and broccoli mixture over cooked rice. Garnish with chopped green onions and sesame seeds if desired.