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Before you jump to Brown sugar bacon recipe, you may want to read this short interesting healthy tips about Foods That Can Make You Happy.
Many of us have been trained to think that comfort foods are not good and to be avoided. At times, if the comfort food is candy or some other junk food, this holds true. Otherwise, comfort foods can be really nutritious and good for you. Some foods honestly do raise your mood when you eat them. When you feel a little down and need an emotional boost, try a few of these.
Grains can be excellent for overcoming a bad mood. Quinoa, barley, teff, millet, etc are all excellent for helping you feel happier. They help you feel full as well which can actually help to improve your mood. Feeling hungry can be terrible! The reason these grains are so good for your mood is that they are not hard to digest. They are simpler to digest than other foods which helps bring up your blood sugar levels and that, in turn, raises your mood.
As you can see, you don’t need to stuff your face with junk food when you wish to feel better! Test out these tips instead!
We hope you got benefit from reading it, now let’s go back to brown sugar bacon recipe. You can cook brown sugar bacon using 4 ingredients and 3 steps. Here is how you achieve it.
The ingredients needed to prepare Brown sugar bacon:
- Get 12-16 thick cut rashers of smoked streaky bacon
- Get 1/2 cup (100 g) brown sugar
- Prepare 1 tbsp. Dijon mustard
- Prepare 2 tbsp. red wine
Instructions to make Brown sugar bacon:
- Line a baking tray with parchment or use a roasting rack (it will go quicker on the rack). Preheat the oven to 200C/400F/gas 6. Arrange the bacon in the tray in a single layer – you may need to do it in batches. Bake for about 20-25 minutes until crisp.
- In the meantime mix the glaze ingredients together. When the bacon is ready, remove it from the oven, drain the fat from the tray and brush the rashers with the glaze on both sides. Return to the oven for 10 minutes, or until the glaze is dark brown and bubbling.
- Transfer to a wooden board or fresh sheet of parchment and leave to cool – it should not be tacky to the touch. To serve, cut in halves or thirds. Keep in the fridge on a plate in a single layer, covered loosely with cling film.
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