Happy Thursday y’all!
Did you know that the word for “pork” in Thai is moo? It fascinates me that two different languages can use the same word, but in different contexts. I mean, if you were to stick an American child, who has just learned that cows make the “moo” sound, in Thailand, they might be served a plate of pork each time they said “moo.” Baha! What’s really hilarious is that I learned this from a movie called “Uptown Girls,” where Brittany Murphy just so happens to own a pig named “Moo.” 
Moving on, all I have to say is…bacon. And tons of it. Seriously, what I am about to show you was my lunch yesterday (along with a turkey burger and a piece of toast). 
Bacon is our canvas today people. 
We are transforming it
with a spicy brown sugar glaze.

Smooth that glaze out over the bacon.

Food poisoning is for amateurs. Although I love me some raw cookie dough.

Then some herbs come out to play
 for a healthy, creamy, Greek yogurt ranch dressing.


This candied bacon/ranch/romaine combo only gets 10 times better with FETA CHEESE!
Because I’m pretty sure that I have a little bit of Greek somewhere, running through my veins.

But oh mah gawd just look at that bacon!

Okay, I’m finished. 
Bacon, people…bacon.
Simple Romaine Salad with Greek Yogurt Ranch Dressing, Spicy Brown Sugar Bacon, and Feta (GF):
For the bacon:
8 strips of thick, uncooked, pork center-cut bacon
1/4 c. packed dark brown sugar
1/2 t. ground chili powder
2 T. honey
1 T. water
For the dressing:
1/4 c. parsley, chopped
2 T. fresh dill, removed from the sprigs
1 T. fresh chives, chopped
1.5 T. fresh basil, chopped
1 whole clove of garlic
1 c. plain, Greek yogurt (I used non-fat)
2 T. low-fat buttermilk (you could also use water to thin out the dressing)
1/2 t. ground pepper
pinch of salt
For the salad:
8 Romaine lettuce leaves
1/2 c. crumbled Feta cheese
For the bacon:
1. On a piece of parchment paper, lay the bacon slices (fat side up) on top of one another in an angled position. 
2. Combine all of the glaze ingredients in a small bowl. 
4. Pour the glaze evenly over the bacon. Use the back of a large spoon to spread the mixture out over each piece of bacon. 
5. Cover the bacon in plastic wrap and refrigerate for at least 1 hour. 
6. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
7. Place each strip of bacon on the prepared baking sheet in a single layer. 
8. Bake the bacon until slightly brown and crispy. About 15-18 minutes. Watch carefully because it might burn! I placed the baking sheet on a rack in the middle of the oven to avoid this. 
9. Let the bacon cool on the pan for 3 minutes before using tongs to transfer to a cutting board. 
10. Once completely cool, chop the bacon into crumbles, using a large serrated knife. Set aside.
For the dressing:
1. Put all of the ingredients in the bowl of a food processor and process on high until smooth.
2. You may need to add a bit more buttermilk or water, depending on how thick or thin you like the consistency of your dressing.
3. Pour the dressing in two 6 oz. canning jars fitted with lids.
For the salad:
1. Top each romaine leaf with about 2 T. of crumbled bacon, drizzle with dressing, and top with about 2 T. of crumbled feta.
Serves 4 (2 lettuce leaves/person).


  1. That bacon is crazy!

  2. Yum!!!! I totally have to try this. Not one but two bacon recipes in the hopper would be PERFECT with candied bacon. Not to mention the daily salad. (ok, maybe every other day 🙂

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