Sausage & Egg Casserole w Apple Cider Braised Bacon

This is what I made for my family visiting from out of town on Christmas morning.  It is rich and decadent; perfect for a special occasion.  It does take a bit of time to prepare so I don't imagine you would want to make this on a Monday morning (but perhaps I'm wrong).  But it is an impressive breakfast for company or just a relaxing weekend morning at home.  This recipe makes a large 9x13" casserole and my family ate the entire thing Christmas morning... some going back for second and third helpings.  The bacon, well, let's face it:  It tastes like candy.  That didn't' last past the first serving.  I served the whole thing with a large bowl of fresh cut pineapple and freshly brewed coffee.  The perfect celebration meal.  Enjoy!

My favorite breakfast

Egg Casserole Ingredients:
(Total Time to Make: about 45 minutes)
2lb Italian sausage (I used my favorite "healthy" sausage: Trader Joe's Tomato Basil Chicken Sausage with No Antibiotics No Preservatives and No Nitrates:  See this post for a picture)
1 yellow onion, diced
2 garlic cloves, minced
2tsp butter or oil
1/2c oil-packed sun dried tomatoes, drained and chopped
6 large eggs, preferably organic or omega-3 enriched
3 large egg yolks
1c heavy whipping cream (omit if you are sensitive to cream or butter)
1/2tsp salt

Apple Cider Braised Bacon Ingredients:
(Total Time to Make: about 2 hours)
1lb package bacon (I buy Preservative and Nitrate free Oscer Myer Uncured Bacon at Walmart or the Commissary)
1c apple cider
2tbs pure maple syrup

Directions:
1. First get that bacon started.  It has to braise in the oven for over an hour.  Preheat your oven to 325F.  Place bacon on an 8" square baking dish covered with nonstick foil (for easier cleanup).  Then bring cider and maple syrup to a boil in a saucepan over medium high heat.  Pour over bacon, cover with foil, and bake in the oven for about 45 minutes.  Turn the bacon over and bake another 45 minutes.  Remove foil, and let bacon cool in liquid.
2. To finish bacon, drain the liquid back into a saucepan and bring to a boil.  Boil until the liquid is reduced to a glaze (about 1/3c).  Toss bacon in the glaze gently and cook in a nonstick skillet over medium heat until deep brown and caramelize (about 3-5 minutes per side).  The bacon will tear easily but don't worry about it.  No one will care much.  It's that delicious.
3. While your bacon is braising in the oven but just about done, make your casserole.  First, heat a large skillet over medium high heat with a bit of butter or oil.  Add garlic and onion and saute, stirring frequently, until onion is soft. 
4. Then squeeze the meat out of the sausage casings into the pan.  Cook, breaking up the meat with a spatula or wooden spoon, until all of the sausage is brown.  Add the chopped sun dried tomatoes and cook a bit more (maybe 3 more minutes to get everything incorporated).
5. Pour the sausage mixture into the bottom of a 9x13" glass casserole dish.  Spread evenly along the bottom.  Preheat your oven to 375F.
6. In a large bowl, beat 6 eggs plus 3 egg yolks.  Whisk in heavy cream and salt.  Pour the egg mixture over the sausage casserole evenly.  Place in the center of a preheated oven and bake until the top is golden brown and a knife inserted into the center comes out clean, about 20-30 minutes.  Let stand 5 minutes before serving.
7. Serve the sausage egg casserole with cider braised bacon, some fruit, and coffee or tea.  Enjoy!

BLT Side Salad

Everyone needs a simple salad recipe on hand at home.  This is a side salad that I made for Thanksgiving Day and I can assure you there were no leftovers.  I used the concept of a BLT sandwich using crumbled bacon, spinach, and cherry tomatoes.  Then I added a warm balsamic-bacon dressing and tossed the whole thing right before serving.  The result was a quick, tasty salad that looks elegant and is guaranteed to impress.  This salad is dressed up enough for the holidays but simple enough for a family dinner night at home.  Bacon really does make everything better!  Enjoy.

A perfect side salad for Thanksgiving, Christmas, or any time of the year!

Ingredients:
1lb organic spinach
1 pint cherry tomatoes, sliced in half
6 slices nitrate-free uncured bacon
3 shallots, minced
1tsp minced garlic
1/4c balsamic vinegar
2tsp dijon mustard
2tbs extra virgin olive oil
freshly ground salt & pepper to taste

Directions:
1. Place spinach and cherry tomatoes in a large bowl.
2. Heat a large skillet over medium heat.  Fry up your bacon, flipping as it cooks on one side until both sides are deep brown (about 10 minutes).  Place bacon on a plate lined with a paper towel to soak up the extra grease.  Crumble when cool.
3. Pour out all but about a tbs of bacon grease.  Add the shallots, garlic, and olive oil back to the saute pan with the bacon grease.  Cook on medium or medium-high until the shallots are soft and the garlic is golden brown.  Pour in your balsamic vinegar and stir in your dijon then turn off heat.  The balsamic will reduce a bit.  Stir well and season with salt and pepper to taste (if you like your dressing sweet, you can add a bit of honey here).  Let cool slightly (but still warm).
4. Pour dressing over salad.  Toss well.  Serve immediately.
Note:  If you make too much dressing, it keeps well in the fridge for up to a week.  Just reheat in the microwave before tossing with the remaining salad prior to eating.

Tomato Bacon Deviled Egg

Traditional deviled eggs are no doubt delicious; but like the saying goes, bacon makes everything better.  I wanted to make a creative appetizer that would hold up in a cooler for several hours while driving to Florida last weekend.  What better way to do it than with bacon?!?!  I made these in less than 15 minutes and stored them successfully during our road trip for the ultimate primal snack.  Sure beats gas station junk food! Satisfying & delicious.  Go ahead, take your deviled eggs to new heights!  Experience the paleo lifestyle...and enjoy.

Also a great party idea!

Ingredients (makes 12):
6 hard boiled eggs (*see note below)
6 slices pan fried bacon (uncured, nitrate and preservative free), crumbled
about 12 cherry tomatoes, chopped
3-4tbs mayonnaise
1tsp mustard
sea salt & fresh ground pepper for serving

Directions:
* Easy method to hard boil your eggs:  Place eggs in a pot (better if they are older, fresh eggs don't peel well).  Cover with water.  Place over the stove on high heat until the water begins to break with large bubbles (almost a boil).  Cover.  Turn off heat.  Set your timer for 15 minutes.  Rinse with cool water.
1. Cut eggs in half lengthwise and scoop out yolks into a bowl.
2. Add mayo and mustard to the bowl and mix well with the egg whites.  Stir in the chopped tomatoes and crumbled bacon (reserve some of the bacon pieces for the top for garnish).
3. Salt and pepper the egg whites.  Place a big 'ol scoop back in the egg white and garnish with a bacon piece or two.  Serve at room temperature or chilled.  Enjoy!

Cajun Chicken BLT

I know it's been a while but I'm finally back home and ready to cook!  I just returned from a 3 week trip to Alabama, where my cooking was limited to a small microwave and single gas stovetop.  A favorite lunch of ours was my simple Cajun Chicken BLT.  It takes less than 20 minutes to make and was wonderfully satisfying, just proving that primal cooking doesn't have to be fussy or time consuming!

Simple lettuce cups make a big impact in this quick dish!

Ingredients:
1 small package boneless skinless chicken thighs, cut into 1" cubes
Cajun Seasoning (Try Weber New Orleans Cajun Seasoning or any without added sugar, gluten or msg)
1/2lb bacon (uncured, nitrate and preservative free)
1 head romaine lettuce (or try red leaf, butter lettuce, or iceburg)
1 pint cherry tomatoes, cut in half
4tbs mayonnaise
2tbs stone-ground brown mustard

Directions:
1. In a large nonstick skillet, pan fry bacon over medium heat until crispy on both sides.  Remove and place on a paper towel to absorb the excess oil.
2. Discard the bacon fat, leaving 1tbs in the pan.  Heat skillet to high.  Sprinkle the chicken cubes generously with Cajun seasoning.  Place in the skillet and cook over medium high heat until cooked through and browning on both sides, about 10 minutes.
3. Meanwhile, prepare your lettuce cups.  Wash your leaves and place them on a plate.  Put a tsp of mustard and 2tsp of mayo on each lettuce up.  When the chicken is done put a spoonful on top, throw on some cherry tomatoes and crumbled bacon and VIOLA! lunch is served.

Rustic Bacon Mashed Potatoes

Ever since Anthony came home from Japan, he has been complaining of hunger.  Annoyed, I ran to the store and bought a 5lb bag of potatoes.  I made 2 side dishes with them.  First I made these bacon mashed potatoes.  Since we are not eating milk, I added a splash of coconut milk for creaminess but not enough so that the whole thing tastes like coconut.  Of course bacon makes everything taste better so that went in there too.  I call them "rustic" because I like to leave the skins on before mashing.  A bit of butter and a bit more bacon grease and I had myself a man-side.  DO NOT tell me you are hungry after you eat these!

The cure for hunger

Ingredients:
2lb red potatoes, scrubbed clean
5-6 slices uncured bacon (nitrate free)
4tbs organic butter
splash coconut milk (I used "light" coconut milk for its mild flavor)
salt and pepper to taste

Directions:
1. In a large stock pot, place enough water to cover your potatoes.  Bring to a boil and then boil them until fork tender (about 25-30 minutes).  Drain.
2. Meanwhile, fry yourself a pan of bacon.  Then crumble the bacon and reserve 1-2tbs bacon grease.
3. Place drained potatoes back in the pot.  Add butter, a splash of coconut milk and a splash of bacon grease and cover with a lid.  Let set a couple minutes or until butter is melted.
4. Using a hand masher, mash your potatoes.  If you want them a bit thinner, add more liquid.  At the end, mash in your bacon crumbles.  Season with salt and pepper.  Serve hot.

Red Cabbage Soup with Bacon

I know what you are thinking... purple soup?!?  Yes, it is fantastic and delicious so don't judge until you tried it.  Most of  you know that I love pureed vegetables soups (just look at my Soup section for proof) but this one is a new favorite.  It is rich in pureed red cabbage which both lowers your cholesterol, prevents cancer, and is an overall anti-inflammatory.  It's high in vitamin K, vitamin C, and folate.  Cabbage has been shown to heal stomach ulcers, restore helpful bacteria in your gut, and provides cardiovascular support.  Those of you who are familiar with the paleolithic way of eating also know that nitrate-free-bacon is not terrible for you if you eat it in moderation.  Better yet, it gives the perfect amount of crunch and saltiness that compliments the subtle sweetness of the cabbage.  This is the perfect starter course or side dish.  You won't be sorry you made it!

A delicious way to increase your vegetable intake!

 
Ingredients (makes 6 side dish servings):
1 1/2tbs organic butter
1 medium onion, diced
1 head red cabbage, cored & shredded
1qt chicken stock (msg & gluten free)
4 bay leaves
sea salt to taste
12 slices nitrate and preservative free bacon

Directions:
1. Heat butter in the bottom of a large stock pot over medium high heat.  Add onions and cook until translucent and soft.  Add your cabbage, stock, bay leaves, and about 1tsp sea salt.  Bring to a boil, cover with a lid, and reduce the heat to low to simmer.  Let cook about 10 minutes or until cabbage is soft.
2. While your cabbage is cooking pan fry your bacon in a large saute pan over medium heat until crisp (you may need to do this in batches).  Crumble bacon and set aside.
3. When you cabbage is soft, remove the bay leaves and use an immersion blender to puree your soup (be careful not to splatter yourself; it's hot!).  Alternatively, you could throw batches of it in the blender (but be careful because the steam will build up and blow off the lid so do it slowly and let the steam escape).  Return to the pot and give it a good stir.
4. Serve soup with a small handful crumbled bacon.  Enjoy!

Nutritional Information:
1 serving = 1c soup with 2 slices bacon crumbled
Calories: 138
Fat: 8g
Carbs: 7g
Protein: 6g
Sodium: ~ 800mg

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Bacon Green Beans

 It's not Thanksgiving in my house without some bacon green beans.  My mother made these for us (and still does) every year for Thanksgiving.  They are such a hit that sometimes she has to make 2 batches of them.  My mom bakes hers in the oven, but I didn't have any room in the oven so I made mine over the stove.  These are fresh and absolutely delicious. 

We didn't have any leftovers!

Ingredients:
6c freshly washed and trimmed green beans (I bought 2 packages at the store)
1/2lb nitrate free bacon
1/2 onion, thinly sliced
1tbs minced garlic
A pat of butter (optional)
a dash or two of white wine vinegar
sea salt to taste

Direcitons:
1. Bring a large pot of water to a boil.  Throw in the green beans and boil 3-5 minutes or until bright green and crisp-tender.  Drain and set aside.
2. Meanwhile, cook your bacon over medium in a pan.  When browned and finished, move to a paper towel lined plate and crumble.  Pour out all but 2tbs bacon grease.
3. Add your onion and garlic to the bacon pan and cook until soft.  Add a pat of butter if desired.
4. When the onions are soft, add the green beans and toss thoroughly with the onions and garlic.  Cook a few minutes to warm.  Add a dash of white wine vinegar and add sea salt as needed.  Serve with crumbled bacon on top. 

Bacon Wrapped Dates

I made these delicious appetizers for Thanksgiving and they were a hit!  Simple to make and easy to eat, these are the perfect sweet and salty party treat!  Better yet, they are gluten free and paleo friendly.  Remember you will need about 1 slice of bacon for every 2 dates you make so purchase accordingly.  Happy Holidays!

The perfect party bite

Ingredients:
1 package large pitted Medjool dates
1lb bacon, each slice cut in half (you will most likely use less than a pound)

Directions:
1. Preheat oven to 375F.  Place bacon on a microwavable plate.  Cover with a paper towel and cook on high for 2 minutes (to partially cook them and remove some fat).
2. Wrap each 1/2 slice of bacon around a pitted date and secure with a toothpick.
3. Place on a nonstick foil lined baking sheet and bake for 10-20 minutes per side (until crispy on the bottom, then flip so the whole bacon piece is nice and toasted).
4. Remove, place on a paper towel to cool and then serve warm or at room temp.

Ridiculous Bacon Cookies

Yes, I admit, these cookies are outrageous.  They are basically grain-free chocolate chip cookies with little pieces of candied bacon.  Ridiculous?  Yes.  Delicious?  Absolutely.  Don't judge until you try them!  I'm not going to sit here and tell you these are the healthiest thing in the world, but I can say that they don't have a hint of gluten, grain, or added refined sugars (except what's in the chocolate).  What a fancy and unexpected treat!

Rich gooey chocolate chips with bits of candied bacon:  yum!

Ingredients (Makes 3 dozen cookies):
6-8 slices nitrate free bacon (even more if you're adventurous)
1/4c maple syrup or amber agave nectar
3c almond flour
1tsp baking soda
1tsp salt
2 large eggs
1/2c amber agave nectar
2tsp vanilla extract
1/2c butter, melted
1 1/2c semi-sweet or dark chocolate chips

Directions:
1. Preheat your oven to 350F.  Line a baking sheet with nonstick foil.  Spread your bacon slices across the pan in a single layer and coat each, top and bottom, with the maple syrup.  Bake in the oven for 20 minutes.  Remove and let cool then crumble or cut bacon into small pieces.
2. Turn the oven up to 375F.  Mix the dry ingredients in a bowl and the wet ingredients in another bowl.  Pour the wet into the dry and make sure it's mixed thoroughly (I used a hand mixer).  Stir in your chocolate chips and bacon pieces.
3. Place cookie dough on a baking sheet lined with nonstick foil in rounded tablespoons.  Bake for 7-10 minutes (check to make sure they are golden brown but not dark brown!).  Remove, let cool a few minutes, and enjoy!

Paleo B.L.T. Pizza

I have been experimenting with paleo pizzas (ie grain-free) and this one is my favorite.  The crust is made with almond flour, flaxseed meal and grated eggplant (I got the idea from the cookbook "Make It Paleo".)  This is the first pizza I've made that you can actually pick up and eat with your hands!  It has a thin chewy crust that I topped with a little pizza sauce, tomato slices, bacon and arugula.  De-lish!

Oh how I love this pizza!

Pizza Crust Ingredients (Makes one 12" pizza):

1 eggplant, grated with a cheese grater (skin discarded)
1/4c flaxseed meal
1/4c almond meal
1 large egg, slightly beaten
1tbs chopped fresh basil
1/2tsp italian seasoning
1/2tsp sea salt
olive oil, for coating

Pizza Topping Ingredients:
1/3c marinara or pizza sauce (I used Ragu No Sugar Added Marinara)
1 large tomato (or 2 small tomatoes), sliced thin
1lb bacon, each slice cut in half and pan fried
2 handfuls arugula

Directions:
1. Preheat oven to 350F.  In a large thin dish towel, take your grated eggplant and squeeze out all the water.  Then place it in a large bowl and mix with flaxseed and almond meal.  Add the egg, basil, and seasonings and mix well (you might need to use your hands here).
2. Line a 12" pizza pan with parchment paper.  Coat with oil.  Press your pizza dough down on the pan until evenly spread about 1/4" thick.
3. Bake in the center of a preheated oven for 30 minutes (this is a good time to fry your bacon).  Remove the pizza, place another sheet of parchment over the top of it and flip it over carefully.  Brush the top side of the pizza with olive oil and bake another 10-15 minutes.
4. Add a thin spread of marinara sauce, sliced tomatoes, arugula and bacon on your pizza.  Place back in the oven for about 7 minutes or until the tomatoes are hot and the arugula starts to wilt.  Cut slices with a pizza cutter and serve hot. 

Espresso Crusted Ribeye with Bacon Balsamic Spinach

I have been wanting to experiment with espresso spice mixes ever since my trip to Florida.  It was there that I spent an hour in a gourmet spice shop that had all kinds of homemade spice mixes and the espresso steak rub smelled divine.  Determined to make my own, I created 4 different spice rub mixes and rubbed them on 4 small ribeye steaks.  Two of them were completely Paleo without sugar or grains and the other two had a bit of brown sugar to offset the bitterness of the espresso.  There were 2 obvious winners and I will share both with you.  I paired this rich steak with a simple sauteed spinach with balsamic and bacon.  The meal was fabulous and I assure you that I will be making this one again.  Which spice rub will you be making??

The rich espresso steak compliments the sweet and salty bacon balsamic greens

Sweet Espresso Steak Rub (Won 1st place):

2tbs ancho chile powder
1 1/2tsp instant espresso powder
1/4c packed brown sugar
1/8tsp cinnamon
1/8tsp allspice
1/2tsp ground pepper
1/2tsp salt

Peppery Paleo Espresso Steak Rub (Won 2nd place):
1tbs ancho chili powder
2tbs instant espresso powder
1/2tbs dry mustard
1/2tbs salt
1/2tbs pepper
1/2tbs coriander
1/2tbs oregano
1tsp chili powder

Ingredients:
2-4 large rib-eye steaks, about 1" thick
10oz fresh spinach
2 slices bacon, chopped
2tsp minced garlic
2tsp olive oil
2tbs balsamic vinegar
sea salt to taste

Directions:
1. Preheat your grill to medium high.  Mix your spice rub in a bowl until evenly combined. 
2. Rub the spice rub over your room temperature steaks (they cook better if they are not cold).  Grill until desired doneness, maybe 4-5 minutes per side for medium.
3. Meanwhile, make your spinach:  cook bacon in a large saute pan over medium heat.  When done, pour out oil leaving only about 1tbs in the pan.  Add a touch of olive oil if desired.  Add your garlic and cook for about 30 seconds.  Then add your spinach, cooking and stirring until the leaves begin to wilt.  Add the balsamic vinegar and continue to cook until all greens are wilted and sauce is reduced.  Add salt to taste.  Serve with grilled steak.

B.L.T. Breakfast Muffins

Lately, my husband has been complaining about breakfast saying, "What can I eat really quick?"  He was so accustomed to eating cereal that without grains he is clueless.  Of course, he doesn't know how to make a thing so suggesting that he scramble up a few eggs is like telling Paris Hilton to fix your computer.  I finally decided to make a big batch of egg muffins that he can grab from the fridge and take to work with him.  The perfect breakfast on the go for gluten-free or paleo enthusiasts alike. 

Anthony's breakfast fix

Ingredients (for 6 muffins):

3 large omega-3 eggs
1 tomato, diced
1/3c fresh spinach, chopped
2 slices bacon, cooked and crumbled
1tbs mayonnaise 
1tbs water
salt and pepper to taste

Directions:
1. Preheat oven to 350F.  In a bowl, beat eggs with water and mayo until light, fluffy, and completely combined.  Stir in tomato, spinach and bacon.  Add a bit of salt and pepper.
2. Line a muffin tin with liners.  Pour or scoop in egg mixture, filling each muffin about 3/4 the way full.
3. Bake in the oven for 15-18 minutes, or until a knife inserted into the center comes out clean.  Serve warm.

Spicy Bacon Wrapped Chicken Bites

I still stand by the saying that bacon makes everything better.  I made these as a snack last night while we were watching a movie and they were delicious.  They would also be fabulous as a party appetizer.  I used Trader Joe's Uncured Applewood Smoked Bacon and it's my favorite so far.  I wrapped half slices over a chunk of chicken and snuck in a little slice of fresh jalapenos in each one.  A little spicy.  Very meaty.  The perfect bite.

Crispy on the outside; juicy on the inside

Ingredients:
1 large chicken breast, cut into 1 1/2" squares (mine resulted in 10 pieces)
5 slices of bacon cut in half (I used Trader Joe's Uncured Applewood Smoked Bacon with no preservatives)
1 jalapeno, cut into thin slices
some season salt or your favorite grill seasoning

Directions:
1. Sprinkle seasoning of your choice over chicken.

A plateful of these are surely a crowd pleaser

2. Take a piece of chicken, top it with a jalapeno slice, then wrap it in bacon securing with a toothpick.  Repeat for each of the chicken pieces.
3. Heat a skillet over medium high heat (or use a grill pan).  Add the chicken bites and cook until crispy on one side the flip and cook the other side (remove some of the grease if needed).  When both sides are crispy and the chicken is cooked through they are done.  Serve hot.
Note:  I tried to use a George Foreman grill for this (yes, that dusty thing in the back of your cupboard:  you know you have one) and it did NOT work.  It left the bacon soggy and I had to fry it up in a pan.  If your chicken isn't cooking fast enough, cover it with a lid to let it steam a little bit.

B.L.T. Frittata

This is exactly what the name implies: a bacon, lettuce and tomato frittata.  I made this early Sunday morning to fuel up before a hike at Waubonsie State Park in Iowa (not that I needed an excuse).  Besides, who doesn't love a BLT?  Enough said.

A great American classic in an Italian-style egg dish

Ingredients:
4 large omega-3 enriched eggs
2 slices uncured, preservative and nitrate free bacon, cut into small pieces
5 cherry tomatoes, chopped
1 handful organic baby greens, washed
sea salt, to taste

Directions:
1. Preheat your oven to "broil" and place a rack toward the top of the oven.  In an ovenproof 8 inch skillet, cook the bacon over medium to medium-high until browned on both sides.  Remove the bacon and pour out the excess oil in the pan.
2. Meanwhile, take a fork and beat the eggs, adding a little sat as you go.
3. Turn heat to medium (if you haven't already done so) and pour eggs in the pan.  Immediately sprinkle your bacon, tomatoes and lettuce on top.  Spread evenly with a spatula or swirl your pan a bit to make sure the eggs are evenly coating the pan.  Cook for about 4 minutes, or until the egg mixture has set on the bottom and begins to set on top.
4. Place pan into the preheated oven and broil for about 3 minutes, or until lightly brown and fluffy on top.  Remove, cut into 4 pie pieces, and serve immediately. 

Balsamic Baked Mahi Mahi with Roasted Green Beans & Bacon Potatoes

The weather is cooler and the trees are changing colors.  It's finally starting to look like fall, which has me thinking about the holidays.  Lately I have been reminiscing over my mother's Thanksgiving green beans.  I haven't been home for Thanksgiving for years, but I know she still makes a huge pile of bacon baked green beans and my family eats them all!  I decided to roast some green beans in olive oil and garlic and then top them with crumbled bacon.  Of course, I added a sauteed bacon potato medley to the dish too and topped it off with a big fillet of marinated mahi mahi.  Oh how I wish I had leftovers to eat it again today!   It was incredible. 

Why does bacon make everything better?!

Ingredients:
2 large fillets mahi mahi, or other mild fish
2tbs extra virgin olive oil
juice of 1 lemon
1/4c balsamic vinegar
2tsp minced garlic
2tsp fresh basil
1tsp dried rosemary
2tsp soy sauce
6 slices uncured nitrate free bacon
1tbs butter
6-8 baby medley potatoes (yellow, red and purple), washed and cut lengthwise into 4 pieces each
1 package fresh pre-washed and trimmed green beans
2tsp minced garlic
sea salt, to taste

Directions:
1. In a bowl, mix together olive oil, lemon juice, vinegar, garlic, basil, rosemary and soy sauce.  Place fish in a resealable plastic bag and pour in the marinade.  Let marinate for at least 30 minutes (or up to 2 hours).
2. Preheat your oven to 400F.
3. Heat a large saute pan with some water and a steamer basket inside to high.  When boiling, add potatoes, cover with a lid and turn to medium low.  Let steam about 10 minutes or until just done when pierced with a fork.  Set aside.
4. Toss green beans with a little olive oil and some minced garlic.  Place them on a baking sheet and then into the oven for 20-25 minutes or until browned, cooked and sizzling.
5. Also place mahi mahi in the oven on a baking sheet.  Bake for 10 minutes per inch at the thickest part (for mine it took 20 minutes).  You know it's done when it flakes easily with a fork.
6. Meanwhile, cook up the bacon in a pan.  Crumble the bacon.  Pour out the oil.  Then add a pat of butter and saute the potatoes with a bit more garlic in the pan until the potatoes are nice and crispy (this takes me about 10 minutes).
7. When everything is done, pour the potatoes into the baking sheet and toss with the green beans.  Top with the crumbled bacon.  Serve with mahi mahi on top.  So good!