{Dining in: Homemade Chipotle Bacon Jam and Confetti Quinoa Salad}

Hey guys,

Sorry I’ve been MIA from the blog. It was busy summer long weekend which involved a massive cleaning of the house and a wedding out-of-town. The past week has had us enjoying the hottest temperatures since…last summer!

I attempted a 10km tempo run around 6:30pm tonight after work and within 15 minutes I had to loop back around home unable to handle the heat. The thought of hot yoga has also been pretty unappealing too..sigh..looks like I’ll be going to the cool air-conditioned gym for my workouts this week. I’ll have to try to get my longer runs in early in the morning on the weekend before it gets too hot outside.

Onto the food…

So in my last post I mentioned this glorious discovery…bacon jam..Oh yes..I went there.

It’s SO easy to make and SO worth the effort. Seriously, you need to make this NOW.

The ingredients are simple. A large chopped onion, 1/2 a head of garlic (mine are a deep yellow cause I store them in the freezer and defrost when needed)..

Of course you need bacon. A standard package will do. Roughly chopped into ribbons..

The key ingredient here in this recipe – chipotle peppers in adobo sauce. Word of warning, this stuff is HOT! The amount you put in the recipe is a matter of personal preference.

Simmer with a bunch of other bold flavours like dark coffee, ground pepper, maple syrup, paprika and apple cider vinegar. Simmer for an hour till its nice and thick.

At this point your house will smell intoxicatingly good. Even my cat was going crazy over the rich and meaty scent as it filled our house with its full-bodied bouquet.

Scoop all the bacony goodness into a jar and store it in your fridge and enjoy as you please.

Some of the ways I’ve been using this new necessary condiment:

  • On my morning slice of sourdough with a smear of creamy goat cheese  (step aside PB and toast)
  • Incorporated into my salad dressings
  • Atop a homemade turkey burger
  • Twirled into some hot pasta with a splash of cream
  • A spoonful on my overeasy eggs
  • Served atop a mound of steamed greens (like broccolini)

Homemade Chipotle Bacon Jam (inspired by this recipe here)


  • 1 package of country style Bacon, sliced into ribbons (or applewood smoked bacon!)
  • 4 Cloves Garlic, peeled and chopped
  • 1 large Sweet Onion, peeled and diced
  • 3-4 Chipotles en Adobo, chopped
  • 3 tsp Adobo Sauce from the can
  • ½ tsp Smoked Paprika
  • 3 Tbsp of Roasted Garlic Jam (or 3 Tbsp Brown Sugar)
  • 1 Cup Brewed Coffee
  • ¼ Cup Apple Cider Vinegar
  • ¼ Cup Maple Syrup
  • Freshly Ground Black Pepper
  • Generous pinch of alderwood smoked salt


In a large saucepan, cook the bacon until the fat is rendered, but not too crisp. Remove the bacon with a slotted spoon, and set aside. Pour the rendered bacon fat in a bowl for another use.

Meanwhile, heat the saucepan over medium heat with one tablespoon of the reserved rendered bacon fat. Add the onion and garlic and cook until the mixture is sticky and slightly caramelized. Then, add the chipotle, cooked bacon, smoked paprika, roasted garlic jam, and give a good stir. Mix in the coffee, vinegar, maple syrup, freshly ground black pepper and smoked sea salt. Bring the mixture to a boil, reduce the heat to low, and simmer for about an hour and a half, stirring occasionally. If the jam starts to get dry, add a couple of tablespoon of water at a time.

Allow the bacon mixture to cool slightly and place into a jar and store in the refrigerator.


A couple generous tablespoon can add a ton of flavour to your grain salad too. I made a confetti quinoa salad with a bunch of colourful diced veggies like this hot pink watermelon radish.

Fresh summery peas, zucchini, crunchy and juicy corn off the cob, sweet maui onion and a couple handfuls of protein packed shrimp.

Add in the zest and juice of a lemon,a couple of tablespoons of the bacon jam and a generous crumbling of sheep’s feta. Tangy, savoury, sweet and creamy mixed with an array of yummy textures = one delicious weeknight dinner.

I finished this off with the last of my fresh dill.

This salad is best enjoyed the next day when its had a chance to get nice and cold in the fridge overnight and all the flavours have had a chance to marinate with each other. It’s summer on a plate.

And for dessert? Some large wedges of juicy cold seedless watermelon to beat the heat.

And it looks like I’m not the only one who has been enjoying the sun. Little Jasper has been getting his dose of Vitamin D blanketed in the warm light shining through our dining room window.

Feeling sleepy…

Very, very…


10 Responses to “{Dining in: Homemade Chipotle Bacon Jam and Confetti Quinoa Salad}”
  1. indyink says:

    I’ve never seen anything like this recipe. Bacon with peppers and coffee… I’m a health nut, but the foodie in me is dying to try it. Thanks for sharing!


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