A few blogs ago I made some skinless longganisa using lean ground pork.  Although all the flavors of what longganisa should look and taste like was accounted for, they were a bit on the dry side due to the lack of porky fat.  So tonight, I decided to revisit this recipe and use bacon as the ‘skin’ to make up for the lack thereof in fat content.  Which, by the way, was an idea that our little guy suggested I should do.

So here we go…kicking it up a notch with hickory smoked bacon!

What to do with a bag of organic potatoes in the pantry, a slab of applewood smoked bacon in the fridge, and football games on Sundays?  Well, combine these with homemade garlic aioli and you’ve got yourself a delectable gourmet snack!

Normally, I would say 95% of the time, I’m just a coffee kinda girl in the mornings.  Today, being Sunday and all; not-to-mention the abundance of backyard chicken eggs in the fridge, I thought it was time for another photo-op for Instagram!  Yes, I am quite the addict.  I can’t seem to #cook or #bake anything #inthekitchen nowadays without an opportunity to snap a few pictures…

Here’s a classic sandwich for a distinctive palette…a great combination of sweet and savory, yet light sandwich served on a grilled French Baguette.  A perfect paring alongside a bright, crispy green salad!