Cook bacon in a large nonstick skillet until crispy. Drain on paper towels and crumble finely. Pour fat from skillet into measuring cup. If you do not have 1/4 cup of fat, add vegetable oil until you have a 1/4 cup. Set the skillet aside.
Pour the fat into a stockpot over medium heat. Add the popcorn kernels and give a shake to coat in oil. Cover the pot and allow popcorn to pop, shaking frequently until the popcorn has almost stopped popping, about 5 minutes. Remove pot from heat and cover.
In the bacon skillet, melt the butter and maple syrup over medium-low heat. Stir in the crumbled bacon.
Pour syrup and bacon mixture over the popcorn. Toss well to coat all of the popcorn. Add a little salt and serve immediately.
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
In a skillet over medium heat, cook bacon until crisp. Transfer to paper towels and drain excess grease. Chop into small pieces.
In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Using a food processor, combine butter with the dry ingredients until it resembles a coarse meal. Add in cheese, chives, and bacon. Mix.
Stir in buttermilk until moistened. Using a measuring cup or ice cream scoop, drop 1/2 cup of batter at a time on to the lined baking sheet, spacing the batter about 2 inches apart so the biscuits have room to expand as they bake.
Bake for about 15-20 minutes, or until the biscuits are golden brown. Remove from oven and serve warm.
Add pork to a medium bowl, season with salt and toss with cornstarch until coated.
In a separate bowl, whisk garlic, ginger, brown sugar, soy sauce, and pepper until blended; set aside.
In a large skillet over medium-high heat, heat 1 tsp oil. Cook broccoli, green beans and white parts of green onion until tender, about 2 minutes. Transfer to a plate.
Return skillet to high heat and add the remaining 1 tablespoon of oil. When the oil is almost smoking, add pork.
Cook pork until crispy and no longer pink, about 5 minutes.
Reduce heat to medium heat, then return vegetables and add half the sauce to the pan.
Stir quickly to coat pork and vegetables in glaze. (Watch carefully- sauce can burn due to the sugar) Add remaining half of the sauce until you reach your desired sauciness.
Garnish with green onions. Enjoy.
This recipe is a wonderful template to play around with. Try adding other vegetables you like, such as bell peppers, asparagus, snap peas, carrots or mushrooms, or try adjust the heat-level of the sauce by adding in your favorite hot sauce or chilies.
In a bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, and salt.
In another bowl, whisk together the wet ingredients: buttermilk, melted butter, and egg.
Whisk flour mixture into buttermilk mixture until moistened, with small to medium lumps remaining.
In a large cast-iron, nonstick skillet or on a griddle, cook bacon over medium-high until fat is rendered and bacon is browned on one side, about 5-6 minutes. Flip and cook until golden and crisp on the underside, about 1-3 minutes more.
Set bacon aside on paper towel-lined plate. Pour off all but 1 tsp fat from skillet, saving excess bacon fat in a container.
Heat skillet over medium. Pour 1/4 cup of batter into skillet and top each with a bacon slice.
Cook until some bubbles appear on top of pancakes and a few have burst, about 2 minutes. With a spatula, carefully flip the pancakes and cook until browned on the underside, about 2 minutes more.
Transfer to a platter, bacon side up, and loosely tent with foil.
Keep pancakes warm in the oven and repeat with remaining batter, adding more bacon fat if needed. Serve with pure maple syrup.
Add pulled pork with barbecue sauce, if desired, to baking dish; mix lightly. Bake, uncovered, for 15 minutes or until heated thoroughly.
While pulled pork heats up, fry bacon to desired doneness in skillet over medium heat. When finished, set aside on a paper towel-lined plate.
In another large nonstick skillet, melt half the butter on medium-low heat.
Crack 3 of the eggs into the skillet, 1 at a time, keeping separate. Fry eggs about 5 minutes, or until the egg whites are solid and the yolks reach desired doneness.
Transfer cooked eggs to a plate and set aside. Repeat steps 4 and 5 with remaining butter and eggs.
Make sandwiches by layering pulled pork, cheese slices, lettuce, red cabbage, bacon and eggs on a hamburger bun just before serving.
Make the pulled pork ahead of time to make breakfast a breeze. Here's a simple recipe for turning an Indiana Kitchen Pork Shoulder into delicious pulled pork in a slow cooker: https://indianakitchen.com/recipe/slow-cooker-pulled-pork/.