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Posts Tagged ‘BLT’

by Sarah Steimer

I’ve never been a huge Bloody Mary fan, but this may have turned me. You can, of course, leave out various ingredients such as the kale or the bacon.

  • 3/4 cup tomato juice
  • 1 small kale leaf, stem removed and roughly chopped
  • a few dashes Worcestershire sauce
  • a few dashes hot sauce, to your liking
  • 1-2 shots vodka (or you can cheat like me and use whiskey – I just can’t get into vodka)
  • 1 cup ice cubes
  • salt and pepper, to taste
  • lemon, optional
  • 1 strip bacon, for garnish
  • cherry tomato, for garnish
  • 1 small kale leaf, for garnish

Add the tomato juice, kale, Worcestershire sauce, hot sauce and liquor to a food processor. Pulse until the kale is blended into the drink to your preference (you can always strain some out if you choose). Add the ice cubes, crushing a bit before hand if your blender is a little weak like mine.

Season with the salt, pepper and lemon, adjust to your taste (maybe even adding more liquor or hot sauce if you really need it).

For the bacon garnish:

You could crumble the bacon and add it straight into the drink itself, but I really loved the look of this garnish.

Take one piece of raw bacon and arrange in a squiggle or another cool shape it on a wooden skewer — NOT a metal or plastic skewer. Place the skewered bacon between four paper towels, two on the bottom and two on top. Microwave on high for 1-2 minutes.

* Power Trio is our July guide that features BLT recipe ideas — including bacon, leafy greens and tomatoes, minus the two slices of bread. See all of our Power Trio BLT recipes here.

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by Caitlin Saniga

What goes better with quiche than a nice little side salad?

For crust:

  • 1 cup flour
  • 1/2 teaspoon salt
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup ice water

For filling:

  • 5 strips bacon
  • 1 cup chopped tomatoes, seeds removed (from 1 medium tomato)
  • 1/2 teaspoon sugar
  • 1/2 cup chopped yellow onion (from 1 small onion)
  • 1/4 cup white wine
  • 1/4 cup chicken stock
  • 1 teaspoon rice wine vinegar
  • 5 eggs
  • 1/4 cup heavy cream
  • 1 tablespoon chopped basil
  • 1 tablespoon chopped parsley
  • 1 cup chopped arugula
  • 1/2 cup crumbled feta

No need to roll out the dough for this crust. Just use the palms of your hands and your fingertips to press the dough into the shape of the pan. It’s likely to be a little uneven, but don’t sweat it!

Preheat the oven to 375 degrees.

To make the crust, combine the flour and salt in a medium bowl. Use a fork to whisk together. In a separate bowl, whisk together the oil and water. Pour the liquid mixture into the dry mixture and use a fork to combine. Use your hands to press the dough into a 9-inch pie pan. Refrigerate while you prepare the filling.

To make the filling, start by cooking the bacon in a large skillet over medium heat. Reserve 1 tablespoon of the grease for this recipe. Place the bacon on paper towels until it cools, then crumble it. Cook the tomatoes in the reserved tablespoon of bacon grease for 5 minutes. Sprinkle the sugar over top. Add the onions and cook for 5 more minutes. Deglaze the pan with wine. Simmer until the wine is reduced by half. Add the chicken stock and vinegar. Simmer until the liquid is reduced by half. Remove the pan from heat. Add the herbs and bacon, and allow to cool completely.

In a large bowl, whisk the eggs. Add the cream and gently whisk together. Mix in the bacon mixture and arugula.  Pour the mixture into the pie shell. Top with feta. Bake for 35-40 minutes, or until the egg has set.

Makes 8 servings.

Crust recipe: Food.com

* Power Trio is our July guide that features BLT recipe ideas — including bacon, leafy greens and tomatoes, minus the two slices of bread. See all of our Power Trio BLT recipes here.

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by Sarah Steimer

If you cut these spring rolls in half, they would make an awesome appetizer for a party. Nearly everyone (well, meat-eaters specifically) loves a BLT, and this spring roll version is a pretty unique spin. Plus the aioli is out of this world.

  • 4 rice papers
  • 2 cups cooked rice or bean noodles
  • 3-4 large leaves Swiss chard, roughly chopped
  • 1 regular tomato, cored and sliced thin (using just the flesh will allow for a less runny spring roll)
  • 4 slices of thick bacon OR 8 slices of thin bacon, cooked

Dip one of the rice papers in warm water for about 10 seconds, getting both sides wet. Place the paper flat on a cutting board, allowing

I retained the traditional tomato and bacon for these rolls, but chose Swiss chard as my “lettuce.” Another good green would be spinach or even bok choy – which would make it a little more Asian-inspired.

about 1/2 – 1 inch to hang off the edge so it is easier to grab.  Layer the noodles, chard, tomato slices and bacon on the lower one-third of the roll. Use enough of each ingredient to evenly distribute everything among all four rolls – NOTE: You may not use all the noodles.

Starting at the bottom, pull the flap up and over the filling, tucking it underneath the ingredients. Fold the left and right sides over and continue to roll the paper and ingredients. Here is a helpful video if these directions are not clear.

Continue for all four rolls.

For the wasabi aioli

  • 1/2 cup good mayonnaise
  • 1-2 teaspoons wasabi paste or powder
  • 2 teaspoons lemon juice
  • 1 small clove garlic, minced
  • 1 teaspoon sugar
  • 1 teaspoon light soy sauce
  • 1 teaspoon rice vinegar

Whisk all ingredients together until smooth. Serve as a dipping sauce with the spring rolls.

Makes four spring rolls and a little more than 1/2 cup aioli.

* Power Trio is our July guide that features BLT recipe ideas — including bacon, leafy greens and tomatoes, minus the two slices of bread. See all of our Power Trio BLT recipes here.

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by Caitlin Saniga

These muffins were an endangered species by the time I got around to taking a photo of them. I made a batch during a late-night baking session, and by the morning there were only four left.

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon sugar
  • 1 cup milk
  • 1/2 cup mayonnaise
  • 3/4 cup crumbled cooked bacon (about 12 strips), drippings reserved
  • 1/2 cup sliced sun-dried tomatoes (press out at much oil as you can with paper towels)
  • 1/4 cup minced fresh parsley

This is just my opinion, but the butter was overkill. By the time you bake these muffins in a bacon grease-coated pan, they’re pretty much good to go. One idea I had for these is slicing the muffins in half and adding cooked egg and cheese. I know, I know. I’m always dreaming up breakfast sandwiches!

Preheat the oven to 400 degrees.

In a large mixing bowl, combine the flour, baking powder and sugar. In a small mixing bowl, whisk together the milk and mayo until smooth. Form a well in the dry ingredients mixture, and pour the wet ingredients into it. Stir until just moistened. Fold in the bacon, tomatoes and parsley.

Use leftover bacon grease to lightly coat a 12-cup muffin pan. Fill the cups with batter so they are two-thirds full. Bake for 20 minutes, or until a toothpick comes out clean. Cool the muffins for 5 minutes in the pan before transferring them to a wire rack to cool completely.

Makes 1 dozen.

Recipe adapted from: Taste of Home

* Power Trio is our July guide that features BLT recipe ideas — including bacon, leafy greens and tomatoes, minus the two slices of bread. See all of our Power Trio BLT recipes here.

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by Caitlin Saniga

BLT salad

Don't worry. If your bagel BLT idea goes bad when you've left the bagel in the fridge for too many days, you can turn the sandwich into this awesome salad.

For the croutons:

  • 2 teaspoons olive oil
  • 1/8 teaspoon onion powder (Try adding just a few dashes.)
  • 1/8 teaspoon garlic powder (A few dashes works here, too.)
  • salt and pepper
  • 1 savory bagel (Plain, cheese, jalapeno, onion, or another flavor that would make a good crouton. Stale works, too.)

For the dressing:

  • 1/3 cup olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Italian dressing
  • salt and pepper

For the salad:

  • 4 cups loosely packed spinach
  • 10 grape tomatoes, halved, or 1 Roma tomato chopped into pieces
  • 4 strips of bacon, cooked to a crisp, broken into bits
  • 1/2 cup cheddar cheese

To make the croutons, start by preheating the oven to 350 degrees. In a medium bowl, whisk together 2 teaspoons olive oil, onion powder, garlic powder and dashes of salt and pepper. Cut the bagel into bite-size cubes, anywhere from 1  inch to 1/2 inch thick. Put the bagel pieces in the bowl of oil and toss to coat. Spread bagel pieces over an ungreased baking sheet and place in the oven. Cook 8-10 minutes, or until bagel pieces turn golden.

To make the dressing, whisk together 1/3 cup olive oil, Dijon, Italian dressing and dashes of salt and pepper.

To assemble the salad, toss spinach, tomatoes, bacon bits, cheddar cheese, croutons and dressing, and divide between two bowls.

Makes 2 salads.

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by Sarah Steimer

I love BLTs more than anything in the summer. This was such a cool switch-up, though.

  • 1 tablespoon olive oil
  • 8 ounces bacon, cut into 1/2-inch pieces
  • 1 1/2 pounds cherry tomatoes
  • 2 cloves garlic, minced
  • 1 pound dried bucatini or spaghetti
  • 8 ounces arugula, coarsely chopped or torn
  • 1/2 cup freshly shredded parmesan or asiago cheese for serving

Heat oven to 275 degrees. Cut tomatoes in half and toss with garlic, olive oil, salt and pepper. Arrange tomatoes in a single later in a glass baking sheet and roast for about 1 to 2 hours, or until the tomatoes have collapsed and shriveled a little but are still moist.

The prettiest and most incredible heirloom cherry tomatoes I've been getting at the farmer's market.

Once the tomatoes are ready, cook pasta al dente – according to package directions.

Heat the olive oil in a pan and add bacon. Saute until crisp. Add the tomatoes long enough to warm through. Add pasta to the tomato mixture and add a splash or two of water. Add the arugula by handfuls, tossing until the leaves just wilted. Transfer to a bowl and sprinkle with the cheese.

Makes four to six servings.

Recipe adapted from: NPR

Photos: Sarah Steimer

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