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avocado {BLT} pasta.

May 13, 2011 — 1 Comment

Here’s an odd idea I had the other day, that turned into one of my new favorite weeknight fixes.

Could you make a sauce with avocado, and then serve it with pasta? The answer, clearly, is yes – and it’s as simple as it is delicious.

I sometimes find myself with a single avocado that’s about to go bad. You can’t do much with it, except eat it alone, with a drizzle of olive oil and salt, which I often do. And now, as I’ve discovered, you can eat it with pasta. In fact, one avocado produces enough “sauce” for a dinner for two. Perfect.

Initially, I looked online to see if anyone else had this brilliant idea, and the answer was yes. Yes, purée with a bit of lemon and garlic and olive oil – and you have a creamy avocado sauce that works wonders on pasta. It’s really wonderful on its own like this, but because I can’t leave well enough alone, I roasted some cherry tomatoes in the oven and fried up some bacon for riff on a BLT pasta, of sorts.

Perfect for spring, even moreso in the summer when tomatoes are at their peak. And what isn’t better with bacon?

Bacon-Avocado Pasta + Roasted Cherry Tomatoes

Inspired by a Lonely Avocado

1/2 box pasta of your choice {I use Smart Taste}
1 avocado, pitted
Juice and zest from 1 lemon
4 – 5 cloves garlic {pare down if you’re not a garlic addict}
Olive oil
Kosher salt and freshly ground pepper
1/2 pint cherry tomatoes, roasted in oven in a bit of olive oil, salt, and pepper at 400 degrees for 10-12 minutes
4 slices bacon, chopped and sautéed until crisp

Cook pasta according to package directions. While pasta is cooking, make your sauce. Add avocado, lemon, and garlic to food processor. Pulse until combined. Now, add olive oil in a slow stream while processor is running. Start with a couple of tablespoons, and add a bit more if you’d like a looser sauce. You shouldn’t need too much, because the avocado makes it so creamy on its own. Season to taste.

When the pasta is finished, drain and add avocado sauce, cherry tomatoes, and bacon. Serve immediately.

Serves 2.

In Fabulously Simple, Main Dishes avocado, bacon, pasta, roasted cherry tomatoes, summer recipes, weeknight fix

bacon + cashew caramel corn.

May 11, 2011 — 1 Comment

If I could appropriately describe the way this popcorn tastes in words, then you’d be left with no choice but to make it.

To say that you must make it isn’t enough. You must make it now.

Not tomorrow, not this weekend. Right now. Seriously. It’s that good. Go ahead, pick a movie – or, scratch that, just head straight to the TV and call it a night. I promise you, life doesn’t get much better than a fully-loaded DVR with all of your favorite sleazy reality shows, and this ridiculously good caramel corn.

Did I mention there was bacon?

Sure, you have to whip up some caramel – but it’s really not as difficult as people make it out to be. I actually enjoy making it, and I’ve never once screwed it up. Your freshly made caramel sauce gets poured over your popcorn/cashew/cayenne/bacon mixture, and then the trays (yes, as in more than one) are baked in the oven. The end result is everything you could ever ask for in a snack: sweet, salty, crunchy, spicy. Caramel corn heaven.

{Thank me later}

Bacon + Cashew Caramel Corn

Adapted from Colt and Gray in Denver, CO via Bon Appétit

1/2 cup popcorn kernels
2 tablespoons vegetable oil
8 ounces bacon, chopped
1/2 cup unsalted raw cashews (one 2.5-ounce package)
1 teaspoon coarse kosher salt or coarse sea salt
1/4 teaspoon cayenne pepper
1/4 cup heavy whipping cream
Nonstick vegetable oil spray
1 1/2 cups sugar
1/4 cup water
2 tablespoons light corn syrup

Preheat oven to 300°F. Heat popcorn and oil in covered heavy large pot over medium-high heat until kernels begin to pop. Using oven mitts, hold lid on pot and shake pot until popping stops. Pour popcorn into very large bowl. Cook bacon in heavy large skillet over medium heat until almost crisp. Using slotted spoon, transfer to paper towels to drain; cool. Add bacon and cashews to bowl with popcorn. Sprinkle with coarse salt and cayenne; toss to coat.

Line rimmed baking sheet with foil; coat with nonstick spray. Coat 2 wooden spoons or heat-resistant spatulas with nonstick spray; set aside. Stir sugar, 1/4 cup water, and corn syrup in large saucepan over medium-low heat until sugar dissolves. Increase heat to high; boil without stirring until syrup turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 13 minutes. Remove from heat and immediately add cream (mixture will bubble up). Stir until blended. Immediately drizzle caramel over popcorn mixture; toss with sprayed spoons until evenly coated. Transfer to sheet.

Place caramel corn in oven and bake until caramel is shiny and coats popcorn, tossing mixture occasionally, about 20 minutes. Cool completely on sheet on rack, tossing occasionally to break up large clumps.

DO AHEAD: Can be made 2 days ahead. Store airtight in refrigerator.

Makes about 15 cups.

In Starters, Sweets + Treats bacon, caramel, movie night snacks, popcorn, reality tv

grits + greens casserole.

April 26, 2011 — 1 Comment

I’m not sure what initially interested me in this recipe.

Wait, I take that back. It was the bacon.

Grits and greens just don’t have the same affect, I suppose. And I’m thinking they should – because believe it or not, this dish would probably have been just as delicious without the bacon.

Bacon aside, I think it was the fact that I had never cooked with grits before that really peaked my interest. And after making this, I now find them to be delicious. Especially when mixed with cheese, eggs, salsa, and a touch of butter. I may or may not have been eating the stuff out of the pot before pouring it into the casserole dish.

Yes, it’s a casserole, a sort of miniature one in an 8-inch square dish, and it’s delicious. Layers of flavorful greens cooked down with onion and garlic, those fabulous grits, and then, of course, there’s the bacon. It’s a little Southern, a lot of healthy, and a nice change of pace from your typical weeknight dinner repertoire.

Grits and Greens Casserole

Adapted from Savour-Fare from Eating Well Magazine

4 slices bacon, chopped
1 onion, chopped
4 cloves garlic, finely chopped
2 cups chicken broth, divided
Kosher salt and fresh ground pepper
16 ounces chopped mixed greens {any combo of collard greens, mustard greens, turnip greens, kale, spinach}
2 cups water
1 cup grits {not instant}
1 cup grated cheddar cheese, divided {I used reduced-fat}
1/4 cup salsa
2 tablespoons butter {I used Smart Balance}
2 eggs, beaten

Preheat oven to 400 degrees. Coat an 8-inch square pan with cooking spray.

In a large dutch oven, fry bacon until crisp. Remove bacon to a paper towel, and pour out excess grease, leaving a tablespoon or two in the pan. Add onion and garlic to pan and cook over medium-low heat until translucent and starting to brown.

Add 1 cup broth and salt; bring to a boil over high heat. Add greens, stir to coat in oil and begin wilting the greens. Cover and cook, stirring frequently, until greens are tender.

Meanwhile, boil 2 cups water and the remaining cup of broth to a boil in a separate saucepan. Add the grits in a stream, whisking as you add them so they don’t form lumps. Bring to a simmer over medium heat, then reduce heat to medium low and cook until thick, whisking often.

Combine 3/4 cup of the cheese, salsa, butter, and eggs. Remove the grits from the heat and add in the egg mixture. Spread about half the grits in the baking dish. Top with the greens, then the remaining grits, then sprinkle bacon and the remaining cheese over the top.

Bake about 20 minutes or until the cheese is melted and bubbly.

Note: Eat right away. Leftovers are not nearly as delicious as the first time around.

In Healthy Eats, Main Dishes bacon, breakfast for dinner, greens, grits, southern recipes, weeknight fix

wedge salad with warm bacon + blue cheese dressing.

March 23, 2011 — 2 Comments

Do you ever find that you have go-to dishes you always order when dining out, yet you rarely make them at home?

For me, such was the deal with the wedge salad. I have ordered this steakhouse favorite on countless occasions, but this was the first time I’d ever made it at home.

And that’s a shame – because it’s so easy! I love that you can also lighten it up a bit by using light mayo and buttermilk, and trust me – it’s still just as delicious. It’s no secret that we love red wine + steak night at our casa, and I think I’ve found the perfect starter/side dish for when we’re craving something lighter than mac and cheese or potatoes.

{Stay tuned for the ridiculous rib-eye we paired this with!}

Wedge Salad with Warm Bacon + Blue Cheese Dressing

Adapted from Bon Appétit

1/2 pound thick-cut bacon, cut crosswise into 1-inch pieces
1 large head of iceberg lettuce, cut into 6 wedges, each with some core attached
1/2 red onion, very thinly sliced

For dressing:

1 cup mayonnaise {I use light}
1 good squeeze fresh lemon juice
1 tablespoon coarsely ground black pepper
1 teaspoon hot pepper sauce
1 cup crumbled blue cheese
1/2 cup buttermilk, or more

First, make dressing. Mix first 4 ingredients in medium bowl. Add blue cheese and stir until well blended. Add buttermilk and thin with more if necessary to desired consistency. Do this ahead of time, if possible, so the flavors have time to meld together.

Cook bacon in large skillet over medium heat until golden brown and beginning to crisp. Arrange lettuce on plates. Spoon dressing over. Using slotted spoon, transfer warm bacon from skillet onto salads, dividing equally. Garnish with red onion.

In Recipe Arsenal, Salad Bar, Starters bacon, blue cheese, wedge salad

quiche lorraine.

February 25, 2011 — 2 Comments

Quiche Lorraine is one of those dishes where it seems everyone has a different opinion about how the traditional version is prepared.

I’ve read bacon and Swiss, some with leeks, some not – but most of them have one thing in common: a custard made with an ungodly amount of cream and a little bit of egg. Most also seem to include bacon, as this recipe does – I think it’s safe to say that any recipe by Julia is probably pretty close to the traditional.

You’ll be amazed at how this quiche is so rich and light at the same time. I love that it almost bears the flavor of cheese, without actually having to add any. But even moreso, I’m in love with this crust. I’ve never used shortening before, and I think that may have been the key (though I know many of you are likely turned off by it). It was so unbelievably flaky, I had zero problems with it cooking unevenly, and it was super easy to roll out and work with.

I used a springform pan, so I ended up with sort of a funny shape, but next time I would probably use a regular pie dish. I added extra custard to try and fill it higher to the top, but it didn’t really work since my springform is so high, so I recommend using a pie plate and sticking with the recipe below.

Quiche Lorraine

Adapted from Mastering the Art of French Cooking via Saveur

The crust:

2 cups flour
1/4 teaspoon salt
Pinch sugar
8 tablespoons cold butter, cut into small pieces
3 tablespoons cold vegetable shortening, cut into small pieces
1 egg, lightly beaten

The filling:

6 ounces bacon, diced
3 eggs, lightly beaten
2 cups heavy cream
1/2 cup sour cream
1/2 teaspoon salt
Freshly grated nutmeg
Freshly ground black pepper

For the crust: Sift together flour, salt, and sugar into a mixing bowl. Use a pastry cutter or two knives to work butter and shortening into flour until it resembles coarse meal. Sprinkle in up to 6 tbsp. ice water, stirring the dough with a fork until it just begins to hold together. Using your hands, press dough firmly into a rough ball, then transfer to a lightly floured surface. Give the dough several quick kneads with the heel of your hand to form a smooth dough, then shape into a ball, flatten slightly to make a round, and dust with flour. Wrap round in plastic and refrigerate for 2 hours.

Preheat oven to 400°. Allow dough to soften slightly at room temperature before rolling out on a lightly floured surface into a 14” round. Fit dough, without stretching it, into a buttered 10” bottomless metal flan ring, 1 1⁄2” deep, set on a parchment paper-lined cookie sheet with no rim (or a pie plate). Press overhanging dough down slightly into sides of ring to make the sides of the crust a little thicker and sturdier. Run the rolling pin over the top of the ring to remove any overhanging dough. Using a fork, prick bottom lightly, then make a decorative edge around the rim. Line dough with buttered aluminum foil, then add pie weights or dried beans. Bake until crust is set and edge just begins to color, about 25 minutes. Remove foil and weights, brush bottom and sides with egg, and continue baking until crust is pale golden, another 2-5 minutes.

For the filling: Reduce heat to 375°. Put bacon in a medium pan, cover with cold water, and bring to a boil over medium-high heat. (I found this to be a strange step, and though I couldn’t find out for sure why, I believe it has something to do with removing the excess salt from the bacon.) Boil for 5 minutes, then drain. Return bacon to pan and cook over medium heat until lightly browned, about 3 minutes. Transfer bacon with a slotted spoon to a paper towel to drain, then arrange on bottom of crust.

Beat eggs, cream, and salt together in a medium bowl and season to taste with nutmeg and pepper. Pour mixture into crust and bake until custard is puffed and golden and just set in the center, 30-35 minutes. Slide quiche off parchment paper (or remove from pie plate) onto a serving platter and remove ring. Serve quiche warm or at room temperature, sliced into wedges.

In Weekend Brunch bacon, february in france, french recipes, julia child, pies + tarts, quiche

frittata with bacon, ricotta, and greens.

January 13, 2011 — 1 Comment

If you add greens to bacon, does that cancel it out?

I’m just kidding. I love bacon, and I don’t need anything to cancel it out.

Still – tossing greens into your breakfast does feel like a better way to start the day. I upped the health-quotient even more by using a mixture of regular eggs and egg whites, like I usually do. When I saw this recipe I was intrigued, because ricotta is something I never would have thought to use in a frittata, but I loved the result; the combination of the smoky bacon and the bitterness of the chopped greens with the mildness of the cheese worked perfectly.

Frittata with Bacon, Ricotta, and Greens

Adapted from Bon Appétit

6 ounces applewood-smoked bacon, cut into 1/2- to 3/4-inch pieces
4 shallots, sliced
1 bunch kale, roughly chopped or torn
1 bunch Swiss chard, roughly chopped or torn
8 large eggs
1 cup egg whites
Kosher salt
Freshly grated Parmesan cheese
15 ounces part-skim ricotta cheese

Preheat oven to 400°F. Cook bacon in 12-inch-diameter ovenproof nonstick skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towels to drain. Pour bacon drippings into bowl, leaving about 2 tablespoons drippings in the skillet. Add shallots and sauté over medium heat until golden, about 4 minutes. Add half of greens and toss until beginning to wilt, about 1 minute. Add remaining greens, sprinkle with salt, and sauté until wilted, tender, and dry, about 15 minutes.

While greens are cooking, whisk eggs and salt together in a large bowl. Stir in ricotta, leaving some clumps. When greens are done, pour egg mixture overtop. Add half the bacon and spread everything evenly in the pan. Sprinkle remaining bacon and 1/4 cup Parmesan over eggs. Allow frittata to set at edges over medium heat, about 2 minutes. Transfer to oven and bake until lightly browned, about 20 minutes. Cut around frittata to loosen; slide out onto platter. Let cool 30 minutes. Slice into wedges and serve.

In Healthy Eats, Weekend Brunch bacon, eggs, frittata, i heart breakfast, kale, ricotta, swiss chard

the ultimate {brunch} pizza.

December 10, 2010 — 1 Comment

This pizza is a total game-changer.

We all know how delicious homemade pizza is, but once you try this – there may be no going back.

To pepperoni or mushrooms, that is.

Now whenever I think of making pizza at home, all I can think about is eggs. And bacon. Scallions, and shallots. Lots of fresh herbs. These are the things my homemade pizza dreams are made of.

If the idea of eggs on a pizza doesn’t thrill you off the bat, you have another thing coming. Something huge. Because if you’re anything like me – as in you love breakfast, you’re obsessed with pizza, you sometimes eat pizza for breakfast, or frequently…just sayin’ – you will find true love in this pizza. It’s the best of both worlds, sure – but I don’t even feel that’s saying enough. You must taste it to believe it.

Daniel was staring at me so intently with such a crazed look on his face while devouring this pizza; the pizza seemed to be driving him mad, but in a good way – the type of madness that one associates with being crazy in love. Yes, he was madly in love with a pizza. A breakfast pizza. And of course, I heard a lot of, “this is the best thing I’ve ever eaten,” {I know, we’ve all heard that one before} and even more of, “people would travel miles and miles for pizza like this.”

I have to say, I couldn’t argue – not even with a mad man.

Breakfast Pizza

Recipe via Smitten Kitchen, adapted from The Big Sur Bakery

Makes 2 (12-inch) pizzas. What you will need: an electric mixer for the dough (though you could go old-school if you wanted), a pizza stone and peel (though again, you could probably use a good ol’ sheet pan and just make it into a rectangle), some time the night before to make the dough, and perhaps a bottle of champagne for enjoying while cooking, as well as serving – it’s pretty magical with the pizza. Though I found these toppings to be perfectly outrageous, you surely could switch it up to your tastes, or what you have on hand.

1/2 teaspoon dry active yeast
2 cups plus 2 tablespoons bread flour, plus more for dusting
Kosher salt
6 strips bacon
1/2 cup grated Parmesan
2 cups grated mozzarella
6 large eggs
Freshly ground black pepper
2 tablespoons minced flat-leaf parsley
2 tablespoons minced chives
2 scallions, thinly sliced
1 shallot, minced

The night before, prepare the dough:

Place 3/4 cup lukewarm water in the bowl of an electric mixer fitted with a dough hook. Sprinkle in the yeast, stir and let sit for 5 minutes. Add the flour and 1 teaspoon of salt and mix on low for 1 minute. Increase the speed to medium and mix for 2 minutes, then increase the speed to high and mix until a smooth dough forms, about 2 minutes more. Turn the dough onto a lightly floured surface, divide into two equal pieces and form each half into a tight ball. Place on a large floured sheet pan, place the pan in a plastic garbage bag, tie the bag loosely and refrigerate overnight.

One to two hours before baking, place the dough in a warm spot. Adjust the oven rack to the lowest position and set a pizza stone on it. Preheat the oven to 500 degrees 30 minutes before you are ready to bake the pizza.

Prepare the dough and toppings:

Fry the bacon in a large sauté pan over medium-high heat until crisp. Cool on a paper-towel-lined plate; roughly chop.

Dip your hands and a ball of dough into the flour. On a lightly floured countertop, pat the dough into a disc with your fingertips, then drape the dough over your fists and carefully stretch it from beneath to form a 12-inch circle.

Generously dust the surface of a pizza peel or large inverted sheet pan with flour and place the stretched dough on it. Sprinkle the dough with half of the Parmesan, mozzarella and bacon. Crack 3 eggs over the top and season with salt and pepper.

Bake the pizza:

Shake the pizza peel slightly to make sure the dough is not sticking. Carefully lift any sections that are sticking and sprinkle a bit more flour underneath, then slide the pizza directly onto the baking stone in one quick forward-and-back motion. Bake for 8 to 10 minutes, rotating after 5 minutes. When the crust is golden, the cheese is melted and the egg yolks are cooked, use the peel to transfer the pizza to a cutting board. Sprinkle half of the parsley, chives, scallions and shallot on top. Let cool for 2 minutes, slice and serve immediately. Prepare the second pizza in the same way.

In Main Dishes, Obsessed, Weekend Brunch bacon, eggs, i heart breakfast, pizza, smitten kitchen obsessed

{my first} roast chicken.

September 29, 2010 — 4 Comments

Perhaps I should change the name of this post to my last roast chicken.

Because I truly don’t know if I’ll ever bring myself to make another. I’m sure there are other delicious roast chickens out there – probably plenty, as most roast chickens are inherently delicious – but it can’t possibly get any better than this.

To start, there’s bacon.

See? That bacon cooks right on top of the whole party, injecting both the potatoes and the chicken with flavor.

Yes, it’s a party. Perfectly moist, juicy, and flavorful chicken + bacon + lemon-rosemary potatoes + roasted garlic = PARTY. Oh yes, that’s right – there’s roasted garlic. Can you see it in the first photo, rubbed all over the chicken? I.die. for roasted garlic.

But let’s get back to the bacon. Because after all is said and done, we’re going to take that bacon, and crumble it all over our potatoes. Our potatoes that have first par-boiled with lemon and garlic, and then roasted until perfection – covered in chicken juices, bacon drippings, and tons of fresh rosemary.

These potatoes are hands down the best I’ve ever had. I usually like to leave the skin on, because it makes me feel like I’m being healthy, you know – get more fiber, feel less guilty about eating half the pan. I put that {semi-ridiculous} theory aside here, and cooked them exactly the way Jamie told me to – and that’s what YOU must do. You really must. Because these potatoes are *so* unbelievably crispy, flavorful, and out-of-this world delish – you won’t be able to stop eating them.

Which actually may be a reason not to make them, depending on how you look at it.

Roast Chicken with Lemon, Rosemary, and Bacon Potatoes

Recipe via Jamie Oliver

4½ lb free-range organic chicken
Sea salt and freshly ground black pepper
4½ lbs potatoes, peeled
1 large lemon
1 whole bulb of garlic, broken into cloves
Handful of fresh thyme
Olive oil
Handful of fresh rosemary sprigs, leaves picked
8 slices of bacon

Rub the chicken inside and out with a generous amount of kosher salt and freshly ground black pepper. Do this as early as you can, and cover and leave it in the fridge until you’re ready to cook. You should do this with any meat – it makes it more flavorful.

Preheat your oven to 375ºF, and bring a large pot of salted water to boil. Cut the potatoes into golf-ball-sized pieces, put them into the water with the whole lemon and the garlic cloves, and cook for 12 minutes. Drain and allow to steam dry for 1 minute {I like to place a clean kitchen towel over top – steaming ensures crispy potatoes}, then remove the lemon and garlic. Toss the potatoes in the pan while still hot, roughing them up a little bit. This will make your potatoes perfectly crispy and delicious.

While the lemon is still hot, carefully stab it about 10 times. Take the chicken out of the fridge, pat dry with paper towels, and rub generously with olive oil. Push the garlic cloves, the whole lemon, and the thyme into the cavity, then put the chicken into a roasting tray and cook in the preheated oven for around 45 minutes. Remove the chicken to a plate. Some lovely fat should have cooked out of it into the roasting tray, so toss the potatoes into this with the rosemary leaves. Shake the tray around, then make a gap in the middle of the potatoes and put the chicken back in, or if you have a pan with a tray like I do, you can place the chicken back on the rack. Place the bacon over the chicken and cook for a further 45 minutes, or until the chicken is cooked and the potatoes are nice and golden.

Remove the bacon from the chicken and crumble it up over the potatoes. Then remove the lemon and garlic from inside the chicken, squeeze all the garlic flesh out of the skin, mush it up and smear it all over the chicken, discard the lemon and rosemary and carve the chicken at the table.

“Heaven!” Jamie says, and I couldn’t agree more.

In Dinner Party Worthy, Main Dishes, Recipe Arsenal bacon, chicken, everything's better roasted, lemon, potatoes, rosemary

the salad bar: the ultimate summer salad.

July 26, 2010 — 4 Comments

A salad is always a good way to start the week, especially after weekends of food + drink debauchery.

Especially when said salad has bacon. And pan-fried fresh corn.

Um, yeah. I went there.

There’s also grape tomatoes, avocado, and grilled chicken. Probably some red onion. And did I mention there was bacon? And we can’t forget about the dressing. Or maybe we can – because I just did. I can’t remember what’s in the dressing. It’s definitely an herb vinaigrette. I’m thinking basil.

What do you think? Let’s go with basil. Chop some up, and add a good squeeze of lemon. Salt and pepper, and slowly whisk in your olive oil. That’s it. Fresh basil-lemon vinaigrette.

Let’s get back to this pan-fried corn. Eating it alone is heaven, and adding it to a salad is just outrageous. Fresh corn right off the cob, a little butter, and some salt + pepper = a party in your frying pan. I used to eat this stuff all the time growing up, and let me just tell you – it’s addicting. The fresh corn just sings here, but in a crunch frozen or even (gasp!) canned would do. But it would have to be a very big crunch.

Go. Make it. Now.