Tag Archives: Bacon

Eat- BLT salad with creamy avocado dressing

Congratulations – you’ve arrived in the second full week of January!! Minds, waistlines (and livers) have started to recover from all those holiday hijinx and we are off and running into 2016!
Being the low-carb/high-fat convert that 2015 made me, if I find myself feeling bored or deprived with what I’m eating, I reach for some “good fats.” Something that will give me some creamy, heavy texture and stick with me so I don’t find myself clamoring for a snack in an hour.
Coconut oil, eggs, a small serving of nuts… all good ideas, for sure.
But NOTHING makes Keri as happy as avocado.
Here, it’s a thick avocado dressing with bright zingy lemon that really clings to lettuce leaves. Mmmmmmm.
Fun fact – when I was pregnant with Jr, I ate at least one BLT every day for over 6 months. I could not get enough BLT.Of course some of those were actually BLATs – bacon, lettuce, avocado, tomato; a very tasty combo all its own.  EVEN after all of that BLT consumption,  if I see one on the menu it is always in serious contention for my lunch order.

Bringing the great fat and flavor of the avocado together with the salty, crunchy perfection of a BLT in a salad makes a really satisfying lunch or dinner  that is anything but depriving.

WHAT YOU NEED:

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1 head Romain lettuce
1 large ripe tomato
1 lemon
1/2 clove garlic (or equivalent garlic paste)
1 ripe avocado
6 strips cooked bacon (this Hormel pre-cooked is good if you want to keep things quick)

WHAT YOU DO:
In a blender, combine the avocado, garlic, and juice from 1/2 of the lemon :

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Blend on high/liquefy until smooth. Check consistency.  I like it thick, but still pourable, so if it looks more like a spread, I add the juice from other half of the lemon:

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While that is blending together well, cut the tomato – I like wedges so the seeds and juice stay in the tomato a bit better, and don’t forget to give them a,sprinkle of S&P, because an unseasoned tomato is the sad panda of the salad world:

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Also dice the bacon:

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For this salad, I like to just dress the lettuce so everything else stays crunchy and the bacon stays, um, bacon-y (really important and highly scientific terminology.)

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Then I plate up the lettuce and pile the other goodies on top:

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Yes. Yes yes yes yes yes.

This recipe makes 2 good-sized dinner salads, or could be split 4 ways as a side for something else. (OOO- it would be so good with fried chicken!! Damn. Now I want fried chicken. )
But I digress- LONG LIVE THE BL(A)T!

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Eat – Jalapeno Bacon Cheeseburger Casserole

It’s Monday – and I don’t know about you, but I just kind of can’t even today with the whole “get it together” thing.

Andplusalso – The Hub is hard core lo-carb in preparation for our upcoming family pictures (whatever makes YOU feel like the fox I already know you are, honey,) but I am all “gimme all the junk food, yo,” lately, (my dress for the pics is VERY forgiving.  YAY.!)  Oh, and don’t forget that 4 year old… probably a good idea to feed that picky little dude too, eh?

Alright fine then – I will!

Behold – Jalapeno Bacon Cheeseburger Casserole!!

Easy, cheesy, spicy, please-y (it’s a word…  YUH HUH IT IS!)

To make it, season 1 lb of ground beef (I used turkey, because that is what we had today,) by mixing in 2 tablespoons of Worcestershire sauce and 1/2 a yellow onion diced.  Brown and drain the meat.  Then add the following:

-4 ounces of shredded cheese (I used a mix of hot pepper and sharp cheddar)

-1/2 green bell pepper diced

-4 pieces of crumbled bacon (or if you have some baco-bit situations in your pantry use those, any bacon port in the storm, people)

-Diced pickled jalapenos to taste (I like some heat, so I go with a big pile and dice them up good so they are in every bite)

Mix all of that in to the browned meat and then spread into a big casserole pan, or into individual serving ramekins like I did here. (Jr’s version has a few ingredients left out and it gets put into a kid-proof container because he is kind of a sudden, unpredictable, occasional bowl flinger.  Sigh.)  Top with a bit more of the cheese (or a lot, because Monday.)
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Cover and refrigerate, or pop right into a 350 degree oven for about 20 minutes, until everything looks gooey and bubbly.

Eat as is, or top with your favorite burger toppings.

There now.  Isn’t that better?  (Yes.)

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Eat – Bacon Cheeseburger Meatballs

We all know Keri loves to eat EVERYTHING.  With carless abandon.

BUT – much like I find myself partaking in ninja-secret wee-hours workouts (if ninjas grunted and fell over a lot while working out,) occassionally I have to check myself in the feeding department.

My check of choice in the eating dept is a good old-fashioned (well, not THAT old, but still,) carb cleanse.

Out with the white and startchy junk, in with the protein and good fats and veg.

When the voice inside my head starts screaming for ice cream and french fries 24/7 – I know it is time to reset the old insulin situation in Keri-land.

Right after we were married, The Mr and I did the South Beach Diet.

It really made a difference in the way I felt, and so it is an idea I return to from time to time when the bread basket starts becoming my BFF/Worst frinemy ever.

Incidently, The Mr is NOT allowed to cut carbs ever again – he NEEDS the carbs.  The carbs (evidently) are his happy food.  During the SB Diet phase of our first married year, I looked over at him one day and realized he looked thin and angry.  We have friends who swear they will sabotage any efforts he attempts to make by sleep-feeding him bagels.   But as usual I digress.

Anyhoo – one of my favorite things to play with for easy low carb snacking is the meatball.  You can do ANYTHING with a meatball – any flavor you love translates into a meatball (aside of maybe cupcake… but that is a cakeball – and that kind of misses the point, yo.)

They are easy to make, easy to freeze, easy to pack and easy to eat warmed up or cold.

How about Keri stops blabbing and we make-a the meat-a ball-a, eh?

WHAT YOU NEED:

2 lbs ground meat – chicken, turkey, beef, whatever – but go with a lean variety or it gets a little messy

1 teaspoon each of: garlic powder, salt, pepper

1 tablespoon Worcestershire Sauce

2 eggs

6 slices bacon, cooked and crumbled (I use turkey bacon, but you do you -whatever you want)

1 cup shredded cheddar cheese

WHAT YOU DO:

-Pre-heat the oven to 375 degrees

-In a bowl, add the eggs, seasoning, and Worcestershire Sauce to the meat:
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-Now use the best meatball mixing tools EVER – your clean hands – to mix that in well

-Add the bacon and the cheese:

-And repeat with awesome mixing tools:
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-Spray sheet pan(s) lightly with cooking spray

-Roll the meat into 1 and a half balls and place on baking sheets:
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-Bake at 375 for 22-25 minutes

-Remove from the pan to cool:
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How does Keri like to enjoy?  With pickles, of course – what is a bacon cheeseburger with no pickles?

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I get about 30 meatballs out of this, and they go right in my freezer after cooling. Then I can grab as few or as many as I need and reheat.

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Eat – Bacon, Bourbon, and Blueberry French Toast Casserole

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I always loved the concept of an overnight french toast casserole – toss it all together and stow it in the fridge the night before a holiday breakfast or brunch, then just shove it in to bake the next morning while you start working on your all-important mimosa drinking family time.
Genius. Except they all seemed so sicky-sweet during Pinterest research. Not really my breckie M.O….. what’s a girl to do?

WING IT, OF COURSE!

The general concept is simple, it just needed Keri-ing up a bit.
I love bacon. I love bourbon. I think blueberries are swell and it never hurts to incorporate them into breakfast, yes? (Trust me. Yes.)

What You Need

½ cup butter 1 cup brown sugar

3 tablespoons bourbon (seems sad to use such a small measuring device for bourbon)

6 oz fresh blueberries

6 slices bacon, cooked and crumbled

1 loaf old French bread (a bit stale, not ANCIENT) cut into 1 and ½ inch slices (depending on your loaf, you may need extra – enough to cover the bottom of a 9-13 baking pan.)

4 eggs

1 cup milk

2 teaspoons vanilla extract

1 teaspoon cinnamon

½ teaspoon nutmeg

What You Do

-Melt the butter in a sauce pan over medium heat, and then add the brown sugar and stir to dissolve. Allow the mixture to bubble and thicken, stirring regularly (don’t walk away from this, it all happens quick,) for 2 minutes.

-Remove from heat, add in 2 tablespoons of the bourbon and stir again.

– Spray the bottom of a 9”-13” baking pan lightly with nonstick spray, then pour the sugar/butter/bourbon mix into the bottom of the pan and spread evenly over the bottom.

-Sprinkle ½ of the blueberries and ½ of the bacon crumbles evenly over the mixture in the bottom of the pan.

-create a single layer of bread slices, close enough to be touching each other, on top of the blueberries and bacon you just sprinkled In the pan. (Or see note at * below.)

– in a bowl, beat together the eggs, milk, remaining bourbon, vanilla, and nutmeg until completely blended.

-Slowly and evenly pour the mixture over the bread.

* Alternatively, you can dip each slice of bread before laying it in the pan to ensure even coverage, but Keri is kind of lazy.

-Sprinkle the remaining berries and bacon over the top, cover with foil and refrigerate overnight.

-in the morning, take the cold pan out of the fridge, set it (still covered) in the cold oven, and turn the oven to 350. Bake for 1 hour.

 

YES!  (See, I told you.)

 

 

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