BLTs with Avocado and Spicy Mayo
From Every Day with Rachael Ray magazine
1 large garlic clove, crushed
1/2 teaspoon coarse salt
2 teaspoons chili powder
2 tablespoons fresh lime juice, plus more for sprinkling
1/2 cup light mayonnaise
One 12-ounce package center-cut bacon
8 slices of hearty, white farmhouse bread
1 large or 2 small ripe Hass avocados
2 medium tomatoes, thinly sliced
8 lettuce leaves, torn into pieces
8 dill pickle spears
- Chop the crushed garlic with the salt and press it with the side of the knife until mashed.
- Scrape the garlic into a small bowl and stir in the chili powder, 2 tablespoons of lime juice and the mayonnaise.
- In a large skillet, cook the bacon in 2 batches until crisp. Pour off the fat between each batch. Drain the bacon on paper towels.
- While the bacon cooks, toast the bread. Slice the avocado and sprinkle the slices with a few drops of the lime juice.
- Spread 1 side of each piece of toast with the spicy mayo. Arrange the avocado slices on 4 of the toasts, pressing them firmly against the mayo. Arrange the bacon, tomatoes and lettuce on the avocado slices. Top the sandwiches with the remaining toast. Cut the sandwiches in half on the diagonal and serve with the dill pickle spears.
Serves 4.
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Avocado and Feta Salad Wraps
Modified from Vegetarian Times magazine
1 ripe avocado, seeded and diced
1/2 cup crumbled feta cheese
2 tsp. fresh lime juice
Freshly ground black pepper to taste
1/2 cup sliced scallions
2 Tbs. bacon bits
1/4 cup sunflower seeds, preferably toasted
2 Tbs. fat-free mayonnaise
16 grape tomatoes
1 cup shredded leaf lettuce plus half head for garnish
4 8-inch low-fat plain or flavored flour tortillas
- Preheat oven to broil.
- Put diced avocado into a mixing bowl, and stir in feta cheese, lime juice and black pepper.
- Add scallions, bacon bits, sunflower seeds and mayonnaise, stirring gently to combine. Stir in grape tomatoes and shredded lettuce.
- Spray tortillas lightly with nonstick cooking spray, and heat in oven until softened, for about 30 seconds. Remove from oven, and place each tortilla on individual plates.
- To serve, line each tortilla with whole lettuce leaf, and mound salad mixture on top.
Serves 4.
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Expert Coq Au Vin
From Tyler Florence
6 slices bacon
2 chicken breasts
2 thighs
2 legs
1/2 cup all-purpose flour
Kosher salt and pepper
2 cloves garlic, chopped
2 cups pearl onions, peeled
2 cups mushrooms
2 carrots, cut in 2-inch pieces
1/4 cup cognac or brandy
1 bottle Burgundy wine
2 cups chicken broth
5 sprigs fresh thyme
2 tsp. herbs de Provence
3 bay leaves
Fresh parsley, chopped, for garnish
- In a large, heavy skillet or Dutch oven, fry the bacon over medium heat until crisp. Transfer bacon to paper towels to drain.
- Coat chicken pieces in flour, salt, and pepper. Brown chicken in hot bacon fat on both sides.
- Add garlic, onions, mushrooms, and carrots. Saute 2 minutes to soften.
- Pour cognac into a small glass. Remove pan from heat, pour in cognac, Flambe by lighting a long match and holding it just above the pot, light the fumes. The brandy will catch fire and the flames will burn out within 1 minute.
- When the flames die down, return the pan to the heat and gradually stir in the wine and broth.
- When the wine is well blended, add the herbs.
- Cover and simmer for 1 hour.
- Remove cover and continue to simmer for 15 minutes to allow the sauce to reduce a bit. You may want to add 1 tablespoon of tomato paste or cornstarch to aid in the thickening process.
- To serve, top the chicken and vegetables with reserved crumbled bacon and fresh parsley.
Serves 4-6.
Lentil Soup
From Food & Wine magazine
1 tbsp. unsalted butter, plus 1 tablespoon melted butter
1 tbsp. extra-virgin olive oil
5 ounces Serrano ham or lean bacon*, cut into 1/2-inch dice
1 large onion, finely chopped
1 medium leek, white and tender green parts only, finely chopped
1 large carrot, finely chopped
2 quarts plus 1/2 cup chicken stock or low-sodium broth
2 cups brown lentils (3/4 pound), rinsed and picked over
2 cups firm-textured white bread, cut into 1/2-inch dice
1/2 cup heavy cream
Salt and freshly ground pepper
- Preheat the oven to 350°F. In a large saucepan, melt the 1 tbsp. of butter in the olive oil.
- Add the Serrano ham, onion, leek, and carrot and cook over moderate heat, stirring occasionally, until softened, about 8 minutes.
- Add the stock and lentils and bring to a boil over moderately high heat. Simmer the soup over low heat, stirring occasionally, until the lentils are tender, about 45 minutes.
- Meanwhile, on a baking sheet, toss the diced bread with the melted butter and bake for 8 minutes, or until browned.
- Puree the soup in a blender in batches**; transfer the puree to a clean saucepan. Add the cream, bring to a simmer and season with salt and pepper.
- Serve the soup in bowls, garnished with the croutons.
Serves 8.
Make ahead: The soup can be refrigerated for up to 3 days. The croutons can be kept in an airtight container overnight.
*Sadly I could not find Serrano ham anywhere so I used bacon.
**I opted not to puree the soup.
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Bacon-Wrapped Chicken Breasts
From Food and Wine magazine
4 skinless, boneless chicken breast halves
Salt and freshly ground pepper
4 thyme sprigs, plus 1 teaspoon chopped thyme
8 slices of thick-cut bacon ( 1/2 pound)
3 tablespoons unsalted butter
2 tablespoons plus 2 teaspoons extra-virgin olive oil
1/2 pound chicken livers, trimmed
1 medium shallot, minced
1 garlic clove, minced
2 tablespoons plus 1 teaspoon sherry vinegar
1 cup chicken stock or low-sodium broth
- Preheat the oven to 400°.
- Season the chicken with salt and pepper. Place a thyme sprig on top of each breast half and wrap each half in 2 slices of bacon; secure the bacon with toothpicks.
- Heat a large, ovenproof skillet. Add the chicken and cook over moderately high heat until the bacon is browned, 5 minutes.
- Turn the chicken and roast in the oven for 10 minutes, or until cooked through. Add 1 tablespoon of the butter and the chopped thyme to the pan and baste the chicken. Let rest for 5 minutes.
- Meanwhile, in a small skillet, heat 2 tablespoons of the oil. Season the livers with salt and pepper. Cook over moderately high heat until golden brown, about 4 minutes.
- Add the shallot and garlic and cook until softened.
- Add 2 tablespoons of the vinegar and cook for 2 minutes. Add the stock and the remaining 2 tablespoons of butter and simmer over low heat until the livers are firm.
- Puree the livers in a blender and strain through a very fine sieve set over a saucepan. Stir in the remaining oil and vinegar; season with salt and pepper.
- Discard the toothpicks and thickly slice the chicken. Spoon the sauce onto plates, top with the chicken and serve.
Serves 4.
Bacon-Wrapped Tuna Steaks with Frisée Avocado Salad
From Food and Wine magazine
4 slices smoked bacon
One 1-pound tuna steak, 1 inch thick, cut into 4 pieces
Salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1 head frisée, torn into bite-size pieces (about 4 cups)
2 Hass avocados, thinly sliced
- Lay the bacon strips on a cutting board and place a piece of tuna in the center of each; season with salt and pepper. Fold the bacon around the tuna and secure with toothpicks.
- In a large nonstick skillet, heat 1 tablespoon of the olive oil until shimmering. Add the tuna and cook over moderately high heat, turning once, until the bacon is crisp and the tuna is still pink inside, about 6 minutes.
- Meanwhile, in a medium bowl, whisk the remaining 2 tablespoons of olive oil with the vinegar; season with salt and pepper. Toss in the frisée and avocados and transfer to plates.
- Remove the toothpicks from the tuna and cut each piece in half. Arrange the tuna over the frisée and serve right away, drizzling any remaining dressing left in the bowl over the fish.
Serves 4.
Bacon and Cheese Frittata
From Rachael Ray
5 strips bacon
2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
8 large eggs
1/2 cup grated Fontina cheese
2/3 cup crumbled goat cheese
1/4 teaspoon salt
1/8 teaspoon pepper
- Preheat the oven to 325°.
- In a large skillet, cook the bacon over medium heat, flipping once, until cooked but not crisp. Drain on a paper towel, then chop into bite-size pieces.
- Pour off the bacon fat and add 1 tablespoon of the olive oil to the skillet. Add the onion and cook over medium-low heat until softened, about 7 minutes. Let cool.
- In a large bowl, beat the eggs. Add the onion, the bacon, the cheeses and the salt and pepper and stir gently.
- In a 9- or 10- inch ovenproof skillet, heat the remaining tablespoon of olive oil (swirl the oil to coat the bottom and sides of the skillet). Add the egg mixture and cook over medium-low heat until the sides start to set, about 3 minutes.
- Bake in the oven until the frittata is firm, 20 to 25 minutes.
- Gently run a rubber spatula around the sides of the skillet to loosen the frittata. Place a serving plate over the skillet and carefully flip the pan to release the frittata.
Serves 6.
Eggy Pasta with Spinach and Bacon
Modified from iVillage
1 tablespoon extra virgin olive oil
2 cups chopped spinach
1 clove garlic minced
1 egg
1 1/2 teaspoons heavy cream
1/4 cup Parmesan cheese, finely grated
1 tablespoon parsley, finely chopped
2/3 cup pasta
2 pieces of cooked or leftover bacon, chopped
salt and freshly ground black pepper to taste
- Fill a large pot with water and bring it to a boil.
- In a large sauté pan heat the oil over medium low heat. Add the garlic and spinach, tossing to coat until wilted a few minutes. Remove from heat.
- Meanwhile, break the egg into a medium-size mixing bowl and beat with a fork. Add the cream, cheese, parsley, bacon and beat again.
- Cook the pasta according to the package directions. Using a slotted spoon scoop the pasta from the water. Add to the pan with the spinach and garlic. Add the egg mixture. Turn the heat on as low as it goes, and stir constantly with a wooden spoon until the pasta is coated with a creamy sauce. Season with salt and pepper. Remove from the heat and serve immediately.
Serves 1.
Celery Root Soup With Bacon and Apple
Modified from Gourmet magazine
4 medium leeks, white and pale green parts only
4 bacon slices
1 tbsp. olive oil
1 1/2 lb. celery root, peeled with a knife and cut into 1/2-inch pieces
1/3 cup vermouth
4 3/4 cups reduced-sodium chicken broth
1 Granny Smith apple
3/4 celery rib, very thinly sliced on a long diagonal (1/2 cup)
1/3 cup inner-celery leaves
1 tsp. salt
1/4 tsp. black pepper
1/2 cup half-and-half
- Halve leeks lengthwise, then coarsely chop. Wash leeks in a bowl of cold water, agitating them, then lift out onto paper towels and pat dry.
- Cook bacon in a 4-quart heavy pot over moderate heat, turning occasionally, until crisp, 6 to 8 minutes. Transfer to paper towels.
- Pour off all but 2 tsp. fat from pot, then add oil and cook leeks over moderate heat, stirring occasionally, until softened, about 6 minutes.
- Add celery root and cook, stirring, 2 minutes.
- Add vermouth and cook sizzling, for 3 minutes.
- Add broth and bring to a boil, then reduce heat and simmer, uncovered, until celery root is very tender, 35 to 40 minutes.
- While soup simmers, thinly slice apple lengthwise into 1/8-inch-thick slices with slicer, working around core, then cut slices into 1/8-inch matchsticks with a knife. Gently toss with celery and celery leaves.
- Purée soup in batches in a blender until smooth (use caution when blending hot liquids), transferring to a bowl. Return soup to cleaned pot. If soup is too thick, thin with 1/2 to 3/4 cup water. Stir in salt, pepper, and half-and-half and cook over moderately low heat, stirring occasionally, until warm.
- Season with salt, then divide among 4 bowls, and top with apple-celery mixture and coarsely crumbled bacon.
Serves 6.
Make ahead: Soup, without half-and-half, can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. Reheat over moderately low heat, then add half-and-half and cook until heated through. Cool bacon completely, then chill, wrapped in paper towels in a sealed plastic bag. Recrisp in a preheated 300°F oven 6 to 8 minutes, or wrap in a paper towel and recrisp in a microwave 30 seconds to 1 minute. Prepare apple-celery mixture while reheating soup and recrisping bacon.
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