Tag

bacon

Amazing Sandwiches Roundup

written by Ali

It’s hard to believe it’s already May, but on the other hand, it’s the perfect weather for this Amazing Sandwiches Roundup! Two things have been going on in my life recently: one, we moved and two, the sun has started to peek out of the clouds. Ok – so the first thing is the more monumental of the two, as it also means I’ve started a new job. All of this means that I’ve been a little scattered lately and haven’t had much time for cooking, since, well, I don’t know where half the kitchen utensils have wandered off to, anyway. The last time we moved it was three months before I found the box that had my whisk in it. I’d like to say I’m a little more organized this time, but I’m really not. Therefore, we are going to start out May with featuring an amazing sandwiches roundup and sharing fifteen of the best sandwich recipes from some amazing, awesome food bloggers.

Plus – it’s picnic season! All of these sandwich recipes are perfect for making ahead of time and packing into your picnic basket. Can we just say that I’ll be doing a lot of picnicking on the Oregon Coast this summer? I feel perfectly well prepared, too, because of all of these great recipes.

First up is a Japanese Egg Salad Sandwich with Bacon and Coleslaw from The Missing Lokness.

Next up is a BLTA Sandwich with Herb Garlic Dressing from In Mama Maggie’s Kitchen. She had me at avocado and bacon. But then herb garlic dressing pushed me over the edge.

This tuna and lentil salad sandwich from Peppers and Pennies epitomizes picnic sandwich to me. I can only imagine how tasty and filling it is.

I love sundried tomatoes and basil. I also love how they are combined in this chicken salad to make a great filling for a sandwich from Pinch Me I’m Eating.

This French Tuna Sandwich from Curious Cuisenere is an homage to the Nicoise salad. I’m pretty sure this is the first sandwich on this list I’m going to make – because wouldn’t this just be perfect for a day at the beach?

Somehow or another, I’ve never had pimento cheese. It’s a bit sad, really, because for the first few months I lived in Vancouver, WA, there was a food truck that served only dishes with pimento cheese in the neighborhood. I regretted not trying it, but now I think I might just make my own so that I can enjoy this Bacon Pimento Cheese Guacamole Guacamento from Two Lucky Spoons. And yes, this is my third recipe in the roundup with bacon, because bacon on sandwiches is just that good.

This Greek Stuffed Crouton Vegetarian Sandwich from Bowl Me Over is a great vegetarian option for your picnic lunch.

Garlic and Zest shared this really tasty looking Don’t Cry For Me Argentina Roast Beef Sandwich. Am I the only one for whom the song is now playing on a loop in my head? I love the song, so I don’t mind. I just wish I had one of these sandwiches right now to go with it.

Little Figgy shared this beautiful picnic sandwich with triple meat and brie. I think this sandwich is so pretty.

I’m a huge fan of onigiri and onigirazu. I can’t wait to try out this Wasabi Mayo Crab Onigirazo from HWC Magazine. I think this would be incredible with fresh Oregon Dungeness crab.

This next option is a really lovely vegetarian sandwich with roasted eggplant, herbed goat cheese, and sunflower seeds from Luci’s Morsels.

Next up is another sandwich with bacon and avocado from Bourbon and Honey. It’s possible that this is one of my most favorite food combinations, especially when tomatoes are in season. I especially love the idea of a spicy aioli to go with it.

Midlife Croissant shared this plantain and pancetta panini with pesto. I don’t often cook with plantain, though I see them from time to time at the grocery store. I think I’m inspired by this recipe to check it out.

I love lentils, but don’t think I’ve ever made a sandwich that included them. Rhubarbarians has the great idea of using green lentils with walnut herb ricotta. This seems like a perfect vegetarian sandwich to me.

Finally, Food Well Said shared this gorgeous and tasty looking spring sandwich.

This has been such a fun roundup to put together. The only problem is that I am now incredibly hungry – it’s not a good idea to write a food blog post before lunch. I’m off to have a sandwich. I would love to see your picnic spread – if you make any of these or have a favorite sandwich to share, post in the comments, post to my Facebook feed, or send me a tweet @Alittlelunch1.

May 1, 2017 3 comments

Breakfast Freezer Meals Lunch Recipes

Freezer Egg, Potato and Bacon Burritos

written by Ali

This month, for Food ‘N Flix, I’m sharing freezer egg, potato and bacon burritos. I was inspired this month by the movie The Martian. And while potatoes might have been an obvious one for this movie, I couldn’t resist, since they are without a doubt one of my favorite foods. A favorite story definitely deserves a favorite food.

So in case you haven’t seen or read The Martian, it is, in short, an amazing story about the possibilities and beauty of science. The book by Andy Weir came out in 2014. I adore sci fi, having grown up on reading Ray Bradbury, Isaac Asimov, and Robert Heinlein. When I saw The Martian in the bookstore, I snapped it up quickly and spent a happy weekend lounging on the couch and reading it.

I was skeptical about how good the movie would be. I’m a hard critic when it comes to movies that started as books. It turned out that I also loved the movie. Matt Damon plays Mark Watney, an astronaut left behind on Mars after a dust storm forces a mission abort. The crew of the Ares III mission believe Watney to be dead, so leave him behind. This starts his journey of survival until the Ares crew comes back to rescue him. There’s lots of NASA control room drama that goes on throughout, in addition to following Watney’s path to survival. It’s such a great pop-some-popcorn-and-stretch-out-on-the-couch-with-the-dog movie.

Potatoes factor heavily into the plot line, as Watney survives by growing potatoes. Now in fairness, I would imagine Watney would probably not ever want to eat a potato again. I probably wouldn’t want to either, and I really love potatoes. Still, I wanted to do a shout out recipe to the humble spud. These freezer egg, potato and bacon burritos are one of my favorite foods. You might have guessed that they can be frozen – which makes them a perfect breakfast or lunch on the go food.

I opted to use these pretty blue, red, and yellow potatoes. I don’t really notice much difference in flavor between potato types. That said, I love the fact that potatoes come in so many varieties, so tend to cook with a mix.

The potatoes get mixed with a chopped up onion and roasted until they are crispy. It doesn’t get much better than this.

I like to serve these with some salsa and some guacamole on the side (but wouldn’t you know it – none of my avocados were ripe when I made these). I’m going to enjoy these freezer egg, potato and bacon burritos for lunch this week and imagine being on Mars.

Want to participate in Food ‘n Flix? Check out this month’s announcement post at http://adayinthelifeonthefarm.blogspot.com/ and drop by the Food ‘n Flix site to learn more!

Yum

Freezer Egg, Potato and Bacon Burritos

Ingredients

8 small potatoes, washed and sliced into small chunks
1 small onion, chopped
1 teaspoon salt
3 tablespoons olive oil
8 eggs
1/2 cup milk
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon ground black pepper
8 pieces of crispy bacon
2 cups shredded cheese
8 large flour tortillas

Instructions

Preheat the oven to 375 degrees. On a parchment lined cookie sheet, combine the chopped potatoes, chopped onion, salt, and 2 tablespoons of the olive oil. Bake for 30 minutes, turning once half way through the cooking time.
Meanwhile, combine the eggs, milk, cumin, coriander and ground black pepper. Use a fork or a whisk to combine until the eggs are fluffy. Heat the remaining 1 tablespoon of olive oil in a large non-stick or cast iron pan over medium heat. Pour the egg mixture into the skillet and allow to set. When the eggs are nearly cooked through, fold and cook until they are fully set, gently scrambling. Set aside.
To make the burritos, place 1/8th of the scrambled eggs in the middle of a tortilla. Put 1 piece of bacon on top of the egg. Put 1/8th of the roasted potatoes on top of the egg and bacon. Sprinkle 1/4 cup of cheese on top. Roll the burrito by folding up the top and bottom and then rolling the remaining tortilla over the folded part.
Roll the burritos in aluminum foil and freeze. To reheat, remove the aluminum foil and wrap the burrito in a paper towel. Microwave until warm and serve with salsa and guacamole if desired.
Makes 8 burritos.
Enjoy!

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March 6, 2017 10 comments

Breakfast Holiday Recipes

Bacon Avocado Eggs Benedict

written by Ali

One of the great joys of the holiday season is creating and trying out new recipes, like this Bacon Avocado Eggs Benedict. I’d never eaten Eggs Benedict before we moved to Washington. I’ll confess that I have been fairly intimidated by runny yolks on eggs. It’s just one of those quirky things. As a kid, I absolutely hated eggs. I could sort of tolerate them scrambled, with plenty of salt and butter. My grandmother, who was a firm believer in eggs as a key protein, would make pancakes that were more egg than pancake to disguise the eggs, but still get me to eat them. I really thought that hard-boiled eggs were the absolute worst; they struck me as a rubbery abomination.

Fortunately, I grew out of my egg aversion with a vengeance. I started eating hard boiled eggs when I lived in the Marshall Islands. They were a cheap and easy source of protein and with enough salt on them, they weren’t too bad. My relationship with eggs really changed when I met Clay – he makes the most amazing fluffy scrambled eggs and when combined with fried potatoes and avocado in a breakfast burrito, I’m in foodie heaven. Of course, when we moved to Oregon and I started getting farmer’s market eggs, I learned that not all eggs are created equal. My first encounter with a really fresh egg with a deep golden yolk was transformative. Since then, I’ve been really curious about what people see in a runny egg yolk.

I eased into Eggs Benedict, starting out by ordering hard poached eggs. And then one day, I didn’t bother and experienced a lovely golden egg yolk running all over my English muffin. Oh, yum.

So this year, I decided it would be great fun to make my own hollandaise sauce, my own English muffins, and recreate my favorite Eggs Benedict dish with bacon and avocado. This Bacon Avocado Eggs Benedict would be the perfect way to start the New Year. Timing wise, this makes an ideal brunch.

The biggest challenge I encountered with this was the timing of all the parts. So here’s what I learned:

I recommend making your own English Muffins. My recipe is linked. You can start the dough the night before, taking it all the way through the first rise. Punch down the dough and put it in the fridge overnight. Take it out thirty minutes before you shape the dough into the English muffins and proceed as directed from there.
Cook the bacon in advance and reheat it.
Cook the Hollandaise and then set it aside while you poach the eggs. Reheat it gently over very low heat until it is lukewarm. Be sure to keep whisking it as you do this so the emulsion doesn’t fall apart.
If you aren’t into poached eggs, fry your eggs instead. You’ll never notice the difference under all the Hollandaise.

Most importantly, enjoy!

Yum

Bacon Avocado Eggs Benedict

Ingredients

Makes 4 servings

Hollandaise Sauce

3 egg yolks
1 tablespoon water
1 tablespoon lemon juice
1/2 cup slightly softened butter, cut into tablespoon sized slices

Eggs Benedict

8 strips cooked bacon
2 avocados, sliced
4 English muffins, split in half and toasted
8 poached eggs
Hollandaise sauce
Freshly ground pepper

Instructions

To make the Hollandaise Sauce

Off the burner, combine the egg yolks, water, and lemon in a small saucepan. Whisk to combine.
Put the saucepan over a burner set on low heat. Whisk constantly until the eggs begin to get frothy and start to thicken. There will be a noticeable change in the egg mixture - they will begin to increase in volume as well as will start to get thick enough you will be able to see the bottom of the saucepan as you whisk. When this occurs, take the eggs off the heat and whisk in the butter, one tablespoon at a time. When one tablespoon of butter is fully incorporated, add the next until it's all been added.

To assemble the Bacon Avocado Eggs Benedict

Split each strip of bacon into two pieces. Lay two pieces of bacon on each half of the English muffins. Lay one or two slices of avocado on top of each English muffin. Lay the poached eggs on top of the avocado and then divide the Hollandaise sauce equally over each muffin. Grind fresh pepper over each.
Enjoy!

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December 26, 2016 42 comments