It’s no secret that BLT’s are one of my favorite sandwiches. I really love adding avocado and pickled onions to my sandwich too. I recently saw Katie Lee from Food Network make this sandwich and all the credit for the bacon goes to her.
Bacon (do not buy thick slice) pork, turkey or chicken bacon works
Everything But The Bagel Seasoning*
Bread, toast it if desired
Preheat oven to 350 degrees. Line a pan with foil if you want easy cleanup. Place a baking rack in your baking pan, I used a cooling rack (like what I cool cookies on). Lay bacon on the rack. Lightly brush bacon with ketchup (this makes the seasoning stick and it adds a tomato flavor to the bacon). Sprinkle Everything But The Bagel Seasoning on the bacon. My jar had a shaker top but I applied the seasoning using my fingers so I would not waste it. Bake 15 to 20 minutes. I like my bacon crispy do I baked mine 20 minutes. Thick bacon takes a long time to crisp up in the oven so that is why I suggested to use regular sliced bacon. Let rest 5 minutes and assemble your delicious sandwich. Enjoy!
*Everything But The Bagel Seasoning can be purchased at Trader Joe’s, Amazon and my grocery store also sells it.
I recently had this at a restaurant in Lutz, Florida. It was served as an appetizer but this could easily be served as a side dish. This recipe can easily be doubled and should be if you serve it as a side dish. What’s not to love? Bacon, Brussel Sprouts, Balsamic glaze and chopped peanuts for crunch.
6 slices of bacon
3 Tablespoons butter
1 pound bag of Brussel Sprouts, I bought a bag of raw, ready to steam, I did NOT steam them, cut them in half
1/2 cup onion, chopped
Salt and pepper to taste (I used sea salt)
1/4 cup dry roasted peanuts, rough chopped
*Balsamic (Vinegar) Glaze, enough to drizzle
Cook bacon in a skillet until crisp. Drain on paper towels, save bacon grease. Melt butter in bacon grease. Add Brussel Sprouts and onion. Cook till tender about 8-10 minutes. I like mine caramelized so I cooked my Brussels on a higher heat. Once cooked, add bacon and crumble it. Drizzle balsamic glaze and place chopped peanuts on top. Enjoy!
*Balsamic Glaze can be purchased at the grocery store where vinegar is sold.
I love a good corn spoon bread or corn casserole whatever you want to call it. I decided to put a spin on this side dish to spice it up a little and I also added bacon because everything is better with bacon. The bacon adds a smoky flavor and makes this dish delish!
3 eggs, beaten
1 can of creamed corn, 14.75 ounce can
1 can of kernel corn, 15 ounce can, drained
3 or more pieces of bacon, crumbled
4 heaping Tablespoons of diced Jalapeños, I used the kind from the jar, feel free to use more
1 8 ounce container of sour cream
1 cup of Sharp Cheddar Cheese, grated
1 box of Jiffy Corn Mix
1 stick of butter, melted and cooled, you don’t want to scramble your eggs
Preheat oven to 375 degrees. Spray your baking dish (I used a 2 1/2 quart) with non-stick cooking spray. Dump all ingredients in a mixing bowl and stir. Pour into your baking dish and bake for 50 minutes or until casserole is set. Not only is this great with turkey but also chicken, pork chops and meatloaf, etc. Enjoy!
This recipe was inspired by my Mom’s recipe that she cooked for our family when I was growing up. She called her recipe Corn Soufflé.
I love BLT sandwiches. I thought why not turn my favorite sandwich into a salad. When I told my friend I was making a BLT Pasta Salad with romaine lettuce, he thought I was nuts. I did add a few other ingredients that don’t usually appear on my sandwich like cheese and green onions. This salad was a big hit and it was very tasty.
8 ounces of pasta, cooked and drained I used shell pasta because that what I had, feel free to use your favorite
3/4 bag of Romaine Lettuce
4 green onions, cut into small pieces, green and white parts
Cherry tomatoes or a big heirloom tomato cut into bite size pieces
6 slices of bacon, cooked crisp, I used thick cut slices, crumbled
3/4 cheddar cheese, cubed into small pieces
Cook pasta according to the directions on the box. Drain from hot water and run cold water over your pasta in the colander to cool it off. Pasta should not be hot. While the pasta is cooking, chop and cut up the other ingredients. Put all ingredients in your salad bowl and toss. Add your favorite ranch dressing or make my recipe posted below. Add dressing a little at a time so you do not over dress your salad. It’s better to add a little at a time and toss. Enjoy!
Homemade Ranch Dressing
1 cup Buttermilk
1/2 cup Sour cream
1 Tablespoon of chopped chives, fresh is best
1 Tablespoon of parsley, I used dry
1/2 teaspoon Dill, dry
1/4 teaspoon Onion powder
1/4 teaspoon Garlic powder
1/8 teaspoon Salt
1/8 teaspoon Pepper, cracked fresh if possible
Whisk all of the above ingredients. Refrigerate. Dressing is best if made the day before.
I love the flavor of tomatoes, fresh mozzarella and basil together. So I guess it was inevitable I would create a sandwich and incorporate these amazing flavors.
3 pieces of bread, I prefer toasted
Fresh mozzarella slices
4 pieces of bacon
Mayonnaise, if desired
Salt and pepper if desired, I added it to my tomato slices
Avocado slices, if desired
Balsamic glaze, if desired
Toast bread slices. Spread on your mayonnaise if you like. Layer tomato slices, salt and pepper. Top with basil leaves and avocado slices if you are using them. Place the the second slice of bread of top. Add bacon and sliced mozzarella to the second slice. Top with last slice of bread and cut into fourths, triangle shape (like they do at the restaurants). Drizzle on balsamic glaze if desired. Enjoy!