Bacon and Egg Salad

Bacon and Egg Salad

Bacon and Egg Salad

I have a problem. I eat like an eight year old. It’s wonderful and terrible all at the same time. It’s pretty much cheeseburgers and ice cream around here all the time. After all, the four food groups of awesome aren’t exactly designed for bikini season. This is especially ironic since I live in the land of endless summer. But regardless of imminent swimsuit wearing possibilities, I’ll always go for another slice of pizza. I like to enjoy myself

And yet, sometimes even I can start to feel weighed down by all the cheeseburgers, cookies and pizza. Oh and one too many ciders. Unfortunately, even my attempts at “healthy” eating end up with bacon in them.

Bacon and Egg Salad

Look, I just don’t like vegetables. If I could be hypnotized into believing that broccoli and kale were delicious, I’d do it in a second. It just doesn’t make me happy. In fact, it kind of grosses me out. I have issues. I don’t mind the occasional simple salad, provided it doesn’t contain frisee. This, however, is a salad I actually look forward to.

The dressing is made from Dijon mustard whisked right into the bacon grease, and it’s topped with tender lovely boiled eggs. And bacon. Did I mention bacon?

Bacon and Egg Salad

Life is too short to eat bad food. This salad is delicious and is bound to have fewer calories than a bacon cheeseburger. Maybe it’s not clean or skinny, but it definitely tastes awesome. Do it!

Bacon and Egg Salad
Serves 4
A salad that's not so light, but full of flavor
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Total Time
30 min
Total Time
30 min
Ingredients
  1. 4 eggs
  2. 1 head of your favorite lettuce (I pick whatever's second cheapest after iceberg, but never ever frisee)
  3. 1 garlic clove (or garlic infused oil)
  4. 4-6 slices of bacon (whatever's leftover in your fridge)
  5. 1 Tablespoon Dijon mustard
  6. 4 teaspoons cider vinegar
  7. dash of Worcestershire sauce
Instructions
  1. Put your eggs in a small saucepan and fill with water just until your eggs are submerged. Put this over high heat and bring to a boil. Allow the water to boil for one minute and then turn off the heat. Leave everything alone for ten minutes. Pour cold water over the eggs, then park them in the fridge until you're ready for them.
  2. Chop or tear your lettuce and throw it in your salad bowl.
  3. Crack a clove of garlic by placing it under the flat of your knife and giving it a good whack. Peel the garlic and put it in your frying pan with just a touch of oil if you have it. Turn the heat under your frying pan to medium
  4. Using scissors, cut your bacon into small pieces over your frying pan. Stir frequently and cook until the bacon is crisp.
  5. Drain the bacon on a paper towel lined plate, and discard the garlic. (Or not, if that's your thing.) Remove the frying pan from the heat.
  6. Add the Dijon mustard to your bacon fat and carefully whisk these two together until combined.
  7. Whisk in the vinegar and Worcestershire.
  8. Season your lettuce if you like and add your bacon and dressing. Toss lightly.
  9. Peel your eggs, then cut them into quarters and add these to your salad. Give it a final gentle toss, then try to convince yourself you're having a healthy meal whilst eating lettuce coated in bacon fat. It's gonna be so awesome!
Adapted from Kitchen by Nigella
http://awesomeon20.com/
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Check us out at Inside BruCrew’s link party
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Southwest Pasta Salad

Picnic Week: Southwest Pasta Salad

Southwest Pasta Salad

There are a few things you need in order to have a totally awesome picnic. Plenty of food is a no-brainer. Also, don’t forget the wine, and/or beer, and/or cider. And bring all of your awesome friends because that makes everything perfect. Here are a few more things to check off your list.

  1. A big tablecloth for covering the possibly gross picnic table in the park, or to use as a big picnic blanket if you can’t get a table.
  2. Cups for discreet sipping of adult beverages.
  3. Matches to light the grill.
  4. A corkscrew (unless you brought screw top wine which I do all the time)
  5. Plates, napkins, and utensils. (I’ve forgotten forks before.)
  6. Condiments because that’s what makes stuff extra awesome.

Southwest Pasta Salad

You should also probably bring along this Southwest Pasta Salad. It totally rocks. It’s simple, bright, delicious, and a bit spicy. That’s where it’s at!

I love this recipe because it’s unexpected. It’s also brilliant for a picnic because it can be made ahead of time. In fact, it’s even better after it’s had a chance to sit in the fridge for a day. Black beans, corn, green onions, and bell peppers, combined with a spicy lime dressing, take this recipe above and beyond your normal every day pasta salad.

It also never hurts to have a vegetarian dish at your picnic. You never know who might stop by.

Pack your picnic basket with plenty of flavors. Trust me. It’s awesome.

Southwest Pasta Salad

Southwest Pasta Salad
Serves 6
A spicy take on pasta salad
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Total Time
30 min
Total Time
30 min
Ingredients
  1. 1/2 pound small pasta (I used penne because it was in my pantry)
  2. zest of 2 limes
  3. 1 can black beans, drained and rinsed
  4. 1/2 bell pepper, diced
  5. 3 green onions, chopped (I use scissors)
  6. 1/2 cup frozen corn
  7. 1/2 cup shredded pepper jack cheese
for the dressing
  1. 6 Tbsp lime juice (I combine the juice from the fresh limes I zested with some from the squeezy lime-shaped bottle. Nigella does it, so it’s okay.)
  2. 1/4 cup cider or rice vinegar (really whatever’s in your pantry will probably work)
  3. 4 cloves garlic, minced
  4. 1-1/2 tsp chili powder
  5. 1 tsp cumin
  6. 1/2 tsp coriander
  7. 1/2 tsp salt
  8. 2 tsp sugar
  9. 3/4 cup oil (I used olive oil)
Instructions
  1. Cook your pasta in a large pot of boiling salted water, according to the time on the package. Drain
  2. Zest your lime into the bottom of a large mixing bowl.
  3. Add the black beans, bell pepper, green onion, corn, and cheese. Stir to combine.
  4. Add the pasta and stir it up.
  5. The easiest way to make the dressing is to combine all the ingredients in a jar with a tight fitting lid. Give it a good shake until the oil has mixed in.
  6. Pour the about 2/3 of the dressing over your salad and give it a stir. If you want more, add it. If not, save it for something awesome later.
  7. Allow the salad to chill in the fridge for at least an hour, but overnight is even better.
  8. Best served under puffy clouds.
Adapted from Our Best Bites
Adapted from Our Best Bites
http://awesomeon20.com/
 

Check us out on the Inside BruCrew Life link party.

burger with pasta salad

Picnic Week: Burgers

burger with pasta salad

Do you love to entertain? Do you live in a tiny duplex without a dining room table? Yeah, me too. I have an easy and beautiful solution. Invite all your friends on a picnic and entertain outdoors in the park.

It really couldn’t be easier. We brought everything we needed on our two scooters. We have a small cheap gas grill that’s easy to transport. I’ve seen people at the park who seem to bring half their kitchen with them, and that’s awesome for them. I’m much too lazy for all that, and it’s certainly not necessary. Everything you need for an awesome picnic can be carried by two people in one trip.

Whatever you do, make sure you have the making of an excellent burger. There’s nothing like a cheeseburger hot off the grill. It’s probably my favorite food. We even served cheeseburgers at our wedding.

burger

If I persuade you to do one thing, it would be to walk away from the prefab patty. Do NOT eat those things. Making your own burgers is simple and at least eight million times better then those hockey pucks in the freezer section. You can season them anyway you like and the possibilities are endless.

Here are a few tips for outstanding burger action. First, fat is your friend. Be sure to buy ground beef that’s at least 15% fat. The good news is, the 80/20 stuff is usually the cheapest. Next, don’t go light on the seasonings. Give it a couple extra shakes. It’ll be fine. Finally, go ahead and pay the extra dollar for the good buns. It’s totally worth it.

Feeding Friends

If you haven’t gone on a picnic in a while, plan one right away. It’s a great way to spend time with your friends without having to clean up your kitchen. Plus, if you’re lucky, the view can be stunning.

Queen's Beach

Burgers
Serves 6
A basic burger to get your picnic going
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Prep Time
15 min
Cook Time
15 min
Prep Time
15 min
Cook Time
15 min
Ingredients
  1. 1-1/3 pounds (one package) ground beef 80/20
  2. Approx 1 tsp (several shakes) of the following
  3. salt
  4. pepper
  5. onion powder
  6. garlic powder
  7. chili powder
  8. cayenne
  9. dried oregano
  10. 1 Tbsp chili sauce
  11. 1 Tbsp Worcestershire sauce
  12. 1 egg, lightly beaten
  13. 1/4 cup bread crumbs (eyeball it, enough to soak up the liquid)
Instructions
  1. Combine all ingredients with your hands.
  2. Divide the mixture into 4 to 6 patties. Press them together firmly, but make sure not to pack it too tightly. Work quickly and handle the meat as little as possible to make sure it’s nice and juicy.
  3. Store your burgers in the fridge until it’s time to grill.
  4. Grill over medium high heat for about six to eight minutes a side.
  5. Top with all your favorite toppings and stuff your face.
Notes
  1. This is more of a method than a recipe. You can add your favorite seasonings and flavors, but here’s what I put in my favorite burgers.
http://awesomeon20.com/
 

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