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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Caramel Butterscotch Muffins
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Caramel Butterscotch Muffins

Caramel Butterscotch Muffins

Caramel Butterscotch Muffins

I am so excited to be posting for the first time on our very own site. When I started this blog, I originally predicted I would get discouraged and abandon it after a month. It was my intention to give myself six months before making the commitment of buying a domain name and designing a self-hosted site. My enthusiasm must have been contagious, however, since Geoff decided to go ahead and start working on this site for me. And for you. After just two months, we’re totally psyched to share it with you.

I probably should have made you something more extravagant, like a giant cake, but this is still real life. And that’s what we’re about. Austerity is back in effect after some unexpected financial setbacks (stolen scooter), along with some other budget busters (hello immigration). Simplicity shall reign over indulgence for a good long while, it seems.

Caramel Butterscotch Muffins

That doesn’t stop me from sharing sugar-encrusted muffins with you, though. These fluffy sweet gems were born out of a combination of resourcefulness and an utter lack of attentiveness whilst in the grocery store. With a base recipe for muffins to test and an extra bag of butterscotch chips, I managed to produce something brilliant.

This is a muffin. It is not a frostingless cupcake. It is more substantial, and has a lovely sort of crust all the way around. It’s still loaded with sweetness, though. The kind that makes you want to sing and dance. The butterscotch chips melt in the oven, forming delightful little burst of goodness, and the caramel sauce drizzled over the top before baking forms a gorgeous burnt crust around the edges. 

Caramel Butterscotch Muffins

You absolutely must eat these warm. It’s totally fine to pop them in the microwave for fifteen seconds. I mean, they’re perfectly edible  at room temperature, but the gooeyness is where it’s at. Do not miss out. They’re so worth the burnt fingers.

Get ya some!

Caramel Butterscotch Muffins
Yields 12
A for real muffin studded with sweetness
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Prep Time
15 min
Cook Time
20 min
Prep Time
15 min
Cook Time
20 min
Ingredients
  1. 303 grams (2-1/4 cups) all-purpose flour
  2. 2 teaspoons baking powder
  3. 1 teaspoon baking soda
  4. pinch of salt
  5. 105 grams (1/2 cup) sugar
  6. 1/2 cup vegetable oil
  7. 1 whole egg
  8. 1 egg yolk
  9. 1 cup plain yogurt
  10. 1 cup butterscotch chips
  11. approximatly 1/4 cup caramel sauce, for drizzling
Instructions
  1. Preheat oven to 375 and spray muffin tin with nonstick spray.
  2. Sift flour, baking powder, baking soda, and salt into a large bowl, or pulse in food processor for about five seconds.
  3. Whisk together sugar, oil, egg, egg yolk, and yogurt in a medium bowl.
  4. Add the wet ingredients to the dry ingredients and quickly and gently stir to combine using a spatula or wooden spoon. Some small lumps are okay. Try to accomplish this in 10-15 seconds.
  5. Fold in the butterscotch chips
  6. Scoop the batter into the waiting muffin pan. The cups will be quite full. Muffin tops are the bees knees.
  7. Drizzle a spoonful of caramel sauce over each muffin.
  8. Bake for 18 to 20 minutes, or until a toothpick comes out clean.
  9. Remove the muffins from them pan and turn them on their sides on a wire rack to cool. This will give you that lovely crust all the way around.
  10. Serve warm, even if it's a day or two later.
  11. Good luck not burning yourself.
Adapted from I'm Just Here for More Food by Alton Brown
http://awesomeon20.com/
Photos by Monica Szczupider

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Giant Chocolate Chip Cookies

Picnic Week: Giant Chocolate Chip Cookies

Giant Chocolate Chip Cookies

 

The long weekend is so close, I can almost taste it. School is ending. It seems the sun is finally shining on the mainland. Summer is about to arrive. It’s calling to you to get out and enjoy a feast on a blanket.

Here are a few quick do’s and don’t’s for your picnic.

  • Do invite all your friends. Especially if their parents own the best Chinese restaurant in town.
Hee Hing Snack Box of Awesomeness
Hee Hing has my favorite maunapua!
  • Don’t put your grill on a plastic picnic table. That’s just ruins it for everyone else.
  • Do put your wine or cocktail in your Starbucks reusable cup. It’s more stylish, more discreet, and it doesn’t waste plastic. And it has a lid, in case you get carried away.
  • Don’t leave a mess. You’re not Don and Betty Draper. Also, if you live in a city, there’s probably someone hanging around who would be happy to have your recyclables and any leftover food. They need it more than you.
  • Do pick a spot with a view of the epic South Shore swell. (Actually, anywhere beautiful will do.)

South Shore Swell

And most definitely DO bring giant chocolate chip cookies. There’s nothing like watching people’s eyes light up when you show them the size of these babies. It doesn’t matter what age they are; they’re excited. This is my go to chocolate chip cookie. It’s soft and dense in the center and loaded with chocolate.

I love this recipe by who else, Nigella Lawson. My favorite thing is that it’s made with melted butter, so you don’t have to plan ahead. The only thing her recipe was missing is a nice fat pinch of salt. Trust me. It’s essential to making these cookies taste like heaven.

Giant Chocolate Chip Cookies

 

I hope your long weekend is filled with laughter and sunshine, and I hope it tastes like cookies.

Giant Chocolate Chip Cookies
Yields 15
A dense and chocolaty cookie nearly the size of your face
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Prep Time
15 min
Cook Time
15 min
Prep Time
15 min
Cook Time
15 min
Ingredients
  1. 150 grams (2/3 cup) butter
  2. 125 grams (5/8 cup) brown sugar
  3. 100 grams (1/2 cup) granulated sugar
  4. 2 tsp vanilla extract
  5. 1 egg
  6. 1 egg yolk
  7. 300 grams (2-1/2 cups) flour
  8. 1/2 tsp baking soda
  9. 1-1/2 tsp salt
  10. 326 grams (12 ounces) chocolate chips (I like to mix it up with milk, semi-sweet, and dark chocolate. Whatever you have on hand.)
Instructions
  1. Preheat oven to 340 and line a baking sheet with parchment paper.
  2. Melt the butter and let it cool for a bit. I use the microwave in 30 second intervals. Get it all melted, then go check Facebook for 10 minutes.
  3. Put the brown and white sugar in a mixing bowl, then pour the melted butter over them and beat them together with your mixer or a strong arm.
  4. Add the vanilla, egg, and egg yolk and beat until creamy and smooth.
  5. Slowly mix in the flour, baking soda, and salt.
  6. Finally, fold in the chocolate.
  7. Using your 1/4 cup measure, scoop out the cookie dough onto your parchment-lined baking sheet. Give them plenty of space to spread out. I make mine six at a time. You may need to stash your dough in the fridge between batches.
  8. Bake for 15 minutes. Let cool on the pan for five minutes, then remove to a wire rack to cool.
  9. Pack them up to share with friends. They’ll be so impressed.
Adapted from Kitchen by Nigella Lawson
http://awesomeon20.com/
 

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