Archive for the ‘LUNCH’ Category
Nom, Nom, Nom. Looking for unique twist for the Memorial Holiday weekend? This Bacon Wrapped Jalapeno Burger sounds and looks amazing. Heat it up even more with Jalapeno Mayonnaise sauce!
- 6 jalapeno peppers
- 4 ounces cream cheese, room temperature
- 1 1/2 pound ground beef
- salt and pepper to taste
- 8 strips bacon
- 4 slices cheddar cheese
- 4 hamburger buns
- 4 leaves lettuce
- 4 slices tomato
- 4 tablespoons mayonnaise or roasted jalapeno mayonnaise
For additional cooking and assembly instructions, please visit: http://www.closetcooking.com/2012/05/bacon-wrapped-jalapeno-popper-burgers.html
Looks sloppy, but I’m sure this tastes amazing. Wasn’t sure how to categorize this, so I put this on into both breakfast and lunch. Boom! Enjoy!
- 1/2 teaspoon bacon grease or butter (optional)
- 1 egg (optional)
- 1 tablespoon butter, room temperature
- 2 slices bread
- 2 tablespoons bacon jam
- 1 cup cheddar, shredded, room temperature
- 1/2 medium avocado, sliced, room temperature
For additional cooking and assembly instructions, please visit: http://www.closetcooking.com/2012/08/bacon-jam-and-avocado-grilled-cheese.html
Now this is exactly what BaconScotch is about. Nothing more to say – ENJOY!
6-10 slices of bacon
White bread toasted
Sliced fresh tomato
American cheese (optional)
1 cup Honey Tea Whiskey (we used Red Stag by Jim Beam)
1. Soak your bacon in a tupperware container with your sweet tea whiskey over night in the fridge.
2. Grill bacon on skewers, or bake in the oven until cooked through. (We like ours crispy on a BLT).
3. Layer your toasted white bread with mayo, cheese, lettuce, tomato and bacon. Serve and be loved.
For additional photos and assembly instructions, please visit: http://www.thatssomichelle.com/2012/08/man-food-honey-tea-whiskey-blt.html#&disp=174910
This could be a yummy way to use up all the extra hard-boiled eggs from Easter!
- 1/4 cup fat-free mayonnaise
- 3 tablespoons thinly sliced green onions
- 3 tablespoons reduced-fat sour cream
- 2 teaspoons whole-grain Dijon mustard
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon grated lemon rind
- 8 hard-cooked large eggs
- 8 (1 1/2-ounce) slices peasant bread or firm sandwich bread, toasted
- 4 center-cut bacon slices, cooked and cut in half crosswise
- 8 (1/4-inch-thick) slices tomato
- 4 large Boston lettuce leaves
- Combine first 6 ingredients in a medium bowl, stirring well.
- Cut 2 eggs in half lengthwise; reserve 2 yolks for another use. Coarsely chop remaining egg whites and whole eggs. Add eggs to mayonnaise mixture; stir gently to combine.
- Arrange 4 bread slices on a cutting board or work surface. Top each bread slice with 1/2 cup egg mixture, 2 bacon pieces, 2 tomato slices, 1 lettuce leaf, and 1 bread slice. Serve sandwich immediately.
- Beer note: A basic guideline of pairing a beverage with food is “like with like,” and bread and beer are yeasty kindreds. With an Egg Salad BLT sandwich, reach for a Samuel Adams Pale Ale ($7). The bready yeast and malt flavors are balanced with bitter hops that add some welcome snap to the meal. A cold, characterful American pale ale is also a more thirst-quenching choice than wine. –Jeffery Lindenmuth
I am sucker for an Eggs Benedict recipe. We will eat this dish for breakfast, brunch, lunch or dinner or just because!
This one sounds and looks yummy – maybe we will try it for Easter brunch.
- 8 large whole eggs
- 4 large egg yolks
- 2 tablespoons dry white wine
- 1 stick unsalted butter, melted
- 1 1/2 tablespoons fresh lemon juice
- 1/4 teaspoon Tabasco
- 8 slices of applewood-smoked bacon, halved crosswise
- 5 ounces baby arugula
- 2 tablespoons distilled white vinegar
- 4 English muffins, split and toasted
- In a heatproof bowl set over a pot of barely simmering water, whisk the 4 egg yolks with the wine and a pinch of salt until doubled in volume and slightly thickened, about 2 minutes. Gradually add the melted butter, whisking constantly, until a thick, creamy sauce forms, about 5 minutes. Whisk in the lemon juice and Tabasco and season the hollandaise with salt. Keep the hollandaise sauce warm, whisking occasionally.
- In a skillet, cook the bacon over moderate heat, turning once, until crisp, 6 minutes. Transfer to a paper towel–lined plate. Pour off all but 1 tablespoon of the fat in the skillet. Add the arugula, toss quickly in the hot oil and transfer to a plate; season with salt.
- Bring a large, deep skillet of water to a simmer over moderate heat and add the vinegar. One at a time, break the eggs into a small bowl and pour them into the simmering water, leaving plenty of space between them. Poach the eggs until the whites are set and the yolks are still runny, about 4 minutes. Using a slotted spoon, carefully transfer the eggs to a paper towel-lined plate.
- Arrange the toasted English muffin halves on plates and top with the bacon, poached eggs, arugula and hollandaise sauce. Serve immediately.
Thank you Bon Appetit and Tara Lazer.