Recipes for "blt"

1. To make the dressing. Combine all ingredients in a glass jar and whisk until smooth. Season with salt and pepper.

1. Preheat the oven to 425° F. Toss together the ciabatta, garlic, and a pinch of salt with the olive oil. Bake for 10-12 minutes until toasted.

3. Bring a large pot of salted water to a boil. Boil the pasta to al dente, according to package directions. Drain.

4. In a large bowl, toss the hot pasta with the dressing and cheese cubes. Mix in the lettuce, tomatoes, bacon, and croutons, tossing to combine.

Heat oil in a large skillet over medium heat. Add bacon; cook, stirring occasionally until crisp and fat has rendered, 5 to 7 minutes. Remove bacon using a slotted spoon and set aside. Pour bacon fat into a small bowl and set aside, but do not wash the skillet.

Bring a large pot of lightly salted water to a boil.

Mix Parmesan cheese, eggs, egg yolk, and 1/8 teaspoon black pepper together in a bowl.

Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain into a colander set over a large, heatproof bowl. Reserve 1 cup of the cooking water and pour the rest out, keeping the now-heated bowl in place.

Return 1 teaspoon reserved bacon fat to the large skillet over medium heat. Add garlic and cook until fragrant, about 30 seconds. Cook 30 seconds more and add tomatoes. Cook, stirring occasionally, until heated through but not falling apart, about 5 minutes. Stir in spinach.

Add cooked bacon, cooked tomato mixture, and cooked pasta to the heated bowl. Whisk 1/2 cup of the reserved cooking water into the egg mixture. Pour this over the pasta mixture in the bowl and toss for 3 minutes. Thin sauce if necessary by adding additional reserved cooking water. Season with salt and pepper. Serve immediately with additional Parmesan cheese.

1. To make the dressing. Combine all ingredients in a blender and blend until smooth. Season with salt and pepper.

2. Bring a large pot of salted water to a boil. Boil the pasta to al dente, according to package directions. Drain.

3. In a large bowl, toss together the hot pasta with dressing and cubes of cheese. Mix in the lettuce, tomatoes, corn, bacon, and avocado, gently tossing to combine.

4. Serve warm or cold. The salad will develop more flavor as it sits. If serving later, add the bacon and avocado just before serving.

Arrange the bacon on a few baking sheets with foil or elevate them on a wire rack, making sure the bacon is not overlapping.

Bake the bacon for 15-20 minutes until it’s browned and crispy. Then remove the bacon from the baking sheet and let it drain on a few paper towels.

Simply Recipes / Nick Evans

In a medium bowl combine the mayo, chives, lemon juice, garlic powder, and salt. Set aside.

Simply Recipes / Nick Evans

Spread about 2 tablespoons of the chive mayo onto your wrap. Then layer with butter lettuce, tomato slices, followed by 3-4 strips of crispy bacon.

Fold the edges over on the wrap and roll it into a tight cylinder. Cut the wrap in half for easier eating.

Continue until all wraps are assembled.

Simply Recipes / Nick Evans

Simply Recipes / Nick Evans

Roll the wrap tightly in foil and keep it in the fridge until you leave. I like to pack the wraps in a bag with a cold pack, but they are fine wrapped up for a few hours also. I think the wrap is best when the lettuce is nice and crispy and cold.

Wrap ingredients all keep well in the fridge for 1 week. Make wraps on the day you are eating them!

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Simply Recipes / Nick Evans

Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside.

Place 1 tortilla on a microwave-safe plate. Sprinkle tortilla with 1/4 cup cheese. Cook in microwave 1 to 2 minutes, or until cheese is melted. Immediately top with 1/4 of the bacon, lettuce, and tomato. Fold sides of tortilla over, then roll up. Repeat with remaining ingredients. Cut each wrap in half before serving.

1. Preheat the oven to 400℉. Line a baking sheet with foil or parchment.

2. Arrange the bacon on the baking sheet. Mix the bourbon, maple syrup, and a good pinch of cayenne together. Drizzle the maple mix over the slices. Bake for 15 minutes. Use tongs to flip the bacon and bake until crispy, 5-8 minutes more.

3. Meanwhile, make the fritters. Combine the corn, flour, baking powder, chives, and a pinch each of salt and pepper in a bowl. Stir in the milk and cheese. The batter should be the consistency of a thick pancake batter.

4. Heat a few tablespoons oil in a large skillet over medium-high heat. Add about 1/4 cup of batter to the skillet and then quickly smooth the batter out to a circle. Cook for 2 to 3 minutes, flip and cook another 2 minutes, or until brown and crisped all over. Remove and repeat with the remaining batter.

5. To make the aioli, combine all ingredients in a bowl. Season with salt.

6. To assemble, spread one side of half the fritters with aioli. Layer the lettuce, tomato, and bacon on top, then top the with remaining fritters. Serve with the aioli on the side.

Toss the cherry tomatoes and shallot with a drizzle of olive oil and balsamic so it can hang out while you fry the bacon.

Fry the bacon until crispy. Set aside on a paper-towel-lined plate. Leave the grease in the pan.

Add bread to the pan with the bacon grease. Toss the bread over medium heat until golden brown and crispy (uhh, yum). Set aside on a paper-towel-lined plate.

Crumble your bacon.

Toss the bacon, bread, avocado, arugula, and basil together gently. Season with more olive oil, balsamic, salt, or pepper as needed. SERVE AND ENJOY!

Preheat the oven to 375 degrees F (190 degrees C), or according to package directions for pizza dough.

Place bacon in a heavy skillet over medium-high heat; fry until browned, but not crisp. Drain on paper towels.

Stretch pizza dough out over a pizza stone, pan, or cookie sheet. Brush dough with olive oil. Spread mozzarella cheese over crust and arrange tomatoes on top. Chop bacon and sprinkle evenly over pizza.

Bake pizza for 10 to 15 minutes in the preheated oven, until crust is golden and cheese is melted in the center. Meanwhile, toss shredded lettuce with mayonnaise; season lightly with salt and pepper. Top finished pizza with dressed lettuce and serve immediately.