I've always like bacon, but I've never loved bacon - as in craved it. Last night, I made some big salads with lots of yummy bacon and blue cheese on the top. The next thing I did would make the OLD me cringe and balk. I actually took some bacon fat and drizzled it on top of my salad. When you are eating such yummy goodness such as Will Winter's bacon you can't resist eating the fat that's left in the pan too.
I try to work bacon into at least two meals a day. Bacon on salad or bacon on a burger. And almost every morning, bacon for breafast. We recently took a road trip and I brought cooked bacon and hard boiled eggs as our snack - it was the perfect travel food!
Tuesday, August 26, 2008
Sunday, August 10, 2008
The Best Salad Dressing You'll Ever Eat
Oh, I wish I had more time. To cook and to blog.
Tomatoes are in full swing and they are so delicious. We typically make our own salsa at this time of year and eat it on everything and with everything. This year, we developed a salad dressing using our salsa base and I seriously could not get enough of it. It is wonderfully smokey and creamy. Salads are great, but how many times have you finished a salad and then want another big serving? That's how this dressing is. Read below for all of the yummy details.
Ingredients:
Tomatoes
Onions ( preferably vidalia)
garlic
Red bell peppers
Olive oil
Kirkland all-purpose organic seasoning (no msg)
Sea salt
Cooked bacon
Bacon grease
Limes
Cilantro
Honey
Hain Safflower mayo (or your own, but you don't want the salsa to get "soupy")
Sour cream
Sea salt
Quarter the onions and keep garlic cloves in their paper. Mix tomatoes, onions, garlic and red bell pepper together with olive oil, seasoning and sea salt. Grill (we added wood chips to get a little smoke flavor). Make sure you put the peppers in a paper bag and let sit for 10 minutes or so and then remove the skin. I also remove the skins from the tomatoes, but you don't have to.
In a food processor, add your veggies (you might have to do this in batches depending on how much you are making) and pulse. Then add lime juice, cilantro, honey, bacon, bacon grease and salt. Pulse some more. Add a couple dollops of mayo and one dollop of sour cream. Pulse. Taste and adjust your seasonings (more salt? more lime? more honey?).
Enjoy summer!
Tomatoes are in full swing and they are so delicious. We typically make our own salsa at this time of year and eat it on everything and with everything. This year, we developed a salad dressing using our salsa base and I seriously could not get enough of it. It is wonderfully smokey and creamy. Salads are great, but how many times have you finished a salad and then want another big serving? That's how this dressing is. Read below for all of the yummy details.
Ingredients:
Tomatoes
Onions ( preferably vidalia)
garlic
Red bell peppers
Olive oil
Kirkland all-purpose organic seasoning (no msg)
Sea salt
Cooked bacon
Bacon grease
Limes
Cilantro
Honey
Hain Safflower mayo (or your own, but you don't want the salsa to get "soupy")
Sour cream
Sea salt
Quarter the onions and keep garlic cloves in their paper. Mix tomatoes, onions, garlic and red bell pepper together with olive oil, seasoning and sea salt. Grill (we added wood chips to get a little smoke flavor). Make sure you put the peppers in a paper bag and let sit for 10 minutes or so and then remove the skin. I also remove the skins from the tomatoes, but you don't have to.
In a food processor, add your veggies (you might have to do this in batches depending on how much you are making) and pulse. Then add lime juice, cilantro, honey, bacon, bacon grease and salt. Pulse some more. Add a couple dollops of mayo and one dollop of sour cream. Pulse. Taste and adjust your seasonings (more salt? more lime? more honey?).
Enjoy summer!
Subscribe to:
Comments (Atom)
Posts
