BLT Crostini

Why am I always late posting my Eating the Alphabet post each month? 

 


































In all actuality, I'm late to most things in my life. Just ask my fiancee, and my family, and my friends, and my work (oops!). If me and my friends are set to meet at 1:00, you can bet your butt I'll be there at 1:15. If my mama says come to dinner at 5:30, that somehow translates to 6:00 in my brain.

 










































I'll just say "better late than never" applies here. Right? Right?

God I need to work on that. It also contributes to my road rage. Not flick you off and follow you to fight you kinda road rage. Just constantly annoyed by the slow drivers in front of me. If I'd just leave on time (or early even.... what does that even mean?!?!) then I wouldn't have to be so frustrated getting everywhere. 

Maybe one day I'll learn.

This month we had to choose a fruit, veggie, or legume starting with either I or J. I've been racking up some recipes using iceberg lettuce, so iceberg lettuce it would be.

These apps will be the talk of the party. A BLT in an appetizer form? How could this not be amazeballs?!?! Plus a little melted gooey cheese? Let's take a moment of silence for this masterpiece.

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Silence over. Now make them and shout it to the world how perfect these are!!!!

BLT Crostini
adapted from Sunset and Pillsbury

• 12 slices (1/4 inch thick) baguette French bread
• sliced pepper jack cheese cut into 12 small squares
• 1/4 cup mayo
• 2 green onions, thinly sliced
• 1/4 cup shredded iceberg lettuce
• 6 cherry tomatoes, sliced in half lengthwise
• 5 slices bacon (you may have some leftover, it just means more for snacking)
• salt and pepper for seasoning

Cut bacon slices in half and cook until crisp. 

Heat oven to 375 degrees. Top baguette slices with cheese slices and bake for 10 minutes or until edges of bread are golden brown and cheese is melted. 

Remove baguette slices from oven. In a small bowl, add mayo, green onions, and lettuce. Spread mixture onto each baguette slice. Season tomatoes with salt and pepper. Top each baguette slice with bacon pieces and a sliced tomato. 


Printable Recipe

 































Check out all of my past Eating the Alphabet posts. There's been some good ones!


And check out what everyone else brought to the table this month in the blog hop below:  

Peace, and bacon grease!

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Southern Greens

My mama is from Hazard, KY and grew up in Harlan, KY. Yep, Harlan from the show Justified. It gets kindof a bad rep on there though. So we're all about good ole southern food. You know, things like cornbread, chitlins - don't judge us!, and collard greens. I grew up loving my mama's greens.

So when it came time to pick a recipe that started with G or H for the Eating the Alphabet Challenge, I knew I'd go with greens. As in collard, kale, mustard, or even Swiss chard. I found a recipe online that used all of them so I was drawn to it. Plus the reviews were pretty good. 

Don't let the amount of greens fool you. They shrink down when cooked.

Southern Greens
adapted from Michael Symon

• 1 lb bacon, diced
• 2 yellow onions, sliced
• 4 garlic cloves, minced
• 2 lbs collard greens
• 1 lb kale
• 1 lb mustard greens
• 1 teaspoon red pepper flakes
• 1 large pinch of salt
• 1/8 cup red wine vinegar
• 1 teaspoon sugar
• sriracha hot sauce, optional 

In a large pot, add bacon and cook over medium heat until fat begins to render. When the bacon is almost crisp, add sliced onions and cook for 3-5 minutes. Add the minced garlic and cook for an additional minute.

Remove the tough stems of the greens and discard. Rinse greens. Roughly chop the greens and add them to the pot with the red pepper flakes and a large pinch of salt. Cover and cook for 10 minutes over low heat.

Remove the lid and add the vinegar and sugar. Put the lid back on and cook for an additional 30 minutes.

Remove from the heat and add sriracha hot sauce if desired.

Printable Recipe

I sprinkled a little parmesan cheese on top. Just cuz.

Most recipes I've known for making greens involve a hamhock, but this one didn't so I was intrigued to see if it would have the same flavor.

And it did! PJ really liked them too. I think he said these were the best he's had. I dunno if that's an insult to my mama or a compliment to me (and Michael Symon). I'll pretend I didn't hear that.

Love me some greens. It's a southern thang.

P.S. It's so hard to make greens look good. But the taste.... the taste....  just make them and see for yourself.

Oh, and there's bacon :)

Check out my past Eating the Alphabet posts!

And check out the other posts in the blog hop below: 


Peace, and bacon grease!

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Endive, Avocado, and Bacon Salad with Chipotle Ranch Dressing

Time for another one of the many challenges I participate in... the Eating the Alphabet Recipe Challenge, hosted by the lovely Brenda at Meal Planning Magic!

This month the letters were E or F, and remember you have to choose a vegetable, fruit, bean or grain. I chose endive because I had never eaten it before.

 






















Did you know there are different kinds of endive? I didn't, until I got to the store and saw just plain endive, which looked like lettuce kinda, and Belgian endive, which looked like tiny little white corn on the cob husks, and are hollow when peeled off the head. I went with the endive lettuce. When I got home I saw that the original recipe called for California endive. Good God, could endive be anymore confusing?  :)

Oh well, it was still delicious. I mean, how can you go wrong with all those ingredients in a salad? Avocado, bacon, homemade dressing with chipotles! And I added some diced onions, just because. And let's be honest here, the endive was just there to soak up all that dressing. What, isn't that the purpose of lettuce in a salad? :) I kid, I kid. Kinda.

Endive, Avocado, and Bacon Salad with Chipotle Ranch Dressing
adapted from All Day I Dream About Food

*Yields: 2 small side salads

Dressing:

• 1/4 cup milk
• 2 tablespoons mayo
• 2 tablespoons Greek yogurt
• 2 tablespoons fresh lime juice
• 2 gloves garlic, minced
• 1 chipotle pepper in adobo, minced
• 1/4 teaspoon adobo sauce
• 3/4 teaspoon dried dill weed
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Salad:

• 1 head of endive lettuce, chopped
• 1 avocado, chopped
• 1/2 a roma tomato, diced
• 2 slices bacon, cooked and crumbled
• 1-2 tablespoons red onion, chopped
• 1-2 tablespoons shredded cheddar cheese

For the dressing, combine all ingredients in a sealable glass jar and shake vigorously.

For the salad, divide chopped endive lettuce among two salad plates. Sprinkle with avocado, tomatoes, bacon, onion, and cheese. Drizzle with dressing. Remaining dressing can be stored in fridge.
  

Printable Recipe

























Be sure to check out my past Eating the Alphabet Recipe Challenge entries. You're bound to find some keepers.

   
Linking up here.  


Peace, and bacon grease!

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Avocado Bacon and Eggs

I am on FIRE this week with posting!! This never happens. Must be something about this week. All the love in the air, maybe?

Brenda has started The Eating the Alphabet challenge back up! The letters this month were A or B. I chose A for avocado. But is it a fruit or vegetable? Wikipedia says it's a fruit, but I've always thought of it as a vegetable. What do I know?

By now, you guys know I'm a breakfast girl. 

Yeah, I may be eating it at noon on a weekend "morning" but nonetheless, I love my breakfast. 

You know what else I love just as much as breakfast? Avocados. Crazy how I used to be so scared of that green stuff that now makes my life so worth living. Yeah, I live a boring life  :)

So this right here is some of my favorite things all together in one recipe. I can satisfy my love of breakfast food, specifically BACON, and my love of avocado all at once. 

Not gonna lie, getting that egg to stay in the avocado hole can be a little frustrating. Make sure to dig a deep enough hole that the whole egg can sit in without spilling over. I didn't wanna scoop out too much avocado because I was scared there wouldn't be enough in the finished product! But next time I'd definitely scoop out some more because there was still plenty of avocado.  I also used my usual large eggs  and next time would try it with medium eggs to see if that helps it fit in the avocado better without spilling over.

 
















Avocado Bacon and Eggs
from California Avocado

• 1 large avocado
• 2 slices cooked bacon, crumbled
• 2 eggs

Cut the avocado in half. Scoop out the avocado so the hole matches the size of your eggs to prevent spillage. Crack an egg into each half of the avocado, resting the edge of the avocado on the side of the cookie sheet to help keep the avocado steady. Top with bacon crumbs and place in the oven at 425 degrees for 15 minutes or until eggs are cooked to your likings. Add salt and pepper to taste.

Printable Recipe 

What a fantastic blend of salty from the bacon, and creamy from the avocado, with a little runny yolk from the egg. And I liked the warm avocado, it was a nice change from the cool that I usually associate with avocado.

Probably making this again this weekend. It's that good. Would I lie to you?




  
Peace, and bacon grease!

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Strawberry Margarita Squares {Eating the Alphabet Series}

I'm joining the Eating the Alphabet challenge this month, and the letters are S and/or T. In case you forgot,  it's gotta be a fruit, vegetable, or legume/grain.

Sure, I found tons of delicious tomato recipes, and even sundried tomato recipes.

But in the end I chose the always-delicious strawberry.

  
Why? To make these.

 


















 

Strawberry Margarita Squares. 

 
























I love me some lime, but PJ doesn't like it to be overwhelming. I agree, maybe next time we could cut back on the lime a bit. And next time I'd definitely up the pretzel amount. It barely covered my 9x13 pan! I love the crunchy contrast, as well as the addition of saltiness, so I definitely want more crust next time. I also preferred it more frozen. After letting it sit out for 15 minutes, it softened up quite a bit. So depends how you like it, if you want it soft like cool whip, set it out before serving. If you want it to be a bit more on the frozen side like me, just serve immediately from the freezer. 

The recipe below will include my suggested modifications of less lime and more pretzels!

 
















Strawberry Margarita Squares
adapted from Kraft

• 2 cups crushed pretzels
• 1/2 cup butter, melted
• 1 can (14 oz) sweetened condensed milk
• 1 cup pureed strawberries
• 1/3 cup fresh lime juice
• 1 tub (8 oz) Cool Whip whipped topping, thawed
• sliced strawberries, for garnish

Mix pretzel crumbs and butter in a bowl. Transfer to a 13x9-inch pan. Press onto bottom of pan to form a crust. Refrigerate until ready to use. 
 
Combine condensed milk, pureed strawberries and lime juice in a large bowl. Gently stir in the Cool Whip; pour over crust.

Freeze for at least 6 hours. If desired, remove from freezer and set at room temperature to soften slightly. Top with sliced strawberries when serving.  
 
Printable Recipe

 

















Won't you join us next month?  :)


Peace, and bacon grease!

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Cilantro Jalapeno Limeade {Eating the Alphabet Series}

I'm joining the Eating the Alphabet challenge this month, and the letters for this month are I or J... and remember?... it's gotta be a fruit, vegetable, or legume/grain. Not many options that I could come up with... j for jicama, but I'm not sure that I like it. I could have been adventurous but in the end, I went with the good ole jalapeno.

So many possibilities! But the one that really intrigued me and won me over was this Cilantro Jalapeno Limeade. Don't give me that look! I figured I would either love it or hate it. The reviews were very good, so I hoped I would think the same. I told PJ that I was making this and he thought it sounded strange, which I expected. But I told you guys that I love an opportunity to change his mind. But would this recipe do that?...

The answer is yes! This limeade was somethin else. That perfect combination of tangy, tart, sweet, refreshing and spicy.

One of the best limeades I've had. 

Cilantro Jalapeno Limeade

ever-so-slightly adapted from Myrecipes

*Yields 2 large servings

• 2 and 1/4 cups water
• 3/8 cup sugar
• 1/4 cup agave nectar
• 1/2 cup coarsely chopped cilantro
• 1/4 cup jalapeno peppers, seeded and chopped (and 2 large jalapenos)

• 1 tsbp sugar
• 1/8 tsp salt
• 3 lime wedges, divided
• 3/4 cup fresh lime juice (about 3-4 limes)
• ice

Combine the first 3 ingredients in a medium saucepan over medium-high heat. Bring to a boil. Remove from heat; stir in cilantro and jalapeno. Let stand for 30 minutes. Pour jalapeno mixture into a large bowl or leave in pot, cover, and chill for at least 3 hours. I let mine sit overnight.

Combine 1 tbsp sugar and the salt in a shallow dish. Rub rims of 2 glasses with a lime wedge. Dip the rims of the glasses into the sugar/salt mixture.

Strain cilantro and jalapeno mixture through a fine sieve over a bowl, discarding solids. Stir in lime juice. Fill each prepared glass with ice. Add limeade to each glass. Garnish with 2 remaining lime wedges.

Printable Recipe

This drink screams summer!  

So don't let your summer pass by without trying this pleasure. I know we will be making this plenty.

Peace, and bacon grease!

reade more... Résuméabuiyad

Sweet Grape Salad {Eating the Alphabet Series}

Last month I didn't participate in the Eating the Alphabet challenge but I'm back, baby. 

Ok, ok so I'm a little late posting. But thank goodness they leave those linkies open for a few days for slackers like myself  :)

For this challenge, we have to make a recipe using a fruit or vegetable (or grains or beans) that starts with a specific letter. This month we had the letters G or H. I decided on g for GRAPE!

I decided to go with this grape salad that I saw on Cassie's blog, and she got it from here, where I was able to scale down the measurements and figure out a good amount for us, not for a potluck or party.

Sweet Grape Salad

slightly adapted from Cassie Craves, originally from food.com

• 1/2 lb red seedless grapes
• 2 oz cream cheese, softened
• 2 oz sour cream
• 1/8 cup white sugar
• 1/4 tsp vanilla
• 1/2 tbsp brown sugar
• 1/2 tbsp pecan pieces

Mix first 5 ingredients together. Sprinkle with brown sugar and pecan pieces. Refrigerate overnight. Toss and serve cold.

Printable Recipe

 

I love simple and easy. And it helps that this was a tasty treat. 

I like to think that it is a bit healthy because of the grapes. But I'm pretty sure the 2 creams, 2 sugars, and nuts are killing that idea.

Oh well, I'll take this over healthy any day!

Do you guys wanna join in on the fun? Contact Brenda for details or fill out the form to sign up!

And check out the other G and H recipes in the blog hop below:

Peace, and bacon grease!

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Bring on the Summer with Cherry Limeade Slushies!! {Eating the Alphabet Series}

Hey there my peeps! 

Have you heard about this fun challenge called Eating the Alphabet? Like I need another challenge, right? But I can't help myself! I love them all so much. And this one is no exception. This is my first time participating. The whole idea is to make a recipe using a fruit or vegetable (or grains or beans) that starts with a specific letter. This month we had the letters C or D. After much thought, I decided on using CHERRIES! (Did you know there aren't very many fruits or vegetables starting with D? Not many that my brain could come up with anyway!!)

Again, whipped up a nice long word document list of some possibilities. I do that. Lists are my thing. They make me feel accomplished when I can cross off even the simplest of tasks. I'm getting off track though... after much consideration I decided on a fun cherry limeade slushie. The weather here has been GORG and so summer-like so I was definitely yearning for these slushies. In March! That's dang near a miracle here in Cincinnati! Temps in the 70s and 80s... in March?!?! Yes, tis true. So slushies are in order. This weather calls for them!

Definitely gonna try this using blueberries, and strawberries. And whatever other fruit I can get my hands on! You should too.

Cherry Limeade Slushies

from Good Life Eats

*makes 2 servings 

• 2 cups Limeade *recipe below
• 1 cup crushed ice
• 1 and 1/2 cups frozen cherries

Limeade:

• 1 cup sugar
• 1 cup of water
• 1 cup fresh lime juice
• 4 cups of cold water

First, prepare limeade by combining sugar and 1 cup of water in a small saucepan. Cook over medium heat until the sugar has dissolved to make a simple syrup. Let cool. In a pitcher, combine the simple syrup, lime juice, and cold water. Chill

Once limeade is chilled, combine 2 cups of the limeade, crushed ice, and cherries in a blender. Serve immediately.

*Note: You can use 2 cups store-bought limeade if you want the shortcut version.

Printable Recipe

 

Just a note too that the limeade recipe above makes a whole recipe of limeade, not only the 2 cups called for in this recipe. So save that remaining limeade and store it in a jar or pitcher for another hot day!

Linking up here.

Peace, and bacon grease!

My entry into Just Something I Whipped Up sponsored by Appliances Online and the Bosch Washing Machines

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