I found this simple but yummy recipe on p 39 of this months Cooking Light magazine and gave them a try last nite on the grill. The recipe claims only 20 minutes to cook and I can tell you it’s absolutely true. Simply mix chopped cooked bacon with some goat cheese, light cream cheese, salt, pepper, garlic salt and grated red onion.
Cut fresh jalapeños in half and stuff with the cheese mixture. The Hubs was already grilling, so I popped the peppers on the medium hot side of the grill. They blistered and melted nicely! Top them off with a thinned out and heated sauce made from the hot pepper jelly/jam and about two tablespoons of water. Just the right amount of heat and crunch!
Ok, I admit it…I got a teensy bit of inspiration from California Pizza Kitchen. But I get points for turning it into a salad, right?
Start with plain won ton wrappers, or egg roll wrappers, in your grocers produce aisle. Add some chopped avocado, chopped bacon, shredded cheese and I added chopped tomato also.
Then I chopped up the chicken I had roasted with jalapeños and shishito peppers, olive oil and salt and pepper, garlic and cilantro.
I put a scoop in the middle of the square, folded over the side, then the ends and piled them seam side down. I put some vegetable oil in the skillet and popped them in and kept turning them as I browned them.
I cut them in the diagonal and served them on a bed of greens. I made a dressing out of creme fraiche, lime juice, chili powder, and pepper and added some green onions.
You could keep them warm in the oven and give them a little melty if you were doing a big batch. Not sure how they would do with a rehear because we ate them all!
The annual yoga pants Christmas vacation is in full swing and I tell you it’s mayhem….staying up late, sleeping late, going out to breakfast with the Hubs, getting a holiday mani, and you still have energy to do a little experimentation with dinner! I always consider a meal a success if I manage to eliminate one or more products from the fridge or freezer that only have one serving left and I hit a trifecta with this meal..
I started with mini naan breads, thawed from the freezer..
Then I spread it with the end of the jar of fig spread…
Then I added fresh roasted butternut squash…
Then a caramelized onion…
Then the end of the container of mozzarella…
Then some bacon…and into a 475 degree oven for about 15 minutes or until the cheese is a little melty..
Top with arugula that has been tossed with evoo and balsamic…
There once was a girl with two tarts…
Where cooking came straight from her heart…
Instead of potato, she found heirloom tomato…Added an egg and bleu cheese..
And topped it with bacon, much better than peas!
Same steps, except no oil basting, but added an egg and about a quarter cup of half and half…
Baked this one for about 45 minutes to make sure egg was cooked through. Before serving, top with chopped bacon!
It should be noted that these are very thin tarts, not thick like pie, so they can be used in a variety of ways.
Perfect for a hot and humid Sunday supper with cold sliced chicken is a quick and easy BLT pasta salad. I boiled some rigatoni and ran under cold water to stop the cooking. Next come quartered cherry tomatoes and slices of crispy bacon, snipped into bite size pieces. I added mayo, salt and pepper, a touch of celery salt. At the last minute add shredded iceberg lettuce and for a real twist…diced avocado!