Posts in "Bacon"
Crispy Bacon, Arugula and Melon Salad
There are certain things in life that are undeniably true.

For one thing, I think we would all agree that life is too short.

It’s pretty obvious to me that purring kittens is one of the cutest things in the world.

And here is one I don’t think anyone will argue with. Everything is better with bacon.

Even vegetarians and vegans eat versions of it.

You can put it on ANYthing. It’s that good.

So I decided to toss it together with some other really tasty ingredients and kind of just crossed my fingers that it would work out.

I mean, I wasn’t surprised it was good because there was bacon in it. But, I was surprised how well all the ingredients went together and how pleasantly tasty and refreshing this was.

You will need…

4 slices thick cut maple bacon (or any other of your bacon favorites)
2 cups chopped cantaloupe melon


6 cups arugula


¼ cup freshly grated parmesan cheese


1 large heirloom tomato, diced


2 tablespoons fresh lemon juice        
¼ cup olive oil
Salt and pepper to taste

Start by cooking the bacon so that it is very crisp. 


About 20 minutes over a medium low heat, flipping every few minutes.


Move the bacon to a paper towel to blot away the grease and allow it to cool enough to handle.


While the bacon is cooling, combine the olive oil and lemon juice and season it well with salt and pepper. Whisk together till completely combined or shake up in a mason jar.


Combine the arugula and tomatoes and drizzle with the dressing.

Toss well and add in the melon and parmesan. Toss until well combined.


Roughly chop the warm bacon and sprinkle it all over the salad.


Serve while the bacon is warm.


Love and Beer Floats
Angela

Crispy Bacon, Arugula and Melon Salad
4 slices thick cut maple bacon (or any other of your bacon favorites)
2 cups chopped cantaloupe melon
6 cups arugula
¼ cup freshly grated parmesan cheese
1 large heirloom tomato, diced
2 tablespoons fresh lemon juice        
¼ cup olive oil
Salt and pepper to taste

Start by cooking the bacon so that it is very crisp. About 20 minutes over a medium low heat, flipping every few minutes.
Move the bacon to a paper towel to blot away the grease and allow it to cool enough to handle.
While the bacon is cooling, combine the olive oil and lemon juice and season it well with salt and pepper. Whisk together till completely combined or shake up in a mason jar.
Combine the arugula and tomatoes and drizzle with the dressing.
Toss well and add in the melon and parmesan. Toss until well combined.
Roughly chop the warm bacon and sprinkle it all over the salad.
Serve while the bacon is warm. 
Bacon, Spring Greens and Manchego Frittata
You guys, I’m really excited.

Sure, I have a lot to be excited about. My good friends are getting married this weekend. Josh, my youngest brother is graduating from UCLA on Thursday. But the thing that I am most excited about is the fact that I don’t have to get on an airplane for at least six weeks.

As much as I love to travel, I do not love to fly. When I was a kid, I loved when there was turbulance and the excitement of airplane snacks and sodas.

But now, now I dread everything from the lines, to the slightest bump in the air, to the boredom.

Seriously, there is nothing worse than finishing all your reading materials on the plane and having no entertainment system. Especially when you still have hours to go.

For six weeks, I get to be on solid ground. I plan on spending most of those six weeks in and around the kitchen.

I started out with something I miss a lot when I’m on the road. Breakfast,  for dinner. I like to mix it up.

You will need…

3 slices thick cut bacon, diced


1 tablespoons olive oil
1 large shallot, thinly sliced


1 hot red chile (spice level of your choice), seeded and finely chopped


1 tablespoon yellow mustard seeds


1 pound young spring greens (dandelion greens, kale, spinach mustard greens), sliced into ribbons



1 tablespoon white wine vinegar


8 large eggs, beaten
¾ cup Manchego cheese, grated


2 tablespoons canola oil
Salt and pepper to taste

In a large oven safe, nonstick skillet cook the bacon in the olive oil over moderate heat stirring until golden brown.


When the bacon is golden brown, add in the shallots, chile and mustard seeds.


Add in the greens and vinegar, season with salt and pepper and cook, stirring frequently until tender. About 5 minutes.



Set the greens aside to cool.

Preheat the broiler of your oven.

Whisk together the cheese and the eggs together and season with salt and pepper.

When the greens have cooled, whisk them into the eggs.


In the same skillet you used earlier, heat the oil over medium high heat.

When the oil is hot, add in the eggs, creating an even layer of eggs in the pan. 


Cook the eggs until they are lightly browned and set on the bottom. About 3 minutes.


Broil the eggs for 1 to 2 minutes, just until the eggs are set and lightly browned on top.


Slice and serve hot.

Love and Beer Floats
Angela 

Spring Greens and Manchego Frittata 
3 slices thick cut bacon, diced
1 tablespoons olive oil
1 large shallot, thinly sliced
1 hot red chile (spice level of your choice), seeded and finely chopped
1 tablespoon yellow mustard seeds
1 pound young spring greens (dandelion greens, kale, spinach mustard greens)
1 tablespoon white wine vinegar
8 large eggs, beaten
¾ cup Manchego cheese, grated
2 tablespoons canola oil
Salt and pepper to taste

In a large oven safe, nonstick skillet cook the bacon in the olive oil over moderate heat stirring until golden brown.
When the bacon is golden brown, add in the shallots, chile and mustard seeds.
Add in the greens and vinegar, season with salt and pepper and cook, stirring frequently until tender. About 5 minutes.
Set the greens aside to cool.
Preheat the broiler of your oven.
Whisk together the cheese and the eggs together and season with salt and pepper.
When the greens have cooled, whisk them into the eggs.
In the same skillet you used earlier, heat the oil over medium high heat.
When the oil is hot, add in the eggs, creating an even layer of eggs in the pan. Cook the eggs until they are lightly browned and set on the bottom. About 3 minutes.
Broil the eggs for 1 to 2 minutes, just until the eggs are set and lightly browned on top.
Slice and serve hot.