Yum

Saturday, August 31, 2013

Smoky BBQ Skillet Corn with Bacon



I had some leftover corn on the cob, staring at me anytime I opened the fridge door. Normally I would use it up in a salad, or transform it into a fabulous Sausage & Corn Chowder, but this time I wanted something different. Plus, it's been so HOT and HUMID here this week; the last thing on my mind is a steaming bowl of hot soup! I remembered seeing a recipe for good ol' down South fried corn online somewhere, so I decided to go with that idea. You could make this healthier by frying your corn in olive oil, but I wanted the flavour of the bacon drippings in mine.




This recipe couldn't be easier. I used some Smoky BBQ Rub, from the Pampered Chef, to jazz up our corn. You could really use any seasonings you'd like. Hubby would be partial to some Cajun seasoning, but it's just too spicy for the kiddos. I love the way the BBQ rub added a nice warm smoky flavour to the sweet corn and salty bacon. The kids absolutely LOVED this corn, but they're pretty partial to anything with bacon in it, LOL. Super easy, super yummy and a great way to use up that leftover corn on the cob, this Labour Day weekend!!



Smokey BBQ Skillet Corn with Bacon
printable version

1/2 lb bacon
4-6 ears cooked corn on the cob
1 tsp Smoky BBQ Rub (Pampered Chef)
salt & pepper to taste
chopped or dried parsley to garnish (optional)

In a cast iron skillet, cook bacon over med low heat. Remove from skillet to a paper towel. While bacon is cooking, prep your corn by cutting the ears in half to create a flat surface to stand them up. Using a chef's knife or paring knife remove the kernels without cutting too close to the cob.

Pour out all but 2 Tbs of bacon fat from skillet. Turn the heat up to medium high and add the corn to the skillet. Toss to coat with bacon fat and season with BBQ Rub, a pinch of salt and pepper. Cook, tossing frequently, until kernels begin to brown slightly.

Chop cooled bacon and return to pan with cooked corn. Toss and cook for a few minutes to heat the bacon through once again. Sprinkle with a bit of parsley before serving; if desired.

Note: you can use 2-3 C of frozen corn for this recipe. Simple thaw the corn, before frying.




This post linked to

Friday Favorites
Foodie Friends Friday
Weekend Potluck
Super Saturday Show & Tell
Weekend re-Treat
Saturday Spotlight
Saturday Show & Tell
Sweet & Savory Sundays
Super Sunday
Church Supper



Thursday, August 29, 2013

Shaved Squash Salad & Cookbook Review


 Summer is almost over. It's the Labour Day long weekend here in Canada and as of next Tuesday, it's all over. We've enjoyed another summer full of fun, adventures and heat. It's been a humid summer, the kind that makes you just want to melt in your seat. Most days I was scrambling to find meals that required little or no cooking. Then I remembered I had The No-Cook, No-Bake Cookbook, by Matt Kadey. I quickly found tons of recipes to try, none of them needing an ounce of heat from the stove, oven or grill. This cookbook is full of wonderful recipes, from breakfast to dessert. There were so many eye catching recipes I didn't know where to begin. I totally LOVE chickpeas, so I went with this recipe first.



This salad is a great way to use up your garden bounty. I know everyone is starting to harvest tons of summer squash, zucchini and tomatoes and this salad highlights all of these favourite summer staples. I loved the crunchy, buttery, tart sweetness of this salad. I didn't have red wine vinegar, so I subbed in some Balsamic vinegar. Not only is this salad delicious, it's is stunning on your plate. It makes you truly appreciate the beauty of a fresh summer bounty of vegetables.




 ***GIVEAWAY ALERT***

If you'd like to win a copy of this fabulous cookbook, please leave me a comment (and your email address), telling me what your favourite No-Cook, No-Bake summer recipe is. Contest is open to U.S and Canadian Residents (contest closed to residents of Quebec). Winner will be announced September 5th.

Shaved Squash Salad
adapted from The No-Cook, No-Bake Cookbook

1 1/2 lbs zucchini (about 3 medium), preferably a mix of green and yellow
1 large red bell pepper, thinly sliced
1- 14oz can chickpeas, rinsed and drained
1 C halved cherry tomatoes
1/2 C coarsely chopped fresh basil
2 ounces diced feta, goat, or blue cheese (about 1/2 C)
1/3 C chopped walnuts or pecans

Dressing:
1/4 C extra virgin olive oil or walnut oil
1 Tbs red wine vinegar
1-2 tsp Dijon mustard
1 tsp honey
1 clove garlic, minced
1/4 tsp sea salt
1/4 tsp freshly ground pepper

Using a wide, flat vegetable peeler or mandoline, shave the squash thinly is a large bowl. Toss with the bell pepper, chickpeas, cherry tomatoes and basil. Divide the squash mixture among serving plates and sprinkle with cheese and nuts.

In a small bowl, whisk together the dressing ingredients and drizzle over salad.



This post linked to

Create it Thursday
Full Plate Thursday
Inspire Us Thursday
Thursday Favorite Things
Two Girls and a Party
My Meatless Mondays
Let's Get Real 




Tuesday, August 27, 2013

Put Pork on your Fork with Peach, Maple-Mustard Pork Tenderloin & Grilled Peaches



Summer is almost over, and I'm taking the opportunity to cook on the grill, any chance I get. Soon, our meals will be heavy, robust and comforting, but I still want a bit of that summer feel to our dinners, before it gets cold. So, when I found a great deal on Ontario Pork Tenderloins last week, I knew I wanted to get it on the grill. Since I had a basket of Ontario peaches, I decided to incorporate them into our dinner. 

I really didn't know if my idea for this dish would turn out. I mean, basting a pork tenderloin with peach maple mustard? I was hoping it tasted as good as it sounded, LOL. Know what? It totally did! The glaze made a nice sweet and tart crust on the tenderloin and it paired really well with the salty bacon and feta. I wanted to serve this with grilled peaches as well, and loved the sweet, tangy and spicy flavour. Paired with the pork it was out of this world!




Disclosure – I am one of 10 food blogger winners in the Canadian Pork on the BBQ: Put Pork on Your Fork Contest with Pork Marketing Canada and the Food Bloggers of Canada. I have received compensation as a thank you for participating and for sharing my honest opinion. The opinions on this blog are my own.


Peach, Maple-Mustard Pork Tenderloin with Grilled Peaches
printable version

1- 1 lb pork tenderloin
4 ripe peaches, divided
1/2 C maple syrup, divided
2 Tbs whole grain Dijon mustard
salt and pepper
onion powder
garlic powder
6 slices bacon, cooked
2 Tbs feta cheese
1/2 tsp chili powder
pinch cayenne


In a food processor, puree one peach (pit removed), 1/4 C maple syrup and whole grain Dijon mustard. Set aside.

Using a sharp knife, cut the pork tenderloin in half, making sure to NOT cut all the way through. Open the pork up like a book and flip it cut sides down. Cover with parchment paper and using a meat mallet, pound to a 1/3 inch thickness.

Flip the tenderloin back over and season with salt, pepper, garlic powder and onion powder. Spread a layer of peach maple mustard over pork. Layer bacon vertically onto the meat and sprinkle with feta. Roll up jelly roll style, starting with the long end. Secure together with toothpicks.

Pour 2 Tbs olive oil in a plate and season with salt and pepper. Roll tenderloin into the oil, before placing on a preheated grill. Sear tenderloin on all sides, until nice and brown. Turn heat under the tenderloin off, leaving remaining heat on grill at HIGH. Cook over indirect heat for 30 minutes, basting with peach maple mustard; until thermometer inserted in the center of the tenderloin reads 160 degrees. Remove from grill, tent with foil and let rest 10 minutes before slicing.

While tenderloin is resting, slice remaining peaches in half, removing pits. In a small bowl, combine remaining maple syrup, chili powder and cayenne. Brush onto peach halves and place onto grill, flesh side down. Grill 2 minutes, until nice and caramelized, flip and cook an additional 2-3 minutes; until peaches start to become tender. Serve with tenderloin.


This post linked to


In & Out of the Kitchen
See Ya in the Gumbo
You're Gonna Love It!
Tasty Tuesday
Wednesday Extravaganza
Wonderful Food Wednesday
What's Cookin Wednesday

Monday, August 26, 2013

Simple Supper Tuesday #30

Welcome back to Simple Supper Tuesday, the party featuring QUICK, EASY recipes, perfect for those busy weeknights. So, please share your crock pot, 30 minutes or 5 ingredient recipes (easy desserts are also welcome)!!


Recipe(s) with the MOST CLICKS




  1. Fresh Corn Rhubarb Cake- Hungry Little Girl
  2. What's for Dinner Week 8-18-13- Miz Helen's Country Cottage
  3. White Chocolate Oatmeal Cookie Bars- Hungry Little Girl
  4. Gourmet Hot Dog Cook off- Joe and Sue


Recipe that CAUGHT MY EYE


End of Summer Salads- The 21st Century Housewife




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 photo SimpleSupperTuesday_zps93ff0e49.jpg“ />


The Party Rules

  1.  Please link up Crock Pot and/or EASY recipes only (simple desserts are also welcome)
  2.  Please link back to THIS post on Hun... What's for Dinner?
  3.  Please use link to direct recipe, not to your home page.
  4.  Please visit others and leave comments if a recipe catches your eye
  5.  Any post that DOES NOT contain a recipe or food tutorial, will be deleted

Sunday, August 25, 2013

Sunday Meal Plan ~ August 25, 2013

 photo credit www.wfly.com


Happy Sunday! Betcha you guys are surprised to see a meal plan from me, aren't ya? I have totally been slacking this summer, we've been flying by the seat of our pants most nights and eating late, since we are enjoying our schedule free days. BUT, school starts in 8 days, so I figured I'd better get my butt back on track, or I'll be scrambling come Sept. 3.




School is starting 20 minutes earlier this year and also ending before 3pm. It'll be a big change for the kids and I. So, I guess I'll have to come up with clever after school snacks too. I'm planning on volunteering at school again this year and I'm thinking on taking over the milk program, since the mom running it the past few years just isn't into it anymore. Maybe I'm setting myself up for a stressful year..... I guess I'll have to find out. We're going to try to get a few last minute Summer things done this week. We have free passes to Africa Lion Safari and Paramount Canada's Wonderland. So these will probably be done Tuesday and Wednesday. I planned leftovers for those days, but I'm pretty sure we'll be eating amusement park grub. Here is what I have planned this week.

  • Southwestern Stuffed Puff Pastry with caramelized onions
  • BBQ Beef Sandwiches with fried corn
  • leftovers
  • Calzonnes with Cucumber & Tomato Salad
  • Pierogies with Grilled Italian Sausage and roast green beans
  • leftovers
  • Chicken Parmesan Meatball Subs with salad

Saturday, August 24, 2013

Blueberry Coffee Cake




Last month, the kids and I went to our favourite farm, Barrie Hill Farms, to do some blueberry picking. Now, this was very different than the blueberry picking I did as a kid. Growing up in Northern Ontario, we just drove a few minutes from town and could find wild blueberries everywhere. Unfortunately, now that I live in a more metropolitan area, wild blueberries are few and far between. So, we went farm blueberry picking. I must say, it's much easier than wild blueberry picking, LOL. In about 20 minutes, we had 2 baskets of berries picked, so we headed back to the wagon to pick raspberries. They weren't as nice as the blueberries, so we just picked a little and headed back to pay for our bounty. I really love going to the farm, because they always have tons of FRESH fruits, veggies, baked goods and honey/maple syrup. There is nothing better than produce that's been freshly picked, instead of produce picked early, which ripens in transit.




Another thing I like about Barrie Hill Farms is that they always have tons of recipes at their check out counters. Which is where I picked up this recipe and the Hawaiian Strawberry Tart recipe I made, this past June. It was nice and cool Friday morning, so I decided to do some baking, before it got hot again. This coffee cake was so simple to make, which is always a bonus in my book. The smell of the blueberries paired with the vanilla cake batter and cinnamon sugar was intoxicating. The kids kept groaning about how good it smelled as it baked. Even Mr.B, who was having tummy issues, was drooling as I pulled it out of the oven. The cake is light and crumbly, with a wonderful sweet blueberry layer and a nice crunchy cinnamon sugar topping. I have to confess that the kids and I had coffee cake for breakfast and it may or may not have been accompanied by vanilla ice cream. Shhhh, don't tell Hubby!

 

Blueberry Coffee Cake
adapted from OntarioFarmFresh.com
printable version

3/4 C white sugar
1/4 C shortening
1 egg
1 tsp vanilla
3/4 C milk
1/2 tsp salt
1 3/4 C flour
3 tsp baking powder
1 tsp cinnamon
2 Tbs sugar
1 1/2 C blueberries

Mix sugar, shortening, egg, vanilla and milk until smooth. Add salt, baking powder and flour; mix well. Spread 2/3 of batter in a greased 9x9 inch pan (I used an 8x8 pan with no issues). Spread blueberries. Add rest of batter gently (does not have to cover completely). Mix sugar and cinnamon and sprinkle over top. Bake at 350 for 45 minutes.




This post linked to

TGIF Link Party
Cake Friday Coffee Klatch
Super Saturday Show & Tell
Weekend Potluck
Weekend re-Treat
Saturday Spotlight
Saturday Show & Tell
My Meatless Monday

Thursday, August 22, 2013

Asian Glazed Chicken Meatballs



About a month ago, I bought a few pounds of ground chicken, since it was on sale. The only problem is, we've never eaten ground chicken. We usually eat chicken breasts, thighs or legs. Hubby thought I was going round the bend and loosing it, and was convinced the ground chicken was going to stay in the freezer FOREVER. Well, 1 whole month went by, where I'd open the freezer, look at the ground chicken and immediately start looking for any other kind of meat available. I really couldn't think of a way I wanted to use this ground chicken, that excited me. Then a few days ago, Queenie suggested Ramen Noodles for dinner. I never use Ramen, except for Lo Mein, so decided to make a veggie Lo Mein. When thinking of what else I could make, I kept coming back to the ground chicken.




I decided to attempt at making an Asian flavoured glazed meatball, that would go with our Lo Mein. I had a pantry full of Asian flavourings, it was just a matter of pairing the right ones. I have to say I was VERY pleasantly surprised. The meatballs were tender and full of flavour. The kids LOVED them, saying they tasted like hamburgers. They were surprised when I mentioned they were chicken meatballs. Hubby devoured the remaining meatballs, when he came home that night; commenting on how delicious they were. It was a total home run and it makes me glad I got out of my comfort zone and added a healthier version of ground meat to our repertoire.

 

Asian Glazed Chicken Meatballs
printable version

1 1/4 lb ground chicken
2 Tbs garlic flavoured hoisin sauce
1 tsp fresh grated ginger
2 tsp seasame oil
1/4 tsp salt
1/4 tsp pepper
13 seasame flavoured rice crackers, crushed
1 tbs minced green onion

Glaze:
1 small can (8 oz) pineapple tidbits, with juice
1/4 C honey
2 Tbs ketchup
2 Tbs soy sauce
1 Tbs worcestershire sauce

In a bowl, combine the ground chicken, hoisin sauce, ginger, seasame oil, salt, pepper, crushed rice crackers and green onion. Using a small scoop, portion out meat and roll into balls.

Preheat 2 Tbs olive oil, in a large non stick skillet, over med high heat. Add in meatballs and brown on all sides, shaking pan to roll meatballs, every few minutes. Remove from pan to a plate.

While meatballs are browning, mix the pineapple tidbits, honey, ketchup, soy sauce and worcestershire sauce in a small bowl. Once meatballs are browned add glaze to skillet and scrape up any brown bits from the bottom of the pan. Once glaze is bubbling, return meatballs to pan and toss to coat. Cover, reduce heat to low and simmer for 7-10 minutes, until meatballs reach an internal temp of 165 degrees. Serve over white rice, or with side of choice.




This post linked to

Wednesday Extravaganza
Wonderful Food Wednesday
What's Cookin Wednesday
Wicked Good Wednesday
Tasty Thursday
Create it Thursday
Thursday Favorite Things
Inspire Us Thursday
Full Plate Thrusday

Tuesday, August 20, 2013

Crazy Ingredient Challenge #2~ Avocado Chocolate-Caramel Pudding


Hello and welcome to month two of the Crazy Ingredient Challenge. This monthly challenge was created by Jutta, at Hungry Little Girl, to replace the Surprise Recipe Swap. The idea behind the Crazy Ingredient Challenge is to create a recipe, using two ingredients that you wouldn't normally pair together. This month the ingredients were Avocado and Caramel.




Try as I may, I couldn't think of anyway to work caramel into a savoury dish. OK, that's a total lie.... I just told myself that, so I could create another dessert recipe.... Curse my love of dessert!! I had a few ideas brewing in that little brain of mine, like maybe brownies, or blondies, but I decided to go on a totally different tangent and attempt avocado pudding. After googling it and finding a few recipes, I took a few ideas and went into the kitchen. Now, I have to say that I've been feeling less than lucky in the kitchen lately. I'm misplacing my tools, dropping/spilling things and even burning things. This time was no different. I ended up having to stop my pudding making to clean up a tin of coconut milk, I spilled all over my kitchen floor.




After the clean up (and a mommy time out because I was fuming!) I went back to finish my pudding. I was very please to see that my ingredients really did end up looking like pudding. First taste wasn't sweet enough and I could still taste the avocado. A few more tweeks and I was happy with the result. I portioned out the pudding, and set up my shot. Success all around. I could here the kids in the back ground talking about how yummy the stuff mommy was taking pictures of, looked. They both jumped at the chance to gobble down some pudding and Mr.B even claimed it was the best Chocolate Pudding he has ever tasted!




Avocado Chocolate-Caramel Pudding
printable version

2 ripe avocados
1/4 C caramel sauce
1 Tbs brown sugar
1 tsp vanilla
1/4 C coconut milk
3 Tbs cocoa powder
toffee bits or cacao nibs for garnish

In your food processor, puree the avocado with the caramel sauce, brown sugar, vanilla, cocoa powder and coconut milk, until nice and smooth; scraping the sides once. Spoon pudding into serving dishes and refrigerate until ready to serve. Garnish with toffee bits or cacao nibs, before serving.



This post linked to

See Ya in the Gumbo
You're Gonna Love it!
In & Out of the Kitchen
My Meatless Monday
Tasty Tuesday
Thursday's Treasures

If you'd like to take part in next month's Challenge, click the button below to sign up!

HunngryLittleGirl

Monday, August 19, 2013

Simple Supper Tuesday #29

Welcome back to Simple Supper Tuesday, the party featuring QUICK, EASY recipes, perfect for those busy weeknights. So, please share your crock pot, 30 minutes or 5 ingredient recipes (easy desserts are also welcome)!!


Recipe(s) with the MOST CLICKS

2. S'mores Empanadas- Just Dip it in Chocolate
in the Burbs
4. Baked Sweet and Sour Meatballs- My Sweet & Savory





Recipe that CAUGHT MY EYE

 Penne with Roasted Vegetables- Feeding the Troops




~~~~~~~~~~~~~~~~~~~~~~




 photo SimpleSupperTuesday_zps93ff0e49.jpg“ />


The Party Rules

  1. Please link up Crock Pot and/or EASY recipes only (simple desserts are also welcome)
  2. Please link back to THIS post on Hun... What's for Dinner?
  3. Please use link to direct recipe, not to your home page.
  4. Please visit others and leave comments if a recipe catches your eye
  5. Any post that DOES NOT contain a recipe or food tutorial, will be deleted


     

Saturday, August 17, 2013

Broccoli Slaw with Raisins and Sunflower Seeds



My mother in law raves about broccoli slaw, but I don't care for it much. She adds ramen noodles to hers, which I'm not too fond of. When I saw the broccoli slaw mix on sale about a month ago, I bought a bag, with the intentions of looking for a recipe that didn't contain ramen (sorry Mom!). It wasn't until my parents came to visit, before we headed off on vacation, that I remembered the slaw mix in the fridge.




My Mom was telling me about a wonderful broccoli salad my sister had made for her. I thought we could try it with the slaw mix, so we went to work. Mom remembered that my sis had used apple cider vinegar in her dressing, so I googled it. Nothing sounded right to Mom, so I went ahead and winged it. It turned out really good! I loved the slight tartness of the dressing, with the sweet bursts of the raisins and salty crunch of the sunflower seeds. Mom and I munched on the slaw for a few days, since the rest of the household seemed to have an aversion to it, LOL. Actually, Hubby ended up sneaking a few bites of mine, and enjoyed it, so Mom and I were happy. This salad only gets better as it sits in the fridge, so you could even make this the day before.





Broccoli Slaw with Raisins and Sunflower Seeds
printable version

1 bag broccoli slaw
1/2 small red onion, minced
2/3 C mayonnaise
1 Tbs apple cider vinegar
2 Tbs sugar
1/2 tsp salt
fresh ground pepper
1/2 C raisins (I used sultanas)
3/4 C roasted salted sunflower seeds

Place broccoli slaw and red onion in a large bowl and toss to combine.

In a seperate small bowl, mix together the mayonnaise, apple cider vinegar, sugar, salt and pepper. Pour over slaw mixture, tossing to coat everything well with the dressing. Add in sunflower seeds and most of the raisins, reserving a few for garnish. Toss to coat and refrigerate at least 30 minutes before serving. Toss once more, garnish with additional raisins and serve.





This post linked to

Friday Favorites 
Foodie Friends Friday
Weekend Potluck
Super Saturday Show & Tell
Weekend re-Treat
Saturday Spotlight
Saturday Show & Tell 
A Bouquet of Talent
Sweet & Savoury Sunday
Church Supper
Swap N Share Sunday
Super Sunday

Thursday, August 15, 2013

Almond Joy Brownies




A few months ago, my girlfriend called to see if she could stop in for her monthly visit. After we set a date, she informed me she was bringing dessert. I was super excited, because she always brings over the most decadent cheesecakes. When she arrived, she handed me a muffin tin, which contained our dessert. I opened it up, to find these delectable brownies inside. We anxiously awaited the end of dinner, so we could all dig into these beauties.




All that could be heard, around the dinner table was sounds of absolute delight as we all took the first bite. The brownies were tender and fudgey, the coconut had set up and toasted on top, to form a beautiful macaroon on top of the brownies. Topped with chocolate and chopped almonds, these brownies were absolutely out of this world! I asked her where she found the recipe, and she just told me to google Almond Joy Brownies. So, I did. And I decided to go with the recipe I found over at Flour Me With Love. These are super easy to make and are sure to impress!



 Almond Joy* Brownies
adapted from Flour Me with Love
printable version

1 box of family size Chocolate Fudge brownie mix
1 (14 oz.) can sweetened condensed milk
1 (14 oz.) bag coconut
1/4 C milk
1 C chocolate chips, melted
1/4 C almonds (or nuts), crushed

Preheat oven to 350 degrees.  Line (regular size, not mini) cupcake pan with paper liners.  (Don't skip the paper liners, I did the first time and they all stuck!  This recipe makes 24 brownie bites, however I'm only showing 12).

Make brownies according to package directions and pour batter only half way up the liners. Bake in preheated oven for 12 minutes. 

While they are baking, mix the coconut, sweetened condensed milk and milk together. Remove brownies from oven and spoon on some sweetened coconut. Place back in oven and continue to bake an additional  14-16 minutes.

Remove from oven and allow to cool completely before removing the paper liners. Drizzle on the chocolate then sprinkle on the almonds





This post linked to

Wednesday Extravaganza
What's Cooking Wednesday
Wicked Good Wednedsay
Full Plate Thursday
Inspire Us Thursday
Tasty Thursday
Create It Thursday
Thursday Favorite Things

Tuesday, August 13, 2013

Guest Blogger~ Bobbi's Kozy Kitchen

 Happy Tuesday! Today I have a wonderful recipe for you, from Bobbi's Kozy Kitchen. Enjoy!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Hello everyone! My name is Bobbi and I blog over at Bobbi's Kozy Kitchen. I was very honored when Cindy asked me to be a guest blogger. We have known each other via our blog and Facebook for quite some time now. 

I have been blogging for about 2 years now and love every minute of it. I tend to let myself get consumed by food. Thoughts or food, picture of food, food magazines, cook books, you see what I mean? Lately I have been seeing a lot of recipes on Pintrest for baked eggs in avocados. I love baked eggs and adore avocados, but for some reason I just hadn't jumped on the band wagon and given it a try. 



I knew I wanted to do something a bit different than the other recipes I had seen so I decided that a salad was the way I wanted to go. Then I thought about one of my favorite sandwiches. My BLTAE (BLT with Avocado and Egg) and BING the light bulb went off in my head and I knew exactly what I wanted to do. So I happily give you BLT with Baked Avocado Egg Salad. 

The peppery bite of the arugala, with the sweetness of the tomato and salty bacon work so well together. Then you add the creaminess of the baked avocado and the egg yolk and who needs salad dressing? This is one fabulous salad and my taste buds were very very happy!

BLT with Baked Avocado and Egg
Bobbi's Kozy Kitchen

serves 2
1 large avocado, halved, and pit removed
2 cups arugala
1 tomato, chopped
4 slices of crispy bacon, chopped
2 eggs
1 tablespoon grated Parmesan cheese
Salt and pepper

Heat oven to 425 degrees F.

Scoop out a bit of the avocado so one egg will fit in the hole. Lightly salt the avocado halves. Crack an egg into a small bowl and then carefully pour it into the avocado. Sprinkle the top with Parmesan cheese. Place on a baking sheet or casserole dish and bake for approx 15 to 20 minutes. You can build a base for the avocado out of tin foil to hold it secure while it bakes or use a jumbo muffin pan and place the avocado halves in the holes.

Put 1 cup of arugala in a bowl and top with the baked avocado. Scatter tomato on the lettuce and avocado and sprinkle with the chopped bacon.


Monday, August 12, 2013

Simple Supper Tuesday #28

Welcome back to Simple Supper Tuesday, the party featuring QUICK, EASY recipes, perfect for those busy weeknights. So, please share your crock pot, 30 minutes or 5 ingredient recipes (easy desserts are also welcome)!!


Recipe(s) with the MOST CLICKS



  1. $0.59 DIY Freezer Smoothie Packs- Frugality Gal
  2. Cajun Chicken Mac n' Cheese- Cooking in the Burbs
  3. Slow Cooker Colorado Beef Burritos- Not Quite Mom of the Year
  4. Alfredo and Pesto Chicken Bruschetta- Just Dip it in Chocolate



Recipe that CAUGHT MY EYE


Spanish Rice- One TIPsy Chick


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 photo SimpleSupperTuesday_zps93ff0e49.jpg“ />


Party Rules

  1. Please link up Crock Pot and/or EASY recipes only (simple desserts are also welcome)
  2. Please link back to THIS post on Hun... What's for Dinner?
  3. Please use link to direct recipe, not to your home page.
  4. Please visit others and leave comments if a recipe catches your eye 
  5. Any post that DOES NOT contain a recipe or food tutorial, will be deleted