Tag Archives: bacon

Egg Salad Sandwiches with Bacon and Sriracha

Got some hard-boiled eggs leftover from Easter and are kind of sick of deviled eggs? Is that even possible? To be sick of deviled eggs? Not in my world. Deviled eggs, egg salad, or hard-boiled eggs simply sliced over some avocado toast – I don’t care. I’ll take them hard-boiled any which way. I eat deviled eggs so often throughout the year but I rarely think to make egg salad anymore. Probably because I can eat an entire bowl of egg salad with a spoon. Portion control? Ha! But I couldn’t resist trying these Egg Salad Sandwiches with Bacon and Sriracha.

Hard-boiled eggs are mixed with a combination of a little mayonnaise, plain non-fat Greek yogurt, bacon (I used turkey bacon), scallions, and Sriracha. The mixture is plopped on top of some arugula which adds yet another layer of vibrant flavor. (Don’t like arugula? Use spinach). I’m not typically a big fan of using yogurt in place of mayonnaise in most cases but here, it works. With the Sriracha and light oniony bite of the scallions, you can’t even tell the yogurt is in there. And bacon? Who doesn’t love bacon? This egg salad is insane. Sriracha and eggs work so well together that it doesn’t even seem right to not put them together. I ate my egg salad on seeded Jewish rye bread which packs yet another punch so I was in heaven. Thank goodness for Easter. It’s just another reason to make hard-boiled eggs. As if we need a reason.

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 Cook bacon in a medium pan over medium-high heat 3 minutes, until crisp or microwave per package directions. Remove bacon from pan or microwave; crumble. Place bacon in a large bowl. Stir in onions, mayonnaise, yogurt, Sriracha, salt and pepper.

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Gently stir in eggs.

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Arrange 1/2 cup arugula on each of 4 bread slices. Top each serving with 1/3 cup egg mixture and 1 bread slice.

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Additions: None

Omissions: None

Substitutions:

  • Turkey bacon

Overall Rating: Love It

Source: Cooking Light magazine

Sriracha BLT Avocado Salad

Well, after a few indulgent dinners last week in Atlanta and those cookies I brought you on Monday, I figured it’s time to pay the piper and eat some salad. Actually, I’ve been doing pretty good eating well and I’m enjoying it. Instead of eating a plate of cookies, I allow myself one a day. When I need another snack, I’m pretty into eating apples and pears lately. But salad? Not so much. Sure, I should probably have a salad loaded with carrots and broccoli and peppers but this Sriracha BLT Avocado Salad not only looks good but is also healthy and has tons of happy flavor.

Chopped tomatoes and avocado are mixed with crunchy bacon (I used turkey bacon) and laid over baby spinach. A spicy dressing of sriracha, a little bit of mayonnaise and lemon juice is drizzled over the top, packing a punch. The creamy coolness of the avocado pairs perfectly with the sriracha dressing, the bacon adds flavorful crunch and the spinach gives a lot more nutritional value than iceberg lettuce which is typically in BLTs. This salad may not be loaded with veggies but it’s still low-calorie while not being low in flavor. Isn’t that the point of a salad? Being healthy and flavorful? Now this is a salad I can get behind!

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Combine onion, mayonnaise, Sriracha, and lemon juice in a small bowl; stir with a whisk.

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Combine tomato, avocado, and bacon in a medium bowl; toss to combine.

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Divide spinach among 4 plates; top evenly with avocado mixture.

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Drizzle with Sriracha mayo; sprinkle with pepper.

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Additions: None

Omissions:

  • Red onion

Substitutions:

  • Turkey bacon

Overall Rating: Love It

Source: Cooking Light magazine

Pita Pizzas with Kale Pesto, Tomatoes, and Bacon

Pita pizzas…you are my savior. I’ve been trying so hard lately to track my food which means watching my calories and everything I eat. This can be tough when you have a food blog but the real key (as they always say) is portion control. I don’t know about you but it’s hard for my to control myself around pizza. There is a thin crust frozen pizza at my grocery store that I have eaten all by myself in one sitting before…more than once. Not good. My new obsession: pita pizzas. Specifically, these Pita Pizzas with Kale Pesto, Tomatoes, and Bacon.

Whole-wheat pitas are the base of these personal-sized pizzas which are topped with a bright kale and basil pesto, tomatoes, and bacon. With both Parmesan and mozzarella cheeses and a light dusting of nuts, this pizza is packed with flavor and perfectly portion controlled. The pesto is the real star. Making pesto out of kale is a perfect way to get a ton of flavor into this nutrient-rich vegetable. I’ll admit, I made this pizza nearly everyday for lunch last week until I ran out of pitas. Any leftover pesto was eaten with eggs at breakfast and on top of roasted chicken at dinner. I couldn’t get enough of it. The pesto – and the pizza – is a real winner.

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Place a baking sheet in oven. Preheat oven to 400°F. (Keep baking sheet in oven as it preheats.) Bring 4 cups water to a boil in a large saucepan. Add kale; cook 1 minute. Drain and plunge kale into ice water. Drain; squeeze excess liquid from kale.

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Place kale, basil leaves, 2 tablespoons nuts, 2 tablespoons Parmesan cheese, and garlic in a food processor. Process until chopped. Add 1 tablespoon water, juice, and salt; pulse 5 times. With processor on, slowly pour oil through food chute; process until well blended.

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Spread about 2 tablespoons pesto over each pita. Top evenly with tomatoes and bacon. Sprinkle with remaining Parmesan and mozzarella cheeses; top evenly with remaining 1 tablespoon nuts. Remove pan from oven; place pitas on pan.

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Bake at 400°F for 12 minutes or until crust is browned and crisp.

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Additions: None

Omissions: None

Substitutions:

  • Slivered almonds
  • Turkey bacon

Overall Rating: Love It

Source: Cooking Light magazine

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