Tag Archives: salad

Tasty-Kitchen-Blog-Crispy-Avocado-Bacon-and-Tomato-Salad-12
photo courtesy of howsweeteats.com

I have an avocado addiction going on.  I seriously cannot get enough of them.  In fact, more times than I care to admit this month I have gone home after work, cut up an avocado, threw in some fresh cut herbs and a squirt of lime and called it dinner.  Is that wrong?

Another addiction I have is fresh tomatoes, which pair wonderfully with my avocado addiction.  The problem is, my tomatoes are not quite ready:

tomatoes green

But as soon as they are ripe I am going to make this salad from How Sweet It Is (aka: howsweeteats.com).  She shared this recipe over at Tasty Kitchen and as soon as I read it my mouth started watering.  How could you possibly go wrong with this combo: creamy avocado, juicy tomato, and smokey bacon?

And get this... she shallow fries the avocado slices with panko so they get crispy on the outside.  Oh my.

There is also a honey-lime dressing and a chili-ranch drizzle to take it way over the top.

Since I have fresh cilantro and parsley growing out back I think I will add those to the lettuce mix, just for fun.

cilantro

Here is the simplicity of this recipe: coat the avocado slices in a panko mixture and shallow fry to get them crispy, set aside.  Assemble the salad greens, tomatoes, a shave or two of parmesan, crispy avocado slices and a couple slices of bacon you cooked & crumbled ahead of time.  Throw the dressing ingredients together in a jar and shake-shake-shake and pour over your salad.  Drizzle a combo of premade ranch dressing and a squirt of sriracha over the top.  Done!

A tiny amount of cooking with a huge flavor payoff.  A lot of it can even be prepared ahead of time (the dressing, the drizzle, the bacon).  Hungry yet?

Jump on over to Tasty Kitchen to get this recipe from How Sweet It is, it's going to be a winner.

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I hope you have a relaxing and fun Memorial Day weekend!!

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Happy Friday ATC friends!  By the time this post goes live I will be lying on a bed in a light blue, backless gown with an IV poking out of my arm, waiting to be wheeled in for surgery Lucky Number 7.  My last surgery (2008) was to replace my severed ACL but unfortunately it has not felt right since then.  In fact, I've lost roughly 80% of my muscle in that leg.

So my surgeon is removing the screws and washers that were used to attach the new ACL, apparently they aren't necessary any more and are sticking out the wrong side of the bone.  I saw it on the MRI, it was surreal to think that long skinny thing was jutting out of my bone or even in my body at all.

Supposedly I will be back on my feet in just a few days so I will be taking just a short rest before getting back to my crazy life.  And physical therapy, blech.

But that is not going to stop me from our Friday Recipe, no way!

avocados-salad-l

I don't know why exactly, but I have been craving avocados all week.  I have been dreaming up recipes in my mind, pinning and bookmarking other people's avocado recipes but strangely, I have not yet bought a single avocado!  I guess in the back of my mind, I know it's not quite yet time for the creamy California Haas avocados or the smaller but flavorful Mexican avocados that are so easy to find here in Northern California.  Especially when your Uncle planted such a tree and has now grown into a mighty giant.  Yes, when the time is right I will be able to walk down the road and pick a few of my own avocados, right off the tree.  Jealous?

One of the recipes I stumbled on is from Sunset Magazine called Avocados with Warm Bacon Parsley Vinaigrette.  I'm sure I don't need to explain why this simple side dish would be delectable but  besides the obvious there is a bit of sentiment involved here.  My mother used to make the classic spinach salad with warm bacon vinaigrette and I loved it.  Which is saying a lot because generally I don't like raw spinach.  But the smokey bacon mixed with the tangy vinaigrette is irresistible to me and I know, I know, I know that combo will pair deliciously with velvety avocados.

If you've never made warm bacon vinaigrette it goes like this:  cook your bacon and set aside to drain.  With a little bit of the bacon fat still in the pan stir in and lightly cook garlic, lemon juice, sugar and water.  Check for salt & pepper then add back in the bacon and some chopped parsley.

Drizzle your warm vinaigrette over sliced avocados and then take a moment to thank me for sending this recipe your way!  Click here for the full recipe.

I'm going to be a little sore (actually, a lot sore) and possibly a little cranky this weekend while my knee recovers.  I don't  usually eat much post-surgery, just oyster crackers and Peanut M&M's.  I got my super-size bag of each.  I'm ready for this.

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from Epicurious
from Epicurious

It finally happened.  After months of mind numbing cold, the sun finally came out.  In fact, I was running errands outside the office this afternoon and I actually got hot!  I rolled down the windows of my car and let the preSpring air whip my hair into a knotted mess.  It was glorious.

And that's when it got me thinking... thinking about the upcoming Spring/Summer season and all the glorious produce we are going to have.  For the new friends here, I live smack in the middle of the farmlands of Northern California.  There are large and small farms all up and down the highways and just about everybody has a small vegetable garden or at least a tomato plant or two.  You name it, we grow it: cherries, peaches, corn, strawberries, nectarines, avocados, greens, herbs, garlic, onions, beans, and so much more!

So I've been dreaming.  Dreaming about all the sun-soaked fruits and veggies I'm going to eat so very, very soon.  And that's where this recipe from Epicurious comes in.

This salad recipe contains so many of my favorite California flavors: creamy avocados (yum), crunchy romaine (yum x 2), delicate corn (yum!), smoky chipotle (yummy!!) and puckery lime (YUMMY!!!).   I don't know why they named it Romaine, Grilled Avocado, and Smoky Corn Salad with Chipotle Caesar Dressing.  What a mouthful of a name!  They should have simply called it NorCal In A Bowl.

You may be thinking "grilled avocado?!" but try it!  Avocados have so much natural fat, they grill quite well and that little bit of char adds an interesting layer of flavor.  While you're at it, grill up some corn.  Then mix together parmesean, garlic, oil, lime juice, chipotles in adobo and a pinch of salt & pepper to form the dressing.  Toss that all together with some romaine and you will have one delicious salad that will make your taste buds oh so happy. (click here for the full recipe)

The only important thing on my checklist this weekend is to get outside and let the sun shine on my face.  Sunscreen...I need to find my sunscreen!

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photo courtesy of wit & whistle

I got my grandma to eat edamame for the first time at Natalie's shower.  I had pods of edamame on the table and she couldn't figure out what they were.  And then she started tasting them and she.... loved them!  Edamame are so versatile and I think so overlooked.  They are more than just an appetizer at a sushi restaurant. They can be used in so many ways:  stir fries, pasta, teriyaki bowls, burritos, salads, you name it!  Because they are firmer your average "bean", they don't get mushy and mealy.  They have a great bite and texture and their flavor is mild enough that they take on seasonings and spices really well.

Enter the Friday Recipe:  Edamame Salad from Wit & Whistle.  I just know... in my knower... that this recipe is going to be fresh, and simple and a really tasty side dish.  Lemon, pecorino, olive oil... you can't go wrong.  I would caution you, however, on the mint.  Personally, I find fresh mint SUPER strong so maybe on the first try, cut the mint in half.  You can always add more.

And if you are thinking, "Edamame?  Where do I find edamame?"  Good news:  most grocery stores now carry frozen edamame, already shelled.  Just run them under warm water to defrost and you are ready to go.  My grocery store even carries the fresh ones BUT the frozen edamame really do hold up well, no need to do all that shelling yourself.

One more thing:  I don't usually post on the weekends but tomorrow marks the beginning of the 31 Day Of... series.  Every day during the month of October I will be posting on the Simple Things.  I will be linking up with these girls:

Jen - 31 Days to Balancing Both Beauty and a Budget

Jessica – 31 Days of Memory Keeping

Melissa: – 31 Days: Inspired Holidays

Sandy – 31 Days of Warm Connections

Darcy: 31 Days of Photo Tips

Emily: 31 Days to Change the World

Emily: 31 Days of the Little Things

Nester – 31 Days of Charming Imperfection

It's not going to be easy, but I know it will be fun and I can't wait to read everyone else's articles.  So check back tomorrow for the start of my 31 Days of the Simple Things.  And hey, enjoy your weekend!!