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ImageI serve my family a green salad with dinner almost every night. And despite all the tweakings, it gets old. So, to change it up a bit, I sometimes serve a broccoli salad. And normally, I completely detest raw broccoli, but for some reason, I love it here. 

Here goes:

1 head broccoli, trimmed and cut into bite-sized pieces

2-3 pieces of bacon cooked crispy and chopped

1 handful of red grapes, cut in half

1/4-1/2 cup of red onion, chopped

1/3 cup shredded cheddar cheese

sliced almonds if you so wish (not pictured above but delicious, nonetheless)

1/2 cup mayo

2-3 tbsp vinegar (I used apple cider but white works great, too)

1 tbsp sugar

Combine and chill. You can eat it within an hour or two or wait until the next day or so. It’s good. We had it last with a spicy grilled tri tip but I’m thinking of adding it next time to a roasted pork loin. Yum.

Image

Yesterday, the kids and I went on a bike riding play date at a local school and we packed a picnic lunch. Turkey and mermaids (mayonnaise) for Lulu, PB&J for Darsie, and PB for Berty (eaten before we had even left the house and a handful of crust handed to me).

We have a fridge full of tomatoes at the moment, most from a garden in Oregon but a couple of handfuls from our own garden, and I love a good BLT. But we’re out of the L(ettuce). So, instead, I piled two pieces of Texas toast that I toasted with butter in a pan on the stove high with mayonnaise, thick-sliced tomatoes, pepper bacon, brown turkey breast, and cheddar cheese.

I made one for dinner, too. It was that good. Especially when paired with hawaiian bbq chips and a big platter of fresh bell peppers and cucumbers with a ranch dip. Heaven.

I know the photo is horrid, but the sandwich is delicious. Try it.

Yesterday, the kids and I went on a bike riding play date at a local school and we packed a picnic lunch. Turkey and mermaids (mayonnaise) for Lulu, PB&J for Darsie, and PB for Berty (eaten before we had even left the house and a handful of crust handed to me).

We have a fridge full of tomatoes at the moment, most from a garden in Oregon but a couple of handfuls from our own garden, and I love a good BLT. But we’re out of the L(ettuce). So, instead, I piled two pieces of Texas toast that I toasted with butter in a pan on the stove high with mayonnaise, thick-sliced tomatoes, pepper bacon, brown turkey breast, and cheddar cheese.

I made one for dinner, too. It was that good. Especially when paired with hawaiian bbq chips and a big platter of fresh bell peppers and cucumbers with a ranch dip. Heaven.

I know the photo is horrid, but the sandwich is delicious. Try it.

In fact, I’m thinking about having another for a late breakfast. Good thing both the texas toast and the bacon are almost gone.

Blasts from the Past