A collection of Rod's favorite recipes

Posts tagged ‘bacon’

BLT Tostadas

BLT TostadasIngredients

* 6 strips bacon, cut into small chunks
* 1 large avocado, pitted, peeled and halved
* 2 Tbs. mayonaise
* 1/2 cup cilantro, plus more for garnish
* 1 Tbs. fresh lime juice
* 1 pinch of coarse salt
* 1 1/2 cup torn bibb lettuce (or romaine, spinach, whatever you have)
* 1 cup red grape tomatoes, halved
* 1 cup yellow grape tomatoes, halved
* 6 corn tortillas (yellow or white, your call)

Directions

Bring a large sauté pan to a medium heat. Add the bacon and render until nice and crispy. Using a slotted spoon, transfer the bacon to a few paper towels to drain. Discard bacon fat, but leave any tiny drippings in the pan. Like, don’t wipe it clean.

In a food processor, combine the avocado, mayo, cilantro and lime juice. And a pinch of salt! Blitz until smooth and creamy.

Bring the pan back to a medium-high heat. Add the tortillas and crisp them up in the last bit of bacon juices.

Evenly spread the avocado-mayo over the tortillas. Top with lettuce, a heaping mound of tomatoes, and the bacon crumbles. Garnish with cilantro leaves and give them a good spritz of lime juice.

Click on the image to visit BevCooks.com. It’s a beautifully done food blog with a very personable approach.

Advertisements

Chicken, Bacon & Avocado Chopped Salad

Ingredients

Salad Ingredients:

2 boneless, skinless chicken breasts
salt and pepper
1 Tbsp. olive oil
8 cups chopped Romaine lettuce
8 slices bacon, cooked and diced
4 ounces blue cheese, crumbled
2 avocados, pitted and diced
2 roma tomatoes, diced
1/4 cup garlic vinaigrette (see recipe below)
1/4 cup chopped green onions

Garlic Herb Vinaigrette Ingredients:

1/2 cup apple cider vinegar
3 garlic cloves, minced
1 Tbsp. Dijon mustard (optional)
pinch of salt and freshly-cracked black pepper
1 Tbsp. dried Italian seasonings
1 1/2 cups extra virgin olive oil

Method

Season chicken breasts on both sides with salt and pepper. Heat oil in a large skillet over medium-high heat and add chicken. Cook for 3 minutes per side, or until the chicken is cooked through and no longer pink inside. (Cooking time will vary depending on the thickness of the chicken.) Remove chicken and let rest for at least 10 minutes. Dice chicken into small pieces.

Add the diced chicken, lettuce, bacon, blue cheese, avocados and tomatoes to a large bowl, and toss until combined. Drizzle or toss with garlic vinaigrette and serve immediately.

http://www.gimmesomeoven.com/chicken-bacon-avocado-chopped-salad/

Bacon-Wrapped Pork Tenderloin

This is delicious!!

INGREDIENTS

  • 1 (1-pound) pork tenderloin
  • 4 teaspoons olive oil
  • 4 to 5 slices thin-cut bacon (about 4 ounces)
  • 2 pounds Pink Lady apples, or other firm, sweet apples
  • 1 teaspoon kosher salt, plus more for seasoning the tenderloin
  • Freshly ground black pepper
INSTRUCTIONS
  1. Heat the oven to 500°F and arrange a rack at the top.
  2. Coat the tenderloin with 1 teaspoon of the olive oil and season with salt and a generous amount pepper. Wrap the bacon around the tenderloin in a spiral so it completely covers the meat. Place on a baking sheet and roast until the bacon just begins to render, about 10 minutes.
  3. Meanwhile, core the apples, slice into 6 wedges each, and place in a large bowl. Add the remaining 3 teaspoons olive oil, measured salt, and pepper. Toss until well coated.
  4. Scatter the apples around the tenderloin without allowing them to touch each other or the pork, and roast until the bacon is light brown, the underside of the tenderloin is browned and the meat registers 150°F on a digital thermometer, and the apples are knife tender, about 10 minutes more.
  5. Set the oven to broil and cook the tenderloin until the apples begin to brown, the bacon is golden brown, and the pork reaches 155°F to 160°F. Let rest at least 5 minutes before serving.