Upgraded BLT

Around Thursdays I take inventory of the fridge for 2 reasons: 

1. Use up any leftovers. 

2. Prep my grocery list and menu. 

Not infrequently, I have bits of leftovers, slices of cheese, bacon or fruits and veggies about to spoil--like the banana or avocado turning brown!  This past weekend an entire pack of bacon needed use...quickly; and, nothing's easier than a BLT: Bacon, Lettuce, Tomatoe & other stuff! Perfect for any lunch on the go, in between classes, or a simple dinner. 

Forgot how to Make Bacon. Click this link!

Upgraded BLT

Equipment:

Large non-stick skillet

Tongs

Paper Towels

Ingredients:

1 lb bacon, fried up

Lettuce (arugula)

Tomato, sliced

Avocado, sliced

Sharp cheddar (or other cheese)

Mayo

Crusty sour dough, white or wheat bread

Instructions:

1. Wash hands frequently when dealing with raw pork!!!

2. Make bacon in skillet as you prefer.

3. Remove excess oil with towels.

4. Assemble:

--bread with mayo

--lettuce

--tomatoes

--3-4 slices bacon, cooked!

--1-2 slices of cheese

--avocado slices

--top with bread

5. Lunch is ready! 

Simple Party Skins

Getting ready for Super Bowl Sunday? Going to a party? Hosting one? As a college student, hosting a party or dinner can get costly in terms of time and money.  So, take a look at this cheap and simplified classic appetizer that will make your guests forget about who they bet on: Simple Skins.

What could possibly be better than potatoes, cheese, bacon, scallions and sour cream? Perfect bites to watch the game.

This recipe uses melted butter to bake the rounds which gives it a nice golden brown crust.  You could also opt to spray the rounds on both sides with PAM or a light drizzle of olive oil.  Remember you don't want the rounds sticking to the baking sheet when you go to start your assembly of goodness!

(Adapted from Allrecipes.com Cheese & Bacon Potato Rounds)

Equipment:

Rimmed baking sheet 

Chopping board

Knife

Pastry brush, if you are using butter

Ingredients:

Large Russet or Yukon baking potatoes, 1/3" sliced rounds

2 Tbls butter, melted

Bacon (see Makin Bacon or chorizo, drained and chopped

Sharp cheddar cheese, grated

Green onions, finely or coarsely chopped

Sour cream

Sliced jalapeños

Instructions:

1. Wash your hands

2. Preheat oven to 400F degrees.

3. Prep all the ingredients and have them ready for assembly.

4. Brush each side of the potato rounds with melted butter and place onto your baking sheet.

5. Salt & pepper.

6. Bake for 15-20 minutes and turn once for another 10-15 minutes until done.

7. Remove baking sheet from oven and top your rounds with bacon, green onions, and cheddar.

8. Bake another 5 minutes until cheese has melted.

9. Place your finished rounds on a platter and top them off with sour cream and jalapeños.

10. This recipe won't have any leftovers.

Makin Bacon

It's been a long time that I have gone over ultra-easy cooking skills.  And, eventhough I do not recommend daily doses of high-fat-laden foods, bacon when done properly, is one of those little pleasures in life worth having once in awhile.

Obviously, this is one of those skills that will need to be adapted to your preference--some people like a  crisp, almost burnt, bacon whereas I like mine more meaty with a little bit of "chewiness". Experiment with cooking times to figure out the level of "done-ness" you enjoy.

Equipment:

Large non-sttick skillet

Papertowels

Fork or thongs (cooking thongs that is)

Stove-top burner

Ingredients:

Bacon

Instructions:

1. Wash your hands frequently in between handling any pork products.

2. Heat your skillet on MEDIUM-HIGH.

3. Place bacon in a single layer to cover the skillet surface.

4. Allow bacon to cook UNTOUCHED for 6-7 minutes.

5. At this point the underside should be a dark carmelized red-brown. 

6. Turn each strip of bacon and cook for another 3-4 minutes depending on how crispy you like it.

7. Once the bacon has cooked to your desired "doneness" remove the bacon onto papertowels.

8. Remove excess grease by patting bacon.

9. Try it plain, crumbled, on a burger or as an awesome BLT!

Burrito Power Play

Not sure where summer went.  Took forever to get here and now it's already on its' way out with students headed back to campus and schedules being made.

If you have moved off-campus and suddenly realize that cleaning the house, washing your clothes and having home-cooked meals is now your responsibility--take some time to prepare for the week.  This blog won't solve the dirty room or laundry basket, but it will provide suggestions for simple foods to keep you full and nourished.

Tip:
--Master simple cooking skills to avoid buying expensive pre-packaged, unhealthy, or frozen meals.

If you don't have time in the morning, make a batch of these the night before and heat them up on your way to class! Start the day right! 

This recipe was slightly modified from The Epicurious Cookbook / Egg Burritos which was submitted by one of its' readers who first made this dish when he was 5 years old--I think you can all handle this one if you have been reading the blog.

Equipment:
Large non-stick skillet
Non-stick spatula
Mixing bowl
Fork, for mixing

Ingredients:
4 eggs, lightly whisked together
1 tsp of milk
2 Tablespoons of your favorite salsa
1 cup of shredded sharp cheddar cheese--divided into 1/2 cups.

8 oz of breakfast sausage
1-2 cloves garlic, minced
1/4 tsp of cayenne

Tortillas, medium or large (for on the go) / small if sitting down at home

Instructions:
1. Wash your hands.
2. Get all the ingredients prepared before getting started.
3. In a large non-stick skillet brown the sausage.
4. Add the garlic and cayenne to the sausage once it is almost browned completely.

5. Whisk 4 eggs together with milk.

6. Combine eggs with salsa, 1/2 cup of cheese and black pepper.

7. Heat your large non-skillet on MEDIUM and pour egg mixture into skillet.
8. Add crumbled sausage.

9. As demonstrated in the Scrambled Egg blog--use a spatula to gently stir the mixture while it cooks.

10. Have your tortillas warmed in the oven or microwave.

11. Spoon a generous helping into your tortilla--if you are headed out the door, use large tortillas to take maximum filling with you.

12.  Use the other 1/2 cup of cheese to top off each burrito before rolling it up.

13. Add extra salsa if you like or hot sauce here.  Roll this baby up.  

14.  Now that's delicious!

Tip:
Don't like sausage?--skip it or exchange it with Canadian Bacon or Regular Bacon.  Or make it meatless and use sauteed peppers / onions instead.

Sour Cream Pancakes

Weekends deserve a little extra special treatment, like waking up late, hanging out with friends and having good food.  Nonetheless, you don't want to be in the kitchen all day just to have a home-cooked meal.

Start the day off right with this light, simple recipe of Sour Cream Pancakes which has been featured in The Pioneer Woman's Cookbook.  I have reviewed multiple variations, but Ree Drummond's is as easy as they come.  If you are having a bunch of friends stop by, double or triple this recipe.  Each batch makes about 8 pancakes.

Cut up some fresh strawberries or mixed fruit, add maple syrup and butter, or make it decadent with a dollop of Redi-Whip.  Add some bacon or sausage, or scrambled eggs and you have a fantastic brunch before heading out to the game...or studying.

Equipment:

Mixing bowl

Large Non-stick skillet

Spatula

1/4 cup measuring cup

Ingredients:

1 cup sour cream

7 Tablespoons of flour

1 Tablespoon of sugar

1 tsp of baking soda

1/2 tsp of salt

2 eggs, lightly beaten

1/2 tsp of vanilla

Butter, for skillet

Instructions:

1. Wash your hands.

2. Combine the sour cream, flour, sugar, baking soda and salt.  Stir until just mixed.

3. Lightly beat the eggs with the vanilla.

4. Add the egg mixture to the flour mixture.

5. Gently mix together until ALMOST smooth.  It's ok to be somewhat "lightly clumpy".

6. Heat your skillet over MEDIUM heat.

7. Add 2 Tablespoons of butter.

8. Use 1/4 cup to place batter into skillet.  A large 12" skillet will hold 4 pancakes.

(If using a smaller skillet, reduce the number.  You do not want the pancakes merging into each other.)

9. Once you see bubbles forming along the edge of the pancake, use a spatula to gently and quickly flip it over.

10. Cook until golden brown and place on a warm plate.

11. Leftovers are great for quick snack with peanut butter or plain.