Not yo’ momma’s BLT: BST^2

Are you salivating yet? Is yo'momma?

Are you salivating yet? Is yo'momma?

The BST^2, featuring bacon, spinach, tomato, turkey and pesto,  is not for those with back pain, heart palpatations or motion sickness. It is for those who want the ultimate thrills and chills for their pallet.

Here’s what you need to make a party in your mouth:

  • 2 pieces of  whole wheat bread
  • 3 slices of turkey
  • 2 pieces of turkey bacon (or regular)
  • 3 slices of tomato
  • A couple leaves of spinach
  • Pesto (see previous blog for recipe, or use store bought)
  • Optional: couple slices of raw zucchini–gives a nice, cold crunch

Toast bread and cut up veggies. Smear pesto on each piece of toast then stack zucchini and spinach. Fold the turkey pieces in half and then half again.  Then, add tomato and bacon.

Strap on your lap belts, hold onto your safety restrains and try not to scream with delight from every bite.

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Presto Pesto!

Spinach Pesto

Spinach Pesto

Ingredients:

  • 3 handfuls of spinach
  • 2 tblsp of olive oil
  • 6 or 7 walnuts
  • 4 heaping tsps of Parmesan cheese

Crucial Step 1: Add oil to food processor. It will make sure that your pesto becomes a smooth mixture rather than a dry, lumpy mess of spinach, nuts and cheese. The oil will also make sure you do not burn out the motor of your processor; trust me on this one.

Step 2: Add the spinach and process for 3 to 5 seconds

Step 3: Add walnuts and cheese, scrape down bowl and blend into smooth mixture.

You can store the pesto in the fridge and it use it on eggs, sandwiches, pasta or by itself. It can store for at least a week in the fridge, although it never lasts that long in mine–I’m highly addicted to it!!!

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My friend, Foil

He’s shinny. He’s silver. And he makes an excellent astronaut helmet.

Foil is the ultimate in kitchen necessities and the shrimp of the kitchen.You can bake it, grill it, wrap it, seal it, cut it, cut yourself on it,  heat it–unless its a microwave or perhaps shape it into a foil animal like a goose. Foil is an essential piece to everyday cooking despite the fact you cannot eat it. A baked potato without foil is a hard, crusty mess and let’s face it, some dishes would get burnt before completely cooking thoroughly without foil. But above all, the reason I love foil is the ease of its clean-up. Despite our friendship foil, I love you because I can throw you away.

Thank you, foil. Thank you.

Creative uses for foil outside the kitchen

Creative uses for foil outside the kitchen

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Spinach Strawberry Salad

IMG_1183I love salty. I love sweet. But the two should not be together: not at a party, not in the club and especially, not on my fork.

I may be losing all cooking street cred, but there is nothing that is more disgusting than a combination like cheesecake: the same cream cheese on my bagel, in a cake?! Absolutely not. Food is either salty or sweet, not both.

And yet, this salad completely breaks the rules and deliciously combines the savory and the sweet. While I would like to claim it was genius which inspired me, it was not. Instead, it was the strawberries and spinach bordering between edible and goo that led to the creation of this salad. Whether its fresh or slightly slimey, this salad will satisfy the savory and sweet.

Spinach Strawberry Salad with Balsamic Vinaigrette

Here’s what you need:

  • A bag of spinach or mixed greens
  • 2 handfuls of walnuts
  • A ¼ block of Feta or ¾ of the already crumbled package
  • 6 Strawberries
  • 3 slices of Turkey Bacon (or regular bacon)
  • Extra Virgin Olive Oil
  • Balsamic Vinegar
  • Salt and pepper to taste

Step 1: Start by chopping the walnuts into small pieces and heat up enough oil to coat entire bottom of  skillet on medium/low heat.

Step 2: Add walnuts and stir them around, they will start to smell strong (and really good!) The walnuts will begin to change to a darker, caramelized brown. Take them off the heat, move the walnuts to one side and drain 1-2 Tblsp into a small sealing container with a lid.

IMG_1176

IMG_1177

Step 3: Add 1 tsp of oil,  1 tsp of Balsamic Vinegar. Shake it like a salt shaker.

Step 4:Drain the walnuts of oil by placing them on a paper towel set on a plate and put them aside.

Step 5: Wash and dry the spinach, cut up the strawberries and cook the turkey bacon.

Step 6: Cook the bacon between paper towels on a plate  for 2 ½ minutes on each side. Your bacon may need more or less time, depending on whether or not your microwave sucks more or less ass than mine. With that said, I’d recommend listening to the bacon pop. It’s like popcorn, only meatier and crispy once the popping slows. Smash it up over the spinach.

AND FINALLY… put the walnuts, strawberries and dressing over the spinach and let your tastebuds go cray cray.

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