For someone who suffers from appetizer anxiety like I do, these little bacon, lettuce and tomato skewers couldn't be easier. The only cooking is the bacon, and you actually have to undercook it to be able to thread it onto the skewers. And, who doesn't love a good BLT? I love to serve these little bites with wasabi mayonnaise, which really packs a punch, and adheres somewhat to the spirit of a traditional BLT sandwich. You can mix up any dipping sauce you like, with mayonnaise as the base. Instead of wasabi, try adding Sriracha sauce, or some of the adobo sauce from a can of chipotle peppers. Don't want spicy? How about stirring some basil pesto into your mayo, or garlicky Green Goddess salad...
We have a new grill! We have a new grill! My husband Ted and I have been grill-free since we left the log house, so we're beyond excited to be grilling in our little Boston back yard. First up, one of my favorite cuts of meat, boneless leg of lamb. For an overnight marinade, I combined the Middle Eastern spices I love so much on shish taouk (garlic chicken on skewers): lemon, allspice, and loads of garlic. I added a bit of cinnamon, too. On the day I made this to photograph, I overcooked the lamb a little bit (still getting used to the new grill), but the flavor was so good that it didn't slow us down at all. While the meat was cooling,...
Shrimp and bacon really kick up this broccoli slaw salad, and your own homemade ranch dressing pulls it all together. Easy to make, and hearty enough for a healthy weeknight main course.
Start the day with a breakfast egg and cheese casserole, packed with kale and bacon. Good for lunch or dinner, too!
Combine an old-fashioned Green Goddess salad dressing with a classic BLT sandwich combination, and you get something new and irresistible.
Your favorite sandwich, a BLT, making its debut as a salad, with a creamy basil dressing.
This shrimp and corn chowder is smokin', with bacon and smoked paprika to bring that sultry flavor.