Pork

Fried Green Tomato BLT

August 16, 2011 by Lynsey Leave a Comment

BLT‘s are a classic and one of my all time favorite sandwiches. It is a simple sandwich; but at the same time it’s simplicity is complex with all of the flavors and textures. I love the crispiness of the bacon, the crunch of the lettuce, and the sweet juiciness of the tomato; when all of these flavors and textures are paired together they make for the perfect sandwich.

You just can’t get much better than the basic BLT, that’s why it’s a classic afterall! From time to time it’s nice to put a different spin on a classic to change it up a bit. That’s what done with this fried green tomato BLT. This sandwich takes two classics that are delicious themselves and combines them to make a sandwich that is truly out of this world.

There are so many textures going on with this sandwich; each bite is packed with flavor and the perfect amount of cripsy, crunch-i-dy (is that a word?) flavor. Just the bacon, fried tomatoes and lettuce alone are enough to make a great sandwich but then there’s teh basil mayonnaise. Basil mayonnaise…wow! This stuff is packed with as much flavor as you can get in a spread, but it somehow blends perfectly with everything else on this sandwich and enhances the flavors even more. This mayo is light, fresh, full of the basil flavor, but then the acidity from the lemon really helps to balance everything and to make the perfect spread. Not only was it incredible on these sandwiches; but we’ve had them on every other sandwich and burger for the last few weeks. Now we not only have a container of regular mayonnaise in our fridge, but now we have basil mayonnaise as well. I guess this is going to become a staple on our condiment shelf!

This sandwich is delicious. I believe it will be no time before it’s deemed a classic! You have to make this sandwich…and I mean soon. You have no idea what you’re missing out on!
Fried Green Tomato BLT with Basil Mayonnaise

Ingredients:

For the basil mayo-

1 Cup basil, loosley packed
1/2 Cup mayonnaise
1 Tbsp fresh lemon juice
1/2 Tsp dijon mustard
Kosher salt and freshly cracked pepper

For the sandwich-

16 (1/8-inch) slices pancetta
8 Slices country bread, sliced thick
1 Cup arugala, loosely packed
Kosher salt and freshly cracked pepper

For the fried green tomatoes-

1 Cup rice flour, divided
1 Large egg
1/4 Cup buttermilk
1/2 Tsp baking powder
1/4 Tsp baking soda
1/2 Cup cornmeal
Kosher salt
Pinch cayenne pepper
8 slices green tomatoes, 3/4 – 1 in thick (about 2 medium green tomatoes)
Vegetable oil, for frying

Directions:

For the mayo-

In a food processor, puree the basil, mayonnaise, lemon juice and mustard. Season with salt and pepper and set aside.

For the sandwich-

Place the pancetta slices in a large nonstick saute pan set over medium heat and saute on both sides until crispy, about 3 minutes per side. Set aside on a paper towel-lined plate until ready to assemble the sandwich.

For the tomatoes-

In a large shallow dish, add 1/4 cup flour. In a separate baking dish, beat the egg, buttermilk, baking powder and baking soda. In a separate large shallow dish, add the remaining 3/4 cup flour, cornmeal, salt and cayenne pepper.

Dredge the tomatoes in the flour, followed by the egg mixture and finally coat with the cornmeal mixture, shaking off any excess in between dredges. Place the tomatoes on a wire cooling rack set inside a rimmed baking sheet. Repeat the process with all the tomatoes.

Pour a 1-inch layer of vegetable oil into a cast-iron skillet. Heat the oil over high heat until it reaches 350 degrees F.

Carefully add 4 tomato slices to the oil and fry until the tomatoes are golden brown, about 2 minutes on each side. Transfer the fried tomatoes to a baking sheet or plate lined with paper towels, season with salt and cool. Repeat with the remaining slices.

To assemble-

Slather each slice of bread with a generous amount of the basil mayo. Top 4 of the bread slices with 4 pieces (per bread slice) of crispy pancetta, 2 fried green tomatoes and top with arugula. Finish by topping the sandwich with the other slice of bread.

Recipe source: Kelsey’s Essentials

Bacon, Spinach and Goat Cheese Pasta

June 9, 2011 by Lynsey Leave a Comment

Are you looking for the perfect meal that is quick to put together and tastes delicious? Well look no further; this bacon, spinach and goat cheese pasta is the answer to your search. This pasta was so easy to prepare, it was prepared in absolutely no time and is the perfect crowd pleaser.

I love the taste of goat cheese but I’ve never cooked with it. I don’t really have an answer as to why this is the first recipe I’ve made that involves goat cheese but it is and I’m so happy I came across it. The combination of flavors is delicious; the goat cheese has a tarteness and sharpness to it that is unlike no others and it’s so smooth and creamy it literally melts in your mouth. Add this to the combination of lemon, pepper, bacon and spinach and it’s the finished product is nothing but delicious. Spencer was a huge fan and even Tucker couldn’t get enough; he ate this not only the night I originally cooked it but also for leftovers until he finished the dish. This is perfect for weeknight meals, as well as a meal that’s a little lighter but very filling. This will be on our menu again very soon.

Bacon, Spinach and Goat Cheese Pasta

Ingredients:

1/2 Pound, small cut pasta
4-6 Slices thick center cut bacon
3 Cups fresh spinach
2 1/2 Oz soft goat cheese, crumbled
2 Tsp olive oil
1/2 Tsp lemon zest
1 Pinch crushed red pepper
Salt and pepper, to taste

Directions:

Bring a large pot of water to a boil, salt and add pasta. Cook pasta according to instructions on package.

While the pasta is boiling, cook bacon and place on a papertowel lined plate. When cool enough to handle, roughly chop and set aside.

Once the pasta has finished cooking, drain and return to the same pot. Place the spinach in the pot with the pasta and cover for 1 minute. Add the crumbled goat cheese, olive oil, lemon zest, red pepper, salt and pepper and mix together. Stir ingredients until the goat cheese has melted, add the bacon and toss to combine.

*Reserve a little pasta water to help the the cheese stick to the pasta a little better.

Serve immediately with garlic bread or jalapeno cheddar rolls.

Recipe source: Lemons & Love food blog, originally from Alexa

Daring Bakers’ April Challenge, Bacon Cups

April 29, 2011 by Lynsey Leave a Comment

The April 2011 Daring Bakers’ challenge was hosted by Evelyne of the blog Cheap Ethnic Eatz. Evelyne chose to challenge everyone to make a maple mousse in an edible container. Prizes are being awarded to the most creative edible container and filling, so vote on your favorite from April 27th to May 27th at The Daring Kitchen.

I’ve said it before and I’ll say it again; I LOVE the monthly challenges that are presented to the the daring bakers. Every month we are presented with a new and exciting challenge and a lot of them push me out of my comfort zone, but a lot of the challenges are things that I have wanted to make but haven’t gotten around to actually making. This month was one of those months that we were challenged to make something that I had actually had on my “to make” wish list for quite some time. I have wanted to make edible containers for quite some time. I have had a couple of desserts from restaurants that were presented in edible, mostly chocolate, conainers and they were not only pretty and jaw dropping but absolutely delicious. Having these desserts made me want to make edible containers/dishes that much more. I mean what’s better than being presented with a dish that looks and tastes amazing? Being presented with a dish that not only looks and tastes amazing but is also edible. You really can’t beat that, plus there are no dishes to clean after you are finished with your dessert!

This challenge was so much fun. Although we had the freedom to create a container out of anything I stayed close to the challenge for two reasons; I have been wanting to make a dessert including bacon and second, I LOVE the combination of maple and bacon! Not only was it fun making the mousse and bacon cups but it was even more fun eating them! I enjoyed this challenge so much and I can’t wait to attempt other edible containers; my mind is going non-stop thinking of other ideas!

Bacon Cups

Ingredients:

24 thin slices good quality bacon

Directions:

Pre-heat the oven to 400 degrees.

Turn a muffin pan upside down and cover 6 muffin cups with aluminum foil.

Take 2 strips of bacon at a time crisscross the strips over the backs of the muffin cups and cut to size a tad longer than the bottom part of the cup. Use an additional 1 to 2 strips to cover the sides of the muffin cups in a weaving fashion. Weave the bacon tight because the bacon shrinks quite a bit when cooking.

Tuck the ends of the bacon strips inside otherwise they will curl while cooking. A good idea is to insert 4 toothpicks where the crisscrossed bacon meets in the weave.

Place muffin pan in a cookie tray to catch drippings.

Bake in oven for about 25 to 40 minutes, or until the bacon is golden and crisp but not burned.

Cool completely, about an hour, before carefully removing cups from the foil.

For smaller cups-use a shot glass with a square of bacon for the bottom and wrap 1 strip around the side.

Maple Mousse

Ingredients:

1 Cup pure maple syrup
4 Large egg yolks
1 Package unflavoured gelatine
1 1/2 Cups whipping cream

Directions:

Bring maple syrup to a boil then remove from heat.

In a large bowl, whisk egg yolks and pour a little bit of the maple syrup in while whisking (this is to temper your egg yolks so they don’t curdle).

Add warmed egg yolks to hot maple syrup until well mixed.

Measure 1/4 cup of whipping cream in a bowl and sprinkle it with the gelatine. Let it rest for 5 minutes. Place the bowl in a microwave for 45 seconds (microwave for 10 seconds at a time and check it in between) or place the bowl in a pan of barely simmering water, stir to ensure the gelatine has completely dissolved.

Whisk the gelatine-whipping cream mixture into the maple syrup mixture and set aside.

Whisk occasionally for approximately an hour or until the mixture has the consistency of an unbeaten raw egg white.

Whip the remaining cream until it forms peaks. Stir 1/4 of the whipped cream into the maple syrup mixture. Fold in the remaining cream and refrigerate for at least an hour.

Remove from the refrigerator and divide equally among the edible containers. Drizzle melted, semi-sweet chocolate over each cup.

Recipe Source:
Bacon cups inspired by not martha and 59 kilos

Maple mousse adapted from Jamie Oliver is not my boyfriend

Pork Tenderloin with Cocoa Crust

March 29, 2011 by Lynsey 1 Comment

If you’ve read my blog for any amount of time you know that I am a huge fan of chocolate. I love anything chocolate and by now you also know that I haven’t limited my chocolate consumption to desserts. I have tried a few savory dishes and I’ve been delighted with the end result every time. So now every time I come across another with chocolate I add it to my “to make” list. Chocolate is slowly but surely making it’s way to the savory side, as people begin to experiment and attempt to make the “newest craze” I have a feeling we will be consumed with an abundance of savory chocolate dishes to tempt us.
Pork loin is one of those things that is so easy and quick to cook and that’s one thing I love about this particular cut. This is a perfect meat to incorporate into week night meals because it cooks so quickly; while it’s baking you have time to cook a few sides and have supper on the table in under 45 minutes. It is also so versatile; some many flavors compliment this meat and it can be seasoned and flavored for whatever you’re craving. I’m sure everyone has a favorite pork loin recipe that they love, and we all know when we find something we love it’s easy to make it and eat it over and over until we’re burned out. Well, if you’ve reached that point then I definitely have the recipe for you to get out of the same old monotonous meals. This pork with cocoa crust is absolutely incredible. I loved the extra added flavor the chocolate gives meat, in this case pork. It’s not overly chocolate, but there is just enough flavor to add a hint of sweetness to compliment the meat and the spices in the rub. This was so delicious and the leftovers were even great on sandwiches.

It would be a sin to talk about chocolate and not give you some sweet options!
Giant Chocolate Cookies
Take 5 Cupcakes
Chocolate Cobbler

Pork Tenderloin with Cocoa Crust

Ingredients:

2 Tablespoon cocoa nibs*(I used semi-sweet chocolate-shaved/grated)
2 Tablespoon brown sugar
1 Teaspoon unsweetened cocoa powder
1/2 Teaspoon freshly ground black pepper
1 Teaspoon cumin powder
1 Teaspoon paprika
1/2 Teaspoon ground allspice
1/2 Teaspoon cinnamon
1/2 Teaspoon Kosher salt or sea salt
1 Teaspoon dried thyme
1 1/2 lbs pork tenderloin
1 Tablespoon vegetable oil

*The nibs can be found at a health food store.
Also, semi-sweet chocolate can be substituted. Use the same amount the recipe calls for.

Directions:

Preheat oven to 450.

If using cocoa nibs, place in spice grinder or mortar and pestle and grind nibs until broken into smaller pieces. (If using chocolate just finely chop or grate) Combine all the ingredients except the pork and oil and mix together.

Trim any fat off the pork, rinse and pat dry with a paper towel. Lightly drizzle oil over the pork and coat with a generous amount of the rub.

In an oven proof skillet, heat 1 tablespoon of oil over medium-high heat. Add the pork and sear until golden brown on all sides, about 8 minutes. Transfer skillet to the preheated oven and bake until thermometer inserted into the thickest part of the meat reads 145 F, about 15 minutes. Remove from, cover with foil and let rest for 10 minutes before slicing and serving.

Recipe Source: Women’s Health Magazine

Gulf Shrimp and Grits

October 20, 2010 by Lynsey 1 Comment

Growing up in the south I had some truly southern meals growing up, and continue to cook them now, but there are a few dishes that I have recently learned about that are said to be “true southern food” that I have never heard of. While I have had grits, shrimp of all varieties, waffles, and fried chicken I have never had the combination of shrimp and grits or waffles and fried chicken and I must say the first time I heard of these food combinations I was a little taken aback. When I think of grits and waffles I think of breakfast, and while I do eat breakfast foods on a regular basis I typically don’t put shrimp in that category and most of the time I don’t put chicken in that category…unless we are talking about Chic-fil-a’s chicken biscuit…we all make exceptions! One of the shows I was watching that featured shrimp and grits said that it was a southerners meal and that if you had never had shrimp and grits then you weren’t a true southerner; well I guess I wasn’t a true southerner until about a month ago when I decided to make this meal. Let me tell ya, I have been missing out, this was soooo good and the combination of all the flavors just melded so well together. The cheesiness of the grits, the sweetness of the shrimp, and the smokey and salty flavor of the bacon were truly sublime.

I got this recipe from Food Network after I watched “Throwdown” with Bobby Flay. Can I just say I love watching that show! The challenges he takes on are from all different cuisines and from all different courses of the meal; it doesn’t matter if it’s a traditional wedding cake or an Asian breakfast dish he’s game for whatever is thrown his way. I think it is so neat that he steps out of his comfort zone, and risks being defeated in the challenge, to take on the best of the best. Enough rambling; when I saw this episode of “Throwdown” it made me really want to try this dish for my self. This particular recipe is the one that Bobby Flay used and it was delicious, but the next time I make it I am going to try his competitor’s recipe…so stay tuned to see which one I like better!

If you’ve never tried shrimp and grits I strongly urge you to go make some…now! I promise you won’t be disappointed.

Bar Americain’s Gulf Shrimp and Grits

Ingredients:

For the grits-

4-5 Cups shrimp stock

Salt

Fresh ground black pepper

1 Cup yellow stone ground cornmeal

1 Cup white cheddar, grated

3 Green onions, thinly sliced (for garnish)

For the shrimp-

1/2 Pound thick, double smoked cut bacon, cut into lardons

2 Tablespoons pure olive oil

20 Large shrimp, shelled and deveined

3 Cloves garlic, finely chopped

Salt and fresh ground black pepper

Directions:

For the grits-

Bring 4 cups of shrimp stock and 2 teaspoons salt to a boil in a medium saucepan over high heat. Slowly whisk in the grits and let stock return to a boil. Reduce the heat to medium and continue cooking until the grits are soft and have lost most of their gritty texture, whisking every few mintues for about 15-20 minutes. If the mixture becomes too thick add the remaining stock and continue cooking until it’s completely absorbed.

Add the cheese and whisk until melted and smooth. Season, to taste, with salt and fresh ground black pepper.

For the Shrimp-

Place the bacon lardons in a medium pan over medium heat and cook until golden brown and crisp and the fat has rendered. Remove bacon, with a slotted spoon, and place on a paper towel lined plate.

Remove all but 2 tablespoons of the bacon fat from the pan and return to medium heat. Add the olive oil and increase the heat to high. Season shrimp with salt and pepper and add to the pan along with the garlic. Saute until golden brown on both sides, and until cooked through, 1 to 2 minutes per side. Remove the shrimp with a slotted spoon to a plate. Reserve the garlic oil to drizzle over the finished dish.

Divide the grits among 4 bowls and top each with 5 shrimp. Drizzle with some of the reserved bacon garlic oil and sprinkle with some green onions and bacon.

Recipe Source: Food Network, Bobby Flay

Stewed Collard Greens

August 16, 2010 by Lynsey Leave a Comment

I have eaten collard greens before but I’ve never cooked them and I honestly don’t have an answer as to why I’ve never made them. I don’t have an aversion to them and I’m not intimidated by them so the only reason I can think of as to why I haven’t cooked them is because I tend to become a creature of habit and make the same vegetables all the time. No wonder I feel like I’m in a cooking rut from time to time! I finally decided to break out of my routine that I so easily fell into and make a new dish using a new ingredient.

I’m so glad I came across this recipe, it was so good and a great way to balance out the richness from the catfish and hushpuppies. The flavor of the greens was earthy but creamy because of the butter and the bacon gave it that saltiness and crunch and the sweetness of the onion topped it off, these were delicious. The greens were so easy to prepare and took no time at all to cook down. They really are an easy way to incorporate a “different” and healthy side dish into your meal plan. I really enjoyed these and I can’t wait to make more recipes using all different types of greens!

Stewed Collard Greens

Ingredients:

8 Strips bacon, cut into 1/2 inch pieces
1 Medium Vidalia onion, halved and thinly sliced
1 Stick butter (I used 1/2 a stick)
2 Cups water
2 Pounds collard greens, rinsed and drained, with stems removed, cut leaves into 1/2 inch strips
Salt
Hot Sauce

Directions:

Cook the bacon in a large skillet over medium-high heat until crisp, about 5 minutes.

Add the onion and butter and cook until the onion becomes translucent and tender.

Add the water and simmer for about 10 minutes. Once the water comes to a simmer add the greens and cook until soft, about 20 minutes. Season with salt and hot sauce and then transfer to a serving dish.

Here’s a tip:

To easily cut your green into 1/2 inch strips; stack the leaves on top of one another and then roll up. Hold the roll of leaves tightly and then slice into strips with a sharp knife.

Recipe Source: Paula Deen, Food Network

Chocolate Spiced Pork Chops

April 30, 2010 by Lynsey Leave a Comment

When I saw these pork chops on Paula’s Best Dishes; she was doing a chocolate episode so I was already interested since I’m a huge chocoholic but when she said she was making chocolate spiced pork chops I was glued to the t.v. because it sounded very interesting. After I saw her make these I knew I had to try them, there isn’t a lot of chocolate in the recipe so don’t be worried about them being over chocolatey, but there is just enough to add a different depth of flavor. The rub itself was incredible, it had all the different flavor elements; sweet, salty and spicy and they blended together perfectly and created a wonderful flavor. The rub would be great not only on pork, but we inted to try it on some red meat as well as chicken. This has quickly become one of our favorite recipes; it’s easy and the ingredients are ones that most people usually have on hand at all times.

Everyone was very intrigued by the recipe when I first told them about it, mainly because of the chocolate. Spencer was very skeptical, and at first he wanted me to omit the chocolate from the rub but when I started mixing it up he had a change of heart and decided it would venture out of his comfort zone and give it a try. He was very pleasantly surprised with the end result, and he couldn’t get enough. My parents were over at our house the night I made these and my dad tried a little bite of mine because his curiosity got the best of him since there was chocolate in it and he loved them. A few days later they asked if we could eat together and asked if I would make the pork chops again, and I gladly did so! Needless to say these are definitely a crowd pleaser and they are also wonderful for week night meals since there isn’t a lot of prep time.

Chocolate Spiced Pork Chops

Ingredients:

2 Tablespoons packed brown sugar

1 Tablespoon Italian seasoning
2 Teaspoons onion powder
1 1/2 Teaspoons unsweetend cocoa powder
1 1/2 Teaspoons garlic powder
1 Teaspoon paprika
1/2 Teaspoon ground red pepper flakes
1/2 Teaspoon ground cumin
1/2 Teaspoon salt
1/2 Teaspoon fresh, ground black pepper
4 (1 1/2 inch thick) bone-in pork chops
1 Tablespoon vegetable oil

Directions:

Pre-heat oven to 350.

In a bowl combine all the dry ingredients. Rub the mixture evenly on the pork chops.

Add the vegetable oil to a large cast iron skillet over medium-high heat. Add the pork chops to the heated skillet and cook on both sides for 3 minutes each. Put the skillet in the oven and bake pork chops until cooked through, the time will vary depending on the size of the pork chops. I cooked mine in the oven about 15 minutes.

Remove skillet from oven and serve pork chops while hot.

Recipe Source: Paula Deen, Food Network

Kielbasa Reubens with Sauerkraut

April 19, 2010 by Lynsey Leave a Comment

I came across this recipe quite some time ago, I’ve made it several times and Spencer still gets excited when I make it. I don’t know why I haven’t blogged about it before now, but since this has been a recurring meal at our house I thought I would share it. These sandwiches are so good and very hearty. I love the flavor combinations; the tanginess of the mustard, sweetness of the red pepper relish and the saltiness of the kielbasa compliment one another perfectly and the melted cheese just puts it over the top. I love trying new flavor combinations; the ingredients of this sandwich are not out of the ordinary but they aren’t really anything I would have thought about pairing together myself but they work together so well. Another great thing about this is it’s very quick to prepare and assemble so it makes for a quick and easy week night meqal. This is a pretty big sandwich and pretty filling by itself so I usually just make something light to go with it. Spencer can usually eat the entire thing; but most of the time I end up halving one for myself. These quickly grew to be one of our favorites, hopefully it will become one of your family favorites too!

Keilbasa Reubens with Sauerkraut

Ingredients:

1 Teaspoon caraway seed
1 Pound sack sauerkraut, drained
1 Cup beer or apple cider
1/4 Cup spicey brown grainy mustard
2 Sticks (or 1 long folded link) keilbasa or turkey kielbasa (1 1/4 pound)
1/4 Stick butter, softened
8 Slices marbeled rye bread
8 Slices cheese ( I used provolone)
1/2 Cup red pepper relish

Directions:

Preheat a grill/griddle pan over medium heat.

Heat a small skillet over medium heat, toast caraway seeds in pan and then add the sauerkraut, beer, and mustard and simmer for about 10 minutes.
Cut the kielbasa into 4 portions and split the pieces in half, across, opening them up. Grill the pieces on the hot griddle/grill pan until crisp on both sides, about 7-8 minutes total. Wipe some of the grease off the pan and lower the heat to low.
Lightly butter 1 side of the slices of bread. Build the sandwiches with the butter side out, starting with the kielbasa, sauerkraut, and 2 pieces of cheese and spread the tops of the sandwich with the red pepper relish before placing on sandwich.
Grill the sandwiches, until the bread is crisp and cheese is melted and then remove, cut and serve.

Enjoy!

Recipe Source: Rachael Ray,Food Network

BLT'S With Roasted Onion Mayonnaise

April 8, 2010 by Lynsey Leave a Comment

BLT’s are one of my all time favorite sandwiches and although there is nothing wrong with a plain BLT it doesn’t hurt to add a twist to it from time to time. I love making BLT’s at home because I’m able to be creative with what I add and I can I can pile on as much bacon, lettuce and tomato as I want. When I was on maternity leave I was the queen of sandwiches; there were days where I would have plain turkey sandwiches but there were other days where I wanted a change so I would get creative with what I put on them. I had already had BLT’s a few days one week and it still sounded good but I decided to change it up a little bit by making a roasted onion mayonnaise. The flavor of the roasted onions added another element of flavor to this sandwich and it was absolutley delicious.

I ended up having to make these again for supper one night, because when Spencer got home I told him about the sandwich and showed him the picture and his mouth was watering. When I made these for us to have one night, he went on and on about them and said we would definitely have to have them again. Another reason he loved them is because there was tons of bacon on the sandwich. He really likes these sandwiches but they never seem to fill him up when he orders one from somewhere, so when I made his I was sure to load it with a lot of everything! He’s now a huge fan of homemade BLT’s.

BLT’s with Roasted Onion Mayonnaise

Ingredients:

8-10 slices of bacon
1 Medium tomato, sliced
1/2 Cup mayonnaise
2 Thin slices of onion, cut in strips
4 Slices bread, lightly toasted
salt and pepper
hint of onion powder

Directions:

Preheat oven to 350.

Place a slotted rack (I used cooling racks) on a sheet pan and lay slices of bacon on the rack in a single layer. Place bacon in the oven and cook for 10 minutes, turn bacon over and cook for another 10 minutes. Remove the bacon from the oven and place onion slices on the sheet pan and place the onions and bacon back in the oven for an additional 5 minutes. Remove from oven and let cool. If the bacon isn’t completely cooked place back in oven until it’s cooked to your liking.

Remove cooled onions from the pan and place on a paper towel to remove the bacon grease. Roughly chop the onions, place them in the mayonnaise and stir together. Add salt, pepper and onion powder to taste and mix together. Spread the mayonnaise onto the 4 toasted slices of bread, add the bacon, lettuce and tomato to two slices of the bread and then top with the other two slices.

Recipe Source: Lynsey

Sausage and Pepper Quiche

April 27, 2009 by Lynsey 1 Comment

Quiche is one of those meals that can be made for pretty much any meal, it’s not one of those that can only be a breakfast food. I also love it because it’s so versatile and there are tons of flavors that can be combined in a quiche. There are also many types of dishes it can accompany.

For supper I decided that I wanted to have a quiche. I had made a pie for something and so I had some leftover crust that I needed to use before it went bad, I thought quiche was the perfect thing to use it up on. I already had enough sweets around my house so I decided I didn’t need to make another pie at the time so quiche was the next thing that came to mind.

This quiche was very hearty by itself and could be served alone. I deicded I wanted to make something to accompany it so we would have more than one item for our meal. Since we were having it for supper I decided to make some balsamic roasted asparagus to go with it; they went together wonderfully.

I know there are tons of quiche recipes floating around but I got this one from “Big Taste of Little Rock”, it’s the Junior League of Little Rock’s newest cookbook. Spencer got this for me for a Christmas present. There are so many things I want to make out of here, but this was the first recipe I’ve made from it and it didn’t let me down.

Sausage and Pepper Quiche

Ingredients:

1 pound hot sausage
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1/2 onion, chopped
1 unbaked (9-inch) pie shell
2 eggs
1/2 cup mayonnaise
1 cup (4 ounces) shredded cheddar cheese
1 tablespoon cornstarch
1/2 cup milk
salt and pepper to taste

Directions:
Brown the sausage with the red bell pepper, green bell pepper, and onion in a skillet, stirring until the sausage is crumbly; drain. Spoon into the pie shell.

Combine the eggs, mayonnaise, cheese, cornstarch and milk in a bowl and mix well. Season with salt and pepper. Pour over the sausage mixture in the pie shell.

Bake at 350 degrees for 40 minutes or until set and golden brown.

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