BLT BACON BOWLS
A crisp bowl made of bacon with lettuce and tomato inside. Great for appetizers or a party. Served room temperature, these are sure to be a hit!
Provided by KoalaFace
Categories Meat and Poultry Recipes Pork Bacon Appetizers
Time 1h5m
Yield 9
Number Of Ingredients 4
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Turn two muffin tins upside down, and cover the outside of 9 cups with aluminum foil. Set aside.
- Weave the bacon into a mat that is 9 strips across and 9 strips wide. Cut into 9 even squares. Place each square over one of the foil covered muffin cups.
- Bake the bacon in the preheated oven until crisp, about 10 minutes. Remove the bacon cups from the pan and allow to cool completely. Once cooled, fill each with some lettuce and tomato halves. Top with shredded Cheddar cheese. Serve at room temperature.
Nutrition Facts : Calories 158 calories, Carbohydrate 2 g, Cholesterol 33.5 mg, Fat 12 g, Fiber 0.5 g, Protein 10.4 g, SaturatedFat 5.2 g, Sodium 507.2 mg, Sugar 0.2 g
BLT IN A BOWL
Make and share this BLT in a Bowl recipe from Food.com.
Provided by Dana-MMH
Categories Very Low Carbs
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Cook bacon until crisp, set aside.
- In a small bowl, combine the lemon juice and garlic.
- Beating with a fork, add the oil in a slow steady stream and beat until well blended, set aside.
- Gather the lettuce leaves into stacks and cut crosswise into 1/2 inch wide shreds.
- Place lettuce in a large salad bowl, add the bacon, tomatoes, cheeses and almonds, toss to combine.
- Beat the dressing to recombine, then remove any discard garlic.
- Add dressing to salad and toss, add salt and pepper.
- Serve with Italian bread on the side.
BLT BURGERS WITH BACON MAYONNAISE
Provided by Kelsey Nixon
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Make the candied bacon: Preheat the oven to 350 degrees F. Mix the brown sugar, cayenne and cinnamon in a small bowl. Arrange the bacon on a wire rack set over a rimmed baking sheet. Sprinkle with half of the sugar-spice mixture. Bake 10 minutes, then flip and sprinkle with the remaining sugar-spice mixture and bake 10 more minutes. Remove the bacon from the oven and let cool.
- Make the bacon mayonnaise: Cook the bacon in a skillet over medium heat, turning occasionally, until crisp, 9 to 11 minutes. Drain on paper towels, then finely dice. Whisk the mayonnaise and sour cream in a small bowl. Stir in the diced bacon and chives and season with salt and black pepper. Cover and refrigerate until ready to use, or up to 1 day.
- Make the burgers: Form the ground beef into 4 equal-size patties, about 3 1/2 inches in diameter. Sprinkle both sides of each patty liberally with salt and black pepper.
- Heat a grill pan or cast-iron skillet over high heat, then add the canola oil. Add the patties and cook about 3 minutes, then flip and top each with 1 slice cheddar. Cover and continue cooking 3 more minutes for medium rare.
- Build the burgers: Smear the bacon mayonnaise on the toast. Serve the patties on the toast with lettuce, tomato and the candied bacon.
BLT QUINOA BOWLS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cook the quinoa as the label directs; set aside. Meanwhile, toss the tomatoes with the parsley, vinegar, 1/2 teaspoon salt and a few grinds of pepper. Set aside until juicy, about 20 minutes.
- Meanwhile, cook the bacon in a large nonstick skillet over medium heat, stirring occasionally, until crisp, about 10 minutes; remove 2 teaspoons drippings and set aside. Add the broccoli to the bacon in the skillet and cook until crisp-tender, about 3 minutes. Stir in the corn and garlic and cook until the corn is tender, 2 minutes. Stir in the spinach in two batches and cook until just wilted. Stir the vegetable mixture and scallions into the quinoa; season with salt.
- Wipe out the skillet and return to medium-high heat. Add the reserved bacon drippings. Crack the eggs into the skillet; season with salt and pepper and cook until the whites are set but the yolks are still runny, about 3 minutes. Divide the quinoa mixture among bowls. Top with the tomato mixture and fried eggs.
BLT SALAD BOWL
Here's a BLT-without the bread! This salad has everything you love in the sandwich-bacon, lettuce and tomatoes-all tossed in a creamy, tangy dressing.
Provided by My Food and Family
Categories Home
Time 10m
Yield 6 servings, 1 cup each
Number Of Ingredients 7
Steps:
- Mix dressing, vinegar and sugar in large bowl.
- Stir in bacon and onions.
- Add lettuce and tomatoes; toss to coat.
Nutrition Facts : Calories 90, Fat 6 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
EXTRA-CRISPY BLT
Using wavy, thin-cut bacon in a BLT is kind of like putting potato chips in your sandwich: It adds salt and a satisfying crunch when you take a bite. Cook the bacon in the oven (the fastest way to evenly cook a batch), then layer the slices irregularly for more air and optimal texture. Use equal portions of bacon and tomato for a nice balance of crisp and soft, salty and sweet. Thinly sliced iceberg lettuce goes in between the two for freshness and even more crunch, and it helps keep the tomatoes from dampening the bacon. While these steps seem small, together they are the keys to the BLT of your summertime dreams.
Provided by Ali Slagle
Categories sandwiches, main course
Time 35m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat the oven to 400 degrees. Line a sheet pan with foil, including up the sides. Arrange the bacon in a single layer on the lined sheet pan, overlapping pieces slightly, if necessary, to fit them all on the pan. Transfer to the oven and cook, without flipping, until deep golden brown and curling in spots, 15 to 25 minutes. (You can put the bacon in as the oven heats up; it will help the fat render.) Transfer the cooked bacon to a paper towel-lined plate. (You can fold and curl the pieces onto the plate; this will add more texture to the final sandwich.)
- Meanwhile, season the tomatoes with salt and pepper. Cut four 1/4-inch-thick slabs of the iceberg lettuce crosswise. (Make a wedge salad with the rest.) Toast the bread in the toaster or directly on an empty rack in the oven, flipping halfway through.
- Spread one side of the toasted bread with mayonnaise and/or mustard. Add 2 slices of tomato to half the bread slices. Top with one slab of lettuce, then add the bacon. It will be tricky to lay the bacon flat, and that's good. Arrange them irregularly, so there are pockets of air between the slices.
- Top with the remaining slices of bread. Press down slightly, cut in half and eat right away.
BROWN SUGAR BACON BLT SANDWICHES
Simple BLT sandwiches are quite amazing, but when you add dill mayonnaise, avocado and brown sugar bacon, they become something spectacular! I used double-thick bacon in this recipe, but you can use thick-cut bacon if you prefer, adjusting the cooking time as necessary. -Colleen Delawder, Herndon, Virginia
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- Place bacon on a rack in a foil-lined 15x10x1-in. baking pan. Place in a cold oven. Set oven to 350°. Bake for 20 minutes. Sprinkle bacon with brown sugar and cayenne pepper. Bake until sugar is melted and bacon is browned, 15-20 minutes longer., Meanwhile, combine mayonnaise, dill, garlic powder, pepper and salt; spread over cut sides of buns. Layer bun bottoms with lettuce leaves, avocado, bacon and tomato; replace bun tops.
Nutrition Facts : Calories 757 calories, Fat 50g fat (10g saturated fat), Cholesterol 62mg cholesterol, Sodium 1269mg sodium, Carbohydrate 63g carbohydrate (35g sugars, Fiber 8g fiber), Protein 19g protein.
BLT QUINOA BOWLS
I absolutely love a BLT with sliced avocado and an egg. Recently, I've been trying out grain bowls, and I thought the flavors of my favorite sandwich would work really well. My family agreed! -Elisabeth Larsen, Pleasant Grove, Utah
Provided by Taste of Home
Time 35m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Prepare quinoa according to package directions. Combine 3 tablespoons olive oil, basil, 1 tablespoon vinegar and lemon juice. Add to cooked quinoa; stir to combine., Place 2-3 in. of water in a large skillet with high sides; add remaining vinegar. Bring to a boil; adjust heat to maintain a gentle simmer. Break 1 cold egg at a time into a small cup; holding cup close to surface of water, slip egg into water. Cook, uncovered, until whites are completely set and yolks begin to thicken but are not hard, 3-5 minutes. Using a slotted spoon, lift eggs out of water. Keep warm., In a large skillet, heat remaining oil over medium heat. Cook tomatoes until they begin to release their juices, 8-10 minutes. Add arugula; cook and stir just until arugula is wilted, 1-2 minutes., To serve, divide quinoa evenly among 4 bowls. Add cherry tomatoes, arugula, avocado slices and crumbled bacon. Top each with a poached egg.
Nutrition Facts : Calories 446 calories, Fat 28g fat (5g saturated fat), Cholesterol 194mg cholesterol, Sodium 228mg sodium, Carbohydrate 33g carbohydrate (2g sugars, Fiber 6g fiber), Protein 17g protein.
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