Mini Blts Food

MINI BLT APPETIZERS

Steps:

• Cut a thin slice off the top of each tomato. Scoop out and discard pulp; invert tomatoes on paper towels to drain. Pipe mayonnaise into tomatoes., Roll lettuce pieces and insert into tomato centers. Repeat with croutons and bacon. Sprinkle with pepper. Cover and refrigerate up to 1 hour.

BLT BITES (STUFFED CHERRY TOMATOES)

Steps:

• Cut a thin slice off of each tomato top.
• Scoop out the insides and drain upside-down on a paper towel.
• In a small bowl combine all other ingredients.
• Spoon the mixture into the tomatoes.
• Chill and serve.
• Oh boy, are they good and pretty too!

WAFFLE FRY SLIDERS

Steps:

• For the fries: Bake the waffle fries according to the instructions on the package.
• For the slider patties: Add the ground beef to a bowl and mix together with the garlic powder, lemon pepper, seasoned salt, salt and pepper. Mix together well with your hands and form eight 2-ounce patties. Set the patties aside on a plate.
• Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the patties to the skillet and cook for 3 minutes. Flip the patties and allow them to cook for 30 to 45 seconds, then top each patty with a quarter slice of cheese. Cover the skillet and cook for another 3 minutes. (The lid will help the cheese melt over the patties.)
• Remove the patties to a plate.
• For the sliders: Top a waffle fry with a piece of lettuce, then top with 1 teaspoon ketchup and 1 teaspoon mayo. Add red onion and a patty on top. Top the patty with a Roma tomato slice and then a pickle slice. Place a waffle fry on top and secure with a toothpick. Repeat 7 more times and enjoy!

MINI BLTS

Steps:

• 1. Place Ritz crackers on a platter in a single layer.
• 2. Mix real bacon bits with mayonnaise until desired consistency. (not too thin as it won't stay on the cracker)
• 3. Put some of the bacon/mayo mixture on one Ritz cracker.
• 4. Top with a slice of roma tomato.

MINI BLTS

Steps:

• Using a medium bowl, whisk together egg yolks, mustard, and lemon juice until smooth. Add the oil, a drop at a time, whisking until the mixture starts to thicken. Season with salt and pepper. Transfer to an airtight container and refrigerate until needed.
• Heat oven to 450°F Using a rolling pin, flatten each slice of bread to 1/8-inch thickness. Using a 2-inch cookie cutter, cut 4 rounds from each slice of bread. Press rounds into mini-muffin pans forming shallow cups and bake until light brown, about 6 minutes. Cool slightly, transfer to a wire rack and cool completely. Store in an airtight container.
• Remove center rib of lettuce leaves and cut leaves into 1/8-inch strips.
• Using a large saute pan over medium heat, cook bacon until crisp. Drain on paper towels, crumble and set aside.
• Using a large bowl, toss together bacon, lettuce and tomato. Add 2 tablespoons mayonnaise, adding more if needed just to bind mixture. Season with salt and pepper.
• Fill toasted cups with a heaping teaspoon of the bacon mixture, sprinkle with chives and serve immediately. Store remaining mayonnaise in an airtight container, refrigerated up to 2 days.