BLT Salad from Pinterest

I've been trying to actually use some of the things I've pinned on Pinterest, so I tried the BLT salad. I was actually thinking of our SIL, Kyle, since I know he likes BLTs, but they didn't come for supper. Sorry you missed out Kyle because It was fantastic! It is evidently kid friendly too, as even Payton loved it.





You can find a prettier picture at A Bird and a Bean blog.

Here is the original recipe with the changes I made in parenthesis. (I tried to lighten it up a bit.)

BLT PASTA SALAD

Ingredients
12 ounce corkscrew shaped pasta(I used bowtie because that's what I had)
1/2 cup milk
12 ounces lean bacon(I used turkey bacon)
3 medium ripe tomatoes, cut into chunks(I used cherry tomatoes)
1 tablespoon chopped fresh thyme(didn't have any)
1 clove garlic, minced
Kosher salt and freshly ground pepper
1/2 cup mayo (I used 1/4c light light mayo and 1/4c yogurt)
1/4 cup sour cream(light scour cream)
4 tablespoons chopped chives(didn't have any)
5 heads Bibb lettuce, quartered, or 5 cups chopped romaine hearts(used iceberg)

Directions
Cook the pasta in a large pot of salted boiling water as the label directs. Drain and toss with the milk in a large bowl; set aside.
Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp. Drain on paper towels. Discard all but 3 tablespoons drippings from the pan. Add the tomatoes, thyme and garlic to the pan and toss until warmed through; season with salt and pepper. Crumble the bacon into bite-size pieces; set aside 1/4 cup for garnish. Toss the remaining bacon and the tomato mixture with the pasta.
Mix the mayonnaise, sour cream and 3 tablespoons chives with the pasta until evenly combined. Season with salt and pepper. Add the lettuce; toss again to coat. Garnish with the reserved bacon and the remaining 1 tablespoon chives. Serve at room temperature.

So you can see that I changed it up because of lack of exact ingredients and lightened it up some with turkey bacon, light mayo and yogurt, and light sour cream. It was still delicious!

I'm sure this will become a family favorite.


- Posted using BlogPress from my iPad

Weekend Cooking

Fall is in the air!

Chili is in the crockpot. 

One pan of enchiladas in the freezer.

One pan--gone!

They were yummy!!

Bigfoot Tutorial

I mentioned that a family favorite is Bigfoots which we made during our recent camping trip. I thought I'd give you a little tutorial as they are soooo easy to make and soooo yummy!

First of all you need to thaw some frozen bread dough. We usually eat these for breakfast sot I put it out the night before and its ready in the morning. If you've never used frozen bread dough for anything other than bread then just spray a cake pan with Pam, put the frozen dough in it, then get a piece of plastic wrap, spray with Pam and put it over the top. I used two loaves this weekend and that made about 20 Bigfoots. It will look something like this in the morning.

Next flour your board, counter, table or wherever you want to roll them out. We used a clean tablecloth on the picnic table. Pull a piece of dough off and roll flat. If you like the edges a little crispy, then roll them quite thin, but if you like them a little doughy, then leave them a little thicker. You can just experiment the first time you do it.

Now put some oil in a large pan--about an inch or so. I usually use my electric skillet at about 350. It can hold about two at a time. For camping we used a skillet over the camp stove. Put the rolled out dough in the pan in a single layer. They cook up rather quickly so I stay right with the pan. Using a pair of tongs, turn them over when they brown up. When they are done put on a cookie sheet covered with paper towel to drain some of the grease.

And now you're ready to frost them. We use canned frosting for camping, but I usually make my own at home. You can also toss them in some cinnamon and sugar instead.

Eat and enjoy!!