BLT Salad with Tomato Bacon Vinaigrette

I have a secret 🤫.  I don’t really like salad.  I mean, I like the idea of a salad.  Cold, crispy lettuce with all the requisite accoutrements (fancy talk for all the salad bits) is good for you, right?  As a Type 2 diabetic, fresh produce fills up at least half of my shopping cart every week, so vegetables and I are great friends!  I love them all.  (Except eggplant.  But that’s a story for another day.)  But there’s something in the texture of lettuce itself that just squeebs me out.  So, I make salads that are full of other bits.  Vegetables of varying textures and flavors, maybe a protein, and a good acidic dressing – those are the elements of my dream salads.  And this salad right here is definitely one of them.  My BLT Salad with Tomato Bacon Vinaigrette is a play on a traditional Italian Panzanella salad of tomatoes and bread, with a few playful additions of my own.  (Read more…)

Cranberry Apple Crostata

cranberry apple crostata2

I buy too many apples.  Every time I go to the store, I think we need apples.  Every time I ask The Boy to add to the grocery list (we share the list on our phones), he adds apples.  Then when I get home and go to put them away, I find a bunch of apples from the last time I bought apples.  Why doesn’t anyone eat the darn apples in this house?!  So, I made a Cranberry Apple Crostata.  Why a crostata instead of a pie?  Sometimes there’s just too much of the gooshy “stuff” in a standard pie for me.  In general, I’m really more into the “bits” parts of pies.  You know, the pecans in  Pecan Pies and the apples in apple pie.   A crostata (or a Galette for the Francophiles amongst you) is essentially a pie with just the stuff.  A rustic, open faced pie with an emphasis on the heart of the pie.  That’s my jam!  Rustic and all about the bits!  (Read more…)

Mini Pecan Pies

Mini Pecan Pies 2

Pecan Pie.  It’s gotta be my favorite.  I was born in Chattahoochee County, Georgia, the daughter of a Mississippi boy, and raised mostly in South Texas, so I guess you could say it’s in my blood.

By the way, it’s pronounced “PEE-can”, unlike most Northerners who say “pe-CAHN” (wrong).  But, I digress.  (Note from the editor, Kelsey, who proofreads my posts:  Haha, you said pee.)

Pecan Pie, however you say it, is delicious.  The way I make it, heavy on the nuts, lighter on the “stuff” is perfection.  And, you know me. If I can make it, I might as well make it tiny.  (Read more…)

Everything-Seasoned Bacon

Everything Seasoning Bacon

This is the bacon dreams are made of.  Salty, sweet, and crispy bacon, sprinkled with Everything Bagel Seasoning.  Yes,  please.  I actually invented this stuff, and I’m darn proud of it.  It was, like most moments of genius, a happy accident.  I was making tiny pizzas (You know how I feel about tiny foods) with smoked salmon and mascarpone and I wanted to sprinkle everything seasoning on them, you know, like a bagel.  It only took a little seasoning and then I had to decide what to do with all the rest.  I had Everything Seasoning.  I am personally half bacon at this point.  Do the math.  I looked it up, but no one else was doing it.  It was a Tah Dah 🎉 moment! Everything-Seasoned Bacon was born! (Read more…)