Crispy bacon, juicy tomatoes and creamy avocado dressing make THE BEST pasta salad recipe! This BLT Pasta Salad is quick and easy to prepare. It’s delicious served warm or cold and the perfect side dish for summer BBQ’s!
I was never a big fan of potato or pasta salads growing up. Blasphemy, I know! I’m not a big fan of mayonnaise, which is the base for a lot of potato and pasta salad dressings.
I also found a lot of pasta salads to be boring. They were lacking in that delicious kick of flavor I was looking for!
But today, I’m here to introduce you to THE SECRET ingredient for making a creamy, flavorful pasta salad dressing without mayonnaise. Avocado! That’s right, the creamy avocado dressing in this salad packs a serious punch of flavor and the texture is deliciously creamy.
Bonus, it’s so much healthier than a mayonnaise based dressing! And you only 6 ingredients to make it, two of which are salt and pepper! Simply add all of the ingredients to a blender and boom, you’ve got one tasty pasta salad dressing!
I love replacing mayonnaise with avocado on a BLT sandwich. So I decided to make a BLT Pasta Salad with my homemade avocado dressing. Who can deny the combination of crispy bacon, creamy avocado and juicy tomatoes?! I know I sure can’t!
This recipe will be your new go-to summer and BBQ staple! My family loves this recipe. And every time I make it for a party or BBQ, it gets rave reviews from all my friends!
Sweet, delicious dates are stuffed with flavorful blue cheese, wrapped in smokey bacon & baked in the oven. This quick & easy 3 ingredient recipe for Bacon Wrapped Dates is perfect as an appetizer or party snack!
There’s no denying my love of wrapping things in bacon. This Bacon Wrapped Turkey Breast is the most popular recipe on the blog every Thanksgiving.
These bacon wrapped main courses are super delicious and you should definitely try them all! But if you’re looking for a bacon wrapped party app, look no further than these Bacon Wrapped Dates.
These little “parties on a stick” make an appearance at every cocktail party I throw! They are easy enough to make a dozen for a dinner party or make 100 for a holiday party. They’re sweet and salty and so delicious!
Next week will mark the fifth annual “Thanksgiving Week” on the blog. A week dedicated to delicious new twists on classic Thanksgiving recipes!
I’m so excited for what’s to come next week, with everything from Salted Caramel Pecan Baked Brie and Butternut Squash Gratin, to Roasted Turkey with Maple Apple Sauce and Apple Crumble, but first I wanted to share some of the most popular Thanksgiving recipes from the past 7 years of blogging!
I rounded up the Top 15 Thanksgiving Recipes by page views, and with everything from turkey to gravy, and stuffing to sangria, you’ll be able to plan your entire Thanksgiving menu on just this page!
Crispy bacon, creamy avocado and juicy tomatoes are combined in this scrumptious gruyere and avocado grilled cheese sandwich recipe!
It’s National Grilled Cheese Day y’all and I couldn’t be more excited, because, bread + butter + cheese, yes, please! Add in crispy bacon and creamy avocado and you’ve just combined everything I love into one epic grilled cheese sandwich!
Check out these 30 easy Whole30 recipes that will make it simple to create healthy Whole30 meals, that also taste delicious! Plus, use the handy Whole30 shopping guide to grab everything you need to make these tasty recipes at home!
I’m wrapping up “Whole30 March” today with a list of 30 Easy Whole30 Recipes + a convenient Whole30 shopping list that will make it simple to purchase ingredients for the Whole30 diet that you might not already have in your kitchen pantry.
These scrumptious BBQ Chicken Salad Sliders are made with BBQ chicken tossed with cheddar cheese, bacon, corn & onions, served on sweet Hawaiian rolls!
This post was sponsored by my friends at King’s Hawaiian!
One taste of King’s Hawaiian Smoked Bacon BBQ Sauce, and you’ll be wanting to put that sauce on everything!
It’s sweet, smokey, bacon-y goodness and I can’t wait to grill with it all summer long!
While this sauce is perfect for tossing on chicken, pork or beef and throwing it on the grill, today I’ve decided to use the sauce in my own little spin on chicken salad sandwiches.
Instead of tossing shredded chicken with mayonnaise, I used BBQ sauce for the chicken salad, and instead of sandwiches, I made sliders, perfect for sharing at summer BBQ’s, parties or afternoons by the pool!
This creamy, dreamy Baked Spaghetti recipe is tossed in a cheesy, BBQ sauce with shredded chicken & crispy bacon for a delicious meal made in under an hour!
Thank you to Vons for sponsoring this post!
On a day to day basis, there’s a good chance you’ll find me in one of two places, in the kitchen or at the grocery store. Fitting, since I’m a food blogger and all! 😉
Sometimes I go to the grocery store and get straight to business, I could pretty much navigate my local Vons with my eyes closed and get everything I need. I always joke that if Supermarket Sweep were still a show, I’d win every time!
Other times, I just peruse the aisles of Vons looking for new recipe inspiration. That’s why I’m so excited to announce that I’ve partnered up with Vons to do just that!
Jalapeño Honey Chicken & Pork Meatballs are sandwiched between Jalapeño Bacon Cornbread Waffles in this delicious recipe for meatball sliders, putting a new, fun twist on chicken & waffles!
Thank you to Hamilton Beach for sponsoring this post!
In my opinion, you can never go wrong with chicken and waffles, it’s two delicious foods combined into one dish that can be served as breakfast, lunch or dinner, what could be better?!
Well, what if you added crispy bacon, fresh jalapeños and sweet honey to this already delicious dish and turned it into meatball sliders?! You would get one seriously kicked up, flavorful twist on chicken and waffles, and that’s what I’m here to share with you today!
This One Pot Pasta Carbonara recipe contains all of the traditional carbonara ingredients, made in a new, easy way, in only one pot in 30 minutes!
A couple of weeks back, Kurt and I headed over to Flour & Barley, a new San Diego restaurant just a few blocks from my condo.
While the restaurant specializes in pizza & craft beer (hence the name!), it was their Pork Belly Carbonara that really stole the show! Don’t get me wrong, the pizza & craft beers were delicious too, but I couldn’t stop thinking about that creamy, dreamy pasta dish!
I decided to head home and put my “Bond Girl Twist” on the dish by making it a one pot meal. I’ve expressed my love of One Pot Meals various times on the blog, and it mainly goes like this, one pot = less dishes = my love!
Bacon Wrapped Stuffing Cream Cheese Jalapeno Poppers are the perfect appetizer for holiday or Super Bowl parties & a great way to use up leftover stuffing!
It’s holiday party season people! And what says holiday spirit more than Bacon Wrapped Stuffing Cream Cheese Jalapeno Poppers?
That’s right, I added stuffing to Jalapeno Poppers!
The original idea came after Thanksgiving when I still had Thanksgiving leftover recipe ideas on my mind, but then as my annual holiday party came closer last weekend, I started to think that they would be the perfect appetizer for my party.
The classic bacon, egg and cheese breakfast sandwich is given a delicious twist with the addition of flavorful pesto in this tasty breakfast recipe.
My mornings usually go a little something like this, open the fridge, figure out what’s in the fridge that I can toss in with my eggs, then prepare some kind of scramble, breakfast sandwich or breakfast burrito.
On one fateful morning, I saw basil pesto sitting in the fridge and decided to dollop it on top of my morning scramble, from then on, I was hooked!
Pesto + eggs = one of the most delicious combos ever!
Maple candied bacon adds a scrumptious sweet and salty flavor to these delicious bread pudding muffins, easy to make in under an hour!
One of the benefits of being a food blogger is that you can easily leverage delicious food in exchange for things. Things such as an early Saturday morning ride to a friends birthday party in exchange for delicious bread pudding muffins!
Gluten Free Maple Bacon Pancakes are a simple and delicious breakfast treat for those that are gluten free. They’re easy to make in just 15 minutes!
Today’s post will be the last of 2014. A fabulous year filled with lots of excitement for myself and the blog!
I’ve worked with great people this year on so many fun projects and delicious recipes. I’ve been featured on lots of awesome sites and have met wonderful people via the blog and my social media channels!
Needless to say, I have so manythings to be grateful for in 2014 and so many things to look forward to in 2015!
This bacon wrapped turkey breast is covered in a balsamic garlic herb rub then wrapped in a bacon weave for a flavorful, juicy turkey recipe.
It’s the last day of “Thanksgiving Week” on the blog and I’ve saved the big kahuna for last! That’s right, the turkey, the epicenter of the Thanksgiving table!
Since we have a small family, we started preparing a turkey breast a few years back instead of a whole turkey. It’s the perfect size for 4-6 people and if you want to try a couple of different turkey recipes, this is a great way to do it! Read the full post here!
These Mini Potato Skins are the perfect tray passed appetizer for any party. All the delicious ingredients of potato skins in a bite sized recipe!
Potato Skins are a game-day classic and these bite-sized versions are perfect for a Super Bowl Party! Their bite-size-ness makes them easier to eat with less mess and no plates needed! (Pretty sure I just made up the word “bite-size-ness”, but I like it!)
Over the past week I’ve become completely obsessed with Roasted Bell Pepper and Chipotle Spread! Everything from putting it in wraps to spreading it on bagels to simply tossing it on a plain tortilla and digging in!
With the overwhelming popularity of my Chipotle Lime Chicken Skewers, I felt like a Chipotle Chicken Sandwich with the delicious chipotle spread would be a perfect match!
2 limes (juiced)
1 tbsp jalapeño liquid
1 tsp crushed garlic
1 tsp chipotle powder
1/2 tsp ground cumin
2 chicken breasts (boneless, skinless)
3 slices cooked bacon
2 hamburger buns
2 tbsp Roasted Red Bell Pepper and Chipotle Spread
1/2 cup iceberg lettuce
1 small tomato (sliced)
1/4 cup deli sliced jalapeños
Whisk the lime juice, liquid from the jar of jalapeños, crushed garlic, chipotle powder and cumin together in a small bowl.
Pour the marinade over the chicken breasts.
Coat the chicken well, then place in the refrigerator to marinate for 15 minutes.
Turn the grill on to medium and place the chicken on the grill for 10 minutes per side.
The last 3-4 minutes of grill time, add the hamburger buns to the grill to toast.
Remove the chicken and buns from the grill. Spread 1/2 tbsp of the Red Pepper Chipotle Spread on each bun.
Next, top the bottom buns with the lettuce and tomato.
Add a piece of chicken (whole or sliced, your preference!) on top of the tomatoes, then place one and a half slices of bacon on to the chicken.
On the top bun, add the jalapeños.
Place the top bun on the sandwich and dig in!
Tons of flavor in this sandwich, great crunch from the bacon and a slight heat from the chipotle chicken and spread! Overall, a winning combination!
At my girls wine and cheese party a couple of weeks back I stumbled upon my new favorite cheese, Stilton Apricot. I drizzled little bites of this amazing cheese with honey and paired it with chopped dates for the perfect bite!
After that night, I knew I had to do something with this amazing combination of ingredients. The simple thing to do would be to fill the dates with the cheese, wrap them in bacon and drizzle them with honey, very similar to the Bacon Wrapped Dates I prepare on a regular basis. But that was too easy.
I knew I wanted to incorporate bacon into the ingredient list and what goes better with pork than… more pork. That was when I decided to glaze pork chops with honey, then stuff them with the delicious mixture of Stilton Apricot cheese, chopped dates and bacon.
The result was a completely amazing lunch for me and my friend Ruby!
2 pork chops
1 tsp kosher salt
1 tsp black pepper
1 tsp mustard powder
2 tbsp honey
1 tbsp balsamic vinegar
1 tbsp brown sugar
1/4 cup chopped dates
4 slices bacon (fried until crisp and chopped)
1/4 cup Stilton apricot cheese
Start by glazing the pork chops. The video below will guide you with step by step instructions.
After 15 minutes in the oven, remove, flip the pork chops and baste with the rest of the honey glaze.
While the pork chops are in the oven, prepare the stuffing mixture in a small bowl by combining the dates, bacon and cheese. I also drizzled an additional tsp of honey into the mix to help bind the ingredients and for a little extra honey flavor!
Once the pork chops have been basted with the honey glaze on both sides and cooked for 15 minutes each remove them from the oven and place on a cutting a board.
Allow to cool enough to handle or use a pair of tongs to hold the pork chop in place while slicing through the center to stuff. Slice the pork chop through the middle while keeping the edges in tact..
Stuff with the bacon, cheese mixture.
Place the pork chops back into the cast iron skillet and into the oven for 5 minutes, or until the cheese is slightly melted.
Remove the pork chops from the skillet. Heat the honey glaze in the bottom of the skillet on the stove top over high heat to reduce.
Once the glaze comes to a boil and reduces by half, brush the mixture on top of the pork chops and serve.
There was extra cheese and bacon mixture leftover, so I put a little on top, there can never be too much cheese and bacon!
These were the most juicy and flavorful pork chops I’ve ever eaten and made for a perfect lunch paired with sautéed kale and fresh lemonade!
Nothing beats meat wrapped in meat. And the official hot dog of Los Angeles is no exception to the rule!
Street cart vendors can be found outside of office buildings by day and outside of bars by night lining up their carts of pork wrapped pork topped with grilled peppers and onions and ready to be taken down by the citizens of Los Angeles!
With the help of this recipe you can now make these delectable dogs in the comfort of your home from anywhere in world!
Ingredients (makes 2 hot dogs)
2 beef or pork franks
2 slices bacon
1/2 tbsp olive oil
1/2 red onion (sliced)
1/2 red bell pepper (sliced)
1/2 green bell pepper (sliced)
1 jalapeño (sliced)
2 hot dog buns
Start by wrapping each dog tightly with a slice of bacon.
Place the dogs over medium heat on the grill.
While the dogs are grilling, cook the peppers and onions.
Add olive oil to a large skillet, add the sliced vegetables and cook over medium heat 5-7 minutes or until tender.
(If cooking these dogs up at an actual camp out, you can cook the veggies in a cast iron skillet placed directly on the grill with the dogs!)
When the dogs are almost finished grilling add the buns to the grill to give them a light toast.
Remove from the grill and place the dogs in the buns.
Next, top with the delicious and colorful grilled veggies!
Now that’s one sophisticated (and flavorful) hot dog!
The traditional BLT sandwich gets a twist with kale replacing the lettuce and caesar dressing replacing the mayo for a simple, on the go BLT caesar wrap!
Every once in a while an unplanned “what’s in the fridge?” meal turns into a new favorite and last week that most definitely happened!
I turned a classic favorite, the BLT, into a new, fun wrap with kale instead of lettuce and caesar dressing instead of mayonnaise!
1 large flour tortilla
2 tbsp caesar dressing
2 cups kale
1 tbsp olive oil
3 slices cooked bacon
1/2 cup tomatoes (sliced)
2 tbsp parmesan cheese (shredded)
Start by cooking the kale in 1 tbsp olive oil over medium-high heat for 2-3 minutes. Add 1/4 cup of water and cover the skillet to steam the kale for 4-5 minutes.
Meanwhile, spread the dressing into the middle of a tortilla.
Next add the cooked kale and bacon on top.
Top with the tomatoes and parmesan cheese.
Wrap it up and dig in!
Oh my gosh, the crispness of the bacon with the mild bitterness of the kale and the creaminess of the caesar dressing, this was such a great, random concoction and I’m not going to lie to you all, I ended up making it two other times last week!
These scrumptious bacon maple muffins are filled with crispy bacon crumbles and rich maple syrup, then topped with a sweet brown sugar crumble.
Bacon. Maple Syrup. Brown Sugar. Three things that when combined equal serious tummy satisfaction!
I’ve had bacon maple donuts before, but decided to skip the frying and turn these goodies into bacon maple muffins! Then I decided, why not add my favorite sweet ingredient, brown sugar, to take these muffins over the top!
6 slices cooked bacon (crumbled)
2 cups and 2 tbsp flour (separated)
3 tsp baking powder
1/2 tsp salt
1/2 cup milk
1/2 cup vegetable oil
2/3 cup maple syrup
1/3 cup brown sugar
1/2 tsp cinnamon
1 tbsp butter
Preheat the oven to 350°.
Start by combining 2 cups flour, baking powder and salt in a small bowl.
Next combine the vegetable oil, milk and egg in a large mixing bowl.
Whisk together, then add the maple syrup.
Next add the flour mixture.
Crumble the bacon and add to the batter.
Mix the bacon in then spoon the batter into lined muffin tins.
I doubled the recipe and made half large and half mini muffins!
Prepare the brown sugar crumble by combining the sugar, 2 tbsp flour and cinnamon in a small mixing bowl.
Fold in the butter and use your hands to mix into a course crumble.
Sprinkle the mixture on top of the muffins.
Place into the oven for 18 minutes (15 minutes for the mini muffins).
I am completely obsessed with the way these muffins turned out! I just love the way the crispy brown sugar shines on top of these amazing bacon maple filled muffins!
Oh and the mini version of these muffins were so totally adorable!
A bag of spinach, a carton of eggs and a package of bacon, what to do, what to do?? It’s sounding like my Italian ancestors version of an omelet is about to happen!
Yes, if you were wondering what exactly a frittata was or what the difference between a frittata and quiche were, you are not alone! So in the simplest terms: a quiche has a crust (usually) and more liquid than egg, where as a frittata has more egg than liquid and no crust, there it is!
So whether you just learned your fun fact of the day or not, you’re about to dive into a delicious recipe for this Italian crust-less egg dish!
Prep Time: 10 minutes Cook Time: 10 minutes
Ingredients (serves 4)
6 slices bacon
1/4 cup milk
1 tsp kosher salt
1 tsp pepper
1 tsp olive oil
1/2 red pepper
3 cups spinach
2 oz goat cheese
Start by frying up the bacon.
Don’t mind those extra couple slices of bacon. Those are for…. someone 😉 Fry until crispy then drain the grease, crumble and mix together with the eggs, milk, salt and pepper.
Next, heat the olive oil in a sauté pan and add the onion and red bell pepper.
Sauté for 2-3 minutes then add spinach and sauté for an additional 3 minutes.
I know that looks like a LOT of spinach, but I promise it will cook down!
See, I promised 🙂
Next, add in the egg and bacon mixture.
Let cook for 2 minutes then crumble the goat cheese on top.
These chunks of goat cheese add an amazing creamy surprise in the middle of the Frittata! Now cook on the stove for 5 minutes, then move into the oven to finish cooking at 400°F for 10 more minutes. Remove from the oven and voila!