Bagel BLTs

Can we all agree that it's pretty hard to improve upon a BLT? I mean, it's a classic for a reason, am I right? That being said -- I still find it fun to make new and different versions. So when I saw a bagel BLT in a recent issue of Everyday with Rachael Ray, I had one of those immediate I need that nowwww!! moments. I think we had these for dinner the very next night. 

Let me tell you guys, this is an absolutely delicious take on the BLT. Garden veggie cream cheese is one of my favorite food items in the world (I've been known to spread it on Ritz crackers and call that dinner), and it works so well on this sandwich -- with the bacon, in particular. Something about the creamy cheese and the crisp, salty bacon is just absolutely perfect. 

And, with only 5 ingredients and 15 minutes of cook time? I. am. smitten.

Bagel BLTs
adapted from Rachael Ray

12 slices bacon
4 bagels, split and toasted
Garden vegetable cream cheese 
8 lettuce leaves
4 slices tomato

1. Preheat the oven to 375 degrees. Arrange the bacon on a broiler pan; bake until crisp, 15 minutes.

2. Slather each side of the bagels with a thin layer of the cream cheese. Top each bagel bottom with three slices bacon, two lettuce leaves, and a slice of tomato. Season with salt and pepper and add the bagel tops.

Tater Tot Omelet Cups

I struggle with breakfast.

I mean, not with eating breakfast. I love to eat breakfast foods at all hours of the day. The part that I struggle with is the making of breakfast. It's definitely not going to happen when I first wake up, because mornings are another thing that I struggle with. As much as I want to be a morning person...the siren song of my warm bed and snooze button win every time. Nearly 31 years, and this is still a work in progress for me. At this point I don't know if I'll ever be able to change my ways.

So if I want my family to eat a breakfast that doesn't come from a carton of some type, I have to plan ahead. I've been doing some batch breakfast-sandwich-making on the weekends, and I love having those on hand in the freezer. I love having this recipe for tater tot omelet cups in my cooking arsenal, too, because they also freeze really well and are absolutely delicious. They're an omelet you can eat with your hands -- what's not to love about that? 

These are also customizable in lots of different ways; our favorite way is with bacon, green peppers, green onions, and cheddar cheese. But I could also get behind using sausage, ham, spinach, tomatoes, mushrooms, even broccoli...pretty much anything. They're hearty, simple, convenient, adaptable and delicious -- perfect for a mama like me who just can't get going most mornings. :)

Tater Tot Omelet Cups
adapted from Ella Claire Inspired

36 frozen tater tots
8 eggs
1/4 cup milk
Dash of hot sauce
1/2 pound bacon, chopped and cooked until crisp
1 green bell pepper, finely chopped
2 green onions, thinly sliced
Salt and pepper to taste
3/4 cup shredded cheddar cheese

1. Preheat the oven to 400 degrees. Grease a 12-cup muffin tin with cooking spray (really, really well). Cook the tater tots in the microwave for 2 minutes on high heat to thaw.

2. Press 3 tater tots into the bottom of each muffin tin, using the bottom of a small glass (a shot glass works well for this). Bake for 10 minutes in the preheated oven.

3. While the tater tots are baking, whisk together the eggs, milk, and hot sauce. Add the bacon, green peppers, green onions, and salt and pepper to taste.

4. When the tater tots have baked, remove them from the oven and reduce the heat to 350 degrees. Pour equal portions of the egg mixture into each cup and top each cup with 1 tablespoon of cheese. 

5. Bake for 20 minutes, or until eggs are set. Gently run a butter knife around the edge of each muffin cup and use a fork to pop them out of the cups.

BBQ Cheddar Chicken Meatball BLT Sliders

I feel like you guys are probably kind of worried about me at this point. Like, I know you're whispering amongst yourselves over there in the corner. "Does she really eat that much bacon? Does she make anything that doesn't have bacon in it? It might be time to schedule a bacon intervention. A baconvention."  

And honestly, I understand where you're coming from. I really do. I do share lots of recipes that include bacon. But I feel that it's important that I also tell you that I make plenty of meals that don't involve bacon. Granted, most of the meals that don't involve bacon leaving me thinking how much better they'd be with bacon, but still. And I promise, one of these days I'll share a non-bacon-centric recipe.

But today is not that day.

We're talking BBQ chicken meatball BLT sliders today, and they definitely include glorious, glorious bacon. They also include other yummy ingredients, like BBQ sauce and cheddar cheese, but mostly bacon. They're like the most kicked-up version of a BLT you've ever had, and they are amazing. They're super quick, super flavorful, and super delicious. And super BACON-Y. Life is good.

BBQ Cheddar Chicken Meatball BLT Sliders
adapted from Inside BruCrew Life

1 pound bacon
1 pound ground chicken
1 cup shredded cheddar cheese
1/2 cup breadcrumbs
1/2 teaspoon each salt and pepper
2 cloves minced garlic
1 egg
1/2 cup BBQ sauce
Sliced Roma tomatoes
Shredded lettuce
Mayonnaise 
12 slider buns

1. Cook the bacon in a large skillet until crisp; remove to paper towels to drain. Crumble 4 strips of bacon or chop it finely. Reserve the remaining 12 strips for the sandwiches.

2. Preheat the oven to 400 degrees. In a large bowl, combine the chopped bacon, the chicken, cheddar cheese, breadcrumbs, salt and pepper, garlic and egg.

3. Shape the mixture into 24 meatballs. Place on a foil-lined baking sheet and bake for 20 minutes.

4. Coat the cooked meatballs in the BBQ sauce. Assemble each sandwich with 2 meatballs, 1 slice of bacon (broken in half), a slice of tomato, and some lettuce. Smear the slider buns with mayonnaise and serve.

Risotto with Bacon, Caramelized Onions, and Spinach

I often marvel at how differently my kids eat from how my brother and I ate growing up. Don't get me wrong, my mom was an amazing cook -- but we ate a lot of the old-school standards: meatloaf with "scalloped" potatoes, lasagna, shredded chicken sandwiches, hamburger hash...that kind of thing. And while all of those things definitely make an appearance on my menu, I also make a much wider variety of foods for my kids. I don't think I tried Mexican food until I started dating Joe (not even Taco Bell -- really!), and I know that I never tried risotto until I made it myself for the first time, well into my 20s.

As an adult, risotto has become one of my great food loves. I love the whole process of cooking it, how adaptable it is, and how so few ingredients can come together to make something that tastes so amazingly flavorful. Risotto has it all: texture, flavor, epic deliciousness, you name it. And this recipe right here is one of the best versions I've found. This version is loaded with bacon, caramelized onions (cooked in the bacon drippings), and spinach. It's hearty and flavorful and restaurant-quality. It was a huge hit in my house, and I already can't wait to make it again.

Risotto with Bacon, Caramelized Onions, and Spinach
adapted from A Taste of Home Cooking

1/2 pound bacon, chopped
2 tablespoons butter
1 large onion, sliced into thin rings
Salt and pepper to taste
1 tablespoon olive oil
3 cloves garlic, minced
1 1/4 cups arborio rice
1/4 cup dry white wine
6 cups low sodium chicken broth, warmed
1 6-ounce bag baby spinach, chopped
1/2 cup grated Parmesan cheese
 
1. Add the bacon to a large pan over medium heat. Cook until crisp and remove to a paper towel to drain. Reserve 2 tablespoons of the baking drippings in the pot; discard any excess. 

2. Add the butter to the bacon drippings, then stir in the onions. Season with salt and pepper. Stir the onions often so they brown slowly, and let cook for at least 30 minutes. Adjust the heat as necessary to keep the onions from burning. Like my friend Sarah, I added a bit of water to the pan as needed to keep the onions from burning, which also helped to pick up the browned bits from the bottom of the pan.  Remove the onions from the pan and allow to cool before chopping into small pieces.

3. Add the olive oil to the pan. Add the garlic; cook and stir for 30 seconds. Stir in the rice and cook, stirring frequently, for 1-2 minutes. Add the white wine and stir until it is absorbed.

4. Start adding the chicken broth one ladle-full at a time, letting it fully absorb before adding more. This process takes anywhere from 17-25 minutes.

5. Before you add the final ladle of broth, add the caramelized onions, spinach, and half of the bacon. Taste the rice to make sure it's cooked through. Turn off the heat and add the grated cheese. Top each serving with some of the reserved bacon.

Burger and Fries Friday: Bacon, Caramelized Onion and Cheddar Cheeseburger Sliders

We don't eat hamburgers in our house anymore. I don't know if I told you that. Nope, no hamburgers around here. Instead of hamburgers, we eat crabby patties.

That's right. In the tradition of sauce cake and tweetos, my sons have given hamburgers a new name. This one comes directly from SpongeBob SquarePants, which is not exactly my favorite show for them to watch, but I will admit it has gotten me through a stressful afternoon here and there.

Up until recently, the boys actually weren't big fans of burgers. They loved the idea of them and the novelty of calling them "crabby patties," but when it came to eating them? Not so much. That is, until it occurred to me to make boy-sized burgers (a.k.a. sliders) and let them choose their own toppings. And thus, Build Your Own Slider night was born. 

BYOS night has since become a favorite in our house. The boys love having things deconstructed for them so they can build them back up, and these sliders are a perfect example of this (I also do this with them for salads and any type of Mexican meal involving a tortilla). 

I've made a few different types of sliders for BYOS night, but this is definitely our favorite. The sliders themselves are loaded with caramelized onions, bacon, and cheddar cheese. I offer all the fixings on a big tray, and we each add whatever toppings we like. The possibilities are endless with these!

These sliders cook up in no time, and they're such a fun dinner idea -- especially during the middle of the week, when we're feeling burnt out and just really need a crabby patty in our lives.

Bacon, Caramelized Onion, and Cheddar Cheeseburger Sliders

1/2 pound bacon, chopped
4 tablespoons butter
2 large sweet onions, thinly sliced
Salt and pepper to taste
1 pound ground sirloin
1 tablespoon Worcestershire sauce
1 tablespoon hamburger seasoning (or a combination of salt, pepper, and granulated garlic)
1 1/2 cups extra-sharp cheddar cheese, divided
Slider buns
Lettuce, tomato, pickles, and condiments for topping

1. Heat a large, high-sided skillet over medium heat. Add the bacon and cook until crisp. Remove to a paper towel to drain. Discard all but 2 tablespoons of the bacon drippings.

2. Add the butter to the reserved drippings in the skillet, then add the onions and season with salt and pepper. Cook over medium-low to medium heat, stirring frequently, until onions are golden brown and caramelized. Set half of the onions aside for topping the burgers later. Cool the other half of the onions, then chop finely.

3. Place the ground beef in a large bowl. Add the chopped caramelized onions, the reserved bacon, the Worcestershire sauce, the hamburger seasoning, and 1/2 cup of the cheddar cheese. Mix well. Divide the meat mixture in half, then divide each half in half, and then each resulting half into thirds, for a total of 12 sliders. Cook in a large skillet over medium-high heat to desired doneness. Divide the remaining 1 cup of cheese among the sliders and cover the skillet to melt.

4. Serve the sliders on slider buns with the reserved caramelized onions and any additional toppings you like.

Peanut Butter Bacon Chocolate Chip Cookies

It is Friday, January 17, 2014, and I'm calling it: I'm officially D-O-N-E with winter. I'm over it. I don't want any more cold, I don't want any more snow, I don't want any more below-zero wind chills. I'm so ready for spring that I'm practically aching with it.

I always get kind of blah during the winter, but this year, it's especially bad. I have no energy and no motivation and I know it's all connected to the weather. Basically, I would like to hibernate until at least April in flannel pajamas, in my cozy house, with my family and a few batches of these peanut butter bacon chocolate chip cookies to keep me company. Why can't that be my life?

Let's talk about these cookies, because if anything can pull me out of my wintertime funk it's these beauties. These peanut butter cookies not only have sticky, brown sugar bacon pieces in them; they also have bacon drippings in them. Along with peanuts and chocolate chips, of course. This is another of those instances where I need the smiley face emoticon with the hearts for eyes to describe how I really feel. These cookies are a little sweet, a little salty, and a lot sinful. So, in short, you're going to love them.

Peanut Butter Bacon Chocolate Chip Cookies
adapted from Food Network

5 strips bacon
2 tablespoons light brown sugar

1 1/4 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/8 teaspoon ground cinnamon
1/4 teaspoon kosher salt

 

4 tablespoons unsalted butter, at room temperature
1/2 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract

 

1/2 cup roughly chopped honey-roasted peanuts
1/2 cup semisweet chocolate chips

 

1. Preheat the oven to 400 degrees. Line a baking sheet with foil and spray lightly with cooking spray. Place the bacon on the baking sheet with space between each strip. Sprinkle with 2 tablespoons brown sugar. Bake, turning once, until bacon is crisp, 15 to 20 minutes. Reserve 2 tablespoons of the bacon drippings and set aside to cool. Set bacon aside to cool and, once cool, chop into small bits. 

 

2. Reduce the oven heat to 350 degrees. Line 2 baking sheets with parchment paper. Combine the flour, baking soda, baking powder, cinnamon, and salt in a large bowl.

 

3. Beat the butter and reserved bacon drippings in a large bowl with a mixer on medium-high speed until smooth, about 1 minute. Beat in the peanut butter until combined, about 1 minute. Beat in the granulated and light brown sugar until creamy, about 4 minutes, then add the egg and vanilla and beat until light and fluffy, about 2 more minutes.

4. Reduce the mixer speed to low; add the flour mixture in 2 additions, scraping down the bowl as needed, until just combined. Stir in the peanuts and all but 2 tablespoons each of the chocolate chips and bacon.

5. Form the dough into 12 balls and arrange 2 inches apart on the prepared baking sheets. Flatten with your fingers (the cookies will not spread in the oven); press the reserved bacon and chocolate chips on top. Bake until golden, 12 to 14 minutes. Let the cookies cool 2 minutes on the baking sheets, then transfer to a rack to cool completely. Store in an airtight container for up to 3 days.

Loaded Cheesy Potato Soup

Well, it's official: No matter how much I tried to avoid it, I can no longer deny that I have my first cold of the season. Scratchy throat, runny nose, general feeling of malaise...you name it, I've got it. Just one of the joys of having kids: I seem to be susceptible to every germ my sweet little petri dishes bring in to the house.

Thankfully, we live in a world where meals like this creamy, luxurious, flavorful, drool-worthy cheesy potato soup exist. Although this soup isn't a magical cure-all, its smooth texture is perfect for soothing a scratchy throat -- and for soothing the soul.

Recently one of my co-workers was talking about her craving for cheesy potato soup -- a craving that was instantly passed along to me the second I heard her mention it. She was kind enough to print out a copy of this recipe for me when she found it online, and we both made it that very weekend -- and we (and our families) absolutely loved it. 

This soup is the height of comfort food. The texture is so velvety and creamy, which contrasts nicely with the toppings, and it's incredibly flavorful. And it's loaded with cheese and bacon, so really, how could it possibly be anything other than delicious? A lot of times the leftovers of soups like this get thick and gluey, but I'm happy to report that wasn't the case with this one. I ate the leftovers for lunch the next day, and they were just as good as (if not better than) the night before. 

What I'm saying is, this is basically the ultimate cheesy potato soup. Please, please try it -- you'll love it!

Loaded Cheesy Potato Soup
adapted from Food Network

6 slices bacon, chopped

3 tablespoons unsalted butter
2 cloves garlic, finely chopped
1 carrot, finely chopped
1 rib celery, finely chopped
1 onion, finely chopped
1/4 cup all-purpose flour
Salt and freshly ground black pepper
3 cups chicken stock, plus more if needed
1 cup whole milk
One 12-ounce bottle light-bodied beer
2 large russet potatoes, peeled and chopped
2 cups grated extra-sharp cheddar (about 8 ounces)
Dash hot sauce
Dash Worcestershire sauce
Sour cream, for topping
2 tablespoons chopped fresh chives or green onions, for topping

 

1. Add the bacon to a large pot over medium-high heat. Cook until browned and crisp; remove to paper towels to drain, reserving the drippings. 

 

2. Add the butter to the bacon drippings in the pot. Add the garlic, carrots, celery and onions, season with salt and pepper, and cook until the vegetables begin to soften, about 4 minutes. Sprinkle the flour into the saucepan to toast the flour, stirring constantly, about 2 minutes. Gradually whisk in the stock, and then the milk and beer. Stir in the potatoes and bring the soup to a boil. Reduce the heat and simmer the soup until the potatoes are tender, 20 to 30 minutes.

3. Remove the saucepan from the heat and, using an immersion blender, puree the soup until smooth. Return the soup to low heat. Add 1 cup of the cheddar, a handful at a time, stirring until melted and smooth after each addition. Add additional chicken stock if necessary to adjust the consistency. Sprinkle with hot sauce, Worcestershire, salt and pepper. Divide the soup among bowls and top with the remaining cheddar, sour cream, the reserved bacon, and green onions or chives.

Baked Chicken Bacon Ranch Taquitos

Fact: I can turn any leftover shredded meat into a taquito. It's a life skill, really. I need to update my resume to include this little factoid; I bet it would make me very hire-able.

But seriously, though. I do enjoy using leftover shredded meat for taquitos for a couple of reasons: 1. Taquitos are delicious, duh! And 2. I love, love, love listening to my boys trying to say "taquito." 

"What are we having for dinner, boys?"

"Charitos!"

"Raditos!"

"Tweetos!" 

Tweetos, you guys. That's almost as good as sauce cake, am I right?

Anyway, I made this particular version of "tweetos" with the chicken I had left over from Monday's sandwiches. They were so delicious -- creamy from the cream cheese, with a spicy kick from the Mexican spices and green chilies, and a burst of sweetness and texture from the corn. And since this recipe still made a ton, I actually got three uses out of the chicken: I froze half of the taquitos for a later meal. 

(By the way, I know that these are technically flautas since I use flour tortillas -- I prefer them because they're easier to work with. But "flauta" isn't nearly as fun for my boys to say...so taquitos it is.)

Baked Chicken Bacon Ranch Taquitos

2 cups shredded baon ranch chicken meat
1 8-ounce package cream cheese
3 tablespoons ranch dressing
1 can corn kernels, drained
1 4-ounce can green chilies
1 cup shredded cheddar cheese
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon garlic powder
15-20 6-inch flour tortillas
Ranch dressing for dipping

1. Preheat the oven to 425 degrees. Spray a baking sheet with cooking spray and set aside.

2. In a bowl, combine all ingredients through garlic powder and mix until thoroughly combined.

3. Working in batches, heat the flour tortillas in the microwave for 10-20 seconds per batch until pliable. Add about 3 tablespoons of filling to each tortilla and roll tightly. Place on baking sheet. Repeat with all tortillas and filling.

4. Spray the taquitos with cooking spray. Bake for 15 to 20 minutes, or until browned and crisp. Serve with ranch dressing for dipping.

Slow Cooker Chicken Bacon Ranch Sandwiches with Ranch Slaw

It happens every year around this time, when the weather starts gradually changing from fall to winter: I get really, really lazy when it comes to cooking. It gets dark earlier, my kids are more likely to be under my feet while I'm preparing dinner since they can't play outside, and basically I just want to curl up on the couch in my pajamas with a good book. Alas, my family needs to eat, so I still have to make something. 

So around this time of year, dinners start getting much simpler in our house. I start making more skillet dinners, more slow-cooker dinners, and other dishes that require very little hands-on work. 

These sandwiches are a perfect example of my late-fall-and-winter cooking philosophy. They require basically no hands-on work, and the results are absolutely delicious. You guys know what a sucker I am for the chicken-bacon-ranch combo, and when you cook them together and top them with a creamy slaw, you have one delicious dinner on your hands. And yet another thing to love about these sandwiches is that the leftovers can be turned into a completely different and delicious dinner the next night...which I'll share with you on Wednesday. 
 
(P.S. If you guys are getting sick of this whole make-it-once-use-it-multiple-times style of cooking I've adopted lately, I should warn you that it won't be stopping anytime soon. I just love the convenience and cost-effectiveness of it!)

Slow Cooker Chicken Bacon Ranch Sandwiches with Ranch Slaw
adapted from Eat at Home

2 pounds boneless skinless chicken breast halves
1 1/2 cups chicken stock
1 package ranch dressing mix
1 3-ounce package real bacon bits
1 bag cole slaw mix
Ranch dressing
Sliced cheddar cheese
Sandwich buns for serving

1. Add the chicken to the slow cooker. In a small bowl, whisk together the chicken stock and ranch dressing mix. Pour over the chicken. Top with bacon bits. Cook on low for 6 to 8 hours or on high for 4 to 5 hours. Shred the chicken.

2. Before serving, toss the cole slaw mix with ranch dressing to taste in a large bowl. 

3. Serve the shredded chicken on sandwich buns, topped with a slice of cheddar cheese and a pile of the ranch slaw. 

Smoky Meatloaf

I don't know what the weather is like where you live, but around here, it seemed to go from SUMMER! to FALL! within the span of 24 hours. Last week it was in the '80s, and this week it's in the '60s. It's got me craving comfort food in a major way -- and does it get any more comforting than meatloaf? Not in my book!

I love making meatloaf for lots of reasons, not the least of which is because of the name my boys have for it. They call meatloaf "sauce cake". I think it's pretty much the most fantastic thing in the world; who doesn't want to have sauce cake for dinner? Sauce cake (as it will ever be known in our house) happens to be one of their favorite meals, too.

As much as we love traditional meatloaf, sometimes I get the hankering to make a different version. This one, inspired by a Paleo meatloaf recipe I found, has all of my favorite smoky/roasted ingredients in it: roasted garlic, roasted red pepper, fire-roasted tomatoes, smoked cheddar cheese, and bacon. It's topped with a smoky chipotle ketchup. Honestly, it couldn't have been any more delicious -- and the leftovers made for the most delicious meatloaf sandwiches ever. I highly, highly encourage you to give this sauce cake a try.

Smoky Meatloaf
inspired by Civilized Caveman Cooking

1 pound ground beef
1/2 pound bacon, chopped
1 small onion
1 14-ounce can fire-roasted tomatoes
1 roasted red pepper*, peeled and chopped
1 head roasted garlic**, pasted
1/2 cup shredded smoked cheddar cheese
2 eggs
1 cup old-fashioned oats
1 teaspoon smoked paprika
1/2 teaspoon salt
1/2 teaspoon black pepper

1 cup ketchup
2 tablespoons chipotle in adobo puree***
1 tablespoon Worcestershire sauce

1. Preheat the oven to 400 degrees. Cook the bacon in a large skillet over medium heat until crisp; remove to paper towels to drain. 

2. Add the ground beef and the bacon to a large bowl. Using a small grater, grate the onion into the meat mixture. Add the tomatoes, roasted red pepper, roasted garlic, cheese, eggs, oats, paprika, salt and pepper and gently mix just until combined. Shape into a loaf and place on a cookie sheet or in a 9x13 casserole dish. Bake for 40 minutes or until internal temperature reaches 160 degrees.

3. Stir together the ketchup, chipotle in adobo puree, and Worcestershire sauce. Brush onto meatloaf and return to the oven for 10 minutes. Let stand 10 minutes before serving.

*I don't have a gas stove, so I roast my peppers under the broiler. To roast your own red bell pepper, turn the broiler to high and place the pepper on a cookie sheet. Leave the oven door ajar so you can keep an eye on the pepper, turning it after each side is blackened. Place it in a bowl and cover with plastic wrap to steam the skin loose, then peel it and remove the seeds. I like to leave a little bit of the char on it for flavor. The peppers will keep in an airtight container for a week in the fridge, topped with a little bit of olive oil.

**To roast garlic, cut the top off of a head, leaving the bulb intact. Place on a sheet of foil, drizzle with olive oil and sprinkle with salt and pepper, then roll up the foil. Cook in a 350 degree oven until your house smells amazing (about 1 hour). Squeeze the bulb to release the cloves and mash the garlic.

***When I buy a can of chipotles in adobo, I puree the entire can when I open it. Then I place the puree in a plastic baggie, roll it into a log shape, and freeze it. Then I use a grater to grate the frozen mixture when I need it for a recipe. You can also freeze the puree in ice cube trays, but the plastic baggie works just fine for me.
  

Apple BBQ Pulled Chicken Sandwiches with Caramelized Onion, Bacon, and Apple Topping

I know that's the longest recipe title ever. But I just couldn't leave anything out. All of those ingredients listed up there are such important components to this delicious sandwich that they all deserve to be mentioned. 

Since the title is so long, I'll try to keep this post short and just tell you to MAKE THESE SANDWICHES. If you're anything like me this (and every) fall, you probably have more apples than you know what to do with right now. Use a couple of them in this savory application and I promise, your entire family will love them. The flavor combination is just fantastic, with the salty, sweet, and smoky elements working together so perfectly.

Also, make double the chicken and use the leftovers in these BBQ chicken taquitos, and your family will practically fall at your feet. I know this from experience.

By the way, if you're a fan of The Bachelor, you should know that I found the inspiration for this recipe from the blog Mix and Match Mama, which is written by Bachelor Sean's sister Shay. She is adorable, and she posts some really amazing recipes. Go check her out!

Apple BBQ Pulled Chicken Sandwiches with Caramelized Onion, Bacon, and Apple Topping
inspired by Mix and Match Mama 

For the chicken:

1 pound boneless skinless chicken breasts
Salt and pepper to taste
2 whole cloves garlic, peeled
3 sprigs fresh thyme
2 cups apple juice
1 bottle BBQ sauce
1 tablespoon apple cider vinegar
1 tablespoon brown sugar

For the onion-bacon-apple topping:

6 strips bacon, diced
4 tablespoons butter
1 large onion, sliced
1 large apple, sliced (I used a Honeycrisp, my fave)
1 thyme sprig
Salt and pepper to taste
1 teaspoon maple syrup 

For the sandwiches: 

Sandwich buns, toasted if desired
Mayonnaise

1. Place the chicken in a Crock pot and season with salt and pepper. Add the garlic, thyme sprigs, and apple juice. Cover and cook on Low for 6 to 8 hours. Before serving, remove the thyme sprigs and shred the chicken with two forks. Add the BBQ sauce, vinegar, and brown sugar and stir to combine. Turn off the slow cooker and cover while preparing the topping.

2. To make the topping, cook the bacon in a large, high-sided skillet until crisp. Remove with a slotted spoon to paper towels to drain. Drain all but one tablespoon of the bacon drippings from the skillet. Reduce heat to low and add the butter to melt. Add the onions, apples, and thyme and season with salt and pepper. Cook, stirring frequently, until golden brown and caramelized. Remove the thyme sprig, return the bacon to the skillet, and add the maple syrup. Heat through, then remove from heat.

3. To make the sandwiches, add a pile of chicken to the bottom half of the buns. Top with the onion-bacon-apple topping. Smear some mayonnaise on the bun tops and serve.

Burger and Fries Friday: Crunchy Jalapeno Bacon Ranch Cheeseburgers

I make the most ridiculous burgers. They're ridiculously good, but they're just ridiculous too. I know this. Here's my thinking on a burger: If I'm going to use my calories for a hamburger, I am going to use the calories. I am going to pack those burgers with as many awesome things as I possibly can, and I am not going to feel guilty about it either. I am going to enjoy the heck out of that highly-caloric deliciousness. It's not like I eat a burger every single week...but man, how I wish that I could. Especially when a burger tastes like these crunchy jalapeno bacon ranch cheeseburgers.

So, for these burgers, here is what I did: I topped them with pepper-jack cheese. Then I added bacon. Then I added fried jalapeno strips. Then I added ranch dressing. Then I just about moaned when I tasted them because they were so fantastic. You get the creamy-spicy cheese, the crunchy-spicy jalapenos, the salty-smoky bacon, and the creamy-cool ranch dressing, all in one bite. To say I am completely smitten with these burgers would be a massive understatement. Try them, and you will be too.

Crunchy Jalapeno Bacon Ranch Cheeseburgers
inspired by High Heels & Grills

For the jalapenos:

2 jalapenos, cut into 1-inch strips
1 egg
1 cup flour
1 packet dry ranch dressing mix
1 cup canola oil for frying
Kosher salt for sprinkling

For the burgers:

4 hamburger patties
Salt and pepper to taste
4 slices pepper-jack cheese
4 strips bacon
4 hamburger buns, split and toasted
Prepared ranch dressing

1. Cook the bacon in a large skillet over medium heat until crispy; remove to paper towels to drain. Season the burger patties with salt and pepper and add to the bacon drippings. Cook to desired doneness, then reduce heat to low, add cheese, and cover the skillet to melt the cheese.

2. Meanwhile, heat the canola oil in a medium saucepan over medium high heat. Combine the flour and ranch mix in a shallow dish. Dip the jalapenos in egg, then in the flour mixture. Fry in batches until browned and crispy; remove to a paper towel to drain excess oil and sprinkle with kosher salt.

3. To assemble the burgers, add the burger patties to the bun bottoms. Top each burger with a slice of bacon, 1/4 of the jalapenos, and a drizzle of ranch dressing.

Chicken Club Sandwiches with Peach-Tomato Chutney

I hope you all had a fabulous Labor Day weekend! Ours was busy, but also incredibly fun and relaxing. I can't say that I'm ready to head back to the grind today, but I guess I don't really have much of a choice in the matter. Darn you, real life!

Anyway, before we all ease ourselves and our kitchens into autumn (pumpkin pumpkin football pumpkin maple apple pumpkin pumpkin), I thought I'd share a few last summer-ish recipes with you this week. After all, peaches are still at their juiciest and most delicious, and zucchini is still just as abundant as ever. 

So today I'm sharing a fantastic sandwich recipe with you...which, I know. Another sandwich? Yes. Another sandwich. (Why are you so good, sandwiches?! Why can't I stop eating you?!) Trust me, this is one you won't want to miss. Sauteed chicken is paired with bacon, fresh mozzarella, and crisp greens, and topped with a savory-sweet peach-tomato chutney. This sandwich is an explosion of flavors that all combine in a perfect balance: sweet, sour, salty, smoky. 

Joe gave me the side-eye when I told him that I was pairing peaches with cherry tomatoes for dinner, but in the end, he was crazy about the chutney. It's a little bit sweet and a little bit spicy and is the perfect topping for these decadent sandwiches. They're just as delicious as they are gorgeous, and I think you'll love them.

Chicken Club Sandwiches with Peach-Tomato Chutney
heavily adapted from Better Homes and Gardens

For the peach-tomato chutney:

1 tablespoon butter
1 medium sweet onion, chopped
2 cloves minced garlic
1 cup water, divided, plus more as needed
1 pint cherry tomatoes
2 medium peaches, pitted, peeled, and diced
2 tablespoons cider vinegar
2 tablespoons packed brown sugar
1 tablespoon maple syrup
1 teaspoon kosher salt
1/4 teaspoon crushed red pepper flakes

For the sandwiches:

8 strips bacon
4 boneless skinless chicken breast cutlets
Salt and pepper to taste
4 thick slices fresh mozzarella cheese
Butter-grilled buns
Mixed greens for serving
Mayonnaise for serving

1. To make the chutney, melt the butter in a large skillet over medium heat. Add the onion and garlic and cook gently just until softened (you don't want any color on the onions). Add the tomatoes and 2/3 cup of water. Raise heat to medium-high and cook for 5 to 7 more minutes, until tomatoes burst. If the mixture gets too dry, add more water by tablespoonfuls as needed. Using a tomato masher or the back of a wooden spoon, gently smash the tomatoes, releasing their juice. Add the peaches, remaining 1/3 cup water, vinegar, brown sugar, maple syrup, salt, and crushed red pepper. Bring just to boiling to dissolve sugar, then reduce heat. Simmer, uncovered, 10 to 15 minutes or until mixture thickens, stirring occasionally.

2. While the chutney is simmering, prepare the sandwiches. Cook the bacon in a large skillet over medium heat to desired crispness; remove to paper towels to drain. Season the chicken with salt and pepper to taste and saute in the bacon drippings until cooked through. Top each piece of chicken with a thick slice of mozzarella; cover the pan to let the cheese melt. 

3. To assemble the sandwiches, place chicken and cheese on the bottom of a butter-grilled bun. Top each sandwich with two slices of bacon, a pile of greens, and a generous helping of chutney. Spread the roll tops with a bit of mayonnaise (it's optional; I just like the creaminess it adds) and close the sandwiches. Serve immediately. (The remaining chutney can be stored in an airtight container in the fridge for up to 5 days. It was delicious on my turkey-and-Swiss sandwich the next day.)

Chipotle Cherry BBQ Pulled Pork Sandwiches with Cherry-Corn Relish

I can't believe that Labor Day weekend is upon us already! That means it's almost my favorite time of year -- fall. Even though autumn won't officially be arriving for three weeks, to me, Labor Day always heralds the beginning of my favorite season.

The produce this summer has been absolutely fantastic, and I'm really going to miss summer's bounty as cooler temperatures arrive. So, today, on what is to me one of the last days of summer, I thought I'd share a recipe that celebrates the best of the season -- cherries and sweet corn. And it's a crave-worthy one.

Since I made the peach BBQ sauce last month, I've been dying to make another fruit-infused BBQ sauce. I decided to use cherries this time around, since they're so readily available. I paired the sauce with tender shredded pork and a quick sweet-tangy-spicy relish composed of cherries, sweet corn, jalapenos, and a bit of lime juice. 

These sandwiches are phenomenal. The chipotle cherry BBQ sauce is sweet, spicy, and smoky, and the juicy pork pairs perfectly with the crisp relish. The flavors are just awesome. Joe raved about these sandwiches, and the boys both gave them two thumbs up -- and even requested the leftovers for lunch the next day. These sandwiches definitely celebrate the best of summer, and they'd be perfect for your Labor Day celebrations this weekend.

I'm including my recipe for the pulled pork, because I loved the flavor and texture of it prepared this way. But feel free to use any shredded pork recipe you like.

Chipotle Cherry BBQ Pulled Pork Sandwiches with Cherry-Corn Relish
sauce adapted from Tasty Kitchen

For the pork:

2 pounds pork tenderloin
Salt and pepper
1 tablespoon olive oil
1 teaspoon apple cider vinegar
3 sprigs thyme leaves
2 whole cloves garlic
1 cup chicken stock

For the BBQ sauce:

4 strips bacon, diced
Half of a white onion, chopped
3 cloves garlic, minced
1 cup ketchup
1 1/2 cups fresh cherries, pitted, roughly chopped
1/2 cup brown sugar
1/4 cup maple syrup
1 1/2 tablespoons chipotle in adobo puree
1 tablespoon Worcestershire sauce
Salt and black pepper to taste

For the cherry-corn relish:

3 ears sweet corn, kernels removed from the cob
2 tablespoons finely chopped fresh cherries
1 jalapeno pepper, finely chopped
Juice of 1 lime
Salt to taste

For the sandwiches:

Hamburger buns
Mayonnaise

1. Place the pork in a Crock pot. Add salt, pepper, olive oil, and cider vinegar and rub the seasonings into the meat using your hands. Add thyme, garlic, and chicken stock. Cover and cook on low for 8 hours, or until the meat shreds easily with a fork. Remove the thyme leaves and drain the stock (I save it in the freezer for later use). 

2. To make the BBQ sauce, cook the bacon in a large, high-sided skillet over medium-high heat. When the bacon is nearly crisp, add the onion and cook until softened. Add the garlic cloves; cook and stir 30 seconds. Add the ketchup, cherries, brown sugar, maple syrup, chipotle in adobo puree, and Worcestershire sauce. Reduce the heat and simmer over medium-low until thickened, about 20 minutes. Taste for seasoning and add salt and black pepper to taste.

3. While the sauce is thickening, make the relish. Stir together the corn, cherries, and jalapeno in a small bowl. Add lime juice and salt and stir to combine.

4. Add the pork to the thickened BBQ sauce and mix gently to combine. Pile the pork on the bottom of a bun. Top with relish. Smear bun tops with mayonnaise, if desired.

Ridiculously Good BBQ Chicken Sandwiches

I do a lot of lily-gilding when I'm cooking and thinking about cooking. When I'm brainstorming recipe ideas, I always start with a really simple concept; in this case, it was bacon-wrapped chicken tenders. And then my mind inevitably goes to this really ridiculous place, like: Ooo, what if I basted them with BBQ sauce and put them on a sandwich? And what if I added gouda cheese? And caramelized onions? By the time I was finished creating this sandwich, what started out as a really simple dish had a few additional components that elevated it to ridiculously good status. Thus the title of this post. And thus this amazing sandwich.

Honestly, I don't really know what else I need to tell you about these sandwiches. They're loaded with bacon-wrapped chicken tenders, BBQ sauce, creamy, melted, smoked gouda cheese, and sweet, buttery caramelized onions. And a smear of creamy mayo, too (see lily-guilding referenced above). It's ridiculously good, and ridiculously good-looking too (bonus points if you get that reference).

Ridiculously Good BBQ Chicken Sandwiches

2 large onions, sliced
4 tablespoons butter
2 tablespoons olive oil
Salt and peper
8 chicken tenders
8 strips of bacon
1 cup prepared BBQ sauce
1 cup smoked gouda cheese, shredded
4 hoagie rolls, split and toasted
Mayonnaise

1. In a Dutch oven or high-sided skillet, melt the butter and olive oil over medium-low heat. Add the onions, season with salt and pepper, and cook, stirring frequently, until onions are caramelized.

2. Meanwhile, season chicken tenders lightly with salt and more generously with black pepper. Wrap a strip of bacon around each tender. Heat some olive oil in a large skillet over medium-high heat and add the tenders, bacon-seam-side down, until they're cooked through and the bacon is crispy. Reduce the heat to medium-low and baste the tenders with the BBQ sauce.

3. To make a sandwich, add two tenders to a roll bottom. Top with 1/4 cup of the shredded gouda and a pile of caramelized onions. Smear the top of the  roll with mayonnaise and close the sandwich. Serve.
 

Avocado Bacon Tomato Melts

I've probably mentioned this 20 times already, but I've been sort of obsessed with sandwiches this summer. Actually, I've been obsessed with sandwiches for quite some time, but I seem to be even more obsessed than usual lately. The reasons are probably pretty obvious: Sandwiches are quick and easy, and it's almost a given that they be served with chips, which negates the need for me to prepare a separate side dish. Easy cooking nights FTW! Also, my boys love sandwiches, and I find that they'll eat just about anything if it's placed between two slices of bread.

Although these melts are served on just once piece of bread (an English muffin, actually), the boys loved these. Typically they're not fans of avocado (I know -- how are they my kids?!), but they more than willingly ate it on these melts.

Joe and I loved these, too. The melts start with a toasted English muffin half, topped with a smear of chipotle mayonnaise, sliced avocado, sliced summer tomatoes, bacon, and Swiss cheese. They're broiled until the cheese is melted and gooey and all of the ingredients are warmed through. They're insanely delicious, so simple, and definitely a new summer go-to meal for us.

Avocado Bacon Tomato Melts
adapted from Twirl and Taste

4 English muffins, split
1/2 cup mayonnaise
1 tablespoon chipotle in adobo puree
1 avocado, halved, pitted, and sliced
8 slices of tomato, salted
1 pound bacon, cooked to desired crispness
8 slices Swiss cheese

1. Preheat the broiler to high. Arrange the English muffin halves on a baking sheet, cut-side up. Broil until toasted.

2. Stir together the mayonnaise and the chipotle in adobo puree. Divide evenly among toasted muffin halves. 

3. Top each muffin with sliced avocado, a slice of tomato, 2 slices of bacon, and a slice of Swiss cheese. Return to the oven and broil until cheese is melted. Serve immediately.

Corn Bacon Cheddar Bake

Since I have now made this dish three separate times, all three times to rave reviews and multiple requests for the recipe, I figured it's high time that I share it with you. This is one of those recipes that everyone needs in their lives.

Basically, it's corn, bacon, and cheddar cheese, all bubbling together in a creamy sour cream sauce. It's perfectly seasoned and incredibly flavorful, with the sweet corn balancing out the smoky-salty bacon perfectly. And it's so easy to prepare, and can be served warm or at room temperature, which makes it perfect for cook-outs this summer. In fact, I think it's replaced broccoli salad as my go-to dish for family get-togethers. And that's really saying a lot, because my family is nuts over that broccoli salad. They may be even more nuts over this corn.

Corn Bacon Cheddar Bake
adapted from Taste and Tell

8 slices bacon, chopped
1 small red or white onion, chopped (I've made it with both, and think I prefer it with red onion)
2 cloves minced garlic
Salt and pepper to taste
2 tablespoons flour
1 1/2 cups sour cream
1 1/2 cups freshly-shredded cheddar cheese, divided
1 package frozen corn
Chopped chives or scallions for garnish

1. Preheat the oven to 375 degrees. Spray a 1-quart baking dish with cooking spray.

2. Cook the bacon in a large skillet over medium-high heat until crispy; using a slotted spoon, remove to a paper towel-lined plate to drain.

3. Add the onion to the bacon drippings and cook until softened. Add the garlic and season with salt and pepper to taste; cook and stir for 30 seconds. Stir in the flour until completely absorbed. Remove from heat.

4. Stir in the sour cream and 1 cup of the cheddar cheese until melted. Stir in the corn and half of the bacon. 

5. Pour into the prepared baking dish. Top with the remaining 1/2 cup of cheese and the rest of the bacon. Bake for 20 to 25 minutes, until heated through. Sprinkle with chopped chives or scallions before serving.