bacon Archives - Ari's Menu

Truffle Turkey Club {with a fried egg}

May 7, 2015 · by Ari · 1 Comment

This truffle turkey club with a fried egg has roasted turkey, truffle mayo, crispy bacon, tomato, arugula and a perfect, drippy fried egg for the perfect combination of flavors and textures.

If you put an egg on a sandwich does that make it a breakfast sandwich? Or does the turkey make it lunch/dinner? I’m pretty sure it just makes it a sandwich for all meals, and that a drippy egg on just about anything makes it instantly 10x better. I know some people are freaked out by egg yolk, but I just think they’re missing out on one of the most delicious things life has to offer.

Okay, so you know those people that get their sandwich with just meat and cheese? I don’t understand that. I loooove sandwiches, but they have to be crazy, unique and have lots of different flavors. A delicious spread is mandatory, and bacon is always a plus. Add a drippy egg and you’ve made sandwich perfection.

For my sandwich I used Eggland’s Best eggs. Compared to regular eggs, Eggland’s Best eggs have 25% less saturated fat, 1o x more vitamin E, 4 x more vitamin D and 3 x more vitamin B12. Whoa! For more information on their nutrition, check out their nutrition info. I also use center cut bacon which is healthier than turkey bacon and about 20x better if you ask me. It all comes together to create the perfect, memorable sandwich.

Truffle Turkey Club {with a fried egg}

Author: Ari Ziskin

Recipe type: Entree

Prep time: 5 mins

Cook time: 10 mins

Total time: 15 mins

Serves: 2 sandwiches

This truffle turkey club with a fried egg has roasted turkey, truffle mayo, crispy bacon, tomato, arugula and a perfect, drippy fried egg for the perfect combination of flavors and textures.

Ingredients

For the truffle mayo:

2 tablespoons light olive oil mayo
2 tablespoons nonfat plain Greek yogurt
½ teaspoon truffle oil
pinch sea salt

For the sandwich:

4 slices whole grain bread (I used gluten-free), toasted
truffle mayo
handful arugula
3-4 ounces sliced turkey
1 roma tomato, sliced
2 eggs, pan fried with a pinch each of salt and pepper
4 slices cooked center cut bacon

Instructions

To make the truffle mayo, whisk all ingredients together in a medium bowl. Taste and add more truffle oil and/or salt if desired. Assemble sandwich and serve immediately.

This post is sponsored by FitFluential on behalf of Eggland’s Best.

Egg Salad with Bacon

February 18, 2015 · by Ari · Leave a Comment

Lightened up, protein packed egg salad with bacon is a delicious and easy recipe for a make ahead lunch, or a quick and simple dinner. Just a handful of ingredients and tons of flavor–you will never want to go back to regular egg salad again!

Okay, so I am a huge egg fan. Pretty much any way you can prepare them, and for any meal of the day, I’m game. They are such a great, inexpensive and healthy way to get protein, so when I got the opportunity to work with Eggland’s Best, I was immediately on board!

Compared to regular eggs, Eggland’s Best eggs have 25% less saturated fat, 1o x more vitamin E, 4 x more vitamin D and 3 x more vitamin B12. Whoa! For more information on their nutrition, check out their nutrition info.

I was super excited to find out they sell hardboiled eggs cooked and peeled. It made making this egg salad so easy. I often hard boil several eggs at once to keep them on hand, but when I’m in a time crunch, it’s great to have the option of having all of that done for me. Plus, boiling eggs is one of those simple things that I always manage to mess up.

To add even more protein to this egg salad (and cut some of the fat), I swapped most of the mayo with nonfat plain Greek yogurt. You can always use all Greek yogurt, but I find that the tiny bit of light mayo really does add to the flavor and makes it taste more like traditional egg salad.

A few weeks ago, I happened to have some left over cooked bacon lying around so I threw some on my egg salad sandwich. It.Was.Awesome. Like, I never want to eat my egg salad without it again. It’s one of those amazing secrets I almost wish I didn’t know, but now I know and there is no going back.

I also add a little Spike seasoning. My mom always put it in our egg salad growing up, and it’s an other one of those things that I just can’t do without. I literally use it on everything, but it is mandatory in my egg salad. Of course, you can replace it with whatever spices you like to keep on hand, but I recommend going with the Spike–you will thank me for sure! 🙂

Egg Salad with Bacon

Author: Ari Ziskin

Recipe type: Entree

Prep time: 5 mins

Total time: 5 mins

Serves: 3

Lightened up, protein packed egg salad with bacon is a delicious and easy recipe for a make ahead lunch, or a quick and simple dinner. Just a handful of ingredients and tons of flavor--you will never want to go back to regular egg salad again!

Ingredients

6 hard boiled eggs, peeled and chopped (I used Eggland's Best)
¼ cup nonfat plain Greek yogurt
1 tablespoon light mayo
light pinch salt
generous pinch pepper
generous pinch Spike seasoning (optional, but recommended)
4 slices center cut bacon, cooked and chopped

Instructions

Mix all ingredients together in a large bowl until well combined. Serve immediately on sandwiches/lettuce/etc., or store refrigerated in an airtight container for up to 5 days.

This post is sponsored by FitFluential on behalf of Eggland’s Best.

Bacon Brussels Sprouts Risotto

December 18, 2014 · by Ari · 4 Comments

This post is sponsored by Swanson®. All opinions are my own.

Bacon brussels sprouts risotto is so rich, creamy and comforting. Filled with smokey bacon flavor, seared brussels sprouts and creamy, tender rice; this will instantly become your new favorite dinner!

I’ve had a long standing battle with cooking rice. I know, I know….I can make macarons, but I can’t make rice. I guess we all have our things? Also, I almost always burn popcorn. Finally, I developed a risotto recipe so fool proof even I can’t mess it up, which means you are golden. 😉

Okay, let’s talk about brussels sprouts for a hot second because so many people think they hate them, but I think that they just haven’t had them cooked well. For the longest time, I was not into brussels sprouts. So often they aren’t tender enough for my taste. I want a crisp sear, then a melt in your mouth softness. Have you ever had steamed brussels sprouts? OMG The.Worst. These babies are nothing like that, and by cooking them with bacon and hiding them in carbs, this is the perfect opportunity to convince even your toughest critics.

Risotto is so creamy that most people think it’s made with butter and cream, but I just use a little white wine and a whole lotta chicken broth, and allow the starches in the rice to naturally develop and create that beautifully creamy texture.

Risotto is known for being difficult and time consuming, but honestly it just requires a little bit of patience, and you can multi-task by cooking your bacon and brussels sprouts at the same time as your risotto.

You’ll notice I don’t add a single spice or seasoning in this recipe. That’s because the Swanson® Tuscan Chicken Flavor Infused Broth, along with the smokey bacon add so much flavor on their own, there is just no need for it. I’m usually all about adding everything but the kitchen sink into my recipes, but this one just doesn’t need anything extra.

If you want to impress your holiday guests, this is definitely the dish for you!

Bacon Brussels Sprouts Risotto

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 4 servings

Bacon Brussels Sprouts Risotto

Bacon brussels sprouts risotto is so rich, creamy and comforting. Filled with smokey bacon flavor, seared brussels sprouts and creamy, tender rice; this will instantly become your new favorite dinner!

Ingredients

3 tablespoons olive oil, divided*
2 cloves garlic, minced
1/2 sweet onion, finely chopped
1 cup arborio rice
1/2 cup dry white wine (or replace with extra chicken broth if you don't use alcohol)
32 ounces Swanson® Tuscan Chicken Flavor Infused Broth
1 cup brussels sprouts, halved, stems removed, extra leaves reserved**
4 slices center cut bacon, chopped

Instructions

Coat a large pan with olive oil (this should be about 2 tablespoons) and heat over medium low heat. Add garlic and onion and toss until fragrant, about 3 minutes. Add in rice and toss until browned, about 5-10 minutes. Add wine and stir to combine.
Coat a medium pan with olive oil (this will be about 1 tablespoon) and heat over medium heat. Place brussels sprouts flat side down and cook until bottom is browned and crispy, about 5-10 minutes. Once browned, flip and push to one side of the pan and add chopped bacon to the other. Cook until bacon is browned, tossing both the bacon and the brussels sprouts often. Once bacon is cooked toss bacon and brussels sprouts together and add reserved brussels sprouts leaves. Reduce heat to low and cook until leaves are browned, tossing occasionally.
While the brussels sprouts are browning, add chicken broth 1/2 cup at a time, stirring until fully incorporated, reserving about 1/4 cup from your 32 ounce container. Once all broth (except for reserved 1/4 cup) has been incorporated, add cooked bacon and brussels sprouts.
Deglaze the bacon and brussels sprouts pan by pouring in reserved chicken broth. Increase heat to medium high, and use a spatula to scrape up all of the browned bits left over from the bacon and brussels sprouts. Pour into risotto and stir until fully incorporated. Serve immediately. Leftovers may be stored in an airtight container for up to one week.

Notes

*Olive oil just needs to coat the bottom of each pan. You do not need an exact measurement. **As you slice your brussels sprouts, some extra leaves will fall off. You want to save those because they cook faster and add them in later in the cooking process. ***This recipe is best cooked in stainless steel cookware.

http://www.arismenu.com/bacon-brussels-sprouts-risotto/

This blog post is sponsored by Swanson®.

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Spicy Bacon Guacamole Dogs

July 13, 2014 · by Ari · 8 Comments

Spicy grilled hot dogs smothered in roasted jalapeno and garlic bacon guacamole and topped with cotija cheese. These hot dogs take typical grilling to the next level with their spicy, bold flavors and perfectly contrasting textures.

It’s not like you need a reason to make fancy, delicious, to-die-for guacamole. In fact hunger is reason enough for me, and a fork is a totally acceptable vehicle. However, a spicy sausage may be an even more delicious vehicle.

For a while I was on the fence about hot dogs. Somewhere along the line they became one of those gross foods in my mind that you don’t eat past the age of 7. Ummm, that was a big mistake because for years I missed out on the amazingness that is hot dogs and sausages.

I also believe that all things are better with guacamole. Even the most delicious things can become instantly more delicious when you add guacamole. Juicy burger? Add guac! Simple grilled chicken? Totally different when smothered with avocado-y goodness. A spoon the size of your face? I think you know the answer. 😉

My friends from Fork in the Road happened to send me some of their products to try, and after absolutely loving them at BTP, I knew I was in for a treat! I ended up using the hot links which are perfect for this flavor combination, but you can use any hot dog or sausage you like!

Spicy Bacon Guacamole Dogs

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Yield: 6 servings

Serving Size: 1 hotdog/sausage

Spicy Bacon Guacamole Dogs

Ingredients

6 hotdogs or sausages
1 batch Roasted Jalapeno & Garlic Bacon Guacamole
freshly crumbled cotija cheese
whole grain buns, optional*

Instructions

Grill hotdogs/sausages to desired doneness, about 5 minutes. Toast buns if desired. Place hotdogs/sausages in buns or on a plate, smother with guacamole, and top with a generous pinch of cheese. Serve immediately.

Notes

Buns are totally optional. They look prettier, but I ate these bunless and they were absolutely delicious!

http://www.arismenu.com/spicy-bacon-guacamole-dogs/

Disclosure: This is not a sponsored post. I was supplied with free sausages from Fork in the Road, but was not in any other way compensated for this post. Recipe and opinions are my own.

Roasted Jalapeno & Garlic Bacon Guacamole

June 29, 2014 · by Ari · 14 Comments

Rich, creamy guacamole with roasted jalapenos and roasted garlic loaded with crispy bacon. This guacamole is a total crowd pleaser and will take the traditional dip to a whole new level!

One of my favorite local restaurants is The Taco Guild, a super cute taco shop type restaurant built in an old church. They have amazing, creative tacos that you can order a la carte so you can mix and match, and they also have ridiculously good guacamole. In fact, my brother refers to it as “the place with the guacamole”.

Now don’t get me wrong, guacamole is one of those things that is fantastic on it’s own without any crazy add ins, but I do believe that with the right customization, traditional guac can get even better! And when is bacon ever the wrong customization? Ummm…never.

This actually isn’t that different than my normal guac. I used my normal recipe, but I roasted the jalapeno and garlic to bring out their flavor. I am of the opinion that almost all things are better roasted, especially garlic. I could eat cloves of roasted garlic all on their own, but I don’t think that’s quite normal. I just freakin’ love it.

Now let’s chat for a second about the bacon. Bacon gets a super bad rap. In fact, for a long time, I avoided it like the plague and used words like “heart-attack-inducing”. While it may not be the leanest meat on the planet, if you choose the right kind, I really don’t see it as “diet-busting”. In fact, as far as calories, fat and protein go, 2 slices of center cut bacon are about equal to a whole egg. If you love bacon and haven’t tried center cut yet, you are missing out! It is exactly what it sounds like–the center cut of the meat. It cuts out a lot of the extra fat without sacrificing any taster and texture the way turkey bacon does. I mean, turkey bacon is okay and you can totally use it, but if you love the prefer the real stuff, center cut is the way to go.

With the spicy jalapeno and heavy hand of garlic mixed with the creamy avocado and crunchy bacon, this guacamole is insanely addicting with a flavor you won’t be able to stop thinking about! I like mine ultra smooth, so I use an immersion blender, but if you prefer a chunkier bacon, feel free to mash with a fork. Either way, you will want to make this stuff over and over again!

Roasted Jalapeno & Garlic Bacon Guacamole

Prep Time: 10 minutes

Total Time: 30 minutes

Yield: 8-10 servings

Roasted Jalapeno & Garlic Bacon Guacamole

Rich, creamy guacamole with roasted jalapenos and roasted garlic loaded with crispy bacon. This guacamole is a total crowd pleaser and will take the traditional dip to a whole new level!

Ingredients

4 large cloves garlic, roasted*
1 medium jalapeno, roasted, seeds removed*
3 small avocados, pitted and peeled
1 small lime, zest and juice
small handful cilantro
1 heaping teaspoon ground cumin
generous pinch each salt and pepper
1/2 small red onion, finely chopped
4 slices center cut bacon, cooked and chopped

Instructions

Place roasted garlic, roasted jalapeno, avocados, lime zest, lime juice, cilantro, cumin, salt and pepper in a large bowl. For smooth guacamole, blend with an immersion blender. For chunkier guacamole, finely chop garlic, jalapeno and cilantro before mixing, then mash all ingredients together with a fork. Stir in onion and bacon. Serve immediately. Leftovers may be stored in an airtight container in the refrigerator for up to two days. For best results, store with avocado pit in leftovers. This will help prevent browning.

Notes

*To roasted garlic, drizzle with a little bit of olive oil and wrap in tin foil. Bake at 400 until softened, about 30 minutes. *To roast jalapeno, drizzle with olive oil and wrap in tin foil. Bake at 400 until softened, then open tin foil and turn oven to broil. Broil just until jalapeno gets a little char on the outside. Watch very carefully! They can burn very quickly.

http://www.arismenu.com/roasted-jalapeno-garlic-bacon-guacamole/

Drink & Dish: Brussels Sprouts with Apple, Bacon & Dates

October 8, 2013 · by Ari · 21 Comments

Tender seared brussels sprouts with crispy bacon, soft and sweet dates, and crunchy chopped apples topped with a sweet balsamic glaze. Looking for more healthy side dishes? Check these out!

I want to tell you a story. A love story…of sorts. You see, I used to hate brussels sprouts. People all over the internet go crazy for them, and I never got it. I legit thought they were gross.

Then I tasted them in a big dish of roasted veggies, and decided I could tolerate them. They weren’t terrible, but I would still find a couple lingering on my plate after I had devoured every other vegetable on there. I’m a girl who loves my veggies–I eat them first, and I almost always finish them. I would be a great example for your children.

One day, I ordered a dish at True Foods that included brussels sprouts. I took a bite and immediately went back in for more thinking it must be a fluke. They were incredible! I find myself digging around on my plate searching, trying to find every last one. I usually only do that with goat cheese! 😉

Ever since that day, there has been a new veggie love in my life and I have never looked back. These quickly became my new favorite snack, and I began the process of convincing Steve that brussels sprouts really weren’t gross (he was not convinced). I figured out what made them work for me–they had to be well cooked. Soft, but not mushy. Definitely not hard and crunchy. They also had to have a beautiful browned sear for the most possible flavor. And they are always better with bacon.

In New Orleans I had them with bacon and dates–they came with this sweet sauce, and they were literally to die for. I gave Steve a bite and he changed his mind right then and there. He told me he would only ever eat them if they tasted like that. Challenge accepted. And I added some apples because, well, it’s fall and they just make it even better.

Funny story, when I made these the first time (for testing, photographing and…dinner), I chopped up the apples to throw in at the last second. You must throw them in at the last second. I despise mushy apples. Anyway, I also sliced some up for the photo. I plated everything, took the pictures, and then after I was finished Steve asks me “Are you doing anything with all these chopped apples in the kitchen?” *face-palm* I had them all chopped and ready to go and never actually put them in. So I added them right then–at the very, very last second. I do things like that all the time–get something ready for a photo then completely forget about it. Please tell me it’s not just me.

For this second fall episode of Drink & Dish, I wanted to share something savory with you. I always forget about fall veggies and get caught up on pumpkin desserts. Brussels sprouts (and apples!) are fall all-stars as well, and I figured it was time for them to take the front seat! This dish pairs perfectly with Nicole’s delicious apple cider cocktail! Make sure you check it out, and of course subscribe to D&D on YouTube!

Drink & Dish: Brussels Sprouts with Apple, Bacon & Dates

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: approx 4 servings

Drink & Dish: Brussels Sprouts with Apple, Bacon & Dates

A delicious, healthy, sweet and savory side dish perfect for fall.

Ingredients

1 cup brussels sprouts, halved and stems removed
1 tbsp olive oil
salt and pepper
2 slices center cut bacon, chopped
4 dates, pitted and chopped
1/2 apple (honeycrisp, gala, whatever you like)

For the balsamic glaze (optional):

1/2-1 cup good quality balsamic vinegar

Instructions

Begin with the balsamic glaze by pouring balsamic vinegar into a small sauce pan over high heat. Bring to a boil and reduce to medium-medium high to simmer. Stir occasionally until sauce has reached desired thickness. This took me about 30 minutes for a very syrupy glaze. 20-30 minutes should be all you need. Once desired consistency is reached, remove from heat immediately.
Fill a medium sauce pan half way with water. Bring to a boil. Add brussels sprouts and cook for just 2-3 minutes. Strain and remove. This step helps soften the brussels sprouts--if you like them crunchier, feel free to skip it.
Heat olive oil in a large pan over medium heat. Set aside any extra leaves that fall off your brussels sprouts--you'll use those later (they cook faster). Add brussels sprouts flat side down. Season with a generous pinch each of salt and pepper. Cook until seared and brown, about 5-7 minutes. Flip brussels sprouts and move them all to one side of your pan.
Add bacon to the other side of the pan and cook until it begins to crisp, about 5 minutes. Add dates and extra brussels sprouts leaves. Toss to combine. Continue cooking for an additional 5 minutes.
At the very last moment, add chopped apple and give a quick toss. Remove from heat. Serve topped with balsamic vinegar if desired. This dish is best served immediately, but leftovers can be stored in the refrigerator in an airtight container for up to 5 days.

http://www.arismenu.com/drink-dish-brussels-sprouts-apple-bacon-dates/

BBQ Bacon Cheddar Dogs

June 25, 2013 · by Ari · 19 Comments

I’ve developed this kind of ridiculous hot dog obsession. Kinda like the hamburger one, but ya know, with hot dogs. A couple of weeks ago after the 3rd consecutive hot dog recipe, Hermano asked when the heck I decided I liked hot dogs so much.

The truth is, I’ve always been a fan, but unless it was an enormous Cost Co hot dog, it just never seemed like a full meal to me, and I always wanted a hamburger to go with it.

So I decided to make a hot dog that sounds sinful and over the top, but is really healthy enough to eat 2, or eat 1 with a big ol’ side of veggies which is more my style these days.

The low fat beef hot dogs combined with the center cut bacon add healthy meat options that are full of flavor. The sweet barbecue sauce and roasted corn pair perfectly with the salty dog, and then everything is better with cheddar cheese. It’s like a fact. These babies are perfect for 4th of July, any summer cookout, or any time you feel like firing up the grill!

BBQ Bacon Cheddar Dogs

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 2 hot dogs

Serving Size: 1 hot dog

BBQ Bacon Cheddar Dogs

Ingredients

2 low fat beef or turkey dogs (I used Hebrew National 45 calorie beef)
2 whole grain hot dog buns (use gluten-free if applicable)
1 slice center cut bacon, cooked and crumbled
2 tbsp low sugar barbecue sauce
2 tbsp roasted corn kernels
2 tbsp roasted corn kernels
2 generous pinches grated reduced fat sharp cheddar cheese
2 pinches finely chopped scallions

Instructions

Grill hot dogs over medium heat until warmed throughout, about 5 minutes.
Place hot dogs inside buns and top each dog with ½ slice cooked bacon, 1 tbsp barbecue sauce, 1 tbsp roasted corn, a generous pinch of cheddar cheese and a pinch of chopped scallions. Serve immediately.

http://www.arismenu.com/bbq-bacon-cheddar-dogs/

Bacon Wrapped Gorgonzola Fig Burgers with Balsamic Glaze

June 10, 2013 · by Ari · 11 Comments

You can take a moment and judge my insanely long title, per usual. Okay, now that we’ve gotten that out of the way, I’m sure you think I’ve gone off the deep end. When I told my husband what I was making for dinner last week, he raised an eyebrow, and gave me a look that can only be described as “WTF”, then he said “You’re really on a burger kick, aren’t you?”

Guilty. And I guess after making countless burgers, you have to do something a little weird and put fruit inside. Or at least I do.

I’m pretty much obsessed with anything sweet and savory. I used to think it was weird, but ever since people starting salting things (I soooo judged that salted caramel hot chocolate at the bux for a good 2 weeks), I haven’t tired of the depth of flavor adding an unexpected taste or ingredient can bring to your dish.

Did anyone watch that season of Top Chef with the watermelon gorgonzola salad? I don’t remember who made it, but I remember that he tried something unique, something most people would never do. I remember Tom Colicchio hated it, and said it was totally wrong, but Chef Tom ain’t got nothin’ on these burgers. 😉

I’ve always loved the fig/gorgonzola combo, so I stuffed them inside my burger, then I wrapped that sucker in center cut bacon to add smokiness and some extra bold, salty flavor–wrapped around where it can stand out and be an attention whore, not tucked inside with the lesser-known ingredients. Then to bring it all together, and add an extra hint of sweetness, I reduced some balsamic vinegar on the stove until it was thick, syrupy and sweet. Careful, the fumes are INTENSE (think vinegar straight up your nose), but the end result is totally worth it. A unique burger that you won’t find at you local burger joint, with rich depth of flavor, yet still deceptively simple and easy to put together. There is nothing like it.

Bacon Wrapped Gorgonzola Fig Burgers with Balsamic Glaze

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Yield: 4 burgers

Serving Size: 1 burger

Bacon Wrapped Gorgonzola Fig Burgers with Balsamic Glaze

Ingredients

For the burgers:

1 lb extra lean ground beef (96% preferred)
1/3 cup chopped dried mission figs
1/4 cup crumbled gorgonzola cheese
pinch each salt and pepper
4 slices center cut bacon

For the balsamic glaze:

1/2 cup good quality balsamic vinegar

To assemble:

4 whole grain buns (whole wheat, brown rice, etc)
2 roma tomatoes, sliced
lettuce of choice

Instructions

Begin with the balsamic glaze by pouring balsamic vinegar into a small sauce pan over high heat. Bring to a boil and reduce to medium-medium high to simmer. Stir occasionally until sauce has reached desired thickness. This took me about 30 minutes for a very syrupy glaze. 20-30 minutes should be all you need. Once desired consistency is reached, remove from heat immediately.
In a large bowl, gently combine ground beef, figs, gorgonzola cheese, salt and pepper until ingredients are just incorporated. Form into 4 equal-sized patties. Press your thumb down into the center of each patty to create a small indent. Wrap each burger with a slice of bacon.
Grill over medium heat beginning with the edge of the bacon side facing down until burgers have reached desired doneness, about 5 minutes each side. Transfer to buns and add lettuce and tomato. Drizzle with balsamic glaze.

http://www.arismenu.com/bacon-wrapped-gorgonzola-fig-burgers-with-balsamic-glaze/

Looking for some other burger recipes for summer? Like I said, I’ve been on a bit of a kick…

Buffalo Turkey Burgers

Spicy Chipotle Cheeseburgers

Thai Peanut Turkey Burgers

BBQ Bacon Ranch Burgers

Or if you don’t eat meat, I have a few veggie options too!

Sun-dried Tomato & Basil White Bean Burgers (vegan + gluten-free)

Chipotle Black Bean Burgers (vegan + gluten-free)

Drink & Dish: Loaded Baked Potato Salad

May 21, 2013 · by Ari · 17 Comments

I realllllly hope you like this recipe. I almost lost a leg creating it for you. I mean, “lost a leg” might be sliiiiightly dramatic, but I did end up with a pretty massive and nasty burn on my leg. I’ve had quite a few kitchen casualties recently, and I’m just considering it an opportunity to toughen up.

I’m pretty much a wimp about hurting myself. I will push through tons of pain when I run, but the second I SEE the physical pain happen, I kind of cry like a baby. It’s not my best character trait, but I mean it could be worse, right?

Ya know, for all my whining, this dish totallllly made up for it. I’ve made it before, but not for a long time, and with one bite I remembered just how dangerously delicious it was. In fact, after several days of nonstop picking at it and eating bites here and there, I finally had to throw in the towel and send the rest of the leftovers off with my family.

It literally tastes like a loaded baked potato. It has all the good stuff, and gets rid of a large amount of the bad. No butter (the original recipe calls for TWO STICKS–gross), no sour cream, and lighter cheese and bacon options. If you’re not a meat or bacon eater, I guess you cooouuulllld leave it out, but I feel like it’s totally worth the little extra splurge here. Plus, center cut bacon is like 35 caloies a slice, so unless you just don’t like it, I’d keep it. 😉

The only time consuming part of this salad is waiting for the potatoes to bake. Literally, the rest is 5 minutes of throwing things together in a bowl. The flavors and textures come together perfectly with the starchy potatoes, creamy greek yogurt and crunchy, salty bacon.

Make sure you check out the latest episode of Drink & Dish, and if you want a fun summer treat for Memorial Day or lounging by the pool, check out Nicole’s delicious vodka lemonade slush.

Drink & Dish: Loaded Baked Potato Salad

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 6-8 servings

Drink & Dish: Loaded Baked Potato Salad

Simple, easy, and lightened up loaded baked potato salad perfect for summer BBQs.

Ingredients

2 lbs red skinned potatoes
1/2 tbsp olive oil
1/2 lb center cut bacon, cooked and crumbled
1 heaping cup nonfat plain Greek yogurt
1/4 cup scallions, thinly sliced
1/3 cup reduced fat shredded cheddar cheese
Generous pinch salt and pepper

Instructions

Preheat oven to 400. Pierce potatoes several times with a fork. Transfer to a large baking dish and lightly drizzle with olive oil. Cook until softened, about 45 minutes. Let cool for 15-20 minutes.
Cut baked potatoes into 1" cubes. Place all ingredients in a large bowl, and lightly toss until combined. Serve immediately or store in an airtight container for up to 5 days.

Notes

Adapted from Rachel Ray

http://www.arismenu.com/drink-dish-loaded-baked-potato-salad/

Elvis Smoothie

January 18, 2013 · by Ari · 12 Comments

Okay, I promise I’m not crazy. Elvis did it. He put bacon on his peanut butter sandwich. If Elvis can put bacon on his sandwich, I can put bacon on my smoothie.

This smoothie is really quite simple. Imagine the components of an Elvis sandwich being blended together to make the perfect breakfast drink. Peanut butter, banana, honey, bacon—what can I say? It just works. The sweet and salty flavors balance out perfectly, and by making it into a smoothie, it’s so easy to grab it, and go on your way out the door. It literally takes 5 minutes, so if you’re one of those people who tries to say you don’t have time for breakfast (I don’t get it…I ALWAYS have time for food!), then I say to you: You have 5 minutes, especially when your breakfast tastes like dessert.

This smoothie may sound indulgent, but it is actually packed with fiber and protein, and filled with nutrients that provide a balanced breakfast that only tastes like dessert.

To help keep the smoothie thick and delicious and the calories low, I used Silk Pure Almond Unsweetened Vanilla. The same smoothie using skim milk would come in at 372 calories—a pretty huge jump! Just the one change of using Silk instead (it is the lowest calorie almondmilk on the market!) saves 50 calories!

Elvis Smoothie

Yield 1 huge smoothie

1 medium banana, frozen
1 cup ice
1 cup Silk Pure Almond Unsweetened Vanilla
1 tbs honey peanut butter (regular peanut butter is fine too)
4 oz nonfat honey Greek yogurt
1 slice center cut bacon, cooked and crumbled
extra peanut butter and graham cracker crumbs for garnish (optional)

Directions:

Place banana, ice, Silk, peanut butter and yogurt in a blender, and blend until well combined, about 2 minutes.
If desired roll the top of your glass in graham cracker crumbs and drizzle some extra melted peanut butter on the inside.
Top with crumbled bacon.

This post is part of a sponsored campaign with Silk and FitFluential, LLC. All opinions are my own. To learn more about Silk Pure Almond Unsweetened on Facebook and Twitter.

Turkey Club with Creamy Rosemary Spread

September 4, 2012 · by Ari · 11 Comments

Almost every summer of my life, I’ve spent at theatre camp. You never know what type of food you’re going to get at summer camp, and some years have been better than others, but I’ll never forget the summer we ate sandwiches for lunch for about 2 weeks straight. I think we might have even had sandwiches for dinner some nights too? I do remember thinking that I never wanted to eat an other sandwich again.

It’s funny because now I am ALL ABOUT sandwiches. If you ask me where I want to go to lunch, I will always reply with Dilly’s Deli, Great Harvest Bread Co, or Sacks. I could literally eat sandwiches for breakfast, lunch and dinner.

It can’t be just any sandwich. It has to be special. If you throw me deli meat and a slice of cheese with a packet of mayo, I will not be a fan. I like my sandwiches overflowing with super fresh and flavorful ingredients. Lots of veggies are a must, and so are unique and bold flavors!

And of course the right bread. I rarely buy anything that isn’t 1 million grain, but for the right rye bread, I’ll occasionally make the exception. However, this sandwich would also be fantastic with a seedy multi grain.

With the creamy rosemary spread, smooth avocado, crunchy bacon, soft bread and crisp fresh veggies, this sandwich has the perfect combination of textures, and doesn’t give even a little bit of that sandwich mush that comes from too few ingredients. You know, when it’s just bread and cheese and you think it would be a good idea to throw greasy potato chips on your sandwich because for the love of all things holy, it feels like you might possibly be eating baby food? Just me? Not that chips on a sandwich aren’t delicious….

I just prefer bacon. Story of my life.

I ate this monster sandwich for dinner, and I didn’t need a single thing on the side. It completely filled me up, and fulfilled all of my flavor/texture cravings in one perfect, easy dish. It’s the perfect meal for those nights when all you want to do is run through the Chipotle because you’re hungry enough to eat your arm, and you’d rather lick dirt off the floor than stand in the kitchen and cook. Please tell me that sometimes you feel that way too.

Turkey Club with Creamy Rosemary Spread

yield 1 sandwich

For the sandwich:

2 slices fresh rye bread, lightly toasted (or gluten-free bread)
1.5 oz sliced turkey
1 slice reduced fat muenster cheese
2 slices cooked center cut bacon
1 roma tomato, sliced
1/4 avocado, sliced
small handful fresh greens (or sprouts, or both!)
1-2 tsp stone ground spicy mustard

For the creamy rosemary spread:

2 tbs nonfat plain Greek yogurt
1/2 sprig rosemary, stem removed and very finely chopped

Directions:

In a small bowl, combine Greek yogurt and rosemary.
Top 1 slice of toasted rye with creamy rosemary spread, and the other slice with spicy mustard. Layer remaining ingredients as desired, and enjoy!

Loaded Butternut Mac & Cheese

August 30, 2012 · by Ari · 10 Comments

You know what I love about macaroni and cheese?

I mean aside from the fact that the combination of carbs and cheese is pretty much the most amazing thing on earth.

I love that there are so many options.

This mac & cheese….ooooooomg. It’s filled with center cut bacon, caramelized onions, and crispy sweet apples for the most amazing and surprising flavor combination. I wish I could tell you it was my idea. It totally wasn’t. I took it from this awesome lady, and changed a few things around.

Steve claims to not like butternut squash, but he definitely helped himself to seconds of this dish! The thing about adding butternut squash/pumpkin/sweet potato to mac + cheese, is that is just adds some creaminess, fullness and a hint of sweetness. You can use less cheese, but still get a thick, creamy, cheesy sauce that feels like you are breaking every diet rule you’ve ever followed.

I love how all of the textures come together in this dish too. Creamy, silky cheese sauce with crunchy bacon, crispy apples and perfectly tender onions. Opposing flavors and textures = my favorite thing ever. This dish has both. Excellent.

Drrrrroooooool.

Loaded Butternut Mac & Cheese

yield 6 servings

adapted from Butternut Squash Mac n’ Cheese with Bacon, Caramelized Onions, and Apples

2 cups dry whole grain pasta (brown rice, whole wheat, etc.–I had rotini on hand, but macaroni or penne also hold cheesey sauce really well)
1 cup butternut squash puree (I steamed chopped butternut squash and pureed it with my immersion blender, but you could buy canned, or even better, roast it first!)
1/2 cup unsweetened almond milk
1/4 cup dry white wine
1 oz low fat cream cheese
pinch salt
1/2 cup shredded 75% reduced fat cheddar cheese + extra for topping
1 tablespoon light whipped butter
1/2 yellow onion, sliced thinly
1 large crispy apple, chopped
4 slices center cut bacon, crumbled

Directions:

Melt butter in a medium skillet over medium heat. Add onions, cover and cook on low-medium low for 30 min, tossing occasionally. When fully cooked, remove from pan and set aside.
Cook the pasta according to package instructions. In a large skillet over medium heat, whisk together butternut squash, wine, milk, and cream cheese. When combined, add in salt, then stir in cooked pasta.
Add onions and apples to the pasta. Stir to combine and add a dash more milk if needed.
Stir in cheddar cheese, then transfer to a n 8×8 cooking dish. Top with cooked bacon and a small handful of extra cheese. Broil for 2-3 minutes until the top browns slightly. Serve immediately.

Truffle Turkey Club {with a fried egg}

Egg Salad with Bacon

Bacon Brussels Sprouts Risotto

Spicy Bacon Guacamole Dogs

Roasted Jalapeno & Garlic Bacon Guacamole

Drink & Dish: Brussels Sprouts with Apple, Bacon & Dates

BBQ Bacon Cheddar Dogs

Bacon Wrapped Gorgonzola Fig Burgers with Balsamic Glaze

Drink & Dish: Loaded Baked Potato Salad

Elvis Smoothie

Turkey Club with Creamy Rosemary Spread

Loaded Butternut Mac & Cheese

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