Avocado Toast 5 Ways

If you enjoy avocado as much as I do, then you’re going to love today’s article.  I’ve got 5 fresh avocado recipes for you below!

Avocado Toast 5 Ways In particular, Avocado Toast.  The concept is fairly simple.  Mash up half an avocado with salt, pepper and some sort of acid (lemon or lime juice) to taste.  The flavors should be bright without covering up the cool grassiness of the avocado.  Spread this mash over a lightly toasted piece of bread, and you have Avocado Toast.  It’s that easy!  I like to use whole wheat bread here, but sourdough or country bread would also work well.

Avocado Toast can be enjoyed for breakfast or as an afternoon snack.  Avocado is packed with healthy fat and nutrients, so I find that just 1 slice can keep me full and satisfied until my mid-morning meal.  I’ve also served these luscious green beauties as an appetizer (on thin slices of seedy baguette).

To take things up a notch, here are 4 variations on the basic Avocado Toast:

  • Egg + Bacon + Chive.  A dressed up version perfect for Saturday breakfast.
  • Frisée + Bacon + Lemon.   Similar to one of my favorite sandwiches (minus the tomato).
  • Tomato + Basil + Balsamic.  Italian flavors that pair well with avocado.  Serve as an afternoon snack or a simple appetizer before dinner.
  • Corn + Chile + Lime.  My Mexican spin on Avocado Toast.  Big, bold flavors.

The recipes below are more like loose guidelines.  I barely included exact measurements, because most of the toppings are to taste.  Don’t like red onion?  Leave it out.  Love bacon (like me), add more.  A scatter of this.  A sprinkle of that.  Just know that the flavors in each recipe work well together.  Quantities of toppings are up to you.  Also, each recipe uses just 1/2 an avocado.  If you don’t plan on using the other half immediately, sprinkle the cut side with acid (lemon or lime juice), press plastic wrap directly against the flesh of the avocado, and store in the refrigerator.  Continue reading for the recipes.

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Maple Bacon Cookies

Maple Bacon Cookies Candied Bacon Cookie Ingredients Cookie Dough Maple Bacon Cookies start with a brown sugar-sweetened dough spiked with pure maple syrup, vanilla extract and maple extract. Tiny bits of maple-caramelized bacon are then folded in, providing a salty counter to the sweet dough.  These cookies are like a warm blanket wrapped around you on a cool autumn evening.  So so comforting.

Although bacon desserts are fairly widespread nowadays, I still encounter people who raise a skeptical eye at the idea.  If you are one of those people, just think of these cookies as a plate of pancakes and bacon, but in cookie-form.  They are so damn tasty, and completely addicting.

Be sure to use good quality maple syrup here (not maple-flavored syrup).  Maple extract can be found at any regular grocery store.  Finally, this dough requires a 1-hour chill, so plan accordingly.

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Charred Onion and Bacon Dip [Giveaway]

Remember when I told you how much I enjoy Game Day grub?  Well here’s another recipe I love to eat while pretending to watch the game: Charred Onion and Bacon Dip.  Also, I’m giving away a $100 gift card!

Bacon Onion Dip Thick slices of sweet red onion are cooked in bacon fat AND butter until melting and blackened around the edges.  Honey, garlic and white wine are added to boost sweet and savory flavors.  After a quick chop, this charred onion flavor bomb is mixed into a rich blend of cream cheese and sour cream.  The dip is finished with chopped bacon, chives, smoked paprika, cayenne pepper and lemon juice.  Pair this big, bold dip with some all-star accompaniments: crisp potato chips, sweet carrot sticks and fresh sliced celery.  I’ve served my Charred Onion and Bacon Dip at a number of parties, and it’s always a friend favorite!

This onion dip is another recipe I put together in partnership with Jimbo’s… Naturally! at Westfield Horton Plaza.  Almost all ingredients used in this recipe were organic, and I’ll have to tell you, I’m really learning to love organic products.  I can truly taste a difference between organic and regular.  Especially with produce!  Check out some of my other Jimbo’s… Naturally! recipes:

In addition to this tasty onion dip recipe, you’ll also find information below on a $100 Jimbo’s… Naturally! Gift Card giveaway!!  You’ll definitely want to continue reading…

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Better With Bacon

Everything’s better with bacon, right?  Even this cocktail.

Better With Bacon Cocktail Better With Bacon, a cocktail from Greg Henry’s Savory Cocktails, starts by steeping sliced bacon in a mixture of peppery rye, lime juice, simple syrup, and liquid smoke.  After a 10-minute infusion, the bacon-rye mixture is strained over ice, and shaken until well-chilled.  Finished with a simple slice of cooked bacon, this savory cocktail is crisp, bright and full of intrigue.  The liquid smoke amps up the smokiness of the rye and bacon, while the lime juice cuts through the rich, heavy flavors.  Simple syrup is added for balance.  In addition to my Bacon Bloody, this Better With Bacon cocktail is one of my favorite ways to consume bacon in liquid form.  If you are a bacon-lover (like me), I’d highly recommend that you give this cocktail a try.  The ingredient list is fairly simple, and you could even use bourbon here if you didn’t have rye on hand.  Continue reading for the recipe.

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Jorge’s Bacon Cheeseburgers

Ok so I have a fun little treat for you all today.

Jorge's Bacon Cheeseburger If you weren’t already aware, my sweet, adorable boyfriend is Jorge.  One might think that because I am a food blogger, I do all the cooking in the relationship; however, that is not the case here.  Jorge loves to cook as well, and today, I’m sharing one of his best recipes for Bacon Cheeseburgers.

His burgers start with a mix of freshly ground beef chuck, short rib and bacon.  Sharp cheddar cheese is then worked directly into the burger blend, allowing the cheesy tang to permeate the burger.  These handcrafted patties are then thrown on a hot charcoal grill where they get wonderfully charred.  As the burgers cook, the bits of cheese throughout get all melty and gooey.  Stacked between a toasted brioche bun, this bacon cheeseburger is finished with our favorite toppings: butter lettuce, heirloom tomato, red onion, pickles, mayo, mustard and ketchup.  Let.  me.  tell.  you.  This burger is ridiculously delicious.  Each bite is incredibly juicy with big, bold flavors that can easily stand up to all of the toppings.  This is your burger for summer 2014.  Continue reading for the recipe plus some comments from Jorge!

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Deviled Eggs Three Ways

It’s the post you’ve all been waiting for…

Deviled Eggs 3 Ways Not one.  Not two.  But three deviled egg recipes.  With Easter just around the corner, I’ve come up with a game plan in advance to use up all of those leftover hard-boiled, dyed eggs.  Step 1:  Make deviled eggs.  Step 2:  Throw a Deviled Egg Party.

Let’s dive right into Step 1.  Below, I’ve provided recipes for a variety of deviled eggs: Chile Garlic, Avocado Bacon and Pickled Beet.  My Chile Garlic Deviled Eggs are made with fiery Sambal Oelek, chopped cilantro, and plenty of fresh lime juice.  These flavors are big and bold.  Next, my Bacon Avocado Deviled Eggs are prepared with crispy bacon bits, rich avocado, chopped green onion, hot sauce and lime juice.  Guacamole in deviled egg form, this variation is highly addictive.  Finally, Pickled Beet Deviled Eggs are made by pickling whole hard-boiled eggs with sliced red beet in a liquid flavored with red wine vinegar, black pepper and bay leaf.  The egg whites soak up both the flavor and the color of the pickling liquid.  The yolks are then mashed with mayo, chopped pickled beet, pickling liquid, prepared horseradish, and chopped fresh chive.  All three eggs are so. yum.

Use these three recipes as a guide to make your own variations.  You’ll need three tablespoons of mayo for every six eggs.  Then, add spicy (kimchi, pickled jalapeños, Sriracha) and fresh (cilantro, parsley, chive, mint) elements to cut through the richness of the yolk and mayo.  Salt is a must.  If you find that the yolk mixture needs a little lift, add acid (lemon, lime, vinegar).  Continue reading for Step 2, plus my three recipes for deviled eggs.

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Kale and Bacon Frittata

Kale and Bacon Frittata

It’s around this time each year that I’m usually super busy with my full time job.  It’s event season and I’ve got a major one coming up next Saturday.  Amidst extensive planning and preparations, I find myself yearning for a lazy Sunday morning with the boyfriend.  The type of morning where we brew an extra-large pot of coffee.  The Food Network is on in the background, and I’m puttering around in the kitchen cooking up some waffles, pancakes, or scones (Instagramming along the way of course).  A morning with no commitments, and a shower is my most ambitious plan.

Unfortunately, this Sunday morning looks nothing like that.  Even though my schedule is packed, I still try to make time for a delicious, home-cooked breakfast.  Today, I’ve made this Kale and Bacon Frittata.  Rich and smokey, this egg-based dish is make with thin shreds of kale sautéed in bacon fat with shallot and crushed red pepper flake.  A golden-hued mix of egg, smoked gouda and parsley is then poured over the tangle of spicy bitter greens.  Crispy bits of bacon are tossed in at the end.  The finished frittata is luscious and hearty.  With each bite you’ll enjoy a satisfying balance of spicy, salty, fatty, fresh and bitter.  And the crisp bacon provides savory pops of smoke and salt.  I may not be able to enjoy a lazy Sunday morning right now, but at least I can get a small bite of it before diving into my next project.  Continue reading for the recipe.

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Bacon Tostilocos

Bacon Tostilocos

Oh man do I have a fun recipe for you today!  Tostilocos, a Mexican street food specialty, are typically made by cutting open a bag of flavored corn chips and piling on toppings such as pickled pig skin, tamarind candies, Japanese peanuts, jicama, cucumber, lime juice, chamoy and hot sauce.  I first had Tostilocos last year at our San Diego LGBT Pride festival.  Jorge and I had been walking around all day, and I was getting huuuungry.  We stopped to sit for a moment in the shade, when Jorge hopped up and said, “I’ll be right back.”  Several minutes later, he returned with a bag of Tostilocos.  After just one bite my taste buds were all like, “Whaaaaaaat???”  Such a crazy combination of flavors that just completely work well together.  Sweet.  Salt.  Sour.  Crunch.  I’ll have to say the one element I’m still not completely sold on is the pickled pig skin.  It’s like savory gummy worms.  But wet and slippery.  Not my fav.  So when I was coming up with a homemade version of Tostilocos, I decided to substituted thin strips of smoky bacon for the pickled pig skin.  I also included some quick pickled cucumber and red onion to add another note of sweet, sour and salt.  You can easily make these pickles at home in just one hour (mainly inactive wait time).  Jorge and I will still get Tostilocos each year at the festival, but now I can easily satisfy cravings in between with my bacon version!

If you don’t live in San Diego (or any other City bordering Mexico), some of these ingredients may look very foreign to you.  Try to find a Mexican market in town.  They should have everything you need.  Or you can easily purchase these items online.  I purchased everything at Pancho Villa’s Farmer’s Market here in SD.  Continue reading for the recipe.

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Bacon Caramel Corn

Bacon Caramel Corn This is what happens when you buy bacon in bulk.  Freshly popped corn is tossed with marcona almonds, crispy bacon, smoked sea salt and cayenne pepper, then drowned in a rich, deeply-hued caramel.  Bacon Caramel Corn is both super tasty and super addicting with the most satisfying crunch.  To be honest, I’m usually not the biggest fan of caramel corn.  I often find that it is too cloyingly sweet.  Luckily, this version of caramel corn isn’t too sweet.  It’s quite savory actually with just a hint of sweetness.

Bacon Caramel Corn can be made up to two days in advance.  Be sure to store it in an airtight container in the refrigerator.  If you’ve never made caramel before, I’d recommend doing a practice run.  This caramel is simply a mixture of sugar, water and corn syrup, so if you mess it up, throw out the batch and try again!  Continue reading for the recipe.

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Brussels Spouts with Bacon and Miso-Mustard

Brussels Sprouts with Bacon and Miso-Mustard

This recipe is a beefed up (or porked up) version of my favorite Golden Brussels Sprouts. Halved sprouts are sauteed in bacon fat until tender and deeply caramelized. Finished with Parmesan cheese and crispy bacon, these flavorful little nuggets are served with a bright miso-mustard. The combination of the sprouts, bacon and miso-mustard is big, bold and perfect with an ice cold beer. I’ll have to say that miso is quickly becoming one of my new obsessions. Several weeks ago I prepared this Miso Butter Roasted Chicken, and I was really surprised at how tasty it was. Miso, a fermented rice, barley or soy bean paste, provides a salty depth of flavor. Not just for soup anymore, this umami powerhouse works well with meat, fish, vegetables and even dessert (see Bittman article below)! Continue reading for the recipe.

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