Recipes / Sandwich

The Official Month of Bacon

11.21.12

I know, I know… I’ve been gone.  I could sit here and make up excuses about how I was in Alaska for two weeks straight with choppy internet and then flew home to have Thanksgiving with my family and my amazing boyfriend… but we all really know what happened: I got busy.  However, I’m back.  Not only back on this blog, but back in Seattle, and back as me.

I always feel so much more like myself after I go home, and I truly think it has a lot to do with seeing Frankie.  He’s pretty amazing, and awesome, and so, so supportive of me…all the time.  I also know he’s reading this because he listened to me and subscribed to get emails every time I post something new on here (aww… such a good boyfriend).  I don’t know how he does it, but he makes me happy every day.  When I go home to see him, it’s like I click into place and suddenly remember who I am.  It’s refreshing.

I’m refreshed.  And back.  If you’ve been following my Twitter, you know I also have a new look:

A new look, AND new stuff to share?  I must have a fever.  I’m losing it.  IT’S JUST GETTING CRAZY NOW.

I know everyone is in Thanksgiving mode (I am too… don’t be fooled), but I really think November should be declared the official month of bacon.  At least on this blog, it should.  I know we’ve talked about my love of bacon previously, here, but I don’t think you understand just how intense this affair I’m having with the food is.  I may or may not be putting bacon on questionable things… hmmm are you intrigued?  Don’t you worry, I’ll tell you ALLLLLL about my little experiments with bacon, soon enough.

But not today.

Yes, I am a tease.

You’ll learn to love it someday.

Today, I’m gonna share a more traditional bacon dish.  A bacon sandwich, if you will…

I’m going to teach you how to make the perfect BLT (I’ll hold the T… but you don’t have to, you get to keep the T).

Like most of my ideas, this one started from a picture I saw on Pinterest (I’m really enjoying all these shameless self promotions).  I saw this picture and was like: “omg”…  Yeah, that’s it.  I might have died a little bit inside for not thinking it up myself, but it was just a moment of me staring at the screen in awe of the genius that thought this up.

The bacon fits perfectly… which means you get a delicious bite of bacon in Every. Single. Bite.

And, yeah, I’m really into that idea.

So last night I sought out how to make this basket-weaved-bacon square:

I didn’t look at how they tell you to make it on Pinterest, I just experimented… not that it was that hard to figure out, but hey, I like to sound adventurous.  Anyway, I think my way is pretty cool because the bacon doesn’t sit in its own grease while its cooking (and then I get to tell myself its healthy-er, but who’s counting calories anyway… not me that’s for sure).

Anyway, I’m going to tell you how I made my sandwich, but let’s face it: everyone has their own preferences.  For example: I like a light layer of mayo on both pieces of bread, some people like no mayo at all.  You should make your sandwich the way you like it, people.

If you want to throw something else in there for fun, like avocado, you do it.  Get crazy!  More power to ya.  Just tell me what you try :)

Basket-Weaved BLT

Yields: 1 Sandwich                Prep Time: 5 Minutes                Cook Time: 20 Minutes

Ingredients

3 slices of bacon
2 slices of bread
lettuce
tomato
mayonaise

Procedures

Preheat the oven to 375 degrees.  Place a cooling rack on top of a cookie sheet.

Cut the slices of bacon in half, to make six approximately 4 inch pieces.  Take three pieces and place them side-by-side on the cooling rack, to make a square.  Take the remaining three pieces of bacon and weave them, facing the opposite direction, through the pieces in the square.  The square should look like a weaved basket.

Place the cookie sheet in your oven and allow to cook for ten minutes, then flip the square and cook for another 5-10, until the bacon achieves your preference of crispiness.

Toast two slices of bread and spread a thin layer of mayonaise on each slice.  Place lettuce and tomato on one slice and the cooked bacon square on the other.  Manuever the slice of bread with the bacon square on top of the other slice and cut the sandwich in half.

Enjoy!

Restaurants

Kaleidoscope Pizzeria & Pub

10.23.12

I have officially (not so officially) given up on trying to find flights home in November.  Well, that’s what I’m telling myself anyway.  The problem is that I keep asking myself: will I make it until Christmas?

I really, really don’t like the way my body responds to that question… shortness of breath, throat closing, the sharp pain in my heart.  Okay, okay that’s enough. Which is why I’m officially finished thinking about going home (kind of).

I need to think about something else… like pizza.  Ooey, gooey, delicious pizza.  Yumm.

Last week, I found myself in Southern Oregon for work.  I was staying at the Homewood Suites in Medford, but working in Grants Pass during the day.  Homewood Suites hotels are really nice because they provide their guests with breakfast, dinner, AND alcohol… who’s ready to paarrrttttayyyy?  In other words, I was super excited that I was able to save money and have fun with co-workers.  Let’s just say the hostess knew I liked my double glasses of Chardonnay.

The downside to staying at this magical place of wonder?  I didn’t get to try out very many restaurants while I was there.  We would go out to eat for lunch, but I didn’t find anything spectacular though.  But on the day we were leaving, to fly back to Seattle, we were able to eat lunch in Medford.  Boy, am I glad we did.

One of my co-workers has a friend who lived in Medford and recommended a few places to us.  Despite me and another co-worker craving Chinese, we all agreed that pizza sounded delicious.  As I was driving, the first thing I noticed about this place was the cool sign detailing its name… because it looks like the inside of a kaleidoscope!

Kaleidoscopes are pretty cool, at least they were… or I thought they were… WHATEVER.  They’re cool and Kaleidoscope Pizzeria & Pub is pretty cool too.  This place has awesome Yelp reviews and I totally understand why.  We walked in and the restaurant had this cool funky vibe, it seemed pretty easy going and laid back.  Brian and I split a medium (14″) pepperoni pizza ($15.75 ) and I had a caramel apple martini.  I’ve been a HUGE fan of the caramel apple martini since I had one in the SkyCity restaurant in the Space Needle.  This martini was exactly what I needed after a long day of hard work.  It tasted exactly like a caramel apple, and having actual caramel sauce in the glass was my version of a cherry on top of whipped cream.  I forgot to write down the ingredients, but you can bet I’ll be trying to make my own version soon.

The pizza.  Sighhhh. The pizza.  I know that’s what you all care about.  You’re probably like, what the heck who cares about the martini, BRING ON THE PIZZA.  The answer is: me, I care about the martini.  Since you’ve been so polite and patient… I’ll tell you about the pizza.  It was good.  And I mean really good.  By the way, this is coming from a girl who makes it her mission to try as many pizza places as possible and once dreamed about a road trip where I only ate pizza with my friend Brittany.  I take my pizza seriously.

There was the perfect amount of cheese, pepperoni, and sauce.  I didn’t feel like one ingredient overpowered the other in any way.  It was delicious, superb even.  At least one of the top two places I’ve had pizza on the west coast so far… I’ll re-try Zeeks (the other contender for numero uno) and let you know what I think ASAP.  The cheese was piping hot and gooey, which is the only way I can eat it, and the crust/dough was pretty top notch too.  I ate two pieces and was stuffed, I took my two other pieces with me on the plane all the way back to Washington to enjoy at 1am after bar hopping.  I wouldn’t have asked for anything more.

Next time you’re in Medford, Oregon hit this place up.  Its worth it.

Breakfast / Recipes

Nutella French Toast

10.18.12

Do you ever just wake up and want french toast? I woke up the other morning feeling like I needed french toast. I feel like all I’ve been seeing across the internet lately is pumpkin french toast. Of course my lovely Seattle CityTarget was out of pumpkin pie spice when I was looking for it, so pumpkin french toast was not an option for me.

I was laying in bed, lounging around, and because it was a Sunday I really wanted to make myself breakfast. Now, I easily could have made myself normal french toast… but that was not nearly as fun as the idea I had: Nutella french toast.

I originally became obsessed with Nutella when I was studying abroad in Italy. Honestly, Nutella and pretzels is, like, the best combination. Figuring out how to make Nutella cookies was probably my greatest accomplishment abroad, you know, since all the ingredients at the grocery store were in Italian and our “oven” was really a toaster oven.

However, it was this Sunday morning that I realized my obsession had reached new heights… in a good way, of course. I have to tell you, the Nutella really creates the perfect combination of chocolatey-hazelnut and cinnamon in this breakfast. I’m drooling over here in Oregon just thinking about it. Its definitely worth a try, especially if you’re out of pumpkin spice and can’t make pumpkin french toast!

As you can see in the pictures, I ate mine with maple syrup… but I just had a genius idea that might have me making this again when I’m back in Seattle… why not top it with… Nutella! Anyone? Hmm? I guess that might be too much Nutella, but can you ever really have too much? I’m voting for no on that one. Who’s with me?

Nutella French Toast

Yields: 3 Pieces or 1 Serving Prep Time: 5 Minutes Cook Time: 10 Minutes

Ingredients

3 slices of sandwich bread
1 egg
1/4 cup milk1/4 teaspoon ground cinnamon
1 tablespoon Nutella
Nonstick cooking spray

Procedures

Whisk together the egg, milk, and ground cinnamon. Add in the Nutella and whisk until the mixture is thoroughly mixed and turns a coco brown. Set the mixture aside.

Mist a frying pan or griddle with cooking spray and bring to medium heat.

Quickly dip each side of a piece of bread into the egg mixture and place on the frying pan. Repeat until the pan is full and allow the bread to cook for 1-2 minutes (or until the bottom starts to brown). Flip the bread and allow to cook for 1-2 minutes on the other side.

I ate mine with maple syrup, but you could eat it with whipped cream or ice cream! Let me know what toppings you try!