BLT Sandwich

Try out this “next level” BLT sandwich from acozykitchen.com

INGREDIENTS:

Green Goddess Mayo:

• 1 cup mayonnaise of choice

• 2 cup basil, chopped

• 1/2 cup chives, chopped

• 1/2 cup parsley, chopped

• 1/4 cup tarragon

• 4 anchovy filets

• 1/2 teaspoon kosher salt

• 1/2 teaspoon freshly cracked pepper

• 2 tablespoons lemon juice, from about 1/2 lemon

The Sandwich:

• 1 pound thick-cut bacon

• Head of lettuce of choice, I used butter lettuce and enjoyed it, see below for other options

• 2 heirloom or beef-steak tomatoes

• 1 loaf of bread, I used white bread from a local bakery

Instructions

1. To a food processor, add the mayonnaise, basil, chives, parsley, tarragon, anchovy filets, salt, pepper and lemon juice. Pulse until very smooth, about 1 minute. Give it a taste and adjust the salt and seasoning to taste.

2. Preheat your oven to 400 degrees F. Line a baking sheet with foil. If you want to be psycho and have beautiful waves in your bacon, make little creases in the foil and lay the bacon on top. You may have to fiddle with it but be sure to use the visual reference above as guidance.

3. Transfer to the oven and bake for about 15 to 20 minutes, until golden brown. This amount of time will depend on the thickness of your bacon; thinner bacon will probably take 15 minutes, while thick cut will take about 18 minutes. Remove the bacon from the oven and transfer it to a bed of paper towels.

4. Slice up the tomatoes and sprinkle them with a bit of salt. Place them on a few paper towels while you gather the rest of the ingredients.

5. Lightly toast your bread and smear about of teaspoon of green goddess mayo onto both halves of bread. Add slices of bacon, lettuce, tomato and sprinkle with freshly cracked pepper.

6. Cut the sandwich in half and enjoy.

Ceviche

This is super easy to make and it’s a great hot-weather dish. This recipe feeds a family of 4-5.

INGREDIENTS: 

• 10 fresh lemons squeezed

• 2 large heirloom tomatoes

• 3 medium-sized red onions

• 1 full-sized purple bell pepper

• 1 full-sized yellow bell pepper

• one bundle of cilantro

• 2 medium cucumbers

• 1 large (or 2 small) avocado(s)

• 1 and 1/2 pound of shrimp (mini-shrimp does not need to be cut - large shrimp should be cut into ¼ inch pieces)

• 1 tsp salt 

• 1/2 tsp pepper

• 1-2 jalapeños (Optional - depending on your love of spice) 

INSTRUCTIONS: 

1. Dice everything into bit-sized pieces. 

2. In a large bowl, place diced cucumbers, diced red onion, seeded and diced peppers, tomatoes, cilantro, avocado, and, finally, shrimp. 

3. Add lemon juice, salt and pepper. Mix well, place in the fridge for 10-20 minutes. 

4. Take it out and stir again. 

5. Serve with tostadas or chips.   

Enjoy!

Watermelon Salad🍉💦

from IG's thetastefulblonde

INGREDIENTS:
- Watermelon (cubed)
- English cucumber (cut in half moon slices)
- Greek Feta (cubed)
- Mint
- Lime
- Tajin or (chili lime seasoning)

INSTRUCTIONS:
Measurements are totally subjective. You can make as much or as little as you need and you cannot go wrong! 

1. Cube your watermelon, dice your cucumber and feta, layer that in a bowl. 

2. Lightly drizzle with some good quality extra virgin olive oil, squeeze some lime juice, sprinkle with flakey salt and tajin, and top with lots of fresh mint!

It’s the most refreshing salad and so perfect to bring to a summer bbq.

Enjoy!

Stuffed Banana Peppers with Cream Cheese Filling

Ingredients:

• 6 banana peppers

• 8 oz cream cheese, softened

• 1 cup shredded mozzarella cheese

• 1/2 cup grated Parmesan cheese

• 2 cloves garlic, minced

• 1/4 cup chopped fresh basil or dill 

• 1/4 tsp salt

• 1/4 tsp black pepper

• Olive oil for drizzling

Instructions:

1. Preheat your oven to 375°F (190°C).

2. Wash the banana peppers and cut a slit down the length of each one. Remove the seeds and membranes to make room for the filling.

3. In a medium bowl, mix together the cream cheese, mozzarella cheese, Parmesan cheese, minced garlic, chopped parsley, salt, and black pepper until well combined.

4. Using a small spoon, carefully stuff each banana pepper with the cheese mixture. Be generous but make sure the filling stays inside the pepper.

5. Place the stuffed peppers on a baking sheet lined with parchment paper or lightly greased. Drizzle a little olive oil over the peppers to help them brown and roast.

6. Bake in the preheated oven for about 20-25 minutes, or until the peppers are tender and the cheese filling is golden and bubbly.

7. Remove from the oven and let cool slightly. Garnish with additional chopped fresh basil or dill.

8. Serve warm as an appetizer or side dish.

Enjoy your delicious stuffed banana peppers! 

Super EASY Refrigerator Dill Pickles

Get more recipes like this here
Servings: About 24 spears, or two 1-quart jars

INGREDIENTS:

• 1¼ cups distilled white vinegar (5% acidity)

• 3 tbsp kosher salt

• 2 tbsp sugar

• 2 cups cold water

• 1¾ to 2 pounds Kirby cucumbers (about 6), cut into halves or spears

• 2 tbsp coriander seeds

• 6 large garlic cloves, peeled and halved

• 1 tsp mustard seeds

• ¼ tsp red pepper flakes

• 16 dill sprigs

INSTRUCTIONS:

1. Combine the vinegar, salt and sugar in a small saucepan (stainless steel, glass, ceramic or teflon) over high heat. 

2. Whisk until the salt and sugar are dissolved. Transfer the liquid into a bowl and whisk in the cold water. Refrigerate brine until ready to use.

3. Stuff the cucumbers into two clean 1-quart jars. Add coriander seeds, garlic cloves, mustard seeds, red pepper flakes, dill sprigs, and chilled brine into jars, dividing evenly. If necessary, add a bit of cold water to the jars until the brine covers the cucumbers. 

4. Cover and refrigerate for about 24 hours, then serve. 

The pickles will keep in the refrigerator for up to one month.