Thursday, June 17, 2010

Bacon Day

Yesterday was unofficially National Bacon Day (well, at my house at least). I did not plan it this way on purpose, but I ended up eating bacon at breakfast, lunch, and dinner. Ridiculous, I know. I am now on a self-imposed bacon hiatus (at least for a day or two).

For breakfast I had bacon with scrambled eggs, and topped my eggs with shredded havarti dill cheese. One little hint I have for making some great scrambled eggs is to cook the bacon in a pan first. Then remove the bacon, drain the grease, but do not wipe the pan completely clean. Cook the scrambled eggs in the same pan, and it gives the eggs great flavor.

For lunch I had some leftover pasta from Sunday night with half of a grilled turkey sandwich. For the sandwich I put turkey, guacamole, dijon mustard, some chipotle cranberry cheddar, and of course, bacon on a slice of whole wheat cut in half. I grilled it in a pan in olive oil. This sandwich was fantastic! It was full of great flavors, and just half of a sandwich was very satisfying!

I made the guacamole before lunch. Here is my recipe for easy guacamole. Mix together 2 large avocados, 1/2 can rotel (drained), 1 clove of minced garlic, juice of one lime, Julio's seasoning, and pepper. It is very easy to make, and has lots of flavor.

If you have made guacamole before, you probably have figured out that it has a tendency to turn brown after awhile. Some people say squirting lime juice on top will keep it from turning brown, but that does not work. One time I was watching Tyler's Ultimate on the Food Network, and he gave a great tip for keeping guacamole fresh. When you need to store it in the fridge, cover it with plastic wrap, and press tightly on the guacamole so that none of it is exposed to air. Then you can put the regular lid on your container. He said the reason guacamole will turn brown is exposure to air, so covering it tightly really helps. This was my first time to try this, and when I took it out of the fridge at dinner time (about six hours later), I took the picture above. It looked perfectly fresh and green!

For dinner we made burgers. For the patties, I combined about 2/3 pound of lean ground beef, a dash of Worcestershire sauce and salt and pepper. Josh grilled the burgers, and I made some homemade fries. I cut baking potatoes into wedges then drizzled them with olive oil and sprinkled them with chili powder and Julio's seasoning. I baked them at 425 degrees until they were brown (I didn't pay attention to the time because I was a little distracted). We topped our burgers with colby jack cheese, diced roasted green chiles, guacamole, and for the grand finale, bacon. Let me tell you, this was one delicious burger!

I bought a pound of ground beef for the burgers, and since I would not need to use it all, I took out about 1/3 pound before making the patties, and put it in the fridge for dinner tonight, which was pasta with meat sauce (more on that in my next post). When buying meat or other ingredients that will expire within about a week, it is helpful to plan out multiple meals you can make with those ingredients so that they don't go to waste hanging out in the fridge too long.

1 comment:

  1. It may be an old wives’ tale, but I also hear that throwing in the avocado pits on top of the guacamole will help keep it green.