Bacon Filled Cherry Tomatoes

Bacon Filled Cherry Tomatoes

Bacon Filled Cherry Tomato

What can you say about bacon that hasn’t been said……..it simply makes everything better!

It’s the Holiday Season…….so loopty lou, and loopty lie, and don’t forget about the pumpkin pie, it the holiday season………sorry……… too much Christmas music already…….sometime you just have to burst into song…..tee hee!

But, it is the Holiday Season is here and that means parties are here. Parties need food, finger food to be exact. Finger food with bacon………Bacon Filled Cherry Tomatoes. These little gems are a pop in your mouth taste treat. Like a mini BLT……… with out the L ……..and no bread……..but they are loaded with bacon!

I started making these years ago, and they were my go to appetizer for a looooong time. This is another recipe that was originally from one of those little cookbooks from the check out lane at the grocery store. If I would have in my wildest imagination thought I would write a food blog someday, I would have written down where I got the recipes from so I could give credit where credit is due.………oh wait, when I first started buying these little books, no one knew what a food blog was….LOL……..the times they do change.

Bacon Filled Cherry Tomatoes 3

 They are really quite simple to make, fry up and crumble bacon, add green onion, basil, some parmesan cheese, and Miracle Whip ………sorry but I do not like mayo, but if you do please use it in place of the Miracle Whip…….if you really want too……….mix all together and stuff into hollowed out cherry tomatoes. A melon baller makes this process a breeze.

I made these for Tim the first time last week. He does not care for just a tomato, so I wasn’t sure how he would like these…….enter bacon……he loved them……..enough said!

Not only are these Bacon Filled Cherry Tomatoes a treat for your taste buds, they are pretty, and red, with a little green and Christmasy……….hence…..the perfect party appetizer!

Bacon Filled Cherry Tomatoes Collage

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Bacon Filled Cherry Tomatoes 2

Bacon Filled Cherry Tomatoes

  • Author: Marty Boyd
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 24 1x
  • Category: Appetizer
  • Method: Combine
  • Cuisine: American

Scale

Ingredients

  • 1 pound applewood smoked bacon, cooked and crumbled
  • 1/4 cup finely chopped green onions
  • 2 tablespoons chopped basil
  • 2 tablespoons parmesan cheese, shredded
  • 1/2 cup miracle whip
  • 24 cherry tomatoes

Instructions

  1. In a medium bowl, combine bacon, green onion, basil, parmesan cheese, and miracle whip.
  2. Slice a thin piece off the top of each tomato, enough to expose the inter flesh. Using a melon baller, or a small spoon, scoop out the inside of the tomatoes.
  3. Invert the hollowed tomatoes on paper towels to drain.
  4. Fill with bacon mixture and garnish with extra parmesan cheese or basil if desired.

Keywords: cherry tomato, bacon, green onion, appetizer, parmesan cheese

BLT Potato Sandwich

BLT Potato Sandwich

BLT Potato Sandwich 2

You make a really nice dinner…..you make baked potatoes………dinner is over……..What do you do with the left over bakers?????

You make BLT Potato Sandwiches of course!

This is more of a method than a recipe. The standard BLT is made up of five ingredients: bacon, lettuce, tomato, mayonnaise, and bread. The BLT evolved from the tea sandwiches served before 1900 at a similar time to the club sandwich. The first “recipe” for a BLT was published in the 1903 Good Housekeeping Everyday Cook Book, a recipe for a club sandwich included bacon, lettuce, tomato, mayonnaise and a slice of turkey sandwiched between two slices of bread.  But, everyone has their own way of making BLT sandwiches………. some  like toast, some like variations on bread, which is where my recipe…….a.k.a. method comes in.

Tim and I had a really nice steak and potatoes dinner one night. My intention was to make potato salad with the remaining potatoes. I was working on a BBQ recipe and we all know that BBQ needs either cole slaw or potato salad. That being said, I also have a ton of lettuce in my garden to use. Tomatoes are not ready yet………we had a very late start to the growing season here and a very cool summer so far, so things are not quite where they should be……but I digress. We also had some bacon to use up.

For me, a traditional BLT is on toast with chips on the side…….hmmmm……….why not use the potato for the base of my BLT. At first I was going to just warm up the potatoes and fill them with the BLT stuff, but as I looked at the potatoes I kept seeing bread. If I sliced them and sautéed them, maybe they would hold as the the bread………Glory Hallelujah it worked…..The “bread” for my BLT worked!!!!

BLT Potato Sandwich 1

The rest of the story is a lot less note worthy………just your basic BLT with Basil mayo. Now, as with any BLT, use the bacon you like, whatever tomatoes and lettuce you grow or purchase from your local Farmers Market……..Please visit your local Farmers Markets, your support means the world to them and the taste of local grown is beyond compare!

So the next time you are looking for something to do with those……..leftover potatoes……….try our BLT Potato Sandwich!

BLT Potato Sandwich Collage

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BLT Potato Sandwich

BLT Potato Sandwich

  • Author: Marty Boyd
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 2 1x
  • Category: Sandwich
  • Method: Saute
  • Cuisine: American

Scale

Ingredients

  • 2 Baked potatoes cut in quarters lengthwise
  • Non-stick cooking spray
  • 8 slices applewood smoked bacon (or your favorite bacon)
  • 8 tomato slices
  • Romaine lettuce
  • Basil Mayo – 1/4 cup mayo or salad dressing mixed with 1 tablespoon chopped fresh basil.

Instructions

  1. Spray potato slices with cooking spray. Sauté slices over medium to medium high heat until crispy.
  2. You are using the potato slices as the bread. Spread the basil mayo on the potato slices, add the bacon, tomato slices, and lettuce. Place a slice of potato on the lettuce to form your sandwich. Secure with toothpick.
  3. Serve.

Keywords: baked potato, bacon, lettuce, tomato, basil, mayo, easy, quick

 

Italian Meatball Salad

Italian Meatball Salad

We all wished for warmer weather and our wish has come true! So, with warmer weather, and our garden doing very well, it was time to make salad! Italian Meatball Salad!

Italian Meatballs Salad

Our lettuce and spinach has done very well this year. Especially the baby spinach, which is the base for this salad. You can use whatever kind of lettuce you like, but due to our over abundance, I chose baby spinach.

Italian Meatball Salad 1

 The weather this week has been warm and sticky. I really didn’t want to heat up the kitchen or even cook for that matter. But, we had to eat, so I trudged on. I had some leftover meatballs from another meal in the freezer so, out they came…….but what to have with them? Since they were Italian spinach meatballs……spinach theme……Italian theme? Tomatoes, mozzarella cheese, and basil. But what for a dressing? I wanted to keep with the Italianese, and meatballs need marinara….hmmm. I made a basic vinaigrette and added some jarred marinara sauce. A little parmesan cheese and the result………….FANTASTIC!  Tim and I both thought it was the perfect dressing for the Italian Meatball Salad……like spaghetti and meatballs……with no spaghetti…..

Italian Meatball Salad 2

Now, above all it was easy. Used left overs, I didn’t need to use any thing but the microwave (I heated the meatballs just a bit). It was inexpensive (using my own produce), and best of all it was totally yummy!! So, now that the heat of summer has arrived try this Italian Meatballs Salad for a cool summer meal!

Italian Meatball Salad Collage

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Italian Meatballs Salad

Italian Meatball Salad

  • Author: Marty Bpyd
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 2 1x
  • Category: Salad
  • Method: No Cook
  • Cuisine: Italian

Scale

Ingredients

  • 8 precooked meatballs
  • 6 cups baby spinach
  • 4 slices fresh mozzarella cheese, cut in half
  • 4 small tomatoes, quartered
  • 2 tablespoons shredded parmesan cheese
  • Fresh basil, chopped for garnish
  • Ground Italian Seasoning to taste- I use the McCormick grinders
  • Marinara Vinaigrette

Instructions

  1. Place spinach on serving platter. Arrange mozzarella,tomatoes, and meatballs on spinach. I used meatballs I had left over from another recipe, but you can buy frozen prepared meatballs.Heat to take the chill off. Grind (or sprinkle if you are not using a grinder) the Italian seasoning over the top of the entire salad. Garnish with parmesan cheese and basil. Serve with Marinara Vinaigrette.

Keywords: spinach. meatballs, fresh mozzarella cheese, tomatoes, parmesan cheese, basil

 

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Italian Meatballs Salad

Italian Marinara Vinaigrette

  • Author: Marty Boyd
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 2 servings 1x
  • Category: Salad
  • Method: No Cook
  • Cuisine: Italian

Scale

Ingredients

  • 1/2 cup Marinara Sauce
  • 1/2 cup chopped basil
  • 1 tablespoon grated Parmesan cheese
  • 2 tablespoons cup Red Wine Vinegar
  • 1 tablespoons Balsamic vinegar
  • 1/2 tablespoon Dijon mustard
  • 1 cloves garlic
  • 1/2 cup Extra Virgin Olive Oil
  • Salt & Pepper to taste

Instructions

  1. In a blender,small food processor, or a Bullet Blender combine Marinara, basil, parmesan cheese, vinegars, mustard and garlic. Pulse with 1/2 cup of olive oil until blended. Add remaining olive oil and blend until emulsified. Season with salt and pepper to taste.

Serve at room temperature. Refrigerate to store.

Keywords: marinara sauce, basil, parmesan cheese, no cook