I am still trying to find places for all of my kitchen stuff, as this kitchen is waaaay smaller than my other one. It is proving to be quite difficult but I will prevail! I refuse to have my butt kicked by pantry items and pots and pans!! I am also having to learn how to cook on an electric stove, something I am not happy about I can tell you. Luckily Kevin had an electric stove before we met so he is helping me figure it out, but as soon as we can you can bet we will be installing a gas stove!!
Since I am organizing, and learning, I have not been able to cook any meals for the blog in my new home. I cooked our first real dinner in the new place last night. A simple pork loin with rosemary and garlic, mashed potatoes, and sauteed asparagus. After eating on the go for the last few weeks it was so nice to sit down to a nice quiet meal, just the two of us.
This sandwich was one of the last things I made in the old house. I am a bit obsessed with BLTs right now. I have been trying to turn everything into a BLT. Some are good, others not so much, but this was amazing, but a warning, is not a meal for those that don’t like mess. This is a great messy in your face sandwich. We loved it! I guess you could of course use a knife and fork if you want, but we didn’t and laughed at each other through yumms and mmms about how good it was. We have a few sammies on our list of ones to make again, and this is on it for sure! I hope you give it a try.
What is your favorite sandwich?
So I am sure some of you are asking “What the heck is a BLTAE?” right? Well let me tell you. BLTAE stands for bacon, lettuce, tomato, avocado, with a fried egg on top of all of that loveliness! It is one of the best sandwiches I have ever had/made. Seriously, I am not joking. The first time I had this sandwich was at a local restaurant Kevin and I love. We always go there for dinner but they have recently opened for lunch so we took my son to lunch so we could show him the place. This restaurant is a wonderful “date night” place because the service is wonderful and the food is awesome with great prices! It is called The Green House and if you are ever in the Tacoma/Gig Harbor WA area you HAVE to give it a try.
But I digress. Back to the sandwich. I have been craving this sandwich since that very first day I tried it. But for whatever reason (Lord knows it is the difficulty factor) I have never made them at home. Yesterday Kevin and I were the only ones home for dinner AND I just happened to have been to the store and purchased what I needed for the sandwiches, TADA I knew what we were having for dinner.
When I put out on Facebook and Twitter what I was planning on making, one of my Twitter friends suggested I make a bacon mayo to go with it. I had been planning on a garlic mayo but ummmmm helloooooo bacon mayo? Heck ya!!! SO I was on a mission.
The hardest part of this recipe is waiting for the bacon drippings to cool down so you don’t scramble the eggs for the mayo. Seriously, I was pacing the kitchen. It is kind of like a watched pot never boils. Watched bacon grease never cools!! Finally it was cooled and I knew when I added the vegetable oil to it to make the 1 cup total oil needed, it would cool it the rest of the way.
I am doubling the sandwich portion of the sandwich so it can be a meal for 4. This is what Rachael Ray would refer to as a BLD, breakfast, lunch or dinner meal. You have your protein, veggies, and carbs on in one package.
So, without further adieu, I give you the BLTAE!!!
I made this salad last week, but with Kevin’s son Dylan visiting from Job Corps and Jessi being on leave as well, I had a FULL house. Sadly my posting duties suffered.
Kevin wasn’t feeling well on Wednesday and of course the mother in me came out full force. I mean I had a full house of kids so I just kind of lumped him into the group. I was asking all the “Mom” questions…..What did you eat today?…..Did you drink enough water…….Are you running a temperature, let me feel your forehead. He quietly put up with all of my poking and prodding and then turned to me straight faced and said very matter of factly, “I think it is because I need RED MEAT!”. I laughed, but realized I have been cooking a lot of chicken, I mean a LOT of chicken. Like I have said in the past, I could eat chicken and fish and leave red meat pretty much on the road side holding a side that says “Homeless, need a job”.
Non the less, I felt guilty neglecting his needs, so off I went to the store to get a steak to calm his inner beast. We have a local meat market and I can tell you that once I found that I will never get steak at a chain grocery store again! Their meat it so much more flavorful it makes me actually want to eat steak (I am more of a filet girl if I eat read meat…..ya I am pricey).
Have I mentioned that Kevin is a “purist” when it comes to a lot of things? His steak is one of those things. Oh I have made chimichurris in the past, and he has eaten them, and LIKED them
( like this one for instance Rib Eye Steaks with Chimichurri and Chili Pilaf ). But given a choice he will tell you that he prefers a bit of salt and pepper and toss that meat on the grill! So I knew no fancy stuff for this meal, at least NOT for the meat. I began searching my pantry and came upon my jar of pickled beets, yesssssssss. I had mentioned this salad last weekend and then never got around to making it, so this was my perfect opportunity.