Tag: avocado

Tasty Tuesday: Eggs in Our Basket

 

Jennifer Maune: Bacon and Egg Avocado Bake

 

I have a big secret to share. I had never eaten an avocado until a few years ago. Can you believe it? I also didn’t eat guacamole until recently. Equally as surprising considering I could now eat an avocado for every meal, and guacamole is just about my favorite food. I like an avocado alone, I like them in my protein smoothies, I like them in dip, I like them on toast. You get the picture. I really, really like avocados, and considering the health benefits, that’s not a bad thing! Add egg, bacon, and cheese and I’m on cloud nine! I’m excited to share this Bacon and Egg Avocado Bake recipe with you, I think you are going to love it. READ MORE

 

 

Anita Stafford: Quick and Easy Brioche

Brioche is a yeast bread, but this rich butter and egg loaf is so light you’ll almost think you’re eating cake. This brioche recipe is a quick version to make with little fuss. One plus is that it does not take the usual 4 hours for refrigeration of the dough that many other brioche recipes require.  READ MORE

 

Amy Gramlich: Tex-Mex Migas

Is there any one true way to prepare Tex-Mex migas or Spanish-style migas? Do a quick Google search or a thumb through your favorite Mexican or Spanish cookbook, and you will come to a decided no.

This is our second post for Kids’ Kitchen Monthly Blog Hop with some other bloggers from the Kid Bloggers Network. READ MORE

 

Debbie Arnold: How to Boil the Perfect Egg

No, I haven’t lost my mind.  At least I don’t remember doing so.  It’s just that I know too many people who don’t have a clue as to how to boil a perfect egg.  Anybody can boil an egg, but far too often it comes out looking like it’s been engaged in major warfare.  Pit marks. Cracks.  Missing pieces.  You know what I’m talking about.

And I think that’s a shame when it’s really easy to boil an egg so that it comes out all smooth and ready for the next egg beauty pageant — or for you to grate or mash or chop it to smithereens.  But for just a few moments, it’s gloriously perfect. READ MORE

Rhonda Franz: Celebrating the Flavors of Arkansas with Petit Jean Meats

Celebrating the Flavors of Arkansas: Variations on BLT

Oh, the beloved BLT: a bacon, lettuce and tomato sandwich is so good you can almost get by without one of the three core ingredients. Except the Petit Jean Meats bacon. Or the tomato.

I haven’t much need to mess with the original, except that variations are fun and in some cases and for some food preferences, add pizzazz to the standard sandwich. Following are a few BLT variations I’ve played around with in my kitchen.

rhonda frznz blt open face

Celebrating the Flavors of AR w @PetitjeanMeats @rhondafranz #FoodieFriday

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The Breakfast BLT

Of course you can have a BLT for breakfast (BACON, people), and with tomato to boot. I am leaving out the lettuce on this one, because I’m not sure about lettuce for breakfast. So, it’s more like a breakfast BLT minus the L . No worries, though: I’ve added some vowels.

Rhonda Franz: Open Face BLT
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Ingredients
  1. thick white or whole-grain bread, toasted
  2. 1 to 2 strips Petit Jean bacon
  3. 1 to 2 slices tomato
  4. 2 to 3 slices avocado
  5. 1 egg
  6. salt to taste
  7. cooking oil
Instructions
  1. Lay toasted bread on plate.
  2. Cook bacon, pat with paper towel, and set on toast.
  3. Pat tomato slices with a paper towel to soak juices and sauté in a skillet on medium heat for about a minute. Add to bacon.
  4. Cook egg over easy, runny yolk or solid yolk. Add to bacon.
  5. Lay avocado slices on top. Eat the open-faced toast while ingredients are nice and warm.
Arkansas Women Bloggers https://arkansaswomenbloggers.com/

The BLT Salad

I like whole cherry tomatoes for this one. The egg provides perfect companionship to other ingredients, and crispy bacon adds the crunch.

Rhonda Franz: The BLT Salad
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Ingredients
  1. a mixture of dark greens and crispy lettuce
  2. 2 to 3 strips Petit Jean bacon, cooked slightly overdone (to crispy), cooled and chopped or torn into small pieces
  3. a few cherry tomatoes
  4. 1 hard-boiled egg, cut into wedges or crumbled
  5. other good toppings for this salad: croutons, shredded cheddar cheese, avocado, grated carrots
  6. dressings to make this salad delightful: ranch, blue cheese or balsamic vinaigrette.
Instructions
  1. Toss lettuce with chopped bacon
  2. Top with cherry tomatoes, egg and other ingredients you’re using.
Arkansas Women Bloggers https://arkansaswomenbloggers.com/

 

BLT salad

 

BLT Kabobs

This one’s just for fun. Iceberg lettuce works the best for sticking on skewers, but it works with any kind of lettuce folded over a time or two. The best part of these kabobs  is that they can be eaten cold.

Rhonda Franz: BLT Kabobs
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Ingredients
  1. several pieces of toast
  2. iceberg lettuce cut into small wedges or leaf lettuce torn into big pieces
  3. cherry tomatoes, whole or halved
  4. cooked potatoes, sliced or diced
  5. several strips of Petit Jean bacon, cooked and cooled (for this recipe, it’s best to have the bacon not overdone)
Instructions
  1. In any order, slide the ingredients onto a skewer.
  2. In any order, eat the ingredients.
Arkansas Women Bloggers https://arkansaswomenbloggers.com/

Ingredients

BLT kabobs

 

rhondafranz

 Rhonda Franz is an educator, freelance writer, and mom. She is a born city girl who is raising three boys in the woods of northwest Arkansas with her husband, a corporate pilot. She works as the Girl Friday for the Women Bloggers, and writes for websites, parenting magazines, and on her blog, Captain Mom.

 

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Kicky Avocado Kale Salad {Foodie Friday}

Kicky Avocado Kale Salad

Looking for a an easy salad with lots of taste? Try this easy Kicky Avocado Kale Salad. It’s healthy and the avocado’s natural oils are the base of your salad dressing. I can eat my weight in this salad.

 

Kicky Avacado Kale Salad Ingredients

Ingredients

5-6 leaves kale, chopped to bite size pieces
1 1/2 avocado, divided
1-3 garlic cloves minced
1/4 cup fresh lemon juice
1/8-1 teaspoon cayenne pepper
dash of salt
 
Wash the Kale really well and remove the center stem. Chop into bite size pieces and set aside.

Kicky Avocado Kale Salad

In a bowl, add 1 large avocado, garlic, lemon juice, cayenne pepper and salt.
 
In a bowl, mix the ingredients by hand or fork to make the dressing. (I do this with my hand.)
 
Kicky Avocado Kale Salad
 
With your hands fold in the avocado mixture into the kale. Keep folding until all the kale leaves are thoroughly coated.
Take half an avocado and slice. Garnish the salad with avocado slices and dash or two of cayenne pepper.
 
Avacado Salad Lake Chicot
 
Enjoy!
Kelly Jo at Delta Moxie
 
In 2007, Kellee Mayfield and her family moved to Lake Village. Kellee was quickly given the nicknamed “Kelly Jo” and the name stuck.

Pic 7 Kelly Jo and Delta Moxie

 

As an Oklahoma native, Kelly Jo writes about living in very southeast Arkansas and the Mississippi Delta which has been penned the most Southern place on earth. She also shares her art as well as the art of resourcefulness as being the key to really small town living. Kellee is a mother, wife and contract clinical specialist for a medical device company. And she has a southern drawl. Catch up with Kelly Jo at Delta Moxie