Best BLT ever.

September 25th, 2012

The BLT has always been the go-to sandwich when I have no idea what I want for lunch (or dinner..or breakfast).  It’s simple, fresh, and allows you to have a sizeable portion of fried pork fat deliciousness without feeling sluggish for the rest of the day.

Serves 2

Ingredients (sectioned by preparation):

5-6 strips of raw thick-cut bacon

1 beefsteak tomato, cut lengthwise (the direction where they look like tomato wheels)

2 cups lettuce (1 cup romaine, 1 cup arugula)
1 tsp of olive oil
lemon juice

4 slices of your favorite bread, toasted
1 tbsp mayonaise
salt and pepper


1. Preheat oven 375 degrees. Line aluminum pan with 2-3 sheets of tin foil. Place bacon on foil and cook for  30 minutes or until bacon is brown or appears crispy on the sides.  Take out of pan and place on plate with a sheet of paper towel or napkin.

2. While bacon is in the oven, toss the lettuce with olive oil and a spritz of lemon juice and set aside.  Toast bread and spread mayonaise. Follow with a dash of salt and pepper.

3. After bacon has sufficiently cooled, assemble sandwich and laugh maniacally at how delicious it is.  Then throw away aluminum foil (yay no mess!!)

Bacon slam poetry with Nick Offerman:

Prep Time: 10 minutes


Slice cucumber and sweet heirloom tomatoes into 1/4 inch rounds. Spread desired amount of goat cheese on cucumber rounds and line them up. Place tomatoes between each cucumber. Drizzle balsamic glaze and olive oil, sprinkle fresh pepper, serve.

The Glaze:

You can usually buy balsamic glaze at a grocery store, but if not, here is a great recipe (source):

Combine 1 cup balsamic vinegar, 2 tablespoons brown sugar, and 1 tablespoon soy sauce in a small saucepan and bring to a boil. Reduce heat to low and simmer until thick and syrupy, about 20 minutes. Remove from heat and let cool.

You might notice that the pictures are missing olive oil. I realized halfway through eating this that it was missing something.  So I added 1 tablespoon of olive oil, and it made the dish complete- as well as 100 times better.

soup muffins

September 12th, 2012

Creamy soup baked inside of a warm biscuit-muffin thing. It’s the food equivalent to a warm hug from an old friend while you’re both wearing oversized sweaters.  They’re easy, cheap, and best of all: when baked, they natually assume the ideal soup-to-bread ratio.

-3 cans condensed soup of choice (MVPs: broccoli cheddar, creamy tomato, chicken and broccoli, cream of mushroom)
-Low-fat or skim milk
-Butter or cooking spray
-seasonings (shredded cheddar, bacon, chopped veggies…whateva you want)


I’m going to follow the lead of the recipe source and do this step-by-step with photos. It’s much easier that way. Okay here we go:

Preheat oven 400 degrees. Grease large muffin tins (read: jumbo size) with butter or cooking spray.  Mix 2 cups Bisquick with 2/3 cup of milk. Break into 6 pieces and knead into cups.

Spoon soup into dough cups

Now mix 1 cup Bisquick with 2/3 cup water and pour over soup.

Bake for 25 minutes or until they get brown. Let cool for 5 minutes and eat