Tag Archives: mayo

Bacon and Cherry Broccoli

I am slightly obsessed with a broccoli salad they make at my Whole Foods.  It’s crunchy, sweet, and creamy all at the same time.  Instead of going to Whole Foods daily to get some, I tried my own version.  In this recipe, I steamed the broccoli, but next time I think I would leave it raw.  My version didn’t have the same crunch, and I think it’s because I cooked the broccoli.  I’ll let you know next time how it comes out.

Bacon and Cherry Broccoli

Pieces:

  1. two heads of broccoli
  2. 5-6 slices bacon (I used turkey bacon)
  3. one cup dried cherries
  4. 4 tbsp. (vegan) mayo
  5. 2 tbsp. red wine vinegar
  6. 1 tbsp. dried thyme
  7. one quarter of a red onion
  8. 1 tbsp. olive oil

Process:

  1. Chop the broccoli so the stems are removed and only small heads remain.  They should be bite sized heads.
  2. Slice the bacon into small bite sized pieces.  Saute the bacon over medium heat about 5 minutes.
  3. Chop the red onion into very small, fine pieces.
  4. Add the olive oil and red onion to the bacon and sauté another 3-4 minutes, until the red onion starts to soften.
  5. In a large bowl, add the broccoli, bacon, onion, and cherries.
  6. In a separate bowl, mix together the mayo, red wine vinegar, and thyme.  Combine well.
  7. Pour the mayo mixture over the broccoli mixture and toss to combine.
  8. Serve!

 

bacon broccoli

 

Happy Allergy Free Eating!

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Fancy BLoT

My childhood summers consisted of many trips up to Maine beaches, which always also included Maine lobster.  YUM!  So to me, nothing says summer more than some red hot lobster.  After a very filling recent lobster dinner, I took some leftovers and made a Fancy BLT open sandwich the next day.  Even better the second day!

Fancy BLT

Pieces:

  1. the leftover claw and tail meat of 1 lobster
  2. 2 slices bacon
  3. 15-20 cherry tomatoes
  4. 1 tbsp. (vegan) mayo
  5. 2 celery stalks
  6. 1 tsp. lemon pepper
  7. 2 slices of your favorite gluten free bread
  8. 1 tbsp. vegan butter

Process:

  1. Strip the claw and tail of the lobster to get all possible meat.  Shred with your fingers or a fork and put into a bowl.
  2. Cut the bacon into small bite sized pieces and saute on medium heat for about 5-7 minutes, until crispy.
  3. Slice the cherry tomatoes into quarters.
  4. Chop the celery into the same size pieces as the tomatoes.
  5. Add the sauted bacon, cherry tomatoes, celery, lemon pepper, and mayo to the lobster meat and stir to combine. 
  6. Toast and butter the bread to your liking.
  7. Create an open sandwich by scooping lobster salad on the toast.
  8. Enjoy!

lobster blt

Happy Allergy Free Eating!

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BBLT Salad

I recently discovered a turkey bacon at Whole Foods that has 35 calories a slice, and has no nitrates or hormones… and it is nice and thick!  So I had to figure out how to use this great find in my lunches last week.  So here goes the Bean, Bacon, Lettuce, and Tomato Salad!  This recipe is enough to make a few salads.

Bean, Bacon, Lettuce, and Tomato Salad

Pieces:

  1. salad lettuce (about half a bag, washed)
  2. 2 cups cherry tomatoes
  3. 5-6 slices turkey bacon
  4. one can white beans, drained
  5. one half cup crumbled blue cheese (optional)
  6. 1 tbsp. herbed mayo (or substitute)
  7. 1 tbsp. olive oil
  8. 2 tbsp. white vinegar
  9. 1 tsp. garlic salt
  10. 2 tsp. lemon pepper
  11. 1 tsp. chili powder

 

Process:

  1. Slice the bacon into small pieces and sauté in a large skillet over medium heat, until desired crispiness.
  2. Drain the white beans.
  3. In a large bowl, plate 2 handfuls salad lettuce and add a handful of cherry tomatoes, about a quarter cup sauted bacon, two teaspoons crumbled blue cheese, and a quarter cup drained white beans.
  4. In a salad dressing shaker, combine and shake the mayo, olive oil, white vinegar, garlic salt, lemon pepper, and chili powder.
  5. Top salad with dressing and enjoy!

bblt saladHappy Allergy Free Eating!

 

 

 

 

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Salmon with Herby Mustard Sauce

I just got home from a great visit with my parents in North Carolina.  I love visiting my family, but especially since my mom is such a great cook.  She always find the most interesting flavors and dishes!  This next one is one that she found through her local fish market and is from Bon Appetit.  I don’t usually make fish myself purely because I prefer chicken and beef, but this salmon recipe is definitely a keeper.  It was so quick and easy, but certainly tasted fancy and rich!

Roast Salmon with Mustard, Tarragon, and Chive Sauce from Bon Appetit

Pieces:

  • 2/3 cup mayonnaise
  • 1/2 cup spicy brown mustard (such as Gulden’s)
  • 6 tablespoons chopped fresh tarragon
  • 6 tablespoons chopped fresh chives
  • 2 tablespoons (packed) golden brown sugar
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons finely grated lemon peel
  • 1 3 1/2- to 3 3/4-pound whole side of salmon with skin (about 1 1/2 inches thick at thickest part)

Process:

Position rack in center of oven and preheat to 450°F. Line large rimmed baking sheet with parchment paper. Mix first 7 ingredients in medium bowl. Season mustard sauce lightly with salt and generously with pepper. Place salmon, skin side down, on diagonal on prepared sheet. Spoon 1/2 cup mustard sauce atop salmon, then spread over, covering completely. Sprinkle salmon generously with salt and pepper. Roast just until salmon is opaque in center, about 15 minutes. Using parchment as aid, transfer salmon to platter. Cut crosswise into pieces and serve with remaining mustard sauce.

Happy Allergy Free Eating!

 

 

 

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Pecan Fried Zucchini with Lemon Aioli

 

Last week I ventured out to my local farmer’s market to support my local community.  I bought a few tomatoes, zucchini, and some strawberries.  This week, the zucchinis were looking a little sad, so I made fried zucchini sticks… crusted in pecans… and dipped in homemade lemon aioli.  Super delicious combination!

Pecan Fried Zucchini with Lemon Aioli

Pieces:

  1. 2 zucchini
  2. one bottle vegetable oil
  3. one cup pecan meal (or just finely chop pecans in the mini chop)
  4. 2 egg whites
  5. 4 tbsp. mayo (or vegan alternative)
  6. one half tsp. finely chopped garlic
  7. the juice of one half of a lemon
  8. one tsp. lemon zest
  9. sprinkle of salt and pepper

Process:

  1. Fill a deep pan with the oil and put over high heat.  (Don’t worry… it doesn’t all get absorbed!)
  2. Cut the zucchini into sticks, about a half inch wide and two inches long.
  3. Put the egg whites and pecan meal into separate bowls.
  4. When the oil starts to simmer, dip each zucchini stick into the egg whites and then the pecan meal.  Then drop it into the oil.
  5. Do about 6-7 sticks at a time, let them simmer in the oil about 10 seconds, then take them out with a slotted spoon and let cool on a paper towel.  Repeat with another 6-7 sticks.  You might want to use new oil halfway through because it starts to get dark, personal preference.
  6. When all the zucchini are fried, make the aioli.  Combine the mayo, garlic, lemon juice, lemon zest, and salt and pepper in a bowl.  Stir to combine.
  7. Serve the zucchini hot with the aioli dipping sauce.

Happy Allergy Free Eating!

 

 

 

 

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