Tag: bacon (Page 3 of 4)

      Classic BLT

      October 4, 2011 /

      One of the best things about bacon is the BLT–bacon, lettuce and tomato sandwich. I’m not quite sure why it all goes together, but it does. You can come up with all kinds of variations, but to me, the simplest form of BLT is the best–bacon, iceberg lettuce, ripe tomato, and mayo on white bread or a white roll. Today I bought some white sandwich rolls and ate two of them, pictured above.

      Here is how to do it. First, cook some bacon (yesterday we went over a few ways to do this). I chose to make two kinds–Oscar Mayer center cut bacon and a maple bacon I found today. I mixed the two on my sandwich and they came out amazing. After cooking the bacon (2-4 slices per sandwich), spread some mayo on the bread. Layer cooked bacon, tomato and lettuce, and that’s it! You can add a bit of salt and pepper if you like, or use rye or wheat bread, or even use a wrap, but the basic flavors are key.

      Okay, on to come up with more bacon ideas!

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      It’s bacon week!

      October 3, 2011 /

      We’ll have plenty of bacon talk this week, but I wanted to just offer a few items today to kick things off.

      First of all, I have to have blood drawn tomorrow morning for my semi-annual cholesterol check. I’ve come to learn that it’s not so much bacon and eggs that muddy your blood, or at least my blood. But rather, it’s carbs. So I like to eat lots of bacon and other meats when I’m watching my weight and/or carbs. But that doesn’t mean I at a pound of the stuff today before my blood test. But I will indeed eat much bacon this week as I sample and create some more recipes. Our 4 year old son also loves bacon, and often pulls the package out of the deli drawer in the fridge and hands it to me or Mrs. Mikey. Pretty funny.

      Anyway, the other thing I wanted to mention was how to best cook bacon. The traditional way is in a frying pan, but this can get extremely messy and not result in the best product. You can also bake it in an oven on a wire rack set over a baking sheet, and it comes out perfectly crispy this way, but also takes a while.

      The best way is to use a microwave. And I don’t mean cooking that “pre-cooked” bacon that you nuke in like 15 seconds. That stuff isn’t the same. I’m talking nuking real slices of bacon with either a bacon tray or a plate with paper towels. I’ve broken many a tray, so I am currently using the plate and towel method. You put about 2 sheets of paper towel down on the plate, lay a few slices of bacon down, and top with 1-2 more sheets of paper towel. You nuke on high for two minutes, turn the paper towels over and change them, and then nuke for another 1-2 minutes. Your bacon, unless it’s super thick, will be just about perfect. And you may never look at cooking bacon as a chore again!

      Healthy, Ingredients, On the Grille, Your Kitchen

      Bacon Week is coming

      September 27, 2011 /

      I think I’ve been talking about this for as long as I’ve been writing about food–having a Bacon Week. I think it is time, and I think the time is next week. It will be all bacon, all the time, and we’ll have recipes, ideas, man-love or other random thoughts revolving around our favorite part of the pig.

      Last month some of Mrs. Mikey’s relatives came to visit, and being Jewish, her uncle told me that he’d never had bacon in his life. I realize that a large portion of the population has not because of religious beliefs, being vegetarian, or because their doctors won’t allow them to eat something with that sort of fat content. But I felt very sad for him at that very time, and I think that those of us who have come to love and appreciate the taste of bacon would feel the same way.

      Heck, even Mikey Junior (not his real name) loves bacon, and he’s four years old. True story, I asked him today what he wanted for lunch. He walks to the fridge, opens the meat drawer and hands me the package of bacon. That’s my boy. Anyway, stay with us and buckle in your bacon belts! (yeah, I just said that).

      Ingredients, On the Grille, Your Kitchen

      Easy breakfast tacos

      September 8, 2011 /

      It’s not always easy to make a quick, healthy breakfast, but here is one you can do that is way better than something you can get at any drive-thru. Breakfast tacos, and super easy ones at that.

      For one person, you’ll need 2 corn tortillas (I like the white corn rather than the yellow), 2 eggs, some shredded sharp cheddar, optional bacon and some good salsa or hot sauce or both.

      You can either warm the tortillas by wrapping them in foil and putting in the oven or toaster oven for 10 minutes at 300 degrees. OR my way is to quick fry them in a nonstick pan by spraying both sides with cooking spray and cooking over medium high heat for about 30-45 seconds per side.

      If using bacon, cook 2 slices according to package directions (I use the microwave for this).

      Meanwhile, heat another nonstick pan over medium-high heat. Crack the eggs into a bowl and whisk with salt and pepper. Pour into pan and cook for 2-3 minutes or until just set. Divide the egg on each tortilla, sprinkle with cheese, crumbled bacon and hot sauce or salsa.

      Fold in half and eat!

      Food on a Budget, Healthy, Ingredients, On the Grille, Recipes, Your Kitchen

      Fried chicken

      August 18, 2011 /

      I’m thinking of doing fried chicken week at Mikey’s Kitchen sometime soon. I also still want to do bacon week. But before any of that, I wanted to talk about how perfect this meal of fried chicken, fries, cole slaw and a roll was at Hubbard Avenue Diner here in Middleton (a suburb of Madison). Fried chicken sounds easy, but while I’ve never actually tried to make it (that will change soon too), I almost have to order it when I see it on a menu. And I did just that recently for lunch on a Saturday at Hubbard–and they have it on special Thursday and Saturday.

      This chicken was so perfectly crispy and moist, the fries were also perfectly crispy on the outside and soft inside, and the cole slaw was creamy and more importantly, had no onions in it. The roll was kind of eh, but I can let that slide.

      If you live in Madison, chances are you have eaten at Hubbard Ave. Diner (note: they have not offered me a free meal or anything to post this–it’s truly on my own), and it’s almost always exceptional. They have great burgers, sandwiches and mac & cheese as well as killer breakfast items. Two other favorite items of mine there are pie (many different kinds, which they are known for) and quite possibly the best bloody mary I have ever tasted.

      But now that my mouth is watering after seeing that pic of fried chicken again, I realize that today is Thursday and Hubbard Ave. Diner is 15-20 minutes away. See ya!

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