Tag Archives: Bacon

Tomato Time = Salad Success!


Captivating Caprese! Ciao Bella! Photo by mjb2013
Captivating Caprese! Ciao Bella! Photo by mjb2013

missjunebug has recently discovered Salads for Breakfast! She’s not quite sure what got her started on this, but she’s pretty much left conventional breakfasts behind–except for her occasional bowl of homemade granola.

This is the perfect time to tomato up early in the day. Here are a couple of inspired salads to get you started thinking: Salad for Breakfast! Grab those homegrown or farmer’s market tomatoes and dig in!

Caprese Salad

Tomatoes of your choice–missjunebug likes Romas and on-the-vine organic finds

Fresh mozzarella cheese

Fresh basil

Extra Virgin Olive Oil

Balsamic vinegar

Kosher salt

Freshly ground black pepper–lots of it!

Slice the tomatoes and cheese to the thickness you prefer. Arrange on a plate alternating tomato, cheese, and basil or create your own artistic arrangement as missjunebug has done with a big pile of basil surrounded by tomatoes and cheese. Be creative!

Drizzle with olive oil and balsamic vinegar. Finish with salt and pepper. Enjoy every fresh bite of this Italian salad delight!

The perfect breakfast, lunch, or dinner! Photo by mjb2013
The perfect breakfast, lunch, or dinner! Photo by mjb2013

missjunebug came across this next salad at Lake Powell Resort in Page, Arizona when she and trusty Mr.JB were doing some eclipse chasing. This is a blast to the past recipe reminiscent of the Iceberg Wedge with Bacon, Tomato, and Blue Cheese. Very old school but very delightful to the taste buds and appealing to the eye!

missjunebug’s Bacon, Tomato, and Blue Cheese Salad

3 slices of crispy bacon

1 large chopped tomato

1/4 cup blue cheese crumbles

Thinly sliced red onion

Big pile of shredded iceberg lettuce (or add romaine for more texture)

Wishbone Chunky Blue Cheese Dressing

Kosher salt

Freshly cracked pepper

Arrange the lettuce on a plate. Scatter the tomatoes around the lettuce. Add crumbled bacon and blue cheese crumbles. Scatter red onions strategically around the plate! Top with chunky blue cheese dressing. Finish with salt and pepper! Done!

Best blend of tomatoes, bacon, blue cheese, and red onion. Yum! Photo by mjb2013

Of course, these salads are great anytime of the day, but try to break free of breakfast expectations by trying salad instead! missjunebug is sure you won’t regret it!

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Spinach+Goat Cheese+Onion+Bacon Quiche=Delicious!

Hey Little Steer! Check out that Spinach Quiche! Photo by mjb2011
Hey Little Steer! Check out that Spinach Quiche! Photo by mjb2011

missjunebug recently updated her reliable old standard recipe for Quiche Lorraine and made it a tiny bit healthier by cutting back on the bacon and adding spinach and a little goat cheese.

Here’s her recipe re-do:

missjunebug’s Spinach+Goat Cheese+Onion+Bacon Quiche

Read the recipe through for the list of all the ingredients.

Homemade crust or Pillsbury Pie Crust (just unroll and you’re ready to go!)

4 eggs

1 cup Half and Half

1 cup whipping cream

4 eggs

1 T. flour

1/2 tsp. Kosher salt

1/4 tsp. pepper

Pinch of ground nutmeg

Whisk up the above ingredients and set aside while you assemble the quiche savory components.

1 bag baby spinach

1/2 chopped onion

1 T. olive oil

Cook baby spinach in a skillet or saucepan over medium heat. Stir occasionally until cooked down. Drain vigorously using paper towels–wrap and squeeze out the liquid, then chop.

Heat olive oil in a skillet or dutch oven. Toss in the chopped onion and saute until onion is translucent. Add the drained, chopped spinach and combine with onion. Saute together a minute or two, just long enough to blend flavors.

Now prepare these ingredients:

6 pieces bacon, fried until crisp (missjunebug loves Farmer John’s) and crumbled

1 1/2 cups Jarlsberg Swiss cheese, grated

2-3 T. goat cheese, cut up into tiny pieces

Place pie crust in 9″ or 10″ pie plate. missjunebug prefers ceramic ones, but glass or metal will do just fine, too.

Sprinkle in a layer of grated Swiss cheese, then a layer of crumbled bacon. Repeat until you use up all the Swiss cheese and bacon. In one layer, place the spinach/onion saute on top of the cheese/bacon layers. Finish off with the tiny pieces of goat cheese. This part is a little messy since the goat cheese is a soft cheese, but do the best you can.

Pour the custard mixture evenly over the ingredients in the pie plate. Bake on the lowest rack in a 375 degree oven for 45-50 minutes, until quiche is golden brown on top and firm in the center.

Cut into generous slices and serve with a fruit salad of cut up Gala apples, mandarin orange segments, and raspberries! Delicious!

Yum! missjunebug has already dug into that Quichelicious dinner! Photo by mjb2011
Yum! missjunebug has already dug into that Quichelicious dinner! Photo by mjb2011
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