BLT CHEESE CUPS
Chewy cheese cups hold crisp lettuce, salty bacon, and fresh tomato in this low-carb version of a BLT. The cheese cups are chewy in a good way, like the browned edges of cheese pizza or lasagna that gets stuck to the pan.
Provided by NicoleMcmom
Categories Meat and Poultry Recipes Pork Bacon Appetizers
Time 40m
Yield 2
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Arrange 3 tablespoons Cheddar cheese in a 4-inch circle on the prepared baking sheet. Repeat to make 1 more circle.
- Bake in the preheated oven for 6 minutes. Remove from the oven and let stand for 1 to 2 minutes.
- Turn a muffin tip upside-down. Invert the parchment paper over the muffin tin and line one cheese circle up with one muffin cup. Slowly peel the parchment back from the cheese circle, using an offset spatula or small knife to release the cheese from the paper. Form the cheese around the muffin cup and hold it for 5 seconds to help mold into a cup shape. Repeat the process with the remaining cheese circle.
- Make 2 more cheese cups with remaining cheese by following the same process.
- Toss lettuce, tomato, and bacon together in a small bowl to combine; divide mixture evenly among cheese cups.
- Stir mayonnaise and chives together in a small bowl and divide evenly between cheese cups. Season with salt and pepper.
Nutrition Facts : Calories 342.4 calories, Carbohydrate 2.9 g, Cholesterol 72.6 mg, Fat 27.8 g, Fiber 0.8 g, Protein 20 g, SaturatedFat 12.8 g, Sodium 1086.5 mg, Sugar 1.3 g
BLT BITES
These quick hors d'oeuvres may be mini, but their bacon and tomato flavor is full size. I serve them at parties, brunches and picnics, and they're always a hit...even my kids love them. -Kellie Remmen, Detroit Lakes, Minnesota
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 20 appetizers.
Number Of Ingredients 6
Steps:
- Cut a thin slice off each tomato top. Scoop out and discard pulp. Invert the tomatoes on a paper towel to drain. , In a small bowl, combine the remaining ingredients. Spoon into tomatoes. Refrigerate for several hours.
Nutrition Facts : Calories 113 calories, Fat 10g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 206mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.
BLT MACARONI AND CHEESE
Provided by Geoffrey Zakarian
Categories side-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F.
- Bring a pot of water to a boil and cook the macaroni according to the package directions. Drain and set aside.
- Toss the lettuce with the olive oil and season with salt and pepper. Roast on a baking sheet until the lettuce is wilted, about 15 minutes. Set aside to cool, but leave the oven on.
- In a 4-quart saucepan over medium heat, render the bacon with the canola oil until crispy. Remove the bacon and set aside, leaving 3 tablespoons of fat in the pan. Add the flour and cook over medium heat until the flour begins to smell slightly toasted, about 1 minute. Add a small amount of the milk to the flour and whisk until smooth. Add the remaining milk in stages to avoid lumps. Heat until the mixture simmers, then turn off the heat.
- Add the Cheddar and Gruyere to the pan, followed by the nutmeg and drained macaroni. Fold until the macaroni is evenly coated, then add the lettuce, tomatoes and bacon.
- Spread the mixture in a 2-quart baking dish and top with the Herbed Breadcrumbs. Cook until the top is golden, about 35 minutes.
- Combine the panko, butter, parsley and thyme in a medium bowl and mix together.
BLT MAC AND CHEESE
When creamy mac-n-cheese meets the BLT-inspired ingredients of savory bacon, spinach and tomato, the end result is an all-new American classic.
Provided by By Arlene Cummings
Categories Entree
Time 1h5m
Yield 10
Number Of Ingredients 9
Steps:
- In large microwavable bowl, place cheese cubes, butter and milk. Microwave uncovered on High 8 to 10 minutes. Stir with whisk; microwave on High 4 minutes longer. Stir again; repeat microwaving until all cheese is melted and mixture can be stirred smooth, a total of about 15 minutes.
- Heat oven to 350°F. Cook macaroni in boiling salted water 3 minutes less than directed on box (macaroni should be firm). Drain; place in 15x10-inch (4-quart) glass baking dish. Pour melted cheese sauce over macaroni; mix well. Stir in shredded cheese, tomatoes and spinach.
- Cover dish with foil; bake 30 minutes. Uncover; sprinkle bacon and bread crumbs evenly over top. Bake 5 minutes longer or until top is lightly browned. Cool at least 10 minutes before serving.
Nutrition Facts : Calories 770, Carbohydrate 64 g, Cholesterol 135 mg, Fat 1 1/2, Fiber 3 g, Protein 38 g, SaturatedFat 23 g, ServingSize 1 Serving, Sodium 2120 mg, Sugar 17 g, TransFat 1 1/2 g
BLT MAC AND CHEESE
Creamy mac 'n' cheese loaded with tender tomatoes, crispy bacon, and topped with some peppery arugula! Of course you can leave the "L" off if you'd prefer, but this is a fun twist on mac 'n' cheese, and the arugula adds some great flavor and texture.
Provided by Rebekah Rose Hills
Categories Baked Macaroni and Cheese
Time 1h5m
Yield 4
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, 10 to 11 minutes. Drain and set aside.
- Meanwhile, place bacon pieces in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon from the skillet and set on paper towels to drain excess grease. Reserve 1/4 cup of the bacon grease, and carefully discard any extra or save for another use.
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with nonstick cooking spray.
- Return 1/4 cup bacon grease to the skillet, adjusting heat if the skillet is too hot. Whisk in flour until smooth. Allow flour mixture to bubble gently and cook, whisking regularly, about 1 minute. Whisk in canned tomatoes with liquid and milk. Whisk until smooth and mixture is bubbly and thickened, 3 to 5 minutes. If mixture is too thick, thin with a little more milk.
- Stir in Cheddar cheese and stir until cheese has melted into the sauce. Thin with a little bit of milk if needed. Taste mixture and season with salt and pepper. Stir grape tomatoes and broccoli into the sauce. Add cooked and drained noodles and stir gently to coat. Fill mixture into the prepared baking dish. Sprinkle with bacon pieces.
- Bake in the preheated oven until top is bubbly and broccoli is crisp-tender, 20 to 30 minutes. Toss arugula with some lemon juice and serve atop the mac and cheese.
Nutrition Facts : Calories 755 calories, Carbohydrate 59.8 g, Cholesterol 95.9 mg, Fat 42.2 g, Fiber 3.9 g, Protein 32.2 g, SaturatedFat 21 g, Sodium 899.9 mg, Sugar 9.1 g
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