 I know that you don't really need a recipe to make a great BLT but in my defense, I had to put this yummy BLT/Grilled Cheese sandwich in my recipe index because that is my go-to reference when I do my menu planning and I definitely don't want to forget about this delectable sandwich. If you're interested in the specifics of how I plan my meals - you can check out that blog post here. Now that we're in the middle of soccer season, I'm relying on hearty sandwiches more than ever. These BLT's make concession stand hot dogs look even more unappetizing. I'm not here to bad mouth the concession stand but these hearty sandwiches are soooo much better. (AND when you pull this sandwich out of your bag, you'll be the envy of everyone sitting around you in the stands.)  The perfect combination of a melty, gooey grilled cheese and the crispy, protein packed BLT. Add a slice of cool and creamy avocado and voila - the perfect grilled sandwich.  Turkey Bacon and Avocado Grilled Cheese 4 slices hearty artisan bread 4-6 slices turkey bacon, cooked 4 slices mozzarella 1 avocado, sliced 1 ripe tomato, sliced basil leaves 1-2 tablespoons of butter
Build sandwich.
Grill each sandwich over medium heat until cheese is melted and bread is browned. 
I know what you're thinking - only I could take a perfectly good BLT and try and make it healthy(er).
I actually like turkey bacon better than regular bacon so that swap was kind of a no brainer. Oh and I LOVE avocado on almost everything so of course I added it to my BLT. I also like the brightness that the fresh basil adds to this yummy sandwich on hearty artisan wheat bread. I wouldn't go so far as to call this a "healthy" sandwich but I do love this variation on the classic BLT. I think that you will too. Ciao!
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There are lots of people who intentionally decorate cupcakes to look like poop emojis - but let me be clear - I am not one of those people. That just doesn't seem very appetizing. From now on, it's piped buttercream with a swirl tip for me.  Chocolate Cinnamon Cupcakes ½ c of coffee ½ c of butter 1/3 c cocoa powder 1 egg 1/3 c of sour cream 1 c of flour 1 c of granulated sugar ¾ tsp baking soda ½ tsp salt 1/4 tsp cinnamon 1/8 tsp chili powder
Bake 22 minutes at 350.
 Frost with chocolate buttercream mixed with 1/2 teaspoon cinnamon.
These cupcakes are similar to the Mexican Chocolate Cupcakes that I posted a couple of months ago. These cupcakes don't have the cayenne pepper to give you the slow burn like the Mexican cupcakes but they are equally delicious. I think you will agree that a little cinnamon and a little chili powder takes these otherwise "regular" chocolate cupcakes to a whole new level.
Ciao!  To all my Atlanta followers: I am officially inviting you to join me in pretending that it's winter while sweating over steaming hot bowls of soup. I collected a bunch of new soup recipes that I wanted to try out this winter and since we didn't exactly have much "soup" weather this winter, I still have all of these unused soup recipes sitting on my kitchen counter. Now that it's March, I feel like I better get a couple of these soups made - before the temperatures get even warmer. This Chicken Tortellini soup really was delicious. And even though I prefer to eat my hot soup while sitting in front of a roaring fire, I liked this soup a lot. The tricolored pasta and yellow bell peppers really make this soup look more like a "Spring" soup anyway.  Chicken Tortellini Soup 1 tablespoon Olive Oil 1 large sweet onion, peeled and chopped 1 bell pepper, seeded and chopped 2 cups sliced carrots 3 garlic cloves, minced 1 1/4 pounds boneless skinless chicken breast (2 large breasts) 8 cups chicken broth 8.8 ounce package Cheese Tortellini 1/4 cup heavy cream 2 tablespoons fresh chopped parsley 1 tablespoon fresh thyme leaves 1/4 teaspoon crushed red pepper Salt and pepper
Stir in cream and parsley. Season as necessary.  Maybe it's a good thing that I didn't get this soup made this winter because it is the perfect way to welcome in an early Spring. I loved this yummy, hearty meal.
 I stored the leftover soup in the refrigerator for a couple of days and I was afraid that the tortellini would get too swollen and soggy but happily - I was wrong. We enjoyed this soup for several meals and eat time I warmed it - it seemed to get even better.
This was a super easy soup to put together and everyone in my family liked it. I think you will too. Ciao! |
