Recently I came across a really interesting Rick Bayless recipe for bacon guacamole. At first I thought, that can't be right. Rick Bayless doesn't really seem like an everything-tastes-better-with-bacon sort of guy. However, there it was in my inbox: bacon guacamole by Rick Bayless. I was skeptical as to whether or not it would work, but considering that I love both bacon and guacamole, I decided to give it a try. And guess what? It totally works!
It's actually ingenious — an addictive and amazingly scrumptious dip. It's a good thing I made it for guests because had I been alone in my apartment, I would have shoveled the entire bowl down my throat in a matter of minutes. The smokiness of the bacon is enhanced by the addition of chipotle chiles in adobo. With juicy tomato, creamy guacamole, and crunchy bacon, each bite is a taste explosion! It's perfect for tailgating season, so get the recipe now.
If it's a Barefoot Contessa dish, you know it's got to be good and this recipe does not disappoint. The resulting lasagna will have your guests crying, "OMG this is amazing!" It's rich, cheesy, creamy, and just plain delicious. The chunky portobellos are so meaty, even carnivores will enjoy this hearty meal. It's a one-pan dinner that's perfect for cooler weather, so get the technique after the jump.
Upon hearing the title, one instantly envisions sophistication as smoked salmon is a glamorous ingredient. The word mousse is what leads the eater to believe it's a complex dish to put together. However, any good foodie knows that mousse can sometimes mean gelatin.
To make this luxurious spread that would be welcome at breakfast, noon, or night, all you have to do is blitz salmon, gelatin, sour cream, and lemon juice in a food processor. Then let the mixture set overnight, and voilà! Instant elegant appetizer. See just how simple it is when you look at the recipe.
If you don't have time to poach eggs, consider topping the hash with fried eggs instead. Learn how to make this meal, after the jump.
The ingredient list calls for store-bought pesto, but if you have time, take advantage of Summer's bounty of basil, and make your own. Serve with a glass of wine and grilled bread for a light, healthful, and satisfying meal. For the recipe, keep reading.
Readers, get excited: since I shared the invite and party plan, I wanted to show you how the actual event turned out. It was the first time I hosted a bridal shower and although it took some effort to put everything together, I'm happy to report it was a success! Here, you'll find all of the delicious details.
Photos Courtesy of Erin Arago
I've been to many a party where an adorable shooter of soup was on the menu as an appetizer. I love the idea, but it seems like a lot of work to refill the cups while making sure the soup is hot enough to serve — more work than I like to do at a party. However, when I hosted a recent bridal shower, I decided to give it a try with a seasonal chilled soup.
It was perfect! I made the soup two nights before the shower, so that the day of all I had to do was pour it into the plastic shot glasses. With a velvety texture and rich corn flavor, it tasted absolutely excellent. Although the original recipe called for ham hocks, I simply omitted them to make it vegetarian-friendly. To take a look at the method (I highly recommend it) read more.
Learn the method after the jump.
Although the recipe calls for roma tomatoes, the heirloom varieties were too pretty for me to pass up. That's what I love about this recipe, it's more of a suggestion than something set in stone.
Select the tomatoes and herbs you want to use. If you feel like adding in a layer of fresh mozzarella cheese between the toasts and tomatoes, do it. Want to stir crumbled feta in with the tomatoes? Why not? Just be sure to enjoy while the tomatoes are at their peak season, now! Here's the recipe.
The buttermilk, which is seasoned with lots of garlic cloves and fresh rosemary sprigs, tenderizes the chicken. The key to making this chicken succulent and moist is to take care and not overcook it.
Although the recipe calls for a whole chicken, I had skinless breasts in the freezer, so I used those instead. However, when I make this savory and scrumptious chicken again, I'll be using skin-on pieces because I think it will enhance the overall flavor of the dish. It's a great seasonal entree, so learn how to make it now.
They're quick to put together and fun to eat. The smaller size means you can indulge without the guilt. Serve the sliders with salad greens, couscous, or grilled potatoes. Want the recipe? Get it right here.