BHG Delish Dish

Stirring Up Ideas In The Kitchen

Lunch

Everyone loves a good BLT. Nothing quite tops the combination of a fresh tomato, crispy bacon, and chilled lettuce between two warm pieces of bread. Thanks to the creative minds of some of our favorite food bloggers, we’ve found some alternative ways to make a BLT.

Lil’ Luna‘s melty, creamy BLT Dip recipe is one to bookmark. The recipe is so yummy yet simple — start with a dip made of sour cream, cream cheese, and melted colby jack and top off with crispy bacon crumbles, diced tomatoes, and lettuce. Use your favorite cracker or chip as a dipper!

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Macaroni salad is always a crowd-pleaser. BLT Macaroni Salad, however, goes beyond basic  macaroni salad and is sure to satisfy even the pickiest eaters. After all, everything is better with bacon, right? Food blogger Amy of She Wears Many Hats nails this BBQ-ready recipe.

The BLT Pizza from Perpetually Hungry was inspired by a meal that blogger Taylor had at California Pizza Kitchen years ago. Use a premade pizza dough and this so-good supper can be made in just 30 minutes.

Imagine: A Creamy BLT Soup to warm you up on a chilly winter day. Cinnamon-Spice and Everything Nice has made that possible — Reeni creates an even more comforting take on the classic sandwich. Toast a few slices of cubed French or Italian bread and sprinkle over the top along with bacon crumbles, lettuce, tomato, and a sour cream/mayonnaise drizzle.

In my opinion, bruschetta is one of the classiest yet most welcoming appetizers out there. As The Life Jolie says, everything tastes better on top of bread, right? Jolie repurposed traditional bruschetta with her BLT Bruschetta, made with savory bacon, sweet tomatoes, onion, and parsley for flavor, perched on top of a toasted baguette slice.

These Mini BLT Cups from The Endless Meal are truly bite-sized. Grape tomatoes (cherry tomatoes work, too) are filled with a chipotle aioli and garnished with arugula and bacon. Talk about bursts of flavor!


Meagan Wied is the author and photographer at A Zesty Bite, where she showcases recipes, lifestyle and travel posts.  On her site you’ll find twists on classic, approachable meals that can be shared around the family table.  Meagan lives in Lubbock, TX with her husband, nephew, daughter, son and dog.

Quinoa Salad with Roasted Green Chilies 

At the beginning of every New Year people including myself are searching for healthy meal options.  Whether it is soup, salads, smoothies or entrees people want to find a good meal without having to sacrifice taste.

 

This Quinoa Salad has the flavor profile and healthy touch that people want this time of year thanks to the roasted green chilies, craisins, cilantro and homemade vinaigrette.  The original recipe called for green onions but with kids in the house I knew that I better opt out of them for this recipe because there would be no way to get that past their taste buds.  I felt like the craisins were a great addition to try and add a little color to this dish.  Plus my kids will devour this without thinking twice.

Quinoa Salad with homemade vinaigrette

I suppose if I’m promoting healthy recipes like this I probably need to get on the bandwagon and work on being more active this year as well.  I know its always hard to find enough time for everything in our daily lives, but not only is this recipe good for you….its a quick one as well.  Recipes like this one take away my excuse of not having enough time to workout.  Looks like I’ll be working on getting fit this year just like the rest of the world.

Quinoa Salad with Roasted Green Chilies

Check out the full recipe for the Quinoa Salad here.


Three words. Back. To. School.

 

If you haven’t gotten the hint already, it’s back-to-school season. Along with a multitude of coloring crayons, watercolor paints and No. 2 pencils, comes the stress of planning lunches that the kids will actually eat (and not just bring home 3/4 full). Luckily, I’ve put together 10 kid-favorite recipes that are sure to leave plates (or rather lunch boxes) clean.

 

 

1. If your kids are poptart fanatics, then introduce them to Lark & Linen‘s Homemade Strawberry Poptarts. This fresh pastry is oh so sweet!

 

 

2. Leave the canned stuff at home. Send your kiddo to school with a thermos filled with something fresh from the garden. Thank you iFoodreal for this amazing Chicken Noodle Harvest Vegetable Soup recipe!

 

 

3. That’s right, homemade fruit roll-ups! Look to Willow Bird Baking‘s Straw-Raspberry Basil Fruit Leather recipe for a healthy alternative without the preservatives.

 

 

4. How about a sweet that’s energizing and healthy? This Apple Cookies recipe by Rachel Schultz is both!

 

 

5. Frozen Yogurt Covered Blueberries offer a less traditional (and fun!) way for the kids to get their daily intake of fruit and dairy. Thank you Family Fresh Meals!

 

 

6. Don’t these Homemade Hot Pockets look tasty? Thanks to Jo Cooks, frozen meals have no hold on you.

 

 

7. Save money and time by making freezer-ready sandwiches with CincyShopper‘s easy DIY PB & J Uncrustables recipe.

 

 

8. Once your kiddos try these Homemade Pizza Rolls by Tracy’s Culinary Adventures, they’ll be asking for this it everyday of the week.

 

 

9. Snack day? No problem! Five Heart Home‘s Oats & Honey Granola Bars are sure to satisfy any hungry tummy.

 

 

10. A hot lunch is easy to pack when you have Shugary Sweets‘s White Cheddar Mac & Cheese.

 

Welcome Back To School!

 

xxmadison


Hey folks! It’s Brian from A Thought For Food and I’m so happy that I was asked to play around with a BHG recipe!

When I was first approached about writing a post, I immediately knew what I wanted to make. Panzanella, the Italian bread and tomato salad, was something of a revelation for me when I learned of its existence only a few years ago.  You see, for me a salad can never just be lettuce and chopped up carrots and cucumber. I need something substantial on my plate.  Give me cheese or fish or eggs… or bread! Needless to say, when I first came upon the panzanella, I was elated.

The original BHG recipe is outstanding on its own, but I’m the kind of cook who likes to mess with tradition.  Initially, my only modification to the recipe was to include some chopped kale, but when I tried it, I thought, “Eh, that’s okay, but it’s still missing something.” The night before was July 4th and we had a ton of leftover grilled corn in the fridge.  I sprinkled a bit of that in and chopped up some roasted red peppers we had around.  At this point, I knew that I had something special… a recipe that took the panzanella to the next level (not that it needed a whole lot else).

You can try out the original BHG panzanella recipe here. Leave it as is or add in some of these additional items.  Totally up to you. You really can’t go wrong.

Brian Samuels is a Boston-based food photographer and writer and is the creator of the food blog  A Thought For Food.  He is also the co-creator and Editor-In-Chief of the cocktail blog, The Boys Club, which recently won the Saveur Food Blog Award for Best Cocktail Blog.  Brian’s work has been featured on Saveur.com, The Wall Street Journal, Edible Boston and the Improper Bostonian. Follow Brian on Facebook and Twitter.

 


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