Need a simple, yet tasty and impressive-looking lunch? Well, your search is over. I whipped up this quick sandwich, which I have affectionately dubbed the BAST [bacon, avocado, spinach, tomato] several weeks ago in an attempt to use up some ingredients in the fridge before we headed out of town for the weekend. [Yes, I’m behind. We’ve been gone 5 out of the last 6 weekends, so this long Memorial Day weekend was much appreciated since we were actually home.]
I was inspired by the classic BLT, hence the acronym and name of this delicious concoction, but decided to add a little something-something by subbing baby spinach for lettuce, adding some extra flavor and smoothness with avocado slices, and whipping up a light, sweet honey mustard sauce as a binder. Just like any good sandwich, no one component dominates–each joins together easily to create a party on your plate…and in your mouth! Enjoy!
2 pieces of thick cut bacon, cooked and broken into thirds
1 roma tomato, sliced thin
1/4 avocado, sliced into 6 pieces
handful baby spinach leaves
1 tablespoon mayonnaise
1 teaspoon dijon mustard
1 teaspoon honey
Directions:
In a small bowl, mix together mayonnaise, mustard, and honey. Spread mixture on one side of each piece of bread. [I had some leftover.] Then layer spinach, tomatoes, bacon, and avocado on one piece of bread. Top with a second slice and repeat. Top with final slice of bread, then press down, pierce sandwich with toothpicks, and cut into two slices… diagonal is best. 🙂 Enjoy!
Happy Spring! Yesterday in Bloomington on the first day of spring we experienced the best and worst spring has to offer–in the morning, rain, wind, and 45 degrees, followed by 60 degree temperatures and sunny skies in the afternoon. Today is supposed to be much of the same. And while rain is not my favorite thing ever, I must admit that I prefer it to snow and certainly prefer it to ice. Whether winter will make another appearance before summertime arrives is a mystery, but one thing that is not a mystery is how wonderful my new favorite way of preparing grilled chicken is! I realize I have new favorites all the time, but this recipe is just fabulous. You have got to try it. We loved the contrast between the slightly spicy chicken and the creamy avocado sauce, bursting with fresh flavors. Serve it with a bright, fruity spinach salad and welcome spring tonight!
Ginger Chicken with Avocado [from Eat Cheap but Eat Well by Charles Mattocks]
Ingredients:
4 boneless skinless chicken breast halves [~1 pound]
1 tablespoon ground ginger
1 teaspoon ground cumin
1 medium avocado, peeled and diced
1/4 cup nonfat plain yogurt or sour cream
1 tablespoon fresh cilantro, chopped
2 teaspoons lime juice
1 clove garlic, minced
Directions:
Mix together ginger and cumin and rub over chicken. Cook in a hot skillet with oil or on the grill [we used our George Foreman] until the juices run clear and internal temperature reaches 160 degrees.
While chicken is cooking, prepare the avocado sauce. In the bowl of a food processor, combine avocado, sour cream/yogurt, cilantro, lime juice, and garlic. Puree until smooth. Spoon sauce on top of chicken and enjoy.
It’s no secret that I love Mexican-inspired dishes. Consequently, last weekend, when faced with the choice of what snack to bring to a girls’ night with some friends from church, I instantly thought of Layered Taco Dip. Let me just say that this version is amazing. I’ve never made a taco dip without refried beans and oodles of cheese, and while I won’t go so far to say this is a healthy version of taco dip, it’s certainly not as bad for you as it could be. Anyways…
There are six reasons I love this dip.
all ready for dipping!
Black beans. So tasty, so flavorful and a little bit of texture.
Guacamole. Enough said.
Cheese! [I never said it wasn’t there…]
Sour cream. Infused with spices and onions. Ummm wow.
Lettuce. Gotta make it healthy somehow 😉
Tomatoes. Topped with spices and onions. Ahhmmazing!
All layered up, served with crunchy chips, naturally. Need I say more? Oh yeah… I think it’s pretty 🙂
1 cup cheddar cheese [shred your own! it’s better!]
1 large avocado
garlic powder
cayenne pepper
kosher salt
~1 teaspoon lime juice
4 green onions, diced
slightly under 1 cup sour cream
dried cilantro [or fresh]
2 cups romaine lettuce, chopped
1 large tomato, diced
Directions:
Heat a little olive oil in a skillet over medium heat. Add garlic, black beans, and hot sauce to the pan and heat for about 3 minutes, or until fragrant. Remove from heat, add about 2 tablespoons of water and mash with a fork or potato masher. Don’t worry about getting them completely smooth, just mostly. Spread in the bottom of a 1 quart bowl and top with cheese.
Then, halve and pit the avocado and use a spoon to scoop out the meat. Place in a bowl, and add the lime juice and a sprinkle of garlic powder, cayenne pepper, and kosher salt to taste. Use a fork to mash and combine ingredients, then spread over the cheese.
In a small bowl, combine the sour cream, 3/4 of the green onion, a few dashes of dried cilantro, and a dash of hot sauce. Whip together with a spatula, then spoon out over the avocado. Place lettuce and tomatoes on top, and sprinkle with remaining onion and a pinch of cilantro, garlic powder, and cayenne pepper.
Serve with tortilla chips. Since this dish includes avocados [which turn brown when exposed to oxygen], it’s best eaten the day it’s made, at least for presentation’s sake.
The Pajama Chef 