I named this recipe Summer’s End Pasta not to make us all sad that yes, summer is winding down (and I have to admit, I am looking forward to those first cool mornings of fall!) but to remind all of us that now is the time to take advantage of this glorious moment when the local corn, tomatoes and herbs are all in season all at the same time! Toss in some bacon and some creamy ricotta cheese and you have a summer pasta dish that you’ll remember all the way until next Memorial Day. Ready to put those summer veggies to work? Let’s make it!
We all know how I feel about bacon, and my love for bacon of course extends into all kinds of BLT sandwich love, but with this latest recipe for lobster BLT sandwiches with brie cheese, I think I may have found the love of my life, BLT-wise. In this sandwich, B stands for both bacon and Brie, and L stands for both lettuce and lobster. And LOVE, because that is how I felt about every creamy, crunchy bite! Ready for the BLT sandwich of your dreams? Let’s make it!
This is most definitely a Thursday night recipe, and here’s what I mean by that. It’s Thursday. The weekend is so close, but so far. You’ve made your way through MondayTuesdayWednesday with a fair amount of energy, but by the end of Thursday, you are, well, TIRED. And every Thursday, the folks in your house are still expecting dinner. Sure, you could just scramble up some eggs…or you could turn to this recipe, which is quick, delicious, super-easy comfort food and a whole new spin on eggs for supper. Ready for a simple and simply delicious supper? Let’s make it!
Oh, this soup…now that it is August and the sweet corn is all around us, this corn shrimp chowder is going into constant rotation in my house. Not only is it ready in a jiffy, but it combines two of my favorite summer flavors…corn and shrimp…along with one of my favorite 365 days a year flavor, bacon! It’s delicious both piping hot right out of the pot, and also cooled down to room temperature for those sultry summer evenings.
So the next time you are picking up some fresh ears of corn at your local farm stand, toss a few extra in your bag and let’s make it!
So, I should start this discussion of potato salad with bacon and parsley by admitting that I am not the world’s biggest potato salad fan. Frankly, if I am going to spend my carbs on a side dish, I like it to involve pasta or rice or even corn. And those potato salads with sour cream and mayo — well, they are just a little heavy for me. But every once in a while I run across a new recipe that compels me to try another potato salad recipe in the hopes of finding one that I really like. And this one…I really like! Adorable baby potatoes, fresh parsley and, of course, BACON. It was a potato salad that had me at hello…let’s make it!
Here’s one of the things I like best about these oven steamed mussels. If you have ever made mussels (the way I have, about one million times because mussels are addictive!), the most challenging part is fitting them all in the pan. Most recipes call for putting the mussels in a big old skillet, covering it and steaming them up. Which makes for delectable mussels…IF you can fit them all in the pan. Because let’s face it, you need a lot of mussels to make up a dinner, and while I have more than one big old skillet, it was always pretty crowded in there. This recipe lets all the mussels hang out in your biggest roasting pan, along with leeks, white wine and a few other delectable things. Yes, that is bacon you see in that picture. Get that pan you use to make the Thanksgiving turkey and let’s make it!