WARNING: This WILL make you drool!
Like most human beings, I LOVE BACON. There are a lot of ways you can have it, and I'd have to say that I'm good with any dish that has bacon as an ingredient, with moderation of course. But, my all time favorite thing to make with bacon is a BLT.
To me... having a BLT is about as wonderful as being attacked by puppies!
They are easy to make, they've got veggies in it and there are many different ways you can have them. In fact, I just saw a recipe I'm trying this weekend... it's a BLT without bread! Just wrap it all up in a romaine lettuce leaf! Low carbs, all the bacony goodness...brilliant!!
If you're not sure how to make a BLT here's a simple "How To" photo beside a great BLT costume for the family!
The thing that inspired this whole BLT rant is... are you ready for it? A BLT Pasta Salad!! Really? I know, you're excited as well so here's how we make it:
BLT PASTA SALAD
- 12 ounce corkscrew shaped pasta
- 1/2 cup milk
- 12 ounces lean bacon
- 3 medium ripe tomatoes, cut into chunks
- 1 tablespoon chopped fresh thyme
- 1 clove garlic, minced
- Kosher salt and freshly ground pepper
- 1/2 cup mayo (i used 1/4 cup mayo and 1/4 cup greek yogurt)
- 1/4 cup sour cream
- 4 tablespoons chopped chives
- 5 heads Bibb lettuce, quartered, or 5 cups chopped romaine hearts
Cook the pasta in a large pot of salted boiling water as the label directs. Drain and toss with the milk in a large bowl; set aside.
Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp. Drain on paper towels. Discard all but 3 tablespoons drippings from the pan. Add the tomatoes, thyme and garlic to the pan and toss until warmed through; season with salt and pepper. Crumble the bacon into bite-size pieces; set aside 1/4 cup for garnish. Toss the remaining bacon and the tomato mixture with the pasta.
Mix the mayonnaise, sour cream and 3 tablespoons chives with the pasta until evenly combined. Season with salt and pepper. Add the lettuce; toss again to coat. Garnish with the reserved bacon and the remaining 1 tablespoon chives. Serve at room temperature.
I will need a little "alone time" now.