BLT with Avocado Salad

Credit: Jen Cochran
Recipe:
- 1 Red Bell Pepper
- 1 Yellow Bell Pepper
- 1 Salad Tomato
- 1 Avocado
- 1 head of Red Leaf Lettuce
- 1 Romaine Heart Lettuce
- 1/2 lb of thick sliced bacon, chopped

Dressing
- 2 Tbsp Dijon
- 3 Tbsp Balsamic Vinegar
- salt and pepper to taste
- 1/3 cup of olive oil

Croutons
- 4 slices of whole wheat bread
- fresh grated Romano cheese to coat
- Olive oil to coat
- salt and pepper to taste
- Garlic, minced, to taste (I used 1 clove)

Put 1/2 pound of bacon (about 6-8 slices) in freezer for 15 mins... it's easier to cut when slightly chilled. Slice bacon. Drizzle a little bit of olive oil into a pan and cook bacon until crispy. While bacon is cooking, follow instructions below. When fully cooked, remove bacon and set to side on to cool and drain grease.

Slice bread in cubes. Put in a bowl or zip lock bag. Add olive oil to make moist, but not completely dampen. You just want enough to help seasoning stick and make bread brown. Add cheese, salt, pepper, and garlic. Mix thoroughly. Lay on a greased cookie sheet or an oven mat in a single layer. Cook until desired crispiness in the oven at 350 degrees. I cooked ours about 20 mins.

Dice bell peppers, tomato, avocado, and clean and pull apart lettuce. In your serving bowl, whisk together dressing ingredients: Dijon, balsamic vinegar, salt, pepper, and olive oil.

Add lettuce to dressing and mix well. Next top with bell peppers, avocado, and bacon. Serve croutons on the side. And enjoy! This meal came together so fast and was a much healthier alternative to the traditional BLT, as it has mayo and we would've had much more bread.

Extras
- Keep dressing, bell peppers, tomato, and avocado to the side if you think you will have extra for leftovers so your lettuce doesn't get soggy.
- I'm not a huge fan of having salad as the main course. This salad was hearty enough that I found it satisfying as a meal.
- More pics:

Daphne Oz's Chicken with Sweet Potatoes

Credit: The Chew's Daphne Oz
Recipe: http://beta.abc.go.com/shows/the-chew/recipes/Chicken-Sweet-Potatoes-Daphne-Oz

Cochran Comments: I did all of the chopping and work this morning after breakfast, but I would recommend preparing your meat and veggies the night before if you have to be somewhere (ie work) in the morning. It took me about 30 minutes from starting the prep work to firing up my slow cooker. Pretty easy, tho. I peeled the sweet potatoes. The recipe doesn't really specify, but the pic above doesn't show skin on and I'm not a big fan of sweet potato skin.

I don't have Curry Powder on hand. So, I researched a substitute. I found a conversation on Yahoo Answers stating the following for a substitute:

• 1/2 tsp turmeric
• 1 tsp ground cumin powder
• 1/2 tsp ground coriander powder
• red chili powder, to taste
• optional: pinch of nutmeg, pinch of cardamom powder, pinch of cinnamon

I only needed a teaspoon of curry powder. So, I didn't follow the amounts exactly. I just kind of sprinkled the above seasonings over the chicken in the slow cooker. However, I don't have turmeric either. So, back to substitute research, and found mustard powder per healthdiaries.com.

Well, the reviews on the recipe site are right, there's a lot of liquid leftover. I too would probably cut the original liquids in half to start this meal. There was so much liquid, I'm not sure the amount of cornstarch recommended really made a difference in thickening. I didn't add more, because I didn't want to add to the calories. Waste not, want not! I actually strained the leftover sauce and I'm gonna try to use the now broth in place of water or chicken broth the next time I make quinoa. I'll keep you posted about this.

First bite words, "Woo! Bring on the back heat!" The first bite was a little alarming, but it was never too much for my husband and I. Our almost two year old doesn't quite care for hot food as much as we do yet, and he has a sensitive stomach. So, I chickened out and gave him plain chicken.

The flavor was great, the textures were great, and good news! The flavors and textures maintained for leftovers! Yay!

I didn't make the spinach side recommended in the original recipe. I served 2 & 1/2 bags of baby spinach to my family already this week. I knew they were probably over it, because I (the vegetable lover) was. So, I got some fresh green beans from my local produce stand. I put 2 Tbsp of oil in a pan, 2 minced garlic cloves, and heated it up, but didn't brown it. I cleaned and cut the tips off the green beans, and threw the beans into the pan with oil and garlic. Salt and pepper to taste. Cook for a few minutes. Since my main dish had some soy sauce in the base, I decided to add a bit to my green beans. Maybe a tablespoon or so... to taste. Cook a little longer. I like to cook green beans down a little bit so they soften slightly from their original texture, but still have some crunch. You can't cook fresh green beans incorrectly. Their safe to eat fresh or mushy. So, just use your judgement to your liking, and enjoy! Right before plating the beans I folded some sesame seeds into them. Again, to your liking. Hope your family enjoys this dish as much as we did!

Spinach Salad with Chicken, Avocado & Feta Cheese

Credit: Recipe Girl
Recipe: http://www.recipegirl.com/2012/04/02/spinach-salad-with-chicken-avocado-and-goat-cheese/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+TheRecipeGirl+%28The+Recipe+Girl%29&utm_content=My+Yahoo

Cochran Review: Well, as a first time veggie farmer, I learned about spinach plants "bolting" this week. Meaning the temperature went up and the spinach plants began to flower and wilt their leaves! Ahhh! So, I had to pick all of my leaves quick and get eating! I found this recipe and gave it a go. So glad I did! Yum! I changed a few things for no other reason than I didn't feel like going to the produce stand or grocery.

Here's what I changed: I substituted red bell pepper for the tomatoes, pecans for the pine nuts, & Feta cheese for the goat cheese. I added chives from my garden.

In regards to the dressing, I used red wine vinegar instead of white wine vinegar, because it is what I had on hand. I used Schnucks (local grocer) Whole Grain with Garlic Mustard.

This meal came together quick and easy for me since it was right after Memorial Day. My husband grilled a lot of corn in husk and meats on the charcoal grill. So I used that corn and chicken in my salad. I completely recommend having a summer grill meal and using those leftovers in this salad to make a new meal. I questioned the corn, but went for it. I was not disappointed! This is a great light, hot summer day meal. Hope you enjoy!

Mixed Greens & Fruit Salad with Hoisin Dressing

Credit: Lee Kum Kee
Recipe: http://us.lkk.com/en/Kitchen/Recipe/Occasions/mixed-greens-and-fruit-salad-hoisin-dressing-3135

Cochran Review: This salad really made up quick and it is sweet, tangy, light, filling, and delicious!! You definitely want to give this one a try!!! I used the Lee Kum Kee Hoisin Sauce from my prize basket, and I really enjoyed it! I used sesame oil I had on hand, since I didn't have LKK's. Also, I used Rice Vinegar. Enjoy!!!!

Asian Turkey Lettuce Wraps

Credit: Taste of Home Simple & Delicious
Recipe: http://www.tasteofhome.com/recipes/Asian-Turkey-Lettuce-Wraps

Cochran Review: Oh my goodness! I will make these again, and again, and again! AH-mazing! So simple, too! I chopped the stir-fry veggies by hand, because my son was napping. However, next time I will chop them in the food processor (another one of my fav kitchen toys) to save time! Also, I used natural peanut butter, because that's what we like and keep in the house. When we were at the grocery that day the Boston lettuce wasn't looking so fresh. So, we used iceberg lettuce. I'd like to try Boston lettuce with it next time! We had Boston lettuce with the slow cooker brisket and it was delish! Enjoy!

Slow Cooker BLT (Bacon, Leek, Tomato) Brisket

Credit: Rachael Ray Show
Recipe: http://www.rachaelray.com/recipe.php?recipe_id=4438

12.19.12 Update: RR changed their site. New link attached above, but doesn't include the crouton recipe. Here is her garlic crouton recipe I found that we can just add parmesan to: http://www.rachaelray.com/recipe.php?recipe_id=4895

Cochran Review: OH EM GEE!!!! This dish... AH-mazing!!!! That says a lot coming from me, because I will choose turkey or chicken over red meat 95% of the time. Definitely don't skip making the easy salad and croutons! It was so easy and adds so much! Mom mentioned she loved the different textures: soft falling apart brisket, crisp salad, and crunchy croutons! Mom & Dad loved the stewed cherry tomatoes. My husband & I enjoyed the flavor the tomatoes gave, but didn't eat them. Donnie has an issue with tomato texture and I'm allergic (can only handle small doses). I can really understand why Rachael recommends caramelizing the meat before slow cooking it! It really added flavor!

Our salad was actually made with Boston Lettuce instead of Watercress or Arugula. My husband doesn't care for Arugula. So, I was going to use Watercress. However, Watercress doesn't hold up well and isn't widely sold in our area. So, the groceries only order upon request. If you want Watercress, make sure you check with your grocery or produce stand a few days in advance. That being said, Boston Lettuce was recommended by my grocery produce manager and we enjoyed it very much!

Also, the recipe calls for 2 Tbsps of honey. Our pediatrician recommends not giving our son honey until after he is 2. So, I substituted 2 Tbsps of honey with 1&1/2 Tbsps of maple syrup and 1 Tbsp of white sugar. See my article about Food Substitutions for more detail. I think our son thought it was worth it, because he gobbled this meal up!

This recipe has a few steps. So, I did some of them the night before. I cut the leeks, and put the veggies in a zip lock so I could just dump them into the slow cooker in the morning. Also, I cooked the bacon and caramelized the brisket the night before and put it in a zip lock. I made the croutons before serving, but I certainly think this step could be done the night before, too.

Hope you give this a try and enjoy! We will be making this again!