Showing posts with label Bacon. Show all posts
Showing posts with label Bacon. Show all posts

Friday, October 9, 2015

Mitchell's Spicy Bacon-Ranch Cheese Fries


A hearty thanks to Mitchell Sibley '17 for this recipe!

"For what it lacks in health, it makes up for in flavor! In order for this recipe to work, the salad bar must have bacon bits and shredded mozzarella cheese. This is the perfect 'any-tizer' and the recipe is flexible enough that the listed amounts can vary to any personal preference."

Spicy Bacon-Ranch Cheese Fries 
1 plate of Fries (As many as you want; steak fries or waffle fries preferred)
1 Scoop of Mozzarella cheese
1-3 Jalapenos, sliced
1/2 scoop bacon bits
Ranch dressing

Get a plate of fries; steak fires are the best but any will do (sweet potato not recommended). Add jalapenos and bacon bits to fries. Cover in Mozzarella cheese and microwave for 20-40 seconds. Grab a small plate and put some ranch dressing on it for dipping.

Monday, May 6, 2013

Jonathan's Deviled Eggs

Hard boiled eggs. Boring, right? Wrong! As a matter of fact, the Ratty comes fully armed with an arsenal of ingredients to transform these humble protein morsels into decadent deviled eggs. We want to thank Jonathan Sit for his ingenious recipe and gorgeous photos. Enjoy!

Jonathan's Deviled Eggs
12 hard boiled eggs (served only at breakfast and lunch)
mayo
relish
yellow mustard
bacon (for the adventurous) 

Get a dozen hard boiled eggs. Peel and cut in half with a knife. They are easier to peel when warm so do it quickly! Put all the yolks in a cup. Now, using a soup spoon (the larger one not the dinky tea spoon), mix in 4 parts mayo, 1 part relish, and 1 part mustard. Mix! Season with a dash of salt and pepper. Carefully spoon back the mixture into the now empty egg-white halves. Now you can garnish it with more pepper or paprika (if they have it) or if you're feeling adventurous, bacon bits from the salad line! (I made this as a dish for a potluck so it makes a lot of servings!)

Thursday, March 15, 2012

Brant's Ziti with Bacon and Peas


We received this fantastic recipe from Brant Hoffman, who put it together using V-dub ingredients!

Looking for some home-style, hearty, pseudo-Italian food? Look no further than the the savory flavors of this delectable, colorful creation...

Brant's Ziti with Bacon and Peas
1 bowl full of Ziti
1/2 ladle of Alfredo sauce
1/2 cup of cooked peas
2 teaspoons bacon bits
1 tablespoon parmesan cheese
Pepper

Put the ziti (or any pasta of your choice really) in a bowl. Add the Alfredo sauce, peas, and bacon bits. Mix until toppings are evenly distributed. Transfer to a plate, then sprinkle with parmesan cheese and add pepper to taste.

Saturday, November 6, 2010

Spinach Mushroom Bacon Salad - Olivia's Organics Recipe Contest



Do you know about Olivia's Organics salad greens? They are sold at Eastside Marketplace and Whole Foods, and are delicious! Olivia's Organics is hosting a recipe contest, so in the spirit of creative healthy eating, consider submitting your favorite recipe! Details below.

Spinach Mushroom Bacon Salad
baby spinach
mushrooms
bacon, broken up
broccoli, broken into smaller pieces
hard-boiled egg, peeled and roughly chopped
chopped tomatoes
chopped roasted red bell peppers

1. Microwave mushrooms, bacon, and broccoli for 100 seconds or until mushrooms and broccoli are just cooked through. (Tip: Turn a plate upside down to cover everything and prevent it from drying out in the microwave. Careful when removing it! Steam hurts.)
2. Toss everything together.

***CALLING ALL HOME CHEFS***

Olivia’s Organics Healthier Holiday Recipe Contest

This Is Not Your Grandmother’s Holiday Casserole!

CHELSEA, MA (Oct, 2010) – The ingredients for happy holidays begin with family, friends and, of course, delicious food! This holiday season Olivia’s Organics is inviting home chefs to get creative and share their new healthy holiday recipes, competing for 52 weeks worth of Olivia’s Organics salads. The prize, valued at approximately $200.00 is a great way to kick off the New Year!

Olivia’s Organics is ravenous for recipes that offer flavorful and healthy alternatives to traditional heavy holiday meals, from golden roasted turkey with lighter fixings, to putting a nutritious twist on grandma’s holiday casserole. In order to be considered, recipes must incorporate at least one of Olivia’s Organics fresh greens. The complete line of Olivia’s Organics Salads featuring: 50/50 blend, Baby Arugula, Asian Salad, Herb Salad, Baby or Crispy Romaine, Baby Spinach, Spring Mix, Sweet Baby Lettuce Blend and Italian Crunch.

Olivia’s Organics salads are cultivated exclusively on certified organic farms in the U.S. and conveniently available at grocery stores and supermarkets across the Northeast. Selecting Olivia’s salads help not only your body but also the environment. Olivia’s Organics gives back a portion of all proceeds to the Olivia's Organics Charitable Foundation, benefiting children in the communities where products are sold.

How to Enter:

Start by going to the Olivia’s Organics Facebook page and join the community http://www.facebook.com/pages/Olivias-Organics/268884081328?ref=ts – say hi, learn about our organic greens, think about new delicious and nutritious dishes to serve as part of your own holiday spread and create a Healthier Holiday Recipe. All recipes must be original and of course include our salad greens.

Judges will choose one first place contest winner who will be awarded the grand prize of 52 weeks’ worth of Olivia’s Organics salads, and two runners up who will each receive $50 in Olivia’s Organics salad coupons. Everyone who enters will receive a coupon good for a free sample of Olivia's Organics salad greens. For more information about the Olivia’s Organics Summer Harvest Recipe contest, visit us on Facebook.

Deadline:

The deadline for submissions is December 20, 2010. The winner will be notified by January 6, 2011. All decisions are final.

About Olivia’s Organics

For more than 70 years Olivia’s family has been bringing the freshest, best quality, all-natural tender leaf lettuce, spinach and celery hearts to consumers in the Northeast. In 2006 the Olivia’s Organics brand was born as a way to provide the finest certified organic tender leaf salads possible to consumers. Olivia’s Organics farmers, handpicked by the family, cultivate their fields using only earth friendly, organic methods. The salad varieties are locally packaged in Chelsea, Massachusetts following the highest standards for freshness and food safety, with 100 percent traceability. Its packaging is reusable, contains no BPA and is made from recyclable materials. As committed as Olivia’s Organics is to quality produce, the company is equally committed to investing in the lives of our children. As such, a portion of all profits support the Olivia’s Organics Charitable Foundation, benefiting community-based children's charities where products are sold. To learn more about Olivia’s Organics and its foundation please visit: http://www.oliviasorganics.org/

Friday, October 29, 2010

Chicken Salad Bacon Sandwich



The Ratty does a pretty special chicken salad with grapes called "Rhode Island Chicken Salad." To honor the spirit of local eating, we sandwiched it between Seven Stars wheat bread and added lettuce and bacon. The sweetness of the grapes, creaminess of the mayonnaise-rich chicken salad, fresh crispness of the lettuce, salty bacon-y-ness of the bacon, and earthy soft wheaty bread really bring this sandwich together.

Chicken Salad Bacon Sandwich
2 slices Seven Stars Bakery wheat bread
Rhode Island Chicken Salad
lettuce
bacon

1. Spread chicken salad on bread.
2. Top with lettuce and bacon.
3. Cut in half and enjoy!


Sunday, October 3, 2010

Cobb Salad



Whoever came up with the bacon, lettuce, tomato combo was a genius. According to Wikipedia,

"The Cobb salad is a main-dish garden salad made from chopped salad greens (head lettuce, watercress, chicory, and romaine), tomato, crisp bacon, boiled or roasted chicken breast, hard-boiled egg, avocado, chives, red-wine vinaigrette and Roquefort cheese. The salad was invented in the 1930s at the Hollywood Brown Derby restaurant, where it became a signature dish. It is named for the restaurant's owner, Robert Howard Cobb, first cousin of baseball legend Ty Cobb. Stories vary as to whether the salad was invented by Cobb or by his chef."

Interesting, no? This version sadly does not include chicken breast, avocado, chives, red-wine vinegrette, and Roquefort cheese, but it is still pretty delicious.

Cobb Salad
1 bed of romaine lettuce
chopped hard boiled egg
chopped tomatoes
torn up bacon
corn, zucchini, red onion medley
black beans
oil and vinegar (optional; we didn't use it because bacon provides enough salt, flavor, and fat)

1. Plate the lettuce.
2. Top with the other ingredients.