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5 Minute Green Beans

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No time to cook?  No problem!!  These 5 minute green beans are literally the easiest and tastiest little gems that you have ever had.  We don’t know about you but there are many days during the week that are crazy busy and we don’t have a lot of time to get a meal together.  Something like these kicked up fresh green beans are the perfect side dish to serve with some grilled chicken breasts or a nice piece of salmon.  You can also put these guys out for Thanksgiving and your guests are sure to gobble them up.  (that was a little unintentional Turkey Day humor by the way)

Just simply clean and trim up the ends of the beans.  Heat up the olive oil in a skillet and add in the minced garlic.  Sauté it for about a minute then toss in the green beans and sauté everything together for about 4 minutes.  Be sure you don’t overcook them because nobody likes soggy green beans.  Always aim to keep them firm and crisp.  They are so much better that way!

Once they are cooked, remove them from the stove and just mix in the dijon mustard until they are nicely coated.  Then top with the french fried onions.  Easy peasy and so so good!

 

 

 

 

5 Minute Green Beans
 
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Serves: 6
Ingredients
  • 1 lb green beans, trimmed
  • 2 tsp good quality olive oil
  • 1 clove garlic, minced
  • 1 Tbsp dijon mustard
  • 2 Tbsp french fried onions
Instructions
  1. Heat olive oil in a skillet over medium-high heat. Add garlic and sautee for 1 minute. Add green beans and sautee for 4 minutes.
  2. Remove from skillet and mix in dijon mustard. Season to taste with kosher salt. Transfer to a serving dish and top with french fried onions.

Coconut Curry Japanese (Murasaki) Sweet Potatoes

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So there’s a sweet potato side dish and then there’s this coconut curry Japanese Murasaki sweet potato side dish.  This recipe is not to be confused with your average boring ‘ol potatoes.  Holy moly guys.  Have you ever been lucky enough to try Murasaki sweet potatoes?  If you have, then you know why we are overly excited about them. If you have not had the pleasure of indulging, we need you to run out right now and grab a bag so you can jump on our bandwagon.  Wow, I bet you’ve never heard someone get so fired up about a potato have you?  Well, sorry, this is just what we do.  Quite frankly, we wouldn’t have an entire website dedicated to our love of food if we didn’t care.  You obviously care too because you are here, reading all my sweet potato babble and hanging in for the long haul.  I’d like to thank you for that too by the way.  Thank you so much for taking the time to read our blog!  It really does mean the world to us.

Okay, on that note, I’ll stop the blah, blah, blah, and get down to this really easy and really delicious recipe.

The inspiration came when we spotted the Murasaki potatoes at Trader Joe’s.  They don’t have them on a regular basis, so when they do, we encourage you to grab a bag.  I’m sure you can find them at other stores too but we happened to see them at TJ’s so we jumped!

Just wash the potatoes really well and cook for 25 minutes in a pot of boiling water.  Drain them in a colander and put them in a big mixing bowl.  Now comes the fun part…Get out your electric beaters and start mixing away…skins and all.  The Murasaki potatoes have a really delicious, uniquely sweet flavor that is different from the traditional sweet potatoes or yams that you are used to.  For this reason, we decided that a beautiful coconut cream would be the perfect compliment.  Add in the curry paste and they become next level.  Wow.  What a perfect flavor combo.  Just mix all the ingredients until they are smooth and creamy.  Transfer to a serving bowl and top with curry powder.  These guys make an amazing side dish.  You are going to want to try this recipe.  We are sure of it!


Coconut Curry Japanese (Murasaki) Sweet Potatoes
 
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Serves: 4
Ingredients
  • 1½ lbs murasaki sweet potatoes. scrubbed and fibers removed
  • ½ C coconut cream
  • 1 tsp yellow curry paste
  • kosher salt to taste
  • curry powder to garnish
Instructions
  1. Bring a large pot of water to a rolling boil. Add sweet potatoes and boil 25 minutes or until fork tender.
  2. Drain potatoes into a collander and transfer to a large mixing bowl.
  3. Using electric beaters beat sweet potatoes and mix until broken down. Add coconut cream and curry paste and beat until mixed and smooth. If potatoes are dry add additional coconut cream. Season with kosher salt to taste. Sprinkle curry powder over the top to garnish if desired.

Chipotle Hummus

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Chipotle hummus.  Yes please!!  It only seems fitting that we’d come up with a recipe to combine our love of hummus as well as our love of  chipotles in adobo sauce.  Our obsession with hummus just keeps on going.  It’s literally so easy to switch it up with a variety of flavor combinations and we are so excited to bring you this one today.  We both make hummus almost weekly because everyone in our families will eat it up.  It’s perfect to throw in the kids lunches (if they are so inclined to partake).  Just toss in some fresh pita bread, crackers or veggies and lunch is good to go!

If you have never made your own hummus, we highly highly recommend it.  You can find descent options at the grocery store but none of them will be as good as the homemade kind.  You need to trust us on this one.  Plus, making hummus is literally like one of the easiest things to do.  Check it out.

The base for hummus is always garbanzo beans, garlic, tahini and citrus (typically lemon) but for this recipe, we swapped out the lemon for a lime and added in the chipotles.  Just seemed fitting as a flavor combo.

Just toss all of the ingredients into a food processor and pulse until it’s smooth and creamy.  You can always thin it out with the reserved garbanzo liquid if need be.  I always call in my daughter to be a taste tester when I’m making hummus.  She will be the first to tell me if it needs more citrus or salt or whatever her taste buds demand.  For this particular recipe, the chipotles provide the perfect amount of heat and smokiness.  We are confident that you will love this one!

 

Chipotle Hummus
 
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Serves: 1 C
Ingredients
  • 1 can garbanzo beans, drained and liquid reserved
  • ¼ C tahini
  • 1 chipotle in adobo + 1 tsp adobo sauce - add more if you want more heat
  • 1 clove garlic
  • juice of ½ lime
  • 2 Tbsp good quality olive oil
  • 3 Tbsp reserved garbanzo liquid
  • kosher salt to taste
Instructions
  1. In a food processor blend all ingredient until smooth. Season with kosher salt to taste. Serve immediately or store in an airtight container in the fridge for up to one week.

Seared Salmon with Stone Fruit Salsa

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So our seared salmon with stone fruit salsa dinner last night was off the hook.  Have you ever had salmon with a fruit salsa?  If not, we highly recommend that you try this recipe because it’s literally amazing.  It’s absolutely beautiful and fresh and delicious. So we must tell you, we are quite picky when it comes to our fish.  We prefer wild caught salmon and always order a center cut, just so it’s nice and even.  This also ensures that it cooks evenly too.

For the stone fruit salsa, we decided to use a peach and a plum for the sweet and added avocado because well, (not sure that avocado ever needs a justification or explanation but I digress), red onion and a jalapeño for a little kick.  The fresh mint just takes it to the next level!  Anytime you add fresh herbs to a dish, you will elevate it.  Simply toss all of the ingredients into a bowl and drizzle with the honey and fresh lime juice.  Set it aside and let the flavors come together while you get going on the salmon.

For the salmon, start by getting your grill or grill pan nice and hot and preheating your oven to 450 degrees.  Cover the fleshy part of the fish with a little olive oil and kosher salt, place it skin side up and let it cook for about 3-5 minutes.  You’ll want to see a nice golden crust with the grill lines before you flip it over.  Once it’s golden, turn it over and cook the skin side for about 3 more minutes then transfer the pan to the oven for an additional 3-5 minutes depending on the thickness of the fish.  Keep an eye on it so you don’t overcook it.  Dry salmon is a no no.

Once you remove it from the oven, cut into portions and slide the skin off before plating.  Top each piece with the salsa and a sprig of fresh mint (if you want to be fancy).  We hope you love this recipe as much as we do!  This would also be a good one to serve when having friends over for dinner!


Seared Salmon with Stone Fruit Salsa
 
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Serves: 2-4 servings
Ingredients
  • 1 lb wild salmon (center cut)
  • 1 tsp good quality olive oil
For the Stone Fruit Salsa:
  • 1 peach, pitted and chopped
  • 1 plum, pitted and chopped
  • ½ jalapeno, seeded and minced
  • ½ medium avocado, chopped
  • 2 Tbsp red onion, minced
  • juice of 1 medium lime
  • 1 tsp raw honey
  • 1 Tbsp fresh mint, chopped
  • kosher salt to taste
Instructions
  1. For the stone fruit salsa, add all ingredients to a medium bowl. Gently mix, folding over with a spoon. Season with kosher salt to taste. Set aside.
  2. Preheat oven to 450 degrees. Heat a large ovenproof grill pan over medium-high heat. Rub olive oil over the fleshy side of the salmon and season with kosher salt. Make sure pan is nice and hot, place salmon skin side up in pan. Sear for 3-5 minutes until there is a golden crust on the salmon. Remove from heat and flip salmon over to skin side down, cook for an additional 3 minutes. Transfer salmon to the oven for approx 3-5 minutes, monitering closely as you do not want to overcook. Remove from oven, cut into desired portions, sliding the skin off of the salmon with a spatula before serving. Plate the salmon, spoon stone fruit salsa over the top of the salmon and serve immediately.

Sheet Pan Shrimp Fajitas with Avocado Crema

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Say hello to our sheet pan shrimp fajitas with avocado crema…aka, easiest, most delicious dinner ever!!  I know you think there is just not enough time to cook dinner, and sometimes that is very true, but we are here to show you that with literally just a little preparation and a few minutes of time, you can have an amazing meal.  There really are so many meals that don’t take much time at all and we have a bunch of them for you right here at GTK because we get it!  We are both really busy moms that don’t have a ton of time to spend in the kitchen.  This is exactly why sheet pan cooking is perfect!  Just a few minutes of prep work and the oven does the rest.  We love these shrimp fajitas.  Just check out how easy they are to make.

We used what we had in the fridge for the veggies, zucchini, bell peppers and red onion.  Just slice them up and toss them all into a bowl with a little olive oil and the seasoning.  Then spread the veggies onto a parchment lined sheet pan and bake for 20 minutes.

Then toss the shrimp in the veggie bowl with the seasoning.

While the veggies are cooking, you can prepare the avocado crema.  We are obsessed with this sauce and could probably eat it by itself but that’s just kinda weird so we won’t.  But, once you drizzle it on your fajitas, you’ll see what we mean.  It’s creamy and tangy and pure awesomeness.

tWhen the veggies are done, push them to one side of the pan and put the shrimp on to cook.  The veggies will keep going and the shrimp will cook very quickly.  They should take about 10 minutes.  Once everything is beautifully golden, transfer it all to a serving platter and serve with your favorite tortillas and whatever else you like on your fajitas.  We love fresh cilantro, lime and salsa.  We know you are going to love this recipe!


Sheet Pan Shrimp Fajitas with Avocado Crema
 
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Serves: 4-6
Ingredients
  • 1 large zucchini, sliced
  • 12 oz mini bell peppers, seeded and quartered
  • ½ large red onion, sliced
  • 4½ Tbsp good quality olive oil, divided
  • 1½ lbs shrimp, shelled and deveined and shells removed
  • 1 clove garlic, pressed
For the Seasoning:
  • 2 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp kosher salt
  • 1 tsp tajin seasoning
For the Avocado Crema:
  • 1 avocado, chopped
  • ¼ C fresh cilantro
  • juice of ½ medium lime
  • ½ C 0% greek yogurt
  • 2Tbsp - ¼ C milk
  • kosher salt to taste
  • Optional Ingredients - tortillas, lime wedges, chopped cilantro, salsa
Instructions
  1. Heat oven to 400 degrees. Mix all seasoning ingredients together in a small bowl. In a large bowl add vegetables. Add 2½ Tbsp olive oil and sprinkle 2 tsp seasoning over the vegetables. Stir to coat.
  2. Line a large, rimmed baking sheet with parchment paper. Spread veggies evenly on sheet pan and roast for 20 minutes, stirring halfway through cook time.
  3. While veggies are cooking prepare the shrimp and avocado crema. Add shrimp to the same mixing bowl that you used for the veggies. Add remaining olive oil, 2 tsp seasoning and pressed garlic and stir to combine, being careful not to break the shrimp. You will have some seasoning leftover.
  4. For the avocado crema add all ingredients except for milk and salt to a blender and blend until combined. Add 2 Tbsp milk, add more if needed to thin. Season with salt and transfer to a small serving bowl.
  5. When veggies are done remove the sheet pan from the oven and slide veggies to one side of the pan. Lay shrimp out evenly on the other side of the pan and return to the oven for an additional 10 minutes. If shrimp are not thoroughly cooked after 10 minutes turn the oven to broil and cook for an additional 2 minutes.
  6. Remove from oven and serve with avocado crema and tortillas, lime wedges, cilantro and salsa if desired.

Strawberries & Cream Overnight Oats

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We’d like you to meet our new favorite breakfast, strawberries and cream overnight oats!  If you’ve been an avid follower of GTK, you are already well aware of our obsession with overnight oats.  If you are new here, and you do an overnight oat search on the blog…you’ll see just what we are talking about.  We love this simple breakfast because of how versatile it can be.  There are so many different ways to make overnight oats that the creativity is literally nonstop!!  The other great news for us is that our kids all happen to love overnight oats for breakfast (and also an afternoon snack) so that might be why we are continually experimenting with new flavor combos.  This strawberries and cream recipe happens to be another win!  If you love strawberries, you are going to want to make this one too!

Overnight oats literally take minutes to make.  They are one of the easiest ways to feel like  “I’ve prepped my meals for the week and am totally on my A Game” without spending all afternoon doing it.  Just grab a bowl, toss in the oats, the chia seeds, the almond milk (or milk of your choice), the strawberries, vanilla, maple syrup and a pinch of salt.  Stir it all up and transfer to an airtight container with a lid and pop it in the fridge.  How easy was that?  Now, when you wake up in the morning, breakfast will be ready.  It’s literally making itself while you sleep!  This is also when I turn on the Robot vacuum so that it can clean while I sleep too!!  Just sayin…I’m no fool.  Just know how to get it done!

As another time saver, I’m going to give you a link to some of our other favorite overnight oat recipes so you don’t even have to search.  In both of our houses, the apple cinnamon and the chocolate peanut butter are huge hits with the kids along with this strawberries and cream recipe!  Give them all a try.  You can have overnight oats for days….

http://www.goodthymekitchen.com/apple-cinnamon-overnight-oats/

http://www.goodthymekitchen.com/chocolate-peanut-butter-overnight-oats/

http://www.goodthymekitchen.com/lemon-blueberry-overnight-oats/


Strawberries & Cream Overnight Oats
 
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Serves: 2 C
Ingredients
  • 1½ C rolled oats
  • 1½ C almond milk
  • 1 Tbsp chia seeds
  • 1½ Tbsp pure maple syrup
  • ¼ tsp vanilla
  • 1 C chopped strawberries
  • pinch kosher salt
Instructions
  1. Combine all ingredients in a bowl and stir until combined. Transfer to an airtight container with a lid and store in the fridge for at least 6 hours before serving.
  2. Stir before eating, add additional almond milk if it needs thinning. Store in the fridge for up to one week.

Blistered Tomato, Spinach & Burrata Rigatoni

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If the title of this dish, blistered tomato, spinach and burrata rigatoni, doesn’t make you want to gobble it up, I’m not sure what will!  Are you even kidding me with this?  We are pretty much obsessed with any pasta dish that has spinach, deliciously sweet tomatoes and burrata cheese because, well, duh!  I’m not really sure that I need to get all wordy and explain it to you.  You already agree with me right?  There’s no sales pitch going on here.  Let me just take you on a quick journey to show and tell you how simple this dish is to make.

Start by boiling the pasta.  Easy peasy right?  While that’s happening, get the tomatoes going in a saute pan with some olive oil.  Cook them over medium high heat for about 10-13 minutes until the skin is nice and blistered.  In a small bowl, mix the olive oil, freshly pressed garlic and red pepper flakes.

Drain the pasta then toss the pasta in a large serving bowl along with the shopped spinach and tomatoes.  Toss with the olive oil mixture then add the burrata.  You can break up the cheese before you serve it but it looks so pretty all nestled in the center don’t you think?  Have you ever heard that expression, you eat with your eye first?  It’s really so true, don’t you think?  Well, trust us with this one…it tastes as good as it looks!!

Blistered Tomato, Spinach & Burrata Rigatoni
 
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Serves: 4-6
Ingredients
  • 12 oz cherry tomatoes
  • 1 lb large rigatoni pasta
  • 2 C spinach, stemmed and chopped
  • 1 large ball burrata (can use 2 if you want it extra creamy)
  • 3 Tbsp + 2 tsp good quality extra virgin olive oil
  • 1 clove garlic, pressed
  • ½ - 1 tsp red pepper flakes + more if desired
  • kosher salt and cracked pepper to taste
  • optional - grated pecorino romano cheese
Instructions
  1. Bring a large pot of salted water to a rolling boil. Add rigatoni and cook 13 minutes or according to package instructions.
  2. While the pasta is boiling heat 2 tsp olive oil in a sautee pan over medium-high heat. Add tomatoes and sautee until browned and blistered (10-13 minutes).
  3. In a small bowl whisk remaining olive oil, pressed garlic and red pepper flakes.
  4. Drain pasta and transfer to a low pasta bowl. Add in chopped spinach and cherry tomatoes. Toss with olive oil mixture to coat. Add buratta to the top and season pasta with S&P to taste. Break buratta up with a spoon before serving. Add additional red pepper flakes if desired or grated pecorino romano cheese over the top to serve.

Cauliflower Pizza

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Tonight was pizza night in our house.  Psyche!!  Well, it was like pizza night but not.  We called it pizza night but it was really cauliflower pizza bites and not the ooey, gooey, kind with dough and pepperoni and tons of calories and stuff.  As I’m writing this, I’m laughing to myself at all the cauliflower jokes that seem to be circulating these days because cauliflower has literally become the substitute for so many things.  There is a good reason for it though.  People are trying to cut down on carbs so far be it from us to stop this.  We are just here to help.  We are not saying that there is not a place and a time for the warm, bubbly, ooey, gooey, pizza but it wasn’t here in our house tonight.

These little cauliflower florets are bite sized and delicious when cooked up with a little sauce, cheese and fresh basil.  Check out how easy this recipe is to make, and don’t turn your nose up until you try it!  Thank you.

Start by mixing some olive oil and freshly pressed garlic in a bowl.  Then lay the cauliflower on a parchment lined sheet pan and toss the florets with the oil mixture to make sure they are all nicely coated then sprinkle with some kosher salt.

Roast in the oven for 30 minutes then remove the pan, top each cauliflower floret with a spoonful of marinara and top with a pinch of the cheese blend.

Then switch the oven to broil and pop the pan back into the oven until the cheese is nice and bubbly.  Keep a watchful eye on these guys to make sure that they don’t burn.  You will be so mad if you do all this work and then forget that they are under the broiler.  Just stay put.  They don’t take long at all.  You just need like 3-5 minutes.  Once the cheese is golden and bubbly, you can remove the pan from the oven and sprinkle with the fresh basil.  Transfer to a serving platter and enjoy.  It’s like pizza but super good for you!

 

 

Cauliflower Pizza
 
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Serves: 4
Ingredients
  • 1 head cauliflower, broken into large florets
  • 3 Tbsp good quality olive oil
  • 1 clove garlic, pressed
  • kosher salt
  • ½ C marinara sauce
  • ½ C 4 Italian cheese blend (we like the Trader Joe’s quattro formagio)
  • 2 Tbsp fresh basil, julienne-cut
Instructions
  1. Preheat oven to 375 degrees.
  2. In a small bowl whisk olive oil and pressed garlic.
  3. Line a large rimmed sheetpan with parchment paper. Spread cauliflower florets our on sheetpan. Drizzle florets with olive oil/garlic, gently toss to coat. Season with kosher salt.
  4. Roast cauliflower in the oven for 30 minutes. Remove from oven and turn the oven up to broil. Place a spoonfull of marinara sauce over each floret and top with a pinch of cheese.
  5. Return cauliflower to the oven to broil. Watch carefully as not to burn. Remove from oven when the cheese is bubbly and turns golden brown, about 3-5 minutes. Transfer to a serving dish, top with fresh basil and serve immediately.

Chicken Sausage Stuffed Baby Bell Peppers

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We are so excited to share these off the hook delicious and oh so pretty chicken sausage stuffed baby bell peppers with you.  This is such a fun appetizer.  Move over chips and salsa or veggies and dip (which really do always have a place in our hearts) because  these cute peppers are stepping in.  Just saying, the next time you ask “what can I bring?” and the person says, “how about an appetizer?”….you will have the perfect answer!  We guarantee that this will please the crowd.

Now you may think that this recipe is labor intensive but guess what?  They are actually easier than you think and we are going to share some quick time saving tips for you.  So, follow along.  But first, run to the store and grab the ingredients!  These sweet little baby bell peppers should be easy to find at your local grocery store.

Start by blackening up the peppers in a large skillet with a little olive oil.  They will sizzle away and get nice and blistered.  This is a really easy way to char the peppers.  Once they are blackened, just turn off the heat and set them aside to cool on a plate.

While the peppers are cooling, you can brown up the chicken sausage.  Start by cooking the onion and garlic, add the oregano and red pepper flakes.  Add the sausage.  We like the Trader Joe’s sweet Italian chicken sausage.  Just remove the sausage from the casings and break it up into small pieces as it cooks.  Once it’s cooked through, remove from the heat and allow it to cool.

After the chicken sausage and onions are cooled, transfer to a mixing bowl and add the cheese, fresh basil, salt and pepper.  Stir to combine and set aside.

It’s time to open up the peppers.  Just use a small paring knife to cut a slit across the side from stem to base.  There will be a few seeds inside so just use your fingers or a small spoon to scrape them out if you desire.  You can certainly eat them if you’d rather.  Then scoop the sausage and cheese mixture into the peppers and top with fresh parmesan.

Place on a parchment lined baking sheet and bake at 400 degrees for 10 to 12 minutes until the cheese is nice and bubbly. We are sure that these guys are gonna go fast!!

 

Chicken Sausage Stuffed Baby Bell Peppers
 
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Serves: 10-12
Ingredients
  • 1 pound sweet Italian chicken sausage
  • 1 pound sweet baby bell peppers
  • ½ yellow onion - diced
  • 2 cloves garlic - minced
  • 1 tsp olive oil
  • 1 tsp dried oregano
  • ½ tsp crushed red pepper flakes
  • 1 Tbsp fresh basil - chopped
  • ½ C fontina cheese - shredded
  • ¼ C shredded parmesan cheese
  • pinch of salt and pepper
Instructions
  1. Preheat oven to 400 °
  2. Wash and pat dry baby peppers. Heat large skillet to medium-high and add olive oil. Add peppers and cook, turning frequently until skin is nicely blistered and blackened. About 10 minutes. Remove from heat and set on plate to cool. Add diced onion to skillet and cook for roughly 3 minutes. Add minced garlic and cook for 1 minute. Add oregano and red pepper flakes. Remove sausage from casings and add to onion mixture. Using a wooden spoon or spatula, break sausage into small bits. Cook until golden brown then remove from heat and allow to cool. Once cooled, transfer sausage mixture to a bowl and add cheese, fresh basil and salt and pepper and stir until combined.
  3. Using a small paring knife, cut a slit in peppers from base of stem to bottom half of pepper. This part can be messy as the peppers will be juicy. Work over a sink or bowl for easier clean up. Using your fingers or a small spoon, scoop sausage mixture into the peppers and place on parchment lined baking sheet.
  4. Sprinkle with freshly grated parmesan then bake for 10-12 minutes or until cheese is melted. Transfer to serving platter or plate and serve immediately.

Chipotle BLT + Avocado

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One of our favorite classic sandwiches is the BLT and this chipotle BLT with avocado is no exception.  Why is this sandwich so freaking delicious?  I mean, it might have something to do with the combo of salty bacon, crisp fresh lettuce, gorgeous heirloom tomatoes, creamy avocado and spicy smokey chipotle spread smashed between a couple pieces of toasted wheat bread.  Ya think?

I don’t know about you but I often like to know the origin of certain recipes.  You know, the one’s you’ve been eating for decades but you aren’t really sure who invented it or where it actually comes from.  Our last post featured a special family recipe for Kari called,  Al’s Lemon Chicken  which came from her Grandfather’s best friend Al.  We both love recipes that have a story and carry traditions but it just got me to thinking, the BLT has been around forever so what’s it’s story?  It’s not rocket science but who the heck thought of this sandwich that became a universal classic?  Well, lucky for you, you don’t ever have to wonder again (phew!)…the BLT is believed to have descended from the late Victorian-era tea sandwiches.  Although the ingredients for the BLT have been around for decades, but there is little evidence that the sandwich existed prior to the 1900’s.  Who knew?  Maybe you did but I didn’t.  There are people doing research (and writing entire cookbooks) on this kind of stuff and I’m the kind who reads it!  I also learned that BLT’s really took off during the post war supermarket boom which made the ingredients available to nearly everyone.  There are a variety of different spins you can put on the BLT (hence our addition of chipotle and avocado) but the basic ingredients will always remain a classic.

Now that you are an expert on the BLT, let us give you a quick overview of how we do our version.

Here’s the lineup.  Easy enough right?  You can make this sandwich anytime during the year but summer is when the heirloom tomatoes are at their peak and that can be a game changer.  A perfectly ripe, sweet tomato will elevate the simplicity of this sandwich.  The chipotle crema is really easy to make.  You just blend up greek yogurt, chipotle pepper in adobo sauce and a little salt to a nice creamy consistency.

Toast up the bread,  layer on all the ingredients and enjoy!

 

 

Chipotle BLT + Avocado
 
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Serves: 1
Ingredients
  • 2 slices whole grain bread - or bread of choice
  • 3 slices hierloom tomato
  • ¼ avocado, slices
  • 3 pieces nitrate free organic bacon, cooked
  • 1 large red leaf lettuce leaf (can sub other such as romaine)
For the Chipotle Crema:
  • ½ C 0% greek yogurt
  • 1 chipotle pepper in adobo + 1 tsp sauce
  • pinch of kosher salt
Instructions
  1. Add all ingredients for the chipotle crema to a blender or use an immersion blender. Blend on high speed until completely broken down and incorporated.
  2. Place 2 pieces of bread in a toaster and toast until golden brown.
  3. Spread desired amount of chipotle crema on both sides of toasted bread. Assemble remaining sandwich ingredients on bread (lettuce, bacon, tomatoes and avocado. Top with other side of toasted bread and cut in half to serve.