Three words:
Bacon.
Cheese
Carbs.
If you’re a fan (and who are we kidding, we all are), you need to get in on this bagel making.
These bagels have the lovely exterior firmness of a bagel with an added bonus of a fluffy almost biscuit-like texture inside. Plus they are filled with bacon and cheddar…and then topped with more bacon.
Need I say more?
I don’t want to rush ahead, but as you know, November 3rd is National Sandwich day. So I was thinking about my favorite ‘Gangnam Style’ meal to celebrate this festive occasion. Gangnam Style is defined as “Dressing classy, but acting cheesy,” and what better sandwich represents this than my grilled lobster mac ‘n’ cheese?
A little prep goes a long way, and this dish is all about building the perfect lobster mac ‘n’ cheese and then grilling it to perfection between two pieces of your favorite bread. There’s a secret to the grilling process that is worth enduring my lame recipe directions, so hang in there. And besides, this is a great casserole dish without the bread, so you’re getting two recipes for the price of one. You did send me a check, didn’t you? Oh, it’s in the mail?….cool! Let’s do this!
The folks at Noble Pig in Austin, Texas—home to one of Endless Simmer’s Best New Sandwiches of 2012—wrote in to let us know they’ve upped the ante for the 2013 race by creating a cheese sandwich that makes even our wildest grilled cheeses look downright tired.
Yep, it’s a pimento cheese sandwich, with, you guessed it…bacon. And they were kind enough to share the recipe for the sriracha-spiked pimento cheese that makes this thing golden.
As I watch this manic season of the Philadelphia Eagles, I can’t help but feel frustrated. I guess that’s what happens though: some emotions just come standard with football.
Likewise, some foods are standards. Proven through the test of time, they please any crowd that comes along and can just be relied on. For me, one of the greatest examples of this is potato skins.
Every sports bar has them on the menu. They are so decadent with their gooey cheddar, salty bacon and creamy potato that very few people can resist. Here’s my take on potato skins that are just as tasty, but easier to make for a crowd.
It was one of those weekends where I somehow managed to spend more money in two and a half days than I had all week. Sunday night must be a make-at-home meal.
Of course I refused to leave the apartment for additional ingredients so I performed a mental scan of the kitchen. Two things popped out: broccoli and cheddar cheese. I really didn’t feel like messing with a broccoli and cheese soup. Not that it’d be particularly hard, but I had a feeling I would be scouring the internet for recipes and then melding 20 different variations into one fat crock of soup that would take me two hours to make.
Instead, I decided to chop up a bunch of random vegetables, some summer veggies that were a day away from the trash and some winter veggies that could hold up in the fridge for another week. I’m not sure what defines a casserole.
Actually, can something be a casserole without the help of a Campbell’s soup product?
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