So a bit delayed, but as promised…here are a few BLTs that I’ve made over the past couple of weeks.

Take Me Out to the Ball Game – BLT

(I amused myself coming up with some of the names!)

So I made this hot dog with a parmesan crisp bun, but next time I would put the salad in the crisp and wrap the dog in lettuce.

Ingredients:

2 Applegate Organic Uncured Hot Dogs
4 slices nitrite free bacon
1/2 yellow onion
2 tbsp Sir Kensington’s ketchup
Yellow mustard to taste
Grated parmesan cheese
Grass-fed butter
4 cups arugula
4 jalapeno stuffed olives
1 tbsp Mitchell’s queso
2 tsp heavy whipping cream
2 tsp Salsa Verde

Cook bacon in pan until golden brown. Once bacon is cooked, remove from pan and cook hot dogs in the bacon grease. Once hot dogs are cooked, saute onions in remaining grease.

Stuff hot dog, bacon, onions, ketchup and mustard into a lettuce cups.

While bacon and hot dogs are cooking, make the parmesan crisps. Melt butter on a plate or bowl. Spread out parmesan cheese into an even layer on the plate or bowl. Cook in microwave until cheese starts to brown. Cool on paper towel. To form into a bowl, take the warm crisp and use bowl to shape sides.

Make the queso dressing by combining cream, salsa and queso. Combine lettuce, olives and queso dressing and serve in parmesan crisp bowl.

A loose version of a BLT….the salad is the “L” and the ketchup is the “T!” 🙂

Southwest Steak BLT Salad

Ingredients:

1lbs shaved steak
4 slices bacon
Cumin, smoked paprika, pepper, onion salt
1/2 tomato
1/2 yellow onion
2 tsp olive oil
Salt to taste
1 avocado
1 tsp Salsa Verde
1 tsp heavy whipping cream
1 tsp garlic
1/4 cup red salsa
Iceberg lettuce

Cook bacon in a pan. Use the bacon grease to then cook the shaved steak with cumin, paprika, pepper and onion salt to taste.

While steak is cooking, make the pico de gallo and guacamole. Dice tomatoes and onions. Combine in olive oil with a pinch of salt. Set aside to top salad.

To make the guacamole, mash up the avocado, cream, salsa verde and garlic.

Place lettuce leaves on plate to make a “bowl.” Top with shaved steak, chopped bacon, pico de gallo, guacamole and some of your favorite red salsa. YUM!

Deconstructed Cheeseburger BLT

Ingredients:

1lbs ground beef
4 slices bacon
Cumin, chili powder, Adobo seasoning, garlic to taste
1/2 tbsp yellow mustard
1/2 tbsp spicy brown mustard
1/2 tbsp organic ketchup
1 tsp olive oil
Pinch of onion salt
Parmesan cheese
Grass-fed butter
1 cup arugula

Cook bacon in pan. Use the remaining grease to cook ground beef. Season the ground beef with cumin, chili powder, adobo seasoning and garlic.

While ground beef is cooking, make the parmesan crisps. See directions above in the Ball Park BLT recipe.

Once parmesan crisp bowls are made and cooled, top with arugula. Add cooked ground beef and crumbled bacon on top.

Combine mustards, ketchup, olive oil and onion salt. Top bacon and ground beef with sauce.

I served this deconstructed bacon cheeseburger with brussel sprouts and onions cooked in grass-fed butter.

Anyone else make BLT’s during National BLT Month!?!

No? Well you still have time!