Fancy Fake-Out

Just because I have three kids aged four and under doesn't mean I don't have time to think about presentation...it just means I usually don't have time.  I love this edible salad bowl that I've been making for years because even if you don't have time, you can make this in less time than it will take you to read this blog.  Seriously fast makes this a fancy fake-out and it even got an 18-month-old to eat some salad- a winner for dinner parties or just making the weekly meal something new and enticing.

Edible Salad Bowl 

Shredded parmesan, romano, and asiago cheeses

Coconut oil

Note: I've used just parmesan cheese before, so whatever you have on hand is fine.  Just make sure it's shredded and not grated.  You can also use olive oil instead of coconut oil, but you know me, whatever excuse I have to add coconut oil to my family's diet, I do.

1) Heat ~ 1/2 tsp coconut oil in a small frying pan over medium heat.

2) Once the oil is melted and spread over the pan, sprinkle the shredded cheese in an even layer to coat the pan.

3) The cheese will start to melt and bubble and you will start to see the edges turn brown. 

4) Once all edges are turning brown, remove the pan from heat and place a small bowl in the middle of the pan.

5) Cover the bowl with the top of a plate that is larger than your frying pan and flip over, setting the bowl and cheese on the plate to dry.  (Be careful when flipping.  If you used too much oil, it may drip down, which is why it's important that your plate is larger than your frying pan)

6) Let the edible cheese bowl dry on your bowl for a few minutes and then remove the cheese bowl.  Looks a little like coral in the ocean, doesn't it?

7) Fill with your favorite salad.  Holds up well to salad dressing, but it's best if you plan to serve the salad right away.  Unlike the below picture, you probably don't need extra cheese on the salad.  My kids just love cheese.

~Have fun and live healthy!

The BLRbp Sandwich (Bacon, Lettuce, & Roasted bell pepper)

This recipe, (Bacon, Lettuce, & Roasted bell pepper Sandwich), is probably more on the side of having fun as opposed to living healthy.  Although I only have bacon in the house twice a year, when I do, this is my go to sandwich.

 I’m not one for too much creativity in the kitchen and usually go for tested and recommended most any day.  I first made this original recipe nearly two years ago, when a neighbor had a new baby.  I have to confess that at first, I was going to make kalua pig, but didn’t plan accordingly and running out of time, I thought I’d take a stab at creating something with the ingredients I had on hand.  

I don’t know if it was all the cooking channel shows I’d been watching, but I definitely am appreciative of the inspiration, to be able to bring some friends a yummy break to their sleeplessness.  Since having kids is like a blur, I think that the sandwich name is quite appropriate for the occasion.  Now, I make this BLRbp sandwich every time I have houseguests. Cooking the bacon while roasting bell papers and using store bought pesto make this an easy hit with visitors, yet it totally comes off as gourmet. I think my husband invites people to stay with us just so he can have bacon.  

This recipe should be made to eat right away, though I dare you to try and save any after the smells from your kitchen.  When you adjust for the portions you need, remember it’s hard to eat just one!

BLRbp Sandwich (Bacon, Lettuce, & Roasted bell pepper)

~per serving

3-4 slices Bacon

1-2 Heart of Romaine Lettuce leaves

½ Red Bell Pepper

2 slices Sourdough bread

2 slices Muenster cheese

Pesto with Basil

Olive oil, salt, and pepper

1) Preheat oven to 400°. You will need to have two racks in the oven for cooking.  Line two 11”x17” cookie pans with foil and place a cookie drying rack on top of one of the lined pans.

2) Cut deseeded red bell pepper into quarters and put two quarters per sandwich on the lined pan, alternating facing up or down. Drizzle with olive oil and sprinkle with salt and pepper. 

3) Place bacon flat on the drying rack lined pan, 3-4 per sandwich.  Make sure there are no parts that overlap.

4) Cook both pans in the preheated oven for 35 minutes.  Now here’s the trick. You’ll probably need to wait outside while this cooks, because the smells from your kitchen will just make you salivate.  I try to squeeze in a shower with my favorite Wailani’s tropical body scrub to get my mind off the food.

5) Lightly toast the sourdough bread and spread one side of the sandwich with your favorite store-brand Pesto with Basil. Yes, I’ve made it at home before, but remember I said this is a fast way to do something nice for a friend that they’ll be sure to eat over and over again.

6) To finish your sandwich construction, add a layer of roasted bell peppers to the pesto, top with a couple slices of muenster cheese, some romaine lettuce, and your slices of bacon.  Put a lid on it and enjoy right away and tell me you can eat only one!  

Whether you’re looking to serve someone else or you just want a new spin on an old classic, this sandwich will definitely become a favorite, even after you may have banned bacon from the house in favor of healthy living.