Avocado BLT

I have had some of the best BLT sandwiches in my life while on vacation. It's funny how many restaurants have their own take on this simple sandwich. Both of my most memorable BLTs have been in the south, and both have held fried green tomatoes.

I make a pretty tasty fried green tomato myself, but it's a lot of work, causes a lot of grease to splatter and smells up the kitchen. It has to be a pretty special occasion for me to make them.

What do I do when I'm short on time but craving a really good BLT? I replace the green tomato with an avocado and call it a day!

Ok, ok, these BLTs boast a few more changes than simply adding avocados. Of course the bacon is the same, it wouldn't really be a BLT without the bacon! I used spicy arugula for the lettuce, a garlicky mayo and oil infused sun dried tomatoes. Not your typical BLT, but as I said, I was craving A REALLY GOOD BLT!

The salty bacon and the mildly creamy avocado melt together for an unbelievable taste. The garlicky mayo and the sun dried tomatoes are a natural pair.

I use rye bread for a flavorful twist. Rye bread is pretty substantial, so I didn't even bother to toast it, but you're welcome to.

I promise you, this avocado BLT will most certainly change the way you think about BLTs! While I still love my fried green tomato version, this avocado version is tough to beat. And it looks like I'm not the only one to love this combo. Make sure you check out Christina's BLT wrap with avocado.

This isn't just a summery combination either. Once the weather cools down, this is the sort of sandwich that goes perfectly with homemade tomato soup.

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Avocado BLT Recipe

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Ingredients

• 1/2 cup mayonnaise
• 1 clove garlic, minced
• 1/4 teaspoon black pepper
• 1 pound thick sliced bacon, cooked
• 1 cup arugula
• 2 avocados, sliced
• 8 slices rye bread
• 1/4 cup sundried tomatoes, chopped

Directions

1. Spread a half tablespoon on each of the eight bread slices.
2. In a small bowl, mix garlic, pepper and mayonnaise until well combined.
3. Top with arugula, bacon, avocado and chopped sundried tomatoes.

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Flourless Oatmeal Chocolate-Chunk Cookies

SELF  | May, 2014

Phoebe Lapine

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photo by Con Poulos

yield
Makes 24 cookies

Instead of chocolate chips, chop up an antioxidant-rich bar of dark chocolate for these crispy cookies.

Ingredients

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Preparation

Heat oven to 375° and set racks in upper and lower thirds of oven. In a food processor or blender, pulse 1 1/4 cups oats until very finely ground. Add cornstarch and baking powder; pulse briefly. In a large bowl, use an electric mixer to cream butter and sugars until light and fluffy. Add egg and vanilla and beat until smooth. Add flour mixture and stir until just combined. Fold in chocolate and remaining oats. Drop dough by tablespoons, 2 inches apart, onto 2 parchment-lined baking sheets. Sprinkle with salt. Bake until edges are golden brown, about 15 minutes. Cool on sheets 5 minutes; transfer to a wire rack to cool completely.

129 calories per cookie, 6 g fat (4 g saturated), 16 g carbs, 1 g fiber, 2 g protein

Nutritional analysis provided by Self

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Coffee Rubbed Steak

Is there anything better on the grill than a nice juicy steak? I don't know about you, but steak is right up there at the top of my list for favorite grilling ideas (followed quickly by BBQ split chicken breasts and cedar plank salmon)! I recently picked up some rib-eye steaks at the market, but I wanted to do something a little bit different.

I'm a big fan of using simple spice rubs on my grilled steaks, but I decided to mix it up a little bit this time. So I pulled some cocoa powder and finely ground espresso out of the pantry. (Yup, that's right! Chocolate and coffee on a steak!)

Add in some brown sugar, pepper, chipotle powder and a couple other common spices, and you've got one heck of an awesome dry rub for steaks. I know this might sound like a cookie recipe gone horribly wrong, but trust me here. When used in moderation, both cocoa powder and coffee create an amazing base for dry rubs to use on grilled meats.

You'll have steakhouse quality flavor with just a small portion of the cost!

Do you know how hard it is to grill a good steak around my house? It actually has nothing to do with the steak or the rub, and everything to do with the type of steak. You see, my wife loves New York strips and my Dad is a huge believer in a rib-eye. Me? Well, I'm kinda partial to the classic filet.

The thought of grilling 3-4 different types of steak isn't really appealing to me. (Imagine that!) But no matter which cut of steak I go with, I love creating fun and tasty spice blends.

This espresso and cocoa powder rub is one of my favorites, too. It's bold, unique and sure to impress your friends and family! In case you're wondering, the chocolate and coffee flavors don't come through as strong as you might imagine. Don't get me wrong - once grilled, the rub creates a wonderful deep flavor for the steaks. Just make sure to use unsweetened cocoa powder to avoid unwanted surprises.

You'll notice that this spice rub also calls for a bit of chipotle powder. Chipotles are smoke-dried jalapenos, so they bring a bit of heat to a dish. Chipotle powder is fairly easy to find in the market, and I'm a huge fan of this spice. It lends both a smoky and spicy flavor to dishes, but use it sparingly or your rub will be too spicy.

Next time you're craving a delicious steak, try using some unique ingredients like cocoa powder and finely-ground coffee beans. You'll be surprised at how easy it is to create a steakhouse-quality grilled steak in your own backyard!

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Coffee Rubbed Steak Recipe

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Ingredients

For the Coffee Rub:

• 1 tablespoon espresso powder, finely ground
• 1 teaspoon unsweetened cocoa powder
• 1 teaspoon ancho chili powder
• 1/2 tablespoon paprika
• 1/2 tablespoon brown sugar
• 1 teaspoon dry mustard
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1 teaspoon granulated garlic
• 1/2 teaspoon oregano

For the Steaks:

• 4 beef ribeye steaks, each one approximately 1 1/4” to 1 ½” thick
• grapeseed oil, or canola oil

Directions

1. Combine all of the ingredients for the coffee rub in a small bowl; mix together until well combined.
2. Brush one side of each rib-eye with grapeseed or canola oil. Rub approximately 1/4 of the coffee rub into the oiled side of each rib-eye.
3. Cover lightly and let sit at room temperature for 45-60 minutes.
4. Preheat a gas or charcoal grill to high heat.
5. Place steaks on grill rub side down. Close cover and grill for 2 minutes.
6. Flip steaks, close cover and grill for 2 more minutes.
7. Turn the grill off completely and let the steaks roast for 5-8 more minutes, depending on thickness of steaks and personal preference. (Note: Try not to open the grill too often during this stage as it will cause the grill to cool off too quickly.)
8. Remove steaks from grill and let rest for 5 minutes before serving.

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Tarragon Lobster Roll

Epicurious  | August 2014

Rhoda Boone

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photo by Rhoda Boone
food styling by Rhoda Boone

yield
Makes 4 servings

active time
20 minutes

total time
1 Hour

Nilou Motamed, Epicurious Editor-in-Chief, swears by this herb-infused lobster roll recipe inspired by her father-in-law Michael DePorte. When available, Nilou prefers soft-shell lobsters, or "shedders", for their easy-to-crack shells (no tools required!) and sweet, tender meat. If you choose soft-shell lobsters, reduce the cooking time by 2 to 3 minutes. She also prefers filtered seawater as a cooking liquid, so if your fishmonger has it available, give it a try! Boiling lobsters in well-salted water is the next best thing.

Ingredients

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Preparation

Bring a large pot of water to a boil and season generously with salt. Add lobsters head first to water and cook, covered, until shells are bright red and an antennae or leg pulls off easily, 8 to 10 minutes. Crack one open where the tail meets the body of the lobster. The flesh should be firm, white, and opaque. If it is still translucent, then the lobster needs more time to finish cooking. Drain lobsters head down in a colander to release excess liquid.

When cool enough to handle, crack lobster shells and remove meat from tails, claws, and knuckles. Tear the meat by hand into 1-inch pieces and place in a large bowl.

In a small bowl, combine the mayonnaise, lemon, celery, tarragon, cayenne, pepper, and 1/4 teaspoon salt. Pour over lobster meat and gently stir until lobster is well coated. Taste and adjust seasoning, adding more mayonnaise if desired. Chill lobster mixture for 15 to 30 minutes.

Spread cut sides of buns with butter. Heat a large skillet over medium heat and toast buns, buttered side down, until golden brown, about 2 minutes per bun. Fill each bun with lobster mixture and sprinkle with an extra dash cayenne, if desired. Serve immediately.

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Recipe: Grilled Pineapple Mojito — The 10-Minute Happy Hour

We're savoring the last days of summer with grilling and some killer cocktails. Combine the two and you've got a head start on an amazing happy hour this weekend.

The muddler is one of my favorite tools on the bar. No special instructions required for use; just insert and smash away. This tool can take pretty herbs, fruits and even vegetables, and make sure they release all their amazing flavors and aromas into the cocktail. Drinks that call for muddling usually translate to bold, vibrant flavors like you get with a freshly muddled, minty mojito.

In the case of this cocktail, you'll be muddling fresh-picked mint with some grilled pineapple. You may think grilled items are not something you crave in a cocktail, but grilling the pineapple gives it a candied caramel flavor that's perfectly suited to rum.

The key is not to char the pineapple, but to just achieve golden brown delicious coloring on your fruit. If the heat of your grill is too high you may end up with good grill marks, but beware letting them turn to black, will translate to bitter in your drink. Monitor your pineapple slices on the grill; it only takes about 3 minutes per side on medium high to high heat.

This is a pitcher pour, so push pause on work, call up your friends and get to the grill going. Grab your muddler and mint, and you're in for a dynamite happy hour in less than 10 minutes.

Grilled Pineapple Mojito

Serves 6 to 8

1 cup sugar
1 cup water
1 bunch of fresh mint, about 1 1/2 tightly packed cups, washed and divided
6 (1/2-inch) slices of grilled pineapple, cored and cut into 1-inch pieces (see Recipe Note)
1 cup freshly squeezed lime juice
2 1/2 cups light rum
1 liter club soda, chilled

In a small saucepan, combine the sugar, water and half the mint. Simmer over medium high heat just until the sugar is dissolved. Strain and chill.

In a large pitcher, combine most of the pineapple, the rest of the mint and a splash of the lime juice. (Reserve 6 to 8 pieces of pineapple for garnish.) Muddle to release the aromas of the mint and smash the pineapple. Add the simple syrup, the rest of the lime juice, the rum and club soda and stir.

Pour into 6 to 8 ice-filled glasses and garnish each with a piece of grilled pineapple.

Recipe Notes

• Grilled Pineapple: Grill the pineapple for 3 minutes per side over medium high to high heat, just until browned and caramelized
• It's a little time consuming to squeeze a cup of fresh lime juice but it's so worth it. Bottled lime juice has a chemical aftertaste that will take away from the fresh and bright flavors of your drink.

(Image credits: Maureen Petrosky)

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Recipe: S'mores Ice Cream Cake — Recipes from The Kitchn

Let's go for a twofer dessert today. One that combines two childhood treats into spoonfuls of Labor Day delight. That's right, this Labor Day if you get tagged with dessert—here you go: S'mores Ice Cream Cake.

Option 1: Make It From Scratch

This cake comes in two versions, and let's start with the from-scratch. I used Sara's Best Chocolate Ice Cream, a recipe adapted from Jeni Britton. You'll have more than you need for this recipe, but it's ice cream so it'll last a week for general consumption or for other use.

Next up, I grabbed the vanilla ice cream recipe from here. Again you'll have more than you need for this recipe.

To get ahead, you can make the ice cream portions well in advance and assemble the ice cream cake two to three days ahead without the marshmallow topping. That portion needs to made and assembled the day you serve this.

Option 2: Go Semi-Homemade

For the semi-homemade version, pick and choose which components you want to make and which you want to buy. Keep in mind for the marshmallow top you'll need to use actual marshmallows for toasting since marshmallow creme does not toast well. And if you go the route of using marshmallow pieces, you'll need a torch as you won't be able to pop this in the oven to toast the marshmallows.

Or just make it really easy purchase all the components. Use high quality chocolate and vanilla ice creams, a graham cracker crust pie and some marshmallows. Then assemble it like the recipe directs below.

There you have it, three ways to make a S'mores Ice Cream Cake. Make it your way and enjoy!

S'mores Ice Cream Cake

Serves 10

For the graham cracker crust:
4 cups graham cracker crumbs
1/2 cup sugar
10 tablespoons unsalted butter, melted

For the chocolate ice cream:
8 ounces good-quality semi-sweet chocolate, chopped
3 1/2 cups half and half
1 tablespoon plus 1 teaspoon cornstarch
2 ounces cream cheese, softened (about 1/4 cup)
1/4 cup sugar
Pinch salt

For the vanilla ice cream:
1 1/2 cups whole milk
2 large eggs
3/4 cup sugar
1 vanilla bean, split and scraped, or 1 teaspoon pure vanilla extract
1 1/2 cups heavy cream

For the marshmallow topping:

1 cup sugar
1/2 cup water
4 large egg whites
1/2 teaspoon cream of tartar

12 whole graham crackers broken into pieces for layering into the ice cream.

To make the graham cracker crust: Combine all ingredients and press mixture into bottom and up the sides of an 8 inch springform pan. Transfer to oven and bake at 375 °F for 7 to 9 minutes or until crust deepens in color. Remove from oven and transfer to a wire rack to cool completely.

To make the chocolate ice cream: Set up an ice bath in a large bowl.

In a small bowl, mix 2 tablespoons of the half and half with the cornstarch.

In a large saucepan, combine the remaining half and half with the sugar. Bring the milk mixture to a boil and cook over moderate heat until the sugar dissolves, about 4 minutes. Off the heat, gradually whisk in the cornstarch mixture. Return to a boil and cook over moderately high heat until the mixture is slightly thickened, about 1 minute.

Pour just enough of the hot milk over the chopped chocolate and and cream cheese to cover it. Stir until chocolate is melted and the mixture is thick and silky. Add the salt. Gradually add the remaining hot milk mixture.

Set the bowl in the ice water bath and let stand, stirring occasionally, until cooled off, about 20 minutes.

Pour ice cream base into an ice cream maker and freeze according to the manufacturer's instructions. Freeze an additional two hours (or more) in an airtight container. Will keep for about a week if sealed properly.

To make vanilla ice cream: Beat milk and eggs together in a large saucepan. Add sugar and vanilla bean or vanilla extract, and cook over medium-low heat. Stir constantly with a wooden spoon until slightly thickened and registering 170° F on a thermometer. Remove from heat and allow to cool. Remove hull of the vanilla bean, if using, and stir in cream. Pour mixture through a fine sieve into a bowl and cover surface directly with plastic wrap to prevent skin from forming. Refrigerate at least 3 hours or up to 12 hours.

Freeze mixture in ice cream maker according to manufacturer's instructions. The mixture will not be completely hard. To finish freezing, put mixture into a lidded container, cover and allow to harden in the freezer at least 1 hour before serving.

To make the marshmallow topping: Place sugar and water into a saucepan with a candy thermometer attached to the side of the pan. Bring the mixture to a boil and cook until the syrup reaches 240 °F; set aside.

Place egg whites and cream of tartar in a stand mixer bowl fitted with a whisk attachment and beat on medium until soft peaks are formed. With the mixer still running slowly drizzle syrup into egg mixture. Continue beating until stiff peaks form.

Assembly: Using an ice cream scoop randomly drop in scoops of chocolate and vanilla ice cream. Sprinkle and press in broken up pieces of graham cracker. Continue to layer like this until pan is filled. Transfer to freezer and chill until hardened, about two hours.

Remove from freezer and spread marshmallow topping on top, then using a kitchen torch toast marshmallow topping.

Serve immediately.

(Image credits: Naomi Robinson)

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Snickerdoodle Muffins

When it comes to go-to recipes, the one thing I can never seem to stop making is muffins. No matter the time of year, I always have a batch of muffins at the ready for my snack-obsessed kids or my own multitasking mornings.

The great thing about muffins (OK, one of the great things) is that it's so easy to change up the flavors and come away with a variety of options for the family. My personal preference is for blueberry muffins, but my older son decided fruit in muffins is evil. I love the little stinker, so it's always good to be able to compromise on a favorite food.

Luckily for him, snickerdoodles are my all-time favorite cookie, and their subtle flavor is ideal for muffins. Lightly sweet and just the right texture for storing for a day or two, these muffins make everyone in the family happy. Fresh from the oven, all you need is a pat of butter!

Plus, this snickerdoodle muffin recipe is a wonderful base to get you on your way to other muffin varieties. Just pop in some blueberries, diced strawberries, or dried cherries. Pop in crunchy-creamy walnuts, or scoop some jam into the middle of the batter before baking!

The sprinkle of cinnamon and sugar on top is really what makes these muffins special, though. Just like a snickerdoodle cookie, the top gets crisp while the interior remains soft, making the world's best cookie – and now muffin!

I really recommend you get the buttermilk needed for these snickerdoodle muffins. I know, it's always a drag to get more ingredients when you want to just whip something together, but the end result is worth it, and buttermilk is more versatile than you think! Plus it lasts for quite a long time, so you'll be able to make multiple batches of these muffins with it.

You know you need this recipe in your back pocket for back-to-school. (Psst… you can have the kids mix them themselves!)

Hungry for more muffins? Try Erin's banana bread muffins or Kate's healthy pumpkin muffins to make breakfast a winner!

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Snickerdoodle Muffins Recipe

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Ingredients

• 6 tablespoons unsalted butter, softened
• 3/4 cup granulated sugar, plus 2 tablespoons, divided
• 2 eggs
• 2 teaspoons pure vanilla extract
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon, divided
• 1/2 cup buttermilk

Directions

1. Preheat oven to 400°F and line a muffin tin with papers (or grease with nonstick spray).
2. Cream together butter and 3/4 cup sugar, then mix in eggs and vanilla.
3. In another bowl, sift together flour, baking powder, salt, and 1 teaspoon cinnamon.
4. Stir into the sugar mixture until just mixed.
5. Gently stir in the buttermilk – do not over mix the batter or the muffins will be tough.
6. Divide batter among 12 muffin cups.
7. Mix together remaining sugar and cinnamon and sprinkle over muffins.
8. Bake at 400°F for 5 minutes, then reduce heat to 375°F and bake for 12-14 more minutes.

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Baja-Style Fish Tacos

I have such a soft spot for fish tacos, and sometimes I simply crave them for dinner!  I think it is because they remind me of the years I lived in Los Angeles.  There's something about that combination of corn tortillas, crispy fish, vegetable slaw and a spicy kick that takes me right back to dinner at sunset along the Pacific ocean.

This beer-battered fish version is one of my favorites.  I suggest using one bottle of Corona in the recipe and serving the rest of the six-pack with dinner!

Keep reading for the recipe…

Start by making a homemade cabbage slaw with radishes for a satisfying crunch and jalapeño slices for heat.  The fish is dredged in a combination of flour, oregano and ground mustard before being dipped in an egg and beer batter.  Serve in corn tortillas with a variety of fun toppings.  I love avocado slices, a drizzle of Mexican creme and a few dashes of hot sauce.  A squeeze of lime before the first bite is a must!

Can't wait to try these "Baja-Style Fish Tacos?"

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