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Bacon, Lettuce, Tomato and AvocadoBLT’s are awesome! They’re so awesome, I risk all injury to the roof of mouth to enjoy every bite.

So how can this simple sandwich improve?   Avocado, of course!  A much better fat than mayo and even better when they’re on sale, 4 for $1. I had to hunt for ones that weren’t over ripe, but it was worth the effort. Man! These sandwiches rocked!

You could serve with nearly any kind of chip or soup on the side. We had them with clam chowder, but I wasn’t happy with my last recipe. I’ve made it before and it was awesome, but I couldn’t remember what I did. Typical. Anyway, I’ll redo it and post soon. Maybe in a bread bowl. Those things are so expensive. It’s time I learned to make them on my own.

The next time you’re craving a BLT, take that wonderfully simple sandwich from good to GREAT. Add Avocado!

Bacon, Lettuce,Tomato & Avocado Sandwich (BLTA):

1/2 loaf fresh French bread – $.75
2 tablespoons butter or margarine (optional) – pantry / fridge
1 lb bacon (I like bacon ends, thick, from butcher) – $2.99
1/2 head romaine or iceberg lettuce – $.49
2 medium tomato, sliced – $.60
2 ripe avocado, peeled and mashed – $.50 (on sale)
1 Roma Tomatoes, Diced – $.20
Dash of lemon or lime juice – fridge (save opened, sliced leftover citrus in plastic baggy for times like this)
1 Serrano Pepper (optional)
1/2 tsp salt – pantry
Pepper to taste – pantry
1/2 garlic powder – pantry

COST: $5.53

Fresh French Bread is pretty cheap in the deli of most stores these days. Don’t be afraid to use for sandwiches. Using a serrated knife and cutting board, slice eight 1 1/2″ slices for your sandwiches. Spread slices with butter (optional). In preheated oven (375), place bread slices, butter side up directly on rack. Rack should be 2nd down from the top. Let toast, but watch careful to not burn. Depending on your taste, you can toast fully or leave a bit chewy. Once done, remove and set aside.

Cook bacon to desired crispness. I find that for BLT’s, it’s best to lean to the very crispy side. But, be careful. Nothing worse than burnt bacon!

While bacon is cooking, you can prepare your fixings. For the avocado spread, it’s really like making a simple Guacamole. Dice tomato and add to mashed avocado. Add 1 tsp lemon juice, salt, garlic powder and mix well. Add serrano chile if you want it spicy. Set aside and finish bacon.

When bacon is done, place on paper towel to drain oil. Now you’re ready to assemble.

Place the avocado/guacamole on 1 slice of toast, then bacon, then tomato slices, and then lettuce. Pepper lettuce and tomato to taste and top with another slice of toast. The order doesn’t really matter. I do mine backwards, but it’s because I never pay attention. Just if you put the bacon first, the avo helps it stay and not slide off with every bite.

These are awesome! Did I mention? This recipe makes about 6 sandwiches, so have another. Go ahead! No one’s watching.

GRAND TOTAL: $5.53



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Bacon Wrapped Beer Brats
That smokey, salty flavor. That crispiness. That crunchy, yet chewy goodness. Yeah…I LOVE bacon. Can you tell?! And I really love things wrapped in that goodness. Like hotdogs in Mexico. They are the best! I can see some of your faces now. All shriveled up and saying, “gross!” Whatever! You just haven’t lived until you’ve had a dog wrapped in bacon. But if you wanna get all uppity (just kidding, brats are good too), then try this recipe. But beware, these bad boys are addicting. Don’t say I didn’t warn you!

Bacon Wrapped Beer Brats:

1 Pkg beer brats (6 in mine) – $2.99
2 Beers, enough to cover brats in medium sauce pan – $2.00
1 large onion, sliced – $.25
Bacon Ends or half package of standard bacon – $1.25
1/4 cup brown sugar – $.25
1 tsp Cayenne Pepper (New Mexico red Chili will work for more mild) – pantry
12 Toothpicks – pantry

COST: $6.74

Cut each brat in half. Place brats in medium sauce pan with beer and onions. Cover and bring to boil. Reduce to simmer and cook for 15 mins. Remove brats from pan and let cool. Return liquid to simmer and add brown sugar and cayenne. Cook for 20-30 mins, uncovered. You basically want to reduce by 1/2 to 3/4. You will get a nice sweet and spicy sauce in the form of a thin syrup. Keep and eye on it. You don’t want it to burn.

When brats are cool to the touch, preheat your oven to 425 degrees. Wrap each brat piece with a strip of bacon, secure with a toothpick and place on baking sheet. Continue wrapping till all brats are nicely tucked in their bacon blankets and toss in the oven. Bake until bacon is brown and crisp, 20 to 25 minutes.

Serve with your sweet and spicy sauce or stone ground mustard. A nice cucumber salad pairs well with these crispy treats.

Cucumber Salad:

1 large or 2 medium cucumber, peeled and sliced – $.75
1 can black olives, drained and sliced – $.99
2 large roma tomatoes, diced – $.65
2 Tbsp Italian Dressing – $.25
1/2 tsp pepper – pantry
1/2 tsp garlic powder – pantry
1/2 Sea salt – pantry

COST: $2.64

Mix all ingredients and toss well. Cover and allow to sit for 6 hours or more in the fridge, if you can. The olives will really make this salad so flavorful. Perfect with crispy bacon wrapped brats and baked potato!

Baked Potato COST: $.15 a piece – $.60 for 4

GRAND TOTAL: $9.98



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