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Marvin’s Peachy Bread Pudding

Posted by in Baking, Step-by-Step Recipes

Tasty Kitchen Blog: Peachy Bread Pudding. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Marvin.

 
Tasty Kitchen is such a fun online community. Discovering delicious recipes is great, but what makes it even better is making new friends. Each time I find a recipe here on Tasty Kitchen, it’s as if a new friend has invited me into their kitchen, into their home, for a peek into their lives through my taste buds. That’s pretty cool, I think.

Take Marvin, for example. Marvin and I have been friends for a while now (he just doesn’t know it). I’ve had his recipes bookmarked, and know all about him and his wife, Jane, on their blog. They’re a talented couple of artists from Texas. Marvin doesn’t know me from Adam. But I know him. I know him and his Peachy Bread Pudding.

Marvin is the type of guy you’d want as a next door neighbor. The neighbor you casually drop in on because maybe the wafting aroma of his Peachy Bread Pudding or Sausage and Potato Bake caught you up in a trance that propelled you to his front door with the excuse of needing to let him know that in a few months you’d be going out of town for a day and … “What’s that Marvin? Is that bread pudding I smell?” Yep, he’d make a darn good neighbor I say. Maybe one day we’ll meet in person, and I can thank him for sharing his delicious version of Peachy Bread Pudding. But until then, knowing him through Tasty Kitchen will do just fine. Just fine indeed.

Wanna get to know Marvin a little better too? Let me show you his Peachy Bread Pudding, and y’all will become the best of friends in no time. It’s a really marvelous dish by Marvin. The sauce alone is a keeper to serve with many other desserts. Just perfect! Let’s get to it.

 
 
 
Tasty Kitchen Blog: Peachy Bread Pudding. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Marvin.

For the bread pudding you’ll need: eggs, melted butter, vanilla, half and half or milk, sugar, fresh peaches, sourdough bread and pecans.

 
 
 
Tasty Kitchen Blog: Peachy Bread Pudding. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Marvin.

To make that yummy sauce, you’ll need: butter, sugar, vanilla, an egg, and rum.

 
 
 
Tasty Kitchen Blog: Peachy Bread Pudding. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Marvin.

To prepare the bread pudding for baking, add the three eggs to a large bowl.

 
 
 
Tasty Kitchen Blog: Peachy Bread Pudding. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Marvin.

Next goes in the melted butter, vanilla, half-and-half (or milk). Combine those well first, then add the sugar.

 
 
 
Tasty Kitchen Blog: Peachy Bread Pudding. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Marvin.

Add the sugar slowly, stirring as you go until the sugar is dissolved.

 
 
 
Tasty Kitchen Blog: Peachy Bread Pudding. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Marvin.

Now, the lovely peaches (nectarines will do too!). Mix it up. And finally, the bread.

 
 
 
Tasty Kitchen Blog: Peachy Bread Pudding. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Marvin.

Gently push the cubed bread down into the mixture so it can soak up all the goodness, like little sponges. Let it soak for about 30 minutes.

It’s not shown here, but butter the dish you’ll be baking the bread pudding up real good, ya here? It helps to avoid sticking and adds some more flavor, too.

 
 
 
Tasty Kitchen Blog: Peachy Bread Pudding. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Marvin.

After the bread has soaked, spread the mixture into your baking dish and sprinkle with the chopped pecans. Bake uncovered for 50-60 minutes.

 
 
 
Tasty Kitchen Blog: Peachy Bread Pudding. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Marvin.

While the bread pudding is baking, put together the sauce. In a pan, cream together the softened butter and sugar. Add the vanilla, egg, rum and combine well.

 
 
 
Tasty Kitchen Blog: Peachy Bread Pudding. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Marvin.

Over low-medium heat, stir for about 5 minutes until sugar has dissolved and the sauce is smooth. Like I said before, this sauce is something you’ll want to remember for other desserts. It would be the perfect complement to pound cake, or as an ice cream topping. Seriously tasty!

 
 
 
Tasty Kitchen Blog: Peachy Bread Pudding. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Marvin.

Back to the oven. You’ll want to check the bread pudding for doneness in the center with a knife. If it comes out clean, she’s done; if not, keep her cooking. I had to add about 10-15 more minutes to the baking time.

What a beautiful golden brown. And, oh, the aroma!

 
 
 
Tasty Kitchen Blog: Peachy Bread Pudding. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Marvin.

Serve warm, with some of the sauce drizzled over the top.

 
 
 
Tasty Kitchen Blog: Peachy Bread Pudding. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Marvin.

The perfect bite!

 
 
 
Tasty Kitchen Blog: Peachy Bread Pudding. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member Marvin.

I was never a bread pudding fan, but that Marvin changed my mind with this one. He’s a good friend to have. Thanks Marvin!

 
 

Printable Recipe

Peachy Bread Pudding

5.00 Mitt(s) 8 Rating(s)8 votes, average: 5.00 out of 58 votes, average: 5.00 out of 58 votes, average: 5.00 out of 58 votes, average: 5.00 out of 58 votes, average: 5.00 out of 5

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Difficulty: Easy

Servings: 10

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Bread pudding with fresh peaches, and rum sauce.

Ingredients

  • FOR BREAD PUDDING:
  • 3 whole Eggs
  • 3 Tablespoons Butter, Melted
  • 2 Tablespoons Vanilla
  • 2-½ cups Half-and-Half Or Milk
  • 2 cups Sugar
  • 2 cups Fresh Peaches, Pitted And Diced
  • 1 pound Sourdough Bread, 1" Cubed
  • ½ cups Pecans, Chopped (optional)
  • _____
  • FOR RUM SAUCE
  • ½ cups Butter
  • 1 cup Sugar
  • 1 teaspoon Vanilla
  • 1 whole Egg
  • 3 Tablespoons Rum, Or To Taste

Preparation Instructions

Preheat oven to 325 degrees F.

In a large bowl beat 3 eggs, add 3 tablespoons melted butter, 2 tablespoons vanilla, and 2 1/2 cups half and half. Add 2 cups sugar slowly, stirring until it is dissolved. Add peaches and bread, mixing well. Allow mixture to soak into bread 30 minutes.

Spread a bit of butter in a 9 X 13 X 2-inch pan or dish. Pour in the bread mixture, and sprinkle on pecans if using. Bake uncovered 50 to 60 minutes, or until knife inserted in center comes out clean.

For rum sauce:
Cream 1/2 cup butter with 1 cup sugar. Add 1 teaspoon vanilla. Stir in 1 egg, then add rum. Stir over low heat for about 5 minutes. Serve warm over individual servings of pudding.

 
 
_______________________________________

Amy Johnson is a blogger who writes about food, travel, the home (both inside and out), and various observations and random musings about anything and everything. Visit her blog She Wears Many Hats for a dose of deliciousness, practicality, hilarity, or just plain fun. She lives in South Carolina with her husband and two children.

 

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Massaged Kale Salad

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Massaged Kale Salad. Guest post by Georgia Pellegrini, recipe submitted by TK member Karla (KGracie71) of Forty Cakes.

 
I’m a kale fanatic and I like it any which way. This Protein-Packed Massaged Kale Salad recipe from TK member KGracie71 caught my eye because it is totally raw, relying on the acid from the vinaigrette to tenderize the kale. Keeping it raw means it has a great texture and maximum nutrition in each bite. It also has great color! It is a heavenly kale concoction.

 
 
 
Tasty Kitchen Blog: Massaged Kale Salad. Guest post by Georgia Pellegrini, recipe submitted by TK member Karla (KGracie71) of Forty Cakes.

To make this you will need: kale, cooked quinoa, dried cranberries, apple, walnuts, lime, garlic, olive oil, balsamic vinegar and honey.

 
 
 
Tasty Kitchen Blog: Massaged Kale Salad. Guest post by Georgia Pellegrini, recipe submitted by TK member Karla (KGracie71) of Forty Cakes.

Start by making your vinaigrette in a bowl. Pour in the olive oil …

 
 
 
Tasty Kitchen Blog: Massaged Kale Salad. Guest post by Georgia Pellegrini, recipe submitted by TK member Karla (KGracie71) of Forty Cakes.

Followed by the balsamic vinegar …

 
 
 
Tasty Kitchen Blog: Massaged Kale Salad. Guest post by Georgia Pellegrini, recipe submitted by TK member Karla (KGracie71) of Forty Cakes.

Followed by the lime juice and crushed garlic clove.

 
 
 
Tasty Kitchen Blog: Massaged Kale Salad. Guest post by Georgia Pellegrini, recipe submitted by TK member Karla (KGracie71) of Forty Cakes.

Then add the honey. I used less honey than the recipe called for and it was sweet enough for me, so add it in batches and taste to see what suits your fancy.

 
 
 
Tasty Kitchen Blog: Massaged Kale Salad. Guest post by Georgia Pellegrini, recipe submitted by TK member Karla (KGracie71) of Forty Cakes.

Give it a stir and let the garlic infuse for a few minutes.

 
 
 
Tasty Kitchen Blog: Massaged Kale Salad. Guest post by Georgia Pellegrini, recipe submitted by TK member Karla (KGracie71) of Forty Cakes.

Add the kale to a large bowl and pour the dressing all over. Stir it well.

 
 
 
Tasty Kitchen Blog: Massaged Kale Salad. Guest post by Georgia Pellegrini, recipe submitted by TK member Karla (KGracie71) of Forty Cakes.

Give the kale a massage with your hands for about 5 minutes. This will help it break down and tenderize nicely.

 
 
 
Tasty Kitchen Blog: Massaged Kale Salad. Guest post by Georgia Pellegrini, recipe submitted by TK member Karla (KGracie71) of Forty Cakes.

Next add your quinoa. Toss it in and stir. I like to make quinoa in large batches and toss it into salads throughout the week. It’s a great source of protein. So feel free to make extra and save the rest.

 
 
 
Tasty Kitchen Blog: Massaged Kale Salad. Guest post by Georgia Pellegrini, recipe submitted by TK member Karla (KGracie71) of Forty Cakes.

Toss in your apple…

 
 
 
Tasty Kitchen Blog: Massaged Kale Salad. Guest post by Georgia Pellegrini, recipe submitted by TK member Karla (KGracie71) of Forty Cakes.

Then the walnuts…

 
 
 
Tasty Kitchen Blog: Massaged Kale Salad. Guest post by Georgia Pellegrini, recipe submitted by TK member Karla (KGracie71) of Forty Cakes.

And the cranberries.

 
 
 
Tasty Kitchen Blog: Massaged Kale Salad. Guest post by Georgia Pellegrini, recipe submitted by TK member Karla (KGracie71) of Forty Cakes.

Stir it all together. This can be made in advance and stored covered in the refrigerator. It will tenderize further with time and the flavors will blend nicely.

 
 
 
Tasty Kitchen Blog: Massaged Kale Salad. Guest post by Georgia Pellegrini, recipe submitted by TK member Karla (KGracie71) of Forty Cakes.

You will feel very, very healthy after a big plate of this; it is very satisfying. Thank you to Karla for sharing this recipe with us! Check out her website Forty Cakes for other delicious treats.

 
 

Printable Recipe

Protein Packed Massaged Kale Salad

See post on Karla @ FortyCakes’s site!
5.00 Mitt(s) 3 Rating(s)3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5

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Difficulty: Easy

Servings: 8

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So much protein! So much taste! So much health!

Ingredients

  • FOR THE SALAD:
  • 1-½ cup Cooked And Cooled Quinoa
  • 5 cups Kale
  • ½ cups Walnuts
  • ¼ cups Dried Cranberries
  • 1  Apple, Chopped
  • Salt And Pepper, to taste
  • FOR THE VINAIGRETTE:
  • ¼ cups Olive Oil
  • 2 Tablespoons Balsalmic Vinegar
  • 1  Lime, Juiced
  • 1 clove Garlic
  • 3 Tablespoons Honey

Preparation Instructions

Prepare quinoa according to package directions. Let cool.

For the vinaigrette:
Whisk together the olive oil, vinegar, juice from the lime, garlic and the honey. Set aside while you prepare the salad.

For the salad:
Put chopped kale in a large bowl and pour the vinaigrette over the beautiful leaves. Massage the vinaigrette into the kale for about 5 minutes. The size of the kale will decrease significantly and you should be able to feel the kale becoming more tender.

After the massage, add in the quinoa. Toss together with the kale.

Once those are well combined, toss in the walnuts, cranberries and chopped apples. Season with a bit of salt and pepper, to taste.

It would be great served with goat cheese or some other kind of cheese but was excellent without it as well.

 
 
_______________________________________

There’s so much to say about Georgia, we don’t know where to start. Leaving Wall Street for the French Culinary Institute, followed by a stint at the Gramercy Tavern and La Chassagnette in France, her passion for food and food traditions are evident and inspiring. Visit her site at Georgia Pellegrini, where you’ll find more recipes, photos, learn all about her wonderful books Girl Hunter and Food Heroes, and enjoy her latest adventures.

 
 

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Mayan Chocolate Truffles

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Mayan Chocolate Truffles. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Kari of The Craftinomicon.

 
Mayan Chocolate Truffles. Oh my heavens. Just the name alone gets me excited all over again. These chocolaty delights have a little sweet, a little spice and a whole lot of sass. When I saw Kari’s recipe, I found myself suddenly craving chocolate in truffle form.  
 
Kari a.k.a. Craftinomicon probably doesn’t realize the phenomenon her recipe created in my household. My children were actually campaigning to clean their rooms for more truffles! I was promised back rubs and washed dishes, too. All of this just to get their little mitts on more! Needless to say the truffles only lasted a whole twenty-four hours—but most definitely the best chocolate-filled twenty-four hours of my life. Amen.
  
 
 
 
Tasty Kitchen Blog: Mayan Chocolate Truffles. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Kari of The Craftinomicon.

These truffles are actually pretty darn simple to make, and yet they taste as if you purchased them from a fancy-schmancy chocolate shop!
  
 
 
 
Tasty Kitchen Blog: Mayan Chocolate Truffles. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Kari of The Craftinomicon.

Start by finely chopping up eight ounces of dark chocolate. For this recipe, I used the sixty percent cocoa bars by Ghirardelli. 
  
 
 
 
Tasty Kitchen Blog: Mayan Chocolate Truffles. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Kari of The Craftinomicon.

Keep the size pretty uniform so they melt easily. Now just toss the chocolate bits into a small heat-safe bowl.
  
 
 
 
Tasty Kitchen Blog: Mayan Chocolate Truffles. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Kari of The Craftinomicon.

Next add a half cup of heavy cream to a small sauce pan. Heat the cream until tiny little bubbles start to form around the edge of the pot. 
  
 
 
 
Tasty Kitchen Blog: Mayan Chocolate Truffles. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Kari of The Craftinomicon.

Then immediately pour the hot cream over top of the chopped chocolate.
 
 
 
 
Tasty Kitchen Blog: Mayan Chocolate Truffles. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Kari of The Craftinomicon. 

Let it sit for a few minutes. The warm cream is working its magic, softening up the chocolate.
 
 
 
 
Tasty Kitchen Blog: Mayan Chocolate Truffles. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Kari of The Craftinomicon. 

After a few minutes have passed; slowly stir and combine the two together.
 
 
 
 
Tasty Kitchen Blog: Mayan Chocolate Truffles. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Kari of The Craftinomicon. 

Add in a quarter teaspoon of vanilla.
 
 
 
 
Tasty Kitchen Blog: Mayan Chocolate Truffles. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Kari of The Craftinomicon.

Then a tablespoon of strong brewed coffee. Kari also suggests trying a coffee flavored liqueur. Oh man, I bet that would be lovely, too!
 
 
 
 
Tasty Kitchen Blog: Mayan Chocolate Truffles. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Kari of The Craftinomicon.

Measure and add in a quarter an eighth of a teaspoon of cayenne. It’s enough to give these truffles some heat without knocking your socks off. 
 
 
 
 
Tasty Kitchen Blog: Mayan Chocolate Truffles. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Kari of The Craftinomicon.

A quarter teaspoon of cinnamon is next. This definitely complements not only the chocolate but the cayenne. It smells pretty darn heavenly, too.
 
 
 
 
Tasty Kitchen Blog: Mayan Chocolate Truffles. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Kari of The Craftinomicon. 

Stir and let this sit at room temperature for at least one hour. It’s hard but you can do it! I then popped the mixture into the fridge for about 15 minutes to firm up a tad.
 
 
 
 
Tasty Kitchen Blog: Mayan Chocolate Truffles. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Kari of The Craftinomicon. 

With a spoon, scoop and shape into haphazardly-shaped balls. This will get messy, so heads up! They don’t have to be perfect because they go back into the fridge for thirty more minutes to completely firm up.
 
 
 
 
Tasty Kitchen Blog: Mayan Chocolate Truffles. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Kari of The Craftinomicon.

Next, just re-roll and scoot them around in some sweetened cocoa powder. Some other coating suggestions are powdered sugar, toasted coconut and candy melts. The options are really endless. 
 
 
 
 
Tasty Kitchen Blog: Mayan Chocolate Truffles. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Kari of The Craftinomicon.

Keep repeating until all truffles are coated. 
 
 
 
 
Tasty Kitchen Blog: Mayan Chocolate Truffles. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Kari of The Craftinomicon.

Like magic, I guarantee these will disappear right in front of your eyes. So decadent and rich but it’s that subtle kick of cayenne and cinnamon that makes these truffles absolute perfection.
  
 
 
 
Tasty Kitchen Blog: Mayan Chocolate Truffles. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Kari of The Craftinomicon. 

You guys really need to try these, I promise you they are truly exceptional! You can find more of Kari’s recipes in her recipe box here on Tasty Kitchen. And if you’re looking for fun and innovative craft ideas, be sure to stop by Kari’s website The Craftinomicon
 
Thanks so much for sharing this recipe Kari! 

 
 

Printable Recipe

Mayan Chocolate Truffles

See post on craftinomicon’s site!
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep Time:

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Difficulty: Easy

Servings: 20

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Dark Chocolate truffles with some kick!

Ingredients

  • 8 ounces, weight Dark Chocolate
  • ½ cups Heavy Cream
  • ¼ teaspoons Vanilla Extract
  • ¼ teaspoons Cinnamon
  • ⅛ teaspoons Cayenne Pepper
  • 1 Tablespoon Coffee Or Coffee Flavored Liqueur
  • Optional Coatings: Powdered Sugar, Cocoa Powder, Toasted Coconut, Etc

Preparation Instructions

Cut up your chocolate as finely as you can (try to get uniform pieces so they will all melt the same, or you will be left with little chunks in the truffles). Place the chocolate into a heat safe bowl (I use a glass mixing bowl).

In a small saucepan, heat your cream just until it comes to a boil (bubbles will begin forming around the edges). Add the heated cream to the chocolate and allow to sit a few minutes.

Add in your vanilla, cinnamon, cayenne and coffee flavored liqueur (you could also use just a Tablespoon of regular fresh brewed coffee). * You do not have to add the cinnamon and cayenne, but I find it adds a nice flavor to the truffles.

Whisk everything together until it is smooth. If you happen to have a few larger chunks, do not fear, you can place the bowl into the microwave for 10 seconds, then remove and stir again. Do this until your mixture is smooth, then allow the bowl to sit at room temperature for 1 hour (and good luck not “tasting” it every time you walk past for that hour).

With a small spoon or cookie scoop, scoop out small balls of the truffle mixture and place on a cookie sheet (to avoid a huge mess I generally line my sheet with parchment or wax paper) and place these into the fridge for 30 minutes to set.

Take out and gently roll to form round balls, then roll these into any coating you want (toasted coconut, powdered sugar, cocoa, roasted almonds, candy melts, etc.) If you want a hard outer coating I highly recommend the candy melts–you can get them in several colors as well. You could also fancy it up with a sprinkling of some sea salt if you are into the sweet and salty flavor. I have made these several different ways and no one has ever complained.

 
 
_______________________________________

Laurie is the force behind Simply Scratch, a blog that documents her efforts to find and create recipes that are made simply from scratch. (We think it’s sweet that her mother-in-law helped her set up her blog and get started.) We love her recipes; they’re not just tried and true, but they look gorgeous as well. Check out her blog and you’ll become a fan too.

 

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Meatless BLTs

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Meatless BLTs. Guest post by Maggy Keet of Three Many Cooks, recipe by Three Many Cooks.

 
I know what you’re thinking: What’s a BLT without the bacon? But I promise, this sandwich will have you and your meat-loving family members saying, “I don’t miss the meat!” My mom developed this recipe for her latest, Cook without a Book: Meatless Meals and I’m proud to say that I helped on this one.

The combination of the smoked mozzarella and crunchy pita chips almost perfectly mimics the taste and bite of bacon. That genius combination is really the star of this recipe, but if there’s a runner up, it’s the special spread that I learned to make when working at a pub in small-town England. You wouldn’t think that the simple combination of mayonnaise, mustard, and grated red onion could have the power to transform the simple sandwich, but it does. I put it on almost every sandwich I make these days. Combine that smoky mozzarella, those crunchy pita chips, and a creamy, flavorful spread and you’ve got yourself one heck of a meatless sandwich the whole family will love.

 
 
 
Tasty Kitchen Blog: Meatless BLTs. Guest post by Maggy Keet of Three Many Cooks, recipe by Three Many Cooks.

Meatless BLTs start with these humble ingredients: tomato, smoked mozzarella, red onion, mayonnaise, Dijon mustard (whole grain works great too!), sliced white bread, and plain pita chips.

 
 
 
Tasty Kitchen Blog: Meatless BLTs. Guest post by Maggy Keet of Three Many Cooks, recipe by Three Many Cooks.

Start by slicing your tomatoes. You want these slices to be pretty thin.

 
 
 
Tasty Kitchen Blog: Meatless BLTs. Guest post by Maggy Keet of Three Many Cooks, recipe by Three Many Cooks.

Then, salt your tomatoes (my mother wouldn’t forgive me if I didn’t remind you to salt the tomatoes).

 
 
 
Tasty Kitchen Blog: Meatless BLTs. Guest post by Maggy Keet of Three Many Cooks, recipe by Three Many Cooks.

Slice your smoked mozzarella as thin as the tomatoes. If you can’t find mozzarella at your grocery store, any other smoked cheese will work.

 
 
 
Tasty Kitchen Blog: Meatless BLTs. Guest post by Maggy Keet of Three Many Cooks, recipe by Three Many Cooks.

Then finely grate the red onion.

 
 
 
Tasty Kitchen Blog: Meatless BLTs. Guest post by Maggy Keet of Three Many Cooks, recipe by Three Many Cooks.

Your red onion should look something like this.

 
 
 
Tasty Kitchen Blog: Meatless BLTs. Guest post by Maggy Keet of Three Many Cooks, recipe by Three Many Cooks.

Then mix the mayonnaise, mustard, and red onion together.

 
 
 
Tasty Kitchen Blog: Meatless BLTs. Guest post by Maggy Keet of Three Many Cooks, recipe by Three Many Cooks.

All that’s left now is simple sandwich assembly. Spread each slice of toast with a portion of the mayonnaise mixture and top with a piece of lettuce. Then top four slices of toast with a portion of the tomato, smoked mozzarella.

 
 
 
Tasty Kitchen Blog: Meatless BLTs. Guest post by Maggy Keet of Three Many Cooks, recipe by Three Many Cooks.

Now add crumbled pita chips for crunch!

Top this beauty with the other slice of toast. Halve and serve.

 
 
 
Tasty Kitchen Blog: Meatless BLTs. Guest post by Maggy Keet of Three Many Cooks, recipe by Three Many Cooks.

Go ahead, take a bite! You know you wanna.

 
 

Printable Recipe

Meatless BLTs

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep Time:

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Difficulty: Easy

Servings: 4

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This is my favorite sandwich: the smoked mozzarella and crumbled pita chips mimic the bacon beautifully. And the special mayo spread is so tasty, I put it on almost all my sandwiches now! This recipe is from my mom’s book, Cook without a Book: Meatless Meals. She suggests that if you can’t find smoked mozzarella, try another smoky cheese.

Ingredients

  • ¼ whole Red Onion, Grated
  • ½ cups Mayonnaise
  • 1 Tablespoon Dijon Mustard, Preferably Whole-grain
  • 8 slices Good-quality Sandwich Bread
  • 8 leaves Romaine Lettuce, Torn Into Large Pieces
  • 2 whole Tomatoes, Thinly Sliced And Lightly Salted
  • 8 ounces, weight Smoked Mozzarella, Thinly Sliced
  • ½ cups Crumbled Plain Pita Chips

Preparation Instructions

Mix the onion, mayonnaise, and mustard in a bowl.

Spread a portion of the mayonnaise mixture on each piece of toast and top with lettuce. Top 4 of the toast slices with tomatoes, cheese, and pita chips; cap with the remaining 4 toast slices. Halve and serve.

 
 
_______________________________________

Three Many Cooks is the always-entertaining food blog of Pam Anderson and her two daughters, Maggy and Sharon. Pam is a well-known and much-respected food writer and author, Maggy is a “hippy adventurer meets 1950s housewife,” and Sharon refers to herself as a recovering food snob learning to survive on a graduate student’s budget. Theirs is a strong relationship both inside and outside the kitchen, and it shows in the food they create and the stories they tell.

 

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Meet Adrianna and Caroline

Posted by in Meet the Member!

  Today is a bonus day for us, because we’ll all get to meet two lovely ladies: Adrianna and Caroline. They’re the ones behind those incredibly mouthwatering recipes you see above, and together, they make A Cozy Kitchen. Adrianna and Caroline met in film school at the North Carolina School of the Arts. “It was […]

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Meet Alice

Posted by in Meet the Member!

  How well do you know your fellow Tasty Kitchen members? Everyone, say hello to Alice, known here at Tasty Kitchen as savorysweetlife. She’s shared some amazing recipes with all of us, ranging from, well, from savory to sweet. And sometimes, all those flavors are in the same dish, like the Grilled Peaches with Ricotta […]

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Meet Amy

Posted by in Meet the Member!

  Meet Amy Johnson, known here as missamy. You might recognize her pretty face as the one behind She Wears Many Hats, a blog she started less than a year ago. Which probably means you could add The Flash’s headpiece to her list of hats. Prior to becoming a full-time stay-at-home mom, Amy was a […]

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Meet Amy Locurto

Posted by in Meet the Member!

  She’s a creative mom of two from Dallas, Texas who owns a design and photography business, is co-founder, designer and editor of a popular photography website, contributes holiday content for Disney, and offers printables in her online shop. She also happens to have grown up in the town where Ree lives now. In fact, […]