CREAMY HERBED TOMATO-ARUGULA PASTA SALAD WITH BACON
This is the creamy, delicious dish you get when you cross a BLT with a pasta salad.
Provided by Food Network Kitchen
Time 45m
Yield 4-6
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil.
- Put the bacon in a large, cold skillet then cook over medium heat, stirring occasionally, until crisp, about 10 minutes. Transfer to a paper-towel-lined plate to drain. Set aside.
- Whisk together the mayonnaise, basil, sour cream, chives, parsley, lemon juice, 1/2 teaspoon salt and a few grinds pepper in a large bowl.
- Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl with the dressing.
- Add the arugula and tomatoes to the bowl and toss to combine. Season with salt and pepper and top with the bacon. The pasta salad is best if served right away.
BAT-P (BACON, ARUGULA AND TOMATO PANINI)
Use whatever bread you choose, but I wouldn't recommend rye like I used. (Hey, I kinda rhymed!) I added some of my Recipe #160747 to my panini, but you can certainly do without. That's the joy of a panini... you can be creative without TOO much chance for disaster. ;o)
Provided by Sandi From CA
Categories Lunch/Snacks
Time 8m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Preheat your panini press/grill.
- Lightly baste the bread slices on the OUTSIDE with olive oil.
- Spread the INSIDE of each slice with mayonnaise.
- Set one slice on the press, oiled side down. On that, layer the following: arugula, bacon, tomato and cheese.
- Top with the other bread slice, mayonnaise facing the inside of the sandwich.
- Close the panini press and check for desired doneness in 5 minutes.
Nutrition Facts : Calories 581, Fat 41.8, SaturatedFat 15.8, Cholesterol 73.3, Sodium 999.4, Carbohydrate 30.8, Fiber 1.9, Sugar 4.4, Protein 19.9
BACON, CHEDDAR & GRILLED TOMATO PANINI
this is sooo good. I found it at paninihappy.com and just drooled. posted here for safekeeping. You can cook the tomatoes under the broiler or on the bbq as well
Provided by MarraMamba
Categories Lunch/Snacks
Time 32m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the panini grill to high heat. Ensure the grill is on a slight tilt (not completely flat) and be sure to attach your drip tray.
- Brush the cut side of the tomatoes with olive oil. Season with salt and pepper. Place the tomatoes, cut side down, onto the panini grill. Lower the top grate to just above the tomatoes without touching them. Grill tomatoes for 10-12 minutes until the outer skins are wrinkly and the tomatoes are soft. Check the tomatoes often, as some may cook faster than others. Remove the tomatoes from the grill and sprinkle with basil.
- Brush melted butter onto the outer sides of each slice of bread. For each sandwich, layer two slices of bacon, two grilled tomatoes and 1/4 of the cheese in between two slices of bread (buttered side out). Grill the panini for 5-7 minutes until the cheese is melted and the bread is toasted. Serve immediately and enjoy!
Nutrition Facts : Calories 736, Fat 39.6, SaturatedFat 17.3, Cholesterol 75.9, Sodium 1337.3, Carbohydrate 69.8, Fiber 4.8, Sugar 2.1, Protein 24.3
BACON, ARUGULA, TOMATO, AND EGG SANDWICHES
Time 40m
Yield Serves 4
Number Of Ingredients 7
Steps:
- Cook bacon in a 12-inch nonstick skillet until crisp and transfer to paper towels to drain. Keep warm, covered. Pour off fat from skillet and wipe clean with paper towels.
- Spread 1 side of each toast with 1 tablespoon chutney, or to taste. Whisk together eggs and cream and season with salt and pepper. Heat butter in skillet over moderately low heat until foam subsides, then cook egg mixture, stirring slowly, until just cooked through. Make sandwiches with toasts, scrambled eggs, bacon, and arugula.
SCRAMBLED EGGS, BACON AND TOMATO PANINI
Crisp panini--grilled with fresh eggs, tomato, bacon, and cheese inside--make a perfect breakfast, an outstanding lunch, or a casually elegant supper.
Provided by Allrecipes Member
Time 14m
Yield 2
Number Of Ingredients 8
Steps:
- Heat panini press according to manufacturer's directions. Beat eggs, water, salt and pepper in microwave-safe bowl until blended. Microwave on High 45 seconds; stir. Microwave until eggs are almost set, 30 to 45 seconds longer.
- Spread butter evenly on one side of each bread slice. Layer bacon, tomato, scrambled eggs and cheese evenly on unbuttered side of two bread slices. Cover with remaining bread, buttered side up.
- Grill sandwiches in panini press, on medium-high heat, until bread is toasted and cheese is melted, about 2 minutes.
Nutrition Facts : Calories 506.9 calories, Carbohydrate 28.5 g, Cholesterol 201.7 mg, Fat 30.1 g, Fiber 4.5 g, Protein 29.9 g, SaturatedFat 13.2 g, Sodium 980.9 mg, Sugar 5.8 g
FETTUCCINE WITH TOMATOES, BACON, ARUGULA AND GOAT CHEESE
Categories Pasta Tomato Sauté Goat Cheese Bacon Arugula Summer Bon Appétit
Yield Serves 6
Number Of Ingredients 13
Steps:
- Combine tomatoes and vinegar in large bowl. Season with salt and pepper. Let stand until tomatoes release their juice, about 15 minutes.
- Heat oil in heavy large skillet over medium-high heat. Add bacon; cook until crisp, about 5 minutes. Using slotted spoon, transfer bacon to paper towels.
- Add leeks to same skillet and sauté until tender, about 3 minutes. Add garlic, rosemary and crushed red pepper; sauté 1 minute. Add tomato mixture and cooked bacon. Simmer until tomatoes are heated through, about 4 minutes. Add arugula and simmer until wilted, about 1 minute.
- Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, about 3 minutes. Drain.
- Transfer pasta to large bowl. Add goat cheese, 6 tablespoons Parmesan cheese and tomato mixture. Toss to combine. Season with salt and pepper. Serve, passing additional Parmesan separately.
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