Andrea's Cooktales - Series 2, Episode 4 - Fried Chicken 'N Corncakes w/ Pepper Jelly Syrup
Spaghetti with Gouda Mornay & Toasted Crunchies
My husband, Tres, travels a lot for work, and spring happens to be his busiest time of year so I often fly solo when it comes to my meals. As much as I would rather have Tres around to hang out with and eat dinner with (since we ARE the two best friends that anyone could have :), I happen to enjoy my "me" time quite a bit. I do all kinds of things alone: I'll go for long walks on the river. I'll find a coffee shop, beer joint, or wine bar, take a book and read for hours. I'll grab a table on a patio and have lunch, soaking up the sun. Last week, I even went to a nice reataurant for dinner, had a glass of wine and a fancy meal - all by my lonesome! The possibilities are endless when it comes to "me" time!
What I mostly think of, though, is curling up on the couch and watching a good movie with a dinner I've cooked for just myself. It can be difficult cooking for just one person but in my opinion, a good answer is always pasta! It's typically always in my pantry, I can measure it out to be the perfect portion for one person, and I can add anything to it that I want and it makes a complete meal! I came up with this recipe one weeknight when Tres was away, and I thought it'd be the perfect recipe to feature for ONE!
WATCH FULL VIDEO HERE!!!!!
Grocery List (for ONE):
1 1/2 tbsp butter
1/2 tbsp flour
2/3 cup milk - warmed
Dash of salt
Dash of white pepper
Pinch of nutmeg
1/4 cup good quality gouda cheese - freshly grated
3 oz spaghetti (or whatever pasta you want to use)
1/4 cup Panko breadcrumbs
Parmesan cheese (optional)
Parsley (optional)
Directions:
1. Melt 1/2 tbsp of butter in a sauté pan over medium heat. Add the flour and whisk for several minutes, but don't let the roux turn brown. You want the roux to stay white while the raw taste is cooked out of the flour.
2. Slowly add the warm milk, constantly whisking until it all comes together. Bring sauce to a slight boil and simmer, letting the sauce thicken. Add the salt, pepper, and nutmeg. Taste for seasoning and add more if needed. Add the grated cheese and whisk until melted and smooth.
3. Add pasta to a pot of boiling, salted water. Let cook according to the package directions, until al dente. Drain pasta and reserve 1/4 cup of pasta water. Toss as much sauce into the pasta as you like, and add a little pasta water if you want to create a thinner sauce.
4. Melt the remaining 1 tbsp of butter in a small sauté pan. Add the Panko breadcrumbs and toast until lightly golden brown. Top pasta with the breadcrumbs and the Parmesan and parsley if you wish.
CHEERS TO HAPPY EATING!!!
Andrea's Cooktales - Series 2, Episode 3 - Spaghetti with Gouda Mornay & Toasted Crunchies
Truffle Deviled Eggs with Candy Bacon
Easter was such a treat every year when I was a kid! Every Good Friday, me and my brother would dye eggs with my mom. On Easter Sunday, we would load up our bikes and drive to Coffeeville, MS where my great-grandmother, Grams, lived. I remember riding four wheelers, playing volleyball, and walking around looking at all the farm animals. The one thing about Easter I can never forget are my mom's famous deviled eggs. She made them every year. I've put a twist on the traditional southern eggs - a little cream cheese, a little truffle, and a little bacon! Happy Easter to all!
SEE FULL VIDEO HERE!!!!!
Grocery List:
Eggs:
1 dozen large eggs
4 oz cream cheese
1/4 cup sour cream
2 tbsp mayo
2 tbsp truffle oil
1 tsp truffle salt (or Kosher)
1/2 tsp white pepper
Bacon:
3 strips thick cut bacon
2 tbsp Brown sugar
1 tbsp granulated sugar
1/2 tsp Chili powder
1/8 tsp Cayenne
Directions:
1.
Place eggs in one layer in a large pot with water that comes about an inch over them. Bring to a heavy boil for one minute. Turn the heat to the lowest simmer and cover the pot. Let sit for 12-15 minutes. Drain and rinse with cool water. To peel, crack each egg at the top and at the bottom (this is the best places to start peeling because air pockets get into them from here), use your fingers and pull apart the shells. If it gets tricky, dip the egg back into the cool water and continue peeling.
2. Make the candy bacon. Heat oven to 375 degrees. Mix together the brown sugar, granulated sugar, chili powder, and cayenne in a small bowl. Take each strip of bacon and dip one side into the mixture and place them spice side down on top of a baking rack over a baking sheet lined with foil. Using a spoon, spread the leftover mixture thickly and evenly over the top of the bacon, pressing to adhere. Bake for 20-25 minutes until crispy.
3. Make the egg filling. Cut eggs in half longways and scoop out the middle into a large bowl. Add cream cheese, sour cream, mayo, truffle oil, salt, and white pepper. Whip the mixture together until really smooth.
4. Fill a piping bag (or Ziplock bag with a snipped corner) with the egg mixture. Pipe the mixture into the eggs. When bacon is cooled, cut into 1/2 inch strips and stick a piece into each egg.
CHEERS TO HAPPY EATING!!!
Andrea's Cooktales - Series 2, Episode 2 - Truffle Deviled Eggs with Candy Bacon
Vanilla Chai Coffee
Sometimes Tres and I make Sunday a lazy day. It's rare for us to just hang out on the couch and do nothing, but if there's rain or nothing going on, we will take it easy. Last Sunday we were enjoying a day on the couch, catching up on House of Cards of course, and I decided we needed a fun, cozy drink. Just by using what we had in the house, I came up with this lovely coffee!
Grocery List (2 drinks):
1 cup milk
2 tbsp brown sugar
4 cloves
1 star anise
1/2 vanilla bean pod, split with seeds out
2 cinnamon sticks
1/4 tsp ground ginger
1/8 tsp ground cinnamon
1 pinch all spice
4 shots espresso or 1 cup coffee
1/4 cup heavy cream
1 tbsp powered sugar
Directions:
1. Over low heat in a small saucepan combine milk, brown sugar, vanilla seeds and pods, cloves, star anise, cinnamon sticks, ginger, cinnamon, and all spice. Heat for 10-15 minutes and strain.
2. Brew coffee or espresso and combine with the warm milk.
3. Whip cream and powdered sugar together with a wisk by hand or using a hand mixer.
4. Pour coffee mixture into two glasses and top with the cream and a sprinkle of cinnamon.
Mascarpone French Toast Bake
Winter is wrapping up, and that makes me think of the ski trip me and Tres took with friends last year. We spent several days in Steamboat, Colorado in a cozy cabin, and I cooked almost every day. When I'm on vacation with a group, I love waking up before everyone and making breakfast. Our snow-covered cabin right on the slopes was the perfect place to tip-toe out of bed, light the fireplace up, pour myself a cozy cup of coffee, and cook it up! One morning, I made my mascarpone french toast bake, and it was everyone's favorite! This recipe is really easy and can even be made the night before, refrigerated, and popped in the oven the next morning!
Because of all the cooking I did, skiing has become one of my favorite trips. The skiing, I'm not real sure about, but I love the cooking, lodge lunches with good beer, the wine drinking, the hot tub after a long day on the slopes, and the cozy cabin. Tres' response to my "love of ski trips," is, "so you love ski trips but you love everything about them but skiing?" Haha... I suppose that's the best way to sum it up!
WATCH THE VIDEO HERE!
Grocery List:
For the custard:
8 eggs
1 cup milk
1/2 cup heavy cream or half and half
2 tbsp sugar
2 tsp cinnamon
1/4 tsp nutmeg
1 tsp vanilla extract
Dash of salt
For the filling:
1 container mascarpone cheese
4 tbsp butter - room temperature
1/4 cup honey
2 tsp sugar
2 tbsp cinnamon
3 cans Pillsbury crescent rolls
For the topping:
1 cup pecans - chopped
1/4 cup brown sugar
2 tbsp candied ginger - chopped
Directions:
Beat the eggs, milk, cream, sugar, cinnamon, nutmeg, vanilla, and salt together until eggs are beaten and mixture is smooth. Set aside.
In another bowl, whisk the mascarpone, butter, honey, sugar, and cinnamon together. Open the crescent roll cans and separate each dough piece from each other. Fill each piece of crescent dough with some of the mascarpone mixture and roll the dough up. Line the rolls in a buttered 9x13 baking dish side by side.
Pour egg mixture into the baking pan, over the crescent rolls. ***At this point you can let it sit for several hours or overnight if you wish.
When you're ready to bake, set oven to 350 degrees. In a small bowl, mix together the pecans, brown sugar, and candied ginger. Sprinkle over the top of the crescent roll mixture. Bake for about 35 minutes or until puffed and golden.
Cheers to happy eating!!!
Andrea's Cooktales - Series 2, Episode 1 - Mascarpone French Toast Bake
Spicy Carbonara with Shaved Asparagus
This weekend was a girls weekend. I spent time with two of my best girlfriends, and we had the grandest time!! The grandest time to us usually means food, and we didn't skimp out once this weekend. We visited a local Memphis Italian restaurant, Bari Ristorante, not once but twice for dinner - Saturday and Sunday - and ordered the pasta carbonara. Since it was so good, I insisted on having it again Monday night, but this time I was the chef! I had never cooked it before so I said, what the heck, and added a little spin on the traditional dish. A little spice and a little asparagus never hurt anybody!
Grocery List:
• Kosher Salt
• 1/2 lb spaghetti
• 1 tbsp olive oil
• 2 strips thick cut bacon - cut into small pieces
• 3 garlic cloves - minced
• 1 tsp red pepper flake
• 1 bunch asparagus - ends trimmed and discarded, tops shaved with a vegetable peeler
• 2 eggs
• 3/4 cup fresh Parmesan - grated
• 1/2 tsp Kosher salt
• 1/4 tsp pepper
• 1 tbsp butter
Directions:
1. In a large pot, heat water to a boil with a handful of salt. In a large sauté pan, heat olive oil over medium heat, add bacon and sauté until crispy. Remove bacon and drain on paper towels.
2. Turn the heat down to medium low (so the garlic doesn't burn) and add garlic and red pepper flake to the bacon fat. Cook for one minute or until fragrant. Add the shaved asparagus and sauté until soft.
3. When salty water comes to a boil, cook the spaghetti. Cook for about 6-7 minutes or until al dente.
*** Do not drain the spaghetti. You want to reserve the pasta water for the sauce, and the hot spaghetti will help cook the sauce.
4. Whisk together 2/3 cup of the Parmesan, eggs, salt, and pepper. As soon as the spaghetti is done cooking, using tongs, immediately add the noodles into the asparagus mixture, take off the heat, and pour in the egg mixture. Stir the eggs into the pasta as fast as you can for several minutes. *** you want the hot noodles to cook the eggs, but you don't want the eggs to scramble.
5. Add pan back to low heat, add 1/4-1/2 cup of the hot pasta water, depending on how thick or think you like your sauce. Then stir in the butter and the bacon pieces. Top with the remaining Parmesan.
Buffalo Hot Wing Hummus
When I was in high school, I had a serious addiction to boneless hot wings... I ordered them everywhere I went! Today, I have a serious addiction to hummus. When I'm trying to eat healthy, I like to keep it around as a snack. I thought why not put the two together and create the best of both worlds?! This stuff is seriously good!
Grocery List:
1/3 cup sesame seeds
2-3 tbsp olive oil
1 can garbanzo beans - drained and rinsed
1 can cannellini beans - drained and rinsed, 1/3 cup liquid reserved
1 lemon - juiced
4 garlic cloves - roughly chopped
2 tsp red wine vinegar
1 1/2 tsp Kosher salt
1/3 cup Frank's buffalo wing sauce, plus extra for drizzling
1/4 cup Blue, Gorgonzola, or Feta cheese
Directions:
1. Make the Tahini paste. In a small pan over medium low heat, toast the sesame seeds until light brown. Put seeds in a food processor and add olive oil, blending until it comes together into a runny paste. It will make about 1/4 cup of paste.
2. To the food processor, add the paste, beans, bean liquid, lemon juice, garlic, vinegar, salt, and hot sauce. Blend all the ingredients together until smooth. If it's not smooth enough, add more liquid from the beans and lemon juice until it's to your desired consistency.
3. Taste for seasoning and add more salt if needed. Pour in a bowl and top with the cheese and a drizzle of the hot sauce. Serve with celery, carrots, cucumbers, or pita bread.
CHEERS TO HAPPY EATING!!
Ziti a la Vodka
.
.
When me and my brother were kids, we hated traditional Thanksgiving and Christmas food. No turkey, ham, dressing, or green bean casserole for us... We wanted pasta!!! So every year, my sweet mama made sure we had a delicious, cheesy, bubbly dish of comforting baked pasta. She usually cooked lasagna but there were a few times baked ziti was on the menu, and I absolutely loved the dish! Here I have taken the traditional vodka sauce and put it into another form.. Baked ziti! A perfect dish for Christmas or any of these cold days! Every time I eat baked pasta, I can't help but think of it as Christmas food.
Grocery List:
1 tbsp olive oil
1 tbsp butter
1/2 cup shallot
3 garlic cloves
1 tsp Italian seasoning
1/2 tsp red pepper flakes
1/2 cup vodka
26.46 oz Dei Fratelli Finely chopped tomatoes
2 cup cream
1/3 cup chopped basil
1 tbsp salt
8 oz mozzarella
4 oz Parmesan
1 lb penne pasta or similar
1 tbsp good, fruity olive oil
Directions:
Step 1:
Heat oven to 375 degrees.
.
.
Heat olive oil and butter in a large sautée pan over medium heat. Sautée shallots until they begin to brown. Add garlic, seasoning, and red pepper and sautée for one minute or until fragrant.
Step 2: Add vodka and scrape up brown bits off the bottom of the pan. Let vodka reduce by half. Stir in tomatoes, cream, basil, and salt. Let sauce cook over low heat for 15-20 minutes.
.
Step 3: Bring a large pot of water with a handful of Kosher salt to a boil. Add pasta and cook until almost al dente but not quite (about 1-2 minutes less than package says). Drain pasta and set aside.
I.
.
.
Step 4: Add mozzarella and pasta to the sauce mixture and stir to combine. Transfer to a casserole or baking dish. Top with Parmesan and olive oil. Bake for 20-25 minutes until cheese is melty and bubbly. Top with more basil if desired.
CHEERS TO HAPPY EATING!!!
Andrea's Cooktales - Episode 3 - Butternut Squash Soup with Apple Relish
Butternut Squash Soup with Apple Relish
Fall is by far my favorite time of year for one reason: Halloween! I live life for this holiday. I look forward to October 31 all year, and aside from my brother's birthday being on November 1, I think that is the worst day of the year (my husband claims it's his favorite day of the year but I can't imagine why? :) My obsession with Halloween goes back to childhood memories. My family always welcomed fall with such open arms, and my dad made a huge deal out of Halloween. We would go to the extremes with decorations - making scarecrows and monsters out of old flannel shirts, hay, and scary masks. Pumpkins and hay bells would always be at the end of our driveway, complete with monsters hanging in trees and scarecrows sitting in chairs. My dad and my Nenne were both big on dressing up, and they always had such memorable costumes! My dad loved to buy a new scary mask every year and play tricks on people with it.
Looking back, I feel like we celebrated Halloween the entire month of October. I can remember being just a little girl, and telling my mom, "There's something extra special about fall.. It's the only season I can smell." That stands true today. I can smell fall when it's coming, and starting October 1, our house smells of pumpkin, chili is often on the stove, our television plays only movies in the scary genre, and I insist on buying at least 20 gigantic pumpkins and squash to decorate with. I get chills just thinking about it.
This soup is special to me because we do a Halloween dinner party every year, and this was the first fall soup I ever created for it. It was a huge hit, so I make a batch (or three) every fall.
SEE THE VIDEO HERE!!!
Grocery List:
Soup:
2 large butternut squash - peeled and chopped into 1 in pieces
1 sweet potato - peeled and chopped into 1 in pieces
1 carrot - peeled and chopped into 1 in pieces
3 tbsp olive oil
Kosher salt
Pepper
1 small onion - chopped
1 stalk of celery - chopped
2 tbsp garlic - chopped
2 tbsp shallot - chopped
2 tbsp apple cider vinegar or apple liquor
6 cups chicken stock
2 tbsp maple syrup
1 tbsp sage
1 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp cayenne
Relish:
1 Fuji Apple - finely chopped
1/4 cup walnuts - toasted and finely chopped
1/4 cup red onion - finely chopped
1/4 cup dried cranberries or cherries - finely chopped
2 tbsp maple syrup
1 tbsp - apple juice
4 small acorn squash (optional)
.
.
Directions:
Step 1:
Preheat oven to 425 degrees.
Toss squash, potato, and carrot with 2 tbsp of olive oil, salt, and pepper on a baking sheet. Roast veggies for 35 minutes or until soft.
.
.
Step 2:
While veggies are roasting, heat 1 tbsp of olive oil in a Dutch oven or large pot over medium heat. Sautée onion and celery with a dash of salt until translucent. Add garlic and shallot to the pot with a dash of salt and cook for one minute. Add the vinegar or liquor, stock, maple syrup, spices, and roasted veggies to the pot. Stir to combine.
.
Step 3:
Using a hand blender (or transfer soup to an electric blender working in batches) blend soup together until smooth. Let the soup sit over low heat for 30 minutes or longer (the longer it sits the better it tastes).
.
.
Step 4:
Make the relish. In a bowl, stir together the apple, walnuts, red onion, cranberries, maple syrup, apple juice, and about 1/8 tsp salt. Make the squash bowls by cutting off the corner of the bottom (this makes a flat surface for it to sit on). Then, cut off about 1 inch of the top. Using a spoon, scoop out the seeds and insides until smooth and in the shape of a bowl. Taste soup before serving and add more salt if needed. Ladle soup into the squash bowls and top with apple relish.
CHEERS TO HAPPY EATING!!!
Andrea's Cooktales - Episode 2 - Farmer's Market Pasta
Farmer's Market Pasta
.
Any cooking story with mama is a great one. I love being in the kitchen with my mom. It can be the middle of summer, and for some reason cooking with mama makes it seem like it's Thanksgiving or Christmas. It's just so festive and fun. My earliest cooking memories with her were right around the holidays so a day in the kitchen with her always seems like a special occasion. We often go to the farmer's market together on Saturday mornings. One Saturday last summer, we went and I told her whatever we found, I'd make up a recipe with it when we got home. We just so happened to find the most beautiful and unique zucchini, squash, and eggplant - such odd colors and shapes - so when we got home I cooked up a pasta for my parents. They said it was the best pasta they ever had, so I wrote down the recipe and called it my Farmer's Market Pasta!
.
SEE THE VIDEO HERE!
Grocery list:
2-3 cups of fresh veggies (any will work but I use eggplant, squash, zucchini, tomatoes)
4 slices of bacon + the bacon grease
1 tbsp olive oil 3 garlic cloves - minced
1 1/2 tsp Kosher salt
1 tsp pepper
1/2 cup Parmesan cheese - fresh grated
1 lb penne pasta (or any bite sized pasta)
Basil - chopped
Dressing:
1 tbsp garlic - minced
1/2 a lemon - juiced
1/4 cup red wine vinegar
2 tbsp Dijon mustard
1/2 tsp Kosher salt
1/4 tsp pepper
1/2 cup good, fruity olive oil
Directions:
.
Step 1:
Heat oven to 450.
Fry bacon and set aside the bacon strips and the grease.
.
Step 2:
Cut the veggies into 1 inch cubes and place on a baking sheet. Toss together with bacon grease, olive oil, minced garlic, Kosher salt, and pepper. Roast in the oven for 15-20 minutes.
.
.
Step 3:
Boil pasta in a large pot with water and a handful of salt. Boil for 6-7 minutes or until al dente. While pasta boils, make dressing. Combine the garlic, lemon juice, vinegar, and Dijon mustard in a bowl. Whisk in the olive oil.
.
Step 4:
Put cooked pasta directly into a serving bowl with about 1/4 cup of pasta water. Crumble bacon directly into the pasta. Add Parmesan, roasted veggies and all their juices, and dressing. Toss together to combine. Top with more Parmesan and chopped basil.
CHEERS TO HAPPY EATING!!!
Quick & Easy Pumpkin French Toast
I always love to wake up on a weekend morning, make myself a cup of coffee, and sit outside on the balcony and enjoy the day. Sometimes, I like to make myself a quick breakfast before. This morning was one of those mornings. I woke up starving, but I didn't want to waste the beautiful day away cooking for hours. I found a few things in the pantry and created something I think we can all agree to like this time of year: Pumpkin French Toast! Y'all, this took 15 minutes and the enjoyment it gave me will last me all day!
Grocery list (2 people):
3 eggs
3 tbsp cream
1 tsp pumpkin pie spice
1/2 tsp vanilla extract
1 tbsp honey
2 heaping tbsp canned pumpkin
Pinch of salt
Butter Bread (I like a fresh loaf but you can use any you have on hand)
Directions:
Step 1:
In a shallow dish combine the eggs, cream, spice, vanilla, honey, pumpkin, and salt with a fork until smooth.
Step 2:
Over medium heat, add butter to a griddle or pan.
Dip sliced bread into egg mixture.
Step 3:
Fry bread for 2-3 minutes on each side or until golden.
CHEERS TO HAPPY EATING!!!
Dr. Frank's Famous Okra & Tomatoes
You know that recipe a family member gave to you long ago? Everyone has one. It's usually written down on a piece of paper with faded pen-marks, maybe even ripped and worn on the sides. Those are the recipes that you hold on to for dear life because you can never quite remember the exact measurements, and you cherish it because it's delicious and it came from family. I have several of these, but this one specifically was given to Tres by his dad. Tres usually cooks this dish, and I help him. It's a fun excuse to spend time in the kitchen together. Long before I knew how to cook worth a darn, I tasted Tres' dad's cooking. It was at Frank's house that I learned you don't have to be a chef to cook like one. Let me tell ya, he's one of the best home cooks I've ever come across, and his okra and tomatoes prove just that. Very few simple, fresh ingredients make this not only an easy meal or side dish, but it's recipes like this one that prove 1,000 ingredients aren't necessary to make a perfect dish. It's the freshness that matters! And speaking of Frank, the last time we made this dish, the okra came straight from his garden.
Grocery list:
1 lb fresh okra - chopped into 1/2 inch pieces 2 large fresh tomatoes - chopped into 1/2 inch cubes
1/2 onion - chopped
2 slices of bacon - chopped (we love Applewood Smoked from Fresh Market)
1/2 cup water
2 tsp salt
1 tsp pepper
1/2 tsp Accent
Directions:
Step 1:
Heat large sautée pan to high heat.
Throw all the chopped ingredients into the pan with water, salt, pepper, and Accent.
Step 2:
Stir all ingredients together to combine. Step 3:
Cook over high heat for about 15-20 minutes, stirring often. For crunchier okra, cook less, for softer okra cook more.
Step 4:
Add to a bowl and serve with cornbread or add as a side dish to roasted chicken or anything you wish!
CHEERS TO HAPPY EATING!!!
BLGGT - Bacon, Lettuce, & Grilled Green Tomato Sandwich
I will always think of my great-grandmother, Grams, when I eat tomatoes. When I was a little girl, I would visit her home in a tiny little town in Mississippi called Coffeeville, and what I remember so clearly is having tomato sandwiches for lunch. Grams was always eating tomato sandwiches! We would sit in her kitchen or on her front porch eating tomato sandwiches, talking, and laughing. I remember laughing a lot around Grams. She was a tiny little thing, feisty, funny, and fun! We sure miss her, but I always remember her when I eat a BLT. This recipe comes inspired by Grams with a little spin on it: a BLGGT aka a Bacon, Lettuce, and Grilled Green Tomato sandwich!
Grocery List (2 sandwiches):
4 slices thick cut bacon
Olive oil
Salt
Pepper
1 green tomato - cut into 4 (1/4 inch slices)
1 loaf country bread - cut into 4 thick slices
2 tbsp butter
1/4 cup mayo
1/4 cup finely minced herbs (basil, parsley, chives)
1/2 lemon juiced
1 heirloom tomato - cut into 4 (1/4 inch slices)
2 large lettuce leaves
Directions:
Step 1:
Fry bacon until crisp. Set aside.
Step 2:
Grill tomatoes. Set a grill pan to high heat. Brush sliced green tomatoes with olive oil and sprinkle with salt and pepper on both sides. Grill a few minutes on each side until charred with grill marks. Set aside. Grill bread. Brush each side of bread with butter and grill on each side for a few minutes until each side has nice grill marks.
Step 3:
Prepare mayo. Add mayo and minced herbs to a bowl. Sprinkle with salt and a dash of pepper and juice lemon in the mixture. Stir to combine.
Slice the heirloom tomatoes and salt and pepper both sides lightly.
Step 4:
Build sandwich. Add mayo to each slice. Top each sandwich with one lettuce leaf. On top of the lettuce, add two heirloom tomatoes, then top with grilled green tomatoes and bacon. Close sandwich and cut in half to serve.
CHEERS TO HAPPY EATING!!!
