15 BLT Recipe Ideas – Re-imagine The Classic

Re-imagine the classic favorite with these 15 recipe twists on the Bacon Lettuce, and Tomato sandwich. Celebrate with BLT recipe ideas for every meal or party.

15 BLT Recipe Ideas

Re-imagine the Classic Favorite with These Tasty Twists

I have to admit, a good bacon, lettuce, and tomato sandwich is one of my all-time favorites. There is just something sublime about the melding of those savory and fresh ingredients. It is an easy sandwich that everyone knows how to make…or do they?

We have had a big laugh a couple of times within the last six weeks or so while dining at two different restaurants. I ordered the BLT sandwich, and both times my sandwich was served without tomato. What’s that? Bacon, lettuce, and TOAST??? Both waitresses were as shocked as we were, and the laughter just rolled.

Needless to say, BLTs have been on my radar, so I thought it would be fun to do a round-up of bacon, lettuce, and tomato inspired recipes. I’ve scoured the web and pulled together some amazing BLT recipe ideas that will make your mouth water. Plus, these varied twists on the classic can be served for breakfast, brunch, lunch, appetizers, dinner, you name it — they are delicious anytime, anywhere. And, take note, they all include tomato! LOL Enjoy the celebration…

BLT Recipe Ideas – Twist on the Classic

Fried Green Tomato BLT from Julie and Debbie @ Cooks With Cocktails

“This fried green tomato BLT is made with buttery toasted bread, smoky bacon, crisp lettuce, juicy fried green tomatoes, and a zesty balsamic garlic mayo.

 

BLT Bruschetta from Allyson @ Domestic Superhero

“everyone goes crazy over bacon, and this spin on traditional bruschetta is just so easy and tasty!”

 

BLT Pizza from Bev @ Bev Cooks

“And as if the crust wasn’t enough to do me in, I topped the whole dern thing with a BLT. Should we take a moment of silence?”

 

BLT Roll Ups from Kelly @ Mostly Homemade Mom

“This amazingly easy appetizer blends cream cheese, mayo, bacon, tomatoes, and lettuce in sliced wraps for a fresh take on the classic BLT!”

 

Grilled BLT Kabobs from Cade and Carrian @ Oh, Sweet Basil

“If you thought you loved a fat, juicy BLT sandwich you’re going to go nuts for these grilled BLT kabobs with a garlic aioli drizzle!”

 

BLT Pasta Salad from Brandie @ The Country Cook

“When I saw this recipe for BLT Macaroni Salad, I knew that I had to make it!”

 

BLT Bites Recipe from Ronique @ Stagetecture

“…try this twist on the traditional bacon, lettuce and tomato sandwich with these BLT bites that combine bacon, tomatoes, and more yummy ingredients.”

 

Breakfast BLT from right here on Life With Lorelai

“I decided to just go for it and make a BLT on the Buttermilk Biscuits… they were AMAZING!”

 

BLT Summer Roll from Vicky @ Avocado Pesto

“The classic BLT reconstructed and offered in new form — BLT Summer Roll recipe with Avocado”

 

Bacon, Lettuce, and Tomato Grilled Cheese Sandwich from Liz @ Pocket Change Gourmet

“There once was a grilled cheese sandwich that longed to be exciting, to be full of flavor and added crunch. And then along came the Bacon, Lettuce, and Tomato Grilled Cheese Sandwich.”

 

BLT Cole Slaw from Michelle @ The Whole Smiths

“…the perfect dish to take to any summer gathering that EVERYBODY will love… a BLT Cole Slaw.”

 

BLT Chicken Caesar Salad Wrap from Trish @ Mom On Timeout

“This BLT Chicken Caesar Salad Wrap has all the makings to become your new go-to recipe!”

 

Rachel Hollis’ BLT Bites from Cathy @ She Paused For Thought

“This simple recipe can be customized to your personal preference. I prefer to use sourdough bread, freshly made aioli & Romaine lettuce. Turkey bacon or Veggie Bacon is also a good option if you don’t eat pork.”

 

French Toast BLTs from Jaymee @ E Is For Eat

“It’s bacon. And french toast. What more do you need in a breakfast food?”

 

BLT Quesadillas from Nick @ Macheesmo

“…put a BLT twist on a simple Tex-Mex quesadilla.”

I hope you have enjoyed these tempting recipes that re-imagine the classic bacon, lettuce, and tomato.

 

 

 

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Date Night – A Romantic Holiday Dinner – Recipes

This post, Date Night – A Romantic Holiday Dinner, has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #TheTalkOfTheTable #CollectiveBias The following content is intended for readers who are 21 or older.

Do you love the holidays? If you are anything like me, you do. And I so enjoy hosting fabulous celebrations with family and friends. But, this busy time of year can be a little stressful. One way to slow down the hectic go, go, go, is with a relaxing date night for you and your honey. So, I am going to show you how to have a romantic dinner for two with Barilla pasta and Clos du Bois wines.

Date Night – A Romantic Holiday Dinner

Starts with Barilla & Clos du Bois

The holidays take us in all sorts of directions. Between cleaning, decorating, shopping. planning and scheduling festivities, and everyday life, there is no busier time of year. But, dinner must happen and making time to share the joys of the season with your special someone is something that should happen.

Luke and I have been crazily trying to finish a few home projects before our big Thanksgiving feast with family. So, when we had the opportunity to have a special evening together, we took advantage, and pasta and wine were definitely on the menu.

Pasta and wine find its way to our table year round. It is so versatile and so easy to prepare. It is a perfect way to make any occasion special, and date night is just one. When pasta is on my menu, I reach for the authentic Italian brand I trust, Barilla. It’s high-quality and great taste is simple, wholesome, and the #1 choice of Italy.

Barilla Angel Hair Pasta was on our holiday date night menu along with filet mignon with a mushroom cabernet sauvignon sauce, herbed carrots, and sautéed kale with cranberries and walnuts. Paired with Cos du Bois Cabernet Sauvignon, this was a delectable and romantic dinner for two.

Today, I am sharing my recipes for Heirloom Tomato Angel Hair Pasta and Mushroom Cabernet Sauvignon Sauce. Be sure to watch the blog for the other recipes to come soon. I love cooking with fresh herbs, so you will find plenty in these dishes.

Let’s get to the recipes!

Heirloom Tomato Angel Hair Pasta

Ingredients:

  • Barilla Angel Hair Pasta (amount according to package directions for two)
  • 1 to 1-1/2 Cups – Heirloom Tomatoes (I used mini heirloom tomatoes)
  • 1/4 Cup – Shallot
  • 1 to 2 Cloves – Garlic
  • 2 Tablespoons – Fresh Flat-Leaf Italian Parsley
  • 2 Tablespoons – Fresh Chives
  • 1  Tablespoon – Butter
  • 1/2 Tablespoon – Olive Oil
  • Salt
  • Pepper

Directions:

Bring water to a boil. Chop Heirloom Tomatoes into bite-sized chunks. Finely dice Shallots. Mince Garlic. Tear or chop Flat-Leaf Italian Parsley. Chop Chives. Cook Angel Hair Pasta according to package directions. In a saucepan, sauté Butter, Olive Oil, shallots, and garlic until translucent, add tomatoes. Let tomatoes cook down a bit. Add cooked pasta. Salt and Pepper to taste. Toss pasta with the tomato sauce. Sprinkle with fresh herbs (parsley and chives). Toss to mix well. Serve immediately.

 

Mushroom Cabernet Sauvignon Sauce

Ingredients:

  • 2-3 Tablespoons – Butter
  • 2 Tablespoons – Shallot
  • 2 Cloves – Garlic
  • Mushrooms (I used Crimini Mushrooms)
  • 1/4 Cup – Clos du Bois Cabernet Sauvignon (red wine)
  • 1/4 Cup – Chicken Stock
  • 2 Tablespoons – Fresh Flat-Leaf Italian Parsley
  • 2 Tablespoons – Fresh Chives
  • 1-1/2 Teaspoons – Fresh Tarragon
  • Salt
  • Pepper

Directions:

Dice Shallots. Slice and chop Mushrooms into bite-sized pieces. Mince Garlic. Chop Parsley, Chives, and Tarragon. In a saucepan, sauté Butter, Shallot, and Garlic until translucent. (I used the same pan I cooked my filet mignon in for extra flavor). Add mushrooms (do not over crowd). When the mushrooms are nicely sautéed, pour in the Cabernet Sauvignon and Chicken Stock. Salt and Pepper to taste. Reduce sauce a bit. Add fresh herbs (parsley, chives, tarragon). Spoon over filet mignon or your choice of  meat or pasta.

 

 

The Perfect Pairing

Clos du Bois Cabernet Sauvignon was the perfect pairing for our date night dinner. The elegant, romantic, and fruity wine brings together the best of two worlds — the French way of making wine under the California sun. Clos du Bois wines are well-balanced, intense, and true to varietal character, a premium vintage at an unbelievable value.

For you wine connoisseurs, the medium bodied cabernet sauvignon has a fruit forward with balanced oak character. Flavors of ripe, moderately fleshy blackberry, plum, black cherry, licorice, with rich round tannins, moderate oak spice, balanced acidity, hint of oak, and coffee with supple tannins. The smooth varietal offers up-front fruit that continues through to finish.

In short, this wine pairs beautifully with pasta and meat and is perfect for holiday entertaining of any kind. Clos du Bois Cabernet Sauvignon is a fantastic selection with these recipes.

 

Printable Recipes just for you!

5 from 1 reviews
Heirloom Tomato Angel Hair Pasta
 
Prep time
Cook time
Total time
 
Heirloom tomatoes, fresh herbs, and Angel Hair pasta make a perfect bed for flavorful and tender filet mignon. A fabulous and romantic dinner for two.
from:
Type: main
Ingredients:
  • Angel Hair Pasta (amount according to package directions for two)
  • 1 to 1-1/2 Cups - Heirloom Tomatoes (I used mini heirloom tomatoes)
  • 1/4 Cup - Shallot
  • 1 to 2 Cloves - Garlic
  • 2 Tablespoons - Fresh Flat-Leaf Italian Parsley
  • 2 Tablespoons - Fresh Chives
  • 1 Tablespoon - Butter
  • 1/2 Tablespoon - Olive Oil
  • Salt
  • Pepper
Directions:
  1. Bring water to a boil.
  2. Chop Heirloom Tomatoes into bite-sized chunks.
  3. Finely dice Shallots.
  4. Mince Garlic.
  5. Tear or chop Flat-Leaf Italian Parsley.
  6. Chop Chives.
  7. Cook Angel Hair Pasta according to package directions.
  8. In a saucepan, sauté Butter, Olive Oil, shallots, and garlic until translucent.
  9. Add tomatoes.
  10. Let tomatoes cook down a bit. Add cooked pasta.
  11. Salt and Pepper to taste.
  12. Toss pasta with the tomato sauce.
  13. Sprinkle with fresh herbs (parsley and chives).
  14. Toss to mix well.
  15. Serve immediately.
3.5.3226

 
5 from 1 reviews
Mushroom Cabernet Sauvignon Sauce
 
Prep time
Cook time
Total time
 
A flavorful sauce with mushrooms, cabernet sauvignon, and fresh herbs, fantastic with filet mignon, other meats, and pasta. A perfect sauce for holiday entertaining or date night.
from:
Type: Syrups / Sauces /Marinades
Ingredients:
  • 2-3 Tablespoons - Butter
  • 2 Tablespoons - Shallot
  • 2 Cloves - Garlic
  • Mushrooms (I used Crimini Mushrooms)
  • 1/4 Cup - Clos du Bois Cabernet Sauvignon (red wine)
  • 1/4 Cup - Chicken Stock
  • 2 Tablespoons - Fresh Flat-Leaf Italian Parsley
  • 2 Tablespoons - Fresh Chives
  • 1-1/2 Teaspoons - Fresh Tarragon
  • Salt
  • Pepper
Directions:
  1. Dice Shallots. Slice and chop Mushrooms into bite-sized pieces. Mince Garlic. Chop Parsley, Chives, and Tarragon. In a saucepan, sauté Butter, Shallot, and Garlic until translucent. (I used the same pan I cooked my filet mignon in for extra flavor). Add mushrooms (do not over crowd). When the mushrooms are nicely sautéed, pour in the Cabernet Sauvignon and Chicken Stock. Salt and Pepper to taste. Reduce sauce a bit. Add fresh herbs (parsley, chives, tarragon). Spoon over filet mignon or your choice of meat or pasta.
3.5.3226

 

Holiday Entertaining

Barilla pasta and Clos du Bois wines are easily found in the pasta and wine aisles. Be sure to pick some up for your holiday entertaining, or date night romance.

If you are looking for more recipes and ideas, you can Make Dinner the Talk of the Table. Or, find additional recipe inspiration here. You can also follow @BarillaUS on Twitter and Instagram, as well as on Pinterest and Facebook. Clos du Bois would love to see you on Facebook and Pinterest and @ClosduBois on Twitter.

Bon Appétite!

 

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World Pasta Month In October!

This is a sponsored post written by me on behalf of Buca di Beppo® for IZEA. All opinions are 100% mine.

October Is World Pasta Month

Imagine the Pastabilities!

October is World Pasta Month; so, come celebrate and Create Your Own Pasta Bowl at Buca di Beppo.

Imagine yourself in a one-of-a-kind festive atmosphere surrounded by kitchy vintage collectibles and photographs. The eclectic décor brings fun, laughter, and an undeniable energy to this Italian restaurant.

What really makes Buca di Beppo special for the entire familia, is the food—traditional classic Italian recipes served family style and cotto a puntino (cooked to perfection). The delizioso antipasti (appetizers), insalate (salads), and pizzas are wonderful add-ons for the amazing entrees and. pasta dishes on a regular basis.

However, right now, you can create your own personal pasta bowl in honor of World Pasta Month—imagine the pastabilities! Starting at just $7.50 per person, and in 5 delicious steps, your pasta bowl will be on its way to your table in no time. What are the five steps to Create Your Own Pasta Bowl?

  1. Pick your favorite Pasta
  2. Select your Sauce
  3. Choose your Veggies
  4. Pick your Protein
  5. Season It.

It is as simple as that, and your tummy will thank you. Take just a moment to Calma e gesso (pause and think). Envision your custom, authentic pasta bowl. That perfectly cooked pasta, the flavorful sauce, the color and crunch of veggies, the chicken, prosciutto, meatballs, spicy or mild sausage, and your favorite seasonings…let your senses take over. Doesn’t it far venire l’acquolina in bocca (make your mouth water)?

Here’s a few fun facts about pasta. Can you believe that pasta is so popular in the United States that 24% of the global consumption of pasta is by Americans – the largest of any country in the world? Americans consume 6 billion pounds of pasta each year with the average American consuming 20 pounds of pasta annually. Now, that’s a lotta pasta!

 

As awesome as the Create Your Own Pasta Bowl is, Buca di Beppo is not stopping there with their October World Pasta Month celebration. They are also hosting the #PastaSelfie Sweepstakes.

  1. Snap It
  2. Share It
  3. Win It

Show us your #PastaSelfie! Share on Instagram for a daily chance to win a $100 Buca di Beppo gift card. You will automatically be entered, and your Instagram photo will be displayed in the gallery on the Buca di Beppo website!

*One winner will be randomly selected each day to receive a $100 Buca di Beppo digital egift card.

Click here for additional information and official rules.

 

Buca di Beppo has large semi-private rooms that are a perfect option during the holidays for family dinners or office parties. They also do event catering.

 

It’s a Giveaway!

Here’s another special treat for you in honor of World Pasta Month. Buca di Beppo is providing a Gift Card for Giveaway!

 

Buca di Beppo Create Your Own Pasta Bowl Giveaway

 

Luke and I plan to take Rory and Biscuit to celebrate World Pasta Month. You know, a little grilling (of the new boyfriend) over pasta is so much friendlier than a heat lamp and lie detector! If he’s good, maybe we’ll even indulge in a little dessert: Chocolate Chip Cannoli, Tiramisu, the Dolce Platter…just some of the tempting treats to choose from.

You can bet we will be submitting our #PastaSelfie!

You won’t leave Buca di Beppo hungry, but you will leave eager to plan your next visit. Prendere la palla al balzo farsi due fili (seize the opportunity to eat spaghetti)!

 

What is Your favorite Pasta Dish or Recipe?

 

Leave me a comment… I’d love to hear from you!

~Lorelai

 

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Pasta With Pumpkin And Sausage – Printable Recipe

Pasta with Pumpkin and Sausage

I Love Autumn Cooking!

And nothing says Autumn more than

Pumpkins!

Years ago, Rory and I were watching Rachael Ray’s 30 Minute Meals, and she made a dish like this. It sounded so wonderful, so we decided to give it a try. Pasta with Pumpkin and Sausage has been a family Fall favorite ever since. My kids can’t wait for me to make this meal every year. Kirk was home from college for a night this past week, and this is what we had for dinner. YUM-O!

I’m sure your family will love it too.

Pasta with Pumpkin and Sausage

Ingredients:

  • 2 tbs. Extra Virgin Olive Oil (used 1 tbs. at a time)
  • 1 lb. Sweet Italian Sausage
  • 4- cloves Garlic (cracked and chopped)
  • 1- medium Onion (finely chopped)
  • 1- Bay Leaf (fresh or dried)
  • 4 to 6- sprigs Sage Leaves (cut into chiffonade, about 2 tbs.)
  • 1- cup Dry White Wine (I use Pinot Grigio)
  • 1- cup Chicken Stock
  • 1- cup canned Pumpkin
  • ½ cup Heavy Cream (3 turns around the pan)
  • 1/8 tsp. ground Cinnamon
  • ½ tsp. ground Nutmeg (ground or freshly grated)
  • Coarse Salt and Pepper to taste
  • 1 lb. Penne Rigate (cooked to al dente)
  • Romano or Parmigiano Cheese (for grating)

       

Directions:

  • Heat a large, deep, non-stick skillet over medium heat. Split Sausage casing and scrape out the meat. Add 1 tbs. Olive Oil to the pan and brown the sausage. Transfer sausage to paper-towel lined plate.
  • Drain fat from the pan and return to the stove.
  • Add remaining 1 tbs. Olive oil, Garlic, and Onion. Saute for 3-5 minutes until the onions are tender.
  • Add Bay Leaf, Sage, and Wine to the pan. Reduce wine by half, about 2 minutes.
  • Add Chicken Stock and Pumpkin, stir to combine until the sauce comes to a bubble.
  • Return sausage to the pan, reduce heat, and stir in Heavy Cream.
  • Season the sauce with Cinnamon, Nutmeg, Salt, and Pepper. Simmer mixture 5-10 minutes to thicken sauce.
  • Return rinsed and drained cooked Pasta to its cooking pot. Remove bay leaf from sauce. Pour sauce over the pasta and toss over low heat for 1 minute.
  • Garnish the pasta with lots of shaved Cheese and sage leaves.

NOTE: I serve my pasta and sauce separately for those who want more or less sauce.

  

Side Suggestions:

  • Pumpernickel or Whole Grain Bread
  • Spinach Salad with Apple or Pear and Red Onion dressed with Extra Virgin Olive Oil and Balsamic Vinegar

This Pasta with Pumpkin and Sausage Recipe is PRINTABLE!

5 from 1 reviews
Pasta With Pumpkin And Sausage - Printable Recipe
 
A delicious Autumn treat featuring Pumpkin, Sausage, and Pasta.
from:
Type: Main
Cuisine: Italian
Ingredients:
  • 2 tbs. Extra Virgin Olive Oil (used 1 tbs. at a time)
  • 1 lb. Sweet Italian Sausage
  • 4- cloves Garlic (cracked and chopped)
  • 1- medium Onion (finely chopped)
  • 1- Bay Leaf (fresh or dried)
  • 4 to 6- sprigs Sage Leaves (cut into chiffonade, about 2 tbs.)
  • 1- cup Dry White Wine (I use Pinot Grigio)
  • 1- cup Chicken Stock
  • 1- cup canned Pumpkin
  • ½ cup Heavy Cream (3 turns around the pan)
  • 1/8 tsp. ground Cinnamon
  • ½ tsp. ground Nutmeg (ground or freshly grated)
  • Coarse Salt and Pepper to taste
  • 1 lb. Penne Rigate (cooked to al dente)
  • Romano or Parmigiano Cheese (for grating)
Directions:
  1. Heat a large, deep, non-stick skillet over medium heat. Split Sausage casing and scrape out the meat. Add 1 tbs. Olive Oil to the pan and brown the sausage. Transfer sausage to paper-towel lined plate.
  2. Drain fat from the pan and return to the stove.
  3. Add remaining 1 tbs. Olive oil, Garlic, and Onion. Saute for 3-5 minutes until the onions are tender.
  4. Add Bay Leaf, Sage, and Wine to the pan. Reduce wine by half, about 2 minutes.
  5. Add Chicken Stock and Pumpkin, stir to combine until the sauce comes to a bubble.
  6. Return sausage to the pan, reduce heat, and stir in Heavy Cream.
  7. Season the sauce with Cinnamon, Nutmeg, Salt, and Pepper. Simmer mixture 5-10 minutes to thicken sauce.
  8. Return rinsed and drained cooked Pasta to its cooking pot. Remove bay leaf from sauce. Pour sauce over the pasta and toss over low heat for 1 minute.
  9. Garnish the pasta with lots of shaved Cheese and sage leaves.
Notes
I serve my pasta and sauce separately for those who want more or less sauce.

Side Suggestions:

Pumpernickel or Whole Grain Bread
Spinach Salad with Apple or Pear and Red Onion dressed with Extra Virgin Olive Oil and Balsamic Vinegar

Find more of Life With Lorelai's Tasty Recipes at: https://lifewithlorelai.com
3.2.2802

 

Wow, was this delicious! I hope you and yours enjoy this Pasta with Pumpkin and Sausage as much as we do.

Do you have a favorite Fall Recipe?

What’s your favorite thing to make with Pumpkin?

Check Out the NEWLY UPDATED: Tasty Recipes Page

More PUMPKIN CARVING TIPS & TRICKS coming TOMORROW!

SHARE THIS CONTEST!

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I would love to hear from youleave me a Comment.

~Lorelai

 

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