Creamed Curried Spinach with Bacon Naan

Sometimes I just don’t know how I come up with certain things.

Creamed Curried Spinach with Bacon Naan | CaliGirlCooking.com

Take this Creamed Curried Spinach with Bacon Naan, for example. I suppose it’s not too surprising that I paired a creamy, vegetable-laden, curry-laced dip with everyone’s favorite Indian carb, but I’m not too sure adding chunks of bacon to the bread is really staying in line with the traditional flavors of that culture. Oh well, that’s what cooking is all about, right? Taking already established, delicious dishes and turning them into your own?

And let me tell you a little story about bacon, and why I feel compelled to add it to just about everything I cook these days (in small amounts, that is.) You see, one of my hubby’s best friends has a family hook up with a local butcher in the Bay Area, and for my hubby’s bachelor party he literally brought all. the. meat. We’re talking tomahawk steaks, ham steaks, sausages and, of course, bacon. It was LITERALLY a sausage fest. My hubs came back raving about this bacon, and the next time we were up visiting his friend we snagged a small pack to bring home with us.

Fast forward a few months, to Christmastime, and we had mentioned to his friend that we were due for a replenishment of our bacon stock. We show up to his parents’ house on Christmas Day, and he literally goes into the garage and comes back with a 15-POUND box of this bacon for us.  So we’re basically set with bacon for life, or at least for the foreseeable future. Thank goodness for plenty of freezer space!

Creamed Curried Spinach with Bacon Naan | CaliGirlCooking.com

Needless to say, we always have some on hand so I couldn’t help but add a little bit to the naan I was making for this Creamed Curried Spinach. (I must also mention that I was partially inspired by our favorite little spot in Napa, Model Bakery, and the bacon bread that’s regularly part of their daily homemade bread selection.) Let me tell you, the end result is nothing short of spectacular. I adapted the naan recipe from this one I found on Girl Versus Dough, basically just adding in the bacon and using my stovetop griddle instead of the gas grill outside. The end result is a chewy and moist naan that holds up extremely well to the whole dipping and scooping up the creamed spinach process, yet melts in your mouth save for the slight salty crunch of the bacon. Delish.

Creamed Curried Spinach with Bacon Naan | CaliGirlCooking.com

So now that we’ve talked about the bacon naan, I’ve also GOT to tell you about this Creamed Curried Spinach because it is out of this world. First of all, this part of the dish is completely vegan. Do you believe it? Well, if I told you I used my trusty cashew cream as a base I bet you would. Seriously, I don’t think there’s any sort of cream sauce that vegan sub can’t stand up to. So, if you’re vegan, I strongly urge you to give this a shot, and simply find (or make) some sort of substitute for the bacon naan.

Creamed Curried Spinach with Bacon Naan | CaliGirlCooking.com

Okay, back to our Creamed Curried Spinach with Bacon Naan. When making the cashew cream this time around, I simply added a hefty dose of curry powder instead of nutritional yeast. I then stirred it into some wilted onions, garlic, and spinach, and fancied it up with some fresh cherry tomatoes and a dash of red pepper flakes. The result was so creamy and bursting with flavor, I really am giddy with excitement for you to try this.

All glowing reviews aside, I do realize that Creamed Curried Spinach with Bacon Naan is not the most photogenic, but PLEASE do not let that stop you. You will be incredibly sorry if you do. Most Indian food involves dipping into a blurry blend of exotic herbs, spices and sauces without silverware, and this is no exception. Use your bacon naan as your spoon and really get in there and shovel some hefty scoops straight into your mouth. I’m pretty sure once you start eating this you’re not going to be able to stop, so get after it!

Creamed Curried Spinach with Bacon Naan | CaliGirlCooking.com

Creamed Curried Spinach with Bacon Naan | CaliGirlCooking.com
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Creamed Curried Spinach with Bacon Naan
Prep Time
20 mins
Cook Time
10 mins
Total Time
2 hr 30 mins
 

A vegan, Indian-inspired curried spinach dish is accompanied by homemade naan studded with crunchy, salty bits of bacon. 

Course: Appetizer, Main Course, Side Dish
Cuisine: Indian
Servings: 4 servings
Author: CaliGirl Cooking
Ingredients
For the bacon naan:
  • 3/4 cup water, bathtub temperature (about 110 degrees Fahrenheit)
  • 3/4 cup milk, bathtub temperature (about 110 degrees Fahrenheit)
  • 1 1/2 teaspoons active dry yeast
  • 1 1/2 teaspoons salt
  • 1/4 cup nonfat plain Greek yogurt
  • 3 1/2 cups flour
  • 4 pieces cooked bacon, chopped
For the creamed curried spinach:
  • 2 cups raw cashews, soaked in water for at least 4 hours (or up to overnight)
  • 1 teaspoon curry powder
  • 1/2 teaspoon salt
  • 1 1/2 cups filtered water
  • 1 tablespoon coconut oil
  • 3 garlic cloves, peeled and minced
  • 1/2 small sweet yellow onion, diced
  • 1 8-ounce bag fresh spinach
  • 1 cup halved cherry tomatoes
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Pinch red pepper flakes
Instructions
  1. First, make the naan. In a medium mixing bowl, combine the water, milk, yeast and salt. Next, add the Greek yogurt and honey, then slowly stir in the flour. Before the mixture gets too thick, stir in the chopped bacon and continue stirring until all ingredients are combined and a sticky dough forms. Cover the bowl with plastic wrap and let sit in a warm place, away from drafts, for about two hours or until doubled in size. 

  2. With lightly floured hands, punch down the dough and divide into six even pieces. (The dough will be quite sticky, so just keep adding enough flour until you can handle it without all of it sticking to your fingers.) 

  3. Heat a griddle over medium heat on the stove. Spray with nonstick spray (I used coconut oil spray from Trader Joe’s.) Using your hands, form each piece of dough into a flat, oval shape that’s about 1/4-inch thick. Place the dough (working in batches) on the griddle and cook for about 3 minutes each side, until it becomes slightly charred and feels like it’s been cooked through. If your naan seems to puff up a lot when it’s cooking on its first side, simply flip it once that side’s done and then press down with the back of a spatula while it’s cooking on its second side. This will help it spread out more and cook more evenly.

  4. Remove cooked naan from griddle and keep in a warm oven until ready to serve.

  5. Next, make the curried cashew cream. Drain the cashews from their soaking water and add to a high-powered blender with the curry powder, ½ teaspoon salt and filtered water. Puree until a creamy sauce forms, adding a tad more water if needed. Measure out two cups of the cashew cream and reserve the rest for another use.

  6. In a large saute pan, melt the coconut oil. Add the garlic and onion and saute until fragrant and translucent, about 3-5 minutes on medium-high heat. Turn the heat down to medium-low and add about 1/3 of the fresh spinach to the pan, stirring until the spinach begins to wilt. Add the tomatoes. Next, add about 1/3 of the curried cashew cream. Continue this process two more times, until you’ve used up all of the spinach and the whole two cups of the curried cashew cream. 

  7. Stir in the lemon juice, salt, pepper and red pepper flakes. Simmer on low until ready to serve. Serve with bacon naan. No utensils required!

Recipe Notes

The Bacon Naan recipe was adapted from the No-Knead Grilled Naan recipe on Girls Versus Dough.

Creamed Curried Spinach with Bacon Naan | CaliGirlCooking.com

Healthier Chicken Pot Pie Pockets

Little pockets of deliciousness, that’s what we’re talking about today.

Healthier Chicken Pot Pie Pockets | CaliGirlCooking.com

You already know that here at CaliGirl Cooking we’re all about that balance, and today is no exception. I’m bringing you an easy, mouthwatering recipe for Healthier Chicken Pot Pie Pockets. You may never want to make regular chicken pot pie ever again.

I made these last week and we enjoyed them in oh so many ways: as a snack, dipped in tomato soup, or even as a full-on dinner. The beauty of Healthier Chicken Pot Pie (especially in handheld form) is that you can really enjoy it anytime, anywhere. Come to think of it, this would even make a perfectly suitable food to pack for a picnic!

We’re well into the third week of January right now, and I know there are many of you out there who are probably bending under the pressure of all of those New Year’s resolutions you made. They say it takes up to 30 days to form a new habit, so hang in there! You’re more than halfway and I have all the faith in you that you can stick it out.

The good news is, you can still enjoy these Healthier Chicken Pot Pie Pockets, even if you’re trying to incorporate more whole foods into your diet (and less junk!)

Healthier Chicken Pot Pie Pockets | CaliGirlCooking.com

Now, I’m not going to lie and say that these are THE healthiest version of chicken pot pie you’ve ever had, but you should know by now that I am not about giving up ALL of the delicious flavor in a recipe when I make it over. Balance, balance, balance! No restrictions, just trying to make slightly healthier decisions whenever we can.

So, how, I bet you’re wondering, do we make these pockets “healthier” than your average chicken pot pie? The main change I’ve made to the original recipe is using my OG cashew cream in place of the typical heavy white sauce the binds all of the fillings together. I’ve said it before and I’ll say it again, cashew cream is pretty much a magical healthier alternative to any cream sauce you’ve ever made. You first saw me use it on my Sweet Potato Toast with Broccoli Rabe, Tomato and Cashew Cream, then again on my Spicy Stuffed Pasilla Peppers with Cashew Cream Sauce, and once again in my Curry Gnocchi with White Lamb Bolognese. I think it’s going to be a very rare occasion that I ever make a REAL cream sauce again. Once you try these Healthier Chicken Pot Pie Pockets, I bet you’ll be in the same boat as me!

Healthier Chicken Pot Pie Pockets | CaliGirlCooking.com

With a little planning, these pockets come together in no time at all. I made the pastry dough the day before (using the crust recipe I used in this Cream Cheese-y Pumpkin Pie,) soaked my cashews for the cream sauce overnight, and whipped up the sauce in my Vitamix in the morning. I also simply used some grilled chicken breasts I already had in the refrigerator (something everyone should meal prep every week!) After you have the dough and cashew cream sauce made, and the cooked chicken breast on hand, you’ll spend 15 minutes max whipping together the pot pie filling, and 25-30 minutes baking the pockets. No sweat.

Healthier Chicken Pot Pie Pockets | CaliGirlCooking.com

Healthier Chicken Pot Pie Pockets | CaliGirlCooking.com

Healthier Chicken Pot Pie Pockets | CaliGirlCooking.com

These Healthier Chicken Pot Pie Pockets are not only incredibly versatile in how they can be enjoyed, they also reheat incredibly well. We enjoyed them over a course of a few days and they tasted fantastic every single time we reheated them.

So that’s the deal! That’s how we make tasty, tummy-warming Healthier Chicken Pot Pie Pockets that are the perfect comfort food for this time of year but will still keep us on track with all of our New Year’s goals. I hope you enjoy them as much as we did!

Healthier Chicken Pot Pie Pockets | CaliGirlCooking.com

Healthier Chicken Pot Pie Pockets | CaliGirlCooking.com
Print
Healthier Chicken Pot Pie Pockets
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 

These little bites of heaven take the old-school classic chicken pot pie and turn it into a healthier, handheld form. All of the indulgence and less of the guilt!

Course: Appetizer, Main Course, Snack
Servings: 1 dozen
Author: CaliGirl Cooking
Ingredients
For the dough:
  • 3 1/2 cups all-purpose flour
  • 3 tablespoons sugar
  • 1/2 teaspoon salt
  • 1 1/4 cups unsalted butter, chilled and cubed
  • 4 tablespoons water
For the cashew cream:
  • 1 cup raw cashews, soaked in filtered water for at least 4 hours
  • 3/4 cup filtered water
  • 1/2 teaspoon nutritional yeast
  • 1/4 teaspoon salt
For the filling:
  • 2 tablespoons olive oil
  • 1/2 large onion, diced
  • 1 large carrot, peeled and diced
  • 1 stalk of celery, diced
  • 1/2 cup frozen peas
  • 1 medium cooked chicken breast, diced
  • Salt and pepper, to taste
  • 1 egg
Instructions
  1. First, prepare the dough. Combine all dough ingredients in a large mixing bowl and, using fingers, incorporate until dough begins to come together (it will still be slightly crumbly.) Using hands, form dough into a ball and then flatten slightly into a disc. Wrap in saran wrap and refrigerate for at least 30 minutes. 

  2. Next, prepare the cashew cream. Drain soaking water from the cashews and place in a high-powered blender. Add filtered water, nutritional yeast and salt and blend on high until a smooth cream forms. Set aside.

  3. Now, time to prepare the filling. In a large saute pan, warm the olive oil over medium-high heat. Add the onion and saute for a few minutes, until they start to become translucent. Add the carrot, celery and garlic and saute for another 5-10 minutes, until vegetables begin to soften. Add the frozen peas and chicken breast, and then the cashew cream. Stir to combine and continue to cook until mixture is warmed through. Turn heat down to low and move on to prepping the dough.

  4. Preheat the oven to 400 degrees Fahrenheit. Spray a large baking pan with nonstick cooking spray, or line it with parchment paper. Set aside.

  5. Remove the dough from the refrigerator. You may need to let it warm up to room temperature a bit before you can roll it out. Once the dough is soft, roll it out to about ½ inch thickness. Using a large circle cookie cutter (I actually used a large ramekin since I didn’t have a large enough cookie cutter,) cut the dough into circles that are about 7-8 inches in diameter.

  6. Scoop about two tablespoons of filling onto one half of each of the circles, and then fold the other half over top. Use your fingers to pinch the dough up around the edge and seal. Place pockets on the prepared baking sheet. 

  7. In a small bowl, whisk the egg to make the egg wash. Brush the wash over each of the pockets, then cut a small slit in the top of each to allow the filling to vent during cooking. 

  8. Place in preheated oven and bake for 25-30 minutes, or until the pockets are a nice golden-brown color. Serve warm.

Healthier Chicken Pot Pie Pockets | CaliGirlCooking.com

 

Little bites of heaven right here!

All-Dressed Party Mix

Where are all my Canadian/Canada-loving readers??

All-Dressed Party Mix | CaliGirlCooking.com

If you live up in our northern neighbor country or have visited there for any significant period of time, then I bet you’re no stranger to the “all-dressed” phenomenon. I had never heard of it until my trip to Quebec City a couple of weeks ago, when my flight attendant friend and I were browsing through a convenience store for some hotel room snacks and she informed me that the “All-Dressed” flavor of chips was a “thing” in Canada. How did she describe it to me? “It’s like a shmorgasborg of a ton of different chip flavors.” What can I say, I was intrigued so we grabbed a bag to enjoy with a nice frost local beer in our room before dinner.

The two words I would use to describe those All-Dressed chips are “deliciously interesting.” They’re just one of those things that you can’t quite figure out. You’re not quite sure why they taste so delicious, they just do. I immediately knew I wanted to bring this idea back to my homeland, and this All-Dressed Party Mix is the super-tasty result!

All-Dressed Party Mix | CaliGirlCooking.com

Now, I know I still owe you my Travel Diaries post for Quebec City, but I just couldn’t wait to share this recipe with you. It is, after all, the perfect snack to have on hand as you’re drinking bubbles and counting down the minutes until midnight on NYE. Did I mention that it’s all made in just three hours in the slow cooker? If you ask me, there’s no better way to make an addictively delicious snack when you’re entertaining a crowd.

Speaking of New Year’s Eve, tell me, what are your plans? I am a bridesmaid in a dear high school friend’s wedding that night, so the hubs and I will be celebrating with her and dancing the night away in Santa Cruz. Unfortunately, that means we won’t be able to chow down on All-Dressed Party Mix all night, but you can bet we’ll be packing some Ziplocs full for our trip up to Tahoe the next day!

That’s right, we’re headed to Tahoe with both of our parents on New Year’s Day and we couldn’t be more excited. The past couple of times we’ve been there we’ve JUST missed the snow, so this time we wanted to be sure we made it up there while there was still fresh powder on the ground. The weather report is looking good for that so far!

All-Dressed Party Mix | CaliGirlCooking.com

So, let’s get back to this All-Dressed Party Mix. After a little bit of Internet research, I discovered that the “all-dressed” seasoning actually DID consist of a little bit of everything. We’re talking BBQ sauce, ketchup, sour cream and onion AND salt and vinegar. Wowza. No wonder I couldn’t quite figure out what was going on when I first tasted it!

I decided to make my All-Dressed Party Mix a riff on the classic Chex mix after my friend and I grabbed a bag of All-Dressed Snack Mix later in our trip that we were quite disappointed in. I told her I bet I could make a better version and, boy, did I deliver! I’m such a good friend. Jo, this one’s for you!

If you’re big into the food blog world, then you’ve probably stumbled across my gal Ali’s recipe for Slow Cooker Chex Mix on her blog, Gimme Some Oven. I used her recipe for inspiration, and simply mixed up the “sauce” recipe by omitting the Worcestershire and instead adding in BBQ sauce, ketchup, vinegar and onion powder to coat the cereals and nuts. I used a combination of Wheat, Corn and Rice Chex, but you can really use any combination you want. I also added in some pretzel sticks, and used peanuts and pecans for the nuts but, again, these are all substitutable depending on your personal tastes (or what you have in your pantry.)

All-Dressed Party Mix | CaliGirlCooking.com

Once you have all of your ingredients, the rest of this All-Dressed Party Mix recipe is SUPER easy. Simply dump all of your cereals, nuts, etc. into your slow cooker, mix up your dressing, and pour it on. After giving the mixture a good stir, all that’s left is to turn the slow cooker on low for three hours and give the mixture a stir every once in a while. Once that’s done, you’ll need to spread the mix out and let it cool a bit, then you’re good to go!

Bowls and bowls of deliciousness ready to snack on all through a long night of festivities and watching the clock countdown to midnight. Now who’s bringing the bubbly??

All-Dressed Party Mix | CaliGirlCooking.com

All-Dressed Party Mix | CaliGirlCooking.com
Print
All-Dressed Party Mix
Prep Time
10 mins
Cook Time
3 hr
Total Time
3 hr 10 mins
 

Traditional Chex mix gets a makeover with one of Canada's favorite seasoning combinations - BBQ sauce, ketchup, onion and vinegar come together to make this totally addictive party mix!

Course: Snack
Servings: 12 servings
Author: CaliGirl Cooking
Ingredients
  • 9 cups various Chex cereal
  • 2 cups pretzel sticks, broken in half
  • 1 cup unsalted peanuts
  • 1 cup pecans
  • 6 tablespoons butter, melted
  • 2 tablespoons BBQ sauce
  • 2 tablespoons ketchup
  • 1 tablespoon salt
  • 1 tablespoon onion powder
  • 2 teaspoons distilled white vinegar
Instructions
  1. Combine Chex cereal, pretzel sticks and nuts in your slow cooker.

  2. In a small bowl, combine the melted butter, BBQ sauce, ketchup, salt, onion powder and vinegar. Pour over the cereal mixture and stir to coat evenly.

  3. Turn slow cooker on low for three hours. Stir mixture a few times throughout the cooking process so that the mix on the bottom doesn’t burn.

  4. Pour party mix onto a large cookie sheet and spread out evenly. Let cool for about 30 minutes and then serve, or store in an airtight container or resealable plastic bag for up to two weeks.

All-Dressed Party Mix | CaliGirlCooking.com

 

Yummmmm…

If you enjoyed this recipe, you might also like:

Addicting S’mores Granola Clusters

Because oats surrounded by graham crackers, chocolate chips and toasty marshmallows are healthy, right?

S'mores Granola Clusters | CaliGirl Cooking

Well, if you ask me, there are certainly worse after-school snacks than these S’mores Granola Clusters. (Says the girl who’s not even in school, nor has any children that are in school, but hey, we all need delicious, chocolatey, gooey clusters in our lives every now and again.)

My idea for this recipe certainly evolved and changed as I started to think of the logistics of it all. You see, my first idea was to make a straight up s’mores granola, but then I realized that with both the chocolate and marshmallows highly subject to melting, making a classic granola would be a little difficult unless I could find mini graham crackers, chocolate chips and marshmallows that I could just add to the oats after toasting them. But where’s the fun in that?

So I decided to embrace the melting qualities of the ingredients that make s’mores so delicious, and turn the recipe into granola clusters instead. And, um, take the S’mores Granola Clusters away from me now because I can’t stop reaching into the Ziploc for me. Hellllppp!

S'mores Granola Clusters | CaliGirl Cooking

But really, don’t, because I want to eat S’mores Granola Clusters for ever and ever and ever. Summer, winter, fall, spring, doesn’t matter. We don’t need no outdoor fire pit for these beauts!

I may or may not have already made second or third batches to share with everyone I know since school started last week, and did I mention they’re the perfect after-school snack? They also just so happen to be the perfect beach-going snack, the perfect “semi-healthy” dessert, and the perfect “it’s 11:00am and I’m starving but it’s too early for lunch yet” snack (please tell me that happens to other people besides just me?)

S'mores Granola Clusters | CaliGirl Cooking

But before I get into how we make these addicting S’mores Granola Clusters (because it really won’t take long), tell me, how was your weekend? Did you do anything fun? Go anywhere exciting? I’m trying to forget the fact that we were supposed to be in Yosemite for our annual trip this weekend, so please let me live vicariously through you and all your fun adventures! I’m soooo looking forward to when the hubs is healed and we can pick up our weekend warrior tendencies once again. So many things to do and places to see!

Okay, getting back to the S’mores Granola Clusters. Really, the hardest part about this recipe is mixing up the toasted oat mixture, and even that is so easy! I riffed off of my favorite granola recipe to make a slightly less sweet version of toasted oats (I figured they’d get enough sweetness from the chocolate and marshmallows) and of course I left out nuts so that my nut-free friends can enjoy this recipe as well.

S'mores Granola Clusters | CaliGirl Cooking

We toss together the toasted oat mixture and pop it in the oven for a good 30 minutes, stirring once to make sure all of our oats get an even toast.

S'mores Granola Clusters | CaliGirl Cooking

Then, for the last 15 minutes, we toss in the graham cracker pieces, marshmallows and chocolate chips. Because we just can’t call anything a “s’more” without some golden, toasted marshmallows, we turn the broiler on high for just the last couple of minutes.  Trust me, don’t skip this step. Even though we end up mixing up the granola to make the clusters, you’ll definitely notice that delicious nutty flavor that only comes from marshmallows experiencing that close call with a direct source of heat.

S'mores Granola Clusters | CaliGirl Cooking

That’s it! I couldn’t resist eating some of the clusters while they were still warm (s’mores flavor to the max!) but they maintain their perfectly toasted, sweet, salty flavor even after the clusters have cooled. Trust me, you can enjoy these S’mores Granola Clusters up to 3-4 days later if you keep them in a resealable plastic bag or Tupperware container. But you know what, I don’t think they’ll last that long 😉

S'mores Granola Clusters | CaliGirl Cooking

S’mores Granola Clusters

10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Yield: Makes 6 cups

Your favorite fireside treat turned into an everyday snack. Crunchy oats covered with toasted marshmallows, melted chocolate and graham cracker pieces.

Ingredients

Instructions

  1. Preheat the oven to 310 degrees Fahrenheit.
  2. In a medium mixing bowl, combine the first five ingredients (oats through sea salt.) Spread oat mixture on a large jelly roll pan and place in oven. Set the timer for 20 minutes.
  3. At the 20 minute mark, open the oven and gently stir the oats. This will help ensure they get evenly toasted. Set the timer for 10 more minutes.
  4. Once the timer goes off, remove the pan from the oven (keeping the oven at 310 degrees) and sprinkle the chocolate chips, graham cracker pieces and mini marshmallows evenly over the oats. Return the pan to the oven and set the timer for 2 ½ minutes.
  5. After 2 ½ minutes, turn the oven’s broiler on high and set another 2 ½ minutes on the timer. Once timer goes off this final time, remove pan from the oven. Immediately stir up the granola so that clusters form.
  6. Once cool, if there are any extra-large clusters, feel free to break them up into smaller pieces. Store for 3-4 days in a resealable plastic bag or Tupperware.
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This post contains affiliate links. As always, all thoughts and opinions are my own.

Addicting S'mores Granola Clusters | CaliGirlCooking.com

 

If you need me at all today, I’ll be right here in front of this bowl…

If you enjoyed this post, you might also like…

Kimchi Bacon Guacamole

Quick, easy, salty and spicy. That’s how I roll these days.

Kimchi Bacon Guacamole | CaliGirl Cooking

It’s been quite the week and I feel like I’ve been going non-stop. I never realized how much “stuff” there is to do around the house (especially as a party of one) and it seems like I’ve not been able to stop, sit and relax in, oh, about 6.5 days. It’s times like these that I turn to quick and easy deliciousness that I know is going to make my tastebuds (and stomach) sing with joy. Enter Kimchi Bacon Guacamole!

Okay, but seriously, I think it was about Wednesday last week when I realized that FOOTBALL SEASON KICKED OFF LAST SUNDAY! It’s one of my favorite times of the year, mostly because Football Sunday is a food-centric event where you get to sit on your bum and eat all the things and drink beer (or bubbles, which happen to be my preference, keepin’ it classy.) So, naturally, I immediately started thinking about what recipe I could whip up that my gimpy husband and I could sit and enjoy while watching the Niners take on the Texans. Guacamole seemed like a natural selection (and a healthy one too!)

Kimchi Bacon Guacamole | CaliGirl Cooking

But, being the food blogger that I am, I couldn’t settle with just plain ol’ guac. I wanted to jazz it up a bit. You already know that I’m a fan of kimchi (a.k.a Korean pickled cabbage for all you newbies) and I figured it had been a hot minute since I’d made some. I love this recipe that I found on Food & Wine because it comes pretty dang close to legit Korean kimchi, but in half the time! Seriously, you should give it a try. Anywho, I decided to whip up a batch and then throw some in to my guac.

And, it being the weekend and all, I just happened to have a little extra thick cut slab bacon on hand…Now, we can’t let that go to waste, can we? I thought it would be the perfect salty addition to the pickled, spiciness that the kimchi lent to the recipe and, what do you know? Kimchi Bacon Guacamole was born.

Kimchi Bacon Guacamole | CaliGirl Cooking

GUYS. Let’s be serious for a minute. This –ish is soooo frickin’ good! Like, why haven’t I thought of this before? I could choose to blame the fact that I hardly ever bought avocados when I lived in Hawaii because they were so dang expensive, but really, I can easily get a hold of (or make my own) kimchi now that I’m back on the mainland, so I should have at least figured this out 6 years ago when I moved back.

But the past is the past and there’s no turning back. All that matters now is that I have this magical creation called Kimchi Bacon Guacamole at my fingertips and today, you lucky readers, I’m sharing the recipe with you!

It’s hardly a hard-core recipe, so you have no excuse not to make this ASAP (or next weekend when NFL preseason continues…and might I mention it would also be an amazing Olympics-watching snack?)

Kimchi Bacon Guacamole | CaliGirl Cooking

Here’s the deal: My favorite kimchi recipe from Food & Wine comes together in about an hour (maybe slightly more than that, but that’s still amaze-balls compared to most other kimchi recipes), and the rest comes together in less than 15 minutes! (If you have some leftover cooked bacon on hand…But if you’re veg, you can totally leave it out and this guacamole will still be soooo good.)

We make a traditional guacamole (with garlic, cilantro, tomato, jalapeno, and of course avocado) and then simply chop up our fancy additions (bacon and kimchi) and mix it all together. Easy as that! Now what do you say, are you ready for some Kimchi Bacon Guacamole in your life?

Kimchi Bacon Guacamole

15 minutes

Yield: Makes 2 cups

A Korean-inspired guacamole featuring fresh kimchi and bacon as a secret salty ingredient.

Ingredients

  • 1 large garlic clove, peeled and minced
  • 1 medium tomato, diced
  • 1 jalapeno, seeded and minced
  • ¼ cup chopped fresh cilantro
  • 2 avocados
  • Juice of ½ a lemon
  • 1 piece of cooked bacon, chopped
  • ¼ cup [kimchi|1 large garlic clove, peeled and minced
  • 1 medium tomato, diced
  • 1 jalapeno, seeded and minced
  • ¼ cup chopped fresh cilantro
  • 2 avocados
  • Juice of ½ a lemon
  • 1 piece of cooked bacon, chopped
  • ¼ cup kimchi, chopped

Instructions

  1. Combine first 6 ingredients (garlic through lemon juice) and mash together until reaching desired consistency.
  2. Add cooked bacon and kimchi, stir to combine.
  3. Serve immediately or refrigerate for 20-30 minutes for flavors to meld. Serve with tortilla chips.
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http://www.caligirlcooking.com/2016/08/15/kimchi-bacon-guacamole/

 

Kimchi Bacon Guacamole | CaliGirlCooking.com

Oh sweet bowl of green deliciousness…