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Easy dinner recipes: Three ideas for bacon lovers in 30 minutes or less

Love bacon? These bacon-infused recipes come together in 30 minutes or less
Recipes for bacon-lovers you can fix in 30 minutes or less

Bacon fanatic? You'll love these ideas. And they come together in 30 minutes or less.

Steamed corn with clams and bacon: Just a handful of ingredients -- including corn, clams and bacon -- come together in a dish that's pure magic. Fresh corn is steamed with clams in a bacon-rich wine broth for a quick-fix dinner. The recipe takes less than 30 minutes to prepare.

'Spanglish' BLT with fried egg and melted cheese: Take everything you love about a BLT and add a gloriously messy fried egg. And melted cheese. It's how Thomas Keller dresses up this classic; start to finish, it's ready in only 20 minutes.

Zucchini, corn and green chile (calabacitas): For those who've never heard of it before, calabacitas is a classic Southwestern blend of stewed vegetables. This colorful mix of zucchini, corn and green chile is simply flavored with bacon, onion, oregano and garlic, with a little fresh cilantro to round out the harmony. You can find the recipe below.

ZUCCHINI, CORN AND GREEN CHILE (CALABACITAS)

Total time: 25 minutes | Serves 6 to 8

1 1/2 pounds zucchini (about 5 medium)
2 tablespoons butter
2 slices bacon, cut crosswise in thin strips
1/2 cup chopped onion
1 tablespoon minced garlic
3/4 teaspoon dried oregano
1/2 to 1 cup chopped green chile
1 cup corn kernels (1 large or 2 medium ears)
Salt and pepper
2 tablespoons chopped cilantro

1. Trim the ends from the zucchini and quarter them lengthwise. Cut each quarter crosswise into one-half-inch pieces. Set aside.

2. Melt the butter in a large heavy-bottom skillet over medium heat. Add the bacon and cook, stirring frequently, until it renders most of its fat, shrivels and begins to brown, about 5 minutes. Add the onion and cook until it softens, about 3 minutes. Stir in the garlic and the oregano and cook until fragrant, about 1 minute. Stir in the cut-up zucchini and the green chile, cover tightly and cook until the zucchini softens, about 5 minutes.

3. Add the corn kernels and heat through, about 2 minutes. Season with one-fourth teaspoon salt and a pinch of pepper, or to taste, then remove from heat and stir in the chopped cilantro. Serve hot.

Each of 8 servings: 76 calories; 3 grams protein; 9 grams carbohydrates; 2 grams fiber; 4 grams fat; 2 grams saturated fat; 10 mg. cholesterol; 183 mg. sodium.

Love cooking as much as I do? Follow me @noellecarter

Copyright © 2015, Los Angeles Times
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