Cub Kitchen - Season 2 - Episode 5 - BLT Salad

July 05, 2017

Cub Kitchen - Season 2 - Episode 5 - BLT Salad

Cub Kitchen is a cooking blog where Bjorn R-G makes some of his favorite recipes, so easy he can do them in his Bear Skn underwear. Bjorn is not a professional chef, but he enjoys cooking and can get pretty creative in the kitchen. Join Bjorn each week for a fun new recipe. 

 

Special Thanks to my friends at Bear Skn for sponsoring the show. Grab your Bamboo Boxer Briefs now. Super comfortable for working in the kitchen.

 

 

 

Season 2 Episode 5

BLT Salad

 

Tools:

  • Sauce Pan.
  • Colander
  • A Knife.
  • 2 Cutting Boards.
  • Spatula
  • Microwave
  • Paper Towels.
  • Plate
  • Large and Small Mixing Bowl.
  • Measuring cups and spoons.
  • Stove

 

Ingredients:

  • 4 quarts water.
  • 2 cups Bow Tie noodles.
  • Pinch Salt.
  • 4 strips bacon.
  • 1 head of Romaine Lettuce chopped.
  • 1 cup halved grape tomatoes.
  • 1 cup shredded Monterey Jack Cheese.
  • ¼ tps Black Pepper.
  • ½ cup Ranch Dressing.
  • 1 TBSP BBQ sauce.

 

Cook time: 10-15 minutes.

 

Directions

 

  1. Bring 4 quarts water to boil with pinch of salt. Add 2 cups bow tie noodles, cook for 10-11 minutes medium heat. Strain in colander, rinse with cold water and let cool.
  2. On plate wrap bacon strips with paper towel. Cook in microwave 4 minutes 30 seconds. (1 minute for each slice of bacon, extra 30 for extra crispy). Set aside and let cool, then chop into small salad pieces.
  3. Chop head of lettuce add to bowl. Cut grape tomatoes in half and add to bowl. Add chopped bacon to bowl.
  4. In small mixing bowl combine ¼ tsp black pepper, ½ cup ranch and 1 Tbsp. BBQ sauce. Mix together then add to bowl.
  5. Mix in cheese and cooled noodles. Mix together until everything is coated evenly. Enjoy!




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