Bacon & Tomato Irresistible Dip

This is a face only a Mother could love...

...Which is why I'm dicing him up for the Labor Day BBQ. Heirloom Tomatoes can win, hands down, in a blind taste test but they don't score many points in a beauty pageant.

I live in a boom town and - just between you and me - the Californians are makin' us a little nuts. They quite seriously show up at a Labor Day BBQ with some kooky Tofu recipe and call it a 'dish to share.' Dish to scare is more appropro.

We're Utahns. We're light years behind the rest of the country with respect to social development. (Haven't you seen Big Love?)

This is why I'm cookin' up my favorite BLT Dip. B = bacon!

These days, bacon is so unhealthy and taboo that this dip gets everyone excited ~ including the new neighbors from LA.

  • 1 c. mayonnaise
  • 1 c. sour cream
  • 1 lb. bacon
  • 2 heirloom tomatoes

Cook bacon until crispy, drain fat. Crumble into bite-size bits. Dice two majorly ugly heirloom tomatoes. Stir together sour cream, mayonnaise, bacon, and tomatoes. Serve with Bagel Crisps.

Click here for another favorite Heirloom Tomato Recipe.

What's so great about Heirloom Tomatoes?


Chokecherry Jam Recipe

Chokecherry Jam was a breakfast tradition at our house. It defined Sunday mornings for as long as I could remember. After a few dozen phone calls, I managed to track down this most precious recipe from childhood.

Once I retrieved it, though, I felt kind of foolish. There's nothing to it. Have you ever gone back to a childhood haunt and noticed how everything is smaller than you remembered it? Well, I guess this recipe is kind of like that. Bigger than life for sentimental reasons and nothing more.

Chokecherries blossom in May and ripen throughout the summer. The time for picking chokecherries is... right.. about... NOW.

Picking your own? Look for big, plump berries, dark purple or black. Toss in some light red and green ones, too. They add extra flavor.

The Legendary O'Fahey Family

Remember to stir, stir, stir. Cherries and sugar can get pretty sticky and may burn to the sides of your pot.
  • Add 1 cup of water to every four cups of cherries.
  • Simmer over low heat until fruit is very tender.
  • Use a large spoon to press the chokecherry pulp through a sieve. (Three cups of pulp make about 3 half pints of jam.)
  • Add an equal amount of sugar to match the amount of chokecherry pulp.
  • Put sugar/chokecherry mixture back on the stove and cook over medium heat until the sugar is dissolved.
  • Cook to a temperature of 9 °F higher than the boiling point of water. *According to Aunt Lillian, this temperature check will deliver a rich flavor and thick consistency.
  • Pour into hot, sterile jam jars to approximately 3/4 full.
  • Seal and process in a boiling water bath for about 15 minutes.
  • Give the jam 24 hours to slowly cool.

* Are you a newbie at making jam? Click here. These guys can fill in the blanks.


Heirloom Tomato Appetizer Recipe

Just because I managed to lose all of my own veggies this year, (Memorial Day frost) doesn't mean I have to go without.

Early morning at the local Farmer's Market is a colorful, bustling, fun-filled affair. This week, I came home with more luscious tomatoes than I really need.

So, now it's time to get creative in the kitchen. Here's a tasty recipe I just discovered.

It's so delicious, it easily doubles as dinner.

You'll need a loaf of crusty bread (garlic or rosemary are great choices,) olive oil, shredded Parmesan cheese, thinly sliced proscuitto, and one fresh-picked, vine-ripened tomato.*

Heirloom Tomato Broiled Appetizer
  • Fire up the broiler
  • Cut the bread in half-inch thick, sandwich-type slices
  • Brush with olive oil
  • Add thinly-sliced proscuitto
  • Add thinly-sliced tomato*
  • Cover with shredded Parmesan cheese
  • Broil for 5-10 minutes, until bread is toasty and cheese is melted and bubbly.

* Please don't wreck this fabulous recipe by using a crummy, store-bought tomato. :-)