So we just got home from a 4 day trip to Birmingham, and we enjoyed some of the best food while we were away. Needless to say, we didn’t cook too much while we were gone, which is fine, because they have some AMAZING restaurants around there! Actually, we cooked ONCE — some yummy STUFFED ANAHEIM CHILES — more on that later. We got home this afternoon, and of course have been busy unpacking and getting ready for getting back to normal-life… That is… until football season starts in a few months — I’m so excited I can hardly contain it! (War Eagle!)
So we got home around 2:00 — unpacked, cleaned, and lazy-ed around a bit — had to fit in a trip to the beach around 3:30, and had no WANT or NEED to go to the grocery store. On the way home from the beach, I started getting hungry, so I looked through the latest Food Network Magazine — still in our car from the trip. I scanned through and found this simple, delicious-looking edamame recipe featuring… BACON! I can say I’m a huge fan of the typical, salted edamame. It’s typical, but I love it. I order it every single time we go to our favorite Asian restaurant (Aji Sai). I also make sure to keep a bag of the frozen edamame in the freezer for a quick small meal or snack every once in a while. But I haven’t really been too adventurous with it. I know it’s delicious with just salt — but I haven’t imagined the possibilities with other spices (and meats?!)
This dish came together in a few minutes, and I thankfully didn’t have to make a trip to the grocery store — I wanted to keep this day as “unbusy” as possible… and this dish was ridiculously easy to make. Fry two slices of bacon — cook your edamame (according to package directions– I buy the Bird’s Eye Steamfresh edamame and microwave it for 4 minutes) — crumble the bacon & sprinkle with salt and the secret ingredient, Chili P (Breaking Bad fans, you know).
Easiest. Recipe. Ever. Who knew TWO extra ingredients could take it to the next level?! Bacon – and – Chili Powder. This dish was done in literally under 10 minutes (from start to finish).
It tasted delicious with the light sprinkle of chili powder. It gave it a slightly spicy grand finale after each bite. The bacon though, it paired perfectly with the firm soybeans. I’d eat a piece of bacon every few soybeans — it gave a good, salty balance and the chili powder throughout kept the spice level up — chili p keeps it interesting :) Go ahead, spice up your edamame — give this simple recipe a go. There’s really NOTHING to lose (except maybe ten minutes of your time).
- Fry bacon in skillet over medium high heat until crispy. Drain on paper towels and crumble or slice bacon into small pieces.
- Cook edamame according to package instructions. Move to serving plate.
- Sprinkle hot edamame with chili powder, salt, and bacon.
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