This post is sponsored by Princess Cruises.

I love quick and easy meals. I really do. I also love laboring over a meal (when I have time on the weekends) and it coming out just right. It's such a feeling of accomplishment.

But during the week, it's all about the quick and easy! This recipe for BLT (bacon, lettuce and tomato) shrimp flatbreads is so easy!!!

I recently went on a Princess Cruise to the Mexican Riviera and I had an amazing time! I was fortunate to bring my friend, Nancie, with me!

We had so much fun! This is the Port of Los Angeles as we were leaving the port for Mexico!

We had sooo much good food on the cruise ship and off. I knew I had to come home and make some shrimp recipes for you to try!

After cooking the bacon, I left some of the bacon fat in the skillet. And then cooked the shrimp!

This is kind of a recipe un-recipe…because I just splashed in some vinegar and olive oil along with some salt and pepper!

This makes a delicious snack or dinner! I know you'll love it!!!!!

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BLT Shrimp Flatbread Recipe

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 2 flatbread pizzas

Ingredients

• 2 naan flatbreads
• 3 to 5 slices bacon cooked and chopped
• 1/2 pound shrimp if frozen, defrosted; peeled and deveined
• homemade pesto or store bought is fine
• chopped tomatoes
• baby arugula
• white wine or prosecco vinegar
• olive oil
• salt & pepper

Instructions

• Heat oven to 400 degrees F.
• Cook the bacon in a skillet and chop up. Set aside.
• Prep the shrimp. Dry the shrimp with paper towels and add salt and pepper. Using the same skillet (with some of the bacon fat still in the skillet), cook the shrimp 2 to 3 minutes on each side. Remove the shrimp and set aside.
• While the shrimp is cooking, add the flatbreads to the oven on a foil-lined baking sheet. Heat 4 to 6 minutes on each side (longer if your flatbreads are frozen).
• Add tomatoes, arugula, a couple of splashes of vinegar and olive oil as well as salt and pepper to a medium-sized mixing bowl. Toss to combine.
• Remove the flatbreads from the oven, spread the pesto on both. Add the tossed arugula and tomatoes on top. Then, add the shrimp and bacon. Serve immediately.

Disclosure: This post is sponsored by Princess Cruises. I only share with you brands that I love and share with you my own opinions.

The post BLT Shrimp Flatbreads appeared first on The Little Kitchen.

I don't even know where to start, I'm so excited to share Breakfast for Dinner, a new cookbook (just released this week) by my friends, Lindsay and Taylor, with you as well as this recipe for their Chicken & Biscuit Waffles.

Let's start with the cookbook…it's gorgeous. It's very gorgeous. There are beautiful pictures of beautiful food. There are over 100 recipes that are a take from breakfast for dinner but step it up a notch.

Curtis and I helped test some recipes for Lindsay and Taylor and we made these early on…Sunny-Side-Up Burgers! To die for…they include hash browns too!

I have to make this pie soon, Mocha Ice Cream Pie with Biscotti Crust.

And these Mint Chocolate Chip Pancakes!! Lindsay actually shows you how to make them in this video.

And these, we have made these sooo many times, another recipe we helped test for them. Chicken and Biscuit Waffles. Every time I tell Curtis I'm making these for dinner, he gets giddy.

I'm totally biased because Lindsay is my best friend and my web designer but this book is beautiful and it's a must have in your cookbook library. Even if I didn't know her and Taylor, I would be drooling at all of the pictures in this book.

And my advice, make this recipe…soon! You will not regret it! The savoriness of the waffles and the perfectly simple buttermilk fried chicken and the dressing for the arugula salad is a perfect balance. This recipe is pictured on the cover of Breakfast for Dinner differently than I photographed it because the first time I made these and Curtis walked into the kitchen and saw the waffles, he said I'm making this into a sandwich and that's how he eats this dish!

PS Hop on over, I'm giving away two copies of Breakfast for Dinner!

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Chicken & Biscuit Waffles Recipe

Chicken and waffles. Chicken and biscuits. Both classic (albeit offbeat) Southern dishes. Fuse the two and you get fried chicken and biscoffles, or wiscuits, if you prefer. We love to serve this indulgent combo with a bright arugula salad.

Total Time 45 minutes minutes

Servings 4 servings

Ingredients

For Chicken

• 2 large chicken breasts about 2 pounds
• salt and pepper to taste
• vegetable oil for frying
• 2/3 cup buttermilk
• 1/2 cup all-purpose flour

For Biscuit Waffles

• 1 1/2 cups self-rising flour
• 1/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup 1/2 stick cold unsalted butter, cut into pieces
• 1 cup buttermilk

Arugula Salad with Lemon-Honey Dressing

• 1 tablespoon olive oil
• 1/2 tablespoon lemon juice from 1/2 large lemon
• 1/2 tablespoon honey
• salt and pepper to taste
• 4 cups 4 ounces arugula

Instructions

• Place each chicken breast between two pieces of plastic wrap; pound to an even 1/2-inch thickness, then cut in half crosswise. Season generously with salt and pepper.
• Fill a heavy with oil to a depth of 1/4-inch depth. Bring to 350ºF over medium heat. Place buttermilk in a wide, shallow bowl and all-purpose flour in another wide, shallow bowl.
• Dredge chicken in buttermilk, followed by flour, shaking off excess. Add chicken to hot oil, 2 pieces at a time, and fry for 4 to 5 minutes per side or until golden brown and cooked through.
• For waffles, whisk together self-rising flour, salt, and pepper in a bowl. With a pastry cutter or knife cut in butter until mixture resembles coarse crumbs. Add buttermilk and stir with a fork until just combined and no dry flour remains.
• Preheat a belgian waffle iron per manufacturer's instructions. Scoop batter into waffle iron (or as much batter as needed to fill your specific iron model) and cook until outside is golden brown and toasted. Repeat with remaining batter. Top each waffle with a piece of fried chicken and arugula salad and serve.

Arugula Salad with Lemon-Honey Dressing

• whisk together olive oil, lemon juice, and honey in a small bowl. Season to taste with salt and pepper. Drizzle over arugula and toss to coat.

Notes

From Breakfast for Dinner by Lindsay Landis and Taylor Hackbarth, 2013 Quirkbooks

Disclosure: I was given a copy of this cookbook by Lindsay and Taylor as well as by the publisher, look for the giveaway. All opinions are always my own. There are affiliate links in this post.

The post Chicken & Biscuit Waffles from Breakfast for Dinner appeared first on The Little Kitchen.