Roasted Mushroom Salad with Spinach and Bacon paired with Grilled Corn

So we managed to go to the grocery store three times today. First, to stock up at Costco - one of our least favorite tasks because we always manage to spend a ridiculous amount of money and wind up dizzy at the end of the trip. However, today we got to redeem our Costco American Express rebate check so the trip was a lot more like a shopping spree (although we did exhibit some discretion). We kept getting inspired this afternoon after looking at our Mexican cookbooks resulting in multiple trips to the grocery store. Now we have well-stocked kitchen once again (so hopefully stay tuned for more frequent updates) and a pretty full tummy as I type right now.


We decided to go back to one of our favorite cookbooks - Mexican Everyday by Rick Bayless and try out a rather simple salad recipe and last minute decided to grill up some corn because Safeway was having a great special. The main working element behind the salad was making a roasted mixture of chunks of thick-cut bacon, sliced mushrooms and red onions. The bacon does a heavenly (yes, heavenly) job of coating the vegetables with grease to make a bacon-flavored, crispy yet moist topping for a bed of spinach leaves. The salad were then topping with a olive oil dressing containing oregano, lime and minced chilies in adobo. We also used this Emeril Lagasse recipe for corn on the grill. Both recipes were major winners...let me know if you want the salad recipe - it's very easy! Clearly, I was pretty pleased with dinner considering I've already posted about it! tee hee!

Oooh, dessert is ready! Hmm...maybe I can cram in one more thing tonight :)