Bacon Wrapped Dill Pickles
Makes 8 appetizers, or a snack for two people (in our house anyway)
Preheat oven to 400 degrees.
4 strips of good bacon
4 large dill pickles (read the label - no added chemicals or sugar)
16 toothpicks
- Cut the bacon in half horizontally (next time I am going to try in vertically - cover more of the pickle).
- Cut the dill pickles in half and pat dry with a paper towel.
- Wrap the bacon around one end of the dill pickle and anchor with a toothpick.
- Wrap the rest of the bacon around the pickle and anchor with a toothpick at the other end.
- Place on a lightly greased baking sheet and bake for 15 minutes.
- Turn the broiler on and broil until the bacon is crispy - about 5 minutes. Watch so they don't burn.
Chorizo and Sweet Potato Jalapeno Poppers
Preheat oven to 375 degrees and put a large pot of water on to boil. Also, line a baking sheet with foil and set aside.
1 large sweet potato
1 Tbsp. bacon fat
1/2 red onion (I didn't have an onion, so I left this out and they were still delicious). chopped
2 garlic cloves, minced
1/2 chorizo (the chorizo sausage I bought was hard, so I removed the casing, chopped it into smaller pieces
and chopped it up into small pieces - sort of ground beef size - in the food processor)
1/4 green salsa (I didn't have green salsa, but I did have some homemade sriracha sauce, so I used that -
and they were still delicious)
2 oz. full-fat cream cheese, softened to room temperature
1/2 cup grated cheddar/monterey jack cheese blend
1/4 cup cilantro, roughly chopped (I think cilantro tastes like soap so I didn't use it)
10 green jalapeno peppers + rubber gloves!
1 Tbsp. almond flour (I didn't think the recipe needed this, so I didn't add it)
- Rinse the sweet potato, poke all over with a paring knife and microwave on high for 10-15 minutes, depending on the size of your potato.
- Once it is cool enough to handle, scoop out the insides into a large bowl and mash with a potato masher or fork.
- Mash the softened cream cheese into the sweet potatoes.
- Meanwhile, heat the bacon fat in a skillet over medium heat and sauté the chopped onion and minced garlic.
- Add chopped chorizo and cook for another two minutes.
- Add the salsa (or sriracha) and remove the pan from the heat.
- Once it is cool, add the chorizo mixture to the sweet potato mixture, along with the grated cheese and the cilantro, if you are using it, and mix together.
- Prepare the jalapeno peppers - use rubber gloves for this or make sure you don't touch any part of yourself or anyone else until you have washed your hands several times - rinse the jalapenos to start.
- Cut each jalapeno in half lengthwise and remove the seeds and the white membrane.
- Drop the cleaned jalapeno halves into the bowling water and cook for only 3-minutes. This removes some of the heat from the peppers and softens them a bit.
- Drain the jalapenos on paper towels and then stuff each pepper with some of the chorizo sweet potato mixture - pile it up.
- If you want to sprinkle the almond flour on top, do it at this point, but I didn't think it was needed.
- Bake the stuffed jalapenos for 20 minutes.
Bacon-Wrapped Figs
Preheat the oven to 400 degrees.
Line a baking sheet with parchment paper.
8 fresh figs, washed and stem removed
4 slices of good bacon, halved horizontally
- Wrap each fig in half a piece of bacon and put on the baking sheet, seam side down.
- Bake for 40 minutes (or until the bacon is crisp).
- Cool slightly - you will burn your mouth is you eat them right away - you have been warned!
Plantain Crackers
(from The Paleo Mom)
Preheat oven to 300 degrees
Line a rimmed baking sheet with parchment paper
2 large green plantains (mine were riper, so the chips were sweeter)
1/2 cup coconut oil, melted
1/2 tsp. salt
(from The Paleo Mom)
Preheat oven to 300 degrees
Line a rimmed baking sheet with parchment paper
2 large green plantains (mine were riper, so the chips were sweeter)
1/2 cup coconut oil, melted
1/2 tsp. salt
- Peel the plantains and slice them into your food processor.
- Add the coconut oil and salt and process until pureed.
- Pour the batter onto the parchment-lined baking sheet and smooth the batter out as evenly as possible.
- Bake for 10 minutes then remove from the oven and using a pizza cutter or pastry scraper, score the batter into whatever cracker size you like.
- Bake for another 50-55 minutes, rotating the pan once during cooking. (I didn't and the thinner edges burned a little)
- Let cool thoroughly. Store in a closed container at room temperature.
No comments :
Post a Comment