Bacon-Wrapped Dates

I was surprised to learn how many people hadn't heard of/tried a date (the fruit silly) when I made this appetizer.  So I wanted to give you a short tutorial about what they are.  If you already know, skip the next paragraph. 

Dates come from a tree called the Date Palm tree and they grow in large "clumps" sort of like banana's at the end of a long stem.  They aren't sure where it originated from but they think it was probably around Iraq, but Egypt seems to be the largest producer as of 2011 according to Wikipedia. There are several different stages of ripeness but usually by the time you buy them in a grocery store they are dried to some extent.  Dates are used a very large variety of foods but usually here in the U.S. you would buy them chopped and use them in breads or desserts. Usually found near the raisins. You can also buy them whole and eat them plain or stuff them with almonds, walnuts, cream cheese or many other things.  Or you can just try this recipe! Whole dates are usually refrigerated. 

There, now don't you feel like you learned something today? I do what I can. 

I brought these to my neighborhood dinner club party recently and they were loved by all.  They are very simple to put together although you probably will have to go look for the dates.  I found mine at Trader Joe's.  Goat cheese is simple to find and if you can't find it or don't like it you can always substitute with cream cheese. 

I hope you'll give these a try at a party you're hosting or attending soon.  They are delicious!

Bacon-Wrapped Dates

Recipe from Bread & Wine by Shauna Niequist

Ingredients

• 1 (8 ounce) package pitted dates
• 4 ounces goat cheese
• 1 (16 oz) package bacon

Cooking Directions

1. Slice each date in half length wise.
2. Scoop in a small amount of goat cheese, close the date around the cheese.
3. Cut the bacon in half length wise and wrap one slice around the cheese filled date. Place in a foil lined baking dish or rimmed cookie sheet, seam side down.
4. Bake at 400º for 20-25 minutes.

Sesame Peanut Noodles

I guess I'm on some sort of Asian food craving thing huh? This is another vegan recipe in case you're wondering.  I'm getting close to finishing my month of vegan eating and I have begun to stray quite a bit.  So, with that being said, meals like this help me stay on track.  It's delicious and easy and it makes you feel like you're eating a full meal even though there isn't any meat here.

If you're looking for a saucy type of recipe then you might want to double the sauce below because the regular portion size just barely clings to the noodles.  I found it to still be very flavorful and if I do double the recipe next time I'm not sure I would add ALL of it, just keep adding until you get the consistency you desire.

The flavor is awesome.  I happen to love Cilantro but you could omit it if you don't.  The bean sprouts add a yummy crunch and the Cilantro gives it a freshness that I love.  The peanut taste is perfect and not too overpowering.  I served mine at room temperature but it keeps well in the refrigerator as well.

Great meatless meal idea here. 

Sesame Peanut Noodles

Recipe from Nigella Express page 261

Dressing Ingredients

• 1 Tbsp sesame oil
• 1 Tbsp garlic-infused oil
• 1 Tbsp soy sauce
• 2 Tbsp sweet chili sauce
• 2 Tbsp lime juice
• 1/3 cup smooth peanut butter

Salad Ingredients

• 1 1/4 lbs cooked noodles
• 2 cups bean sprouts, rinsed
• 1 1/2 cups snow peas
• 1 medium red pepper, seeded and cut into small strips
• 2 scallions, finely sliced
• 1/4 cup sesame seeds
• 1/4 cup fresh cilantro

Cooking Directions

1. Begin by making the dressing. Use a small bowl or a jar with a lid to add the dressing ingredients. Shake or stir until well combined.
2. Place the noodles, bean sprouts, snow peas, sliced red pepper and sliced scallions into a bowl.
3. Pour the dressing over the noodle mixture and mix until thoroughly covered.
4. Sprinkle with the sesame seeds and cilantro.
5. Store or serve

Spicy Grilled Cheese with Caramelized Onion and Barbecue Sauce

You may or may not know that my neighborhood does a dinner club once a month.  See, the theme was cheese.  I saw this recipe on Pinterest and have been dying to give it a try so I knew this event was the perfect one to break it out. This sandwich does take grilled cheese to a whole new level.  Some people are just so smart, I mean how did I not think of this? It's brilliant.

So basically you can leave off the pepper jack cheese if you're not into spice, or you can make it even spicier by adding some hot sauce or even jalapeños.  Really, this sandwich makes me realize all the grilled cheese possibilities that I've been neglecting my whole life.

You need to try this sandwich.  Seriously.  Try it!

Spicy Grilled Cheese with Caramelized Onions and Barbecue Sauce

Recipe modified slightly from Ring Finger Tan Line

Ingredients

• 8 slices bread (your choice but I used sourdough)
• sharp cheddar cheese, sliced (about 1 slice per sandwich but it depends on bread size)
• pepper jack cheese, sliced (depends on bread size)
• 1 large red onion, sliced thin
• 1/4 cup or more of your favorite barbecue sauce

Cooking Directions

1. Slice the onion thinly and place into a large skillet with about a Tbsp of oil or butter.
2. Cook on medium low for about 15 minutes or until the onions are soft and turning golden.
3. Remove the onions to a small bowl and top with barbecue sauce, stir together until coated. Add more sauce depending on how saucy you want it.
4. Butter one side of each piece of bread and lay on piece of bread on a hot skillet or griddle.  Lay both the cheeses on top of that slice of bread, top the cheese with the saucy onions and place another piece of bread (butter side up) on top the onions. 
5. Repeat with the remaining bread, cheese and onion mixture.  
6. Watch the sandwiches carefully so they do not get over brown on the bottom, when golden flip them over and cook the other side until golden over medium heat.  Takes about 4-5 minutes on the first side and 2-3 minutes on the second side. 

Banana-Blueberry Muffins

I'm in the middle of a month long vegan attempt.  I say attempt because I'm not very good at being a vegan but so far I've been doing pretty well.  I'm also happy to say that I have had some nice weight loss and that has made it easier to continue. 

One thing I've enjoyed in the mornings are muffins.  I made some blueberry muffins early on and then I made these and I love them.  The thing about vegan recipes is that sometimes they can turn out try.  I've been lucky and both muffin recipes I made were totally moist and delicious.  This recipe is dense and full of flavor.  I think adding the dish of water to the oven while cooking really works. 

You're going to love this muffin regardless of whether you're watching your diet or not.  Moist, and full of flavor.  What more could you want? 

Banana-Blueberry Muffins

Recipe from examiner.com

Ingredients

• 2 cups all-purpose flour
• 1 tsp salt
• 1 tsp baking soda
• pinch of cinnamon
• 3 ripe bananas, mashed
• 1 cup sugar
• 1/4 cup canola or vegetable oil
• 1/4 tsp vanilla
• 1 cup fresh or frozen blueberries (defrosted and rinsed)

Cooking Directions

1. Preheat the oven to 325º
2. Place an oven safe dish of water in the cold oven, about 2 inches of water.
3. Line a cupcake tin with cupcake papers, 12 total.
4. In a large bowl mix together the flour, salt, baking soda and cinnamon.
5. In the bowl of your stand mixer add the bananas, sugar, oil and vanilla.
6. Slowly incorporate the dry ingredients into the wet ingredients a little at a time until combined.
7. Stir in the blueberries by hand so they won't break as much.
8. Fill each cupcake paper with equal amounts of batter and bake for about 25-30 minutes. Check for doneness using a toothpick in the center, when it comes out clean they are done.

Lo Mein with Sugar Snap Peas and Carrots

Sometimes I just have a major craving for Lo Mein.  I'm usually way to lazy to actually go out and pick some up.  I was totally thrilled to see a vegan version of it in a cookbook I borrowed from the library and knew I had to try it. The only bad part about this recipe is that now I know Oriental Ramen noodles are vegan.  This is bad because I know how bad they are and yet seeing them in this recipe was basically giving me permission to eat them.  So I did.  I had to.  For experimental purposes of course.

I'm happy to report that this recipe is delicious.  It doesn't hurt that it has my weakness in it (Ramen noodles) but it also has all the veggies I like.  I have to tell you that the original recipe calls for tofu and not as much sugar snap peas, but I'm not a huge fan of tofu so I left it out.  You can do that as the cook, customize what you're making to suit your tastes.  :)

You could easily modify this recipe to fit your carnivorous tastes by adding chicken, beef or shrimp so feel free to make it your own.

Lo Mein with Sugar Snap Peas and Carrots

From Good Housekeeping The Family Vegetarian Cooking page 136

Ingredients

• 2 packages (3 ounces) Oriental flavor ramen noodles
• 2 tsp vegetable oil
• 6 ounces (2 cups) sugar snap peas, cut into 1" pieces
• 3 green onions, cut into 2" pieces
• 1 package (5 ounces, 1 1/2 cup) shredded carrots
• 1/2 cup bottled stir-fry sauce
• 3 ounces (1 cup) fresh bean sprouts, rinsed and drained

Cooking Directions

1. Heat a large pot of water to boil over high heat. Add ramen noodles but reserve the seasoning packets, cook for 2 minutes. Drain the water but reserve 1/4 cup of the cooking water.
2. Meanwhile in a 12 inch skillet, heat the oil over medium high heat, or until very hot. 
3. Add the peas and green onions, cook until they are tender crisp (3 to 5 minutes).
4. Stir in the carrots, stir-fry sauce, and 1 ramen noodle flavor packet to taste depending on how much salt is in the stir-fry sauce. Cook until the carrots are tender, about 2 minutes. (Discard remaining flavor packet or save for another use). 
5. Save some bean sprouts for garnish at the end. 
6. Add the noodles and the reserved cooking water and bean sprouts and cook for 1 minute, while stirring. 
7. Sprinkle with remaining bean sprouts and serve. 

Homemade Jerky Marinade

My husband is in airports all the time, and in case you haven't been in an airport lately you should know that everything is very expensive.  If you want a salad you're looking at about $9 or more. Healthy food in an airport is always expensive.  Needless to say we try to think of things that he can take with him from home.  That way we know what's in it and we know that it's healthy.

We made some jerky a little while ago and now we're just on a quest to try out different marinades.  I have to tell you, out of the two this one is my favorite.  You can make it as spicy as you want but I liked the tanginess of the hot sauce better then the red pepper flakes.  This way is more of an all over spice and not just spice when you eat a flake.  It's a little sweet and very flavorful.  I'm looking forward to trying more but this one will be done again.  It's just a good all around flavor that I enjoyed immensely.

If you're into making your own jerky you should definitely give this one a try!

Homemade Jerky Marinade
Recipe from AllRecipes

Ingredients

• 1/2 cup soy sauce
• 1/4 cup Worcestershire Sauce
• 1/2 tsp liquid smoke
• 1 tsp hot pepper sauce, or more to taste
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp black pepper
• 1/2 cup brown sugar

Cooking Directions

1. Blend all the ingredients together.
2. To use: Place 1 lb of sliced lean meat in a zip lock bag or leak proof container and pour the marinade over the top.
3. Turn the meat and sauce every couple of hours to coat well. Let marinade for at least 24-48 hours.
4. Remove the meat from the marinade and discard any remaining marinade.
5. Follow manufacturers instructions to dehydrate the meat.  It took me about 6 hours.  Keep checking it as it will depend on how thick the meat is.

Monster Cookies

You're looking at the cookie that my daughter and I decided to make for my gramma.  She doesn't cook anymore and she has a huge sweet tooth (like yours truly) so we decided it would be fun to send her some cookies. My gramma's appetite isn't what it used to be anymore so I realize that cookies aren't the healthiest thing in the world but I felt slightly better about it being full of oatmeal.  That way it's practically health food.  Right? 

Well maybe not. 

These were fun to make.  I used the pink, white and red M&M's because it's almost Valentines day but you could use any of the colors you want to fit any upcoming holiday.  You basically just put all the ingredients in a large bowl and combine them and then scoop them onto a cookie sheet.  No need to dirty your stand mixer unless you want to. 

The original recipe is doubled from the one below, but this recipe below makes PLENTY!   This made 63 cookies. 

Monster Cookies

Recipe from 365 Days of Slow Cooking

Ingredients

• 1 stick unsalted butter, at room temperature
• 1 cup + 2 Tbsp brown sugar
• 1 cup granulated sugar
• 3 whole eggs
• 3/4 tsp vanilla extract
• 3/4 tsp Karo syrup
• 1/4 tsp salt
• 2 tsp baking soda
• 1 1/2 cups peanut butter
• 4 1/2 cups quick oats
• 12 oz semisweet chocolate chips (because I was too lazy to only do 1/2 a bag)
• 12 oz M&M's (Same reason as above)

Cooking Directions

1. Preheat the oven to 350º
2. Line 2 cookie sheets with parchment paper
3. In a large bowl combine the butter and sugars and combine, then add the remaining ingredients and mix thoroughly.
4. Drop the dough by spoonful or cookie scoop onto the prepared cookie sheets. The cookies don't spread out so they will pretty much stay in the same shape that they are placed on the cookie sheet. If you want a flatter cookie you will need to use the bottom of a glass to flatten them before baking.
5. Bake for 9-11 minutes. Do not over bake.