Saturday, July 23, 2016

Bacon Wrapped Chicken Mini Kabobs Appetizers

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OH Boy do I love these... Possibly the best thing I have ever made!

And of course everything is better with BACON!

The chicken is an adaptation of a very simply recipe... Coat each piece of chicken with a mix of mayonnaise and Parmesan cheese.  Wrap with bacon, Grill (or Bake, cooks equally well in an oven), add the pineapple and done!


I do make these on my grill quite often.

They are wonderful appetizers for a party.  Set your grill up as shown in the photo, all the coals set to one side, but the chicken bites on the opposite side.  This way the drippings will not fall into the hot coal causing flair ups.  This set up turns your grill into an oven.  All of the vents open full and the temps will reach 400 degrees plus.  Perfect for cooking bacon.

And one more tip... If you are serving something that needs to be direct grill (Meat over the HOT coals, as opposed to indirect grilling (the above photo showing the bacon wrapped chicken bites)), These are especially a good choice for an appetizer.  When the bites are done, remove them, spread the hot (but cooling by now) coals around to form a single tight layer.  Add some extra coals to add more fire power (about 20 briquettes).  Wait for 10 minutes for the HOT coals to begin to ignite the new layer... Just about the right amount of time to finish setting up the mini kabobs (add pineapple and plate).  Serve these as appetizers while you are grilling the meat (burgers, steaks or the London Broil marinated in Kentucky black BBQ Sauce shown above).  Add a few soda pops (or adult beverages) and the party has started, even while you are still grilling!

An efficient use of coals, efficient use of your time and a great way to keep the party going.

Enjoy indeed!

Keep scrolling down for this easy to follow recipe along with additional hints and tips for success!



OK... Here's what I did...
Bacon Wrapped Chicken Mini Kabobs Appetizers

Ingredients
  • 12 Slices Thick Cut Bacon, each slice cut in half
  • 2 Large or 3-4 small Chicken Breast, Boneless Skinless, cut into 1 or 2 bite size pieces
  • 1/2 Cup Mayonaisse
  • 1/4 CupFresh grated Parmesan Cheese
  • 1/2 tsp Salt
  • Several turns of a pepper grinder equal to the amount of salt
  • 24 Pineapple Chunks About equal sixe to the cut Chicken pieces
Cooking Directions
  1. To Grill...
    Set up your grill for indirect grilling, high heat.  That is, coals lumped together together on 1/3 of the grill, with none on the remaining side.
    This turns your grill into an oven when the lid is closed with hot air circulating around the Chicken and Bason pieces.  This way the bacon drippings do not drip onto the coals, preventing flair ups and burnt bacon.
  2. To bake in an oven...
    Set oven temperature to 375 degrees.  Prepare a rimmed baking sheet with a baking screen so that the pineapple spears sit above the bottom of the pan.  This keeps the chicken from sitting in the rendered bacon drippings as they cook
  3. Prepare the Chicken pieces.  In a mixing bowl, combine the Mayo and the Parmesan with the salt and pepper.  Stir to evenly mix.  Add the Chicken pieces and fold to evenly coat each piece.
  4. Wrap the bacon slices around the Chicken.  Overlap slightly on the bottom and secure the top with a toothpick.
  5. Arrange on the grill or on the baking sheet.  If grilling, be careful to not have any directly over the coals.  Remember, indirect heating only.  Open all vents fully for high heat, close the lid.
  6. Bake or grill for 20 minutes.  Check desired doneness of the bacon (crispy but not over cooked).  The spears are cooked through when the bacon is fully cooked.
  7. Remove from grill (or oven).  Remove toothpick, set a piece of pineapple and spear both with a new toothpick (Get pretty presentation toothpicks for a fancy party or catering gig).
  8. Serve warm or room temperature and .... ENJOY!

 A Fantastic Appetizer.  The Reuben is a very popular sandwich.  This is that sandwich in a handheld appetizer form.  All the flavors, simple, to make, attractive to serve and popular!

A win win win!

One of my "52 Appetizer Recipes" Collection (Plenty more than 52 actually, A great place to find ideas!
And PERFECT for any big gathering...  Potluck, Neighborhood Pass a Plate event, Something to bring, BIG Family event (Impress that Sister-in-Law) and you will really shine when you take a plate of these to that Church PotLuck dinner.  Guaranteed you will bring home an empty plate!

One of my "52 Church Potluck Dishes" Collection (Plenty more than 52 actually. A great place to find ideas!

Friday, July 22, 2016

Mini Blueberry Muffins Kissed with Lemon

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Who doesn't LOVE Blueberry Muffin???

When done right, the blueberries pop open just as they are done baking releasing the sweet flavored juices into the tiny cakes creating a moist tender flavor filled bite of deliciousness!

These little gems have a couple of distinctions that set them apart...

Just a bit of sour cream adds some moisture to the muffins.  Moist, tender, never dry goodness.

The blueberries are soaked in lemon juice and sugar to add extra flavor and juiciness that are timed to release that extra flavor into the muffin at just the right time.

Add a little lemon zest for extra lemony goodness and these are just about as good as they get!

Don't you just love Blueberry Muffins?  This recipe will make 48 mini muffins.  Perfect number to give a few away, take to a group or meeting and still have one or two left to start your day!

Keep scrolling down for this easy to follow recipe...


  OK... Here's what I did...

Mini BlueBerry Muffins
Kissed by Lemon

Ingredients
  • To Prepare the Blueberries
    2-3 Cups Blueberries
  • Juice and Zest of 2 Lemons
  • 2 TBS Sugar
  • For the Muffins
    12 TBS (one and a half Sticks) Butter
  • 1 Cup plus 2 TBS Sugar
  • 3 Large Eggs
  • 3-1/4  Cups Flour
  • 6 tsp Baking Powder
  • 1 tsp Salt
  • 1  Cup Whole Milk
  • 1/2 Cup Sour Cream
  • 2 tsp Vanilla
  • 2-3 Cups of the Prepared Blueberries
  • For the Topping
    1/3 Cup FLour
  • 3 TBS Sugar
  • 3 TBS Brown Sugar
  • 1/2 tsp Cinnamon
  • 2 TBS Cold Buttercut into small pieces
Cooking Directions
  1. For the Prepared Blueberries...
    Mix the juice and zest of the lemons, add the blueberries and stir to evenly coat each berry.  Allow to rest for 10 minutes, stirring once or twice.
  2. For the Muffins..
    Pre-heat oven to 350. In the bowl of a stand mixer, cream the butter and sugar together,
  3. Add the eggs one at a time and continue to mix until light and fluffy.
  4. In a separate bowl, whisk together the dry ingredients, Flour, Baking Powder, Salt.
  5. Back to the stand mixer, add the Milk, Sour Cream and Vanilla and cream for 1 minute. 
  6. Add the wet ingredients to the dry and fold to mix.
  7. Add the prepared Blueberries and stir to evenly mix.  Fold gently to mix, do not over mix, do not break the berries.
  8. In a prepared mini muffin baking sheet (non-stick spray is a must, the Blueberries will caramelize and stick), Spoon the batter into the pan, filling each cup to the level of the rims.
  9. Prepare the Topping...
    Mix the sugars and the cinnamon together.  Add the cut butter and rub together with your fingers until the mix becomes crumbles like the grains of sand on a beach.
  10. Sprinkle a bit of the topping onto each of the muffins.
  11. Bake for 20 minutes until the tops just start to crisp and the berries burst open.
  12. Allow to rest for 5 minutes in the pan then transfer to a cooling rack.
  13. Serve warm with a COLD Glass of milk or room temperature with a HOT cup of coffee and ENJOY!

Thursday, July 21, 2016

Grilled Romaine Salad with Pecan Vinaigrette

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 I so love hosting dinner parties.  A bit of a lost art, we all should do this more often...

But I digress...

I love the dance and math of getting all the courses correct temperature all at once, served hot dishes hot and cold dishes cold.  This is a salad that tastes fantastic, adds a course that allows you to get all the main dishes and their sides ready to serve while your guests chow down on the salad.

An extra part of my dance of prep is to ask a guests that arrives early to grill the lettuce.  It is so simple that anyone can do this (although my buddy, Paul, shown in the photo is an accomplished griller in his own right).  Getting others to help adds to the fun of the party... And frees you up to dance elsewhere.

Now as to the lettuce itself, the grilling does a couple of things...

First, a fantastic look.  The extra char on the edges certainly gets your meal off to a fantastic start!  People know they are in for something fun with this presentation.

The actual heating of the lettuce changes the taste.  Adds a caramelized sweet taste.

Win win!

And the vinaigrette... A perfect blending of honey mustard tart, honey sweet and the Earthy nutty Pecan flavors.  Garnish with a few crushed Pecans for an extra crunch texture and you have a wonderful stand alone salad for a quick lunch or a special start to a fun evening on the grill...

ENJOY INDEED!


  OK... Here's what I did...

Grilled Romaine Lettuce 
with Pecan Vinaigrette

Ingredients
  • For the Grilled Lettuce...
    2 Heads of Romaine Lettuce, cut lenrthwise into quarters
  • Drizzle of Olive oil for each
  • pinch of salt and pepper for each
  • For the Pecan Honey Mustard Vinaigrette...
    1/2 Cup Pecans (divided, reserve 14/ cup for garnish)
  • 1/4 Cup Cider Vinegar
  • 3 Cloves Garlic, Crushed and Minced
  • 2 TBS Whole Grain  Mustard
  • 2 TBS Honey
  • 1 TBS Sugar
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 Cup Olive Oil
Cooking Directions
  1. For the Vinaigrette...
    Add all of the listed ingredients to a blender and puree until smooth.  Chill until ready to use.
  2. FOR THE GRILLED LETTUCE...
    Pre-heat oven to Broil setting.  OR, prepare a gas grill, medium heat or a charcoal grill with direct heat.  Best to use coals that have been hot for about an hour.  This needs to be watched as there will be flair ups..
  3. Cut the Romaine Lettuce lengthwise into quarters, leaving the hard base intact in each (so they do not fall apart when you flip),
  4. Drizzle a bit of olive oil into the open cut side of the lettuce.
  5. Grill non-cut side down for 3 minutes until just starting to wilt and get char marks.
    Flip and Grill cut side down for an additional 3 minutes.  Watch carefully as the dripping oil will flair up.
    In a standard oven, set the lettuce cut side up on a rimmed baking sheet.  Set the sheet on the lower rack, broil for 3 minutes until the lettuce just starts to char.  Flip and broil for only about 2 minutes.
  6. Top with vinaigrette and a small handful of chopped Pecans...
    Serve warm with the chilled dressing and ENJOY!

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Specialty Salad Recipes"!!!

Sometimes they are the main course, sometimes a lunch and sometimes they are the side dish... And if you count Jell-o salad you can even make a dessert of a salad.  Here are a few of my favorite salads that get far more Ooohs and Aaahs than that simple chopped head of lettuce.

Links include Potato Salads, Cole Slaws, and Plenty of greens and fixins' Salads... And more than a few matching FRESH MADE Jam Jar make it yourself Salad Dressings!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 
  1. In order to join you need to start following the group board as well as at least one of my boards.
  2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
    Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Wednesday, July 20, 2016

Fennel, Onion, Tomato STUFFED PEPPERS

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I always seem to write this whenever I cook with Fennel...

Note to self: must cook with more fennel!

These are a wonderful side dish.  Unique flavors (Hey... FENNEL!), combine with simple seasonings for a beautiful side dish.

Very easy to prepare (Saute the guts and slice and trim the peppers).
Very easy to make (Heat in an oven or grill until the meat of the pepper has softened).
They plate beautifully, wonderful colors.

AND

An incredible Earthy taste.  A side that fits with any meal and sets your party of as something special...

Enjoy indeed!

Keep scrolling down for this easy to follow recipe...


 OK... Here's what I did...

Fennel, Onion, Tomato
Stuffed Peppers

Ingredients
  • 1/2 cup (one Stick) Butter
  • 2 Sweet onions (Vidallia style), cut into half moon rings, separated
  • 1 large Fennel Bulb, vut into ribbons, same size as the onion half rings
  • 6 Garlic Cloves (Could substitute Garlic Flakes), smashed and minced
  • 3 Roma Tomatoes, sliced 1/4 inch thick.
  • 4 Red Bell Peppers, cut in half top to bottom, white ribs and seeds removed
  • 1/4 cup Olive Oil
  • 8 pinches of salt
  • Several turns of a Pepper Grinder
  • 2 TBS Black Sesame Seeds
  • 8 pinches of Cumin spice
  • Drizzle of Balsamic Vinegar
Cooking Directions
  1. Pre-heat oven to 350 degrees.  OR, prepare a gas grill, low heat.
  2. In a large saute pan over medium high heat, melt the butter.  Add the Onion and fennel strips.  Saute for about 5 minutes until the onions are soft and translucent.
  3. Add the Garlic and saute for an additional minute.
  4. Meanwhile, prepare the Peppers... Cut in half, Rub the Olive oil over the outside and arrange on a rimmed cookie sheet.  I like to line mine with aluminum foil for easy clean up.
  5. Evenly divide the onion fennel mix among the 8 half peppers.  Top with the tomato slices.  Season with the salt, pepper and sesame seeds.  Dust the tomatoes with the cumin.
  6. Bake the peppers for 1 hour, until the peppers are soft.  Or Grill for about an hour with the lid closed (turning the grill into an oven). Check every 5-10 minutes to make sure the oil does not drip into the grill and flame up, fine line between burnt and caramelized.
  7. Plate, just before serving, drizzle a bit of top quality balsamic vinegarfor extra flavor!
  8. Serve warm and ENJOY!

*************************************************************************

Double Click the Photo above for
my GROWING list of HUNDREDS
of BBQ Recipes
So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

*************************************************************************

Double Click the photo above for my
GROWING list of Hundreds of
Side Dishes
So,  I am also pleased to list this as one of my Growing list of  "52 Ways to Cook Side Dish Recipes"!!!

Sure the meat gets all the glory but real cooks know it's the spread... the specialty Side Dishes that makes a meal rise or fall. Here's a few of my favorite recipes that will help to create that illusive COMPLETE MENU!

LOTS of Potato Sides, Vegetable Sides, Specialty Salads, Bread and MORE!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 
  1. In order to join you need to start following the group board as well as at least one of my boards.
  2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
    Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Tuesday, July 19, 2016

Picante Salsa and Cheese Pinwheel Appetizers

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 Here's a fantastic little summer appetizer.

And EASY!  only 3 ingredients (plus the tortillas).

Picante is an Hispanic word meaning spicy.  Just a bit deceiving and you control the amount of spice and heat in the wheel.  The "Secret" Ingredient in the wheels is a cup of Salsa.  If you reach for the mild Salsa, make these mild.  If you crave the extra heat of a Hot Salsa... go for it!

Sweet creamy mayonnaise adds a cooling touch.  Perfectly blending of heat and cooling sweet.  The cheddar adds the Earthy touch rounding out the wheels of flavor.

Simple ingredients (most are in your pantry right now), complex mix of flavors and most of all, memorably tatsty

Like I said, a fantastic little summer appetizer!

Keep scrolling down for this easy to follow recipe...


 OK... Here's what I did...


Picante Pinwheel Appetizers


Ingredients
  • 5 Tortilla (Soft, Flour)
  • 1 cup Mayonnaise
  • 1 Cup Shredded Cheddar Cheese
  • 1 Cup your favorite Salsa
Cooking Directions
  1. In the bowl of a stand mixer, Add the Mayo, Shredded Cheddar Cheese and the Salsa. Using the paddle attachment, mix until even, creamy and spreadable.
  2. Lay out the soft flour Tortillas. Spread 1/5th of the Cheese mix on each tortilla. Spread to evenly coat each tortilla (except for the top 1/2 inch (the Cheese mix will help Seal the pinwheels)/
  3. Lightly roll up the Tortillas. Not too tightly, do not roll up so tight that the filling pushes forward. Once you reach the top, press to seal the top edges, forming a log. Repeat with remaining Tortillas
  4. Refrigerate the "Logs" for 1 hour.
  5. Slice each log into 1/2 inch Pinwheel Sandwiches, discard (or cooks delight, eat) the end pieces that do not sit flat. Repeat with remaining logs.
  6. Plate, cover with plastic wrap, keep refrigerated until ready to serve.
    Serve chilled and ENJOY!

 A Fantastic Appetizer.  The Reuben is a very popular sandwich.  This is that sandwich in a handheld appetizer form.  All the flavors, simple, to make, attractive to serve and popular!

A win win win!

One of my "52 Appetizer Recipes" Collection (Plenty more than 52 actually, A great place to find ideas!
And PERFECT for any big gathering...  Potluck, Neighborhood Pass a Plate event, Something to bring, BIG Family event (Impress that Sister-in-Law) and you will really shine when you take a plate of these to that Church PotLuck dinner.  Guaranteed you will bring home an empty plate!

One of my "52 Church Potluck Dishes" Collection (Plenty more than 52 actually. A great place to find ideas!

Monday, July 18, 2016

Bacon Wrapped Pineapple Baked in an Oven or Grilled - 52 Appetizers

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OH BOY!!!

I have a new grilling obsession.  Possibly the best appetizer...ever!

The pineapple comes out warm and far juicier than a fresh slice.   The flavor is intensified.  The bacon of course adds that Earthy meaty taste.  Everything is better with bacon!

They cook up very easy, simply wrap and heat until the bacon has reached a desired crispiness.  When the bacon looks done... they are done!

These are wonderful to serve up as appetizers for a back yard party.  I recently had a birthday party for a friend.  With a dozen guests, I started the meal with these appetizers.  Then I simply added a few more coals, spread them out over the already HOT and glowing coals.  The existing hot coals started  the new colas.  In about 5 minutes I had plenty of heat to grill hearts of romaine for the salad... that post will come tomorrow.

For today... Keep scrolling down for additional tips and the easy to follow recipe for these wonderful party appetizers!


 OK... Here's what I did...

Bacon Wrapped Pineapple

Ingredients
  • 12 Slices Thick Cut Bacon
  • 12 Pineapple Spears, 2-3 inches long
  • Toothpicks (Soaked in water to keep from burning
Cooking Directions
  1. To Grill...
    Set up your grill for indirect grilling, high heat.  That is, coals lumped together together on 1/3 of the grill, with none on the remaining side.
    This turns your grill into an oven when the lid is closed with hot air circulating around the pineapple spears.  This way the bacon drippings do not drip onto the coals, preventing flair ups and burnt bacon.
  2. To bake in an oven...
    Set oven temperature to 375 degrees.  Prepare a rimmed baking sheet with a baking screen so that the pineapple spears sit above the bottom of the pan.  This keeps the spears from sitting in the rendered bacon drippings as they cook
  3. Prepare the pineapple speasr.  Cut the top and bottom from a fresh pineapple.  Slice into 12 wedges (think pie slices).  Cut the hard center piece and discard.
  4. Wrap the bacon slices around the pineapple.  Overlap slightly on the bottom and secure the top with a toothpick.
  5. Arrange on the grill or on the baking sheet.  If grilling, be careful to not have any directly over the coals.  Remember, indirect heating only.  Open all vents fully for high heat, close the lid.
  6. Bake or grill for 20 minutes.  Check desired doneness of the bacon (crispy but not over cooked).  The spears are cooked through when the bacon is fully cooked.
  7. Serve warm and .... ENJOY!

*************************************************************************
So,  I am pleased to list this as one of my Growing list of  "52 Appetizers Recipes"!!!

From Dips and Salsas to everyone's favorite, Deviled Eggs; Appetizers will set the mood for something special. And make enough different ones and you have a Tapas Meal!



Links include Dips (Take a Look at the WORLD's BEST Guacamole recipe (and world's easiest to make), Salsas, Grilled Bites, Watermelon Art, and of course something with a spectacular presentation and taste... Take a look, something to match any occasion...

Friday, July 1, 2016

Book review... The Basque Book A Love Letter in Recipes from the Kitchen of TXIKITO

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Wow... What a beautiful book!

The tag line is that this is a love letter in recipes and sure enough, the almost lyrical writing combined with the stunning rustic photos of the region in Spain that inspired combine for a beautiful work of art.

The Basque area of Europe is located mostly in Spain near the border with France.  Rustic Mediterranean style cooking, local ingredients served up with a rustic style.

Txikito is an upscale New York city restaurant specializing in the cuisine of the area.  Primarily small plates that combine for a large meal.

But honestly, while many of the menu items are inspired by these recipes, the book is the rustic love of food inspired by the area instead of the restaurant cuisine.  The photos transport you to the area in Spain far more than the streets of NYC.

I simply adored the book.  It reads like a novel with each page bringing you closer to an understanding of the area.

Unfortunately...

The book is filled with wonderful recipes with difficult to find ingredients.  I am a home cook living on the prairie with little access to the ingredients.  While I do feel inspired by the recipes, I am afraid I am simply not able to recreate any exactly as written.

But I will continue to love the book, read over and dream...

Here's the legal stuff... "I received this book from Blogging for Books for this review." But the review and opinions are 100% accurate and mine!".  Love this book and highly recommend it!

I am so thrilled to add this book to my library.  A terrific inspiration.

As a gift or a new reference book for yourself, this is a keeper.

Wednesday, June 1, 2016

Bacon Wrapped Honey Dipped Figs - 52 Appetizer Recipes

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 OH YUM!

These are such a hit for any party.  Sweet Figs with their chewy texture... Remember Fig Newtons as a kid... These have that familiar taste, dressed up with almonds, honey and cheese!

They are very easy to make, great for kids to assemble.

Baking in an oven or alternatively "baking" in a grill converted to an oven makes them easy to cook.  Ever wonder how restaurants get that flat perfect look for a slice of bacon... They bake em.

No trick, just bake until you get the correct look of crispy cooked through bacon.  A bit of the bacon drippings ends up inside the fig to add to the flavor.

A terrific easy to make party snack that will have your guests thrilled!  Timing these right so they pop out of the oven just as the guests arrive, add a drink and a fig and the party begins!

Enjoy indeed!


 OK... Here's what I did...

Bacon Wrapped Honey Dipped Figs

Ingredients
  • 24 Fresh Figs
  • 24 (half) tsp Honey
  • 24 tsp Goat Cheese
  • 24 (half) tsp Slivered Almonds
  • 24 (Half) slices of Bacon
Cooking Directions
  1. Prepare the figs, slice partially through each fig to the center, open each to show a pocket.
  2. In a small mixing bowl, add the Honey, Goat Cheese, and Almonds and stir to thoroughly evenly  mix and combine
  3. Add 1 rounded tsp of the honey cheese mix to the cavity you made in the figs and close them up with little spilling out the edges.
  4. Wrap each fig with a half piece of bacon.
  5. Preheat oven to 400 degrees.  Line a rimmed baking sheet with aluminum foil overlapping the rims (for easy clean up.  Some of the honey will drip on the sheet and bake hard for VERY difficult clean up).  Arrange the figs on the sheet with the loose end of the bacon side down.
  6. Alternatively, if you are grilling, set your coals for indirect grilling (HOT Coals on one side of the bottom with a "cold" side with no coals under the grate.  Add a disposable aluminum pan with 1 inch water in the bottom under the cooking grate.  Arrange the wrapped figs on the grate over the water.  Close the lid and use your grill as an oven to "bake" the figs.
  7. Bake for 15 minutes.  Check the color of the bacon and continue to bake until you reach that cooked bacon look and the bacon has crisped and cooked thoroughly.
  8. Remove from the oven, drain on a paper towel, Serve warm and ENJOY!

 A Fantastic Appetizer.  Crispy Bacon, all dressed up with a honey sweet cheesey center... A Favorite!

A win win win!

One of my "52 Appetizer Recipes" Collection (Plenty more than 52 actually, A great place to find ideas!

******************************************************

FMP