Bacon Wrapped Dates

Have a party, and make these!

I accidentally bought dates with pits – I can assure you that probably won’t ever happen again 😉 IMG_3466

I pitted each date, wrapped it in a 1/3-1/4 strip of bacon (depending on the size of the date), and skewered. I ended up with 3 full skewers, so I flavored each differently: salt and pepper, garlic chili, and maple. I broiled for about 20 minutes flipping half-way through, then baked at 350 degrees (to make sure the bacon was done all the way through) for about 10 minutes. Just keep an eye on them, you’ll be able to tell when they’re done.IMG_3470

One recommendation for the flavorings, be very generous and use more than you’d think you would want, it really helps the flavor stick. Salt and pepper were just fresh ground right on top. For the garlic and chili I used garlic powder, and ground chili pepper (not spicy at all! Again, use more than you’d think). For the maple, I simply drizzled pure maple syrup over the length of the skewer. When I flipped them, I did the same. I loved them all, but preferred the salt and pepper!IMG_3474

Mushroom Bacon Delicata Squash Boats

I’ve had two organic delicata squash sitting in my produce tower for weeks, last night, I decided it was time to roast them. I cut and cleaned them out, then stuffed them. I had no idea if they would turn out – but decided to wing it and they were amazeballs (and SO EASY)!

Mushroom Bacon Delicata Squash Boats

  • 2 delicata squash
  • 4 slices bacon
  • 1/2 large sweet yellow onion
  • 1 medium package sliced white mushrooms
  • Ground pepper
  • Sea salt
  • Garlic powder
  • Reserved bacon fat

Cut the ends off each delicata and slice lengthwise. Clean the seeds out so you end up with a little boat. Dice the and onion and mushrooms, and cut the bacon slices into pieces. Add everything together in one bowl and generously sprinkle with sea salt, fresh ground pepper and garlic powder. Melt a 1/4 cup reserved bacon fat and drizzle over mix. Toss to coat. Stuff (I used my hands so I could cram them full) each delicata squash boat with mixture. Roast in the oven at 400 degrees for 25 minutes. They’ll start to sizzle/pop around 10 minutes, it’s just the mushrooms and onions cooking in the bacon fat.

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Pig Candy!

The best holiday finger food ever. Or just the best year-round finger food ever. It’s always the first thing 100% gone, guaranteed.

Pig Candy

  • 1 package uncured bacon
  • Coconut sugar
  • Cayenne pepper

Mix coconut sugar and cayenne pepper (we don’t measure, so more = spicier, obvi) in a shallow bowl or pie plate. Coat both sides of each slice of bacon in the mixture, and lay flat on an aluminum foil covered cookie sheet. Bake in the oven at 325 degrees for about 20 minutes. Remove from oven and use a fork to roll-up and stick with a toothpick, ta-da! You must roll-up the bacon promptly after being removed from the over, or else it will adhere itself to the foil, and that’s sad.

When Seth first learned of this, we used regular brown refined sugar, but we changed our sugar to be more paleo-friendly (still, we rarely eat any sugar anymore). We always take it to parties, and it is always the first thing to disappear, and we usually make double batches 🙂photo 1 (18)photo 2 (19)

Orange Bacon Brussels Sprout Hash

Yes, make this asap, because it’s pretty (that’s not really why). I don’t often blog immediately after I create a recipe, because, well, I’m eating or living life or sleeping-but it’s Friday so yay, I can stay up late! I’m so old.

Super stressful, busy week here, and I have about 50 kajillion things I want to blog about, but don’t have the time-sleep is valuable for helping my brain function, or repair. Therefore, I came home tonight, poured myself a glass of red wine, started bacon cooking, had a bite of Theo Chocolate, then starting cooking. In that order.

Orange Bacon Brussels Sprout Hash

  • 1 small red onion, diced
  • 1 TBSP Tropical Traditions Gold Label Coconut Oil
  • 1 bag shredded Brussels sprouts (TJ’s)
  • 1 medium orange (zest, juice, and flesh!)
  • 1/2 package cooked bacon, cut into chunks
  • 3 eggs, over-easy
  • Kosher salt/pepp
  • Garlic powder

I began by sautéing the onion in the coconut oil over medium heat, seasoning with kosher salt/pepp/garlic powder. Then I turned the heat down to low and added the entire bag of shredded sprouts, sautéing until cooked, but still crisp. I added the juice of the orange and let it simmer for about 15 minutes. Then I cut the bacon into pieces right into the pan, added the orange zest, and scraped the flesh pieces of the orange out of each orange 1/2. I let everything heat throughout.

Then I ate it with some over-easy eggs. What what.

Orange happens to be one of my favorite flavors, of all time. It is exceptional with salty, veggie, sweet, chocolate, etc. flavors. Enjoy!DSC_0910DSC_0919DSC_0922

Best. Fecking. Salad. Eva.

This is what I coined a new salad creation about a week and a half ago on my Facebook page (hey! did you know I have a Facebook page? Give it a like for tips, food, articles, inspiration, garden stuff, etc.: livinglikelinds).

It has started warming up, which brings for me, an urge to garden and make lots of salads-some staple salads, and some new salads. I think you’ll enjoy this cinnamon balsamic pear salad as much as I did!

Best. Fecking. Salad. Eva.

  • 3/4 bag butter lettuce
  • 2 Bosc pears, cut in chunks
  • 1/2 small diced red onion
  • 3-4 bacon strips, broken into bits
  • 1 TBSP (or drizzle) raw honey
  • Drizzle of balsamic vinegar
  • Sprinkle of kosher salt/pepp
  • Generous sprinkle of cinnamon

I threw all the dry ingredients (except for the bacon) into a large bowl, and drizzled with honey and balsamic vinegar, and tossed. This incorporated the cinnamon well (sidenote: Why have I not added cinnamon to salads before?). I topped with bacon bits. The light sweetness of the honey, toned down the balsamic, and the strong red onion paired well with the sweet Bosc pears. It’d be a great party or summer grilling salad!