Bacon-Wrapped Dates (stuffed with Goat Cheese)

Hey all,

Unfortunately, I’m going to be posting a little less because it’s the end of the semester here (final meetings with students, searching for the perfect rental, finishing my own work). Soon, it will be summer!

(from BezingA)

(Okay, maybe my summer won’t quite look like this, but mentally, this is how I will feel!)

Since I hold my discussion with my students this Wednesday, I decided to do a mini class party with them. We are all bringing a treat for the fiesta! I decided to bring Bacon-Wrapped Dates.

Dates are my new favorite food. When Ron and I brought Bacon-Wrapped Dates (stuffed with goat cheese) to our friend’s Easter dinner, we received rave reviews (and we were given back an empty plate). Of course, anything wrapped with bacon tastes delicious, but this appetizer was really easy to make and particularly good. And who doesn’t love the mix of smoky, sweet, and salty of a Bacon-Wrapped Date?

Bacon-Wrapped Dates stuffed with goat cheese, mmmmm!

Apple and Walnut Spring Salad (with Cayenne-Candied Bacon)

April showers may bring May flowers…..but they also bring my birthday! Yes, my birthday is just around the corner (a week!), and I’m excited to start this spring off with a healthy BANG! I was born a healthy baby girl (one month early) on April 1st, which is April Fools’ Day in the US. (I like to tell my parents that I was eager to start playing with everyone and was sick of the solitary confinement.) (Picture of adorable Umbrella cookies for fun April Showers activities from Socially Circled blog. These are so cute it kills me!)

Anywho, I’ve begun eating more cool entrees because of the gorgeous weather here (almost 80 degrees yesterday!), and I ended up buying a large container of fresh spring mix (lettuce, greens, herbs). Admittedly, I am a bit of a salad snob: I will only eat and make salad at my home if I use dark greens and make my own dressings and toppings. I’ve tried buying dressings and eating plain butter lettuce, but both ingredients always end up collecting dust in my fridge. I never felt excited to make salads with those ingredients. Finally, I gave in one cool summer day and bought the more expensive lettuce, and never looked back. I love my dark, crisp greens on hot nights, and enjoy making a cool zesty vinaigrette to cool off.

Today I wanted to post one of my favorite salads: Apple Walnut Spring Salad (with Cayenne-Candied Turkey Bacon). The base of this salad is from the Babble blog, but as you know, I always change my base recipes! (I am a very improvisational cook…it’s hard for me to even stick to recipes!). (Photo from Babble, photographer Kelsey Banfield.)

The Luck of the Irish: Light and Creamy Broccoli-Potato Bake (garlic, broccoli, potato)

Happy St. Patrick’s Day, everyone!

While I am making Corned Beef and Cabbage tonite (yes, I’m Irish), I thought including a fun, non-traditional green side dish for today would be a nice addition to any St. Patty’s celebration. Lo and behold, we have the Creamy Broccoli-Potato Bake!

Creamy Broccoli-Potato Bake

Ingredients:

1/2 cleaned, chopped up head of broccoli

1 large Idaho potato

2 cloves garlic

2 tbsp lowfat or nonfat cream cheese

2 tbsp chicken broth

1 tbsp butter or margarine

1-2 tbsp milk (add to thin mash)

1/3 cup lowfat grated Cheddar cheese

Salt and Pepper to taste

2 strips pre-cooked, chopped turkey bacon (optional, if you’d like to keep this vegetarian)

2 shakes of onion powder and Chili flakes (optional)

Directions:

In a saucepan, combine water, potatoes, and garlic over high heat; bring to a boil. Reduce heat to low and cover; simmer until almost tender, about 10 minutes. Add the broccoli to the sauce pan, and cook 5 minutes more.  Take off the heat, and drain cooked potatoes, broccoli, and garlic.

In a large bowl, mash all ingredients (except cheese) until smooth (or keep it somewhat lumpy, depending on your tastes). Place into a non-stick pan or pie tin, top with the cheddar cheese and bacon, and bake at 350 degrees for 10-12 minutes, til cheese is melted. Serve hot!

(Light) Parmesan Kale and Potato Hash with Turkey Bacon

As a graduate student, my life is somewhat busy and hectic. I’m like any working person, really: teaching undergraduates during the day, reading and writing for public research at night, and trying to squeeze in my social life any where I can. This means I need quick-and-easy meals I can eat on the go! I love adapting leftovers to make creative other meals, and today’s lunch is no different. I had plain potato leftover from last night’s dinner, and I am using it today to make a comforting scramble of potato and kale. This meal is great for a number of reasons: Kale is high in nutrience, potatoes are a hearty, filling ingredient, turkey bacon is a lean protein, and olive oil is a known heart-healthy fat. This will keep you full for hours! I suggest adding to this “base” recipe ingredients like tofu, eggs, or even use sweet potatoes rather than white potatoes. Make extra and save for tomorrow!

(Light) Cheesy Kale and Potato Hash with Turkey Bacon

Ingredients:

1 large handful of Kale

1/2 to 2/3 cup  chicken broth (or water)

2 small red potatoes (or any leftover potato)

1 tbsp Olive Oil.

2 strips of Turkey Bacon (or a 1/3 of a chicken sausage)

2 shakes of red pepper flakes

Paprika, salt, garlic powder, and pepper to taste

1-2 tbsp of parmesan cheese (you could use cheddar, or goat cheese for a more creamy dish)

Directions:

If no cooked potato on hand, cut two small cleaned potatoes into cubes and boil in saucepan with water until soft. In separate pan, fry two slices of turkey bacon in olive oil until cooked, and then roughly chop the bacon into smaller pieces and put back into pan. In the same pan, add bunch of cleaned, chopped kale and the broth, simmering together for ten minutes until the kale is wilted and soft. Drain excess liquid. Add the potatoes and cheese, and heat mixture together til piping hot. Add spices to taste, and voila! Lunch is served!