Bacon Wrapped Swordfish

E8465C9E-1EFB-471B-8D3B-83836BA5A243Preheat oven to 375*. Soak 1# swordfish steak overnight in whole milk. Drain and marinate in 1/4 C extra virgin olive oil, 1/4 C white wine, 1 T each freshly chopped thyme, parsley & garlic for at least 2 hours. Pat dry (not completely). Wrap in 5 strips of partially cooked bacon. Bake on a rack above a pan for 50 minutes.

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Date/Almond/Fig Energy Bites

Pulse all ingredients in a food processor until finely chopped:  4 oz Bite Size Mission Figs, 5 oz chopped Medjool Dates, 3/4 cup Old Fashioned Oats, 1/8 cup flaxseeds, 1 t Vanilla, 1/4 cup natural almond butter. D3569477-731D-4485-999F-AC7727CE64DA.jpeg81002750-F799-430A-9348-0363D5BCDF94.jpegMakes 25 small energy balls. Keep refrigerated up to 2 weeks.

Cold Brew

Adapted from a recipe by Andrew Nadeau (aka my future Son-in-Law). Coarse grind  fresh beans and use filtered water, for best results: Gently stir 1/3 cup of ground coffee beans into 18 ounces of water. Cover and let the refrigerator do the work. Wait 18-24 hours and voila! Cold brew concentrate – to be diluted, as desired. Strain into container through a fine sieve or cheesecloth. Results vary depending upon coffee beans. We added 4 ounces of water because it is a medium roast Columbian bean.    IMG_2816.JPG

Bacon Jam 🥓

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Sauté onions and smashed garlic.
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Add coffee, maple syrup, brown sugar and vinegar.
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Cook on high in crockpot until syrupy.
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Using an immersion blender (or food processor), coarsely chop.
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Enjoy with your favorite bacon lover!

Celebrate the month of love with some home cooked Bacon Jam – adapted from Martha Stewart 

      12 ounces bacon (cooked crisp, save 1 1/2 teaspoons of fat)
      1 yellow onion, diced small
      1 – 2 cloves garlic
      1/4 C cider vinegar
      1/4 C packed dark brown sugar
      1/8 C pure maple syrup
      3/8  brewed coffee

Saute’ onion and garlic in bacon fat until translucent (~ 6 min.) Add remaining ingredients (except bacon). Bring to a boil (~ 2 min.) Add bacon. Transfer to slow cooker. Set on high and cook 2 – 4 hours until liquid is syrupy. Coarsely chop using an immersion blender or food processor. Cool. Refrigerate up to 4 weeks in an airtight container. Makes one cup.

Gnudi

  • IMG_0615.JPG5 ounces frozen spinach (thawed/squeezed dry/chopped)       2 eggs (beaten)                                               1/2 C Parmesan cheese (divided)            1/2 C ricotta                                                    3/4 C flour (+ additional seasoning) 2 C Chicken Stock.                                 1 T butter                                                   Combine spinach, eggs, ricotta and 1/4 C Parmesan in a large bowl. With wet hands, form 1 T of  the mixture into a ball or an oval. Repeat with remaining mixture. Lightly coat each with flour (+) and place on pan or tray – makes 14-20 dumplings. Bring stock & butter to a simmer (keep warm). In a large stockpot filled with an inch or two of water (so that the water is shallow), bring water to a simmer. Add dumplings carefully & simmer until they float (may want to divide into 2 batches, so they are not too crowded) about 3 or 4 minutes. Gently remove from water & serve in the stock/butter topped w parm.
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Hummus Stuffed Mini Peppers

5 oz chick peas (1/3 of a can)

1/8 C fresh parsley or cilantro

6/8 miniature peppers

1 T each water and cider vinegar

dash of salt

1/4 t cumin seeds (optional)

If using cumin seeds, toast in a dry skillet over medium heat, stirring frequently until aromatic. Transfer to food processor with garbanzo beans (chick peas), half of parsley, one or two of the pepper halves, water, vinegar & salt. Pulse until blended. Slice peppers lengthwise & spoon mixture into halves. Sprinkle with remaining parsley.

Refrigerate until serving. I like to top with chopped jalapeños, but they are not as pretty.  Adapted from Taste of Home.

 

 

Beer Bread

This a is a wonderful, yet simple, recipe that makes a great “homey” gift to give or receive (thanks to Judy Wint for the recipe/gift!)

Preheat oven to 375 degrees. Spray or lightly grease a 9X5 loaf pan. Mix 2 C flour, 1 C whole wheat flour, 1 t salt,  4 1/2 t baking powder & 12 oz beer, just until moistened. Transfer to loaf pan and brush with 2 T butter. Bake 45-55 minutes until a toothpick comes out clean.