Happy Friday!  It is hard to believe it is the middle of July already.  The weather here to say the least has been subpar.  We have had one nice week so far and today we are slated for 16 degrees Celsius or 61 degrees Fahrenheit.  Needless to say that makes me cranky.  So to balance the cranky, we need to find something that makes us happy.  Bacon makes zesty happy.  Whether it is for breakfast, on a sandwich for lunch or wrapped around something for dinner you can pretty much count on me loving bacon.

A while back I made cinnamon and cream cheese stuffed dates for a family gathering and I really liked them.  The texture of the date is something you either love or learn to love.  For me I love the texture despite the fact they kind of look like over-sized beetles.  Let’s not go there…

So on to this version of stuff dates.  I took the same cream cheese and cinnamon mixture, added a little diced apple and then wrapped them with some bacon.  I served them over some spinach with a light drizzle of balsamic vinegar.

Holy Yum.

Ingredients

• 12 Pitted dates
• 1/2 Cup cream cheese
• 1/4 Cup diced apple ( peeled)
• 1/2 Tsp. Cinnamon
• 4 -5 slices of bacon ( cooked)
• 2 Cups spinach
• 1 Tbsp. Balsamic vinegar

Method

1. Prepare the dates.  Mix the cream cheese, apple and cinnamon together and set aside.
2. Slice the down the center to create a pocket to stuff the cream cheese mixture inside.
3. Gently wrap the bacon around the dates and set aside on a plate.
4. Prepare a bed of spinach with a drizzle of balsamic.
5. Set the dates on top of the spinach
6. ENJOY!

Zesty Tip: Because the dates are serve chilled, you have to cook the bacon entirely.  I like to have the bacon crunchy so you have to be careful wrapping the bacon around the date as it may break.  If it breaks, it is still OK.  Don’t sweat it.

We pack up and leave for camping tomorrow afternoon.  We are looking forward to a week in the camper.  I will keep you posted from the camper and I have a few new recipes up my sleeve for next week.  If you are in the area and want to try some new dishes – drop over and say Hi.  Have a super weekend and I will talk to you on Monday from the camper.

Take care

zesty

Download my Free Recipe Book: Simply Zesty

Well you know that I have somewhat of an addiction to honey…. right?  It is OK though.  It does make everything taste slightly better and is a great natural sweetener.  For today’s recipe, it really could not get any easier.  I start by taking a very healthy vegetable which really needs some flavor help if you ask me and that is what we do.

These simple ingredients and the power of the oven translate these bland boring brussel sprouts into the star of the meal.

Wanna hear how?

Ingredients

• 2 Cups Brussels Sprouts ( left whole)
• 1 Tbsp. Olive oil
• 2 Tbsp. Honey
• 1 Tsp. Crushed Garlic
• 1/2 Cup Vegetable stock
• 2 Tbsp. Balsamic Vinegar
• 1/4 Cup Pine nuts
• Salt
• Pepper

Method

1. Preheat oven to 400 Degrees F.
2. In a bowl, add Brussels sprouts and coat with olive oil and salt and pepper.
3. Line cookie sheet with parchment paper and spread Brussels sprouts out evenly to prepare for roasting.
4. Roast until almost done, about 20-25 minutes.  With 5 minutes left to roast add the pine nuts on the pan as well to brown
5. In a small sauce pan, add vegetable stock, garlic, balsamic and bring to a gentle boil.  Then turn to simmer and let reduce.  Add honey and continue to let it reduce for 10-15 minutes.
6. Once the Brussels sprouts are fully roasted, remove the pan from the oven and pour the honey balsamic mixture on top.  Toss to coat evenly and serve.
7. ENJOY!

Zesty Tip: The use of vegetable stock is a great way to infuse flavor as well as create the balancing liquid for the sauce.  If you do not have vegetable stock you could simply use water or even apple juice.  Apple juice would add another layer of flavor to the sprouts but still should work.

So Monday is here and another week set to begin.  It is very cold here this morning -19 in fact with the windchill which I am not so pleased about.  I will have to cover up the lid and keep warm.  Have a super start to your week and I will see you Wednesday.

Take care

zesty

Download my Free Recipe Book: Simply Zesty

When I need a brain break, I just think about eating and cooking.

This asparagus bacon walnut salad  really follows the zesty motto…. quick and easy yet packed with flavor. This asparagus dish will easily work as either a side dish or a salad depending on both your mood and your dinner plans.

It literally takes no time to make and requires very little preparation.  In this particular case I used turkey bacon as it was on sale.  Even though I have never tried it before, I enjoyed it immensely.  I noticed a number of similar qualities to real bacon minus the grease.

As a little treat to compliment the salad is homemade rosemary focaccia bread that I picked up at the bakery…. yum.  This stuff was amazing.

I don’t eat asparagus very often but every time I do I always wonder why I don’t buy it more often.  Perhaps it’s because it can be fairly pricey at the local grocery store.

See below for the brief instructions on how to make this dish.

Ingredients

• Asparagus (about 12-15 pieces)
• 4-5 slices cooked turkey bacon (chopped)
• 1/4 Cup walnuts
• 1 Tbsp. Olive Oil
• Drizzle of Balsamic Vinegar

Method

1. Preheat pan to medium-high heat.
2. Add Olive Oil to warm pan then add bacon, asparagus and heat together for 5-7 minutes.
3. Once Asparagus is tender toss in the walnuts.
4. Cook through for 2 minutes and finish with a drizzle of Balsamic Vinegar.



5. ENJOY!

Zesty Tip: When cooking with asparagus do not over cook them.  I like to shock them with high heat for only 5-7 minutes to allow them to heat through but also keep the crunch.

I am on the road tonight so stay tuned or a Virginia post on Friday.  Have a great day.

Take care

zesty

Download my Free Recipe Book: Simply Zesty