cause i'm a fatty

Bacon wrapped dates

Wrap dates in bacon, pierce with a toothpick to hold it together. Bake at 400 degrees until all of the bacon is crispy. Serve immediately for sumptuous bacon goodness.

Bacon Deviled Eggs 

Bacon Wrapped Jalapenos Stuffed with Goat Cheese, Sausage, & a Little Slice of Heaven 

The picture doesn’t do this hors d’œuvre justice. But I can assure you,

you’re going to want to make these.

Michael first slit 8 jalapenos in half and deseeded them. We wanted a self-indulgent filling, so we mixed all of our favorite things, including, 3/4 a stick of cream cheese, 1/2 a log of goat cheese, sauted onions and garlic, and 1 hot sausage that was decased and cooked.  

We stuffed the jalapenos, wrapped them in 1/3 a piece of center cut bacon (the fatty ends are trimmed from these particular slices), and stuck them in the oven at 350 degrees, for 15 minutes or so (or until the bacon looked crispy, and the cheese was starting to ooze) 

These stuffed jalapenos didn’t stand a chance at the dinner table. Luckily we invited friends, because a dish like this cannot be had alone. 

Chicken Breast Stuffed with Broccoli, Turkey Bacon, Scallions, Red Onions, Garlic, Manchego & Goat Cheeses. 

I love how creative you can get in making stuffing, two of my staple dishes being empanadas and and the dish you see above.

In the past I’ve stuffed chicken breasts with:

Brie & Apples (along with a Panko crust) 
Chorizo, Spinach, Feta, Onions, Cilantro
Prosciutto & Provolone. 

And variations along those lines. I always use onions, garlic, some type of a meat that is salty and a cheese. The cheese is what helps the dish remain tender without going dry, so I’ll never skimp out on it no matter how health conscious I’m trying to be.

Directions:

• Preheat an oven to 400 degrees. 
  Saute your ingredients in a pan and keep on the side.
• Put the chicken breasts between two sheets of wax paper and pound until they are slightly thinner, and more tender.
• Use a very sharp knife and carefully slit the breast so you carve out a pocket.
• Stuff the breasts. If you have extra stuffing save it! 
• Heat some oil up in a pan and cook the chicken breasts on both sides until they are a golden brown color (do not cook all the way!)
• Nestle the breasts into a tray and top with remaining stuffing, and add some extra cheese if necessary.
• Bake in the oven for 25-30 minutes.
• Garnish with some more cilantro, scallions (if you wish).

Every time I’ve made this dish it’s always been juicy, tender, and tasty, it’s really a no fail situation. In the past we’ve also grilled the chicken breasts which gave them a natural smoky flavor. 

I usually don’t have time for breakfast, and I will admit this sandwich was eaten for dinner. (I think)

But breakfast sandwiches are the easiest things to experiment with. Inside this Asiago Cheese Bagel is:

Turkey Bacon (only 3 grams of fat for 2 slices!)
Horseradish Cheddar
Spanish Onions
1 Egg
Arizona Gunslinger Chipotle Habanero Sauce (bought right at the Grand Canyon, last week)

Unfortunately I wasn’t able to get a picture of the last sandwich I made, but it had slices of avocado in it along with the previously mentioned ingredients. Leave it to avocado to maximize the experience of any meal.