Bacon Wrapped Dates Stuffed With Blue Cheese

Bacon, blue cheese, and dates make the perfect sweet and salty combo. This is my go-to party appetizer, because it is super easy to make and always a crowd pleaser. I discovered it once at a friend's party, and I have been addicted ever since.

You probably recognize this appetizer because I've posted it on my blog before. I wasn't thrilled about how the pictures in the original post turned up, so I decided to do an update post. I love this appetizer so much that I had to do it justice with better pics!

Ingredients:

• 1 package of dried, pitted dates (about 30 dates)
• 1 container crumbled blue cheese
• 1 (12 oz.) package of bacon (cut raw bacon strips in the middle if they are very long strips)

Directions: 

• Preheat oven to 375 degrees. 
• Slice each date on top, stuff with as much blue cheese as it can hold, wrap in bacon, and secure with a tooth pick. Repeat with the remaining dates. Simple right?
• Place on a baking sheet and bake for about 15 minutes, or until bacon is crispy. Usually i also like to turn the dates halfway through so that they crisp up evenly on all sides. 
• Serve warm.  

Note: If you're taking it to a friend's house, bake the dates for about 10 minutes at your place so you are not traveling with raw bacon. When you arrive at your destination, bake for another 5 minutes or so until bacon is crispy. 

 

Avocado Toast

Yesterday we had a SNOW DAY!! I can't believe it's the middle of March and I have 2 feet of snow outside my door. I love being snowed it because I dedicate my time to recipe testing, watching movies, and eating delicious homemade food.

This is a copy cat recipe of one my favorite breakfast spots called Sunset Cafe. I love going to Sunset Cafe but some days it is absolutely impossible to get in. Lines are usually out the door, and during the winter, standing outside is usually not an option. So, I decided to recreate the dish myself. It wasn't hard to make as the ingredients are extremely simple! Not only is this dish flavorful but there are so many beautiful colors on the plate. It definitely brightens your day!!

Note: The onions are pickled overnight so you'll want to prep this ahead of time.

Serving: 4 people
Ingredients:

• 8 Slices of Toast
• 2-3 Avocados
• 1/2 of a Red Onion
• 2 Limes
• Goat Cheese, crumbled
• 1 Jalapeno, sliced
• 4 Eggs 

Recipe:

• Overnight, you will want to pickle your red onions. This is what gives the onions a bright pink color. Thinly slice the red onion and squeeze the lime juice of two limes over the onions. Let it sit overnight (or for at least 4-5 hours).
• Toast your bread and set aside.
• Mash together the avocados to achieve a smooth consistency. Add a tad of salt and pepper.
• Cook your eggs to your preference. I love over easy or poached so you can get that glorious runny yolk.
• Assemble your toast by spreading the avocado onto the toast, then place your egg in the middle. 
• Finally, add your sliced jalapenos, crumbled goat cheese, and picked red onions.

Classic Reuben Sandwich with Slow Cooker Corned Beef

A favorite Irish dish of mine is corned beef, mostly because I love reubens. It's the combination of the buttery bread, salty corned beef, crunchy sauerkraut, creamy dressing, and melted swiss cheese that gets me every time. Since I can always get the perfect reuben sandwich at my local irish pub, I've never tried to make it at home before. In honor of Saint Patrick's Day this year though, I decided to give it a try. It turned out even better than I expected. The hardest part about this recipe is waiting all day for it to cook in the crockpot! Patience is certainly not one of my best qualities.

I wish the picture showed a little bit more of the corned beef because it is definitely the star of the sandwich. I decided to cook it in the slow cooker so that the corned beef would be super tender. The recipe below is for a classic reuben sandwich. You'll see pickled onions in the picture too because I LOVE pickled onions and I had some extra in the fridge. If you'd like to add some pickled onions to your reuben as well, squeeze lime juice on top of thinly sliced red onions, and let it sit for a few hours ,or overnight if you can, in the fridge. Add the onions in place of the sauerkraut, or with the sauerkraut like I did!

I love this slow cooker recipe because you can make so many fun dishes with the extra corned beef like irish nachos, a reuben dip, or even reuben potato skins! There are so many options! Below I included the slow cooker corned beef recipe along with how to make the classic reuben sandwich.

Slow Cooker Corned Beef
Ingredients

• 2 corned beef briskets with spice packets (about 3 pounds each)
• 1/8 cup of black peppercorns
• 7 garlic cloves, peeled
• 2 bay leaves
• 2 beers
• water

Recipe

1. Place beef briskets in a slow cooker with one of the spice packets (discard the other one), black peppercorns, garlic cloves, and bay leaves.
2. Cover brisket with beer. If beer does not fully cover the top of the briskets, then add water until liquid is covering briskets.
3. Cook on low for 8 hours.

Reuben 

Ingredients

• corned beef from slow cooker recipe above
• sauerkraut (I found mine by the pickles in the deli section of my grocery store)
• sliced swiss cheese
• sliced marble rye bread
• thousand island dressing
• butter

Recipe

1. Once beef briskets are cooked, take the briskets out of slow cooker and let it rest on a cutting board. 
2. Discard the liquid in the slow cooker and cut out any excess fat from brisket. 
3. Slice the corned beef.
4. Take two slices of bread. On each slice of bread, butter one side.
5. Place one slice of bread butter side down in a skillet on medium heat.
6. On top of the slice of bread add one slice of swiss cheese, then sliced corned beef, then sauerkraut, then thousand island dressing.
7. Top with a second slice of swiss cheese, then the second slice of bread butter side up.
8. Cook for a couple minutes letting the bread on the bottom to become golden brown, then flip.
9. Cook for another minute or two until both sides are golden brown and cheese is melted.

Taco Dip

I absolutely love this dip! It's a cheesy cream cheese dip, but still tastes fresh since it is topped with salsa, lettuce, and tomatoes. Everyone always seems to love it.

It is definitely one of my favorite party appetizers to make. It's fast and easy, and I can throw it together in no time. I also love that it is a cold dip. Since I don't have to worry about baking it, I can transport it easily to someone else's house. It's also great to make if I know my oven will be crowded with other things.

You can top the cream cheese mixture with any of your favorite taco toppings. I usually stick with mild salsa, cheddar cheese, tomatoes, and lettuce since most people tend to approve of those toppings. If you and your crowd are a fan of olives, scallions, and jalopenos, however, then I would add them too! I have a friend who hates onions and a boyfriend who hates spicy things so I always have to keep them in mind! If it was up to me, I'd be using jalopenos, spicy salsa, and hot sauce on top! I like thinks spicy, but since most people don't, I usually keep this dip as mild as possible. Don't be afraid to customize the dip based on what you love. Hope you enjoy!!

Ingredients:

• 1 (16 oz) container sour cream
• 2 (8 oz) packages of softened cream cheese 
• 1 package of taco seasoning
• 1 (16 oz) jar of salsa
• 2 cups of grated cheddar cheese
• 1 large tomato, diced
• shredded lettuce
• tortilla chips

Recipe:

• Using a hand mixer, mix together sour cream, cream cheese, and taco seasoning.
• Spread cream cheese mixture on the bottom of a dip dish
• Spread salsa on top of cream cheese mixture
• Sprinkle cheese on top of the salsa
• Scatter lettuce and tomatoes on top of cheese
• Serve with tortilla chips

 

Flank Steak with Chimichurri Sauce

 

Ingredients:

• 1 1/2 pounds flank steak
• 1/2 tsp cumin
• 1/2 tsp coriander
• 1 clove of garlic
• 1 1/2 cups cilantro
• 1 1/2 cups parsley
• 1/4 cup red wine vinegar
• 1/3 cup olive oil
• 1/4 tsp cayenne 
• salt and pepper

Recipe:

• Stir together cumin, coriander, and some salt and pepper in a bowl. Rub mixture on both sides of steak. 
• Place steak on hot grill. Grill for about 4-5 minutes on each side.
• Transfer steak to cutting board and let stand for 5 minutes. 
• Add garlic, cilantro, parsley, vinegar, cayenne, olive oil, and some salt to a food processor. Pulse and blend until sauce is made. 
• Thinly slice steak, against the grain, and serve with sauce. 

Bacon Cheeseburger Pizza

Here is a recipe in honor of National Cheeseburger Day. Yes, there is such a day and yes, it is in fact today! I have no idea who makes up these days, but I'm not complaining because I get to share this amazing recipe with you. You might be thinking that there is no way pickles on a pizza would taste good. In fact, it is probably one of the most amazing combos ever. And of course, I had to turn it up a notch by adding bacon and making it a BACON cheeseburger pizza. So delicious!!

Ingredients:

• 1 can of Pillsbury pizza crust
• 1/2 lb of ground beef
• 1/3 cup diced white onion
• 1 tsp Worcestershire sauce
• 1/2 lb of bacon, cooked and crumbled
• 1/2 cup ketchup
• 1/4 cup mustard
• 1 tbsp mayonnaise
• 1 tbsp relish 
• 2 cups shredded cheddar cheese
• dill pickle slices

Recipe:

• Preheat oven to 400 degrees and spray a baking pan with cooking spray.
• Press the pizza dough in the pan and bake crust for 8 minutes. 
• In a large skillet, brown the beef and onion. Drain. Add Worcestershire sauce and salt and pepper to taste.
• In a small bowl, add the ketchup, mustard, mayonnaise, and relish.
• Remove crust from the oven and spread the sauce on evenly. Sprinkle on half of the cheese.
• Sprinkle on the beef mixture and bacon. Top with remaining cheese.
• Bake for 6-10 minutes or until cheese has melted and crust is golden brown.
• Top with pickle slices  and serve.

Mango Salsa

Summer completely flashed before my eyes, and I'm trying to get all my last summer recipes in before the cold weather hits. I'm not sure if you got the memo, but today was in fact national guacamole day. I was so excited to make guacamole! I went to the store to get all the ingredients and low and behold the avocados were hard! I went to two different grocery stores and I couldn't find ONE ripe avocado. SO I improvised, and made the next best thing, salsa. I spruced it up a bit by adding some mango (my fave!) and it was DELICIOUS.

Ingredients:

• 1 mango, diced
• 1 jalapeno, minced
• 1/2 of 1 red onion, diced
• handful of cilantro, chopped
• 1/2 of a lime
• 4 tomatoes, diced
• salt and pepper to taste

Recipe:

• Mix all ingredients together, and serve with chips!

BLT Pasta Salad

Sometimes its the little things in life that mean the most, like picnics in the park with your best friends. Today was such a beautiful day. It was warm and sunny, and besides my zebra-like sunburn that I came home with, things were just as perfect as these pictures.

My friends and I relaxed, talked, went for a beautiful walk in the park, and enjoyed this yummy (and healthy!!) pasta salad. We set up our picnic right next to the water, and had the most beautiful view.

The park also has great walking paths, and the scenery is just GORGEOUS. I'm so blessed to live five minutes away from this place. It's a great place to just come by yourself and clear your mind, or enjoy it with friends like I did today.

Now back to what you probably came here for...THE FOOD. For lunch, I made us ham and cheese sandwiches, fruit salad, and this pasta salad. I didn't want to make anything heavy so this pasta salad was just PERFECT. Hope you enjoy!

Ingredients:

• 1 pound of pasta, cooked
• 3 large tomatoes, diced
• 8 slices bacon, cooked and crumbled
• 4 cup lettuce, thinly sliced
• 1 cup scallion onions
• 2 tsp sugar
• 4 tsp cider vinegar
• 1 cup low fat mayonnaise
• 2/3 cup light sour cream
• 2 tbsp dijon mustard
• salt and pepper

Recipe:

1. In a small bowl, mix sugar, vinegar, mayonnaise, sour cream, mustard, and salt and pepper to taste.
2. Mix the mayonnaise mixture with the pasta and tomatoes. 
3. When ready to serve, mix in the lettuce, and place a scoop of the pasta salad on the plate. Sprinkle with bacon and scallion onions. 

Game Day Cuban Sliders

If you are unfamiliar with cuban sandwiches, you are missing out. Normally, a cuban has ham or shredded pork, cheese, mustard and pickles. Then, it is pressed on a panini grill. So yes, this recipe isn't authentic by any means, but it is super fun and delicious. It is SO easy and fast to put together and is great finger food so it is perfect for a potluck or on game day. We ended up having it for dinner with a side, which was also great. No matter when you make it, I'm sure everyone will love it. I'm definitely going to be saving this for game day. I get so excited for football season for the sole reason of getting to make yummy and fun dishes like this, and I already have SO many recipes saved. I can't wait!!

Ingredients:

• 8 small hamburger buns
• 1 package of ham
• 1 package of sliced swiss cheese
• dill pickles
• half of a white onion, chopped in small pieces
• dijon mustard
• 1 stick of butter

Recipe:

• Preheat oven to 325 degrees.
• Grease two baking dishes (or one depending on how big your baking dishes are)
• Place the bottom buns in the baking dish.
• Layer two slices of ham, one slice of swiss, and a few pickles on top of the bottom buns, then place the top of the rolls on top. 
• Whisk together melted butter, dijon mustard, and onion.
• Pour butter mixture on top of sandwiches.
• Bake for about 15-20 minutes.

SERIOUSLY the BEST Mac and Cheese in the WORLD

I love mac and cheese more than anything and for YEARS I've been trying to find the perfect mac and cheese recipe. I like my mac and cheese creamy and cheesy (but who doesn't?!), and I will NOT settle by using velveeta. As I may have mentioned before, I hate the stuff. In order to find the perfect recipe, I am constantly trying different techniques, but nothing seems to do the trick. Usually, the mac and cheese turns out to not be creamy enough, or taste cheesy enough. Fear not though!! After continuous trial and error, I have FINALLY found the million dollar winner. THIS recipe is BY FAR the BEST mac and cheese I have ever had. As you can see, it is ridiculously rich and creamy, and it is SO flavorful. If you want to treat yourself, or impress someone special, make this recipe. If you follow the recipe perfectly, I can GUARANTEE you will love it!! This is the only mac and cheese recipe you will ever need.

Just a side note, this is a stove top recipe. If you like baked macaroni and cheese, follow these directions after making the mac and cheese: 1. Preheat the oven to 350 degrees; 2. Spray a baking dish with Pam; 3. Pour the mac and cheese in the baking dish; 4. Mix panko bread crumbs with melted butter or olive oil; 5. Top the mac and cheese with shredded cheddar; 6. Sprinkle the panko on top; and 5. Bake the mac and cheese for 25-35 minutes, or until the mac and cheese is golden brown.

Ingredients:

• 1 pound cellentani pasta
• 4 tablespoons butter
• 1/4 cup all purpose flour
• 3 cups milk
• 1 12 oz. can evaporated milk
• 1 tablespoon cornstarch
• 1 tablespoon Dijon mustard
• 1 tablespoon chicken bouillon
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon dried parsley
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon red pepper flakes
• 4 cups freshly grated sharp cheddar cheese

 Recipe:

• Cook pasta according to package directions
• Melt butter in a large skillet over medium heat and whisk in flour. Whisk for 2 minutes then turn heat to low. Whisk in milk. 
• In a small bowl, whisk cornstarch into evaporated milk.
• Add the evaporated milk to skillet.
• Add the Dijon mustard and all remaining seasonings to the skillet.
• Bring mixture to a boil, whisking constantly, then reduce heat to medium and simmer until thickened (continue to whisk). 
• Whisk in sharp cheese until melted. 
• Add pasta and toss until evenly coated.

Crockpot Irish Beef Stew

The best thing about living around the corner from friends is getting free dinner. Okay, there are other benefits to living close to each other too...but really...that food though. My friends Ericka and Cornelius are THAT couple who you always want to hang out with because they are thoughtful, outgoing, positive people, and overall a fun time to be around. Not to mention, they love food as much as I do and feed me, so thats always a win win. (As you can see, I'm TOTALLY trying to butter them up so they make me more food lol. No, but really, love you guys.) Yesterday, Cornelius made this amazing Irish Beef Stew and I just had to share it on the blog. Gotta love a man that cooks. This was such a comfort food meal. I can't wait to save it for those cold fall and winter nights. Cornelius made it with irish soda bread, and it was the perfect pair. Can't wait to see whats for dinner tomorrow guys!! lol just kidding....but not really.

Ingredients:

• 2 lb chuck round, cut into 1 inch cubes
• 3 cloves of garlic, smashed and chopped
• 8 oz mushrooms, halved
• 4 carrots, chopped
• 1 onion, chopped
• 2 celery stalks, chopped
• 3 medium white potatoes, chopped
• 2 cups beef broth
• 1 bay leaf
• 1 tsp paprika
• rosemary, thyme, parsley (equal parts chopped to 1 tbsp)
• dash of Worcestershire sauce
• flour
• olive oil
• salt and pepper

Recipe:

• Mix flour with salt and pepper and coat beef.
• In a skillet, heat 2 tbsp of olive oil and brown beef on all sides. 
• Place beef in in slow cooker. 
• Add the rest of the ingredients into the slow cooker.
• Cook on low for 10 to 12 hours.