Hasselback Sweet Potatoes with Dry Roasted Pistachios and Cumbled Feta

 

Hasselback Sweet Potatoes with Roasted Pistachios

Hasselback Sweet Potatoes with Roasted Pistachios

 

Hasselback Sweet Potatoes with Roasted Pistachios

Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Servings: 2
Author: A Bachelor & His Grill

Ingredients

  • 2 medium sweet potatoes
  • 1 tablespoon butter melted
  • 1 teaspoon canola oil
  • 2 cloves garlic minced
  • 2 pinches ground cayenne pepper
  • 2 pinch sweet paprika
  • ground cinnamon
  • Kosher salt and fresh ground peppercorn to taste
  • 1 cup salted and roasted pistachios shelled
  • 1/2 cup feta cheese crumbled

Instructions

  • Preheat oven to 450○F.
  • Make a series of slices 2/3 deep into potato, at ~1/8" intervals
  • In a small bowl combine butter, oil, garlic, cayenne, paprika, salt and pepper. Brush sliced potato inside and out with the mixture.
  • Lay potatoes over a lined backing sheet, then in oven for 30 minutes. Then using a fork, fan slices separating from one another. Bake for additional 15-30 minutes, basting intermittently, or until exterior crisp & interior fork tender.
  • Meanwhile, in an iron skillet over medium heat, dry roast pistachios for 5-7 minutes, stirring regularly. Remove pistachios from heat & allow to cool completely. Set aside.
  • Remove potatoes from oven. Place on a cooling rack. Re-fan the sliced potato. Season additionally to taste, dust with cinnamon, garnish with pistachios and feta, then serve!

 

White Chocolate Cherry and Pistachio Cookies

 

White Chocolate Cherry and Pistachio Cookies

White Chocolate Cherry and Pistachio Cookies

 

White Chocolate Cherry & Pistachio Cookies

Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings: 1 .5-2 dozen cookies
Author: A Bachelor & His Grill

Ingredients

  • 3 cups all-purpose flour
  • 1 1/2 cups white chocolate chunks or chips, plus additional for topping
  • 1 1/3 cups dried cherries plus additional for topping
  • 1 cup pistachios shelled / coarsely chopped, plus additional for topping
  • 1 cup unsalted butter room temperature
  • 1 cup lite brown Sugar packed
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1 T vanilla extract
  • 1 t baking soda
  • 1/2 t salt
  • 1 bottle cabernet savignon to drink while cookies baking

Instructions

  • Pre-heat oven to 350ºF.
  • On baking sheet, spread evenly in single layer, dry roast pistachios for 8-10 minutes, pull from heat & set aside.
  • Sift flour, baking soda, & salt into mixing bowl.
  • In separate large bowl, beat butter until lite & fluffy (use of electric mixer ideal).
  • Add both sugars & vanilla to butter & continue to beat until well blended.
  • Add eggs, beating mixture for another 1-2 minutes.
  • Pour in sifted dry ingredients & beat until Ingredients just mixed.
  • Using a spatula fold in white chocolate, cherries, & pistachios, mixing into dough evenly.
  • Over lined baking sheets place 1-2 tablespoon scoops of dough, separated 1 1/2-2".
  • Over tops of cookie dough drops & garnish with additional chocolate / cherries / pistachios, to taste.
  • Bake 12-14 minutes, or until cookie is plump & edges begin to turn golden brown in color.
  • Meanwhile... Cork wine. Drink. Repeat.
  • Pull coolies from oven & allow to cool on sheet or cookie rack.
  • Serve warm.

 

 

Stuffed & Roasted Medjool Dates

Stuffed & Roasted Medjool Dates

Stuffed & Roasted Medjool Dates

 

Stuffed & Roasted Medjool Dates
Print Recipe
5 from 1 vote

Stuffed & Roasted Medjool Dates

Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Appetiser
Servings: 4 -6
Calories: 206kcal
Author: David, A Bachelor & His Grill

Ingredients

  • 12 Large Medjool Dates Sliced & Pitted
  • 4-6 Ounces Pistachios Salted / Shelled & Coarsely Chopped
  • 4 Ounces Blue Cheese Crumbled
  • 6-8 Strips Thick Center-Cut Hardwood Smoked Bacon
  • 1 Tablespoon Extra Virgin Olive Oil
  • ---
  • Balsamic Reduction Glaze Ingredients:
  • 1 1/2 Cups Balsamic Vinegar
  • 3 Tablespoons Sugar
  • 1 teaspoon Honey

Instructions

  • Pre-Heat Oven to 375F.
  • Lay Strips of Bacon over Baking Sheet & Roast for 12-15 minutes, or until extra crispy.
  • Pull Bacon from Oven & allow Bacon to cool over Paper Towel.
  • In Food Processor pulse together Cooled Bacon, Blue Cheese Pistachios, & Olive Oil.
  • Intermittently scrap sides of Food Processor, folding back into Mix, pulse until well-combined & desired consistency achieved.
  • Liberally stuff Dates with newly formed Bacon/Cheese/Pistachio Mix.
  • Place stuffed Dates upon a lined Baking Sheet & in Oven for 15-20 minutes, or until Cheese is slightly melted & Dates tender.
  • Remove Stuffed Dates from Oven & lay over Cooling Rack.
  • Meanwhile, in a Saucepan over Medium-High Heat, bring to a low simmer Balsamic, Sugar, & Honey, stirring occasionally for 15-20 minutes, or until reduced to 1/3 Cup.
  • Remove Balsamic Reduction from Heat & allow to cool for 2-3 minutes.
  • Plate the Stuffed Dates, Drizzle with Balsamic Reduction, Serve & ENJOY!

 

Stuffed & Roasted Medjool Dates

Stuffed & Roasted Medjool Dates

Blueberry & Roasted Pistachio CROSTINI

INGREDIENTS:
-1 1/2 Cup Fresh Blueberries
-1 French Baguette, Sliced 1/2″
-6-8oz Goat Cheese
-2 T Olive Oil
-1 T Fresh Rosemary, De-Leaved & Finely Chopped
-1 t Lemon Juice
1/4 Bunch Fresh Thyme Sprigs
-1/2 Cup Salted/Roasted Pistachios, Shelled & Chopped
-Coarse Salt & Cracked Black Peppercorn, to Taste

METHOD to the MADNESS:
-Pre-Heat oven to 400ºF.
-Lightly brush Baguette Slices with Olive Oil, Season with Rosemary, & Lay flat over Baking Sheet.
-Place in Oven for 5-10 Minutes, or until Edges turn Golden Brown.
-Remove from Oven & Set aside to Cool.

-In an Iron Skillet over Medium/High Heat Dry Roast Pistachios, stirring regularly for 5-7 Minutes.
-Set Pistachios aside & allow to COMPLETELY cool before serving.

-Fill Mixing Bowl with Blueberries & Lemon Juice… Toss until all Blueberries well-covered.

-Spread Goat Cheese over Baguette, then top with Blueberries, Pistachios, & Thyme.
-Season with Salt/Pepper, to Taste.
-Serve.

Blueberry & Roasted Pistachio CROSTINI

Blueberry & Roasted Pistachio CROSTINI

Blueberries: Little Blue Dynamos!

Rich & Creamy Chocolate Pistachio Milkshake

The BEST Milkshake I have EVER Tasted. Period. END of Sentence. END of Conversation. FAT Lady Just Sang. Curtains Dropped. Kids put to BED. And, this Bachelor is about to get a 2nd jar of ICE Cold Chocolate Pistachio Milkshake!!

INGREDIENTS:
-3 LARGE Scoops Chocolate Ice Cream*
-1/3 Cup Milk (2%)
-1 Cup + 1 T Pistachio Nuts (chopped)
-2-3 Ice Cubes
-2 T Chocolate (shaved)
-1 T Lite Vegetable Oil
-1 Pinch Sea Salt

*Recommendation: Edy’s/Dreyer’s – Rich & Creamy Grand Chocolate Ice Cream*Voted 2012 BEST Ice Cream by Cooking Light Magazine in 2 Blind Taste Tests & I Confirm… This Ice Cream is CHOCOLATE HEAVEN on a Spoon.

METHOD to the MADNESS:
-In Food Processor combine 1 Cup Pistachio Nuts, Oil, & Sea Salt.
-Pulse until all ingredients are mixed thoroughly & smooth… Making a Pistachio Butter.
-Once Butter is Smooth… Add Ice Cream, Milk, & Ice Cubes into Food Processor, pulsing until all Ingredients are Mixed Thoroughly.
-Pour into Glass & Garnish with 1 T Chopped Pistachio Nuts & Shavings of Chocolate.
-Serve. ENJOY. And… for ONE night, know that its OK to be a KID Again – GO BACK FOR SECONDS!!

Chocolate & Roasted Pistachio Nuts

Chocolate & Roasted Pistachio Nuts

Rich & Creamy Chocolate Pistachio Milkshakes

Rich & Creamy Chocolate Pistachio Milkshakes

Close-UP: Rich & Creamy Chocolate Pistachio Milkshake

Close-UP: Rich & Creamy Chocolate Pistachio Milkshake