Roasted Asparagus & Sweet Potatoes with Homemade Bacon Bits

 

Roasted Asparagus and Sweet Potatoes with Homemade Bacon Bits, and Shaved Parmesan.

Roasted Asparagus and Sweet Potatoes with Homemade Bacon Bits, and Shaved Parmesan.

 

Roasted Asparagus & Sweet Potatoes with Homemade Bacon Bits

Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Side
Cuisine: American
Servings: 4
Calories: 270kcal
Author: David, A Bachelor & His Grill

Ingredients

  • 1 Pound Fresh Asparagus Root Ends Trimmed
  • 2 Medium Sweet Potatoes Peeled & Diced
  • 8-10 Strips Thick Center-Cut Bacon
  • 1-2 Cloves Garlic Minced
  • 3 1/2 Tablespoons Olive
  • 1 teaspoon Lemon Juice
  • 1 teaspoon Cinnamon
  • 1 teaspoon Sugar
  • ½ teaspoon Nutmeg
  • 1 Pinch Cayenne or to Taste
  • Coarse Salt & Fresh Ground Peppercorn to Taste
  • Shaved Parmesan to Garnish

Instructions

  • Pre-Heat Oven to 400F.
  • Lay Strips of Bacon over Baking Sheet & Roast for 12-15 minutes, or until crispy.
  • Pull Bacon from Oven & allow Bacon to cool over Paper Towel.
  • In Food Processor pulse cooled Bacon for a few seconds & set aside.
  • In Small Mixing Bowl toss Sweet Potatoes, Cinnamon, Sugar, Nutmeg, 2T Olive Oil, Salt/Pepper, & Cayenne, to taste.
  • On a lined Baking Sheet, in a single layer, spread seasoned Sweet Potatoes.
  • Place in Oven for 20-25 Minutes, turning Potatoes after 15minutes, baking until tender with slightly crisp exterior.
  • Pull Sweet Potatoes from Heat & set aside to cool.
  • While Sweet Potatoes baking, in shallow Glass Baking Dish spread Asparagus evenly, in a single layer.
  • Drizzle 1 1/2T Olive Oil over Asparagus, add Garlic, Salt/Pepper, & toss to ensure even coating.
  • Roast Asparagus uncovered in Oven for ~12-15 minutes, or until Asparagus just tender, stirring intermittently in Olive Oil/Garlic.
  • Remove Asparagus from Oven & toss with Lemon Juice.
  • To Plate, lay Roasted / Seasoned Asparagus over serving dish, top with Sweet Potatoes, then Bacon, Shaved Parmesan, & additional Seasonings, to Taste.
  • Serve Warm & Enjoy!

 

 

Black Mission Fig & Roasted Rosemary Walnut Salad w/ Lemon Lime Vinaigrette

A Bachelor & His Grill‘s “Black Mission Fig & Roasted Rosemary Walnut Salad w/ Lemon Lime Vinaigrette” – Simply Sunshine on in a Bowl.  I’m in head over heals in LOVE with the sweetness of the Figs as they play in harmony alongside the saltiness of the Crumbled Feta & warm, crunchy Roasted Walnuts.  To  finish – The zesty Lemon-Lime Vinaigrette drizzled over the crisp leaves of wild Greens & fresh Raspberries wraps a perfect bow around this Summer Salad.  Fresh.  Lite.  Sinfully Gorgeous.  Divinely Delightful.

 

Black Mission Fig and Roasted Rosemary Walnut Summer Salad

Black Mission Fig and Roasted Rosemary Walnut Summer Salad

 

Black Mission Fig & Roasted Rosemary Walnut Summer Salad w/ Lemon Lime Vinaigrette

Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Servings: 4
Author: A Bachelor & His Grill

Ingredients

  • Black Mission Fig & Roasted Rosemary Walnut Summer Salad
  • Spring Greens Spinach & Arugula Mix
  • Fresh Black Mission Figs Sliced
  • Raspberries
  • Feta Cheese Crumbled
  • Coarse Salt & Cracked Black Peppercorn
  • 1 Cup Shelled Walnuts Chopped & Roasted
  • 1 Tablespoon Olive Oil
  • 2 Tablespoon Rosemary Finely Chopped
  • Lemon/Lime Vinaigrette:
  • 1 Cup Extra-Virgin Olive Oil
  • 4 Tablespoons Lemon Juice
  • 1-2 Tablespoons Orange Blossom Honey
  • 4 teaspoons Lime Juice
  • 2 teaspoons Dijon Mustard
  • 3 teaspoons Fresh Thyme Leaves Finely Chopped
  • 3 Cloves Garlic Minced
  • 3 teaspoons Coarse Salt or to Taste
  • 1 teaspoon Cracked Black Peppercorn or to Taste

Instructions

  • Roasted Rosemary Walnuts:
  • Pre-Heat Oven to 350ºF.
  • In Large Mixing Bowl toss Walnuts, Olive Oil, Rosemary, Salt&Pepper.
  • Spread Walnuts in a single layer over a baking sheet lined with parchment paper.
  • Bake for 10-12 Minutes, or until Golden Brown.
  • Pull from Oven & set aside to cool.

  • Lemon/Lime Vinaigrette:
  • Combine all Ingredients in a Glass Jar w/ Screw-on Lid.
  • Secure Lid & Shake Vigorously until all Ingredients well-mixed.
  • Season to taste with Salt / Pepper.

  • Salad - Putting it ALL Together:
  • Toss Greens & Raspberries in Mixing Bowl with Vinaigrette.
  • Add sliced Fig, Feta Crumble, & Roasted Rosemary Walnuts.
  • Season with Salt / Pepper, to Taste.
  • Plate & Serve.

 

David, A Bachelor & His Grill
Little Black Book of Online Recipes: https://livefirerepublic.com
Drop a Line 2 Connect: abachelorandhisgrill@gmail.com

Oven Roasted Wild Mushrooms & Onions with Garlic & Mediterranean Basil

Oven Roasted Mushrooms & Onions with Garlic & Mediterranean Basil

Oven Roasted Wild Mushrooms & Onion with Garlic & Mediterranean Basil

 

Oven Roasted Wild Mushroom & Onions with Garlic & Mediterranean Basil

Prep Time45 mins
Cook Time25 mins
Total Time1 hr 10 mins
Course: Side
Cuisine: Italian
Servings: 4
Author: David, A Bachelor & His Grill

Ingredients

  • 1/2 Pound Oyster Mushroom
  • 1/2 Pound Cremini Mushroom
  • 1/4 Pound Shiitake Mushroom
  • 1/4 Pound Button Mushroom
  • 1 Vidalia Onion Sliced 1/2"
  • 3-4 Cloves Garlic Finely Sliced
  • 5 Tablespoons Extra Virgin Olive Oil
  • 1 1/2 Tablespoons Worcestershire
  • 1 Tablespoon Mediterranean Basil Leaves
  • 1 teaspoon Thyme Leaves
  • 1/2 teaspoon Cumin
  • 1/2 teaspoon Paprika
  • 2 Pinches Ground Ginger
  • 1 Dusting Cayenne Pepper
  • Coarse Salt & Pepper to Taste
  • Garnish with Shaved Parmesan Flat Leaf Parsley & Sliced Green Onion

Instructions

  • Pre-heat Oven to 400F.
  • In Saute Pan over medium heat, warm 2 Tablespoons Oil.
  • To Pan, add Sliced Garlic, dusting with Paprika, cooking for 3-4 minutes, or until fragrant & golden in color,
  • Rinse / Clean each Mushroom.
  • In shallow Roasting Pan toss Mushrooms, Sliced Onion, Sauteed Garlic, Cumin, & Ginger, with Oil.
  • Place Roasting Pan in Oven, uncovered, for 20-25minutes, stirring occasionally until all liquid absorbed, Mushrooms golden brown in color & Onion/Garlic tender.
  • Pull from Oven, toss with Basil / Thyme leaves, Cayenne, & Salt / Pepper.
  • Splash with Worcestershire, Garnish with Parmesan, Parsley & Green Onion.
  • Serve.

 

Herb & Spice Grilled Lamb Chops

 

Herb & Spice Grilled Lamb Chops with Roasted Peruvian Potatoes

Herb & Spice Grilled Lamb Chops with Roasted Peruvian Potatoes

 

Grilled Lamb & Roasted Peruvian Potatoes

Prep Time2 hrs 20 mins
Cook Time10 mins
Total Time2 hrs 30 mins
Course: Main
Cuisine: American
Servings: 4
Author: David, A Bachelor & His Grill

Ingredients

  • 8-12 Bone-in Lamb Chops 1-1 1/2" Thick
  • 1/3 Cup Extra Virgin Olive Oil + 2 Tablespoons
  • 1/4 Cup Vidalia Onion Finely Chopped
  • 3-4 Cloves Garlic Sliced
  • 1/4 Cup Vidalia Onion Finely Chopped
  • 3 Tablespoons Rosemary Leaves Ground
  • 2 Tablespoons Thyme Ground
  • 1 teaspoon Balsamic Vinegar
  • 1/2 teaspoon Ground Cumin
  • 1/2 teaspoon Ground Cardamom
  • 1 Pinch Cayenne Pepper or to Taste
  • Coarse Salt / Fresh Ground Peppercorn to Taste

Instructions

  • In Saute Pan over Medium Heat, warm 2 Tablespoons Olive Oil.
  • Add Garlic & Onion over Oil, Sauteing until Garlic golden brown in color & Onion tender.
  • Remove from Heat, placing Garlic/Onion, all Herbs & Spices immediately into Food Processor, pulsing for 30 seconds to 1 minute.
  • Scrape Processor sides, add 1/2 Cup Olive Oil & Vinegar, pulsing until Marinade pureed & all Ingredients well-combined.
  • In Shallow Dish, lay Lamb Chops, pour Marinade over Lamb, & massage into Meat.
  • Cover & Refrigerate for 2hrs, turning Lamb occasionally in Marinade.
  • Pull Seasoned Lamb from Refrigerator & rest 25 minutes at room temperature in Marinade.
  • Meanwhile, Pre-Heat Grill to HOT.
  • Lay Lamb over center-most grates of the grill, searing fist side for 2-3 Minutes, flip & cook second side for an additional 3-4 Minutes (3 Minutes for Medium Rare / 4 Minutes for Medium), brushing Marinade over Lamb throughout Grilling.
  • Pull Lamb from Grill, Season additionally to Taste & lay under tin foil tent for 3-5 minutes.
  • Serve with Roasted Potatoes & garnish of Mint or Flat Leaf Parsley.

 

 

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