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!

 

 

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

Roasted Dark Chocolate Cashew Butter

 

Roasted Dark Chocolate Cashew Butter

Roasted Dark Chocolate Cashew Butter – The PERFECT addition to any PB&J Sandwich!!

 

Dark Chocolate Cashew Butter

Prep Time5 mins
Cook Time15 mins
Total Time20 mins

Ingredients

  • 16 Ounces Cashews Shelled / Skinned
  • 4 Ounces Dark Chocolate
  • 4 Tablespoons Peanut Oil
  • 1-2 Tablespoon Honey
  • 1 1/2 teaspoons Salt
  • NOTE: If subbing Peanuts recommended to use Spanish Peanuts, shelled / skinned. Oil content of Spanish Peanuts are ideal for Peanut Butter.

Instructions

  • Pre-Heat Oven to 350ºF.
  • In Large Mixing Bowl, toss Cashews, 1 Tablespoon Oil, & dusting of Salt.
  • Spread Cashews, in a single layer, over a lined Baking Sheet.
  • Place in Oven for 8-10 Minutes, or until Golden Brown, stirring irregularly to ensure even toasting.
  • NOTE: Cashews go from Golden Brown to REAL BURNT, REAL QUICKLY. Keep close attention around the 10 Minute Mark.
  • Remove from Oven & place Roasted Cashews in Large Bowl lined with paper towel.
  • Toss nuts gently for a few moments & allow to cool for 5 minutes.
  • In Food Processor, Pulse Roasted Cashews, Chocolate, Honey, & Salt, for 1 minute.
  • Scrape Sides of Processor, folding Nuts/Chocolate back in upon the Mixture.
  • Replace lid & Slowly drizzle 3 Tablespoons Peanut Oil over Mixture, while processing, until desired consistency reached, ~1-2 additional minutes.
  • Serve Immediately, or Scoop Peanut Butter into Air-tight container & store up to 2 months.

 

Coco-Walnut DARK Chocolate Cookies

INGREDIENTS:
-1 1/2 Cups All-Purpose Flour
-1 1/2 Cups Light Brown Sugar, Packed
-1 Cup Dark (Bittersweet) Chocolate Chips/Morsels
-1 Cup Walnuts, Rough Chopped, Lightly Salted & Gently Roasted
-1 Cup Unsalted Butter, Room Temperature
-3/4 Cup Unsweetened Dutch-Process Cocoa Powder
-1/2 Cup Sweetened & Finely Shredded Coconut
-2 Eggs + 1 Egg White
-1 t Baking Powder
-1 t Vanilla Extract
-1/2 teaspoon salt

*SECRET Baking Tool: Small Metal Cake Ring (See Photo Below)

METHOD to the MADNESS:
-Pre-Heat Oven to 350ºF & Line Baking Sheet / Pan with Parchment Paper or Non-Stick Spray.

-In Large Mixing Bowl combine ALL Dry Ingredients: Flour, Cocoa Powder, Baking Powder, & Salt.

-In a Separate Large Bowl, using a hand-mixer on Medium/High Speed, combine Butter, Sugar, & Vanilla until light/fluffy.
-Pour Eggs into Butter/Sugar mixture & Beat on low-speed until Eggs uniformly mixed.
-By Hand/Spatula, gently fold in Dry Ingredients, mixing until well-combined & lumpy batter forms.
-Stir 1/2 of Chocolate Chips & 1/2 of Walnuts into Batter Mixture.

-Over Baking Sheet or Pan, place a Small Metal Cake Ring (as pictured).
-Apply 2-3 Tablespoons of Batter into Bottom/Center of Cake Ring.
-Top Batter with Additional Chopped Walnuts, Chocolate Chips, & Shredded Coconut.
*My Favorite Cookies of the Batch were those in which I placed The batter in the Center of the Ring & Walnuts/Cookies around the Exterior of the Ring – Makes for a Gorgeous Cookie & Fantastic Crunch to the Rich Chewy Taste of this Chocolatey Heaven.

-Bake for 10-12 Minutes, or until Cookie is “puffed, but “shiny” in center & Coconut is toasted Golden Brown.
-Pull from Oven, place over cooling rack for 3-5 Minutes, & Serve WARM!

 

Coco-Walnut DARK Chocolate Cookies - SECRET: Baked INSIDE Cake Ring

Coco-Walnut DARK Chocolate Cookies – SECRET: Baked INSIDE Cake Ring

 

Coco-Walnut DARK Chocolate Cookies

Coco-Walnut DARK Chocolate Cookies

 

Coco-Walnut DARK Chocolate Cookies - Edges Baked-in with Coconut & Walnut

Coco-Walnut DARK Chocolate Cookies – Edges Baked-in with Coconut & Walnut

 

Coco-Walnut DARK Chocolate Cookies - The Batch MINUS One Bite!

Coco-Walnut DARK Chocolate Cookies – The Batch MINUS a Bite

 

Coco-Walnut DARK Chocolate Cookies - ICE Cold Milk!

Coco-Walnut DARK Chocolate Cookies – ICE Cold Milk!