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Bacon Asparagus Pastry Twists

Bacon Asparagus Pastry Twists

Posted by Anthony on June 30, 2017 in Appetizer


Serves: 4

Time: 30-40 mins

Difficulty: Medium

A few nights ago, I was in the mood for some new recipes, especially since my family and I were hosting guests. After a bit of searching, I stumbled upon an article for making a Three Course Tuscan Dinner and decided to try my hand at the appetizer and main course. Since I’m not a huge fan of bacon, I did a few of these without bacon, just with the pastry wrap, which I think was equally delicious. If you’re looking for a fresh recipe to try with some asparagus, I highly recommend this one. You won’t be disappointed!

Ingredients

  1. 1 sheet puff pastry, thawed
  2. 6-8 slices bacon, halved lengthwise
  3. 12-16 asparagus spears
  4. 1 egg, beaten
  5. Salt and pepper, to taste

Directions

  1. Preheat oven to 400° F.
  2. Slice the pastry sheet into 1/4″ to 1/2″ strips.
  3. Wrap a strip of bacon around each asparagus spear in a spiral.
  4. Wrap a strip of puff pastry around each asparagus spear, looping between the bacon spiral.
  5. Place wrapped asparagus on a large baking sheet lined with parchment paper and brush each with the egg wash, then season lightly with salt and pepper.
  6. Bake for 18-20 minutes, or until pastry is golden brown and puffed.

Notes

One thing to note is that the pastry might be a bit dry, so don’t be afraid to serve the dish topped with (or a side of) some herbed cream cheese or something of the sort, just to give some extra moisture. Also, depending on how you like your bacon, you can par-cook it before wrapping it around the asparagus, as just baking the raw bacon might result in it being too undercooked for some people. Other than that, it’s a pretty straightforward recipe that’s sure to please your palate.

Bon Appétit!

 

Healthy Homemade Lasagna (à la Loaf Pans)

Healthy Homemade Lasagna (à la Loaf Pans)

Posted by Anthony on March 2, 2017 in Entree


Serves: 8 (2 per loaf pan)

Time: 45 min (active), 45-60 min (inactive)

Difficulty: Easy

A number of our friends have recently been in need of some freezer meals, and one of my go-to staples to provide is lasagnas prepped and delivered in aluminum loaf pans — a perfect size for 2 servings, so you’re not left with a boatload of leftovers in an enormous baking dish. Everyone who has received and partaken of these lasagnas has raved about them and how delicious they are, and most have asked for the recipe. Admittedly, this recipe never existed on paper until I was asked for about the 8th time for a copy of the recipe, as I just made it off-the-cuff. But here is the official recipe, finally documented outside of my head, for your making and partaking pleasure. Hope you enjoy!
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Mexican Rice Enchiladas

Mexican Rice Enchiladas

Posted by Anthony on March 1, 2017 in Entree


Serves: 4

Time: 20 min (active), 45 min (inactive)

Difficulty: Easy

My wife found a recipe for no-roll chicken enchiladas a while back after having it at a friend’s house, and passed it along as a potential dish for us to try. With a little modification, I came up with the following recipe, which is a ridiculously flavorful and filling Mexican meal worthy of making again. And while it takes a bit of time to finish (mostly inactive bake time), the result is well worth it.
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Mexican Rice

Mexican Rice

Posted by Anthony on March 1, 2017 in Side


Serves: 4

Time: 30 min

Difficulty: Easy

I like to make a lot of Mexican dishes, and find myself coming back to using this recipe for Mexican Rice a lot. It’s simple and straightforward, and is a wonderful, flavorful addition to many Mexican dishes.
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Cauliflower Steaks with Red Pepper Romesco Sauce & Crispy Breadcrumbs

Cauliflower Steaks with Red Pepper Romesco Sauce & Crispy Breadcrumbs

Posted by Anthony on January 12, 2017 in Entree


Serves: 4

Time: 35 min (Cauliflower); 60 min (Red Pepper Romesco Sauce)

Difficulty: Medium

My wife and I hosted her parents this past weekend, and I was jonesing to make a new recipe while they were here. I had recently received the book The Vegetable Butcher from some friends for Christmas, and was eager to dive in and make some of the recipes. So after a bit of perusing through the book, I landed on this recipe for Cauliflower Steaks, and decided it was a winner for first recipe to make from the book. I had previously seen recipes for cauliflower steaks, but had never actually made them yet, so this was a perfect chance to do so. The end result was nothing short of phenemonal — a recipe I’m sure to make again.

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