Bacon-Wrapped Water Chestnuts with Spicy Mustard Dip

Bacon-Wrapped Water Chestnuts with Spicy Mustard Dip

Bacon-Wrapped Water Chestnuts Ingredients:

8 strips center-cut bacon
1/3 c. gluten-free soy sauce
3 T. honey, preferably local
2 8-oz. can water chestnuts, rinsed and drained
¾ c. Greek yogurt
2½ T. Dijon mustard
1 T. hot sauce
¼ t. cayenne pepper
2 T. fresh parsley, roughly chopped
Sea salt and black pepper, to taste

Bacon-Wrapped Water Chestnuts Directions:

  • Cut bacon strips in half lengthwise, then cut each thin strip into 3 equal sections for a total of 48 pieces. Set aside.
  • Mix soy sauce and honey in a medium mixing bowl. Add water chestnuts and turn to coat. Marinate at room temperature for approximately 30 minutes, turning water chestnuts 2-3 times during that time.
  • Preheat oven to 400°F and place a metal rack inside a large, rimmed baking sheet. Spray rack with non-stick cooking spray and set aside.
  • Drain water chestnuts, but reserve the marinade. Wrap each water chestnut with a piece of bacon, then repeat with a second strip on the opposite side. Secure both pieces of bacon with a toothpick and place on baking rack.
  • Repeat with remaining water chestnuts. Each appetizer with reserved marinade on all sides. Place prepared baking sheet in preheated oven for 20 minutes, then remove from oven and brush with more marinade before returning to oven for another 10-15 minutes.
  • While the water chestnuts are roasting, combine Greek yogurt, Dijon mustard, hot sauce, cayenne pepper, and parsley in a small bowl. Season salt and black pepper, to taste. Cover and place in the refrigerator until ready to serve.When finished, remove the bacon-wrapped water chestnuts from the oven and serve immediately with the spicy mustard sauce for dipping.

Bacon-Wrapped Water Chestnuts

Bacon-Wrapped Water Chestnuts Notes:

This tasty little appetizer is reminiscent of the classic Rumaki, without the chicken livers and brown sugar. In this version, honey provides a touch of sweetness, while a spicy mustard dip adds some heat. Together, they create a winning combination that you are sure to like.

Preparation time: 30 minutes
Cooking time: 30-35 minutes
Serves: 4-6 (approximately 24 appetizers)

Thai Coconut Curry Soup

Thai Coconut Curry Soup

Thai Coconut Curry Soup Ingredients:

2 T. extra virgin olive oil
1 small yellow onion, diced
1 lb. boneless skinless chicken breast, cubed
Sea salt and black pepper, to taste
3-4 garlic cloves, minced
1 1-inch ginger piece, peeled and minced
1½ t. ground coriander
3 T. Thai red curry paste
1 medium green bell pepper, diced
1 medium red bell pepper, diced
1 medium yellow bell pepper, diced
1 14-oz. can full-fat coconut milk
2 c. baby spinach
2 T. lime juice
1 T. maple syrup
3 T. fresh cilantro, chopped
1 large lime, cut into thin half round slices

Thai Coconut Curry Soup

Thai Coconut Curry Soup Directions:

1. Heat the olive oil in a large high-sided skillet over medium heat. Add the onion and cook until tender and fragrant, about 4-5 minutes.

2. Add the chicken and cook, stirring often, until the breast develops a bit of color, around 4-5 minutes. Season with salt and black pepper, to taste.

3. Add the garlic, ginger, coriander, and red curry paste. Cook for 1-2 minutes or until the spices become fragrant.

4. Add bell peppers and season with additional salt and black pepper, if desired. Stir to combine and cook until peppers soften and develop a bit of color, approximately 3-4 minutes.

5. Add coconut milk and simmer until slightly thickened, approximately 4-5 minutes. Stir in spinach, lime juice, and maple syrup. Taste and adjust seasonings, as desired. Serve immediately topped with fresh cilantro and lime slices, if you would like.

Thai Coconut Curry Soup Notes:

Preparation time: 10 minutes
Cooking time: 15-20 minutes
Serves: 4

Cream Cheese Cherry Sauce

Cream Cheese Cherry Sauce

Cream Cheese Spread with Warm Cherry Sauce

Cream Cheese Cherry Sauce Ingredients:

8 oz. block cream cheese, room temperature
2 c. dark cherries, pitted and chopped
1 T. honey, preferably local
½ t. dried rosemary (or 1½ t. fresh leaves, finely chopped)
¼ t. ground cumin
½ t. ground cinnamon
¼ t. salt
1/3 c. water
¼ c. pecans, roughly chopped
Optional: 1 t. fresh rosemary leaves, finely chopped

Serve with rice crackers (or other gluten-free crackers).

Cream Cheese Cherry Sauce

Cream Cheese Cherry Sauce Instructions:

Place a large, high-sided skillet over medium heat. Add cherries, honey, rosemary, cinnamon, salt, and water. Stir to combine.

Cook, stirring occasionally, until the liquid is reduced by one half and a thick sauce develops, approximately 8-10 minutes. Remove from heat and set aside.

Place the cream cheese on a serving platter and pour half the warm cherry sauce on top. Reserve the remaining sauce to top off the spread, as needed, or serve on the side. Top with chopped pecans and the finely chopped rosemary, if desired. Serve immediately with gluten-free crackers. Enjoy!

Cream Cheese Cherry Sauce Notes:

You can use fresh or frozen cherries for this recipe, but you will save time using frozen.

Place the frozen cherries in a large bowl and thaw at room temperature. Use the liquid in the bowl and reduce the amount of water to one-quarter cup.

Preparation time: 5 minutes (frozen cherries + time to thaw) or 20 minutes (for the fresh cherries)
Cooking time: 10 minutes
Serves: 4


Pork Chops with White Beans & Escarole

Pork Chops with White Beans & Escarole

Pork Chops with White Beans Ingredients:

1 T. extra virgin olive oil, divided
½ medium white onion, chopped small
2-3 cloves garlic, peeled and chopped
Sea salt and black pepper, to taste
2 12-oz. bone-in pork chops
½ c. chicken broth or water
1 15-oz. can cannellini beans, rinsed and drained
½ t. dried oregano
3 c. escarole, roughly chopped

Pork chops with white beans
Pork Chops with White Beans Directions:

Add olive oil, onion, and garlic to a large, high-sided skillet set over medium heat. Season with salt and black pepper, to taste, and cook, stirring frequently, until the onion and garlic softens and develops some color, approximately 3-4 minutes.

Season pork chops with sea salt and black pepper, to taste, and add to the skillet. Brown the chops on each side until they release easily from the skillet, approximately 4-5 minutes per side.

Add chicken broth, cannellini beans, and oregano to skillet. Season with salt and black pepper, to taste, and cover. Reduce heat to medium-low and cook for 8-10 minutes, or until internal temperature is just over 140°F with an instant read thermometer. Remove from heat, cover and let rest for 5 minutes.

While the chops rest, add the chopped escarole to the skillet and stir to combine. Sauté until just wilted, stirring frequently, approximately 2-3 minutes. Remove from heat and serve immediately with the pork chops.

Notes re Pork Chops with White Beans recipe

This recipe features 2 large bone-in pork chops weighing in at 12 oz. each. They can be served as is for two hearty portions or divided to serve four.

As always, cook meat to temperature, not by time. Final cooking time will depend on a number of factors, including the size and thickness of the cut of meat and the starting internal temperature. The safe cooking temperature of pork is 145°F degrees. To avoid overcooking, remove from heat once temperature passes 140°F. The temperature will continue to rise several degrees while the meat rests.

Tip: The escarole in this recipe may be substituted with chopped kale, Swiss chard, or spinach.

Preparation time: 15 minutes
Cooking time: 25-30 minutes
Serves: 2-4

Taco Shrimp Appetizer

Taco Shrimp Appetizer

Taco Shrimp Appetizer Ingredients:

 Half a can of condensed cream of mushroom soup
 3-4 ounces of shrimp, cleaned and deveined, no shells
 A cup of frozen veggies mix (carrots, peas and corn)
 Medium or small sized hard taco shells, 8-12 pieces
 3 ounces of cheese (cheddar works well), grated

Taco Shrimp Appetizer Instructions:

1. Get all your ingredients prepared and ready. Preheat your broiler or oven to 200C.

taco shrimp recipe

2. Spoon about a teaspoon of the condensed cream of mushroom soup unto the taco shells.

taco shrimp recipe

 

3. Place about a tablespoon of the veggies mixture unto the taco shells.

taco shrimp recipe

4. Top with another layer of condensed cream of mushroom soup.

taco shrimp recipe

5. Add in the shrimp. It is best to leave out the shrimp so that it ends up on top and gets cooked when the tacos are baked/broiled.

taco shrimp recipe

6. Top with the grated cheese and bake in the oven for 5-10 minutes or until the shrimp is done and the cheese has melted and browned.

taco shrimp recipe

7. This dish is meant to be eaten within minutes of preparation to keep the taco shells crispy and to enjoy the contrast of textures between the taco and the creamy filling. Serve immediately.

Taco Shrimp Appetizer Notes:

This fusion recipe takes inspiration from tacos, seafood and pot pie to combine in an enticing creamy goodness that will be enticing to all of your guests.