Bacon Wrapped Dates

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Readers, sometimes I eat simply to pass time. Sometimes to console myself from stress or emotional turmoil, other times as an excuse to hang out with friends. Most of the time, I just eat because the food tastes good…that’s a good enough reason, right? Right???

Ah, well, there goes my healthy diet. At least with these bacon wrapped dates, I can say I was taste-testing for holiday parties coming up ahead. As far these little gems are concerned, that’s a more than good enough reason for stuffing my face with them by myself making a mini-preview batch. They’re so easy they totally debunk the idea of “x amount of effort = x amount of reward.” With minimal effort and big reward, the proportions are skewed in all the best ways. Make ’em. Stuff them with goat cheese and a whole roasted almond, or blue cheese, or maybe even some pimento cheese. I simply made a chipotle-sriracha-mayo dipping sauce and was satisfied.

Bacon Wrapped Dates

Servings: 10 bacon wrapped dates

Ingredients:
10 dried dates, pitted (easily found at an Asian supermarket)
5 strips of bacon

Directions:

1.De-pit all of your dates, meaning snip a vertical cut into the flesh of your date and take out the pit in the center.
2. Cut all of your strips of bacon in half, horizontally, to make ten smaller strips.
3. Wrap each date with a single half-strip. Tuck one end of the bacon strip over the other and then skewer through with a toothpick to hold everything together, making sure to go through both ends of the bacon so it snugly wraps the date without falling apart. If you don’t have toothpicks, which I didn’t have either, simply place the bacon-wrapped dates down on the loose ends tucked under each other so the whole thing stays together in the oven. While the bacon bakes, it will bake into shape around the date.

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4. Bake for 20-30 minutes in a 350°F oven. Let cool for a bit and enjoy!

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Chipote-Sriracha-Mayo Dipping Sauce

Ingredients:
Chipotle Cholula Hot Sauce
Sriracha Hot Sauce
1 1/2 tablespoon mayonnaise

Directions:
Mix together mayonnaise, Sriracha and Cholula to taste. I probably used about 2 teaspoons of the hot sauces each.

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