Pizzettes

These little guys unfolded from the "I really need to go to the grocery store but feel too lazy" kinda night.  What I could make with the few contents in my fridge...

Ingredients:
1 Pita bread, sliced in half
2 Tablespoons Pesto
Asparagus, cut in bite size pieces
Sliced onion
2 cups fresh spinach
Goat cheese
1 Tablespoon lemon juice
2 cloves garlic
Salt+pepper+flakes
Balsamic vinegar

Toast the pita under the broiler for a couple minutes on each side. In a pan saute 2 cups of spinach until it is wilted down. Add the oil, garlic, asparagus, onion, salt, pepper and flakes to the pan and cook for another 5 minutes. Spread the pesto on the pita and top with the veggies mixture. Top with goat cheese,  lemon juice and a drizzle of balsamic vinegar.

Asparagus-Bacon-Chicken Rigatoni

One of my favorite pasta dishes that I make often so I figured why not throw it on the old blog!

Ingredients:
1/2 pound rigatoni (or any noodle of your choosing)
Asparagus, cut in thirds
4 Slices cooked bacon
Chicken breasts
Olive oil
3 cloves garlic
Pinch of salt
Pinch of pepper
Pinch of garlic powder
Pinch of paprika
Pinch of italian seasonings
Pinch of crushed red pepper flakes

Cook the pasta as directed on the box. While the pasta is cooking season the chicken breast with salt, pepper, garlic powder, paprika, italian seasoning and pepper flakes. I used the Griddler (or George Forman) but you could use a frying pan on stove if you don't have one.  Cook chicken through, about 4 minutes on each side depending on the thickness.

To make the asparagus I just popped them in a bowl in the microwave with a few tablespoons of water for about 1 minute. Just enough to take the "raw" taste out.

Coat the bottom of a frying pan with extra virgin olive oil and saute garlic over low heat. Add the noodles, asparagus and bacon. Season with salt, pepper and crushed red pepper. Slice the chicken and either mix it in or lay it over the top.

Bacon wrapped dates + meatballs

It all started on date night at Avec (hands down best food I've had a looong time).  We had the "chorizo-stuffed medjool dates with smoked bacon and piquillo pepper-tomato sauce" and never wanted them to end.  Recreating them was definitely a no brainer.  These are not nearly as delish as the ones at Avec, but they are still pretty damn good!

Ingredients:
6 Medjool Dates, halved
6 slices of bacon
1/2 pound ground beef (or ground turkey)
1/4 small onion diced
2 cloves garlic
1 8 oz can tomato sauce
1 6 oz can tomato paste
Pinch of salt
Pinch of pepper
Pinch of dried basil
Pinch of crushed red pepper flakes




I cooked the bacon half way on a baking sheet in the oven (about 10 minutes). After the bacon has cooled cut each one in half. Wrap the bacon around the date and place it seam side down in a frying pan. Cook them until they are crispy on both sides. Remove from the pan and let them cool. 


Next, prepare the meat. Mix in a couple tablespoons of the tomato paste, a sprinkle of salt, pepper and red pepper flakes.  Once the bacon wrapped dates have cooled, form a meatball around the date.  Add the meatball to the same pan you cooked the bacon in and cook the meatballs until they are browned on each side and cooked through.

To make the sauce, saute the chopped onion and garlic for 4-5 minutes. Add the tomato sauce and remaining tomato paste. Sprinkle in the salt, pepper, basil and crushed red 
pepper flakes.  Stir well until the paste has blended into the sauce.

Add the meatball to the sauce and they are ready to eat!