Appletizer: Bacon-Wrapped Apples

Appletizer: Bacon-Wrapped Apples

Julia   

Last night, our women’s ministry team had an appletizer (appetizers & desserts all featuring apples)!  It was our kick-off event for the year and featured delicious food and wonderful conversation. 

My contribution to the night was bacon-wrapped apples.  These little savory bites were a hit, and so easy to make. 

Not only were they great right away, the leftovers were fantastic on top of whole wheat waffles.  Yum! 

Bacon-Wrapped Apples

Ingredients

• 4-6 large apples, Granny Smith or Honey Crisp Recommended
• 1/2 lb. bacon

Directions

Peel and core the apples.  Slice each apple into wedges. 

Slice each strip of bacon into 6 strips.  Do this by first cutting the bacon strip in half, and then cutting each half into thirds, the long way. 

Wrap each strip of bacon around the apple slice.  Secure with a toothpick.

Bake at 375 for approximately 30-minutes, until the apples are softening and the bacon cooked. 

Enjoy warm. 

Breakfast Stuffed Portabella Mushrooms

Breakfast Stuffed Portabella Mushrooms

Julia   

Earlier this week, Frog Prince and I celebrated our 7th wedding anniversary.  For our special day, I decided to make us a new breakfast to enjoy together before we headed off to work. 

Not only was it easy to make, but it was delicious and the leftovers warmed up well! 

And, it looked kind of fancy too. 

Breakfast Stuffed Portabella Mushrooms

Ingredients

• 4 portabella mushrooms
• 4 eggs
• Olive oil spray
• 1/4 C diced bell pepper
• 1/4 C diced zucchini {optional}
• 2 strips of bacon, cooked and crumbled
• 4 slices of cheddar cheese
• 1 medium Roma tomato
• salt & pepper

Directions

Begin by removing the stems from the mushrooms and carefully using a spoon to scoop out the gills of the mushrooms.  Then, wash the mushrooms and pat them dry.  Place them on a lightly greased cookie sheet, with the cap-side down.  Season them with a pinch of salt and pepper, and if desired, garlic. 

Roast the caps at 425 for 10-12 minutes.  You may wish to flip the mushrooms over once during that time frame; I typically do not, but I know folks who do. 

Carefully spoon the liquid out of the mushrooms after roasting.  If you are prepping the night before, stop here and place the roasted mushrooms in the refrigerator over night.  If you are making them right away, reduce your oven temperature to 375. 

Place diced bell pepper and optional zucchini into the center of each mushroom.  Add the crumbled bacon. 

Top each mushroom with an egg and a slice of cheese.  Season with salt and pepper, as needed.  Slice up the Roma tomato and place slices onto the lightly greased cookie sheet to roast. 

Bake the mushrooms for 15-20 minutes, until the eggs are set and the cheese is melted and slightly browned. 

Top each egg with 1-2 slices of roasted tomato, as desired. 

Serve warm, alongside hash browns. 

Enjoy!

Monterrey Chicken Wraps

Monterrey Chicken Wraps

Julia   

I find myself looking for lighter dinners to enjoy during the summer months when hot dishes and other heavy meals don’t go over as well. 

These chicken wraps are a new favorite. 

I’ve tried them on bread in a  grilled cheese of sorts, but somehow the wrap made the dinner just that much better for a summer. 

Monterrey Chicken Wraps

Ingredients

• 4 whole wheat tortillas
• 6-8 chicken tenders
• 1/2 tsp. Smokehouse Maple Seasoning
• 4 strips of cooked bacon
• BBQ sauce (traditional or cherry)
• 1 medium tomato, roasted
• 4 slices of extra sharp cheddar cheese

Directions

Begin by grilling or pan-searing the chicken tenders in olive oil.  If you have Smokehouse Maple seasoning, go ahead and season your chicken tenders with it; if not, just season it well with salt and pepper. 

When the chicken tenders have reached 180 degrees, place each in the center of a whole wheat tortilla.  Top with 1 strip of cooked bacon, a slice of extra sharp cheddar cheese, roasted tomato slices and top with BBQ sauce.  {note: you might want to melt the cheese on the tortilla first, if desired}

Roll up the tortilla and if needed, use a toothpick to hold the tortilla together if needed.  Slice in half to serve. 

Serve warm.  

Enjoy!