bacon & fig dip

mmmm… bacon… 

here’s another recipe in ode to bacon. this gluten-free, creamy dip is surprisingly easy to prepare and makes for a great appetizer for your next dinner party, gameday or — you guessed it — baconpalooza!

the bacon:
– heat up 1-2 tbsp extra-virgin olive oil in large saucepan on medium heat
– add 5-6 strips of country-style bacon to pan
– fry bacon in pan for a few min until slightly crispy on both sides
– remove from heat & set aside bacon on plate to cool
– pat bacon w/ papertowels to remove excess fat & oil
– reserve bacon fat in pan to add to dip mixture

the dip:
in a small mixing bowl, mix & fold together the following ingredients together until well-combined:
– 1/4 cup low-fat, plain greek yogurt
– 100g chevre frais
– crispy-fried bacon (rough chop into bacon bits)
– 5-6 small dried figs (rough chop into small pieces)
– season w/ ground black peppercorns
– drizzle bacon fat leftover from pan

food styling:
– serve immediately, best served warm
– pairs well w/ gluten-free chips or your fave crackers
– store leftovers in an airtight container in the fridge

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croque madame

sweet & savory. a little bit of this, a little bit of that.

so i thought i’d put a twist on this classic brunch recipe — sweet fig & honey paired with savory smoked prosciutto and ricotta. the best of both worlds in one delicious bite. thanks to fellow foodie blogger poor girl eats well for the culinary inspiration to cook my first-ever croque madame. check out this eggs-cellent sammy…

i’m a big fan of locally-made artisan bread. and this challah bread from itza bakeshop is a pretty fantastic treat. i picked up a loaf on a whim, after hearing rave reviews from another customer when i came in to buy some fresh pizza dough. so glad i picked up some challah that day. perfect for grilled cheese sammies — or. if you’re feeling fancy — a delish croque madame.

prep the toast:
– lightly spread unsalted buttter on the outside of 2 thick slices of fresh challah bread (or you can substitute with sourdough)
– melt 1 tsp of unsalted butter in large saucepan on high heat
– add both slices of challah to pan and toast 1 side until slightly toasted
– remove bread from pan & set aside

sunny-side-up!
– fry 1 large egg (sunny-side-up, yolk intact)
– remove egg from pan & set aside

the filling:
– spread honey on the untoasted side of each slice
– add a thin layer of ricotta cheese
– add 2-3 figs (peeled, halved) and 3-4 slices smoked prosciutto (sandwiched in between the bread)

chicken quinoa w/ fig & chanterelle

chanterelles… where have you been all my life?

every week, i like to find a unique ingredient to infuse into my cooking — typically an ingredient new to my kitchen, or a ‘splurge’ ingredient. this week it was the best of both worlds — chanterelle mushrooms. oh yes.

this sweet chicken recipe is surprisingly simple and perfect for a weeknight meal. really. :)

the quinoa:
– bring to a boil: 1 cup (250mL) organic quinoa & 2 cups water in a small pot (no cover)
– then reduce to simmer, cover pot and cook until the water is absorbed into the grains (approx 10-12 min). it’s ready when the grain is translucent.
– allow to cool, then fluff with a fork

while the quinoa is cooking, start the chicken and veggies…

prep veggies:
– gently rinse chanterelle mushrooms w/ cold water and remove any debris
– 1 cup fresh chanterelles (rough chop)
– 1 cup figs (peeled, sliced in halves)

prep chicken:
– 5-6 chicken thighs (skinless, boneless)
– season w/ ground black peppercorns