Superbowl Food – Pigs in a Blanket!

I’m not sure what could be more festive for Superbowl season than these Paleo/Maker’s Diet style Pigs in a Blanket. Not only do they look absolutely adorable, but they are fantastic with some Dijon Mustard! Do you have a Superbowl food that’s a must every year?

Pigs in a Blanket

  • 3 Cups Almond Flour
  • 4 Tbsp. Cold, Diced Unsalted Butter
  • 1/2 tsp. Sea Salt
  • 1/2 tsp. Stevia
  • 2 Eggs
  • Around 14 Organic Beef or Turkey Hot Dogs

Preheat oven to 400. Add all ingredients (except hot dogs) into a food processor and pulse until it pulls away from edges and forms a ball. Separate the dough into two balls, cover and place in the freezer for 5-10 minutes.

While waiting for the dough to cool, slice each hot dog into 4 pieces. Take out the dough and roll out between two pieces of parchment paper until it forms a flat, round circle about 1/8 of an inch thick.

Using a pizza cutter, slice into wedges that are about the width of each hot dog at it’s thickest point. Roll each hot dog in a dough wedge, starting at the widest point. It will look like a crescent roll.

Place all on a parchment paper-lined cookie sheet and bake for 10 minutes, or until the edges begin to turn golden brown. Cool slightly and serve!


Bacon Wrapped Asparagus

The first week of any new eating plan can be hard; the Maker’s Diet might be even more so because of the loss of almost all carbs. Salads can become a bit tiring, especially when eating them for both lunch and dinner, so there are times I have to get creative!

The Maker’s Diet is pretty anti-pork, but I had the good fortune of discovering Beef Bacon at Trader Joe’s. It’s also Nitrate free, which works perfectly with a clean eating plan. Beef bacon has more of a “jerky” taste to it than other bacon alternatives (such as turkey), but it worked perfectly for this asparagus recipe, since Prosciutto was what was originally called for.

This was a very easy dish to make, and was surprisingly filling!

Bacon Wrapped Asaparagus

  • 1 Bunch of Asparagus
  • 4 Slices of Beef Bacon, preferably thinly sliced
  • Olive Oil
  • Balsamic Vinegar
  • Freshly Ground Black Pepper
  • Course Sea Salt

Preheat the oven to 425°F, line a baking sheet with aluminum foil and spray it with nonstick spray. Trim the tough ends from the asparagus, wash and pat dry.

Slice the bacon lengthwise into thirds. Working at an angle, wrap each asparagus spear with a strip of bacon and arrange them in a single layer on the baking sheet.

Moderately drizzle olive oil and balsamic over the entire sheet. Grind some pepper over the top, and sprinkle desired amount of salt. Roast for 5 minutes before checking. You might want to shake the pan a bit to distribute the oils at this point. Roast for another 5-10 minutes, or until cooked to your preference. I like my bacon fairly crispy on the ends, so I went a bit longer.

Transfer to a plate and serve!

Foodie Football Hors d’oeuvres

The trees are shedding their leaves as the weather cools, and with that comes thoughts of fireplaces, comforting soups…and football. At least for many of the boys in my life! While I’m not a sports kinda girl, I do love to eat during those occasions! There’s just something about dips and finger foods that make me happy – especially when those tailgating treats are Gluten Free and Egg Free!


Mini Burgers

  • 16 Large Frozen Waffle-Cut Potatoes
  • 1 lb. Ground Beef or Turkey
  • Preferred Burger Seasonings
  • Slices of Cheese cut into Small Squares
  • Cherry Tomatoes, Sliced

This is so easy! Simply preheat oven to 400, arrange desired amount of fries onto a baking sheet, bake for 10 minutes, turn them over, and bake for 10 more. Meanwhile, make small burgers (about 2 tablespoons each) and season well on each side before cooking in a large skillet over medium high heat. Turn burgers halfway through. Top each potato with a burger, a small piece of cheese, a tomato, and spear it all with a toothpick.


Goat Cheese Bacon Pops

  • 6 Slices Bacon (Turkey or Beef Bacon work as well)
  • 4 oz. Goat Cheese
  • 4 oz. Cream Cheese
  • Chopped Thyme or Basil
  • Black Pepper
  • 1/4 Cup Pecans
  • Apple Slices, to Serve

Cut each piece of bacon in half. Place the bacon in a large skillet on low. Cook for about 15 minutes, turning frequently, until the bacon is crispy. Remove to a paper towel-lined plate to drain. Pat the slices to remove excess grease. Meanwhile, put goat cheese, cream cheese, 1 tablespoon of herbs, and a few turns of cracked black pepper in a food processor. Mix until creamy then form small balls. Insert lollipop sticks. Put in the freezer for 20 minutes or until just firm – not frozen. Clean food processor and add cooled bacon, remaining herbs, and pecans. Mix until as fine and crumbly as it can be. Take the cheese balls out of the freezer and roll them in the bacon mixture, pressing it in with your fingers if it doesn’t immediately stick. Place in a container on their sides and refrigerate until serving. Serve on full rounds of sliced apple.


Brie with Pecans and Cranberries

  • 1 Round or Triangle of Brie
  • 1/3 Cup Pecans (Trader Joe’s has a great Candied version!)
  • 1/4 Cup Cranberries

Use a crockpot for this and it is SO easy. Put in Brie and top with chopped pecans and cranberries. Cook on low for 4 hours or on high for 2. Serve with sliced apples or crackers (Nut Thins are my favorite).


Zucchini Pizza

  • Large Zucchini slices, cut 3/4 inch thick
  • Olive Oil
  • Marinara of Your Choice (Pesto would be great also)
  • Grated Cheese
  • Pizza Toppings of Your Choice (Pepperoni, Canadian Bacon, Sausage, Caramelized Onions, Olives, Anchovies, Sauteed Bell Peppers, etc)

This will use your grill, or you could place on a broiler pan in the oven. Either way, oil the grates and preheat. Cut Zucchini into 3/4 inch rounds, or lengthwise depending on the shape (Don’t use very large Zucchini with lots of seeds). Cook for 7-8 minutes, remove and add sauce, cheese, and other toppings. Cook for 7-8 minutes more, checking every few minutes to see when the cheese has melted and topping are slightly browned. Serve hot!


Grilled Bacon Wrapped Jalapeno Poppers w/ Vintage Cheddar

  • Jalapeno Griller (Cabela’s has a good one)
  • Jalapenos
  • Tillamook Vintage Cheddar or other English Sharp
  • Salt and Cracked Pepper
  • Sliced Bacon cut in half, NOT Thick Cut

Turn grill to medium high. Shred cheese and toss with salt and pepper – set aside. Wash and cut the tops off the peppers. Set the tops aside for later. Carefully scrape out seeds (you probably want to wear some gloves, and don’t touch your eyes!). Poke a hole in the bottom of each pepper with a tooth pick. Stuff each pepper with cheese, then wrap the bacon around the jalapenos and secure with a toothpick completely through the pepper to the other side. Place in the metal griller holes, balancing the pepper caps on top and place on the grill. Cook until the skin has some black spots, the bacon is cooked through, and the cheese melts.

Are you ready for some football?

Roasted Pears with Goat Cheese and Pine Nuts

Last night we had some friends over to our condo. Because I don’t often entertain in our tiny abode, I went a little crazy with the “light” hors d’oeuvres we would to be having, and concocted a spread that would have fed at least 15 people (there were 4 of us in total). Of all the food, the Pears were my husband’s favorite, however.

Naturally Gluten Free, these pears could have even served as a savory dessert. The sweetness of the pears and the addition of honey went wonderfully with the creamy goat cheese and sprinkling of Tarragon. They were absolutely delicious!

Roasted Pears with Goat Cheese and Pine Nuts (Serves 4)

  • 2 Ripe but Firm Pears
  • Goat Cheese (I used a small log, 365 Brand – Organic)
  • 3/4 oz Pine Nuts
  • 2 Tbsp Butter
  • Tarragon
  • Honey

Preheat oven to 350. Wash the pears, cut lengthwise, and use a sharp paring knife and spoon to remove the core, leaving a round well for the filling. Heat butter in a skillet and brown the pears, SKIN SIDE DOWN, on low heat for about 10 minutes. Place in an ovenproof dish (I used a pie plate) and pour the remaining butter on top. Add 1/2 cup of water in the bottom of the dish. Bake 10-15 minutes.

While this is baking, combine the goat cheese with pine nuts and Tarragon. I just sprinkled to taste.

Remove the pears and evenly disperse the cheese mixture on top of each. Pour a bit of honey over each and put back in the oven to bake for another 10-15 minutes. Serve immediately – or not!

We didn’t get around to eating them for about an hour, with the pears sitting out lonely the entire time. But by the time we devoured them, they were still wonderful!

This blog is a part of Fight Back Fridays!