Whipped Goat Cheese and candied bacon dip

 

This is a real crowd pleaser and really easy! I like to serve with crostinis and rosemary crackers. 

Whipped Goat Cheese with Warm Candied Bacon and Dates

The no-fuss holiday appetizer that's addictive, festive, and perfect for entertaining!

Prep Time15 mins

Cook Time10 mins

Total Time25 mins

Servings: 8

 

Calories: 295kcal

 

Author: Tieghan Gerard

Ingredients

• 6-8 slices bacon, chopped
• 2 tablespoons chopped fresh rosemary
• 1 teaspoon brown sugar
• 1/3 cup plus 1 teaspoon honey
• 1/2 teaspoon cayenne pepper, using more or less to taste
• 12 plump Medjool dates, pitted and torn
• 1 log (10 ounce) creamy goat cheese, at room temperature
• 4 ounces cream cheese, at room temperature
• 2 tablespoons extra virgin olive oil
• sea salt

Instructions

• 1. Preheat the oven to 400° F. Line a baking sheet with parchment paper.

  2. On the baking sheet, toss together the bacon, 1 tablespoon rosemary, the brown sugar, 1 teaspoon honey, and the cayenne. Arrange in an even layer. Tear the dates and scatter them around the bacon. Bake 8-10 minutes, until the bacon is crisping.

  3. Meanwhile, combine the goat cheese, cream cheese, olive oil, and a pinch of salt in a food processor and pulse until smooth and creamy. The goat cheese mix can be kept in the fridge for up to 3 days, but bring to room temp before serving. 

  4. In a small bowl, combine 1/3 cup honey, 1 tablespoon rosemary, a pinch of cayenne - to taste, and a pinch of salt. 

  5. Spoon the goat cheese into a serving bowl and then top with the warm bacon and dates. Drizzle over a little the rosemary honey. Serve with bread or crackers.

Notes

To Make Ahead: the goat cheese can be made 3 days ahead and kept in the fridge. Bring to room temperature before serving. The bacon/dates can be assembled and refrigerated for up to a day before baking. 

Hawaiian Shrimp Tacos with Jalapeño cream sauce

 

I’ve made these a few times and they are delicious and even better the next day in the air fryer and a handful of cabbage! Also I halved the chili powder and jalapeño for a less spicy meal. 

4.38 from 485 votes

Sheet Pan Hawaiian Pineapple Shrimp Tacos with Creamy Jalapeño Special Sauce

Spicy garlic roasted shrimp and sweet pineapple stuffed into warmed tortillas to make the best "Hawaiian" inspired shrimp tacos.

Prep Time15 mins

Cook Time15 mins

Total Time30 mins

Calories: 220kcal

 

Author: Tieghan Gerard

Ingredients

• 1 1/2 pounds large shrimp, peeled and deveined
• 2 tablespoons extra virgin olive oil
• 3-4 cloves garlic, minced or grated
• 2 teaspoons chili powder
• 1 tablespoon low sodium soy sauce
• 1 tablespoon sriracha
• flaky sea salt and black pepper
• 2 cups fresh pineapple chunks
• 1 medium shallot, thinly sliced

Creamy Jalapeño Special Sauce

• 1 jalapeño
• 1/2 cup plain greek yogurt
• juice of 2 limes
• 2 teaspoons honey
• 1 cup cilantro, roughly chopped
• 1 ear raw or grilled corn, kernels removed from the cob
• warmed corn or flour tortillas, plus mashed avocado, for serving

Instructions

• 1. Preheat the oven to 425 degrees F. 

  2. On a baking sheet, toss together the shrimp, 1 tablespoon olive oil, garlic, chili powder, soy sauce, sriracha, and a pinch each of salt and pepper. Arrange in a single layer on one side of the pan. To the other half of the pan, add the pineapple, shallot, and jalapeño. Toss with 1 tablespoon olive oil. Transfer to the oven and roast 8-10 minutes or until the shrimp is cooked. Turn the oven to broil and broil for 1-2 minutes, until the pineapple has charred. 

  3. Remove from the oven and toss the shrimp and pineapple together. Set aside. 

  4. To make the sauce. De-seed the jalapeño, if desired. To a blender, add the yogurt, roasted jalapeño, juice of 1 lime, honey, and 1/4 cup cilantro. Blend until smooth. Season with salt. 

  5. Toss together the remaining 3/4 cup cilantro, the corn, juice of 1 lime, and pinch of salt. 

  6. Stuff the shrimp and pineapple into the warmed tortillas and drizzle with the Creamy Jalapeño Special Sauce, avocado, and lettuce. Enjoy!