1 lb of organic bacon strips (cut in half)
24 large pitted medjool dates (other pitted dates will work)
Fry the bacon in a skillet until about half way done. Drain on a paper towel covered plate.
Wrap each date with a 1/2 strip of bacon and secure with a toothpick.
Place in preheated oven (300 degrees F) for 20 minutes.
When they are golden and crisp, they are ready! Just let them cool off a bit.
These little devils are very rich. Perfect for parties and nibbling before a main course.
This recipe for salmon calls for a marinade time of at least 8 hours, and is recommended for 12 or more hours. It’s such a super simple recipe that it is a snap to prepare. Not to mention, it is absolutely to die for delicious. It’s my favorite way to prepare salmon!
1 lb. fresh wild caught salmon, cut into 4 oz. filet
3/4 cup real maple syrup
1/4 cup olive oil
1/4 cup tamari (can substitute soy sauce)
Simply mix the maple syrup, and tamari together and then put it in a resealable container, such as a ziplock bag large enough to fit all the fish in to.
Wash and pat dry the salmon. Put it into the bag with the marinade and toss to coat.
Place in refrigerator for 8-24 hours. The longer you let it marinate the more pungent the flavor of the cooked fish will be. Believe me it’s worth the wait!
After it’s done marinating, take the fish out and place the fillets on on a large piece of heavy duty foil. Coat each filet in olive oil.
Sprinkle each filet with fresh cracked black pepper and sea salt.
Broil on High for about 7 minutes or so. Be sure not to overcook them.
Enjoy! This recipe is best served with some short grain brown rice and roasted eggplant. Yum!!!