Friday, October 28, 2016

Apricot, Jalapeno and Bacon Zingers — Nourished Kitchen

Our version:
Makes 20
  • 40 dried apricots
  • 20 pickled jalapeño slices *
  • 10 bacon slices, cut into halves

* We pickled ourselves.

~ 1/3 c water
~ 1/3 c vinegar
~ 3 T sugar
~ 2 t oregano
In sauce pan bring to boil

sliced cross ways as quarters
place in the boiling solution, return to boil

let stand while doing other work,
remove to plate

make little sandwiches of apricot and pepper, wrap in bacon, put wooden toothpick thru and place on parchment paper.

When people arrive place in 400 degree preheated oven.

After 15 minutes use tongs to turn over.

Continue baking until bacon is crisp.

Enjoy with sour cream or plain Greek yogurt. (removing the seed from the peppers might mean it's okay without this)

The apricots sort of melt so it's like eating jam wrapped in bacon!

Did not need to be hot to enjoy.


Made for I and L and B
Rest of dinner was raw vegetables (carrots, celery, turnips, sugar snap peas) with hummus and ranch dip
kale and lettuce salad with avocados, grape tomatoes (not cut as she is allergic and he doesn't like), pumpkin seeds, dried cranberry and apricot, with a poppy seed dressing)
stuffed salmon

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