Peaches and Basil wrapped in Bacon

2 peaches – cut up into slices
6 – 10 slices bacon (depending on how many you want to make)
6 – 10 pieces fresh basil
1 tablespoon coconut oil.

step one: slice up peaches and tear large leaves of basil.
step two: on a large piece of wax paper or a cutting board, place the slices of bacon. At one end place the basil and slice of peach. Start rolling.
step three: melt one tablespoon coconut oil in a nonstick frying pan.
step four: place the bacon and peach wrap in the frying pan and ‘fry’ until the bacon is crisp and fully cooked, turning once.

helpful tip* use tongs to handle the bacon so they don’t unwrap while you try to turn them or take them out of the pan. :]

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Buffalo Chicken Dip

What You Will Need:

1 stick of cream cheese

1/2 cup of Ranch dressing

1/2 cup of hot sauce

1/2 cup crumbled blue cheese

2 ounces shredded mozzarella

2 (9 oz) cans of chicken in water (drained) — [For everyone who doesn’t know, because I didn’t, this is basically canned tuna fish, but chicken. So when you’re at the super market looking for cans of chicken in water, head to where the tuna is kept] :]

Chips/veggies for dipping.

9 inch deep dish pie pan


Preheat the oven to 350 degrees.

Drain the chicken in water in a strainer. While that’s straining, start mixing the rest of the ingredients.

In the pie pan, mix up the cream cheese with a fork until it is smooth and almost whipped.

Add ranch dressing and hot sauce, mix with the cream cheese. (I used Frank’s Red Hot sauce – original).

Add the cheeses to the mixture and continue to stir everything together.

* They say to add 1/2 a cup of crumbled blue cheese, but I’m not a huge fan, so I just did a couple pinches. It’s all to taste, play with the recipe and figure out what YOU like. If you like things hotter, add more than half a cup of hot sauce!

Mixed in the canned chicken that has been straining. Mix everything together and place the dip in the oven for 20 minutes.

2 minutes before the dip is ready to come out of the oven I added a little shredded mozzarella to the top of and let it melt.

When the dip is ready to come out, let it cool for a few minutes before digging in.

I made this dip for the big Giants/49ers game yesterday and it was devoured in about a half hour. It’s simply deslish but if you’re making it for a Super Bowl party or some sort of party with a lot of guests, I suggest making more than one batch because it goes quick. Here’s a pic of the finished product below. Yum!

Pepperoni Pizza Puffs 

What You Will Need:

Pillsbury crescent rolls

Fresh Mozarella


Marinara Sauce (just for dipping, you don’t need to use a full serving)


Preheat oven to 350 degrees.

Separate the pieces of pastry along the pre-cut lines. (they will make an oblong triangle shape).

On each triangle place very thin slices of the fresh mozzarella. Top those slices with slices of pepperoni. (*I like to use more pepperoni than cheese just because the fresh mozzarella can be overpowering if you use too much). 

Roll up the triangle pieces from the thick end to the thin tip making sure to tuck in the ends a little bit to keep everything inside the pastry.

Place them on a greased baking sheet in the oven for 8 to 10 minutes or until they are a nice light golden brown color.

Heat up some sauce on the side for dipping.

Take out of the oven, serve, and enjoy!
These go well with a pot of pasta, I like to make it as a nice break from the traditional loaf of italian bread or garlic bread. These are also good to serve to guests if you have people over for a game night or to watch a football game on a cold night. Definitely not any less fattening than deep fried chicken wings, but a nice change from the usual. Enjoy with a big glass of red wine.

Let me know how they come out if you decide to make them!

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