Welcome to ABB Thanksgiving! Here, you’ll find Thanksgiving recipes designed to help you enjoy the holiday without sacrificing some of your favorite traditional items.
I love pecan pie. And I’m really not ashamed of it.
My first slice of pecan pie was almost two years ago at a barbecue joint in Dallas called Sammy’s. I had gone to Dallas to attend a wedding with my fiance (then boyfriend), and he was incredibly excited to introduce me to “real” Texas barbecue.
Sadly, while the brisket and pork and whatever else I ate was good, it didn’t compare to that pecan pie. I had no idea what it even was — my image of pecan pie had been nothing like the rich, super-sweet, almost caramel filling offset by a flaky pie crust and topped with perfectly toasted pecans that was set before me.
I’ve taken to calling these “Bacon Dates” in my head instead of the more accurate “Almond-Stuffed Dates with Bacon,” and here’s why: eating one of these is like being on a date with a piece of bacon with a sweet, sensitive personality.
Maybe that got a little weird right there. But I think you know what I mean. In this recipe — which is crazy easy, by the way — strong, salty, crunchy bacon envelopes a soft, caramelized date with a toasty almond center. It is like a flavor explosion in your mouth. I have been on actual dates that have had much less going on.
They are the perfect appetizer to share with friends during the upcoming holidays. Serve either fresh out of the oven or wrap in foil. They travel well, and no one can say no to something wrapped in bacon.
Well, a vegan might, but that just means more bacon for you.
- 20 medjool dates, whole and pitted
- 40 whole almonds, toasted if you prefer
- 10 slices of center-cut bacon, cut in half
- It’s simple: Take date. Insert two almonds, one on each end. Wrap stuffed date in bacon. Place on cooling rack that has been placed on top of a baking sheet. Bake at 350 degrees for 25-30 minutes, or until the bacon is crispy. Devour like your life depends on it.
I go through Larabars like no one else I know. I have always been an energy bar aficionado — maybe not always, but when I became a reporter and needed to be able to grab a satisfying meal/snack that I could eat in my car, I latched onto them. The hardest part of my (highly unsuccessful) Whole30 and subsequent Paleo transition was probably giving up Luna Bars, Kind Bars and Clif Bars.
Luckily, I still had Larabars. As Larabars are just made of fruit, nuts, and sometimes a little chocolate, they are Paleo-friendly and technically Whole30-compliant if you avoid all of the peanut ones. Gluten, dairy, soy and (added) sugar-free all meant worry-free for me. Continue reading