Kale and Farro Salad

It’s a beautiful weekend in the Bay Area.  Temperatures are supposed to round the 85 degree mark today.  I absolutely love this time of year. Hubby and I awoke to the birds chirping and crows laughing.  I guess they aren’t really laughing per se, but if you listen closely, it sort of sounds like they are. Smile.

Sundays at our house typically begin with a freshly brewed cup of coffee and watching the weekend edition of Good Morning America.  Next is the treadmill for me and a long bike ride for hubby.  Then the day begins. We decided that today would be set aside for chores around the house that are bit overdue.  Hubby is tackling the garage while I am excited to clean off the backyard furniture and put the cushions on. I don’t anticipate additional rain, but you never know.  One or two rain showers won’t hurt a thing.

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Over the last year, I have become fascinated or obsessed, not sure what term is more appropriate, with Kale.  I have discovered that I prefer the Tuscan variety versus the curly more abrasive variety.  I went with my restaurant club yesterday to the Presidio Social Club in San Francisco for lunch.  They had the most divine kale salad on the menu.  It was filled with paper thin slices of different colored beets, sunflower seeds, slices of carrots and an herb dressing – simply delicious. I would highly recommend this restaurant – loved the ambiance, the food, the service and the beautiful setting.

Last weekend I made this Kale and Farro Salad for hubby and myself.  It was a satisfying salad for dinner and expounded with flavor.  What is your favorite Kale Salad recipe?

Kale and Farro Salad

1 Cup Raisins

1 Cup Orange Juice

4 Cups Tuscan Kale, trimmed, sliced or torn into small pieces

2 Cups cooked Farro

1 Cup Pinenuts, lightly toasted

2 Shallots, minced

¾ Cup Finely shredded Parmesan cheese + ¼ cup for garnish

3 Tablespoon chopped fresh chives

¼ Cup Olive oil

2 Tablespoons honey

3 Tablespoon Freshly squeezed lemon juice

½ teaspoon crushed red pepper

Salt and pepper

In a small sauce pan, add the raisins and orange juice.  Heat on medium and let cook until the majority of the orange juice has evaporated. Set aside to cool.

In a medium sized pot, add 2 cups water and 1 cup farro plus ½ teaspoon salt.  Bring to a boil and then reduce temperature to low and place a lid on top.  Let cook until water has evaporated and farro is tender.  About 10 to 12 minutes.  Remove lid and let cool.

To make the dressing, in a bowl add the olive oil, minced shallots, lemon juice, honey, crushed red pepper and season with salt and pepper.  Stir and let rest for at least one hour to ensure flavors are melded together. Add salt and pepper to taste.

To assemble, add the kale, pinenuts, raisins, chives and ¾ cup shredded Parmesan cheese to a large bowl.  Next add the dressing and toss well.  Serve either in individual bowls or one large bowl.  Garnish with additional Parmesan cheese.

Adapted from:  Chef Dan Barber from Blue Hill at Stone Barns in New York

Avocado Crostini with Reduced Balsamic and Hickory Smoked Sea Salt | Friday Night Bites

I have said it before and it is worth repeating – sometimes the simplest things in life are the best.  For me, I love putting together recipes with great ingredients that have great flavor profiles yet there are not a billion components.  Quite often folks think that I make these elaborate dishes that take forever, but that is the exception versus the rule. 

One of my favorite simple appetizers is an Avocado Crostini with Reduced Balsamic with a sprinkle of Smoked Hickory Sea Salt. It is crunchy, creamy, salty, and sweet with a touch of smoke.  Quite honestly, it is two to three bites of heaven.  The recipe is fairly loose, so you can make as few or as many as you would like.

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My current obsession is with smoked salts.  Several months ago, I visited Oxbow Public Market in Napa.  Within the vast array of specialty shops, the Whole Spice Company caught my eye.  It was filled with a large selection of unique spices, salts, sugars, and custom blends of spices.  The salts were fascinating, intriguing and unique.  You could buy fennel salt, lemon thyme sea salt, truffle salt, grey salt, pink salt and applewood smoked salt.  I picked up some of the applewood smoked salt which I contemplated using on these crostinis.  At the end, I felt the hickory smoked sea salt was harmonious with the other ingredients.

Recently Williams Sonoma has come out with an expansive selection of salts, spices and herbs.  From the everyday faire to extremely unique varieties, the selection was impressive.  I purchased the Hickory Smoked Sea Salt.

These delightful crostinis would pair very well with a crisp white wine such as a Sauvignon Blanc or a rich smoky Cabernet Sauvignon filled with subtle fruit.  Or you could swing the pendulum the other way and break out a dry sparkling wine or champagne.

Avocado Crostini with Reduced Balsamic and HickorySmoked Sea Salt

Makes 16

1 Sour Dough Baguette, 16 ½ inch slices

Olive Oil

Garlic Powder

2 Avocados, ripe

½ Cup Balsamic Vinegar

Hickory Smoked Sea Salt

Brush each side of the sliced baguette with olive oil and then lightly sprinkle with the garlic powder on each side.  Add to a cookie sheet and bake at 350 until lightly browned on each side.  About 5 to 7 minutes.  Turn over at the midway point to ensure even browning.  Remove and let cool.

To reduce the balsamic, add to a small skillet over medium to medium high heat and let reduce.  Should resemble the consistency of syrup.  Watch carefully not to burn or over heat. 

To prepare the avocado, cut lengthwise in half.  With your knife gently tap the pit to remove with the knife and disregard.  Using your knife gently loosen the flesh of the avocado from the skin by running your knife close to the skin to remove.  Lay flat on a cutting board and cut in half lengthwise, then slice.

To assemble, lay 4 to 5slices of avocado on each Crostini.  Drizzle about a half teaspoon of the reduced balsamic over each toast and then sprinkle with the hickory smoked sea salt. 

Toffee and Double Chocolate Cookies | Secret Recipe Club

I was thrilled when I read my email about a month ago.  I received my April Secret Recipe assignment.  I recognized this blog immediately and was excited.  This month I was paired with Liz from That Skinny Chick Can Bake.  I have been an admirer and follower of her blog for quite sometime. 

Liz has been blogging since March of 2010 and she has many loyal followers.  Just sifting through her extensive well rounded assortment of recipes, you know why.  Each recipe is approachable, tasty and mouthwatering.  She focuses her blog on her cooking and baking while her hubby and 3 kids stay outside the focus of her camera.  If you have not had the opportunity to browse through her blog, I would highly encourage you to – you certainly won’t be disappointed.  Trust me.  Smile.

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If you have not heard of the Secret Recipe Club yet, let me give you a quick snapshot of what the entire buzz is about.  It is a group of food bloggers who once a month are assigned to another food blog and get the opportunity to peruse a new food blog along with selecting a recipe you want to make.  The best part is the reveal day – you find out who had your blog and visa-versa.  It is fun to see what recipe caught their eye.  Sometimes it is a recent recipe and other times folks really dig deep to the archives.  If you are interested in joining, simply click here to learn how.

After multiple visits to Liz’s blog, I finally made my selection.  She posted her Toffee and White Chocolate Chunk Cookies.  They instantly made my mouth water and knew I needed to make them.  I went to the store yesterday in search of Heath Bars without avail. Thus I needed to substitute and the next best thing was the toffee heath bits in the chocolate chip section.  I also decided to add in dark chocolate chips and a tinge more vanilla.  The end result was simply magical.  Big smile.  Haven’t decided if these will go to my office or hubbies.  Either way – these will make many folks have a happy Monday.

Toffee and Double Chocolate Cookies

Make 4 ½ dozen cookies

1 ¾ cups flour

1 teaspoon baking soda
½ teaspoon salt
1 cup butter, at room temperature
1/2 cup sugar
1/2 cup brown sugar
1 tablespoon vanilla
1 large egg
1 cup quick-cooking oats
1 Cup Heath bar toffee bits

1/2 cup coconut, shredded
1 Cup white chocolate chips

1 Cup dark chocolate chips

Preheat oven to 375º. Line baking sheets with parchment and set aside.

Cream butter and sugar until fluffy, then add vanilla and egg. Beat well. Add flour, baking soda and salt to creamed mixture. Mix well. Add oats, toffee pieces, coconut and white and dark chocolate chips. Mix well. Use a one inch ice cream scooper and place a scoop of dough on baking sheets, 2 inches apart. Bake 11 minutes. Allow cookies to cool a few minutes - then remove to cooling rack.

Originally adapted from The Cafe Sucre Farine

Bacon and Blueberry Jam Pizza | Friday Night Bites

Where does the time go? I can’t believe that it is Friday Night Bite time again.  Before I share with you this week’s delight, I wanted to give you a quick update regarding the results of the Make-a-Wish Foundation auction for Team Chloe that was held last Saturday.  If you recall, I shared photos of the three cakes that I created and donated to the auction and I am pleased to say that they raised more money than last year.

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Drum roll please ……………………………........................................ $1,150 dollars was raised from the sale of my cakes which goes towards making an ill child’s dream come true. I can’t explain what an unbelievable feeling that it.  It brought me extraordinary joy when I found out. Knowing that; simply making cakes can help bring a smile to a child’s face and special memories to their family, is simply priceless.  My eyes are welling up right now with tears of joy.  One of the greatest things a person can do is to give back.

I am excited to share this week’s Friday Night Bites.  It is a simple appetizer with an unusual combination of flavors that are a delight for your taste buds.  With a busy week I took advantage of the bounty from Trader Joe’s.  This week is Bacon and Blueberry Jam Pizza.  I know – bacon and blueberry jam?  Trust me, it is divine.  Hubby was raving to his co-workers about how tasty it was. 

All you need to do is purchase a bag of the pre-made pizza dough or you can make your own.  Next half fry some applewood smoked bacon and purchase ricotta cheese along with blueberry jam.  That’s it.  If you have some handmade blueberry jam laying around, by all means, use it.  You know I love making jam and that was the one flavor I did not have, so you know what I will be making in the next several weeks. Smile.  The results is nothing short of perfection.  The recipe is a bit loose, but I think you will get it and be simple delighted with the results.  Enjoy with a great Zinfandel or Cabernet Sauvignon.  Bon Appetite!

Bacon and Blueberry Jam Pizza

1 package pizza dough or handmade

8 to 10 slices Applewood Smoked Bacon

Ricotta Cheese

Blueberry Jam

Olive oil

Garlic powder

Salt

Decide if you want a large pizza or individual ones.  Roll or stretch out the dough to the desired size.  Drizzle olive oil to cover dough and spread with a pastry brush.  Sprinkle garlic powder over the dough.  Spread ricotta cheese over pizza and leave about one inch of dough showing.  Sprinkle with a bit of salt. 

Cook the applewood smoked bacon in a skillet and cook about halfway or a bit more.  It will finish cooking on the pizza.  Remove from the pan and cut into half or thirds.  Lay on the pizza. 

Heat oven to 500 degrees and use a pizza stone for ultimate cooking.  Be sure to let the pizza stone get really hot and do not add the pizza for 10 minute after the oven reaches 500 degrees.  Use a pizza peel to lay the pizza on the stone and remove from the oven.  Bake for 10 to 15 minutes or until the edges are golden brown.  Remove from the oven and drizzle with the blueberry jam.  Cut into slices or wedges and enjoy!

Julia Child's Perfect Chocolate Mousse + Joy of Giving

My joy comes from making people smile with my cooking.  Perhaps that is why I have a weakness for throwing a great dinner party or bringing a batch of homemade cookies to the office or giving a jar of my handmade jam as a hostess gift.  Perhaps it is my way of giving and to quote Julia Child – “Cooking is like love; it should be entered into with abandon or not at all”.

I hosted a dinner party last weekend and shared my menu with my Shaved Brussels Sprout Salad post.  The final touch to this wonderful dinner party was chocolate mousse.  What I neglected to mention was it was the perfect mousse.  Perhaps it was perfect since the recipe was adapted from the master of French cooking – Julia Child.  Thus I had to name this mousse – “Julia Child’s Perfect Chocolate Mousse”.  It was essentially quite simple to make.  Believe it or not, it was the first time making mousse.  I added the Bourbon along with the espresso whipped cream topping and the result was simply heaven. Going forward this will be a “go to” dessert to impress my guests and now it can be yours too. 

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Speaking of giving, there is nothing more rewarding than being able to pay it forward.  I took the day off from work on Friday.  Although I had a day off, I worked.  Continue reading to understand what I mean. Saturday would be the third annual “Our Team Chloe” event.  It is a fundraiser that supports the Make-a-Wish Foundation.

Chloe is the daughter of my co-worker Joe.  She lost her battle with brain cancer three years ago at the tender age of seven.  It was simply heartbreaking for her family and friends.  Out of this tragic event came something good.  The positive outcome was that Joe and his large family banded together to give back and created Our Team Chloe. They were grateful for what the Make-a-Wish Foundation did for their family and wanted to pay it forward.  With the assistance of many, they put on an outstanding dinner and auction to raise money for the Make-a-Wish Foundation.

Last year I created and donated three handmade cakes for the live auction and raised $1,100 dollars for this amazing charity that grants wishes for very ill children.  Chloe loved being a princess.  With her admiration for anything princess, I created a special princess cake last year.  From that day forward, I made a promise to Joe that I would make a princess cake each year for the auction plus two additional cakes. 

I mentioned that I took the day off on Friday to work. My work was making three special cakes for this year’s auction.  It certainly did not feel like work, since I knew it would assist ill children realize one of their dreams.  My goal was to help raise more money than last year, which I believe we did and that brings me much joy.

Princess Chloe Cake:  Handmade Vanilla Cake with Raspberry Cream Filling and Buttercream Frosting 

 Handmade Dark Chocolate Cake with Cookie Dough Frosting topped with Fudge Brownies and Chocolate Drizzle

Chloe's Castle Cake:  Handmade White Cake with Raspberry Filling and Buttercream Frosting

Julia Child’s Perfect Chocolate Mousse

Serves 4 to 6

6 ounces semi-sweet chocolate, chopped

6 ounces butter, softened to room temperature and cut into pieces

4 Tablespoons fresh brewed espresso

4 egg yolks

¾ Cup Sugar

1 Tablespoon Bourbon

1 Tablespoon water

½ teaspoon Vanilla extract

4 egg whites

Pinch of salt

1 Tablespoon Sugar

In a double boiler, heat chocolate, butter and espresso until melted. (Double boiler tip:  use a sauce pan and top with a glass bowl and add water to sauce pan about 2 inches)  Remove bowl from the top of the pan and set aside.  Meanwhile fill a large bowl with ice and set aside.

Using the same simmering water, place a bowl large enough to fit securely on the bottom pan of the simmering water.  Whisk the egg yolks with ¾ cup sugar, bourbon, vanilla and 1 tablespoon of water until slightly thick.  (about 3 to 4 minutes)

Remove the whipped egg mixture from the heat and place in the ice bath and beat until cool and thick.  Proceed to fold the chocolate mixture into the egg yolk mixture.

In a stand mixer, whip the egg whites with salt until frothy.  Continue to beat until they begin to form soft peaks and add the 1 tablespoon of sugar and continue to whip until thick and shiny but not stiff.  Gently fold the egg whites into the chocolate mixture.  Transfer to a large serving bowl or 4 to 6 individual containers.  (depending how large you desire each serving to be).  Cover with plastic and chill for 4 to 6 hours.  Prior to serving add a dollop of espresso whip cream and shave semi sweet chocolate on top. (Tip: use a vegetable peeler to shave the chocolate bar)

Adapted from: Julia Child – Mastering the Art of French Cooking

Espresso Whip Cream

2/3 Cup Heavy Cream

2 teaspoon sugar

1 teaspoon instant espresso powder

1 teaspoon vanilla

Add to a stand mixer and whisk until firm.  Keep in a covered container until ready to serve.

Prosciutto and Pesto Crostini | Friday Night Bites

The wait is over.  I teased you about what kind of Crostini I would be sharing for Friday Night Bites.  Now the day has finally arrived.  Yippee Skippee!  I made these first for Easter then for my dinner party on Saturday night and they will also be enjoyed for this week’s Friday Night Bites.

I absolutely adore a great Crostini and these rank high on my list.  Oh, did I mention, they are super easy.  If you have a Trader Joe’s near you, all ingredients can be purchased there.  If you don’t have a Trader Joe’s close or you want to put that handmade touch on it, I have included the recipes for that.  Either way; a terrific impromptu appetizer for unexpected guests or to simply enjoy while enjoying your favorite movie or television show.

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Speaking of television shows, is anyone watching Dallason TNT network?  Hubby and I are addicted and typically save it to watch on Friday nights.  This week, we have the season finale to enjoy and just found out that it has been renewed for a third season.  I am so happy.  Sometimes it is the small things in life that make you happy. 

Prosciutto and Pesto Crostini

Makes 24

Baguette, 24 half inch slices

24 Marinated Bocconcini(Mini Mozzarella Balls) (Recipe below)

6 Slices Prosciutto

Pesto (homemade or store bought)

Pre-heat the oven to 400 degrees.

Lay out the 24 slices of baguettes onto a cookie sheet.  Cut each bocconcini into thirds and lay on top of each slice of baguette.  Repeat until all are covered.  Bake for 10 to 12 minutes or until cheese is bubbly and Crostini is golden brown.

While the Crostini is cooking, cook the Prosciutto until crispy.  Use a skillet and add a bit of olive oil and cook one slice of Prosciutto at a time.  Cook on medium high heat and flip a few times to ensure even cooking.  Let cool on a paper towel.  Repeat until all are cooked.  Break each piece into 4 pieces.

Top each Crostini with a teaspoon of pesto and spread then top with the crispy Prosciutto.  Enjoy!

Basil Pesto Sauce

2 C. Fresh basil leaves, packed tightly

½ C. Parmesan cheese, freshly grated

1/3 C. Pine nuts, toasted

½ C. Olive oil

3 Garlic cloves, smashed

Salt and pepper to taste

Use a food processor to make this sauce.  Simply add the basil leaves, parmesan cheese, pine nuts and garlic cloves.  Pulse for 10 seconds and then slowly pour the olive oil into the mixture while food processor is on.  Continue to pulse until the mixture is smooth.  Taste and then season with salt and pepper.  Place into an airtight container immediately so the bright green color remains.  Refrigerate until ready to use.

Marinated Bocconcini

1/4 Cup Olive Oil

2 Cloves Garlic, minced

1/4 Cup Flat Leaf Parsley, minced

1/2 teaspoon Red Pepper Flakes

Mix together all of the above ingredients in a medium bowl and toss in the drained and dried bocconcini.  Let them infuse together for at least one hour in the refrigerator.

Shaved Brussels Sprout Salad with Honey Garlic Vinaigrette

I love dinner parties.  I love planning, preparing and throwing a great dinner party.  It brings me much joy.  Saturday night brought me joy.  Hubby and I had another couple over for dinner.  Originally I thought we would go formal and spend the evening in the dining room.  Plans changed and decided to have a cozy dinner in the kitchen at our new Pottery Barn kitchen dining set.  The fire place was burning in the adjacent family room with music piped in through the speakers – just perfect.  It was chilly outside, candle light glistening through the antique votives and a slight wind pounding against the two windows in the kitchen nook.

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I bet you are asking yourself – what was on the menu?  Typically I have the menu planned a few weeks in advance, but with crazy work weeks, I was a bit remiss in proactive planning.  None the less, I finalized the menu on Thursday and shopped after work on Friday.  We started with a Crostini that I will be sharing on this week’s Friday Night Bites series.  I know the anticipation is building.  Smile.  Our starter course was a Shaved Brussels Sprout Salad that was too die for and I am sharing with all of you today.  For the main event, we had a coffee and spice rubbed port tenderloin over sweet potato grits and a apple and red onion compote.  For the finale, we had handmade chocolate mousse that was the perfect ending to another successful dinner party.  I know when all of the plates are wiped clean, it was a success.

Facebook has become an integral part of day to day life for many.  From seeing what is going on with your friends to seeing world events unfold to keeping up with things you enjoy, it is a window to the world from your computer.  Every once in a while a post will make an impact and just last week, one of my friends posted an inspirational message that I felt compelled to share what I read in the post with all of you.  After doing a bit of research, I found out that it was written by Regina Brett from the Plain Dealer in Cleveland Ohio.  She had some challenges in life along with learning many lessons along the way and decided to share them with her readers.  It turns out to be her most requested column ever – 42 Lesson Life Taught Me:

1. Life isn't fair, but it's still good.
2. When in doubt, just take the next small step.
3. Life is too short to waste time hating anyone.
4. Your job won't take care of you when you are sick. Your friends and family will.
5. Pay off your credit cards every month.
6. You don't have to win every argument. Stay true to yourself.
7. Cry with someone. It's more healing than crying alone.
8. Save for retirement starting with your first pay check.
9. When it comes to chocolate, resistance is futile.
10. Make peace with your past so it won't screw up the present.
11. It's OK to let your children see you cry.
12. Don't compare your life to others. You have no idea what their journey is all about.
13. If a relationship has to be a secret, you shouldn't be in it...
14 Take a deep breath. It calms the mind.
15. Get rid of anything that isn't useful. Clutter weighs you down in many ways.
16. Whatever doesn't kill you really does make you stronger.
17. It's never too late to be happy. But it’s all up to you and no one else.
18. When it comes to going after what you love in life, don't take no for an answer.
19. Burn the candles, use the nice sheets, wear the fancy lingerie. Don't save it for a special occasion. Today is special.
20. Over prepare, then go with the flow.
21. Be eccentric now. Don't wait for old age to wear purple.
22. The most important sex organ is the brain.
23. No one is in charge of your happiness but you.
24. Frame every so-called disaster with these words 'In five years, will this matter?'
25. Always choose life.
26. Forgive but don’t forget.
27. What other people think of you is none of your business.
28. Time heals almost everything. Give time time.
29. However good or bad a situation is, it will change.
30. Don't take yourself so seriously. No one else does..
31. Believe in miracles.
32. Don't audit life. Show up and make the most of it now.
33. Growing old beats the alternative -- dying young.
34. Your children get only one childhood.
35. All that truly matters in the end is that you loved.
36. Get outside every day. Miracles are waiting everywhere.
37. If we all threw our problems in a pile and saw everyone else's, we'd grab ours back.
38. Envy is a waste of time. Accept what you already have not what you need.
39. The best is yet to come...
40. No matter how you feel, get up, dress up and show up.
41. Yield.
42. Life isn't tied with a bow, but it's still a gift.

What are some of the life lessons you have learned?

Shaved BrusselsSprout Salad

Serves 6

1 ½ Pound BrusselsSprout, trimmed and sliced thin

½ Red Onion, peeled and sliced thin

1 ½ Cup Mandarin Orange segments (tangerines or cuties)

¾ Cup Walnuts, rough chop and toasted

1 Cup Israeli Couscous, cooked and rinsed

1 Cup Ricotta Salata Cheese, crumbled

½ Cup Dried Cranberries

¼ Cup Port

Salt

Pepper

In a small pan, add the dried cranberries and port.  Bring to a boil and quickly reduce temperature to low.  Let cook until port is absorbed.  Remove and let cool.

Honey Garlic Vinaigrette

2 shallot, minced
4 garlic clove, minced
2 T. honey
2 t. Dijon mustard
6 T. champagne vinegar
1 cup extra virgin olive oil
salt and pepper to taste

Pour and place all ingredients into a mason jar and shake well. Let sit at least one hour for flavors to develop.

Bacon Wrapped Pineapple Bites with Soy Ginger Dipping Sauce | Friday Night Bites

I am a huge fan of simple yet delicious appetizers.  Why fuss with twenty different ingredients and hours in the kitchen – there is no reason.  Sometimes the simple things in life are often the best things in life. 

We spent the Easter Holiday at my parent’s house with the entire family.  It was a wonderful day filled with great company, much laughter and food that was simple with an abundance of flavor.  My Mom tends to go the comfort food route, which always puts a smile on everyone’s face.  With four nephews ranging from 3 to 13 years, their level of interest varied from video games to being all about the foil wrapped chocolate eggs that decorated the dining room table.

My sister and I always assist with the festivities by bringing various dishes along with helping prepare the food.  I created an extremely tasty Crostini that was a hit with the family and will be making again for a dinner party I am hosting on Saturday.  It will be featured for next week’s Friday Night Bites.  A little hint:  Crispy Fried Prosciutto.  Smile.

Speaking of Friday Night Bites, this week I wanted to share with you a simply divine appetizer that packs an immense punch of flavor.  Typically you think of bacon wrapped dates or water chestnuts, but when bacon wrapped pineapple popped into my head, this was a must make.  The addition of an Asian inspired dipping sauce just completed this uncomplicated appetizer.  Enjoy!

Bacon Wrapped Pineapple Bites with Soy Ginger Dipping Sauce

Makes 24

Pineapple, 24 one inch chunks

Bacon – 24 three inch slices

Preheat oven to 375 degrees

You can use fresh or canned pineapple chunks.  I prefer fresh.  Pat dry with a paper towel and wrap with the bacon and secure with a toothpick.  Use a large baking sheet pan with sides to place the bites one.  Bake for 20 to 30 minutes until the bacon is crispy.  Turn the bites halfway during cooking process. Serve warm with the soy ginger dipping sauce.

Soy Ginger Dipping Sauce

½ Cup Soy Sauce

¼ Cup Rice wine vinegar

2 Tablespoons Fresh Ginger, finely minced

2 Garlic cloves, minced

2 teaspoon sugar

1 teaspoon sesame oil

2 teaspoon sesame seeds

Add all the ingredients to a jar and top with a lid.  Shake well to combine and let rest for at least one hour to have the flavors combine.