Bacon wrapped prunes?! Yes please. Just take a second and stare at this photo.
When I posted this on Instagram, I said that I might have had 20 by accident. After much reflection, I can now say that it wasn’t an accident. They were just too damn delicious to stop eating them. Go ahead judge me. See if I care.
The best part about this snack is how easy it is to make. Here’s all you need:
A pinch of black pepper
Oven. No oven? Okay, a pan works too. No pan? I don’t why you’re here then.
Here’s what you do:
Pre-heat oven to 350 F.
Cut each slice of bacon in half.
Wrap each prune with a half slice of bacon. Make as many as you want.
Dust these bacon wrapped prunes with black pepper. No salt needed.
Add everything to a baking sheet and toss in oven for about 15 minutes. Then, flip these bad boys and let the other side cook for 15 minutes. If the bacon is not crispy golden brown, put them back in. Just keep an eye on it If you’re using a pan, pre-heat it on medium high heat. Add the bacon-wrapped prunes in for about 5 -7 minutes per side. Then it’s up to you to decide how crispy you want the bacon.
That’s it! Turn your TV on to your favorite game, show, or movie and have fun snacking on these.
Basically, baba ghanouj is an eggplant dip/spread that is an excellent starter. Here’s how you can make it:
2 medium size eggplants. Or you can get one giant eggplant! ? ?
1/2 cup olive oil
2 tbs tahini (sesame-based condiment)
1/4 cup chopped Italian parsley
4 minced garlic cloves (or less)
Salt and pepper to taste. I tend to use a lot of black pepper because it really brings up the parsley flavor
Now lets get to work:
Pre-heat your oven to 400 F.
Take your eggplants and stab them with a fork few times. This will ensures that they don’t explode all over your oven.
Coat eggplants with olive oil, and hit them with some salt and pepper. Start rubbing. I have to admit, it always feels a little weird to rub an oiled eggplant. I don’t know why. ?
Put eggplants in a baking sheet or a cast iron pan and toss them in the oven for 30 minutes.
Check on the eggplants after 30 minutes. They need to feel very soft. If they don’t, put them back in the oven.
Now that the eggplants are nice and soft, take them out and let them rest.
After they cool down a little bit, slice them lengthwise in halves. Take a fork, and scoop out all the inner goodness into a strainer. The eggplants will be very watery and you will need to get rid of as much water as possible.
After you strained the eggplants, move them onto a cutting board and add the parsley and garlic on top. Take a knife, and start chopping.
Then take a fork, and start mashing everything as if you’re making mashed potatoes. This will make the texture feel more like a dip.
Add the tahini, half of your olive oil, and freshly squeezed lemon juice. Mix well. Remember, you don’t want to add too much tahini, so just eyeball it. If you think you need a little more tahini, go for it. But just be careful not to use too much.
Add your salt and pepper and mix.
The smell at this point will be incredible. So feel free to give it a taste. Might need some more salt or pepper. If you want more olive oil (which I always do) or more tahini, also feel free to add some more.
Now move the mixture into a bowl, pour in the remaining olive oil on top and throw it in the fridge for few minutes.
Serve with some pita chips…or just some good old pita.
And voila! Give this a try and let me know how it goes.
Look here, Habibi. You know when you wake up sometimes and drag yourself to work, knowing that you will have one of those all day long boring meetings that just strips the humanity out of you? Well, if you ever find yourself in that situation, I have the best remedy for you: A cheese-stuffed habibi burger.
This burger is truly something to look forward to just devour the second you get home. Here’s what this burgers checks:
You don’t believe me? Fine, take a look yourself:
Oh what now? You want to get your hands on this monstrosity? I thought so. Alright, roll up your sleeves and let’s get right into it:
1/2 lb 75% fat ground beef. ( I dare you to say that’s too fatty.)
1 cup of chopped parsley
1 cup of chopped green onions
1 tsp kosher salt
2 tsp (or more) black pepper
1 tsp all spice. (Please tell me you know what this is and have it in your kitchen. God damn it. Go get it.)
1 cup of your favorite shredded cheese.
Let’s do this:
Grab a big bowl and throw in everything except the cheese.
Seriously roll up your sleeves if you’re wearing a long sleeve shirt. It’s about to get messy.
Use your god given beautiful hands to mix all the ingredients together. If I catch you using a fork, a spoon, or any other tool to mix this because you’re afraid your hands will get dirty, you will lose your Habibi title. Yeah, I’m serious!
Once everything is mixed in well, you should have a huge beef patty that smells like heaven on earth.
Add a touch of olive oil to smooth everything out.
Now, cut that patty into two. Flatten each one of them as much as possible, but don’t make it too thin. Otherwise you will poke holes into them and that’s no bueno. Yes, I know one word in Spanish.
Add the cheese on top of one of the patties and keep it in the center and away from the edges.
Carefully grab the other patty and add it on top. Now make sure the edges are nice and sealed up. It should look like a one, cohesive, huge patty.
Get your cast iron skillet. You haven’t bought one yet? Bye.
Heat up your skillet to medium high and add a touch of olive oil. Let it sit for few seconds until the oil is nice and hot.
Gently place the beef patty into the skillet. If you just throw it in there, it will probably break and the cheese will fall off, and you will create the biggest mess in your life.
Take a minute to enjoy that sizzle. Oh, and please don’t touch the damn patty once it’s in the skillet. Let it sit there for a minute or two to get a nice and crispy.
Flip it, very carefully, and let that side get nice and crispy.
At this point you want to check the doneness of the burger. With your index finger, lightly touch the top-center of the burger. If it’s too soft, it’s too rare. If it’s too firm, you burned it. You want somewhere in between: not too soft, not too firm. No rocket science here.
Take out the burger and let it rest for few seconds.
Slice it in half as you see in the video. Enjoy the views!
Build up your burger with either lettuce or kale, tomatoes, and raw onions.
Shako mako Habibi?! I’m not teaching you that again. If you forgot, go here and practice god damn it.
Ok so let’s talk flavor because this dish is all about that and then some! The aroma alone that you get from sautéing garlic, onions, and ginger all together in a pan with some olive oil will make your mouth water like a puppy waiting for a piece of chicken.
Yalla! Let’s get down to business. Ugh, you know what “yalla” means, right? Dude. Okay, real quick. “Yalla” could mean “come on”, “hurry up”, “let’s go”, or “let’s do this”. A very useful word, so memorize it.
1 lb raw shrimp. Please do us all a favor and don’t cook an already cooked shrimp.
5 cloves of garlic
1 medium size onion
3 medium size tomatoes
A dime size of ginger
6 sliced carrots
1 can of baby corn
Handful of snap peas
Some broccoli florets
1 red bell pepper
Salt and pepper
1 tsp tumeric
1 tsp curry powder
1 tsp chili powder
Let’s get cooking, shall we?
First thing first, chop the onions and garlic very finely. If you have a garlic press, use it.
Grate your ginger and set it aside. If you don’t have a grater, it’s not a big deal. Just do your best to chop the ginger very finely.
Chop the tomatoes and red pepper
In a hot skillet, add some olive oil and throw in your onions, garlic, and ginger all together. Let that cook for a few minutes, or until the onions start catching a little bit of a brown color. WARNING: the smell here is going to be too damn good.
Now add the tomatoes and red pepper. We are building a sauce if you haven’t noticed.
After you start seeing some juices in the pan, add in your turmeric, curry powder, chili powder, and salt and pepper. Let that simmer for a few minutes.
Add a quarter cup of water and gently stir everything together.
Now go ahead and add in your shrimp. Enjoy watching these bad boys get baptized in all these flavors. Those are going to be holy shrimps!
Shrimps cook fairly quickly. So keep an eye on them. Once they switch from dark grey to pink, they are all set.
Take out everything and put it in a separate bowl. Keep all the leftover sauce in the skillet. DO NOT wash that skillet yet, please!
Put the skillet back on the burner. Add some more olive oil, and then dump all your veggies in. The leftover sauce in the pan will make these veggies taste like heaven on hearth.
Let the vegetables cook for about 30 minutes on medium heat. Stir occasionally to make sure everything cooks evenly.
And you are ready to eat Habibi! A glass of red wine with this meal goes a long way so treat yourself.
Fancy stuff! Not really, but to say that it’s good would be an understatement. This meal is perfect if you’re trying to impress your special somebody before you “Netflix and Chill”…wink wink.
Okay Habibi, let’s get down to business:
Chicken, duh. You could use any kind of chicken. I used chicken thighs because I love how they suck up all the spices so easily. AND they’re pretty cheap.
One butternut squash
A bunch of asparagus
Some good ol’ kosher salt
Some black pepper
Give it a kick with some red pepper
A little bit of onion powder
Some olive oil
Got everything? Dope. Let’s prep:
Put the chicken in a big bowl and add all the spices, slice and hand-squeeze the lemon (because you’re a boss), and drizzle with olive oil.
Mix everything together and set the chicken aside to marinate for a few minutes.
Now the fun part: cutting the butternut squash. This SOB is really hard to cut so make sure to use a sharp knife and be very careful. Here’s a a good tutorial so you don’t slice your fingers off.
After you cut the squash into cubes, put it in a baking dish, drizzle with olive oil, add salt and pepper, and put it in a pre-heated oven to 400 F degrees.
The squash is going to take a while to cook. About 45 minutes to an hour, depending on the size of the cubes. So feel free to crack a cold one or pour you some wine and chill for a little bit.
Now, lets prepare the asparagus. Okay I really don’t need to tell you how, damn it. Just add olive oil salt and pepper. Done? great, next!
Let’s cook that chicken, habibi. Get your cast iron pan (not going to say this again. You need one of those.) Get the pan nice and hot, put a little bit of canola oil in, and add the chicken. Take a minute and enjoy that sizzle.
Ok, pro tip: do not move that chicken. Let it sit there for a few minutes so it gets a nice golden crust. Flip the chicken, and do the same on the other side. To make sure the chicken is cooked all the way through, just be patient lol. You don’t need thermometers or anything. Just let it sit there and cook, flip every once in a while, and keep an eye on it. No rocket science here.
After about 30 minutes since you put the squash in the oven, check in on it. Flip these cubes so they cook evenly. I’m not a big fan of setting up an exact cooking time. Just keep an eye on it and make sure it doesn’t burn.
Last step: Asparagus. Super easy. You have two options here:
A) Add the asparagus to the pan after the chicken is done cooking. That way the asparagus gets all these chicken flavors. This is what I prefer.
B) Put the asparagus in a cooking sheet, and slide it in the oven for about 10 minutes. Remember the oven is really hot, and asparagus cooks very quickly.
And voila! Dinner is served. Take pictures, post them on Instagram with the hashtag #habibisknowbest and brag about your cooking skills.