Combine the sour cream, mayonnaise, blue cheese, parsley, lemon juice, salt, and pepper in a small bowl and stir until well blended and creamy. Add in a tablespoon or two of water to thin out the dressing. Use the back of a spoon to press some of the blue cheese crumbles into the dressing for even more flavor.
Preheat a grill or indoor grill pan to high. Add your bacon to a large skillet and cook until crispy. Set aside on a paper towel-lined plate to drain.
Brush the romaine with olive oil and place it cut-side down on the grill. Quickly sear until grill marks are visible and remove from grill.
Top each grilled romaine head with bacon, tomatoes, pecorino and blue cheese dressing. Enjoy!
Finely dice half an onion and mince 1-2 cloves of garlic.
In a pan on medium heat, cook bacon until desired crispiness. Let cool. Crumble and set aside.
Sauté the diced onion in leftover bacon grease until it turns soft and translucent. Add the minced garlic and sauté for another minute.
Add the frozen spinach to the pan and mix it with the onion and garlic. Cover the pan and let the spinach thaw and heat through for 4-5 minutes. Take the lid off and sauté the spinach until there is no more liquid in the pan. Tan off the heat and set the spinach aside to cool.
While the spinach mixture is cooling, season the ricotta cheese generously with salt and pepper in a large bowl.
Add the cooked spinach mixture to the ricotta and mix it all well. Add the feta cheese and cooked and crumbled bacon and mix until combined.
Make an egg wash by whisking one egg and a little water together and set aside for later.
To assemble the pastries, cut the puff pastry sheets into three strips. Gently roll the strips to widen them slightly. Spoon the ricotta, spinach and bacon mixture in the middle of the pastry dough leaving about 1/2 inch on all sides. Place another sheet on top of the mixture and press down and seal the edges. Use a fork to crimp the edges to seal it further.
Brush the top of the pastries with egg wash and slash with a sharp knife to allow steam to escape while baking. Cut the rolls into pastries as long as you would like them.
Bake the pastries for 18-22 minutes or until they are golden and puffy. Enjoy!
In a small bowl, mix brown sugar, garlic, dried rosemary, salt and pepper. Season pork loin with this mixture, rubbing on all sides.
Heat vegetable oil in a large skillet over medium-high heat. Brown pork loin on all sides by searing for about 2-3 minutes per side.
Let pork loin cool for a few minutes while you make the glaze. To make glaze, mix the fig jam, mustards and orange zest in a small bowl.
Wrap pork loin with bacon by laying one slice at a time crosswise over the top of the pork, tucking ends underneath the pork loin if able. Overlap edges of bacon slices partially. Continue until loin is fully covered with bacon.
Place bacon-wrapped loin in a slow cooker and top with fig glaze. Cover and cook on low for 3-4 hours, or until thoroughly cooked through with an internal temperature of 140 degrees F.
Add pork to a medium bowl, season with salt and toss with cornstarch until coated.
In a separate bowl, whisk garlic, ginger, brown sugar, soy sauce, and pepper until blended; set aside.
In a large skillet over medium-high heat, heat 1 tsp oil. Cook broccoli, green beans and white parts of green onion until tender, about 2 minutes. Transfer to a plate.
Return skillet to high heat and add the remaining 1 tablespoon of oil. When the oil is almost smoking, add pork.
Cook pork until crispy and no longer pink, about 5 minutes.
Reduce heat to medium heat, then return vegetables and add half the sauce to the pan.
Stir quickly to coat pork and vegetables in glaze. (Watch carefully- sauce can burn due to the sugar) Add remaining half of the sauce until you reach your desired sauciness.
Garnish with green onions. Enjoy.
This recipe is a wonderful template to play around with. Try adding other vegetables you like, such as bell peppers, asparagus, snap peas, carrots or mushrooms, or try adjust the heat-level of the sauce by adding in your favorite hot sauce or chilies.