Category Archives: Appetizers

Bacon wrapped asparagus

DSC_0492sThese are ridiculously easy to prepare. And they make great side dishes. I used the skinny asparagus because I like the taste of them more than the thicker ones. I bundled about 5-6 asparagus with one strip of bacon, sprinkled with pepper (don’t worry about adding salt, the bacon has enough of it) and put it in the oven for about 12 minutes.

Bacon Wrapped Asparagus


  • Asparagus Spears (5-6 for each bundle)
  • Bacon
  • Black pepper


1) Pre-heat oven to 400 degrees. To break off ends of asparagus spears, snap them and let them break naturally. Wash and pat dry. Wrap 5-6 spears with 1 slice of bacon and repeat for desired amount of bundles. Arrange on baking sheet without letting the bundles touch. Sprinkle with pepper, bake for 12 minutes or until spears are tender.

California Rolls


So….what did everybody make for the Superbowl? We made California rolls. Not really a common snack when watching the game, but we don’t watch football much. We had so much chicken wing dip and other cream cheese related snacks during the holidays that we wanted something different this time.

Back in Rochester, all the California rolls I ever ate comprised of  stick of imitation crabmeat and veggies. In Cali, the imitation crab meat is shredded and mixed with mayo. I like it this way a lot better, mainly because anything as a vehicle for mayo is good enough for me. I know…I just said I wanted to stay away from cream cheese snacks but replaced them with mayo related snacks.

Here’s a link to my sushi rice recipe before you start. And visit my post here for more detailed instructions on how to roll sushi.


California Rolls (makes 8-10 rolls)


  • 6 cups cooked rice
  • 1/4 cup sushi vinegar
  • 3 tsp. sugar
  • 1 tsp. salt
  • 1 tsp. sesame oil
  • 10 seaweed sheets
  • bamboo mat for rolling sushi
  • 12 oz. imitation crab meat, shredded and mixed with mayo
  • 1 avocado, cut into strips
  • 1 cucumber, cut into strips


1) After rice is finished cooking, let steam in pot/rice cooker for ten minutes covered. Pour rice into bowl and combine with vinegar, sugar, salt and sesame oil.

2) Using a spoon, quickly spread a thin layer of rice onto seaweed sheet. Leave a bit of clearance on all sides, as shown. Put crabmeat, cucumber and avocado strips on top of rice an inch above bottom of sheet.

3) Roll bamboo to cover ingredients with seaweed, squeezing bamboo tightly with hands. Remove bamboo and finish rolling the sushi by hand. Place rolls seam side down on cutting board. Wait for them to cool for a couple minutes, then cut pieces with a sharp knife. Serve with soy sauce and/or wasabi.


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