INGREDIENTS

12 medium jalapeños
8 oz. cream cheese
3 oz. shredded cheddar or Monterey Jack cheese
3 scallions, thinly sliced
1 tsp. smoked paprika
Salt and pepper to taste
12 slices Deen Halal Beef Bacon, cut in half crosswise
Special equipment: Toothpicks

INSTRUCTIONS

Step 1
Preheat the oven to 375°F. Line a large baking sheet with aluminum foil, then top with a wire rack.

Step 2
Cut the jalapeños in half, lengthwise. Using the tip of a small spoon, scoop out and discard the seeds and white membrane. Set the halved jalapeños aside (you may want to put on a pair of vinyl or latex gloves while handling the peppers; either way, be sure to avoid touching your eyes or face).

Step 3
3. In a medium bowl, stir together the cream cheese, shredded cheese, scallions, and smoked paprika. Season generously with salt and pepper.

Step 4
Fill each popper with about 1 tablespoon the cream cheese mixture (each popper should be generously stuffed, with a slight dome). Wrap one piece of bacon around each popper, securing with a toothpick. Repeat with remaining poppers and bacon.

Step 5
Arrange poppers evenly on the wire rack and transfer to the oven. Bake until bacon is cooked through, about 20-25 minutes. If, after 20 minutes, the bacon doesn’t look brown enough, broil on the rack closest to the broiler until crisp, about 2 minutes. Let cool for 5 minutes, then serve warm.

INGREDIENTS

2 tbs olive oil
4 Deen Halal Smoked Turkey Sausages, cut crosswise into ½”-thick rounds
1 small yellow onion, chopped
2 garlic cloves, finely chopped
1 lb. cherry tomatoes, halved
1 lb. spaghetti or linguine
1 teaspoon salt
1 bunch curly spinach, washed and chopped
Salt and freshly ground black pepper, to taste
½ cup torn basil leaves
Shredded Parmesan cheese, for serving

INSTRUCTIONS

Step 1
Heat oil in a large, straight-sided skillet (the pan should be large enough that the dry pasta can lie flat). Add sausage and sauté until cooked through and browned, then add onion and garlic and cook just until onion is translucent, about 3 more minutes.

Step 2
Add 4 1/2 cups water, cherry tomatoes, and pasta. Cover pan and bring to a boil. Remove lid and simmer until the pasta is al dente and almost all the liquid has evaporated, about 8-10 minutes. Use tongs to move the pasta around occasionally, to prevent sticking. In the last 2 minutes of cooking, stir in the spinach.

Step 3
When the liquid has reduced to a sauce and the pasta is cooked through, remove from the heat. Season with salt and pepper, fold in torn basil leaves, and top with Parmesan.

INGREDIENTS

For the salad:
8 slices Deen Halal Turkey Bacon, cut into ½ inch pieces
1 head romaine, coarsely chopped
4 hard-boiled eggs, peeled and quartered
1 avocado, cubed
6 oz. cherry tomatoes, halved
4 oz. crumbled blue cheese
3 tbs. finely chopped chives

For the dressing:
¼ cup extra virgin olive oil
3 tbs. red wine vinegar
1 tbs. Dijon mustard
1 small shallot, minced
Salt and pepper to taste

INSTRUCTIONS

Step 1
Cook bacon in a large skillet over medium heat until crispy, 8 to 10 minutes. Transfer bacon to a paper towel-lined plate to cool. Reserve 2 tablespoons of the rendered bacon fat.

Step 2
In a medium bowl, whisk together the oil, vinegar, mustard, shallot, and 2 tablespoons of reserved bacon fat. Season to taste with salt and pepper.

Step 3
Arrange lettuce in a large bowl or platter. Drizzle with about 2/3 of the dressing and toss to coat. Scatter bacon, eggs, avocado, tomatoes, and blue cheese over lettuce, then drizzle with remaining dressing. Season with salt and pepper, sprinkle with chives, and serve.

INGREDIENTS

½ cup store-bought teriyaki glaze
½ tsp crushed red pepper flakes
8 Deen Halal Turkey Franks, cut into 1” pieces
3 cups fresh pineapple, cut into 1″ pieces
1 red bell pepper, cut into 1″ pieces
1 green bell pepper, cut into 1″ pieces
1 red onion, cut into 1″ pieces
16 cherry or grape tomatoes
1 tbsp toasted sesame seeds
8 metal or bamboo skewers (soak bamboo skewers in water for 15 minutes prior to assembling kabobs)

INSTRUCTIONS

Step 1
In a small bowl, mix together teriyaki glaze and red pepper flakes. Preheat grill or grill pan on medium heat.

Step 2
Assemble skewers, alternating pieces of franks, pineapple, peppers, onion, and whole cherry tomatoes. Brush generously on all sides with teriyaki glaze.

Step 3
Grill on medium heat, turning every few minutes and basting with remaining glaze, until veggies begin to char and glaze is caramelized, about 8 to 10 minutes total.

Step 4
Remove from heat, sprinkle with toasted sesame seeds, and serve.