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Archive for the ‘DINNER’ Category
Beer and Bacon Mancakes
Here you go guys! Breakfast or dinner – your call!
Ingredients
1/2 lb bacon (8 slices)
- 1/3 cup packed brown sugar
- 2 cups Original Bisquick® mix
- 1 cup of your favorite regular or nonalcoholic beer
- 2 eggs
Directions
- Heat oven to 350°F. Line cookie sheet with foil. Place wire rack on top of cookie sheet. Arrange bacon in single layer on top of rack. Bake 10 minutes.
- Sprinkle bacon with half the brown sugar. Bake 10 minutes longer. Turn bacon over; sprinkle with remaining brown sugar. Bake 10 to 15 minutes longer or until golden brown. Remove from rack. Cool completely, about 15 minutes. Crumble bacon into small pieces; set aside.
- Heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease with vegetable oil or shortening.
- In medium bowl, beat Bisquick mix, beer and eggs with whisk until blended. If batter is too thick, add additional beer until desired consistency. Stir in bacon. Pour by 1/2 cupfuls onto hot griddle. Cook until edges are dry. Turn; cook until golden brown.
Thanks Betty Crocker and Bisquick. Click the link and you can see a “how-to” video.
A Healthy Bacon Chicken Alfredo
Happy New Year!
Is eating healthier part of your New Year’s resolution? But you don’t want to give up your bacon… well maybe this recipe is the answer.
Somehow it doesn’t seem right, but here it is – a healthy makeover on a Bacon Chicken Alfredo recipe. 87% of the reviewers said they would make it again and it received 4 stars… so give it a try!
Ingredients
- 1 package (16 ounces) whole wheat fettuccine
- 8 bacon strips, chopped
- 1 pound boneless skinless chicken breasts, cubed
- 1/2 teaspoon salt, divided
- 1/4 teaspoon pepper
- 2 garlic cloves, minced
- 1 tablespoon butter
- 3 tablespoons cornstarch
- 3 cups 2% milk
- 1 cup half-and-half cream
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 1 cup grated Parmigiano-Reggiano cheese, divided
- 1/2 teaspoon Italian seasoning
Directions
- Cook fettuccine according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain.
- Sprinkle chicken with 1/4 teaspoon salt and pepper. Cook chicken and garlic in butter over medium heat for 4-6 minutes or until meat is no longer pink; remove and keep warm.
- Combine cornstarch and milk until smooth; stir into skillet. Add cream and remaining salt. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the spinach, chicken, 3/4 cup cheese, Italian seasoning and half of the bacon; cook and stir until cheese is melted.
- Drain fettuccine; add to chicken mixture. Cook and stir until heated through. Sprinkle with remaining cheese and bacon. Yield: 8 servings.
Just in case you are interested…
1 cup equals 465 calories, 14 g fat (7 g saturated fat), 72 mg cholesterol, 584 mg sodium, 51 g carbohydrate, 7 g fiber, 32 g protein.
Thank you Taste of Home - http://www.tasteofhome.com/Recipes/Makeover-Bacon-Chicken-Alfredo
Bacon Ranch Slow Cooker Chicken!
Bacon Ranch Slow Cooker Chicken
MMMMMM. Bacon Pasta. Not sure why anyone would want to cook this slowly. Doesn’t the picture look awesome?
Via: http://www.kitchenmonki.com/recipe/Bacon_Ranch_Slow_Cooker_Chicken.2
Ingredients
-
2 strips Bacon, cooked and shredded
-
1 teaspoon Garlic, minced
-
1 package Ranch Dressing Mix
-
1 can Canned Cream of Chicken Soup, 98% fat free1 cup Fat-Free Sour Cream
For assembly and cooking instructions, please visit: http://www.kitchenmonki.com/recipe/Bacon_Ranch_Slow_Cooker_Chicken.2
Hash Brown Casserole with Bacon, Onions, and Cheese!! Yum!
Hash Brown Casserole with Bacon, Onions, and Cheese
Ingredients:
- 6 bacon slices
- 1 cup chopped onion
- 2 garlic cloves, minced
- 1 (32-ounce) package frozen Southern-style hash brown potatoes
- 1 cup (4 ounces) preshredded Classic Melts Four Cheese blend, divided
- 1/2 cup chopped green onions
- 1/2 cup fat-free sour cream
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 (10.75-ounce) can condensed 30% reduced-sodium, 98% fat-free cream of mushroom soup, undiluted
For cooking and assembly instructions, please visit: http://www.myrecipes.com/recipe/hash-brown-casserole-with-bacon-onions-cheese-10000001120354/?utm_source=twitterfeed&utm_medium=twitter
Bacon Tacos! Heaven!
Bacon Tacos
Ya. There really isn’t much to say about this post, but MOUTHWATERING. Thank you Flickr user CrazyUncleJoe-MoFo!
VIA: http://blogs.ocweekly.com/stickaforkinit/2011/10/bacon_tacos.php
The “baco,” as it is aptly named, was first brought to my attention by SnarkyBytes. It is a deliciously simple process: form a four-by-four square weave of bacon and place it over a taco-shaped mold (they recommend shaped tin foil over small Pyrex bowls.) Place it in the oven heated to 400 degrees until browned and crispy. Enjoy
