Archive for the ‘DINNER’ Category
Again, this is exactly what BaconScotch is all about. Bacon, bourbon (which is similar to scotch) and chicken. Can it get any better? Love it!
- 16 ounces barbeque sauce
- 1/4 cup bourbon whiskey
- 2 tablespoons apple cider vinegar
- 4-5 lbs boneless skinless chicken breasts, cut into 1”x1” pieces
- 2 teaspoons kosher salt
- 1 teaspoon fresh black pepper
- ¼ cup sweet paprika
- 3 tablespoons packed dark brown sugar
- 1 tablespoon smoked paprika
- 6 slices bacon , cut into small pieces
- 8-10 12-inch wooden skewers (soaked in water for an hour)
For additional cooking and assembly instructions, please visit: http://leaandjay.wordpress.com/2012/09/21/bacon-bourbon-bbq-chicken-kebabs/
Similar to the Chicken Wellington, this is a fantastic bacon-wrapped version of it. Cream cheese, wrapped in chicken, wrapped in Bacon. I can’t wait to try this.
3 pcs chicken breast, large
salt and pepper
2-3 tsp olive oil
3 strips bacon
1/2 cup cream cheese
1/4 cup blanched spinach, chopped
1/4-1/2 tsp salt
For additional cooking and assembly instructions, please visit: http://www.pepper.ph/what-would-popeye-do-to-cream-cheese-chicken-breast-and-bacon/
I am sucker for an Eggs Benedict recipe. We will eat this dish for breakfast, brunch, lunch or dinner or just because!
This one sounds and looks yummy – maybe we will try it for Easter brunch.
- 8 large whole eggs
- 4 large egg yolks
- 2 tablespoons dry white wine
- 1 stick unsalted butter, melted
- 1 1/2 tablespoons fresh lemon juice
- 1/4 teaspoon Tabasco
- 8 slices of applewood-smoked bacon, halved crosswise
- 5 ounces baby arugula
- 2 tablespoons distilled white vinegar
- 4 English muffins, split and toasted
- In a heatproof bowl set over a pot of barely simmering water, whisk the 4 egg yolks with the wine and a pinch of salt until doubled in volume and slightly thickened, about 2 minutes. Gradually add the melted butter, whisking constantly, until a thick, creamy sauce forms, about 5 minutes. Whisk in the lemon juice and Tabasco and season the hollandaise with salt. Keep the hollandaise sauce warm, whisking occasionally.
- In a skillet, cook the bacon over moderate heat, turning once, until crisp, 6 minutes. Transfer to a paper towel–lined plate. Pour off all but 1 tablespoon of the fat in the skillet. Add the arugula, toss quickly in the hot oil and transfer to a plate; season with salt.
- Bring a large, deep skillet of water to a simmer over moderate heat and add the vinegar. One at a time, break the eggs into a small bowl and pour them into the simmering water, leaving plenty of space between them. Poach the eggs until the whites are set and the yolks are still runny, about 4 minutes. Using a slotted spoon, carefully transfer the eggs to a paper towel-lined plate.
- Arrange the toasted English muffin halves on plates and top with the bacon, poached eggs, arugula and hollandaise sauce. Serve immediately.
Thank you Bon Appetit and Tara Lazer.
Ran across this this one Twitter. I think this is a British recipe – which seems perfect while warming up in a pub, enjoying a pint of Guinness.
- 4 baking potatoes
- 1 tablespoon olive oil
- 160g unsmoked back bacon roughly chopped
- 140g cooked roast chicken, cut into small pieces
- 100g bag young leaf spinach
- 100g mature British Cheddar, grated
For additional baking and assembly instructions, please visit: http://www.sainsburys-live-well-for-less.co.uk/recipes-inspiration/recipes/chicken-bacon-jacket-potato-filler/
What more can I say?… Fork please!