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BLTA Lettuce Wraps

BLTA Lettuce Wraps

BLTA Lettuce Wraps

 

6 oz. bacon in slices

2 T. mayonnaise

2 oz. (1½ cups) lettuce (2 leaves per serving)

½ (3½ oz.) avocado

1 (4 oz.) tomato, in slices

salt and pepper

 

In a large skillet over medium heat, fry the bacon until crispy, about 5 minutes. Set aside on a paper towel–lined plate to cool. When cool enough to handle, cut each strip in half crosswise. Squeeze a line of mayonnaise onto each of the lettuce leaves. Top each leaf with a half-slice of tomato, 3 half-slices of bacon, and a slice of avocado. Season to taste with salt and pepper and enjoy!

Bobby Flay’s Colcannon with Cabbage, Scallions, and Bacon Butter

Bobby Flay’s Colcannon with Cabbage, Scallions, and Bacon Butter

Bobby Flay’s Colcannon with Cabbage, Scallions, and Bacon Butter

 

2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes

Kosher salt and freshly ground black pepper

1 cup whole milk

6 bacon slices, cut into thirds

8 T. (1 stick) unsalted butter, softened at room temperature, divided

½ head Napa cabbage, thinly sliced

2 T. apple cider vinegar

1½ T. whole-grain mustard

2 T. honey

⅓ cup scallions, thinly sliced, divided

 

Place the potatoes in a large saucepan, cover with cold water by 2 inches, and add a generous amount of salt. Bring to a boil, reduce to a simmer, and cook the potatoes until they are fork-tender, about 20 minutes. While potatoes are cooking, add milk to a small saucepan and bring to a gentle simmer over low heat, cover and keep warm. For the bacon, place a large sauté pan over medium heat. Add the bacon to the pan and cook until crisp, flipping them occasionally to ensure even cooking. Transfer the bacon to a paper towel-lined plate, reserve the bacon fat, and set aside. For the cabbage, place a large sauté pan over medium heat. Add 2 T. of butter to the pan. Once the butter begins to foam, add the cabbage, season with salt and pepper, and cook for 3 minutes. Add the apple cider vinegar, mustard, and honey. Stir to combine and cook until wilted, about 5 minutes. Fold in 2 T. of scallions and set aside. Once the potatoes are completely cooked through and very soft, drain them well. Return the potatoes to the hot pot to help them dry out further. (Alternatively, you can dry them out in the oven.) Using a potato masher, crush the potatoes until they are just mashed and fluffy. Add 4 T. of butter to the crushed potatoes and fold to combine. Slowly add the warm milk to the crushed potatoes, a little at a time (you may not need all of the milk), folding the mixture until smooth. Season with salt and pepper and then cover to keep warm. For the bacon butter, in a small bowl add the remaining 2 T. of butter and 2 T. of reserved bacon fat. Mix to combine and set aside. To assemble the colcannon, add the cabbage mixture to the mashed potatoes and fold to combine. Transfer the potatoes to a serving bowl, top with the bacon butter, the remaining scallions, and crumbles of the bacon.

Maple Bacon Crack

Maple Bacon Crack

Maple Bacon Crack

 

8 -10 slices bacon, chopped

1 (8-ounce) package crescent rolls (sheet style preferred)

1/4 cup pure maple syrup, divided

3/4 cup light brown sugar, packed

1/3 cup chopped pecan pieces (optional)

 

Preheat the oven to 375°F (190°C). Line a large-rimmed baking sheet with parchment paper and spray with cooking spray. Cook the chopped bacon until soft but not crunchy, about 10 minutes at 400°F (200°C). Drain on a paper towel-lined plate and set aside. Roll out the crescent roll dough onto the prepared baking sheet. Pinch the seams together to make a single sheet. Use a rolling pin to fill the pan as much as possible. Prick the dough all over with a fork. Brush half of the maple syrup evenly over the dough using a pastry brush. Sprinkle the brown sugar evenly on top, doing your best to cover the entire surface. Distribute the cooked bacon pieces evenly over the brown sugar. If using, sprinkle the chopped pecans on top. Drizzle with the remaining maple syrup. Bake for 22-25 minutes, until golden brown. Allow to cool completely before cutting into small pieces and serving.

Beans with Lardons and Sage

Beans with Lardons and Sage

Beans with Lardons and Sage

 

1/2 pound (1 1/4 cups) dried beans such as flageolet, Jacob’s Cattle or cannellini

2 ounces smoked slab bacon, cut into 1/2-inch cubes (1/2 cup cubed)

1 (28-ounce) can plum tomatoes, drained and chopped (about 2 cups diced)

8 leaves fresh sage

8 cloves garlic, peeled

2 dried bay leaves

1 tsp. coarsely ground black pepper

1 tsp. salt

 

Sort the beans to remove any stones. Place them in a bowl and add cold water to cover by 3 inches. Soak overnight, changing the water once or twice. The next day, boil a small pot of water, add the bacon and blanch 10 minutes. Drain and reserve. Drain the beans and place in a large pot. Add the bacon, tomatoes, sage, garlic, bay leaves and pepper. Mix well. Add about 8 cups cold water (to cover the beans by 3 inches) and bring to a boil. Reduce the heat to a simmer, cover and cook, stirring occasionally and adding water if necessary, until the beans are very tender, 3 to 3 1/2 hours. Serve in a warm bowl.

Thousand Island Tomato and Bacon Salad

Thousand Island Tomato and Bacon Salad

Thousand Island Tomato and Bacon Salad

 

Thousand Island is the junk food of the salad dressing category. Yet we love it because it makes us feel fabulously American. I make Thousand Island in a fairly classic way that always tastes so much fresher and zingier than the dressing you get in a bottle. Here I pair it with tomatoes and bacon for a salad that sometimes satisfies my cravings for a Reuben sandwich with potato chips. And to that end, I also use this as a dressed vegetable component on sandwiches and burgers from time to time when I need a special kick. As for the tomatoes, I prefer to buy Sungolds (when in season), grape tomatoes, or Campari tomatoes for this salad. A giant, ripe beefsteak would be great here, too. If you want to keep this dressing vegetarian, sub in 1 T. low-sodium soy sauce for the Worcestershire.

 

4 thin bacon strips, thinly sliced crosswise

1/2 cup mayonnaise

1/3 cup ketchup

2 tsp. capers, chopped, plus 1 T. of the brine

2 tsp. gherkins, thinly sliced, plus 1 T. of the brine

8 bread-and-butter pickles, chopped, plus 1 T. of the brine

3 T. red wine vinegar

1 T. Worcestershire sauce

Freshly ground black pepper

3 pints cherry tomatoes, halved

Maldon salt

1 T. sugar

 

Place the bacon pieces in a medium skillet, add ¼ cup of water, and cook over low heat until the water cooks out and the bacon is crisp, 12 to 15 minutes. Drain the bacon on a plate lined with paper towels. (Reserve the bacon fat for another use.)  In a large bowl, whisk together the mayonnaise and ketchup. Stir in the capers and brine, gherkins and brine, pickles and brine, 2 T. of the vinegar, and the Worcestershire. Season with pepper and taste for seasoning. Arrange the tomato halves, cut-side up, on a serving platter. Season them with a light sprinkle of Maldon salt, the sugar, and the remaining T. vinegar. Drizzle with spoonfuls of the dressing and crumble the bacon over the top.

Poached Eggs on Cheddar Biscuits with Bacon and Sage

Poached Eggs on Cheddar Biscuits with Bacon and Sage

Poached Eggs on Cheddar Biscuits with Bacon and Sage

3 cups all-purpose flour, plus extra for shaping

1/2 tsp. sweet curry powder

1 ½ T. baking powder

2 tsp. sugar

2 tsp. kosher salt

2 1/2 cups heavy cream

1 cup coarsely grated sharp cheddar cheese (preferably yellow cheddar)

1 T. unsalted butter, at room temperature (optional)

 

12 thin bacon strips

20 fresh medium sage leaves

2 tsp. red wine vinegar

4 large eggs

Kosher salt and freshly ground black pepper

1 T. sherry vinegar

 

Preheat the oven to 350°F. In a large bowl, sift together the flour, curry powder, baking powder, and sugar. (Sifting not only ensures that the dry ingredients will be free of lumps but also mixes them together in advance of adding the cream. The less you mix your biscuit dough once liquid is introduced, the tenderer your biscuit will be.) Using your hands, gently work the salt, cream, and cheese into the dry ingredients just until all of the flour is mixed in with the cream. Do not overmix. Turn the biscuit dough out onto a lightly floured surface, and with floured hands, pat the dough into a 9 by 6-inch rectangle that’s 1 to 1½ inches thick. If the outside edges of the dough start to show cracks, cup the edges with your hands while pushing the dough toward its center to compress it. Lightly flour a knife and slice the rectangle into 1½- to 2-inch squares. You should have about 6 biscuits. Grease a nonstick sheet pan with the butter (or use parchment paper). Arrange the biscuits on the prepared pan, leaving some distance between them. Bake until they start to brown lightly, 15 to 18 minutes. Remove from the oven and set aside. Place the bacon strips in a large skillet (overlapping slightly if needed), add ¼ cup of water, and cook over low heat until the water cooks out and the bacon is crisp, 12 to 15 minutes. Just as the bacon is finishing cooking, add the sage leaves to the skillet and cook, stirring constantly, until the sage pales and crisps, 2 to 3 minutes. Transfer the bacon and sage to a plate lined with paper towels to drain, reserving the fat from the pan. Fill a medium-size shallow pot with about 3 inches of water and bring it to a simmer over medium heat. Add the red wine vinegar. (This will help the eggs to take shape more easily as you poach them.) Crack an egg into a small bowl and then gently drop it into the water. Repeat with another egg, leaving some distance between it and the first. Repeat until all of the eggs are added. Reduce the heat to medium-low and allow the eggs to cook until the whites are firm and completely opaque, 2 to 3 minutes. Use a slotted spoon to gently transfer the poached eggs to a kitchen towel to drain. Season them with salt and pepper. Use a knife to split 4 biscuits in half and place each bottom half on its own plate. Set a poached egg on each bottom half. Stir the sherry vinegar into the reserved bacon fat and drizzle a little of this mixture over each egg. Season with salt. Top each egg with 3 strips of bacon and some of the sage leaves. Cover with the top of the biscuits and serve right away.

Grated Brussel Sprout Salad

Grated Brussel Sprout Salad

Grated Brussel Sprout Salad

 

24 ounces Brussel sprouts, washed and outside layers removed

1 small honeycrisp apple, cut into thin matchsticks

1/3 cup parmigiano-reggiano, finely grated

1/3 cup candied walnuts, crushed into tiny pieces

~2 tablespoons apple cider vinegar

~1/2 cup extra virgin olive oil

Salt and pepper

1/3 cup Applewood smoked bacon, finely chopped (optional)

1 tablespoon bacon drippings (optional)

 

In a large bowl, use the “fine” setting on a cheese grater to finely grate brussel sprouts. Or you can use a food processor to finely chop the brussel sprouts! The “cheese grater” version comes out a bit more perfect but either method works! Add honeycrisp apple thin matchsticks, and finely grated cheese and walnuts. Add bacon (optional). In a separate bowl, whisk together vinegar, olive oil, bacon drippings (optional), and salt and pepper to taste. Pour dressing into brussel sprout mixture. Mix together, adding more olive oil and vinegar if mixture is dry.

One Pot Bacon & Egg Spaghetti with Greens and Herbs

One Pot Bacon & Egg Spaghetti with Greens and Herbs

One Pot Bacon & Egg Spaghetti with Greens and Herbs

 

2 large eggs

3 large egg yolks

1/2 cup grated Parmesan cheese

1/2 cup grated pecorino Romano cheese, plus more for serving

1 tablespoon freshly ground black pepper, plus more for serving

1 1/2 teaspoons kosher salt, divided, plus more as needed

1 tablespoon extra-virgin olive oil

6 ounces bacon, diced

1 medium onion, diced

12 ounces spaghetti

8 ounces (about 8 cups) baby spinach, chopped

1 cup torn fresh basil leaves

1 cup torn fresh parsley leaves and tender stems

 

In a medium bowl, whisk together the eggs, egg yolks, Parmesan, pecorino, pepper, and a pinch of salt. Set aside. In a large sauté pan, heat the oil over medium heat. Add the bacon and cook, stirring occasionally, until the fat renders and the edges crisp, 8 to 10 minutes. Add the onion to the pan and raise the heat to medium-high. Cook, stirring occasionally, until the onion is golden brown and soft, 5 to 7 minutes. If the spaghetti won’t lie flat in the skillet, break it in half. Add it to the pan along with 41 2 3 4 5/4 cups of water and 1 teaspoon of the salt. Cook, uncovered, stirring and tossing the pasta frequently, until it is cooked through but still al dente, 12 to 14 minutes. If the skillet dries out before the pasta is cooked through, add a little water. The pan should stay moist; having a bit of extra pasta water in the pan will make for a creamier, silkier carbonara sauce. Remove the pan from the heat and stir in the egg-cheese mixture, tossing well. Add the spinach, in batches as it begins to wilt, the basil, parsley, and remaining 1/2 teaspoon salt and energetically toss until everything is well incorporated. Cover the pan for 2 minutes to allow the spinach to fully cook. Uncover and toss again.  Serve immediately, sprinkled with pecorino and pepper.

Creamed Corn with Jalapenos, Cheese & Bacon

Creamed Corn with Jalapenos, Cheese & Bacon

Creamed Corn with Jalapenos, Cheese & Bacon

 

3 slices bacon, cut into thin pieces

3 tablespoons butter

1/2 medium onion, finely chopped

1 large jalapeno pepper, seeds & membrane removed, chopped

3 cups frozen corn

1 cup heavy cream

1/2 cup shredded cheese (I used Mexican Cheese Mix)

Salt & course ground black pepper & hot sauce to taste

 

In a large skillet, cook bacon until crisp. Remove and set aside leaving fat in pan. Add butter and when melted add onion and jalapeno. Saute over medium heat, stirring constantly until onion is transparent. Add corn and toss to coat then cover and cook for 5 minutes, stirring occasionally. Remove lid and cook another 2 minutes, stirring often. Add cream and cook until mixture comes to a boil and thickens. Add shredded cheese, season with salt, pepper and hot sauce. Serve immediately. Makes 4 to 6 servings.

Bacon, Onion and Beer Jam

Bacon, Onion and Beer Jam

Bacon, Onion and Beer Jam

 

12 ounces bacon

3 extra large onions, halved then sliced

7 large cloves garlic, peeled and finely chopped

2 heaping tablespoons brown sugar

2 tablespoons balsamic vinegar

1 – 12 bottle dark beer (we used Obsidian Stout)

1/2 cup apple juice

Salt and course ground black pepper to taste

 

Chop bacon and cook in a large Dutch oven over medium heat until fat is rendered and bacon starts to crisp. Add sliced onions and stir well. Lower heat slightly and cook, stirring occasionally until onions are softened and starting to caramelize – about 1 hour. Stir in brown sugar, balsamic and beer. Bring to a simmer then lower heat and cook slowly stirring occasionally until mixture is thickened – approximately 2 hours. As mixture starts to dry out, add apple juice and cook until mixture is dark in color and has a thick consistency. Season with salt and pepper to taste. Serve warm. Makes approximately 3 cups.

Caramelized Onion and Bacon Quiche

Caramelized Onion and Bacon Quiche

Caramelized Onion and Bacon Quiche

 

1 unbaked 10 inch pie crust, store bought or my favorite pie crust recipe

1 cup sweet yellow onion (1/2 of a large onion), sliced into thin strips

2 tablespoons butter

4 slices bacon, cooked and crumbled (finely chopped ham could also be used)

1 cup shredded cheddar or Colby-jack cheese

6 eggs

3/4 cup cream

1/2 tsp kosher salt

1/8 teaspoon pepper

1 tablespoon chopped parsley or chives (optional garnish)

 

Preheat your oven to 375 degrees. First, prepare your pie crust. Make sure that you press the fluted top of the crust to the sides of the pie plate to keep it from sliding down when it bakes. Next, caramelized the onions. Melt 2 tablespoons of butter in a medium sized skillet. Cook the onions over medium to medium low heat until golden brown. Spread the caramelized onions, cheese and bacon evenly over the bottom of the pie crust. Whisk together the egg mixture. In a medium sized bowl whisk six eggs and 3/4 cup of cream, add salt and pepper. Pour the eggs in the pie crust. Cover the quiche in aluminum foil that has been sprayed lightly with cooking spray. The foil will keep the pie crust protected while the filling cooks. Bake the quiche covered in foil for 55 minutes. Then carefully remove the foil and bake an additional 5 minutes. You will know the quiche is cooked when the center is firm and the edges are beginning to turn a golden brown. Finally, sprinkle some finely chopped parsley or chives on top.  This caramelized onion and bacon quiche has a buttery pie crust with a delicious savory sweet onion filling. It’s a great dish for Mother’s Day or any spring meal. Sweet onion season begins in April so look for all those delicious Vidalia or Texas 1015 onions and cook up a simply delicious quiche

Gnocchi with Bacon Cream Sauce

Gnocchi with Bacon Cream Sauce

Gnocchi with Bacon Cream Sauce

 

1 lb gnocchi

Water enough to fill a large pot ¾ full

4 strips smoked bacon chopped

2 cloves garlic pressed or minced

2 egg yolks beaten well

¼ cup 59 mL milk or cream

¼ cup 20 g freshly grated parmesan cheese

¼ cup 59 mL chicken broth

½ tablespoon cornstarch

Kosher Salt and freshly cracked pepper to taste

Chopped parsley and more parmesan to garnish

 

Bring a large pot of salted water to a boil. While bringing the water to a boil, in a medium mixing bowl, mix together egg yolks, milk, and parmesan cheese with a fork or whisk. Set aside. In a large high sided sauté pan or large skillet over medium high heat, cook chopped bacon to desired crispness. At this point, you could remove or keep the rendered bacon fat, it’s entirely up to you. Once done, turn heat to low and add garlic. Stir well, making sure garlic doesn’t burn. Add gnocchi to the water and cook for 2-3 minutes, or as package describes. Drain gnocchi, then add to the pan. Add the egg mixture to the skillet (heat still on low, or turned off) and mix well. In a small bowl, whisk the chicken stock into the cornstarch, then add to the sauce to thicken. Taste and season with salt and pepper as needed. Serve immediately with parsley and parmesan as garnish.

Brussels & Bacon Skewers

Brussels & Bacon Skewers

Brussels & Bacon Skewers

 

16 Brussels sprouts

8 slices bacon

2 T. olive oil

1/4 tsp. salt

1/4 tsp. garlic pepper

1 T. brown sugar

8 skewers

 

In a small bowl, whisk together the olive oil, brown sugar, salt, and garlic pepper. Slice the Brussels sprouts in half lengthwise. Stick the end of a piece of bacon through the skewer, add a Brussels sprout half, and fold the bacon back over the Brussels sprout and onto the skewer. Repeat 3 more times, ending with bacon. Brush olive oil and spices on both sides of the skewers. Bring grill to 350°F. Place skewers on grill and grill for 5 minutes on each side or until the bacon is crispy and Brussels sprouts charred.

Creamy BLT Chicken

Creamy BLT Chicken

Creamy BLT Chicken

 

4 chicken breasts

6 slices of Certified thick cut bacon

3 garlic cloves, minced

8 oz. cream cheese

3/4 C. milk

2 T. stone ground mustard

1 T. fresh lemon juice

1 T. ranch seasoning

1 tsp.. black pepper

2 tsp. salt

2 1/2 C.. baby spinach

2 C. cherry tomatoes, halved

1 T. chives, minced

 

Cook the bacon in a skillet over medium heat. Place the bacon in the skillet while it is still cold. This will help render as much of the bacon fat as possible. While the bacon is cooking, season each chicken breast with salt, pepper and ranch seasoning. Remove the bacon from the skillet when it’s finished cooking and remove all but 2 T. of the bacon fat from the skillet. You can toss the rest or save it for another recipe! Add the chicken breasts to the skillet. Cook for 5 minutes, then flip. Grab a bowl while the chicken is cooking and add the cream cheese, mustard, lemon juice and milk. Whisk together and set aside. Remove the chicken when it has reached an internal temperature of 165°F. Add the garlic and cook for 30 seconds. Add the cream cheese mixture to the pan. Use a wooden spatula to scrape up all the flavor on the bottom of the pan. Bring the mixture to a boil, then add the spinach and tomato. Let boil until the spinach is wilted and reduces in size, about 2 minutes. Add the chopped bacon and mix. Place the chicken breasts back into the skillet and remove from the heat. Top with extra bacon crumbles and minced chives. To serve, present this dish in the skillet and serve family-style! Serve over rice, pasta or devour on its own. Enjoy!

Loaded Potato Chowder

Loaded Potato Chowder

Loaded Potato Chowder

 

1/2 pound bacon

1 small yellow onion, chopped

2 cloves garlic, chopped

1 tsp. thyme

2 T. dry sherry or white wine

3 C. chicken broth

2 C. half and half

3 chicken bouillon cubes

2 large Russet potatoes, peeled and chopped into small pieces

Salt and Pepper

1 C. shredded cheddar cheese

1/2 C. sour cream

chopped chives

 

Cut the uncooked bacon in small pieces. Heat a heavy pan and fry the bacon pieces until crisp. Remove the bacon bits to a plate lined with a paper towel. Take a paper towel and soak up all but 2 T. of bacon grease and discard. Saute the onion, garlic, and thyme for 5 minutes until the onion is soft and tender. Stir in the dry sherry and cook for 2 minutes. Add the chicken broth, half and half, and bouillon. Bring the broth to a boil. Add the potatoes and reduce the heat to a low simmer. Cover the pot and allow the soup to cook for 20 minutes stirring occasionally. Season with salt and pepper if necessary. To serve the soup, top each bowl with a couple spoonfuls of shredded cheese, sour cream, bacon pieces, and chives.

Sheet Pan Roasted Lemony Parmesan Cabbage and Bacon

Sheet Pan Roasted Lemony Parmesan Cabbage and Bacon

Sheet Pan Roasted Lemony Parmesan Cabbage and Bacon

 

4 C. (1 pound) green cabbage, chopped into 3 x ½ inch strips

½ pound applewood smoked bacon, sliced into ¼ inch pieces

1 medium white onion, thinly sliced

4 ounces grated parmesan cheese

2 T. lemon zest

1 tsp. kosher salt

¾ tsp. pepper

3 T. olive oil or neutral vegetable oil

1 tsp. crushed red pepper flakes (optional)

2 T. fresh chives, finely chopped

 

Preheat the oven to 400°F. Coat a rimmed sheet pan (13” x 18”) with nonstick cooking spray. Layer all ingredients evenly across the pan and place into the preheated oven. Roast the cabbage and bacon for 40 minutes, stirring halfway through for even cooking. Once the tips of the cabbage are brown and the bacon is crisp, remove the pan from the oven and serve immediately.

One Pot Bacon & Egg Spaghetti with Greens and Herbs

One Pot Bacon & Egg Spaghetti with Greens and Herbs

One Pot Bacon & Egg Spaghetti with Greens and Herbs

 

2 large eggs

3 large egg yolks

1/2 C. grated Parmesan cheese

1/2 C. grated pecorino Romano cheese, plus more for serving

1 T. freshly ground black pepper, plus more for serving

1 1/2 tsp. kosher salt, divided, plus more as needed

1 T. extra-virgin olive oil

6 ounces bacon, diced

1 medium onion, diced

12 ounces spaghetti

8 ounces (about 8 cups) baby spinach, chopped

1 C. torn fresh basil leaves

1 C. torn fresh parsley leaves and tender stems

 

In a medium bowl, whisk together the eggs, egg yolks, Parmesan, pecorino, pepper, and a pinch of salt. Set aside. In a large sauté pan, heat the oil over medium heat. Add the bacon and cook, stirring occasionally, until the fat renders and the edges crisp, 8 to 10 minutes. Add the onion to the pan and raise the heat to medium-high. Cook, stirring occasionally, until the onion is golden brown and soft, 5 to 7 minutes. If the spaghetti won’t lie flat in the skillet, break it in half. Add it to the pan along with 41 2 3 4 5/4 C. of water and 1 tsp. of the salt. Cook, uncovered, stirring and tossing the pasta frequently, until it is cooked through but still al dente, 12 to 14 minutes. If the skillet dries out before the pasta is cooked through, add a little water. The pan should stay moist; having a bit of extra pasta water in the pan will make for a creamier, silkier carbonara sauce. Remove the pan from the heat and stir in the egg-cheese mixture, tossing well. Add the spinach, in batches as it begins to wilt, the basil, parsley, and remaining ¥2 tsp. salt and energetically toss until everything is well incorporated. Cover the pan for 2 minutes to allow the spinach to fully cook. Uncover and toss again.  Serve immediately, sprinkled with pecorino and pepper.

Smothered BLT Chicken

Smothered BLT Chicken

Smothered BLT Chicken

 

6 slices (6 oz) bacon, chopped

1 1/2 T. olive oil, divided

2 (12 oz each) or 4 (6 oz each) boneless skinless chicken breasts

Salt and black pepper

1 1/2 tsp. Italian seasoning

10 oz. (2 cups) grape tomatoes (halved)

1 T. minced garlic (3 cloves)

1 C. low sodium chicken broth, plus 1 1/2 Tbsp

1 T. cornstarch

3 C. packed (3 oz) fresh spinach, roughly chopped

1/2 C. (1 oz) finely shredded parmesan cheese

1/3 C. heavy cream

 

Add bacon to a 12-inch skillet, cook over medium heat, tossing occasionally until cooked and crisp. Transfer to a plate lined with paper towels. If using 2 (12 oz) chicken breasts then butterfly and cut into 2 portions through the thickness. Pound each piece with a meat mallet to even the thickness. If using 4 (6 oz) pieces then pound each to an even 1/2-inch thickness. Dab chicken pieces dry with paper towels. Season each side evenly with salt and pepper and Italian seasoning. Heat 1 T. olive oil in a clean 12-inch skillet over medium-high heat. Add chicken pieces in a single layer and cook until golden brown on each side and cooked through, about 4 minutes per side. Transfer to a plate. Set pan over medium heat, add remaining 1/2 T. olive oil. Add tomatoes and garlic and saute 30 seconds. Pour in chicken broth, bring to a simmer, reduce heat to medium-low and let simmer 2 minutes. Whisk together cornstarch and remaining 1 1/2 T. chicken broth. Pour into skillet and stir. Let cook and thicken, while stirring, about 30 seconds. Stir in spinach, cooked bacon and parmesan cheese. Cook until spinach wilts. Stir in heavy cream. Season sauce with salt as needed and pepper to taste. Return chicken pieces, and spoon sauce over chicken and serve.

Bruleed Goat Cheese with Bacon Jam

Bruleed Goat Cheese with Bacon Jam

Bruleed Goat Cheese with Bacon Jam

 

1 pound bacon, cooked, drained and chopped

1 large white onion, julienned

1 C. local honey

1/2 C. sugar

1 C. apple cider vinegar

salt and pepper

 

2 C. goat cheese

6 cloves roasted garlic, pureed

1/2 tsp. white pepper

Turbinado or raw sugar

Herbs for garnish

 

Sweet Potato Chips

 

To prepare Bacon Jam, saute onions in oil until caramelized, about 20 minutes. Add honey, sugar, and vinegar and bring to a strong simmer. Let simmer, stirring occasionally, until the liquid becomes thick and syrupy (about 15 minutes). Reduce heat to low and add bacon. Season with salt and pepper and let cool at least 1 hour before serving. Serve with Bruleed Goat Cheese. Bacon jam will keep for up to 8 days in your refrigerator. To prepare Bruleed Goat Cheese, with a mixer or by hand, mix the goat cheese, roasted garlic, white pepper and salt. Press the mixture into an oven safe ramekin and bake at 400 degrees for 4-5 minutes, until warmed. Sprinkle raw sugar over the top in a thin layer, and brown (brulee) with a torch or place under broiler for 30 seconds. Top with bacon onion jam and serve with sweet potato chips.

BLT Rice Bowl

BLT Rice Bowl

BLT Rice Bowl

 

2 C. rice

1/2 lbs bacon, sliced into 10 cm wide pieces

1 small head of lettuce, thinly sliced such as Romain Lettuce or Green Leaf

1 pint cherry tomatoes, halved

 

1 small ripe avocado

1 C. roughly chopped cilantro

1/4 C. fresh lime juice from 3-4 limes

1/4 C. olive oil

1/2 tsp cumin

1/4 tsp chili powder

1/4 tsp salt

 

Prepare rice as per package instructions. Set aside. Cook bacon in a medium skillet over medium-high heat until browned and crispy, stirring occasionally for about 5 minutes. Remove from pan and drain on paper towel. Set aside. Dressing: Place avocado, cilantro, lime juice, olive oil, cumin, chili powder, and salt in a blender. Mix on high until smooth. Assembly:  Serve rice with bacon, lettuce, tomatoes and the dressing on the side.

BLT Chicken-Avocado Salad

BLT Chicken-Avocado Salad

BLT Chicken-Avocado Salad

 

4 slices bacon

1 (5-oz) pkg baby spinach-spring mix blend

2 Roma tomatoes, cut into wedges

⅓ C. crumbled blue cheese

⅓ C. chopped pecans

1 avocado, sliced

2½ C. shredded rotisserie chicken

½ C. balsamic vinaigrette

 

Cook bacon in a skillet 6 to 8 minutes or until crisp. Drain and cool. Crumble bacon.

Arrange greens, tomatoes, cheese, nuts, avocado, bacon, and chicken on a large platter. Drizzle with dressing

Build-Your-Own BLT Board

Build-Your-Own BLT Board

Build-Your-Own BLT Board

 

Sliced Sandwich Bread (toasted)

Bacon

Lettuce

Tomatoes

Mayonnaise

Dijon Mustard

Sunny-Side-Up Eggs

Avocado (sliced)

Red Onions (sliced)

Sautéed Shrimp

Pickles

Basil

salt and pepper

 

Start by baking the bacon and toasting the bread.  You can toast the bread all at once by lining up the slices of bread on a baking sheet, and baking them at 400ºF for 6-8 minutes, turning halfway through. While the bread and bacon are in the oven, slice the tomatoes, onion, and avocado and prep the lettuce. After the bread is toasted and the bacon is done, start cooking the eggs and the shrimp. You can boil, grill, or pan-fry the shrimp to your liking with a simple seasoning of salt and pepper. Arrange the rest of the ingredients on a wood board. Try to keep the bread away from some of the juicier ingredients, like tomatoes and pickles, and make sure to dry the lettuce well so that it doesn’t get soggy before everyone starts building their own sandwiches. Serve and enjoy!

Belgian Beef Carbonnade

Belgian Beef Carbonnade

Belgian Beef Carbonnade

 

6 slices bacon

3 lbs. beef chuck roast, cut into very large chunks

6 C. sliced onions

1½ T. minced garlic

2 C. stout, porter or bock beer

2 T. brown sugar

1 T. dried thyme

2 bay leaves

3 T. cornstarch

3 T. cider vinegar

Hot buttered noodles

Chopped fresh parsley for garnish

 

Fry bacon in large, heavy skillet. Drain on paper towels; coarsely chop it. Remove all but 1 tablespoon of fat from pan; set aside. Dry beef with paper towels; season with salt and pepper. Heat skillet again over medium-high flame then deep-brown the beef chunks in batches, removing each batch to a heavy, oven-safe pot. Use additional fat as required for each batch. Heat oven to 300 degrees. Heat a little more fat in skillet over medium-low flame. Add onions and cook slowly, stirring often, until limp and golden brown, 15 to 20 minutes. Stir in garlic during last 5 minutes. Add mixture to the beef in pot. Raise heat under skillet, stir in beer and bring to simmer, scraping bits from bottom. Stir in brown sugar, thyme and bay leaves. Bring to low simmer then stir into beef-onion mixture. Cover tightly, place in oven and bake until meat is very tender, 1 ½ to 2 ½ hours. Remove from oven and let stand 20 minutes (or cool and refrigerate overnight). Skim fat from surface. Return to simmer on top of stove. Combine cornstarch and vinegar; stir into stew to thicken it. Season with salt and pepper. Serve over noodles, garnished with parsley and reserved bacon.

 

Bacon Yakisoba (Fried Noodles)

Bacon Yakisoba (Fried Noodles)

Bacon Yakisoba (Fried Noodles)

 

3-4 slices bacon, cut into bite-size pieces

1/4 cabbage, sliced thinly

1 tablespoon vegetable oil

1/4 cup water

1 fresh Yakisoba packet (comes with noodles and seasoning powder)

Kewpie mayonnaise, aonori (seaweed flakes), or pickled ginger, for garnish

 

Cook bacon in large skillet over medium-high heat until almost crispy. Set aside. Drain all but 1 tablespoon bacon fat. (For non-bacon option, start with 1 tablespoon vegetable oil.)  Add cabbage to bacon fat and cook until soft. Set aside.   In same pan, heat oil and water. Add noodles and pan fry 2-3 minutes, until soft. Add bacon and cabbage. Sprinkle in seasoning powder and combine until even.   Divide among 3 plates. Garnish with a few lines of Kewpie mayonnaise, a handful of aonori, and a pinch of pickled ginger.

White Cheddar Soup with Crispy Bacon

White Cheddar Soup with Crispy Bacon

White Cheddar Soup with Crispy Bacon

 

3 Tablespoons unsalted butter

1 1/2 cups finely chopped onion

1 Tablespoon minced garlic

1/4 cup all-purpose flour

4 1/2 cups chicken stock

1 1/2 cups half-and-half

1/4 teaspoon cayenne pepper

1/4 cup dry white wine

12 ounces grated sharp white cheddar cheese

kosher salt

6 bacon slices, cut into 1 inch pieces and cooked until crisp

6 green onions, including 2 inches of green tops, coarsely chopped

 

Heat butter in a large, heavy pot over medium heat. When hot, add the onion and sauté until softened, for 4 to 5 minutes. Add garlic and sauté 1 minute more. Sprinkle flour over the mixture and cook, stirring for 2 minutes. Add the stock and half-and-half and bring mixture to a simmer. Add the cayenne pepper and wine. Add the cheese, a little at a time, stirring until smooth after each addition. Taste soup and season with salt, as needed. Soup can be prepared 1 day ahead; cool, cover and refrigerate. Reheat over medium heat. To serve, ladle soup into 6 bowls and garnish each serving with bacon pieces and green onions.

Bacon Cabbage Dippers

Bacon Cabbage Dippers

Bacon Cabbage Dippers

 

1 medium head green cabbage

1 lb. bacon

1/4 c. grated Parmesan

2 tbsp. extra-virgin olive oil

Kosher salt

1 tsp. Freshly ground black pepper

1 tsp. dried oregano

 

Preheat oven to 450°. Quarter the cabbage and remove thick stem, then cut each quarter piece in half.  On two large baking sheets, toss cabbage lightly with Parmesan and oil then season with salt, pepper, and oregano.  Wrap a piece bacon around each cabbage wedge. Bake until cabbage is golden and crispy around edges and bacon is cooked through, about 30 minutes. Serve warm with ranch for dipping.

Tuscan White Bean Soup with Bacon

Tuscan White Bean Soup with Bacon

Tuscan White Bean Soup with Bacon

 

10 strips Bacon, diced

2 large Shallots, peeled & small dice (about 1 1/2 cup)

3 medium Carrot, peeled & small dice (about 3/4 cup)

3 medium Celery, small dice (about 3/4 cup)

4 small cloves Garlic, peeled & minced

¼ tsp crushed Red Pepper Flakes – more or less, to taste

¾ tsp Kosher Salt, plus more to taste

heaping 1/4 tsp Ground Black Pepper, plus more to taste

½ cup White Wine

4 Cups Chicken Stock

2 (14.5 oz) cans Cannellini Beans or Great Northern Beans, undrained

2 sprigs fresh Rosemary

1 Bay leaf

1 Parmesan Cheese Rind

¼ – ½ Cup Heavy Cream

1 T. fresh Parsley leaves, chopped, or more for serving

½ Cup Parmigiano Reggiano, plus more for serving

 

Cook bacon: Place a large stock pot over medium heat and add bacon. Cook until bacon is crisp and cooked through. Use a slotted spoon to remove bacon to a paper towel lined plate, leaving bacon drippings in pan. Set aside. Remove bacon – leave fat: You want about 1 T. of bacon drippings in the pot, if you do not have enough fat, add extra virgin olive oil to pan until you have about 1 T. of liquid (just eyeball this). Sauté vegetables: Increase heat to medium high. Add shallots, carrot, and celery to pot. Cook, stirring frequently until softened, about 3 minutes. Add garlic and crushed red pepper flakes, salt and pepper; cook until aromatic, 30 seconds – 1 minute. Deglaze the pan: Add white wine to deglaze pan, scraping up brown bits from the bottom of the pan. Cook until wine is reduced to 2 T., about 3-4 minutes. Add liquid, beans + herbs: Add the chicken stock, beans with their liquid, rosemary sprigs, bay leaf and parmesan rind (if using). Boil, then simmer: Increase heat to high and bring soup to a boil. Immediately reduce heat to a gentle simmer. Cover and simmer for 15-18 minutes. Add bacon, cream, parsley + parmesan: Use tongs to remove the rosemary sprigs and bay leaf. (I leave in the parmesan rind, but you can remove and discard it.) Add in the bacon, 1/4 cup of cream, chopped parsley leaves and grated parmesan. Taste and adjust for seasoning. Taste the soup, add more cream for a richer taste and texture.

Braised Chicken with Onions, Mushrooms, and Bacon

Braised Chicken with Onions, Mushrooms, and Bacon

Braised Chicken with Onions, Mushrooms, and Bacon

 

Serve with mashed potatoes, buttered noodles, or polenta.

 

3 slices bacon

8 (3-ounce) boneless, skinless chicken thighs

2 onions

1 ounces cremini mushrooms

1 cup chicken broth

Fresh parsley

 

Chop bacon and cook in Dutch oven over medium heat until crisp, 5 to 7 minutes; transfer to paper towel—lined plate. Trim chicken, pat dry with paper towels, and season with salt and pepper. Heat bacon fat left in pot over medium heat until just smoking. Brown half of chicken lightly on 1 side, 3 to 5 minutes; transfer to plate. Repeat with remaining chicken. Halve and thinly slice onions, trim and quarter mushrooms, and add to fat left in pot with 1/4 tsp. salt. Cover and cook over medium heat until softened and wet, about 5 minutes. Remove lid and continue to cook, stirring often, until onions and mushrooms are dry and well browned, 10 to 12 minutes. Stir in broth, scraping up any browned bits, and bring to simmer. Nestle chicken and any accumulated juices into pot, cover, and simmer gently until chicken is very tender, 20 to 25 minutes. Transfer chicken to platter; cover to keep warm. Return sauce to simmer and cook until thickened, about 5 minutes. Season with salt and pepper to taste and pour over chicken. Mince 2 T. parsley, sprinkle parsley and bacon over top, and serve.

Amazing Bacon, Onion & Fried Egg Toast

Amazing Bacon, Onion & Fried Egg Toast

Amazing Bacon, Onion & Fried Egg Toast

 

2 strips bacon, cut in half

1/4 yellow onion, sliced thinnish

1 large egg

1 slice bread

1/4 cup leftover Roasted Red Pepper Sauce, warmed up

Freshly ground black pepper (optional)

 

Cook the bacon in a large nonstick skillet until three-quarters of the way done. Push the bacon to one side, add the onion to the pan, and cook it in the bacon grease—two slices won’t make too much grease, so don’t freak out.        When the onion has softened, slide the bacon and onion over to one side, and crack the egg into the remaining grease and cook… you know how. Toast the bread. When the egg is done, put the toast on a plate and top with the bacon, onion, and egg. Immediately add the red pepper sauce to the pan to heat it up, then drizzle over the egg. Maybe a few grinds of pepper.

Roasted Brussels Sprouts with Bacon and Chestnut

Roasted Brussels Sprouts with Bacon and Chestnut

Roasted Brussels Sprouts with Bacon and Chestnut

 

3 T. olive oil

½ pound bacon, cut into lardons

4 shallots, thinly sliced

1 pound Brussels sprouts, trimmed and halved

¼ pound chestnuts, roasted and peeled

Salt and freshly ground pepper

2 T. unsalted butter

2 T. balsamic vinegar

 

Preheat oven to 425°. Heat oil over medium heat in a roasting pan or oven-proof skillet. Add the bacon and cook until golden brown and crisp. Remove the bacon to a plate lined with paper towels. Drain all but two T. of fat from the pan. Add the shallots to the pan and cook until soft. Add the Brussels sprouts and chestnuts and toss to combine. Season with salt and pepper and roast in the oven until the sprouts are cooked through and golden brown, about 12 minutes. Remove the vegetables from the oven and stir in the butter and balsamic vinegar. Transfer to a platter and top with the crispy bacon.

Simmered Fish with Tomatoes & Bacon

Simmered Fish with Tomatoes & Bacon

Simmered Fish with Tomatoes & Bacon

 

4 slices bacon

1 red onion, halved and thinly sliced

Kosher salt

Freshly ground black pepper

1/2 tsp. crushed red pepper flakes, optional

One 28-ounce can whole peeled tomatoes

1 1/2 pounds firm white fish, such as halibut, cod, or pollock

Olive oil for drizzling

Chopped fresh chives or parsley, for serving

 

Cook the bacon in a large skillet over medium heat, turning occasionally, until crisp, 5 to 7 minutes. Transfer to a plate. Increase the heat to medium high. To the drippings in skillet, add the onion and season with V2 tsp. salt and several grinds of black pepper. Cook, stirring occasionally, until the onion starts to brown, about 4 minutes. Add the crushed red pepper flakes, if using, and the tomatoes, breaking up with your hands or a spatula to bite-size pieces; season with V2 tsp. salt and more black pepper. Bring to a simmer. Season the fish all over with salt and pepper and nestle in the sauce. Drizzle with oil and cover the skillet. Reduce the heat to low and cook, covered, until the fish is just cooked through, 3 to 5 minutes depending on thickness. Uncover, top with chives, and crumble bacon overtop.

Mom’s Sweet Corn Chowder

Mom’s Sweet Corn Chowder

Mom’s Sweet Corn Chowder

 

8 slices bacon, chopped

2 tablespoons butter

1 cup chopped onion (about 1/2 a large onion)

1 pound Yukon gold potatoes, chopped into bite-size pieces (about 3 cups)

4 cups low-sodium chicken broth

3 tablespoons all-purpose flour

2 cups half-and-half

3 cups corn kernels

Salt and pepper

Fresh chives for sprinkling on top

 

In a large soup pot or heavy-bottom Dutch oven, cook bacon over medium heat until bacon is cooked through and crispy. Scoop the bacon out and set it on a plate lined with paper towels. If there is a ton of bacon grease, pour off all but about 1 tablespoon. Add the butter and allow it to melt then add onion and potatoes. Cook, stirring often to keep the potatoes from sticking, until onion is tender, about 5 minutes. Add chicken broth and bring to a simmer. Cover and simmer until potatoes are tender, 15– 20 minutes. Combine flour and half-and-half in a glass measuring cup and whisk until smooth. Add the half-and-half mixture and the corn to the pot and continue cooking until the soup is slightly thickened and the corn.

Bacon, Egg, and Hash Brown Casserole

Bacon, Egg, and Hash Brown Casserole

Bacon, Egg, and Hash Brown Casserole

 

10 slices bacon, chopped

4 cups frozen diced potatoes with peppers and onions, thawed

1 (10-oz) pkg spinach

1 (4-oz) pkg gluten-free seasoned croutons

10 large eggs

½ cup heavy cream

½ cup sour cream

1 tsp. garlic salt

1½ cups shredded colby-Jack cheese

 

Preheat oven to 375°F. Cook bacon in a 12-inch cast-iron skillet over medium heat 6 to 8 minutes or until crisp. Remove bacon from skillet, reserving 2 T. drippings in skillet. Add potatoes to hot drippings; cook, stirring occasionally, until potatoes are browned and tender. Gradually stir in spinach until wilted. Sprinkle with croutons. Whisk together eggs, cream, sour cream, and garlic salt in a large bowl; pour over croutons. Sprinkle with cheese and bacon. Transfer skillet to oven and bake 25 to 30 minutes or until center is set.

Parmesan-Bacon Pasta

Parmesan-Bacon Pasta

Parmesan-Bacon Pasta

 

½ (16-oz) pkg linguine

6 slices bacon, chopped

½ lb asparagus, trimmed

1 cup grape tomatoes, halved

¾ cup chicken broth

¼ cup shredded Parmesan cheese

 

Cook pasta according to package directions. Meanwhile, cook bacon in a large skillet over medium heat until crisp; using a slotted spoon, remove bacon and drain on paper towels, reserving 1 T. drippings in skillet. Add asparagus; cook 4 minutes or until asparagus is crisp tender. Remove asparagus from skillet, and keep warm. Add tomatoes and broth, scraping skillet to loosen any browned bits; bring to a boil, reduce heat, and simmer until broth is reduced by half. Add cheese, stirring until melted. Toss sauce mixture with pasta and bacon; divide mixture between 2 plates. Serve with asparagus.

Bacon and Cheese Wonton Pierogies

Bacon and Cheese Wonton Pierogies

Bacon and Cheese Wonton Pierogies

10 slices bacon, chopped

1 (24-oz) container refrigerated garlic mashed potatoes

1 cup shredded Cheddar cheese

1 large egg, lightly beaten

4 green onions, chopped

2 (12-oz) pkg wonton wrappers

½ cup water

½ cup butter, divided

1 (12-oz) jar refrigerated Ranch dressing

 

Cook bacon in a large skillet over medium heat until crisp; drain on paper towels. Stir together mashed potatoes, bacon, cheese, egg, and onions in a large bowl.  Spoon about 1 T. potato mixture in center of each wonton wrapper. Moisten edges of wrapper with water, and fold one pointed edge over filling to make a triangle, pressing edges to seal. Bring a large pot of salted water to a boil over medium-high heat. Add pierogies, in batches; cook until dumplings begin to float. Remove with a slotted spoon, and place on a parchment-lined baking sheet. Melt 1 T. butter in a large nonstick skillet over medium heat. Add 10 to 12 pierogies and cook 2 to 3 minutes or until browned. Repeat with remaining butter and pierogies. Serve with Ranch dressing for dipping.

Chicken Club Crescents

Chicken Club Crescents

Chicken Club Crescents

 

1 (4-count) can refrigerated crescent rolls

½ (2.1-oz) pkg fully-cooked bacon

½ (22-oz) pkg fully-cooked chicken breast strips

½ (8-oz) block colby-Jack cheese, sliced

2 T. butter, melted

½ T. honey mustard

½ tsp. Worcestershire sauce

 

Preheat oven to 375°F. Unroll crescent dough and separate into 8 triangles. Divide desired amount of bacon, chicken, and 1 slice cheese over wide part of each crescent triangle. Roll up crescents according to package directions. Place in a lightly greased 9-inch baking dish. Stir together melted butter, honey mustard, and Worcestershire sauce; brush over tops of rolls. Bake 15 to 20 minutes or until golden brown. Serve with additional honey mustard for dipping, if desired.

Bacon and Potato Breakfast Casserole

Bacon and Potato Breakfast Casserole

Bacon and Potato Breakfast Casserole

 

1 (16-oz) pkg bacon, chopped

1½ lb Yukon Gold potatoes, peeled and cut into ½-inch pieces

1 (8-oz) pkg sliced mushrooms

2 cloves garlic, minced

1 (10-oz) pkg baby spinach

4 green onions, thinly sliced

1 cup shredded Swiss cheese

12 large eggs

½ tsp. salt

½ tsp. pepper

 

Preheat oven to 350°F. Cook bacon in a large skillet over medium heat until crisp. Drain, reserving 4 T. drippings in skillet. Cook potatoes in hot drippings in skillet over medium-high heat 8 to 10 minutes or until potatoes are browned and tender, stirring occasionally. Remove from skillet, and place in a lightly greased 13- x 9-inch baking dish. Add mushrooms and garlic to skillet; cook 5 to 6 minutes or until mushrooms are browned and tender. Gradually add spinach, stirring until wilted. Spoon mushroom mixture over potatoes in baking dish; sprinkle with green onions, bacon, and cheese.

Whisk together eggs, salt, and pepper in a bowl until blended. Slowly pour egg mixture over cheese in baking dish. Let stand 15 minutes. Bake 40 to 50 minutes or until center is set. Let stand 10 minutes before serving.

Summer Corn and Bacon Pasta

Summer Corn and Bacon Pasta

Summer Corn and Bacon Pasta

 

12 oz whole wheat rotini pasta

3 ears corn

9 slices center cut bacon, chopped

1 sweet onion, chopped

3 cloves garlic, minced

1 cup low-sodium chicken broth

¾ cup heavy cream

¾ tsp. salt

1 (1-oz) pkg fresh basil, torn

 

Cook pasta according to package directions. Cut kernels from cobs; discard cobs. Meanwhile, cook bacon in a large skillet over medium-high heat 6 to 8 minutes or until crisp. Drain, reserving 2 T. drippings in skillet. Cook corn and onion in hot drippings 6 minutes or until browned and tender. Add garlic; cook 1 minute or until fragrant. Stir in broth, cream, and salt; cook 3 minutes or until thickened. Add pasta and basil, stirring to coat. Sprinkle with bacon.

Creamy Bacon Chicken with Crispy Smashed Potatoes and Roasted Asparagus

Creamy Bacon Chicken with Crispy Smashed Potatoes and Roasted Asparagus

Creamy Bacon Chicken with Crispy Smashed Potatoes and Roasted Asparagus

 

6 slices center cut bacon, chopped

1 onion, chopped

6 (6-oz) boneless, skinless chicken breasts

¾ cup low-sodium chicken broth

¾ cup heavy cream

 

2 lb small red potatoes

4 T. olive oil, divided

1 tsp. garlic powder

1 tsp. pepper

½ tsp. salt

1 lb asparagus, trimmed

 

Cook bacon and onion in a large skillet over medium-high heat 6 minutes or until bacon is crisp and onion is tender. Remove bacon mixture from skillet, reserving 2 T. drippings in skillet. Add chicken to skillet, and cook 5 minutes per side or until browned. Add broth and cream; cook 3 to 4 minutes or until thickened and chicken is done. Sprinkle chicken with bacon mixture. Preheat oven to 450°F. Cook potatoes in boiling water 10 minutes or until just tender; drain and place on a greased baking sheet. Using a potato masher, mash each potato until flattened, but still in one piece. Drizzle with 3 T. oil; sprinkle with garlic powder, 1 tsp. pepper, and ½ tsp. salt. Bake 15 to 20 minutes or until edges of potatoes are browned and crispy. Toss asparagus with 1 T. oil on another rimmed baking sheet. Bake 6 to 8 minutes or until browned and tender; season with additional salt and pepper to taste.

Brie-Brioche Toast

Brie-Brioche Toast

Brie-Brioche Toast

 

1 (12-oz) pkg soft brioche baguette

½ cup salted butter, melted

1 (12-oz) pkg thick-sliced bacon, chopped

1 (8-oz) pkg sliced mushrooms, chopped

4 cloves garlic, minced

1 T. chopped fresh thyme (plus more for garnish)

1 (8-oz) round brie cheese, thinly sliced

½ (4.3-oz) container pomegranate arils

 

Preheat oven to 400°F. Cut baguettes into ¼-inch-thick slices. Place on a large baking sheet; brush with melted butter. Bake 10 minutes or until browned and crisp. Meanwhile, cook bacon in a large skillet over medium heat until crisp, drain, reserving 2 T. drippings in skillet. Cook mushrooms and garlic in hot drippings in skillet over medium heat unril browned and tender. Stir in thyme and crumbled bacon. Adjust oven temperature to broil. Place brie slices on toasted brioche. Broil until cheese is melted. Spoon mushroom mixture over cheese. Sprinkle with pomegranate arils. Garnish with fresh thyme. Serve immediately.