BACON WRAPPED SMOKIES:
INGREDIENTS:
(12 -16 ounce) package bacon (not thick sliced, thinner bacon works better, inexpensive is fine)
1 (16 ounce) packagelit'l smokies sausages
brown sugar
cinnamon sugar (optional)
toothpick
DIRECTIONS:
Preheat oven to 350 degrees F.
Open the packages of bacon and cut the whole slab into thirds across the bacon pieces. I usually cut them straight out of the refrigerator while they're cold, then allow them to warm a bit before wrapping the Smokies - the bacon is more pliable when not very cold, and makes it easier to work with awkwardly-shaped pieces.
To make assembly even easier, line up pieces of bacon on your cutting board or a clean counter. Wrap each Lit'l Smokie in a 1/3-cut piece of bacon, then secure with a toothpick.
Lay wrapped Smokies on a sheet pan. Tilting the toothpick downward makes lining them up a bit easier. (If you are making a double or triple batch with a Costco-sized 3-pound package of Smokies, continue wrapping until you run of room on your sheet pan, and then - just to make the overall assembly easier - can continue wrapping until you run out of the Smokies and simply put them in a bowl until you can lay them out on another sheet pan later or when your first one is out of the oven. If you run out of bacon before Smokies, you can cut some strips of bacon lengthwise to make additional slices so that you'll have enough.).
Sprinkle about 1/4 teaspoon of brown sugar on each Smokie - I simply sprinkle by hand.
Bake in preheated 350 degree F oven for 45 minutes.
Using tongs, transfer the treats to a platter or plate, arrange attractively, put them out for your guests, and stand back before you get trampled in the crowd's rush to get at them. :).
Note: I usually make triple batches of these at a time, using the 3-pound Smokies packages from Costco and three packages of bacon. Although best if served immediately, I bake them all up, then freeze them and thaw and reheat in the oven (or even the microwave) to serve. The bacon and brown sugar doesn't stay as crispy that way, but since most parties will have a varying number of attendees we find it's easier to make large batches during the holidays. Before reheating, you can sprinkle a bit more brown sugar over them to make up for any that fell off. ;).
Optional: before putting the brown sugar over, you can also sprinkle the Smokies with a small amount of cinnamon sugar, for even more flavor!
CHICKEN AND BACON PANINI WITH SPICY CHIPOTLE MAYO:
INGREDIENTS:
For the Spicy Chipotle Mayo:
1 chipotle pepper in adobo sauce
1/2 cup mayo (I used reduced fat mayo with olive oil)
juice of 1 lime
1/2 tsp. adobo seasoning
For the Panini:
1 1/2 cups cooked chicken breast (I used shredded rotisserie chicken)
4 slices of cooked bacon
1/2 cup shredded cheddar cheese
1/2 tomato, sliced into 4 slices
2 tsp. olive oil
salt
4 slices of bread (I used Italian)
butter
DIRECTIONS:
For the Spicy Chipotle Mayo:
Add all ingredients into a food processor and puree until smooth. Add salt and pepper to taste, if needed.
For the Panini:
Turn the oven to broil. Place the tomato slices on a lined baking sheet. Drizzle with a little olive oil and sprinkle with salt. Place into the oven and roast the tomatoes until the top is slightly charred. Remove from the oven and set aside.
Heat a panini grill or grill pan on medium heat. Spread a little bit of butter on one side of each piece of the bread.
Evenly distribute the chicken, cheese, bacon, and tomatoes on top of two slices, butter side down.
On the other pieces of bread, spread some of the mayo on the side that is not buttered. Place on top of the sandwich. Place the sandwiches on the grill. If you are using a grill pan, place a heavy pan on top of each sandwich. Cook for about 2-3 minutes until the bread is golden brown. Gently flip the sandwich over and cook for another 2-3 minutes until the other side is golden brown
BACON + EGG TOAST CUPS
Ingredients:
6 slices of bread
6 slices of bacon
6 eggs
salt & pepper
Instructions:
Pre-heat the oven to 400 degrees. Lightly butter the molds of the muffin pan.
Trim the crust and the corners off the bread, making wonky looking circles. Using your fingers gently flatten the bread and shape into the muffin molds, set aside.
Line a sheet pan with parchment paper and lay the bacon strips on it. Roast in the oven for 10 minutes. You want them just slightly cooked and still pliable. While the bacon is cooling bake the toast cups in the oven for 5 minutes, just enough to lightly toast the cups.
Shape the cooled bacon into the toast cups, with the meaty side out. Crack an egg into each cup. (I take out some of the white so not to overflow the cups, but that is up to you.)
Lower the temperature of the oven down to 350 degrees.
Bake the egg cup in the oven for 15 - 20 minutes or until the egg whites have set and the yolks are creamy.
Run a knife along the edges and use a small spoon to pop them out. Enjoy!
Notes
If you're not a fan of creamy delicious runny eggs you can beat 4 eggs with a bit of milk, season and spoon into the cups and bake for 10 minutes or until eggs have puffed and are set. Feel free to add a bit of cheese.
BBQ BACON CHEESEBURGER CUPCAKES:
INGREDIENTS:
1 package wonton wrappers (about 2.5-3 inches across)
1 pound lean ground beef
4 slices bacon, diced and cooked until crisp
½ cup ketchup
½ cup barbecue sauce
3 cups cheese, divided (whatever you like on your burgers!)
Optional toppings: shredded lettuce, pickles, mustard, mayo, tomatoes.
INSTRUCTIONS:
Preheat the oven to 400 degrees F.
In a medium pan, cook ground beef over medium-high heat until browned.
Remove from heat and stir in bacon, ketchup and barbecue sauce. Stir in 1 cup cheese.
Spray 2 muffin pans with non stick spray. Place one wonton wrapper in the bottom of each muffin cup. Place another wonton wrapper on top, turning so that the long edges are staggered (so that your muffin cup is lined completely by the wonton wrappers). Place about 1-2 tablespoons of beef mixture into each wonton cup. You should fill 18-24 wontons with beef mixture, depending on how full you fill them.
Sprinkle with remaining cheese and bake for 12-15 minutes until cheese is bubbly and edges of the wonton are crispy and golden brown. Let sit at least 5 minutes before serving (they're very hot inside!). Feel free to garnish with your favorite burger toppings!
FRIED CHICKEN AND WAFFLE SANDWICHES:
Ingredients:
2 cups (250 grams) all-purpose flour
¼ cup (55 grams) light-brown sugar
1 teaspoon (8 grams) baking soda
1 ½ teaspoons (6 grams) baking powder
½ teaspoon (4 grams) salt
2 teaspoons (14 grams) freshly cracked black pepper
3 large eggs, room temperature
⅓ cup (76 grams) unsalted butter, melted and cooled
2 cups (484 grams) buttermilk, room temperature
6 slices bacon, cooked and crumbled
1 cup (100 grams) cheddar cheese, shredded
5 scallions (green onions) thinly sliced
cooking spray, for waffle iron
Instructions:
Preheat waffle iron.
In a large bowl stir together the flour, brown sugar, baking soda, baking powder, salt and black pepper. Make a well in the center of the bowl and set aside.
Crack the eggs into a small bowl and whisk together. Pour into the center of the dry ingredients. Add the melted butter and buttermilk. Using a wooden spoon, stir the waffle batter until just combined. It should be sightly lumpy. If the batter appears to be too thick, add a splash of buttermilk and stir until pouring consistency is reached. Fold in the cooked chopped bacon, shredded cheddar cheese, and sliced green onions.
Lightly grease the waffle iron with cooking spray or melted butter. Pour in about ½ cup batter in each waffle cavity, more or less depending on size of waffle iron. Cook until the waffles are golden brown and crispy. Mine were about 4 to 6 minutes. Place the cooked waffles on a cooling rack set over a baking sheet. Place in a 200° F oven to keep the waffles warm until ready to eat. Continue cooking until all the batter is used up. Serve warm with maple syrup or maple mustard sauce (recipe follows). Or make them into fried chicken and waffle sandwiches (recipe follows). Waffles will keep in the fridge for up to 4 days. To rewarm, place the waffles on a baking sheet in a 300° F oven for about 5 minutes until crispy. Enjoy!
Notes:
yields: about 8 to 10 waffles
By The Candid Appetite
BACON WRAPPED BARBECUE HONEY GARLIC PRAWNS (SHRIMP)
INGREDIENTS:
Bacon Wrapped Shrimp (Prawns):
⅓ cup barbecue sauce
⅓ cup soy sauce
2 tablespoons honey
3 tablespoons lemon juice
3 teaspoons minced garlic
1 teaspoon sesame oil
1 teaspoon finely grated peeled fresh ginger
Salt to season
500g | 1lb large shrimp (prawns), peeled and deveined, tails intact
14 bacon slices
Guacamole:
3 large ripe avocados, mashed
8 grape or cherry tomatoes, finely sliced
¼ cup chopped red bell pepper/capsicum
3 shallots (or scallions), peeled and thinly sliced
1-2 tablespoons lemon juice (adjust to your tastes)
salt and pepper to season
INSTRUCTIONS:
Preheat oven to grill (or broil settings) on medium-high heat, with rack on the top third half of the oven (just above half way).
Combine sauces, honey, juice, garlic, oil and ginger in a shallow bowl. Season with salt (if needed); add the prawns and allow to marinade for 10 minutes (optional).
In the meantime, cut bacon slices in half lengthwise. Wrap one bacon slice around each (prawn) and repeat until all done. Arrange the prawns in a single layer on a lined baking tray/sheet. Grill/broil for 10 minutes until bacon is crispy and sizzling.
Turn and grill/broil for a further 5 minutes until shrimp/prawns are cooked through.
While shrimp/prawns are grilling, prepare your guacamole. Combine all guac ingredients in a bowl and mix thoroughly to combine.
Serve the shrimp/prawns with the guac!
Guinness and Cheddar Meatloaf
INGREDIENTS:
For the Glaze
3/4 cup (6 ounces) stout beer, such as Guinness extra stout
1/2 cup plus 2 Tablespoons packed light brown sugar
2 Tablespoons honey
For the Meatloaf
2 Tablespoons Canola oil
2 medium yellow onions, finely diced
2 large garlic cloves, minced
3/4 cup (6 ounces) stout beer, such as Guinness extra stout
4 ounces quality white bread (about 2 slices of white bread), roughly torn
1/2 cup whole milk
1 pound ground beef
1 pound ground lamb
2 extra large eggs
3 ounces aged white Cheddar cheese, grated
1/2 (.75 ounce) package of dried Porcini mushrooms
1/4 cup chopped fresh flat-leaf parsley
1 Tablespoon Worcestershire sauce
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
12 ounces sliced bacon, about 12 strips
INSTRUCTIONS:
For the Glaze
In a medium saucepan, bring the stout, brown sugar and honey to a boil. Reduce the heat to medium and cook until reduced by half, stirring occasionally. Remove from the heat and allow the mixture to cool; set half the mixture aside. Reserve remaining glaze for another use.
For the Meatloaf
Preheat the oven to 350° F.
In a large skillet, heat the oil over medium heat. Add the onion and saute until softened and just beginning to brown, about 6-8 minutes. Add the garlic and saute for 1 minute. Add the stout and simmer briskly until almost dry, about 4-5 minutes. Transfer to a large bowl and let cool until just warm.
In a small bowl, reconstitute the dried mushrooms by covering them with boiling water; allow to soak for 8-10 minutes, stirring occasionally. Drain the mushrooms and finely chop.
In a shallow dish, soak the bread in the milk, tossing once, until soggy but not falling apart, about 5-7 minutes; set aside.
In the bowl of a food processor, add beef, lamb, and soaked bread and process until well-combined, about 10 (1-second) pulses. Transfer meat mixture to bowl with cooled onions. Add eggs, cheese, mushrooms, parsley, Worcestershire, salt and pepper; mix with hands until thoroughly combined.
Line a large rimmed baking sheet with aluminum foil, then a sheet of parchment paper. Transfer the meat mixture to the sheet and form into a 9x5-inch rectangular loaf. Drape the meatloaf with slightly overlapping strips of bacon, tucking the ends under the loaf. Brush the top of the meatloaf with half of the glaze.
Bake until an instant read thermometer registers 160° F in the center of the meatloaf, about 45-50 minutes.
Remove the meatloaf from the oven. Place the oven rack 6 inches from the broiler element and preheat the broiler. Brush the remaining glaze over the meatloaf and broil until the bacon is browned and crisped, about 2-3 minutes, checking and rotating to make sure the glaze doesn't scorch. Using two large spatulas, carefully transfer the meatloaf to a cutting board and allow to rest for 10-15 minutes. Cut into 3/4 to 1-inch thick slices. Enjoy!
BLT PIZZA
Ingredients:
4 slices bacon
1 (10 ounce) can refrigerated pizza crust dough
1 teaspoon olive oil
2 cups mozzarella cheese, shredded
1 tomato, chopped
2 cups shredded iceberg lettuce
2 tablespoons mayonnaise, or to taste
salt and pepper to taste
Directions:
Preheat the oven to 375 degrees F (190 degrees C), or according to package directions for pizza dough.
Place bacon in a heavy skillet over medium-high heat, and fry until browned, but not crisp. Drain on paper towels.
Stretch pizza dough out over a pizza stone, pan, or cookie sheet. Brush the dough with olive oil. Spread the shredded mozzarella over the crust, and arrange the tomatoes over the cheese. Chop bacon, and sprinkle evenly over the pizza.
Bake pizza for 10 to 15 minutes in the preheated oven, until the crust is golden and cheese is melted in the center. While the pizza is in the oven, toss the shredded lettuce with mayonnaise, and season lightly with salt and pepper. Top the finished pizza with the dressed lettuce, and serve immediately.
Smoked Bacon Ranch Cheese Ball
INGREDIENTS:
¼ c. chopped Blue Diamond Low Sodium Almonds
¼ c. chopped Blue Diamond Smokehouse Almonds
4 slices bacon, cooked and chopped
2 tbsp. chopped parsley
2 tbsp. thinly sliced green onions
2 (8 oz.) packages original or ⅓ fat cream cheese
1¼ c. finely grated sharp cheddar cheese
2 tbsp. ranch seasoning and salad dressing mix
1½ tsp. Worcestershire sauce
DIRECTIONS:
In a small mixing bowl, combine the chopped almonds, half of the chopped bacon, 1 tablespoon of parsley, and 1 tablespoon of green onions; set aside.
In the bowl of a stand mixer or a large mixing bowl (using a hand mixer), combine the cream cheese, grated cheddar cheese, ranch seasoning, Worcestershire sauce, and reserved bacon, parsley and green onion. Beat on medium speed for 1 minute. Cover with plastic wrap and chill for 30 minutes.
Form the mixture into a ball and roll to cover the ball entirely. You may need to pat some of the nuts into the areas that aren't covered. Cover the cheese ball in plastic wrap and refrigerate for 30 minutes or until ready to serve.
NOTES:
-You can use any kind of nut here (roasted or raw), or whatever combo you like, but I really like using part lightly salted and part smoked almonds because how they enhance the flavor of the bacon and ranch!
IDAHO SUNRISE (POTATO BOWLS WITH BAKED EGGS, BACON AND CHEESE)
INGREDIENTS:
2 large russet potatoes, baked
1 tablespoon butter, divided
2 eggs
Salt and pepper to taste
3 bacon strips, chopped
4 tablespoons cheddar cheese, shredded
2 tablespoons fresh parsley, chopped
INSTRUCTIONS:
Lay the baked potato on its side and slice off the top third of the potato
Hollow out the potato with a spoon to make a bowl
Add ½ tablespoon of butter to each potato bowl and follow with some shredded cheese
Gently break an egg into each bowl
Season with salt and pepper to taste
Top with bacon bits, cheese and parsley. Save some cheese, bacon and parsley for the potato filling
Bake at 350 degrees F for 20-25 minutes or until the egg whites are set
Use the leftover bacon bits, parsley and cheese and mix with potato filing, mashing with a fork. Heat briefly in the microwave to melt the cheese
Dish and serve hot
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