Tag Archives: bacon

Chicken bacon Ranch casserole

This is the casserole recipe I used to win the Kick-asserole competition

As I mentioned there, clearly, chicken, bacon, and Ranch has always been a great combination. The secret here is in the sauce – it really brings this dish up several notches on the awesome dinners ladder.

Many many thanks to FlavorMosiac.com, who look like they have some other really awesome recipes I’ll definitely be checking out.

Ingredients:

  • 12 oz uncooked penne pasta
  • 2 tbsp butter
  • 2 tbsp flour
  • 2 garlic cloves, minced
  • 1/2 tsp red pepper flakes
  • 1 1/2 cups heavy cream
  • 1 cup chicken broth
  • 1 envelope Ranch salad dressing and seasoning mix
  • 1/2 cup shredded Parmesan cheese
  • 2 cooked boneless, skinless chicken breasts, shredded
  • 8 slices bacon, cooked and crumbled
  • 12 oz frozen peas
  • 1/2 tsp black pepper
  • 1 cup shredded Mozzarella

Will also need cooking spray.

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Cheddar, chive, and bacon muffins

I’ve made this recipes several times – chives are my favorite herb.

These savory muffins hail from the Kitchen Aid blog, and they’re a filling addition to any breakfast meal.

Ingredients:

  • 2 tbsp unsalted butter*
  • 3 large eggs, room temperature
  • 1 1/3 cups all-purpose flour
  • 1/2 tsp salt
  • 1 cup milk
  • 1 cup shredded Cheddar cheese
  • 5 slices bacon, cooked until crispy, and crumbled
  • 1/4 cup finely diced fresh chives

*Plus more for greasing, unless you’re using a Pam spray, as I did.

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Feta and bacon stuffed chicken breasts

A few weeks ago, the husband and I were fortunate enough to have dinner with friends we don’t normally see, who literally moved to Maine yesterday. They served us this chicken, and I had to get the recipe.

Not surprisingly, it’s from the reputable AllRecipes.com here, and it’s very highly rated.

Also, even if we take out the bacon and feta (or don’t have it on hand), the oil mixture here is fantastic, as is the method of cooking chicken – super moist all the way through. I will definitely be using this technique in the future.

Ingredients:

  • 1/4 cup olive oil
  • 1 tsp lemon juice
  • 2 garlic cloves, minced
  • 1/2 tbsp dried oregano
  • salt and black pepper
  • 2 boneless, skinless chicken breasts
  • 4 oz feta cheese
  • 2 slices bacon, cooked and crumbled

Note: The feta and bacon are stuffed in the breasts (obviously), but then I sprinkle some over the chicken as well. You probably don’t need more than what I listed here, but feel free to have some extra feta on hand, or cook up one more slice of bacon just in case.

Also note: You will need toothpicks to hold the stuffed chickens together. 

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Aussie chicken

This is a very popular AllRecipes.com recipe, but I had to make it a few times and give it a few alterations to get it just right.

I make chicken for dinner *a lot* and this is not one of the simpler ones.

However, it is absolutely excellent. Pair with a simple steamed vegetable or two and you can have an impressive yet not over the top dinner for guests.

Or just a savory meal for two.

Ingredients:

  • 2 skinless, boneless chicken breasts
  • 1 tsp seasoning salt
  • 2 slices bacon, cooked and cut in half
  • 1 tbsp Dijon mustard
  • 2 tbsp honey
  • 1/2 tbsp light corn syrup*
  • 1 tbsp mayonnaise
  • 1/2 tsp onion powder
  • 1 1/2 tsp vegetable oil
  • 1/2 cup sliced fresh mushrooms
  • 1/2 tbsp butter
  • 1/2 cup shredded Cheddar or Colby-Monterey Jack cheese
  • 1 tsp dried parsley (or fresh if you have it)

*You can probably do without this if you don’t already have corn syrup in the house. Don’t make a special trip to the store just for that.

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Spinach salad

This would be an excellent brunch salad.

Thank you, The Rookie Cook Cookbook.

Ingredients:

  • 8 oz spinach, stems removed, cut up
  • 4 bacon slices, cooked and crumbled
  • 3 hard boiled eggs, finely diced
  • 1 1/2 tbsp ketchup
  • 1 tbsp sugar
  • 2 tbsp white wine vinegar
  • 3/4 tsp lemon juice
  • 3/4 tbsp cooking oil
  • 1/4 tsp Worcestershire sauce
  • pinch onion powder
  • pinch cayenne pepper
  • pinch salt

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Bacon, onion, and cheese quiche

I always make my quiches crustless because I’m lazy I prefer them that way.

I made this for dinner the other night, in an I-don’t-want-to-go-shopping-I’m-making-anything-in-the-fridge kind of deal. It’s adapted from here.

Ingredients:

  • 4 strips of bacon, cooked and crumbled
  • 1/2 white onion, chopped
  • 5 oz Cheddar cheese
  • 3 oz Parmesan cheese
  • 4 eggs, lightly beaten
  • 1 cup milk
  • 1 1/2 tbsp butter, melted

Please note: The original recipe calls for half and half; I used milk and butter. I’m sure heavy cream, light cream, etc. would also be fine.

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Rice pilaf

I made this dish recently to go with my favorite salmon recipe and baked asparagus with balsamic butter.

Thank you Better Homes and Gardens for this one. I can always count on that cookbook when I need a simple, elegant dish. It’s not what I go to for something different and funky, but a classic, foolproof dish? Absolutely. 

Also on this blog from Better Homes and Gardens are an Asparagus and Tortellini Salad and Cheesy Scalloped Potatoes with Ham.

Ingredients:

  • 1/2 cup chopped onion
  • 1/2 cup sliced button mushrooms
  • 1/4 cup chopped green bell pepper
  • 1 garlic clove, minced
  • 1 tbsp butter
  • 3/4 cup long grain rice
  • 1 1/2 tsp chicken bouillon
  • 1/4 tsp black pepper
  • 2 slices bacon, cooked and crumbled

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Pasta with leeks and bacon

Imagine potato and leek soup, but with bacon instead of potatoes.

This recipe hails from Food Network Magazine – it was on the cover of March’s issue.

Ingredients:

  • 12 oz rigatoni pasta
  • 4 slices bacon, cut into 1/2 inch pieces
  • 1 bunch leeks, halved lengthwise, thinly sliced (only white and light green parts)
  • salt and pepper
  • 3/4 cup heavy cream
  • 1/3 cup Parmesan cheese, plus more for topping
  • dried or fresh parsley, for garnish

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