Tasty Tuesday: Bacon Theme

GracefulMeadow86

Trying a theme this week. Share a recipe that uses some bacon in it!

This one is from here. I did the recipe exactly, except I used a different small potato-type that I had in the house already. OOOO so tasty

Bacon-Roasted Chicken with Potatoes

Prep Time:
20 Min

Cook Time:
1 Hr

Ready In:
1 Hr 20 Min

Ingredients 6 chicken thighs 6 chicken drumsticks 12 slices center-cut bacon salt and black pepper to taste 1 onion, coarsely chopped 1 1/2 pounds baby Dutch yellow potatoes Seasoning Mix: 2 tablespoons dried chives 2 tablespoons dried basil 1 tablespoon garlic powder 1 tablespoon adobo seasoning 1 tablespoon ground black pepper 1 teaspoon salt, or to taste Directions Preheat oven to 400 degrees F (200 degrees C). Wrap each chicken piece in a slice of bacon, trying to cover as much of the chicken as possible. Place the wrapped chicken pieces in a 9x13 inch baking dish, season with salt and pepper, and sprinkle the onion over the chicken. Push potatoes down into the spaces between the chicken pieces and around the edge of the dish. Combine the chives, basil, garlic powder, adobo seasoning, and black pepper in a small bowl, and sprinkle the seasoning to taste over the chicken and potatoes. Bake in the preheated oven for 1 hour, until the bacon is crisp and brown and the potatoes are tender. Sprinkle with salt, if desired, and serve hot. Nutritional Information Amount Per Serving  Calories: 548 | Total Fat: 27.7g | Cholesterol: 155mg Powered by ESHA Nutrient Database Nutritional Information Bacon-Roasted Chicken with Potatoes Servings Per Recipe: 6 Amount Per Serving Calories: 548 Total Fat: 27.7g Cholesterol: 155mg Sodium: 1012mg Total Carbs: 24.6g     Dietary Fiber: 3.9g Protein: 48.2g VIEW DETAILED NUTRITION
About: Nutrition Info

lburkey21

I think I've posted this recipe too but it's the only thing I make with bacon - though I have a feeling after this post....that will be changing! This recipe is super easy and always delicious. Plus it makes a lot so there is always leftovers for lunch the next day

Ranch Chicken Pasta

Serves 4. Ready in approx 20 min

Ingredients

• 6 slices bacon
• 4 skinless, boneless chicken breast halves, cut into bite-sized pieces
• 2 Tbsp all-purpose flour
• 2 Tbsp ranch dry salary dressing mix
• 1 1/4 cup milk
• 1/2 tsp black pepper
• pinch of red pepper flakes (optional)
• 3 cups dried medium noodles (a spiral variety works well)
• 1 Tbsp shredded parmesan cheese
• handful of frozen peas (this is my personal addition)

Directions

• Cook noodles according to package
• Cut bacon into narrow strips
• In large skillet, cook bacon over medium heat until crips. Drain bacon on paper towels. Discard all but 2 Tbsp of drippings
• In same skillet, cook chicken in reserved drippings until tender and no longer pink, turning to brown evenly. Add in frozen peas.
• Sprinkle flour and salard dressing mix over the chicken in the skillet. Stir well
• Stir in milk
• cook and stir until thickened and bubbly
• Stir in bacon, black pepper and pepper flakes
• Combine noodles and chicken mixture. Serve with parmesan cheese on top

 

elishabelle

  I got this from the food network. MIL made this at Christmas and it was awesome. I typically don't like brussel sprouts at all.

http://www.foodnetwork.com/recipes/rachael-ray/brussels-sprouts-with-bacon-recipe/index.html

Ingredients

• 3 slices bacon, chopped
• 1 tablespoon extra-virgin olive oil, 1 turn of the pan
• 1 shallot, chopped
• 1 1/2 pounds Brussels sprouts, trimmed, small spouts left whole, larger spouts halved
• Salt and pepper, to your taste
• 1 cup chicken broth

Directions

Brown bacon in a medium skillet over medium high heat. Remove bacon to a paper towel lined plate. Add extra-virgin olive oil to the pan, 1 turn. Add shallots to the pan and saute 1 to 2 minutes. Add Brussels spouts and coat in oil. Season with salt and pepper. Cook Brussels sprouts 2 to 3 minutes to begin to soften, then add broth. Bring broth to a bubble, cover and reduce heat to medium low. Cook 10 minutes, until tender. Transfer sprouts to a serving dish with a slotted spoon and top with cooked bacon bits.

 

RonCourt

Tortellini Carbonara

Ingredients

8 bacon strips cooked and crumbled

1 cup whipping cream

1/2 cup minced fresh parsley

1/2 cup grated parmesan cheese

1 package tortellini

Directions

Combine bacon, cream, parsley and cheeses. 

Cook until heated thoroughly

Meanwhile prepare tortellini, drain, transfer to serving bowl

Drizzle cheese sauce over tortellini- toss to coat

Super easy and delicious!

debjwes

besides a blt or homemade bacon cheesburgers, i can only think of my recipe for green beans.

Just take your green beans I usually use fresh when I use this recipe. Add a packet of lipton onion soup mix, add a little bit of water and 3 or 4 slices of bacon. I then cover my container and pop it in the microwave for 7 min.  

Simple, easy and delicious. 

benmel31

Sorry, ladies, I am not a big bacon person and I shared my recipe with bacon last week in the Baked Potato Soup!

 

slpmay03

I don't cook that often, but now that we have moved to our house I am hoping to cook more.  DH loves anything with bacon so I will be trying out some of these as soon as we are finished unpacking!!!

JMU_Bride09

I don't really have any bacon recipes, so this is the closest I have.  It's delicious and really not as hard as you'd think!

 

Potato Chowder with Havarti Cheese

Makes: 4 servings   Ingredients
4 slices (4 ounces) bacon, cut into 1/2-inch pieces
1/2 cup chopped onion
1/2 cup diced celery
1 pound red-skin potatoes, scrubbed but not peeled, cut into 1/2-inch dice
1 tablespoon minced garlic
2 cups chicken stock
2 cups whole milk
1 cup (4 ounces) Havarti cheese with caraway seeds, coarsely grated
Kosher salt
Freshly ground black pepper
1 tablespoon unsalted butter at room temperature
1 tablespoon all-purpose flour
2 tablespoons chopped fresh chives for garnish Preparation
Saut? bacon in a large, heavy pot set over medium heat until browned and crisp, for 3 to 4 minutes. Using slotted spoon, transfer bacon to paper towels to drain. Pour out and discard all but 2 tablespoons bacon drippings. Add onion and celery to the bacon drippings in the pot and cook, stirring frequently, until softened, for 4 to 5 minutes. Add diced potatoes and saut? for 2 minutes. Add garlic and saut?, stirring, for 1 minute. Add chicken stock and milk to pot and bring mixture to a simmer. Cook soup at a simmer until the potatoes are tender, for 10 to 15 minutes. Do not let soup come to a boil. (Soup can be prepared to this point 1 day ahead. Cool, cover, and refrigerate. Reheat over low heat and proceed with recipe.) When ready to serve, add the cheese, a little at a time, to the hot soup, stirring until melted after each addition. In a small bowl, mix the butter and flour with a fork to make a paste. Whisk this mixture into the soup, a little at a time, and cook until completely blended, for 1 to 2 minutes. Taste soup and season with salt, as needed, and with freshly ground pepper. To serve, ladle soup into 4 bowls and sprinkle each serving with chopped bacon and chives. Prep time: 10 minutes
Start to finish: 30 to 35 minutes