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Bacon On The Side Of Chicken - Yahoo Recipe Search
AllrecipesDevilishly good and (almost) paleo-approved! Use the leftover drippings to fry some side-dish veggies, or just drizzle on top of the completed chicken. Go ahead and modify the cheese; any stinky cheese will do. Can also substitute candied walnuts or pecans for standard walnuts for a unique sweet-and-savory flavor.Food.comI have made this numerous times and have always been told to make it again. It is on the rich side but excellent.Food.comI recently took a cooking class, and this was one of the recipes we made. I've changed it up a bit to use ingredients I keep on hand most of the time. This is a quick and easy side dish, and goes well with chicken, pork or seafood.Food.comThis is so easy to do and it is fail proof! The filling is as good as your imagination, try different combinations. Blue cheese adds some zest. I usually make my filling and keep it warm in the oven while I cook the omelette. I often use 3 tbsp whipped cottage cheese instead of the sour cream. I think my favorite omelette is filled with cheddar cheese, jalapeno pepper, crumbled bacon and mushrooms - I fry the mushrooms and jalapeno for just a minute or two and I add the ceddar to the omelette in the last minute of cooking This is a new favorite filling that I just had. I didn't want to make a new recipe because this is the base recipe. - 3/4 cup fried mushrooms, 1/2 cup chopped, cooked chicken, 1tsp hot cajun spice, 1/4 cup shredded lite gouda cheese (or your own favorite), 4 tbsp hot salsa. Fry the mushrooms in a bit of butter or Pam, add chicken & Cajun spice - heat-remove from pan and keep warm-Cook your omelet-add cheese & chicken/ mushrooms when it is just about cooked to one side of the omelet. flip closed, after 1-2 minutes served with the salsa on top!Food52Oh April in Indiana how I love thee. Hot to cold in a single weather front. It is chilly here today and everybody yelled, "pot roast". Maybe the last before the coming dog day afternoons. I have no potatoes, so, noodles and the newest batch of garden asparagus and we have a great side. I think this is very much an Eastern European influenced dish. The noodles are thick. I left them in ribbons but you could easily cut them into diamonds too. The hardest part of this dish is making the noodles and you could buy them if you have a place to get good noodles. Here if you don't make them they come in a box. This is the standard noodle recipe that most use around here for chicken and noodles. We butcher a pig once a year and we use the jowl for home cured guanciale it just has a little more fat typically than pancetta so feel free to use pancetta or bacon.YummlyCobb Salad is full of delicious ingredients and can be made healthy or indulgent - you decide! This recipe below is on the healthier side since we didn't have bacon at the time of making it. We like to make our own homemade French Vinaigrette Dressing (see link below) since traditional store-bought dressings are loaded with preservatives and unnecessary chemicals. Don't forget: the easiest Pressure Cooker Hard Boiled Egg recipe is also linked below - it's fool proof and you NEED to try it!Food52Think of this as a fresh take on pasta salad. . . an elegant side to a summer buffet or an entree in itself. It derives from one of my favorite comfort foods - one I don’t make often: shrimp and grits. Shrimp and grits - Charleston-style - is a heaven-sent dish of creamy, buttery, cheesy goodness, topped with a spicy shrimp “gravy.” My summer version here a far lighter dish than the classic Southern fare - substituting pearl (Israeli) couscous for the creamy stone-ground grits. The “dressing” is mayonnaise-based, doctored with lemon, a dash of Worcestershire sauce, and fresh herbs from the garden. (Because I had a muffaletta-type spicy pickled olive spread on hand, I also added that to the dressing. Most recipes for the shrimp topping call for bacon. I recommend kicking it up a notch (as Emeril would say) with a few slices of Italian Tazzo ham. Absolutely nothing stands in the way of serving this dish hot -- though an afternoon siesta in the fridge is recommended for optimal blending of the flavors.Food.comI admit I hated them as a kid too. I was at deer camp a few years ago and one of my uncles brought a bunch he had from the farmers market. Knowing my culinary aptitude, he tossed the bag at me and said "see what you can do with these" This being a hunting camp, the pressure was on. I couldn't make some fancy dish, so I tried to keep it simple and came up with this. You can use any smoked sausage you like, I prefer a Portuguese linguisa, but you can use kielbasa, bacon or ham as well. You can omit the crushed red pepper if you don't like a bit of heat. Can be served as a side dish or a main course. This is the only way to eat brussel sprouts IMO.Food NetworkI have a perfectly justifiable weakness for any recipe that comes to me passed on through someone else's family. This is not just sentimentality; I hope not even sentimentality, actually, since I have always been contemptuously convinced that sentimentality is the refuge of those without proper emotions. Yes, I do infer meaning from the food that has been passed down generations and then entrusted to me, but think about it: the recipes that last, do so for a reason. And on top of all that, there is my entrancement with culinary Americana. I just hear the word meatloaf and I feel all old world, European irony and corruption seep from me as I will myself into a Thomas Hart Benton painting. And then I eat it: the dream is dispelled and all I'm left with is a mouthful of compacted, slab-shaped sawdust and major, major disappointment. So now you understand why I am so particularly excited about this recipe. It makes meatloaf taste like I always dreamt it should. Even though this is indeed Ed's Mother's Meatloaf, the recipe as is printed below is my adaptation of it. My father-in-law always used to tell a story about asking his mother for instructions on making pickles. "How much vinegar do I need?" he asked. "Enough", she answered. Ed's mother's recipe takes a similar approach; I have added contemporary touches, such as being precise about measurements. But for all that, cooking can never be truly precise: bacon will weigh more or less, depending on how thickly or thinly it is sliced, for example. And there are many other similar examples: no cookbook could ever be long enough to contain all possible variants for any one recipe. But what follows are reliable guidelines, you can be sure of that. I do implore you, if you can, to get your meat from a butcher. I have made this recipe quite a few times, comparing mincemeat that comes from the butcher and mincemeat that comes from various supermarkets and there is no getting round the fact that freshly minced butcher's meat is what makes the meatloaf melting (that, and the onions, but the onions alone can't do it). The difficulty with supermarket mince is not just the dryness as you eat, but the correlation which is that the meatloaf has a crumblier texture, making it harder to slice. I am happy just to have the juices that drip from the meatloaf as it cooks as far as gravy goes, and not least because the whole point of this meatloaf for me is that I can count on a good half of it to eat cold in sandwiches for the rest of the week. (And you must be aware, it is my duty to make you aware, that a high-sided roasting tin makes for more juices than a shallow one.) But if you wanted to make enough gravy to cover the whole shebang hot, then either make an onion gravy and pour the meat juices in at the end or fashion a quick stovetop BBQ gravy. By that, I mean just get out a saucepan, put in it 1.76 ounces/50g dark muscovado sugar, 4.23 ounces/125ml beef stock, 4 tablespoons each of Dijon mustard, soy sauce, tomato paste or puree and redcurrant jelly and 1 tablespoon red wine vinegar, to taste. Warm and whisk and pour into a jug to serve. Ed instructed me to eat kasha with this, which is I imagine how his mother served it, but I really feel that if you haven't grown up on kasha - a kind of buckwheat polenta - then you will all too easily fail to see its charm. I can't see any argument against mashed potato, save the lazy one, but I don't mind going cross-cultural and making up a panful of polenta; I use the instant kind, but replace the water that the packet instructions advise with chicken stock. And as with the beef stock needed for the gravy suggested above, I am happy for this to be bought rather than homemade.
