Bacon-Wrapped Water Chestnuts

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Ingredients

  • 1 (8 ounce) can water chestnuts, drained
  • 1/4 cup soy sauce
  • 1/4 cup brown sugar
  • 8 slices bacon, cut in half crosswise

Directions:

  1. Marinate the water chestnuts in soy sauce for 1 hour.
  2. Drain.
  3. Roll each chestnut in the brown sugar.
  4. Wrap each chestnut with a piece of bacon.
  5. Secure with a toothpick.
  6. Arrange on a cake rack in a shallow baking pan.
  7. Bake at 400 degrees F for about 30 minutes or until golden brown.
  8. Drain on paper towels.

NOTE: This can be prepared ahead of time and stored in refrigerator until ready to bake.

Source: Food

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Bacon, Mushrooms and Spinach Muffins

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Ingredients:

  • 8 slices thick-cut bacon, cut into ½ –inch crosswise
  • 1 cup diced white mushrooms (4 large ones)
  • 2 cups chopped spinach
  • 12 large eggs
  • Salt and pepper

Directions:

  1. Preheat oven to 350°F. Grease a 12-cup muffin pan. (or u can use 12 silicone baking cups which do not require greasing).
  2. In a skillet over medium high heat, cook bacon until brown and crispy, about 10 minutes. Remove from skillet but leave about 2 tbsp of bacon oil on the skillet. Drain the bacon on paper towels.
  3. Add mushroom into the skillet and cook for 2-3 minutes or until soft. Stir in chopped spinach. Remove from heat.
  4. Place equal amounts of bacon in the bottom of muffin tins. Top with mushroom/spinach mixture.
  5. Beat eggs in a large bowl; season with salt and pepper. Pour evenly over top of the bacon/mushroom/spinach mixture. It should reach almost to the top of the muffin tin.
  6. Place muffin pan on the center rack of the oven and bake for 20-25 minutes or until eggs are set. Let cool for few minutes and then using a knife, loosen the egg muffins from the side of the pan.
  7. Serve and enjoy!

Source: Salu-Salo

Spinach Stuffed Chicken with Blistered Tomatoes

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SpinachStuffedChickenwithBlisteredTomatoes

Ingredients:

  • 2 boneless, skinless chicken breasts
  • 2 Tbsp light Boursin cheese
  • 3 Tbsp thawed and drained frozen spinach
  • 1 Tbsp dried minced onion
  • 1/4 tsp ground nutmeg
  • salt and pepper to taste
  • 1/4 pint cherry or grape tomatoes, halved
  • 2 Tbsp olive oil, divided
  • 1 Tbsp balsamic vinegar

Directions:

  1. Preheat oven to 375 degrees. Rinse and pat dry your chicken breasts. Following the package directions, thaw the frozen spinach in the microwave and strain to remove as much liquid as you can. In a small bowl add the light Boursin cheese, spinach, minced onion, nutmeg and salt and pepper. Mix until blended to make your stuffing.
  2. Using a serrated knife, cut a slit in the chicken breasts creating a pocket. Be careful not to cut all the way through to the other side of the breast. Salt and pepper both sides of the chicken. Stuff each breast with 1-2 Tbsp of spinach and cheese mixture.
  3. Place the chicken in a greased baking dish; I used PAM cooking spray. Brush each chicken breast with olive oil, sprinkle a bit more salt and pepper and then drizzle with balsamic vinegar.
  4. Halve your tomatoes and put in a small bowl. Drizzle with a little olive oil and sprinkle with salt and pepper. Put some foil on a baking sheet and place the tomatoes in a single layer.
  5. Put both the chicken and tomatoes in the oven for about 20 minutes or until the chicken is no longer pink in the thickest part. If the tomatoes aren’t blistered enough you could broil for a couple minutes. Just cover your chicken with foil to keep it warm.
  6. Top the chicken with the oven roasted tomatoes and serve immediately! If you serve with sides, I would recommend something on the lighter side. If you don’t have any Boursin light, you could use cream cheese, Alouette or goat cheese. Any creamy soft cheese should work! Use your imagination.

Source: Quick and Easy Recipes

Bubble Up Breakfast Bake Recipe

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BubbleUpBreakfastBakeRecipe

Ingredients:

  • 1 pound of reduced fat breakfast sausage
  • 1 tube of refrigerated biscuits
  • 2 cups shredded cheddar cheese
  • 1 small can of diced green chills
  • 6 eggs
  • Salt and pepper to season
  • 1/4 cup milk

Directions:

  1. Start by preheating the oven to 350 degrees.
  2. Add the sausage to a medium skillet on medium high heat. Cook until no longer pink in the middle.
  3. While cooking the sausage, cut each biscuit into 8 pieces and place in the bottom of a 9×13 baking dish sprayed with cooking spray. Add the sausage to the pan, on top of the uncooked biscuits. Sprinkle cheese on top of that, along with the green chillis.
  4. In a separate bowl, whisk together the egg, salt and pepper and milk. Pour the egg mixture over everything in the baking dish.
  5. Place in the oven for 30 minutes or until a knife comes out clean in the middle of the dish. Be careful, the cheese might make it seem like it’s uncooked egg but it’s just cheesy goodness.

Source: Quick and Easy Recipes