Cream Cheese & Bacon Stuffed Jalapeños

Everything is better made at home right? Shhh, I'd like to keep my job though lol. We make these yummies at work for you to take and bake and I thought I'd make them for my family at home. Mr. and I ate about the whole pan, they're that addicting! I baked them for 25 minutes and they were good, the cheese didn't melt out and the jalapeños were just slightly crunchy. You can go 5 more minutes if you want them softer. Don't waste those baked on little cheesy crunchies either, mmm!

Cream Cheese & Bacon Stuffed Jalapeños

6 slices bacon
12 medium-large fresh Jalapeños
8 oz brick cream cheese, cold (can use less fat one)
1/2 C. or so, cheddar cheese, shredded

Cook bacon in a hot skillet until just crispy. Drain and let cool. Once cooled, diced up finely, set aside.
Cut jalapeños in lengthwise, cut out seeds and membrane (or be daring and keep some in if you want spicy!).
With a sharp, wet knife, cut cream cheese into 12 even slices. Add a slice to each jalapeño half. Top with a little cheddar and a sprinkle of bacon. Place on a lined baking sheet and bake 350' for 25 minutes. Best served warm.

cold cream cheese & a wet knife make it easy to slice

easy to "fill"! 

ready to bake

nom nom! It's like two treats in one!

 enjoy,

Bacon, Egg, Avocado and Tomato Salad

This salad is good! I don't think there is much to say except just go make this. It's like a favorite BLT or Club sandwich on a plate, minus the bread. Another easy take and go salad lunch that will be great for me... and you!

Bacon, Egg, Avocado and Tomato Salad

from Mark's Daily Apple

1 ripe avocado, chopped
2 boiled eggs, chopped
1 medium-sized tomato, chopped
2-4 cooked pieces of bacon, crumbled
Salt and pepper to taste
Juice from one lemon wedge

 Directions: Gently mix all ingredients together. Enjoy.

Please share this post if you liked it. =)

enjoy,

Savory Bacon and Corn Pancakes

Wow wow wow! I changed up dinner for breakfast with these savory pancakes. I've had Lori's recipe pinned forever now and finally made them. Bacon, onions, corn and cheese in your favorite pancake batter with sweet maple syrup. The flavors are wonderful in these, except they did not care for the corn, next time no corn lol. I loved them. (for more gorgeous pics of these, check out Lori's post)


Savory Bacon & Corn Pancakes
adapted from Recipe Girl

1 lb bacon, cut into 1/2-inch pieces
1 small finely chopped sweet vidalia onion
1 1/2 c flour
3 1/2 tsp baking powder
1 tsp salt
1/8 teaspoon cayenne pepper
4 tablespoons chopped fresh chives
1 1/2 c milk or buttermilk, warmed slightly
1 egg, room temp
3 Tbls butter, melted
1-2 cups frozen corn, thawed
1-2 cups shredded Monterey Jack cheese
Warm maple syrup, for serving

In a medium skillet, cook the bacon pieces until they begin to brown. Add the onion and continue to cook until the bacon is crisp and the onion is softened. Scoop out a heaping tablespoon of the bacon mixture for topping the griddle cakes upon serving- and set it aside.

While the bacon is cooking, combine the flour, baking powder, salt, cayenne, chives in a medium bowl. Stir in the milk, egg and butter, just until moistened. Stir in the bacon mixture, corn and cheese. The mixture will be thick. If you'd like the griddle cakes to be slightly thinner, add a little more milk to thin out the batter.
(I used a batch of my gluten free pancake mix (omitted sugar & chocolate chips) and added some of the corn and bacon mix to it)

Heat and grease a griddle or large skillet. Pour a heaping 1/4-cup of the batter onto the griddle and cook until it is golden brown- 3 to 4 minutes per side. Repeat with the remaining batter.

Serve stacks of griddle cakes topped with a sprinkle of the reserved bacon/onion and warm maple syrup.

I did freeze leftovers, then heated them back up in the hot oven.

Mmm, bacon & onion mixture

Pancakes for them (on my large griddle)

 

Gluten free pancakes for me (in my small skillet)

A couple of months ago I was able to attend a Foster Farms Chicken Cook Off and San Diego's very own Recipe Girl's Lori was there to help judge.

 

Please share this post if you liked it. =)
enjoy,

Bacon Wrapped Smoky Chicken

Bacon wrapped chicken. Doesn't bacon make anything better? I couldn't pass this recipe up it sounded so good. I seasoned my chicken thighs early in the day and wrapped them up so they could soak up the flavors. These were fantastic, I highly recommend trying them. I'm keeping these on our menu list. =)

Bacon-Wrapped Smoky Chicken Thighs
from Balanced Bites

4 bone-in, skinless chicken thighs
8 slices of bacon
2 tsp Smoky Spice Blend (below)

Preparation: Preheat oven to 375. Sprinkle the chicken thighs with 1 tsp of Smoky Spice Blend, then wrap each one in 2 strips of bacon. Sprinkle with the remaining Smoky Spice Blend and bake on a lined baking sheet for approximately 40 minutes. You could broil them for a few more minutes at the end to crisp up the bacon.

Smoky Spice Blend:
1 Tbsp chipotle powder
1 Tbsp smoked paprika
1 Tbsp onion powder
1/2 Tbsp cinnamon
1 Tbsp sea salt
1/2 Tbsp black pepper

Combine all spices in a bowl, then store in a small container.





Sharing this with


Did you like this post? If so, please share it and PIN it! =)

enjoy,

New England Clam Chowder

If you like clam chowder here's a recipe I'm sure you'll enjoy. Mr. loves clam chowder but I haven't made it in many many years so I decided I would when I found clams on sale. I lost my Mom's recipe so I searched and searched for one and decided on this one. Of course I changed it up a little but not much. This doesn't take long to make, well under one hour from chopping to table top. It came out great, so great the kids loved dipping their bread into it and Mr. ate 3 bowls of it. So as the warm weather starts to cool, think about making this to warm your soul.

New England Clam Chowder
adapted from Cooking Light Jan. 2008

6 bacon slices

2 cups diced onion

1 1/4 cups diced celery

1/2 teaspoon salt (more to taste)

1/2 teaspoon pepper

1/2 teaspoon dried thyme

2 garlic cloves, minced

6 (6 1/2-ounce) cans chopped clams, undrained

5 cups diced peeled baking potato (about 1 pound)

4 (8-ounce) bottles clam juice

1 bay leaf

3 cups milk, warmed

1/2 cup all-purpose flour

1 tablespoon chopped chives

Cook bacon in a large Dutch oven over medium heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Crumble bacon; set aside. Add onion, celery, salt, thyme, and garlic to drippings in pan; cook 4 minutes or until vegetables are tender.

Drain clams, reserving liquid. Add clam liquid, potato, clam juice, and bay leaf to pan; bring to a boil. Reduce heat, and simmer 15 minutes or until potato is tender. Discard bay leaf.

Combine milk and flour, stirring with a whisk until smooth. Add flour mixture to pan; bring to a boil. Cook 12 minutes or until thick, stirring constantly. Add clams; cook 2 minutes. Sprinkle with bacon and chives. Serve with fresh bread or oyster crackers.

~Be sure to follow my recipe blog so you can get all the latest goodies!~

enjoy,

Buttermilk Biscuits with Bacon, Eggs and Cheddar.

Weekends are great for a comforting breakfast like these biscuit sandwiches. A simple buttermilk recipe (see my old post) with scrambled eggs, cheddar cheese and applewood smoked bacon. Good Morning weekend.

Buttermilk Biscuits
Dorie Greenspan

2 cups all-purpose flour
1 tablespoon baking powder
1/4 tsp baking soda
2 teaspoons sugar
1/2 teaspoon salt
3/4 stick (6 tablespoons) cold unsalted butter, cut into 12 pieces
3/4 cup cold Buttermilk

You will find the full recipe here. (I used her side notes for making them Buttermilk)

 

~Be sure to follow my recipe blog so you can get all the latest goodies!~

enjoy,

Bacon Mushroom Honey Dijon Chicken

Years ago, I used to get these Taste of Home recipe magazines, they're full of home cook's recipes. One issue had a recipe very very similar to this is and I just loved it. I've misplaced that magazine (some moves later), so I searched for it online and found this honey dijon version. I know it didn't have a marinade to it, but I decided to give this recipe a go. I changed it up a little to what I remember, and it was just as delicious.

Bacon Mushroom Honey Dijon Chicken

adapted slightly from Taste of Home

1/2 cup Dijon mustard
1/2 cup honey
4-1/2 teaspoons canola oil, divided
1/2 teaspoon lemon juice
4 boneless skinless chicken breast halves
1/4 teaspoon salt
1/8 teaspoon pepper
Dash paprika
2 cups sliced fresh mushrooms
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup (4 ounces) shredded cheddar cheese
8 bacon strips, cut and cooked
2 TBL sliced green onions

In a small bowl, combine the mustard, honey, 1-1/2 teaspoons oil and lemon juice. Pour  into a large resealable plastic bag; add the chicken. Seal the bag and turn to coat; refrigerate for 2 hours.

Drain and discard marinade from chicken. In a large skillet over medium heat, brown chicken in remaining oil on all sides. Sprinkle with salt, pepper and paprika. Remove and set aside.

In the same skillet, saute mushrooms with cooked bacon until tender. Remove to set aside. Add chicken breasts to skillet, top with mushroom and bacon then cheeses and green onions.
Cook over low heat, covered for 15-20 minutes until juices run clear.

Mmm, cooked mushrooms in bacon love./ Assembly of loaded up chicken.

~Be sure to follow my recipe blog so you can get all the latest goodies!~
enjoy,