I have decided I got so many great dishes I needed to put them all in one place for everyone to see and have access to.
From Joure's Rustic Kitchen
Bacon Wrapped Chicken
Ingredients:4 deboned and de-skinned chicken breast
3 pieces of Parma ham or bacon
2 punnets of cherry tomatoes. Try to get 2 different ones. I like using the yellow and the red ones. More eye candy on your plate.
Balsamic vinegar
Olive oil
Dried oregano
Salt and pepper
1 packet of pasta
Method:
Preheat your oven to 180 degrees Celsius (Approx 355 degrees F).
Wrap the chicken in the Parma ham or bacon. Stick a toothpick through it if it keeps on rolling off.
Place the breasts in a baking tray.
Add the tomatoes to the tray letting them fall on and next to the chicken.
Sprinkle everything with some balsamic vinegar and olive oil.
Grate some salt and pepper over this and add the oregano. (About ½ teaspoon per chicken breast)
Bake in the oven for about 3-45 minutes, depending on how thick your breasts are.
Cook the pasta according to instructions.
When the chicken and the pasta is done, plate the pasta up, pour some of the juice that collected in the bottom of the tray over, and place a chicken breast on top.
You are ready to tuck in!
From Who Needs A Cape?
From Food Done Light
From Simple Fare, Fairly Simple
Bacon- cut in half
Cajun Seasoning - 1 teaspoon per 6 - 8 shrimp, adjust
to your taste
Decide how many shrimp you're going to need. Rinse and pat dry.
Soak toothpicks in water for about 15 minutes or so.
Sprinkle 1 teaspoon of cajun seasoning over the shrimp and let it hang out for a while.
Cook your bacon until the edges are curly but not cooked all the way through. I put my half pieces on a plate and cooked them in the microwave for about 90 seconds. Just long enough to start to cook them but not all the way. Pat the grease off with a paper towel.
Spray a grill pan with cooking spray and heat over medium heat.
Wrap the partially cooked bacon around a shrimp and secure with a toothpick. I started at the side of a shrimp and poked the toothpick through to the other side so I could flip the shrimp without the toothpick getting in the way.
If you're cooking a larger quantity and want to, you can also put these on a cookie sheet and bake them on 375 for about 10 minutes...turning once...or until the shrimp are pink and the bacon is done to your liking.
I grilled mine for about 3 - 4 minutes per side to ensure everything was cooked through.
I ate mine with barbecue sauce and they were phenomenal!!!!
Decide how many shrimp you're going to need. Rinse and pat dry.
Soak toothpicks in water for about 15 minutes or so.
Sprinkle 1 teaspoon of cajun seasoning over the shrimp and let it hang out for a while.
Cook your bacon until the edges are curly but not cooked all the way through. I put my half pieces on a plate and cooked them in the microwave for about 90 seconds. Just long enough to start to cook them but not all the way. Pat the grease off with a paper towel.
Spray a grill pan with cooking spray and heat over medium heat.
Wrap the partially cooked bacon around a shrimp and secure with a toothpick. I started at the side of a shrimp and poked the toothpick through to the other side so I could flip the shrimp without the toothpick getting in the way.
If you're cooking a larger quantity and want to, you can also put these on a cookie sheet and bake them on 375 for about 10 minutes...turning once...or until the shrimp are pink and the bacon is done to your liking.
I grilled mine for about 3 - 4 minutes per side to ensure everything was cooked through.
I ate mine with barbecue sauce and they were phenomenal!!!!
From Barefootingly Simple
From Crêpes Suzettes
From Spatulas On Parade
From Mia's Domain
From Jams'n'pans
Bacon Wrapped Butternut Squash with Maple Syrup
Bacon wrapped round butternut squash slices (part baked first) with sage and maple syrup. Finish baking until bacon is crispy.
From Bobbi's Kozy Kitchen
From Nan's Home Cooking
From Sweet Heat Chefs
From Modern Mrs. Cleaver
From SkinnyKitchen
From Sharing Recipes
From Cozycakes Cottage
From The Food Geek Diary
Wow, what a lovely line-up! Am all set for two weeks if I cook all of these! :-)
ReplyDeleteThanks for sharing!
You are welcome! I need to go back on my time line and post the recipes from my other parties.
DeleteThank you for featuring my Clam Linguini with bacon! Nettie
ReplyDeleteThank you for bringing it by!!
DeleteYummy, all that yummy bacon. My pinning finger is getting cramp :)
ReplyDeleteLOL!
Delete