Bacon Wrapped Chicken

Bacon Wrapped Chicken

This bacon wrapped chicken is chicken breasts seasoned with brown sugar and spices, then wrapped in bacon and baked until caramelized. An easy chicken dinner with only 10 minutes of prep time.

 CourseMain

 CuisineAmerican

 Keywordbacon wrapped chicken, bacon wrapped chicken breast, baked bacon wrapped chicken

 Prep Time10 minutes

 Cook Time30 minutes

 Total Time40 minutes

 Servings 4

 Calories498kcal

INGREDIENTS

• 4 chicken breasts boneless, skinless
• 8 slices bacon do not use thick cut
• 1/4 cup brown sugar
• 2 teaspoons smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1 tablespoon chopped parsleyINSTRUCTIONS

• Preheat the oven to 375 degrees F.
• In a small bowl, mix together the brown sugar, smoked paprika, garlic powder, onion powder, salt and pepper.
• Rub half of the spice mixture all over the chicken breasts.
• Wrap each chicken breast in 2 slices of bacon. Place the chicken breasts, seam side down in a baking pan or ovenproof skillet.
• Sprinkle the remaining brown sugar mixture over the top of the chicken.
• Bake for 25-30 minutes or until bacon is crisp and chicken is cooked through, basting the chicken occasionally with the pan drippings. 
• If you prefer extra crispy bacon, broil for an additional 1-2 minutes.
• Sprinkle with parsley, then serve.

NUTRITION

Calories: 498kcal | Carbohydrates: 15g | Protein: 53g | Fat: 23g | Saturated Fat: 7g | Cholesterol: 173mg | Sodium: 549mg | Potassium: 964mg | Sugar: 13g | Vitamin A: 575IU | Vitamin C: 2.7mg | Calcium: 23mg | Iron: 1.3mg

Oatmeal Cake with Coconut Pecan Frosting

Oatmeal Cake with Coconut Pecan Frosting

1/2 C quick cooking oatmeal

3/4 C boiling water

1/2 C sugar

1/2 C brown sugar

2/3 C flour

1/2 tsp salt

1/2 tsp baking soda

1 egg

1/4 C of shortening

Mix the oatmeal with the boiling water, stir and cover. Mix the remaining ingredients then stir in the oatmeal mixture. Grease and flour a 9×9 pan. Pour batter into pan and bake at 350 for 23-25 minutes.

Coconut Pecan Frosting:

3 TBS melted butter

1/3 C brown sugar

1/2 C sweetened shredded coconut

1/2 C chopped nuts

2 TBS milk

1/2 tsp vanilla

Combine all ingredients and mix thoroughly. Carefully spread frosting over the top of the cake. Broil until coconut is just brown. Watch very closely – it doesn’t take long. Cool, slice and serve.

Fireball Whisky Pumpkin Pie Is Going To Be Your New Favorite Dessert This Fall

Frozen Pie Crusts – 2 (9” each or make your own )

Pure Pumpkin – 1 can, 30 oz.
Evaporated Milk – 1 ½ cans, 18 oz.
Eggs – 4
Sugar – 1 ½ cups
Salt – 1 teaspoon
Ground Ginger – 1 teaspoon
Ground Cloves – ½ teaspoon
Fireball Cinnamon Whiskey – 6 oz.

Birds Nest Breakfast

Bird's Nest Breakfast
Ingredients

1 30 ounce bag of hash browns (thawed)
2 1/2 teaspoons salt
1 teaspoon ground black pepper
2 1/2 tablespoons olive oil
2/3 cup shredded Cheddar cheese
12 eggs
2 tablespoons water
8 slices cooked bacon, crumbled - divided
1/4 cup shredded Cheddar cheese, divided
Add all ingredients to list
Directions
Prep 20 m
Cook 30 m
Ready In 50 m
Preheat oven to 425 degrees F (220 degrees



1. Grease 24 muffin  cups.
2. Mix hash brown potatoes, salt, black pepper, olive oil, and 2/3 cup shredded Cheddar cheese in a bowl. Divide mixture between prepared muffin cups and use your fingers to shape potato mixture into nests with hollows in the middle.
3. Bake in the preheated oven until hash browns are browned on the edges and cheese has melted, 15 to 18 minutes. Remove hash brown nests.
4. Reduce oven temperature to 350 degrees F (175 degrees C).
5. Whisk eggs and water in a bowl until thoroughly combined; season with salt and black pepper. Pour equal amount of egg mixture into each nest; sprinkle with bacon crumbles and 1 teaspoon Cheddar cheese.
6. Bake in the oven until eggs are set, 13 to 16 minutes. Let cool in pans and remove by sliding a knife between potato crust and muffin cup.
Footnotes
• Cook's Notes:
• You can also experiment with ham, sausage, and veggies to make them your own. I also use chicken-Asiago sausage. Excellent quick breakfast for the weekdays. Very nutritious for toddlers who enjoy finger foods.
• I partially freeze 2 nests, slip them inside a small vacuum bag for saving foods, and seal them. When I get to work, I just pop them in the microwave.
Nutrition Facts
Per Serving: 232 calories;18.4 g fat; 13.3 g carbohydrates; 12.9 g protein; 204 mg cholesterol;816 mg sodium

Linda's Lemonade

Pork Tenderloin Marinade

Pork Tenderloin Marinade

Ingredients

1/4 cup soy sauce

1 cup Coca-Cola

1/2 cup dark brown sugar

2 tablespoons Dijon mustard

3 tablespoons oil

2 tablespoons Worcestershire sauce

1/3 cup ketchup

2 cloves garlic, minced

1 tablespoon dry mustard

2 tablespoons balsamic vinegar

1 teaspoon ginger

1 teaspoon thyme, crushed

5 pounds pork loin roast, boned & rolled

Directions

Combine all the ingredients except for the meat, to form a marinade. Set the pork roast in a plastic bag with a zip-type seal, pour in the marinade and seal the bag. Set the plastic bag in a serving bowl large enough to steady the roast and keep the marinade ingredients from spreading away from the roast.

Let stand for 24 hours or overnight in the refrigerator, patting and turning the bag every few hours to ensure the meat marinates evenly. This helps the roast absorb the marinating liquids and creates a tender, juicy and flavorful roast.

Remove roast from marinade and discard the marinade. Place roast, fat side up, on rack in roasting pan. Insert roast meat thermometer so the bulb is centered in the thickest part. Do not add water. Do not cover. Roast in a slow 325 degree preheated oven until the thermometer registers to 175 degrees. Allow 30 to 40 minutes per pound for roasting, so for a 5 pound loin roast, you would be roasting for about 2-1/2 to 3 hours. During last 1/2 hour of cooking time, brush on the glaze. If you prefer, you can just as easily cook on the grill or in the smoker. Remove from the oven and out of the pan onto a platter; cover with foil tent to seal steam and rest the meat 15 minutes before slicing and this results in a much juicier roast.

NOTE: Alternatively, you can slow-roast. Instead of roasting at 325, use a slow oven at 250 – 275 degrees, and allow almost twice as long. The meat will be even more tender. Use your meat thermometer or whatever means you like to achieve desired doneness.
Glaze

1 cup brown sugar

1 tablespoon cornstarch

1/2 teaspoon dry mustard

2 tablespoons butter
1/3 cup balsamic vinegar

2/3 cup Coca-Cola

Sea salt and fresh ground pepper

Mix together all ingredients in sauce pan; simmer and stir to thicken. Brush or spoon glaze on meat frequently during cooking.

You can also serve any remaining sauce with the sliced pork if you like.

Cottage Ham

Ask a native Cincinnatian what a ‘cottage ham’ is and they’ll be quick to answer.   It’s the delicious 3 pound heart-shaped cured ham their mom used to boil slowly with bay leaves and onion and serve with boiled potatoes and green beans.   They might even recognize it as a ‘cottage roll.’   But go only 40 miles out of the city and ask a butcher for a cottage ham and they’ll say, “Huh?”

That’s because cottage ham is a Cincinnati meat term that’s been used by our local butchers for at least the last 100 years.   But no one outside our metro area seems to know the term.   Cottage ham is actually not a ham at all, by the definition, which states that ham is taken from the upper part of the pig’s hind leg.   The USDA actually calls what we call cottage ham “smoked pork shoulder butts,” but that just doesn’t sound as romantic as cottage ham.   The cottage ham is cut from the upper part of the Boston butt.   The Boston butt is confusingly not from the rump of the pig, as it’s name may imply, but actually from the shoulder.

No one seems to know where the term came from. Even at Stehlin’s Meats on Colerain Avenue, who have operated from the same site their grandfather started in 1918 , don’t know its origin.     At Stehlin’s they use a 100 year old salt-and-sugar cured, hickory wood smoked recipe to make their cottage ham.   Before being cured and smoked, cottage hams are about the size and shape of a large, rectangular brick.   A reasonable theory on the name might be that a Cincinnati butcher in the 1800s dubbed them cottage hams because they are small, like a cottage home – just the perfect size for cooking in a pot of beans.

The fat in a cottage ham is well distributed and dissolves into the meat while cooking.   Local butchers reveal the secret that the further away from the pork shoulder you get, the less flavor you get in the meat.   That’s also why a lot of legacy goetta recipes call for pork shoulder, like my maternal grandmother’s recipe.   So against your thinking, the cheaper cuts of meat like shoulder are actually more flavorful.