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Smokehouse Chicken
4 chicken breasts
seasoning for chicken
1 Tb. cooking oil
8 Tb. BBQ sauce
2 c. sharp Cheddar, shredded
8 slices bacon
1/3 c. green onion, sliced
Preheat oven to 450°. Place bacon on rack on baking sheet and bake for 15 mins or until done.
Meanwhile, heat a skillet over m-h heat and add oil. While skillet is heating, prepare chicken. Cut each chicken breast in half and place each between 2 pieces of plastic wrap and pound out to an even thickness. Sprinkle with seasoning. Fry each piece until done, turning over when first side is brown.
Place chicken in baking pan. Place about 1 Tb of BBQ sauce on each piece and spread to coat. Sprinkle 1/4 c. of cheese on each piece and then top with one slice of bacon. Sprinkle with green onion.
Place in oven for about 10 mins until cheese is melted..
Showing posts with label Main Dishes. Show all posts
Showing posts with label Main Dishes. Show all posts
Sunday, March 4, 2012
Friday, March 25, 2011
Shrimp Angel Hair Pasta with Fresh Tomatoes and Basil
If you click on the photo caption, it will take you to the original recipe (printable) on Allrecipes.com. Below is my variation. It's changed enough to be my own now, I think. ;o)
Shrimp Angel Hair Pasta
with Fresh Tomatoes and Basil
1/4 lb angel hair pasta (approximately- I used part of a package)
2 cloves garlic
1/2 small onion, wedged
2-4 Tb EVOO
2 handfuls of cherry tomatoes (about 15-18), halved
2 sprigs fresh basil
12 uncooked, not shelled frozen shrimp, thawed & peeled
Parmesan cheese for topping
Begin water heating for pasta.
In small food processor (I used my Handichopper), combine the garlic and onion. Process until finely chopped. Heat EVOO in large skillet over medium heat. Add onion mixture and cook until almost golden. Meanwhile, process cherry tomatoes (Handichopper will take 2 batches) and basil until coarsely chopped. Add to skillet with shrimp. Cook over med-low until shrimp is cooked.
While sauce is cooking, cook pasta. When done, drain well. When shrimp is cooked, add pasta to skillet with sauce and toss gently to coat. Serve with Parmesan cheese topping.
Serves 2-4.
Friday, December 17, 2010
Roast Salmon with Bacon and Leeks (Fine Cooking)
Roast Salmon with Bacon and Leeks - Fine Cooking Recipes
Oh my stars..... You MUST make the recipe above... The roast Salmon. With Bacon. And Leeks.... ** swoon **
I normally buy a side (fillet?) of salmon when it goes on sale for about $5 and keep one in my freezer for grilling or broiling. It's winter now, so no grilling and oven-roasting heats the house.
I had some "leftover" pancetta. Oh my... listen to me.. hoity-toity... as if I have pancetta every day and leftovers of it all the time. I don't even remember what I got it for originally, but I had used only one slice (round). I knew I needed to use the rest soon, and although I have not made this salmon recipe using regular smoked bacon, I think this was better. The smokiness would detract from the leeks and the salmon.
I did buy the leeks today since I've used all the ones I dehydrated. Remember to only use the white and light green parts and to slice them first and then wash them. It is MUCH easier than trying to get all the sand out of the whole leek.
The technique:
Preheat oven to 400°
Cut up the pancetta into small pieces (cubes). Brown/crisp the pancetta in a little EVOO in an oven-safe skillet. I used my large cast iron skillet.
While the bacon/pancetta is cooking, cut the salmon into 4 pieces. Sprinkle with fresh thyme, kosher salt and pepper. Set aside.
Remove the pancetta from the oil when crispy. Set aside.
The directions said to drain off all the bacon drippings and wipe out the pan and then use a tablespoon of oil. Say what? I simply drained off all but about a tablespoon. Add in the leek slices, some black pepper, some fresh thyme and 2 Tb. of vinegar (either cider or like me, use red wine vinegar -- it's what I had on hand). Cook the leeks until fairly soft. I didn't go the entire 10 mins but just until they were softened.
Place the salmon pieces, skin side down on the bed of partially cooked leeks, tucking the thin parts under or layer all the thin parts over one another so they don't overcook.
Cook/roast, uncovered for 20 mins. Top with crisp pancetta.
I served this with some leftover mushroom brown rice I found in the freezer (cook brown rice in rice cooker with chicken stock, EVOO, dried mushrooms and thyme), steamed frozen mixed veggies and cheese-herb biscuits (from the Schwan truck).
This was so amazingly delicious. The caramelized leeks/saucy bits mixed with the pancetta over the rich salmon.... to die for! The rice had a richness of it's own from the chicken broth and mushrooms. The veggies... simple and a nice counterpoint to all the richness. And who can go wrong with cheesy biscuits?
There are 2 pieces of salmon left, some veggies and rice. I see the ingredients to a lovely salmon soup there or perhaps some refried rice with salmon and veggies. Comfort food for another night.
This is just one of 3 recipes I had bookmarked from the Fine Cooking site. I know there are more, so keep watching for more cooking and reviews.
Hugs
Kay
Oh my stars..... You MUST make the recipe above... The roast Salmon. With Bacon. And Leeks.... ** swoon **
I normally buy a side (fillet?) of salmon when it goes on sale for about $5 and keep one in my freezer for grilling or broiling. It's winter now, so no grilling and oven-roasting heats the house.
I had some "leftover" pancetta. Oh my... listen to me.. hoity-toity... as if I have pancetta every day and leftovers of it all the time. I don't even remember what I got it for originally, but I had used only one slice (round). I knew I needed to use the rest soon, and although I have not made this salmon recipe using regular smoked bacon, I think this was better. The smokiness would detract from the leeks and the salmon.
I did buy the leeks today since I've used all the ones I dehydrated. Remember to only use the white and light green parts and to slice them first and then wash them. It is MUCH easier than trying to get all the sand out of the whole leek.
The technique:
Preheat oven to 400°
Cut up the pancetta into small pieces (cubes). Brown/crisp the pancetta in a little EVOO in an oven-safe skillet. I used my large cast iron skillet.
While the bacon/pancetta is cooking, cut the salmon into 4 pieces. Sprinkle with fresh thyme, kosher salt and pepper. Set aside.
Remove the pancetta from the oil when crispy. Set aside.
The directions said to drain off all the bacon drippings and wipe out the pan and then use a tablespoon of oil. Say what? I simply drained off all but about a tablespoon. Add in the leek slices, some black pepper, some fresh thyme and 2 Tb. of vinegar (either cider or like me, use red wine vinegar -- it's what I had on hand). Cook the leeks until fairly soft. I didn't go the entire 10 mins but just until they were softened.
Place the salmon pieces, skin side down on the bed of partially cooked leeks, tucking the thin parts under or layer all the thin parts over one another so they don't overcook.
Cook/roast, uncovered for 20 mins. Top with crisp pancetta.
I served this with some leftover mushroom brown rice I found in the freezer (cook brown rice in rice cooker with chicken stock, EVOO, dried mushrooms and thyme), steamed frozen mixed veggies and cheese-herb biscuits (from the Schwan truck).
This was so amazingly delicious. The caramelized leeks/saucy bits mixed with the pancetta over the rich salmon.... to die for! The rice had a richness of it's own from the chicken broth and mushrooms. The veggies... simple and a nice counterpoint to all the richness. And who can go wrong with cheesy biscuits?
There are 2 pieces of salmon left, some veggies and rice. I see the ingredients to a lovely salmon soup there or perhaps some refried rice with salmon and veggies. Comfort food for another night.
This is just one of 3 recipes I had bookmarked from the Fine Cooking site. I know there are more, so keep watching for more cooking and reviews.
Hugs
Kay
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