Tag: bacon

Chicken and Shrimp with Mustard, Bacon, and White Wine Sauce

Chicken, One pot meal, Seafood

How ya’ll doin’ tonight? Not sure how to describe this bad boy. Creamy, smoky, mustardy and succulent. I have been thinking of combining these ingredients for quite sometime. Whole grain mustard, bacon, white wine…awesome combo! I was thawing some chicken thighs today and have been thinking of this dish all day. So here is how I put it together…

Chicken and Shrimp with Mustard, Bacon, and White Wine Sauce

Ingredients

6-8 pieces of bacon
1 onion chopped
3 garlic cloves, crushed and minced
6-8 red potatoes (yellow or fingerling can substitute) Chopped in even small pieces. Depending on the size of your potato, I would say in quarters or 6ths.
1 heaping tablespoon stone ground mustard
3-4 Chicken thighs
1/2 pound- 1 pound of raw shrimp (anywhere from 10-20 shrimp depending on size.
a few tablespoons of white wine (can substitute with chicken or seafood stock)
2 tablespoons heavy cream
salt and pepper to taste

Directions

In a large cast skillet or pan (cast iron or dutch oven)…
Cook your bacon. Take out and place on a paper towel to cool.
Brown chicken in your bacon grease. Take out chicken.
Add in your onions and potatoes. Cook and stir occasionally for 10-15 minutes. Add in your mustard. Stir for 5 minutes. Add in your wine/stock and reduce for 5 minutes.
Chop your cooled chicken. Add back in your chicken. Cook for 10 minutes.
Chop your cooled bacon. Add in your raw shrimp, chopped bacon, and heavy cream. Cook and stir just occasionally under 10 minutes- when until your shrimp curls and turns pink.
Done =)

008

010

Spiced Rubbed Bacon Wrapped Brown Sugar Pork Loin

Pork

Epic dinner tonight, ya’ll! Well the title of this post pretty much sums it all. I found this End Boneless Pork Loin on sale and bought it figuring there was something I could do with it. I searched the Internet and my cookbooks and came up with this concoction. There is a little thing I have about pork. I am so scared of overcooking it. I actually would rather undercook it and then throw it back on the grill/oven/stove if needed. There is almost nothing sadder than overcooked protein. People are SO scared of undercooking that they go the opposite.

Have no fear! A cooking thermometer is here! I am still trying to get used to these devices. Digital is best, but just a regular one is fine to. Stick it in at an angle at the thickest part of your meat. I always want to stick it in straight, and that is a mistake. You want to make sure it goes through the entire thick part of the meat, just not straight to the bottom. You will not get a clear reading.

So here is my recipe for an amazing dinner. I served with mashed potatoes and peas. So good! I hope you give this recipe a try!

Spiced Rubbed Bacon Wrapped Brown Sugar Pork Loin

Ingredients and Directions

Pork Loin Roast

Spice Rub- 1 heaping teaspoon of chili powder, paprika, and cumin- 1/2 teaspoon each dried herb; oregano, thyme, marjoram, etc. use what you have. Add plenty of salt and pepper. Seasoning is a must, this is you chance for all the flavors to seep into the meat. Do not skimp. Spread on your pork.

017

Bacon- enough to cover the pork- I used about 8 pieces.
018

Roast in oven for about 25 minutes or until 115 degrees. Take out and add your glaze.
Brown Sugar Glaze- 1/2 cup brown sugar, 1 tablespoon flour, 1 tablespoon apple cider vinegar, 1 tablespoon mustard powder, 1 1/2 tablespoon honey. Use a pastry brush to slather all over your pork.

Put back in the oven until it reaches 135. Take out and let rest for 10-15 minutes. Should be about 145-150. Perfection for pork. In general, you would cook pork 20-30 per pound of pork. Mine was a smallish boneless loin, so it took about just under an hour.
019

Copy Cat Monterey Chicken

Chicken

Evening friends! Tonight’s dinner was pretty delicious, if I do say so myself. I guess I always do that, huh? Well, this is a food blog afterall. It is and always will be about delicious tasting food! Tonight I recreated a dish that is at the popular dining institution Chili’s. There is a dish there called Montery Chicken. Basically, it is a chicken breast, covered with barbecue sauce ad topped with melted cheese and a bit of chopped bacon.

I thought I would try to make this at home for a controlled healthier dish. It was spot on! Full disclosure- I made this once before, but I totally forgot to add the bacon. It was still tasty, but just not what I had envisioned. Tonight it was spot on. I hope you guys get a chance to try this. Let me know what you think!

So cheap to make. I bought a bunch of chicken breasts on sale at Publix. I used the last bottle of Sticky Fingers (family favorite) bbq sauce, some bacon I got on sale at Publix (buy 2 get 1 free), and a few slices of Sargento mild cheddar cheese (also on sale). I served with a side of peas, mac and cheese, and salad for the adults. I just saved you guys like 8 bucks a plate! You are welcome!

Montery Chicken

Ingredients

3 chicken breasts- I butterfly them for a more even cooking temperature
Barbecue Sauce- varies- you are going to spread this on the top of the grilled chicken
4 strips bacon, cooked
3 pieces of mild cheddar (use what you have)
salt and pepper

Directions

Salt and pepper both sides of your chicken.
Grill your chicken. I used a cast iron grill pan.


Move your chicken to an oven safe pan (I used a corningware dish) that has been sprayed with cooking spray.
Spread barbecue sauce liberally on top of each piece of chicken.

Add your cooked bacon on top. I cooked my bacon on the cast iron grill pan as soon as my chicken was done. Less dishes that way.


Add your cheese on top. Add to a 350 oven to melt all the cheese. The chicken should be moist and cooked perfectly through. Serve with your favorite sides. Maybe you would like browned skillet potatoes (small potatoes cut in half cooked in bacon fat with a bit of butter and garlic) and your favorite veggie.

007009010

012018005013

Life Cycle of a Steak, Part 2— with Bacon Wrapped Asparagus

Beef, Side dishes...veggies, potatoes, grains

006

017

018

019

020

021

022

023

026

025

Bacon Wrapped Asparagus- Wrap 3 stalks of asparagus in one piece of bacon. Drizzle with olive oil, salt and pepper. Cook at 400 until crispy, about 20 minutes or so. I flipped halfway through. SO GOOD!

https://funfoodiefamily.com/2013/08/24/life-cycle-of-a-steak/

https://funfoodiefamily.com/2013/06/27/living-a-dream/

Ultimate Potato Salad

Crockpot /Make Ahead Meals, Dips, Dressings, and Spreads, Pork, Sandwiches, Side dishes...veggies

Today has been a great day! The girls spent the night at my parents, so I got to sleep in a while. After I woke up, I put a pork shoulder in the crock pot to have for BBQ sandwiches. I went for a leisurely stroll through the farmer’s market with a nice iced coffee, had a nice long walk with my dog in the neighborhood, and read a few magazines, where I came up with the idea to make this potato salad. I made it and put it in the fridge until dinner. Then everyone came home and we spent the afternoon at the pool.

012

Ultimate Potato Salad

5 medium potatoes, boiled for about 25 minutes until tender, cut up in bite sized pieces
4 boiled eggs, cooled and sliced or chopped
about 1/4 of mayo
about 1/4 cup of honey mustard (I made mine- Add 3 tablespoons of stone ground mustard, a few squeezes of honey, and about 1/2 cup or so of olive oil in a Bell jar and shake it up. I just added a pinch of salt and pepper.)
1 cup or more of shredded cheese- I used a combo of cheddar/colby, but you can use whatever you have on hand.
6 pieces of bacon, chopped

I added the potatoes and eggs in a large bowl. I added the mayo and honey mustard and carefully folded in to the bowl. If it looks too dry, just add more mayo and honey mustard. Then I topped with cheese and bacon. Cover with wrap and refrigerate. This was a big hit at the table. Plates were cleaned!

Here is my recipe for easy crock pot pulled pork…
https://funfoodiefamily.com/2014/03/04/easy-crock-pot-pulled-pork/

002