I bought asparagus for our Thanksgiving dinner and was thinking and googling what do with it and really didn’t find anything that spoke to me. 🙂 I love making roasted asparagus and grilled asparagus during the summer when it is fresh and thought why not take bacon (which I had in the fridge) and wrap some asparagus and roast it? Hello awesomeness!
Fresh Asparagus (I used two bundles)
Bacon (any flavor)
Preheat oven to 400 degrees.
Rinse asparagus and cut. The easiest way to do this is take one stalk and snap it in half. Use that stalk as a guide and line up with the remaining asparagus and chop. You can save the ends for soup, just freeze them for later.
Place the asparagus in large bowl or pan and drizzle with extra virgin olive oil, salt and pepper. Toss to coat. I decided to make bundles of 8 spears of asparagus, as we had 6 people for dinner. If I had more people over, I probably would have made bundles of 4. Take one strip of bacon and starting from the end wrap around til you get to the top.
Place on foil lined cookie pan with rack on top. I use one of our cookie cooling racks, which works out just perfect. Make sure you spray the rack with Pam so they don’t stick.
Bake for approximately 20 minutes until bacon is crispy or to your liking.
This is a recipe that I found online at one of my favorite blogging sites http://www.kevinandamanda.com they originally called it “Bacon Cheeseburger Chicken.” I have made their original recipe, but this time I decided to tweak it just a little bit. Both dishes are delicious and I am sure if you use your culinary imagination, you can create this meal in a variety of ways.
2 tbsp olive oil
2 tbsp butter
4-6 skinless, boneless chicken breasts, split
1/4 cup world harbors jerk sauce (original recipe called for teriyaki)
1/2 cup spicy Taco Bell Spicy Ranchero Sauce (original recipe called for Ranch dressing)
1 cup shredded Cheddar cheese
1/2 lb bacon
The first step is the bacon. Preheat oven to 400 degrees. Place bacon on a cookie cooling rack on top of a baking sheet that is lined with tin foil. Bake for approximately 20 minutes until nice and crispy. I usually cook the whole package and place the remaining bacon in a zip lock bag and place in the freezer for future use. This is the only way I will cook bacon, as it leave NO MESS!
Next preheat oven to 350 degrees.
In a large skillet, heat oil & butter over medium-high heat. Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned.
Place browned chicken breasts in a 9×13 inch baking dish. Cover with jerk and ranchero dressing.
Sprinkle with cheese and top with bacon bits. Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear.
It is so good that even our Tisha begs for it! 🙂
This recipe is one of our favorites, which I got from my friend Sherry Black (thank you, thank you!). It is now a must have when we have parties!
Jalapeno Peppers (10 makes 20)
8oz. softened Philadelphia Cream Cheese
Package of Bacon (pick your favorite and slice in thirds)
Preheat oven to 400 degrees.
Slice the Jalapenos in half and remove the seeds, add the cream cheese and wrap with bacon tucking the ends under. I find baking it on a cookie cooling rack on top of a baking sheet works best. This way all the bacon grease will fall to the bottom on the sheet. Bake for approximately 20 minutes until the bacon is cooked. Enjoy!