‘Tis I – your King – with something yummy to try!
Ah ha! I have a super duper treat for you today. It’s a tart (which is a favorite form of FOOD in my house) but it features bacon and chicken and oh boy is it delish. It would make a delicious appetizer or if you’re my parents (haha) a delicious DINNER. Has lots of great ingredients including another favorite of my Mom and Dad – jalapeno pepper jelly. Just a quickie note about that jelly – Mom and Dad enjoy jalapeno or any hot pepper jelly with a smear of cream cheese on a cracker as much as they like this tart!
Delicious Chicken Bacon Tart
- 1/4 pound bacon strips, cut into thirds
- 2 medium onions, halved and thinly sliced
- 2 medium apples, peeled and thinly sliced
- 1 package (9 ounces) ready-to-serve roasted chicken breast strips
- 1/4 cup jalapeno pepper jelly
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 1 sheet frozen puff pastry, thawed
- 3/4 cup shredded cheddar cheese
- 1/4 teaspoon pepper
- 1 tablespoon minced fresh parsley
- In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon. Saute onions and apples in drippings until tender. Stir in the chicken, jelly, thyme and salt.
- On a lightly floured surface, unfold puff pastry. Roll into a 10-in. x 9-in. rectangle. Transfer to a 15x10x1-in. parchment-lined baking sheet. Prick with a fork.
- Spread chicken mixture over pastry to within 1 in. of edges. Sprinkle with cheese and pepper. Press edges with a fork, forming a decorative border.
- Bake at 425° for 10 minutes. Sprinkle with bacon; bake 5-10 minutes longer or until golden brown. Sprinkle with parsley.
My Mom is a huge fan of puff pastry. Fortunately it’s available in our grocery store from Pepperidge Farm – they have a package of puff pastry sheets so the work is done. You can also find it sometimes in the frozen food section. Puff pastry is so tasty and delicious – Mom often makes fresh fruit tarts in the summer with strawberries and other berries and uses vanilla pudding as the “bottom layer” on top of the pastry before adding the fruit.
So – this chicken bacon tart is worth a whirl. Honest!
Garfield likes it !!
Hugs, King Teddy
Hello Bacon Fans!
Ready for another recipe with bacon that you can introduce to your Thanksgiving table???? Thanksgiving isn’t that far away and this year being different and probably downsized for most of us as far as “other than immediate family” thanks to the virus – I want to try and give you some new things to try OR some thing that are simply too yummy not to add to your “usual” !!
Not everyone likes pumpkin (what??? I thought everyone did!!!!) – but it’s not REQUIRED that you have a pumpkin pie for dessert at Thanksgiving. SO, how about apple? How about apple with bacon? How about apple with bacon and a DAB of “spirits”? Of course spirits are optional but it’s just a bit of extra kick and flavor after all. You won’t be weaving down the hallway to the living room after dinner – I promise.
Bacon Apple Bourbon Pie
1/2 cup packed brown sugar
6 Tbsp. cold butter, divided
5 slices cooked Bacon, crumbled
1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
6 cups sliced peeled Golden Delicious apples (about 6 apples)
Mix brown sugar, cinnamon and 1/2 cup flour in medium bowl. Cut in 1/4 cup (4 Tbsp.) butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in bacon.
Place crust in 9-inch pie plate as directed on package for one-crust filled pie. Place apples in large bowl. Add granulated sugar, remaining flour, bourbon and vanilla; mix lightly Spoon into crust. Cut remaining butter into small pieces; place evenly over apples. Cover with crumb topping. Place on baking sheet.
Bake 30 min. Reduce oven temperature to 350ºF; bake 30 min. or until apples are tender. Cool.
Garfield knows what he’s talkin’ about!
This is one delicious pie – it wouldn’t be King-approved if it was anything other than that!
Greetings from Castle Baconia’s Kitchen! Two guests today: Sammy Pilch and his sister Rosie from 15andMeowing !
My friends were invited to join me in the Castle kitchen because it’s thanks to THEM that we have a very yummy baconized treat to share with you today. Get your pens/pencils and paper ready for this one. It’s too good to pass up. I also know thanks to some of you outside the USA that these bisquits in a “tin” aren’t available everywhere. I’m sorry about that but you all are so clever you can probably figure another way to duplicate this TASTE sensation. I just know you can!
Bacon Cinnamon Rolls
You may remember that we shared a similar recipe some time ago – but these are a little different. I say even if you remember the other recipe from before – this can be a friendly reminder of a completely delicious breakfast treat you should try!
1 can (17.5 oz) Pillsbury™ Grands!™ refrigerated cinnamon rolls with cream cheese icing (5 rolls) – – note this is for FIVE rolls – obviously you’ll have to get several packages of Grands biscuits if you need more than 5 (and trust me – these are so good you will need them….HAHAHA)
Heat oven to 350°F. Grease or spray 8- or 9-inch round pan.
Separate dough into 5 rolls. Unroll rolls. Cook bacon until crisp. While bacon is still warm, place 2 slices bacon on top of 1 unrolled roll; roll back up. Repeat to use up rolls and bacon. Place cinnamon rolls in pan.
Bake 25 to 29 minutes or until golden brown.
Spread with icing; serve warm.
Thank you Guest Chefs for helping out in the kitchen today! FUN FUN FUN!!
Happy Caturday………..King Teddy and Company
Hello Fans of Bacon! Welcome to the King of Bacon’s kitchen! It’s time to MAKE SOMETHING!
Yes we gather in my kitchen here at Castle Baconia on Saturdays to allow me to share a recipe with you that has our beloved BACON in it. It can be anything – a dessert, a main course, a veg, a treat, a snack………as long as it has BACON!
This is a yummy Southern recipe and if you like cabbage, you’ll like this one……………..if you don’t like cabbage then sorry about that but cabbage is delish AND good for you! Try it!
Fried Cabbage with Bacon, Onion and Garlic
- 6 slices bacon, chopped (or more bacon of course….!!)
- 1 large onion, diced
2 cloves garlic, minced
- 1 large head cabbage, cored and sliced
- 1 tablespoon salt, or to taste
- 1 teaspoon ground black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/8 teaspoon paprika
- Place the bacon in a large stockpot and cook over medium-high heat until crispy, about 10 minutes. Add the onion and garlic; cook and stir until the onion caramelizes; about 10 minutes. Immediately stir in the cabbage and continue to cook and stir another 10 minutes. Season with salt, pepper, onion powder, garlic powder, and paprika. Reduce heat to low, cover, and simmer, stirring occasionally, about 30 minutes more.
I haven’t done a vegetable dish in like FOREVER with bacon so thought I’d switch things up a bit this Saturday. I hope you approve………………………remember like all recipes you can add or subtract ingredients – as long as you don’t leave out the BACON!
Enjoy this recipe – it’s dy-no-mite
Happy Saturday – King Teddy
Time for us to play in my kitchen! What are we making today????
Bacon Dijon Cheddar Dip
We have made a lot of dips and given you the recipes and MANY of them are pretty much the same. This one has one claim to fame – the spicy mustard! Funny how just one thing can really make a plain dip POP. It works and it’s good. The ROYAL PARENTS tried this on crackers and on dip chips as well as thinly sliced bagette. Know what? It’s good on anything.
4 slices bacon (or more!)
8 ounces cream cheese softened
1 cup shredded sharp cheddar cheese
1 tablespoon Dijon mustard
2 tablespoons finely chopped onion
1 teaspoon chopped fresh parsley (optional – it’s just a decoration!)
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, let cool, and crumble the bacon.
- Place the cream cheese, Cheddar cheese, and Dijon mustard into a bowl, and mix on medium speed with an electric mixer until the ingredients are thoroughly blended. Stir in the onion and crumbled bacon, and spoon into a serving bowl. Refrigerate for 2 hours to blend the flavors, and sprinkle with parsley to serve.
Doesn’t get any easier than this and if you’re a fan of spicy mustard – OH BOY! If you are NOT a fan of spicy mustard I’m sure regular good old mustard would be good. In this house, we ALWAYS have spicy though because the ROYAL DAD loves the stuff – on almost everything………..(well almost).
Trust me…….this would make a nice addition to the snack table you have for Super Bowl Sunday tomorrow!
I’ll be sitting on my King of Bacon throne watching the game and rooting for the Kansas City Chiefs – I have to – my beloved Grandpa would be upset up in Heaven if I didn’t root for them…..he was from Missouri. GOOOOOOOOOOOOOO CHIEFS!
Hugs from Your King – Teddy!