Boo! It’s Halloween month and even the King of Bacon celebrates that (early!)
Saturday means bacon recipes – hopefully easy ones but always TASTY ones! I’ve got just the trick for you today. Involving chicken strips and puff pastry and it’s beyond delicious! I do a lot of recipes involving MEAT but this involves chicken so maybe just a little different than the usual.
What am I talking about?
Yummy 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 paper-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.
See? Easy and delicious…..that jalapeno pepper jelly gives it a BOOST!
See you next week for more bacon fun!
Welcome to the Castle where Bacon RULES!
Happy Saturday Bacon Lovers. I’ve got a goodie for you – maybe I should say ANOTHER goodie because we do cook up some delightful goodies in the Castle Kitchen and this one is really extra yummy for breakfast OR brunch.
BLT Brunch Pie
- 1-1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon dried basil
- 1/2 cup shortening
- 1/2 cup sour cream
- 3/4 cup mayonnaise
- 1 cup shredded cheddar cheese
- 1 can (4-1/2 ounces) mushroom stems and pieces, drained
- 8 bacon strips, cooked and crumbled
- 1 tablespoon chopped green pepper
- 1 tablespoon chopped onion
- 3 medium tomatoes, peeled and sliced
- In a large bowl, combine the first 4 ingredients. Cut in shortening until crumbly. Stir in sour cream. Cover and refrigerate for 30 minutes.
- Press dough into a 9-in. pie plate; flute edges if desired. Bake at 375° for 10 minutes. Cool completely.
- In a large bowl, combine the mayonnaise, cheddar cheese, mushrooms, bacon, green pepper and onion. Layer half of the tomatoes in crust; top with half of the mayonnaise mixture. Repeat layers.
- Bake at 350° until a knife inserted in the center comes out clean, 30-35 minutes. Refrigerate leftovers.
Makes your mouth water right?
As always feel free to adjust here and there for your personal tastes but this is just so good AS IS. The dough is amazing. Just make it, let it rest in the refrig and then press it into a pie pan. Easy? DEFINITELY.
Alright Loyal Bacon Subjects! Who’s UP for a recipe??
OK – this one takes a little work when it comes to prep with all the ingredients but MAKING it – actually putting it together – really is not a big deal. My Mom loves cabbage but making cabbage rolls is more of a chore than layering – leave it to her to take the easy way but know what? It IS easy that way so here’s the EASY recipe for CABBAGE ROLL CASSEROLE!
Cabbage Roll Casserole
- 2 pounds ground beef
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 cans (15 ounces each) tomato sauce, divided
- 1 teaspoon dried thyme
- 1/2 teaspoon dill weed
- 1/2 teaspoon rubbed sage
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- 2 cups cooked rice
- 4 bacon strips, cooked and crumbled (or more if you like!!!!!)
- 1 medium head cabbage (2 pounds), shredded
- 1 cup shredded part-skim mozzarella cheese
- Coarsely ground pepper, optional
- Preheat oven to 375°. In a large skillet, cook beef and onion over medium heat, crumbling beef, until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in 1 can tomato sauce and next 6 ingredients. Bring to a boil. Reduce heat; simmer, covered, 5 minutes. Stir in rice and bacon; remove from heat.
- Layer a third of the cabbage in a greased 13×9-in. baking dish. Top with half the meat mixture. Repeat layers; top with remaining cabbage. Pour remaining tomato sauce over top.
- Cover and bake 45 minutes. Uncover; sprinkle with cheese. Bake until cheese is melted, about 10 minutes. Let stand 5 minutes before serving. If desired, sprinkle with coarsely ground pepper.
THIS MAKES GREAT – and I mean GREAT LEFTOVERS!!
Yep – YUMMY IN THE TUMMY!
Happy Saturday Bacon Lovers and other Lovers…………………..(tee hee)
Try It – The King So Decrees!!
Saturday in the Castle – that means BACON!
Good morning fans of bacon. Got a good one for you this morning even though we’ve done our share of bacon casseroles – this is just a little different. It’s also VERY yummy.
“CHARLESTON BREAKFAST CASSEROLE”
INGREDIENTS: (MAKES EIGHT SERVINGS – GREAT FOR A GROUP OR SPECIAL OCCASION OR FOR TWO STARVING PEOPLE!)
12 slices bacon
1/4 cup butter, melted
3 cups croutons
2 cups grated cheddar cheese
6 large eggs
1-3/4 cups milk
1 bell pepper (any color) diced
1 tablespoon mustard (any type will do)
1/2 teaspoon salt and pepper to taste
- Step 1
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- Step 2
Preheat oven to 325 degrees F (165 degrees C).
- Step 3
Melt butter in the microwave, or in a small pan on the stove over low heat. Spray a 9×12 inch baking dish with vegetable spray. Place croutons in the bottom of the dish, and drizzle with melted butter. Sprinkle with grated Cheddar cheese.
- Step 4
Crack the eggs into a bowl, whisking to break up the yolks. Add milk, peppers, mustard, salt, and pepper, and beat until well-combined. Pour over the croutons and cheese, and sprinkle with crumbled bacon.
- Step 5
Bake in the preheated oven for 40 minutes. Remove from oven and allow to stand 10 minutes before serving.
DELISH? YOU BETCHA!! My Mom and Dad love a good casserole…..(and the leftovers!)
Have a royal Saturday!!! (with bacon)
Happy Saturday Bacon Lovers! Here I am in the Castle Baconia kitchen sharing a recipe with you!!
You know I’m always trying to find something totally yummy that involves bacon for you to try. Well I searched high and low and found this which I think you will enjoy. It’s just a little bit different because the “shell” of this dinner pie is MEAT – not pastry! Ready?
“Meat Shell Bacon Potato Pie”
- 1 pound ground chuck or lean ground beef (90% lean)
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted, divided
- 1/4 cup chopped onion
- 1 large egg
- 1/4 cup dry bread crumbs
- 2 tablespoons chopped fresh parsley
- 1/4 teaspoon salt
- Pinch pepper
- 2 cups mashed potatoes
- 4 bacon strips, cooked and crumbled (no surprise here but I used SIX strips of bacon – – – -!!! The more the merrier I say)
- 1/2 cup shredded cheddar cheese
- In a large bowl, combine beef, 1/2 cup soup, onion, egg, bread crumbs, parsley, salt and pepper; mix well. Press onto the bottom and up the sides of a 9-in. pie plate. Bake at 350° for 25 minutes; drain.
- Combine potatoes and remaining soup in a bowl; mix until fluffy. Spread over meat crust. Sprinkle with bacon and cheese. Bake at 350° for 15 minutes. Let stand for a few minutes. Cut into wedges.
See? Different but really no unusual ingredients – just put together in a different way using the ground beef as a “pie shell”. This is really tasty. Trust me!
Put the ingredients on your shopping list – I promise you and your family will LOVE it!
It’s good to be King…..!!!!