Here is a great tip I am going to use from now on. I tried this once and it really made the perfect BLT. For one, every bite had the perfect two layered bacon flavor that is perfect for a BLT. The second benefit was that the bacon didn’t slide around on the sandwich which always seems to happen to me. Simply cut bacon strips in half and weave them together as seen in the first picture. Place on aluminum foil (for easy cleanup) on any baking dish and cook at 350 degrees until the desired crispness of the bacon is desired for you. This works on turkey bacon as well as regular. This would also make the perfect topping for a juicy burger I would think as well.
Use cupcake liners and place the Canadian bacon in the bottom to make a bowl. Drop egg on top and bake at 350 until egg is done. I have been told you can use regular pork or turkey bacon but have not tried it. Place several 1/2 pieces in one direction and then a few in the opposite direction to create your bowl. Serve with toast or for s special delight serve besides pancakes, waffles or french toast. Definitely an eye opener for breakfast… or anytime!
1 pound chicken
1 half package of bacon (turkey or pork)
2 cups rice
1 pound cheddar cheese
1 half pound mozzarella cheese
10 green chiles (Anaheim or Poblano peppers will also work)
sprinkle of red chile powder
sour cream (optional)
small warm tortillas (optional)
crunchy tortilla chips (optional)
This is such a simple recipe and is always requested that I make it when bringing food to someones house.
*2 cup instant rice added to 2 cups boiling water.
*Sprinkle red chile powder to give rice flavor and color. This can be light or heavy depending on the factor of hotness of the end dish that you desire. Cook until rice is tender.
*Cut 1 pound of chicken breast into 1″ cubes
*Cut 1 half pound of bacon (pork works best but I have made it with turkey and is still delicious) into 2″ lengths
*Fry and keep stirring until chicken and bacon are done (bacon will need to be crisp)
*While frying you can add: garlic powder, onion powder, a dash of Cajun seasoning or taco seasoning
*Blanch or roast green chiles
*Cut the top of and slice them length ways on one side so you can lay them out
*Spread rice mixture out in a 9 x 13 dish
*Place the sliced open green chiles out on top of rice
*Place chicken and bacon pieces directly over each chile to cover them but leave the rice showing through
*Options at this time: chives, onion, tomato, salsa or leave like it is
*Cover each chile with a mound of cheddar cheese and sprinkle each mound with a little bit of mozzarella cheese
*Bake at 350 degrees until all cheese is melted
*Serve with a spatula and top with sour cream
*Serve with some soft warm tortillas or crispy tortilla chips and fresh cilantro salsa and a large cool glass of sweet tea.
Its always gone and I leave with an empty dish…. guess its good when I make one to take I make another to keep for myself…. makes great portions to make lunches with.
Hearty Baked Pork and Apple Stew
2 pounds pork shoulder (fat trimmed), cut into 2-inch chunks
1 large (3/4 Ib.) onion, chopped
1/2 cup water
1/2 cups regular-strength beef broth
1 cup apple butter
1 large (1/2 Ib.) bell pepper, stemmed, seeded, and sliced
1% cups sliced carrots ‘/2 cup sliced celery
3 large (l’/2 Ib. total) Granny Smith apples, peeled, cored, and sliced
Place pork, onion, and water in an ovenproof 5- to 6-quart pan over high heat. Cover, bring to a boil, and boil for 10 minutes; stir occasionally. Uncover and stir often until moisture evaporates and pan drippings are dark brown, about 5 minutes.
Add broth and apple butter; stir to free browned drippings. Bake, covered, in a 350° oven for 30 minutes. Stir in bell pepper, carrots, celery, and apples. Continue to bake, covered, until meat is very tender when pierced, about 1 hour longer. Serves 6.
Per serving: 316 cal. (23 percent from fat); 20 g protein; 8.2 g fat (2.6 g sat.); 42 g carbo.; 97 mg sodium; 63 mg chol.