Shrimp and Cream Cheese Stuffed Jalapenos Wrapped With Bacon


I got this recipe from my friend Tanya Torline. It looks delish and I don’t want to misplace the recipe so i am sharing it here!
 
‎20 fresh jalapeno peppers
1 lb. bacon
1 pkg. cream cheese
1 T. minced garlic
cooked, peeled and deveined shrimp

Preheat an oven to 350 degrees. Cut bacon strips into thirds; set aside. Cut the stem off each jalapeno then cut in half; remove the seeds. Mix minced garlic and cream cheese together in a small bowl. Spoon the mixture into the jalapeno pepper halves, filling each about 3/4 full. Insert a whole shrimp into each cream cheese-filled jalapeno. Wrap each stuffed pepper with a slice of bacon, securing with a toothpick. Bake until the bacon is browned and crisp, 25 to 30 minutes.

Chicken Breasts with Bacon and Cheese


 
This easy chicken recipe is made with thinned chicken breasts, mozzarella cheese, and bacon slices. Use sliced mozzarella or shredded, or use a mozzarella and Cheddar blend.Precooked bacon works well in this dish and makes preparation even faster. This is delicious with hot cooked rice or pasta with a tossed salad on the side.

If you don’t have a broiler-safe skillet, transfer the chicken and mushrooms to a baking dish before broiling.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: Serves 4

Ingredients:

  • 4 boneless chicken breast halves, pounded to thin, or use thin-sliced chicken breasts
  • salt and pepper
  • 1/4 cup all-purpose flour
  • 3 tablespoons butter, divided
  • 4 ounces sliced mushrooms
  • 1/2 cup chicken broth
  • 1/4 cup dry white wine, or more chicken broth
  • 4 slices bacon, cooked but not crisp, sliced in half crosswise
  • 4 slices mozzarella cheese or about 1/2 to 1 cup shredded

Preparation:

Put chicken breasts between sheets of plastic wrap and gently pound to an even thickness, about 1/4 to 1/2 inch. Sprinkle all over with salt and pepper and dust lightly with the flour.In a large skillet, heat 2 tablespoons of the butter over medium heat. Cook chicken in butter for about 4 to 6 minutes on each side, until tender and cooked through. Remove chicken to a plate and set aside.

Add 1 tablespoon butter to skillet and sauté the sliced mushrooms until tender. Add the 1/2 cup of chicken broth and wine (or more chicken broth) to the skillet and scrape up browned bits; simmer, stirring, for 2 minutes. Add the chicken back to the skillet and top each with 2 pieces of bacon. Spoon some of the mushrooms over the chicken pieces.

Top each chicken breast with a slice of cheese or shredded cheese. Place chicken breasts under a hot broiler about 6 to 8 ounces from the heat until cheese is melted. Serve with hot buttered pasta or rice.
Serves 4.

Butternut Squash, Ricotta & Bacon Streusel Topped Muffins


Butternut Squash, Ricotta & Bacon Streusel Topped Muffins

makes one dozen

2 cups 1/2-inch cubed butternut squash

Extra virgin olive oil

Sea salt and freshly ground pepper, to taste

2 thick slices smoked bacon, diced

For the batter:

1 3/4 cups flour

1 tablespoon baking powder

1/4 teaspoon baking soda

1 tablespoon sugar

1/4 teaspoon sea salt

6 tablespoons very cold butter, cut into 12 pieces

1 cup buttermilk

1/2 cup fresh ricotta cheese

For streusel topping:

4 tablespoons butter, melted

1/4 cup dark brown sugar

1/4 teaspoon sea salt

1/2 cup flour

Preheat oven to 400ºF. Grease a 12-cup muffin tin or line with paper liners; set aside.

Add butternut squash to a small roasting pan, drizzle with a bit of olive oil and season with salt and pepper. Roast for 15 minutes, until tender and lightly golden. Transfer to a dish to cool.

Add bacon to the pan used for the squash, and bake for 15 minutes, until crisp. Using a slotted spoon, transfer to a paper towel-lined dish to drain.

To prepare the streusel, combine the topping ingredients in a small bowl. Use a fork to mix well. Add the drained bacon and stir to mix well; set aside.

In a medium bowl, whisk together the flour, baking powder, baking soda, sugar, and salt. Add the butter pieces and rub together with fingers until pea-sized bits form. Stir in the buttermilk until just combined with the dry ingredients. Gently stir in the butternut squash and ricotta, leaving some “lumps” of cheese. It will be a rather stiff dough-like batter.

Evenly spoon the batter into the prepared muffin tins. Sprinkle tops with an equal amount of streusel. Bake for 20 minutes, or until the tops are golden and a metal skewer inserted comes out clean. Let cool in pan for 2 minutes, then transfer to a wire rack to cool completely.