Recipe of the Day: BLT Macaroni Salad

BLT Macaroni Salad

Ingredients
1/2 cup mayonnaise
3 tablespoons chili sauce
2 tablespoons lemon juice
1 teaspoon sugar
3 cups cooked elbow macaroni
1/2 cup chopped seeded tomato
2 tablespoons chopped green onions
3 cups shredded lettuce
4 bacon strips, cooked and crumbled

Directions
In a large bowl, combine the first four ingredients. Add the macaroni, tomatoes and onions; toss to coat. Cover and refrigerate. Just before serving, add lettuce and bacon; toss to coat. Yield: 6 servings.

Recipe found here: BLT Macaroni Salad

Read Full Post »

Recipe of the Day: Outback Steakhouse Alice Springs Chicken

Outback Steakhouse Alice Springs Chicken

Ingredients
4 boneless skinless chicken breasts, 1/2 ” thick
honey mustard
6 slices bacon, sliced in half
1/2 teaspoon McCormick’s Season All
1 cup sliced mushrooms, drained
3 cups shredded colby or 3 cups monterey jack cheese

Directions:
1 Rub chicken breast with Seasonal All and set aside to marinate for 1 hour.

2 While the breast is marinating fry bacon crisp and drain.

3 Sauté chicken breasts on medium heat in pan with just enough oil to prevent sticking.

4 Cook on both sides until a slight golden color and cooked in the middle but not dry.

5 Remove from pan and place in a 9 x 13 dish.

6 Spread chicken breast with honey mustard, cover with a layer of mushrooms, three pieces of bacon and then sprinkle with shredded Colby/jack cheese, chicken should be covered with shredded cheese.

7 Bake at 350 degrees about 15 minutes or until cheese melts.

8 Sprinkle with parsley and extra honey mustard may be served on the side.

Recipe found here: Outback Steakhouse Alice Springs Chicken

Read Full Post »

Recipe of the Day: BLT Pasta Salad

BLT Pasta Salad

Ingredients
1 package (6.2 ounces) pasta salad mix
1 medium tomato, seeded and chopped
6 bacon strips, cooked and crumbled
5 cups torn lettuce

Directions
Prepare pasta salad mix according to package directions. Stir in tomato and bacon. Serve over lettuce. Yield: 6 servings.

Editor’s Note: This recipe was tested with Betty Crocker Suddenly Salad Creamy Parmesan mix.

Recipe found here: BLT Pasta Salad

Read Full Post »

Recipe of the Day: Sunshine Baked Eggs

Sunshine Baked Eggs

Ingredients
1 pound sliced bacon
14 eggs
1-1/3 cups 4% cottage cheese
1 can (8 ounces) crushed pineapple, drained
1 teaspoon vanilla extract
Minced fresh parsley, optional

Directions
In a large skillet, cook bacon over medium heat until crisp. With a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. Crumble bacon.

In a large bowl, lightly beat eggs; add bacon and drippings, cottage cheese, pineapple and vanilla. Pour into greased 11-in. x 7-in. baking dish.

Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes. If desired, sprinkle with parsley. Yield: 8 servings.

Recipe found here: Sunshine Baked Eggs

Read Full Post »

Recipe of the Day: Double Stuffed Potatoes with The Works *National Potato Month*

Double Stuffed Potatoes with The Works

Ingredients
2 large Russet potatoes, cleaned and pricked with a fork several times each
Drizzle olive oil or vegetable oil
2 slices center cut bacon, chopped into 1/2-inch pieces
2 scallions, chopped
1/4 cup sour cream
1 cup shredded cheddar cheese
Salt and coarse black pepper

Directions
Preheat a small nonstick pan over medium high heat. Rub potatoes with a drizzle of oil. Place potatoes on a microwave safe plate and microwave on high for 12 minutes, rotating once.

While potatoes cook, add chopped bacon to hot skillet and brown until bits are crisp. Add scallions and cook scallions together with bacon 1 minute more.

Transfer bacon bits and green onions to a paper towel lined plate to drain.

Allow potatoes to cool enough to be handled, 5 minutes. Preheat broiler to high. Cut potatoes in half and scoop out the flesh into a small bowl. Smash potato flesh together with sour cream until combined using a potato masher. Stir in cheddar cheese, bacon and scallions and season with salt and pepper, to your taste.

Scoop filling back into potato skins and place on a cookie sheet. Place potatoes in oven and brown under broiler, 6 inches from heat 5 minutes.

Recipe found here: Double Stuffed Potatoes with The Works

Read Full Post »

Recipe of the Day: Bistro Breakfast Panini *National Panini Month*

Bistro Breakfast Panini

Ingredients
6 bacon strips
1 teaspoon butter
4 eggs, beaten
4 slices sourdough bread (3/4 inch thick)
1/8 teaspoon salt
1/8 teaspoon pepper
3 ounces Brie cheese, thinly sliced
8 thin slices apple
1/2 cup fresh baby spinach
2 tablespoons butter, softened

Directions
In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain.

Meanwhile, heat butter in a large skillet over medium heat. Add eggs; cook and stir until set.

Place eggs on two slices of bread; sprinkle with salt and pepper. Layer with cheese, apple, bacon, spinach and remaining bread. Butter outsides of sandwiches.

Cook on a panini maker or indoor grill for 3-4 minutes or until bread is browned and cheese is melted. Yield: 2 servings.

Recipe found here: Bistro Breakfast Panini

Read Full Post »

Recipe of the Day: Pasta Carbonara Frittata

Ingredients
turkey bacon
eggs
Parmesan
garlic
1/2 teaspoon salt
1/4 teaspoon pepper

Preparation
Bring a large pot of salted water to boil and cook spaghetti until just tender, about 8 minutes, or as package label directs. Drain, transfer to a large bowl and toss with olive oil to coat. Let cool to room temperature.

Cook turkey bacon in a large skillet over medium-high heat until crisp, 5 to 8 minutes. Remove bacon to paper towels to drain. Discard all but 1 Tbsp. of fat in skillet.

Preheat broiler to high. Whisk together eggs, Parmesan, garlic, 1/2 tsp. salt and 1/4 tsp. pepper in a bowl. Pour over spaghetti and toss to coat. Crumble bacon into bowl and mix well.

Place skillet on stove over medium-low heat and add egg-and-spaghetti mixture, spreading into an even layer with a spatula. Cook until bottom is well-browned, about 8 minutes, sliding a spatula underneath frittata occasionally to loosen.
Place pan under broiler and cook until top is golden and set, about 3 minutes. Cut frittata into wedges and serve.

Recipe found here: Pasta Carbonara Frittata

Read Full Post »

Recipe of the Day: Bacon Ranch Macaroni Salad

Ingredients
6 ounces (1 2/3 cups) uncooked dried large ring macaroni
1 cup ranch dressing
1 small (1 cup) cucumber, seeded, chopped*
1 large (1 cup) tomato, seeded, chopped
1 small (1/2 cup) red onion, chopped
3 tablespoons chopped fresh basil leaves
1/2 teaspoon salt
1/8 teaspoon pepper
3 Land O Lakes® All-Natural Eggs, hard-cooked, cooled, peeled, chopped
1 cup chopped crisply cooked bacon

Directions
Cook macaroni according to package directions; rinse with cold water. Drain well.

Combine cooked macaroni and all remaining ingredients except eggs and bacon in large bowl; mix well. Gently stir in eggs.

Cover; refrigerate to blend flavors (at least 2 hours). Stir in bacon just before serving. Serve cold.

*Substitute 2 ribs celery, chopped.

Recipe found here: Bacon Ranch Macaroni Salad

Read Full Post »

Super Bowl Foods: Sweet Chicken Bacon Wraps

Sweet Chicken Bacon Wraps

Ingredients:
1 1/2 lbs boneless skinless chicken breasts
1 (1 lb) package sliced bacon
3/4 cup firmly packed brown sugar
2 tablespoons chili powder

Directions:
1 – Preheat oven to 350°F.
2 – Cut chicken breasts into 1-inch cubes.
3 – Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick inserted on the diagonal starting where bacon seam overlaps.
4 – Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture.
5 – Coat a rack and broiler pan with non-stick cooking spray. Place chicken on rack in broiler pan.
6 – Bake at 350°F for 30 to 35 minutes, or until bacon is crisp.

Recipe found here: Sweet Chicken Bacon Wraps

Read Full Post »

Recipe of the Day: Country French Omelet

Country French Omelet

Ingredients
1 tablespoon good olive oil
3 slices thick-cut bacon, cut into 1-inch pieces
1 cup (1-inch-diced) unpeeled Yukon Gold potatoes
Kosher salt and freshly ground black pepper
5 extra-large eggs
3 tablespoons milk
1 tablespoon unsalted butter
1 tablespoon fresh chopped chives
Directions
Preheat the oven to 350 degrees.

Heat the olive oil in a 10-inch ovenproof omelet pan over medium heat. Add the bacon and cook for 3 to 5 minutes over medium-low heat, stirring occasionally, until the bacon is browned but not crisp. Take the bacon out of the pan with a slotted spoon and set aside on a plate.

Place the potatoes in the pan and sprinkle with salt and pepper. Continue to cook over medium-low heat for 8 to 10 minutes, until very tender and browned, tossing occasionally to brown evenly. Remove with a slotted spoon to the same plate with the bacon.

Meanwhile, in a medium bowl, beat the eggs, milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper together with a fork. After the potatoes are removed, pour the fat out of the pan and discard. Add the butter, lower the heat to low, and pour the eggs into the hot pan. Sprinkle the bacon, potatoes, and chives evenly over the top and place the pan in the oven for about 8 minutes, just until the eggs are set. Slide onto a plate, divide in half, and serve hot.

Recipe found here: Country French Omelet

Read Full Post »