Baconranchcajunbabycheeseburgersforzwt9 Recipes
BACON RANCH CHICKEN BAKE RECIPE BY TASTY
Here's what you need: chicken breasts, salt, pepper, ranch dressing, bacon, cheddar cheese
Provided by Robert Broadfoot
Categories Dinner
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 400˚F (200˚C).
- Place chicken breast in a baking dish. Season chicken with salt and pepper, to taste.
- Spread 1-2 Tbsp. ranch on each chicken breast.
- Layer two slices of bacon on top of each chicken breast.
- Top with cheese.
- Bake for 40 minutes.
- Enjoy!
Nutrition Facts : Calories 393 calories, Carbohydrate 1 gram, Fat 22 grams, Fiber 0 grams, Protein 43 grams, Sugar 0 grams
WAKE-UP CASSEROLE - CANADIAN BACON
The original recipe is delicious, but this is my healthier version, with less fat and calories. It also freezes beautifully and individual portions can be reheated in 3 minutes in the microwave. As a single person, I can't eat 8 portions at one sitting, so I divide and freeze. But it's great if family visits, because I can have the portions ready to reheat, and it's also great if you're in a hurry in the morning and don't have time to cook before heading off to work.
Provided by Mesa_Steve
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 1h25m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Arrange hash brown patties in a single layer in the prepared baking dish; top with Canadian bacon. Sprinkle Cheddar-Monterey Jack cheese over Canadian bacon.
- Whisk egg substitute, milk, salt, and mustard together in a bowl; pour over cheese layer. Cover dish with aluminum foil.
- Bake in the preheated oven for 1 hour. Remove aluminum foil and bake until a knife inserted in the center comes out clean and edges are golden brown, about 15 minutes.
Nutrition Facts : Calories 469.8 calories, Carbohydrate 21 g, Cholesterol 74.2 mg, Fat 28.5 g, Fiber 1 g, Protein 29.4 g, SaturatedFat 15.2 g, Sodium 1475.3 mg, Sugar 2.3 g
BACON JAM BURGER
Steps:
- For the bacon jam: Cook the bacon in a large nonstick skillet over medium-high heat, stirring occasionally, until browned and crisp and the fat has rendered out. Allow to cool, then chop the bacon.
- In the same pan with the bacon drippings, add the onions and cook, stirring occasionally, until slightly softened. Add the brown sugar, vinegar and thyme; bring to a simmer. Reduce the heat to low and cook until the liquid is absorbed and the mixture has thickened to a jam-like consistency, about 20 minutes. Stir in the bacon; remove from the heat.
- For the burger: Divide the beef into 4 equal portions and form into burger patties. Sprinkle both sides of each patty with salt and pepper.
- Heat the oil in a pan or griddle over high heat. Cook the patties until golden brown and slightly charred on the first side, about 3 minutes. Flip over the patties and cook until golden brown and slightly charred on the second side or to the desired degree of doneness, about 4 minutes for medium-rare. Add 1 slice of American cheese and 1 slice of Cheddar to the top of each patty during the last minute of cooking, then top the pan with a basting cover or tent the patties with aluminum foil to melt the cheese.
- Coat the bottom of the buns with mayo. Put the patties on the mayo-coated buns and top with the arugula and bacon jam. Sandwich the burger together with the tops of the buns and serve immediately.
HOMEMADE CANADIAN BACON
Been wanting to start making my own and saving it here for safe keeping. I haven't tried this yet. Update: I have made this now after reading Wing Man's review. I have made it several times over the last year or so and it is great. I just never updated.
Provided by Chef Jeff Garland
Categories Pork
Time P8DT45m
Yield 20 serving(s)
Number Of Ingredients 8
Steps:
- Bring all ingredients except loin to a boil for 10 minutes.
- Trim fat from loin.
- Cool the brine to 38 degrees F and strain if desired.
- Add loin and put a plate on top to keep submerged.
- Cover,Put in fridge and let sit 7 days turning once at 4 days.
- Remove and rinse in cold water. Soak for 45 minutes in cool water.
- Get smoker to 225 Degrees F. Use a good hardwood of choice.
- For breakfast bacon cook to 145 degrees F.
- For finished bacon cook to 155-160 degrees F.
- Cut to desired thickness. 1/4" for me.
- Keeps in fridge same as commercial bacon.
- Keeps in freezer longer if left unsliced.
Nutrition Facts : Calories 298.6, Fat 15.9, SaturatedFat 5.5, Cholesterol 68, Sodium 57.4, Carbohydrate 14.1, Fiber 0.2, Sugar 13.3, Protein 22.7
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