FONTINA AND BACON-STUFFED CHICKEN BREASTS
Provided by Food Network
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- Make deep 1-inch-long cut with knife parallel to cutting board inside of each chicken breast half to form pocket. Combine cheese, bacon and basil in small bowl. Evenly stuff pockets with cheese mixture, then press edges together to seal. Brush chicken with olive oil, then dip in bread crumbs, turning to coat. Arrange chicken on baking sheets. Bake 20 minutes or until chicken is thoroughly cooked.
- Meanwhile, cook spinach, water and garlic in 12-inch nonstick skillet over medium-high heat until spinach is wilted. Stir in Sauce and heat through. To serve, arrange hot fettuccine on serving platter, then top with sauce mixture and chicken. Garnish, if desired, with additional chopped basil.
FONTINA-STUFFED BURGERS WITH PORTOBELLOS AND BACON AND ROASTED POTATO WEDGES
Steps:
- For the burgers: Preheat the oven to 400 degrees F.
- Place the bacon on a baking sheet lined with a rack. Roast until the bacon is crisp but still pliable, 20 minutes.
- Using a large spoon, scrape the gills out of the mushrooms. Toss the mushrooms with olive oil and some salt and roast for 20 minutes.
- Divide the ground beef into 8 portions; season generously with salt. Roll each portion into a ball and flatten into a patty. Make a nest or indentation in four of the patties and fill each with 2 ounces of the fontina. Place the remaining patties on top of the cheese-filled patties, pinch firmly to close, and then press and shape the patties.
- Coat a large sauté pan with olive oil and add the onions. Season with salt and cook until the onions are starting to brown and are very soft and aromatic, 5 to 6 minutes. Remove from the heat.
- Heat a large griddle or flat-top over medium-high heat. Coat the griddle lightly with olive oil and cook each burger until very brown and crusty, 4 to 5 minutes per side.
- Cut the rolls almost all the way in half, leaving one side intact, so they open like a book. Place open-side down on the griddle and toast.
- Place a burger on the bottom half of each roll. Break the bacon strips in half and place 4 halves on each burger. Divide the onions among the burgers. Cut each mushroom in 3 slices and arrange on top of the onions. Top with the remaining fontina. Place the burgers on the baking sheet and roast or broil until the cheese has melted. Top each burger with baby arugula and close the roll. Serve hot.
- For the potato wedges: Toss together the Parmigiano-Reggiano, olive oil and potatoes in a bowl; season with salt. Lay the potatoes out in a single layer on a baking sheet. Roast for 10 minutes. Turn the potatoes over and roast for an additional 10 minutes.
- Toss the potatoes with the parsley and serve alongside the burgers.
BACON AND FONTINA STUFFED MUSHROOMS
What's better than lots of bacon and cheese in a mushroom cap? Yum! They'll be a hit with your guests, too. -Tammy Rex, New Tripoli, Pennsylvania
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 425°. In a small bowl, mix the first six ingredients until blended. Arrange mushroom caps in a greased 15x10x1-in. baking pan, stem side up. Spoon about 1 tablespoon filling into each., Drizzle tops with oil. Bake, uncovered, 9-11 minutes or until golden brown and mushrooms are tender.
Nutrition Facts : Fat 5g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 105mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
FONTINA AND MOZZARELLA GRILLED CHEESE WITH BACON AND HONEYCRISP APPLES
Steps:
- Cook the bacon in a large saute pan over medium heat until brown and crispy on both sides. Transfer to a plate lined with paper towels and reserve.
- Preheat a griddle or nonstick saute pan to medium. Between two pieces of paper towels, pat dry the mozzarella.
- Spread each piece of bread with a thin, even layer of butter. Spread the other side of each piece of bread with Dijon. Lay the bread down with the Dijon sides facing up on a baking sheet.
- Place one slice of fontina, one slice of mozzarella and then another slice of fontina on each piece of bread. Lay 3 bacon slices on half of the slices of the cheese-lined bread. Top the bacon with an even layer of apple slices (these are the bottoms, the ones with just cheese are the tops--together they make a pair!).
- Place the tops and bottoms on the griddle butter-side down and cook until the bread gets brown and crusty and the cheese begins to melt, 5 to 7 minutes. When the cheese is nice and melty, flip the tops onto the bottoms so the cheese is on the inside. Give each sandwich a press, flip over and cook for 1 to 2 minutes more.
- Cut the sandwiches in half on the bias and serve hot.
BACON & FONTINA MASHED POTATOES
I serve this on special occasions. You may be able to substitute white potatoes, but with the Italian Fontina I prefer this with unpeeled red potatoes.
Provided by peachez
Categories Pork
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Place potatoes in a large saucepan. Cover with cold water. Bring to a boil and then lower heat and simmer 20- 25 minutes or until tender.
- Drain the potatoes into a colander. Return the potatoes to the saucepan. Over medium heat continuously shake the potatoes to remove any excess moisture 15-20 seconds. Remove them from the saucepan.
- Rice or mash the potatoes. Return the prepared potatoes to the saucepan--no heat now.
- In a small saucepan over medium heat add the precombined garlic through cream, gently stirring till the butter melts. Pour this sauce onto the potatoes, stirring to mix.
- Add the bacon through pepper; hand mix to combine. Taste and adjust for seasonings. Spoon seasoned potatoes onto plates and top with cheese.
Nutrition Facts : Calories 498, Fat 25.3, SaturatedFat 15.6, Cholesterol 79.7, Sodium 192, Carbohydrate 56.6, Fiber 6, Sugar 3.9, Protein 12.5
FONTINA POTATOES AU GRATIN
We use a white sauce and mild fontina cheese to coat sliced potatoes in this casserole for two. It's rich and delicious!-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , In a greased 3-cup baking dish, layer half of the potatoes, fontina cheese, white sauce and chives. Top with remaining potatoes, fontina, sauce and chives. , Cover and bake at 400° for 30 minutes. Uncover; sprinkle with Parmesan cheese. Bake 10-15 minutes longer or until potatoes are tender and top is lightly browned. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 357 calories, Fat 19g fat (12g saturated fat), Cholesterol 57mg cholesterol, Sodium 859mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 2g fiber), Protein 10g protein.
FONTINA MASHED POTATOES, RICH AND DELICIOUS
I was going to make scalloped potatoes, and had a last minute change, so I took the ingredients and used them in my mashed potatoes. Oh My, they turned out quite delicious and decadent. Not your ordinary Mashed Potatoes... totally worth the extra steps!
Provided by CHRISSYG
Categories < 30 Mins
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Put your fontina in the freezer, this will make it easier to grate later.
- Peel and evenly cube potatoes, place in a pot with enough water to cover by at least two inches, add salt and place on medium heat.
- Bring to a simmer and cook until potatoes are tender.
- Drain and mash the way you prefer (I like a ricer)
- Meanwhile, bring half and half to a light simmer in a small sauce pan. Crack the cloves of garlic with the flat side of your knife, you don't have to smash it down all the way, you'll be fishing it out later.
- Add the cracked garlic to the heated half and half, either reduce heat to low or take off heat and allow the garlic to steep about 5-7 minutes, meanwhile, take the fontina out of the freezer and grate on the large holes of a box grater.
- Remove garlic, turn heat back up to medium and slowly add the fontina, whisking after each small addition. When that is completely incorporated, add the mascarpone dollops at a time and whisk till incorporated.
- Stir the mixture into the mashed potatoes and put them over medium low heat, add butter and sour cream, adjust seasonings with salt and pepper to your taste.
- Just prior to serving, stir in chives.
BACON, POTATO AND CHEESE TART
A great side dish with almost any meat. My grandmother used to make this using Swiss cheese. I've found that using Fontina cheese adds better flavor without those Swiss cheese strings.
Provided by BAREFOOTBLONDE
Categories Side Dish Potato Side Dish Recipes
Time 1h15m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Coat an 8 inch round baking dish with the butter. Arrange bacon in a spiral fashion in the baking dish, draping ends of the slices over the pan edge to fold over filling.
- Arrange 1/3 of the potatoes over bacon, and sprinkle with 1/3 Fontina cheese. Repeat layers with remaining potatoes and cheese, and season with salt and pepper. Fold bacon over filling to form the upper layer.
- Bake uncovered in the preheated oven 1 hour, or until potatoes are tender. Drain any drippings, and cut into wedges to serve.
Nutrition Facts : Calories 432.5 calories, Carbohydrate 15.5 g, Cholesterol 66.2 mg, Fat 35.1 g, Fiber 1.9 g, Protein 13.4 g, SaturatedFat 13.6 g, Sodium 675.1 mg, Sugar 0.9 g
NEW POTATOES WITH BASIL
Categories Potato Side Sauté Quick & Easy Wheat/Gluten-Free Basil Summer Bon Appétit Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 5
Steps:
- Pierce potatoes in several places with fork. Melt butter in heavy large skillet over medium heat. Add potatoes and season with salt and pepper. Cover and cook until potatoes are almost tender, shaking skillet occasionally, about 25 minutes. Add 2 tablespoons basil, shallots and garlic. Reduce heat to medium-low; cover and cook until potatoes are golden brown and very tender, shaking skillet occasionally, about 10 minutes longer. Season with additional salt and pepper. Transfer to bowl. Sprinkle with remaining 2 tablespoons basil.
POLENTA AND BACON WITH FONTINA
Categories Cheese Pork Side Sauté Parmesan Corn Fall Hominy/Cornmeal/Masa Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 side-dish servings
Number Of Ingredients 9
Steps:
- Sauté chopped bacon in heavy large skillet over medium-high heat until crisp, about 8 minutes. Using slotted spoon, transfer to bowl. Pour off all but 2 tablespoons drippings. Add onion and garlic to drippings in skillet and sauté until golden brown, about 2 minutes. Add chicken broth, corn, and bacon; bring to boil. Gradually add cornmeal, whisking constantly. Cook until polenta is soft and thick, stirring frequently, about 20 minutes. Add Fontina and Parmesan, stirring until melted, about 2 minutes. Stir in chopped parsley. Season to taste with salt and pepper. Transfer to bowl and serve hot.
- Available at Italian markets, natural foods stores, and some supermarkets. If unavailable, substitute 1 cup of regular yellow cornmeal, and cook mixture for about 10 minutes.
BASIL BACON'S FONTINA POTATOES
I named this dish after my dear friend and neighbor's pet potbelly pig. His name is Basil Bacon and I thought if I ate enough of this dish, I would certainly start to resemble him :) When your ready to splurge on a rich and comforting dish, give it a try.
Provided by PleasantNancy
Categories Potato
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Slice pototoes into 1/4 inch slices. Place potatoes in pan of boiling water and par-boil for about 8 minutes and drain.
- Fry bacon until crisp and crumble.
- In a 2.5 L casserole dish, layer 1/2 of each ingredient in this order: potatoes, salt, pepper, dot with butter, onions, green onions, basil, bacon, and cheese.
- Repeat layers with rest of the ingredients.
- Pour heavy cream over top and cover. Bake for 30 minutes, remove cover and bake for another 15 minutes until top is slightly browned and bubbling.
- Allow to rest 10 minutes before serving.
Nutrition Facts : Calories 579.6, Fat 44.9, SaturatedFat 26.8, Cholesterol 151.6, Sodium 801.5, Carbohydrate 29.9, Fiber 3.4, Sugar 4.1, Protein 16.6
More about "basil bacons fontina potatoes recipes"
FONTINA & BACON STUFFED CHICKEN BREASTS - BERTOLLI
From bertolli.com
BACON, FINGERLING POTATOES, ROSEMARY AND FONTINA …
From afeastfortheeyes.net
RECIPE: FONTINA CHEESEBURGERS WITH ROSEMARY OVEN …
From blueapron.com
EASY FONTINA CHICKEN AND TOMATO BASIL APPETIZERS
From cookingwithlibby.com
BACON, TOMATO, BASIL, FONTINA FRITTATA - CHERRY ON MY …
From cherryonmysundae.com
BACON, ONION, AND FONTINA STRATA RECIPE | MYRECIPES
From myrecipes.com
BACON, POTATO, ROSEMARY AND FONTINA PIZZA | RECIPE | FOOD …
From pinterest.ca
BAKED SAUSAGES, FENNEL, & POTATOES WITH FONTINA RECIPE
From myrecipes.com
FONTINA AND BACON RECIPES (94) - SUPERCOOK
From supercook.com
TWICE BAKED POTATOES WITH FONTINA CHEESE - ITALIAN
From italianbellavita.com
BACON, POTATO, ROSEMARY AND FONTINA PIZZA – RECIPES NETWORK
From recipenet.org
BACON, TOMATO, BASIL, FONTINA FRITTATA RECIPE
From recipegraze.com
BAKED BASIL SWEET POTATOES WITH BACON - COOKING ON THE WEEKENDS
From cookingontheweekends.com
BACON, POTATO, ROSEMARY AND FONTINA PIZZA RECIPE | KITCHEN …
From kitcheninfinity.com
BACON FONTINA MAC AND CHEESE - SMELLS LIKE HOME
From smells-like-home.com
FONTINA AND BASIL CROUTONS RECIPE | MYRECIPES
From myrecipes.com
FONTINA, SPINACH, AND BACON SHELLS AND CHEESE - GOOD LIFE EATS
From goodlifeeats.com
BACON AND FONTINA POPOVERS | TASTY KITCHEN: A HAPPY RECIPE …
From tastykitchen.com
POTATOES WITH BASIL | GIANGI'S KITCHEN
From giangiskitchen.com
MASHED POTATOES WITH FONTINA AND ITALIAN PARSLEY RECIPE - BON …
From bonappetit.com
ALL FOR ONE RECIPE BASIL BACON S FONTINA POTATOES - WEBETUTORIAL
From webetutorial.com
BAKED SAUSAGES, FENNEL, AND POTATOES WITH FONTINA - ITALIAN RECIPES
From delish.com
FONTINA-STUFFED BURGERS WITH PORTOBELLOS AND BACON AND ROASTED …
From cookingchanneltv.com
ROASTED BELL PEPPER, BASIL AND FONTINA SANDWICHES - RECIPE
From cooks.com
POTATO, BACON, AND FONTINA FRITTATA - OMELETTE - ITALIAN RECIPES
From redbookmag.com
GRILLED CHEESE: FONTINA, BACON AND FRESH BASIL
From koolsfamilyfavorites.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love