Shredded Chicken and Rice with Bacon

From: http://www.housewifeeclectic.com/2015/08/cheesy-chicken-and-rice-with-bacon-bake.html

This Cheesy Chicken and Rice with Bacon Bake is straight-up homestyle cooking. It's comfort food that's tasty, and the kids will eat it without fighting. Even my picky eater ate it and liked it. Plus, it has bacon. So, win!

INGREDIENTS

• 1/2 lb. bacon
• 4 Tbsp butter
• 1/4 C. flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp paprika
• 1/2 tsp cayenne pepper
• 1 can chicken broth
• 1½ cups shredded cheddar cheese
• 2 C. cooked chicken, shredded
• 2 C. white rice
• 1 C. shredded mozzarella

PREPARATION

1. Place the rice in a rice cooker and cook until done.
Boil the chicken and shred.

2. Lay the bacon strips on an aluminum foil lined baking sheet and bake for 10 minutes at 425 degrees. Flip each strip and bake for another 5 minutes, or until bacon becomes crispy. Remove and pat dry with a paper towel. Set aside.

3. Prepare the cheese sauce by melting the butter in a saucepan over medium-high heat.
4. Gradually whisk in the flour until the sauce becomes smooth. Add the salt, pepper, garlic powder, onion powder, paprika and cayenne. Slowly whisk in the chicken broth and whisk until the sauce thickens.

5. Reduce heat to low and stir in the 1½ cups shredded cheddar cheese until well combined.

6. Spray a glass baking dish with nonstick spray. Add the shredded chicken and rice to the baking dish. Pour the cheese sauce and mix to combine. Add the mozzarella cheese and crumble the bacon to top it off.

7. Place under the broiler for about 5 minutes, or until the cheese is melted.

Creamy Dill Pickle Chicken with Bacon

From: Www.spendwithpennies.com

Author: Nagi @ RecipeTin Eats for Spend With Pennies

Serves: 4

Ingredients

• 1 tbsp oil
• 5 oz bacon, chopped
• 2 garlic cloves, minced
• 1 onion, finely chopped
• 1 lb chicken thigh fillets, boneless and skinless, cut into bite size pieces
• 1¼ cups chicken broth
• 2 oz cream cheese
• ½ cup light sour cream (or full fat)
• ¼ cup finely grated parmesan cheese
• ½ - ¾ cup dill pickle, chopped, plus more to serve
• Scallions, finely chopped, for garnish

Instructions

Heat oil in a skillet over high heat. Add bacon and cook until golden. Remove with a slotted spoon onto a paper towel lined plate.

If your skillet is looking dry, add a tiny bit of oil.

Reduce heat to medium high. Add onion and garlic, cook for 5 minutes or until golden and translucent.

Add chicken and cook until light golden and just cooked through - about 6 minutes.

Add chicken broth. Once it simmers, add the cream cheese. Use your spatula to break it up into bits so it melts into the liquid.

Add parmesan cheese and sour cream and stir through. Cook sauce for 3 - 5 minutes or until thickened. Season with salt and pepper to taste.

Stir through dill pickle and bacon. Serve over mashed potato, sprinkled with scallions and slices of dill pickle if desired.

Roasted Onion and Bacon Dip

Roasted Onion and Bacon Dip

Adjust oven rack to lowest position and heat oven to 400 degrees.

6 medium yellow onions

Peel the dried onion skins off.

Cut the onions crosswise (through their centers, not lengthwise through the root). Cut off the root and the tip.

Using a small paring knife, cut two small X's on the small cut ends of each onion half (this helps keep the onion rings level while they cook). (I don't know if this really matters)

1Tablespoon olive oil

Line a baking sheet or jelly roll pan with aluminum foil; rub foil with oil. Place onions Large cut side down on baking sheet. Roast until dark brown around bottom edge and tender when pierced with thin skewer or knife tip, about 30 minutes. Transfer pan to rack; let onions rest for 5 minutes before lifting off pan with metal spatula. Let onions cool then peel and chop fine.

6–8 slices bacon, cooked crisp and drained, crumbled
2 cups sour cream
2 ¼ teaspoons Worcestershire sauce
1 teaspoon Dijon mustard
½ teaspoon celery seed
3 tablespoons chopped fresh chives
½ teaspoon table salt
Ground black pepper

Mix all ingredients (including onions) in medium bowl. Serve immediately or chill.

Bacon wrapped Jalapeno Poppers

Bacon wrapped Jalapeno Poppers
Active Time: 30 min
Total Time: 1 hour
14-16 servings

Ingredients

14-16 Jalapeno peppers
1 (8 ounce) package cream cheese, softened
1 cup fancy shredded Mexican style four cheese blend (the finely grated kind)
1 TSP ground cumin
1.2 TSP chili powder
1 pound bacon slices cut in half.( thin bacon not thick)

Directions

Place a baking rack on a large baking sheet.
Cut peppers in half lengthwise, remove seeds and center membrane. Set aside

In medium bowl, combine cream cheese, Mexican style cheese, , cumin and chili powder; salt to taste. Divide among jalapeno halves.

Wrap each stuffed jalapeno with a half slice of bacon and place on a baking rack. Bake in a preheated 425 degree oven for 25-30 minutes or until bacon is crisp

Tip: poppers may be assembled and refrigerated for up to 1 day ahead.