BILLIONAIRE BACON - WRAPPED CHICKEN!!!

Chicken...Bacon...Brown Sugar...Spice

The PERFECT combination!

Just in time for Super Bowl Sunday...

BILLIONAIRE BACON - WRAPPED CHICKEN

This is so easy to make! Simply cut 4 boneless chicken breasts (about 1 1/2 pounds) into 1 inch cubes. Using 1 pound bacon, cut each strip into 3 pieces. Wrap 1 piece of bacon around 1 cube of chicken and secure with a wooden toothpick. (You may need to stretch the bacon piece a little.) Set aside.

In a bowl, combine 2/3  cup brown sugar, 2 tbsp. chili powder, 1/2 -1 tsp. cayenne pepper. (Adjust to your taste)  Dredge each piece of chicken in the sugar/chili powder/pepper mixture. Be sure you cover all sides.

To bake*...spray a broiler pan/rack with nonstick cooking spray. Place chicken on the rack/tray. Bake at 350 degrees for 25-30 minutes, or until bacon is a bit crispy. Do not overbake! This recipe makes about 15 appetizer servings. Careful, they are addictive!!!

(What you see on the Deep Flexipan is 2 boneless chicken breasts, cut into 1" pieces. It made about 30 pieces.) 

*I baked this on a deep flexipat/perforated baking tray by Demarle at Home. No oils, butter or nonstick sprays are needed. The chicken came out perfectly...AND as it cools, the sugar/spice/bacon drippings harden...as my son says, "Dessert!"  It peels right off the pan! The flexipat was easily cleaned with just soap and water. I LOVE DEMARLE PRODUCTS!!!

(This is all that's left...just some bacon fat and a little chicken drippings. Let it cool. While cooling, fit a piece of aluminum foil into a glass or mug. Pour the drippings into the aluminum foil, and let cool. When cooled...and thickened...wrap the foil up and toss into the trash.)

These are delicious hot, warm, or room temperature...

ENJOY!

(adapted from Paula Deen's "Sweet Chicken Bacon Wraps" recipe)

Please note...if you make prepare the chicken ahead of time, the sugar/mixture may "melt". No problem...just sprinkle the chicken with a little more brown sugar/spice and bake as directed.

WONTON WRAPS...a Love Affair

I don't know about you...but I am totally into WONTON WRAPPERS.

This little guys are so versatile...and they're LOW IN CALORIES!

I regularly use them in my cooking classes...they make the perfect "holder" for so many foods. Probably, the most popular appetizer I make with these little guys is my 

Mango Chutney/Cream Cheese Bites...a twist on the classic southern appetizer.

To make a really great "holder", I use a fluted cookie cutter to cut each wrapper. Then I place it in either a tartlette pan or a mini-muffin pan (I use the Flexipans by Demarle at Home.). These are baked for about 6 minutes at 350 degrees, then popped out of the pans and cooled. When cooled, I fill them, then top with a garnish of coconut, green onion or chives, and chopped peanuts. I often make the wontons a day or so ahead and store them in an airtight container until I am ready to use them.

Here are a few more dishes I have made with 

Wonton Wrappers...

Chili Lime Shrimp appetizers
(pinterest recipe...FABULOUS!)

Wonton cups with "Sheryl's Dip"
(Mix a little mayo with sharp cheddar, black olives and green onion. Sheryl puts it on Triscuit crackers. Yum!)

Parmesan Crisps/Crackers
(Cut each wonton in half. Place on a Silpat (or conventinal baking tray, lined with parchment paper). Brush a little olive oil on each wonton and sprinkle with sea salt, pepper (tiny bit!) and shredded Parmesan cheese. Bake for 6-7 min. at 350 degrees)

I also make these crisps using a little canola oil and cinnamon sugar. These goodies are wonderful when paired with a fruit salsa...or even by themselves.

Southwestern Egg Rolls
(The "rolls" are a Pinterest recipe. I liked it even better in the wonton cups (made in a Demarle Mini Muffin Flexipan or conventional mini muffin pan)! Great filling...and it makes a lot! Spicy!)

Give them a try...and please share YOUR recipes using Wonton Wrappers!!!

Happy cooking!
Jane

I am linking up with Foodie Friday...www.designsbygollum.blogspot.com

LIFE at WARP SPEED...but there is a RECIPE!

Recently, I have not been blogging...as many of you may have noticed. I have missed all of you...and I am so sorry I have been a neglectful friend.

With the changes to Blogger, I have been confused with how to set things up. (I never said I was computer savvy!). And I get frustrated and give up posting anything...and reading your blogs. Shame on me!

I've also had a huge increase in the number of cooking classes. THAT'S GOOD, but very time-consuming. (I could make it easier on myself and do the same foods each time, but that would be boring!!!)

And then, there is the grandbaby...Miss Evelyn. She's the light of our lives. (Mac Daddy and I LOVE being grandparents!) We're fortunate to have Eva and her parents nearby...which means we get to play with her fairly often! And that's so much more important than blogging!

There just doesn't seem to be enough time in each day to do everything I want to do... I haven't even painted in months!!!

So here's my plan...

I am going to enjoy the holidays with my family and friends. (I've already hosted 2 parties in 2 weeks! And this week, there's a neighborhood cookie exchange, an engagement party and a family reunion...for which I am making all the desserts!)

Beginning in the new year...I am going to organize my office so I can actually find what I am looking for...set aside office hours - and stick to them! Set aside painting time - and actually PAINT! (I have 3 commissions to complete in January) And blog at least 2 times each month. 

There...I said it! Now I have to do it. It's kind of like the rule of a road trip..."Once declared, it cannot be rescinded"...or so MacDaddy says.

In the meantime...here's a delicious appetizer you might enjoy...

Chili Lime Shrimp Cups

These mini cups are perfect to serve at a party and are great warm or cold. You can make the wonton shells a day in advance; just keep at room temperature in an airtight container.

Ingredients

·         24 wonton wrappers

·         2 tablespoons olive oil

·         24 medium shrimp, peeled and deveined

·         1/2 teaspoon salt

·         1 teaspoon chili powder (I used ground red pepper)

·         2 limes

·         1/2 cup cilantro (or arugula)

·         3 tablespoons sour cream

Method

1.                   Preheat oven to 350 degrees F.

2.                   Place the mini muffin Flexipan on a perforated baking tray. Prepare wonton shells. Lightly brush wontons with 1 tablespoon of olive oil. Arrange (push into the pan, to form a cup. You do not need to cut these wontons…) in a mini muffin Flexipan. Bake 5-7 minutes until golden brown and crisp.

Toss shrimp with 1 tablespoon of olive oil, salt (sprinkle some over the shrimp), 2 teaspoons of lime zest (grated lime peel) and chili powder. Bake 5-8 minutes until shrimp are opaque throughout. (SILPAT and Perforated Tray)

To assemble, fill each wonton cup with a few leaves of cilantro, a small dollop of sour cream, one shrimp then top with a spritz of lime juice. 

(THIS MEANS JUST A TINY BIT OF JUICE SQUEEZED OVER THE TOP OF THE SHRIMP)

***I marinated the shrimp in the olive oil, lime zest, salt and red pepper for a couple of hours before I baked them. It saved time…with the final preparation.

Enjoy...and have a wonderful Christmas!!!
Jane

ROASTED CORN DIP

Oh no!!! It's 6:00 and I forgot to fix an appetizer for small group! There's no time to get to the store....what can I fix?


Open the refrigerator...
    milk, eggs, butter, jellies, orange juice....where are my usual staples? Oh yeah...I was supposed to go to the store today...


Hmmmm....2 ears of roasted corn from last night's dinner...half a tomato....diced jalapeno peppers...cheese...yogurt...


I GOT IT!!!

Roasted Corn Dip (for lack of a super creative name)


2 ears roasted corn, scraped off the cob
1 can kernel corn (no salt added), drained (optional, but good!)
1 can black beans, rinsed and drained
tomato (I used what I had...1/2 large tomato, chopped)
Grated Sharp 2% Cheddar Cheese (to taste)
1/2 c. Greek Yogurt (plain...fat free)
Diced pickled Jalapeno Peppers....to taste (I used 2 heaping spoonfuls...and then added a little more)
2 Tbsp. Olive Oil Mayonnaise


Combine all ingredients. Taste, and adjust according to your taste. (This really is a "by guess and by gosh" combination!) Serve with Scoops (tortilla chips), flatbread (Olive Oil and Sea Salt), Plain Pita Chips, etc.


This was a tasty spread...crunchy, fresh-tasting, and it even had a little "kick". Judging from the empty bowl, I would say it was a hit!
Be sure all the liquid is drained from the canned foods and the yogurt...you do not want this dip to be runny.  Adjust all the ingredients according to your personal taste. It's amazing what you can create when there is a need...
Enjoy!
Jane


Visit Foodie Friday for more wonderful treats!!!

Jane's Fabulous Cheese Spread

Tailgating at home...

With Auburn being 8 hours away, we cannot get to many games. So...we have our celebrations here at the house. This past week was the AU/Clemson game. And Music Guy came from Orlando to watch the game with his dad and Wine Guy. Of course, MG made the requests for foods, this week...

Cuban Sandwiches

Buffalo Chicken Dip w/Scoops and celery sticks

N.M. Cheese Spread

Fresh Fruit

Chocolate Chip Cookies

We had a wonderful time, being together and cheering our beloved Auburn Tigers throughout the nail-biting game. We won in overtime!!! War Eagle

Pom Poms, autographed football, and bobble head player formed the simple centerpiece.

Side table provided the space for plates, etc. The cups were gathered at AU games. Notice the scarf on "Rowdy's" neck in the whimsical painting. It's his AU scarf...says "War Eagle". The table is draped with burlap, then topped with denim and orange beaded placemats...found at a Pier One outlet many years ago.

Cuban sandwiches are made with...

Cuban Bread

Baked Ham

Cuban-style, Roasted Pork

Big-Eye Swiss Cheese

Genoa Salami

Dill Pickle

Mayo - mustard

Used the BIG SCREEN (140") to watch the game.

(Even I can follow the plays when it's this big!)

Gotta have Zinfandel during a game. It's tradition!

MacDaddy is allowing WG to choose...

MG is sprawled and ready to cheer the Tigers!

WG and his fiance...

Jules has become a rapid AU fan. Boy can she yell!!!

It's so much fun to watch games with her...

And now...the recipe I am sharing with you today. (I did not name this...my Bunco ladies did.) As you can see, the guys got to it before I could take a photo. Yep...it's that good!

The original recipe is called Neiman Marcus Cheese Spread...why? I have absolutely no idea. I have tweaked it a bit...reducing the amount of mayo...adding a bit more onion...toasting the almonds. A friend brought this dish to one of our potlucks...and it was wiped out very quickly. Since then, it's always the most requested appetizer I have...and it's always eaten.

"Jane's Fabulous Cheese Spread" (based on the N.M. Cheese Spread recipe)

2-3 cups shredded, sharp cheddar cheese

1 small (2-3 oz) bag bacon pieces (or 6 slices, cooked and crumbled)

4-5 green onions (tops), chopped (to taste)

1/2 - 3/4 cup toasted almonds (slivered)

Mayonnaise...enough to bind the ingredients together (to taste)

Combine all the ingredients together and refrigerate for at least 30 minutes. Serve with thinly sliced baguettes (my favorite), apple slices, celery sticks, crackers, flat bread, etc.

Enjoy!

Jane

Be sure to check out the other Foodie Friday recipes at Designs by Gollum.

Jalapeno Popper Spread

As you all know...it's FOOTBALL season!!! I'm just coming down from the euphoria of watching Auburn squeak by Mississippi State tonight. (I HATE those cowbells!!! It was so annoying not being able to hear the commentators over the racket! AND it's against the SEC rules to shake them during plays. But did anyone care? NO!!!) Let me get back to my thoughts...FOOTBALL SEASON means tailgating...whether at the actual GAME or watching the game on TV. And that means...GOOD FOOD!

When MacDaddy and I head to Auburn for games, our friends insist that we bring Cuban sandwiches (something I first did when AU played my alma mater, USF (Univ. of South FL...in Tampa). I brought a little taste of Tampa with me to honor my Bulls (hey...football is still new to USF... Ya gotta celebrate somehow! Guess who won that game...) Sandwiches are fine...and these are delicious. But...you need more than that. So here's a simple recipe that always gets raves...

Jalapeno Popper Spread

2 blocks cream cheese, softened

1/2 jar diced jalapeno peppers*, plus some of the juice (more or less, to taste)

Parmesan Cheese, shredded (I use freshly grated cheese, adding some to the spread and enough to cover the top.)

1/4 cup Panko bread crumbs (actually, I just sprinkle on top until the spread is covered)

Fold the peppers and juice into the softened cream cheese. Put the mixture into an oven-proof baking dish. Sprinkle the Parmesan Cheese on top, to cover. Sprinkle the Panko crumbs on top. Bake at 350 degrees until warmed through. Serve with pita chips, baguette slices, tortilla chips, etc.

*I use Mt. Olive Diced Jalapenos.

**There are many versions of this dip online...some call for mayo and green chilis, some add cheddar or Mexican cheese blends. They're all very good. Since I am not a big fan of mayo in spreads, I try to leave it out. The result is a lighter version of the spread. Just play with this recipe...make it your own.

Enjoy!

Jane

(football photo from msnbc.com)

Be sure to visit designsbygollum.blogspot.com for more Foodie Friday recipes.