Cranberry Brussels Sprouts with Bacon

Cranberry Brussels Sprouts with Bacon

Ingredients

  • 1 ½ Cups Cranberries
  • 2 Tbsp Brown Sugar
  • 1 ½ Lbs. Brussel Sprouts, trimmed, cut lengthwise in half
  • 4 Slices Four Brothers Bacon, cut into 1-inch pieces
  • ½ Cup Pecan Halves
  • 1/3 Cup Crumbled Blue Cheese

Instructions

  1. Heat oven to 425ºF.
  2. Cover rimmed baking sheet with foil, spray with cooking spray.
  3. Spread cranberries onto 1/2 of the prepared baking sheet; sprinkle with sugar.
  4. Place Brussel Sprouts, cut side down, on remaining part of baking sheet; top with bacon.
  5. Bake 30 minutes, adding nuts to baking sheet after 20 minutes.
  6. Stir ingredients on baking sheet until combined; sprinkle with blue cheese.
http://celebratemore.com/home/cranberry-brussels-sprouts-with-bacon/

Bacon Carbonara Pasta

Bacon Carbonara Pasta

Yield: 6

Ingredients

  • 1 Lb. Spaghetti
  • 10 Slices Bacon, cut into small pieces
  • 3 Large Eggs
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Coarse Ground Black Pepper
  • 1 Cup Shaved Parmesan
  • 1 Cup Frozen Peas (optional)

Instructions

  1. Cook pasta according to package directions. Before draining, set aside 1/2 cup pasta water. Drain pasta, but do not rinse.
  2. In a large cast iron skillet add bacon and cook until crisp.
  3. Turn off heat, remove bacon from pan then add pasta to pan and toss in bacon fat.
  4. Add eggs, salt, pepper and Parmesan cheese to a bowl and whisk well.
  5. Add egg mixture slowly to skillet while tossing pasta quickly to prevent it from scrambling.
  6. Add in 1/4 cup pasta water and peas, tossing to create a saucy consistency, adding more water if needed to achieve desired thickness.
  7. Top with bacon and serve.
http://celebratemore.com/home/bacon-carbonara-pasta/

Bacon Wrapped Cod

Bacon Wrapped Cod

Ingredients:

  • 1 pound (500g) fresh cod fillet
  • Sea salt and freshly ground black pepper
  • 3 ounces (90g) thinly sliced slab bacon, rind removed
  • 1 Tbsp extra-virgin olive oil

For the Sauce:

  • 1/2 cup fresh flat-leaf parsley leaves
  • 1 shallot
  • 1/4 cup extra-virgin olive oil
  • 3 Tbsp capers

Directions: 

  1. Season cod with salt and pepper. Roll or fold the cod if needed and wrap bacon around it, securing with toothpicks. Cod should be completely covered with bacon except at corners.
  2. In a heavy-bottomed skillet, heat olive oil over medium heat. Once oil is hot, add wrapped cod and brown it on all sides for about 5 minutes. Cover skillet and continue cooking about 16 minutes, turning occasionally, until cooked through.
  3. Meanwhile, mince parsley and shallot into small bowl. Whisk in oil followed by coarsely chopped capers.
  4. Once fish is cooked, transfer to a warmed serving platter and let rest for 4 minutes. Remove toothpicks and drain liquid. Cover with sauce and serve.

Texas BBQ Chicken Pizza

Texas BBQ Chicken Pizza

Ingredients: 

  • 2 Tbsp olive oil
  • 3 to 4 (1 pound) Gold’n Plump® Boneless Skinless Chicken Breasts
  • 1/2 green bell pepper, coarsely chopped
  • 1/2 cup onion, cut into thin strips
  • 6 slices bacon, crumbled
  • 1 (12-inch) refrigerated pizza crust
  • 1/2 cup bottled barbeque sauce
  • 1/2 cup coarsely shredded Cheddar cheese
  • 1/8 cup jalepeno peppers, thinly sliced (optional)

Directions: 

  1. Preheat oven to 450°F.
  2. Heat oil in a large skillet over medium-high heat. Add chicken; cook, turning occasionally, for about 10 minutes or until chicken is thoroughly cooked.
  3. Transfer chicken to a plate. When cool, cut into 1/2-inch squares.
  4. Add bell pepper and onion to skillet; cook, stirring occasionally, for about 3 to 4 minutes or until tender. Set aside.
  5. Fry bacon in a separate small skillet according to package instructions until crisp. Transfer to a paper towel-lined plate. Crumble when cool.
  6. Spread crust with barbecue sauce. Top with peppers, onion, bacon, chicken, and cheese.
  7. Bake about 8 to 10 minutes or until chicken is warm and cheese is melted.

Recipe adapted from Gold’n Plump Chicken 

Quiche’n It Real

Quiche'n It Real!

Brandon

Brandon

Let me start out by saying, this is NOT an egg bake. Granted, there are eggs in it, and you do bake it – but it won’t be tasting anything like an omelet. This French inspired dish screams brunch and tastes amazing with a smooth velvety texture. It’s pretty awesome, and won’t cost much to make. In fact, I saved a ton using all Food Club products and the taste still surpasses any quiche I’ve ever had.

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