Chicken Cordon Bleu Burgers

Cook Time: 12 min
Level: Easy
Yield: 4 servings


Ingredients

2 teaspoons vegetable or olive oil, plus more for drizzling
4 slices Canadian bacon
2 pounds ground chicken breast
2 teaspoons sweet paprika, eyeball it in your palm
2 teaspoons poultry seasoning
2 teaspoons grill seasoning blend (recommended: Montreal Steak Seasoning) or salt and pepper
1 shallot, finely chopped
4 deli slices Swiss cheese
2/3 cup mayonnaise or reduced fat mayonnaise, eyeball it
3 rounded tablespoons Dijon mustard
2 tablespoons freshly chopped tarragon leaves, 4 sprigs
4 kaiser rolls or sandwich size sour dough English muffins, split and toasted
8 leaves leaf lettuce
1 vine ripe tomato, thinly sliced


Directions

Preheat grill pan, nonstick griddle, large nonstick skillet or table top electric grill to medium high heat.


Add 2 tablespoons of oil and Canadian bacon. Warm bacon and caramelize it at edges, 1 to 2 minutes on each side. Remove to a piece of foil. Fold foil over loosely to keep warm.


Combine chicken, paprika, poultry seasoning, grill seasoning, shallot. Score meat with the side of your hand to separate into 4 equal amounts. Make 4 large patties, 3/4 to 1 inch thick. Drizzle patties with oil and place on hot grill pan, griddle or in skillet. Cook 5 minutes on each side, until chicken is cooked through.


Top patties with reserved cooked Canadian bacon and Swiss cheese. Fold each slice of cheese in half to fit the burger. Cover loosely with tin foil. Turn off pan and let cheese melt, 2 minutes.


Combine mayonnaise, mustard, tarragon. Slather bun tops or English tops with sauce. Place Cordon Bleu burgers on bun bottoms and top with lettuce and tomato. Put bun or muffin tops in place. Serve with oven fries.

From: foodnetwork.com

Bacon Wrapped Pineapple Shrimp

My favorites bacon and shrimp with pineapple twist! Yum-O!

Cook Time: 6 min
Level: Easy
Yield: 4 servings


Ingredients

12 jumbo shrimp, deveined
1/4 fresh pineapple cut into bite sized chunks or 1 (14-ounce) can pineapple chunks in natural juice, drained
6 slices center-cut bacon, cut in 1/2 crosswise
12 wooden toothpicks


Directions

Heat a nonstick skillet over medium-high heat. Holding a shrimp, nest a chunk of pineapple in the natural curve of the shrimp then wrap bacon around the shrimp and pineapple and secure with a wooden toothpick. Wrap and secure all 12 shrimp then add to the hot pan and cook 3 minutes on each side or until bacon is crisp and shrimp are opaque and firm.

From: foodnetwork.com

Bacon, Spinach and Cream Potatoes

Cook Time: 18 min
Level: Easy
Yield: 6 servings

Ingredients

* 3 pounds Idaho potatoes, peeled and sliced
* Salt
* Extra-virgin olive oil
* 4 strips center cut bacon, chopped
* 1 medium onion, quartered and thinly sliced
* 1 cup cream
* 2 boxes frozen chopped spinach, defrosted and wrung out in a kitchen towel
* Salt and pepper
* 1/4 teaspoon freshly grated nutmeg, eyeball it

Directions

Place potatoes in a pot and cover with water. Bring up to a boil, salt
water and cook until tender, 12 to 15 minutes.

To a small skillet over medium heat add a little extra-virgin olive
oil and bacon and brown, 7 to 8 minutes. Add onions and cook until
soft, 5 minutes more.

Drain the potatoes and place back in the hot pot. Add bacon, onions
and defrosted spinach to potatoes, mash to combine then add cream.
Mash until smooth and season the mixture with salt, pepper and nutmeg.

From: foodnetwork.com

Swiss and Bacon Dip

Cook Time: 18 min
Level: Easy

Ingredients

* 8 slices center cut bacon, chopped
* 8 ounces softened cream cheese
* 1/2 cup mayonnaise
* 2 rounded teaspoons prepared Dijon style mustard
* 1 1/2 cups shredded Swiss cheese, available on dairy aisle
* 3 scallions, chopped
* 1/2 cup smoked almonds, coarsely chopped
* Baby carrots and a selection of spiced flat breads, cocktail
sized pumpernickel or rye breads, or sliced whole grain baguettes, for
dipping

Directions

Preheat oven to 400 degrees F.

Brown bacon in nonstick skillet over medium high heat. Drain crisp
bacon bits on paper towels.

In a mixing bowl, combine cream cheese, mayonnaise, Dijon, Swiss and
scallions with cooked bacon. Transfer to a shallow small casserole or
baking dish and bake until golden and bubbly at edges, 15 to 18
minutes. Top with chopped smoked almonds. Place dip on a platter and
surround warm casserole with breads and carrots for dipping.

Variation: Swiss and Bacon Dip with Horseradish - Stir in 2 rounded
teaspoons prepared horseradish when combining cheese and bacon.

From: foodnetwork.com

Bacon Wrapped Blue Cheese Stuffed Chicken, Green Beans and Smashed Potatoes with Green Onions

Cook Time: 35 min
Level: Easy
Yield: 4 servings

Ingredients

* 4 pieces boneless, skinless chicken breasts
* Black pepper
* 4 to 5 ounces blue cheese crumbles
* A handful arugula leaves from bulk bins, chopped
* A handful baby spinach leaves from bulk bins, chopped
* 4 slices bacon
* 2 pounds baby potatoes, halved
* Salt
* 1 pound thin green beans
* 2 vine tomatoes, halved lengthwise, seeded and thinly sliced
* Leaves from 4 fresh thyme sprigs
* 3 tablespoons extra-virgin olive oil, divided
* 4 scallions, finely chopped, whites and greens
* 1/4 cup chicken stock

Directions

Preheat oven to 425 degrees F.

Using a small sharp knife cut into the thick end of the chicken and
make an incision reaching 2/3 the way down the breast. Loosen up the
incision with your fingers to make a hole. Season the chicken with
pepper. Combine the cheese with arugula and baby spinach and stuff the
breasts. Spiral-wrap the breasts with the bacon tightly to cover the
meat evenly. Place chicken on a nonstick baking sheet and roast 20 to
22 minutes until bacon is crispy and chicken is firm.

Place the potatoes in a pot and cover with water. Bring to a boil,
season water with salt and cook potatoes 15 minutes, or until tender.

Bring 1-inch water to a boil. Trim beans. Salt water and add beans to
water. Simmer 5 minutes, drain and combine with tomatoes, thyme, 1
tablespoon oil, salt and pepper.

Place the potatoes back in the hot pot after draining. Coat the
potatoes with 2 tablespoons oil, the scallions, chicken stock and salt
and pepper. Toss for 1 minute.

Serve chicken with green beans and potatoes alongside.

From: foodnetwork.com