Today’s Theme as I am checking my emails seems to be all about either Chicken or Bacon.
Starting with one of my favorites http://www.chow.com/ the specialty today was
One-dish meals ofchicken and ricesimmered with aromatics, spices, and vegetables pop up all over the world, in many different cuisines. Here are eight versions Chowhounds love:
4. The Malaysian staple Hainanese chicken rice is three dishes in one, served side by side: poached chicken with a dipping sauce; rice cooked in the poaching liquid; and poaching liquid served as soup (a squeeze of fresh lime juice really brightens it up!). –sarinaL
8. With flavor from tomatoes, onions, and smoky chiles, this spicy chipotle chicken and rice is “really good.” –juliejulez
Discuss: Chicken and Rice recipes?
So the next spot that I visited was http://www.recipe4living.com
Chicken ‘N Dumplings: The dumplings in this recipe are easily made with refrigerated biscuits.
Easy Chicken Pot Pie: Love the comforting taste of chicken pot pie but don’t want the hassle? Try this recipe for pot pie in a snap!
Sour Cream Chicken: Slow-cooked chicken is moist and deliciously flavorful.
Chicken and Potatoes: This chicken and potatoes recipe is a one-pan meal everyone enjoys. Just bake, and serve with rice and you’ve got a meal! This is a special budget recipe with approximate prices listed.
Quick & Easy Baked Chicken Soup Casserole: For a whole meal, you can put this mixture on sandwiches. It is complemented well by potato salad or salad, too.
Chicken Enchiladas Crockpot: When you want Mexican for dinner without all the work, this is a great short-cut with the same end results!
12 spears white asparagus
4 ounces shiitake mushrooms, stemmed and sliced 1/4-inch thick
4 ounces enoki mushrooms
24 slices bacon
- Preheat oven to 425 degrees F (220 degrees C).
- Bring a pot of water to a boil. Blanch the asparagus until it is barely cooked and still crisp, 2 to 4 minutes. When done, plunge the asparagus into ice water to stop the cooking. When cool, trim the asparagus to 8-inch lengths. Wrap a bundle of 6 asparagus spears with six strips of bacon, side by side, securing each slice with a toothpick. The bacon should be wrapped around twice so that there are two layers.
- Trim the enoki mushrooms, and separate into 12 pieces. Stuff each enoki piece with four pieces of shiitake. Wrap each bundle with a slice of bacon, wrapping around twice, and secure with a toothpick. Place the bundles on a wire rack placed over a baking sheet.
- Roast in preheated oven for 6 minutes, then flip the bundles over, and cook for another 4 to 6 minutes, until the bacon is brown and crisp.
- To serve, remove all 24 toothpicks, and slice the asparagus bundles between the bacon. Drain on paper towels for a moment before serving.
So now you don’t have to ask the age long question of “Where’s the bacon”.