There is just something wonderful about mustard and chicken! With my craving for bacon, this turned out to be the best combination to satisfy my cravings!
2 lbs chicken (I like chicken tenders because you can coat more of it’s surface for flavor and they are easier to wrap. However you could do 1/2 chicken breasts instead.)
approximately 1 1/2 pounds bacon lightly cooked (you want enough bacon to be able to wrap all of your chicken)
2 tsp seasoned salt
1/4 tsp onion powder
1/2-1 tsp ground mustard
1 tsp parsley
1/4 tsp pepper
Large Ziploc baggie
Preheat oven to 350 degrees.
9×13 baking dish- sprayed with non-stick spray
Lightly cook bacon so it has a little color but isn’t crispy. You need to be able to wrap it around the chicken without it breaking.
In a small bowl mix together all the spices.
Place chicken in large baggie. Add spices to baggie and shake.
When the chicken is coated wrap in bacon and place in baking dish.
Bake for 35 min- covered
Uncover and bake for 10-12 more minutes or until chicken is cooked all the way through.
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Eat as is or dip in a honey mustard sauce. My favorite is Baby Ray’s Honey Mustard.
Brown Sugar Bacon is a favorite for special occasions! We typically make it for The Church of Jesus Christ of Latter-day Saints General Conference, Christmas, Easter, and my husband’s birthday. It is a crowd pleaser and you might want to make extra.
This past weekend we used 1 1/2 pounds of bacon and approximately 2 cups of brown sugar; 24 wooden skewers. Pre-heat oven to 350 degrees.
The first step is to put some wooden skewers into some water to soak. This keeps them from splintering when you put the bacon on the skewer.
You need a cookie sheet covered with aluminum foil. Place a cooling rack in the bottom of the cookie sheet and spray with a non-stick cooking spray.
Put brown sugar in a flat dish. Put 1 strip of bacon in the brown sugar at a time. Cover with brown sugar.
My husband helped me and decided to try his own method of pressing the bacon into the brown sugar. After doing this twice he realized my method was better. You don’t get as much sugar on the bacon. (He doesn’t like touching the bacon and so he is wearing disposable cooking gloves.
I use a spoon to put the brown sugar on the bacon and then pat it down, turn it over and do the same thing to the other side. I slide the bacon between my fingers as I twist it onto the skewer and this dislodges any big chunks. Some of the brown sugar will drip off during the cooking and will make a smokey mess. Make sure you use tin foil or something that can easily be thrown away after cooking! Use your overhead vent fan during cooking because the brown sugar does burn and smoke a bit.
Putting the bacon on the skewer: on one end of the bacon strip slide the skewer through and move bacon down past the middle of the skewer. Depending on the length of your bacon depends on how far down you slide it. You want the other end to be at the top where you can secure the other end by poking the skewer through the bacon. Before securing the other end of bacon, wrap the bacon around the skewer working your way to the top. (the pointy end)
Place on sprayed cooling rack. Place in 350 degree oven and cook for 20 minutes.
After 20 minutes very carefully turn the bacon over.
Thinner pieces may be done and removed at this point. The bottom side won’t look as good as the top side. Bake bacon 2 to 3 more minutes or until it is done to your liking.
I make our omelets more like a pancake. A couple of Tablespoons of olive oil or coconut oil in frying pan. We use 3 beaten eggs and load it up with things like: red pepper, green pepper, onion, green onion, mushrooms, ham, turkey. When egg is firm on the bottom, I flip it over to cook the other side. On the already cooked side, I add cheese. We like to experiment with different cheeses. By the way, Asiago cheese is quite good and I use a mixture of different cheeses together, but use your favorite! On top of the cheese put chopped tomatoes and avocado.
Place cooling rack in cookie sheet and spray with non-stick cooking spray
Put brown sugar in flat dish
Cover bacon with brown sugar
Put one end of bacon through skewer and slide down a little more than 1/2 way and wrap the rest of the bacon around the skewer. Secure the end of the bacon to the top by pushing it through the end of the skewer.
Place wrapped skewer on sprayed cooling rack.
Bake for 20 minutes
Turn skewers, removing ones that are done and cook the rest for another 2 minutes or until done to your liking.
Cute little strawberry roses to add a fun little flare!
Potato skins are a yummy gluten free snack, lunch or appetizer!
Potato skins are relatively easy to make and they are naturally gluten free! However, it does take time for the potatoes to cook and cool enough, so you don’t burn your hands. (Like I usually do, because I want them, NOW!)
You will also need 6 or so pieces of cooked bacon cooled and crumbled. Cook the bacon while the potatoes are cooking. Also, slice the onions while the potatoes cook. You will want to give your potatoes about 30 minutes to cool down. If they are too hot to handle, wait a little longer.
I always intend to make extra bacon (What’s that?!!!!) when we have bacon, but funny thing, everyone loves bacon! Then, there’s my husband who can’t help himself, but to share some with the dog. So, having “extra” bacon is really hard to come by.