Smoked Bacon And Ricotta Cheese Stuffed Chicken Breasts

Smoked Bacon And Ricotta Cheese Stuffed Chicken Breasts

It looks as though bacon will always rule as king of the breakfast meats. Interesting enough, we don’t reach for bacon near enough to add great flavor and fat to other meals, like lunch or dinner. The addition of bacon to other dishes can be a good way to enjoy its smoked flavor.

Charcuterie - The Craft of Salting, Smoking & CuringDo you know the process of smoking bacon?

Chef Jeff Raycroft explains that homemade smoked bacon is a simple process. Jeff says the bacon should be hot smoked in a smoker that has reached an internal temperature of at least 150 degrees Fahrenheit.

When the smoker is ready, the bacon should be hung or placed on racks and smoked until the internal temperature reaches 150 degrees Fahrenheit. Afterward being smoked, the meat needs to be cooled and sliced.

If using charcoal in your smoker, add soaked wood chips directly on top of the charcoal then a water bath added above that to keep humidity up in the smoker which stops the meat from being dried out.

Chef Raycroft recommends the book, “Charcuterie – The Craft of Salting, Smoking & Curing” buy Michael Ruhlman & Brian Polcyn. Link here to have a look inside the book.

Our featured recipe is Smoked Bacon And Ricotta Cheese Stuffed Chicken Breasts, and here is what you will need.

stuffing ingredients for chicken breasts2 tablespoons olive oil
4 6-oz. boneless, skinless chicken breasts
1/2 cup ricotta cheese
3 tablespoons crumbled cooked smoked bacon – 1 slice of bacon = 1 tablespoon crumbled, cooked bacon
6 basil leaves, rolled and thinly sliced
salt and pepper, to taste
1 cup balsamic vinegar

Directions

Preheat oven to 375 degrees.

butterfly cut chicken breast seasoned Butterfly the chicken by running a sharp knife horizontally through the thickest part of each breast. Place one hand on top of the breast to stabilize while holding the knife parallel to the work surface while cutting. Do not cut all the way through.

preparing stuffed chicken breastsOpen the breast so both halves can lie flat. Season the exposed surface with salt and pepper, then add 1/4 of the ricotta cheese, crumbled smoked bacon, and sliced basil leaves to each breast.

Fold the breasts in half so the cheese mixture is surrounded by chicken breast on the bottom, back and top. Secure with long wooden toothpicks, if desired.

pan searing stuffed chicken breastsHeat olive oil over medium-high heat in a large oven-safe skillet. Once hot, add the stuffed chicken breasts to the pan to sear.

Once browned on the bottom, carefully turn each breast over and repeat on the other side. Season top and bottom with salt and pepper, if desired, during this process.

Place skillet in preheated oven and cook until an instant read thermometer reads 165 degrees when inserted, approximately 25-30 minutes. Remove from the oven and cover until ready to serve.

Smoked Bacon And Ricotta Cheese Stuffed Chicken Breasts - close upA few minutes before removing the chicken from the oven, start making the balsamic glaze. Heat balsamic vinegar in a small sauce pan over medium-high heat.

Stir while heating until the vinegar is reduced to about 1/3 of its original volume. It will form a thick, syrupy consistency when it is ready.

To serve, place a stuffed chicken breast on each plate and drizzle with balsamic glaze. Pairs well with a mixed green salad or roasted vegetables.

Here are some ideas for roasted vegetables:

  1. Roasted Sweet Potatoes And Figs
  2. Citrus Herb Roasted Vegetables
  3. Excite Your Palate with Spice Roasted Vegetables

What Others Are Reading:

How Too Eleminate Pungent Kitchen Smells

Woman washing a cup in white kitchen. Vegetables on the background - How Too Eleminate Pungent Kitchen SmellsWe all enjoy good aromas in our kitchen. But let’s face it, there are just some smells which we can’t avoid while cooking and are hard to get read of after making dinner.

If you made some fish, then you know how hard it is to get to eliminate the smell from your cutting board or the air? Even preparing onions on cutting surfaces and your hands leave you with that unwanted onion smell? We’ve all been there.

But there’s no need to fret, as there are simple ways without synthetic chemicals to tackle common kitchen odors. And if you want to go – “Green” – you will like employing these ideas.

Let’s start with general everyday kitchen odors.

baking soda to clean odors from cutting board

Image Credit: Homedit

General odorsBaking soda is not just for baking and cooking, it can also be used for removing odors from all over the kitchen. Just as baking soda placed in your fridge will remove odors, but it will also remove odors from your hands.

You can also create a paste with a little water and baking soda and apply to your cutting board or other cooking services to remove any unwanted smells.

You can even wash your garbage pail with a mixture of water and baking soda. Also remove odors from dishrags and sponges by soaking them in baking soda and water as well.

raw fish on a cutting board

Image Credit: The Canadian Way

Fish Odors– Slice a lemon in half and use the lemon flesh down on the cutting surface and your hands to cut that fishy odor. You can also chose to mix lemon juice with water to rinse your hands and cutting surface.

The citric acid in the lemon turns a group of decaying organic compounds called amines. When the lemon juice makes contact with the compounds that are causing that “fishy” smell, they are turned into ammonium salts which are less offensive to your nose.

Garlic Odors – Coffee ground are great at removing garlic smells. Wash your hands and then scrub with the coffee grounds. This exfoliates the skin, removing the dead tissues which is where the stink resides.

Onion Odors– Use some organic made toothpaste, like Dessert Essence made with natural tea tree oil and ginger oil or fennel oil . This will work for any of those strong fish and garlic smells as well.

More Techniques To Removing Fowl Odors From The Kitchen

Have you ever used parsley to combat your garlic breath? Rub it on your hands to remove that garlic smell as well. Not only parsley, but any fresh herb will absorb those odors. Just tear the herb into pieces and rub between your hands.

Most herbs are anti-bacterial and anti-fungal. Meaning they kill germs, and with the germs gone, so is the odors they can cause.

Page: 1 2

Pork – That’s What’s For Breakfast Lunch And Dinner

Pork - That's What's For Breakfast Lunch And DinnerThe Washington Post wrote an article in October of 2014 about the Tudor Place that housed 6 generations from 1816 to 1983.

Tudor Place became one of the first 70 U.S. properties designated a “National Historic Landmark” in 1960, when the designation was created.

Tudor Place

Image Credit: City Profile

Tudor Place in Georgetown Heights (Washington D.C.) was built by Martha Washington’s granddaughter, Martha Curtis Peter and her husband.

Residents of Tudor Place had a small smoke-house that all 6 generations relied on to smoke their meats.

Can you guess what meat they smoked most often, and ate for breakfast, lunch, and dinner? If you guessed “Pork,” you guessed correctly.

When touring the residence, you are able to see displayed, a cookbook that served 6 generations providing the kitchen cooks with recipes that only included pork as the main ingredient.

The Washington Post wrote stating that communications officer for Tudor Place, Mandy Katz says that pork was on the dinning table 3 times a day.

Smokehouse at Tuder Place

Preservation Manager Jessica Zullinger and staff tour newly restored Smokehouse – Image Credit: tuderplace.org

The small smoke-house we made mention of was never on the tour of Tudor Place. But it was renovated and became part of the tour on the 23rd of October 2014.

The newly added structure to the Tudor Place tour was celebrated with, yes you guessed – pork. Little smokies and pulled pork sliders to be exact.

This year, 2016 is Tudor Place Bicentennial. You can read and learn more about Tudor Place by linking here: Tudor Place – America’s Story Lives Here.

Our featured recipes include pork, and they are…

  1. Smoked Bacon Golden Beets and Kale Hash
  2. Orange Ginger Pork Meatball Soup
  3. Stuffed And Bacon Wrapped Pork Loin Chops with Brown Sugar And Spice Glazed Carrots

Smoked Bacon Golden Beets and Kale HashSmoked Bacon Golden Beets and Kale Hash

2 strips of smoked bacon per serving, cut into 1-inch slices

1 medium golden beet, shredded

1/2 cup kale, remove leafy parts from steam, leaves torn bite size

Heat a frying pan over medium heat. Add bacon and cook until just done. Next add beets, stir in, and cook 1 minute more. Add kale and stir in just until wilted. Plate and serve.

Orange Ginger Pork Meatball Soup

1 lb. ground pork

2 green onions

Orange Ginger Pork Meatball Soup3 clove garlic, minced

1 piece (1-inch) peeled fresh ginger, finely chopped

4-5 teaspoons of orange zest

4 cups vegetable broth

8 oz. snow peas, cut into thirds at an angle

1 cup of cooked brown rice

1 cup cooked black beans

Arrange oven rack 6 inches from broiler heat source. Preheat broiler on high. Line large rimmed baking sheet with foil.

In a medium bowl, combine pork, green onions, garlic, ginger, orange zest, and 1/2 teaspoon each of Himalayan salt and fresh ground pepper (both optional). Form pork mixture into bite-size meatballs (about 1 inch each).  Arrange in a single layer on prepared baking sheet. Broil 5 to 7 minutes, or until browned.

Meanwhile, in covered 5-quart sauce pot, heat broth to simmering on high. Once the broth is simmering, add snow peas, rice, beans and cooked meatballs. Reduce heat to medium, and simmer 5 minutes, or until meatballs are cooked through and snow peas are tender.

Stuffed And Bacon Wrapped Pork Loin Chops With Brown Sugar And Spice Glazed Carrots

1 teaspoon dried rosemary, crushed

Stuffed and Bacon Wrapped Pork Loin Chops with Brown Sugar and Spice Glazed Carrots1 teaspoon dried thyme

3/4 teaspoon dried minced garlic

1/4 cup butter, milted

1/4 cup brown sugar, packed

1 teaspoon Himalayan salt (optional)

1/4 teaspoon black pepper (optional)

1 pound pork loin chops, thin cut

8 slices smoked bacon

8 ounces cream cheese, room temperature

1 pound carrots, sliced down the middle and cut into 2 inch slices

Heat oven to 400 degrees

Mix sugar and spices in a small bowl and set aside.

Spread some cream cheese on one side of chops. Sprinkle on some sugar-spice mix. Roll chops and wrap with one slice of bacon. Use a tooth pick or two to hold in place.

Arrange prepared chops into a 13 X 9 inch glass baking dish.

Next add melted butter to sugar-spice mix, and incorporate.  Add cut carrots to a 13 X 9 glass baking dish and mix in sugar-spice.

Roast both prepared baking dishes for 30 minutes, or until pork is cook.

What Others Are Reading:

National Popcorn Day 2016

Mint cup full of popcorn -  National Popcorn Day 2016Popcorn is an amazingly versatile grain. With a little imagination and some common household ingredients, you can make tasty and original snacks in no time at all.

Popcorn Nutritional Information Infographic

Infographic Shows Using Canola Oil – Here at Splendid Recipes and More we suggest Coconut oil or Olive oil – Read More: Could Canola Oil Be Effecting Your Health

Here are some great reason’s to enjoy popcorn as a healthy snack.

  • Air-popped popcorn has only 30 calories per cup; oil-popped popcorn has only 35 calories per cup
  • When lightly buttered, popcorn contains about 80 calories per cup
  • Popcorn is a whole grain, making it a good-for-you food
  • Popcorn provides energy-producing complex carbohydrates
  • Popcorn contains fiber, providing roughage the body needs in the daily diet
  • Popcorn is naturally low in fat and calories
  • Popcorn has no artificial additives or preservatives, and is sugar-free
  • Popcorn is ideal for between meal snacking since it satisfies and doesn’t spoil the appetite
  • 3 cups of popcorn equal one serving from the grain group
  • Here are some great recipes to try with popcorn

Celebrate National Popcorn Day

Celebrations are a huge part of Mexico’s vibrant and colorful culture. Do a Google search for – Mexican holidays – and you will find fiestas abound throughout Mexico taking place throughout the year.

Here’s a spicy popcorn snack with peanuts and a kicking smoky adobe coating.

Adobo and Roasted Peanut Popcorn

bowl of fresh made Adobo and Roasted Peanut Popcorn on a table4 quarts popcorn, no butter or salt, air popped or see here the perfect way to make popcorn Organic Coconut Popcorn

1/4 cup peanuts

1 egg white

2 tablespoons sugar

1 tablespoon adobo sauce (from one 7-ounce can chipotle chilies in adobo sauce; reserve chilies for other use) or optional to use 1 tablespoon chipotle pepper sauce

1/4 teaspoon salt

Preheat oven to 300 degrees F.

Line a large, rimmed baking sheet with parchment paper.  Spread popcorn and peanuts onto prepared baking sheet.

In a small bowl, whisk together egg white, sugar, adobo sauce and salt until foamy.  Pour over popcorn and toss to coat evenly.

Bake 20 minutes, stirring once midway through baking time.  Cool completely before storing in an airtight container.

______________________________________________

Popcorn happens to be one American’s oldest foods whose roots reach back thousands of years. Some of the oldest ears of popcorn were found in 1948 in west central New Mexico. These ears were proven to be about 4,000 years old.

Early American settlers learned from the natives how to make popcorn. They threw the kernels directly into a fire or heated sand. Once the corn was popped it was pounded into a fine, powdery meal and later mixed with water for eating.

a bowl of Tex Mex Mix PopcornTex Mex Mix Popcorn

2 quarts popcorn popped in oil

2 teaspoons ground chili powder

2 teaspoons paprika

2 teaspoons ground cumin

1 cup cubed Monterey Jack cheese (about 1/4 inch cubes)

Keep popped popcorn warm. Mix seasonings together and toss with popcorn.

Add cheese and mix thoroughly.

_______________________________________________

Here’s a great way to have a healthy snack.

Power Packed Popcorn Cookies with a glass of milk in the back ground on a tablePower Packed Popcorn Cookies

1/4 cup whole wheat or all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 stick (1/2 cup) butter, softened

1 cup brown sugar, firmly packed

1 egg

1 teaspoon vanilla extract

1 cup toasted wheat germ

1/2 cup oatmeal

1/2 cup flaked coconut

3 cups popped popcorn

1 cup raisins, dried cranberries or other dried fruit, chopped

1/2 cup sunflower seeds or chopped nuts, optional

Preheat oven to 350 degrees

Lightly spray baking sheets with cooking spray and set aside.

In a small bowl, stir together flour, baking powder, soda and salt; set aside.

Cream butter and sugar together and add egg and vanilla, and mix well. Stir in flour mixture and wheat germ and oatmeal until well blended.

Next add coconut, popcorn, raisins and sunflower seeds, if desired, and mix until well blended.

Drop by rounded teaspoons onto baking sheet, allowing 2 inches between cookies to allow for spreading.

Bake 7–8 minutes or until edges are lightly browned.

Allow cookies to cool on pan 5 minutes before removing to racks to cool completely. Recipe yields 4 dozen cookies.

________________________________________________________________

READ MORE: Smart Snacking For Better Health

________________________________________________________________

Here’s one for the kids to enjoy.

a dinner plate of Popcorn Crusted Macaroni and CheesePopcorn Crusted Macaroni and Cheese

8 ounces elbow macaroni

4 tablespoons butter, divided

2 tablespoons flour

1 teaspoon dry mustard

1/2 teaspoon salt

1/4 teaspoon pepper

1 1/2 cups milk

1-8 oz. (2 cups) package shredded sharp cheddar cheese

5 cups popped popcorn

1/2 teaspoon parsley flakes

Preheat oven to 350 degrees

Butter an 8×8-inch baking pan with 1 tablespoon butter; set aside.

Cook and drain macaroni according to package directions; set aside.

Melt 2 tablespoons butter in a medium saucepan over medium heat.

Whisk in flour, mustard, salt and pepper; cook 2 minutes, stirring frequently.

Whisk in milk and cook, stirring frequently, until mixture thickens; about 10 minutes.

Stir in cheese until cheese is melted and sauce is smooth.

Stir macaroni into sauce; pour macaroni mixture into prepared pan.

Melt remaining tablespoon of butter and toss with popcorn and parsley flakes.

Spread popcorn over macaroni and bake 10 minutes.

Images and Recipes Adapted From: Popcorn.org giving all people ways and reasons to enjoy popcorn.

What Others Are Reading:

Citrus Fennel and Avocado Salad

Citrus Fennel and Avocado SaladAccording to Vegetarian Times,  avocado and grapefruit are a common salad combination in Spain and France. Citrus Fennel and Avocado Salad is like capturing sunshine in a dish!

Our featured recipe couples the citrus fruits of navel oranges, and ruby-red grapefruit with zesty arugula, the unique flavor of fennel, and creamy avocado. It also has a homemade vinaigrette that includes extra-virgin olive oil, fresh lemon juice, Italian parsley, and the unique flavor of fresh thyme leaves.

dill and fennel flowersAre you wondering about fennel? Well, fennel is a bulb shaped vegetable with tall, thin, wispy, fronds that have the appearance of dill.

Though the two are from different plant spices. Dill is from the celery family, and fennel is from the carrot family.

Apart from the crunchy rather spicy vegetable, the fronds can be used in salads as well.

Fennel is a firm and crunchy vegetable, and has a flavor much like licorice and anise. Sometimes in the market, the produce worker will refer to fennel as anise, though it is not. Just like comparing yams and sweet potatoes, also very different from one another.

Now for our featured recipe: – Citrus Fennel and Avocado Salad – and here is what you will need.

1 teaspoon Himalayan salt

1/2 teaspoon black pepper

1 tablespoon fresh thyme, remove leaves from stems

2 tablespoons fresh Italian parsley chopped

3 tablespoons extra-virgin olive oil

Juice of 1 lemon

1 large pink grapefruit, peeled and pith removed, cut segments into 3’s

1 large navel orange, peeled and pith removed, cut segments into 3’s

1 fennel bulb, quartered and thinly sliced, reserve fronds (optional)

4 cups arugula

1 ripe avocado peeled, seeded and cut into 1-inch chunks

lemon and olive oil dressingMix first six ingredients in a large bowl, and set aside.

grape fruit with peel removed grapefruit segmentsPrepare fruit, fennel, leaving avocado last so flesh doesn’t brown.

Using a knife remove peel from both the orange and grape fruit. Be careful while cutting away at the peel, so as to remove as little of the fruit as be possible.

Next slice away any white pith, again removing as little fruit as possible.

Arugala and Fennel in a salad bowl with dressingAdd the arugula and fennel to the vinaigrette and mix until well coated.

Citrus Fennel and Avocado Salad - image2On individual plate’s spoon salad mix and top with 1/3 cup grapefruit segments and 1/3 cup orange segments. Next add 4 to 6 chunks of avocado. Before serving add a few cut fronds to the plated salad. Prepares about 4 salad plates.

What Others Are Reading:

8 More Uses For Your Lemon

 There are many uses for a lemon, with the most common being used in culinary cooking and baking desserts. Oh and not to forget drinking lemon juice with warm water in the morning to get the digestion moving.

There are in fact 8 more uses for that lemon you have in your kitchen. Let’s see what they are.

Your Cutting Board

A combination of Himalayan salt and lemon juice is said to be the top cleaner for your cutting board.

lemon slice on a cutting board After using the board rinse it under running water. Next sprinkle the board with salt, and rub 1/2 a lemon (cut side down) over the surface of the cutting board .

After dubbing the intire surface, let the board sit for about 10-15 minutes, and rinse again with water. The two food items together remove orders, germs, and help prevent stains.

Harden Brown Sugar

What a drag when you go to reach for the brown sugar, and it has harden.

To soften it up, just add the peel of half a lemon to the packaged brown sugar, and allow to sit overnight. The sugar will absorb the moisture of the lemon peel, tuning that harden brown sugar soft and manageable once more.

Wilted Leafy Greens

leafy green lettuceDon’t you just hate it when you want to make a salad, and you find your leafy greens have wilted in you. No worries though.

Just add cold water to a large bowl. Next add the greens and juice from 1/2 a lemon, and place in your refrigerator for about an hour, then dry the greens thoroughly.

Smell Fresh Refrigerator

Who knew a cottonball with a few drops of lemon juice could remove food orders from your refrigerator.

Faucets That Sparkle

Hard water stains on faucets can be removed with a cloth that has been dampened with lemon juice. Just rub the hard water spots until they disappear.

There are still more uses for that lemon, such as for a sore throat. Just add 1 teaspoon of lemon juice to 8 ounces of warm water, then gargle and swallow. Lemon juice is so strong that it kills germs and bacteria.

You can even soak your finger nails in lemon juice and warm water for 5 minutes, once a week to remove any stains from your nails.

Lastly, after you have juiced your lemon for the above uses or any way you use your lemon, do not through away the peel. Freeze it.

 Place the peel in a zip-lock baggy and place in the freezer. When making a dish or dessert that calls for lemon zest, and you rich for the lemon, but so sad it’s not there. Don’t fret, the frozen lemon peels to the rescue.

Just grate the frozen peel, and you have fresh lemony zest. You can also do this with lime and orange peels.

What other uses do you have for your lemon, besides cooking and baking?

Roasted Chicken Drumsticks and Vegetables with Mustard-Tarragon Sauce

Roasted Chicken Drumsticks and Vegetables with Mustard-Tarragon Sauce

Chicken breasts often get all the glory, when it comes to preparing a poultry recipe. It could be that the white meat is top choice. Some do say that the drumsticks and thighs are the juiciest and flavorful meat on a chicken. We would add they inexpensive and easy to prepare as well.

Our featured recipe is a simple way to take those ordinary (I had to add that),  juicy and flavorful chicken drumsticks into an extraordinary meal. You can adapt the recipe and use thighs as well.

Chicken Trivia

Today’s domestic chicken is mainly descended from the wild red jungle fowl of Asia, with some additional input from the grey jungle fowl (Science Daily).

Since their domestication, a large number of breeds have been established, but with the exception of the white Leghorn, most commercial birds are of hybrid origin (cab direct).

Chicken Jokes

Why Did The Chicken Cross The RoadSince we are discussing chicken, we can’t feature the recipe without telling a few chicken jokes.

The Hen got up in the Roosters face and said, “What was you doing with that chick on the other side of the road?”

A duck decided to cross the road, and a chicken appeared from out of no where and said, “Stop, don’t do it, you will never hear the end of it.”

As the Roaster crossed the road he said, “I have a dream, a dream of a world were chickens can cross the road without having our motives questioned.”

Now for our featured recipe: Roasted Chicken Drumsticks and Vegetables with Mustard-Tarragon Sauce, and here is what you will need.

2 tablespoons olive oil

2 teaspoon Himalayan salt

1 ½ teaspoons black pepper

1 ¼ pounds small tri-colored baby potatoes

1 pound large rainbow carrots (about 3)

1 red onion cut in ½ inch chucks

1 large lemon, sliced, seeds removed

3 garlic cloves, sliced into three’s

8 large chicken drumsticks

¾ cup white wine, your choice

½ cup heavy cream

1 tablespoon flour

1 tablespoon sweet garlic Dijon mustard (if not able to find, Dijon mustard is fine)

1 ½ tablespoons fresh tarragon

Heat oven to 450 degrees

preparing chopped vegetablesIn a large bowl toss 1 tablespoon oil, 1 teaspoon salt, and 3/4 teaspoon pepper with potatoes, carrots, onion, and garlic. Add mix to a large roasting pan or baking dish.

adding chicken and wine to baking dishNext using a large bowl, add remaining 1 tablespoon oil, 1 teaspoon salt, 1/2 teaspoons pepper, and chicken legs. Toss drumsticks to coat with oil. Next arrange the leg on top of the vegetables in the pan, and pour wine into the pan.

Place dish in a preheated oven and roast for 45 to 50 minutes, or until chicken is done and golden but not crispy.

Remove chicken legs and keep warm.

mustard tarragon sauceIn a small bowl or cup, stir together cream and next 3 ingredients until smooth, add to vegetables and stir in mix well. Place dish back into heated oven and bake 5 to 8 more minutes, stirring once, until sauce is thickened.

Roasted Chicken Drumsticks and Vegetables with Mustard-Tarragon Sauce - plattedPlate and serve chicken with vegetables. Your option to sprinkle with additional chopped tarragon.

What Others Are Reading: