Poor Man’s Pasta Carbonara

Course: main meals
PointsPlus™ Value:  7
Servings:  2

Preparation Time:  15 min
Cooking Time:  15 min
Level of Difficulty:  Easy

 This is a great meal to start off the day, with 7 power food ingredients. Always eat your carbs early in the day.  For only 2 points more add 1 more ounce of noodles.

Ingredients:

• 1 Tbsp parsley, chopped  
• 1/4 cup(s) green pepper(s), diced  
• 1/4 lb mushroom(s), sliced  or diced
• 1 tsp crushed red pepper flakes  
• 2 clove(s) garlic clove(s), minced (medium)  
• 1 shallot, finely chopped  
• 1 tsp rosemary, finely chopped  
• 2 tsp Filippo Berio Extra virgin olive oil  
• 3/4 cup(s) fat-free, reduced-sodium chicken broth  
• 2 item(s) egg  
• 2 oz uncooked whole-wheat spaghetti  
• 1 tsp black pepper, cracked  
• 2 tsp shredded parmesan cheese  
• 1 slice(s) uncooked reduced-fat bacon  
• 1 tsp fresh oregano  
• 4 leaf/leaves basil  
• 1/4 cup(s) frozen green peas
• Salt

Preparation:

Cook pasta according to directions, al dente. In the meantime set up a small soup pan for poaching. Bring water to the point of slow boiling (barely bubbling). Add a little salt and white vinegar to the water. Once the pasta is done, drain (setting aside 1/2 cup of pasta water) and cool, set aside for later. Microwave or cook bacon to a crisp, crumble or chop and set it aside for topping.

In 1 tsp of olive oil, sauté all the vegetables, leaving the garlic for last. After a few minutes, add the peas, green and red peppers, pepper flakes and cook for a minute or two. Add stock, ¼ cup of pasta water and the cooked spaghetti mixing well, reduce by half. Then lower the heat and add rosemary, basil and oregano and simmer. We’re almost done… Now toss the pasta with the mixture to coat the noodles. Turn off heat and mix in parmesan cheese.  There should be some liquid left in the pan, if not add a little pasta water.

To poach the egg: Swirl the water in your poaching pot in a clock ward motion, carefully crack your egg into the poaching liquid while slowly rotating the water around it. Poach for about 4 minutes or until the egg whites are firm.

It’s time to plate the pasta. Pour the remaining sauce evenly over equal servings of noodles. Remove the egg with a slotted spoon (drain) and lay it on top of the pasta. Drizzle, ½ tsp of olive oil over the top of each serving and garnish with chopped parsley and crumbled bacon. Add salt if you want, however, it’s probably not necessary.  Crack pepper over the egg. The sauce will thicken when you break the egg yolk and mix it into pasta.

Chicken Bacon Wrappped Appetizers with 11 ½ Secret Herbs & Spices

I have the pleasure of making these little amuse bouche for many birthdays, holidays, events. Pretty much anytime someone asks me to bring something or to cater an event. These are extremely time consuming tedious too make. Regardless, I love making these little bites because they are soooo DAMN GOOD!

Ingredients:

• 5 lb Chicken (10 x 8 ounce Boneless Skinless Breasts) I prefer Dark!
• 3 lb Uncooked Slab Bacon Strips
• Tooth picks

11 ½ Secret Herbs and Spices:

• 1 tbsp Garlic Powder
• 1 tbsp Onion Powder
• 1 tbsp Brown Sugar
• 1 tsp Dried Oregano
• 1 tbsp Chili Powder
• 1 tsp Ground Sage
• 1 tsp Paprika (sweet if possible)
• 1 tbsp Black Pepper
• 1 tsp Ground Coriander
• 1 tbsp Lawry’s Seasoning
• 1 tsp Marjoram
• ½ tsp Cayenne Pepper

Brine:

• 1 gallon cold water
• 4 Large Maggi or Knorr Swiss Chicken Bouillon Cubes
• 1/2 cup sugar

Preparation:

Prepare Brine by combining all ingredients in a pot to dissolve.  Pour Brine into a non-reactive container to cool in the freezer/fridge. While the Brine cools cut the chicken into approximately 1 inch pieces (Depending on how big the breasts are you should get about 10-11 pieces) and set aside.

Once the brine has cooled down, place your chicken pieces into it for at least an hour (more if you can) not more than 3 hours. 

Cut the 16 pieces of bacon per package in half (giving you 32 pieces). To make it easier, make sure the bacon is chilled; and work with half the slab at a time (keeping the other half cold.

Combine your ingredients for the 11 ½ Secret Herbs & Spices in a reseal able container.

Remove the chicken pieces from the Brine, draining well, while reserving all the liquid.  Pour the Brine into a stock pot, big enough for you to pull out the pieces quickly (with a slotted spoon or large strainer spoon) add a tbsp of the seasoning.  Bring to a rolling boil.

Working in batches, put about 10 pieces of the Brined chicken pieces into boiling liquid for only about 60 seconds (for dark meat, you can go 2 minutes).  All you want is the color of the chicken to change and to harden the outside.  Sprinkle with the seasoning, then put into a plastic holding-bowl; and throw it into the freezer (this stops the cooking process).  Continue working in batches until all the chicken is done.

Assembly is simple.  Take a piece of chicken and wrap it with bacon, while securing the strip with a tooth pick. Continue until done, should yield approximately 96 pieces.

I put them into large storage bags and place them into the refrigerator until I am ready to cook them.

To cook them, lay the bites out onto a baking tray covered with aluminum foil (for easy cleanup). Place in the middle rack and bake at 400⁰ for about 25-30 minutes (times vary based on your oven) or until they look almost crispy.  Do not cook the pieces too crispy or they will become overly hard and dry. They continue to crisp as they cool down.

Bacon and Cashew Caramel Corn

Ingredients:

• 1/2 cup popcorn kernels
• 2 tablespoons vegetable oil
• 6 ounces bacon, chopped
• 1/2 cup unsalted raw cashews (one 2.5-ounce package)
• 1 teaspoon coarse kosher salt or coarse sea salt
• 1/4 teaspoon cayenne pepper
• 1/4 cup heavy whipping cream
• 1 tea bag
• Nonstick vegetable oil spray
• 1 1/2 cups sugar
• 1/4 cup water
• 2 tablespoons light corn syrup

Preparation:

Preheat oven to 300°F. Heat popcorn and oil in covered heavy large pot over medium-high heat until kernels begin to pop. Using oven mitts, hold lid on pot and shake pot until popping stops. Pour popcorn into very large bowl. Cook bacon in heavy large skillet over medium heat until almost crisp. Using slotted spoon, transfer to paper towels to drain; cool. Add bacon and cashews to bowl with popcorn. Sprinkle with coarse salt and cayenne; toss to coat.

Bring cream and tea bag just to boil over medium heat. Remove from heat; let steep 15 minutes, occasionally pressing on tea bag with back of spoon to release flavor. Discard tea bag.

Line rimmed baking sheet with foil; coat with nonstick spray. Coat 2 wooden spoons or heat-resistant spatulas with nonstick spray; set aside. Stir sugar, 1/4 cup water, and corn syrup in large saucepan over medium-low heat until sugar dissolves. Increase heat to high; boil without stirring until syrup turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 13 minutes. Remove from heat and immediately add cream (mixture will bubble up). Stir until blended. Immediately drizzle caramel over popcorn mixture; toss with sprayed spoons until evenly coated. Transfer to sheet.

Place caramel corn in oven and bake until caramel is shiny and coats popcorn, tossing mixture occasionally, about 20 minutes. Cool completely on sheet on rack, tossing occasionally to break up large clumps. DO AHEAD Can be made 2 days ahead. Store in airtight container in the refrigerator.

Candied Bacon With A Kick

 I tried this recipe the other morning.  Who doesn’t love bacon?

Ingredients:

• 1/2 cup firmly-packed brown sugar
• 2 tablespoons prepared mustard
• 1 tablespoon Cayenne Pepper
• 1 tablespoon Black Pepper
• 1 pound thick-cut pork bacon

Preparation:

In a large frying pan over medium-high heat, slowly cook bacon until bacon is lightly browned on edges but still flexible, turning over once, approximately 5 minutes total per batch. Drain the fat each time. (Remember bacon crisps as it cools, so do not over cook.) Remove cooked bacon from the frying pan and place onto paper towels to soak up excess fat.

After draining fat from the frying pan, reduce heat to low.  Grab a bowl and add all the cooked bacon with the brown sugar, pepper and mustard mixture, tossing with a fork to coat the pieces evenly.  Return the bacon to the frying pan. (NOTE: Sugar melts very slowly and burns easily; reduce heat further if necessary, after the sugar begins to caramelize.) 

Remove from heat and transfer onto a wire rack to cool. Keep the pieces separate or they will stick together.

You Think You’ve Seen It All? Here’s Some Colored Bacon.

Colored Bacon

Neil Caldwell has come up with something that is pure genius. He has created the color wheel of bacon!

No, this isn’t some graphic design trick (although Neil is a graphic designer). This is real, genuine colored bacon.

 

In the above photos you can see the pre-cooked and post-cooked bacon. Notice how well the color is retained.

Ever had trouble getting your kids to eat their meat? Well, we can just about guarantee that the kiddies won’t turn down a rainbow of sweet, sweet bacon.

Just how does Neil create this fantastically colored bacon? Well, for the moment he’s keeping the secret under wraps. We’ll keep on the case though and see if we can’t get you a recipe for this colorful concoction.

This post was written by:

Mr. B. – who has written 233 articles on Bacon Today.

Contact the author

Buy bacon novelties & gifts at BaconFreak.com

Read more: http://bacontoday.com/colored-bacon/#ixzz0r7AI7LVJ

 

Gastronomic Adventure for the Sweet-toothed Pork Aficionado

Caffeinated Maple-Bacon Lollipops!

Who doesn’t love bacon?

Lollyphile, a San Fransico based confectioner of uniquely blended balls of hardened molten sugar. They are the orignianl creators of the Maple Bacon Lollipop.

Now, these gastronomic explorers,  have taken it to the next level; and made it the bacon-y equivalent of an energy drink, by adding two cups worth of caffeine to the already time-tested wonder of organic, sustainably farmed bacon and delicious Vermont maple syrup.

I am happy to present the “Caffinated Maple-Bacon Lollipop!”

A direct quote from their website:

“We stand in awe, heady with the thrill of maple bacon discovery, and cold munchin’ on a lollipop.”

Check out their unique blend of flavored lollipops and lollli-pop-art.

http://www.lollyphile.com/

 

Bacon Rocket | I’m just saying…

These guys made a bacon rocket! Rocket Science and Bacon Science, 2 disciplines at the pinnacle of human achievement, finally united!

The song is kinda catchy as well : )

Cajun Shrimp & Grits with a Kick in the Points

Course: breakfast

PointsPlus™ Value:    5
Servings:  2

Preparation Time:  10 min
Cooking Time:  30 min
Level of Difficulty:  Easy

Course: breakfast

PointsPlus™ Value:    5

Servings:  2

Preparation Time:  10 min

Cooking Time:  30 min

Level of Difficulty:  Easy

Lots of flavor with low Pointsplus

Ingredients:

• 8 large shrimp  
• 1/4 cup(s) celery, Sliced  
• 1/4 cup(s) shallot(s), Diced  
• 1 clove(s) garlic clove(s), Diced (medium)  
• 1 medium scallion(s), Sliced  
• 1/4 cup(s) uncooked corn grits  
• 1 slice(s) reduced-fat cooked crisp bacon, chopped
• 1/8 cup(s) shredded fat-free cheddar cheese  
• 1 small jalapeño pepper(s), Diced  
• 1/8 cup(s) parsley, Chopped  
• 1/8 tsp Cumin seeds, Ground  
• 1/8 tsp cayenne pepper, Ground  
• 1/8 tsp crushed red pepper flakes, Dash  
• 1/8 tsp dried rosemary  
• 1 tsp fresh lemon juice  
• 1 Tbsp shredded parmesan cheese  
• 1/4 cup(s) carrot(s), Diced  
• 1 tsp black pepper  
• 1 2/3 cup(s) fat-free, reduced-sodium chicken broth  
• 1/4 tsp paprika, Ground

Preparation:

Grits: In a large pot, add 1 & 1/3 cup of the stock and bring to a boil. Turn down the heat to medium or medium low. Add the grits, while whisking and cook for about 10 min. You are looking for a creamy consistency. It will continue to cook. (add a little water to thin out if too thick) Turn down the heat to the lowest setting. Add the cheeses and whisk until melted. Cover to hold until ready to serve.

Shrimp: In a medium-sized skillet over medium heat, add the bacon. Once the bacon is cooked, remove and chop into small pieces and set aside. To the remaining fat in the pan add the carrots, celery, shallots, and jalapeno and sauté, after about 3 min add the garlic. Cook for another 2-3 min stirring regularly.

Add the herbs and spices, and cook for another 2-3 min. You are trying to toast the spices. Be careful not to let them burn. The shallot should be nearly transparent and the other vegetables should be soft.

Add the shrimp. Stir until the shrimp are coated well. Add Black Pepper, lemon juice and wine. Turn down the heat to medium low, mix add remaining 1/3 cup of stock, cook for a few min to reduce until done.

Serve the shrimp, including the liquid, over the cheese grits. Garnish with sliced scallions, chopped bacon and parsley.

Short Grain Brown Rice Risotto with Bacon & Mushrooms

Let me know what you think…

Ingredients:

• 2 strips (2 ounces) low sodium bacon
• 2 tbsp reserved bacon fat
• 2 tbsp extra virgin olive oil
• 2 oz. porcini or shitake dried mushrooms
• 1 lb portabella or crimini (baby portabella) mushrooms, chopped.
• 2 fat cloves of garlic, minced or pressed
• 2 med shallots, diced
• 2 stalks celery, diced
• 1 med carrot, diced
• ½ cup white wine
• 2 tbsp sweet unsalted butter
• 2 cups short grain brown rice
• 6 cups low sodium chicken stock
• 2 cups of water
• ¼ cup Chopped Parsley
• 1 tsp Chopped Rosemary bottled (double if fresh)
• Salt & Pepper

Preparation:

Covered, heat chicken stock & water, in a med. sauce pot, to a very low simmer.  Meanwhile cut bacon into small pieces and cook in 5 ½ quart skillet, until crisp. Remove bacon and allow draining, on a paper plate or towel.  Reserve 2 tbsp of the rendered bacon fat. Using the same skillet add the shallots, carrots and celery. Season with salt and pepper to taste (remember we will be adding sodium from stock, bacon and parmesan cheese). Sauté over med heat for 3-4 minutes until they start to get translucent, add mushrooms and continue to sauté another 5-7 minutes (once liquid has evaporated). 

Take vegetable mixture out and set aside.  In the same skillet bring the 2 tbsp of rendered bacon fat up to medium heat and add short grain rice. Sauté for a few minutes, once you start to smell a nutty fragrance temporarily remove the skillet from the heat and add wine. Stir wine and rice until the liquid evaporates. Stir in one cup (usually 2 ladleful) to start off the process. Turn the heat down to a simmer and keep adding ladlefuls of stock gently stirring and pulling the starch out of the rice. Allow each ladleful to be absorbed before adding the next. Only use a heat resistant spatula or a wooden spoon.

Brown rice is slower to cook than regular rice. So you have plenty of time. Now you can take the hydrated mushrooms out of the liquid and chop them up. Add the mushroom liquid to the skillet when adding the next ladleful of stock.

Once you have added approximately half of the stock (about 15-20 min.), add the hydrated mushrooms, the previously cooked vegetables, the mushrooms, rosemary and the bacon. Continue adding ladlefuls of stock until rice is just al dente about 30-45 minutes. (It could be more or less depending on size of skillet and temp).

Remove the Risotto from the heat to finish. At this point make sure there is a little bit of liquid in the skillet. Melt butter into the Risotto, add parsley and parmesan cheese. You may need to add a little more stock to if it’s not creamy enough (NOT STIFF & CLUMPY).  Cover the rice and allow it to sit for a few minutes.

When serving, drizzle “EXTRA” virgin olive oil; and maybe a little more parsley and if you must… parmesan cheese over the top.