Saddlebags That Are Meant for Eating.

One of the best decisions we have made, about entertainment, is to get rid of DISH, and switch to using an Amazon Firestick.  Besides Prime, there are a slew of streaming options that are free for watching like Tubi and Plex.  Oh sure, you have to watch some ads, or pay for the privilege of ad-free (we do not), but they are mainly for products sold on Amazon.  Favorites can be added to lists, and watched any day, any time, at our convenience. 

While watching old episodes of “Man vs. Food”, on Prime, Adam Richman was at The Buff Restaurant of Boulder, Colorado. One of their specialty items was a breakfast called "Saddlebag Pancakes". Two giant pancakes, one with sausage, one with bacon; big deal you say? The meat was inside the pancakes, not on the side; every forkful was a mixture of meat and pancake without having to root around on the plate.

Not being able to travel to Boulder to try the place out, it was inevitable that I would try to create this dish.  The first thing was to decide what type of pancake to use, so I let my hubby choose and he wanted honey wheat. While the restaurant braised their eggs, I did a simple over easy which is Roy’s favorite egg style.  Oh, what is braising?  The eggs are roasted and steamed, over low heat, using oil and another liquid, such as broth or a flavored sauce.  Back to eggs over easy. When mixed with maple syrup, the runny egg yolks helped to create this rich, indulgent syrup for the meaty infused pancakes.

Saddlebag Pancakes with Eggs Over Easy.

 

Thick cut bacon was fried up till just crisp; a little remaining fat was needed for when it was cooking up in the pancake batter.  It would also crumble up into small pieces if too crisp, and bite sized pieces were required for this dish.  The sausages, however, were not the typical breakfast links you find in the supermarket.  Instead, I used an all pork, fresh sausage without the additional seasonings you would find in breakfast sausage.  We love this type as it cooks up in the pan bubbling, squeaking and hopping around; the flavor is awesome and fun to watch, and listen to, cooking. Reminded me so much of making the English dish "Bubble and Squeak", but that is for another article in the future.  An angle cut for the sausages gave more surface texture inside the pancakes. For the six-inch pancakes, three strips of bacon or three sausage links were used; but if you want both meats in your pancakes, then I would suggest just using two of each.

Fresh Pork Sausages without Seasonings.

 

So, let’s get started, first here is my recipe for Honey Wheat Pancakes and then the construction of the actual Saddlebags.

 

Honey Wheat Pancakes

Ingredients:

2 cups whole wheat flour

1 and ½ cups old fashioned oatmeal (ground to flour or use oat flour)

3 tsp. baking powder

2 tsp. baking soda

½ tsp. cinnamon

¼ tsp. nutmeg

2 and ½ cups buttermilk

2 tsp. canola oil

1 egg

2 egg whites

2 Tbsp. honey

Preparation:

In a large mixing bowl, combine all dry ingredients. In a smaller bowl, whisk together all wet ingredients; slowly add to dry ingredient bowl, mixing together as added. Do not over mix batter; let rest 10 minutes while griddle (stove top or electric) heats up.

Lightly oil griddle before each batch if using nonstick appliance. Use a regular ladle (1 and ½ ladles per pancake) to portion out batter; using bottom of ladle to smooth out batter to a 6-inch circle. Each pancake will take 2-4 minutes per side depending on type of griddle used.

Makes 8 pancakes.

 To Make Saddlebag Pancakes:

 

The construction of the Saddlebags begins once the griddle is ready for the batter. Remember to have your bacon and sausage cut up and ready to go. First get the batter on the griddle for two pancakes.

 

 

 

 

 

Add bacon pieces to one pancake, sausage to the other. Depending on how your griddle browns up pancakes, you will know when to flip them over. Once flipped, leave them alone and just let the batter brown up as usual. Remove to a plate once done. 

 

 

 

It was that easy; now have your eggs going at the same time, so everything will be piping hot. Maple syrup goes best with these beauties, and eat enough of these saddlebags, your hips will develop their own.

Honey wheat pancakes not to your liking?  Buttermilk pancakes work just as well, and here is a recipe for that.

Buttermilk Pancakes

Ingredients:

1 and ¼ cups flour

1 egg

1and ¼ cups buttermilk

¼ cup sugar

1 tsp. baking powder

1 tsp. baking soda

¼ cup canola oil

1/8 tsp. salt

2 Tbsp. butter

Preparation:

Preheat electric griddle, or stovetop griddle, to 300F.

In a large bowl, combine all ingredients, except butter, and do not over mix.  Melt the butter on the hot griddle; use a ladle to pour batter onto the griddle, forming 6-inch circles.

As the batter cooks, bubbles will appear and when the edges seem firm; flip over and cook other side.  Both sides will take 2-4 minutes each; and be golden brown.  Serve with favorite toppings or syrups.

Makes 6-8 pancakes.

Mary Cokenour

 

 

A Breakfast Teaser.

For the past few months, Roy and I have been traveling in, and around, San Juan County to find, and dine on, breakfast.  Just as I think we are done, someone will mention another restaurant that, “You just have to try!”  So, that article is still in its developmental stage, but hopefully will appear in a June issue of the San Juan Record.

Until then, I think a little teaser about breakfast would be a good introduction.  The Merriam-Webster dictionary defines breakfast as: “1. the first meal of the day especially when taken in the morning. 2. the food prepared for a breakfast. eat your breakfast.”  The 1st definition seems to be worldwide; the 2^nd?  Why do dictionaries define a word, using the same word? Before I digress further, while the intent of a breakfast is to feed the body upon waking, it goes further than that nowadays.  Having “breakfast” food for brunch, lunch or dinner is not unusual any longer.  Workers of 2^nd and 3^rd shifts come home in the early morning hours, and what is there to eat?  Breakfast! 

Why is breakfast so important?  According to medical studies, it breaks the body’s fasting during overnight sleep.  It jump starts metabolism, helps the body burn more calories during the day, and basically is the fuel to get you moving.  According to an article, written by Christy C. Tangney, PhD, a professor of clinical nutrition at Rush University Medical Center, Chicago, IL,

“Various studies have found different benefits of starting your day with breakfast, including:

    Having a lower BMI

    Consuming less fat through the day

    Meeting recommendations for fruit and vegetable consumption

    Having higher daily calcium intake

    Having higher daily fiber intake

    Having better performance (memory and attention) (for school-aged children)”

Worldwide, what the residents of one country, or culture, refer to as breakfast, may seem very unusual to the country/culture of another.  In America, the usual staples are: eggs, a protein (sausage, bacon, ham), cheese, pancakes, waffles, oatmeal, toast and potatoes (hash browns or home fries).  Now take, for example, Japan where the morning meal consists of: grilled fish, steamed rice, miso soup and pickled vegetables.  For us, here in the USA, sounds more like a lunch or dinner; but it is simply what makes the world go round…cultural diversity.

…and guess what, depending on where you live, or were born and raised, the breakfast you enjoy having might be seen as “foreign” in other states.  In the south, and many of the southwestern states, a typical breakfast would be biscuits and gravy, country fried steak, chicken and waffles, and a side of grits instead of potatoes.  The southwestern states also have a huge influence from Mexico, so do not be surprised to see some type of breakfast burrito, huevos rancheros, and green chili on the menu.

 

In the tri-states of New York, New Jersey and Connecticut, the full-on breakfast was usually eggs, potatoes, meat, toast and pancakes; the “heart attack” special.   

 

Heart Attack Special

Full Breakfast with Hash Browns

However, the breakfast that all high school and college students, and workers of every class were drawn to the most was, the breakfast sandwich.  A kaiser roll (poppy seed covered), buttered and browned on the grill, along side two frying eggs, bacon; then topped with melting cheese, ketchup, salt and pepper.  Oh yes, coffee was a must, and those who asked for tea got a very strange look from the guys behind the counter.

 

Buttered Roll Toasting Next to Frying Eggs.

All the Ingredients Ready to be Put Together.

The Breakfast Sandiwich.

So, consider this a breakfast teaser, something to get your mind focused on my upcoming article, “Breakfast In, and Around, San Juan County”.  Oh, while you are thinking, do not be surprised if your mouth starts watering, since your taste buds just woke up and are hungry for breakfast.

Mary Cokenour

More Fun with BACON!!!

As 2022 comes to its end, we come to a beginning.  We make resolutions, promises to ourselves, that we will be someone better in the new year.  I, of course, do not make such resolutions.  Oh no, I maintain that I will continue to be the same witty, sarcastic and snarky woman you have all come to know and love. 

…and with that, I introduce to you all, to, December 30th – National Bacon Day!  Now this is the way to welcome in the new year, with bacon!  There is just something about the smell and taste of bacon that makes whatever it is put on, or in, simply delicious. Bacon is a pork product; a salt cured and smoked part of the pig which comes from the sides or the belly of the beast. The many varieties of bacon are dependent on the parts used and the techniques to preserve it.

Bacon itself has very little meat to it; it is the fat that gives bacon products most of the flavor and richness; also, its crispiness after frying. Before frying, some of the fat can be removed, frozen and saved for later use. The fat left in a fry pan solidifies at room temperature and can be used like lard or vegetable shortening to flavor biscuits, cornbread, and dressings.  Roy loves fresh green beans, especially after I have fried them up in bacon grease.  Can you hear his arteries hardening?

In America, the typical bacon product used is either thin or thick strips. The thin strips, depending on brand quality, can almost be paper thin; frying up very quickly and leaving behind more oil than a cook knows what to do with. One batch I made recently started out as ten-inch strips and quickly whittled down to crispy, melt in the mouth, snack pieces of three inches.  Prime example of, “you get what you pay for”, since the packages were cheaply priced, and now I know why.

The cut of bacon we prefer is thick; more meaty than thin, less fat which makes more for the eating. The typical ten-inch pieces only shrink down to about seven inches; they do not take longer to fry up either. In a 12-inch skillet, high heat, I was able to cook 6-7 pieces in each batch; each batch took only 8 minutes to fry up to delicious crispiness.

Bacon is often used as a sandwich addition, the most popular is the "BLT" or "Bacon, Lettuce and Tomato". I am not a fan of the raw tomato part as I believe the juice of the tomato simply takes away from the crispiness of the bacon, lettuce and toasted bread. For moisture, I slather on a generous dose of mayonnaise on both slices of bread.

 

 

 

Other cuts of bacon popular in, or finding its niche in, USA cooking and baking are Canadian which comes from the back center (or eye of the round). It is more similar to a traditional ham product than bacon; and if you have eaten an "Egg McMuffin" from McDonald's, than you know what I am referring to. From Italy, Pancetta is a non-smoked, cut extremely thin bacon which will add the mild taste of pork without the smokiness of smoked bacon; sometimes it comes flavored with herbs and spices.  A classic Italian dish which features pancetta is Carbonara; pasta coated in a rich and creamy pancetta and egg sauce.

Basically, no matter how you like your bacon, well what can I say, "It's Bacon!!!".

Need a recipe to welcome in the new year, how about Bacon Wrapped Meatloaf with a Mexican twist?  This is one of those recipes where I was supposed to make one item, but felt it was boring and needed something more. Instead of plain meatloaf, I decided to use the recipe for Tamale Stuffed Peppers, and add, what else, bacon!

First major decision made was to use a roasting pan with a rack instead of a baking dish. Lining the pan with aluminum foil, rack inserted, but also put a sheet of foil over the rack.  Pricking a few holes here and there on the sheet allowed any excess oil to drip through; the meatloaf would not absorb the excess oil, or cook in it and burn the bottom.  The foil also kept the meat mixture from dropping through and falling apart.

Second decision was to trim the slices of bacon and not tuck them under the meat mixture. Being hidden from the heat would keep them undercooked and bacon needs to be crispy.

The bacon added moisture to the lean ground beef, cut easily without crumbling and did not stick to the foil at all. Every bite was infused with the maple flavor of the bacon; but still able to experience the flavors of the Mexican ingredients too. As a garnish, some cool, freshly made salsa was just right.

 

Bacon Wrapped Meatloaf with a Mexican Twist

Ingredients:

2 lbs. lean ground beef

1 cup each diced onions and tomatoes

1 cup whole kernel corn

1 cup black beans, drained and rinsed

½ cup diced bell peppers

¼ cup diced chile peppers (medium heat)

¾ cup each plain bread crumbs and cornmeal

½ cup milk

2 Tbsp. New Mexico chile powder (medium heat)

10-12 slices thick cut bacon (maple flavor works well)

 

Preparation:

 

Line a roasting pan with aluminum foil; place rack inside; place piece of foil over rack and prick several holes to allow for oil drainage. Preheat oven to 375F.

 

 

 

 

In a large bowl, thoroughly combine all ingredients except the bacon. Remove meat mixture to foil covered rack and carefully form a loaf. Drape bacon strips over loaf, but do not tuck underneath the meat mixture; trim off excess.

 

Bake in oven for 2-2 ½ hours, or until internal temperature reaches 180F. Carefully transfer loaf to serving platter and cut into slices; bacon would have shrunk and can be used as a guide.

 

Makes 10-12 servings.

Happy New Year, and celebrate with bacon! 

Mary Cokenour

 

Bacon, it's "What's for Dessert?"

 Bacon, whether it is flavored with maple or honey, seasoned with hickory or apple wood, bacon is yummy goodness and ups the ante on taste for anything it is included in, even dessert. That's right, I said bacon for dessert; even I had my doubts about trying out dessert recipes with bacon in it, but had to try nonetheless. After seeing bacon cupcakes on a few cooking shows, I was curious to how they actually tasted.   I cannot believe how many hundreds of bacon dessert recipes were found on the internet! Which one to choose was a total mystery, so printed out a few, compared notes, and came up with my own concoctions.

Now Roy was not happy about the whole experiment thing at all.  Bacon is bacon and should not be made into candy, or added to cake. He still does not like the idea of it at all, but he did have to agree that my recipes came out pretty well, and he was impressed at my accomplishments. I likened the taste to French toast in syrup, but without the bread; and it was the perfect garnish for the cupcakes.

Hmm, first my Monte Cristo Sandwich mentioned French toast, now this article.  Seems to be a theme developing for a future article on, what else, French toast! 

 

Candied Bacon

Ingredients:

1 lb. regular bacon

½ cup sugar

1 Tbsp. vanilla extract

1 Tbsp. ground cinnamon

Preparation:

In a large nonstick skillet, on high heat, cook the bacon until it is darkened in color, but still flexible; drain on paper towels.

Drain grease from skillet, set heat on low; place bacon, in one layer, into skillet. First sprinkle sugar over the bacon, then the vanilla and finally the cinnamon. Let the bacon cook for 10 minutes before turning over and let cook an additional 5 minutes.

Remove the bacon to a wire rack (paper towels under the rack to catch drippings) and let it air cool for 30 minutes before snacking on, or using for garnish on baked goods.

Alternative: instead of ground cinnamon, use ½ Tbsp. of ground chipotle powder.

Then came the cupcakes, the fat from the bacon gives the cake a moister and richer consistency. The meat of the bacon does cook during the baking process, and it is like a little chewy surprise within the cake...think bacon gummy bears! There is not an overpowering taste of bacon, you know it is there, but it all comes together well.

 

Chocolate Bacon Cupcakes

Ingredients:

1 1/3 cups all-purpose flour

¼ tsp. baking soda

2 tsp. baking powder

3/4 cup unsweetened cocoa powder

1/8 tsp. salt

3 Tbsp. unsalted butter, softened

1 ½ cups sugar

6 egg yolks

1 cup milk

½ lb. regular uncooked bacon, chopped

Preparation:

Preheat oven to 350F; line muffin tins with paper liners.

In a large bowl, sift together flour, baking soda and powder, cocoa powder and salt; set aside.

In another bowl, cream together butter and sugar until light and fluffy; beat in the egg yolks one at a time. Mix in half the dry ingredients with half the milk; when well incorporated, repeat with remaining dry ingredients and milk.

Add in the bacon and mix well with spoon, not a mixer. Fill each paper liner 2/3 with the batter; bake for 20-25 minutes; check for doneness by inserting toothpick in center; cupcakes are done if it comes out clean. Let cupcakes cool before removing from tins and frosting.

Makes 16 cupcakes.

 

Alternative: divide batter in half between 2–8-inch cake pans which were sprayed with nonstick baking spray. Bake time will be the same as for the cupcakes.

Topping: Vanilla frosting works best with a garnish of candied bacon.

 Vanilla Frosting

 Ingredients:

1/3 cup unsalted butter, softened

3 ½ cups confectioners’ sugar

2 tsp. vanilla extract

2 Tbsp. cold milk

Preparation:

In a large bowl, beat the butter and sugar together until fluffy; add in extract and milk, continue to beat until smooth and spreadable.

Makes enough for 12 - 16 cupcakes depending upon how much is spread on each cupcake. To make enough to cover the top, sides and in-between 2–8-inch cakes, double the recipe.

Dead set on not transforming bacon into a candy, but still curious on the concept?  There is more to Mr. or Ms. Piggy than bacon, let’s make “other white meat candy”!  Candied bacon becomes a hardened food product that can be eaten as a snack, or used as a garnish on a dessert. This main dish recipe I am giving you is a pork dish with a sauce as sweet as candy, and a perfect enhancement for the meat itself.

"Candied Pork Chops"   Yes, I admit it, I ended up licking any excess sauce off my plate; and while it is probably good for rice or noodles, we much prefer mashed potatoes with this dish. Another point is, while the recipe calls for pork chops, boneless ribs, roast or tenderloin would work very well also.   Hmmm, I wonder how it would be as a glaze and sauce for barbecued ribs?  Looks like another adventure in the making.  Also, this is a great dish for a potluck meal, and with holiday events being planned out, you might be seeing this sometime sooner, than later.

Candied Pork Chops

Ingredients:

6 bone- in pork chops.

1 cup milk

1 large egg

½ cup all-purpose flour

½ cup Italian seasoned dried bread crumbs

1 tsp. garlic salt

1 tsp. onion powder

1 cup canola (my preference) for frying

Sauce

Ingredients:

2 cups brown sugar

1 and ½ cups ketchup

2 cups water

Preparation:

In a wide bowl, whisk together milk and egg; in a separate bowl, whisk together flour, bread crumbs, garlic salt and onion powder. Submerse each chop in liquid, then coat sides and edges, of each chop with dry mixture.  Set onto a plate to rest before frying.  

On medium-high heat, fry coated chops five minutes on each side.  They will not be cooked all the way through, but will finish up in the oven.  Drain on paper towels and place into a 9x13 baking pan, or casserole dish.  Preheat oven to 375F.

In a large bowl, whisk together brown sugar, ketchup, and water. Pour sauce over the chops; bake 30 minutes, uncovered.

Makes 6 servings. 

Mary Cokenour

The Old Fashioned Country Breakfast.

A Country Style Breakfast for Two.

Now I have never lived, nor worked, on a farm, so cannot truly attest to farm life.  I have gone to Amish homesteads that served family style meals, and the money paid was highly worth it.  Another reason I miss living in PA, the variety of foods, not found here in Utah.  Oh, the attached links, or long loops, of country sausages filled with beef, pork, or a combination of both.  Some containing apple, sage or others types of fruits and herbs; grilled or pan fried, they were always sought after.  Closest we get out here is from the local, or super, markets; way overpriced and just not right; the taste and texture are just not right. Oh, then there were the farmers markets, the butchers who sold those sausages, also sold thick cut, yet lean, bacon.  I have tried so many brands that are packaged, but, once again, nothing seems to come close to the taste and texture of bacon from the butcher.

Country Sausage, King's Meat Market, Green Dragon Farmers Market, Ephrata, PA

Bacon, Lancaster Farmers Market, Lancaster, PA

Recently I tried a new brand of bacon, Buckley Farms, and their price was pretty reasonable, compared to others.  It wasn't until I began preparing it that I noticed, up in the far right corner, a rectangle red box with the words, "Gluten Free".  'cuse me, what!?!  Bacon is meat from a pig, there is no gluten in meat, poultry, seafood....it's from grain!


Oh, I just had to find out what the heck this was about.  Bacon is only made out of pork belly, pepper, salt, sugar, spices, smoke flavor, and nitrates: no gluten products.  However, some companies cannot make any guarantees, due to the potential of cross-contamination, between equipment used at processing facilities that also process products that do have gluten within.  You know, sort of like buying a product that has a warning of, "equipment used may also be used for peanuts, nuts and soy".  It's not in the product you purchased, as an ingredient, but might have slipped in during processing, due to the equipment having trace elements still within it.

Buckley Farms' marketing team is smart with this.  Now folks, especially those with a true allergy to gluten, will know, for a fact, that this product won't make them sick.  Those, of course, who jumped onto the gluten free bandwagon, will snatch up the product as well.  Buckley Farms guarantees there is no gluten, no how, no way, in their bacon.  The other brands?  Well, you'll just have to take your chances, right?

Me, I like packages that allow you to see exactly what you are buying.  If it has lots of meat, and little fat; that's what I want!  Some packages, you don't know till you get home, and it's often disappointing.

So all this leads me to my version of a country style breakfast...bacon, country sausage, eggs, toasted bread of some sort, or biscuits, and potatoes, hash browns or home fries.  In other words, the works!

While the coffee is brewing, I begin frying up the bacon; we like it crispy, not wimpy.

Then comes the shredded potatoes, diced green and red bell peppers, diced red onion (sweeter), and black pepper...into the bacon fat sitting in my skillet!  Five minutes on one side before flipping it over, five more minutes; another flip and then I just let it sit and brown away for 5 minutes; flip, another five minutes...20 minutes (on high heat) and the most awesome hash browns.  That's right, I am a kitchen doctor; I doctored those shredded potatoes until they were ready to jump out of the skillet and join a conga line.

Bread is a mood thing, maybe I want to make biscuits, and maybe I don't.  I'm the cook, my choice, so there.  I had some nice rolls that I cut in two, toasted and slathered with butter.  Sometimes I even splurge and serve breakfast with toasted bagels, again, slathered with butter.

Now while the biscuits might be baking, or bread item is toasting, the eggs take up residence in the skillet.  Could be scrambled, could be over easy; this day, it was over easy with a dash of ground black pepper over each.  In PA, they call these "dippy eggs", cause they are cooked just right to dip the toast into that yummy yolk.  So good!   We like to put the "dippy eggs" over the hash browns and then mix them in.  A diner we enjoyed going to called this, "Irish style" and served corned beef hash with it...drool!!!

A Country Style Breakfast fit for King and Queen Cokenour.

All cooked, plated and ready for eating; busy day ahead and we need to get stuffed as we're not sure when we'll have time for another meal.  Wow, I remember when folks would come over to help us with a project, and I think they volunteered just to get breakfast.  True friends still in Pennsylvania and we miss them a whole lot!

Mary Cokenour

Hog Canyon Challenge.

The battle between winter’s grip and spring prying a seasonal hold has been a challenge in many ways.  Waking in the morning, choices have been: spring jacket or winter coat; dry roads or hoping not to slide; taking a long hike or staying indoors?

It was a weekend in March when it looked like spring was getting the upper hand on winter.  Temperatures in the 50s, clear sky, soft breeze; the waterfalls, down the trail from Hamburger Rock campground, were flowing.  A purely perfect setting for crossing out another name on the to-do list of San Juan County adventures – the rock art of Hog Canyon.

Located three miles west (mile marker 4 on Highway 211) from Newspaper Rock, there is a short pull-in area for parking.  The trails up to the walls (Blue Grama aka Blue Gamma – popular to crack climbers) are well worn, but the soil is loose.  Following the rock art itself entails maneuvering up and around boulders, sometimes squeezing between one that has split in two after its fall from the wall.

Carved onto stone, drawn into the desert varnish, there are square-bodied humanoid figures, mountain sheep, insects, long leaves resembling ferns, circles and many other shapes and figures.  There is the occasional signature of those who settled or visited in the early 20^th century (1911 – Ralph Hurst and Bill Dalley).  While many the modern day traveler thinks that the Indian rock art is nothing more than “ancient graffiti”, they fail to understand that it was the earliest form of the “written word” for these cultures.

Why the name “Hog Canyon”?  In Utah’s Canyon Country Place Names (Steve Allen), there is a reference to “Pete Steele noted that the canyon was fenced with knit wire (sheep wire) to hold the pigs that used to pasture in the canyon.  The fence still stands.  (1821~)”.  In the December 10, 2014 issue of the San Juan Record, Albert Eugene (Pete) Steele’s obituary states, “One of his jobs growing up was punching cows for the SS Cattle Company rooted deep in San Juan County’s history. His tales of the Old West and the history of San Juan County were a treasure to anyone lucky enough to hear them.” 

Since I’m writing about challenges, let me get to my next challenge which relates to food.  Many times I have seen recipes posted on Facebook that have the same name, but a slight difference with ingredients.  One such recipe (2 variations) was “Bacon Wrapped, Cream Cheese Stuffed Chicken Breasts”; now that’s a mouthful just to say.  I looked both recipes over and basically they had one difference; while one used chopped green onion, the other used chopped jalapeno peppers.  I threw down the gauntlet, or oven mitt, and challenged myself to make this recipe more intriguing.  I thought back to a sandwich I had enjoyed at Sweet Cravings in Moab; how a mixture of jalapeno jelly and cream cheese had brought great flavors to roasted turkey breast.  Why not do that with chicken!?!

Looking in the pantry, I found a jar of both mild and hot jalapeno jelly.  While I intended on using some green onions, I also diced up red onions and a multicolored selection of bell peppers for their natural sweetness.



The chicken breasts need to be pounded out to about 1/4 inch in thickness. Always use the flat side of your meat tenderizer, or you can purchase a flat sided mallet. Do not use the mallet directly on the chicken; place it inside a plastic bag, or between 2 sheets of plastic wrap.  Also, placing a clean linen towel over the plastic will most definitely ensure that the tender poultry meat will not shred, but extend out smoothly.  Gently pound out the chicken to the desired thickness; this is not the type of meat to take your aggressions out on.

After pounding out the chicken, spread one tablespoon of the mild jelly (green) or the hot jelly (red); leaving about a half inch border from the edges.  A tablespoon of cream cheese was spread on next; in the other recipes, only two tablespoons of cream cheese was used for the stuffing.  I pressed about two tablespoons of the bell peppers with red onions; only green onions; or bell peppers with green onions into the cream cheese.

Now you might be wondering why no salt sprinkled over the chicken; bacon is going to take care of the salt issue.  In the recipes I read, they called for the bacon to be partially cooked before wrapping around the chicken.  The use of totally raw bacon helps it to be pliable enough to fully wrap around the rolled breasts; allowing the fat to baste the chicken and keep it moist as the bacon begins to crisp up in the oven.  A roasting pan with a rack allows the bacon to crisp up on the bottom as well as the top, so no need for a broiler later on.  Preheat the oven to 400F; line the roasting pan with aluminum foil and add two cups of water to keep any bacon drippings from burning and smoking.  Spray the rack with nonstick spray and place back inside the pan.  Now for the chicken rolling...

Carefully begin to roll the chicken and if any filling begins to ooze out, just push it right back inside.  Take a slice of bacon (you'll need 3 for each breast) and wrap it lengthwise around the chicken.  This will help keep the filling from coming out the sides while roasting.  The bacon will overlap a bit and seal against the chicken meat, so no toothpicks will be necessary.

Lay two slices of bacon on your board, about one inch apart, and carefully lay the rolled breast with the first bacon slice's seam facing upward.  Wrap those two slices around the chicken and let the ends come together to form a seal.  Carefully pick up the bundle and lay it, bacon seams side down, on the roasting rack.  Leave about an inch in between each bundle, so the bacon can crisp up on all sides.  Place the roasting pan inside the oven and let it cook for 40-45 minutes; until the internal temperature reaches 165F.

There you have it, Bacon Wrapped, Cream Cheese Stuffed Chicken Breasts.  The jalapeno jelly and cream cheese mixture combined to form a decadent stuffing which enhanced the natural sweetness of the bell peppers and red onions.  With the green onions, they combined with the jalapeno jelly to give that Southwestern flavor sensation.   The bacon kept the chicken moist, yet seasoned it at the same time.

Sometimes less is more, but with this new version of the recipe, more of more is just what you want.  Enjoy!

Mary Cokenour

Eat Like a Real Local, Anywhere.

In my short lifetime (only 58, have plans to age 200), whenever I have traveled, it was always important to find local eateries to experience the food.  Why?  Basically, how would I learn about different cuisines, if all I ever ate was what I already knew about?  If I didn’t like it, seaweed salad for instance, then no loss to me if I never ate it again.  What if it was something absolutely amazing, soft shelled crab sandwich (yep, you eat the shell and all with this crab), and I missed out?  Alright, I hear, “Well if you never tried it, how could you ever miss it?”   While that might be a good point for those who are complacent, have no curiosity or spirit of adventure; it’s definitely not good enough for me. 

Think of it this way, you heard about Aunt So and So, never met her; saw photos, heard about how great she was.  Suddenly, you hear that she passed away and feel an emptiness inside; a sadness, not just for her passing, but that you missed out on meeting this wonderful person.  That’s what people should feel about life in general; don’t let it pass you by while you make excuses; or are afraid you won’t like an experience.  You never know definitely, if you hide in a cocoon indefinitely.

My initial experience with Southwestern and Mexican cuisines were, sadly, chain restaurants who supposedly offered up authentic recipes.  Imagine my surprise, moving to the Southwest, finally dining on the “real stuff”, and pondering what the chains were serving.  Even ingredients, such as chile peppers, refried beans, black beans and hominy were novelty items in the supermarkets’ “international aisle”.  That’s why, with the recipe I am giving, it contains Lima beans, not white pinto beans aka Great Northern beans; didn’t find those till I came out to Utah.  I also wanted a brighter color to break up the monotony of red and black beans mixed together in a red sauce.  Since an Amish favorite is “Barbecued Lima Beans”, I certainly thought they would be a delicious addition to my version of Southwestern Beans.  Served with roast beef, barbecued ribs or chicken; along with fluffy buttermilk biscuits or cornbread, this recipe is a perfect side dish.

Why wonder what you’re missing out on, go find out!

 

Southwestern Beans

 

Ingredients:

2 medium onions, chopped

2 large Jalapeno peppers, seeded and diced
1 (12 -16 oz.) package thick cut bacon, cut into 1 inch pieces
1 tsp. ground black pepper
2 Tbsp. minced garlic
3 (15 oz.) cans red kidney beans
3 (16 oz.) cans butter beans aka Lima beans
2 (15 oz.) cans pinto beans
2 (15 oz.) cans black beans

(Beans – drain, do not rinse)

2 (18 oz.) bottles barbecue sauce (smoked hickory flavored)

Preparation:

Spray 6 quart crock pot with nonstick cooking spray.  Layer onions, Jalapenos, bacon, black pepper and garlic in bottom.

  
 

Add layers of beans separately; or mix beans together and then place inside crock pot.  Pour barbecue sauce overall; cover; set on low for 5 hours.

 

Makes 20 – one cup servings.

 

 Bonus Recipe – Baked Barbecue Chicken Leg Quarters

 Ingredients:

4 chicken leg quarters (leave skin on)

½ cup olive oil
1 Tbsp. salt
2 tsp. ground black pepper
1 (12 oz.) bottle brown sugar barbecue sauce

Preparation:

Preheat oven to 450F; line jelly roll pan with aluminum foil; spray foil with nonstick cooking spray.

Place chicken on pan, drizzle olive oil over all; sprinkle salt and pepper over all.  Roast for one hour; remove pan, brush on half bottle of barbecue sauce over chicken.  Place back in oven for 10 minutes; repeat.

Makes 4 servings.

Note: the high temperature will melt the fat on the chicken, leaving the skin crispy, yet sealing juices into the chicken.

Mary Cokenour