Gorgonzola and Bacon Stuffed Chicken

I have had this recipe from Favorite Family Recipes saved for awhile now and having company last weekend finally gave me a good reason to make them! There is just something about stuffed chicken that instantly seems fancy and how can you go wrong with anything wrapped in bacon?! Even if it is turkey bacon :-). These were so delicious and definitely should be tried! I served them with a mushroom wild rice mix and green salad and it hit the spot!

Ingredients:
6 chicken breasts
Cheese Filling:
6 slices thick-cut bacon, partially cooked (slightly browned but still soft) and chopped (I used turkey bacon)
6 green onions, thinly sliced
1/4 c. sour cream (I used light)
1 c. gorgonzola cheese (if you can't find gorgonzola, you can substitute with blue cheese)
1/2 tsp. minced garlic
Topping:
6 slices bacon
Montreal steak seasoning
Optional Cheese Sauce:
1/4 c. gorgonzola cheese
2 Tbsp. sour cream

Instructions:
◦**Optional Cooking Tip: When I wrap chicken breasts with bacon, I like the bacon a little crisper. If you don't like it crisp, feel free to wrap raw bacon around chicken breasts. Either way works, it just looks better and I think tastes better when you partially cook the bacon first! You can partially fry the bacon or cook in the oven.
◦Oven Method: Preheat oven to 400 degrees. Place bacon slices on cookie sheet lined with aluminum foil. Bake for 12 minutes. Remove partially cooked bacon and pat off excess fat.
◦Cheese Filling:
◦Chop up 6 pieces of bacon to use in the cheese filling and reserve remaining 6 slices to wrap around chicken.
◦In bowl, combine bacon, green onion, sour cream, gorgonzola cheese and garlic.
◦Cut a 1 1/2 inch slit (about 2 inches deep) into the thickest side of each chicken breast. Using a spoon make a larger pocket inside of chicken breast.
◦Spoon in equal portions of the cheese mixture into each chicken breast. Lay a slice of bacon on top or wrap around. Sprinkle with Montreal steak seasoning.
◦Bake at 375 degrees for 35-40 minutes or until juices run clear (or thermometer reads 165 degrees)
◦Optional Cheese Sauce:
◦Combine gorgonzola cheese and sour cream. Microwave about 30 seconds and stir until smooth. Drizzle over cooked chicken.

Baked Potato Soup

I was really excited to try this healthy-fied version of potato soup. It is definitely one of my favorite things and I trust Gina of Skinnytaste to keep it tasting good even if it is good for you. This is so not bad for, yet still so delicious. I loved it and my oldest, Ella, who is the other potato soup lover in the house, loved it too!

Ingredients:
2 russet potatoes, washed and dried
1 small head of cauliflower, stem removed cut into florets
1 1/2 cups fat free chicken broth
1 1/2 cups 1% reduced-fat milk
salt and freshly cracked black pepper
1/2 cup light sour cream
10 tbsp reduced-fat shredded sharp cheddar cheese
6 tbsp chopped chives, divided
3 slices bacon, cooked and crumbled (we used turkey bacon)

Directions:
Pierce potatoes with a fork; microwave on high for 5 minutes turn over and microwave another 3 - 5 minutes, until tender. Or if you prefer to use your oven, bake at 400° for 1 hour or until tender. Cool. Peel potatoes.
Meanwhile, steam cauliflower with water in a large covered pot until tender. Drain and return to pot. (I used a ziploc steamer bag)
On medium heat, add chicken broth, milk, potatoes and bring to a boil. Use an immersion blender to puree until smooth. (I put it all in a blender, blended it, then put it in a pot on the stove to heat it)
Add sour cream, half the chives, salt and pepper and cook on low another 5-10 minutes, stirring occasionally.
Remove from heat. Ladle 1 cup soup into each bowl. Top each serving with 2 tbsp cheese, remaining chives, and bacon.

Servings: 5 • Size: 1 cup • Points+: 5 pts • Calories: 207.6 • Fat: 7.8 g • Carb: 22.5 g • Fiber: 2.4 g • Protein: 11.9 g

Grilled Summer Corn and Chipotle Chowder

I love grilled corn in the summer and was excited to try out this Rachael Ray recipe that took advantage of it. I have tried a similar recipe and loved it, but thought the addition of chipotle chiles sounds like a perfect combination with the corn and bacon in this creamy soup. It was super yummy!

Ingredients:
* 6 ears corn
* Drizzle of extra-virgin olive oil (EVOO)
* 4 slices smoked bacon, finely chopped (I used turkey bacon)
* 1 large onion, finely chopped
* 2 yellow-fleshed potatoes, such as yukon gold, cut into small cubes
* 2 ribs celery from the heart with leafy tops, finely chopped
* 2 large cloves garlic, grated or finely chopped
* 1 bay leaf
* 2 tablespoons fresh thyme
* Salt and pepper
* 2 canned chipotle peppers in adobo sauce
* 1 32 ounce container vegetable or chicken broth
* 2 cups heavy cream (I used FF half and half)
* Lime wedges, chopped flat-leaf parsley, finely chopped scallions and crumbles cotija cheese or queso fresco, for garnish

Directions:
1.Preheat a grill or broiler. Grill or broil the ears of corn until charred, 7 to 8 minutes (cover the grill to give the corn a smoky flavor). Scrape the kernels from the cob.
2. While the corn is charring, in a soup pot, heat a drizzle of EVOO over medium-high heat. Add the bacon and cook until crisp, 3 to 5 minutes. Using a slotted spoon, transfer the bacon to a plate. Add the onion, potatoes, celery and garlic to the pot. Add the bay leaf and thyme, season with salt and pepper, cover the pot and cook until the vegetables are softened, about 5 minutes.
3. Using a food processor, puree the chipotle chiles. Stir into the vegetables, then stir in the broth and bring to a boil. Lower the heat and keep warm. Rinse the food processor bowl.
4. Add one-third of the corn kernels to the food processor, pour in 2 cups of the soup and puree. Pour the mixture into the remaining soup and lower the heat to a simmer. Stir in the remaining corn kernels, the cream and reserved bacon and cook until thickened, about 2 minutes. Serve the chowder in bowls with the lime wedges, parsley, scallions and lots of cheese.

The Best Baked Beans

Once we decided to go with a BBQ-style meal for Preston's family party, I knew most of the sides I wanted to serve. My go-to potato salad, my new favorite quinoa salad with roasted corn and avocado (if you haven't tried this yet, you must! I made it for book club and everyone went on and on about it), potato chips and white bread. But I needed some super yummy baked beans to complete the perfect brisket meal. Of course my first stop was The Pioneer Woman and she just happened to have a recipe for what she called the best baked beans ever...so I believed her without even tasting them, and as usual she was right! I was able to mix it all up the night before and then just bake them before the party which is just what I prefer for my party fare. They were a big hit!

recipe originally by Pam Anderson
Serves up to 18 (seriously! It makes TONS!)
Ingredients:
8 slices bacon, halved
1 medium onion, cut into small dice
1/2 medium green pepper, cut into small dice
3 large cans (28 ounces each) pork and beans
3/4 cup favorite barbecue sauce
1/2 cup brown sugar
1/4 cup distilled or cider vinegar
2 teaspoons dry mustard or 2 tablespoons Dijon

Directions:
Adjust oven rack to lower-middle position and heat oven to 325 degrees. Fry bacon in large, deep sauté pan skillet until bacon has partially cooked and released about 1/4 cup drippings. Remove bacon from pan and drain on paper towels. Add onions and peppers to drippings in pan and sauté until tender, about 5 minutes. Add beans and remaining ingredients bring to a simmer. (If skillet is not large enough, add beans and heat to a simmer then transfer to a large bowl and stir in remaining ingredients). Pour flavored beans into a greased 13-by 9-inch (or similar size) ovenproof pan. Top with bacon, then bake until beans are bubbly and sauce is the consistency of pancake syrup, about 2 hours. Let stand to thicken slightly and serve.

Asparagus Carbonara

I loved the asparagus in this Rachael Ray pasta dish...and the garlic! It was pretty light and a great summer dinner, not to mention a yummy lunch the next day. I'll sub turkey bacon next time to keep it lighter.

Ingredients:
* 2 large eggs
* 2/3 cup grated Parmesan cheese
* 3/4 pound spaghetti (I used gluten-free)
* 1 bunch asparagus, halved lengthwise and cut crosswise into 2-inch pieces
* 2 tablespoons extra-virgin olive oil
* 5 slices bacon, coarsely chopped
* 3 cloves garlic, finely chopped
* 1/4 cup dry white wine (or chicken broth)
* Salt and pepper

Directions:
1. In a large bowl, beat together the eggs and cheese. In a large pot of boiling, salted water, cook the pasta until al dente, adding the asparagus during the last minute of cooking. Drain, reserving 1/2 cup of the cooking water. Add the hot pasta and asparagus to egg mixture; toss to coat.
2. Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the bacon and cook until crisp, stir in the garlic. Add the wine and cook until slightly reduced, about 1 minute. Stir the bacon mixture into the pasta, adding enough of the reserved pasta water to moisten; season with salt and pepper.

Spinach Bacon Quiche

This yummy quiche recipe is from Dish Delish. Mike was definitely skeptical when I told him we were having quiche for dinner (and that's all!), but this one is super filling and delicious. The recipe also makes 2 quiches, which is perfect if you need to take a meal to a friend in need, for a brunch, or any other large gathering (and if not, just cut it all in half!).

Ingredients:
½ lb. bacon (I used turkey bacon)
10 oz. package spinach
1 c. sour cream (I used light)
salt and pepper to taste
2 unbaked pie crusts (I just went with store refrigerated store bought ones to save time)
1 onion, minced
½ lb. diced mushrooms
2 c. diced ham
16 oz. Colby Jack or sharp cheddar cheese (I used a 2% cheddar blend)
4 oz. Parmesan cheese
8 eggs
1 c. half and half (I used fat-free)
1 Tbsp. parsley

Directions:
Preheat oven to 375 degrees. Brown bacon, drain, crumble, and set aside. Saute spinach in bacon drippings. Drain. Saute onions. Add mushrooms. Stir in ham and bacon. Combine spinach, sour cream, salt, and pepper. Add meat mixture. Mix in cheese. Divide into each pie crust.
Mix eggs, half and half, and parsley. Pour over pies. Place pies in oven and bake 45-50 minutes or until tops are puffed and golden brown. Let stand 5-10 minutes. Each pie serves 8.
**If reheating, cover pie with foil and bake at 325 for about 20-30 minutes, checking frequently to make sure it's not getting too brown. **

Green Bean Casserole

This recipe is from the always delicious Pioneer Woman. She posted this recipe right before Thanksgiving and I was dying to try it! It just looked SOOO much better than the traditional thanksgiving beans (which I don't love) and it is. In fact I ate it as my main meal by putting it on top of rice. It isn't super healthy of course, because most of PW's recipes are not super healthy, but definitely super tasty :-)! Definitely try this one...maybe when you are having people over for dinner so you won't eat all the leftovers like me!

Ingredients:
* 2 pounds Fresh Green Beans, Ends Cut Off
* 4 slices Bacon, Cut Into 1/4 Inch Pieces
* 3 cloves Garlic, Minced
* ½ whole Large Onion, Chopped
* 4 Tablespoons Butter
* 4 Tablespoons All-purpose Flour
* 2-½ cups Whole Milk (I used 1 1/2 cups 1% milk)
* ½ cups Half-and-half (I used 1 1/2 cups cream)
* 1-½ teaspoon Salt, More To Taste
* Freshly Ground Black Pepper, To Taste
* ⅛ teaspoons Cayenne Pepper
* 1 cup Grated Sharp Cheddar Cheese
* 1 jar (4 Ounce) Sliced Pimentoes, Drained
* Extra Milk For Thinning If Necessary
* 1 cup Panko Bread Crumbs

Directions:
Cut green beans in half if you like pieces to be a little smaller.
Blanch the green beans: drop them into lightly salted boiling water and allow green beans to cook for about 3 to 4 minutes. Remove them from the boiling water with a slotted spoon and immediately plunge them into a bowl of ice cold water to stop the cooking process. Drain beans once they’re cool and set aside.
Add bacon pieces to a skillet over medium heat. Cook bacon for two minutes, then add diced onion and garlic and continue cooking for 3 to 5 minutes, or until bacon is done (but not crisp) and onions are golden brown. Remove from heat and set aside.
In a separate skillet or saucepan, melt butter over medium heat. Sprinkle flour into the pan and whisk immediately to evenly mix it into the butter. Cook for a minute or two, then pour in milk and half and half. Continue cooking, whisking constantly, while sauce thickens, about 2 minutes. Add salt, pepper, and cayenne then add the grated cheddar. Stir while cheese melts. Turn off heat.
Add pimentos to pan, then add bacon/onion mixture. Stir to combine. Pour over green beans and stir gently to combine. Pour into a baking dish and top with panko crumbs.
Bake at 350 degrees for 30 minutes or until sauce is bubbly and panko crumbs are golden.

Girls' Night with Foodbuzz and Hormel

This weekend I hosted a girls' night out dinner. Through Foodbuzz and Hormel I was given the opportunity to try out Hormel's new Cure 81 Ham and it was the perfect excuse to throw a little party. I had never cooked ham in my life, so I was a little nervous, but since the Cure 81 ham was already cooked it was super easy. I even found some of my recipes right off Hormel's website! Who knew :-)?
Here is the menu I planned, followed by the appetizer recipes (and the rest to come soon).

Appetizers:

Brie Bites

Bacon and Blue Cheese Crostini

Devils on Horseback

Main Course:

Baked Ham with Dijon Cream Sauce

Individual Potato Gratins (which I made in one big 9x13 dish instead)

Cranberry Pear Tossed Salad

Dessert:

Cream Cheese Sheet Cake

Brie Bites 

 (recipe from Big Red Kitchen)

Fill each mini fillo cup (found in freezer section) with a tiny cube of brie, a spoonful of blueberry fruit spread (I used a baby spoon), and top with a pecan half. Bake in 400 degree oven for 10 minutes or until cheese has softened and pecan is toasted. Serve warm or at room temperature.

Devils on Horseback 

(recipe also from Big Red Kitchen)

Wrap dried apricot halves with cooked bacon slices and secure with a toothpick. This is usually done with prunes but the texture of the apricots in this dish is fantastic. 

(I used Hormel's pre-cooked bacon, all I had to do was heat it up in the microwave...these were the easiest appetizer ever!)

Bacon and Blue Cheese Crostini 

(recipe from Hormel)

Ingredients:

* 24 garlic crostini

* 1/2 cup crumbled Danish blue cheese

* 1 (2.1-ounce) package Hormel® Fully Cooked Bacon, coarsely chopped 

(I actually used their crumbled bacon, which meant NO prep!)

Directions:

1. Heat broiler to 500ºF.

2. Top each crostini with 1 teaspoon cheese and generous pinch bacon; place on baking sheet. Broil 6 inches from heat source 5 minutes or until cheese is slightly browned and bacon is hot.

Mexican Chicken with Jalapeno Popper Sauce

This recipe originally comes from Mommie Cooks, but I saw a link to it on Cassie Craves. This sauce is sooo good, I LOVED it! I would eat anything with it...seriously. So, try it, you won't regret it :-)!!!

Ingredients:
3 Chicken Breasts
A Sprinkle of Cumin per Breast
A Sprinkle of Chili Powder per Breast
A Sprinkle of Salt per Breast
2 Cloves of Garlic, Minced
3 Jalapenos, Seeded and Chopped
8 Oz. of Cream Cheese
2 Cups of Chicken Broth
3 Slices of Bacon
3/4 Cup of Shredded Cheddar or Colby Jack
1 Tbsp of Fresh Cilantro, chopped + more for garnish

Directions:
Fry bacon until crisp. Remove to paper towel-lined plate.
Sprinkle chicken with seasonings while the bacon crisps. Add the chicken to the hot bacon fat in the skillet. Cook chicken, turning every few minutes, until juices run clear and no longer pink. Remove from skillet and keep warm.
Add chopped jalapenos to the skillet and cook for a couple of minutes. Add garlic and cook for 30 seconds to a minute more, until fragrant.
Add chicken broth, deglazing pan. Bring to a boil.
Add cream cheese and stir until melted and smooth. Add in shredded cheese and bacon, stirring until the cheese in melted. Turn off heat and stir in cilantro.
Serve chicken on a bed of Mexican or Taco rice (I made cilantro lime rice) and topped with sauce. Garnish with additional cilantro if desired.

Pioneer Woman Meatloaf

I've never been a meatloaf fan, I mean they just don't really look appetizing, you know? However, I have been meaning to try this one from my Pioneer Woman Cooks cookbook (from my sweet mom :-) for awhile and finally got to it this weekend. I really, really loved it. It was moist and super duper delicious...so even if you don't think you like meatloaf, give it a try! Oh, and did I mention it was easy to make too?!

Ingredients:
1 cup milk
6 bread slices (I used whole grain)
2 pounds ground beef
1 cup grated parmesan cheese
1 teaspoon salt
1/4 teaspoon seasoned salt
ground black pepper to taste
1/4 cup minced parsley
4 eggs
8 to 12 thin bacon slices
Sauce...
1 1/2 cups ketchup
6 tablespoons brown sugar
1 teaspoon dry mustard
couple dashes of hot sauce

Directions:
-Preheat oven to 350 degrees
- Place the bread slices in a bowl and pour 1 cup milk over the top. Let it soak in for a few minutes.
-Put the ground beef, milky bread, cheese, salt, seasoned salt, pepper, parsley, and beat eggs into a large mixing bowl. Now combine everything together using your hands. You will find everything combines nicely.
-Next, form into into a "loaf" and place on a broiler pan. By using a broiler pan, the fat will just drip to the bottom pan. For easy clean up, put some tinfoil on the bottom pan. Then just wrap bacon around the loaf and tuck the ends under the loaf.
-Now it is time to make the sauce that will cover the top. In a small bowl add the ketchup, brown sugar, dry mustard, and a couple dashes of hot sauce. If you like it hotter you can add more hot sauce. Mix it all together well.
-Pour 1/3 of the sauce over the meatloaf.
-Bake in the preheated oven for 45 minutes.
-Take it out and pour another 1/3 of the sauce over the top again. Put it back in the oven and bake for another 15 minutes or until done.

Summer Squash and Corn Chowder

Mike took the girls out to dinner at Cici's last night (a pizza buffet if you have never heard of it), so I took advantage of the dinner alone to make something I knew only Preston and I would truly appreciate...a meatless, veggie soup :-). I found the recipe in Cooking Light and I loved it...plus it was fast to throw together!

Ingredients:
2 slices applewood-smoked bacon (just leave it out if you want it truly meatless)
3/4 cup sliced green onions, divided
1/4 cup chopped celery
1 pound yellow summer squash, chopped
1 pound frozen white and yellow baby corn kernels, thawed and divided
2 1/4 cups 1% low-fat milk, divided
1 teaspoon chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1/4 cup shredded extra-sharp cheddar cheese

Directions:
1. Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon, and set aside. Add 1/2 cup onions, celery, and squash to drippings in pan; sauté 8 minutes or until vegetables are tender.
2. Reserve 1 cup corn; set aside. Place the remaining corn and 1 cup milk in a blender; process until smooth. Add remaining 1 1/4 cups milk, thyme, 1/2 teaspoon salt, and pepper to blender; process just until combined. Add pureed mixture and reserved 1 cup corn to pan. Reduce heat to medium; cook 5 minutes or until thoroughly heated, stirring constantly. Stir in 1/8 teaspoon salt. Ladle about 1 1/2 cups soup into each of 4 bowls; top each serving with about 1 tablespoon bacon, 1 tablespoon remaining onions, and 1 tablespoon cheese.

Southwestern Cobb Salad

This yummy salad from Cooking Light was WONDERFUL!!! It included so many things that I love...avocados, black beans, cheese, a good dressing, a southwestern twist. I had more for lunch today and it was even better than I remembered it from the night before :-). (and I totally copied how they set up the picture in the magazine...it looks much prettier that way)

Ingredients
Vinaigrette:
3 tablespoons white wine vinegar (I used red since that was what I had on hand)
1 teaspoon honey
3/4 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/4 teaspoon ground red pepper
2 tablespoons canola oil
Salad:
3 slices center-cut bacon
Cooking spray
8 ounces skinless, boneless turkey breast, cut into 1/2-inch pieces (I used chicken breast)
1/4 teaspoon salt
8 cups torn romaine lettuce
1/2 cup refrigerated fresh pico de gallo
1/2 cup diced avocado
1/2 cup (2 ounces) crumbled queso fresco
1/4 cup chopped green onions
1 (15-ounce) can low-sodium black beans, rinsed and drained

Directions:
1. To prepare vinaigrette, combine first 6 ingredients in a medium bowl, stirring with a whisk. Gradually add oil, stirring constantly with a whisk; set aside.
2. To prepare salad, cook bacon in a nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Wipe pan clean with paper towels. Increase heat to medium-high. Coat pan with cooking spray. Sprinkle turkey with salt. Add turkey to pan; sauté 4 minutes or until done.
3. Arrange 2 cups lettuce on each of 4 plates. Top each serving with about 2 teaspoons bacon, 5 tablespoons turkey, 2 tablespoons pico de gallo, 2 tablespoons avocado, 2 tablespoons queso fresco, 1 tablespoon onions, and about 1/3 cup beans. Drizzle vinaigrette evenly over salads.

Bacon and Wild Mushroom Risotto with Baby Spinach

The May 2010 issue of Cooking Light featured a series of risotto recipes and this is the one that I was most excited to try. It was my first time trying risotto and I'm ready to try another now...especially since I have the rice I need for it! This one was SO good! The crunchy bacon was the highlight and I loved the rich flavor the different mushrooms added to it. Tasty!!!

Ingredients:
4 cups Homemade Chicken Stock (you can view their recipe here; I just used store bought chicken broth)
6 bacon slices, chopped
1 cup chopped shallots (I used green onions)
1 Tablespoon extra-virgin olive oil
1 teaspoon chopped fresh thyme
4 garlic cloves, minced
4 ounces cremini mushrooms, sliced
4 ounces shiitake mushrooms, stemmed and sliced
4 ounces oyster mushrooms, sliced
1 cup uncooked Carnaroli or Arborio rice (they said Carnaroli was best, but I could only find Arborio at my store)
1/3 cup Madeira wine or dry sherry (I used sherry cooking wine)
4 cups baby spinach
1/2 cup (2 ounces) grated fresh Asiago cheese
1/2 teaspoon salt (leave this out if you use store bought chicken broth, or use low sodium chicken broth...ours was a little on the salty side)
1/4 teaspoon freshly ground black pepper

Directions:
-Bring Homemade Chicken Stock to a simmer in a small saucepan (do not boil); keep warm over low heat.
-Heat a large Dutch oven over medium heat. Add bacon to pan; cook 8 minutes or until crisp, stirring occasionally. Remove bacon from pan with a slotted spoon.
-Add shallots, oil, thyme, and garlic to drippings in pan; cook 6 minutes or until shallots are tender, stirring occasionally.
-Stir in mushrooms; cook 8 minutes, stirring occasionally.
-Add rice, and cook 1 minute, stirring constantly.
-Stir in Madeira; cook 1 minute or until the liquid is nearly absorbed, stirring constantly.
-Stir in 1 cup stock; cook 4 minutes or until the liquid is nearly absorbed, stirring constantly.
-Add remaining stock, 1/2 cup at a time, stirring constantly until each portion of stock is absorbed before adding the next (about 25 minutes total).
-Stir in spinach; cook 1 minute. Remove from heat; stir in cheese, salt, and pepper. Sprinkle with bacon.

Grandma's Eggs

I remember loving this gravy type sauce when my mom made it growing up. My grandma has had the recipe forever and despite the picture above, you are supposed to serve it over toasted, buttered English muffins (like below). I quickly took the pictures below on Easter and didn't like how they turned out so I took another one with some of the leftovers yesterday, but we only had regular bread. The nice thing about this recipe is that you can put it all in the crock pot and it's ready to serve when you are. And it is SOOO good :-)!

Ingredients:
1 doz. hard boiled eggs, chopped
1 cup milk
1 cup mayonnaise
18 slices bacon, cooked and chopped
2 cans cream of mushroom soup

Directions:
Mix together, heat and serve over buttered, toasted English Muffins
(told you it was easy!)

Bacon-Wrapped Hot Dogs (aka: Best Dogs Ever)

I recently came across the recipe site A Bountiful Kitchen and found lots of great recipes I want to try. This particular one caught my eye for this week though. I was looking for something "sporty" to have while we watch all our March Madness games on TV and these hot dogs were A-MAZ-ING!!! SOOO good! There aren't words to describe just how they hit the spot :-). I ate mine without a bun, of course (gluten-free), and Mike had one with and without. He said he liked it better without the bun because the bread over powered the other flavors some (and he gave them rave reviews too). I don't know if I can have a plain hot dog again.

(you want to be sure to buy big, good quality dogs. my pack only had 5 dogs in it and I used up all these mix ingredients, so if you make 8, I would double the other ingredients)
Ingredients:
2 teaspoon ketchup
2 teaspoon Dijon mustard
8 large hot dogs
4 ounce cheddar cheese, cut into long sticks
4 Tbsp chopped onion
1 1/2 cups refrigerated sauerkraut, drained, roughly chopped (I didn't chop and only found a big jar of it at my store, but it was delicious still)
8 slices bacon
8 long hot dog buns

Directions:
-Preheat grill - medium high heat.
-Mix together the ketchup and mustard in a small bowl.
-In a separate bowl, mix the sauerkraut with the chopped onion, set aside.
-Slice open the hot dogs, down the center, lengthwise, forming a deep pocket in each, but not cutting all the way through. Coat the inside of each hot dog with the mustard ketchup mixture.
-Place a strip of cheese deep within the pocket of each hot dog.
-Top with sauerkraut and onions.
-Wrap a strip of bacon around each stuffed hot dog, securing with toothpicks at each end. Make sure you wrap tight enough so that the stuffing stays in, but not so tight so that when the hot dog expands will cooking the bacon would tear.
-Coat grill surface with vegetable oil so that the hot dogs don't stick. (we didn't do this and it was fine) Place the stuffed hot dogs on the grill, stuffing side down. Grill for 2 minutes, until the bacon on that side is cooked, turn the hot dogs a quarter turn and grill for a couple more minutes. Continue to grill for a few minutes each on all sides until the bacon is cooked. Cover the grill in between turnings to help with the cooking.
-During the last minute of cooking, open up the hot dog buns and place them open-side down on the grill to lightly toast.
-Remove the hot dogs and buns from the grill. Remove the toothpicks from the hot dogs, place them in the buns and serve.

Pepper Jack Potato Soup

Chrissy told me about this yummy potato soup recipe and then actually remembered to email it to me too...thanks :-)! It was SO good...a great new Southwest twist on classic potato soup. It also was super creamy despite the pretty light ingredients I used.

Ingredients:
3 strips of bacon (plus extra for garnish, and added tastiness)
1 tbs olive oil
1/4 medium yellow onion, diced
1 garlic clove, crushed
1 carrot, peeled and diced
1/2 green bell pepper, diced
1/2 red bell pepper, diced
1 1/2 cups chicken broth
2 cups cubed russet potatoes (about 4 or 5 medium sized)
1/4 cup butter (I used 3 T)
1/4 cup flour (I used 3 T cornstarch)
1 (12 oz) can evaporated milk (I used FF)
8 oz pepper jack cheese, shredded (I used light pepper jack)
1/2 tsp ground white pepper
1/2 tsp salt
1/2 tsp ground thyme

Directions:
1. fry the bacon, crumble and set aside
2. heat the oil in a soup pot on med heat. Add onions, garlic, carrots, and the bell peppers; cook and stir just until the onions are soft. Add the broth and bring to a boil. Decrease the heat and simmer about 20 minutes, or until carrots are cooked.
3. Meanwhile, boil the potatoes in a medium saucepan until they are just tender, about 10 minutes. Drain and add to the soup with bacon. Wipe out the pan if necessary and use if for the next step.
4. Melt the butter over low heat. Add the flour and turn the heat up slightly and whisk until the mixture is bubbly. Add the milk, stirring constantly until the mixture thickens. Add to the soup.
5. Stir in the cheese and continue to cook until the cheese melts. Do not boil. Add the white pepper, salt, and thyme. Ladle into bowls!

Notes from Chrissy:
Mine ALWAYS comes out super thick. I don't know if that's how it is supposed to be, but we like it to be a little soupier... so I just add milk at the very end until its the consistency that I like, plus it cools it down so we can eat it sooner :-) And I always have it with fresh french bread to dip in it.

Chicken Corn Chowder

YUM!!! I may have eaten this for the last 3 meals in a row :-). Love it...even my lighter version is full of great flavors! I saw this on Holly's blog (it is actually called spicy chicken corn chowder, but it's not spicy at all)...thanks for sharing it!

Ingredients:
5 bacon slices, chopped (I used pre-cooked bacon)
2 tablespoons butter
1 medium onion, chopped
2-4 cloves of garlic, finely minced
1 1/2 lbs. boneless, skinless chicken breasts, chopped into 1/2" pieces (I used 1 can chicken)
1 large chopped red or orange bell pepper
3-4 tablespoons all-purpose flour (I used cornstarch)
6 cups low sodium chicken broth
3 1/2 cups russet potatoes, peeled, cut into 1/2-inch cubes (I used red potatoes)
1 teaspoon ground cumin
1 1/2 tablespoons chopped fresh thyme (or 2 teaspoons dried)
1 (16 oz.) bag frozen corn kernels
2 cups half and half or cream (I used 1% milk)
2 cups shredded Monterey Jack cheese (plus more for garnish)
1-2 (4 oz.) can chopped green chilies
1/4 teaspoon Tabasco sauce
1/2 cup green onions (plus more for garnish)
1/2 cup fresh cilantro, chopped (plus more for garnish)

Directions:
Cook bacon in large pot over medium-high heat until crisp. Transfer bacon to paper towels to drain and cool; crumble and reserve for garnish. Pour off all but 1/4 cup drippings from pot. (since I used pre-cooked bacon I didn't have bacon drippings, but it was still great!)
Add butter to pot and melt over medium-high heat. Add onions, garlic, chicken breasts, and bell peppers; saute until onions are soft and chicken is golden brown, about 10 minutes.
Add flour; stir and simmer for 1 to 2 minutes.
Whisk in broth, then add potatoes, cumin, and thyme; bring to a boil.
Reduce heat to medium-low, and simmer uncovered until potatoes are somewhat tender, about 8 minutes.
Add corn, half and half, cheese, green chilies, and Tabasco; simmer until corn is tender, about 8 more minutes.
Add green onions and chopped cilantro and simmer for 5 minutes. Season with salt and pepper.
Garnish with crumbled bacon, additional shredded cheese, green onions, and cilantro.
(LDS Living)

Bacon-Wrapped Apple BBQ Chicken

This was really easy, super flavorful and used ingredients that I usually have on hand already! My one complaint would be that the BBQ flavor overpowered the bacon and apple a bit more than I would have liked. My whole family loved it though! (I saw it the recipe in the latest issue of All You)

Ingredients:
1/2 c barbecue sauce (I used original)
2 apples, such as Granny Smith, peeled, cored and grated
juice of 1 lemon
4 boneless, skinless chicken breast halves
8 slices bacon
salt and pepper

Directions:
-In a small bowl, combine bbq sauce, grated apple and lemon juice.
-Wrap 2 pieces of bacon around each chicken breast half. Place wrapped chicken in slow cooker and top with bbq-sauce mixture.
-Set slow cooker to low and cook for 8 hours.

Smothered Chicken with Brown Rice

This recipe was found in my last issue of Kraft's Food and Family. It was a nice creamy comfort food type meal. I have loved all the new flavors we have been trying out, but sometimes it's nice to just get back to the things you've always loved...like cream cheese and bacon :-).

Ingredients:
4 slices bacon, chopped
4 small boneless skinless chicken breast halves
4 large carrots, thinly sliced
1 large onion, chopped
1 cup chicken broth, divided
2 oz. (1/4 of 8-oz. pkg.) Neufchatel Cheese, cubed (I used a little extra)
3 cups hot cooked brown rice

Directions:
COOK and stir bacon in large nonstick skillet on medium heat 5 min. or until crisp. Remove bacon from skillet; drain on paper towels. Discard drippings from skillet.
ADD chicken to skillet; cook 5 to 6 min. on each side or until golden brown on both sides and done. Transfer chicken to plate; cover to keep warm.
Add vegetables and 1/2 cup broth to skillet; cover and simmer 10 min. or until vegetables are tender.
STIR in broth and Neufchatel; cook, uncovered, 2 min. or until Neufchatel is melted and sauce is thickened, stirring frequently.
Return chicken to skillet; cook 2 min. or until heated through.
Spoon rice onto serving plate; top with chicken, sauce and bacon.

Brunch Puff

I came across this recipe in the cookbook Lone Star Legacy and thought it sounded really good. I was a little nervous about it because I was not only making it for a large family brunch, but making TWO pans of it! Luckily it was absolutely delicious and a big hit. I loved that I could make it the day before the big event so I had one less thing to worry about!

Ingredients:
-16 slices bacon, cooked and crumbled, reserve drippings
-2 onions, sliced
-12 slices white bread, quartered
-1/2 lb. cheddar cheese, grated
-8 eggs, beaten
-4 c. milk
-1 1/2 t. salt
-1/4 t. pepper
-1/2 t. dry mustard

Directions:
-Saute onion in bacon drippings until soft.
-Place 1/2 the bread in the bottom of a greased 9x13 pan. Sprinkle 1/2 of bacon, onions and cheese on bread; repeat these layers.
-Combine eggs, milk and spices; pour over top layer.
-Refrigerate at least 24 hours before cooking.
-Remove from refrigerator one hour before serving. Bake at 350 degrees for 45-50 minutes.