BACON-WRAPPED SHRIMP
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Position a rack 3 to 4 inches from the heat source and preheat the broiler. Whisk the lemon juice, garlic, paprika, thyme, olive oil and 1/2 teaspoon salt in a shallow baking dish. Add the shrimp and toss to coat; marinate in the refrigerator, 20 minutes.
- Turn the shrimp in the marinade to coat well. One at a time, remove each shrimp and wrap with a piece of bacon; secure with a toothpick if desired. Place seam-side down on a baking sheet. Spoon any remaining marinade over the shrimp. Broil, turning the shrimp once, until the bacon is slightly crisp and the shrimp are cooked through, about 5 minutes.
BACON-WRAPPED CHICKEN IN THE OVEN
Chicken wrapped in bacon... Goes well with corn, probably other vegetables or bread, too.
Provided by Zachary Hensler
Categories Meat and Poultry Recipes Chicken Baked and Roasted Breasts
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Mix brown sugar, paprika, garlic powder, pepper, salt, and onion powder together in a small bowl. Rub 1/2 of the spice mix over chicken breasts.
- Wrap each breast with 2 to 4 slices of bacon, depending on size. Place in a baking dish and sprinkle remaining spice mix over top.
- Bake in the preheated oven until bacon is crispy and chicken is no longer pink in the center and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Serve topped with parsley.
Nutrition Facts : Calories 385.1 calories, Carbohydrate 15.2 g, Cholesterol 105.6 mg, Fat 18.4 g, Fiber 0.6 g, Protein 37.7 g, SaturatedFat 5.9 g, Sodium 1212.4 mg, Sugar 13.6 g
BACON-WRAPPED COD
Provided by Susan Herrmann Loomis
Categories Fish Pork Dinner Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 2 generous servings
Number Of Ingredients 9
Steps:
- 1. Season the cod all over lightly with salt and pepper. Roll or fold the cod so that it looks like a small roast, and wrap the bacon around it, securing the pieces of bacon with a skewer or toothpick, so the cod is almost completely covered with the bacon (except at the "corners").
- 2. In a heavy-bottomed skillet, heat the olive oil over medium heat. When the oil is hot, add the fish and brown it on all sides, which will take about 6 minutes. Cover the skillet and continue cooking the cod until it is cooked through, about 16 minutes, turning it occasionally so it doesn't burn.
- 3. While the cod is cooking, make the sauce. Mince together the parsley and the shallot and place in a small bowl. Whisk in the oil. Coarsely chop the capers and whisk them into the sauce.
- 4. When the fish is cooked, transfer it to a warmed serving platter and let it sit for about 4 minutes. Remove the skewers or the toothpicks and drain away any liquid that comes from the fish. Pour the sauce over the fish and serve.
BACON-WRAPPED APPETIZERS
These bacon wrapped appetizers are always a hit at birthdays and Christmas. Water chestnuts lend a wonderful and unexpected crunch to any party, while the pineapple's sweetness is perfect with sweet-and-sour sauce. -Nancy Harrold, Broken Bow, Nebraska
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield about 2-1/2 dozen.
Number Of Ingredients 4
Steps:
- Cut each slice of bacon in half widthwise. Wrap a strip around each chestnut or pineapple chunk; secure with toothpicks. Place in an ungreased 15x10x1-in. baking pan. Bake at 400° for 25-35 minutes or until bacon is crisp. , Pour sweet-and-sour sauce into a microwave-safe bowl. Cover and microwave on high for 1-2 minutes or until heated through. Serve with appetizers.
Nutrition Facts : Calories 45 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 133mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
BACON-WRAPPED ASPARAGUS
Easy-to-prepare appetizer. Laurita has a good idea so the asparagus does not over cook, to pre-cook bacon a little. So try my Recipe #187790 to avoid over cooking asparagus.
Provided by Charlotte J
Categories Vegetable
Time 25m
Yield 16-20 spears
Number Of Ingredients 2
Steps:
- Wash and trim asparagus spears.
- Cut bacon strips in half crosswise.
- Wrap one-half strip bacon around each asparagus spear, leaving tip and end exposed.
- Lay on a cookie sheet with sides.
- Bake in a preheated 400 degree Fahrenheit oven for 20 to 25 minutes, or until bacon is cooked.
- Serve warm or at room temperature.
- **Note: You may want to try my Baked Bacon recipe #187790 for 10 minutes, to avoid over cooking asparagus.
BACON WRAPPED STEAK
This is my favorite steak ever so when you cook it I hope you enjoy. I learned different techniques from Gordon Ramsey and Jamie Oliver videos and made this recipe from what I learned.
Provided by enderspartan828 the
Categories Steak
Time 24m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- preheat oven to 420 degrees F.
- wrap each steak with a strip of bacon.
- put the olive oil in a large pan and heat the pan until you can move the olive oil around easily.
- put your steaks in the pan and if you hear a sizzling noise that is good if not take the steaks out and heat it longer.
- cook the steaks for 1 min on each side.
- place the rosemary (or thyme) sprigs, garlic, and butter in the pan with the steaks.
- flip steaks and continue to cook them 1 minute on each side until they have cooked a total of 3 minutes on each side.
- put the steaks in the oven for 8 mins .
- remove steaks from the oven and let them rest for 2 minutes.
- remove the rosemary (or thyme) sprigs and the garlic from the pan, leaving all of the liquid.
- pour red wine into the liquid left over in the pan.
- cook the juices and red wine over low heat until boiling.
- add the juice from the meat resting pan into the mix of liquids left over in the pan and it makes an amazing sauce.
- plate the steak and pour the sauce over it. ENJOY!
Nutrition Facts : Calories 848, Fat 66.5, SaturatedFat 25.5, Cholesterol 227.3, Sodium 404.1, Carbohydrate 5.9, Fiber 0.3, Sugar 0.3, Protein 48.8
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