SIZZLING BACON AND VEGETABLES
Discover a one-dish bacon and vegetables medley bursting with flavor. This Sizzling Bacon and Vegetables recipe features a fantastic Italian dressing.
Provided by My Food and Family
Categories Home
Time 18m
Yield Makes 2 servings
Number Of Ingredients 5
Steps:
- Cook zucchini, tomatoes and bacon in dressing in skillet on medium-high heat 6 to 8 min. or until zucchini is crisp-tender and bacon is done, stirring occasionally.
- Sprinkle with cheese.
Nutrition Facts : Calories 130, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g
SIZZLING BACON-WRAPPED APRICOTS
I've never seen Tyler Florence bomb!! Posted this recipe for safe keeping....on the list for Holiday entertaining!! UPDATE!! These little guys are fabulous...delicious....WOW. Everyone looked at me kinda strange....tasted one....next thing I know...platter was empty!!
Provided by katie in the UP
Categories Pork
Time 30m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Boil cranberry juice in med saucepan over high heat until reduced to 1 cup.
- Whisk in cornstarch, brown sugar, mustard and nutmeg.
- Bring to a boil over med heat and boil 1 minute until thickened.
- Cool to room temperature.
- Reserve 1/2 cup of the glaze.
- Meanwhile line rimmed baking sheet with foil; set wire rack over foil and spray with cooking spray.
- Wrap bacon halves around apricots and secure with wooden pick.
- Brush with glaze and place on wire rack.
- Broil 3 to 7 minutes, or until bacon is browned, turning once.
- Serve warm with reserved glaze.
Nutrition Facts : Calories 55.4, Fat 0.1, Sodium 5.8, Carbohydrate 14.1, Fiber 1.1, Sugar 11.8, Protein 0.5
BACON-WRAPPED DRIED APRICOTS
Steps:
- Gently separate the two sides of each apricot and stuff with the almonds. Wrap each with a segment of the bacon. Arrange in a small nonstick skillet seam-side down. Cook on medium heat until the undersides are well-browned and crisp, 6 to 7 minutes.
- Turn the apricots over and continue to cook until browned on the bottom, 2 to 3 minutes more. Add the maple syrup, vinegar and a few grinds of pepper and cook, shaking the skillet to coat, until the liquid has reduced and the apricots are glossy and browned all over, about 1 minute more. Transfer to a small plate and sprinkle with the chives. Serve warm or at room temperature.
BACON-WRAPPED APRICOTS WITH SAGE
I recieved this tasty-sounding appetizer in and email from Real Simple. Haven't made it yet, but hopefully I will soon!
Provided by under12parsecs
Categories Fruit
Time 25m
Yield 24 serving(s)
Number Of Ingredients 4
Steps:
- Heat oven to 375º F. Place a sage leaf on each apricot, wrap with a piece of bacon, and place seam-side down on a baking sheet.
- Bake until the bacon is beginning to crisp, 6 to 8 minutes PER SIDE.
- Remove from oven and brush with the maple syrup. Serve with toothpicks.
Nutrition Facts : Calories 33.4, Fat 1.2, SaturatedFat 0.4, Cholesterol 1.8, Sodium 23.1, Carbohydrate 5.5, Fiber 0.5, Sugar 4.8, Protein 0.6
SIZZLING CREPES
Named for the ssssseh-ao sound that the batter makes when it hits the hot skillet, these turmeric yellow rice crepes are irresistible. Fragrant with a touch of coconut milk, they are filled with pork, shrimp, and vegetables and eaten with lettuce, herbs, and a mildly garlicky dipping sauce. Most Viet cooks make sizzling crepes with a rice flour batter, but the results fall short of the nearly translucent ones made by pros in Vietnam. To reproduce the traditional version, which captures the alluring toastiness of rice, I soak and grind raw rice for the batter. It is not as daunting as it sounds. You just need a powerful blender to emulsify the batter to a wonderful silkiness. Adding left over cooked rice and mung bean, a technique I found buried in a book on Viet foodways, gives the crepes a wonderful chewy crispiness. Make your crepes as large as you like. These instructions are for moderately sized eight-inch ones. In Saigon, the same crepes are typically as big as twelve inches, but in the central region, they are as small as tacos. At my house, we serve and eat these crepes as fast as we can make them.
Yield makes eight 8-inch crepes, to serve 4 to 6 as a one-dish meal
Number Of Ingredients 17
Steps:
- To make the batter, put the raw rice in a bowl and add water to cover by 1 inch. Let soak for 3 to 4 hours.
- Drain the rice and transfer to a blender. Add the cooked rice, mung bean, salt, turmeric, coconut milk, and water. Blend for about 3 minutes, or until very smooth and lemony yellow. Pour the batter through a fine-mesh sieve positioned over a bowl and discard the solids. Stir in the scallion and set the batter aside for 1 hour. It will thicken to the consistency of heavy cream. There should be about 3 cups batter.
- To make the filling, roughly divide the pork, shrimp, mushrooms, and onion into 8 portions. (Dividing the ingredients now will ensure less frantic frying and avoid overstuffing.) Put these ingredients along with the mung bean, bean sprouts, batter, and oil next to the stove.
- For each crepe, heat 2 teaspoons of the oil in a 10-inch nonstick skillet over medium-high heat. Add a portion each of the pork, shrimp, mushrooms, and onion and sauté, breaking up the meat, for about 45 seconds, or until seared and aromatic. Visualize a line down the middle of the skillet and roughly arrange the ingredients on either side of the line. Anything in the middle would make it hard to fold the crepe neatly later.
- Because the rice will have settled at the bottom of the bowl, give the batter a good stir with a ladle. Pour 1/3 cup of the batter into the skillet and swirl the skillet to cover the bottom; a bit going up the side forms a lovely lacy edge. The batter should dramatically sizzle (making that xèo noise!) and bubble. When it settles down, sprinkle on 1 1/2 tablespoons of the mung bean, and then pile 1/2 cup of the bean sprouts on one side. Lower the heat to medium, cover, and cook until the bean sprouts have wilted slightly, about 3 minutes.
- Remove the lid and drizzle in 1 teaspoon of the oil around the rim of the pan. Lower the heat slightly and continue to cook, uncovered, for 3 to 4 minutes to crisp the crepe. The edge will have pulled away from the skillet and turned golden brown. At this point, use a spatula to check underneath for a crispy bottom. From the center to the edge, the crepe should go from being soft to crispy. Lower the heat if you need to cook it longer. When you are satisfied, use a spatula to fold the half without the bean sprouts over the other half. Use the spatula to transfer the crepe to a serving dish, or simply slide it out of the pan onto the dish. Increase the heat to medium-high and repeat with the remaining batter and filling ingredients to make 8 crepes in all. Use any left over batter to make a poor man's crepe without filling. When you are comfortable with the technique, you can try frying the crepes in 2 skillets at the same time. These crepes taste best straight from the skillet, so have diners at the ready.
- Serve the crepes with the vegetable garnish plate and dipping sauce. Pass around 1 or 2 pairs of kitchen scissors for diners to cut their crepes into manageably sized pieces. To eat, tear a piece of lettuce roughly the size of your palm, place a piece of the crepe on it, add cucumber slices and a few herb leaves, shape into a bundle, and dunk into the dipping sauce.
- To prepare a shortcut rice flour batter, in a bowl, stir together 2 cups rice flour, 1 1/2 tablespoons cornstarch, 3/4 teaspoon salt, and 1/2 teaspoon ground turmeric. Make a well in the center, pour in 1/3 cup coconut milk and 2 cups water, and whisk to create a silky batter. Add 1 scallion (white and green parts), thinly sliced, and set aside for 1 hour. Cook this batter in the same way.
- For these crepes and the ones on page 277, buy a pork shoulder steak, debone it, and slice the meat. You do not need to invest in a whole roast.
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