SUNNY'S BACON-WRAPPED HONEY DIJON TURKEY BREAST
Provided by Sunny Anderson
Categories main-dish
Time 11h50m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- For the brine: Add the salt, sugar and 1 cup warm water to a medium bowl. Whisk until the granules dissolve. Add the turkey, then transfer everything to a resealable plastic bag and refrigerate for 8 hours or up to overnight.
- For the coating: Add the mustard, mayonnaise, honey and thyme to a small bowl. Stir to combine.
- Remove the turkey from the brine, then pat dry and let rest at room temperature for 2 hours.
- Preheat the oven to 400 degrees F.
- Slather half the coating over the top side of each breast. To wrap the turkey, lay 6 slices of bacon parallel to each other, overlapping slightly, on a piece of parchment paper or plastic wrap. Place a turkey breast, coated-side down, in the middle of the strips, oriented perpendicularly to the bacon. Cover the bottom of the turkey with more coating. Use the parchment or plastic wrap to lift all of the bacon over and around the breast, overlapping the ends. Roll over and release from the parchment, then place on a baking sheet outfitted with a wire rack, bacon-seam-side down. Sprinkle generously with black pepper. Repeat with the remaining bacon and turkey breast.
- Roast the turkey until a meat thermometer reads about 160 degrees F, about 1 hour. Remove and cover lightly with aluminum foil. Let rest for 10 to 15 minutes, then carve into 1-inch slices.
SUNNY'S SPICY RANCH DIPPING SAUCE
Steps:
- Combine the dressing, hot sauce and basil in a bowl and mix.
- Serving suggestion: Drizzle over pizza.
SHREDDED TEX-MEX SALAD WITH CREAMY LIME DRESSING
Provided by Sunny Anderson
Categories appetizer
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- Preheat oven to 400 degrees F. Grease an 8 by 8-inch glass pan with butter. Stir together the cornbread mix with the egg and milk. Evenly spread into prepared pan and bake on the middle rack for 20 minutes. Remove from oven and cool in pan for 10 minutes. Remove from pan to cool completely. Mix together the beans with the sazon and season with salt and pepper. Toss the salsa with the tomatoes. When ready to serve, cut the cornbread into 1/2-inch croutons. Toss the lettuce with 3/4 cups of the dressing. In a clear trifle dish, layer the Tex-Mex Salad beginning with the black beans followed by the Monterey Jack cheese, the tomato salsa mixture, the Cheddar, the dressed romaine and top with the cornbread croutons. Serve the remaining dressing on the side.
- Blend all the ingredients except the olive oil until smooth. While machine is running, slowly drizzle in the oil until incorporated. Season, to taste, with salt and pepper.
SUMMER BEANS WITH BACON DRESSING
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Boil 1 pound wax beans and/or green beans(trimmed and halved) until tender, 4 minutes; drain. Cook 3 slices chopped bacon( in a skillet over medium heat until crisp, 7 minutes. Add 1 chopped shallot; (cook 2 minutes. Stir in 2 tablespoons cider vinegar. Toss in the beans, some chopped parsley, and salt and pepper.
SUNNY'S TWISTED BACON
Provided by Sunny Anderson
Categories side-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper or nonstick aluminum foil. Take each strip of bacon and twist it along the length being careful to not stretch, just twist. Place the twisted strip on the prepared baking sheet and repeat with the rest, nestling them close together on the baking sheet.
- In a small bowl, add the brown sugar, thyme, dry mustard, paprika, garlic powder and plenty of black pepper. Mix with a fork until combined.
- Sprinkle the sugar mixture all over the bacon. Bake for about 40 minutes. The twists will be slightly flimsy. Let the bacon cool on the baking sheet for 30 minutes, loosening every 10 minutes so they don't stick to the baking sheet. They will firm up once cooled down.
SUNNY'S CHEESY BACON CORNBREAD DRESSING
Provided by Sunny Anderson
Categories side-dish
Time 1h55m
Yield 10 to 12 servings
Number Of Ingredients 17
Steps:
- For the cornbread: In a large bowl, add the cornbread and toss with the Cheddar Jack, mozzarella, parsley and scallions. Season with salt and pepper.
- For the dressing: In a large pan, add the bacon and cook until crisp. Remove, leaving the fat behind, and chop. Add the chopped bacon to the bowl of cornbread. Add the sage, celery, onions and garlic to the pan and saute until everything is tender, 8 to 10 minutes. Add everything, including the fat from the pan, to the cornbread and toss.
- For the liquid: In a separate large bowl or liquid measuring cup, whisk together the melted butter, buttermilk, stock and Worcestershire sauce. Season with a pinch of salt and a few grinds of pepper. Slowly mix into the cornbread until the mixture is moist enough to spread but not wet enough to drip--you may not use all the liquid. Taste and season again with salt and pepper if needed.
- Preheat the oven to 350 degrees F. Coat the bottom and sides of a 9-by-13-inch baking dish with cooking spray.
- Add the dressing to the prepared baking dish, gently pressing down to even the top. Cover with aluminum foil and bake for 45 minutes. Uncover, raise the oven temperature to 400 degrees F, and bake until the top is golden brown, 10 to 15 minutes more. Serve warm.
HOT BACON DRESSING
This is a recipe that my great grandmother made. You can serve this over cucumbers, cabbage or dandelion greens.
Provided by Mary
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes
Time 28m
Yield 8
Number Of Ingredients 6
Steps:
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- In a medium bowl, whisk together the sugar, cornstarch and salt, and slowly pour in water and vinegar, whisking constantly.
- In a medium skillet, add the crumbled bacon and pour the vinegar mixture over it. Cook over medium heat, stirring constantly, until mixture thickens.
Nutrition Facts : Calories 277.5 calories, Carbohydrate 38.6 g, Cholesterol 19 mg, Fat 12.6 g, Protein 3.3 g, SaturatedFat 4.2 g, Sodium 378.7 mg, Sugar 37.5 g
CREAMY BACON SALAD DRESSING
Bits of crumbled bacon add texture to this salad. With a maynonnaise and vinegar base, this thick, slightly tangy blend coats tossed greens or spinach nicely.-DeEtta Rasmussen, Fort Madison, Iowa
Provided by Taste of Home
Categories Lunch
Time 5m
Yield 8 servings (3/4 cup dressing).
Number Of Ingredients 7
Steps:
- In a small bowl, whisk mayonnaise, vinegar, corn syrup and salt until smooth. Stir in bacon and onion. Cover and refrigerate for at least 2 hours. Serve over salad greens.
Nutrition Facts : Calories 141 calories, Fat 13g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 179mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein.
CREAMY BACON SALAD DRESSING
Delicious! I make up a quart jar and keep it in the fridge. Makes a delicious blue cheese dressing base as well. Just add the blue cheese!
Provided by puppitypup
Categories Salad Dressings
Time 5m
Yield 2 cups, 16 serving(s)
Number Of Ingredients 9
Steps:
- I put all the ingredients in my mini food processor.
- If you want to mix by hand, the bacon should be minced fine.
- This is a thick dressing to toss with a salad. if you prefer a thin dressing to pour over the salad, substitute milk for the cream.
Nutrition Facts : Calories 115.9, Fat 10.7, SaturatedFat 3.6, Cholesterol 17.1, Sodium 193.7, Carbohydrate 4.2, Sugar 1.1, Protein 1.1
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