I’ve been using a lot of bacon lately….I think I have a bacon problem. Not really, It’s just been in the house since I can get both Applegate Turkey Bacon and Applegate Sunday Bacon in three packs at BJ’s (They also have their hot dogs…. win!). Anyway, I’ve been experimenting with wrapping things in bacon, because I’m not used to having so much bacon in the house. Actually it’s calmed down a bit…but I was kind of getting crazy for a second. So, in that direction, I decided to wrap some chicken in bacon and make kabobs…because I like food on sticks. I think I was having flashbacks to my birthday at Luso’s and the rodizio, because there was definitely some bacon wrapped chicken, and it was amazing. Kabobs are some of the easiest, and most satisfying foods. I kept it simple and added earthy mushrooms, and the sweetness of apple. I also used chicken thighs instead of breasts, I like the richer buttery flavor they lend to the pairing.
- Chicken Thighs, Boneless/Skinless [Cut into chunks and marinated in coconut aminos, sage, cinnamon, allspice]
- Bacon (Turkey, Beef, or Pork…Pick your poison – US Wellness for WLC compliant bacon)
That’s it – Pretty easy as far as ingredients go. While you’re getting the mushrooms and apples ready, have your chicken cut up and marinating in a bowl. Then just halve or quarter your mushrooms, and cut your apples into fairly large chunks. Then, get ready to skewer things!!!
- Heat oven to 400 degrees
- Arrange kabobs in a glass pan. You can even probably arrange them horizontally, so that the skewers are resting on the sides. This will keep them up out of the drippings and help the bacon crisp more.
- Bake for 15 min then flip
- Bake for another 25 min, Then drop the temperature to 350 degrees and let cook another 10 min or so.
Before Cooking – I didn’t realize until after cooking that If I arranged them all sideways, they would have not only fit, but all have been suspended and not sitting in the pan… *sigh* passing my wisdom to you 😛
- Quail Eggs
That’s it….three ingredients. These are super easy, super fun, and holy cow good. I just thought they would be fun, but the combination simple ingredients, just worked amazingly well. Originally I was going to make Cuckoo Nests, and stick an olive in there, but the quail eggs were bigger than I imagined, and so I decided to keep it simple. Bacon Nests….Need I say any more than that to get your attention. These would probably go over great at a paleo dinner party or gathering!
There are websites that teach you how to make much prettier bacon nests than I did. I literally just wrapped, and overlapped them around overturned muffin cups and baked until crispy. It wasn’t perfect, but weaving and carefully cutting slices to size was just not going to happen. This was one of those “I really don’t have patience to go slow” times. Anyway, they came out better than I expected when I put them in the oven. Like usual I used Applegate bacon (Use US Wellness if you’re doing the WLC), two being pork and two being turkey. I was actually amazed that they held their bowl shape as much as they did.
Quail eggs. This was my first time using them. I found a carton of 18 at the Asian grocery, and was excited to try them. I have had them before, usually in yakitori form at various Japanese restaurants, but I had never cooked them myself. I found this website to be a great guide. Peeling them was the same as a regular sized egg, but it made me feel like a giant. As long as you break that shell/egg membrane, they peel easy. They are super pretty, and the inside of the shell is a pale blue/green. Once I peeled them all, I gave them a quick rinse, and set them aside.
Then, it was time to assemble. All you have to do is place a spoon of sauerkraut in each bacon cup, and then arrange 2 or 3 eggs on top. That’s it! The flavor combination was perfect. I only wish I had more bacon so I could have made more!
Looking for something fun, fancy, and easy to impress dinner guests (or family members) with? Try these stuffed chicken breasts. They come together surprisingly easily, are grain and dairy free, and are wrapped in bacon (‘Nuff Said). Mike’s brother (The picky sugar addicted one) was over and he thought they were pretty awesome, so if that isn’t seal of approval I don’t know what is. I used Applegate’s Sunday Bacon for a couple of them, and since Mike stays away from pork, I used their Turkey Bacon for the others. Note, If you are on the WLC, Applegate bacon DOES contain a small amount of cane sugar, so it’s not compliant, HOWEVER you can get sugar-free Pork or Beef bacon from US Wellness Meats that is amazing, and very very WLC compliant! This was the first time I ever butterflied and pounded chicken breasts for a recipe so I was pretty psyched how good they came out.
This recipe is for 6 chicken breasts.
- 1/3 cup Macadamia Nut Ricotta
- 1/8 cup walnuts
- 1 apple
- 1/2 jalapeno seeded and rinsed
- 2-3 tbsp coconut milk
- 1 tbsp lemon juice
- 2-3 cups greens (spinach/baby chard)
- In a food processor, combine all the ingredients for the filling until they are chopped and mixed well.
- Butterfly and pound your chicken breasts and arrange in a glass baking pan
- spoon in 2-4 tablespoons of filling, depending on the size of the chicken breast, and fold over
- Wrap with 2-3 slices of bacon
- Bake 400 for 30-40 minutes until bacon is browned and chicken reaches an internal temperature of 160-165 degrees