Chicken Wrapped in Bacon

I have made this now a couple of times and it's super easy and very good!

 You basically just season the chicken then wrap it with either a half piece of bacon or a whole piece then roll in brown sugar!  Place it in a pan and let it cook!

I like to buy chicken breast and cut it but you could use tenders.  The problem with tenders is they always have that white tendon in them and it's so hard to get it out without messing up the tender!

You could even use a whole chicken breast and wrap it with bacon instead of thirds.... totally up to you! 

The brown sugar really gives this great flavor and honestly I didn't think of it as being sweet.  The seasonings and bacon along with the brown sugar go well together!

Sprinkle season on chicken

Wrap bacon around each piece, I cut the bacon in half but you can wrap one whole piece around and tuck it under the wrapped bacon.  If you use a half piece of bacon then I use toothpicks to hold it on.

Coat with brown sugar by just turning it around a couple of times in the sugar

You can cook it in a skillet, on the grill or in the oven.  I used a grill skillet here.

Chicken Wrapped in Bacon 

4 chicken breasts cut in thirds (12 pieces)

Bacon slices

salt and pepper to taste

lawry’s garlic salt (with green lid)

chili powder

brown sugar

Cut each breast into 3 pieces, season all the chicken with the spices, then wrap a bacon slice around each piece, roll in brown sugar and either cook in a skillet or an oven proof dish.  I cooked it both times in a skillet but thought I might try the oven next time.  The skillet works great though and only takes about 20 to 25 minutes.

 If you use the oven bake at 400 degrees for 30 to 40 minutes or until chicken is cooked through and bacon is nice and brown and crispy.

Baked Squash

My mom made this side dish for years growing up and it's still one of my favorites!! 

There is something about combining yellow squash, onions and tomatoes!  Oh and butter, garlic salt and black pepper too!  This side dish is so easy to prepare and taste so delicious!!! 

The key to making this is to make sure the squash goes from that kinda squeaky texture to that nice soft texture.  It's kinda like meat sometimes you just have to cook it a little longer so that the meat breaks done and hits that tender stage!

Basically you just slice up yellow squash, onion (I often use white with this but you can use yellow too) and tomatoes.  Then you layer it starting with a layer of squash then a layer of onion then tomatoes then you dot with butter and add Lawry's garlic salt and black pepper then repeat!  I prefer to use a dish with a lid but you could cover it with foil.

What happens is the butter melts through the layers and then the juice of the tomatoes gives the squash the liquid it needs to not dry out!

This goes well with so much from grilled chicken to brisket!

Taking pictures was an after thought!!  I had some friends over for dinner and after I chopped up everything and layered it I remembered I hadn't put this on the blog yet!  So the pics aren't the best!

Cut up squash, onions and tomatoes then layer them adding garlic salt and black peppr and dot it with butter!

Almost done, I tossed the squash around with a spoon after about 30 minutes then baked it for another 15 minutes.

Not a a great picture but you have to try this!!

Baked Squash

2 or 3 yellow squashes

1 white onion

2 tomatoes

Butter (about a ½ stick to a whole one)

Lawry’s garlic salt (green lid)

Black Pepper

Slice squash, onion and tomatoes.

In a small casserole dish dot bottom of dish with some

butter.  Put a layer of squash a layer of onions and a layer

Of tomatoes then sprinkle some garlic salt and black pepper

Then about 5 or 6 dots of butter then repeat till you are done.

Bake in oven at 350 degrees 45 minutes to an hour until the

Squash is tender.

Baked French Fries

Ok, so I will have to say these are really good baked fries!  Now you do add oil to them but at least they are not saturated in oil while frying them since you bake them!  This is a french fry that taste so much closer to a real fried french fry but they are baked!   

I will always try at least once to bake things that are usually fried but if it doesn't taste good I won't do it again!  Like I haven't mastered a baked tortilla chip yet.  Just not the same! So I will fry up some corn tortillas in a skillet with some oil especially when I make tortilla soup! 

I am a sucker for anything that has to do with a potato!   Really I am! 

Something happens to these frys when you let them soak in the hot water it releases some of the starch. 

Cut potatoes lengthwise

boil some water

pour boiling water over potatoes and let sit 10 to 30 minutes

drain potatoes and dry each one with a paper towel then add oil and toss

add 4 Tbls oil, salt, pepper and I love to add Lawry's Garlic salt (with green lid)...I didn't have it this time :(

toss potatoes in oil...you could get by with adding just 2 to 3 Tbsp of oil instead of 4 tbsp

bake in oven tossing them after 10 minutes

I don't like mine too brown so this is when I pull them out but if you like your more crisp and brown bake until they are the color you like!  Just poke a fork in to see if they are tender before taking out.

                                                           

Baked Oven Fries

Ingredients

3 russet potatoes (about 24 oz. total), peeled and cut lengthwise into even sized wedges

 5 tbsp. vegetable, canola or peanut oil, divided

¾ tsp. kosher salt, plus more to taste

¼ tsp. freshly ground black pepper, plus more to taste

Lawry's garlic salt to taste with the green lid

Preheat the oven to 475˚ F. Place the potato wedges in a large mixing bowl. Cover with hot water; soak for 10-30 minutes. Put 4 tablespoons of the oil onto a heavy, rimmed baking sheet. Tilt the sheet side to side to evenly coat the pan with oil (a pastry brush can also help with this). Sprinkle the pan evenly with the salt and pepper. Set aside.

Drain the potatoes. Spread the wedges out on layers of paper towels or on clean kitchen towels. Pat dry with additional towels. Wipe out the now empty bowl so it is dry. Return the potatoes to the bowl and toss with the remaining 1 tablespoon of oil. Arrange the potato wedges on the prepared baking sheet in a single layer. Cover tightly with foil and bake for 5 minutes. Remove the foil and continue to bake until the bottoms of the potatoes are spotty golden brown, 15-20 minutes, rotating the baking sheet after 10 minutes. Using a metal spatula and tongs, flip each potato wedge keeping them in a single layer. Continue baking until the fries are golden and crisp, 5 -15 minutes. Rotate the pan as needed to ensure even browning.

When the fries are finished baking, transfer to a paper-towel lined plate to drain some of the grease. Season with additional salt and pepper to taste. Serve warm.