Bacon-Wrapped Cilantro Chicken

It's back-to-school time!  Kids are heading back into the classrooms, back onto sports teams, back into organized groups and activities......

In other words, let the REAL insanity begin.

Now, just because we're all racing around from school to practice to scouts to some other such thing does NOT mean dinner has to be equally rushed and crazy.  By now, y'all should know that it pretty much doesn't matter to me how crazy my life gets.

I WILL figure out a way to get a nutritious, home-cooked meal into my family.  And recipes like this one totally make that easier.

Bacon-Wrapped Cilantro Chicken
Recipe slightly adapted from You Hunt, I Gather
Prep time: 5 minutes   Cook time: 30 minutes

1/4 cup cilantro, finely chopped
3 tbsp Dijon mustard
1/4 cup honey
Salt & freshly ground black pepper
12 - 16 chicken tenders
6 - 8 strips of bacon, cut in half

1.  Preheat oven to 400.  Heat a large skillet over medium high heat.

2.  In a large bowl, whisk together the cilantro, mustard and honey.

Basically, you want equal parts honey and cilantro, with slightly less mustard.

3.  Add the chicken to the bowl and toss to coat.  Wrap each piece of chicken in a half strip of bacon and carefully lay in the hot skillet (No toothpicks required?!?!?  HALLELUJAH and PRAISE JESUS!!!).  Quickly brown the bacon-wrapped chicken on all sides and then remove to an ungreased baking dish.  You don't want to cook the chicken in the skillet, just get the bacon starting to crisp.

No need to get fancy; use your hands to coat the chicken.

4.  Bake for about 20-25 minutes or until the juices run clear.

I may have gotten distracted unloading the dishwasher while the 2nd batch was in the pan.
Maybe.

When I first saw the measurements for this recipe, I was super skeptical.  I mean, I like cilantro but this really calls for that much?  So glad that I actually followed the recipe for once and didn't reduce it.  The Dijon totally stands up to cilantro's distinct flavor while the honey plays mediator and calms everyone down.  And with the salty bacon coming along and giving everyone a group hug, how could this dish not have a happy ending?!

Seriously, it takes seconds to whip up this marinade and minutes to wrap up the chicken.  And there's no reason why these couldn't be assembled in the morning, waiting to be cooked up when you get home at night.  See?  Homemade dinner is totally doable, even on the busiest of evenings.              

p.s. If cilantro truly isn't your thing then use another herb you like instead.  Just remember that you might need more or less depending on what you pick.  Parsley might need a larger measurement, while rosemary might need to be cut down a bit.  Play around with it!                                                                                                                                                                                                            

Pasta with Bacon, Tomatoes, & Cheese

I heard a few months ago that thanks to the drought we experienced over the summer, that not only will the cost of produce be going up, but also bacon prices.  So the last few weeks I've been doing what any normal bacon-love would do: stocking up every time I get groceries.  I haven't seen the price change yet at my grocery store, but until I do I'm going to keep buying packs and storing them in my freezer.

As a result, I have a nice little Bacon Stash living in my deep freezer.  And since I still have some tomatoes slowly ripening on my china cabinet, I figured that was Fate's way of telling me to make this dish.

You're welcome. ;)

Pasta with Bacon, Tomatoes, & Cheese
Recipe adapted from Rachael Ray
Prep time: 10 minutes   Cook time: 15 minutes

1 lb whole wheat penne
4 slices bacon, chopped
1 medium onion, chopped
4 garlic cloves, minced
1/4 tsp red pepper flakes
Salt and freshly ground black pepper
1/2 cup white wine
1/2 cup chicken stock or broth
1 pint grape tomatoes
1 1/2 cups shredded mozzarella
2 tbsp chopped fresh basil OR 1 tsp dried basil
1/2 grated Parmesan

1.  Bring a large pot of salted water to a boil over high heat.  Add the pasta and cook according to package directions.  Before draining, reserve about 1 cup of the starchy pasta water

2.  While the pasta cooks, preheat a large skillet over medium-high heat.  Add the chopped bacon and cook, stirring every now and then, until crispy (5-7 minutes).  Because you never remove the bacon, and keep adding liquids that will soften it a little, you want it extra crispy.

Mmmmmmmmmmmmmmmmmmmmmmmmmmmmmm.....

3.  Add the onions, garlic, red pepper flakes, and a little salt and pepper.  Cook, stirring frequently, for about 5 minutes, or until the onions start to brown.

By this point you may need a towel to wipe up the drool.

4.  Add the white wine and cook for 1 minutes.  Add the chicken stock, bring up to a bubble and let simmer for 2 minutes.

Ok so not much to look at now but AMAZING to smell!

5.  Add the grape tomatoes and cook for a few minutes, just to start them getting hot and ready to burst.  Add the cooked, drained pasta and toss to coat in the sauce.  If it looks too dry, add some of the reserved pasta water.

I also have these pear-shaped heirloom tomatoes that need eating.

6.  Turn off the heat and add the cheeses and basil.  Stir to combine.

Cheese! Glorious cheese!

This is a comforting, carb-alicious dish with BACON and CHEESE.  Anything else I need to say to convince you to try this? ;)  I do like to cut the richness of this by serving it with a tossed salad.

Ranch Chicken Sandwiches

I don't really have much of an introduction to this recipe.  Except to say that my Resident Picky Eater loooooooooooooved this sandwich.  Really. Loved. It.  In fact, Gavin took one bite, turned to me and said I could make these again.

I couldn't find the camera after our trip so these were taken with my phone.

In my world, praise doesn't really get any higher.

Ranch Chicken Sandwiches
Recipe slightly adapted from Ree Drummond
Prep time: 10 minutes   Marinating time: 2-4 hours   Cook time: 8 minutes

4 whole boneless, skinless chicken breasts
1/2 cup honey
1/2 cup Dijon mustard 
1 teaspoon paprika
1/2 teaspoon salt
Freshly ground black pepper
3 tbsp lemon juice
Crushed red pepper flakes optional
6-7 pieces thick-cut bacon
Grated sharp Cheddar
Your choice of whole wheat or multi-grain bread (I used fresh whole wheat bread but multi-grain buns would have been awesome too)

1.  Lay each chicken breast between two pieces of plastic wrap or wax paper and pound to an even thickness.  I went with about a 1/4" thick.  If you are working with larger chicken breasts, cut them in two, lengthwise, using a very sharp knife.  You ultimately want thinner pieces of chicken so they cook faster and are easier to eat on a sandwich.

Fat chicken

Skinny chicken.  And yes, I forgot to thaw them out AGAIN.

2.  Next, make the marinade. In a large bowl mix together the honey, mustard, paprika, salt, pepper to taste, lemon juice and crushed red pepper flakes if using. Stir to combine.

Mmmmmmmmmmmmmmmmmmmm

3.  Add the chicken to the marinade and toss to coat. Cover the bowl with plastic wrap and marinate in the fridge, 2 to 4 hours.

Don't throw this away!
Add lemon juice, EVOO, salt & pepper for a fast salad dressing.

4.  While the chicken marinates, cook up the bacon however you prefer.  I like to bake mine in a 425 degree oven on a broiler pan.  Though this is a hands-free method, you do need to keep an eye on it to avoid burning it.  Because it's no fun setting off the fire alarm that's right next to the kitchen.  The kids get all freaked out, the dog won't stop whining, waving a broom at it doesn't work and it's just a pain to take the thing apart to get the battery out.  I'm just saying....  ANYWAY, however you choose to cook your bacon, reserve 1/4 cup of the bacon grease and pour off the rest of the grease.

Bacon in the oven stays nice and flat; perfect for sandwiches!

5.  When you are ready to cook the chicken, remove it from the marinade and cook it under the broiler for about 3 to 4 minutes each side. Brush a little reserved bacon grease on the chicken as you cook it. You could also grill the chicken (inside or outside) OR cook the bacon and then the chicken in a skillet on the stove top; whatever works for you.  Hurray for options!

6.  When a couple of minutes cooking time are left, lay 2 pieces of bacon onto each chicken breast. Top with some Cheddar and allow it to melt.  Load with the bacon-and-cheese covered chicken goodness onto your bread of choice and enjoy!

It seems that whenever I make something new that I'm sure Gavin will like, he'll find some random, miniscule reason to dislike it.  So imagine my happy surprise that he liked this sandwich so well!  The chicken is sweet from the honey, tangy from the mustard, with just a little heat from the paprika and red pepper flakes.  Combine that with crispy, salty bacon and melty sharp cheesy goodness and you have a FLAVOR EXPLOSION happening in your mouth.  It's. AWESOME!!  

p.s. Leftover chicken breasts would also be divine chopped up on a tossed salad.  Just in case you're looking for a reason to cook up extra chicken. ;)

Spaghetti with Bacon, Mushrooms, & Herbs

This dish is kind of a liar.

Oh sure, it drew my attention because it has bacon in it.  Uh, hello!  Everything is better with bacon.  Plus I wanted to play around more with mushrooms and my herb garden is exploding so making this was really no-brainer.

I was expecting a simple dish.  An easy, humble plate of pasta to serve my kids after a long day of playing and running around.

Easy? Yes.  Humble? HA!!  Since when is rich, flavorful, worthy-of-having-company-over yumminess ever humble??

Spaghetti with Bacon, Mushrooms, & Herbs
Recipe adapted from Food Network Magazine
Prep time: 10 minutes   Cook time: 20 minutes

3-6 slices thick-cut bacon, cut into 1/2-inch pieces [NOTE: if you use 6 slices, drain off some of the bacon grease before adding the onion]
1 large onion, finely chopped
3 cloves garlic, minced
Pinch of red pepper flakes
1 tsp salt
3 tbsp tomato paste
12 ounces mushrooms, sliced [NOTE: I used cremini mushrooms because I like their beefy flavor]
2-4 tbsp red wine
1 cup pasta cooking water, divided
12 ounces spaghetti
2 tbsp butter
1/4-1/2 cup chopped fresh herbs [NOTE: I used basil, parsley, and a little oregano]
Grated parmesan cheese, for topping (optional)

1.  Bring a large pot of salted water to a boil. Meanwhile, cook the bacon in a large skillet over medium-high heat, stirring occasionally, until it begins to brown, about 5 minutes. Add the onion, garlic, red pepper flakes and salt and cook, stirring occasionally, until the onion is soft, about 5 minutes.

The onions and garlic just MELTED into the sauce.

2.  Add the tomato paste and cook, stirring, until the mixture is brick red, about 3 minutes. Add the mushrooms and cook until they begin to brown, about 3-5 minutes.

I love that deep red color

3.  When the water boils, add the pasta and cook until al dente, about 6 minutes. After a couple minutes, scoop out a cup of the pasta water.

4.  Splosh the wine into the skillet with the bacon and mushrooms and let the alcohol cook off a minute.  Add about 3/4 cup of the pasta water to the skillet with the sauce; stir and bring to a low simmer over medium heat.

Let it thicken a minute or two while you drain the pasta.

4.  Make sure you have about 1/4 cup pasta water left, then drain the pasta and add to the skillet along with the butter and herbs. Cook, tossing, until the pasta absorbs some of the sauce, 1 to 2 minutes. Add the reserved pasta water to loosen, if needed. Divide among bowls and top with cheese.

My goal was about 2 tbsp parsley, 3ish tbsp basil, and a little bit of oregano.

This dish is rich. It's flavorful. It is so gloriously decadent.  I almost felt guilty that it turned out so well, tasted so fancy and fabulous, yet easily came together in under 30 minutes.  I love when supper comes together so beautifully AND quickly! 

Chicken, Bacon, Cheddar, & Rice Casserole

I know I really try to present a positive face here, but I have to be honest.  I have good days, I have bad days, and I have INSANELY MANIC days, just like anyone else does.

And I'm pretty sure I will be having nothing but INSANELY MANIC days until Gavin starts his first day of kindergarten.  So if my posting becomes a little sporadic in the next couple weeks, please know it's not you. It's me.  It's me trying squeeze the living daylights out of these last two weeks of summer.  It's me trying to teach Gavin that stomping, screaming, and throwing a temper tantrum is not an appropriate reaction to my asking him to pick up his toys.  And it's me trying to keep my newly-walking Kieran from figuring out every child-safety lock I've put in place around here.  Because he can.  It's frightening.

Is it any wonder with all this insanity around me that I need such amazing comfort food right now?

Chicken, Bacon, Cheddar, & Rice Casserole
Recipe from What's Cooking in the Burbs
Prep time: 20 min   Cook time: 45 min total

4 tbsp butter
1 medium onion, chopped (about 1 cup)
4 garlic cloves, chopped
1 tsp seasoning salt
1 tsp salt
½ tsp black pepper
4 tbsp all-purpose flour
3 ½ cups chicken stock
3 ½ cups milk
1 ½ cups uncooked rice [Note: I used arborio because I didn't have enough long-grain. Use what you have]
3 cups cooked chicken, shredded or cubed
1 1/2 cups shredded cheddar cheese, divided
1/2 cup cooked crumbled bacon [Note: I used 3 strips of bacon, but 4-5 would have been even more tasty]

1.  Melt butter in a large pot over medium heat and cook onions until translucent. Add garlic, seasoned salt, and pepper. Whisk in the flour and cook until the flour begins to brown a little, 2-3 minutes.

I love the smell of onions cooking in butter.

2.  Whisk the milk and stock into flour mixture.Turn heat to medium high and add 1 cup shredded cheddar cheese and continue to stir as mixture comes to a simmer.

It's a LOT of liquid, but trust me, it's necessary.

3.  Add rice and lower heat to medium low. Cook until the rice absorbs most, but not all, of the liquid and is tender, stirring occasionally, about 20 minutes.

Wrong pic for this step but I just like taking pictures of bacon.

4.  Preheat oven to 350 degrees. 

5.  Add chicken and bacon to the rice mixture. Pour mixture into a lightly greased 9 x 13 inch casserole. Sprinkle remaining 1/2 cup of shredded cheddar on top of the casserole. Place in oven and cook for 20 to 25 minutes or until cheese is melted and casserole is bubbling.

I split this between two 8x8 pans and put one in the freezer for later.

This casserole was just what I needed.  It's hearty, comforting, and TAAAAAAAAAAAASTY.  And I managed a little Get Ahead option by freezing half of it for another night.  I love that!!  Although I have to say the best part about this is that Gavin was so excited about it.  The entire time I was cooking he kept popping his head into the kitchen to check on my progress, or to say how excited he was about the bacon and chicken.  Gotta love it when a picky eater looks forward to dinnertime!

Gavin also helped chop onions with my new little manual food chopper.

Bacon Jam

No, the title is not a typo.  I really did make bacon jam.  In a slow cooker.  And angels began singing.

The world is now a better place.

Bacon Jam
Recipe from Martha Stewart

1 1/2 lbs sliced bacon, cut crosswise into 1-inch pieces
2 medium yellow onions, diced small
3 garlic cloves, smashed and peeled
1/2 cup cider vinegar
1/2 cup packed brown sugar
1/4 cup pure maple syrup
3/4 cup brewed coffee

1.  In a large skillet, cook bacon over medium-high, stirring occasionally, until fat is rendered and bacon is lightly browned, about 20 minutes. With a slotted spoon, transfer bacon to paper towels to drain.

Let us pause a moment to savor this truly glorious sight.

2.  Pour off all but 1 tablespoon fat from skillet (reserve for another use); add onions and garlic, and cook until onions are translucent, about 6 minutes.

3.  Add vinegar, brown sugar, maple syrup, and coffee and bring to a boil, stirring and scraping up browned bits from skillet with a wooden spoon, about 2 minutes. Add bacon and stir to combine.

I know, it doesn't look like much at this point.

4.  Transfer mixture to a 6-quart slow cooker and cook on high, uncovered, until liquid is syrupy, 3 1/2 to 4 hours. Transfer to a food processor; pulse until coarsely chopped. Let cool; the liquid will thicken as it cools.  Refrigerate in airtight containers, up to 6 weeks.

Pulse a few times to break it down, but not too much.  Still want some bacon bits!

Ok so let's just first talk about the elephant in the room here: this sounds WEIRD.  I'm totally not disputing that one.  I mean, come on, jam has always been associated with fruit; a sweet treat to put on toast and sandwiches.  Jam is peanut butter's best friend.  But BACON jam???  Whoa.

I was intrigued.  Not only because I happen to LOVELOVELOVE the combination of sweet and salty, but also I've always said that everything is better with bacon.  How could I not at least give this recipe a whirl?

My taste buds are THRILLED with this whirl.  Of course it's salty from the bacon, with little bits of that wonderful bacon-y crunch.  You also get this sweetness from the brown sugar, maple syrup, AND the caramelized onions.  That's right, the onions really come through with that sweet glorious flavor they get from getting happy in bacon fat.  I can also taste the cider vinegar in this, which helps to balance out the sweet and salty with just an edge of a bite.  This has such FANTASTIC flavor!!

So now begs the question, what do I do with this?  I could let myself be intimidated by the weirdness of this condiment.  Or I could take a step back and ask, well, what dishes do I like with bacon?  This is awesome on an English muffin with some egg and a little hot sauce.  Spread a little of this on your cheeseburger for a new twist on a bacon cheeseburger.  This would make a creative addition to a cheese platter.  Use it on a grilled cheese sandwich.  Or how about trying this in place of traditional strips of bacon on a BALT (bacon-avocado-lettuce-tomato) sandwich?  When you take the time to think about it, there really are lots of options for this jam.

Meatballs with Bacon Sauce

The first Valentine's Day in our house, I became obsessed with the idea of creating this really romantic meal for Rob.  I carefully watched Food Network for weeks, determined to find That Perfect ILoveYou Meal for him.

The second I got home from work, I started pulling out my pans, giddy in anticipation of how much I was sure he'd love the salmon filets I was making with this Fancypants glaze.  I even picked up these gigantic chocolate covered strawberries from one of my favorite local grocery stores for dessert.  Who wouldn't fall to their knees in adoration at the spread I was whipping up??

Not Rob.  I mean, dinner was ok (I may have overcooked the salmon a bit), and the strawberries were fine.  But that was it.  At the time, I was a lot flabbergasted and a little bit hurt.  Didn't he realize that I made this Fancypants dinner for him?

It took me years, and a couple other Fancypants dinners, before I finally had that "oh duh Jeanna" moment: just who exactly was I making these dinners for?  For all my Fancypants cooking, I didn't marry a Fancypants guy.  I married a true-blue, down-to-the-core Carnivore.  I could make all the fancy dinners I wanted (and he would happily eat them!) but they weren't going to make him stop mid-meal, look at me, and say thankyoupleasemakethisagain in between bites.

And I realize that I've given you a couple of lovely dinner options lately with oo-la-la sauces to go them.  If that's what your Beloved goes for, do it!  But if you have a guy like mine, why not make his meat-lover's heart go pitter-pat with a dish like this one instead:

Meatballs with Bacon Sauce 
Recipe adapted from Beau MacMillan

Bacon Sauce:
7 or 8 strips thick-cut bacon
1 large onion, diced
2 cloves garlic, minced
Salt and freshly ground black pepper
2 (14.5oz) cans crushed tomatoes
2 (14.5oz) cans diced tomatoes

Meatballs:
2 pounds lean ground beef
3/4 cup breadcrumbs
3/4 cup grated Parmigiano, plus more for serving
3/4 cup fresh parsley leaves, chopped
2 or 3 cloves garlic, minced
2 eggs
Salt and freshly ground black pepper

1.  For the bacon sauce: Using kitchen shears, snip the bacon into pieces into a big saute pan or skillet over medium heat; cook until almost crispy. Without removing the bacon from the pan, drain all but about 3-4 tbsp of the bacon fat.  Reserve the drained fat.

Feeling a little sinful with this much bacon......

2.  Add the onions to the pan. When the onions are almost cooked and start to become translucent, add the garlic and salt and pepper to taste. Cook for 1 to 2 minutes, and then add tomatoes and bring to a boil. Reduce the heat, cover and simmer on low for about an hour to an hour and a half.

Is there anything lovelier than bacon and onions?

3.  For the meatballs: Preheat the oven to 425 degrees F. Grease a baking sheet. In a large bowl, combine the beef, breadcrumbs, Parmigiano, parsley, garlic, eggs and some salt and pepper. Form into 1 to 1 1/2-inch meatballs and place on the prepared baking sheet. Drizzle or smear (if it's congealed) a little of the reserved bacon fat on each meatball. Bake for 5 minutes. Then turn the oven down to 350 degrees F and bake for an additional 15-20 minutes.

No need to get fancy: very basic meatball ingredients

Normally with recipes like this, I'd cut down on the bacon in an effort to control the amount of fat.  However this isn't just any meat sauce, it's a Bacon Sauce.  So I chose instead to leave the bacon and just drain some of that extra fat (I can always add it back in).  And you will be happy too for leaving in all the bacon.  The sauce has this incredible smokey flavor that perfectly complements the hearty meatballs.  Serve this over your choice of hot pasta (I like thin spaghetti).   Toss together a fresh salad and some garlic bread and you may just have that "fall to their knees in adoration" meal.

Roasted Garlic & Bacon Dip

It is entirely possible that when I tasted this dip, I squealed like a 10-year-old girl who'd just been given a basket of puppies and kittens to play with.  And then maybe I proceeded to dance around the kitchen.

My thighs say "control yourself."  My mouth says "who asked you?"

Entirely possible...

Roasted Garlic & Bacon Dip
Recipe adapted from Food Network Magazine

2 bulbs garlic
6 strips bacon
2 cups plain Greek yogurt
1/2 cup mayonnaise
2 green onions, chopped
3-4 dashes Worcestershire sauce
Salt and freshly ground black pepper

1.  Preheat oven to 400.

Foil packet doesn't have to be pretty; just ball it up around the bulb.

2.  Lay out bacon strips on a broiler pan.  Cut off the tops of the garlic bulbs, drizzle with extra-virgin olive oil, and wrap in aluminum foil.  Place bacon and garlic in the preheated oven and bake until the bacon is crisp and the garlic is soft.  The bacon will take about 30ish minutes (your nose will tell you when it's done) and the garlic about 45 minutes.  Let both cool.

If the cloves still have some shape, mash them up a little with a fork or whisk.

3.  Squish the garlic pulp into a medium bowl with the yogurt, mayonnaise, onion, and Worcestershire sauce.  Whisk to combine.  Crumble the bacon and stir into the dip.  Season with salt and pepper.

You want the bacon extra crisp so it won't get too soggy in the dip.

I'd recommend making this at least a few hours, or even a full day, ahead of time.  That way the flavors have a chance to hang out, get to know each other and work out any issues.  Enjoy this dip with potato chips, fresh veggies, baked potatoes, a spoon.... 

Rosemary Pork Tenderloin

The other night, as this was baking and the glorious aroma of it was scenting the air, I made an off-hand comment about this dish being a meat log covered in meat.

Really, that pretty much sums it up.  If you like Pig, you'll LOVE this.

Rosemary Pork Tenderloin
Recipe slightly adapted from Claire Robinson

1/3 cup Dijon mustard
1-2 tsp freshly ground black pepper
1 tbsp chopped fresh rosemary leaves, PLUS 4 sprigs rosemary, with hard woody stems
5 large garlic cloves: 2 cloves minced, 3 cloves smashed
2 pork tenderloins, about 1-pound each
6-ish slices bacon, cut in half

1.  In a small bowl, whisk together the Dijon mustard, fresh ground black pepper, chopped rosemary, and minced garlic and mix well. Rub the mustard mixture over the surface of the tenderloins and wrap in plastic wrap. Marinate in the refrigerator at least 1 hour (I marinated mine for close to 6 hours). 

Simple ingredients. Strong flavors.

2.  Preheat oven to 375 degrees F. 

The bed for the tenderloins

3.  Place rosemary sprigs and smashed garlic in the center of a baking dish. Remove the plastic wrap from the tenderloins and top each with slices of bacon. 

Tucked in with a bacon blanket

4.  Place the baking dish in the oven and bake for 25 to 30 minutes or until an instant-read thermometer, inserted in the tenderloins, registers 160 degrees F. Remove from oven when desired doneness is reached and let sit for 5 to 10 minutes on a cutting board before slicing.

Took this pic with my phone.  Not too shabby!

Yup, a log of tender pork, covered in a bacon blanket.  I don't think it gets any better than that!

Cobb Salad

Did you have a chance to cook up some chicken over the weekend?  If you did, I highly recommend using some of it in this:

Cobb Salad
Recipe adapted from what I've heard and AllRecipes

Lettuce
1 1/2 pints of grape tomatoes, halved
1 to 1 1/2 cups cooked chicken, cubed
5 slices of bacon
2 avocados, cubed and tossed in a little lemon juice
3 hard boiled eggs, quartered
Salt and freshly ground black pepper

1.  Preheat oven to 400.  Spread out bacon on a broiler pan and bake until bacon is crisp, around 20 minutes.  Drain what little grease there is on a paper towel-lined plate and chop after cooled.

2.  Spread lettuce out on a large platter.

Beautiful lettuce I picked up at the farmer's market

3.  Lay out remaining ingredients across lettuce, each in their own section.

Normally I like a tossed salad, but this just turned out gorgeous!

4.  Season to taste with salt and pepper

Use whichever dressing you prefer, but a simple red wine vinegar and extra-virgin olive oil is fantastic!  This salad actually turned out better that I could have expected for our family to eat for dinner.  Because I kept the toppings segregated, we were each able to take from the sections we preferred.  Since Gavin has become quite the selective eater in the last couple years, this made dinner suddenly more normal, instead of the battle that it usually is.  Gotta love that!

Oh yeah...Cobb salad usually has a section of bleu cheese but I didn't have any handy, plus I ran out of room on the platter anyway.  Obviously next time I need to use a bigger one! :)

Polla alla Cacciatora

Polla alla whata?  Yeah, sorry...  I know the name sounds kind of weird.  Really this is like a variation on chicken cacciatore.

So I was getting my usual Saturday morning foodie fix and I watched one of the chefs prepare this.  She mentioned how this was an easy weeknight supper... yeah, yeah, I've heard that one before.  But then I really looked at her ingredients and how she was putting it all together.  Dude, this seriously is a weeknight wonder meal!  Fancy-sounding enough for company, simple, comforting, and filling enough to be just for the family, and comes together in about 30 minutes.  Wahoo!!!

Polla alla Cacciatora
Recipe adapted from Nigella Lawson

4-5 strips of bacon
1 tsp (ish) fresh rosemary, finely chopped
5-6 green onions
1 lb chicken thighs
1/2 tsp celery salt
1/2 cup white wine
1 (14.5oz) can diced tomatoes
2 bay leaves
1/2 tsp sugar
1 (14.5oz) can Great Northern white beans (or cannellini beans, or whatever white bean you like)

1.  Heat a large skillet over medium to medium-high heat.  Using kitchen shears, snip bacon into pan.  Let cook a few minutes and start to crisp up a bit.

Oh fresh rosemary....I love you

2.  Also using kitchen shears, snip bits of green onion into pan with the onion.  Add rosemary.  Let cook a few more minutes and try to not stick your nose into the pan too far as you inhale the glorious aroma of fresh rosemary being cooked in bacon fat.

Seriously, the smell of this concoction cooking together is HEAVENLY!

3.  As the bacon, onion and rosemary cook, cut chicken thighs into quarters.  Add to pan with the celery salt and let brown a couple minutes.  Pour in white wine and let that come up to a simmer before adding the tomatoes, bay leaves, and sugar.  Bring to a simmer, cover, and let cook for 20 minutes.

4.  Drain and rinse the canning juices off the white beans.  Stir into the chicken mixture and let heat through before serving.

Couple of things to make note of: I know I wasn't very exact on the time to cook the bacon because I think it's going to vary depending on how hot your skillet is.  You want to make sure though that by the time you start adding liquid to the pan that the bacon is good and crispy.  The liquids will soften the bacon no matter what so any "lightly done" bacon will seem almost raw in the finished dish.  If you want to keep that bacon crispy, I'd suggest cooking the bacon on it's own and them removing it to a paper towel-lined plate to drain.  Cook the onions and rosemary in the bacon fat and then add the bacon back in just before you serve.

I like to eat this over rice to help soak up some of those lovely tomato/wine/bacon juices.  I think you could also eat this in a bowl with some crusty bread.  Despite some of the more intensely flavored ingredients (hello bacon, rosemary...), the resulting flavor of this dish is pretty mild in my opinion.  Between the juicy chicken, hearty beans, and wonderfully rich tomato sauce, this is just the kind of thing I'm looking for at the end of a long day.