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Feb 062016
 

Pigs In A Bacon Burger Blanket

Oh! Don't count the calories....Just enjoy!

Oh! Don’t count the calories….Just enjoy!

Got this idea from a restaurant that was cooking for Fox News one weekend awhile back and thought it would be a great idea for Super Bowl Sunday! They wrap a whole dog for their restaurant but I made them as a finger food….  They didn’t say what ingredients were used, just that it was a hot dog stuffed in burger meat and then wrapped in bacon. I thought to myself, okay, you put relish and mustard on top of the dogs and onion and dill pickle on top of your burger so why not put those ingredients into the burger meat?

For this recipe I will only use one bun size hot dog which will make 8 nice size balls and you can multiply that for desired amount you would like to make……….

Pigs In A Bacon Burger Blanket
 
Author:
Ingredients
  • 1 bun size hot dog, cut into 8 pieces
  • ¼ lb lean ground beef
  • 8 strips of bacon cut in half
  • 3 tbsp chopped onion, I used sweet
  • 2 large tbsp dill relish, you can also use sweet
  • 2 tbsp horseradish mustard
Instructions
  1. Combine the burger meat with the onion, relish and mustard, mix well.
  2. Take a scoop of meat about the size of a rounded tablespoon and place 1 piece of the hot dog in center, surrounding the hot dog completely with the burger.
  3. Wrap one piece of bacon around one side and then another piece around the opposite side.
  4. Bake in a 350 degree oven on a shallow baking sheet, do not use a cookie sheet as the grease will run off into your oven.
  5. Cook until bacon is done, turning occasionally for about 20 minutes.

It’s Saturday and I’m out of here until next week when husband and daughter will be taking the spotlight in the kitchen, OH God help us all…….. Have a great weekend and enjoy the big game tomorrow, til then!

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Oct 022013
 

Zesty Pretzel Coated Chicken Strips

Day is running short as we had to go to do a little shopping this morning and this afternoon, we have a load of dirt coming in to fill some driveway ruts that we acquired during all the rain this summer. Also needed some extra dirt for planting my veggies that I started weeks ago. We got a late start with them because we thought we were going up north and they would die while we were gone. Don’t know if we will get many veggies from them, but I’d be happy with some fresh cukes and tomatoes.

I’ve been reading so much about pretzels being used for battering chicken, something I had never tried, I decided to experiment with it the other evening for dinner. The one thing I noticed with most of the recipes was the ingredient, honey mustard and I wanted more zing than sweetness. Not too disappointed with my first try but would like to try again as I did seem to overcook them a tad bit. Actually, I left husband in charge while I took a quick shower, so can I blame him, sure I can!

kitchen and chicken and book 001

Ready for the oven.

 

kitchen and chicken and book 003

Looks done.

 

kitchen and chicken and book 010

Ready to eat! 

 

 

 

 

 

 

 

 

5.0 from 1 reviews
Zesty Pretzel Coated Chicken Strips
 
Ingredients
  • 1 lb chicken breasts, cut in strips
  • 1 egg
  • 2 tbsp horseradish mustard
  • 1 to 1-1/2 cups crushed pretzels
  • Salt and pepper to taste (my pretzels had ample salt so I did not add extra)
Instructions
  1. Combine the egg and mustard and blend well.
  2. Dip chicken in egg mixture to coat.
  3. Dip chicken in the pretzels to which you have added salt and pepper, pressing chicken into them to coat well.
  4. Place chicken on a cookie sheet that has been sprayed with cooking oil.
  5. Bake in a 375 degree oven for about 20 to 30 minutes, turning half way during the baking time.
  6. Baking time may vary according to thickness of the chicken strips.

 

Next time I am going to try adding a little extra horseradish to the egg mixture to get more kick. Hope you enjoy, it’s Pretzel Month!

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