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  #31   ^
Old Fri, May-15-15, 15:18
mviesprite's Avatar
mviesprite mviesprite is online now
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Posts: 11,974
 
Plan: Suzanne Somers
Stats: 182.5/165/105 Female 5'
BF:Melting!
Progress: 23%
Location: Phoenix area, AZ
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Quote:
Originally Posted by askwhy456

...For a recipe idea: My DH and I love to make sweet pepper poppers using mini sweet peppers (I generally buy them at Aldi as they are much cheaper than Walmart). I slice the peppers in half and fill with cream cheese mixed with some garlic, cayenne, parsley and green onion (or whatever seasoning I have closest when mixing it up). Then I either wrap them with half slices of bacon or I just lay a piece across the top of the 'boat' and bake at 400 for about 30 minutes or until the bacon is cooked. Its a milder/sweeter version of the jalapeno pepper poppers and soooo crazy good!

That sounds really good! Thanks for sharing.
All the ideas sound good.

Meme do you turn the bacon in the iron skillet at all? Or does it just get done and crispy that way?
Kat
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  #32   ^
Old Fri, May-15-15, 15:41
Kristine's Avatar
Kristine Kristine is offline
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Posts: 17,993
 
Plan: Primal
Stats: 165/149/145 Female 5'7"
BF:
Progress: 80%
Location: Southern Ontario, Canada
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Similar to the cabbage and bacon idea, bacon is my method of using greens that I'd otherwise consider too bitter. I grew turnips and kohlrabi last year, and it's a nice bonus veggie side dish when you take those greens and fry them up in bacon grease with a some onion and bacon. Yum. (ETA) Oh, and lots of freshly-ground pepper.
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  #33   ^
Old Fri, May-15-15, 15:47
Meme#1's Avatar
Meme#1 Meme#1 is offline
Posts: 7,662
 
Plan: Atkins DANDR
Stats: 210/183/160 Female 5'4"
BF:
Progress: 54%
Location: Texas
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I'm doing the bacon wrapped oven baked whole chicken.
I sliced up a bed of onions and placed in the pan, then rinsed dried and seasoned chicken. Placed chicken on top of the onions and wrapped the chicken with bacon all over, where ever I could.
I'll give the report after dinner.
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  #34   ^
Old Fri, May-15-15, 15:50
Meme#1's Avatar
Meme#1 Meme#1 is offline
Posts: 7,662
 
Plan: Atkins DANDR
Stats: 210/183/160 Female 5'4"
BF:
Progress: 54%
Location: Texas
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Quote:
Originally Posted by mviesprite
That sounds really good! Thanks for sharing.
All the ideas sound good.

Meme do you turn the bacon in the iron skillet at all? Or does it just get done and crispy that way?
Kat


Yes Kat I do turn the bacon over once but that's about it.

I think Kristine is right, bacon and bacon drippings mellow out strong greens...
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  #35   ^
Old Fri, May-15-15, 18:32
Meme#1's Avatar
Meme#1 Meme#1 is offline
Posts: 7,662
 
Plan: Atkins DANDR
Stats: 210/183/160 Female 5'4"
BF:
Progress: 54%
Location: Texas
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OK here is my report on the whole chicken wrapped in bacon.
I wouldn't do it again.
It didn't add any extra flavor
The bacon shrunk, got dried out
Added cost for much of nothing added.

Also wanted to add that the bacon covers the skin so while the bacon dried out, the chicken skin didn't get crispy because it was under the bacon.

Last edited by Meme#1 : Fri, May-15-15 at 20:25.
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  #36   ^
Old Fri, May-15-15, 21:12
gonwtwindo's Avatar
gonwtwindo gonwtwindo is offline
Posts: 6,610
 
Plan: General Low Carb
Stats: 164/162.6/151 Female 5'3"
BF:Sure is
Progress: 11%
Location: SoCal
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Hm. I love crispy skin. I bought thighs with skin today JUST for that. Well, plus I'm not a huge fan of chicken breasts.

I *will* be breaking out the bacon tonight to stir-fry brussels sprouts in. YUM. It's Kirkland brand...never had it before but at 4 lbs for $9.96, into the cart it went.
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  #37   ^
Old Fri, May-15-15, 23:17
Meme#1's Avatar
Meme#1 Meme#1 is offline
Posts: 7,662
 
Plan: Atkins DANDR
Stats: 210/183/160 Female 5'4"
BF:
Progress: 54%
Location: Texas
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I love crispy skin too and it stayed soft under the bacon.
Live and learn......
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  #38   ^
Old Sat, May-16-15, 04:11
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Robin120 Robin120 is offline
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Posts: 3,903
 
Plan: low carb
Stats: 171/125/145 Female 5'9
BF:
Progress: 177%
Location: DC
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Quote:
Originally Posted by Meme#1
OK here is my report on the whole chicken wrapped in bacon.
I wouldn't do it again.
It didn't add any extra flavor
The bacon shrunk, got dried out
Added cost for much of nothing added.

Also wanted to add that the bacon covers the skin so while the bacon dried out, the chicken skin didn't get crispy because it was under the bacon.


blech!
i would try a smaller cut- since it would cook much faster, i don't think you would have these problems. But i always use skinless breasts anyhow. i don't like skin unless it is on wings.
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  #39   ^
Old Sat, May-16-15, 06:00
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Kristine Kristine is offline
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Posts: 17,993
 
Plan: Primal
Stats: 165/149/145 Female 5'7"
BF:
Progress: 80%
Location: Southern Ontario, Canada
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Was the bacon grease/chicken fat salvageable at all? I'd think that'd be one delicious cooking fat. I'm a huge leftover-fat fan.

(ETA) My crispy skin trick is to preheat the oven to 500, and blast that chicken for 15 minutes, then turn it down to 350 for the remainder of the cooking time.
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  #40   ^
Old Sat, May-16-15, 10:38
mviesprite's Avatar
mviesprite mviesprite is online now
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Posts: 11,974
 
Plan: Suzanne Somers
Stats: 182.5/165/105 Female 5'
BF:Melting!
Progress: 23%
Location: Phoenix area, AZ
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Quote:
Originally Posted by Kristine
Was the bacon grease/chicken fat salvageable at all? I'd think that'd be one delicious cooking fat. I'm a huge leftover-fat fan.

(ETA) My crispy skin trick is to preheat the oven to 500, and blast that chicken for 15 minutes, then turn it down to 350 for the remainder of the cooking time.

ooo thanks for the chicken crisp tip!!!
I know this is a bacon thread, but I have to comment - I made a retro (1930) recipe for roast chicken one year for Thanksgiving (it was just me and the cats I was petsitting) - just butter, salt and pepper - and it was so good! If I make it again I'll use your suggestion.
Kat
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  #41   ^
Old Sat, May-16-15, 11:10
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Himadri Himadri is offline
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Posts: 440
 
Plan: Atkins72, mostly
Stats: 294/178.6/150 Female 66 inches
BF:
Progress: 80%
Location: Michigan USA
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Quote:
Originally Posted by askwhy456
I started baking my bacon about a month ago and only use a skillet when I am only cooking a couple of pieces - but then why only cook a couple of pieces when you can have leftovers???


Wait.... leftover bacon? Please explain, never had that happen....
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  #42   ^
Old Sun, May-17-15, 11:06
mviesprite's Avatar
mviesprite mviesprite is online now
Senior Member
Posts: 11,974
 
Plan: Suzanne Somers
Stats: 182.5/165/105 Female 5'
BF:Melting!
Progress: 23%
Location: Phoenix area, AZ
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Quote:
Originally Posted by Himadri
Wait.... leftover bacon? Please explain, never had that happen....

I know! I'd make an entire panful of oven bacon and it took all I had to put some in the fridge for later - sometimes it didn't make it into the fridge at all!
Kat
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  #43   ^
Old Sun, May-17-15, 11:15
Meme#1's Avatar
Meme#1 Meme#1 is offline
Posts: 7,662
 
Plan: Atkins DANDR
Stats: 210/183/160 Female 5'4"
BF:
Progress: 54%
Location: Texas
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Recap on the bacon wrapped chicken. The cold leftovers are really good and the bacon on there did add so much flavor now.

Kristine, the chicken fat is really good too and I have to say that I did dip some of the chicken in it and especially since I put the chicken on a bed of sliced onions, it all married into a yummy tasting layer of drippings.
Funny how day old food sometimes develops into more intense flavors...
So...I might make this again..LOL
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  #44   ^
Old Sun, May-17-15, 11:19
Meme#1's Avatar
Meme#1 Meme#1 is offline
Posts: 7,662
 
Plan: Atkins DANDR
Stats: 210/183/160 Female 5'4"
BF:
Progress: 54%
Location: Texas
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Quote:
Originally Posted by mviesprite
ooo thanks for the chicken crisp tip!!!
I know this is a bacon thread, but I have to comment - I made a retro (1930) recipe for roast chicken one year for Thanksgiving (it was just me and the cats I was petsitting) - just butter, salt and pepper - and it was so good! If I make it again I'll use your suggestion.
Kat


Yes Kat, butter on the chicken.
Back in the day of low-fat thinking I used to diss my mother-in-laws way of baking chicken because, as my husband would say, she always buttered the chicken skin.
So now that we all know that the low fat way of eating is no good, lets all butter our chicken.
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  #45   ^
Old Sun, May-17-15, 14:26
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gonwtwindo gonwtwindo is offline
Posts: 6,610
 
Plan: General Low Carb
Stats: 164/162.6/151 Female 5'3"
BF:Sure is
Progress: 11%
Location: SoCal
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I butter mine, and used to dis my MIL too. She would cook pounds of bacon, and then submerge eggs in the fat to cook. Guess who did that this morning. Me.
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