Sweet & Savory Friday - Canadian Bacon Pinwheels

DIRECTIONS:

• Slice loaf of Sourdough Baguette into 1/2 inch slices
• Spread with Creamy Horseradish or sandwich spread of your choice
• Spread with Applewood Smoked Bacon Mustard or mustard of your choice
• Include slice of Colby Jack Cheese or cheese of your choice
• Include slice of Canadian Bacon
• Include thin slice of green olive or garnish of your choice

These are so tasty you will be able to polish off a plate of them before you can say, "Bob's your uncle!"  After that, you may ask yourself, "What's the difference between American Bacon and Canadian Bacon?"  Our bacon comes from the belly portion of the pig whereas Canadian Bacon is usually cut from the loin area.  

Happy Dining!

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Sweet & Savory Thursday ~~ Bacon Bow Ties

INGREDIENTS:

• 1 pound bacon
• brown sugar

DIRECTIONS:

• Line jelly roll pan or baking pan with aluminum foil.  Place cooling rack on top.  You could also use a broiler pan.
• Tie bacon strips into bow tie shape.
• Cook for one hour at 300 degrees.

                                            

• Turn bow ties over and sprinkle with brown sugar.  
• Bake for another 45 minutes to one hour.
• Make sure to check the centers of the bow ties to see if they are cooked completely.

Happy Reading as you enjoy your bow ties!  Let me know if you can eat just one of these and leave the rest of them on the plate.  :-)  

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Sweet & Savory Thursday: Humdinger Hummus

So is the Chickpea or Garbanzo Bean actually a bean, a pea, or a fruit?  All I know is that it is beyond delicious and does not come from a chicken!  J

               

Sheila’s Humdinger Hummus

• 2 – 15 oz. cans Chickpeas (Garbanzo Beans)
• 2 -  heaping Tbsp. minced garlic
• 3 -  Tbsp. olive oil
• 2 -  Tbsp. lemon juice
• 3 –  tsp. cumin
• ¼   cup water
• 2 – tsp. freshly ground kosher salt, optional
• 2 – Tbsp. hot sauce (I prefer Cajun Sunshine)
• Dust with Hot Hungarian Paprika

Directions:

• Rinse Chickpeas in colander.
• Place all ingredients except paprika inside food processor and blend until smooth.

This scrumptious concoction can be spread on crackers, pizza dough, bread, or veggies.  It can also be added to salads, hamburger patties, or thinned into a sauce to use when preparing other dishes such as hummus and spaghetti noodles.

Question:  What other suggestions do you have for ways in which to prepare or serve hummus? I would enjoy hearing from you.

Happy Reading & Eating!

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Sweet & Savory Thursday - Sheila's Super Bowl Wings

No Super Bowl Spread (not the football game point spread) is complete without some scrumptious chicken wings which seem to disappear faster than chips, dips, or a platter of freshly baked chocolate chip cookies!

Without exaggeration, my husband and I polished off the above platter of wings in about ten minutes flat when watching a prior Super Bowl, so trust me when I tell you that these are beyond finger lickin’ good!

Since the Super Bowl game is not played until the afternoon, you will have plenty of time to prepare the marinade and marry it up with the plain chicken wings in your refrigerator for about 3 hours prior to cooking them.

Sheila's Super Bowl Chicken Wings

The following recipe is for a 3 lb bag of plain chicken wings:

• 6  Tbsp. olive oil
• 2  Tsp. chili powder
• 1  Tbsp. hot sauce (I prefer Cajun Sunshine brand)
• ¼ - ½  Tsp. cayenne pepper (depending upon how hot you like your wings!)
• 2  Tbsp. honey
• 4  Tbsp. fresh lime juice  (save zest from limes to sprinkle onto cooked wings, if desired)
• 8  cloves of minced garlic
• 2  Tsp. kosher salt, optional
• 3/4  cup flour
• 3  cups plain panko bread crumbs

Directions:

Mix together in a bowl:  only 5 tbsp. of the olive oil, only 1 tsp. of the chili powder, hot sauce, cayenne pepper, honey, lime juice, garlic, and only 1 tsp. of the salt.

Place chicken wings in a glass container and cover with the well mixed marinade.  Cover pan with lid or plastic food wrap. Refrigerate for at least 3 hours.

Preheat oven to 425 degrees.

Line a baking sheet with aluminum foil, place a cooling rack on top of baking sheet, and spray with cooking spray.

Optional method – use a meatball cooking pan.

In a separate bowl, combine the flour, bread crumbs, and remaining salt and chili powder.

Coat the chicken wings completely in the mixture and place on top of cooling rack or meatball cooking rack.

Drizzle remaining olive oil over top of wings.

Bake wings for 20 minutes.  Turn and bake for another 15 minutes or until wings are cooked completely and turn golden brown.

Place on serving platter and sprinkle with lime zest if desired.

***** As I have experimented with this recipe in the past, I came to the conclusion that if I did not sprinkle the cooked wings with lime zest or drizzle additional lime juice over them, I could taste the garlic and cayenne flavors.  Too much lime can overpower the taste of everything which is not a problem if you are a big lime fan.

Enjoy!  J

If you do happen to prepare this recipe for your Super Bowl Sunday, I would love to hear back from you as to any suggestions that you might have.

Happy Reading, Cooking & Eating!

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