What exactly happens when a food enthusiast’s favorite type of books are murder mysteries? She reads Joanne Fluke’s “Hannah Swensen” series. Each book details a gruesome murder, which the local cookie shop owner, Hannah Swensen,. always ends up involved in. They’re splendid reads, and they all have multiple recipes tucked away inside. I HIGHLY recommend the series. Anyhoo, in one of the most recent books “Cinnamon Roll Murder,” there appears a recipe for Piggy Chicken.
Lets get started!
- 1 – 1 1/2 lbs. boneless, skinless chicken tenders
- 8 oz. block of cream cheese, softened
- 2 tbs. dried chopped chives
- 1/3 cup dried minced onions
- freshly ground pepper
- 1 lb. regular sliced bacon
- Lay each chicken tender between two sheets of plastic wrap and place on a cutting board. (I took my normal chicken breasts and halved it, then cut the halves into thirds or fourths, depending on the size of the breast.)
- Using a meat hammer, pound as flat as you can get them. (If you pound on the undersides they’re less likely to fall apart.) Stack and set aside.
- Find a shallow pan (or two) that will hold the tenders with at least one inch between them on all sides. Spray pan with Pam.
- Move one flattened tender to the cutting board, remove top sheet of plastic wrap.
- Mix chives and onions into cream cheese.
- Using a spatula or frosting knife, spread approx. 2 tsp. of cream cheese on the flattened chicken tender. Sprinkle with salt & pepper.
- Roll up the chicken tender like a jelly roll; pick it up & move it to the bottom of the cutting board.
- Wrap one piece of bacon around the chicken roll, trying to angle it so as much of the chicken roll as possible is covered. Place in prepared pan with at least one end of the bacon under the chicken tender roll.
- Repeat until all tenders have been rolled and covered with bacon. (They don’t have to be completely covered, no worries. I tore some of the bacon strips in halves so I had enough to cover all the chicken tenders I made.)
- Put pans into 375 degree oven for 25 minutes, then turn oven up to 425 for an additional 5 minutes, or until bacon is crisp.
Tah-Dah! Fairly simple recipe for a bacon-y, chicken-y appetizer. It could also be a meal, if you ate enough of them.
Hello, all! This might be the first recipe I ever made that wasn’t a baked good, back four years ago. I figured it was time to share it, since the reaction I got from my family when I fed the completed chicken to them all those years ago has stuck with me, encouraging me to keep cooking.
Overall, this recipe is exceedingly easy to prepare a day ahead of time, just toss the marinating chicken in the fridge before you go to bed (or before you leave for work in the morning, if you’re me) and fry it up when you return.
Lets get started!
- 5 chicken breasts
- 12 ounce bottle of ranch dressing
- 1/4th cup olive oil
- 1 tablespoon minced garlic
- 1/2 teaspoon black pepper
- A pinch of rock salt
- Make certain you have the required ingredients
- Place all ingredients in a gallon freezer bag and mix thoroughly.
- Split whole chicken breasts into halves and place into marinade in the bag.
- Make sure the marinade is coating the chicken halves completely.
- Let the chicken rest in the marinade in the fridge for at least four hours. I’ve found it to be best done before twelve hours, but it was fine all the same.
- If you’re at home, shift around the bag from time to time, just to make sure the marinade is still covering the chicken.
- Remove the marinated chicken from the bag.
- Tip: You can wipe off some of the marinade after you take the chicken out of the bag so the chicken doesn’t become greasy while cooking. (It depends on personal taste.) The picture above is how the chicken looked after squeegeeing some of the marinade off.
- After those hours are up, take each chicken slice and fry it in olive oil on about medium heat until the internal temperature reaches 170 degrees.
- It should look like the above picture when it is nearly done.
Congratulations, you’ve made Ranch Marinated Chicken! Pretty easy, huh? Let me know what you think in the comments below!
About two years ago, my aunt found out I loved to cook, so she bought me Barbara Kingsolver’s fantastic book, “Animal, Vegetable, Miracle,” which chronicles Ms. Kingsolver’s life for a year while she grew and ate local-based food. It is chock-full of recipes and wisdom regarding food and eating practices, I recommend it highly to anyone interested in agriculture, gardening, or food in general. Here is her website regarding the book. http://animalvegetablemiracle.com/
ANYHOO, this recipe came from her book. It wasn’t my favorite recipe of all time, but it smelled amazing.
Lets get started!
- 1 1/4 pounds raw ground turkey
- 1/4 cup chopped onion
- 1/8 cup (Or 2 tablespoons, depending on the measuring system you use) chopped garlic
- 1/4 tablespoon paprika
- 3/4 teaspoons ground cumin
- 1 teaspoon fresh oregano (Or 1/2 teaspoon dry)
- 1 teaspoon fresh thyme (Or 1/2 teaspoon dry)
- 1/2 teaspoon ground black pepper
- 1 teaspoon cayenne (optional)
- Grab all of your ingredients to prepare them.
- Chop whatever fresh ingredients you are using! I have fresh oregano from my herb garden, so I used that.
- Add all of the seasonings and onions and toss until mixed well.
- Add ground turkey. If the meat seems a bit dry, moisten it with a little bit of olive oil.
- I made around nine patties.
- Fry on medium heat with a bit of olive oil in a frying pan.
- This is about what the completed patties should look like!
- An easy, complete meal with a simple salad and brown rice.