a large frying pan over medium heat, cook bacon until it begins to curl
and turn red - you want it to be partially cooked but still flimsy.
Place bacon on a paper towel while preparing other ingredients.
In a small bowl, mix together cream cheese and chives. Set aside.
Place chicken breasts in a plastic bag. Using a meat mallet, flatten chicken breasts until they’re about ¼ inch thick.
a portion of the cream cheese mix and spread it in the center of the
chicken breast, keeping at least a ½ inch gap from the edges clear.
with the smallest end, roll up the chicken breast. With the seam side
of the chicken facing up, wrap pieces of bacon around it so that the
ends of the bacon are tucked beneath the chicken. Wrapping this way
should secure the bacon and keep the chicken wrapped. If needed, use
toothpicks to help keep the chicken wrap together.
chicken in a baking dish of your choice (I used a 9x13 I had handy) and
bake for 30 minutes. Turn oven to broil for 5 minutes to crisp the
bacon. If desired, sprinkle more fresh chopped chives on top. Serve
of cornbread, enchilada sauce, spiced ground beef and cheese, baked
until melty and topped with all your favorite taco fixings!Author: 2TeaspoonsServes: 8-12IngredientsCORNBREAD
½ cup cornmeal
⅔ cup flour
3 tablespoons sugar
1 tablespoon baking powder
¼ teaspoon salt
3-4 tablespoons oil (I used olive oil)
⅓ cup milk
1 small can diced green chiles (4.5 ounce can)
1 can of corn or creamed corn
1 lb ground beef
1 teaspoon cumin
1 teaspoon chili powder
¼ teaspoon salt
¼ teaspoon pepper
1 ¼ cup enchilada sauce
2 cups of shredded cheese (I used sharp white cheddar)
Preheat oven to 400 degrees F.
together cornmeal, flour, sugar, baking powder, and salt. Add oil until
soft crumbles form. Whisk in milk and egg. Gently fold in chiles and
corn. Pour into greased baking pan (9x9, 9x13, large cast iron skillet).
Bake until set (a toothpick should come out clean), about 20-25
cornbread is baking, combine beef with spices and sauté in a skillet
over medium heat until fully cooked, about 10 minutes. Drain and set
cornbread is done baking, reduce oven to 350 degree F. Poke holes in
cornbread with a fork and pour enchilada sauce over it. Top with ground
beef and shredded cheese, and cover with aluminum foil. Bake in oven for
20 minutes. Remove foil and back until cheese begins to brown, about
Let cool for 10-15 minutes before serving with desired toppings.
Serves 3 | Prep Time: 5 Mins | Marinate: 15 Mins | Cook Time: 20 Mins
1 1/2s lb skin-on, deboned chicken thighs (click to learn how)
Lime wedges, for garnishing
Chopped cilantro, for garnishing
3 tablespoons olive oil
4 cloves garlic, minced
4 tablespoons finely chopped cilantro stems and leaves
2 tablespoons lime juice
1 heaping teaspoon red chili flakes
½ teaspoon salt or more to taste
Preheat oven to 375F.
Whisk all the Marinade ingredients together in a big bowl, mix well.
Add the chicken into the Marinade, stir to coat well. Marinate for 15
minutes but best for 2 hours.
Heat up a skillet and pan-fry the chicken with the skin-side down
until slightly browned. Turn over and pan-fry the other side of the
chicken until slightly browned.
Transfer the skillet into oven and bake for 20 minutes. Transfer the
chicken and the Marinade residual (after baking) to a serving platter
(discard the oil), squirt some fresh lime juice and garnish with
cilantro, serve immediately.
Make sure you use an oven-safe skillet or pan before baking the chicken in the oven. You may also grill the chicken.