This week’s weekend cooking is “Feta Cheese and Bacon Stuffed Chicken Breasts”. Beth and I both thought that the recipe was great. I just added an extra strip to each chicken breast. Beth asked me, “Why do you always have to add more bacon”? I must of gave her the crazy eye, because after she said that she took one step back. Never question a man about his pork belly.
Feta Cheese and Bacon Stuffed Chicken Breasts
Prep Time: 15 Min | Cook Time: 30 Min | Ready In: 45 Min
What you need:
8 tablespoons olive oil
2 teaspoons lemon juice
4 cloves crushed garlic
1 tablespoon dried oregano
salt and pepper to taste
4 skinless, boneless chicken breasts
4 slices feta cheese
8 slices bacon, fried and drained
Putting it all together:
Preheat oven to 350 degrees F (175 degrees C).
In a small bowl combine the oil, lemon juice, garlic, oregano, salt and pepper. Mix together. Place chicken in a 9×13 inch baking dish and pour oil mixture over chicken.
Stuff each chicken breast with 1 slice feta cheese and 2 slice bacon. Secure open sides with toothpicks.
Bake uncovered at 350 degrees F (175 degrees C) for 30 to 35 minutes.
This week’s Thirsty Thursday brew is Clay Pipe Brewing’s Hop-Ocalypse IPA. This beer came to mind since everyone was talking about Snowmageddon this past week (armageddon, apocalypse there kind of similar). I was surprised to find out that Clay Pipe is located in Westminster, Maryland. The same town I was born in!
A hophead’s session beer! Whether you can pronounce it or not, you’ll love the distinctive flavor and easy drinking nature.
Alcohol: 5.8 % v/v | Color: Copper (~10.0 SRM) | Bitterness: High – 58 IBU
Ingredients: 2-Row Malted Barley, 20 lovibond Munich Malt, 60 lovibond Caramel Malt, Filtered Water, American, English & German Hops, Ale Yeast.
It’s been almost two years since I had this beer so I really can’t remember details. All I do remember is it was a really good IPA. The next time I see it somewhere I am going to have to give it another try. For some reason I keep thinking it reminded me of Big Hop, but that could because I am having a Big Hop dry spell. After this snow melt I will need to make a trip out to a Growler Hour.
Usually I would be posting show notes for today’s Bacon LIVE but do to Snowmaggedon or #SnOMG (what the twitter kids have been calling it) we had to cancel. Sean was not able to make it to my house to record the show and I thought doing it solo would not be as fun. Plus, I needed to relax after having to shovel out my car for the second time.
Bellow is a video made by what looks like some Burgh Bros showing what the city looked like after the first big hit of snow. The show was canceled because we got another 6 inches on top of the mess we already had.
I guess we are lucky compared to what our friends closer to DC got. Who knows when they will be dig out. Let’s how its after Tax season.
Next week Sean and I will be reviewing Burgers’ Smokehouse Bacon. Some how the mail-person didn’t “miss place it” in the snow. Be sure to tune in next week at Wednesday 7pm ET.
It was brought to my attention by a reader who calls himself Matt Moo, that they can now grow pork in a petri dish. They take pig stem cells and turn them into strips of meat (do that mean bacon?). The scientists hope to one day use this technique to offer alternatives to raising livestock and help end world hunger.
I am all for stem cell research but has this gone too far? Would bacon that was grown in a petri dish still taste like bacon?
None of the researchers have actually eaten the lab-made meat yet, but (Mark) Post (a biologist at Maastricht University) said the lower protein content means it probably wouldn’t taste anything like pork.
Well I guess that answers that question.
I donâ€™t think I am ready to live in a world without pig farmers. Call me old fashioned but I like my pork to come from a pig, not a Petri dish. Save the stem cell search for finding cures for diseases and keep it off my dinner table.
Any meat eater knows that meat tastes different depending on the life experience that animal had before it was killed. For example, when a hunter shoots a deer that was living near a farm the meat will taste less â€œgameyâ€ then if they shoot a deer that was living in the woods (based on its diet). The same goes for pigs. A happy pig makes better bacon, and to be a happy pig that pig would need to exist.
Thankfully right now we donâ€™t need fight this battle. Growing meat in an industrial scale is still a long way off. Who knows maybe when itâ€™s finally here my opinions about it will change, but right now I have to say no to Petri Dish Bacon
Todayâ€™s Music Monday band is one that I found while I was listing to Sirius XMU. Their name is Avi Buffalo with their first single off of Sub Pop Records “What’s In It For”. The reason this song stuck with me is because in the second verse Avi says â€œyour lips are like two little pieces of baconâ€. I can get behind a band that can make a bacon reference in a love song; that takes skills.
Below you will find a video and mp3 of the song. I suggest you listen to the mp3 first since that is the polished studio version of the song. The video is of Avi Buffalo playing the song in someoneâ€™s apartment. I thought it was neat to see him playing the lead melody and singing at the same time (I couldnâ€™t do that).
Avi Buffalo was started in Long Beach by a kid named Avi who gave up skateboarding for the guitar. He found a few local blues guys to teach him the basics and then started recording his bluesy pop songs. After a while it kind of turned into a band and they got signed by Sub Pop.
For this week’s weekend cooking Beth made (I helped a little) Bacon Chicken and Dumplings. For some reason we are on a soup kick. I think its because nothing beats a piping hot bowl of soup on a cold winter evening. This soup like the others we made is thick and sticks to your ribs. There wasn’t a lot of bacon in the recipe, but you use grease rendered out of the bacon in the soup so it makes up for that. For only using three strips of bacon there is a lot of flavor in this one.
I personally think this is the best bacon soup we made so far. Beth really like it too, but since you use the bacon grease in the soup she thinks its not the healthiest thing to eat. I guess there is some truth to that fear, the recipe say is has 458 calories and 21g of fat per serving. Since its the winter I feel we need the extra calories to stay warm so I am not that worried about it.
Bacon Chicken and Dumplings
Prep Time: 20 Min | Cook Time: 30 Min | Ready In: 50 Min
What you will need:
3 slices bacon (I would prefer more)
3 large potatoes, peeled and diced
1 onion, diced
4 skinless, boneless chicken breast halves – diced
3 cups chicken broth
1 teaspoon poultry seasoning
salt and pepper to taste
1 (15.25 ounce) can whole kernel corn, drained and rinsed
3 cups half-and-half
1 1/2 cups biscuit mix
1 cup milk
How to make it:
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside; reserve bacon drippings in skillet.
Add potatoes, onion and chicken to bacon drippings and cook for 15 minutes, stirring occasionally. Pour in chicken broth; season with poultry seasoning, salt and pepper. Stir in corn, and simmer all together for 15 minutes.
Pour in half-and-half and bring to a boil; add crumbled bacon. In a medium bowl, combine biscuit mix with milk and mix well (dough should be thick). Drop tablespoon sizes of dough into boiling mixture; reduce heat and simmer for 10 minutes uncovered, then another 10 minutes covered. (Note: Do not stir while simmering, or dumplings will break apart). Serve hot.
For this week’s Thirsty Thursday I am pulling out three beer reviews I did back in 2008. This was when I had the time to sit down and give beer a proper review. The three beers I reviewed where, Pittsburghâ€™s Penn Pilsner, Dominion Oak Barrel Stout, and Yuengling Traditional Lager.
Just click on the above images to read the reviews. Do you think I should bring back my beer reviews? I never thought I was that good at so that’s why I stopped. I didn’t know enough about beer to do is right.