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Monterey Chicken Wraps
Recipe and Images courtesy of : Rick Beach
Note: This is one of my personal recipes
These can be prepared in a cast iron skillet, Dutch Oven bottom pot, standard skillet, or a wok. This recipe makes 12. But only expect that to feed 3 people. Perhaps 4 if you have some sides. These make excellent appetizers when cut in half after frying them.
Fry bacon until very crispy, then crumble. Set aside.
Pour off the bacon grease and use the pan with the remaining stuck on bacon drippings to cook the chicken breast. Roll the raw breast in the Montreal Steak seasoning before starting to cook. Using medium high heat quick sear the seasoned breast on all sides. Once all sides seared, lower heat to medium low and cook covered. Turn occasionally for about 20 minutes but avoid drying it out. Once thoroughly cooked dice into small pea size cubes.
Toss the Chopped Tomatoes, Cilantro, Onions, and Garlic to combine. Then stir in the cooked and diced chicken, and cooked crumbled bacon.
Lay out an Egg Wrap and spoon about a 1/4 - 1/2 Cup (fill as much of the wrap that it will hold) of the combine Tomato and Chicken mixture onto a wrap. Sprinkle a generous amount of shredded Monterey Jack cheese on top of that. Start rolling/wrapping from a corner diagonally. About half way through the rolling, tuck the two side corners toward the middle of the roll. Continue rolling to seal the roll. Set on a clean surface with the tail of the wrap on the bottom to prevent unrolling of the egg roll.
In a wok, skillet or pan, cover the bottom with vegetable oil and bring up to temperature using medium high heat.
Place the egg rolls in the hot oil with the wrap tail down until that surface is golden brown. Rotate the egg roll with tongs and brown all surfaces. Once browned remove from the hot oil and place on absorbent paper towels to remove excess oil.
Ranch Dressing by itself makes a wonderful dipping sauce. If you want to ramp it up a bit stir in very small amounts of Sriracha Sauce, taste testing as you go, until you get your desired taste. (Remember many don't care for spicy hot).
Though this recipe makes 12 Rolls. You will find 4 will be required per person if this is all you are serving. A side of seasoned rice and a nice salad may stretch this to 2 per person. But they are kind of addictive and I doubt 2 per person will be enough.
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BACON BOMB RECIPE
Recipe and Photos submitted by Bruce Tracy.
This Dish looks difficult to do but it is very easy. Get all ingredients on the counter before you start. Then all you have to do is reach and add. Many versions of this recipe use seasoned sausage. I don't think that is necessary.
You will need a Dutch Oven, a Trivet, Foil or Parchment paper, and a cooling rack.
Cut four pieces of bacon into 1/2 inch pieces and fry to your preference. Set aside to drain. Lay a sheet of parchment paper on your counter and place the ground pork in the middle. Spread with your hands until you have about a 10 by 10 inch square about 1/2 inch thick.
Spread the cream cheese over half of the pork and add the bacon bits, onions and bell peppers. Gently roll it up from the cream cheese side. Set aside.
Make a 5 by 5 lattice with 10 pieces bacon. Googling bacon lattice will give you several “you tube” videos, it’s way easier than you might think. Place the pork roll with the seam toward you on the edge of the lattice closest to you. Roll it on the bacon, picking up the lattice as you go. Remember where the seam ends up.
Place cooling rack on a cookie sheet or inside a Dutch Oven. Place a piece of parchment paper on it. Place the bacon encased pork roll on the paper, seam side down. Brush liberally with BBQ sauce.
Roast for about 75-90 minutes at 425 degrees. Check with a meat thermometer at 75 minutes.
When it reaches 155 brush one more time with bbq sauce and continue cooking for 10 more minutes.
When it’s done let it sit for 15-20 minutes so it can set up.