It turns out that all you have to say to get a guy to put together a new clothing rack for you is to say “bacon wrapped chicken.”
Let me back up. Two years ago one of my roommates decided he didn’t want the $20 clothing rack that was holding his button-ups and sweatshirts. So I took it. It was free and there was nothing really wrong with it. Sure, it swayed a little to the left, but if you put the heavy clothes on the right, it stayed up. And it worked… until the other day.
Over the weekend, I went out for the day, came back and had to hold a funeral. I don’t know if the Earth shifted or if a fly landed on it and it was too much weight, but either way it went down. And it went down hard. Nothing left to it. Gluing it together was not an option and Duct Tape wasn’t gonna do it.
So, I went to Target, got a new clothing rack and figured spending a little extra cash was totally worth it. Considering I made it two years on a free clothing rack, it was worth it. Then I got it home and realized I had to put it together. Total IKEA moment. So I pulled out the big guns and started cooking. Seemed a whole lot less effort than attempting to read the directions and put it all together. Word to all the women out there, learn to cook and you’ll never have to build anything ever again.
Bacon Wrapped Chicken Bites
3 chicken breasts
9 strips of bacon
1/4 tsp Black Pepper
1/4 tsp Garlic Powder
Preheat the oven to 375.
Slice each chicken breast into three pieces, slicing it lengthwise. Place piece of bacon on top of chicken, then roll up the chicken, creating a spiral. Lay down in a glass dish. Repeat for each piece, so you end up with 9 pieces of chicken.
Sprinkle top of chicken with black pepper and garlic powder. Place dish in oven. Back for 40-45 minutes or until chicken is cooked through and bacon is crispy. Remove and let cool. Serve.
The way to a man’s heart, is through bacon. That, I am sure of. Particularly bacon wrapped cheddar jalapeños. Nothing more attractive than that, right?
Bacon Wrapped Cheddar Jalapeños
1 8 oz container of low fat cream cheese
1/4 cup of shredded cheddar cheese
1/2 tablespoon cayenne pepper
1/2 tablespoon cumin
1/2 tablespoon of garlic powder
1 teaspoon black pepper
6 jalapenos, cut in half and deseeded
6 pieces of bacon
Set oven to low broil. Cook back strips for five to seven minutes, until bacon is heated and has lost some fat. Cut bacon strips in half and set aside.
In a bowl mix cream cheese, cheddar, and spices. Spoon mixture into the halved jalapenos. Wrap each jalapeno with a strip of bacon. Spear with a toothpick so that the bacon stays on. Place on a cookie sheet and bake on the lowest rack for 20 minutes or until bacon is crispy and jalapenos have been roasted.
Let cool and enjoy.
Really, what could be better?
Sometimes simple is better.
To back this idea back up, making this snack/lunch/moment-of-bacon-weakness started after having dinner with my friend the other night. However, walking up to the seafood counter, I decided on the cheaper bay scallops that, yes, are smaller, but are just as good. I also surprised the men at the meat counter by asking for only two pieces of bacon. I’m pretty sure no one does that.
Anyway, there is a total of four. Yes, FOUR ingredients to this dish. Bacon, scallops, salt, and pepper. Sometimes smothering food in sauce or seasonings is not the right path.
You’ll want to cut up the bacon into small pieces, then throw them into a hot pan until they are crispy. Do not pour out all the bacon grease, you’ll want some of that to cook up those scallops. While the bacon is cooking, wash and dry the scallops, then season with salt and pepper.
Then toss into the pan with the bacon and cook through. Be careful not to cook too long or they will get chewy. It will only take a few minutes. Serve up on a plate and enjoy.