Brussels Sprouts with Bacon

Brussels Sprouts with Bacon

Ingredients:
700 g Brussels Sprouts, trimmed (small sprouts left whole, larger sprouts halved)
3 strips bacon, chopped
1 Shallot, chopped
1 cup Chicken Broth
1 tbsp Extra-Virgin Olive Oil
Salt and Black Pepper, to your taste

Instructions:

In a pan over medium heat, brown the chopped bacon.
Remove bacon, and place onto a paper towel lined plate.
Add olive oil to the pan; add-in the shallots, and sauté 1~2 minutes.
Then add-in the  brussels sprouts and coat in olive oil.
Season with salt and pepper.
Cook the brussels sprouts 2~3 minutes until they started to soften, then pour-in the chicken broth.
Bring the broth to a bubble, cover, and reduce heat to medium-low.
Cook for 10 minutes, until tender.
Transfer the brussels sprouts to a serving dish using a slotted spoon.
Top with cooked bacon bits before serving.

Serve and Enjoy!!

Breaded Chicken & Bacon Tortilla Wraps

Breaded Chicken & Bacon Tortilla Wraps

Ingredients:

8 Breaded Chicken Tenders (see recipe below)

8 strips Bacon Crisps

1/2 cup Ranch Salad Dressing

4 Flour Tortillas, room temperature

4 pcs Green Iceberg Lettuce

1 medium Onion, sliced

½ medium Carrots, julienned, seasoned *optional

Sliced Sweet Pickles, drained

4 slices Pepper Jack Cheese

2 tbsp Parmesan Cheese *optional

Instructions:

Warm each tortilla in a hot skillet for a few seconds. Remove from skillet, and set aside.

Place all ingredients in a plate.

Spread 1~2 tablespoons salad dressing over each tortilla.

Top with lettuce, pepper jack cheese, and sweet pickles;

down the center of each tortilla.

Then place the chicken tenders, and bacon; top with onions, and carrots.

Sprinkle parmesan cheese, if desired.

Fold in the two side flaps, and then fold up one-third of the paper over the filling.

Arrange the tortilla wraps on a platter before serving.

Happy Eating!!

---------------

Breaded Chicken Tenders

Ingredients:

8~10 pcs Chicken Tenders

1/4 cup All-purpose Flour

1/3~1/2 cup Bread Crumbs

1 Egg, beaten 

Garlic Salt and Black Pepper

Vegetable Oil for frying

Instructions:

Season the chicken with garlic salt and black pepper. Set Aside for 10 minutes.

Prepare 3 medium sized bowls; Pour flour into one bowl. Place the beaten egg into the other bowl. Pour bread crumbs into the third bowl.

Gently press chicken pieces into flour to coat and shake off excess flour. Dip into beaten egg, and press into the bread crumbs.

Place the breaded chicken pieces onto a plate while breading the rest.

In a large pan, heat oil.

Working in batches, cook breaded chicken tenders in hot oil, turning once, until golden brown, no longer pink in the center, and the juices run clear, about 1~3 minutes.

Place onto a plate with paper towel to drain excess oil.

Bacon & Corn Buns

Bacon & Corn Buns

Ingredients:
Bun Dough:
200g Bread Flour
1/2 tsp Salt
20g refined White Sugar
1 1/4 tsp Instant Dried Yeast
100g warm Water
20g Egg
20g Butter

8 strips Honey Cured Bacon

Topping:
1 small Yellow Onion, minced
1/2 cup Sweet Corn Kernels
2-3 tbsp Mayonnaise
1/4 tsp Salt
a dash of black pepper

Garnish:
Parsley Flakes

Instructions:
To make the dough:
Sprinkle the yeast over the warm water. Stir to dissolve the yeast. Leave for 15 minutes.

In a large bowl, put the flour, salt, sugar, and butter. Pour the foamed yeast and egg.
Bring the ingredients together to form a sticky mass.

Move to a kitchen table.
Knead with clean hands. Throw the dough on the table, and fold in half; Repeat this process of folding and kneading for 10 minutes.
When the dough is already smooth, thin, and elastic; Shape the dough into a smooth ball.
Put the dough in a lightly oiled bowl and leave to rise in a draught-free place for 1 hour, or until double in size.

Press a finger into the dough. If indentation remains, the dough has properly risen.

Knock back the dough by punching it gently.
Turn out the dough, and fold it into thirds.

Divide the dough into 8 equal portions, and shape each piece into a ball lightly.

Cover loosely with a damp cloth and leave for 10 minutes.

Meanwhile, prepare the topping.

To make the topping:
In a bowl, combine all the ingredients for the topping. Mix well, and set aside.

When the dough is ready, Roll it out into an oval 15 cm (5.9 inch).
Place the bacon strip.

Roll the dough up, and pinch the seam shut.
Shape into a ring and pinch both sides together.
Make 6 incisions with a knife, and connect both ends.

Place on the baking tray with wax paper.

Leave to rise for 40-50 minutes, or until 2 times in size.

Place the topping into the center of the dough, and garnish with parsley flakes.

Bake in preheated 200ºC oven for 10-15 minutes, or until golden.

Serve and Enjoy!!

Note:

Best served hot or warm.

Can be kept for 2 to 3 days in airtight container in the refrigerator, re-heat in the oven or microwave before serving.