Bacon Wrapped Artichokes With Dijon Cream Sauce Recipes

BACON WRAPPED ARTICHOKE HEARTS

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with aluminum foil.
• Wrap the artichoke heart quarters with the half slices of bacon. Secure with a toothpick.
• Place on the baking sheet and drizzle with the reserved artichoke liquid. Roast in the oven for 12 to 15 minutes, or until lightly browned. Serve hot.

BACON-WRAPPED SCALLOPS WITH CREAM SAUCE

Steps:

• Place bacon in an ungreased 15x10x1-in. baking pan. Bake at 350° for 7-10 minutes or until partially cooked and lightly browned. Drain on paper towels. , Wrap each strip of bacon around a scallop; secure with toothpicks. In a saucepan, bring cream to a boil. Reduce heat; about 8 minutes. Stir in the mustard, syrup and salt. Bring to a boil and boil for 2 minutes. , Meanwhile, place the scallops on a greased baking sheet. Bake at 400° for 8-12 minutes or until firm and opaque. Serve with the cream sauce.

BACON WRAPPED ARTICHOKES WITH DIJON CREAM SAUCE

Steps:

• Preheat oven to 400°F.
• Cut each artichoke heart into 8 equal pie shaped wedges.
• Cut each bacon slice into fourths.
• Wrap bacon around artichoke wedges and secure with a toothpick.
• Place on a foil lined, rimmed cookie sheet and bake for 20 to 30 minutes or till bacon is crisp.
• Combine Dijon mustard and cream and use as a dipping sauce.

BACON WRAPPED ARTICHOKES

Steps:

• Cut your bacon strips in half. Wrap a half slice of bacon around each quarter of an artichoke. Spear with a toothpick to hold it together.
• Place in a foil-lined jelly roll pan. Drizzle a little of the extra artichoke oil on top.
• Bake at 425 for 12-15 minutes (until bacon is crisp).
• Put on a plate and serve.

BACON WRAPPED ARTICHOKE HEARTS

Steps:

• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Wrap each artichoke heart with a piece of bacon. Secure by threading a toothpick through the end of the bacon.
• Fry bacon-wrapped artichoke hearts in the hot oil until bacon is browned and crispy, 7 to 9 minutes; drain on a paper towel-lined plate for about 5 minutes before serving.

BACON-WRAPPED ARTICHOKES

Steps:

• Heat oven to 400°F.
• Place bacon pieces in single layer on foil-covered rimmed baking sheet sprayed with cooking spray. Sprinkle 1/4 tsp. cheese over each bacon piece.
• Top each bacon piece with 1 artichoke piece; roll up. Secure with wooden toothpicks.
• Bake 20 min. or until bacon is crisp. Sprinkle with remaining cheese.
• Remove and discard toothpicks before serving with the aioli.

CREAMY MAPLE DIJON CHICKEN WITH BACON

Steps:

• Begin by heating a large skillet to medium high heat. Add bacon once hot, and cook to desired crispiness. I do about 4-5 mins per side. Remove bacon from heat and reserve 1 tbsp of bacon grease.
• Bring skillet back to your burner, add chicken to the pan. Cook each breast 3-4 mins per side (depending on thickness), but do not cook all the way through. Remove chicken from pan, but keep pan hot.
• Add coconut oil to the pan if it's dry, and then toss in mushrooms and leeks. Saute for 5-6 minutes, or until mushrooms are fragrant and leeks are softened.
• Crumble bacon into small pieces and return to the pan with mushrooms. Add chicken and coconut milk, stir to combine.
• In a small bowl, whisk together dijon and maple syrup. Pour mixture into the pan and continue to whisk until well combined.
• Simmer for 5-7 minutes. Serve over potatoes, zoodles, spaghetti squash, or brown rice.