Italian Parmesan Bacon Wrapped Chicken – Fresh Take

I am a member of the Collective Bias®  Social Fabric® Community.  This shop has been compensated as part of a social shopper amplification for Collective Bias (#CollectiveBias) and Kraft Fresh Take.

Don’t you just love Easter with all the pretty colors? I know I do! Every year we always think of a new way to color eggs. It’s just a tradition in our house. I always make the traditional ham and mashed potatoes along with finding a new salad of sorts to make anew. I have to admit I think the teenagers are worn out on ham. Of course the other half and I would eat our weight in ham if we could. Sometimes it’s great to have another option for Easter or a simple spring brunch. These Italian Parmesan Bacon Wrapped Chicken legs made with Kraft Fresh Take are simple and easy. My teen helped me make these along with the Easter Egg Salad pictured in the back.

Italian Parmesan Bacon Wrapped Chicken - Kraft #FreshTake #shop #cbias|MooshuJenne.comThe Kraft Fresh Take was easy to find in Walmart in the cheese section. See below :) During the month of April there will be a printable coupon good for $1 Off Fresh Chicken When You Buy Fresh Take. Get the coupon by clicking here! #FreshTake coupon.

Kraft Fresh Take Store ShotItalian Parmesan Bacon Wrapped Chicken puts a twist on Easter Brunch. While you still have your ham flavor (bacon) you can change it up with an Italian splash. Serve it with easter egg salad or fresh spring greens for a nutritious dish.  Simply wrap the chicken in bacon like below. 

Italian Parmesan Bacon Wrapped Chicken - Kraft #FreshTake #shop #cbias|MooshuJenne.com

Just open up the Kraft Fresh Take and mix the cheese and bread crumbs. Roll the bacon wrapped chicken in the mixture, lay into a baking dish, and bake for about 30 to 40 minutes.

Italian Parmesan Bacon Wrapped Chicken - Kraft #FreshTake #shop #cbias|MooshuJenne.com

They will come out ready to serve to your family or friends for your Easter brunch or dinner. 

Italian Parmesan Bacon Wrapped Chicken - Kraft #FreshTake #shop #cbias|MooshuJenne.com

Italian Parmesan Bacon Wrapped Chicken
Serves 4
Chicken legs wrapped with bacon and breaded with Kraft Fresh Take.
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Prep Time
15 min
Cook Time
35 min
Total Time
45 min
Prep Time
15 min
Cook Time
35 min
Total Time
45 min
Ingredients
  1. 1 package Kraft Fresh Take Italian Parmesan
  2. 4 chicken legs
  3. 4 strips of bacon
Instructions
  1. Preheat oven to 375 degrees F.
  2. Wrap chicken legs with bacon starting from the leg bottom to the top. Open Kraft Fresh Take Italian Parmesan and mix as directed on the package. Roll chicken in mixture and place in a small baking dish.
  3. Bake for 30 to 40 minutes as directed on package until chicken is done and outside is crispy.
Notes
  1. I cooked my chicken covered for one hour and then pulled off the cover and let the topping brown.
Mooshu Jenne http://mooshujenne.com/

 For more recipes follow along on Facebook, Google +, and Twitter with the hashtag #FreshTake or #CollectiveBias. I would love to hear what your Easter traditions are below. How do you do Easter?

Pinto Bean Chili

Pinto bean chili is one of the simplest dishes that will feed a crowd. It will keep and keep! That just reminded me of cook on the movie Atlantis where he goes on about the beans and everyone thinks UGH because they are tired of them. He literally says “They will keep and keep!” We used to watch that movie all the time when my kids were younger. I need to obtain that movie on Blu ray. *Runs off to search and check food in oven*

I’m back! Does not look like they have it for Blu ray with a quick search. Might have to do a extended search to see what I can find and add Hotel Transylvania to the check out too! Anyway, back to the pinto bean chili! Does that cornbread just look delish!

pinto bean chili

Love how this comes together as just slow cooked beans and you can have them completely vegetarian or with bacon or ground beef. I am not a huge fan of ground beef so I always go to my favorite meat which is bacon. It adds a smokey flavor. It is also easy to add carrots, celery, or even stewed tomatoes. If you want to add vegetables then it is best to do them at the beginning when sauteing the onion, peppers, and garlic. If you want to add stewed tomatoes it is best to stir them in about 30 minutes before serving. My recipe is the basic recipe that allows you to add whatever you would like to it along with controlling the heat. If you want it hotter add more peppers and if you want it cooler then add less peppers. Mine is a tad spicy for the little ones but great for the teens and adults without setting mouths ablaze.

Pinto Bean Chili

Pinto Bean Chili

Ingredients

1 tablespoon olive oil
1 large white or yellow onion; minced
5 cloves of garlic; minced
3 jalapeno peppers; de-seeded, de-ribbed, and minced
2 lb bag of pinto beans; rinsed, not pre-soaked.
1 large container of stock (beef, chicken, or vegetable works)
1 lb bacon; sliced in halves; not cooked
2 tablespoons cumin
2 tablespoons paprika
1 tablespoon cayenne pepper
Salt and pepper

Instructions

In a large pot, add minced onion, garlic, and jalapeno peppers. Saute on medium heat for about three minutes. Add in cumin, paprika, cayenne pepper, salt, and pepper; stir well. Add rinsed beans and stir to mix the beans with vegetables. Add container of stock and bacon halves to pot. Fill the rest of the pot to the top with water. Turn heat up to high and bring to a boil. Once at a boil lower to a medium heat. Cook for about 5 hours until the beans are soft and liquid has thickened; stir often. Serve with cornbread or topped with cheese, sour cream, and cilantro.

http://mooshujenne.com/pinto-bean-chili/

Today, Food Network and a group of bloggers are featuring Chili (for #Superbowl) for this week’s Comfort Food Feast event. Please stop by and see what everyone made:

Jeanette’s Healthy LivingCrock Pot Cincinnati Chicken Chili
The Heritage CookGluten-Free Green Chile and Chicken Taco Bowls
The Cultural DishCrock-Pot Chili
Big Girls, Small KitchenHealthy Chicken Chili With Barley
What’s Gaby CookingSmoky Chipotle Chicken Chili
Feed Me PhoebeChicken and White Bean Chili
Dishin & DishesLean Mean Game-Day Chili
The Lemon BowlBeef Chili With Black Beans
Devour4 Twists on Chili for the Super Bowl
Thursday Night Dinner3 Most Favorite Chili Recipes
FN Dish7 Chili Recipes for the Big Game

Fried Chicken Jalapeno Bacon Fettuccine Alfredo

Fried chicken jalapeno bacon fettuccine alfredo recipe is below but first a little story. Yesterday we went to see the final edition to the Twilight Saga Breaking Dawn Part II. I was not so sure how well it would match the book prior to watching the movie. The movie literally hit the nail on the head in comparison to the book. There was plenty rumors that movie is not as good as it’s predecessors. To be honest, it was one of my two favorites, the other being New Moon. If your a vampire or wolf fan let me know what you thought of the movie in the comments. No spoilers! No whining about sparkling vampires either ;)

On to the food! Below the food is the giveaway for Devo’s Jalapeno Fettuccine!

Fried Chicken Jalapeno Bacon Fettuccine Alfredo

Big thank you to Devo Olive Oil for sending out a package of jalapeno fettuccine. It was absolutely delicious! The fettuccine is a perfect pair with my bacon alfredo sauce. I still cannot wait to try the pumpkin fettuccine and chocolate fettuccine. These are perfect for customized culinary gift baskets.

The jalapeno fettuccine has just enough kick to add the right spice to this meal. There is no burn for me although I can eat pretty spicy food. It was more like a tickle and I think that is just perfect for a pasta dish. The pasta would pair well with Cajun dishes featuring shrimp, crab, or crawfish.

Fried Chicken with Jalapeno Bacon Fettuccine Alfredo

Total Time: 1 hour, 30 minutes

Serving Size: 6 to 8

Fried Chicken with Jalapeno Bacon Fettuccine Alfredo

Ingredients

2 large chicken breasts; sliced lengthwise into thin fillets.
1 container Italian breadcrumbs
4 eggs
Oil for frying
1 small container of heavy whipping cream
2 tablespoons butter
2 - 3 cups shredded Parmesan cheese
1/2 white onion; minced
3 sliced of bacon; cubed
3 cloves of garlic; minced
1 tablespoon olive oil
Salt and pepper

Instructions

In large frying pan, heat oil to medium-high heat. Preheat oven to 200 degrees F.

In a small bowl, add eggs and beat. In a medium bowl add breadcrumbs. Dip chicken filet in egg and then toss in breadcrumbs covering the entire filet. Set aside on dish. Repeat with the remainder of the chicken.

Fry chicken for 2 to 3 minutes each side until cooked. Set cooked chicken in a casserole dish in the oven when done frying to keep warm. While chicken is frying you may start the sauce.

In a sauce pan or deep saute pan, add in bacon and cook on medium heat until it is crisp but not fully cooked. Add in onions and garlic and cook until onions are caramelized. Melt butter over bacon, onions, and garlic. Add in heavy whipping cream and cook on medium low heat for about 15 minutes until heavy whipping cream begins to thicken and coats the back of a spoon; stirring frequently. Salt and pepper the sauce.

Meanwhile, in a large pot, bring water with one tablespoon olive oil to a boil. Salt the water.

The chicken should be finished frying and the pasta should be boiling. Go back to the sauce and add in Parmesan cheese little by little, stirring frequently, until all cheese is added. Turn sauce down to low.

Remove the noodles and drain. Plate noodles with one piece of fried chicken and top with alfredo sauce.

http://mooshujenne.com/fried-chicken-jalapeno-bacon-fettuccine-alfredo/

Devo Olive Oil was please to offer one of my readers a chance to win and test out the jalapeno fettuccine I used in this recipe!

To enter the giveaway fill out the rafflecopter below.

a Rafflecopter giveaway

*Disclosure: Devo Olive Oil is providing one package of jalapeno fettuccine.  I was not reimbursed for writing this post and all opinions expressed are my own.

Honey Bacon Potato Pops

Today is our gathering of the communal table for Thanksgiving for the FN Dish on Food Network. Please take a moment when you are done reading this post to visit the other links below and enjoy other dishes at our communal table. To follow along on Twitter please use the hashtag #PullUpAChair. You may also join in by having a look at our communal table on Pinterest. My recipe for Honey Bacon Potato Pops is below.

Thanksgiving is a time of togetherness, family, and the season that prepares us for Christmas. Fall is my favorite season of the year! The trees change colors, everyone is cooking or baking, and the air is busy with cheer. The pumpkin, which is a super squash, decorates yards with a multitude of colors and scarecrows dance in the wind! Most of all, I love the Macy’s Day Parade! I love picking out my favorites and feeling like a kid again with my teenagers. It is very important to always have a bit of kid left in you.

I hope you will all #PullUpAChair and enjoy my appetizer recipe for Honey Bacon Potato Pops. These are perfect to munch on while waiting on the turkey. Please feel free to leave me a link in the comments to your favorite Thanksgiving dish.

honey bacon potato pops

 

Honey Bacon Potato Pops

Total Time: 1 hour

Honey Bacon Potato Pops

Ingredients

1 bag mini red potatoes, fingerling potatoes, or small yellow potatoes
2 oz. honey
6 strips of bacon; uncooked and cut into thirds
Popsicle sticks
Toothpicks

Instructions

Preheat oven to 350F degrees. Soak bacon in honey and wrap over potatoes. Secure bacon with toothpicks.

Bake until potatoes are tender and bacon is cooked. Pull them from the oven and remove toothpick; add lollipop stick. Careful not to break potato. Drizzle potatoes with honey and serve warm.

http://mooshujenne.com/honey-bacon-potato-pops/

Cocktails, Appetizers, Salads and Breads:

Main:

Sides:

Desserts:

Baked Potato Soup

I have two favorite soups. Minestrone and baked potato soup! Just love all the toppings you can add to baked potato soup :)

baked potato soup topped with cheese and spring onions

One week till the last Twilight Saga film Breaking Dawn Part II. How many of you plan to go see it? I’m definitely NOT doing the midnight showing. Might be a Saturday morning flick. It’s the start of Thanksgiving vacation and I am just counting the days till that week gets here.

I thought this might help warm up those that are freezing on the East coast. I feel for you all.

Next week I have a Fall festival to attend and I plan to bring 48 cupcakes and 2- 3 dozen cookies. Any suggestions?

Baked Potato Soup

Total Time: 1 hour

Serving Size: 7

Baked Potato Soup

Ingredients

1 bag of russet potatoes; peeled and cubed
1 large container heavy whipping cream
1 32 oz box chicken broth
1 tablespoon flour
3 cloves of garlic; diced
Salt and pepper
1 bag grated sharp cheddar cheese
1 bundle of spring onions; chopped
6 to 8 stripes of cooked bacon; crumbled

Instructions

Peel all potatoes and dice them into 1/2 inch cubes. Add them to a large pot and cover with water. Salt and pepper the water. Cook on medium/high heat to bring to a boil. Once boiling, lower to a simmer, and let cook for about 10 to 15 minutes until potatoes are tender. After potatoes are tender drain off water and reserve a small amount to add thickness to your soup.

Replace pot on stove and add 1 tablespoon of flour. Stir in flour and add two cups of chicken broth. On a low heat, mash potatoes, and add more chicken broth as the potatoes are being mashed. The soup should be a thick consistency. Add one large container of heavy whipping cream and bring to a boil. Lower to a simmer and cook for about ten to twenty minutes until soup thickens.

Once the soup has thickened it is ready to serve. Top with crumbled bacon, sharp cheddar cheese, and spring onions. Side with garlic bread.

http://mooshujenne.com/baked-potato-soup/

Halloween Countdown – Day Four

Last weekend we had our Halloween party and I though I would share with you guys and gals as my Halloween countdown. Not very many people came out though we still had tons of fun. We had sinister cider with voodoo heads, buttered corn (popcorn), eyeball punch, caramel apples, and petrified pizza. Maybe a few late night tacos from Jack in the Crack (ie: Jack in the Box) for the drinkers; at least we had the sober driver go and get them :)

Today, I want to share with you a DIY project on how to make wood grave stones and a recipe for the classic caramel apples with bacon or with nuts.  But first I want to scare the crap out of you ;)

Halloween Countdown Michael Myers Chase Windham

This would be my brother whom scared the piss out of the my teens and their friends at our Halloween party. He came through the house in the pitch dark while the movie was on and stood behind them. It’s was a class A scare!

This year I decided to go with a literary/science Halloween theme.The gravestones I crafted feature Poe, Tesla, and Shakespeare. What I seriously love about wood stones is they do NOT blow away in the wind. Just take a long piece of plywood and cut into three. Lowe’s will do this for you for free if you ask and don’t have a saw at home. Stencils are great for the lettering. I used spray paint in black, one to each slat, and acrylic white paint for the lettering.  Used wood fencing pieces and adhered them to the back with screws and a drill to insert the stones in the ground to stand upright. These stones are better on the environment as you can use them year to year and they don’t blow away in the wind like the Styrofoam stones you can buy at the store.

 

Halloween can’t be without a treat! These were requested by the other half.

We chopped up our own nuts and added bacon to a few. I used Fuji apples.

 

Halloween Countdown – Day Four

Total Time: 45 minutes

Yield: 5 Caramel Apples

Halloween Countdown – Day Four

Ingredients

1 bag Kraft caramel candies
1 large bag peanuts; cracked and chopped
3 strips of bacon; cooked and chopped
Lollipop sticks
5 apples

Instructions

In a medium pot, heat caramels with two tablespoons of water on low heat.

Meanwhile, push lollipop sticks through the apples. It's fine if they pop out the bottom a little just slide them back up through.

Once the caramel is melted dip the apples and set on parchment paper. Drizzle chopped peanuts or cooked chopped bacon on the apples. Freeze for about 30 minutes to an hour.

Tip: I keep the apples frozen and pull them about an hour before they want to eat them as they last longer in the freeze!

http://mooshujenne.com/halloween-countdown-day-four/

Four days until Halloween! What do you have planned?

Avocado Alfredo

Fridays are generally the one day of the week that I do not want to cook. There is a little Italian joint in town, named Italian Villa,  that I always end up at having a spaghetti and meatballs; on rare occasions a Philly cheese steak. It is safe to say that I love pasta. To curve that craving, do it healthy, and have something that screams “Spring” for this Friday I had fun being uber creative with this Avocado Alfredo. Avocado is the super fruit! The super fruit is fun to use in many dishes. Do not let people fool you into thinking that it can not be warmed. It does not get bitter if you heat it slow. In this dish it is not heated. The pasta warms the avocado and many other flavors of this dish. The family gave me a few strange looks when I set this on the table but ended up enjoying it. Plus, it is perfect for Easter weekend with its colors!

Fast Food Friday

Total Time: 30 minutes

Yield: 6

Fast Food Friday

Ingredients

4 avocados
1/2 bundle of Italian parsley
1 cup heavy whipping cream
2 tablespoons lemon juice
3 cloves of garlic; crushed
1 cup Parmesan cheese; shredded
Salt and pepper to taste
4 slices of bacon; cooked and crumbled
1 package of spaghetti pasta

Instructions

Fill large pot of water and set on stove to boil.

Meanwhile, in the food processor add in garlic and parsley and pulse for 30 seconds. Add in avocado and lemon juice; pulse for 1 minute till avocado is smooth. Add in heavy whipping cream and pulse for 30 seconds till well blended. Add Parmesan and pulse till well blended.

Fry bacon and set aside. Save bacon grease.

Cook pasta for 8 to 10 minutes until done. Strain and add it to a large bowl. Pour avocado sauce into the large bowl. Wash out processor, add your bacon, and pulse till you have homemade bacon bits. Add bacon bits to the bowl and add about two tablespoons of the bacon grease. Toss pasta till well covered and serve.

http://mooshujenne.com/avocado-alfredo/

 

Check out another great recipe for a Friday.

Juanita’s Cocina – Buffalo Chicken Mac n’ Cheese

Classic Minestrone Soup

We had a short dip in weather last week. It brought on my passion for creating soups. Minestrone soup is one of my favorite soups full of  flavor and scrumptious vegetables. I’ll have to admit that my Italian side really shows through when it comes to noodles. It was an epic event to get the noodles for this soup. Ditalini noodles are perfect for minestrone. Many would use orzo’s but I believe orzo’s are great in chicken soup but get to mushy in a minestrone. What I love most about this soup is that I can hide the tender quarters of Italian zucchini in it and my family will eat it!

Classic Minestrone Soup

Classic Minestrone Soup

Ingredients

2 zucchini (quartered)
4 carrots (cubed)
1 red onion (diced)
2 cloves of garlic (diced)
2 to 3 slices of pancetta (if you can't find pancetta you may replace this with bacon)
3 stocks of celery (quartered)
8 oz Ditalini noodles
1 32 oz beef broth (or vegetable for vegetarian)
1 can kidney beans (optional)
2 tbsp olive oil
Salt and pepper to taste
1 tbsp rosemary (fresh is best; chopped)
1 tbsp thyme (fresh is best; chopped)
1 can stewed or diced tomatoes (it is your preference)

Instructions

In a large pot add in olive oil and pancetta or bacon. Fry till bacon is almost browned. Add in onions, carrots, celery, and garlic and lightly salt. Stir fry for about 3 to 5 minutes till onions are sweated but not caramelized.

In another pot boil water to cook you Ditalini pasta. Cook pasta 6 to 8 minutes as directed on package.

Add in the tomatoes, rosemary, thyme, broth, zucchini, and beans (if your adding beans) and top with water. Bring to a boil then simmer for 10 minutes. Add in pasta and salt and pepper to taste.

Minestrone is best served with croutons.

http://mooshujenne.com/classic-minestrone-soup/

Come join SoupaPalooza at TidyMom and Dine and Dish sponsored by KitchenAid, Red Star Yeast and Le Creuset

BLTA

This is one of my favorite simple sandwiches. I can’t have just a BLT, it has to be a BLTA!  Avocado is a fruit just in case you were wondering. It is also a  aphrodisiac!  The Mayans and the Aztecs ate them to enhance sexual desirability. They have many vitamins and are extremely healthy for your body and  heart.  So why not add a little bacon to make it unhealthy?! Here is how I put together my BLTA. Let me know how you make your BLTA or BLT.

BLTA

BLTA

Ingredients

3 strips bacon (cooked)
1 avocado (sliced)
1 red onion (few round slices)
red or green leaf lettuce (your preference)
sourdough bread (toasted on griddle)
2 -3 slices mozzarella cheese
Mayo or vinaigrette dressing
1 tomato (sliced)

Instructions

Toast the sourdough bread on a griddle or in a toaster. After toasting the bread, add mayo to the bread slices. Skip this step if you are using vinaigrette. Add lettuce, tomato, bacon, cheese, onions and avocados to the slices of bread. If using vinaigrette dressing add to sandwich before cutting. Cut in half and serve.

http://mooshujenne.com/blta/

 

White Bean Bacon Soup

This is soup is very festive with color. You can use it Fall/Winter for a starter soup. It’s also great to have with rolls, french bread or cornbread.

White Bean Bacon Soup

White Bean Bacon Soup

Ingredients

1 lb thick-sliced bacon, cut into small slices
1 tablespoons extra-virgin olive oil
1 yellow onion, finely chopped
3 large carrots, finely diced
3 celery ribs, finely diced
4 garlic cloves, minced
1 pound Great Northern beans, soaked overnight and drained
1 32oz box of chicken stock
Salt and freshly ground pepper

Instructions

In a large soup pot, put in the olive oil, garlic, bacon and onion. Saute till bacon is browned and onions are caramelized. Add in carrots and celery. Saute vegetables a for about three minutes. Add the drained beans and chicken stock.

Simmer the soup over moderately low heat until the beans are tender. Cooking time will depend on your cook wear. As a default, cook on medium to high for a few hours generally about 3 hours. Season the soup with salt and pepper while the soup is slow cooking.

http://mooshujenne.com/white-bean-bacon-soup/