No Cream Creamed Corn With Applewood Smoked Bacon Recipes

Steps:

• Using a sharp knife, carefully slice the corn kernels off the cobs. Put one-third of the kernels in a blender (reserve the other two-thirds in a bowl) and puree. Strain out the corn juice and reserve (discard the solid puree).
• In a medium saute pan, render the bacon over low heat until crispy, about 10 minutes. Drain off most of the fat from the meat, leaving a small amount in the pan. Add the onions and cook over medium heat until tender and translucent, about 4 minutes. Add the reserved corn kernels and continue to cook until the corn is tender, 3 to 5 minutes. Season with salt and pepper.
• In a small saucepan, cook the corn juice over medium heat, whisking constantly, until a thick pudding forms, about 5 minutes. Season with salt and pepper.
• Combine the corn and bacon mixture with the corn juice pudding. Add the chives and serve warm.

Steps:

• In a large, heavy-bottomed pot or Dutch oven, add the bacon and canola oil, turn the heat to medium-high and cook the bacon until it starts to crisp, 4 to 5 minutes.
• Add the red onions and green pepper, season with salt and pepper and saute over medium-high heat until the vegetables have softened, about 5 minutes. Add the beans, barbeque sauce, maple syrup, vinegar and mustard. Bring to a simmer, cover, reduce the heat to low and continue to cook the beans, about 45 minutes. Remove the lid and cook uncovered until the sauce has reduced and thickened and the flavors have developed, about 15 minutes. Just before serving, adjust the seasoning with salt and pepper.

Steps:

• In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper and butter. Whisk together the milk and flour, and stir into the corn mixture. Cook stirring over medium heat until the mixture is thickened, and corn is cooked through. Remove from heat, and stir in the Parmesan cheese until melted. Serve hot.

Steps:

• Snip the bacon rashers into small pieces and fry in a large non-stick pan over a gentle heat until crisp. Remove from the pan and put to one side.
• Add the butter and onions to the pan and soften over a low heat. Tip in the corn and fry for a few mins more.
• Return the bacon with the cream and parsley, season well, and cook for a few more mins before serving.

Steps:

• In a large skillet, saute onion in butter for 3 minutes. Add corn; saute 1-2 minutes longer or until onion and corn are tender. , Stir in the cream, broth, bacon and pepper. Cook and stir for 5-7 minutes or until slightly thickened. Stir in cheese and parsley.

Steps:

• 1. Preheat the oven to 375°F.
• 2. Butterfly the chicken breast and place them between two sheets of plastic wrap and flatten with a meat mallet.
• 3. Season the chicken on both sides, with the packet of Hidden Valley Ranch Seasoning.
• 4. In a small bowl mix together the shallots, chives, and cream cheese.
• 5. Spread the mixture on top of the chicken and top with spinach.
• 6. Lay half of the bacon out next to each other in the style of a fence.
• 7. Place a chicken breast on top and fold each side up and fasten together with toothpicks.
• 8. Repeat with the other chicken breast.
• 9. Roast the Chicken for 30 minutes, until internal temperature reaches 165°F.
• 10. Turn on broiler to crisp-up the bacon.