BACON WRAPPED ARTICHOKE HEARTS

Back in the late 90’s I went through a body building phase. Now, when I say that, I don’t mean that I competed or anything but I did enter a contest with my then boyfriend, now husband for EAS. I don’t remember what “EAS” stands for and I don’t even know if they’re around anymore. Anyway, it was a transformation contest and I can’t even remember why we did it, honestly. The thing I do remember is that I made these for the first time during that contest. We were on a low-carb diet and basically ate meat, veggies and sugar free pudding. These Bacon Wrapped Artichoke Hearts are the only holdover from that “contest”.

Btw, we didn’t win and twenty years and five kids later, you’d wonder how I ever was in a contest like that to begin with. ha! Anyway, on with the recipe.

BACON WRAPPED ARTICHOKE HEARTS

1 7.5 oz. Jar Artichoke Hearts
1 Package Thick Cut Bacon
Toothpicks

Preheat Broiler to 400 degrees and raise oven rack to the top level.  Cover a cookie sheet with aluminum foil.  Drain all marinade from the artichoke hearts and cut the bacon in half.  Wrap one pice of bacon around each of the artichoke hearts and secure with a toothpick.  Place in the oven and broil for 5 minutes.  Remove from oven and turn artichokes over.  Place back in the oven for 5-7 minutes or until bacon is crisp.  Serve immediately.

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BANGEL CHICKEN

We got this cookbook for our wedding almost 18 years ago, holy cow! Has it really been that long? I guess so. Anyway, we received this cookbook called -A Taste of Salt Lake- as a wedding gift from our ecclesiastical leaders when we got married. I have loved every recipe that I’ve made from this cookbook, especially this one. I’ve made this one so many times over the years that I’ve committed it to memory. I’ve also modified it a bit here and there to make it a more friendly for my little eaters, so this is the modified version that I currently use.

My sister also loves this recipe and so I’ve made it for her every year for about 12 years or so, with the exception of the years we lived in California and this year. I’ve yet to make good on my birthday meal for her (her birthday was in January)… Sorry Shauna, it’s coming, I promise.

Anyway, this one’s a keeper for sure. Enjoy!

BANGEL CHICKEN

4 Boneless Skinless Chicken Breasts, cut in half
1 10.5 oz. Can Cream of Chicken Soup
1 Cup Sour Cream or Mayonnaise
2 Tbsp Ground Curry
1 Cup Italian Bread Crumbs
1 Cup Shredded Parmesan Cheese
1/2 Cup Butter, Melted
3 Cups Cooked Rice

Preheat oven to 350 degrees. Spray an 11×8 baking pan with cooking spray, then lay chicken pieces side by side in the pan, they’ll be a bit snug and thats okay. In a medium bowl, combine soup and sour cream, add curry and stir until curry is well incorporated. Cover with aluminum foil and place in over for 30 minutes. While the chicken is baking combine bread crumbs and parmesan cheese, then set aside. Melt the butter in a small-ish bowl and set that aside as well. When the chicken comes out of the oven, uncover and pour the bread crumb mixture over the chicken, drizzle the melted butter over the top and place back in the oven for 20 more minutes. Serve over cooked rice.

Note: My family loves the sauce, so I usually go a little heavier on the sour cream to make more sauce than it calls for… I also purchase lite sour cream, which helps me feel a little better about the calories too.