Chicken is always my choice of meat for dinner and it’s quick cooking too. I usually like to pan-fry my chicken but every now and then, braising is good too. The braising liquid is always fantastic on potatoes, rice or even crusty bread. Keep in mind that when you are braising, you’re not going to find any crispy skins here, even though it was browned in the beginning. I kept this dish simple but flavorful so if you are looking for a hearty chicken dish, keep looking. I served it with rice and it was delicious!
I was a bit skeptical about this recipe when it came out of the oven. I had it while it was warm and wasn’t too fond of it. I couldn’t pinpoint exactly why. So I wasn’t going to bother with this post. But I wanted a second opinion so when Chris got home, I had him sample this muffin. Chris thought it was good and that he was able to distinguish the smokey bacon and the strong blue cheese flavors. By that time, the muffins have cooled quite a bit. So I took another bite out of the muffin and this time, I enjoyed it more. I have to warn you though —if you are not a big fan of strong blue cheese flavor or smell, you might not care for this recipe. But if you like bacon and you like gorgonzola, this can be a tasty treat!
Earlier this year, Chris and I visited Ann Arbor and we stopped by a Korean diner in Kerrytown for lunch. Chris ordered a bacon wrapped hot dog deep fried with kimchi on it. It was pretty interesting! It inspired me to make my own at-home version so here it is —slightly healthier. I don’t normally eat hot dogs but when you get the organic kind with no nitrates or additives you feel better about eating it.
Kimi told me the best bacon she had was the Black Pig bacon out in Sonoma. She had it in some corn bread, which she never eats or likes. It was so good, she got a package. The other day, I spotted some at the market so I bought it. I thought it would be fun to bake with it and when the weekend rolls around, I can have it for breakfast.