Tuesday, April 24, 2012

Tasty Tuesdays

The Pampered Chef

8 slices thick-cut bacon
6 tablespoons plus 1 teaspoon  brown sugar, divided
1 teaspoon coarsely ground black pepper   
2 packages (6 ounces each) fresh baby spinach   
1 medium Granny Smith apple, cored and cut into bite-sized pieces  (Use Apple Wedger)
1/2  cup thinly sliced red onion wedges  (Try Ultimate Mandoline or Veggie Wedger)
3 tablespoons apple cider vinegar   
4 teaspoons  Dijon mustard 
Salt and coarsely ground black pepper   
4 hard-cooked eggs, peeled and cut into wedges  (Try Veggie Wedger)
  1. Preheat oven to 400°F. Line Large Bar Pan with sheet of Parchment Paper. Arrange bacon slices in a single layer on bar pan. Top bacon slices evenly with 2 tablespoons plus 1 teaspoon of the brown sugar; sprinkle with black pepper. Bake 22-25 minutes or until crisp; remove bacon from bar pan to paper towel-lined plate and cool completely. Reserve 2 tablespoons bacon drippings from bar pan. Cut bacon into 1/2-inch pieces using Chef's Knife.
  2. In Stainless (6-qt.) Mixing Bowl, combine spinach, apple and onion. Whisk remaining 4 tablespoons brown sugar, reserved bacon drippings, vinegar and mustard in Small Micro-Cooker® until well blended. Cover; microwave on HIGH 2 minutes or until bubbly. Pour over spinach mixture; toss to coat using Bamboo Spatulas. Season with salt and black pepper. Top with egg wedges and bacon pieces; serve immediately.

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