Bacon and Swiss Chard Pasta

Prep 35 minutes – 6 servings

1 pound Linguine
12 ounces Bacon, cut crosswise into 1/2-inch slices
1 very large red onion, sliced
2 bunches Swiss Chard, stemmed & chopped
1 tablespoon Balsamic vinegar
3 tablespoons extra virgin olive oil
1/3 cup Grated Parmesan cheese

Cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1-cup pasta cooking liquid.

Meanwhile, cook bacon in heavy large pot over medium heat until beginning to crisp, about 10 minutes. Transfer to paper towels to drain. Drain all but 2 tablespoons bacon drippings from skillet. Add onion and sauté over medium high heat until softened about 7 minutes. Add Swiss chard and sprinkle with salt & pepper. Add pasta cooking liquid to skillet. Toss until chard is wilted and tender, about 4 minutes. Sprinkle vinegar over; cook 1 minute.

Add linguine and oil to sauce in pan and toss to coat. Transfer to large bowl. Sprinkle with bacon and cheese. Season to taste with salt & pepper.

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Grilled Stuffed Sweet Potatoes

4 med Sweet potatoes
1 can (28 oz) Bush’s Country Style Baked Beans
2 Peaches. Sliced & divided
1/2 cup Onions, diced
3 Bacon strips, cooked & chopped
Salt & Pepper to taste

1. Wash potatoes and pierce potato skin several times with a knife. Place potatoes on paper towels and microwave on high power for 10 minutes or until soft.

2. Cut 12 inch square of aluminum foil for each potato. Slice potatoes in half and scoop out small portion of potato to make a narrow boat, reserving the scooped out potato. Place 1 potato on each square. Mix baked beans, peaches, onion, bacon ad reserved potato in a bowl and season with salt & pepper. Place mixture back in potato.

3. Bring up top and bottom edges of foil, leaving room for steam expansion, place potatoes on grill, cook 20 minutes over indirect heat or until warmed throughout

Serves 4
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Chicken Cordon Bleu Burgers

4 servings
1 tsp Olive oil
4 slices Canadian Bacon
2 lbs Ground chicken breast
2 tsp Sweet paprika
2 tsp Poultry seasoning
2 tsp Grill seasoning
1 Shallot, finely chopped
4 slices Swiss cheese
2/3 cup mayonnaise
3 Tbsp Dijon mustard
2 Tbsp Freshly chopped tarragon leaves
4 buns Split & toasted
8 leaves Lettuce
1 Vine ripe tomato

1. Preheat grill pan, nonstick griddle, large nonstick skillet or tabletop electric grill to medium high heat.

2. Add 2 tablespoons of oil and Canadian bacon. Warm bacon and caramelize it at edges. 1 to 2 minutes on each side. Remove to a piece of foil. Fold foil over loosely to keep warm.

3. Combine chicken, paprika, poultry seasoning, grill seasoning, shallots. Score meat with the side of your hand to separate into 4 equal amounts. Make 4 large patties, ¾ to 1 inch thick. Drizzle patties with oil and place on hot grill or pan. Cook 5 minutes on each side, until chicken is cooked through.

4. Top patties with reserved cooked Canadian bacon and Swiss cheese. Fold each slice of cheese in half to fit burger. Cover loosely with tin foil. Turn off pan and let cheese melt, 2 minutes

5 Combine mayonnaise, mustard, tarragon. Slather bun tops or English tops with sauce. Place Cordon Bleu Burgers on bun bottoms and top with lettuce and tomato. Put bun of muffin top in place.

Serve with fries or chips

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