BACON WRAPPED BLUE CHEESE STUFFED CHICKEN, GREEN BEANS AND SMASHED POTATOES WITH GREEN ONIONS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees F.
- Using a small sharp knife cut into the thick end of the chicken and make an incision reaching 2/3 the way down the breast. Loosen up the incision with your fingers to make a hole. Season the chicken with pepper. Combine the cheese with arugula and baby spinach and stuff the breasts. Spiral-wrap the breasts with the bacon tightly to cover the meat evenly. Place chicken on a nonstick baking sheet and roast 20 to 22 minutes until bacon is crispy and chicken is firm.
- Place the potatoes in a pot and cover with water. Bring to a boil, season water with salt and cook potatoes 15 minutes, or until tender.
- Bring 1-inch water to a boil. Trim beans. Salt water and add beans to water. Simmer 5 minutes, drain and combine with tomatoes, thyme, 1 tablespoon oil, salt and pepper.
- Place the potatoes back in the hot pot after draining. Coat the potatoes with 2 tablespoons oil, the scallions, chicken stock and salt and pepper. Toss for 1 minute.
- Serve chicken with green beans and potatoes alongside.
GRILLED CHEESE WITH CARAMELIZED ONIONS
Provided by Food Network
Categories main-dish
Time 1h
Yield 4 servings (1 1/2 sandwiches per person)
Number Of Ingredients 7
Steps:
- Heat the canola oil and 1 tablespoon butter in a large saute pan over medium heat. When the butter is melted, add the onions and cook, stirring occasionally, until dark brown and caramelized, about 25 minutes. Add the vinegar, sugar and 2 tablespoons water, scrapping up any dark bits that have accumulated on the bottom of the pan. Continue to cook until all the liquid has evaporated. Transfer the onions to a bowl and reserve.
- Butter 1 side of each bread slice. Lay 6 slices butter-side down on a work surface. Top each with 2 slices of Gruyere, a dollop of the onions and 2 more slices of Gruyere. Top with another slice of bread, butter-side up.
- Heat a cast-iron griddle over medium heat. Add the sandwiches and cook until the cheese begins to melt and the bread is golden brown, 2 to 4 minutes. Flip and continue to cook until golden brown and the cheese is melted through, 2 to 4 minutes. Cut in half and serve immediately.
GRILLED POTATOES AND ONION
Always cook up a package of potatoes and onions with the rest of your grilled meal! Start early, because it takes about a half an hour to cook. These cook over indirect heat (off to the side), so you can grill other things at the same time.
Provided by Bob Cody
Categories Side Dish Potato Side Dish Recipes
Time 45m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat grill for medium heat.
- For each packet, measure out 2 or 3 squares of aluminum foil large enough to easily wrap the vegetables, and layer one on top of the other. Place some of the potatoes and onion in the center, sprinkle with salt and pepper, and dot with butter. Wrap into a flattened square, and seal the edges. Repeat with remaining potatoes and onion.
- Place aluminum wrapped package over indirect heat, and cover. Cook for approximately 30 minutes, turning once. Serve hot off the grill.
Nutrition Facts : Calories 278.2 calories, Carbohydrate 40.1 g, Cholesterol 30.5 mg, Fat 11.8 g, Fiber 5.3 g, Protein 4.8 g, SaturatedFat 7.4 g, Sodium 677.3 mg, Sugar 2.8 g
CHEESY POTATOES ON THE GRILL WITH BACON
These Cheesy Potatoes on the Grill with Bacon are diced potatoes loaded with butter, onions, bacon and cheese grilled in a foil pan for quick and easy clean up! These grilled potatoes are the perfect side dish that everyone will love!
Provided by Julie Evink
Categories Side Dish
Time 45m
Number Of Ingredients 6
Steps:
- Preheat grilled to 350 degrees.
- In a 9'' x 13'' foil pan combine the potatoes, seasoned salt, dried onions, bacon bits, cheese and butter. Stir to combine.
- Place on grill and grill for 30-40 minutes or until potatoes are tender.
Nutrition Facts : Calories 255 kcal, Carbohydrate 16 g, Protein 13 g, Fat 15 g, SaturatedFat 8 g, Cholesterol 45 mg, Sodium 1220 mg, Fiber 3 g, ServingSize 1 serving
GRILLED CHEESE AND BACON POTATOES
A great potato dish for the campfire or the oven. Add sour cream and butter to taste. This is a good recipe for a family outing.
Provided by Kimber
Categories Side Dish Potato Side Dish Recipes
Time 45m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat an outdoor grill for high heat.
- Place 2 slices bacon each in 4 separate pieces of aluminum foil. The foil pieces must be large enough to fully wrap a potato. Place one potato in each piece of foil. Top each potato with a slice of processed cheese. Salt and pepper to taste.
- Tightly wrap potatoes with the foil. Place on the prepared grill. Cook approximately 30 minutes, or to desired doneness.
Nutrition Facts : Calories 633.8 calories, Carbohydrate 66.9 g, Cholesterol 56.3 mg, Fat 32.5 g, Fiber 8.1 g, Protein 19.5 g, SaturatedFat 12.9 g, Sodium 941.9 mg, Sugar 4.9 g
LOADED FRIED POTATO GRILLED CHEESE SANDWICH
Anyone that knows me knows that I love potatoes..any way I can get them. I found this and stopped dead in my tracks...honestly, I am in heaven right now! What is not to love about this sandwich?! My new Breakfast sandwich for sure..add a fried egg and you DO have breakfast!
Provided by Carole F
Categories Other Breads
Time 20m
Number Of Ingredients 10
Steps:
- 1. In a fry pan heat enough canola oil to lightly cover bottom of pan and place potato slices to cover bottom of pan..salt and pepper. Cook until tender and browned nicely. Then drain potatoes on paper towel and sprinkle with a pinch of garlic powder.
- 2. While potatoes are cooking, cook bacon until crispy and drain well on paper towel. You could use Canadian bacon..fry until warmed and browned on each side before adding to sandwich.
- 3. Generously butter slices of bread on the outside of each piece only..place 1 T. or more of sour cream on the side that is not buttered...lay one piece of bread buttered side down in a fry pan and add cheddar cheese, then potato slices..(about 5-6 per sandwich) if desired add a little more sour cream at this time,then add green onions, bacon pieces..then add another slice of cheddar cheese before topping with other slice of bread. Grill on both sides until golden brown and cheese is melted. ENJOY! (picture is sour cream on the bread for the inside of sandwich before grilling)
- 4. I used a heavy saucepan to place on top of the sandwich when grilling the second side..helps to press the sandwich together nicely..
GRILLED THREE-CHEESE POTATOES
While this is delicious grilled, I've also cooked it in the oven at 350° for an hour. Add cubed ham to it and you can serve it as a full-meal main dish. -Margaret Hanson-Maddox, Montpelier, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- Divide the potatoes and onions equally between two pieces of heavy-duty foil (about 18 in. square) that have been coated with cooking spray. , Combine Parmesan cheese and 3/4 cup each cheddar and mozzarella; sprinkle over potatoes and onions. Top with bacon, butter, chives, seasoned salt and pepper. Bring opposite ends of foil together over filling and fold down several times. Fold unsealed ends toward filling and crimp tightly. , Grill, covered, over medium heat for 35-40 minutes or until potatoes are tender. Remove from the grill. Open foil carefully and sprinkle with remaining cheeses.
Nutrition Facts : Calories 493 calories, Fat 22g fat (12g saturated fat), Cholesterol 57mg cholesterol, Sodium 777mg sodium, Carbohydrate 54g carbohydrate (7g sugars, Fiber 5g fiber), Protein 20g protein.
GRILLED CHEESY POTATOES
Grilled Cheesy Potatoes are the perfect side for all of your summer meals. Grilled to tenderness and covered in rich, melted cheddar cheese, these potatoes are sure to be everyone's favorite. No grill? No problem! You can also make these cheesy potatoes in the oven.
Provided by Lauren Harris
Categories Side Dish
Time 45m
Number Of Ingredients 6
Steps:
- Preheat grill to medium-high, or oven to 425°F.
- Place the potatoes in the center of a large piece of aluminum foil or in a bowl.
- Pour the melted butter evenly over the potatoes, season with salt and pepper and toss to coat.
- Sprinkle on half of the cheddar cheese.
- Wrap the potatoes tightly in the aluminum foil and place on the preheated grill, or in the oven.
- Cook for 15 minutes, then flip the packet and cook for an addition 15 minutes, or until the potatoes are fork tender.
- Open the top of the foil packet and sprinkle on the remaining cheddar cheese.
- Leave the packet open and place it back on the grill, or in the oven. Cook for an additional 3-4 minutes, or until the cheese is melted.
- Top with the minced herbs, if desired.
Nutrition Facts : ServingSize 1 serving, Calories 236 kcal, Carbohydrate 21 g, Protein 9 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 38 mg, Sodium 192 mg, Fiber 2 g, Sugar 1 g, TransFat 1 g, UnsaturatedFat 4 g
CHEESY POTATOES AND ONIONS FOR THE GRILL
You can make these in a large heavy disposable foil pan or wrapped in heavy-duty foil and can also be cooked in the oven, you may adjust the amount of cheeses to taste
Provided by Kittencalrecipezazz
Categories Potato
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Prepare a 20 x 20-inch piece of heavy-duty foil or a 13 x 9-inch disposable foil pan (I prefer to make these in a pan).
- Generously spray the inside of the foil or pan with cooking spray.
- Toss the potatoes with sliced onions and Parmesan cheese (if using) then place on top and in the middle part of the foil, or place into the foil pan.
- Sprinkle the butter cubes over the potatoes.
- In a bowl combine cheddar and mozzarella cheeses, parsley, Worcestershire sauce, seasoned salt, black pepper and garlic powder; sprinkle over the potatoes and onions.
- Slightly wrap up the ends of the foil then drizzle the broth over the top of the mixture.
- Seal up the foil completely.
- Make one or two very small pin-holes in the top of the foil to allow heat to escape (or cover the foil pan tightly with a sheet of foil, then make a small hole/s in the top of the foil).
- Place the foil packet or foil pan on the grill, cover with the grilling lid and cook for about 40 minutes or until the potatoes are tender.
Nutrition Facts : Calories 505.1, Fat 23.7, SaturatedFat 14.7, Cholesterol 66.7, Sodium 504.8, Carbohydrate 60.7, Fiber 7.8, Sugar 4.4, Protein 14.7
GRILLED POTATOES WITH BACON, CHEESE AND GREEN ONIONS
I have been looking for a grill potato recipe that was just right for a long time. I've tried many that were great, but it was never what I wanted. Then the solution came to me - make up my own! It worked perfectly, and my husband and I enjoy these on a weekly basis. I have never actually measured the ingredients, so my recipe may be a little vague. But that's the beauty of Zaar, isn't it? You're all capable of making this one - no problem.
Provided by LibbyAnne
Categories Potato
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Fire up your charcoal.
- Spray the bottom of a foil pan with cooking spray. (Or if you prefer, spray aluminum foil and make this in foil packets instead).
- Place potatoes into pan, and LIBERALLY shake seasoning blend and garlic salt on top; stir to coat.
- Pour beef broth into pan.
- Add bacon to the potatoes, spreading it evenly.
- Cut butter into pats, and place it on top.
- Cover with foil and place onto hot grill for 45 minutes.
- Pull back foil and add cheddar cheese evenly over the dish.
- Recover dish and leave on grill for another 15 minutes.
- Remove from grill and cover with chopped green onions.
- Serve!
Nutrition Facts : Calories 474.9, Fat 33.9, SaturatedFat 17.5, Cholesterol 79.5, Sodium 575, Carbohydrate 30.1, Fiber 3.2, Sugar 2, Protein 13.8
SPICY BACON, ONION AND CHEESE POTATOES
Provided by Gretchen Davis
Categories Cheese Onion Potato Side Bake Bacon Winter Bon Appétit Missouri Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 8
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Cook chopped bacon in heavy large skillet over medium heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels and drain. Combine bacon, potatoes and onion in prepared baking dish. Season with salt and pepper. Sprinkle Monterey Jack cheese over and dot with butter. Cover with aluminum foil. Bake until potatoes and onions are very tender, about 1 hour.
- Preheat broiler. Uncover baking dish and broil until top of potato mixture is brown and crisp, about 2 minutes.
GRILLED POTATO SALAD WITH WATERCRESS, GREEN ONIONS, AND BLUE CHEESE VINAIGRETTE
Provided by Bobby Flay
Categories Salad Potato Side Summer Grill/Barbecue Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 9
Steps:
- Combine vinegar, shallot, and mustard in medium bowl. Gradually whisk in oil. Mix in cheese. Season vinaigrette to taste with salt and pepper.
- Cook potatoes in large pot of boiling salted water until almost tender, about 16 minutes. Drain; cool completely. Cut potatoes into 1/4- to 1/2-inch-thick rounds. Brush rounds on both sides with oil; sprinkle with salt and pepper.
- Prepare barbecue (medium-high heat). Arrange watercress on platter. Grill potatoes until golden and cooked through, about 3 minutes per side.
- Mound warm potatoes atop watercress; sprinkle with green onions. Spoon vinaigrette over potatoes.
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BACON POTATO FOIL PACKETS RECIPE WITH CHEESE AND ONION
From everydaydishes.com
Servings 4-5Total Time 55 minsCategory DinnerCalories 552 per serving
- Preheat outdoor grill to medium heat or indoor oven to 400 degrees. Dice bacon into ½" pieces and add to large skillet. Place over medium heat and cook, stirring frequently until crispy. Remove bacon from skillet and place on paper towel-lined plate to drain.
- Slice potatoes and onion between ⅛" and ¼" thick and add slices to a large mixing bowl. Drizzle with olive oil and toss to coat.
- Sprinkle with salt, garlic powder and Parmesan cheese then toss to combine. You may cook all of the potatoes in one packet or divide the potato-onion mixture between 4–5 foil sheets for individual servings.
- Layer the potato and onion slices intermittently with grated cheese and cooked bacon so that there is cheese and bacon mixed evenly with potatoes and onions.
CHEESY GRILLED POTATOES WITH BACON + VIDEO
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5/5 (2)Total Time 25 minsCategory Appetizer, Side DishCalories 248 per serving
- Place potatoes on a large microwave-safe plate (choose potatoes that are roughly the same size) and cook on high for 3-4 minutes (very little potatoes for 3 minutes, little potatoes for 4 minutes) until somewhat tender.
- Lay two large sheets of aluminum foil together (or use a cast iron skillet or grill pan) and spray with cooking spray.
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5/5 (1)Estimated Reading Time 2 mins
- In a large bowl, combine potatoes, onion, squash, pepper, garlic, olive oil, oregano, basil and salt and pepper. Gently toss to combine. Pour onto grill basket. Grill for 10-12 minutes per side or until lightly charred and tender.
GRILLED POTATOES IN FOIL WITH BACON - GOOD IN THE SIMPLE
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5/5 (5)Total Time 30 minsCategory Side DishCalories 285 per serving
- Tear off eight sheets of nonstick foil to create four packets (you'll want to double them up, so place two on top of each other).
BAKED POTATO GRILLED CHEESE - BS IN THE KITCHEN
From bsinthekitchen.com
Cuisine AmericanCategory Grilled CheeseServings 1Total Time 20 mins
- Fry bacon on medium heat until desired crispiness, remove from pan and reserve bacon grease
- In the pan with bacon grease, fry your potatoes until golden brown & crispy, add canola oil if necessary. Salt & pepper to taste, and sprinkle with a dash of garlic powder.
BAKED OR GRILLED CHEESY POTATOES WITH BACON (VIDEO COMING!)
From carlsbadcravings.com
Reviews 8Estimated Reading Time 6 minsServings 6-8Total Time 40 mins
- Grease a 12” cast iron skillet with 1 tablespoon olive oil. Set aside. (If you are baking, you can also use a comparable baking dish.)
- Add potatoes, garlic and green onions to a large microwave safe bowl. Add 2 tablespoons water. Microwave, covered, 3 minutes, drain and add to greased skillet along with all ingredients through pepper. Stir to combine.
- Dot with butter. Cover tightly with foil. (You can prep up to this point if you are taking camping).**
- Grill, covered, over medium high heat (350 degrees F) for 10 minutes then stir potatoes, replace foil, cover, and continue to grill 10-15 additional minutes OR until potatoes are tender.
GRILLED CHEESY POTATOES, PEPPERS, BACON, ONIONS
From allourway.com
5/5 (1)Total Time 1 hr 20 minsCategory SideCalories 215 per serving
- Slice the russet potatoes, separate and rinse the slices in a bowl of cold water. Put fresh cold water in the bowl with the potatoes and refrigerate until ready to use.
- Lay out a double thickness of heavy duty aluminum foil -- we use the wide size. Mist the foil with vegetable oil spray (We use the olive oil spray).
RANCH POTATO GRILLED CHEESE SANDWICH - COOKING CLASSY
From cookingclassy.com
Cuisine AmericanTotal Time 1 hrCategory Main CourseCalories 464 per serving
- Preheat oven to 400 degrees. Place red potato on a baking sheet and pierce potato several times with a fork.
- Transfer baking sheet to preheated oven and bake potato until tender (not mushy tender, just soft) about 35 minutes. Remove from oven and allow rest until cool enough to slice. Slice potatoes into about 1/4-inch thick slices.
- Butter outsides of two slices of bread. Spread ranch dressing along opposite side of bread. Top one of the slices of bread (ranch side up) with sliced red potatoes followed by bacon, cheese and pepper to taste (I didn't think it needed any more salt because of the salt in the ranch, cheese and bacon but if you want to add some feel free).
- Sprinkle green onions over ranch covered side of remaining slice of bread (so the onions have something to stick to) then top sandwich with that remaining slice (buttered side up).
GRILLED POTATO AND ONION SALAD WITH BLUE CHEESE AND BACON ...
From foodandwine.com
4/5 Total Time 30 minsServings 12
- Preheat the oven to 400°. Spread the bacon slices in a single layer on a baking sheet. Bake until they are brown and crisp, about 15 minutes. Transfer the bacon slices to paper towel—lined plates to drain. Crumble into 1/2-inch pieces.
- Light a grill. In a large bowl, toss the red onion slices with 1 tablespoon of the olive oil. Season with salt and pepper. Grill the onions over moderately high heat, turning once, until lightly charred and tender, about 5 minutes. Cut the grilled onions into 1/2-inch pieces.
- In a large pot of salted cold water, bring the potatoes to a boil. Simmer until they are beginning to get tender, about 5 minutes. Drain the potatoes and cut them in half. In a large bowl, toss the potatoes with the remaining 3 tablespoons of olive oil and season with salt and pepper. Grill the potatoes over moderately high heat, turning once, until they are tender and browned, about 5 minutes.
- In a large bowl, mix the mayonnaise with the blue cheese. Add the bacon, onions and potatoes and toss to coat. Transfer the salad to a clean bowl and serve.
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