Chicken Bacon Fra Diavolo {Recipe Redux}

One of my favorite things about Recipe ReDux is that it pushes me to come up with something new and different from our usual meals. Smoke and spiciness was the theme of this month’s redux.

The New Year is heating up with smoke and spiciness. From boldly flavored smoked salts to actual smoking techniques, subtly smoked food is on-trend. The same can be said for spice as we savor heat from harissa, sriracha and smoked paprika. Show us the healthy dish you’re heating up with smoke and/or spiciness.

If you follow me on Instagram, you’d probably imagine I’d go for something spicy and sriracha-filled. We do a lot of Asian-inspired dishes here, but I had a pretty serious bacon craving. I figured I’d use that craving and go for smoky and spicy.

Chicken Bacon Fra Diavolo

Serves 4
Chicken Bacon Fra Diavolo | Barr & Table

Ingredients
– 3 slices nitrate-free bacon; chopped
– 1 lb boneless, skinless chicken breast; sliced
– 1 russet potato; spiralized
– 2 summer squash; sliced into half moons
– 1-2 tbsp EVOO
– 1 shallot; diced
– 1 tsp red pepper flake
– 5 cloves garlic; minced
– 1/2 [32 oz.] can crushed San Marzano tomatoes
– 1/2 cup white wine
– Salt, pepper, & garlic powder
– Fresh basil; chopped [Optional]

Directions
Heat a large skillet over medium-low heat and toss the chopped bacon into the dry pan. Saute low and slow until it’s nice and crispy. Using a slotted spoon, drain the bacon on a paper towel, spoon half of the bacon fat into a bowl and set aside.

Increase the heat to medium and add the spiralized potato to the pan. Sprinkle with salt and pepper and cook until crispy, tossing every few minutes. Once crispy, set the potato aside, add the rest of the bacon fat back to the pan, and toss in the squash. Cook the squash until browned and set aside with the potato.

Increase the heat to medium-high and toss the sliced chicken with salt, pepper, and garlic powder. Drizzle ~1 tbsp EVOO into the pan and add the chicken [you may need to cook the chicken in 2 batches]. Sear the chicken and set aside with the veggies.

Finally, drizzle the remaining tbsp EVOO in the pan and toss in the shallot, red pepper flake, and minced garlic. Cook about 30 seconds, until fragrant, and add in the crush tomato and white wine. Cook down for 5-7 minutes and add in all of the veggies, chicken, and bacon [set some bacon aside to sprinkle on top]. Mix well and cook for another 2-3 minutes until everything is warmed through. Plate it up and top with some crumbled bacon, fresh basil, and a little freshly cracked black pepper.

Nutritional Information
Per 1/4 recipe

323 Calories / 11g Fat / 25g Carbs / 4g Fiber / 7g Sugar / 28g Protein

Food for Thought

What spicy or smoky recipe would you have made?

Foodie Friday: All the Pork

A few weeks ago, I went to the store and bought 10 lbs of pork. For Nathan and me. Yep, all the pork.

It was pretty comical at the butcher’s counter. I told them I wanted to make a porchetta and would need pork tenderloin and enough pork belly to wrap around the tenderloin. They honestly looked at me like I was nuts. I pulled up the recipe on my phone and walked through the whole process with one of the butchers. There were text messages going back and forth with Nathan. There was a whole lot of “good lord, that’s a lot of pork!” I bit the bullet and bought the pork. I also promised pictures to the butcher the next time I was in the store.

In the end, it was absolutely worth all of the investment of time and money work that went into it. Not to mention we had tons of leftovers to enjoy over the past couple weeks. Don’t worry, it freezes well!

There were toasted and crushed spices.

Toasted Fennel Red Pepper

Mortar Pestle

There was scoring, rubbing, and wrapping.

Porchetta Wrapped

We let it sit uncovered in the fridge for about 24 hours. And then there was the cooking and slicing.

Porchetta Cooked

Porchetta

Porchetta Sliced

And after all of that, we finally dug in! We had it with porcini pasta the first night and Nathan has since made many, many sandwiches with the leftovers.

Porchetta Porcini Pasta

Porchetta Sandwich

He says the sandwich is definitely the way to go. He also made a rosemary garlic salt and garlic and crushed red pepper infused olive oil to drizzle and sprinkle on top. It’s legit. This was his baby and he did me proud!

We’ll definitely be trying this out again, possibly next time with a picnic roast. One thing I will note that is very important to follow in the recipe is to tenderize the pork belly. We didn’t have a tenderizer and unfortunately much of that delicious-looking skin was too tough to eat. Live and learn, right? Now go make some porchetta!

Sprint 2 the Table

Food for Thought

What has been your biggest food investment at home?

Pork Bowl Win

Guys. I did it. I made a grilled pork vermicelli bowl at home and it was awesome! So awesome that I had to share it with you [almost] immediately because it was the perfect combination of recipes. Check it out!

Vietnamese Vermicelli Grilled Pork Bowl Fried Egg

So much goodness and a fried egg to boot!

I originally found this recipe from A Spicy Perspective for the bowl but Nathan and I both prefer the “red” grilled pork like this. So I went on a mission to find the perfect grilled pork recipe and stumbled upon this one. So far so good! Finally, I decided to look around for the right way to pickle the carrots and mung beans [next time I’m adding daikon too!]. I found a bunch of simple recipes and threw it together. The result was an amazing pork bowl and Nathan is psyched to use the leftover pork for banh mi sandwiches! And here’s a wrap up of the recipes.. it may look like a lot going on, but it’s actually really easy and totally worth it.

Ingredients

Serves 2 [with leftover pork!]
Adapted from A Spicy Perspective

For the Pork
– 2 lb pork shoulder
– 8 cloves garlic; minced
– 5 tbsp fish sauce
– 4 tbsp sugar
– 1/2 tsp ground black pepper
– 1/2 cup beer [optional]

For the Carrots, Daikon, & Mung Beans
– 1 cup shredded carrots
– 1 cup shredded daikon
– 1 cup mung bean sprouts
– 1-2 cups rice wine vinegar [enough to cover everything]
– 2-3 tbsp sugar
– 1 tbsp salt

For the Nuoc Cham Dressing
– 1/2 cup warm water
– 3 tbsp sugar
– 1/2 cup rice vinegar
– 1 tbsp fish sauce
– 1 clove garlic; minced
– 1 tsp chili garlic sauce
– 1/4 tsp salt
– 1/8 cup shredded carrots

For the Bowl
– 1/4 package thin rice noodles
– 1/2 english cucumber; sliced
– 1/4 cup peanuts; chopped
– 1/4 cup green onion; chopped
– 2 eggs [optional]
– Sesame seeds [optional]

Directions

Place pork in the freezer for 45-60 minutes; this will make it easier to slice. Mix up the rest of the ingredients except for the beer in a large ziploc bag. Remove pork from the freezer, slice thinly, and add to the bag. Marinate 8 hours or overnight.

In another large ziploc bag, add all of your ingredients for the carrots, daikon, & mung beans. Marinate 4-6 hours.

When you’re ready to start cooking, follow the instructions and cook the vermicelli noodles according to the packaging. Mix the ingredients for the nuoc cham dressing and set aside.

For the pork, preheat a grill pan over medium high heat. You want to cook in several batches, so spray the pan with cooking spray and lay out your first batch of pork into the pan. When the first side is charred, throw a splash of beer in to the pan, let sit for a minute, and flip. When the other side is charred, remove from the pan. Repeat for the rest of the pork.

When you put the second to last batch of pork in, heat up a small pan over medium heat for your eggs. Cook your eggs to your liking; I do mine over medium. When all of the pork is finished cooking, load up your bowl with vermicelli noodles, veggies, pork, and top with green onion, peanuts, sesame seeds, & nuoc cham. ENJOY!

Vietnamese Vermicelli Grilled Pork Bowl

Money shot.

This is going to be a staple in our house, I can just tell! And because I think you all need to see this on Thursday..

Jilly Bean

The little bean!

Happy almost Friday! 😉

Food for Thought

Have you ever tried to make one of your favorite “going out dishes” at home?