SMOKY LINKS RECIPE RECIPES

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SMOKY BACON WRAPS RECIPE: HOW TO MAKE IT - TASTE OF HOME



Smoky Bacon Wraps Recipe: How to Make It - Taste of Home image

These cute little sausage and bacon bites are finger-licking good. They have a sweet and salty taste that's fun for breakfast or as an appetizer. —Cara Flora, Kokomo, Indiana

Provided by Taste of Home

Categories     Appetizers    Breakfast    Brunch

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield about 3-1/2 dozen.

Number Of Ingredients 3

1 pound sliced bacon
1 package (16 ounces) miniature smoked sausage links
1/3 cup packed brown sugar

Steps:

  • Cut each bacon strip in half widthwise. Wrap one piece of bacon around each sausage. , Place in a foil-lined 15x10x1-in. baking pan. Sprinkle with brown sugar. Bake, uncovered, at 400° until bacon is crisp and sausage is heated through, 30-40 minutes.

Nutrition Facts : Calories 90 calories, FatContent 7g fat (2g saturated fat), CholesterolContent 18mg cholesterol, SodiumContent 293mg sodium, CarbohydrateContent 2g carbohydrate (2g sugars, FiberContent 0 fiber), ProteinContent 5g protein.

ROASTED SALMON WITH SMOKY CHICKPEAS & GREENS RECIPE ...



Roasted Salmon with Smoky Chickpeas & Greens Recipe ... image

In this healthy salmon dinner, you'll get a dose of greens and green dressing! Chowing down on 6 or more servings of dark leafy greens a week can help keep your brain in top shape. This dish features the Test Kitchen's current go-to method for doctoring a can of chickpeas: spice them up and roast until crispy.

Provided by Breana Killeen

Categories     Healthy Baked Salmon Recipes

Total Time 40 minutes

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil, divided
1 tablespoon smoked paprika
½ teaspoon salt, divided, plus a pinch
1 (15 ounce) can no-salt-added chickpeas, rinsed
⅓ cup buttermilk
¼ cup mayonnaise
¼ cup chopped fresh chives and/or dill, plus more for garnish
½ teaspoon ground pepper, divided
¼ teaspoon garlic powder
10 cups chopped kale
¼ cup water
1 ¼ pounds wild salmon, cut into 4 portions

Steps:

  • Position racks in upper third and middle of oven; preheat to 425 degrees F.
  • Combine 1 tablespoon oil, paprika and 1/4 teaspoon salt in a medium bowl. Very thoroughly pat chickpeas dry, then toss with the paprika mixture. Spread on a rimmed baking sheet. Bake the chickpeas on the upper rack, stirring twice, for 30 minutes.
  • Meanwhile, puree buttermilk, mayonnaise, herbs, 1/4 teaspoon pepper and garlic powder in a blender until smooth. Set aside.
  • Heat the remaining 1 tablespoon oil in a large skillet over medium heat. Add kale and cook, stirring occasionally, for 2 minutes. Add water and continue cooking until the kale is tender, about 5 minutes more. Remove from heat and stir in a pinch of salt.
  • Remove the chickpeas from the oven and push them to one side of the pan. Place salmon on the other side and season with the remaining 1/4 teaspoon each salt and pepper. Bake until the salmon is just cooked through, 5 to 8 minutes.
  • Drizzle the reserved dressing on the salmon, garnish with more herbs, if desired, and serve with the kale and chickpeas.

Nutrition Facts : Calories 446.5 calories, CarbohydrateContent 23.4 g, CholesterolContent 72.9 mg, FatContent 21.8 g, FiberContent 6.4 g, ProteinContent 37 g, SaturatedFatContent 3.7 g, SodiumContent 556.7 mg, SugarContent 2.2 g

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