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I heard somewhere a long time ago that wrapping something in bacon was like a culinary apology. I disagree. I say, wrapping something in bacon means, "I love you."
You could tweak this recipe in all kinds of ways, depending on what you like. Hubs and I don't care much for onions or bell peppers, I like jalapenos but he doesn't, so I just left it plain. I have a friend who makes sausage like this and cooks it in his smoker. He usually does one stuffed with cheddar and hash browns, one with cream cheese and peppers, and one other. It's super yummy!
What if you mixed shredded cheese with the ground beef, then make the log, cover with bacon, and bake it. You'd have a sort of "bacony" philly cheese concoction - a "Bacon-Philly Log." And it wouldn't be dry because the cheese is in with the beef.
You need a panade for your meat log -- simply fresh bread crumbs moistened with milk and mixed into the beef. It really helps a meat log stay tender and moist.
Dice up chicken, salt/pepper/flour lightly. Cook till done in melted butter. Set aside. Saute diced celery and onion in the same pan, adding more butter as needed. Set aside.
In a large oven safe dish, add 2 bricks of room temperature cream cheese, about 1/2 - 1 cup of favorite wing sauce (Frank's Red hot is a current fave) and about 2 cups of sharp shredded cheese and a packet of ranch seasoning OR 2 tbsp of Penzey's ranch spices mix (love this stuff). If you don't like ranch, you can sub both the cheddar and ranch for 1 cup of crumbled blue cheese, (I use stilton or roquefort piccante)
Mix all together and stir in chicken, celery and onion. Bake at 350 for about 20 minutes. Then broil till top is golden and sizzling. Serve up with bread.
You need a panade for your meat log -- simply fresh bread crumbs moistened with milk and mixed into the beef. It really helps a meat log stay tender and moist.
I first read this as "You need a parade for your meat log." As in, "That sounds so good, we should throw a parade in its honor!"
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