Ingredient: BBQ sauce of your own choice

Hunter’s Chicken Lasagna

Hunter’s chicken is a dish consisting of a chicken fillet wrapped in bacon, smothered in barbecue sauce then topped with cheddar cheese. This particular ‘style’ of chicken was originally adapted from a classic British pub food favorite.

Before I could give it a try, I saw a video of someone making lasagna by tucking these same ingredients into small folded ‘pockets’ of pasta instead of layering everything in a large pan. It seems there is always something unique about having your own individual serving as opposed to a chunk of the whole.

Lasagna is simple to eat but intricate in its appeal. Satisfying on three accounts …. pasta, gooey cheese and a savory sauce. In many ways, lasagna is the result of the interaction of cultures across generations …. an organized combination of different ideas and flavors.

No matter how you slice it, making lasagna is a big production. These lasagna pockets take a bit of work to make, but they are totally worth it!

Print Recipe
 Hunter's Chicken Lasagna
Votes: 2
Rating: 4.5
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Course Main Dish
Cuisine European
Keyword Hunter's chicken lasagna
Servings
Ingredients
Chicken Filling
Béchamel Sauce
Pasta
Course Main Dish
Cuisine European
Keyword Hunter's chicken lasagna
Servings
Ingredients
Chicken Filling
Béchamel Sauce
Pasta
Votes: 2
Rating: 4.5
You:
Rate this recipe!
Instructions
Chicken
  1. Preheat oven to 350 F. Season chicken breasts with salt & pepper. In a small roasting pan, melt butter & brown chicken slightly on both sides. Add water, & herbs & roast until cooked thru. Shred the cooked chicken breasts with two forks.
  2. Cook bacon in microwave until done but not crisp; coarsely chop. In a bowl, combine bacon, BBQ sauce, crushed tomatoes, sliced green onion & shredded chicken; mix well.
Pasta & Sauce
  1. Boil lasagna noodles, shred cheeses & prepare the béchamel sauce.
  2. In a a saucepan, melt butter, stir in flour & cook until bubbly. Slowly add milk, stirring until sauce is smooth. Add shredded mozzarella cheese & salt.
Assembly & Baking
  1. Spread a dollop of béchamel sauce in the middle of a cooked lasagna noodle. Place another noodle on top of the first noodle so that it is perpendicular & spread béchamel sauce in the middle of the second noodle.
  2. Spoon a portion of the BBQ chicken mixture on top of the béchamel sauce in the center of the noodle & sprinkle some shredded mozzarella & cheddar cheese on top.
  3. Fold the ends of the two noodles over the filling to create a lasagna 'pocket'. Repeat the process with the rest of the lasagna noodles until you have 4 lasagna pockets.
  4. Place 2 lasagna pockets next to each other in a 9 x 5-inch casserole dish, cover with béchamel sauce, sprinkle with shredded cheddar & mozzarella cheese over the top. Place the other 2 lasagna pockets on top of the shredded cheeses, followed by another layer of béchamel sauce & more shredded cheese,
  5. Bake for about 15 minutes or until cheese is bubbly.

Bacon Meatball Stuffed Onions

I think sometimes there’s a slight misconception that the main focus of the meal can’t be made using vegetables. A humble vegetable can turn into a gourmet meal with just a little stuffing.

Onions are the ‘workhorses’ of the kitchen and the foundation of so many dishes across the globe. Sometimes its easy to forget how delicious they really are. We tend to under value anything we have perennial access to. As far as red, white and yellow onions, they are generally interchangeable.

Yellow are the driest, good for long cooking. Red onions are faintly sweeter, good for caramelization and when you need a boost in color. White onions are highest in water content and the mildest, good choice for a raw garnish. When it comes to stuffing onions, all three will work.

Because of their layered structure, onions are really easy to hollow out with a spoon. Just keep spooning until you have a good sized cavity. To make use of the onion pulp, I chopped it and then froze it for uses later on. I preferred to bake these stuffed onions but they can also be cooked on the BBQ as well. Great little sweet/savory summer meal!

Print Recipe
 Bacon Meatball Stuffed Onions
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Dish
Cuisine American, European, German
Servings
Ingredients
Course Main Dish
Cuisine American, European, German
Servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Cut off the tops & bottoms of the onions & remove the exterior skin. With a spoon, hollow out onions to within about 2-3 outer layers. Set aside. Chop onion pulp & freeze for other uses later.
  2. In a large bowl, combine ground beef, parsley, mushrooms, bread crumbs & all of the spices. Mix well with your hands. Preheat oven to 425 F. Stuff onions with meat mixture; wrap the onion meatballs with 3 strips of bacon each. Secure bacon with toothpicks to keep it from unraveling during cooking.
  3. Place in a baking dish & bake for 40 minutes or until cooked through. Remove from oven & serve with BBQ sauce. Onions can be cut in half to make 4 servings if you wish after baking them.