Bacon, mushroom and beef skewers and grilled bacon-wrapped chicken breasts are two recipes at HormelFoods.com that have four-star reviews from site visitors. The first recipe serves four people, and the second recipe serves eight or more people.
For the bacon, mushroom and beef skewers, make a blue cheese sauce by cooking 5 ounces of blue cheese, 1/3 cup of sour cream, 1/4 cup of water and 1 teaspoon of honey over medium heat in a saucepan. Stir the cheese while it melts and thickens. Whisk away any lumps, leaving the cheese smooth. Make a balsamic glaze by combining 1/3 cup of balsamic vinegar, 3 cloves of minced garlic, 5 teaspoons of honey, and a pinch each of salt and pepper. Heat the ingredients in a small saucepan over medium heat, and simmer for about five minutes.
Heat the grill to medium-high heat. Alternately thread 4 slices of bacon, 12 small brown mushrooms and 2 cubed New York strip steaks onto skewers, weaving the bacon between the other ingredients. Brush with balsamic glaze. Grill the skewers for about 10 minutes, occasionally turning them and brushing them with glaze. Crumble 2 more ounces of blue cheese over the cooked skewers, and serve with the blue cheese sauce.
For the grilled bacon-wrapped chicken breasts, prepare a grill or heat a broiler for the meat. Slice 6 6-ounce boneless, skinless chicken breasts in half lengthwise. Place the chicken in a large bowl with 1 cup of House of Tsang Korean Teriyaki stir-fry sauce and marinate for at least one hour.
Remove the chicken from the marinade, and wrap each piece with 2 half pieces of bacon. Attach the ends with wooden picks. Grill or broil the chicken for about 15 minutes, turning occasionally.