Before you turn your nose up at the mention of Spam, let me explain why I like to use it. First off... I really hate cooking bacon; it splatters everywhere, it leaves a strong lingering smell, and even baking it leaves a cookie sheet an absolute mess. It tastes great, but it really is not worth the hassle for me.
If you have ever had the bacon-flavored Spam cooked to crispy perfection, you know fully well how perfectly bacon-y it tastes. There are numerous benefits besides the taste: it's easy to slice; it stays flat on the pan; it makes its own fat to cook in the pan as it heats up; when it's got just a little char, it has a wonderful texture (and I honestly prefer the texture over regular bacon). What it lacks is all the hassle associated with bacon: it does not curl up and cook unevenly, the fat rendered in the pan is not excessive and does not splatter everywhere, and it is quicker and easier for both prep and clean-up. Also, the perfect texture is achieved when cooking it in a cast-iron skillet:
Now, on to the dish at hand. It was relatively easy, and it was adapted from this recipe. I was looking for a dish that would highlight the often-overlooked wonder that is Spam and dispel the stigma that it seems to carry with some people. This dish definitely succeeded!
Ingredients:
- Margarine (use as needed)
- 1 container SPAM Bacon
- ~1 lb boneless, skinless chicken thighs (excess fat trimmed off)
- seasonings to taste
- 2 tbsp flour
- 1 packet ranch seasoning mix (2 packets if you want extra flavor)
- ~2 cups heavy cream
- 1 cup shredded cheese
First, dice most of a container of Spam Bacon and add it to the preheated cast-iron pan, with just a tablespoon of margarine for a little extra fat (it helps keep any of the Spam from sticking to any portions of the pan that aren't as seasoned). Stir it frequently, to make sure all sides of each cube get browned. Once you see some nice charring, remove from heat and let rest in the pan.
Next, take some boneless, skinless chicken thighs and coat them on both sides with a blend of seasonings of your choice (we used oregano, basil, rosemary, and garlic powder). Heat a large skillet with four tablespoons of margarine, and cook the chicken until done... do not hesitate to add more margarine as you cook, to keep the chicken nice and juicy. Remove from heat and let rest in the pan.
Next, cook about 3/4 lb of a pasta of your choice (any will do fine) al dente; drain and set aside.
Return the chicken to heat. Sprinkle on the flour and ranch packet(s). Add the heavy cream along with about a half cup of water and stir well. Once the mixture is bubbly, add the cheese (we used shredded white cheddar) and about half of the Spam. Once the cheese is fully incorporated and the sauce is bubbly again, add your pasta to the skillet (if the noodles have begun drying and sticking to each other, give them a quick rinse to loosen them). Combine well and top with the rest of the Spam.
Last step is to enjoy! If you are skeptical about using Spam Bacon in place of regular bacon, please give this dish a try. It was truly tasty and satisfying!
