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Turkey BLT Sub

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Turkey BLT Sub Print Recipe CourseMain Dish CuisineAmerican Servings Prep Time 1 sandwich 5 minutes Servings Prep Time 1 sandwich 5 minutes Turkey BLT Sub Print Recipe CourseMain Dish CuisineAmerican Servings Prep Time 1 sandwich 5 minutes Servings Prep Time 1 sandwich 5 minutes Ingredients 1 French bread roll 2 tsp mayonnaise 1 leaf romaine […]

Turkey BLT Sub

Print Recipe

Servings Prep Time
1 sandwich 5 minutes

Servings Prep Time
1 sandwich 5 minutes

Turkey BLT Sub

Print Recipe

Servings Prep Time
1 sandwich 5 minutes

Servings Prep Time
1 sandwich 5 minutes

Ingredients


Servings: sandwich

Instructions
  1. Slice the roll lengthwise and spread a thin layer of mayonnaise on the top and bottom of the bread.

  2. Layer lettuce, tomato, turkey, and cooked bacon to your liking. Enjoy!

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Sauteed Bacon with Spinach

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Sauteed Bacon with Spinach Print Recipe CourseSide Dish Servings Prep Time 4 servings 5 minutes Cook Time 10 minutes Servings Prep Time 4 servings 5 minutes Cook Time 10 minutes Sauteed Bacon with Spinach Print Recipe CourseSide Dish Servings Prep Time 4 servings 5 minutes Cook Time 10 minutes Servings Prep Time 4 servings 5 […]

Sauteed Bacon with Spinach

Print Recipe

Servings Prep Time
4 servings 5 minutes
Cook Time
10 minutes

Servings Prep Time
4 servings 5 minutes
Cook Time
10 minutes

Sauteed Bacon with Spinach

Print Recipe

Servings Prep Time
4 servings 5 minutes
Cook Time
10 minutes

Servings Prep Time
4 servings 5 minutes
Cook Time
10 minutes

Ingredients


Servings: servings

Instructions
  1. Cook bacon, chop and set aside.

  2. In another pan, heat the oil until shimmering. Add the onion and cook for about five minutes, until onions are translucent. Add the garlic and cook for another minute, until fragrant.

  3. Stir in the spinach and cook until wilted and bright green. Season to taste with salt and pepper.

  4. Stir in bacon and serve.

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Cheesy Egg and Bacon Breakfast Bombs

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Cheesy Egg and Bacon Breakfast Bombs Print Recipe CourseMain Dish, Snack CuisineAmerican Servings Prep Time 8 servings 30 minutes Cook Time 40 minutes Servings Prep Time 8 servings 30 minutes Cook Time 40 minutes Cheesy Egg and Bacon Breakfast Bombs Print Recipe CourseMain Dish, Snack CuisineAmerican Servings Prep Time 8 servings 30 minutes Cook Time […]

Cheesy Egg and Bacon Breakfast Bombs

Print Recipe

Servings Prep Time
8 servings 30 minutes
Cook Time
40 minutes

Servings Prep Time
8 servings 30 minutes
Cook Time
40 minutes

Cheesy Egg and Bacon Breakfast Bombs

Print Recipe

Servings Prep Time
8 servings 30 minutes
Cook Time
40 minutes

Servings Prep Time
8 servings 30 minutes
Cook Time
40 minutes

Ingredients

Herb Butter


Servings: servings

Instructions
  1. Preheat oven to 400˚F. Place bacon on baking sheet and cook 15-25 minutes or until desired crispness is reached. Remove from oven, allow to cool and chop into bite size pieces.

  2. While bacon cooks, in medium bowl combine eggs, milk, salt and pepper. Whisk until completely combined. Spray small skillet with non-stick cooking spray. Heat skillet over medium heat. Add egg mixture and stir occasionally until eggs are scrambled and no liquid is left in the pan, about 3-4 minutes. Do not cook until eggs are completely dry. Set aside to cool.

  3. Place dinner rolls on microwave safe plate and microwave on defrost for about 3-4 minutes (or until dough is no longer frozen, but not cooked). Butter a 9-inch pie plate or a 9″x9″ baking pan and set aside.

  4. Lightly flour counter top. Toss 1 piece of dough in flour and flatten and stretch dough to about 3-4” across. Sprinkle one tablespoon of cheese over dough and press into dough with palm of your hand. Onto the center of the dough round, place one tablespoon eggs, one tablespoon bacon, 1/2 teaspoon jalapenos and 1/2 teaspoon red peppers. Pull top and bottom edges of dough together and then pull left and right edges, pinching dough together to create a ball. If the ball won’t seal, tap fingertips into flour and crimp edges together to seal. Place dough ball in prepared dish. Repeat until all breakfast bombs are complete.

  5. Spray a piece of plastic wrap with non-stick spray and place sprayed side down on breakfast bombs. Refrigerate until morning or proceed with instructions (bake times vary).

  6. Preheat oven to 350°F.

  7. Remove baking dish from refrigerator and remove plastic wrap. Bake for 40-45 minutes until tops are golden brown and breakfast bombs are no longer doughy. Check around 25 minutes, if it is starting to brown too quickly, cover with foil. To test for doneness, pull one of the edge pieces out, if still doughy cook it for another 5 minutes. If baking without refrigeration, bake time will be 30-35 minutes.

  8. While breakfast bombs bake, make the garlic herb butter. Melt butter in small bowl in microwave, about 30 seconds, or until melted. Add garlic, parsley and salt; stir with pastry brush. Remove breakfast bombs from oven and brush with melted butter mixture. Serve and enjoy!

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Grilled Romaine Salad

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Grilled Romaine Salad Print Recipe CourseAppetizer, Side Dish Servings Prep Time 6 servings 15 minutes Cook Time 10 minutes Servings Prep Time 6 servings 15 minutes Cook Time 10 minutes Grilled Romaine Salad Print Recipe CourseAppetizer, Side Dish Servings Prep Time 6 servings 15 minutes Cook Time 10 minutes Servings Prep Time 6 servings 15 […]

Grilled Romaine Salad

Print Recipe

Servings Prep Time
6 servings 15 minutes
Cook Time
10 minutes

Servings Prep Time
6 servings 15 minutes
Cook Time
10 minutes

Grilled Romaine Salad

Print Recipe

Servings Prep Time
6 servings 15 minutes
Cook Time
10 minutes

Servings Prep Time
6 servings 15 minutes
Cook Time
10 minutes

Ingredients
Dressing

Salad


Servings: servings

Instructions
Dressing
  1. Combine the sour cream, mayonnaise, blue cheese, parsley, lemon juice, salt, and pepper in a small bowl and stir until well blended and creamy. Add in a tablespoon or two of water to thin out the dressing. Use the back of a spoon to press some of the blue cheese crumbles into the dressing for even more flavor.

Salad
  1. Preheat a grill or indoor grill pan to high. Add your bacon to a large skillet and cook until crispy. Set aside on a paper towel-lined plate to drain.

  2. Brush the romaine with olive oil and place it cut-side down on the grill. Quickly sear until grill marks are visible and remove from grill.

  3. Top each grilled romaine head with bacon, tomatoes, pecorino and blue cheese dressing. Enjoy!

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Dark Chocolate Bacon Bark

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Dark Chocolate Bacon Bark Print Recipe CourseDessert Keywordholiday treats Servings Prep Time 5 servings 5 minutes Cook Time Passive Time 10 minutes 15 minutes Servings Prep Time 5 servings 5 minutes Cook Time Passive Time 10 minutes 15 minutes Dark Chocolate Bacon Bark Print Recipe CourseDessert Keywordholiday treats Servings Prep Time 5 servings 5 minutes […]

Dark Chocolate Bacon Bark

Print Recipe

Servings Prep Time
5 servings 5 minutes
Cook Time Passive Time
10 minutes 15 minutes

Servings Prep Time
5 servings 5 minutes
Cook Time Passive Time
10 minutes 15 minutes

Dark Chocolate Bacon Bark

Print Recipe

Servings Prep Time
5 servings 5 minutes
Cook Time Passive Time
10 minutes 15 minutes

Servings Prep Time
5 servings 5 minutes
Cook Time Passive Time
10 minutes 15 minutes

Ingredients


Servings: servings

Instructions
  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper or foil and arrange hazelnuts in one single layer. Toast until golden brown and fragrant, about 10-15 minutes, stirring occasionally. Let cool, then roughly chop and set aside.

  2. In a small frying pan over medium heat, add bacon and cook for about 5 minutes or until fully cooked. Place cooked bacon onto plate lined with paper towels to absorb the grease. Roughly chop and set aside.

  3. Place the dark chocolate in a double boiler or in a heatproof bowl on top of a boiling saucepan of water. Continuously stir the chocolate until it is melted.

  4. Pour the melted chocolate on a parchment paper-lined baking sheet. Spread the chocolate evenly using a rubber spatula.

  5. Sprinkle the chocolate with bacon, hazelnuts, almonds, pistachios and walnuts. Allow the bark to cool in a refrigerator before serving. Enjoy!

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Turkey Bacon Ciabatta

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Turkey Bacon Ciabatta Print Recipe CourseMain Dish Keywordgame day Servings Prep Time 2 sandwiches 10 minutes Cook Time 15 minutes Servings Prep Time 2 sandwiches 10 minutes Cook Time 15 minutes Turkey Bacon Ciabatta Print Recipe CourseMain Dish Keywordgame day Servings Prep Time 2 sandwiches 10 minutes Cook Time 15 minutes Servings Prep Time 2 […]

Turkey Bacon Ciabatta

Print Recipe

Servings Prep Time
2 sandwiches 10 minutes
Cook Time
15 minutes

Servings Prep Time
2 sandwiches 10 minutes
Cook Time
15 minutes

Turkey Bacon Ciabatta

Print Recipe

Servings Prep Time
2 sandwiches 10 minutes
Cook Time
15 minutes

Servings Prep Time
2 sandwiches 10 minutes
Cook Time
15 minutes

Ingredients

Chipotle Mayo


Servings: sandwiches

Instructions
  1. To make the chipotle mayo, mix the mayo and chipotle sauce until smooth.

  2. Cook the bacon over medium heat until fully cooked through and crispy.

  3. Toast the bread until nice and toasty.

  4. Add about 1-2 tbsp of chipotle mayo to the bread. Place the crispy bacon, salted tomatoes, avocado, provolone cheese and sliced turkey on top of the ciabatta bread and top it off with the second piece of ciabatta bread.

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Bacon Deviled Eggs

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Bacon Deviled Eggs Print Recipe CourseAppetizer, Side Dish Keywordcomfort food, football season, game day, super bowl party Servings Prep Time 16 servings 15 minutes Cook Time 15 minutes Servings Prep Time 16 servings 15 minutes Cook Time 15 minutes Bacon Deviled Eggs Print Recipe CourseAppetizer, Side Dish Keywordcomfort food, football season, game day, super bowl […]

Bacon Deviled Eggs

Print Recipe

Servings Prep Time
16 servings 15 minutes
Cook Time
15 minutes

Servings Prep Time
16 servings 15 minutes
Cook Time
15 minutes

Bacon Deviled Eggs

Print Recipe

Servings Prep Time
16 servings 15 minutes
Cook Time
15 minutes

Servings Prep Time
16 servings 15 minutes
Cook Time
15 minutes

Ingredients


Servings: servings

Instructions
  1. Cut peeled eggs in half lengthwise and place them on a serving platter. Remove yolks with a spoon and place them in a medium mixing bowl.

  2. Mash yolks to a fine crumb with a fork. Add 1/4 cup mayo, 2 tsp pickle juice, 1/2 tsp mustard, 1/4 tsp salt, 1/8 tsp black pepper and 1/8 tsp garlic powder and mash together until creamy.

  3. Mix in finely diced pickles. Add more seasonings to taste if needed.

  4. Spoon a generous teaspoon of the egg mixture into each egg half. Garnish the top with a generous sprinkle of paprika and big pinch of cooked bacon bits.

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Campfire Quesadillas

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Campfire Quesadillas Print Recipe CourseMain Dish Servings Prep Time 2 servings 5 minutes Cook Time 10 minutes Servings Prep Time 2 servings 5 minutes Cook Time 10 minutes Campfire Quesadillas Print Recipe CourseMain Dish Servings Prep Time 2 servings 5 minutes Cook Time 10 minutes Servings Prep Time 2 servings 5 minutes Cook Time 10 […]

Campfire Quesadillas

Print Recipe

Servings Prep Time
2 servings 5 minutes
Cook Time
10 minutes

Servings Prep Time
2 servings 5 minutes
Cook Time
10 minutes

Campfire Quesadillas

Print Recipe

Servings Prep Time
2 servings 5 minutes
Cook Time
10 minutes

Servings Prep Time
2 servings 5 minutes
Cook Time
10 minutes

Ingredients


Servings: servings

Instructions
  1. Cook the bacon in a cast iron pan over medium heat. Once the bacon is cooked, remove it from the pan and set it aside on a plate lined with paper towels.

  2. Dice the pepper and shallots and add them to the pan with the bacon grease. Cook for 2-3 minutes.
    Crack the eggs directly into the pan with the peppers and shallots.

  3. Use a fork or spatula to scramble the eggs in the pan as they cook. Remove from the heat and set aside when fully cooked. Chop the bacon into bite-sized pieces and mix it into the eggs.

  4. Assemble the quesadillas: In the cast iron pan over low heat, add a tortilla, and cover half the tortilla with sliced cheese. Layer on half of the eggs and bacon mixture. Top with a little more cheese.

  5. Fold the tortilla in half and cook for about 2 minutes on each side until the cheese melts. Slice the quesadilla and serve immediately. Repeat with the second tortilla and the remaining egg mixture.

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Loaded Smashed Potatoes

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Loaded Smashed Potatoes Print Recipe CourseAppetizer, Side Dish Servings Prep Time 6 servings 5 minutes Cook Time 1 hour Servings Prep Time 6 servings 5 minutes Cook Time 1 hour Loaded Smashed Potatoes Print Recipe CourseAppetizer, Side Dish Servings Prep Time 6 servings 5 minutes Cook Time 1 hour Servings Prep Time 6 servings 5 […]

Loaded Smashed Potatoes

Print Recipe

Servings Prep Time
6 servings 5 minutes
Cook Time
1 hour

Servings Prep Time
6 servings 5 minutes
Cook Time
1 hour

Loaded Smashed Potatoes

Print Recipe

Servings Prep Time
6 servings 5 minutes
Cook Time
1 hour

Servings Prep Time
6 servings 5 minutes
Cook Time
1 hour

Ingredients


Servings: servings

Instructions
  1. Preheat the oven to 375°F. Add the potatoes to a large pot and cover with cold water. Add a large pinch of salt. Bring the water to a boil. Reduce to a simmer and cook the potatoes for about 8-12 minutes, or until just fork tender.

  2. Meanwhile, lay the bacon onto a sheet pan in an even layer. Bake for about 25-30 minutes, or until crisp. Transfer the bacon to a plate lined with paper towels and allow to drain.

  3. Increase the oven temperature to 450°F. Drain the potatoes and transfer them to a bowl of ice water for a couple of minutes. Once cool, transfer the potatoes to paper towels and let fully dry. Use your hands or a measuring cup to smash the potatoes flat. Transfer them to the sheet pan in the bacon fat. Drizzle olive oil over top to coat them well. Season with a generous pinch of salt. Roast the potatoes for about 20-25 minutes until crisp, flipping halfway through.

  4. Meanwhile, whisk together the sour cream and lemon juice in a small mixing bowl. Stir in the lemon zest, chives, and scallions. Season with salt to taste. Crumble the bacon into small pieces.

  5. Transfer the potatoes to paper towels to drain. Plate them with the sour cream sauce dolloped over top. Garnish with the bacon, freshly grated parmesan, and lots of freshly ground black pepper.

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Peach BBQ Pork Tenderloin

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Peach BBQ Pork Tenderloin Print Recipe CourseMain Dish Servings Prep Time 5 lbs 30 minutes Cook Time 12 minutes Servings Prep Time 5 lbs 30 minutes Cook Time 12 minutes Peach BBQ Pork Tenderloin Print Recipe CourseMain Dish Servings Prep Time 5 lbs 30 minutes Cook Time 12 minutes Servings Prep Time 5 lbs 30 […]

Peach BBQ Pork Tenderloin

Print Recipe

Servings Prep Time
5 lbs 30 minutes
Cook Time
12 minutes

Servings Prep Time
5 lbs 30 minutes
Cook Time
12 minutes

Peach BBQ Pork Tenderloin

Print Recipe

Servings Prep Time
5 lbs 30 minutes
Cook Time
12 minutes

Servings Prep Time
5 lbs 30 minutes
Cook Time
12 minutes

Ingredients
Peach BBQ Sauce

Pork Tenderloin


Servings: lbs

Instructions
  1. Make the Peach BBQ Sauce: In a blender or food processor, combine all peach sauce ingredients and blend until mixture is a smooth puree. Can be made 24 hours ahead. Cover and chill until ready to use.

  2. Sprinkle pork tenderloins evenly with 2 tsp kosher salt and 1/2 freshly ground black pepper. Place tenderloins in a large Ziploc bag and add 1/2 cup of the peach BBQ sauce to thoroughly coat the meat. Seal airtight and let pork marinate for at least 2 hours, up to overnight.

  3. Divide remaining peach BBQ sauce in half. You’ll use half of it for basting and half for serving.

  4. Grease and heat grill to medium-high heat. Grill pork tenderloins evenly, using tongs to turn every 4 minutes and basting regularly with peach sauce. Once exterior is nicely charred and an instant thermometer reads 145°F at the thickest center portion of pork, it’s done (approx 12-14 min, depending on thickness of pork.) Immediately remove from heat, transfer to cutting board, and let rest 10 minutes (do not slice yet.)

  5. Slice pork into desired pieces and serve with remaining peach BBQ sauce. Enjoy!

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