Cheesy Potato Tart Print Recipe This week’s recipe comes from Indiana Kitchen fan Deanna of Fairfield, IN. Her savory “tart” piles layers of thin-sliced potatoes and cheese inside of a bacon “crust.” Genius! CourseMain Dish Keywordcomfort food Servings Prep Time 4 servings 10 minutes Cook Time 2.5 hours Servings Prep Time 4 servings 10 minutes […]
Cheesy Potato Tart
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This week's recipe comes from Indiana Kitchen fan Deanna of Fairfield, IN. Her savory "tart" piles layers of thin-sliced potatoes and cheese inside of a bacon "crust." Genius!
This week's recipe comes from Indiana Kitchen fan Deanna of Fairfield, IN. Her savory "tart" piles layers of thin-sliced potatoes and cheese inside of a bacon "crust." Genius!
Prepare the tart's bacon "crust" by taking a small cast iron pan and covering the bottom of the pan with a pinwheel of bacon. Each bacon slice should have one end at the center of the pan with about half of the slice extending over the edge of the pan. (That overhang will later be folded back to form the top layer of the "crust".) Overlap bacon slices slightly until entire pan bottom is covered.
Add layer of potato slices, then layer of cheese, then potatoes, then cheese, and so on until ingredients are used and pan is filled.
Fold the bacon slices that are hanging over the edge of the pan back over the layers of potatoes and cheese towards the pan's center to form another pinwheel as the top "crust" of the tart.
In a skillet, cook Indiana Kitchen Bacon over medium heat 6 to 7 minutes or until crisp; drain on paper towels. Crumble bacon and set aside. Reserve 2 tablespoons of bacon drippings in skillet. Cook onion in drippings over medium-high heat 6 minutes or until almost tender.
In 6-quart Dutch oven, mix onion, broth and potatoes. Heat to boiling and reduce heat. Cook for 10 minutes or until potatoes are very tender.
Meanwhile, in same skillet, melt butter over low heat. Stir in flour with whisk until smooth. Cook and stir for 1 minute.
Gradually stir in 2 cups of the milk. Pour milk mixture into potato mixture. Add remaining 2 cups milk, the salt and pepper. Cook over medium heat, stirring constantly with whisk, until mixture is thickened and bubbly.
Stir in ham, half of the bacon, the sour cream, 2 cups of the cheese and 1/2 cup of the green onions. Cook until thoroughly heated and cheese is melted.
Evenly top individual servings with remaining bacon, 1/2 cup cheese, 1/4 cup green onions, and enjoy!
Bacon Deviled Eggs Print Recipe And on the twelfth day of Christmas, my true love gave to me, all the Bacon Deviled Eggs, featuring Indiana Kitchen bacon! CourseAppetizer CuisineAmerican Keywordcomfort food, football season, game day, holiday treats, super bowl party, tailgating, tea time Servings Prep Time 16 servings 25 minutes Servings Prep Time 16 servings […]
Bacon Deviled Eggs
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And on the twelfth day of Christmas, my true love gave to me, all the Bacon Deviled Eggs, featuring Indiana Kitchen bacon!
In a medium frying pan over medium-high heat, cook bacon, turning slices as needed, until browned on both sides and crisp. Transfer to paper towels to drain. When cool enough to handle, crumble bacon.
Cut each egg in half lengthwise; gently scoop out yolks and place in a bowl. Using a fork, mash yolks together with that avocado, then stir in mayonnaise, green onions, mustard, and crumbled bacon until well blended. Add salt and pepper to taste.
Spoon or pipe about 1 tablespoon yolk/avocado mixture into the hollow of each egg-white half. Serve immediately or cover and chill up to 4 hours.
Bacon Cinnamon Rolls Print Recipe OH YES WE DID! Bacon Cinnamon Rolls, featuring Indiana Kitchen bacon! An indulgent breakfast treat to enjoy with the family over holidays before those pesky New Year’s resolutions kick in. Servings Prep Time 4-8 rolls 5 minutes Cook Time 25-30 minutes Servings Prep Time 4-8 rolls 5 minutes Cook Time […]
Bacon Cinnamon Rolls
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OH YES WE DID! Bacon Cinnamon Rolls, featuring Indiana Kitchen bacon! An indulgent breakfast treat to enjoy with the family over holidays before those pesky New Year's resolutions kick in.
Servings
Prep Time
4-8rolls
5minutes
Cook Time
25-30minutes
Servings
Prep Time
4-8rolls
5minutes
Cook Time
25-30minutes
Bacon Cinnamon Rolls
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OH YES WE DID! Bacon Cinnamon Rolls, featuring Indiana Kitchen bacon! An indulgent breakfast treat to enjoy with the family over holidays before those pesky New Year's resolutions kick in.
Place bacon on a foiled-line baking sheet and place in oven for 10 minutes (bacon will finish cooking in later step).
After 10 minutes, remove bacon from oven and place strips on paper towel-lined plate. Use paper towel to dab excess grease from bacon.
Remove cinnamon rolls from package, and one by one, unroll cinnamon roll dough. Layer a strip of bacon on top of cinnamon roll dough and roll back up to return to original shape. You may first want to cut bacon in half lengthwise in order to better match the width of the dough.
Once all rolls have had bacon added, bake rolls according to package directions, adding icing at the end. Enjoy!
Recipe Notes
*You will have extra bacon leftover, which you can finish in the oven by cooking for another 10 to 15 minutes at 400 degrees F.
Cider-Braised Pork Shoulder Print Recipe Tender, mouth-watering Indiana Kitchen Boston Butt Pork Shoulder slow-cooked in a seasoned apple cider sauce until perfectly flavored. It’ll have you rethinking your Thanksgiving traditions. CourseMain Dish Keywordthanksgiving Servings Prep Time 4 servings 10 minutes Cook Time 2.25 hours Servings Prep Time 4 servings 10 minutes Cook Time 2.25 hours […]
Cider-Braised Pork Shoulder
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Tender, mouth-watering Indiana Kitchen Boston Butt Pork Shoulder slow-cooked in a seasoned apple cider sauce until perfectly flavored. It'll have you rethinking your Thanksgiving traditions.
Tender, mouth-watering Indiana Kitchen Boston Butt Pork Shoulder slow-cooked in a seasoned apple cider sauce until perfectly flavored. It'll have you rethinking your Thanksgiving traditions.
Salt all sides of the pork shoulder chunks. Heat vegetable oil in a pot over high heat. Brown pork shoulder pieces until surface is seared and crusty, about 3 or 4 minutes per side.
Transfer browned pork to a plate. Add onions to oil and reduce heat to medium and season with a pinch of salt and pepper. Cook and stir about 2 minutes.
Add torn sage leaves; cook until onions soften and begin to brown, stirring frequently. Pour cider into pot; stir to deglaze bottom. Raise heat to high and bring to a boil. Stir in cider vinegar. Reduce heat to low.
Transfer pork shoulder pieces to cider mixture. Cover; simmer gently on low 1 hour. Remove lid and turn pieces over. Cover; simmer on low until meat is fork tender, 1 to 2 more hours. Transfer pork to a bowl with a slotted spoon.
Raise heat to high and bring sauce to a simmer. Whisk in heavy cream. Simmer until liquid is reduced by half and is slightly thickened, 8-10 minutes. Toss in a pinch of cayenne.
Transfer pork back to pot and reduce heat to low. Baste pork with sauce while it heats through and becomes perfectly tender, and the sauce is as thick as you want it, about 15 more minutes.
Maple Bacon Turkey Print Recipe The only problem with this recipe? They’ll beg you to host Thanksgiving every year from here on out. The bacon “cap” ensures a juicy bird, while the maple glaze on the outside and sage butter on the inside offer up awesome autumnal flavors with every bite. CourseMain Dish CuisineAmerican Keywordthanksgiving […]
Maple Bacon Turkey
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The only problem with this recipe? They'll beg you to host Thanksgiving every year from here on out. The bacon "cap" ensures a juicy bird, while the maple glaze on the outside and sage butter on the inside offer up awesome autumnal flavors with every bite.
The only problem with this recipe? They'll beg you to host Thanksgiving every year from here on out. The bacon "cap" ensures a juicy bird, while the maple glaze on the outside and sage butter on the inside offer up awesome autumnal flavors with every bite.
An hour before roasting, take turkey out of fridge, unwrap, and remove bag of giblets and/or neck (check both neck cavity and body cavity). Place turkey on a rack in a large roasting pan, breast side up, to allow it to dry and come to room temperature.
Place oven rack in the bottom third of the oven and remove the top rack. Preheat oven to 350°F.
Stir minced fresh sage into softened butter until well combined. Season well with salt and pepper.
Sprinkle the turkey, inside and out, with salt and pepper. Carefully slide your fingers under the skin of the breast and drumsticks to lift it away from the meat. Slip spoonfuls of sage butter underneath the skin and smooth over the top of the skin to spread out the butter mixture into a thin layer. Repeat everywhere that you can reach under the skin until all of the butter has been used.
If you are stuffing your bird, fill it with dressing without packing too tightly. If you aren't stuffing your bird, you may place a few aromatics (i.e sage, garlic, seasoning) inside the cavity, but it's not required. Then truss the turkey legs.
Combine maple syrup and hot water. Use a basting brush to baste the entire turkey. Place turkey in the oven for 2 hours, basting with maple syrup every 30 minutes. If the breast and/or the tops of the drumsticks turn golden brown before the rest of the turkey, shield them with foil.
After 2 hours, remove the turkey from the oven and insert a meat thermometer into the meatiest part of the thigh (without touching the bone). Baste the turkey with syrup again and arrange the strips of bacon over the top of the turkey with no gaps in between them, until they cover the entire breast.
Return the turkey to the oven for about 30 minutes, then baste with syrup again (bacon and all). Continue cooking, watching the bacon closely so that it turns crisp but does not burn. If the bacon is done before the thermometer inserted in the turkey reads 165°F, shield the bacon with foil (as well as any other parts of the turkey that are brown enough, which might end up being the whole turkey) and continue cooking until the turkey is done. (a turkey typically takes around 13 to 20 minutes per pound to cook).
Once the temperature of the turkey reaches 165°F and the juices are running clear, tilt the turkey in the pan so that the liquids run out of the cavity. Transfer turkey to a cutting board, tent with foil, and let it sit for 30 minutes.
In the meantime, skim the excess fat from the pan drippings. Pour the drippings into a medium pot, scraping brown bits at the bottom of the roasting pan from the turkey but leaving behind any burnt maple syrup sludge. Set pot over medium heat and whisk flour into the drippings until smooth. Gradually add chicken stock while continuously stirring.
Raise heat up to high and bring pot to a simmer while stirring regularly, until sauce is thickened to your preferred consistency. Season it with salt and pepper, to taste, and a squeeze of fresh lemon juice.
Kimchi Stew Print Recipe Keep the cold at bay with this sizzling kimchi stew–a spicy Korean classic that’s as easy to make as it is delicious! Featuring Indiana Kitchen pork loin! CourseMain Dish, Side Dish CuisineKorean Keywordsoup Servings Prep Time 4 servings 20 minutes Cook Time 30 minutes Servings Prep Time 4 servings 20 minutes […]
Kimchi Stew
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Keep the cold at bay with this sizzling kimchi stew--a spicy Korean classic that's as easy to make as it is delicious! Featuring Indiana Kitchen pork loin!
Keep the cold at bay with this sizzling kimchi stew--a spicy Korean classic that's as easy to make as it is delicious! Featuring Indiana Kitchen pork loin!
Season pork slivers with ¾ teaspoon of salt and the pepper and set aside.
Set a large pot over medium-high heat and add the sesame oil.
Once oil starts to shimmer, add the slivers of pork tenderloin. Cook until the pork is browned, 1½ to 2 minutes. Use tongs to turn the pork over and brown the other side, about 1 minute more. Transfer to a plate and set aside.
To the pot, add the sliced scallion whites and cook, stirring often, until soft, for 1 to 1½ minutes. Stir in the garlic, and once fragrant, after about 30 seconds, stir in the gochujang, gochugaru and tofu.
Add the kimchi, water, rice vinegar, soy sauce and remaining 1½ teaspoons of salt, bring to a simmer and reduce the heat to medium-low.
Simmer 20 minutes, return the pork to the pot and simmer for 1 minute more. Serve the soup in bowls sprinkled with the sliced green scallions with a heaping addition of steamed white rice.
Recipe Notes
Kimchi, gochujang and gochugaru are available in many supermarkets' international sections or at a local Korean or Asian grocer.
Cider Pork Stew Print Recipe This delicious recipe is all treat, no trick—perfect for a festive Halloween party and some Indiana Kitchen Premium Pork Products. CourseAppetizer, Main Dish Servings Prep Time 10-12 servings 35 minutes Cook Time 3 1/2 hours Servings Prep Time 10-12 servings 35 minutes Cook Time 3 1/2 hours Cider Pork Stew […]
Cider Pork Stew
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This delicious recipe is all treat, no trick—perfect for a festive Halloween party and some Indiana Kitchen Premium Pork Products.
In a large cast-iron pot, melt 1 tablespoon of the butter in 1 tablespoon of the oil. Season the pork with salt and pepper.
Add one-third of the pork to the pot and cook over moderately high heat, stirring occasionally, until well browned, about 8 minutes. Transfer the pork to a baking sheet. Repeat in 2 more batches with the remaining butter, oil and pork.
Add the bacon to the pot and cook until desired doneness; then add to the pork. Add the onion and garlic to the pot. Cook over moderate heat, stirring, until golden and softened, about 5 minutes.
Add the pork and bacon back to the pot along with the cider, stock and bay leaves; bring to a simmer. Cover and simmer gently until the pork is tender, 2½ hours. Discard the bay leaves.
In a small bowl, whisk the cornstarch with 1/4 cup of water. Add the cornstarch mixture and the cream to the stew and simmer until the liquid is thickened, about 5 minutes.
Stir in the mustard and sage and season with salt and pepper. Enjoy.
Bacon Pumpkin Bars Print Recipe Talk about sensory overload. Pumpkin season is upon us and so will be a speechless, eye-popping expression when this guilty pleasure hits the palate. Of course, it can only be fully enjoyed with Indiana Kitchen bacon. CourseDessert CuisineAmerican Servings Prep Time 12 servings 20 minutes Cook Time 30 minutes Servings […]
Bacon Pumpkin Bars
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Talk about sensory overload.
Pumpkin season is upon us and so will be a speechless, eye-popping expression when this guilty pleasure hits the palate.
Of course, it can only be fully enjoyed with Indiana Kitchen bacon.
Cook the bacon by laying strips of bacon on several rimmed baking sheets or casserole dishes. Place in a cold oven, then set temp to 400 F. Bake until desired doneness, about 15-20 minutes. Place cooked strips on paper towels and allow to cool. Reduce oven temp to 350 F.
Mix brown sugar, granulated sugar, oil, pumpkin and eggs together until smooth.
In a separate bowl, mix flour, salt, baking powder, baking soda, cinnamon, cloves, and ginger until combined.
Mix wet and dry ingredients until combined, then add bacon if desired (adding bacon to batter is optional).
Pour batter into a greased 9” x 13” pan. Bake for 30 min. or until toothpick inserted in the center comes out clean. Allow to cool.
While batter is baking, mix softened butter and cream cheese together until smooth. Add maple syrup and mix. Add powdered sugar in ½ – 1 cup increments and mix until you reach your desired level of sweetness.
Spread frosting thickly over cooled pumpkin bars. Sprinkle with bacon chunks. Serve and enjoy!
Sweet and Sour Pork Print Recipe Savor a tangy ethnic flavor with this unique dish featuring a tender Indiana Kitchen pork loin. CourseAppetizer, Main Dish, Side Dish CuisineAmerican, Chinese Keywordcomfort food Servings Prep Time 4 servings 15 minutes Cook Time 20 minutes Servings Prep Time 4 servings 15 minutes Cook Time 20 minutes Sweet and […]
Sweet and Sour Pork
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Savor a tangy ethnic flavor with this unique dish featuring a tender Indiana Kitchen pork loin.
In a small bowl, combine the brown sugar, vinegar, ketchup and soy sauce.
Pour half into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for 30 minutes. Set remaining marinade aside.
After 30 minutes, drain and discard marinade from pork. In a large skillet, cook pork in oil for 3 minutes. Add the onion, carrots, green pepper, garlic and ginger; saute until pork is tender. Add reserved marinade. Bring to a boil; cook for 1 minute. Stir in the pineapple. Serve with rice if desired. Freeze option: Cool pork mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet, stirring occasionally and adding a little broth or water if necessary. Serve over rice.
In a large skillet, cook pork in oil for 3 minutes. Add the onion, carrots, green pepper, garlic and ginger; saute until pork is tender. Add reserved marinade. Bring to a boil; cook for 1 minute. Stir in the pineapple. Serve with rice if desired. Freeze option: Cool pork mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet, stirring occasionally and adding a little broth or water if necessary. Serve over rice.
Add reserved marinade. Bring to a boil; cook for 1 minute. Stir in the pineapple. Serve with rice if desired.
