Cheesy Bacon & Egg Brunch Casserole Print Recipe Call it the hungry-man’s quiche. This cheesy egg casserole, featuring the power of authentic Indiana Kitchen bacon, will be ‘da bomb’ at your next breakfast. CourseAppetizer, Main Dish, Side Dish CuisineAmerican Keywordcomfort food, game day, tailgating Servings Prep Time 12 servings 25 minutes Cook Time 50 minutes […]
Cheesy Bacon & Egg Brunch Casserole
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Call it the hungry-man’s quiche. This cheesy egg casserole, featuring the power of authentic Indiana Kitchen bacon, will be ‘da bomb’ at your next breakfast.
Call it the hungry-man’s quiche. This cheesy egg casserole, featuring the power of authentic Indiana Kitchen bacon, will be ‘da bomb’ at your next breakfast.
Cook bacon in large skillet until crisp. Drain bacon on paper towels; crumble and set aside. Remove all but 2 tablespoons drippings from skillet.
Add onion to skillet; cook and and stir 3 minutes or until softened.
Spread 1/2 of the bread cubes in 13x9-inch baking dish. Layer with 1/2 each of the onion, bacon, cheddar and mozzarella cheese. Spread evenly with cottage cheese. Top with remaining bread cubes, onion, bacon, cheddar and mozzarella cheese.
Beat eggs in medium bowl with whisk. Add milk, mustard, pepper and nutmeg; mix well. Gradually pour into baking dish. Press bread cubes lightly into egg mixture until completely covered. Let stand 10 minutes.
Bake 40 to 50 minutes or until center is set and top is golden brown.
Shredded Pork Poppers Print Recipe Here’s a little heat to enjoy as the cooler fall temperatures start to set in, featuring some Indiana Kitchen pulled pork. CourseAppetizer, Side Dish CuisineAmerican Keywordcomfort food, football season, game day, super bowl party, tailgating Servings Prep Time 12 poppers 25 minutes Cook Time 35 minutes Servings Prep Time 12 […]
Shredded Pork Poppers
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Here’s a little heat to enjoy as the cooler fall temperatures start to set in, featuring some Indiana Kitchen pulled pork.
Slice each jalapeño open lengthwise, then make a small crosswise cut at the stem end to form a T. Gently open the jalapeños and scrape out the seeds and membranes with a knife.
Add the milk and water to a large bowl and soak the jalapeños for 15 minutes, stirring once or twice.
Meanwhile, mix the cheddar, cream cheese, pulled pork and chili powder in a bowl with your hands.
Drain the jalapeños and pat them dry. Stuff 1 to 2 tablespoons cheese filling into each pepper.
Put the flour in a shallow dish. Whisk the eggs and 1/2 teaspoon salt in another dish. Put the breadcrumbs in a third dish. One at a time, hold the peppers by the stems and dredge in flour, then dip in the beaten eggs, letting the excess drip off, and roll in the breadcrumbs; dip in the eggs again and reroll in breadcrumbs. Transfer to a plate and refrigerate until the coating sets, about 20 minutes.
Heat about 1 inch of vegetable oil in a large saucepan over medium heat until a deep-fry thermometer registers 300 degrees F.
Fry the jalapenos in batches, turning until golden brown, 4 to 5 minutes per batch.
Drain on paper towels. Sprinkle with salt and serve with barbecue sauce.
Recipe Notes
*This recipe assumes you already have pulled pork prepared. For our Indiana Kitchen Pulled Pork recipe, see https://indianakitchen.com/recipe/slow-cooker-pulled-pork/.
Bacon Ranch Chicken Skewers Print Recipe No matter what happens on the field, the next football game you attend will be an instant classic with this incredible tailgate show-stopper, featuring Indiana Kitchen bacon. CourseAppetizer, Main Dish, Side Dish CuisineAmerican Keywordgame day, tailgating Servings Prep Time 12 servings 30 minutes Cook Time 16 minutes Servings Prep […]
Bacon Ranch Chicken Skewers
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No matter what happens on the field, the next football game you attend will be an instant classic with this incredible tailgate show-stopper, featuring Indiana Kitchen bacon.
No matter what happens on the field, the next football game you attend will be an instant classic with this incredible tailgate show-stopper, featuring Indiana Kitchen bacon.
126-inch or longer bamboo skewerssoak in water for 2 hours
Servings: servings
Instructions
Whisk together ranch dressing and hot chile paste in a large bowl.
Mix in chicken pieces and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 to 3 hours.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Remove chicken from the bag and transfer to a plate or baking sheet lined with paper towels.
Thread a piece of onion about 1 1/2 inches down the skewer.
Thread the end portion of one strip of bacon onto skewer so the rest of the strip is hanging down. Skewer on a piece of chicken; thread on the next portion of the bacon. Turn the skewer so that the long end of the bacon is again hanging down. Repeat this process of skewering and turning until the entire strip of bacon is threaded, using 4 to 5 chicken pieces.
Thread a second piece of onion onto the end of the skewer.
Repeat steps 5 through 7 for all twelve skewers.
Season chicken skewers with salt and pepper as desired.
Cook the skewers on the preheated grill, turning every 3 to 4 minutes, until nicely browned on all sides and the meat is no longer pink in the center, 12 to 16 minutes total per skewer. Serve with ranch dressing as a dipping sauce.
Ham & Cheese Tailgate Sliders Print Recipe Combine the convenience of Indiana Kitchen sliced quarter hams with the creativity of this super-simple sandwich recipe to expand your own football fanbase this weekend! CourseAppetizer, Main Dish, Side Dish CuisineAmerican Keywordgame day, tailgating Servings Prep Time 12 servings 15 minutes Cook Time 25 minutes Servings Prep Time […]
Ham & Cheese Tailgate Sliders
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Combine the convenience of Indiana Kitchen sliced quarter hams with the creativity of this super-simple sandwich recipe to expand your own football fanbase this weekend!
Combine the convenience of Indiana Kitchen sliced quarter hams with the creativity of this super-simple sandwich recipe to expand your own football fanbase this weekend!
Adjust an oven rack to the middle position and preheat to 350°F
In a small bowl, whisk together all of the ingredients for the butter sauce. Set aside.
Using a serrated bread knife, slice the rolls in half horizontally, keeping the top and bottom halves separately intact. Spread the Dijon mustard evenly over the cut sides of the roll tops and bottoms.
Place the bottom half of the bread, cut side up, in a 9-inch square baking pan. Place half of the cheese in an even layer over the bread. Top with all of the ham, followed by the remaining cheese. Cover with the roll tops.
Evenly spoon the butter sauce over the top of the rolls, letting it drip down the sides.
Bake for 22-25 minutes, until the top is golden brown and toasted. Let cool for 15-20 minutes in the pan. Using a large spatula, carefully transfer the sandwich block to a cutting board. Slice into sandwiches and transfer to a paper towel-lined serving plate. Serve warm or room temperature.
Ham Casserole Print Recipe Here’s an easy, “throw it together” casserole that’s true comfort food—perfect for an Indiana Kitchen boneless quarter ham. CourseMain Dish, Side Dish CuisineAmerican Keywordcomfort food, game day Servings Prep Time 8 servings 20 minutes Cook Time 50 minutes Servings Prep Time 8 servings 20 minutes Cook Time 50 minutes Ham Casserole […]
Ham Casserole
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Here’s an easy, “throw it together” casserole that’s true comfort food—perfect for an Indiana Kitchen boneless quarter ham.
Place potatoes, celery, and carrot in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer to a 2-quart baking dish.
Melt 3 tablespoons butter in a large skillet over medium heat; cook and stir ham, green bell pepper, and onion until vegetables are tender, about 5 minutes. Transfer ham mixture to baking dish and mix with potatoes, etc.
Melt remaining 1/4 cup butter in a clean skillet; cook and stir flour in melted butter until smooth, about 3 minutes. Gradually stir in milk and season with salt and black pepper. Bring to a boil, stirring constantly, until thickened, about 2 minutes. Add Cheddar cheese; stir until melted. Pour cheese mixture over ham and potatoes. Sprinkle with bread crumbs.
Bake in preheated oven until bubbly, 25 to 30 minutes. Allow casserole to rest for 5 to 10 minutes before serving.
Tonkatsu Print Recipe Turns out Hoosiers aren’t the only ones who love breaded pork loin! Tonkatsu is Japan’s version, typically served with savory Tonkatsu sauce, available in the international aisle at many supermarkets. Try it using Indiana Kitchen pork loin! CourseMain Dish CuisineJapanese Servings Prep Time 4 servings 5 minutes Cook Time 10 minutes Servings […]
Tonkatsu
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Turns out Hoosiers aren't the only ones who love breaded pork loin! Tonkatsu is Japan's version, typically served with savory Tonkatsu sauce, available in the international aisle at many supermarkets. Try it using Indiana Kitchen pork loin!
Turns out Hoosiers aren't the only ones who love breaded pork loin! Tonkatsu is Japan's version, typically served with savory Tonkatsu sauce, available in the international aisle at many supermarkets. Try it using Indiana Kitchen pork loin!
Slice the pork loin crosswise to make four 1-inch thick cutlets. (You'll have extra tenderloin left over to make more tonkatsu or to use for another recipe.)
Coat the cutlets in a layer of flour, then dip in egg, then coat with a layer of bread crumbs.
In a large frying pan over medium-high heat, coat entire pan-bottom with 1/4" to 1/2" of oil and heat until 350 degrees F. (If you add a drop of water to the hot oil and it "crackles" back at you, it's ready.)
Working in batches if needed, fry pork cutlets 3 to 5 minutes per side, letting each side achieve a rich golden brown.
Set aside to cool for a few minutes. Slice into 5 or 6 large pieces and serve over rice with Tonkatsu sauce.
Pulled Pork Mac N’ Cheese Print Recipe During tailgating season, this Pulled Pork Mac N’ Cheese will fuel your crew to a victory! Featuring Indiana Kitchen Boston Butt Pork Shoulder! CourseMain Dish, Side Dish CuisineAmerican Keywordcomfort food, football season, game day, super bowl party, tailgating Servings Prep Time 4-6 servings 5 minutes* Cook Time 30 […]
Pulled Pork Mac N' Cheese
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During tailgating season, this Pulled Pork Mac N' Cheese will fuel your crew to a victory! Featuring Indiana Kitchen Boston Butt Pork Shoulder!
Preheat oven to 350 degrees F and bring a large pot of salted water to boil.
Add elbow macaroni to boiling water and cook until al dente according to package instructions (typically 8 - 10 minutes). Drain pasta and set aside.
Prepare cheese sauce by adding butter to large skillet over medium heat. Once butter melts, whisk in flour. Reduce heat to low and then slowly whisky in milk until smooth. Then gradually add cheese, stirring to create thick, creamy sauce. Finally stir in drained pasta.
Lightly oil a 9"x13" casserole dish and then fill evenly with macaroni and cheese. Top with pulled pork (you may have extra) and extra cheese (if desired) and bake for about 15 minutes to warm through.
Drizzle with BBQ sauce and enjoy!
Recipe Notes
*This recipe assumes you already have pulled pork prepared as an ingredient. For an easy slow-cooker recipe for pulled pork, check here.
Grilled Ham Steaks & Fresh Chopped Salsa Print Recipe It’s summertime and the livin’ is easy: Grilled ham steaks & fresh chopped salsa–this summer dinner couldn’t be any simpler or more delicious! CourseMain Dish Servings Prep Time 4 servings 10 minutes Cook Time 5 minutes Servings Prep Time 4 servings 10 minutes Cook Time 5 […]
Grilled Ham Steaks & Fresh Chopped Salsa
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It's summertime and the livin' is easy: Grilled ham steaks & fresh chopped salsa--this summer dinner couldn't be any simpler or more delicious!
To make summer salsa, combine mango, avocado, red onion, habanero, cilantro, lime juice, olive oil, salt and pepper in medium bowl. Let stand at least 30 minutes to allow flavors to blend.
Spray cold grate of outdoor grill with grilling spray. Preheat grill to medium heat. Grill ham steak until just beginning to brown on outside.
Cobb Salad Print Recipe Are you the type that thinks salads are nice but never fill you up? Think again! This hearty Cobb Salad will have you boxing up leftovers. Featuring Indiana Kitchen bacon! CourseMain Dish, Side Dish CuisineAmerican Servings Prep Time 6 servings 20 minutes Servings Prep Time 6 servings 20 minutes Cobb Salad […]
Cobb Salad
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Are you the type that thinks salads are nice but never fill you up? Think again! This hearty Cobb Salad will have you boxing up leftovers. Featuring Indiana Kitchen bacon!
Are you the type that thinks salads are nice but never fill you up? Think again! This hearty Cobb Salad will have you boxing up leftovers. Featuring Indiana Kitchen bacon!
Ham, Egg and Cheese Breakfast Sandwich Print Recipe Who needs the morning drive-thru window when you can make your own Ham, Egg & Cheese Biscuit in five minutes flat? Bake your biscuits the night before and store in the fridge to make the morning even easier. Featuring Indiana Kitchen ham! CourseMain Dish CuisineAmerican Servings 5 […]
Ham, Egg and Cheese Breakfast Sandwich
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Who needs the morning drive-thru window when you can make your own Ham, Egg & Cheese Biscuit in five minutes flat? Bake your biscuits the night before and store in the fridge to make the morning even easier. Featuring Indiana Kitchen ham!
Who needs the morning drive-thru window when you can make your own Ham, Egg & Cheese Biscuit in five minutes flat? Bake your biscuits the night before and store in the fridge to make the morning even easier. Featuring Indiana Kitchen ham!
Add a drizzle of oil to two large frying pans and place each over medium heat. Break eggs one at a time into pans, keeping some space between them. Sprinkle eggs with salt and pepper. Cook 1 1/2 to 2 minutes or until eggs are set on bottom. Carefully turn eggs over; cook other side until center is firm.
Meanwhile, remove biscuits from fridge, split in half and place on foil-lined baking sheet. Top each bottom half with 1 slice of cheese, 1 slice of ham and 1 egg. Cover with top halves of biscuits.
Bake at 375°F for 2 to 3 minutes or until cheese is melted.
Enjoy!
Recipe Notes
Fresh baked biscuits should stay good for about one week if refrigerated.
