Bacon-Wrapped Turkey
Bacon Sweet Potato Hash
Ingredients
- 3 slices Indiana Kitchen bacon
- 1 medium sweet potato diced
- 1 small zucchini diced
- 1/2 red bell pepper diced
- 1/2 yellow or sweet onion diced
- 1/2 tsp. paprika
- 1/2 tsp. chili powder
- 1/4 tsp. cayenne pepper
- 2 eggs
- salt and pepper
Servings: servings
Instructions
- Preheat oven to 400 degrees F.
- Cook bacon until crisp. Transfer to a paper towel-lined plate.
- In a 9 to 12-inch cast iron pan, cook sweet potato over medium-high heat until lightly browned, about 2-3 minutes. Flip, then add zucchini, red pepper, and onion. Season with salt and pepper.
- Add paprika, chili powder, and cayenne pepper. Cook about 5 minutes more, until veggies are tender, stirring occasionally.
- Remove the skillet from the heat. Crack the eggs into 2 small wells. Place the entire skillet in the oven and cook until the eggs are to your liking, 5 to 10 minutes.
- Crumble the bacon on top of the hash to serve. Enjoy!
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Roast Pork Loin with Cranberry Sauce
Ingredients
- 3 - 3 1/2 lb. Indiana kitchen pork loin
- 1 medium sliced red onion
- 1 medium Granny Smith apples cored and sliced
- 1/2 c. balsamic vinegar
- 8 fresh rosemary sprigs
- 8 fresh sage leaves
- 8 fresh thyme sprigs
- 2 tsp. Kosher salt
- 1 tsp. ground black pepper
- 1 1/2 tsp. garlic powder
- 1 can whole berry cranberry sauce 15 oz.
- additional fresh herbs for garnish
- additional fresh cranberries for garnish
Servings: servings
Instructions
- Preheat 425 degrees F. Place the sliced apples, onions, and part of the fresh herbs in the bottom of a roasting pan. Place the pork on top, fat side up. Pour the balsamic vinegar evenly over the pork. Rest for 20 minutes before placing in the oven.
- Season and/or rub the pork with salt, pepper and garlic powder. Top the pork with additional rosemary and thyme sprigs. Roast on the center rack for 60 minutes.
- Pour the cranberry sauce over the pork after roasting for 1 hour. Return to the oven and roast approximately 30 more minutes (or until the internal temperature reaches 140 degrees).
- Remove from oven and wrap with aluminium foil. Let rest, covered, for 10 minutes before serving. Add garnishes. Enjoy!
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Fall Carbonara
Ingredients
- 1 can pumpkin puree 15 oz.
- 2 eggs
- 3 egg yolks
- 1 c. grated parmesan cheese
- 3/4 c. grated romano cheese
- 3/4 tsp. Kosher salt
- 1/2 tsp. Fresh Ground Pepper
- 6-8 slices Indiana Kitchen Bacon, cooked crumbled
- 1 lb. spaghetti
- 1-2 fresh sage leaves
Servings: servings
Instructions
- Drain pumpkin in a mesh sleeve lined with cheesecloth for at least 1 hour. Before using, squeeze cheesecloth to release most of the liquid.
- In a large mixing bowl, whisk together strained pumpkin, eggs, egg yolks, 1/2 c. of the Parmesan, romano, salt and pepper. Set aside until a later step.
- Cook spaghetti according to the package directions, reserving 1/2 c. pasta cooking water. Cook the bacon, and keep the fat in the pan! Add the sage leaves to the warm bacon fat until aromatic.
- Working quickly, whisk 1/4 c. reserved pasta water into the pumpkin and egg mixture. After draining the pasta, put back in large pot. Pour the pumpkin mixture over the noodles. To thin out the sauce, add more reserved pasta water.
- Add 2 Tbsp. reserved bacon fat and sage, and stir. Stir in the bacon bits. Add salt and pepper as needed. Enjoy!
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Fall Kale Salad
Kale, cranberries, butternut squash, red onion, blue cheese and crumbled Indiana Kitchen bacon with a maple rosemary vinaigrette.
| Servings | Prep Time |
| 6 servings | 15 minutes |
| Cook Time | Passive Time |
| 30 minutes | 45 minutes |
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Kale, cranberries, butternut squash, red onion, blue cheese and crumbled Indiana Kitchen bacon with a maple rosemary vinaigrette.
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Ingredients
- 4 c. butternut squash peeled and cubed
- 1 Tbsp. olive oil
- 2 tsp. fresh thyme
- 6 slices Indiana Kitchen Bacon, cooked crumbled
- 1/2 c. walnuts chopped
- 1/2 c. red onion thinly sliced
- 3 oz. crumbled blue cheese or substitute with goat cheese or feta
- 5 oz. baby kale and spinach blend
- 1/3 c. dried cranberries
- 3 Tbsp. real maple syrup
- 2 1/2 Tbsp. apple cider vinegar
- 2 tsp. Dijon mustard
- 1 clove garlic clove, minced
- 2 1/2 tsp. finely chopped fresh rosemary
- salt and freshly ground pepper
- 1/3 c. olive oil
Servings: servings
Instructions
- For the vinaigrette: In a small saucepan over medium heat, whisk maple syrup, apple cider vinegar, mustard, garlic and rosemary. Bring the mixture to a boil over medium heat, boiling for 2 1/2 minutes. Remove from heat and stir in olive oil and salt and pepper to taste.
- For the salad: Preheat oven to 400 degrees F. Spray a baking sheet. Drizzle squash with olive oil, and sprinkle with thyme and salt and pepper. Toss to coat. Roast squash for 15-20 minutes, tossing halfway through.
- In a large salad bowl, add kale blend, squash, bacon, walnuts, red onion, cheese, and cranberries. Gently toss salad. Whisk vinaigrette to evenly mix the oils, then drizzle over the salad. Enjoy!
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Cuban Black Bean Soup
Ingredients
- 1 lb dried black beans
- 1/2 lb chorizo sausage casings removed
- 1/2 lb sliced Indiana Kitchen Thick-Cut Bacon cut crosswise into 1/4-inch wide strips
- 1 small onion chopped
- 2 cloves minced garlic
- 1 tsp. dried oregano
- 1 tsp. chili powder
- 1/2 tsp. ground cumin
- 4 c. low sodium chicken broth
- 1 can diced tomatoes with juice 14 oz.
- 2 Tbsp. cream sherry
- 1/2 c. chopped cilantro
Servings: servings
Instructions
- Place beans in a large soup pot. Add enough water to cover beans by 2". Bring to a boil; remove from heat and let stand 10 minutes. Drain beans; return to same pot. Add 8 cups cold water. Bring to boil, reduce heat to medium, and simmer until beans are soft, making sure to cover beans, 1 1/2 to 2 hours. Drain beans again and set aside.
- Over medium heat, heat the same pot adding the chorizo and bacon. Cook meat until chorizo is browned and bacon is crisp, about 10 minutes. Add onion, garlic, oregano, chili powder and cumin cooking until onion is translucent—about 5 minutes. Add 4 c. broth, tomatoes, and beans. Bring to a boil, then reduce the heat to medium, simmering for 20 minutes.
- Either in batches in a food processor or with a hand-held mixer, coarsely puree the soup. Add more broth as needed to reach desired consistency. Refrigerate uncovered until cold, then cover and keep chilled until ready to heat again and serve.
- To prepare to serve, bring soup to a boil. Add sherry; reducing heat to medium and simmer 3 minutes. Stir in 1/2 c. chopped cilantro. Season to taste and add preferred toppings. Enjoy!
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Bacon Sweet Potato Soup
Ingredients
- 4 slices Indiana Kitchen thick-cut bacon chopped
- 3 sweet potatoes peeled and diced
- 4 cups chicken or turkey stock
- 1 medium red onion chopped
- 2 cloves garlic minced
- 1 tsp Kosher salt
- 1/2 tsp Freshly ground black pepper
- 1 pinch cayenne
Servings: servings
Instructions
- In a large pot, cook bacon until crispy. Place bacon on a paper towel-lined plate and reserve 1 tablespoon of fat.
- In the pot, add onions and cook until slightly softened. Add garlic and cook for 2 minutes. Season with salt, pepper and cayenne.
- Add sweet potatoes and stock. Bring to a boil, then reduce to simmer until sweet potatoes are tender, about 27 to 30 minutes.
- Blend using an immersion blender or transfer to blender in batches and blend until smooth.
- Top with bacon and serve warm.
Recipe Notes
Reserve some pieces of sweet potato for garnish, if desired.
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Apple Cinnamon Pancake Cupcakes
Ingredients
For the muffin
- 1 large apple
- 2 cups Bisquick baking mix
- 2 tbsp real maple syrup
- 1 tbsp lemon juice
- 1 tsp cinnamon
- 2 eggs
- 1 cup milk
- 1 tbsp vanilla extract
For the topping
- 4 slices Indiana Kitchen thick-cut bacon
- 3 egg whites
- 1/2 cup granulated sugar
- 1/2 cup pure maple syrup
- 2 sticks unsalted butter softened
Servings: muffins
Instructions
For the muffins
- Preheat oven to 350 degrees F. and spray the cups of a muffin pan with baking spray.
- Peel and core apple, then chop into bite-size pieces.
- In a bowl, toss apple slices with maple syrup, lemon and cinnamon.
- In another bowl, whisk Bisquick, eggs, milk and vanilla until thoroughly mixed.
- Evenly separate apples into the bottom of each muffin cup
- Pour the batter on top of the apples, filling the cups almost to the top.
- Bake for 15-18 minutes, or until the pancakes are set.
- Allow to cool.
For the topping
- Slice bacon into very tiny pieces—almost as small as bacon bits.
- Place in a skillet on low heat until crisp. Drain on paper towels.
- Place a medium pot of water on the stove and bring it to simmer. Keep on medium-low heat.
- In a large bowl, preferably glass, combine the egg whites, sugar and maple syrup with a whisk.
- Place the glass bowl over the pot of simmering water. Stir frequently for about 10 minutes, or until the sugars have completely dissolved.
- Remove the bowl from the heat and whip on high speed until the mixture is completely cool.
- Once cooled, add in butter one tablespoon at a time, whipping at high speed.
- Pipe the topping onto the cupcakes and garnish with bacon!
Recipe Notes
For the topping, look for a glass mixing bowl that has a slightly larger circumference than the pot with boiling water.
Also, make sure there is no warmth at all in the topping before the butter is added.
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Pumpkin Bacon Gnocchi
Ingredients
- 4 slices Indiana Kitchen bacon chopped
- 1 package potato gnocchi about 16 oz.
- 2/3 cup pumpkin puree
- 1/2 cup grated parmesan cheese
- 2 tbsp. grated parmesan cheese
- 1/2 cup milk any kind
- 2 cloves garlic crushed
- 2 fresh sage or basil leaves
- ground black pepper to taste
- pinch ground nutmeg
Servings: servings
Instructions
- Bring a medium pot of water to boil.
- Cook bacon in a large skillet until crisp. Add sage or basil and garlic. Saute for 1 minute.
- Add pumpkin puree to skillet, whisking constantly. Once heated, slowly pour in the milk, while continuing to whisk. Bring to boil then reduce to a simmer.
- Once the pot of water is boiling, add gnocchi. Cook until the gnocchi floats to the surface.
- Add 1/2 cup parmesan, pepper, and nutmeg into the simmering sauce.
- Drain the gnocchi. Toss gnocchi in serving bowl with the sauce. Top with remaining 2 tbsp. parmesan cheese.
Recipe Notes
Add extra sage or basil leaves or bacon pieces for garnish.
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Cider-Braised Pork Shoulder
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.
| Servings | Prep Time |
| 4 servings | 10 minutes |
| Cook Time |
| 2.25 hours |
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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.
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Ingredients
- 3 lbs Indiana Kitchen Boston Butt Pork Shoulder cut into 3 inch chunks
- 1 (750 ml) bottle hard apple cider
- 1/3 cup apple cider vinegar
- 1/2 cup heavy cream
- 1 large onion chopped
- 1/4 cup fresh sage leaves torn
- chopped fresh chives for garnish
- 1 pinch cayenne pepper
- 1 tbsp vegetable oil
- 1 tsp salt
- 1/2 tsp Freshly ground black pepper
Servings: servings
Instructions
- 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.
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