Name: Skillet Bacon Mac N' Cheese
Prep time: 10 min
Cook time: 45 min
Yield: 6
Ingredients: 1/2 lb. Indiana Kitchen thick-cut bacon (chopped); 1 lb. pasta (elbow macaroni, penne, shells or other); 1/2 onion (chopped); 2 cups grated cheddar cheese; 1/4 cup Parmesan cheese; 4 tbsps butter; 3 cups milk; 4 tbsps flour; 1/4 cup bread crumbs (optional topping); salt and pepper (to taste)

Skillet Bacon Mac N’ Cheese

July 5, 2017/in Bacon, Dinner, Game Day, Lunch bread crumbs, butter, flour, grated cheddar cheese, Indiana Kitchen boneless pork loin, Indiana Kitchen thick-cut bacon, milk, olive oil, onion, Parmesan cheese, salt and pepper 5 stars/by Indiana Kitchen

Skillet Bacon Mac N' Cheese

Creamy in the middle. Crispy on the edges. Use a cast iron skillet, add Indiana Kitchen thick-cut bacon and top with bread crumbs to make this macaroni-and-cheese masterpiece.

Servings	Prep Time
6	10 minutes

Cook Time

45 minutes

Servings	Prep Time
6	10 minutes

Cook Time

45 minutes

Skillet Bacon Mac N' Cheese

Creamy in the middle. Crispy on the edges. Use a cast iron skillet, add Indiana Kitchen thick-cut bacon and top with bread crumbs to make this macaroni-and-cheese masterpiece.

Servings	Prep Time
6	10 minutes

Cook Time

45 minutes

Servings	Prep Time
6	10 minutes

Cook Time

45 minutes

Ingredients

1/2 lb. Indiana Kitchen thick-cut bacon chopped
1 lb. pasta (elbow macaroni, penne, shells or other)
1/2 onion chopped
2 cups grated cheddar cheese
1/4 cup Parmesan cheese
4 tbsps butter
3 cups milk
4 tbsps flour
1/4 cup bread crumbs optional topping
salt and pepper to taste

Servings:

Instructions

Preheat oven to 400 degrees f.
Bring a medium pot of lightly salted water to boil. Add pasta and cook according to package directions, but remove from heat and drain when pasta is becoming al dente and just short of finished. (Pasta will finish in oven.)
While pasta is boiling, fry bacon and onion together in oven-safe skillet. Fry until onion is translucent and bacon reaches desired level of doneness. Set bacon-onion mixture aside and remove excess grease, leaving some to coat the skillet.
Prepare the cheese sauce by melting butter in a saucepan over medium-low heat. Gradually add milk and flour, stirring occasionally so that the mixture doesn't burn. Slowly add grated cheddar and Parmesan while stirring.
Mix together pasta, bacon, onion and cheese mixture and add to skillet. Top with bread crumbs. Cook in oven for approximately 30 minutes.
Top with extra Parmesan and enjoy!

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Campfire Breakfast Burritos

June 6, 2017/in Breakfast, Dinner, Ham, Lunch chopped green chiles, cooked Indiana Kitchen Bacon, eggs, fresh cilantro, frozen hash browns, olive oil, shredded cheddar cheese, taco seasoning, tortillas (12-inch size) Main Dish Mexican comfort food, football season, game day, tailgating 0 stars/by Indiana Kitchen

Campfire Breakfast Burritos

CourseMain Dish
CuisineMexican
Keywordcomfort food, football season, game day, tailgating

Campfire Breakfast Burritos

CourseMain Dish
CuisineMexican
Keywordcomfort food, football season, game day, tailgating

Ingredients

1 package cooked Indiana Kitchen Bacon chopped
1 cup frozen hash browns
12 eggs
2 cups shredded cheddar cheese
8 tortillas (12-inch size)
1 tbsp. taco seasoning
1 can (4.5 oz) chopped green chiles
1/4 cup fresh cilantro chopped
1/2 tbsp. olive oil

Servings:

Instructions

In a large skillet, heat olive oil on medium.
Add hash browns and cook for one minute, stirring frequently. After one minute, add chopped bacon and cook for 8 to 10 minutes, stirring occasionally, until potatoes are browned.
While bacon and potatoes cook, add eggs and taco seasoning to a large bowl and whisk lightly.
Once potatoes have browned, add egg mixture. Stir eggs, bacon and potatoes and cook until egg is nearly finished. Then stir in cilantro, chiles and cheese and cook until cheese has melted. Remove from heat.
Add 1/8 of the egg-bacon-potato filling to each of the tortillas. Roll up into burrito form.
Wrap each burrito in foil and then save in a Ziploc bag or container and store in fridge or cooler.
When ready to cook, put foil-wrapped burritos on grate over low flame or directly on hot coals, heating for 10 to 15 minutes, and turning over once halfway through. Heating time may vary based on intensity of heat.

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Pork Carnitas Tacos

May 2, 2017/in Cinco de Mayo, Dinner, Fresh & Natural, Game Day, Lunch, Pork, World Recipes chicken broth, chili powder, coarse kosher salt, dried oregano, Fresh & Ready to Cook, garlic, ground cumin, Indiana Kitchen Boston Butt Pork Shoulder, large onion, vegetable oil 0 stars/by Indiana Kitchen

Pork Carnitas Tacos

"Carnitas" literally means "little meats" in Spanish, though the word usually refers to shredded pork that has been slow-cooked to achieve wonderful flavor. While this recipe ends in tacos, the carnitas could just as easily be used to create enchiladas, burritos, nachos or more.

Servings	Prep Time
12 servings	15 minutes

Cook Time

3.5 hours

Servings	Prep Time
12 servings	15 minutes

Cook Time

3.5 hours

Pork Carnitas Tacos

"Carnitas" literally means "little meats" in Spanish, though the word usually refers to shredded pork that has been slow-cooked to achieve wonderful flavor. While this recipe ends in tacos, the carnitas could just as easily be used to create enchiladas, burritos, nachos or more.

Servings	Prep Time
12 servings	15 minutes

Cook Time

3.5 hours

Servings	Prep Time
12 servings	15 minutes

Cook Time

3.5 hours

Ingredients

3-4 lbs. Indiana Kitchen Boston Butt Pork Shoulder cut into several large pieces
4 cans (14.5oz) chicken broth
1 large onion chopped
1 clove garlic crushed
3 tbsp. lime juice
1/4 cup vegetable oil
3 tbsp. coarse kosher salt
1 tbsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. dried oregano

Servings: servings

Instructions

Heat the vegetable oil in a large Dutch oven over high heat.
Season the pork shoulder with salt and then place in Dutch oven.
Cook all sides until brown--about 10 minutes.
Add the onion, garlic, lime juice, spices and chicken broth. Bring to a boil. Reduce heat to medium-low, cover and simmer until pork is very tender, about 2.5 hours.
Preheat oven to 400 degrees F.
Transfer the pork to a large baking sheet, saving the juices. Drizzle the pork with some of the juices and lightly season with salt. Bake the pork in the oven until browned, about 30 minutes. Drizzle more juices on meat about every 10 minutes and use forks to shred the meat as it browns.
Serve on warmed tortillas with diced onion, fresh cilantro, salsa or any other favorite toppings.

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Mexican Ham and Cheese

March 21, 2017/in Cinco de Mayo, Ham, Lunch, World Recipes Indiana Kitchen sliced ham, Mexican Bolillo or Telera rolls, Mexican queso fresco, pickled jalapeños, refried beans, ripe avocado, salt, tomato 0 stars/by Indiana Kitchen

Mexican Ham and Cheese

Servings	Prep Time
4 sandwiches	10 minutes

Servings	Prep Time
4 sandwiches	10 minutes

Mexican Ham and Cheese

Servings	Prep Time
4 sandwiches	10 minutes

Servings	Prep Time
4 sandwiches	10 minutes

Ingredients

8 to 12 slices Indiana Kitchen sliced ham
4 Mexican Bolillo or Telera rolls (or other large rolls or small baguettes)
4 slices Mexican queso fresco (or mozzarella cheese)
1 cup refried beans
1 ripe avocado peeled and sliced
1 tomato sliced
pickled jalapeños optional
salt optional

Servings: sandwiches

Instructions

Slice rolls in half.
On one half of each roll, spread a heaping tablespoon of refried beans.
On other half, mash 1/4 of avocado.
Top avocado with 2 or 3 slices of ham, a slice of cheese, and a slice or 2 of tomato. Add jalapeños and/or salt, if desired.

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Quarter Sliced Boneless Honey Ham

January 17, 2017/in Dinner, Ham, Lunch Indiana Kitchen Quarter Sliced Boneless Honey Ham 0 stars/by Indiana Kitchen

If you find yourself down to the wire on dinner, don’t sweat it! Try this Indiana Kitchen 2-Step Ham recipe. Step 1) Heat in oven. Step 2) Serve. — Now, how easy is that?!

Quarter Sliced Boneless Honey Ham

Ingredients

1 Indiana Kitchen Quarter Sliced Boneless Honey Ham

Servings:

Instructions

Heat in oven for about 10 to 18 minutes per pound at 325 degrees Fahrenheit.
Serve.
TIP: Place the ham cut-side down in the pan. Cover the roasting pan with a lid or cover the ham tightly with aluminum foil to keep it from drying out.
OPTIONAL: If you'd like, use a basting brush to glaze the ham. If your glaze contains sugar, wait until the last hour of cooking to apply it so that it doesn’t burn.

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Lunch Kabobs

July 11, 2016/in Lunch cheese cubes of your choice, medium-sized skewers, small veggies of your choice, thinly rolled slices of Indiana Kitchen ham 0 stars/by Indiana Kitchen

You can whip up these mini-meals on a stick ahead of time and store them in the cooler. Not a bad way to deconstruct a sandwich, too! I always make a few extra to have on hand while camping. They make a great grab-and-go snack.

Lunch Kabobs

Servings	Prep Time
10 kabobs	10 minutes

Servings	Prep Time
10 kabobs	10 minutes

Lunch Kabobs

Servings	Prep Time
10 kabobs	10 minutes

Servings	Prep Time
10 kabobs	10 minutes

Ingredients

10 medium-sized skewers
30 thinly rolled slices of Indiana Kitchen ham
30 cheese cubes of your choice (Swiss, American, pepper-jack, etc.)
30 small veggies of your choice (cherry tomato, cucumber, olives, pickles, etc.)

Servings: kabobs

Instructions

Layer each kabob: veggie, rolled slice of Indiana Kitchen ham, cheese cube, ham, veggie, cheese, ham, cheese, then finally one more veggie.
Store in a resealable plastic bag or airtight container.
Chill until ready to serve.
For kids—and kids at heart—who love dip, serve with ranch or honey mustard.

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Honey Ham Stuffed Biscuits

June 16, 2016/in Ham, Lunch can refrigerated biscuits, honey, Indiana Kitchen ham, Swiss cheese 0 stars/by Indiana Kitchen

Ham and cheese like you’ve never had before! A simple sandwich for busy summer days.

Honey Ham Stuffed Biscuits

Ingredients

16.3 oz. can refrigerated biscuits
8 slices Swiss cheese (1/2 oz. each)
8 slices Indiana Kitchen ham (1 oz. each)
1/4 cup honey

Servings:

Instructions

Preheat oven to 350°F.
Spray cookie sheet with cooking spray, or line with parchment paper or nonstick mat. Separate biscuits.
Cut slit on one side of biscuit, making a deep pocket. Place a slice of cheese inside pocket.
Top cheese with one slice of ham and 1 teaspoon honey.
Press dough over filling. Seal edge of biscuit. Place on cookie sheet.
Continue steps with remaining biscuits.
Bake for 15 minutes or until golden brown. Remove from cookie sheet to serving plate.
Drizzle remaining honey over top of sandwiches, if desired. Serve immediately.

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Bacon Spaghetti Squash

May 10, 2016/in Bacon, Dinner, Lunch green onions, Indiana Kitchen bacon, Mexian-style shredded cheese, red pepper, spaghetti squash 0 stars/by Indiana Kitchen

Spaghetti squash just got a mouthwatering, Tex-Mex makeover.

Bacon Spaghetti Squash

Ingredients

1-2 lbs spaghetti squash
1 cup Mexian-style shredded cheese
1/3 cup red pepper finely chopped
2 green onions thinly sliced
1/4 cup Indiana Kitchen bacon cooked and crumbled

Servings:

Instructions

Preheat oven to 400°.
Using a fork, pierce squash in several places. Place squash in a shallow, microwaveable dish. Microwave on HIGH for 10 to 15 min., rotating every 5 min., until squash is soft.
Cut squash lengthwise in half. Remove all seeds. Scoop squash strands into large bowl.
Gently mix in cheese, peppers and onions. Spoon into 1 squash shell. Then, place in shallow baking dish. Throw remaining squash shell away.
Bake for 28 to 30 min. or until heated through.
Top with bacon. Bake 3 more minutes.
Serve and eat!

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Hawaiian Luau Sandwich

May 2, 2016/in Ham, Lunch, Sandwiches fresh cliantro, Hawaiian-bread slice, Indiana Kitchen honey-glazed ham, mayonnaise, pineapple slices, Swiss cheese, thin red-onion slices 0 stars/by Indiana Kitchen

Create the perfect summer sandwich from Sunday-dinner leftovers, and enjoy a little slice of island life.

Hawaiian Luau Sandwich

Servings

1 Sandwhich

Servings

1 Sandwhich

Hawaiian Luau Sandwich

Servings

1 Sandwhich

Servings

1 Sandwhich

Ingredients

1 Hawaiian-bread slice cut in half
1 Tablespoon mayonnaise
1 slice Swiss cheese
5 thin slices Indiana Kitchen honey-glazed ham
2 teaspoons fresh cliantro chopped
2 pineapple slices fresh or canned, drained
2 thin red-onion slices

Servings: Sandwhich

Instructions

Spread mayonnaise on both half-slices of bread.
Stack your ingredients on top—and devour.

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Apple-Glazed Ham & Cheese Roll-ups

April 12, 2016/in Appetizers, Dessert, Ham, Lunch, Party Favorites butter or margarine, cinnamon, crescent dinner rolls, honey mustard, Indiana Kitchen ham, medium apple, packed brown sugar, Swiss cheese (not processed cheese) 0 stars/by Indiana Kitchen

This dish marries the flavor of savory Indiana Kitchen ham with sweet apple pie in a meal that’s sure to be memorable.

Apple-Glazed Ham & Cheese Roll-ups

Ingredients

1 8 oz can crescent dinner rolls (refrigerated)
2 Tablespoons honey mustard
1/2 lb. cooked Indiana Kitchen ham sliced thin
4 slices (1oz) Swiss cheese (not processed cheese) cut into strips
1 Tablespoons butter or margarine
1 medium apple
1 teaspoon packed brown sugar
1/2 teaspoon cinnamon ground

Servings:

Instructions

Heat oven to 350°F. Unroll dough; separate into 4 rectangles. Firmly press perforations to seal. Press each to form 6-inch square.
Spread each square with mustard to within 1/4 inch of edges. Top with ham and cheese.
Roll up. Press to seal ends and seams. Place rolls seam side down on ungreased cookie sheet. Bake 16 to 21 minutes or until golden brown.
Meanwhile, melt butter in 8-inch skillet over medium heat. Add apple; cook about 2 minutes, stirring occasionally, until tender.
Add brown sugar and cinnamon; mix well. Stir in jelly until melted.
Cook about 2 minutes or until bubbly, stirring occasionally. Serve apple mixture over roll-ups and enjoy!

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