Name: Grilled Cheese with Bacon and Tomato
Prep time: 5 min
Cook time: 5 min
Yield: 4 people
Ingredients: 8 slices of bread; 8 slices of Indiana Kitchen bacon; 1 medium tomato (sliced thin); 4 slices of cheddar or American cheese; 1-2 Tablespoons margarine or butter

Grilled Cheese with Bacon and Tomato

March 22, 2016/in Bacon, Lunch, Sandwiches bread, cheddar or American cheese, Indiana Kitchen bacon, margarine or butter, tomato 0 stars/by Indiana Kitchen

Nothing says “comfort food” like a grilled cheese sandwich. Add bacon and tomato, and you just created something epic!

Grilled Cheese with Bacon and Tomato

Servings	Prep Time
4 people	5 min

Cook Time

5 min

Servings	Prep Time
4 people	5 min

Cook Time

5 min

Grilled Cheese with Bacon and Tomato

Servings	Prep Time
4 people	5 min

Cook Time

5 min

Servings	Prep Time
4 people	5 min

Cook Time

5 min

Ingredients

8 slices of bread
8 slices of Indiana Kitchen bacon
1 medium tomato sliced thin
4 slices of cheddar or American cheese
1-2 Tablespoons margarine or butter

Servings: people

Instructions

Spread margarine or butter on outside of bread slices.
Top inside of four slices of bread with bacon, tomato, and cheese. Cover with remaining slices
Heat a nonstick skillet or griddle over medium-low heat. When hot, place sandwiches on heated surface as space allows.
Cook 4-6 minutes, turning sandwiches once, until golden brown or thoroughly heated.

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Grilled Pork Tenderloin and Dried Cherry Salad

March 15, 2016/in Dinner, Fresh & Natural, Lunch, Pork, Pork Tenderloin, Salad, Top Grilling Recipes baby lettuce, chooped fresh rosemary, coarse ground black pepper, coarse kosher salt, Dijon mustard, dried sour cherries, finely chopped shallot, garlic cloves, Gorgonzola cheese, honey, Indiana Kitchen Pork Tenderloins, kocher (coarse) salt, olive oil, pepper, red wine vinegar, sliced almonds, sliced red onion, unsweetened tart cherry juice Main Dish American 0 stars/by Indiana Kitchen

Salad just got serious. The cherries and pork flavors blend beautifully in this main course salad. Enjoy with your favorite crusty bread from the bakery.

Grilled Pork Tenderloin and Dried Cherry Salad

CourseMain Dish
CuisineAmerican

Grilled Pork Tenderloin and Dried Cherry Salad

CourseMain Dish
CuisineAmerican

Ingredients

Pork

1 large or 2 small Indiana Kitchen Pork Tenderloins (1 1/2 lbs)
2 Tablespoons olive oil
2 garlic cloves
2 Tablespoons chooped fresh rosemary
2 teaspoons coarse ground black pepper
1 teaspoon coarse kosher salt

Salad

6 cups baby lettuce loosely packed
1 oz Gorgonzola cheese
1/2 cup dried sour cherries
1/4 cup sliced red onion
1/4 cup sliced almonds toasted

Dressing

1/4 cup olive oil
2 Tablespoons red wine vinegar
2 Tablespoons unsweetened tart cherry juice
1 Tablespoon finely chopped shallot
1 teaspoon Dijon mustard
1 teaspoon honey
1/4 teaspoon kocher (coarse) salt
1/4 teaspoon pepper

Servings:

Instructions

Rub pork with 2 tablespoons olive oil, garlic, rosemary, 2 teaspoons pepper and 1 teaspoon salt.
Place in nonmetal dish; refrigerate at least 30 minutes to marinate. Heat gas or charcoal grill.
Place pork on grill over medium heat. Cover grill; cook, turning about every 5 minutes, until all sides are browned and thermometer reads 145°F (temperature will rise to 160°F after resting).
Remove pork from grill; wrap tightly with foil. Let rest 20 minutes before slicing.
While tenderloin rests, rinse and spin-dry lettuce. Divide among plates (2 large or 4 smaller salads).
Slice onion; soak in dish of ice water 5 minutes. Pat dry then sprinkle onion over salads.
Crumble cheese and sprinkle over salads. Add cherries and almonds on top. Refrigerate salads until ready to serve.
In small jar, shake all dressing ingredients to emulsify.
When ready to serve, top salads with slices of pork then drizzle with dressing. Serve immediately.

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Ham & Swiss Pizza

March 8, 2016/in Dinner, Ham, Lunch chopped red bell pepper, DIJON, eggs, green onions, Indiana Kitchen ham, mayonnaise or salad dressing, ready-to serve pizza crust or Italian bread shell, shredded swiss cheese 0 stars/by Indiana Kitchen

Looking for a way to jazz up Sunday brunch? This breakfast pizza is easy to create and delicious to the last slice.

Ham & Swiss Pizza

Servings	Prep Time
6	10 min

Cook Time

15 min

Servings	Prep Time
6	10 min

Cook Time

15 min

Ham & Swiss Pizza

Servings	Prep Time
6	10 min

Cook Time

15 min

Servings	Prep Time
6	10 min

Cook Time

15 min

Ingredients

6 eggs beaten
1 package (10oz) ready-to serve pizza crust or Italian bread shell 12 to 14 inches in diameter
1/4 cup mayonnaise or salad dressing
2 TablespoonS DIJON
1/2 cup Indiana Kitchen ham diced
4 medium green onions sliced
1/4 cup chopped red bell pepper
1 cup shredded swiss cheese

Servings:

Instructions

Heat oven to 400°.
Spray 10-inch nonstick skillet with cooking spray. Heat pan over medium heat.
Whisk eggs then pour into skillet.
As mixture sets on the bottom and sides, gently lift cooked portions with spatula, allowing uncooked portion to flow to the bottom. Do not stir constantly.
Cook 3 to 4 minutes or until eggs are thick yet still moist. Place pizza crust on ungreased cookie sheet.
Mix mayonnaise and mustard; spread evenly over crust. Top with eggs, ham, onions, bell pepper and cheese.
Bake 10 to 12 minutes or until cheese is melted.

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Cheesy Ham Chowder

March 1, 2016/in Dinner, Ham, Lunch, Winter Warmers canned potato with broccoli & cheese chowder, Indiana Kitchen ham, shredded cheddar cheese 5 stars/by Indiana Kitchen

Cheesy Ham Chowder

Cheesy Ham Chowder—count on full bellies and compliments. You’ll have them thinking you slow simmered this chowder all day.

Servings	Prep Time
4 People	5 min

Cook Time

15 min

Servings	Prep Time
4 People	5 min

Cook Time

15 min

Cheesy Ham Chowder

Cheesy Ham Chowder—count on full bellies and compliments. You’ll have them thinking you slow simmered this chowder all day.

Servings	Prep Time
4 People	5 min

Cook Time

15 min

Servings	Prep Time
4 People	5 min

Cook Time

15 min

Ingredients

2 cans (18.5 oz each) canned potato with broccoli & cheese chowder
2 cups Indiana Kitchen ham cubed or diced
1 4oz cup shredded cheddar cheese

Servings: People

Instructions

In 3-quart saucepan, heat soup, and ham, over medium-high heat minutes.
Stir occasionally. Slowly, stir in cheese.
Cook 2 minutes, stirring frequently, until cheese melts. Serve with sliced scallions on top if desired.

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Hot Ham and Cheese Rolls

February 9, 2016/in Appetizers, Fall Favorites, Game Day, Ham, Lunch, Party Favorites, Sandwiches brown sugar, butter, Dijon mustard, Indiana Kitchen ham, pizza crust, poppy seeds, Swiss cheese, Worcestershire sauce 0 stars/by Indiana Kitchen

Whether you’re cooking for your family or a crowd, these ham and cheese rolls are delicious and crispy.

Hot Ham and Cheese Rolls

Ingredients

1 can pizza crust (refrigerated)
12 slices Indiana Kitchen ham
12 slices Swiss cheese

Glaze

1/2 cup butter
2 Tablespoons brown sugar
1 Tablespoon Worcestershire sauce
1 Tablespoon Dijon mustard
1 Tablespoon poppy seeds

Servings:

Instructions

Preheat oven to 350 degrees F. Coat a 9x13-inch baking dish with cooking spray
Unroll the pizza dough onto a cutting board, and press into approximately a 13x18-inch rectangle. Top with ham and cheese slices. Starting on the longer side of the rectangle, roll up the edge tightly. When you reach the end, pinch the seam together, and flip the roll so that the seam is face down. Cut into 12 slices, approximately 1-inch wide. Arrange in prepared baking dish.
Next combine the butter, brown sugar, Worcestershire sauce, mustard and poppy seeds in a saucepan over medium heat. Whisk until the butter is melted and the glaze is smooth and combined. Pour evenly over the rolls.
Cover and refrigerate for up to 24 hours or bake, uncovered, for 25 minutes until golden brown. Enjoy!

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Smoked Ham with Cranberry Chutney

January 18, 2016/0 Comments/in Dinner, Ham, Lunch crushed pineapple, horseradish, Indiana Kitchen boneless ham, whole berry cranberry sauce 0 stars/by Indiana Kitchen

Look no further for a new twist on ham! This is sure to delight your dinner guests, and, if you’re lucky enough, leave you with delicious leftovers.

Smoked Ham with Cranberry Chutney

Servings	Prep Time
16 people	15 minutes

Cook Time

90 minutes

Servings	Prep Time
16 people	15 minutes

Cook Time

90 minutes

Smoked Ham with Cranberry Chutney

Servings	Prep Time
16 people	15 minutes

Cook Time

90 minutes

Servings	Prep Time
16 people	15 minutes

Cook Time

90 minutes

Ingredients

4-6 pounds Indiana Kitchen boneless ham fully-cooked
1 16-oz can whole berry cranberry sauce
1 8 1/4-oz can crushed pineapple drained
1 5-oz bottle horseradish

Servings: people

Instructions

Place Indiana Kitchen ham in shallow roasting pan. Roast, uncovered, in a 325 degree F. oven for 1 to 1 1/2 hours (about 15-18 minutes per pound), or until meat thermometer registers 140 degrees F. Remove from oven, slice thinly to serve.
Meanwhile, combine remaining ingredients in medium bowl. Transfer to serving bowl, serve immediately or cover and chill until serving. Serve chutney alongside ham.

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Apricot Ham Steak

January 5, 2016/0 Comments/in Ham, Lunch apricot preserves, boneless fully cooked ham steaks, butter, cider vinegar, ground ginger, salt 0 stars/by Indiana Kitchen

When dinner needs to be ready in a pinch, try this sweet way to spruce up ham steaks!

Apricot Ham Steak

Servings	Prep Time
4 people	10 minutes

Cook Time

10 minutes

Servings	Prep Time
4 people	10 minutes

Cook Time

10 minutes

Apricot Ham Steak

Servings	Prep Time
4 people	10 minutes

Cook Time

10 minutes

Servings	Prep Time
4 people	10 minutes

Cook Time

10 minutes

Ingredients

4 5-pound boneless fully cooked ham steaks
2 tablespoons butter divided
1/2 cup apricot preserves
1 tablespoon cider vinegar
1/4 teaspoon ground ginger
1 dash salt

Servings: people

Instructions

In a large skillet, saute Indiana Kitchen ham in 1 tablespoon butter until lightly browned on each side and heated through.
Meanwhile, in a small saucepan, combine the preserves, vinegar, ginger, salt and remaining butter. Cook over medium heat until heated through. Serve the apricot sauce drizzled over the ham steaks.

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Ham and Ranch Potato Fritatta

December 29, 2015/0 Comments/in Breakfast, Ham, Lunch dried oregano, eggs, frozen hashbrown potatoes with pepper and onion, Indiana Kitchen ham, milk, ranch dressing, salsa, vegetable oil 0 stars/by Indiana Kitchen

Looking for a brunch item with a twist? This frittata is sure to spice up your next meal. A great dish to make from leftover Christmas ham!

Ham and Ranch Potato Fritatta

Servings	Prep Time
4 people	5 minutes

Cook Time

25 minutes

Servings	Prep Time
4 people	5 minutes

Cook Time

25 minutes

Ham and Ranch Potato Fritatta

Servings	Prep Time
4 people	5 minutes

Cook Time

25 minutes

Servings	Prep Time
4 people	5 minutes

Cook Time

25 minutes

Ingredients

1/2 pound Indiana Kitchen ham cut into 1/2 inch cube
1 tablespoon vegetable oil
2 cups frozen hashbrown potatoes with pepper and onion thawed
4 eggs beaten
1/3 cup ranch dressing
1/4 cup milk
salsa
dried oregano to taste

Servings: people

Instructions

Heat the oven to 375 degrees F.
Heat the oil in a 10-inch nonstick ovenproof skillet over medium high heat. Add the hash browns and cook 4-6 minutes or until the potatoes begin to brown. Add ham cubes. Season to taste with salt and pepper. Whisk the eggs, dressing and milk in a medium bowl. Pour over potatoes. Cook 4-5 minutes or until the eggs begin to set, lifting the edges and allowing the uncooked egg to flow underneath.
Baked 15-20 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes. Cut into wedges to serve. 4.Serve with salsa.
Serve with salsa.

Recipe Notes

Tip: Sprinkle with 1/2 cup shredded Cheddar cheese when the frittata is removed from the oven. Frozen hash browns with onions and peppers are often called Potatoes O’Brien.

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Bacon-Wrapped Scallops with Chili Butter

December 22, 2015/1 Comment/in Bacon, Lunch, Party Favorites butter, cayenne, chili powder, Indiana Kitchen bacon, large scallops Appetizer, Main Dish 0 stars/by Indiana Kitchen

Bacon—Wrapped Scallops With Chili Butter

Scallops meet bacon it the most delicious of ways. Surf and turf have never been a more perfect match than they are in this dish.

CourseAppetizer, Main Dish

Bacon—Wrapped Scallops With Chili Butter

Scallops meet bacon it the most delicious of ways. Surf and turf have never been a more perfect match than they are in this dish.

CourseAppetizer, Main Dish

Ingredients

2 pounds large scallops
1/2 pound Indiana Kitchen bacon cut into thirds or halves
1 stick butter
2 teaspoons chili powder
1 dash cayenne

Servings:

Instructions

Wrap Indiana Kitchen bacon pieces around the outside of the scallops, then attach with a wooden skewer or toothpicks. Cook in a 425 degree oven (on a drip pan) for 20 minutes, or under the broiler for 15 minutes, or grill until Indiana Kitchen bacon is sizzling and brown and scallops are an opaque white.
Melt butter and stir in chili powder and cayenne. Drizzle over scallops before serving.

Recipe Notes

*Partially precook the Indiana Kitchen bacon, please. And do not skip the chili butter! It is delicious.

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Ham and Spaghetti Alfredo

December 15, 2015/0 Comments/in Breakfast, Dinner, Ham, Lunch broccoli, Indiana Kitchen ham, light Alfredo sauce, parmesan flakes, red pepper flakes, spaghetti 0 stars/by Indiana Kitchen

Ready to ham it up alfredo style? A one-pot meal for the whole family to enjoy courtesy of Indiana Kitchen’s savory selection of hams.

Ham and Spaghetti Alfredo

Servings	Prep Time
4 people	5 minutes

Cook Time

15 minutes

Servings	Prep Time
4 people	5 minutes

Cook Time

15 minutes

Ham and Spaghetti Alfredo

Servings	Prep Time
4 people	5 minutes

Cook Time

15 minutes

Servings	Prep Time
4 people	5 minutes

Cook Time

15 minutes

Ingredients

1/2 pound Indiana Kitchen ham cut into 1/2-inch cube
8 ounces spaghetti
2 cups broccoli florets
1 10-oz container light Alfredo sauce
1/4 teaspoon red pepper flakes
1/4 cup parmesan flakes grated salsa

Servings: people

Instructions

Cook spaghetti in a 5-quart saucepan according to the package directions. Add the broccoli florets 2 minutes before spaghetti is al dente. (Use the cooking time given on the spaghetti package as a guideline). Drain and keep warm.
Add the Indiana Kitchen ham, Alfredo sauce and pepper flakes to the pan and heat over medium heat until warmed, about 1 minute. Return the spaghetti and broccoli to the pan and toss to mix. Spoon onto individual serving plates.
Sprinkle with the Parmesan cheese and freshly grated pepper.

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