Bacon-Wrapped Turkey
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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Holiday Salad
Ingredients
For the salad
- 12 slices Indiana Kitchen bacon
- 8 cups mixed greens
- 3/4 cup toasted hazelnuts chopped
- 1 pomegranate peeled and arils removed
For the dressing
- 3 tbsp warm bacon grease reserved from cooking the bacon
- 2 tbsp maple syrup
- 2 tbsp balsamic vinegar
- salt and pepper to taste
Servings: servings
Instructions
- In a large pan, cook bacon and save the grease.
- Mix the warm bacon grease, maple syrup, balsamic vinegar, and salt and pepper in a bowl until combined.
- Toss all salad ingredients together in a serving bowl.
- Pour dressing onto salad and toss. Serve immediately.
Recipe Notes
Other fruits can be added for flavor as well.
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Bacon Cheddar Chive Biscuits
Ingredients
- 7 slices Indiana Kitchen thick-cut bacon
- 3 cups flour
- 1 1/2 cups shredded cheddar cheese
- 1 cup buttermilk
- 3/4 cup cold unsalted butter
- 3 tbsps sugar
- 4 tsps baking powder
- 1 1/2 tsps salt
- 1 tsp baking soda
- 1/4 cup chopped fresh chives
Servings: biscuits
Instructions
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- In a skillet over medium heat, cook bacon until crisp. Transfer to paper towels and drain excess grease. Chop into small pieces.
- In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Using a food processor, combine butter with the dry ingredients until it resembles a coarse meal. Add in cheese, chives, and bacon. Mix.
- Stir in buttermilk until moistened. Using a measuring cup or ice cream scoop, drop 1/2 cup of batter at a time on to the lined baking sheet, spacing the batter about 2 inches apart so the biscuits have room to expand as they bake.
- Bake for about 15-20 minutes, or until the biscuits are golden brown. Remove from oven and serve warm.
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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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Bacon Corn Chowder
Ingredients
- 1/2 pound Indiana Kitchen bacon chopped
- 1 1/2 pound gold potatoes peeled and cubed
- 1 can (14 oz) cream-style corn can substitute equal amount of fresh or frozen corn
- 1/4 cup chopped onion
- 1 can evaporated milk about 12 ounces
- 1/4 tsp salt
- 1/4 tsp pepper
Servings: servings
Instructions
- In a large skillet, cook bacon until crisp. Remove bacon from pan, but save 1 1/2 teaspoons of bacon grease.
- Add chopped onion to the pan with grease. Cook until tender, stirring occasionally.
- Cover potatoes with water in a large saucepan and cook until tender. Drain potatoes, but save about a cup of potato water.
- Add the corn, milk, salt, pepper and potato water into the saucepan with the potatoes. Heat all the way through and stir in bacon and onion.
Recipe Notes
Serve with some bread or biscuits to have the perfect dish!
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Bacon Apple Salad
Are any of our fans into a Paleo diet? Yay or nay, this paleo- friendly salad is filling and delicious, featuring Indiana kitchen bacon, green apples, and manchego cheese.
| Servings | Prep Time |
| 2 servings | 10 minutes |
| Cook Time |
| 15 minutes |
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Are any of our fans into a Paleo diet? Yay or nay, this paleo- friendly salad is filling and delicious, featuring Indiana kitchen bacon, green apples, and manchego cheese.
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Ingredients
For the Salad:
- 4 slices Indiana Kitchen bacon cooked and crumbled
- 2 large handfuls romaine lettuce
- 2 green Granny Smith apples medium, chopped
- 1 oz Manchego cheese thinly shaved
For the Apple Cider Vinaigrette:
- 2 tbsp olive oil
- 1+1 tbsp+tsp organic apple cider vinger
- 2 tsp raw honey can substitute maple syrup
- 1 tsp fresh squeezed lemon juice
For the Candied Pecans:
- 1/2 cup raw pecan halves
- 1 tsp coconut oil melted and cooled
- 1 tsp coconut sugar
- 1/4 tsp cinnamon
Servings: servings
Instructions
- To roast your pecans, preheat the oven to 350 degrees, and in a bowl, toss the pecan halves with the coconut oil, sugar, and cinnamon.
- Line a baking sheet with parchment paper and spread them out evenly. Bake for 5-7 minutes in the preheated oven, checking to make sure they don't begin to burn.
- Combine the vinaigrette ingredients in a small bowl and whisk well.
- To assemble the salad, combine the romaine lettuce with the apples, roasted candied pecans, and crumbled bacon. Just before serving, toss in the prepared apple cider vinaigrette.
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Bacon Apple Coffee Cake
THIS CAKE! Claim this recipe as your own, jot it down on an index card and wait to see all your grown children fight over who gets it in the will someday.
| Servings | Prep Time |
| 12 servings | 20 minutes |
| Cook Time |
| 35 minutes |
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THIS CAKE! Claim this recipe as your own, jot it down on an index card and wait to see all your grown children fight over who gets it in the will someday.
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Ingredients
Cake Batter
- 1 lb Indiana Kitchen bacon cooked and crumbled
- 2 medium granny smith apples peeled, cored, and finely diced
- 2 cups all-purpose flour
- 3 eggs lightly beaten
- 1 1/2 cups white sugar
- 1 cup sour cream
- 1/2 cup butter melted
- 1/2 cup milk
- 2 tsp vanilla extract
- 1 1/2 tsps baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
Brown Butter Streusel
- 9 tbsp unsalted butter cut into 1/2-inch cubes
- 3/4 cup all-purpose flour
- 3/4 cup packed golden brown sugar
- 3/4 cup chopped pecans
- 1 tsp cinnamon
Servings: servings
Instructions
- Preheat oven to 350F. Grease a 9x13-inch pan.
- Cook butter in medium saucepan over medium heat until melted. Once melted, stir often until butter begins to brown and smell nutty, about 5 minutes. Remove from heat and add in pecans, sugar, cinnamon, and flour. Cool and reserve.
- In a large bowl, whisk flour, baking powder, baking soda, cinnamon, salt, and sugar together.
- Stir in melted butter, sour cream, milk, eggs, vanilla, and apples until smooth. Pour into prepared pan.
- Sprinkle crumbled bacon on top of batter, followed by streusel.
- Place pan in oven and bake for 30 to 45 minutes or until a toothpick inserted in the center comes out clean.
Recipe Notes
Optional: Add an extra degree of difficulty (and flavor) by pouring out half the batter in the cake pan, then adding a layer of streusel before adding the final half of batter and another layer of streusel on top--as pictured.
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Bacon Brussels Sprouts
As a kid you turned up your nose, but now you're giving those brussel sprouts another chance, especially when they're in this delicious side dish featuring Indiana Kitchen Bacon!
| Servings | Prep Time |
| 6-8 servings | 15 mins |
| Cook Time |
| 15-20 mins |
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As a kid you turned up your nose, but now you're giving those brussel sprouts another chance, especially when they're in this delicious side dish featuring Indiana Kitchen Bacon!
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Ingredients
- 6 slices Indiana Kitchen bacon thinly chopped
- 2 lbs Brussels sprouts chopped in half
- 2/3 cup balsamic vinegar
- 1 medium white onion diced
Servings: servings
Instructions
- Add chopped bacon, onions and halved brussel sprouts to a cast iron skillet over medium heat. Season with salt and pepper and cook, stirring occasionally, until bacon is cooked and Brussels sprouts have begun to brown, about 15 to 20 minutes.
- Drizzle 1/2 cup of the balsamic vinegar over bacon and Brussels, stir and cook a minute more.
- Take off a heat. Transfer to serving platter and drizzle remaining balsamic vinegar over top. Enjoy.
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Bacon Avocado Deviled Eggs
Ingredients
- 3 slices Indiana Kitchen bacon
- 8 hard-boiled large eggs
- 1/3 cup mayonnaise
- 2 tbsp. green onions thinly sliced
- 1 tsp mustard of your preference
- salt and pepper to taste
- 1 avocado
Servings: servings
Instructions
- 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.
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