Name: Mexican Street Tacos
Prep time: 10 min
Cook time: 15 min
Yield: 10-12 servings
Ingredients: 4-5 lbs. Indiana Kitchen Pork Shoulder Boston Butt; 5 cloves garlic; 1 Tbsp. salt; 1 tsp. ground cumin; 1 tsp. chili powder; 1 tsp. black pepper; 1 tsp. dried oregano; 1/4 tsp. ground cinnamon; 1/2 tsp. cayenne pepper; 1 Tbsp. chipotle hot sauce (optional); juice of 2 limes; 1/2 cup orange juice; 12 oz beer; 1/2 cup salsa; 1 bunch chopped fresh cilantro; 1 small white onion (diced); 10 small corn tortillas; other toppings as you like (such as guacamole, salsa, avocado, or lime juice)

Mexican Street Tacos

June 23, 2020/in Dinner, Fall Favorites, Fresh & Natural, Game Day, Lunch, Party Favorites, Pork, Pork Shoulder Boston Butt, Winter Warmers, World Recipes beer, black pepper, cayenne pepper, chili powder, chipotle hot sauce, chopped fresh cilantro, corn tortillas, dried oregano, garlic, ground cinnamon, ground cumin, Indiana Kitchen Pork Shoulder Boston Butt, juice of 2 limes, orange juice, other toppings as you like, salsa, salt, white onion Main Dish Mexican comfort food, football season, game day, super bowl party 0 stars /by idc

Mexican Street Tacos

CourseMain Dish
CuisineMexican
Keywordcomfort food, football season, game day, super bowl party

Servings	Prep Time
10-12 servings	10 minutes

Cook Time	Passive Time
15 minutes	8 hours

Servings	Prep Time
10-12 servings	10 minutes

Cook Time	Passive Time
15 minutes	8 hours

Mexican Street Tacos

CourseMain Dish
CuisineMexican
Keywordcomfort food, football season, game day, super bowl party

Servings	Prep Time
10-12 servings	10 minutes

Cook Time	Passive Time
15 minutes	8 hours

Servings	Prep Time
10-12 servings	10 minutes

Cook Time	Passive Time
15 minutes	8 hours

Ingredients

4-5 lbs. Indiana Kitchen Pork Shoulder Boston Butt
5 cloves garlic
1 Tbsp. salt
1 tsp. ground cumin
1 tsp. chili powder
1 tsp. black pepper
1 tsp. dried oregano
1/4 tsp. ground cinnamon
1/2 tsp. cayenne pepper
1 Tbsp. chipotle hot sauce optional
juice of 2 limes
1/2 cup orange juice
12 oz beer
1/2 cup salsa
1 bunch chopped fresh cilantro
1 small white onion diced
10 small corn tortillas
other toppings as you like such as guacamole, salsa, avocado, or lime juice

Servings: servings

Recipe Notes

Place the pork shoulder in a slow cooker. Roughly chop, or mine, the garlic and add to the slow cooker too.
Sprinkle with salt, cumin, chili powder, black pepper, oregano, cinnamon, and cayenne. Rub seasoning into the pork.
Add lime juice, orange juice, beer, and salsa. Cover and cook on low for 8 hours.
Shred the pork with 2 forks. It should be tender and fall away easily.
Preheat broiler. Line a baking sheet with aluminum foil for easy cleanup. Place the meat and pour some sauce from the crockpot over the top. Broil for 5-10 minutes, or until charred how you prefer.
Build your tacos in tortillas with fresh cilantro, onion, and other toppings!
Enjoy!

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Bacon Sushi

June 17, 2020/in Appetizers, Bacon, Our Craziest Bacon Recipes avocado, carrots, cream cheese, Indiana Kitchen bacon, ripe mango, sesame seeds, small cucumbers Appetizer, Main Dish, Side Dish, Snack 5 stars /by idc

Bacon Sushi

We'd like to joke that this recipe is made with "hogfish," but, as it turns out, that's a real fish! Delicious, keto-friendly, and easier than it looks, this "bacon sushi" will tickle your taste buds and your funny bone.

CourseAppetizer, Main Dish, Side Dish, Snack

Servings	Prep Time
12 rolls	20 minutes

Cook Time

15 minutes

Servings	Prep Time
12 rolls	20 minutes

Cook Time

15 minutes

Bacon Sushi

We'd like to joke that this recipe is made with "hogfish," but, as it turns out, that's a real fish! Delicious, keto-friendly, and easier than it looks, this "bacon sushi" will tickle your taste buds and your funny bone.

CourseAppetizer, Main Dish, Side Dish, Snack

Servings	Prep Time
12 rolls	20 minutes

Cook Time

15 minutes

Servings	Prep Time
12 rolls	20 minutes

Cook Time

15 minutes

Ingredients

6 slices Indiana Kitchen bacon with each slice cut in half
2 small cucumbers thinly sliced
2 carrots thinly sliced
1 avocado thinly sliced
1 ripe mango pitted, and thinly sliced
4 oz. cream cheese softened
sesame seeds for garnish

Servings: rolls

Instructions

Preheat oven to 400 degrees F.
Line a baking sheet with aluminum foil for easy cleanup, fit it with a cooling rack and place bacon slices on rack in an even layer. Bake 11-13 minutes, long enough to cook the bacon while still keeping it pliable enough to roll.
While bacon is cooking, cut your veggies in thin strips just slightly longer than the width of a bacon slice.
Once bacon cools, take each piece and spread an even layer of cream cheese on each slice. Take a slice or two of cucumber, carrot, avocado and mango, line them up evenly and stick them in the cream cheese. Roll vegetables up tightly in bacon.
Garnish with sesame seeds and enjoy!

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Bacon Cheddar Burger

May 26, 2020/in Bacon, Dinner, Sandwiches apple cider vinegar, cooked Indiana Kitchen Bacon, finely chopped onion, garlic, ground beef, ketchup, lemon juice, mayonnaise, minced garlic, sliced and toasted hamburger buns, sugar, white cheddar cheese, Worcestershire sauce Main Dish American football season, game day, super bowl party, tailgating 0 stars /by idc

Bacon Cheddar Burger

CourseMain Dish
CuisineAmerican
Keywordfootball season, game day, super bowl party, tailgating

Servings

4 servings

Cook Time

30 minutes

Servings

4 servings

Cook Time

30 minutes

Bacon Cheddar Burger

CourseMain Dish
CuisineAmerican
Keywordfootball season, game day, super bowl party, tailgating

Servings

4 servings

Cook Time

30 minutes

Servings

4 servings

Cook Time

30 minutes

Ingredients

2 Tbsp. finely chopped onion
2 Tbsp. ketchup
1 clove garlic
1 tsp. sugar
2 tsp. Worcestershire sauce
1/4 tsp. apple cider vinegar
1 lb. ground beef
4 slices white cheddar cheese
8 strips cooked Indiana Kitchen Bacon
3 cloves minced garlic for garlic aioli
3/4 c. mayonnaise for garlic aioli
2 1/2 Tbsp. lemon juice for garlic aioli
4 sliced and toasted hamburger buns

Servings: servings

Instructions

In a large bowl, mix onion, ketchup, garlic, sugar, Worcestershire sauce, vinegar, and ground beef together using your hands. Form into 4 patties.
Grill the burgers over medium heat, covered, 4-7 minutes to your preferred doneness. Top the burgers with a slice of cheese and grill 1 minute longer, or until cheese is melted.
To make the garlic aioli, mix the mayonnaise, lemon juice, and garlic in a small bowl. Spread over toasted hamburger buns, and build your burger. Top with additional toppings if desired, and enjoy!

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Kansas City BBQ Ribs

May 19, 2020/in Dinner, Ribs apple cider vinegar, black pepper, brown sugar, butter, cayenne pepper, chili powder, dark molasses, diced onion, garlic powder, Indiana Kitchen Ribs, ketchup, mustard, onion powder, paprika, salt Main Dish American tailgating 0 stars /by idc

Kansas City BBQ Ribs

CourseMain Dish
CuisineAmerican
Keywordtailgating

Servings	Prep Time
6 servings	2 hours

Cook Time

2 hours

Servings	Prep Time
6 servings	2 hours

Cook Time

2 hours

Kansas City BBQ Ribs

CourseMain Dish
CuisineAmerican
Keywordtailgating

Servings	Prep Time
6 servings	2 hours

Cook Time

2 hours

Servings	Prep Time
6 servings	2 hours

Cook Time

2 hours

Ingredients

2 racks Indiana Kitchen Ribs
1/2 c. brown sugar
1/4 c. paprika for dry rub seasoning
1 Tbsp. black pepper for dry rub seasoning
1 Tbsp. salt for dry rub seasoning
1 Tbsp. garlic powder for dry rub seasoning
1 Tbsp. onion powder for dry rub seasoning
1 Tbsp. chili powder for dry rub seasoning
1 Tbsp. cayenne pepper for dry rub seasoning
2 Tbsp. butter for Kansas City BBQ sauce
1 small diced onion for Kansas City BBQ sauce
1/2 tsp salt for Kansas City BBQ sauce
2 c. ketchup for Kansas City BBQ sauce
1/3 c. dark molasses for Kansas City BBQ sauce
1/3 c. brown sugar for Kansas City BBQ sauce
1/3 c. apple cider vinegar for Kansas City BBQ sauce
2 Tbsp. mustard for Kansas City BBQ sauce
2 Tbsp. chili powder for Kansas City BBQ sauce
2 tsp. black pepper for Kansas City BBQ sauce
1/2 tsp. cayenne pepper for Kansas City BBQ sauce

Servings: servings

Instructions

Whisk together brown sugar, paprika, black pepper, salt, garlic powder, onion powder, chili powder, and cayenne powder to make a seasoning rub for the ribs.
Trim the ribs of any excess fat and remove the membrane from the back of the rack. Rub generously with dry rub seasoning on both sides. Wrap the ribs in foil and refrigerate a minimum of 2 hours (optional: refrigerate over-night).
To make the Kansas City BBQ sauce, heat a medium saucepan over medium heat. Melt the butter then add the onion and cook about 5 minutes. Add the garlic and cook until fragrant, about another minute.
Whisk in ketchup, molasses, brown sugar, vinegar, mustard, chili powder, black and cayenne pepper to butter mixture. Bring the saucepan to a boil, then reduce the heat to low and simmer about 30 minutes or until thickened. Be sure to stir frequently. Blend with a hand mixer, if needed, to ensure a smooth sauce.
For low and slow ribs, preheat the grill to 225 degrees F. Place ribs bone side down and cook for 4-5 hours, basting the ribs in the last hour with the barbecue sauce.
For a quicker cook time, preheat the grill to medium or 325-350 degrees F. Place ribs bone side down and good 2.5 - 3 hours, basting the ribs in the last hour with the barbeque sauce.

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Bacon & Eggs Benedict

April 14, 2020/in Bacon, Breakfast cayenne of Tabasco sauce, chopped parsley, egg yolks, eggs, English muffins, For Hollandaise sauce:, Indiana Kitchen bacon, lemon juice, salt, unsalted butter, white or rice vinegar Main Dish American holiday treats, tea time 0 stars /by idc

Bacon & Eggs Benedict

CourseMain Dish
CuisineAmerican
Keywordholiday treats, tea time

Servings	Prep Time
4 servings	5 minutes

Cook Time

20 minutes

Servings	Prep Time
4 servings	5 minutes

Cook Time

20 minutes

Bacon & Eggs Benedict

CourseMain Dish
CuisineAmerican
Keywordholiday treats, tea time

Servings	Prep Time
4 servings	5 minutes

Cook Time

20 minutes

Servings	Prep Time
4 servings	5 minutes

Cook Time

20 minutes

Ingredients

10 slices Indiana Kitchen bacon
2 Tbsp. chopped parsley (optional garnish)
2 tsp. white or rice vinegar
4 eggs
2 English muffins
For Hollandaise sauce:
10 Tbsp. unsalted butter
3 egg yolks
1 Tbsp. lemon juice
1/2 tsp. salt
1 dash cayenne of Tabasco sauce

Servings: servings

Instructions

In a large skillet or frying pan over medium heat, fry bacon slices to preferred crispness.
Poach eggs by gently cracking and adding to water that is just barely simmering, one egg at a time. (Water that is too agitated will break up the fragile egg.) Wait to add the next egg until the first has begun to firm up. Let poach for four minutes, or until desired degree of doneness. Then remove with a slotted spoon in the same order you placed them in the water--first egg in, first egg out.
While your eggs are poaching, toast English muffins to desired degree of doneness.
Prepare the Hollandaise sauce by adding the 3 egg yolks, salt, lemon juice and dash of cayenne or Tabasco sauce to blender. Blend for about 20 to 30 seconds on medium to medium-high power, or until mixture lightens in color. Then place on lowest setting and slowly add melted butter to your mixture. Add more salt or lemon juice if needed to achieve desired flavor.
Assemble your Benedicts. Top your toasted English muffins with 2 slices of bacon, then a poached egg, then drizzle Hollandaise over the top, and garnish with parsley, if using. Enjoy!

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Cuban Black Bean Soup

April 7, 2020/in Winter Warmers, World Recipes chili powder, chopped cilantro, chorizo sausage, cream sherry, diced tomatoes with juice, dried black beans, dried oregano, ground cumin, low sodium chicken broth, minced garlic, onion, sliced Indiana Kitchen Thick-Cut Bacon Main Dish Cuban soup 0 stars /by idc

Cuban Black Bean Soup

Traditionally made with a ham hock, Indiana Kitchen Thick-Cut Bacon can impart the same rich smokiness to this fantastic Cuban recipe.

CourseMain Dish
CuisineCuban
Keywordsoup

Servings

6 servings

Cook Time

3.5 hours

Servings

6 servings

Cook Time

3.5 hours

Cuban Black Bean Soup

Traditionally made with a ham hock, Indiana Kitchen Thick-Cut Bacon can impart the same rich smokiness to this fantastic Cuban recipe.

CourseMain Dish
CuisineCuban
Keywordsoup

Servings

6 servings

Cook Time

3.5 hours

Servings

6 servings

Cook Time

3.5 hours

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.
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 handheld 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 top with preferred toppings. Enjoy!

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Mushroom Pork Tenderloin

March 24, 2020/in Pork, Pork Loin all-purpose flour, chicken broth, coarse ground black pepper, Indiana Kitchen Pork Tenderloins, medium onion, salt, sliced fresh mushrooms, unsalted butter Main Dish 0 stars /by Indiana Kitchen

Mushroom Pork Tenderloin

Gourmet made easy. Unleash your inner chef with this wonderfully simple Mushroom Sauce atop some Indiana Kitchen Pork Tenderloin.

CourseMain Dish

Servings	Prep Time
8 servings	20 minutes

Cook Time

1 hour

Servings	Prep Time
8 servings	20 minutes

Cook Time

1 hour

Mushroom Pork Tenderloin

Gourmet made easy. Unleash your inner chef with this wonderfully simple Mushroom Sauce atop some Indiana Kitchen Pork Tenderloin.

CourseMain Dish

Servings	Prep Time
8 servings	20 minutes

Cook Time

1 hour

Servings	Prep Time
8 servings	20 minutes

Cook Time

1 hour

Ingredients

2 Indiana Kitchen Pork Tenderloins about 1 pound each
3 tbsp unsalted butter
1 1/2 cup sliced fresh mushrooms
1 medium onion thinly sliced
2 tbsp all-purpose flour
1/2 cup chicken broth
1 tsp salt
1/4 tsp coarse ground black pepper

Servings: servings

Instructions

Preheat oven to 325 F.
In a large skillet, brown pork in butter over medium-high heat. Transfer meat to an ungreased shallow baking dish. Sprinkle with salt and pepper and set aside.
In the pan of pork drippings, saute the onion and mushrooms until tender.
In a bowl, combine flour and broth until smooth. Add to skillet.
Bring the skillet to a boil. Cook and stir for about two minutes. Pour over meat.
Cover and bake at 325 F for 1 hour. Let stand before slicing.

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Better-Than-Takeout Stir Fry

February 5, 2020/in Dinner, Pork Loin brown sugar, cloves garlic, cooking oil, corn, fresh ginger, head of broccoli, Indiana Kitchen pork tenderloin, medium carrot, medium onion, medium red pepper, peas, rice wine vinegar, sesame oil, soy sauce, udon noodles Main Dish Japanese 0 stars /by Indiana Kitchen

Better Than Takeout Stir Fry

Try this winning combo of hearty udon noodles, Indiana Kitchen Pork Tenderloin, veggies, ginger, and tangy rice wine.

CourseMain Dish
CuisineJapanese

Servings	Prep Time
3 servings	10 minutes

Cook Time

10 minutes

Servings	Prep Time
3 servings	10 minutes

Cook Time

10 minutes

Better Than Takeout Stir Fry

Try this winning combo of hearty udon noodles, Indiana Kitchen Pork Tenderloin, veggies, ginger, and tangy rice wine.

CourseMain Dish
CuisineJapanese

Servings	Prep Time
3 servings	10 minutes

Cook Time

10 minutes

Servings	Prep Time
3 servings	10 minutes

Cook Time

10 minutes

Ingredients

Stir Fry

1 Indiana Kitchen pork tenderloin cut into small, bite-sized pieces
15 oz udon noodles frozen or vacuum-sealed
1 tbsp cooking oil
1/2 medium onion sliced
1 medium carrot peeled and cut
1 medium red pepper core and seeds removed, cut
1/2 cup corn
1/2 cup peas
1/2 head of broccoli cut into single florets

Sauce

1 tbsp rice wine vinegar
1/2 cup soy sauce
2 tsp sesame oil
1/4 cup brown sugar
3 cloves cloves garlic
1 tsp fresh ginger

Servings: servings

Instructions

In a medium bowl, mix together sauce ingredients and set aside.
Set cut pork tenderloin in the bowl with sauce and let marinade.
In a wok or skillet, heat a tbsp of oil over medium-high heat. Using a slotted spoon, remove pork from the sauce and put it in the wok. Cook pork, stirring, until cooked through. Remove pork and place it in a bowl.
Add carrots and broccoli to the wok and cook for about 1.5-2 minutes. Add pepper and onion and cook until tender-crisp. Then add corn and peas and stir for another 30 seconds.
Return pork to the wok. Add the rest of the sauce into the wok and bring to a boil. Boil for 1-2 minutes. Add udon to skillet and stir until hot and covered with sauce for about 2-3 minutes.
Serve warm, garnished with chopped peanuts.

Recipe Notes

Any vegetable can be used in this recipe.

When cooking carrots and broccoli, add a tbsp of water to help cook thoroughly.

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roses made from scalloped potatoes and wrapped in indiana kitchen bacon

Bacon-Wrapped Potato Roses

February 1, 2020/in Appetizers, Bacon, Dinner, Our Craziest Bacon Recipes black pepper, coarse kosher salt, dried rosemary, dried thyme, fresh thyme, garlic powder, grated parmesan, Indiana Kitchen bacon, olive oil, yukon gold potatoes Appetizer, Main Dish, Side Dish 5 stars /by Indiana Kitchen

Bacon-Wrapped Potato Roses

Yeah, sure, they're romantic. But, even better, they're delicious! Try impressing your Significant Other with these Indiana Kitchen Bacon-Wrapped Potato Roses on Valentine's Day or any day you want to make extra special.

CourseAppetizer, Main Dish, Side Dish

Servings	Prep Time
6 servings	10 minutes

Cook Time

60 minutes

Servings	Prep Time
6 servings	10 minutes

Cook Time

60 minutes

Bacon-Wrapped Potato Roses

Yeah, sure, they're romantic. But, even better, they're delicious! Try impressing your Significant Other with these Indiana Kitchen Bacon-Wrapped Potato Roses on Valentine's Day or any day you want to make extra special.

CourseAppetizer, Main Dish, Side Dish

Servings	Prep Time
6 servings	10 minutes

Cook Time

60 minutes

Servings	Prep Time
6 servings	10 minutes

Cook Time

60 minutes

Ingredients

Servings: servings

Instructions

Preheat oven to 400 degrees F.
With knife or mandolin slicer, thinly slice the potatoes (1/8"-1/4") and add to a large mixing bowl.
Add olive oil and all spices/seasoning to the sliced potatoes and toss until evenly coated.
On a cutting board, lay out two slices of bacon that overlap vertically about 2/3rds of their length. On top of the bacon slices, add a layer of potato slices, each overlapping slightly with the last. Make sure the potato slices and bacon slices are flush on one side and hanging off on another. (Those will be the protruding "pedals.")
Gently roll the bacon/potato up, creating a potato rose held together by the bacon at the bottom and place in a greased muffin tin. Repeat step 4 to create the 5 remaining roses.
Bake for 20 minutes. Then cover the roses with tin foil and bake for another 30 minutes.
Sprinkle fresh thyme and grated parmesan cheese on potato roses and bake for an additional 5-10 minutes.

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One-Pan Pork Loin

January 14, 2020/in Dinner, Pork, Pork Loin fresh rosemary, fresh thyme, Freshly ground black pepper, gala apples, garlic, Indiana Kitchen Pork Tenderloins, Kosher salt, Lemon, olive oil Main Dish 0 stars /by Indiana Kitchen

One-Pan Pork Loin

Here's a one-skillet wonder for you! Indiana Kitchen Pork Loin with apples and herbs for an easy dinner that's big on flavor and low on fat.

CourseMain Dish

Servings	Prep Time
5 servings	20 minutes

Cook Time

25 minutes

Servings	Prep Time
5 servings	20 minutes

Cook Time

25 minutes

One-Pan Pork Loin

Here's a one-skillet wonder for you! Indiana Kitchen Pork Loin with apples and herbs for an easy dinner that's big on flavor and low on fat.

CourseMain Dish

Servings	Prep Time
5 servings	20 minutes

Cook Time

25 minutes

Servings	Prep Time
5 servings	20 minutes

Cook Time

25 minutes

Ingredients

2- 1 1/2 pound Indiana Kitchen Pork Tenderloins
6 cloves garlic minced
1 tbsp fresh thyme chopped
1 tbsp fresh rosemary chopped
1 Lemon zested and juiced
1/2 cup olive oil
1 tsp Kosher salt
1 tsp Freshly ground black pepper
4 gala apples cut into 1 inch wedges

Servings: servings

Instructions

In a sealable plastic bag, mix garlic, thyme, rosemary, lemon zest and juice, half (1/4 c.) of the olive oil, and salt and pepper. Add both tenderloins. Squeeze the air out of the bag and seal. Let marinate in the fridge for at least one hour.
Preheat the oven to 400 degrees F.
Remove tenderloins from bag and season both sides with salt and pepper.
Heat a large oven-safe pan on medium-high heat. Add the remaining olive oil to the pan. Sear each side of the loins until each side is browned.
Remove tenderloins from pan and add apple wedges. Cook for 2-3 minutes until the apples have browned.
Add the tenderloins on top of the apples and place the pan in the oven. Roast for 12-15 or until the internal temperature of the tenderloins is 140-150 degrees F. Remove from the oven and let rest for 10 minutes before cutting.

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