Name: Turkey Bacon Ciabatta
Prep time: 10 min
Cook time: 15 min
Yield: 2 sandwiches
Ingredients: 6 slices turkey; 2 slices provolone cheese; 4 strips Indiana Kitchen bacon (cooked); 2 slices tomatoes; 1/2 avocado (sliced); 2 tbsp chipotle mayo; 1 ciabatta bread; 1/4 cup mayonnaise; 1/2 tbsp chipotle sauce; salt (to taste)

Turkey Bacon Ciabatta

September 29, 2022/in Bacon, Game Day, Lunch, Sandwiches avocado, chipotle mayo, chipotle sauce, ciabatta bread, Indiana Kitchen bacon, mayonnaise, provolone cheese, salt, tomatoes, turkey Main Dish game day 0 stars /by idc

Turkey Bacon Ciabatta

CourseMain Dish
Keywordgame day

Servings	Prep Time
2 sandwiches	10 minutes

Cook Time

15 minutes

Servings	Prep Time
2 sandwiches	10 minutes

Cook Time

15 minutes

Turkey Bacon Ciabatta

CourseMain Dish
Keywordgame day

Servings	Prep Time
2 sandwiches	10 minutes

Cook Time

15 minutes

Servings	Prep Time
2 sandwiches	10 minutes

Cook Time

15 minutes

Ingredients

6 slices turkey
2 slices provolone cheese
4 strips Indiana Kitchen bacon cooked
2 slices tomatoes
1/2 avocado sliced
2 tbsp chipotle mayo
1 ciabatta bread

Chipotle Mayo

1/4 cup mayonnaise
1/2 tbsp chipotle sauce
salt to taste

Servings: sandwiches

Instructions

To make the chipotle mayo, mix the mayo and chipotle sauce until smooth.
Cook the bacon over medium heat until fully cooked through and crispy.
Toast the bread until nice and toasty.
Add about 1-2 tbsp of chipotle mayo to the bread. Place the crispy bacon, salted tomatoes, avocado, provolone cheese and sliced turkey on top of the ciabatta bread and top it off with the second piece of ciabatta bread.

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Campfire Quesadillas

July 22, 2022/in Bacon, Breakfast cheddar cheese, eggs, flour tortillas, green bell pepper, Indiana Kitchen bacon, shallot Main Dish 0 stars /by idc

Campfire Quesadillas

CourseMain Dish

Servings	Prep Time
2 servings	5 minutes

Cook Time

10 minutes

Servings	Prep Time
2 servings	5 minutes

Cook Time

10 minutes

Campfire Quesadillas

CourseMain Dish

Servings	Prep Time
2 servings	5 minutes

Cook Time

10 minutes

Servings	Prep Time
2 servings	5 minutes

Cook Time

10 minutes

Ingredients

Servings: servings

Instructions

Cook the bacon in a cast iron pan over medium heat. Once the bacon is cooked, remove it from the pan and set it aside on a plate lined with paper towels.
Dice the pepper and shallots and add them to the pan with the bacon grease. Cook for 2-3 minutes. Crack the eggs directly into the pan with the peppers and shallots.
Use a fork or spatula to scramble the eggs in the pan as they cook. Remove from the heat and set aside when fully cooked. Chop the bacon into bite-sized pieces and mix it into the eggs.
Assemble the quesadillas: In the cast iron pan over low heat, add a tortilla, and cover half the tortilla with sliced cheese. Layer on half of the eggs and bacon mixture. Top with a little more cheese.
Fold the tortilla in half and cook for about 2 minutes on each side until the cheese melts. Slice the quesadilla and serve immediately. Repeat with the second tortilla and the remaining egg mixture.

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Peach BBQ Pork Tenderloin

May 24, 2022/in Dinner, Pork, Pork Tenderloin Dijon coarse mustard, Freshly ground black pepper, ground black pepper, honey, Indiana Kitchen Fresh & Natural Pork Tenderloin, ketchup, Kosher salt, large peaches Main Dish 0 stars /by idc

Peach BBQ Pork Tenderloin

CourseMain Dish

Servings	Prep Time
5 lbs	30 minutes

Cook Time

12 minutes

Servings	Prep Time
5 lbs	30 minutes

Cook Time

12 minutes

Peach BBQ Pork Tenderloin

CourseMain Dish

Servings	Prep Time
5 lbs	30 minutes

Cook Time

12 minutes

Servings	Prep Time
5 lbs	30 minutes

Cook Time

12 minutes

Ingredients

Peach BBQ Sauce

3 large peaches cubed
3 tbsp Dijon coarse mustard
2 tbsp ketchup
2 heaping tbsp honey
1/2 tsp Kosher salt
1/2 tsp ground black pepper

Pork Tenderloin

5 lb Indiana Kitchen Fresh & Natural Pork Tenderloin
2 tsp Kosher salt
1/2 tsp Freshly ground black pepper

Servings: lbs

Instructions

Make the Peach BBQ Sauce: In a blender or food processor, combine all peach sauce ingredients and blend until mixture is a smooth puree. Can be made 24 hours ahead. Cover and chill until ready to use.
Sprinkle pork tenderloins evenly with 2 tsp kosher salt and 1/2 freshly ground black pepper. Place tenderloins in a large Ziploc bag and add 1/2 cup of the peach BBQ sauce to thoroughly coat the meat. Seal airtight and let pork marinate for at least 2 hours, up to overnight.
Divide remaining peach BBQ sauce in half. You’ll use half of it for basting and half for serving.
Grease and heat grill to medium-high heat. Grill pork tenderloins evenly, using tongs to turn every 4 minutes and basting regularly with peach sauce. Once exterior is nicely charred and an instant thermometer reads 145°F at the thickest center portion of pork, it’s done (approx 12-14 min, depending on thickness of pork.) Immediately remove from heat, transfer to cutting board, and let rest 10 minutes (do not slice yet.)
Slice pork into desired pieces and serve with remaining peach BBQ sauce. Enjoy!

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Flaky Breakfast Pastries

September 28, 2021/in egg, Feta, cumbled, frozen puff pastry, frozen spinach, garlic, minced, Indiana Kitchen Bacon, cooked crumbled, olive oil, onion, diced, Ricotta, salt and pepper, water Main Dish tea time 0 stars /by idc

Flaky Breakfast Pastries

CourseMain Dish
Keywordtea time

Servings	Prep Time
12 pastries	40 minutes

Cook Time

25 minutes

Servings	Prep Time
12 pastries	40 minutes

Cook Time

25 minutes

Flaky Breakfast Pastries

CourseMain Dish
Keywordtea time

Servings	Prep Time
12 pastries	40 minutes

Cook Time

25 minutes

Servings	Prep Time
12 pastries	40 minutes

Cook Time

25 minutes

Ingredients

1 cup Indiana Kitchen Bacon, cooked crumbled
1-2 cloves garlic, minced
1/2 onion, diced
4 sheets frozen puff pastry thawed
2.5 cups frozen spinach
1 tbsp olive oil
1 cup Ricotta
1 cup Feta, cumbled
salt and pepper
1 egg for egg wash
1/2 tbsp water for egg wash

Servings: pastries

Instructions

Preheat your oven to 425 degrees F.
Finely dice half an onion and mince 1-2 cloves of garlic.
In a pan on medium heat, cook bacon until desired crispiness. Let cool. Crumble and set aside.
Sauté the diced onion in leftover bacon grease until it turns soft and translucent. Add the minced garlic and sauté for another minute.
Add the frozen spinach to the pan and mix it with the onion and garlic. Cover the pan and let the spinach thaw and heat through for 4-5 minutes. Take the lid off and sauté the spinach until there is no more liquid in the pan. Tan off the heat and set the spinach aside to cool.
While the spinach mixture is cooling, season the ricotta cheese generously with salt and pepper in a large bowl.
Add the cooked spinach mixture to the ricotta and mix it all well. Add the feta cheese and cooked and crumbled bacon and mix until combined.
Make an egg wash by whisking one egg and a little water together and set aside for later.
To assemble the pastries, cut the puff pastry sheets into three strips. Gently roll the strips to widen them slightly. Spoon the ricotta, spinach and bacon mixture in the middle of the pastry dough leaving about 1/2 inch on all sides. Place another sheet on top of the mixture and press down and seal the edges. Use a fork to crimp the edges to seal it further.
Brush the top of the pastries with egg wash and slash with a sharp knife to allow steam to escape while baking. Cut the rolls into pastries as long as you would like them.
Bake the pastries for 18-22 minutes or until they are golden and puffy. Enjoy!

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Oven-Roasted Pork Shoulder

May 3, 2021/in Dinner, Pork, Pork Shoulder Boston Butt chopped garlic, Indiana Kitchen Boston Butt Pork Shoulder, olive oil, salt and pepper Main Dish American comfort food 5 stars /by idc

Oven-Roasted Pork Shoulder

CourseMain Dish
CuisineAmerican
Keywordcomfort food

Servings	Prep Time
2 lbs	5 minutes

Cook Time

4.5 hours

Servings	Prep Time
2 lbs	5 minutes

Cook Time

4.5 hours

Oven-Roasted Pork Shoulder

CourseMain Dish
CuisineAmerican
Keywordcomfort food

Servings	Prep Time
2 lbs	5 minutes

Cook Time

4.5 hours

Servings	Prep Time
2 lbs	5 minutes

Cook Time

4.5 hours

Ingredients

4lb Indiana Kitchen Boston Butt Pork Shoulder
3 TBS olive oil
3 TBS chopped garlic
salt and pepper to taste

Servings: lbs

Instructions

Preheat the oven to 425 degrees F. In a small bowl, mix together the olive oil, garlic, salt and pepper.
Set the meat on a rack set into a roasting pan. Roast for 20 minutes, and then reduce the heat to 325 degrees F.
Spread the mixture all over the pork shoulder.
Continue to cook until a thermometer reads 185 degrees F, about 4 hours.
Remove the pork from the oven and let stand until cool, about 30 minutes.

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Pork Enchiladas Verde

March 16, 2021/in Cinco de Mayo, Dinner, Party Favorites, Pork, Pork Shoulder Boston Butt beer, chili powder, chopped fresh cilantro, garlic, green enchilada sauce, Indiana Kitchen Pork Shoulder Boston Butt, liquid hickory smoke, Monterey Jack cheese, onion powder, oregano, pepper, salt, vegetable oil, water, yellow corn tortillas Main Dish Cuban, Mexican comfort food 0 stars /by idc

Pork Enchiladas Verde

CourseMain Dish
CuisineCuban, Mexican
Keywordcomfort food

Servings	Prep Time
8 servings	45 minutes

Cook Time	Passive Time
10 hours	10 hours

Servings	Prep Time
8 servings	45 minutes

Cook Time	Passive Time
10 hours	10 hours

Pork Enchiladas Verde

CourseMain Dish
CuisineCuban, Mexican
Keywordcomfort food

Servings	Prep Time
8 servings	45 minutes

Cook Time	Passive Time
10 hours	10 hours

Servings	Prep Time
8 servings	45 minutes

Cook Time	Passive Time
10 hours	10 hours

Ingredients

Pork

3 lbs. Indiana Kitchen Pork Shoulder Boston Butt
2 Tbsp. vegetable oil
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. onion powder
1 tsp. oregano
1 tsp. chili powder
1/4 tsp. liquid hickory smoke
1/2 c. water
1/2 c. beer or more water
1 Tbsp. garlic minced

Enchiladas

Servings: servings

Instructions

Pork

Heat the oil in a large skillet over medium-high heat. Once hot, brown the pork on all sides. The pork will not be cooked through.
Place in a slow cooker with the remaining pork ingredients. Cook on LOW 10 hours. Shred the meat with 2 forks.

Enchiladas

Preheat the oven to 350 degrees F.
Heat about 1 inch of oil in a large skillet over medium-high heat. Fry each tortilla for about 2 seconds on each side. Drain on a paper-towel-lined plate.
Mix the enchilada sauce and cilantro together in a small bowl. Pour roughly 1/4 c. enchilada sauce mixture in a 9x13 inch casserole dish, or enough to cover the bottom.
Build the enchiladas. Add about 1/4 c. pulled pork to a tortilla, a drizzle of sauce, and a sprinkle with some cheese Lay seam side down. Repeat until all tortillas are used.
Pour remaining verde sauce over the enchiladas. Sprinkle with 1 1/2 c. cheese. Cover the casserole dish with aluminum foil.
Bake for 35 minutes covered. Remove foil and cook an additional 20 minutes. If you'd like your cheese more browned, broil on high for 5 minutes.
Enjoy!

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Creamy Ham & BaconFarfalle

March 16, 2021/in Bacon, Dinner, Ham, Party Favorites all-purpose flour, chicken broth, chopped fresh parsley, dried basil, dried thyme, farfalle, frozen peas, garlci, grated parmesan cheese, half & half, ham, Indiana Kitchen Bacon, cooked crumbled, salt and freshly ground pepper, sliced fresh mushrooms, unsalted butter Main Dish American, Italian comfort food 0 stars /by idc

Creamy Ham & Bacon Farfalle

CourseMain Dish
CuisineAmerican, Italian
Keywordcomfort food

Servings	Prep Time
4 servings	15 minutes

Cook Time

15 minutes

Servings	Prep Time
4 servings	15 minutes

Cook Time

15 minutes

Creamy Ham & Bacon Farfalle

CourseMain Dish
CuisineAmerican, Italian
Keywordcomfort food

Servings	Prep Time
4 servings	15 minutes

Cook Time

15 minutes

Servings	Prep Time
4 servings	15 minutes

Cook Time

15 minutes

Ingredients

8 oz farfalle
1/4 c. unsalted butter
4 cloves garlci minced
1 c. sliced fresh mushrooms
2 Tbsp. all-purpose flour
1 c. chicken broth
1 tsp. dried thyme
1/2 tsp. dried basil
1/2 c. half & half
1/2 c. grated parmesan cheese
salt and freshly ground pepper
1 c. ham diced
1 c. Indiana Kitchen Bacon, cooked crumbled
1 c. frozen peas
2 Tbsp. chopped fresh parsley

Servings: servings

Instructions

In a large pot of salted, boiling water, cook pasta according to package directions.
To make the creamy alfredo sauce, melt butter in a skillet over medium heat. Add garlic, stirring frequently, until fragrant, about 1 minute. Add mushrooms. Whisk in flour about 1 minute more.
Slowly add in chicken broth, thyme and basil. Whisk constantly until well blended, about 2 minutes. Stir in half and half and parmesan until thickened, about 2 minutes. Add more half and half if the sauce is too thick. Season with salt and pepper.
Stir in pasta, ham, bacon and peas. Toss gently until well combined. Garnish with parsley.
Enjoy!

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Bacon-Wrapped Turkey

November 19, 2020/in Dinner, Fall Favorites, Holiday Treats, Our Craziest Bacon Recipes Main Dish American comfort food, holiday treats, thanksgiving 0 stars /by idc

Bacon-Wrapped Turkey

2020 Bacon Showdown Winning Recipe by Jane Miller

CourseMain Dish
CuisineAmerican
Keywordcomfort food, holiday treats, thanksgiving

Bacon-Wrapped Turkey

2020 Bacon Showdown Winning Recipe by Jane Miller

CourseMain Dish
CuisineAmerican
Keywordcomfort food, holiday treats, thanksgiving

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Fall-Off-The-Bone Ribs

September 22, 2020/in Ribs, Top Grilling Recipes apple cider vinegar, BBQ sauce, black pepper, brown sugar, cayenne pepper, celery salt, cinnamon, dark brown sugar, garlic powder, ground mustard, Indiana Kitchen Ribs, onion powder, pepper, Rub, salt, salted butter, smoked paprika Main Dish American comfort food, football season, game day, super bowl party, tailgating 0 stars /by idc

Fall-Off-The-Bone Ribs

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

Servings	Prep Time
4 servings	10 minutes

Cook Time

3 hours

Servings	Prep Time
4 servings	10 minutes

Cook Time

3 hours

Fall-Off-The-Bone Ribs

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

Servings	Prep Time
4 servings	10 minutes

Cook Time

3 hours

Servings	Prep Time
4 servings	10 minutes

Cook Time

3 hours

Ingredients

2 racks Indiana Kitchen Ribs
2 tsp. salt
2 tsp. pepper
1 c. apple cider vinegar
1/4 c. dark brown sugar
2-3 Tbsp. salted butter
1/2 c. BBQ sauce
2 Tbsp. Rub

Rub

1/4 c. brown sugar
2 tsp. salt
2 tsp. black pepper
2 tsp. smoked paprika
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. ground mustard
1/2 tsp. cinnamon
1/2 tsp. celery salt
1/4 tsp. cayenne pepper

Servings: servings

Instructions

For the Rub:

Mix all the rub ingredients in a small mixing bowl. Use a fork to crush up any sugar clumps. Store in an airtight container for up to a month.

Fall-Off-The-Bone Ribs

Preheat the oven to 275 degrees Fahrenheit. Remove the membrane off the back of the ribs.
Starting with the bone side, liberally spread the rub all over the ribs.
Cover the ribs with aluminum foil. Bake for 3-4 hours, or until the ribs are tender.
Spread BBQ sauce over the ribs, then broil for 2-3 minutes or until the sauce is caramelized. You can also caramelize the sauce on the grill.
Enjoy!

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Roast Pork Loin with Cranberry Sauce

September 14, 2020/in Dinner, Easter Inspiration, Fall Favorites, Pork Loin additional fresh cranberries for garnish, additional fresh herbs for garnish, balsamic vinegar, fresh rosemary sprigs, fresh sage leaves, fresh thyme sprigs, garlic powder, Granny Smith apples, ground black pepper, Indiana kitchen pork loin, Kosher salt, sliced red onion, whole berry cranberry sauce Main Dish American comfort food, thanksgiving 0 stars /by idc

Roast Pork Loin with Cranberry Sauce

Servings	Prep Time
8 servings	20 minutes

Cook Time

1.5 hours

Servings	Prep Time
8 servings	20 minutes

Cook Time

1.5 hours

Roast Pork Loin with Cranberry Sauce

Servings	Prep Time
8 servings	20 minutes

Cook Time

1.5 hours

Servings	Prep Time
8 servings	20 minutes

Cook Time

1.5 hours

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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