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.
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.
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.
How do you make pigs fly? Put 'em on a bird.
These Bacon-Wrapped Drumsticks are easier than they look, and they'll fly right off the table, if you know what we mean.
How do you make pigs fly? Put 'em on a bird.
These Bacon-Wrapped Drumsticks are easier than they look, and they'll fly right off the table, if you know what we mean.
Don't be fooled by the fancy, schmancy looks of this pork-on-pork masterpiece…this bacon-wrapped beauty can be made in your crockpot! It's gourmet made easy.
Don't be fooled by the fancy, schmancy looks of this pork-on-pork masterpiece…this bacon-wrapped beauty can be made in your crockpot! It's gourmet made easy.
In a small bowl, mix brown sugar, garlic, dried rosemary, salt and pepper. Season pork loin with this mixture, rubbing on all sides.
Heat vegetable oil in a large skillet over medium-high heat. Brown pork loin on all sides by searing for about 2-3 minutes per side.
Let pork loin cool for a few minutes while you make the glaze. To make glaze, mix the fig jam, mustards and orange zest in a small bowl.
Wrap pork loin with bacon by laying one slice at a time crosswise over the top of the pork, tucking ends underneath the pork loin if able. Overlap edges of bacon slices partially. Continue until loin is fully covered with bacon.
Place bacon-wrapped loin in a slow cooker and top with fig glaze. Cover and cook on low for 3-4 hours, or until thoroughly cooked through with an internal temperature of 140 degrees F.
Generously butter a 1 1/2-quarter souffle dish. Attach a foil collar to dish. Measure enough foil to go around dish plus a 2-inch overlap. Fold into thirds lengthwise; place foil around dish with collar extending 2 inches above top of dish. Secure with tape, if necessary. Combine bread crumbs and rosemary; coat bottom and sides of dish with mixture; set aside.
In a large saucepan melt butter, stir in flour, mustard, pepper and allspice. Add milk; cook and stir for 6-7 minutes or until thickened and bubbly. Remove from heat. Stir in cheese until melted. Beat egg yolks; stir in about 2 tablespoons of the cheese mixture. Return all to the cheese mixture in the saucepan. Stir in Indiana Kitchen ham; set aside.
Using clean beaters, in a large bowl beat egg whites with cream of tartar until stiff peaks form. Gradually pour ham-cheese mixture over beaten whites, folding gently to blend. Spoon mixture into the prepared souffle dish. Bake in a 350 degree F. oven for 35-40 minutes or until puffed and golden brown. Remove from oven when not quite set; souffle should shake slightly when gently moved. Remove collar from dish; serve souffle immediately.
