Name: Grilled Romaine Salad
Prep time: 15 min
Cook time: 10 min
Yield: 6 servings
Ingredients: 1/4 cup sour cream; 1/4 cup mayonnaise; 2 oz blue cheese (crumbled); 1 tbsp parsley (minced); 1 tbsp lemon juice; salt and pepper (to taste); 1/2 lb Indiana Kitchen bacon; 2 tbsp olive oil; 3 heads romaine lettuce (cut in half lengthwise ); 1 cup cherry tomatoes (chopped); 1/4 cup pecorino cheese (grated)

Grilled Romaine Salad

November 28, 2022/in Bacon, Lunch, Salad, Sides w/ Bacon blue cheese, cherry tomatoes, Indiana Kitchen bacon, lemon juice, mayonnaise, olive oil, parsley, pecorino cheese, romaine lettuce, salt and pepper, sour cream Appetizer, Side Dish 0 stars /by idc

Grilled Romaine Salad

CourseAppetizer, Side Dish

Servings	Prep Time
6 servings	15 minutes

Cook Time

10 minutes

Servings	Prep Time
6 servings	15 minutes

Cook Time

10 minutes

Grilled Romaine Salad

CourseAppetizer, Side Dish

Servings	Prep Time
6 servings	15 minutes

Cook Time

10 minutes

Servings	Prep Time
6 servings	15 minutes

Cook Time

10 minutes

Ingredients

Dressing

1/4 cup sour cream
1/4 cup mayonnaise
2 oz blue cheese crumbled
1 tbsp parsley minced
1 tbsp lemon juice
salt and pepper to taste

Salad

1/2 lb Indiana Kitchen bacon
2 tbsp olive oil
3 heads romaine lettuce cut in half lengthwise
1 cup cherry tomatoes chopped
1/4 cup pecorino cheese grated

Servings: servings

Instructions

Dressing

Combine the sour cream, mayonnaise, blue cheese, parsley, lemon juice, salt, and pepper in a small bowl and stir until well blended and creamy. Add in a tablespoon or two of water to thin out the dressing. Use the back of a spoon to press some of the blue cheese crumbles into the dressing for even more flavor.

Salad

Preheat a grill or indoor grill pan to high. Add your bacon to a large skillet and cook until crispy. Set aside on a paper towel-lined plate to drain.
Brush the romaine with olive oil and place it cut-side down on the grill. Quickly sear until grill marks are visible and remove from grill.
Top each grilled romaine head with bacon, tomatoes, pecorino and blue cheese dressing. Enjoy!

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Loaded Smashed Potatoes

May 24, 2022/in Appetizers, Bacon, Game Day, Party Favorites, Sides w/ Bacon chopped fresh chives, fingerling potatoes, Freshly ground black pepper, grated parmesan cheese, Indiana Kitchen bacon, Kosher salt, lemon juice, lemon zest, olive oil, scallions, sour cream Appetizer, Side Dish 0 stars /by idc

Loaded Smashed Potatoes

CourseAppetizer, Side Dish

Servings	Prep Time
6 servings	5 minutes

Cook Time

1 hour

Servings	Prep Time
6 servings	5 minutes

Cook Time

1 hour

Loaded Smashed Potatoes

CourseAppetizer, Side Dish

Servings	Prep Time
6 servings	5 minutes

Cook Time

1 hour

Servings	Prep Time
6 servings	5 minutes

Cook Time

1 hour

Ingredients

Servings: servings

Instructions

Preheat the oven to 375°F. Add the potatoes to a large pot and cover with cold water. Add a large pinch of salt. Bring the water to a boil. Reduce to a simmer and cook the potatoes for about 8-12 minutes, or until just fork tender.
Meanwhile, lay the bacon onto a sheet pan in an even layer. Bake for about 25-30 minutes, or until crisp. Transfer the bacon to a plate lined with paper towels and allow to drain.
Increase the oven temperature to 450°F. Drain the potatoes and transfer them to a bowl of ice water for a couple of minutes. Once cool, transfer the potatoes to paper towels and let fully dry. Use your hands or a measuring cup to smash the potatoes flat. Transfer them to the sheet pan in the bacon fat. Drizzle olive oil over top to coat them well. Season with a generous pinch of salt. Roast the potatoes for about 20-25 minutes until crisp, flipping halfway through.
Meanwhile, whisk together the sour cream and lemon juice in a small mixing bowl. Stir in the lemon zest, chives, and scallions. Season with salt to taste. Crumble the bacon into small pieces.
Transfer the potatoes to paper towels to drain. Plate them with the sour cream sauce dolloped over top. Garnish with the bacon, freshly grated parmesan, and lots of freshly ground black pepper.

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BLT Dip

January 20, 2021/in Appetizers, Bacon, Game Day, Party Favorites crackers or crostini, cream cheese, softened, garlic powder, Indiana Kitchen Bacon, cooked crumbled, mayonnaise, roma tomatoes, salt, shredded romaine lettuce, sliced green onions, sour cream Appetizer American football season, game day, super bowl party, tailgating 0 stars /by idc

BLT Dip

CourseAppetizer
CuisineAmerican
Keywordfootball season, game day, super bowl party, tailgating

Servings	Prep Time
6 servings	10 minutes

Servings	Prep Time
6 servings	10 minutes

BLT Dip

CourseAppetizer
CuisineAmerican
Keywordfootball season, game day, super bowl party, tailgating

Servings	Prep Time
6 servings	10 minutes

Servings	Prep Time
6 servings	10 minutes

Ingredients

8 oz. cream cheese, softened
1/2 c. sour cream
1/2 c. mayonnaise
1 tsp. salt
1/2 tsp. garlic powder
8 slices Indiana Kitchen Bacon, cooked crumbled
2 c. shredded romaine lettuce
3 sliced green onions
3 roma tomatoes seeded and diced
crackers or crostini for dipping

Servings: servings

Instructions

With an electric mixer, combine cream cheese, mayonnaise and sour cream until smooth. Mix in salt and garlic powder until well combined
Spread the mixture into a small, flat bottomed dish (we recommend a pie pan). Chill until ready to serve.
To serve, top with lettuce, tomatoes, bacon crumbles and green onions. Serve alongside crackers or crostinis of your choice for dipping.

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Loaded Tater Tots

March 10, 2020/in Bacon, Game Day, Party Favorites chives, Indiana Kitchen bacon, shredded cheddar cheese, sour cream, tater tots Appetizer 0 stars /by Indiana Kitchen

Loaded Tater Tots

These Loaded Tater Tots can satisfy any hungry crew.

CourseAppetizer

Servings	Prep Time
10 servings	5 minutes

Cook Time

30 minutes

Servings	Prep Time
10 servings	5 minutes

Cook Time

30 minutes

Loaded Tater Tots

These Loaded Tater Tots can satisfy any hungry crew.

CourseAppetizer

Servings	Prep Time
10 servings	5 minutes

Cook Time

30 minutes

Servings	Prep Time
10 servings	5 minutes

Cook Time

30 minutes

Ingredients

1/2 pound Indiana Kitchen bacon cut into small pieces
2 pounds tater tots
2 cups shredded cheddar cheese
1 cup sour cream
chives for garnish

Servings: servings

Instructions

Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil.
Spread out tater tots and cut bacon onto baking sheet.
Bake for 25 minutes. Loosen and flip tater tots and bacon and then sprinkle cheddar cheese on top. Bake for another 5 minutes until the cheese has melted.
Remove from oven and allow to cool. Garnish with chives and serve with a dollop of sour cream on the side.

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French Onion and Bacon Dip

February 25, 2020/in Appetizers, Bacon, Game Day, Holiday Appetizers chopped parsley, garlic powder, Indiana Kitchen bacon, onion, sour cream 0 stars /by Indiana Kitchen

French Onion and Bacon Dip

Try this addicting French Onion and Bacon Dip featuring caramelized onions and Indiana Kitchen Bacon!

Servings	Prep Time
12 servings	10 minutes

Cook Time

15 minutes

Servings	Prep Time
12 servings	10 minutes

Cook Time

15 minutes

French Onion and Bacon Dip

Try this addicting French Onion and Bacon Dip featuring caramelized onions and Indiana Kitchen Bacon!

Servings	Prep Time
12 servings	10 minutes

Cook Time

15 minutes

Servings	Prep Time
12 servings	10 minutes

Cook Time

15 minutes

Ingredients

8 slices Indiana Kitchen bacon cooked and crumbled
1 onion thinly sliced
1 container sour cream 12 ounces
1/2 tsp garlic powder
1/2 tsp chopped parsley

Servings: servings

Instructions

Heat a large skillet over medium-high heat. Add onions and let cook, stirring occasionally until they are caramelized- about 10-15 minutes.
In a bowl, stir together onions and remaining ingredients until well combined. Cover and refrigerate.
Serve chilled with chips.

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Spicy Pork and Pepper Tacos

July 16, 2019/in Cinco de Mayo, Dinner, Party Favorites, Pork, Pork Loin chipotle powder, cilantro, corn or flour tortillas, cumin, green bell pepper strips, Indiana Kitchen pork tenderloin, lime wedges, onion, paprika, red bell pepper strips, sour cream, vegetable oil, yellow bell pepper strips Main Dish Mexican game day 5 stars /by Indiana Kitchen

Spicy Pork and Pepper Tacos

Quick, healthy, flavorful-- these three-step Spicy Pork and Pepper Tacos are checking all the right boxes for an easy weeknight dinner.

CourseMain Dish
CuisineMexican
Keywordgame day

Servings	Prep Time
6 servings	15 minutes

Cook Time

15 minutes

Servings	Prep Time
6 servings	15 minutes

Cook Time

15 minutes

Spicy Pork and Pepper Tacos

Quick, healthy, flavorful-- these three-step Spicy Pork and Pepper Tacos are checking all the right boxes for an easy weeknight dinner.

CourseMain Dish
CuisineMexican
Keywordgame day

Servings	Prep Time
6 servings	15 minutes

Cook Time

15 minutes

Servings	Prep Time
6 servings	15 minutes

Cook Time

15 minutes

Ingredients

1.5 lbs Indiana Kitchen pork tenderloin cut into 1/2 inch strips
1.5 cups red bell pepper strips (about 1 large pepper)
1.5 cups yellow bell pepper strips (about 1 large pepper)
1.5 cups green bell pepper strips (about 1 large pepper)
1 medium onion sliced
6 corn or flour tortillas
1/2 cup sour cream (or Mexican crema)
1/2 tsp chipotle powder
1/2 tsp cumin
1/2 tsp paprika
4 tsp vegetable oil divided
lime wedges (optional)
cilantro (optional)

Servings: servings

Instructions

Heat 2 teaspoons oil in a large skillet over medium-high heat. Add pork and cook for 8 minutes or until the pork loses its pink color. Remove from pan; keep warm. While pork is cooking, mix sour cream with chipotle powder, cumin and paprika. Set aside.
In same pan used for pork, add 2 teaspoons oil and, once heated, add bell peppers and onions. Saute 5 minutes or until tender.
Divide pork evenly among tortillas; top each serving with 1/2 cup of pepper & onion mixture, spoonful of spicy sour cream, and cilantro and squirt of lime is using. Enjoy.

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Bacon Apple Coffee Cake

June 11, 2019/in Bacon, Breakfast, Dessert, Easter Inspiration, Holiday Treats, Our Craziest Bacon Recipes all-purpose flour, baking powder, baking soda, butter, chopped pecans, cinnamon, eggs, ground cinnamon, Indiana Kitchen bacon, medium granny smith apples, milk, packed golden brown sugar, salt, sour cream, unsalted butter, vanilla extract, white sugar Dessert holiday treats, tea time 5 stars /by Indiana Kitchen

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.

CourseDessert
Keywordholiday treats, tea time

Servings	Prep Time
12 servings	20 minutes

Cook Time

35 minutes

Servings	Prep Time
12 servings	20 minutes

Cook Time

35 minutes

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.

CourseDessert
Keywordholiday treats, tea time

Servings	Prep Time
12 servings	20 minutes

Cook Time

35 minutes

Servings	Prep Time
12 servings	20 minutes

Cook Time

35 minutes

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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Leprechaun Soup

March 13, 2019/in Bacon, Dinner, St. Paddy's Day Favorites, Winter Warmers baby lettuce, butter, chicken broth, corn, frozen peas, green onions, Indiana Kitchen bacon, salt and pepper, sour cream Main Dish, Side Dish Irish comfort food 5 stars /by Indiana Kitchen

Leprechaun Soup

If you come to the end of a rainbow, what would you find? Maybe a pot of gold. Or maybe a pot of this delicious Leprechaun Soup featuring Indiana Kitchen bacon!

CourseMain Dish, Side Dish
CuisineIrish
Keywordcomfort food

Servings

6

Cook Time

35 minutes

Servings

6

Cook Time

35 minutes

Leprechaun Soup

If you come to the end of a rainbow, what would you find? Maybe a pot of gold. Or maybe a pot of this delicious Leprechaun Soup featuring Indiana Kitchen bacon!

CourseMain Dish, Side Dish
CuisineIrish
Keywordcomfort food

Servings

6

Cook Time

35 minutes

Servings

6

Cook Time

35 minutes

Ingredients

8 slices Indiana Kitchen bacon
1 10 oz. package frozen peas thawed
1 medium head baby lettuce chopped
4 green onions chopped
1 15 oz. can corn drained
5 cups chicken broth
3 tbs butter
5 tbs sour cream (or parmesan cheese, for garnish)
salt and pepper

Servings:

Instructions

In a large pot over medium-high heat, melt butter. Add peas, chopped lettuce and green onions. Saute vegetables, stirring frequently, until the white parts of the green onions become translucent.
Add broth and bring to a boil. Reduce heat and simmer uncovered for about 8 minutes, or until peas are tender.
Meanwhile, in a pan, fry bacon to desired doneness. Then set aside on a plate lined with paper towel. Once cooled, crumble the bacon and save for garnish.
Puree soup mixture in blender in 1-cup batches. Return to pan. Add corn and continue cooking for 2-3 minutes, until heated through. Season with salt and pepper to taste.
Serve with crumbled bacon and dollop of sour cream or parmesan cheese as garnish.

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Loaded Potato Soup

December 25, 2018/in Bacon, Dinner, Ham, Winter Warmers all-purpose flour, baking potatoes, butter, chicken broth, chopped onion, diced cooked ham, Freshly ground pepper, Indiana Kitchen bacon, milk, salt, shredded cheddar cheese, sliced green onions, sour cream Main Dish, Side Dish American comfort food 5 stars /by Indiana Kitchen

Loaded Potato Soup

Leftover ham? Lucky you! This Loaded Potato Soup needs just that, and a little bacon, too.

CourseMain Dish, Side Dish
CuisineAmerican
Keywordcomfort food

Servings	Prep Time
12 servings	30 minutes

Cook Time

30 minutes

Servings	Prep Time
12 servings	30 minutes

Cook Time

30 minutes

Loaded Potato Soup

Leftover ham? Lucky you! This Loaded Potato Soup needs just that, and a little bacon, too.

CourseMain Dish, Side Dish
CuisineAmerican
Keywordcomfort food

Servings	Prep Time
12 servings	30 minutes

Cook Time

30 minutes

Servings	Prep Time
12 servings	30 minutes

Cook Time

30 minutes

Ingredients

1 (12 oz) package Indiana Kitchen bacon
1 1/2 cups chopped onion
6 cups chicken broth two 32 oz cartons
2 lbs baking potatoes peeled, cubed
2/3 cup butter
3/4 cup all-purpose flour
4 cups milk
1 tsp salt
1 tsp Freshly ground pepper
1 cup diced cooked ham
1 (8 oz) container sour cream
2 1/2 cups shredded cheddar cheese
3/4 cup sliced green onions

Servings: servings

Instructions

In a skillet, cook Indiana Kitchen Bacon over medium heat 6 to 7 minutes or until crisp; drain on paper towels. Crumble bacon and set aside. Reserve 2 tablespoons of bacon drippings in skillet. Cook onion in drippings over medium-high heat 6 minutes or until almost tender.
In 6-quart Dutch oven, mix onion, broth and potatoes. Heat to boiling and reduce heat. Cook for 10 minutes or until potatoes are very tender.
Meanwhile, in same skillet, melt butter over low heat. Stir in flour with whisk until smooth. Cook and stir for 1 minute.
Gradually stir in 2 cups of the milk. Pour milk mixture into potato mixture. Add remaining 2 cups milk, the salt and pepper. Cook over medium heat, stirring constantly with whisk, until mixture is thickened and bubbly.
Stir in ham, half of the bacon, the sour cream, 2 cups of the cheese and 1/2 cup of the green onions. Cook until thoroughly heated and cheese is melted.
Evenly top individual servings with remaining bacon, 1/2 cup cheese, 1/4 cup green onions, and enjoy!

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Bacon Spinach Dip

May 23, 2018/in Appetizers, Bacon, Game Day, Holiday Appetizers, Party Favorites baguette, sliced, cream cheese, softened, frozen spinach, thawed and squeezed of water, garlic powder, grated parmesan, Indiana Kitchen Bacon, cooked crumbled, mayonnaise, paprika, shredded mozzarella, sour cream Appetizer American 5 stars /by Indiana Kitchen

Bacon Spinach Dip

Learn how to make everyone's favorite restaurant appetizer at home--with Indiana Kitchen bacon! This spinach dip is great for barbecues, grad parties & race day!

CourseAppetizer
CuisineAmerican

Servings	Prep Time
8 people	15 minutes

Cook Time

30 minutes

Servings	Prep Time
8 people	15 minutes

Cook Time

30 minutes

Bacon Spinach Dip

Learn how to make everyone's favorite restaurant appetizer at home--with Indiana Kitchen bacon! This spinach dip is great for barbecues, grad parties & race day!

CourseAppetizer
CuisineAmerican

Servings	Prep Time
8 people	15 minutes

Cook Time

30 minutes

Servings	Prep Time
8 people	15 minutes

Cook Time

30 minutes

Ingredients

10 slices Indiana Kitchen Bacon, cooked crumbled
1 block cream cheese, softened
1/3 cup mayonnaise
1/3 cup sour cream
1 teaspoon garlic powder
1 teaspoon paprika
1 package frozen spinach, thawed and squeezed of water
1 cup grated parmesan
1 cup shredded mozzarella
1 baguette, sliced

Servings: people

Instructions

Preheat oven to 350º. Stir together cream cheese, mayo, sour cream, garlic powder, and paprika until combined.
Fold in spinach, cooked bacon, Parmesan, and 3/4 cup mozzarella. Transfer spinach mixture to baking dish and sprinkle with remaining 1/4 cup mozzarella. (If mixture is very high in baking dish, place a baking sheet below dish to catch spillage.)
Bake until golden and bubbly, 25 to 30 minutes.
Make crostini: Drizzle bread with olive oil and season with salt. Toast until golden, 10 minutes. Rub with a garlic clove while still warm.
Serve with crostini.

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